COOK OF THE WEEK: Amber Strong Recipes

Poulette Normandy
3 cups cooked, chopped chicken
1 bag herb stuffing mix
1 cup chicken broth
12 cup chopped onion
12 cup chopped celery
1
12 cups milk
12 cup mayonnaise
2 eggs
1 stick butter, melted
1 teaspoon salt
1 can cream of mushroom soup
1 cup shredded Cheddar cheese

Combine all ingredients except soup and cheese. Spread mixture in a greased 9×13-inch pan. (At this point, the casserole can be frozen. Thaw in the refrigerator a day before ready to use.) When ready to serve, spread soup over top and sprinkle with cheese. Bake at 325 degrees for 45 minutes or until brown and bubbly.

Roasted Vegetables
Olive oil
Broccoli
Cauliflower
Asparagus
Zucchini
Squash
New potatoes or cubed potatoes
Coarse salt

Pour olive oil in a roasting pan. Toss desired vegetables in olive oil and salt well. Bake at 425 degrees until vegetables reach desired tenderness, 20 to 30 minutes. If using potatoes, they’ll need to go in the oven first, before you add the other vegetables, because they take longer to roast.
Guacamole
1 ripe avocado, mashed
Garlic salt
Onion salt
Lemon juice
Chopped tomatoes
Cilantro (optional)

Combine all ingredients and serve with chips.

Turnip Green Soup
2 small packages frozen turnip greens
2 cans Great Northern beans, undrained
1 can chicken broth
1
12 cans water
2 packages Knorr dry vegetable soup mix
1 pound polish sausage, sliced (can use turkey)
12 teaspoon cayenne pepper
Combine all ingredients and cook about 1 hour. Serve with Kentucky Cornbread.

Kentucky Cornbread
112 cups self-rising corn meal
2 eggs
12 cup vegetable oil
Chopped onion to taste
1 (8-ounce) container sour cream
1 (15-ounce) can creamed corn

Combine all ingredients and pour batter into a greased cast iron skillet. Bake at 350 degrees for 45 minutes.

Berry Cheesecake Muffins
Bottom Layer
13 cup butter, softened
34 cup sugar
2 eggs
1
12 cups all-purpose flour
1
12 teaspoons baking powder
1 teaspoon cinnamon
13 cup milk

Cream Cheese Filling
6 ounces cream cheese
13 cup sugar
1 egg
34 cup fresh raspberries
34 cup fresh blueberries

Streusel Topping
14 cup all-purpose flour
2 tablespoons brown sugar
12 teaspoon cinnamon
1 tablespoon cold butter

Bottom: With an electric mixer, cream butter and sugar. Add eggs, one at a time. In a separate bowl, combine flour, baking powder and cinnamon. Alternately, add the flour mixture with the milk to the creamed butter mixture. Fill each muffin cup about half-full with batter.
Filling: With an electric mixer, beat the cream cheese, sugar and egg until smooth. Fold in the fruit. Drop a rounded tablespoon in the center of each muffin.
Topping: Combine flour, brown sugar and cinnamon. Cut in the butter until crumbly. Sprinkle mixture on top of each muffin. Bake muffins at 375 degrees for 20 to 30 minutes.
Makes about 18 muffins.

Granny’s Chocolate Frosting
2 cups sugar
6 tablespoons cocoa
12 cup shortening
23 cup milk
2 teaspoons vanilla

Combine all ingredients in a large saucepan. Bring to a rolling boil and cook for 2 minutes, stirring continuously. Pour over cake of your choice.

Lemon Buttercream
1 cup shortening
1 teaspoon salt
12 teaspoon butter flavoring
1 teaspoon vanilla flavoring
12 teaspoon lemon extract
2 tablespoons white corn syrup
2 pounds powdered sugar
12 cup water
Place shortening, salt, flavorings and corn syrup in a mixing bowl and cream on high, stopping to scrape down the sides once or twice. Then, alternately add powdered sugar and water on low speed. Beat on medium-low for 2 to 3 minutes. Icing keeps several weeks in the refrigerator. (For regular buttercream, omit the lemon flavoring.)