By NEMS Daily Journal
1 stick butter or margarine
11/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cocoa powder
1/4 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
5 scant tablespoons shortening
Pinch of salt
1/4 cup cold water
Melt butter. In a separate bowl, combine sugar, flour and cocoa. Pour in melted butter. Mix well. Add eggs, one at a time, stirring well after each. Add milk and vanilla. Pour into unbaked pastry crust. Bake 40 minutes at 350 degrees.
For the pastry crust, combine flour, shortening and salt. Mix well, using a pastry cutter. Add water and mix with a spoon. Add more cold water if necessary. Roll out thin on a floured board. Place in pie pan and crimp edges. Prick the bottom with a fork before filling.
11/2 cups cottage cheese
2 cups shredded Mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
11/2 pounds ground beef
1 jar spaghetti or pasta sauce, any kind
Uncooked lasagna noodles
1/4 cup water
Combine cottage cheese, Mozzarella and egg. Add oregano, salt and pepper and set aside. Brown meat, drain fat and add spaghetti sauce. In a greased 9×13-inch pan, layer half the meat mixture, a layer of uncooked lasagna noodles and then half the cheese mixture. Repeat layers. Pour water around the edges of the dish. Cover tightly and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes more.
21/2 pounds yellow squash, sliced
1 large carrot, grated
1 can cream of chicken soup
1 cup sour cream
1 package Pepperidge Farm stuffing
1 stick butter, melted
Cook squash in water until tender and drain. Combine carrot, soup and sour cream. Fold in the squash. Combine stuffing and melted butter.
Spoon half the stuffing mixture in the bottom of a greased casserole. Add squash mixture. Top with remaining stuffing mixture. Bake at 375 degrees for 30 minutes.
1 (8-ounce) block cream cheese, softened
1 (8-ounce) container sour cream
1 (4-ounce) can diced green chilies
3 tablespoons minced onion
12 ounces grated sharp Cheddar cheese
3 tablespoons sugar
12 (14-inch) flour tortillas
Combine cream cheese, sour cream, chilies, onion, Cheddar and sugar. Mix thoroughly. Spread on tortillas and roll up. Cover and chill for 2 hours or overnight, keeping tightly covered. When ready to serve, slice each roll into half-inch pieces. Serve with picante sauce.
Makes 100 pieces.
Black-Eyed Pea Salsa
2 cans black-eyed peas, cooked and drained
1 can whole-kernel corn, drained
3 tomatoes, chopped
1 green bell pepper, chopped (optional)
1 small sweet onion, chopped
3 green onions, sliced
3 tablespoons sugar
Salt and pepper
1/2 cup vegetable oil
1/4 cup red wine vinegar
Juice of 2 lemons
Juice of 1 lime
In a serving bowl, combine peas, corn, tomatoes, bell pepper (if using), and onions.
In a small bowl, combine sugar, salt and pepper, oil, vinegar and juices.
Pour dressing over vegetables and toss to combine. Refrigerate at least 24 hours. Keeps up to 1 week; flavor gets better over time.