COOK OF THE WEEK: Betty Raines recipes

By NEMS Daily Journal

Caramel Pie Crust
11⁄3 cups self-rising flour
2⁄3 cup oil
1⁄3 cup water, maybe more
Filling
2 cups sugar, divided
1⁄2 cup flour
3 egg yolks
2 cups milk
1⁄2 stick margarine
1 tablespoon vanilla
Meringue
3 egg whites
1 tablespoon sugar
1 teaspoon vanilla
Mix flour, oil and water until dough forms. Roll out and place in pie plate. Bake until lightly browned.
In a microwave-safe bowl, combine 11⁄2 cups sugar, flour, egg yolks, milk and margarine and mix well with a whisk. Microwave for 2 minutes, take out and whisk again. Microwave for 2 more minutes, remove and whisk again. Microwave 1 more minute or until mixture is thick.
In an iron skillet, brown remaining 1⁄2 cup sugar as brown as you like, but don’t let it burn. Pour browned sugar into the filling and beat well with a mixer. Add vanilla and beat again. Pour mixture into baked pie crust.
Beat egg whites with sugar and vanilla until peaks form. Spread over top of pie, sealing to the edges. Brown in the oven.

Baked Reuben Casserole
5 slices rye bread, divided
3⁄4 pound shaved corned beef, divided
1 cup sauerkraut, rinsed and drained
3⁄4 cup chopped dill pickles
1 teaspoon caraway seeds
4 cups shredded Swiss cheese, divided
3 eggs
11⁄4 cups milk
1⁄4 cup prepared yellow mustard
1⁄4 cup Thousand Island salad dressing
Cut 3 pieces of bread into cubes and line the bottom of a greased 11×7-inch baking dish with them. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups cheese, the remaining corned beef and the remaining cheese.
With a whisk, beat together eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over casserole. Let stand while oven is heating to 350 degrees.
Make fresh bread crumbs with remaining 2 slices of bread using a blender of food processor. Sprinkle bread crumbs over the top of the casserole and bake for 40 minutes or until set in the center.

White Cheddar Pimiento Cheese
21⁄2 cups shredded extra-sharp white Cheddar cheese
1⁄2 cup coarsely chopped olives with pimientos
1⁄3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1⁄8 teaspoon black pepper
Combine all ingredients and mix until well blended.
Makes 21⁄2 cups.

Crock-Pot Gable Soup
1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cans Veg-All mixed vegetables
2 cans diced tomatoes
2 large potatoes, cubed
Brown beef with onion and pepper. Add Veg-All, tomatoes and potatoes. Cook on low in a Crock-Pot for 2 to 3 hours. Serve with Bacon Lace Cornbread.

Bacon Lace Cornbread Oil
8 slices raw bacon
2 cups corn meal
2 eggs
1 cup milk
1⁄2 cup creamed corn
6 pieces bacon, cooked and crumbled
1 tablespoon mayonnaise
Oil an iron skillet. Place 4 slices of bacon across the bottom of the skillet and then place 4 more slices going the other way (if desired, you may “weave” the bacon like lattice).
Combine meal, eggs, milk, creamed corn, bacon and mayonnaise. Pour into skillet. Bake at 450 degrees for 35 to 40 minutes or until golden brown. Invert onto serving dish.

Strawberry Pie
1 cup sugar
10 ounces Sprite or 7UP
3 tablespoons cornstarch
1⁄2 small box strawberry gelatin
1 quart fresh strawberries, sliced
1 baked pie crust
Cool Whip
Combine sugar, Sprite and cornstarch in a microwave-safe bowl. Boil in microwave until thick, checking often. Add gelatin and cool. Add strawberries. Pour into cooled pie shell. Chill. Serve with Cool Whip.