Cook of the Week: Glenda Burns recipes

</b>6 pork chops, marinated with soy sauce and Worcestershire
3 medium onions, chopped
6 ribs celery, chopped
1 tablespoon chopped garlic
3 tablespoons chopped jalapeño pepper
1 tablespoon Greek Seasoning
1 can Ro-tel tomatoes
6 cups chicken broth
2 cups uncooked long grain rice
Grill chops let cool, debone and cut into 1⁄2-inch cubes. Sauté onions and celery in a little oil, add garlic and sauté a little longer. Add jalapeño peppers, Greek seasoning and tomatoes; stir well. Add cubed pork and chicken broth and stir well. Let come to a boil and add rice. Turn heat to low and cook 30 minutes or until rice is done.

<b>Layered Vegetable Casserole
</b>8 tablespoons butter, divided
4 tablespoons olive oil, divided
4 medium zucchini squash, sliced 1⁄4-inch thick
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
3 medium yellow squash, sliced 1⁄4-inch thick
1 medium eggplant, sliced 1⁄4-inch thick
1 large yellow onion, sliced 1⁄4-inch thick
6 large eggs, lightly beaten
2 cups half and half
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 (28-ounce) can diced tomatoes with roasted garlic and onion, drained
21⁄2 cups panko Japanese breadcrumbs, divided
13⁄4 cups Asiago cheese, grated and divided
Chopped fresh parsley, for garnish
Preheat oven to 350 degrees. Lightly grease a 4-quart baking dish. Melt 2 tablespoons butter in a large skillet. Add 1 tablespoon olive oil. Place zucchini in skillet and season with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Cook until tender, about 6 to 8 minutes, drain on paper towels; set aside. Repeat process for remaining vegetables in separate batches.
In a medium bowl, whisk together eggs and half and half. Stir in chopped fresh herbs. Sprinkle 1 cup panko in bottom of prepared baking dish. Layer eggplant over panko. Pour 3⁄4 cup egg mixture on top and sprinkle with 11⁄4 cups cheese and 1⁄2 cup panko. Layer zucchini and pour 3⁄4 cup egg mixture on top. Sprinkle with 1⁄2 cup panko. Layer onions over panko, top with diced tomatoes. Pour 3⁄4 cup egg mixture over tomatoes. Sprinkle with 1⁄2 cup panko. Layer squash over panko. Top with remaining egg mixture and remaining cheese. Bake for 35 to 40 minutes. Garnish with chopped fresh parsley, if desired.
Serves 10 to 12.

<b>Squash Casserole
</b>6 to 8 yellow squash
1 onion chopped
11⁄2 cups grated sharp Cheddar cheese, divided
1⁄2 cup sour cream
1⁄2 cup mayonnaise
2 eggs
1 box Chicken & Biscuit Crackers, crushed
1 package Hormel bacon pieces
Cook squash and onion until tender and most of liquid has evaporated. Let cool. Add 1 cup grated cheese, sour cream, mayonnaise, eggs and stir well. Spread all but 1⁄2 cup of the crushed crackers in the bottom of the casserole dish. Pour squash on top. Cover with bacon pieces. Top with remaining cheese and cracker crumbs. Bake at 350 degrees for about 45 minutes.

<b>Brownie Cobbler
</b>1 cup self-rising flour
3⁄4 cup sugar
6 tablespoons cocoa, divided
1⁄2 cup milk
2 tablespoons oil
1 teaspoon vanilla
1 cup chopped nuts
3⁄4 cup brown sugar
13⁄4 cups hot water
Combine flour, sugar, 2 tablespoons cocoa, milk, oil and vanilla. Fold in nuts. Pour into a greased 8-inch square pan. Combine remaining 4 tablespoons cocoa and brown sugar and sprinkle on top of batter. Pour hot water on top. Bake at 350 degrees for 45 minutes.

</b>1 bottle red wine (Cabernet)
1 bottle white wine (apple or pear)
1⁄2 cup citrus vodka
1⁄2 cup citrus rum
1⁄2 cup or less sugar
Sliced fruit, such as lemons, limes, oranges, pineapple, apples, strawberries
Combine all ingredients and refrigerate 6 to 7 hours or overnight.

<b>Crappie Amandine
</b>1 cup self-rising flour
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon red pepper
1⁄2 teaspoon garlic powder
1 cup milk
1 egg
6 tablespoons butter
6 crappie fillets
1 cup sliced almonds, lightly toasted
Combine flour and seasonings in a bowl. Combine milk and egg in another bowl. Melt butter in skillet. Dip fish in egg wash, then dredge in flour mixture. Place battered fish in hot skillet and cook until browned, about 2 minutes per side. Place fish on a serving plate and sprinkle with toasted almonds.

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