By ANDREW M. ARMSTRONG / Recipe Columnist

This is the time of year where you want something hearty, but sometimes you need quick items for parties and other social events. The following recipes will be crowd-pleasers.

This recipe for Brunswick stew is from an old, worn-out paperback cookbook. It was published sometime in 1949. It’s the perfect recipe to cook for your family and remind your kids and grandkids what Grandma’s cooking is and was all about.

Follow Andrew M. Armstrong Recipe Columnist on Facebook and send your recipes to P.O. Box 693 Leeds, AL 35094 to be featured in future additions.

• 1949! Brunswick Stew

4 cups of meat (Your choice of meat. You can also use canned meat like chicken. This would also be good with crab, shrimp or fish.)

4 cups of corn kernels

2 cups of okra, sliced

1 cup of carrots, chopped

½ cup of butter

2 onions, chopped

4 cups of tomatoes, chopped

2 cans of butterbeans

3 cups of water or stock

Salt and pepper to taste

Add all the ingredients into the stock pot. Simmer and cook slowly. Stir frequently to prevent scorching. Cook until it’s thick. Traditional Brunswick stew (like this recipe from the year 1949) is supposed to be thick enough to eat with a fork; however, you may cook it to your own preference.

• White Cake Supreme

1½ cups of sugar

¾ a cup of butter, margarine or oil

1½ teaspoons of vanilla extract

2 cups of all-purpose flour

1 tablespoon of baking powder

1 teaspoon of salt

1 cup of milk (I use whole milk or buttermilk.)

5 egg whites

(Optional) 1 cup of chopped nuts

Preheat oven at 375 degrees. Sift dry ingredients together, then with a mixer beat egg whites until stiff peaks form. Add the liquid ingredients and then incorporate the dry ingredients one tablespoon at a time. Mix well and scrape bowl with spatula removing clumps ever so often. Grease baking pan and lightly flour, then bake in oven. If cooking in two round pans in order to create a layered cake, bake at 375 degrees for 18-20 minutes. If using a Bundt pan bake at 375 degrees for 45 minutes to an hour.

• Chili Bake

1 pound of ground beef

1 can of pinto beans, drained (15 ounces)

1 can of enchilada sauce (10 ounces)

1 can of tomato sauce (8 ounces)

1 cup of shredded sharp American cheese (4 ounces)

1 tablespoon of dried minced onion

1 package of corn chips (6 ounces)

1 cup of sour cream (I recommend the Daisy brand.)

½ a cup of sharp American cheese (2 ounces)

Brown meat in a skillet and drain fat. Stir in the beans, enchilada sauce, 1 cup of cheese, and minced onion. Set aside 1 cup of corn chips; the remaining crush coarsely. Stir in the crushed chips. Pour into a greased 1½ quart casserole dish. Bake at 375 degrees for 30 minutes. The last 10 minutes uncover and sprinkle with remaining cheese and chips then return to oven. Top with sour cream once done.

• Oregano Dip

1 teaspoon of oregano

1 tablespoon of onion flakes

½ a teaspoon of salt

1 cup of Daisy sour cream

Drops of Tabasco sauce to taste

Mix all the ingredients together and refrigerate. The longer it sits, the better it tastes. It is recommended to be made 24 hours in advance, before serving.