Bedford County Post

4A —Bedford County Post, Wednesday, June 5, 2024 Annual Epsilon Sigma Alpha Sorority Taste & Tell F or those in the Beta Iota Chapter of Epsilon Sig- ma Alpha, one of the most anticipated events of the year is the Spring Taste & Tell. An array of tasty recipes were prepared and shared at the home of member Brenda Knight. The event brings up the delightful scene of Southern ladies conversing, laughing, and sharing stories over ameal. The following recipes were shared: LEMONCOCONUT NEIMANMARCUS SQUARES 1 box of lemon cakemix 4 eggs 1 stickmelted butter 1 box of powdered sugar (about 4 cups) 8 oz package of cream cheese, softened 2 cups sweetened fl aked coconut Preheat oven to 350 degrees. Grease (I use Pam.) one 9×13 inch pan. In a mixing bowl, combine cake mix, 2 eggs and melted butter. Spread in bottomof pan. In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, and cream cheese. Stir in your coconut. Spread coconut mixture on top of crust mixture. Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle). Cool on counter 30 minutes, then refrigerate 2 hours or up to 2 days. Slice into bars and serve. -Barbara Smith PEANUTBUTTER CHEESECAKE (Pressure Cooker Version) 10 peanut butter sandwich cookies (crushed) 3 tablespoons butter, melted 16 oz. cream cheese (room temperature) 2/3 cup sugar 2 eggs 1/3 cup creamy peanut butter 10 peanut butter cups diced, divided 2/3 cup hot fudge sauce Directions: Line the inside of a 7-inch spring-form pan (or cake pan) with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan. Crush the cookies until they form fi ne crumbs. Mix the crumbs with the melted butter and press the mixture into the base of the pan. Refrigerate while you prepare cheesecake batter. Blend cream cheese until completely smooth. Add sugar and blend to incorporate. Add eggs, one at a time, mixing only enough to distribute evenly in the batter. Remove 1 cup of the cheesecake batter and place in small bowl. Add creamy peanut butter andmix well. Set aside. Add 1 cup of the choppedpeanutbutter cups to remaining batter and fold until mixed in. Pour into prepared pan with cookie crust. Dollop the peanut butter mixture over the top and spread evenly. Cover pan tightlywithmore greased aluminum foil. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil. Fold the ends of the foil into the cooker and lock the lid in place. Pressure cook onHIGH for22minutes.Letpressure drop naturally; let the cake sit inthe turnedo ff pressure cooker for 1 hour. Remove cake fromcooker to counter and allow to come to room temperature. Remove foil and blot condensation from cake surface. Wrap in plastic wrap and refrigerate for at least 8 hours. Heat fudge sauce in microwave for about 30 seconds. Drizzle across cheesecake and top with remaining chopped peanut butter cups. Bring to room temperature before serving. - Bette Vannatta B L U E B E R R Y SALAD 2 small packages grape Jello 1 1/2 cupwater 1 can blueberry pie fi lling 1, large can crushed pineapple, lightly drained 2, sliced bananas Topping: 8 oz. cool whip 1 cup powdered sugar 8 oz. cream cheese, softened to room temperature Add boiling water to Jello, and mix thoroughly in a 9x13 dish. Add pie fi lling and pineapple. Slice bananas on top. Cover and put in the refrigerator to gel. Mix topping with hand mixer and pat on top. Chill. - Carol Garrette CHICKENDIVAN Ingredients: 1 -1/2cups +/- boneless skinless chicken, cut to bite size pieces 4-5 cups fresh broccoli crowns 1 medium onion diced small 2 or 3 stalks of celery diced small 2 cup pkg of shredded cheddar cheese (divided) 1 -10 1/2 oz can condensed Cream of Chicken Soup 8 oz sliced mushrooms (optional) 6 Tbsp butter (divided) 1/2 cup Sour Cream 1 cup milk (whole or 2%) 1 tsp salt 1 tsp groundmustard 1/2 tsp garlic powder 1 sleeve (about 30) Ritz