Cook of the Week: Ann Jones recipes

By NEMS Daily Journal

Signature Bread Pudding
1 loaf wheat French bread
1⁄2 loaf sourdough bread
2 cups milk
2 cups half-and-half
11⁄2 cups sugar
2 eggs
2 teaspoons vanilla

Sauce
21⁄2 cups water
1 stick butter
1 cup sugar
3 tablespoons self-rising flour
1 teaspoon vanilla
Preheat oven to 350 degrees. Tear bread in small pieces and set aside.
In a large mixing bowl, combine milk, half-and-half, sugar, eggs and vanilla. Beat well with a spoon and add bread. Stir well to make sure bread is well coated. The mixture should be runny. Milk may be added if needed.
Pour the mixture into a greased 9×13-inch baking dish. Bake for about 45 minutes or until firm in the center and light brown. Remove from oven and set aside.
In a saucepan, combine water, butter, sugar, flour and vanilla and bring to a boil. Boil mixture until it begins to thicken (but it needs to stay runny). Pour sauce over baked pudding. Pull sides of pudding away from baking dish to allow sauce to soak into pudding. Serve warm. Refrigerate leftovers.
Note: Cold biscuits can be used in place of bread.

Squash Puppies
4 medium to large yellow squash, grated
1 small onion, grated
1 teaspoon sausage seasoning
3⁄4 cup self-rising cornmeal
3⁄4 cup self-rising flour
Salt and pepper to taste
Oil for frying
Combine first six ingredients and stir until all is moist. Deep fry in hot oil, dropping a teaspoon at a time into oil. Cook until brown and drain on paper towels.

Dough Burgers
1 pound ground beef
1 cup self-rising flour
1 egg
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon sage
1⁄2 teaspoon Cavender’s Greek seasoning
1⁄2 teaspoon Cajun seasoning
1⁄2 teaspoon garlic salt
1 cup water (or more)
Oil for frying
Mix all ingredients together except oil. Use enough water to make the batter thin enough to drop by large spoonfuls into a skillet with just enough hot oil to fry. Brown well on one side, turn over and mash down with spatula. Fry other side until done and crisp. Drain on paper towels. Put on hamburger buns with your favorite condiments.

Pork Chop (or Venison) Casserole
11⁄2 pounds pork chops, tenderized
1 tablespoon oil
1 can cream of celery soup
1⁄2 cup milk
1⁄2 cup sour cream
1⁄4 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 can french-fried onions, divided
1 (24-ounce) package frozen hash brown potatoes, thawed
1⁄2 teaspoon seasoned salt
1⁄2 teaspoon garlic salt
1 teaspoon hot sauce
In a skillet over medium-high heat, brown pork chops in oil; set aside
Combine soup, milk, sour cream, pepper, 1⁄2 cup cheese and 1⁄2 can onions. Fold in potatoes and spread one-half of mixture in a greased 9×13-inch baking dish. Arrange pork chops on top and add remaining potato mixture on top. Cover with foil and bake at 350 degrees for 40 to 45 minutes or until pork chops are tender. Uncover and sprinkle with remaining cheese and onions. Return to oven for 5 to 10 minutes or until cheese melts.

Potato Soup for 18
14 cups of water
14 medium potatoes, peeled and cubed
1 large onion, diced
2 carrots, shredded
Parsley flakes to taste
Salt and pepper to taste
10 chicken bouillon cubes
1 can chicken broth
1 can cream of mushroom soup
1 can cream of celery soup
1 (8-ounce) block cream cheese, cubed
Combine water, potatoes, onion, carrots, parsley flakes, salt and pepper and bouillon cubes. Cook until potatoes are partially done. Reduce heat. Add broth, soups and cream cheese. Stir well and simmer until potatoes are done.
If the soup is not thick enough, make a slurry of flour and water and stir into soup.

Street’s Chocolate Cake

Cake
2 cups sugar
2 cups all-purpose flour
1 stick butter
1⁄2 cup shortening
3 tablespoons cocoa powder
1 cup hot water
1⁄2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon cinnamon
1 teaspoon vanilla

Frosting
1 stick butter
3 tablespoons cocoa powder
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
For the cake, sift together sugar and flour and set aside. In a saucepan, combine butter, shortening, cocoa and hot water. Bring to boil and pour over sugar and flour mixture. Combine buttermilk and soda and add to mixture along with eggs, cinnamon and vanilla. Batter will be thin. Cook in an 11×16-inch pan at 400 degrees for 20 minutes.
For the frosting, melt butter, cocoa and milk and bring to a boil. Remove from heat and add powdered sugar, nuts and vanilla. Pour over cake while hot.