COOK OF THE WEEK: Carolyn Wren recipes

Chicken Casserole
5 large boneless, skinless chicken breast halves
3⁄4 cup reserved broth
2 sleeves Townhouse crackers
1 stick margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8-ounce) container sour cream
Boil chicken in salted water until tender. Remove from broth and cool. Reserve 3⁄4 cup broth.
While chicken cooks, crumble crackers in a medium bowl. Melt margarine and stir into crackers. Put half the cracker mixture in the bottom of a large casserole dish.
When chicken is cooled, shred meat and set aside. Combine soups, sour cream and reserved broth. Mix well and add shredded chicken. Pour mixture on top of cracker mixture in casserole and cover with remaining cracker mixture. Bake at 350 degrees for 30 minutes until bubbly.

Peach Delight
2 cans crescent rolls
1 (8-ounce) block cream cheese, softened
1⁄4 cup sugar
2 cups powdered sugar, divided
2 cans peach pie filling
1 stick margarine, melted
2 to 3 tablespoons milk
Press 1 can of crescent rolls in a greased 9×13-inch casserole. Combine cream cheese, 1⁄4 cup sugar and 1 cup powdered sugar and spread on top of rolls. Spread pie filling evenly on top. Top with second can of crescent rolls. Drizzle melted butter over all. Bake at 350 degrees for 30 minutes, until golden brown. Combine remaining 1 cup powdered sugar and milk and drizzle over the top while still warm.

Buttermilk Pound Cake
6 eggs, separated
1 cup vegetable oil
3 cups sugar
1 cup buttermilk
3 cups all-purpose flour, sifted
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
21⁄2 teaspoons lemon juice
Beat egg whites until stiff. Set aside. Beat egg yolks with oil and mix well. Stir in half the sugar and half of the buttermilk. Add the remaining sugar, half of the flour and the remaining milk. Next, add the remaining flour, soda, salt and lemon juice and mix well. Fold in beaten egg whites. Pour mixture into a greased and floured Bundt or tube pan and bake at 350 degrees for 1 hour and 15 minutes.

Easy Lemon Icebox Pie
2 cans sweetened condensed milk
1⁄2 cup lemon juice
1 graham cracker crust
Beat condensed milk and lemon juice. Pour into crust. Chill.
Note: You can sprinkle additional graham cracker crumbs on top, if desired.

Round Steak-n-Gravy
3 to 4 pounds round steak
2 to 3 tablespoons shortening, or more
1 to 2 cups self-rising flour
Hot water
1 can cream of mushroom soup
Cut steak into bite-size pieces and salt them. Melt shortening in a skillet until hot but not smoking. Lower heat to medium and brown steak pieces in hot oil on both sides in batches. As they brown, remove them from the skillet and layer them in a Crock-Pot. When all meat is done, add enough flour to the melted shortening to make a gravy (you may need to add more shortening) and season with salt and pepper. Cook until browned. Add enough hot water to make gravy smooth. Add mushroom soup. Stir well and pour gravy over meat in Crock-Pot and cook on low for 6 to 8 hours or until tender.

Mile-High Gooey Cake
1 box pound cake mix
11⁄2 sticks softened margarine, divided
2⁄3 cup milk
4 eggs, divided
1 (16-ounce) box powdered sugar
1 teaspoon vanilla
1 (8-ounce) block cream cheese, softened
1⁄2 cup chopped pecans
Combine pound cake mix, 1⁄2 stick softened margarine, milk and 2 eggs. Pour batter into a 9×13-inch greased cake pan.
Mix powdered sugar (minus 3 tablespoons), remaining 2 eggs, vanilla, remaining 1 stick softened margarine and cream cheese. Beat for 3 minutes on medium speed. Pour over cake batter. Bake at 350 degrees for 15 minutes.
Mix reserved 3 tablespoons powdered sugar with pecans and toss to coat well. Remove cake from oven and sprinkle coated pecans on top. Return cake to oven and bake an additional 20 to 25 minutes. If you want a gooey-er cake, cut the last baking time down to 15 minutes. Let cake cool 7 to 10 minutes before cutting.

Mother’s Biscuits
1 cup buttermilk
1⁄2 cup melted shortening
Pinch of baking soda
2 cups self-rising flour
Pour buttermilk in a medium mixing bowl. Add melted shortening and soda. Stir in flour and mix well. Add more flour, if needed. Pour dough onto a floured surface. Knead several times until smooth. Pat or roll dough out to 1-inch thick. Cut with a floured biscuit cutter (do not twist). Place biscuits in a lightly greased cast iron biscuit pan or large skillet. Bake at 400 degrees until brown.

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