COOK OF THE WEEK: Ann Scott recipes

By NEMS Daily Journal

Danish Potato Salad
1⁄4 cup vinegar
1⁄4 cup water
1⁄4 cup sugar
1 tablespoon mustard
Dash of pepper
1⁄4 tablespoon salt
2 eggs, well-beaten
1 cup mayonnaise
4 cups potatoes, cubed and boiled
2 hard-boiled eggs, chopped
1 tablespoon chopped bell pepper
1 tablespoon sweet pickles
Combine vinegar, water, sugar, mustard, pepper and salt. Bring to a boil. Reduce heat and gradually beat in well-beaten eggs. Keep stirring constantly until thick, about 5 minutes. When cooled, beat in mayonnaise. Toss together remaining ingredients. Pour on dressing and toss gently.
English Pea Casserole
1 can tiny English peas
3 boiled eggs, sliced
1 small jar pimiento
2 pieces loaf bread, toasted and crumbled
1 can cream of mushroom soup
1 cup shredded cheese, or more
In a casserole, layer half the peas, half the eggs and half the pimientos. Repeat layers. Sprinkle bread crumbs on top, then add cream of mushroom soup. Sprinkle with cheese. Bake at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted.

Red Velvet Cake
1⁄2 cup shortening
11⁄2 cups sugar
2 eggs
2 cups all-purpose flour
1 tablespoon cocoa powder
1⁄2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2 ounces red food coloring
1 teaspoon baking soda
1 teaspoon vinegar

Frosting
1 cup milk
1⁄3 cup all-purpose flour
Dash of salt
1⁄2 cup shortening
1 stick margarine
1 cup sugar
1 teaspoon vanilla
Cream shortening and sugar. Add eggs. Sift together three times the flour, cocoa and salt. Combine sugar mixture and flour mixture and add buttermilk. Add vanilla and food coloring. Beat well and fold in soda and vinegar. Pour batter into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 35 minutes.
For the frosting, cook over low heat stirring constantly, or in a double boiler, to the pudding stage, the milk, flour and salt. Set aside to cool. Cream shortening, margarine and sugar. Add vanilla. Add this to pudding mixture and beat well. Spread between layers and on top and sides of cake.

Rice Pudding
1 cup rice
31⁄2 cups water
11⁄2 sticks margarine
21⁄2 cups sugar
6 eggs
2⁄3 cup milk
1 tablespoon vanilla
Cook rice in water. When rice is done, add margarine and melt. Combine sugar, eggs, milk and vanilla and pour into rice. Pour mixture into casserole and bake at 350 degrees for 45 minutes.

Crescent Roll Chicken
4 boneless, skinless chicken breast halves
1 can of crescent rolls
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup milk
Cook chicken until tender. Cut each piece in half. Wrap each piece of chicken with a crescent roll and place in a baking dish. Combine soups, cheese and milk and pour over crescent-wrapped chicken. Bake at 350 degrees for 45 minutes or until crescent rolls are brown and crusty.

Squash Puffs
1 yellow squash, cooked and drained
1 egg, beaten
1⁄3 cup all-purpose flour
1⁄3 cup corn meal
1 teaspoon salt
1 medium onion, chopped
Vegetable or canola oil for frying
Combine all ingredients and drop by tablespoons into hot oil. Cook until golden brown.