COOK OF THE WEEK: Cindy Wood recipes

Hamburger Casserole
112 pounds ground chuck
1 medium onion, diced
2 small packages yellow rice
1 can Ro-Tel tomatoes
1 can diced tomatoes
1 large jar Cheese Whiz

Cook ground chuck and onion until browned and drain off grease. Cook rice according to package directions. Add rice to beef mixture along with all the tomatoes and the cheese. Pour into a baking dish and bake at 350 degrees for 30 to 45 minutes until bubbly.

Easy Spare Ribs
2 slabs spare ribs
2 tablespoons barbecue rub
1 cup barbecue sauce
1 teaspoon Texas Pete hot sauce, or to taste
12 teaspoon lemon juice
Remove membrane and flap from ribs and coat with barbecue rub. Wrap in heavy-duty foil. Place in a cold oven. Bake at 400 degrees for 11⁄2 hours.
Combine barbecue sauce, hot sauce and lemon juice. Remove ribs from foil and grill over low, direct heat, flipping and basting with sauce every 10 minutes for 30 minutes.

Mayberry Munchies
2 cups shredded Mexican blend cheese
14 cup blanched broccoli, finely chopped
14 cup cooked, crumbled bacon
1 jalapeño pepper, finely diced
Buttermilk or lightly beaten egg
Seasoned bread crumbs

Easy Kickin’ Dippin’ Sauce
1 cup Thousand Island dressing
1 tablespoon horseradish, or to taste
1 teaspoon Worcestershire sauce

Combine cheese, broccoli, bacon and pepper. Form into quarter-size balls. Freeze 4 hours or overnight. Roll in flour and dip in buttermilk or lightly beaten egg. Roll in seasoned bread crumbs. Deep fry at 375 degrees until golden brown. Drain. Serve with Easy Kickin’ Dippin’ Sauce.
For the sauce, combine dressing, horseradish and Worcestershire. Chill.

Eggs Cooter Brown
(Southern version of Eggs Benedict)
2 slices buttered toast
2 thick slices fried bologna
2 eggs over easy or sunny side up
14 cup Pepper Jack cheese sauce, heated
Place toast on a plate and layer each piece with a slice of bologna, an egg and some cheese sauce.

Stuffed Jalapeños
12 jalapeño peppers, cut in half lengthwise and seeded
8 ounces cream cheese, softened
12 ounces bacon, cut in half

Stuff each pepper half with some cream cheese. Wrap peppers in bacon. Bake at 350 degrees for 30 minutes. If grilling, secure bacon with toothpicks and cook over low, indirect heat for an hour or more.
Variation: Sprinkle wrapped peppers with brown sugar and barbecue rub before baking or grilling.

Barbecue Nachos
Tortilla chips
1 pound pulled pork or shredded, grilled chicken
1 can baked beans or black beans, partly smashed
1 cup barbecue sauce
1 can Pepper Jack or nacho cheese sauce
1 tablespoon barbecue rub
Sour cream
Jalapeño peppers, sliced
Black olives, sliced
Green onions, sliced
Spread chips on a large platter

Heat separately and layer in order: meat, beans, barbecue sauce and cheese sauce. Sprinkle barbecue rub over all. Garnish with sour cream, peppers, olives and onions.

NEMS Daily Journal

Click video to hear audio