Cooking With Mildred

For many years, Mildred Helbert served as Food Editor of the Clinch Valley Times.  She has shared hundreds of recipes with CVT readers.  I’ve used and enjoyed them, and I’m sure you have, too.

Mildred had already submitted her recipes for December when the Clinch Valley Times stopped producing a printed edition in November of 2017.  Today we’re sharing them with YOU.

Thank you, Mildred, for being part of the Clinch Valley Times family.

Pineapple Souffle


¼ cup butter

3 eggs, beaten

1-1/2 cups white sugar

3 to 4 slices bread, cubed

¼ cup milk

1 twenty-ounce can crushed pineapple, drained


Melt butter in an 8 x 8 inch dish.  Beat eggs in bowl.  Add sugar, milk, bread, and pineapple.  Mix well.  Pour over butter in dish.  Bake at 350 degrees for 45 minutes.

Sour Cream Banana Pudding


3 boxes (3.3 ounce) instant vanilla pudding mix

5 cups milk

8 oz. sour cream

1 eight-ounce container frozen whipped topping (thawed)

1 box vanilla wafers

3 or 4 bananas


Mix pudding and milk.  Add sour cream.  Fold in one-half of the container of whipped topping.  Layer wafers, bananas, and pudding.  Top with remaining whipped topping.

Crockpot Steak and Gravy


2-1/2 pounds chuck steak

1 package dry onion soup mix

1 can (10.5 ounce) cream of mushroom soup

¼ cup water


Cut meat into large chunks.  Place in a slow cooker.  Add dry onion soup, water, and mushroom soup.  Cover and cook for 8 hours on low.  Makes lots of gravy!

Hawaiian Delight


1 box yellow cake mix

1 box (5.1 ounce) instant vanilla pudding mix

1 can (12 ounce) crushed pineapple, drained

1 eight-ounce container frozen whipped topping, thawed

1 cup coconut

½ cup chopped almonds


Bake cake in 9 x 13 inch pan according to package directions, then cool.  Prepare pudding mix according to package directions.  Top cake with layers of pudding, pineapple, and whipped topping.  Sprinkle with coconut and almonds.


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