COOK OF THE WEEK: Hazel Langley Recipes

By NEMS Daily Journal

Apple Dumplings
1 can crescent rolls
1 Granny Smith apple, peeled and cut in 8 slices
1 cup sugar
1 cup orange juice
1 stick butter
Dash of cinnamon

Separate crescent rolls into 8 triangles. Place 1 apple slice on the large end of each piece of dough and roll up. Place crescents in a baking dish.
Combine sugar, orange juice, butter and cinnamon in a saucepan and bring to a boil. Pour over rolls. Bake at 350 degrees for 20 to 25 minutes or until brown.

Chocolate Chess Pie
312 tablespoons cocoa powder
1 cup sugar
2 eggs
1 small can evaporated milk
1 teaspoon vanilla
12 stick margarine, melted
1 unbaked pie shell

Combine cocoa and sugar. Add eggs, milk, vanilla and melted margarine. Stir until blended. Pour mixture into unbaked pie shell and bake at 325 degrees for 45 minutes.

Apricot Jell-O Salad
1 small box apricot Jell-O
1 cup boiling water
2 cups miniature marshmallows
1 (8-ounce) block cream cheese
1 (15-ounce) can pineapple chunks
1 (15-ounce) can fruit cocktail
1 (8-ounce) container Cool Whip

Combine gelatin, water, marshmallows and cream cheese. Mix until dissolved. Add the syrup from the cans of pineapple and the fruit cocktail to the mixture and refrigerate until it begins to thicken. Stir in pineapple and fruit cocktail pieces. Fold in Cool Whip. Refrigerate until set.

Strawberry Shortcake
1 box strawberry cake mix
1 (16-ounce) box frozen strawberries, thawed
2 tablespoons butter
1 box confectioner’s sugar

Prepare cake in 2 or 3 layers according to the directions on the box, substituting strawberry juice from frozen berries for the water. Bake at 350 degrees for 25 minutes or until done.
Combine strawberries, remaining juice and butter in a saucepan and heat until butter is melted. Add confectioner’s sugar and stir until dissolved. When cool, ice cake.

Chicken and Dumplings
Combine equal parts of self-rising flour and all-purpose flour. Add enough sweet milk to reach a dough consistency. Boil chicken pieces (your choice) until done. Remove bones and chop meat. Roll dough out thin. Cut in strips. Pinch in small pieces and put into hot broth. Add salt and pepper to taste. When dumplings are done, return chopped chicken to pot. Add 1 small can evaporated milk.