or butter crackers INSTRUCTIONS Preheat oven 375° In a 12” skillet melt 2 Tbsp butter. Add onion and celery. Cook on medium heat until soft. Add broccoli. Cook stirring 2-3minutes. Add diced chicken, 4 oz cheese, mushrooms, soup, sour cream, milk, ground mustard, garlic powder and salt. Stir until all ingredients are mixed and chicken is no longer pink. Transfer to a 9×13 baking dish, spread to an even layer. Sprinkle the remaining cheese on top. Cover with aluminum foil and place in oven for 12-15 minutes (until bubbling.) Melt the remaining 4 Tbsp butter. Place crackers into zip lock bag and crush. Pour the melted butter into the bag andmix well. Remove baking dish from oven, remove foil from casserole and spread crackers evenly on top. Place back into oven without foil and cook for another 12-15minutes until crackers start to brown. Remove from oven and let sit 5 minutes before serving. Cover and refrigerate leftovers. -Babs Chicoine MEATBALLS One package frozen meatballs 1 can sauerkraut 1 can whole berry cranberry sauce 1 bottle chili sauce 1 chili sauce bottle full of water ½cup brown sugar Mixall incrockpot, heat 3-4 hours on high. -Lucille Sorrells MEXICANCHICKEN CASSEROLE 8-10 chicken breasts Salt and pepper to taste 1 pint chicken broth 2mediumonions 2 (10¾oz.) cans cream of chicken soup 2 cans green chilies ½pint sour cream 1 pkg. fl our tortillas 1 (8 oz.) package cream cheese 1–2 cups shredded Cheddar Cheese Boil chickenbreasts and debone. Salt and pepper. Boil chopped onion in pint of broth; add soup, chilies, and sour cream. Put some of the soup mixture into greased 3 quart casserole. Layer tortillas (broken into bite size pieces), cream cheese, and cut up or shredded chicken. Pour remaining soup mixture over top. Sprinkleshredded Cheddar cheese on top and bake at 350 degrees for about 45 minutes. Yield: 8 servings -Sharon Lowery BAKEDHAMAND CHEESE SLIDERS Ingredients: 3 ⁄ 4 cupmelted butter 1 1 ⁄ 2 tablespoons Dion mustard 1 1 ⁄ 2 teaspoons Worces- tershire sauce 1 1 ⁄ 2 tablespoons poppy seeds 1 tablespoons dried minced onion 24 mini sandwich rolls 1pound thinly sliced cooked deli ham 1 pound thinly sliced Swiss cheese Preheat the oven to 350 degrees F. Grease a 9x13- inch baking dish. Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion in a bowl. Separate the tops from the bottoms of the rolls; arrange the bottom pieces in a layer in the prepared baking dish. Layer about 1/2 of the ham onto the rolls; add a layer of Swiss cheese and top with remaining ham slices. Place the tops of the rolls onto the sandwiches. Pour mustard mixture evenly over t h e rolls. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20minutes. Slice into individual rolls through the ham and cheese layers to serve. - BeverlyDerryberry COFFEEAND WALNUTCAKE 6 oz. butter, at room temperature ¾cup plus 2 T. sugar 3 eggs 1½c. self-rising fl our 1/3 c. walnut pieces chopped 2 t. instant co ff ee, dis- solved in 1 T. boiling water Walnut halves to deco- rate the top Frosting 2 T. whipping cream 2 t. instant co ff ee 3 ½ oz. butter, at room temperature 1 – 1½c. confectioners’ sugar or till desired thickness Preheat oven to 350 degrees. Beat together the butter and sugar until pale and fl u ff y, then beat in the eggs one at a time. Sift the fl our into the butter mixture and fold in, then fold in the nuts and dissolved co ff ee. Pour into 2 round cake pans thathavebeengreased and fl oured. Bake at 350 degrees for 18 – 25 minutes or till golden and springs back when presses gently. Frosting – Warm the cream and co ff ee in a small saucepan. Pour into abowl, add the butter. Sift the confectioners’ sugar into the mixture. Beat together until smooth and creamy. Spread less than half, then place the second cake on top and spread the remaining. Do not put frosting on the