Home Lifestyle Grandma Betty’s Recipes

Grandma Betty’s Recipes

Betty Anderson is the grandmother of one of the founders of The Richmond Observer, Lance Jenkins. She is a native of Northampton County, but is an admirer of Richmond County and visits frequently.

Every week, Grandma Betty will bring more country, down-home cooking recipes to the viewers of The Richmond Observer. This week’s collection of recipes includes her very own meat loaf, squash casserole, and Grandma Betty’s famous pound cake.

Meat Loaf

  • 2 lb ground beef
  • 2 teaspoon salt
  • 1 teaspoon mustard
  • 2 slices bread, soaked in water
  • 3/4 cup green pepper (chopped)
  • 2 eggs
  • 1 can tomato soup (use half in meat and half to pour over loaf)

Mix all together. Form in loaf pan. Pour remaining soup on loaf. Cook for 45 minutes at 400 degrees until done.

Squash Casserole

  • 4 cups squash
  • 1 medium onion (sliced)
  • 1 egg
  • 1/2 package Pepperidge Farm mix
  • 1 cup sharp grated cheddar cheese
  • 1 can cream of mushroom soup
  • 1/2 stick butter

Cook squash and onion until tender. Drain water, combine all other ingredients, but only use half the cheddar cheese while combining. Pour into a casserole dish. Put rest of cheddar cheese on top. Bake at 350 degrees for 1 hour.

Grandma Betty’s Famous Pound Cake

  • 2 sticks butter
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon lemon flavoring
  • 1/2 cup oil
  • 4 cups flour
  • 1 cup milk
  • 5 eggs

Mix butter, oil and sugar. Then add eggs and beat until smooth. Add flour and salt with milk and extracts flavorings. Bake for 2 hours at 300 degrees. Do not open the oven door until done.



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