COOK OF THE WEEK: Jo Ann Roberson recipes

Chocolate Pie
1 cup sugar
1 cup milk
2 egg yolks
1 tablespoon butter
1 heaping tablespoon self-rising flour
1 heaping teaspoon cocoa powder
2 regular pie shells or 1 deep-dish pie shell, baked
2 egg whites
2 tablespoons sugar
Combine sugar, milk, egg yolks, butter, flour and cocoa in a saucepan or double-boiler. Cook over low heat until mixture is thick. Pour into baked pie shell.
For the meringue, beat egg whites on highest speed for 5 minutes, until they stand in peaks. Add sugar and blend well. Arrange on top of pie and cook at 400 degrees for 10 minutes or until meringue is lightly browned.

Jo Jo’s Nannar Pudding
2 cups sugar
3 tablespoons self-rising flour
2 eggs
3 cups milk
1⁄2 stick butter
1 teaspoon vanilla
1 bag vanilla wafers
4 bananas, sliced
Combine sugar, flour, eggs and milk. Cook in a saucepan over low heat until mixture reaches desired thickness. Stir in butter and vanilla.
In a serving dish, place a layer of wafers, then a layer of bananas, then a layer of pudding. Repeat layers.
Note: If you want meringue on top, beat 3 egg whites with 3 tablespoons of sugar until peaks form. Spread on top of pudding and brown in oven.

Chicken and Dumplings
2 chicken breast halves
1 chicken leg or thigh
Salt and pepper
1 cup self-rising flour
1⁄2 cup milk
Boil chicken until done. Pull off bone, and salt and pepper meat. Set meat aside.
Combine flour and enough water to make dough thin enough to drop with a spoon. Bring broth you cooked chicken in back to a boil. Drop in the dumplings and cook them a little while. Add milk and chicken and cover and let them cool a little bit.

Dough Burgers
1⁄4 pound ground beef
1 egg
1⁄2 cup milk
1 tablespoon self-rising flour
Oil for frying
Combine beef, egg, milk and flour. You want the mixture to be thin. Spoon mixture into hot oil and pat down. Cook 3 to 4 minutes on each side.
Makes 6 to 8 dough burgers.

Chocolate Gravy
1 tablespoon cocoa powder
1 cup sugar
1 tablespoon self-rising flour
11⁄2 cups water or milk
Combine cocoa, sugar and flour and mix well. Add water or milk. Cook in a saucepan slowly, stirring almost constantly or it will stick. Cook to desired thickness. Serve over hot biscuits.
Makes enough for 10 or 12 biscuits.

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