Cathy Floyd Recipes

German Chocolate
Bundt Cake
1 package German chocolate cake mix
1 can coconut pecan frosting, divided
4 eggs
34 cup oil
12 cup water
1 cup chopped pecans or walnuts

Preheat oven to 325 degrees.
Combine cake mix, all but 1⁄4 cup frosting, eggs, oil, water and nuts and mix by hand. Pour into a greased and floured Bundt pan. Bake for 45 to 50 minutes. Cool in pan for 5 minutes on a wire rack before turning out.
Spread reserved 1⁄4 cup frosting on cake for a glaze or sprinkle with powdered sugar.

Butterscotch Cake
1 box yellow cake mix
1 small box instant vanilla pudding mix
1 (11-ounce) package butterscotch chips
1 cup chopped walnuts or pecans
1 cup grated coconut
4 eggs
1 cup sour cream
23 cup oil
Preheat oven to 325 degrees.
Combine cake mix, pudding mix, chips, nuts and coconut in a large bowl with a wooden spoon. Add eggs, sour cream and oil and mix well. Bake for 1 hour in a greased and floured Bundt pan. Cool for 5 minutes in a wire rack before turning out of pan.

Chocolate Muffins
4 squares semi-sweet chocolate
2 sticks Blue Bonnet Margarine
1 cup chopped walnuts or pecans
1 cup all-purpose flour
34 cups sugar
4 eggs
1 teaspoon vanilla

Heat chocolate and margarine. Stir in nuts. Let cool. Set aside.
In another bowl, combine flour and sugar. Add eggs, one at a time. Stir, do not beat. Add vanilla and the chocolate mixture. Stir again, then fill paper muffin cups in muffin tins 3⁄4 full. Bake at 350 degrees for 22 to 25 minutes. Do not overbake.
Makes 2 dozen.

Pecan Cranberry Salad
1 (15-ounce) can crushed pineapple, drained (reserve 1 cup juice)
1 cup water
1 small box orange gelatin
1 small box cherry gelatin
1 (16-ounce) can whole berry cranberry sauce
1 (6-ounce) can frozen orange juice concentrate
1 cup chopped pecans or walnuts
12 cup chopped celery (optional)
Combine reserved pineapple juice and water in a small saucepan. Bring to a boil and remove from heat. Pour juice mixture into a large bowl and add the gelatin mixes, stirring until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and celery and mix well. Spray a 6-cup mold with nonstick cooking spray. Pour gelatin mixture into the mold and refrigerate until firm.

Chicken and Dressing
5 large chicken breast halves (reserve broth)
1 stick margarine
2 teaspoons salt
1 teaspoon black pepper
1 large or 2 small onions, chopped fine
2 (6-ounce) boxes Stove Top stuffing (chicken flavor, not cornbread flavor)
2 cans cream of mushroom soup
2 cans cream of chicken soup

Rinse chicken, place in a large pot with enough water to cover chicken. Add margarine and salt and pepper. Cover and cook until chicken is very tender.
While chicken is boiling, make cornbread (recipe below).
In a very large pot, combine chopped onion, Stove Top stuffing mix and the soup.
When cornbread is done, add it to the soup mixture while it is still very warm. When chicken is tender, remove it from the broth, but keep broth over low heat. Add the broth, 1 cup at a time, to the cornbread mixture, using a potato masher to break up the cornbread and combine it with the other ingredients. (If you don’t have enough broth, used canned broth that’s been heated.)
Skin and debone the chicken breasts, cut meat into small pieces and add to the dressing. Mix well. Pour into two greased 9×13-inch pans. Bake in preheated 400-degree oven until very brown, about 45 minutes. Dressing should be slightly firm but very moist.
Note: The Stove Top stuffing is used in place of bread or biscuits in this recipe.

Cornbread for Dressing
3 cups self-rising cornmeal
3 eggs
3 tablespoons vegetable oil, divided
12 teaspoon black pepper
12 teaspoon garlic powder
12 teaspoons salt
2 cups milk

Preheat oven to 450 degrees.
Combine cornmeal, eggs, 1 tablespoon oil, pepper, garlic powder, salt and milk. Put 1 tablespoon oil into each of two 10-inch black skillets or use one 9×13-inch pan. Place skillets in oven until oil is hot. Pour batter into skillets. Bake for 20 to 25 minutes until very brown.

1 small bell pepper, finely chopped
1 medium onion, finely chopped
1 pound sausage, browned and drained
1 pound ground chuck, browned and drained
1 (3.5 ounce) package sliced pepperoni
8 ounces smoked sausage, cut into bite-size pieces and browned
2 (14-ounce) jars pizza sauce
1 (14-ounce) can Italian-style diced tomatoes
8 to 10 ounces rotini pasta, cooked and drained.
2 cups grated Mozzarella cheese, divided

Sauté pepper and onion until tender. Combine peppers and onions with sausage, ground chuck, pepperoni, smoked sausage, pizza sauce, tomatoes and pasta. When you empty the pizza sauce jars, add about 1⁄4 water to each and add to the mixture. Place half the mixture in a greased casserole dish and top with 1 cup cheese. Top with other half of the mixture and remaining 1 cup cheese. Bake at 350 degrees until heated through and bubbly and cheese is melted, about 30 minutes.

Chicken Corn Chowder
3 slices bacon, diced
12 cup diced celery
12 cup diced onion
12 cup diced carrot
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups chopped, cooked chicken
2 cups peeled and chopped potatoes
1 (20-ounce) package frozen creamed corn, thawed
1 cup canned or frozen whole kernel corn
12 teaspoon poultry seasoning
1 cup heavy cream
Salt and pepper to taste

Cook bacon in a Dutch oven until crisp. Remove bacon and set aside. Pour off drippings, reserving 1 tablespoon in pan. Sauté celery, onion and carrot in drippings until tender. Stir in flour, stirring constantly, for 3 minutes. Slowly whisk in broth, scraping sides of pan.
Add chicken, potatoes, all the corn and poultry seasoning. Cook for 10 minutes until potatoes are tender. Stir in reserved bacon, crumbled, and cream. Cook 3 minutes until heated through. Season with salt and pepper. Garnish with additional cooked, crumbled bacon, if desired. Serve with a congealed salad and corn sticks or muffins.

NEMS Daily Journal

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