Cooking With Mildred, May 19th.

Today we’re bringing you more recipes by everyone’s favorite cook, Mildred Helbert, long-term Food Editor of the Clinch Valley times.  Last week I prepared Mildred’s Sour Cream Enchilada recipe and the result is pictured below.  It was delicious – if you haven’t tried it, I encourage you to do so 🙂




2 cups fresh raspberries

2-1/2  cups sliced fresh peaches

½ cup sugar

1 tbsp. cornstarch

1 tsp. nutmeg

2 cups biscuit baking mix

3 tbsp. butter, melted

2 tbsp. brown sugar


Grease sides and bottom of a 9-inch pie plate.  In a large bowl, combine raspberries, peaches, sugar, cornstarch, and nutmeg.  Let stand for 10 minutes, then spoon into pie plate.  In same bowl, stir together biscuit baking mix, milk, melted butter, and brown sugar to make dough.  Drop dough by spoonfuls over fruit mixture in pie plate.  Bake at 375 degrees for 25 to 30 minutes.



2 cups cooked, mashed sweet potatoes

2 eggs, well beaten

1-1/4 cups cream

¾ cup sugar

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

2 tbsp. rum flavoring

4 tbsp. butter, melted

9-inch pie shell


Combine mashed sweet potatoes, eggs, cream, sugar, salt, cinnamon, nutmeg, rum flavoring, and melted butter.  Beat until smooth and well-blended.  Pour into crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 300 degrees and bake for 50 minutes or until filling is firm.



1 can (20 oz.) crushed pineapple; drain and reserve juice

1 cup water

1 six-ounce package of strawberry gelatin mix

1 can whole cranberry sauce (14 oz.)

3 tbsp. lemon juice

1 tsp. grated lemon peel

1 tsp. nutmeg

2 cups sour cream

½ cup chopped pecans


Combine pineapple juice and water in a saucepan and heat to boiling.  Remove from heat.  Add gelatin mix and stir until dissolved.  Stir in cranberry sauce lemon juice, lemon peel, and nutmeg.  Chill until mixture thickens slightly.  Add sour cream and stir until combined.  Fold in pineapple and pecans.  Pour into an 8-cup mold.  Chill until firm.



2 tbsp. Dijon mustard

1 clove garlic, minced

1 tbsp. chopped fresh thyme

¼ tsp. coarsely-ground black pepper

4 boneless skinless chicken breasts

2 tbsp. Italian salad dressing

½ cup soft bread crumbs

2 tbsp. chopped fresh parsley

2 tbsp. butter, melted


Mix mustard, Italian dressing, and garlic.  In another bowl, mix bread crumbs, parsley, thyme, and pepper.  Stir in butter.  Spread mustard mixture on both sides of each piece of chicken and place in a well-greased pan.  Spoon bread crumb mixture evenly on top of chicken and press firmly.  Bake uncovered at 425 degrees for 15 to 25 minutes or until juices run clear.

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