The Ozarks Chronicle/Ozarks Food

Ozarks food

Try this tasty 4-course Ozarks supper

Recipes sent in by three readers of The Ozarks Chronicle work together this month to create a tasty four-course Ozarks supper.

Start off with hors d’oeuvres of stuffed mushrooms, recommended by Diane Brown.

Follow that up with a salad course of Diane’s grilled squash.

For your entrée, make Sharon Tillott’s slow cooking stew. Your guests will expect biscuits, of course, and thanks to Sharon , we have a Southern recipe.

And for dessert, pick Diane’s marshmallow surprise or Benita Jones’s orange-carrot cake (or, better yet, stir up both).

Ah, yes, lip-smackin’ good food from Missouri ’s hill country is unbeatable anytime.

Stuffed Mushrooms

Submitted by Diane Brown, Rolla

2 boxes white mushrooms
8 oz. cream cheese
6 slices cooked and crumbled bacon
1/2 tsp garlic salt.

Mix together cream cheese, bacon and garlic salt.  Clean mushrooms and
remove stems (save stems to add to omelets or whatever).  Spoon mixture
into mushrooms and place in 9 x 13 pan.  Bake at 375 for 10 -15 minutes. (I’m all about easy and greasy.)

Grilled Squash

Submitted by Diane Brown

1 medium squash sliced into about 1/4 inch slices
(doesn't matter what kind, if you wait they will show up on your porch
in the summer)

Mix together the following:

1/4 cup olive oil
1 Tbsp Worchester sauce
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp Cajun spice

Marinade squash for about 30 minutes, then grill 5 minutes per side.
This is great. Found the recipe after squash kept showing up at the
house and I had to do something.

Slow Cooker Stew

Submitted by Sharon Tillott, Rolla

You flour and brown 1 package stew meat. Put it in your slow cooker, cover with water. Add 1 package baby carrots, about 3 or 4 potatoes, cut up and one onion chopped, and a clove of garlic if you want. Add about two stalks of celery cut-up. Salt and pepper. Cook for about 3 or 4 hours. About half an hour before serving, make thickening agent with flour and water and put that into the stew. Then add 1 package stew seasoning and cook for about 30 or 40 more minutes. Then make some homemade biscuits to go along with your stew.

Southern Gal Biscuits

Submitted by Sharon Tillott

2 cups flour

½ teaspoon cream of tartar

2 tablespoons sugar

1 egg

4 teaspoons baking powder

½ cup shortening

2/3 cup milk

Mix shortening in flour. Add all other ingredients. Roll out and cut biscuit size. Put on cookie sheet and bake 350 degrees for about 25 or 30 minutes or until golden brown. Really good with homemade apple butter or to sop in your stew or gravy.

Marshmallow Surprise

Submitted by Diane Brown

1 can crescent rolls
8 large marshmallows
1/4 cup margarine melted
sugar/cinnamon mix

Seperate out crescent rolls. Dip marshmallow in butter then roll in cinnamon sugar mix. Place on crescent roll and pull up sides of roll and seal.
Bake at 375 for 11 -13 minutes. Serve hot. These are fantastic and hard to mess up.

Orange-Carrot Cake

Submitted by Benita Jones, Vienna

Heat oven to 350 degrees F. Grease and flour large baking pan (11x17), cookie sheet, or three layer pans. In a large mixer bowl, blend all the following cake ingredients. Beat for two minutes. Pour into prepared pan (pans). Bake at 350 degrees for 45 to 55 minutes.

3 cups flour

2 ½ tsp baking soda

3 cups shredded carrots

2 tsp vanilla

1 tsp grated orange peel (optional)

2 cups sugar

2 ½ tsp cinnamon

3 eggs

1 cup shredded coconut

1 tsp salt

¾ cup cooking oil

11 oz. can Mandarin oranges, undrained

Cook cake thoroughly. Refrigerate before frosting with cream cheese/powered sugar frosting. Sprinkle cake with copped pecans.

Frosting: Blend 8 oz. cream cheese, 2 Tbsp melted margarine, 1 tsp vanilla, 3 cups powdered sugar (more or less).

Mighty fine, mighty fine. Sounds like a tremendous feast.

If you’ve got a recipe or two you’d share with us, we’d like to see them. We’re interested in all kinds of food preparation. Naturally, we like the kinds of dishes you prepare for church suppers and family reunions. That’s good ole Missouri hill country cooking, and it’s what we do in our kitchen at home.

But let me tell you, I’m curious and experimental in the kitchen, and I’d also like to have some recipes that you consider “gourmet” dishes. There’s room for all kinds of cooking in The Ozarks Chronicle.

If we use your recipe in the magazine or on the website, we’ll send you The Ozarks Chronicle in the mail for 12 months. Send your recipes to us at P.O. Box 1122 , Rolla , MO. 65402-1122 , or by e-mail to rdh@theozarkschronicle.com.