Georgia Magazine - December 2019 - 39

Jimmy Lee, Warner Robins (Flint Energies member)
1 cup sugar
2 eggs
3 cups cooked, mashed butternut squash
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
Topping
1 cup coconut
1 cup light brown sugar
1/3 cup flour
1 stick butter

Combine sugar, eggs, butternut squash, milk, salt and vanilla, mixing well.
Pour into a buttered, 9x13-inch baking dish.
In a medium bowl, combine coconut, light brown sugar and flour. Sprinkle
topping over butternut squash mixture. Melt butter and pour over coconut
mixture. Bake at 400 degrees for 30-40 minutes or until brown. Serves about 15.

BAKED MACARONI AND CHEESE
Sue Mastrario, Sycamore (Irwin EMC member)
1 pound elbow macaroni
1 stick butter
Salt and pepper, to taste
1 stick pepperoni, sliced, quartered
1 (14.5-ounce) can Italian-style stewed tomatoes, chopped but not drained
2 cups sharp cheddar cheese
1 cup mozzarella cheese

Cook macaroni according to package directions until mostly done. Drain
noodles (do not rinse). Add butter and salt and pepper. Add pepperoni and stir
well, letting the heat from the macaroni bring out the flavor of the pepperoni. Stir
in stewed tomatoes. Add cheeses and stir well. Pour into a greased, 9x13-inch
baking dish. Bake at 350 degrees for about 30 minutes, until bubbly. Serves 12-15.

HASH BROWN POTATO CASSEROLE
Mary A. Shields, Marietta (Cobb EMC member)
Casserole
1 (32-ounce) bag frozen hash brown potatoes
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced onions
1 (10.75-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
2 cups grated sharp cheddar cheese
Topping
2 cups crushed cornflakes
1/2 cup margarine, melted

Preheat oven to 350 degrees. In a large bowl, mix together casserole
ingredients. Pour into a 9x13-inch casserole dish.
In another bowl, mix together topping ingredients. Spread over potato
mixture. Bake for 45 minutes or until golden. Serves 8.

ISTOCK.COM / HANNAMARIAH

BUTTERNUT SQUASH CASSEROLE

SWEET AND SOUR PORK
MEATBALLS
Simon May, Fort Wayne, Ind.
Meatballs
2 pounds ground pork
1 (8-ounce) can crushed pineapple
1 tablespoon soy sauce
1 tablespoon McCormick Szechwan seasoning
1/2 cup frozen green bell peppers, chopped
2 scallions, chopped
1/4 cup breadcrumbs
Sweet and Sour Sauce
1 (2-1/8-ounce) packet Kikkoman Sweet & Sour
Sauce Mix
1/4 cup rice vinegar
2 (6-ounce) cans pineapple juice
1/4 cup tomato paste
1/2 cup Smucker's apricot-pineapple preserves

Preheat broiler. Line a heavy-duty baking
sheet with aluminum foil; set aside. In a large
bowl, combine all the meatball ingredients
and mix thoroughly with your hands or a
wooden spoon. Shape into 1-inch balls. Place
meatballs on prepared baking sheet and broil
6 inches from the heat source for 8-10 minutes, turning once.
For sauce, whisk together all sauce ingredients in a large bowl. Add several meatballs
at a time to the bowl of sauce. Coat meatballs
with sauce and transfer to a 5-quart slow
cooker using a slotted spoon. Repeat until
all meatballs are well-coated. Pour remaining sauce over meatballs. Cover and cook on
low setting for 4-6 hours. Strain and defat the
cooking sauce. Serve meatballs with sauce
on the side. Serves 6 as a meal; 10-12 as an
appetizer.
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Georgia Magazine - December 2019

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