By NEMS Daily Journal
Chicken and Wild Rice
2 boxes long grain and wild rice, cooked according to package directions
1⁄2 stick butter
2 medium onions, chopped and sautéed in butter
4 ribs celery, chopped
2 (8-ounce) cans sliced water chestnuts, drained
5 cups chopped, cooked chicken
4 cups shredded sharp Cheddar cheese
2 cans cream of chicken soup
1 large can mushrooms, drained
1 (8-ounce) container sour cream
1 cup mayonnaise
1 cup milk
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Combine all ingredients and mix well. Bake at 350 degrees until bubbly. This freezes well.
5 cups chopped, cooked chicken
3 cans Great Northern beans, drained
1 (32-ounce) container chicken broth
1 (16-ounce) jar mild salsa
1 (8-ounce) block Monterey Jack with Peppers cheese, cubed
2 teaspoons cumin
Shredded Cheddar, sour cream and jalapeños for garnish
In a slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low and simmer 2 hours, stirring occasionally. Garnish with cheese, sour cream or jalapeños. Serve with corn chips.
2 tablespoons cornmeal
11⁄2 cups sugar
1 stick butter, melted
1 tablespoon vinegar
1⁄2 teaspoon vanilla
1 unbaked 9-inch pie shell
Beat eggs until light and frothy. Add cornmeal and sugar and mix well. Add melted butter and mix well. Ad vinegar and vanilla and mix well. Pour batter into unbaked pie shell and bake at 350 degrees until pie puffs up, about 25 to 30 minutes. Cool before cutting.
Dark Chocolate Cake
2 cups strong brewed coffee
4 sticks butter
11⁄2 cups baking cocoa powder
4 cups all-purpose flour
2 cups granulated sugar
2 cups packed dark brown sugar
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon salt
2 egg yolks
11⁄2 cups sour cream
2 teaspoons vanilla
Icing (for one layer)
1 (12-ounce) package semi-sweet chocolate chips
1⁄2 cup heavy whipping cream
In a 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with a whisk until smooth and free of lumps. Set aside to cool.
In a very large bowl, mix flour, sugars, baking soda and salt, combining and mixing the dry ingredients well. Pour cooled coffee mixture over dry ingredients and stir until all flour mixture is incorporated into wet mixture.
Beat the eggs and egg yolks until frothy and add to flour-coffee mixture and beat well. Stir in sour cream and vanilla and mix well again.
Pour batter into 5 greased and floured Teflon cake pans and bake at 350 degrees until a wooden pick comes out clean, about 30 to 40 minutes. (This batter bakes best in Teflon-coated cake pans. If you don’t have Teflon, you can try putting batter into greased and floured aluminum pans, but the batter may stick. You may have to use waxed paper or parchment paper on the bottom before you pour the batter in.)
For the icing, heat chocolate chips and whipping cream over low heat and stir until the mixture is smooth. Remove from heat and cool. Beat with a mixer on medium-high until chocolate mixture is light and it peaks. This will frost only 1 layer and depending on the number of layers you bake, that’s the number of times you’ll repeat this process. You also have to have enough to coat the outside of the cake. After frosting, sprinkle chopped nuts over the sides of the cake if desired.
*Note: Even though the recipe makes 5 layers, Louise Lawhon usually only makes a 4-layer cake, because it’s already so large (she uses the fifth layer for something else, or feeds it to the raccoons). And because the people at Brewer really like the dark chocolate icing, she usually makes 7 recipes of the icing to frost the 4-layer cake. If you don’t like that much icing, 5 recipes of the icing would frost a 4-layer cake.
3 sticks butter, softened
3 cups sugar
7 large eggs
1⁄2 cup pineapple juice
1⁄2 cup 7-Up soft drink
3 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon lemon extract
2 cups sugar
2 large cans crushed pineapple
4 egg yolks plus 1 whole egg
1 cup (or more) flaked coconut
1⁄3 cup cornstarch
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
12 ounces Cool Whip
2 cups (or more) flaked coconut
For the cake, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Combine pineapple juice and 7-Up. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at medium speed after each addition. Stir in vanilla and lemon flavorings. This makes a good bit of batter and can either be baked in 3 thick layers or 4 medium layers. Either way, bake at 350 degrees in greased, floured pans until done.
For the filling, combine sugar and pineapple in a heavy saucepan. Beat egg yolks and whole egg until frothy and add to pineapple-sugar mixture. Cook over medium heat until the mixture comes to a boil and boil 4 to 5 minutes, stirring often. Combine cornstarch with enough cold water to make a thin paste. Add some of the cornstarch paste to the boiling pineapple mixture, stirring vigorously as you add it. Add enough of the cornstarch mixture to make the pineapple mixture reach a pudding-like consistency. Remove from heat, stir in coconut and cool. Spread between layers of cake, leaving about a 1⁄2-inch border on each layer.
For the frosting, beat cream cheese and powdered sugar until well blended. Add Cool Whip and mix well. Frost sides of cake and the 1⁄2-inch border around the top layer. Sprinkle or pat the sides and top border with coconut. This makes a big cake.