MARCHBANKS CHOCOLATE “YANG YANG” GRAVY
2 cups granulated sugar
3 tablespoons all-purpose flour
2 tablespoons cocoa
12 ounces evaporated milk
4 ounces whole milk
1 teaspoon vanilla extract
3 tablespoons butter
In a medium sauce pan, mix sugar, flour and cocoa together. Add evaporated and whole milk. Cook over low heat, stirring frequently until it reaches gravy consistency. Add vanilla extract and butter. Stir well. Spoon over homemade biscuits. Refrigerate any unused portion.
Sue Marchbanks, Greenville
CABBAGE, CARROT & COCONUT STIR FRY
2 cups green cabbage, chopped 2 cups red cabbage, chopped
1 medium carrot, shredded
2 tablespoons coconut oil
Heat coconut oil in a medium, heavy skillet or wok. Add vegetables and sauté, stirring occasionally, for 5 minutes. Salt to taste.
Alice Tobin, Hilton Head Island
THE MACARONI AND CHEESE
1 8-ounce package macaroni
1 16-ounce container large curd cottage cheese
3/4 cup sour cream
1 8-ounce package sharp cheese, shredded
1 egg, beaten
1 teaspoon salt
1/8 teaspoon black pepper
Cook macaroni according to package directions, then drain. Combine all ingredients with macaroni and spoon into a 2-quart casserole dish. Bake, uncovered, in preheated 350-degree oven for 45 minutes.
Kerry Maynard, Aiken
HONEY BUN CAKE
1 box yellow cake mix with pudding
8 ounces sour cream
3/4 cup canola oil
1/3 cup water
2/3 cup brown sugar
1 cup chopped nuts of choice
2 tablespoons cinnamon
Preheat oven to 350 degrees. In a medium bowl, blend cake mix, sour cream, eggs, oil and water together and set aside. In a small bowl, combine brown sugar, nuts and cinnamon together. Pour half of the batter in a 13-by- 9-by-2-inch pan, well sprayed with cooking spray. Sprinkle with half of the nut mixture, then repeat the procedure. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool.
8 ounces confectioner’s sugar
1 tablespoon milk
Stir confectioner’s sugar and milk together well. Drizzle over cooled cake.
Ruby Boyce, Laurens