Recipes so easy, even an Aggie can make them...
Cream the Aggies Tacos
serves 8 to 10 people
So easy even an Aggie can make it. LOL. GO COCKS!
2 cans red beans
1 can tomatoes
1 can chile-con-carne without beans
1/2 lb Velveeta cheese, grated
1 cup milk
salt and chili powder, to taste
1 bag (9.75-ounce) Fritos
Put beans in heavy boiler or pot. Let come to a boil; then add tomatoes. Stir well and let come to a boil, then add cheese and melt well. Cook over real low heat for at least an hour. Let stand several hours before serving. Just before serving heat and add milk. Season with salt and chili powder. Serve over Fritos. Delicious with a cole slaw.
Mrs. B. E. Bickham, Sr., Franklinton, LA - Acadian Bi-Centennial Cook Book (1955), page 102
Pumpkin Cheesecake
makes 2 pies
2 (8-oz) pkgs cream cheese, softened
3/4 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs, separated
1 cup heavy cream
1 teaspoon grated lemon rind
2 teaspoons lemon juice
Blend cream cheese, sugar, flour, salt, and vanilla. Add egg yolks, one at a time, to cream cheese mixture. Blend well after each addition. Add cream, lemon rind, and lemon juice. Beat egg whites until stiff and fold into mixture. Pour into two baked Gingersnap Crusts*. Bake at 325 degrees for 50 minutes, turn off oven. When cool, spoon on chilled Pumpkin Topping*.
*Pumpkin Topping
for two pies
1 cup canned pumpkin
1 cup confectioners’ powdered sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 pint whipping cream, whipped until fluffy
Combine pumpkin, sugar, and spices in a large bowl. Blend well. Fold in whipped cream; refrigerate.
*Gingersnap Crust
makes three crusts
1 cup sugar
3/4 cup shortening
1/4 cup dark molasses
1 egg
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Mix sugar, shortening, molasses, and egg. Stir in flour, baking soda, ginger, cinnamon and salt. Cover and refrigerate for at least 1 hour. Heat oven to 375. Divide dough in thirds — makes 3 pie crusts (wrap unused dough in plastic wrap and seal in freezer bags, place in freezer until needed). Bake crusts in glass pie plates 12 minutes and remove from oven to cool.
From Best of VIRTUE Cookbook - Volume One - Everyday Spice (1980), page 71
This story was originally published September 30, 2016 at 2:59 PM with the headline "Recipes so easy, even an Aggie can make them...."