Audra Chism Recipes

Rum Cake
1 box yellow cake mix
1 small box instant vanilla pudding
1 cup water
4 eggs
12 cup vegetable oil
1
12 teaspoons rum flavoring

Rum Glaze
1 cup sugar
12 cup water
1 stick margarine
1
12 teaspoons rum flavoring
Combine all cake ingredients and pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 45 minutes or until done.
Combine all glaze ingredients and bring to a boil. Boil 3 to 4 minutes. Pour over cake while cake is still hot and in the pan. Let stand abut 15 minutes before removing cake from pan.

Hot Potato Salad
8 medium potatoes, boiled with skins on
12 cup chopped onions
1 cup melted Velveeta cheese
2 cups sour cream
1 can cream of chicken soup
1 stick butter, melted
1 tube Ritz crackers, crushed
When potatoes are done and cooled, peel them and break them up with a fork. Add onions, cheese, sour cream, soup and butter. Pour mixture into a baking dish. Top with crushed crackers and bake at 350 degrees for 20 minutes.

Overnight Vegetable Salad
1 can tiny green peas, drained
1 can French-style green beans, drained
1 can shoe-peg white corn, drained
1 medium onion, finely chopped
2 tablespoons chopped pimientos
34 cup chopped celery

Dressing
23 cup sugar
12 cup white wine vinegar
14 cup vegetable oil
12 teaspoon salt
12 teaspoon pepper
Combine all the vegetables in a bowl.
Bring all dressing ingredients to a boil, stirring until sugar melts. Pour over vegetables, cover and refrigerate overnight. Salad will keep several days in the fridge.

Russian Chicken
14 cup corn oil
1 (8-ounce) bottle Russian dressing
1 envelope dry onion soup mix
1 (10-ounce) jar apricot preserves
1 teaspoon salt
8 chicken breasts or 2 fryer chickens, cut in pieces

Combine oil, dressing, soup mix, preserves and salt. Place chicken in a shallow pan and pour mixture over chicken. Bake, covered, at 350 degrees for 11⁄2 hours or until tender, basting occasionally with pan drippings.
Serve hot with white rice and sweet and sour sauce.

Cornbread Salad
1 (6-ounce) package Mexican cornbread mix
1 small can chopped green chilies
Dash of sage
1 package Ranch dressing mix
8 ounces sour cream
1 cup mayonnaise
2 cans pinto beans, drained
1 cup chopped bell pepper
2 cans whole kernel corn, drained
3 tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups shredded Cheddar cheese
1 cup sliced green onions
Tomatoes for garnish

Prepare cornbread mix according to package directions, adding green chilies and sage to the mix before baking. Cool.
Combine Ranch dressing, sour cream and mayonnaise and set aside.
Crumble half the cooked cornbread into a large serving bowl. Top with half of the pinto beans, green peppers, corn, chopped tomatoes, bacon, cheese, onions and Ranch mixture. Repeat layers. Garnish with additional chopped tomatoes or halved cherry tomatoes, if desired.

NEMS Daily Journal