Readers share their favorite holiday recipes

November 27 — HIGH POINT – Each year The High Point Enterprise asks readers to submit their favorite holiday recipes for our annual Christmas in the Southern Triad publication. Due to space constraints, we were unable to publish submissions in this year’s magazine. However, we would still like to share them with you in today’s edition.

Enjoy your lunch!

Old fashioned sweet potatoes

2/3 cup sugar

1 stick of melted butter

2 eggs

1 cup of milk

2 teaspoons of vanilla

2 cups grated raw sweet potatoes

Beat together sugar and eggs. Add the vanilla, butter, milk and sweet potatoes. Mix well. Pour into a well-greased 2-liter baking dish. Bake uncovered at 350 for 1 hour.

– Sara Léonard, Thomasville

SIMPLE Macaroni & Cheese Casserole

16 oz. macaroni noodles

1 small pot of diced chilli

1 8 ounce package. grated mild cheddar cheese

1 cup of mayonnaise

1/4 cup chopped onion

Cook macaroni according to package directions. Mix all ingredients together. Does not need to be cooked.

– Shirley M. Tobin, Thomasville

Janice’s Apple Pie Cake

1 can of yellow cake mix

2 boxes of apple pie filling

2 margarine sticks, melted

Spread apple filling in a greased 9 X 13 pan. Combine cake mix and margarine. Spread over pie filling. Bake at 350 until the cake looks done. Spices can be added to the pie filling according to your taste.

– Shirley M. Tobin, Thomasville

Pecan pie

2 cups of brown sugar

3 eggs

1 1/2 pecans

1 stick of margarine

1 C. vanilla

1 uncooked pie shell

Mix together. Pour into tart shells. Bake at 325 until lightly brown.

– Shirley M. Tobin, Thomasville

Red and green cheese ball

8 ounce package. cream cheese, softened

8 ounce package. grated cheddar cheese

2 green onions, chopped

2 oz. potted peppers, drained

2 tbsp. melted butter

2 tbsp. Worcestershire sauce

Assorted crackers

Beat cream cheese in a mixing bowl until fluffy. Add the rest of the ingredients except the crackers. Mix well. Squeeze cheese mixture into small plastic-wrapped bowl. Smooth top. Cover and refrigerate, take out of the refrigerator 15 min. before serving. Unmold on a serving plate, peel off the plastic, surround with crackers.

The story continues

– Ms. Willie M. McClain, High Point

Christmas baubles with orange

12 oz package. vanilla wafers, finely crushed

16 oz. Granulated sugar

6 oz. can of frozen orange juice, thawed

1/2 cup butter, softened

1 cup pecans, finely chopped (garnish with additional chopped pecans or sweet flaked coconut)

Combine all ingredients except the garnish, mix well. Shape into one-inch balls, stir in chopped pecans or coconut. Refrigerate until firm. Makes 5-6 dozen.

– Ms. Willie M. McClain, High Point

Snow grapes

8 oz Package Fresh Cheese

8 ounces of sour cream

3/4 cup sugar

1 C. vanilla extract

1-2 pounds. seedless grapes

Mix all the ingredients together except the grapes. Stir in the raisins, refrigerate for 4 hours.

– Ms. Willie M. McClain, High Point

Lockwood’s Cherry and Cheese Delights

1 cup butter, softened

1 3 ounces. package. Cream cheese

1 cup of sugar

1 egg yolk

2 1/2 cups flour

1 C. vanilla

pinch of salt

1 jar of cherries, halved

Cream the butter, sugar, cheese, egg yolk, vanilla and a pinch of salt.

Incorporate the flour, stirring well. Refrigerate the dough for 1 hour. Shape into balls, place on greased cookie sheet. Squeeze 1/2 cherry into each cookie. Bake at 325 ° for 12-15 min.

– Christian Saunders, Archdale

Cheese Spread w. Canned strawberries

1 lb grated sharp cheddar cheese

3/4 cup mayonnaise

1 garlic clove, squeezed (may not want to use whole)

1 cup chopped pecans

1 medium onion, grated

1/2 tsp. Tabasco sauce

1 stick of margarine, melted

1 cup of strawberry jam

Combine all the ingredients, except the strawberry jams, and mix well. Place in a quiche dish or a plate. Refrigerate for several hours. Spread strawberry jams on top and serve with wheat crackers

– Sandy Southards, Archdale

Old Fashioned Persimmon Pudding

2 cups of persimmon pulp

2 cups of sugar

2 eggs

2 cups of self-rising flour

2 cups of milk

1 stick of melted butter

1 C. vanilla

Instructions:

Combine the persimmon pulp, sugar and eggs. Add the flour, alternating with the milk, until well blended. Add the butter and vanilla. Place in a buttered 9×13 baking dish. Bake at 325º for 1 hour.

– Betty Hunt, Thomasville

Pineapple pound cake

1/2 cup of shortening

2 3/4 cups sugar

3 cups plain sifted flour

1 C. vanilla

2 sticks of butter

6 eggs

1/4 cup milk

large can of crushed pineapple

Cream and butter shortening. Add the sugar, mixing well. Slowly add the eggs and beat well. Add 3/4 cup of pineapple, undrained. Incorporate the rest of the ingredients. Pour into a greased pan. Put in a cold oven and lower the heat to 325 °. Cook 1 hour and 20 minutes

– Carolyn Hedrick, Thomasville

Papa Frazier’s Holiday Oyster Vinaigrette

1 packet seasoned stuffing mix

1 pan of cornbread, crumbled

1 lg. chopped onion

1 stalk of chopped celery

2 eggs

1 1/2 tsp. turkey broth

2 quarts of oysters, drained and washed

Instructions:

Brown the onion and celery, drain. Add them to the other ingredients and mix with the cornbread and stuffing mix. Pour into a gratin dish. Bake at 375º for 45 minutes.

– Wade and Carol Frazier, High Point

Holiday Sausage Balls

1 lb hot sausage

1/2 lb sharp cheddar

3 cups Bisquick mix

Instructions:

Mix everything with your hands and form small balls. Do not grease the baking pan. Bake at 375º to 400º for 12 to 20 minutes.

– Ann B. Mitchell, High Point

Pumpkin bread

3 cups of sugar

1 cup of oil

4 eggs

3 cups of plain flour

1 1 / c. salt

3 tbsp. cinnamon

2 tbsp. baking soda

1 can of pumpkin

2/3 cup water

Instructions:

Mix all the ingredients together in the order listed. Butter and flour 4 bread pans. Bake at 350º until a toothpick comes out clean.

– Betty Zachary, Archdale