COOK OF THE WEEK: Jeanne Meek Recipes

By Ginna Parsons/NEMS Daily Journal

Banana Bundt Cake
1 box butter cake mix
1 small box vanilla instant pudding
1⁄2 cup vegetable oil
3⁄4 cup water
4 eggs
1 cup mashed bananas (about 3)

Sugar Mixture
1⁄2 cup sugar
3 tablespoons butter
2 tablespoons water
Combine cake mix, pudding mix, oil, water, eggs and bananas. Pour batter into a greased and floured Bundt pan. Bake at 325 degrees for 1 hour.
Meanwhile, for the sugar mixture, bring sugar, butter and water to a boil.
When cake is done, pour sugar mixture over it while cake is still in the pan. Let it stand 20 minutes before inverting cake onto a serving plate.

Ham Pie
1⁄4 cup shortening
2 cups self-rising flour
Milk
2 to 3 cups baked or smoked ham, cubed or shredded
Hot water
6 eggs
1 stick butter, melted
Pepper
Preheat oven to 400 degrees. Cut shortening into flour as you would when making biscuits. Add enough milk to make a soft dough. Divide dough into 2 parts and roll each into a rectangle to fit the top of the pie.
Place ham in a greased 11×14-inch casserole dish and fill the dish half full of hot water. Break eggs randomly in the water and pour half of the butter over the top. Sprinkle with pepper. Gently place one dough rectangle over the top and press down in the water. Place the remaining dough on top and gently press down. Pour remaining butter on top. Bake 45 minutes to 1 hour or until pie is browned and somewhat firm to the touch. Do not overbake; it should be very moist.

Chocolate Gravy
1 cup sugar
2 tablespoons cocoa powder
1 tablespoon self-rising or all-purpose flour
1 cup milk
1 teaspoon vanilla flavoring
1 tablespoon butter
Combine sugar, cocoa powder and flour. Put in a saucepan and add milk, vanilla and butter. Bring to a boil and then turn down heat and cook to desired thickness. Stir frequently. Serve over hot buttered biscuits or pancakes.

Shepherd’s Pie
2 pounds ground chuck or turkey
1 small onion, chopped
1 packet brown gravy mix, prepared according to directions, or 1 can cream of mushroom soup
1 to 2 tablespoons Worcestershire sauce
Cumin
Accent
Mrs. Dash
Pepper
Parsley flakes
1 can green beans, drained
1 can whole kernel corn, drained
3 to 4 potatoes, boiled and creamed
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Brown ground chuck with onion and drain. Add gravy mixture or soup, Worcestershire sauce and spices and heat thoroughly.
In a casserole dish, place the meat mixture. Top with a layer of green beans and a layer of corn. Top with creamed potatoes. Sprinkle with cheese. Bake 30 minutes or until hot and bubbly.

Cool Cucumber Salad
2 cups plain yogurt
1 large cucumber, peeled, seeded and diced
1 medium sweet onion, chopped
1⁄2 to 1 small jalapeño pepper, seeded and minced
2 teaspoons lemon juice
1⁄4 cup chopped fresh cilantro
1 teaspoon cumin seeds or 1⁄2 teaspoon ground cumin
1 teaspoon lemon pepper
1⁄2 teaspoon salt
1⁄2 teaspoon garam masala
Stir together all ingredients, cover and chill at least 2 hours. Garnish with fresh cilantro springs or cucumber slices. This has a soupy texture and is good served with spicy meat dishes.

A Family Pie
Take 1 handful of forgiveness, 1 heaping cup of love and 1 full pound of unselfishness and mix together smoothly with complete faith in God. Add 2 tablespoons wisdom, 1 teaspoon of good nature for flavor, then sprinkle generously with thoughtfulness. This makes a grand family pie.
Note: This recipe came from Jeanne Meek’s sister-in-law’s grandmother.