COOK OF THE WEEK: Felicia Jones recipes

By NEMS Daily Journal

Lemon Surprise
1 package Pecan Sandies cookies
Vanilla wafers
4 egg yolks
2 tablespoons sugar
1 (8-ounce) block cream cheese
2 cans sweetened condensed milk
11⁄4 cups lemon juice
1 (8-ounce) tub frozen whipped topping, thawed
Crush cookies finely and place in a 9×13-inch dish. Line the sides (standing up) with vanilla wafers. Combine egg yolks, sugar, cream cheese, condensed milk and lemon juice. Pour mixture over crushed cookies and chill overnight. Top with thawed whipped topping. Sprinkle with additional crushed cookies or vanilla wafers.

Cornbread Salad
2 boxes Jiffy cornbread mix, prepared according to package directions
2 (15-ounce) cans pinto beans, undrained
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped tomato
11⁄2 pounds bacon, cooked and crumbled, or 1 jar Hormel real bacon pieces
2 cups grated cheese
2 cups mayonnaise
11⁄2 cups sweet pickle juice
Layer cornbread crumbs, pinto beans, bell pepper, onion, tomato, bacon bits and grated cheese in a large serving bowl. Combine mayonnaise and pickle juice with a mixer and pour over salad. Refrigerate until ready to serve.
Banana Pudding
1 box or bag vanilla wafers
4 to 5 bananas, sliced
11⁄2 cups sugar
2 cups milk
5 tablespoons all-purpose flour
4 egg yolks
1 teaspoon vanilla
1 stick margarine

4 egg whites, at room temperature
1⁄2 teaspoon cream of tartar
1 (7-ounce) jar marshmallow creme
Line the bottom and sides of a serving bowl with vanilla wafers. Top with sliced bananas.
Combine sugar, milk, flour and egg yolks in a saucepan and cook over medium heat until thick, stirring constantly or mixture will stick. When thickened, remove from heat and add vanilla and margarine. Pour mixture on top of bananas.
For the topping, beat egg whites with cream of tartar until stiff. Stir in marshmallow creme and beat until peaks will stand. Spread on top of pudding and bake at 350 degrees until lightly browned.

Chocolate Pie
11⁄8 cups sugar
41⁄2 tablespoons all-purpose flour
2 tablespoons cocoa
3 egg yolks
2 cups milk
1⁄2 stick margarine
1 teaspoon vanilla
1 baked pie shell
3 egg whites
1⁄2 teaspoon cream of tartar
1 (7-ounce) jar marshmallow creme
In a saucepan, combine sugar, flour, cocoa, egg yolks and milk and cook over medium heat until thickened, stirring constantly. Remove from heat and add margarine and vanilla. Pour mixture into a baked pie shell.
For the topping, beat the egg whites and cream of tartar until stiff. Add marshmallow creme and beat until peaks will stand. Lightly brown in oven at 350 degrees.

Chocolate Cobbler
2 sticks butter or margarine
11⁄2 cups self-rising flour
21⁄2 cups sugar, divided
3⁄4 cup milk
1 teaspoon vanilla
6 tablespoons cocoa
2 cups water
Preheat oven to 350 degrees. Melt 2 sticks butter or margarine in a 9×13-inch pan.
Combine flour, 11⁄2 cups sugar, milk and vanilla and pour over melted butter. Combine remaining 1 cup sugar and cocoa and sprinkle over batter. Pour water over all and bake at 350 degrees for 30 to 40 minutes or until brown on top. Do not stir. Batter will not be firm under crust.
Note: If desired, you can sprinkle some chopped pecans on top of the batter before cooking.

Coconut-Caramel Pies
1⁄2 stick butter or margarine
1 (7-ounce) package flaked coconut
1⁄2 cup chopped pecans
1 (8-ounce) block cream cheese, softened
1 can sweetened condensed milk
1 (16-ounce) tub frozen whipped topping, thawed
2 baked pie shells or graham cracker crusts
1 (12-ounce) jar caramel ice cream topping
Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set mixture aside.
Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping.
Layer one-fourth of cream cheese mixture in each pastry shell. Drizzle one-fourth of caramel topping on each pie. Sprinkle one-fourth of coconut mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze until firm.
Let frozen pie stand at room temperature 5 minute before slicing.
Makes two 9-inch pies.

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