COOK OF THE WEEK: Claudette Pounders recipes

By NEMS Daily Journal

Ro-tel Chicken
4 chicken breast halves, with skin and bone
1 (12-ounce) package medium egg noodles
1 bell pepper, chopped
1 onion, chopped
1⁄2 stick margarine or butter
1 (16-ounce) box Velveeta cheese, cubed
1 can Ro-tel tomatoes
Boil chicken until tender. Remove skin and bones and chop. Set aside.
Boil egg noodles until tender. Drain and set aside.
Sauté bell pepper and onion in butter until tender. Add cheese and stir until melted. Add Ro-tel, chopped chicken and egg noodles. Pour mixture into a large greased casserole and bake at 350 degrees for about 15 minutes or until heated through.

Baked Tenderloin
1 (2- to 3-pound) pork tenderloin
1⁄2 cup Dale’s steak seasoning
1⁄2 cup thick Worcestershire sauce
1⁄2 cup water
1 bell pepper, sliced
1 onion, sliced
Place tenderloin in a 9×13-inch casserole. Combine Dale’s, Worcestershire sauce and water and pour over tenderloin. Cover and bake at 350 degrees for 1 hour. Add bell pepper and onion, cover again, and cook 1 more hour. Let rest 30 minutes before serving.

Vegetable Medley
1 can French-style green beans
1 can English peas with onion
1 can white shoe peg corn
1⁄2 cup chopped green bell pepper
1⁄2 cup diced red onion
1 cup sugar
1⁄2 cup canola oil
3⁄4 cup white vinegar
Drain vegetables and pour into a serving bowl. Add bell pepper and onion.
In a saucepan, combine sugar, oil and vinegar, bring to a boil and cook until sugar melts. Once liquid cools, pour over vegetables and stir to combine. Chill until ready to serve.

Broccoli and
Cauliflower Salad
1 bunch cauliflower, cut in florets
1 bunch broccoli, cut in florets
1⁄2 cup golden raisins
1 red onion, chopped
1 package bacon bits
1 cup mayonnaise
21⁄2 tablespoons white vinegar
1⁄2 cup sugar
Place cauliflower, broccoli, raisins, onion and bacon in a serving bowl. Combine mayonnaise, vinegar and sugar. Pour over vegetables and stir to combine. Chill until ready to serve.

4-Layer Lemon Dessert
1st Layer
1 cup chopped pecans
1 stick butter, melted
2 cups crushed vanilla wafers

2nd Layer
1 (8-ounce) block cream cheese
1 cup confectioner’s sugar
1 (8-ounce) tub Cool Whip

3rd Layer
4 egg yolks
2 cans sweetened condensed milk
3⁄4 cup lemon juice

4th Layer
1 (8-ounce) tub Cool Whip
Combine chopped pecans, melted butter and crushed wafers and press into a 9×13-inch glass casserole. Beat cream cheese and sugar and then add Cool Whip. Spread mixture on top of crust. Beat egg yolks, then add sweetened condensed milk and lemon juice. Pour over cream cheese layer. Let this set up, then spread remaining tub of Cool Whip on top.

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