COOK OF THE WEEK: Becky Dorough recipes

By Ginna Parsons/NEMS Daily Journal

Grandma Rogers’ Onion and Cheese Tea Sandwiches
Sandwich bread
Mayonnaise
Green onions, finely chopped
Worcestershire sauce
Cheddar cheese, thinly sliced
Melted butter
Remove crust from bread (thinly sliced Sunbeam works best). Spread half of each bread slice with a small amount of mayonnaise and 1 to 2 teaspoons chopped onions. Sprinkle a dash of Worcestershire in the center and place thinly sliced Cheddar slices on the other half of each bread slice. Fold the bread over to form a triangle and secure with a wooden toothpick. Brush each sandwich with melted butter. Bake at 350 degrees until golden brown, about 15 minutes.

Marinated Green Bean Casserole
2 cans whole green beans, drained
1 large onion, sliced
6 slices bacon
5 tablespoons sugar
6 tablespoons white vinegar
In a casserole, place a layer of green beans, a layer of onions and another layer of beans. Cook bacon until crisp; crumble it and set it aside and reserve pan drippings. Combine sugar and vinegar. Pour sugar mixture over beans and onions. Pour drippings over all. Refrigerate 8 hours or overnight. Bake at 350 degrees for 30 minutes. Remove from oven and top with crumbled reserved bacon. Bake another 15 minutes.

Olive Nut Spread
6 ounces cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup finely chopped pecans
1 cup finely chopped green olives
1 tablespoon olive juice
1 dash black pepper
Combine all ingredients and mix well. Refrigerate 24 hours. Serve with crackers or party bread. Keeps well for several weeks.

Stuffed Baked Potatoes
2 large baked potatoes
4 slices bacon
1⁄2 cup chopped green onions
2 tablespoons grated Parmesan cheese, plus more for garnish
1⁄2 cup sour cream
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Melted butter
Cut the baked potatoes in half, scoop the flesh out and beat it until smooth. Fry bacon until crisp. Crumble the bacon and add it to the potatoes. Sauté the onions in the bacon grease and add them to the potato mixture along with 2 tablespoons Parmesan, sour cream, salt and pepper. Spoon potato mixture back into four shells. Pour a small amount of melted butter on top of each one and sprinkle with additional Parmesan cheese. Bake at 300 degrees for 15 to 20 minutes.

Crab Bisque
3⁄4 cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups fish stock
1 cup heavy cream
1 cup milk
1 pound crab meat, picked free of shell
1⁄4 cup dry sherry (optional)
1⁄2 teaspoon lemon-pepper seasoning
1⁄2 teaspoon salt
1⁄2 teaspoon white pepper
1 cup freshly grated Parmesan
1⁄2 cup chopped fresh chives
Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crab meat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning to taste. Serve in bowls topped with cheese and chives.
Serves 8.

1-2-3-4 Cake
2 sticks butter
2 cups sugar
4 eggs
3 cups cake flour
1⁄2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla

Sister’s Caramel Icing
21⁄2 cups sugar, divided
11⁄2 tablespoon self-rising flour
1 stick butter
3⁄4 cup evaporated milk
1 teaspoon vanilla
Cream butter and sugar. Add eggs, 1 at a time, beating after each addition. Sift flour with salt and baking powder; add alternately with milk. Add vanilla. Bake in 2 or 3 layers at 350 degrees for 25 to 30 minutes. Let cool.
For the icing, melt 1⁄2 cup sugar in an iron skillet slowly until brown. Combine flour, butter, remaining 2 cups sugar and milk in a saucepan and cook over heat until butter melts. Turn heat to medium and add browned sugar from skillet. Cook until it reaches the soft ball stage or until the mixture leaves the sides of the pan, about 10 minutes. Remove from heat and cool slightly. Add vanilla and beat until spreading consistency. Add more evaporated milk if needed.

Lois’ Cranberry Salad
1 pound fresh raw cranberries
1 cup sugar
2 small boxes strawberry gelatin
1 cup boiling water
11⁄2 cups chopped pecans
1 (20-ounce) can crushed pineapple, with juice
2 cups mini marshmallows
Grind raw cranberries; add sugar and let sit overnight.
Dissolve gelatin in boiling water and let cool. Add remaining ingredients and mix well. Pour into serving bowl and refrigerate.