Charles and I went to the Vidorian in Vidor and to Bridge City Cleaners in Bridge City to pick up any money they might have for me for selling my Old Fashion Country Cookin’ cook books. They had sold out, so that only leaves me and the Bridge City Office Supply in Bridge City with cook books.

I have five and they have five. When they are gone the cook books will no longer be in print. Sorry.

My article will still be in the papers, just no more cook books.

I received a call from our grandson, Brad, about the Enchiladas he was cooking. I am always happy to answer questions about my recipes or cooking in general.

Last week I got a request for a quick dessert, so I am publishing one.

A good quickie is the Dump Cake.

• 1 (21 ounce) Apple pie filling
• 1 (20 ounce) can crushed pineapple, drained.
• 1 box yellow cake mix
• 1 cup butter or margarine, cut into small pieces
• 1 cup finely chopped nuts.

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking pan. Pour pie filling and pineapple into pan, stirring to combine. (I’d mix them together and then put into pan.)
Be sure pineapple is drained. Sprinkle cake mix evenly over the top. Add butter evenly over cake mix and sprinkle pecans on top. Bake one hour or until a tooth pick stuck in the middle of the cake comes out clean.
This recipe was passed down from James Champs grandmother , Georgia Bell.
P.S. If you don’t like apple, try any other pie filling mix. No pecans… forget them. Recipes can be changed.
Anyway, it is Gooder’n Syrup. Von