The Menu
- Ham
- Deviled Eggs
- Smashed Potaotes/Gravy
- Cole Slaw
- Pickled Beets
- Green Beans
- Pineapple Upside Down Cake
Pineapple Upside Down Cake
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups all-purpose flour
- Pecan halves
- 1 cup granulated sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
J.J.'s Slaw Dressing
- ¼ c. mayonnaise
- ¼ c. salad dressing
- 1 tbsp. milk
- 1 tbsp. vinegar
- 1 to 2 tbsp. sugar
Mix all ingredients and use for your cole slaw. Best if mixed the night before for full flavor. Enough dressing for 1 pound of cole slaw.
Mom's Pickled Beets
- 2 c. drained, sliced or whole beets, reserve 1/3 c. liquid
- 1/3 c. sugar
- 1/3 c. reserved beet liquid
- 1/3 c. vinegar
- 2 cinnamon sticks
- 1 tsp whole cloves
In medium saucepan, combine sugar, liquid and vinegar. Cook until mixture comes to a boil, stirring occasionally. Cool and poor over beets packed in jar. Add cinnamon sticks, and cloves. Refrigerate at least 8 hours or over night before serving.
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