Cook of the Week: Emily Maddox Recipes

By NEMS Daily Journal

Potato Salad
6 to 8 red potatoes, peeled and cubed
3 boiled eggs
1⁄2 cup chopped onion
2 to 3 tablespoons diced pimento
1⁄2 cup cubed sweet pickles
4 to 5 tablespoons mayonnaise
1⁄2 teaspoon prepared mustard
Paprika
Boil potatoes until tender and drain. Combine potatoes, 2 chopped boiled eggs, onion, pimento and pickles. Add mayonnaise to taste and the mustard. Slice remaining egg and place on top. Sprinkle with paprika.

Becky’s Green Bean
Casserole
2 cans French-style green beans, drained
1 can white shoepeg corn, drained
1 cup chopped onion
1 small can water chestnuts, chopped
1 cup grated Cheddar cheese
1 can cream of celery soup
1 (8-ounce) container sour cream
1 sleeve Ritz crackers, crushed
1 stick butter
Place green beans in a large baking dish. Top with corn, onion, water chestnuts and cheese. Combine soup and sour cream and pour over mixture. Sprinkle crushed Ritz crackers over the top. Dot with butter. Bake uncovered at 350 degrees for 45 minutes.

Pork Chop Casserole
6 pork chops
Salt and pepper
1 cup uncooked rice
1 can cream of mushroom soup
11⁄2 cans water
1 envelope onion soup mix
1 small jar pimento (optional)
Season pork chops with salt and pepper. Brown and set aside.
In a 9×13-inch casserole, place uncooked rice. Stir in soup and water. Reserve 2 tablespoons onion soup mix and stir the rest into the rice mixture. Add pimentos if desired. Place browned pork chops on top. Sprinkle reserved onion soup mix over pork chops. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes.

Sugar Cookies
2 sticks butter
13⁄4 cups sugar
2 eggs, well-beaten
3⁄4 cup vegetable oil
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
11⁄2 teaspoons vanilla
1⁄1 teaspoon almond flavoring
Sugar for garnish
Cream butter, sugar, eggs and oil. Add flour, soda, salt, cream of tartar and flavorings and beat well. Drop dough by scant teaspoons onto cookie sheet. Bake at 350 degrees for 10 minutes. When cooled, sprinkle with sugar.

Apricot Tenderloin
1 (2-piece) package Bryan Butcher Fresh pork tenderloin
Salt
4 slices bacon
1 (18-ounce) jar apricot preserves
1 tablespoon plus 1 teaspoon soy sauce
1⁄4 cup water
1⁄4 cup chopped green onions
Remove tenderloins from package and cut in half. Lightly season with salt. Wrap each piece of tenderloin with bacon and place in a baking dish. Combine preserves, soy sauce, water and onions and pour over tenderloins. Let marinate in the refrigerator for 2 hours. Bake, uncovered, at 350 degrees for 45 minutes or until an internal temperature reaches 160 degrees.
Serves 4.

One-Dish Chicken Meal
1 can cream of chicken soup
1⁄2 cup milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄3 cup mayonnaise
2 cups chopped cooked chicken
1⁄2 cup chopped celery
1⁄2 cup chopped onions
1 cup frozen peas
1⁄4 cup chopped green or red bell pepper
2 cups cooked white rice
1 cup shredded cheese, divided
Blend soup, milk, salt, pepper and mayonnaise in a medium bowl and set aside.
Combine chicken, celery, onions, peas, bell pepper and rice in a large bowl. Gently fold soup mixture into chicken mixture, then fold in half the cheese. Spoon mixture into a greased baking dish. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese.

Seven-Layer Cake
Cake
2 sticks butter
2 cups sugar
3 cups sifted cake flour
4 eggs
1 cup milk

Icing
1 stick butter
3 to 4 tablespoons cocoa powder
6 tablespoons milk
1 box powdered sugar
1 teaspoon vanilla
1⁄4 teaspoon baking soda (optional)
Preheat oven to 350 degrees. Combine butter, sugar, flour, eggs and milk. Divide batter among 7 greased and floured cake pans. Shake pans on counter to make batter smooth and even. Bake for 20 minutes. Let cool for 10 minutes.
For the icing, combine butter, cocoa powder, milk and sugar in a saucepan and cook for 2 minutes. Remove from heat and stir in vanilla. If icing gets too hard, add baking soda. Spread icing between layers and on top and sides of cake.