May 2012 Newsletter – The Real Life Story of Little Jimmy Brown
For the past several weeks I have been working diligently on the story of “The Three Bells”. I am now able to share this compelling story with my many fans and friends who still ask the question, “Who Is Jimmy Brown”? I hope you will enjoy this amazing true story. Click here to read.
The old saying, “No News Is Good News”, or “Good News is No News” may ring true this month for my newsletter. I did have the distinct pleasure of having my daughter, Alicia, drive me to Marshfield, Missouri on 4-26 to accept the distinguished Ella Dicky Literary Award for my book, “Looking Back To See”. This is a legacy I am proud to leave for my children and grandchildren.
Click here for photo of Maxine receiving Ella Dickey Literacy Award 2012
I have some “Summer Vegetable Casserole Recipes” which you will enjoy, all from Momma Brown’s kitchen.
Use Momma Brown’s recipe for “Famous Golden Squash”. Cook the same way except cut down or don’t use bacon drippings. If desired, you may use 1/2 stick butter or margarine. Add the following to the cooked, drained Squash.
1 Can Cream of Mushroom Soup
1 Cup grated mild Cheddar Cheese
1 Cup Ritz Cracker Crumbs (approximately) (save some for top)
1 Small Jar diced Pimentos
1 Tablespoon Sugar
(Add sugar to the drained squash). Put Squash, cheese, crumbs & pimento all in layers in a well buttered casserole. Top with crumbs. Bake until hot and bubbly.
SCALLOPED EGG PLANT
1 Large Egg Plant
2 Cups Tomatoes, mashed (fresh or canned)
1/4 Green Bell Pepper, chopped fine
1 Onion, (small), chopped fine
2 Eggs, beaten
2 Cups Cornbread Crumbs
2 Tablespoons Butter
Salt & Pepper to taste
Grated Cheddar Cheese
Peel and cut Egg Plant into cubes: Cook in enough water to cover until tender. drain: Add sale & pepper. Mash with a potato masher. Add mashed tomatoes, onion and green bell pepper. Add well beaten eggs and cornbread crumbs. Grease casseroled dish with butter. Top egg plant mixture with cheddar cheese. Add a small amount of milk to the top and around the sides. Bake about 45 minutes at 375 degrees.
MOMMA BROWN’S GOLDEN SQUASH:
6 to 8 Yellow Squash
1 Small Onion, diced
1/4 Cup Bacon Drippings
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Cup Water
Cut Squash cross-ways about 1/4 inch thick. Heat drippings in skillet: Add squash, onion, salt and pepper & water. Cover and simmer until tender and the water has cooked out. Stir occasionally. (Uncover last few minutes so all water will evaporate: (If desired, you can make CASSEROLE)
1 Medium Head Cabbage, shredded
1 Can Cream of Celery Soup
1/4 Soup Can Milk
Shredded Cheddar Cheese
Salt & Pepper to taste
Toasted Bread Crumbs, or Croutons, (any flavor)
Butter or Margarine
Cook Cabbage for 5 to 7 minutes, Drain. Put into Casserole. Sprinkle salt and pepper. Mix soup with milk together and pour over cabbage. Put bread crumbs or croutons on top and dot with butter. Sprinkle grated cheese on top. Bake until hot and bubbly, (about 15 or 20 minutes).
2 Cans Hominy, drained
1 Can Whole Kernel Corn, drained
3 Tablespoons Butter or Margarine
1 Cream of Mushroom Soup
1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Small Jar Pimentos
1 Small Jar Mild Mexican Cheese Whiz
Saute onions and bell pepper in butter. Combine with other ingredients. Pour into casserole. Top with crushed cornflake crumbs. Dot with butter. Bake about 25 minutes, or until hot and bubbly. (This serves a bunch of hungry people, and great for big family get togethers. My family loves this.)
Enjoy The Three Bells Story. See you next month.
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