sides of the cake. Decorate the top of the cake withwalnut halves. -LindaNichols VEGETABLE SALAD ¾cupwhite vinegar ½ cup vegetable salad oil 1 cup sugar 1 t. salt 1 t. pepper 2 (11 oz.) cans white shoepeg corn 1 (15 oz) can small sweet English peas 1 (15 oz) can French style green beans 1 (2 oz.) jar diced pimiento 1 cup diced green bell pepper 1 cup diced celery 1 cup chopped onion Bring the fi rst fi ve ingredients to a boil. Drain all vegetables and pour -stir in vinegar and chill -BrendaKnight SNAPPEAAND PARMIGIANO REGGIANOSALAD 16 oz. fresh sugar snap peas (strings removed) 12 oz. fresh snipped green beans 1 cup julienned radishes ½ cup fresh Italian parsley leaves ½cup freshmint leaves roughly torn ½ cup shaved Parmigiano Reggiano cheese (use a vegetable peeler for long shavings) ½ cup grated Romano cheese Handful sliced grape to- matoes Dressing: 2 tbsp. White wine vinegar 1 tsp. Dijonmustard 1/3 cup extra virgin olive oil Fresh cracked pepper Kosher salt or pink Himalayan salt Bring a large pot of salted water to boil. Add the green beans and cook about 2 minutes. Then add the snap peas to the beans cooking until crisp-tender for another 2-3 minutes. Drain and immediately plunge into a bowl of ice water and cool completely. Drain and pat dry. In a large serving bowl, whisk together the vinegar and mustard. Whisk in the oil in a slow, steady stream to make a smooth and emulsi fi ed dressing. Season with salt and pepper. To the dressing add the snap peas, radishes, parsley and mint. Toss well to coat the vegetables with the dressing. Add the tomatoes and cheese shavings and toss lightly, taking care not to break up the shavings. I used the green container of Italian style 5 grated cheese mixture (Romano, parmesan, asiago, fontina, and provolone blend- the container you use to sprinkle on spaghetti) in addition to the long shavings of parmesan cheese. Can be made the night before. Just add the dressing a few hours before so it can marinade and not make the herbs soggy. The mint, cheese and mustard gives this dish all the fl avor. Makes for a great cold side dish. -ShirleyMcGee BROWNRICE CASSEROLE 1 stick butter (melted) 1 cup rice (not instant) 1 can Beef Consume Soup 1 can French Onion Soup 6-8 slicedmushrooms Bake one hour @350 degrees stirring after 45 minutes. Finish baking. Enjoy! -Janie Burke ASPARAGUS 2-15 oz. cans asparagus spears Place in a dish. Combine: ¼cupwhite vinegar ½cup sugar ¼cupwater 3whole cloves 1 stick cinnamon ½tsp. celery seeds ½tsp. salt Bring the above to a boil. Let cool and pour over asparagus spears. Refrigerate for 12 hours or overnight. -JudyHornaday –Submitted photos Chicken Divan Peanut Butter Cheesecake Brown Rice Casserole Baked Ham and Cheese Sliders Coffee and Walnut Cake RIDDLE ROAD S H E L B Y V I L L E , T N www.parksauction.com 615-896-4600 TOLL FREE 1.877.465.4600 | FIRM 3984 ALL ANNOUNCEMENTS MADE DAY OF SALE TAKE PRECEDENCE OVER PREVIOUS ADVERTISING.ALL INFORMATION DEEMED RELIABLE BUT NOT GUARANTEED. ESTATE AUCTION A B S O L U T E Saturday, June 8th 10:00 AM ATTENTION REALTORS: 1% BROKER REFERRAL Real Estate agents must register 48 hours in advance and attend auction. No exceptions. DIRECTIONS: From Tullahoma take Hwy 55 approx 8 miles, turn right onto Riddle Rd, property will be approx half a mile on the right. TERMS: 10% down day of sale, balance due in 30 days. TAXES: Prorated POSSESSION: With Deed 30.59 Acres Selling in 2 Tracts Tract 1 is 16.29 acres with Hilltop views and has a 4BR soil site approved by TDEC. Tract 2 is 10.84 acres and will be combined with Tract 4, which is 3.46 acres across the road, for a total of 14.3 acres. Tract 2 has a 4 BR soil site approved by TDEC and a water tap. Tract 4 has a small creek on the front of it and is mainly wooded. AUCTIONEER: JASON FINNEY 931-703-3196 Lic. #5006