COOK OF THE WEEK: Betty Williams recipes

By NEMS Daily Journal

Chocolate Cake
1 box Duncan Hines classic yellow cake mix
1 small box vanilla instant pudding mix
1 cup water
1⁄2 cup oil
4 eggs

2 cups sugar
2 squares semi-sweet chocolate
1 stick butter
1 small can evaporated milk
1⁄2 teaspoon vanilla
Combine cake mix and dry pudding mix. Add water, oil and eggs. Mix well and beat for 2 to 3 minutes with an electric mixer. Pour batter into a greased 9×13-inch pan. Bake at 300 degrees for 50 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
In a saucepan, combine sugar, chocolate, butter and milk. Start cooking mixture on medium heat. After ingredients are melted, slowly turn heat to high. When it comes to a good boil, boil for 1 minute. Remove from heat, add vanilla and stir well. Pour some of the frosting on the cooled cake. Place the frosting saucepan in a sink with an inch or so of cold water and beat the frosting in the pan to help it thicken. Pour more frosting over the cake. Beat a little more and pour the rest of the frosting on the cake.

Ripe Banana Nut Loaves
1 box yellow cake mix
1⁄2 cup packed light brown sugar
2 very ripe medium bananas, mashed
3⁄4 cup buttermilk
1⁄2 cup canola oil
3 large eggs
1 teaspoon ground cinnamon
1 cup chopped pecans
Place the cake mix, sugar, mashed bananas, buttermilk, oil, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more. Add the pecans and mix well. Divide batter between 2 prepared 9-inch loaf pans and place in a preheated 350-degree oven and bake for 40 to 45 minutes, or until they are golden brown and a toothpick inserted in the center of each loaf comes out clean.

My Betty’s Soup
11⁄4 to 11⁄2 pounds ground beef or stew meat
2 cans diced tomatoes
1 can petite-cut diced tomatoes with green chilies
2 cans tomato puree
1 can Ro-tel tomatoes (original or mild)
1 can green beans, drained
2 cans whole kernel corn, drained
1 can purple-hull peas, drained
1 cup chicken broth
2 or 3 potatoes, diced
1 small onion, diced
1 teaspoon sugar or Splenda
Salt and pepper to taste
Brown the ground beef and drain. In a stainless steel stockpot, put all ingredients as they are listed above. Mix well and start cooking over medium heat. As soup begins to cook, slowly turn heat to high. When soup begins boiling, turn it down to low and cook for 2 hours, stirring throughout the cooking time.

11⁄2 pounds ground beef
3⁄4 cup uncooked oats
2 eggs, beaten
1⁄4 cup chopped onion
2 teaspoons salt
1⁄4 teaspoon pepper
1 cup tomato juice
3 ounces Pickapeppa sauce
1 packet Good Season’s Italian Salad Dressing
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake at 350 degrees for 1 hour. Let stand 5 minutes before slicing.

Chicken Enchiladas
6 chicken breast halves
2 cans cream of chicken soup
1 (16-ounce) container sour cream
1 can diced green chilies
10 or 12 soft flour tortillas
Cheddar cheese
Boil chicken until done, remove skin and bones and chop the meat. Combine soup, sour cream, chilies and chopped chicken. Divide mixture in half.
Place a few tablespoons of the mixture in the center of each tortilla and roll them up. Place them seam-side down in a greased casserole. Spread the remaining chicken mixture over the top. Sprinkle with grated cheese. Cover with foil and cook 15 minutes at 350 degrees. Uncover and cook another 15 minutes. Serve with salad, green beans and rolls.

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