COOK OF THE WEEK: Jenny Eldridge Hatfield Recipes

By NEMS Daily Journal

Santa Fe Chicken Soup
2 cups shredded chicken (rotisserie chicken works well)
1 can Ro-tel tomatoes with chilies
1 can stewed tomatoes, chopped
12 cans water
1 can black beans, rinsed and drained
1 can shoepeg corn, drained
1 can yellow hominy, drained
1 package McCormick’s chicken taco seasoning
1 package ranch dressing seasoning

Combine all ingredients and simmer, uncovered, 20 to 30 minutes. Serve with a dollop of sour cream and top with shredded Cheddar cheese.

Red Velvet Chess Squares
1 box red velvet cake mix
1 stick butter, melted
4 eggs, divided
1 box powdered sugar
1 (8-ounce) block cream cheese
1 teaspoon vanilla flavoring

Combine cake mix, butter and 1 egg. Mixture will be the consistency of cookie dough. Press into the bottom of a 9×13-inch baking dish.
Cream powdered sugar, cream cheese, vanilla and remaining 3 eggs. Pour over crust and bake at 325 degrees for 40 to 45 minutes. Cool and cut into squares.

Sirloin Tip Nachos
2 to 3 pounds sirloin tip roast
Salt and pepper
12 cups water
1 teaspoon minced onion
1 tablespoon Dale’s or Moore’s marinade
12 package taco seasoning mix
Cover sirloin with salt and pepper and brown in a skillet coated in cooking spray. Place browned roast in a Crock-Pot and add water, onion and marinade. Cook until tender. Remove from Crock-Pot and shred meat, removing any fat. Reserve 1 cup broth.
Place shredded meat in a skillet. Add taco mix to reserved broth and pour over shredded roast. Simmer 20 to 25 minutes.
Serve over nacho chips and top with lettuce, tomatoes, Ro-tel cheese dip, sour cream, sliced jalapeños and shredded Cheddar cheese.

Oven Fried Chicken
and Gravy
1 stick butter
4 to 6 chicken breasts
Salt and pepper
All-purpose flour
14 cups milk
1 can cream of mushroom soup
12 cups shredded Cheddar cheese
Preheat oven to 425 degrees. Melt butter in a baking dish. Sprinkle chicken with salt and pepper and dredge in flour. Place chicken in baking dish and bake, uncovered, for 30 minutes. Turn chicken over and bake another 20 minutes.
Combine milk, soup and cheese mix until smooth. Pour over chicken and cover with foil. Reduce heat to 325 degrees and bake an additional 15 minutes.
Serve over mashed potatoes or steamed rice.

Patty’s Banana Cake
1 box Duncan Hines yellow cake mix
1 small box vanilla instant pudding
4 eggs
12 cup vegetable oil
34 cup milk
1 cup mashed bananas

1 stick butter
12 cup water
12 cups sugar
Pour cake mix into a large bowl. Stir in instant pudding mix, then eggs, then oil, then milk and then bananas. Pour batter into a greased Bundt pan and bake at 350 degrees for 1 hour.
Combine butter, water and sugar in a saucepan and bring to a rolling boil. Pour this mixture over the cake right when it comes out of the oven. Let cake sit for 20 minutes before turning it out onto a serving plate.

Cheesy Buttermilk Biscuits
2 cups buttermilk baking mix
23 cup milk
34 cup shredded sharp Cheddar cheese
12 stick butter, melted
14 teaspoon garlic powder
Preheat oven to 425 degrees. Combine baking mix, milk and cheese and drop by the spoonful onto an ungreased baking sheet. Combine melted butter and garlic powder and brush on top. Bake 10 to 12 minutes or until biscuits are golden brown.

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