COOK OF THE WEEK: Brenda Massey recipes

Fresh Peach Pie
1 (8-ounce) package cream cheese, softened
12 cups sugar, divided
1 (9-inch) pie shell, baked and cooled
4 to 6 fresh sliced peaches*
1 cup water
3 tablespoons cornstarch
4 tablespoons peach gelatin
1 (8-ounce) container whipped topping

Combine softened cream cheese and 1⁄2 cup sugar. Spread over bottom of baked pie crust. Top with fresh sliced peaches.
In a small saucepan, combine remaining 1 cup sugar, water and cornstarch. Bring to a boil and cook until thick. Remove from heat and add gelatin. Allow mixture to cool. Pour gelatin mixture over peaches. Top with whipped topping. Refrigerate several hours.
* This recipe will not work with canned peaches.

Jenny’s Chicken
112 cups cooked chicken
1 can cream of chicken soup
1 soup can milk
1 can chicken broth
12 cups shredded Cheddar cheese
Melted butter

In a saucepan, combine chicken, chicken soup, milk and chicken broth. Heat until smooth.
Make biscuits according to directions on the Bisquick box, using mix and milk. Add cheese to mixture. Using a small biscuit cutter, make 24 biscuits.
Place chicken mixture into a greased 9×13-inch baking dish. Brush biscuits with melted butter and place on top of chicken mixture (they will sink to the bottom, but rise to the top after cooking). Bake at 450 degrees for 20 to 30 minutes or until biscuits are done.

Lady Salad
12 to 16 ounces spring greens
1 bunch seedless grapes, halved
2 pints fresh strawberries, halved
1 red onion, diced
1 cup pecans, chopped and toasted
1 cup shredded Cheddar cheese
12 cup cooked, crumbled bacon
Fresh blueberries
12 cup Feta cheese (optional)
8 ounces pineapple chunks, drained (optional)

13 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons sugar
2 tablespoons minced onion
1 teaspoon salt
1 teaspoon pepper
Dash hot sauce
Dash Worcestershire sauce
4 tablespoons sour cream

Combine salad ingredients in a large serving bowl. Combine dressing ingredients, blend well, and pour over salad just before serving.

Nacho Casserole
1 can Cheddar cheese soup
12 cup milk
1 (16-ounce) jar salsa, hot or mild
1 large bag tortilla chips (not Fritos)
1 pound taco meat (using ground chuck, follow directions on taco seasoning packet)
Grated Cheddar cheese

Preheat oven to 400 degrees.
Combine soup and milk and pour into bottom of greased 9×13-inch baking dish. Top with half the salsa, a layer of chips and a layer of prepared taco meat. Repeat layers. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until bubbly.

Aunt Bea’s Muscadine Cake
1 box yellow cake mix
1 small box instant vanilla pudding
5 eggs
12 cup sugar
12 cups vegetable oil
12 cups cooked muscadine hulls*

112 cups powdered sugar
4 to 6 teaspoons muscadine juice

Combine cake ingredients and pour into a greased and floured Bundt pan. Bake at 350 degrees for 30 to 40 minutes or until done. Cool cake in pan for 30 minutes.
Combine powdered sugar and muscadine juice. Turn cake out onto a serving plate and pour glaze on it while it’s still hot.
* To cook muscadines, place muscadines in a saucepan, cover with water and boil until tender. Use leftover juice to make jelly or cobbler.

NEMS Daily Journal