COOK OF THE WEEK: Annie Lou Wommack

By NEMS Daily Journal

Chicken Dressing
1 small onion, chopped
12 stick margarine
1 whole chicken
6 cups cornbread crumbs
1
12 teaspoons black pepper
12 cup vegetable oil
1 can cream of chicken soup
Cook onion in margarine until tender and set aside. Boil chicken. Reserve broth. When tender, remove skin and bones and chop meat.
Combine cornbread with pepper, oil, cream of chicken soup, onion and chopped chicken. Add enough reserved broth to make batter the consistency of cornbread batter. Pour into a casserole dish and bake at 350 degrees for about 40 minutes or until nicely browned on top.
This recipe feeds several people. You can make it ahead of time and put it in the freezer uncooked.
Note: Annie Lou Wommack doesn’t put raw eggs in her dressing. Instead, she uses 4 eggs when she makes her cornbread. Also, this recipe does not contain celery, sage or poultry seasoning.

Pecan Pie
1 cup sugar
12 cup white Karo syrup
3 tablespoons margarine or butter, melted
3 eggs, well-beaten
1 teaspoon vanilla
1 cup chopped pecans
1 unbaked pie shell

Mix sugar and syrup with melted butter. Add beaten eggs and vanilla. Add pecans and mix well. Pour into pie shell and bake at 375 degrees for 15 minutes. Lower oven temperature to 350 and bake 30 minutes longer. Ovens vary, so watch your pie the first time you bake it to be sure it doesn’t overcook. Pie is done with center of pie shakes a little. To keep nuts from being too hard, place a piece of waxed paper over the pie after removing it from the oven.

Old-Fashioned Chess Pie
2 cups sugar
2 heaping tablespoons all-purpose flour
1 heaping tablespoon yellow corn meal
1 stick butter, melted
3 eggs, beaten
12 cup buttermilk
2 teaspoons vanilla
1 unbaked pie shell

Combine sugar, flour and meal; mix well. Add butter and mix well. Add beaten eggs, mixing well. Add buttermilk and vanilla and blend thoroughly. Pour mixture into unbaked pastry shell and bake at 425 degrees for 10 minutes. Reduce oven temperature to 325 degrees and bake 30 minutes. When pie begins to brown, cover with a sheet of aluminum foil to prevent deep browning or burning.