COOK OF THE WEEK: Janice Page Recipes

Blissful Brownies
5 tablespoons cocoa powder
3⁄4 cup self-rising flour
1 cup sugar
1 stick margarine, melted
2 eggs
1 teaspoon vanilla
Chopped walnuts or pecans
Stir together cocoa, flour and sugar. Add melted margarine and stir. Add eggs, vanilla and nuts. Pour batter into a greased 8-inch pan. Bake at 350 degrees for 25 minutes. If you use a glass pan, cook at 325 degrees until done or when a toothpick inserted into the middle comes out clean.

Peanut Butter Fingers
1 stick margarine
1⁄2 cup sugar
1⁄2 cup brown sugar, firmly packed
1 egg
1⁄3 cup peanut butter
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla
1 cup all-purpose flour
1 cup oats
1 (6-ounce) package chocolate chips

1⁄2 cup powdered sugar
1⁄4 cup peanut butter
2 to 4 tablespoons milk
Cream margarine; add sugars. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in a greased 9×13-inch pan. Bake at 350 degrees for 20 to 25 minutes. When done, sprinkle chocolate chips on top and let melt.
For the icing, combine powdered sugar, peanut butter and enough milk for desired spreading consistency. Spread over melted chocolate chips.

Crafty Crescent Lasagna
1⁄2 pound ground sausage
1⁄2 pound ground beef
3⁄4 cup chopped onion
Garlic powder
1 teaspoon parsley flakes
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon salt
Dash pepper
1 (6-ounce) can tomato paste
1 cup cottage cheese
1 egg
1⁄4 cup grated Parmesan cheese
2 cans Pillsbury crescent rolls
Shredded Mozzarella cheese
In a large skillet, brown ground sausage and beef. Drain. While meat is draining, add onion to skillet and brown. Return meat mixture to skillet. Add seasonings and tomato paste. Simmer at least 5 minutes or longer if desired.
Combine cottage cheese, egg and Parmesan cheese to make cheese filling.
Unroll 1 can crescent rolls and press into the bottom of a 9×13-inch baking dish. Bake 8 to 10 minutes. Remove from oven and top with half the meat filling, half the cheese filling and some Mozzarella cheese. Repeat layers once. Top with second can of unrolled crescent rolls. Bake at 375 degrees for 20 to 25 minutes.
Serves 6.

Chicken Salad
4 cups chopped chicken
1 cup chopped walnuts or pecans
1 cup chopped celery
1 cup sour cream
1 cup mayonnaise
1⁄2 cup sweet pickle relish
Salt and pepper
Seedless grapes, halved (optional)
Combine all ingredients. Thin with a little chicken broth if it seems too thick. Chill until ready to serve.
Makes 8 cups.

Meat Dish Pie
11⁄2 pounds ground chuck
1⁄4 cup finely chopped onion
1⁄4 cup dry breadcrumbs
1⁄4 teaspoon salt
Dash pepper
2 tablespoons parsley flakes
1 can cream of mushroom soup, divided
21⁄2 cups mashed potatoes
1⁄2 cup shredded cheese
Combine ground chuck, onion, breadcrumbs, salt, pepper, parsley flakes and 1⁄2 can soup in a bowl. Place mixture in a pie plate and bake at 350 degrees for 45 to 50 minutes. Drain grease off. Frost pie with mashed potatoes. Spread remaining soup over potatoes to seal. Sprinkle with shredded cheese and bake an additional 10 minutes. This recipe freezes well.

Cherries & Cream Cake
1 box angel food cake mix
1⁄2 box powdered sugar
1 (8-ounce) block cream cheese
1 (16-ounce) container Cool Whip
1 can cherry pie filling
Bake cake according to directions on the box. Let cool overnight or a few hours in the refrigerator. Slice cake in 3 layers.
Combine powdered sugar and cream cheese with a mixer. Fold in about 12 ounces of Cool Whip (reserve the rest for another use). Refrigerate mixture for a little while.
When ready to assemble, spread frosting between layers and on top and sides of cake. Place cherries on top (a toothpick works well for this). If desired, use the remaining cherry juice to drizzle around the cake in 5 or 6 places.
(At Christmas, you can place holly leaves on each side of the drizzle and place a cherry in the middle.)

Wild Rice Chicken Casserole
3 cups cooked, diced chicken
1 package Uncle Ben’s Wild Rice, cooked in chicken broth instead of water
1 cup mayonnaise
1 can cream of celery or chicken soup
1 small onion, sautéed
1⁄4 teaspoon poultry seasoning
1⁄4 teaspoon garlic powder
Grated cheese
1 small jar diced pimientos (optional)
Sliced almonds (optional)
Combine all ingredients except cheese and thin if needed with chicken broth. Pour into a greased 9×13-inch baking dish and bake at 350 degrees for 25 to 30 minutes. Top with grated cheese and cook an additional 5 minutes.

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