COOK OF THE WEEK: Janice Rushing Recipes

By NEMS Daily Journal

Aunt Pearl’s Crustless Sweet Potato Pie
2 cups cooked, mashed sweet potatoes
11⁄2 to 2 cups sugar
2 eggs
1⁄2 stick margarine
2 tablespoons self-rising flour
1 teaspoon nutmeg
Combine all ingredients and pour into a large pie dish. Bake at 300 degrees until thick, about 1 hour.

Pecan Pie
4 eggs, lightly beaten
1⁄2 cup packed dark brown sugar
1⁄2 cup granulated sugar
1 cup light corn syrup
11⁄2 teaspoons vanilla extract
11⁄2 cups pecan halves
1 (9-inch) unbaked pie crust
Combine eggs, both sugars, corn syrup and vanilla and mix well. Stir in pecans. Pour filling into pie shell. Bake at 350 degrees for 55 minutes or until a knife inserted midway between the center and the edge of the pie comes out clean. Cool on a rack. Serve with whipped cream or ice cream, if desired.

Billie’s Macaroni Salad
1 (16-ounce) package elbow macaroni
11⁄2 cups sugar
1 cup vinegar
1 bell pepper, chopped
2 carrots, grated
1⁄4 to 1⁄2 cup chopped onion
2 cups mayonnaise
Cook macaroni as directed on the package and drain.
Bring sugar and vinegar to a boil; set aside and let cool.
Combine bell pepper, carrots, onion and mayonnaise. After macaroni and vinegar mixture are both cool, combine all ingredients. Store in an airtight container in the refrigerator. Serve as a side dish or with Ritz crackers.

Easy Taco Bake
1 pound ground beef
1 package taco seasoning
1⁄2 cup water
1 (12-ounce) can whole kernel corn, drained
1⁄2 cup chopped green bell pepper
1 (8-ounce) can tomato sauce
1 (8-ounce) package corn muffin mix
1 small can french-fried onions
1⁄3 cup shredded Cheddar cheese
Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, bell pepper and tomato sauce. Pour mixture into a 2-quart casserole dish.
In a bowl, prepare corn muffin mix according to directions on the package, then stir in half the french-fried onions. Spread corn muffin mixture over the beef mixture. Bake uncovered at 400 degrees for 20 minutes. Remove from oven and sprinkle with cheese and remaining onions. Bake 2 to 3 minutes more.
Serves 6.

Apple Cake
3 eggs
11⁄4 cups oil
2 cups sugar
1 teaspoon vanilla flavoring
21⁄2 cups self-rising flour
Dash of cinnamon
2 cups chopped apples
1 cup shredded coconut
1 cup chopped pecans
Mix by hand the eggs, oil, sugar and vanilla until creamy. Add flour and cinnamon, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and pecans. Pour into a greased tube pan. Bake 1 hour at 325 degrees, then another 15 to 20 minutes at 350 degrees. Watch it closely. Remove from oven and let cake sit in the pan for 30 minutes before turning out.

Tater-Tot Ground Beef Casserole
1 pound ground beef
1 onion, chopped
1 package frozen Tater Tots
2 cans cream of mushroom soup
3⁄4 to 1 cup milk
Cheese slices
Brown ground beef and onion in a skillet; drain. Combine meat mixture and Tater Tots, mixing well. Pour mixture into a greased casserole.
Combine soups and milk and pour over meat mixture. Bake at 350 degrees for 30 minutes. Place cheese slices on top and return to the oven for 2 to 3 minutes to melt the cheese.

Pineapple-Mandarin
Orange Frosting
1 large can crushed pineapple in juice
1 can mandarin oranges, drained
2 cups sugar
2 tablespoons cornstarch, mixed with a little cold water
Combine pineapple, mandarin oranges and sugar in a saucepan and boil until the mixture changes color, 15 to 20 minutes. Add cornstarch mixture and cook for 5 to 10 minutes. Good on any kind of cake.

Elvis Presley Cake
1 box butter yellow cake mix
1 (20-ounce) can crushed pineapple
2 cups sugar
1 (8-ounce) block cream cheese, softened
1 stick margarine, softened
1 (16-ounce) box powdered sugar
1 teaspoon vanilla flavoring
1 cup chopped pecans
Prepare cake mix according to package directions and bake in a 9×13-inch pan.
Combine pineapple and sugar in a saucepan and bring to a boil. Cook 3 minutes. When cake is done and still warm, poke holes in it and pour pineapple mixture over the cake. Let soak and cool.
Combine cream cheese and margarine until smooth. Add powdered sugar and vanilla and mix until creamy. Stir in pecans. Spread frosting over the top of cake.

Potato Soup
8 to 10 medium potatoes, diced
1 onion or 6 green onions, chopped
1 stick margarine
2 cups milk
1 (8-ounce) block cream cheese, chopped
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 can Cheddar Fiesta soup
Cover potatoes and onion with water and boil until tender. Pour off half the water. Add margarine, milk, chopped cream cheese, garlic powder, pepper and soups. Let come to a boil and, stirring constantly, simmer for 15 minutes, then remove from heat. Serve with Mexican cornbread.
Note: If desired, you can use reduced-fat or fat-free cream cheese; low-fat margarine; and reduced-fat cream of chicken and mushroom soups. This soup freezes well.