COOK OF THE WEEK: Joyce Swain Recipes

Cheesy Shrimp and Grits
1 cup regular grits
4 cups chicken broth
3⁄4 teaspoon salt, divided
1 cup sharp Cheddar cheese, grated and divided
1 cup Monterey Jack cheese with peppers, grated and divided
2 tablespoons margarine
6 green onions, chopped
1 bell pepper, chopped
1 clove garlic, minced
1 cup Ro-tel diced tomatoes
1⁄4 teaspoon pepper
1 pound small shrimp, cooked
Cook grits in chicken broth for 20 minutes. Add 1⁄2 teaspoon salt and 3⁄4 cup of each cheese and stir into grits.
In margarine, sauté onions, bell pepper and garlic for 5 minutes. Combine onion mixture with grits mixture and add Ro-tel, pepper, remaining 1⁄4 teaspoon salt and the shrimp. Pour into a casserole and top with remaining cheese. Cook at 350 degrees for 30 to 45 minutes.

Tomato Casserole
2 (15-ounce) cans diced tomatoes, drained
11⁄2 cups soft bread crumbs (about 3 slices of bread)
1⁄2 stick melted butter
1⁄4 cup firmly packed brown sugar
1⁄2 teaspoon pepper
Stir all ingredients together. Spoon mixture into a 9-inch baking dish. Bake at 400 degrees for about 45 minutes.
Serves 6.

Chocolate Chess Pies
2 (9-inch) pie shells, unbaked
4 eggs, beaten
3 cups sugar
1⁄2 cup cocoa powder
1 stick margarine, melted
11⁄4 cups evaporated milk
2 teaspoons vanilla
Bake pie shells at 350 degrees for 5 minutes and set aside. Combine remaining ingredients in a medium bowl and stir well or use a mixer. Spoon mixture into pie shells. Bake at 350 degrees for 45 to 50 minutes or until the center is almost firm. Garnish with whipped cream.

Texas Potato Soup
6 to 8 medium potatoes, peeled and diced
1 large onion, chopped
6 chicken bouillon cubes
1⁄2 stick margarine
1 can cream of onion soup
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can evaporated milk
1 pound Velveeta processed cheese
Place potatoes onion, bouillon and margarine in a large pot or Dutch oven and cover with water. Boil until potatoes are tender. Add soups and milk. Continue to cook on low and add cheese. Cook slowly until cheese melts (it burns easily).

Sweet and Sour Green Beans
4 slices bacon
2 cans French-style green beans, drained (reserve liquid)
1 tablespoon sugar
1 tablespoon vinegar
1 onion, sliced
Fry bacon until crisp and remove to paper towels to drain. Add green beans, 1⁄2 cup reserved bean liquid, sugar, vinegar and onion to the skillet where bacon was fried. Cook about 30 minutes over medium heat. Serve with bacon crumbled and sprinkled on top.

Meatloaf Wellington
2 pounds ground chuck
11⁄2 cups bread crumbs
1⁄2 cup chopped onion
1⁄2 cup chopped bell pepper
1 egg, beaten
1 teaspoon salt
1 tablespoon prepared mustard
1 tablespoon brown sugar
1 tablespoon barbecue sauce
1 teaspoon garlic powder
1⁄2 cup warm water
1 tube crescent rolls
Combine all ingredients, except crescent rolls. Mix well and form a loaf. Bake 1 hour and 15 minutes at 375 degrees. Remove loaf from pan and drain on paper towels.
Place loaf on a greased 9×13-inch baking dish. Unroll crescent roll dough and seal perforations. Cover loaf with dough and trim excess. Bake 15 minutes longer or until pastry is golden brown. Serve with Tomato Gravy, if desired.

Tomato Gravy
3 tablespoons margarine
3 tablespoons self-rising or plain flour
2 tablespoons chopped onion
Salt and pepper to taste
2 cups tomato juice
Combine margarine and flour and cook, stirring constantly, until you have a roux. Add onions and salt and pepper to taste. Add tomato juice and stir until thick.

Mexican Straw Hats
2 pounds ground chuck
1 large onion, chopped
2 cloves garlic, minced
2 small cans tomato sauce
5 cans water
4 tablespoons sugar
3 cans tomato paste
2 teaspoons chili powder
2 teaspoons oregano
2 teaspoons salt
2 teaspoons Accent
Toppings such as tomatoes, onions, olives, avocados, cheese, picante sauce, sour cream, etc.
In a skillet, brown meat with onion and garlic. Drain off grease. Meanwhile, in a 3-quart saucepan, combine tomato sauce, water, sugar, tomato paste, chili powder, oregano, salt and Accent and simmer while meat is browning. When meat is browned, add it to the tomato mixture and simmer about 30 minutes.
When ready to serve, place a serving of Fritos on a plate and spoon the meat mixture over the chips. Cover with toppings of your choice.

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