Still Cookin’ with Aunt Gerry

June 16, 2010 by  
Filed under Columnists

Ypsilanti weather has been hot & humid the last few days, reminding us that those “Lazy Days” of Summer are just around the corner.  So Aunt Gerry went through her recipes looking only for the word “EASY.”  Here’s what she came up with:

Easy Mexican Casserole
“Hola mis amigos! Este guiso es fácil y deliciosa. Disfrute!”
(I really don’t know Spanish so I hope I wrote that correctly.)
I don’t want to start an international incident
! -Aunt Gerry

2 lbs. ground beef
1 medium onion, chopped
1 1/2 teaspoon chili powder
salt & pepper
1 10 oz. can mild enchilada sauce
12 corn tortillas
1 can cream of chicken soup
3/4 cup milk
1 small can chopped green chillies
2 cups grated cheddar cheese

Brown beef & onions with chili powder and salt & pepper. Add enchilada sauce. Put 6 tortillas in a 9×13 pan, pour beef mixture over, then put remaining 6 tortillas on top. Mix together soup, milk, and chillies; pour over tortillas. Cover with grated cheese. Bake at 350 degrees for 25 minutes.

Easy Corn Bread
This is just sweet enough to be the perfect accompaniment for spicy dishes.
For a sweeter treat, serve it with honey.
If you need more sweetness than that, come meet my granddaughters!
-Aunt Gerry

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400 degrees. Grease an 8 or 9 inch pan. (Recipe can be doubled for a 9×13 inch pan.) Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or untl light golden brown and a wooden pick inserted in center comes out clean.

Easy Pineapple Upside Down Cake
The recipe says that instead of pineapple you can use apples, apricots, prunes or peaches.
In my opinion, pineapple is the original and only “Upside Down Cake.”
This one is good enough to stand you on your head
! – Aunt Gerry

1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
4 tablespoons softened butter
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla
4 tablespoons butter
1/2 cup brown sugar, firmly packed
5 slices drained pineapple
5 cherry halves (optional)
1 cup chopped nuts
whipped cream

Combine sifted flour, baking powder, salt and sugar. Stir with whisk until thoroughly mixed and then sift. Add softened butter and cut into the flour mixture with whisk until mixed. Combine beaten egg, milk and vanilla. Add to flour mixture until blended, then beat vigorously for one minute with whisk or electric beater. Melt 4 tablespoons butter in 8x8x2″ pan or oven-safe skillet over low flame. Add brown sugar and cook & stir until thoroughly mixed. On this, arrange drained pineapple slices with half cherry (if desired) in center of each pineapple slice. Sprinkle with chopped nuts to fill the empty spaces. Pour batter over and bake at 350 degrees for 45-50 minutes. Loosen cake from sides of pan with spatula. Turn upside down on dish so pineapple is on top. Serve with whipped cream.

Gerry Burns (Aunt Gerry) is an octogenarian & Ypsilantian who has resided with her husband Joe in their Augusta Township home for 43 years. After working 20 years at Eastern Michigan University, she retired in 1992. In addition to knitting and baking, Aunt Gerry enjoys the company of her husband & family which includes three grown children, three grandchildren and Minnie; a large, rambunctious, black Labrador retriever. At 80 years old, Aunt Gerry is happy that she’s “Still Cookin'” You can email Aunt Gerry at [email protected]


One Comment on "Still Cookin’ with Aunt Gerry"

  1. sharon on Sat, 19th Jun 2010 9:33 am 

    I’m always looking for easy, looking forward to trying these. thanks.

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