COOK OF THE WEEK: Billie Morgan Recipes

By NEMS Daily Journal

Cooked Pimiento Cheese
1 pound American cheese
13 cup milk
2 teaspoons vinegar, or slightly more
2 teaspoons sugar, or slightly more
Salt and pepper to taste
1 egg, beaten
2 (4-ounce) jars pimiento, chopped fine
1 cup Miracle Whip salad dressing, or slightly more

Melt cheese and cook milk in a double boiler. Add vinegar, sugar, salt and pepper, egg and pimiento. Cook until thick. Remove from heat and fold in mayonnaise. Beat with a mixer. Cool. Refrigerate.
Makes about 1 quart.

Party Chicken
1 jar dried beef slices, chopped
8 boneless, skinless chicken breast halves
4 strips bacon, halved
1 can cream of mushroom soup
1 (8-ounce) container sour cream
Cooked rice

Spread chopped beef on the bottom of a greased 9×13-inch baking dish. Place chicken breast halves on top of beef and top each with a half-slice of bacon. Combine soup and sour cream and pour over the chicken. Bake uncovered at 275 degrees for 3 hours. Serve over rice.

Marinated Carrots
5 cups sliced carrots
1 medium onion, sliced in rings
1 small bell pepper, sliced in rings
1 (10-ounce) can tomato soup
34 cup vinegar
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
12 cup vegetable oil
Cook carrots, drain and cool. Combine carrots, onion and bell pepper rings. Combine remaining ingredients and pour over vegetables. Cover and marinate 12 hours or longer. Drain a bit before serving. This will keep in the refrigerator for 2 to 3 weeks.

4-Layer Lemon Dessert
112 sticks margarine
34 cups all-purpose flour
34 cup chopped pecans
1 (8-ounce) block cream cheese, softened
34 cup sugar
12 ounces Cool Whip, divided
2 cans sweetened condensed milk
12 cup fresh lemon juice
Grated rind of 2 lemons

Melt margarine and add flour and nuts. Press into a greased 9×13-inch dish and bake at 350 degrees for 20 to 25 minutes. Cool.
Combine softened cream cheese, sugar and half the Cool Whip. Spread over the cooled crust.
Combine condensed milk, lemon juice and lemon rind. Spread over the cream cheese layer. Refrigerate.
Just before serving, top with remaining Cool Whip.

Blueberry Crunch
2 sticks butter
2 cup all-purpose flour
1 cup chopped pecans
1 (8-ounce) block cream cheese, softened
1 box confectioner’s sugar
1 can blueberry pie filling

Cream butter, flour and nuts. Press mixture into a greased 9×13-inch baking dish and bake at 350 degrees until brown. Cool.
Combine cream cheese and confectioner’s sugar and pour on top of cooled crust. Top with blueberry pie filling. Chill and serve.
Strawberry & Pretzel Salad
Layer 1
2 cups crushed pretzels
12 sticks butter, melted
3 tablespoons sugar

Layer 2
1 (6-ounce) box strawberry Jell-O
2 cups boiling water
2 (10-ounce) packages frozen strawberries

Layer 3
1 (8-ounce) block cream cheese, softened
1 cup sugar
2 cups Cool Whip

Combine pretzels, butter and sugar and press into a 9×13-inch baking dish. Bake at 400 degrees for 8 to 10 minutes.
Combine Jell-O, boiling water and strawberries, mix well, and chill for 20 to 30 minutes.
Combine cream cheese and sugar and fold in Cool Whip. Set aside.
To assemble, pour Jell-O mixture on top of pretzel layer. Top with cream cheese mixture. Refrigerate.

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