Cook of the Week: Betty Billingsley Recipes

By NEMS Daily Journal

Lemon Icebox Cake
1 box lemon cake mix
2 cans sweetened condensed milk
3⁄4 cup lemon juice
1 (8-ounce) tub Cool Whip
Prepare cake as directed on the package in two 9-inch cake pans. When cake layers are done and cool, split each in half to make a total of 4 layers.
For the frosting, combine sweetened condensed milk and lemon juice and mix well. Fold in the Cool Whip. Spread frosting between layers and on top of cake.

Peach Cobbler
1 stick butter
1 large can of peaches
2 cups sugar, divided
1 cup self-rising flour
1 cup milk
Melt butter in a 9×13-inch baking dish. Bring peaches and 1 cup sugar to a boil in a saucepan, then pour into pan with melted butter. Combine flour, remaining 1 cup sugar and milk. Pour over peach mixture. Do not stir. Bake at 350 degrees for 25 to 30 minutes.

Fudge Brownies
1 box Duncan Hines milk chocolate brownie mix
2 cups small marshmallows
1⁄2 can Duncan Hines milk chocolate frosting
Prepare brownies according to directions on the box and bake as directed. Do not overbake (about 25 minutes is right). Remove from oven and cover the top with the marshmallows. When marshmallows have melted, spread frosting on top. (Reserve remaining frosting for another use.)

Pecan Pie
1 cup sugar
1⁄2 cup white corn syrup
3 eggs, lightly beaten
1 stick butter, melted
1 teaspoon vanilla extract
1 cup pecans
1 unbaked pie shell
Combine ingredients and pour into unbaked pie shell. Bake at 350 degrees for about 1 hour.

Easy Chicken Spaghetti
1 can Ro-tel tomatoes and diced chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 (7-ounce) package spaghetti
4 chicken breast halves, cooked and chopped
1 (8-ounce) package shredded Cheddar cheese
Combine Ro-tel tomatoes, soups and broth in a saucepan and heat. Cook spaghetti and drain. In a 9×13-inch baking dish, put a layer of spaghetti, then the soup mixture, then chicken, then cheese. Repeat layers. Bake at 350 degrees for 30 minutes.

Hamburger Casserole
1 pound lean ground beef
1 small onion, chopped
1 can cream of mushroom soup
1⁄2 can water
Salt and pepper to taste
4 to 5 potatoes, peeled and sliced
1 (8-ounce) package shredded Cheddar cheese
Brown beef and onion and drain. Combine soup and water and add to beef mixture. Season with salt and pepper. Layer potatoes and beef in a casserole dish sprayed with cooking spray. Cover with foil and bake at 350 degrees for 1 hour. Remove from oven, sprinkle with cheese and let sit for about 15 minutes, or until cheese has melted.

Chicken Pot Pie
3 pounds chicken breast halves
2 cups chicken broth
1 can cream of chicken soup
Black pepper
1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Boil chicken until tender. Reserve 2 cups broth. When chicken is cool enough to handle, chop into bite-sized pieces and place in the bottom of a greased 9×13-inch baking dish.
In a saucepan, combine broth and cream of chicken soup and bring to a boil. Pour over chicken.
In a bowl, combine pepper, flour, butter and buttermilk. Spoon over casserole. Bake at 425 degrees for 25 to 30 minutes.

Cornbread
2 cups self-rising cornmeal
1 tablespoon mayonnaise
1 tablespoon sugar
Buttermilk
1⁄2 stick butter
Combine cornmeal, mayonnaise, sugar and enough buttermilk to make a batter. Melt butter in a cast iron skillet. Pour batter in and cook at 400 degrees until brown.

Pecan Chicken Salad
1⁄2 cup mayonnaise
1⁄4 cup sour cream
3 cups cooked, chopped chicken
1 cup seedless grapes, halved
3⁄4 cup toasted chopped pecans
Salt and pepper
Combine all ingredients and mix well. Refrigerate until ready to serve.