COOK OF THE WEEK: Catherine Whitlock recipes

By NEMS Daily Journal

Coconut Cake
1 box Duncan Hines white cake mix
1 cup water
1⁄4 cup oil
3 large egg whites

11⁄2 cups sugar
20 marshmallows
2 tablespoons light corn syrup
2⁄3 cup milk
1 (6-ounce) package frozen coconut, thawed

2 egg whites
2 tablespoons sugar
1 tablespoon vanilla
3⁄4 cup light corn syrup
1 (6-ounce) package frozen coconut, thawed
For the cake, combine cake mix with water and oil. Beat egg whites until stiff and fold into the batter. Pour batter into 2 greased cake pans and bake as directed. After the layers have cooled, slice them horizontally to make 4 layers.
For the filling, combine sugar, marshmallows, syrup and milk in a large saucepan and cook until marshmallows are melted. Add coconut and cook for a minute or two more. Refrigerate the mixture for several hours or overnight, until it becomes very thick.
For the icing, beat the egg whites, sugar and vanilla until stiff. While doing this, boil the syrup for 1 minute and let it cool for 4 minutes. Drizzle a small stream of the syrup over the egg whites and beat again. When the mixture begins to fluff up, the icing is ready.
To assemble, place a thick layer of filling between the four layers and on top of the cake. Spread the icing on the top and sides of the cake. Pat thawed coconut on top and sides of cake.

Turnip Green
1 (15-ounce) can turnip greens
1 (15-ounce) can mustard greens
1⁄2 cup mayonnaise
1 can cream of celery soup
1 tablespoon horseradish
1 teaspoon hot sauce
1 egg, beaten
3 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon salt or to taste
1 (8.5-ounce) box Jiffy cornbread mix
1 tablespoon melted butter
Drain greens. Make a sauce of mayonnaise, soup, horseradish, hot sauce, egg, vinegar, sugar and salt; set aside. Cook cornbread according to directions on box, then cool, crumble and mix with melted butter.
Mix greens and sauce and pour into a 2-quart buttered casserole dish. Top with cornbread crumbs. Bake at 350 degrees for 25 to 30 minutes.
Makes 12 to 16 servings.
Note: This recipe, first submitted by Sara Gardner of Aberdeen, was a Mississippi Magazine winner in 2012.

Sweet Potatoes
5 medium sweet potatoes
1 cup sugar
1 stick unsalted butter
1 cup orange juice
Peel potatoes and slice about 1⁄8-inch thick. Place them in a greased 9×13-inch casserole. Sprinkle with sugar and place pieces of butter over the potatoes. Pour orange juice over the top. Place a piece of foil (unsealed) over the top of the dish and bake at 400 degrees for 30 minutes. Stir lightly and place foil back over potatoes. Cook another 30 minutes or until potatoes are tender.

Pecan Brittle
1⁄2 stick butter
1⁄2 cup light corn syrup
1 cup sugar
1 (1-inch) piece of paraffin, shaved
2 cups finely chopped pecans
2 teaspoons baking soda
Place butter, syrup and sugar in a microwave-safe bowl. Microwave on high (Power 8) for 3 minutes without stirring. Remove from microwave, add paraffin and stir. Add pecans and stir well. Return to microwave and cook for 71⁄2 minutes. Remove and add baking soda. Stir well. Mixture will foam up.
Pour mixture onto a greased cookie sheet and spread as best you can. Take a spatula and run it underneath and pull the mixture out as far as you can pull it (it will be hot). When cool enough to touch, take your fingers and stretch it out as far as you can. When cool, break it into pieces.

Chicken Las Vegas
16 chicken tenders
8 bacon slices, halved*
1 jar dried beef
1 cup sour cream
1 can golden cream of mushroom soup
1 can cream of celery soup
Wrap chicken tenders in bacon slices. Rinse dried beef and squeeze until dry. Crumble dried beef and place in the bottom of a greased 9×13-inch baking dish. Place bacon-wrapped chicken on top. Combine sour cream and soups and pour over chicken. Bake, uncovered, at 300 to 325 degrees for 2 hours. This is good served over rice.
* If you’d rather not use bacon, you can place a thin slice of deli ham and a 1⁄2 teaspoon of pimientos on each tender, wrap them up like pinwheels, skewer them with toothpicks and place on top of the dried beef.

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