COOK OF THE WEEK: Kami Derrick Recipes

Hummingbird Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1
12 teaspoons vanilla
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas

Cream Cheese Frosting
12 ounces cream cheese, softened
1
12 sticks butter, softened
1
12 boxes sifted powdered sugar (6 cups)
1
12 teaspoons vanilla
34 cup chopped pecans, divided
For the cake, combine flour, sugar, soda, salt and cinnamon in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased (9-inch) round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Invert onto wire racks and cool completely.
For the frosting, combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Fold in 1⁄2 cup pecans. Spread icing between layers and on top and sides of cake. Sprinkle with remaining 1⁄4 cup chopped pecans.

Garlic Green Beans
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cans cut green beans, drained
12 teaspoon sugar
Salt and pepper
14 cup grated Parmesan cheese
In a large skillet over medium heat, melt butter and olive oil; add garlic and cook until lightly browned, stirring frequently. Stir in green beans, sugar, salt and pepper. Cook until beans are tender or cooked down, about 15 minutes. Remove from heat and sprinkle with cheese.
Serves 5.

Southwestern Chicken and Cornbread Salad
6 Jiffy Cornbread muffins, coarsely crumbled and divided
1 (2-ounce) can sliced ripe olives, drained
1 (16-ounce) can pinto beans, rinsed and drained
1 (11-ounce) can Mexican whole kernel corn, drained
1 cup Hidden Valley Spicy Ranch Dressing, divided
12 cup diced green bell pepper
2 cups shredded cooked chicken
12 cup diced red onion
1 cup seeded and diced tomatoes
12 cup shredded Cheddar cheese
In a clear trifle dish, layer half the cornbread, followed by olives, beans and corn. Top with 1⁄2 cup dressing. Layer bell pepper, chicken, onion, tomatoes, remaining cornbread and remaining dressing. Sprinkle top with cheese. Cover and refrigerate several hours or overnight.
Serves 6 to 8.

Canned Okra
212 quarts water
14 cup canning salt
12 cup white vinegar
1 rounded gallon chopped okra
Bring water, salt and vinegar to a boil. Stir in okra and cover. Bring to a boil again and boil for 5 minutes. Pour into hot sterilized jars with hot lids.
Makes 4 quarts.
When ready to cook the okra, rinse thoroughly and drain in a colander. Add pepper to taste and equal parts flour and cornmeal and toss. Do not add any salt. Cook in skillet with oil until brown.

Squash Relish
8 cups finely chopped yellow squash
2 onions, chopped
2 green bell peppers, chopped
1 (7-ounce) jar chopped pimientos, drained
2
12 cups white vinegar
3 cups sugar
1 tablespoon canning salt
2 teaspoons celery seeds
2 teaspoons mustard seeds
Place all ingredients in a large pot and bring to a boil. Simmer for 15 minutes. Seal in sterilized jars with hot lids.
Makes 5 pints.

Pepper Steak
1 pound round beef steak, sliced thin
1 tablespoon minced garlic
4 tablespoons soy sauce, divided
1
14 cups water, divided
Salt and pepper
1 cup chopped onions
1 cup chopped green bell pepper
3 tablespoons cornstarch
Place steak in an oiled skillet. Brown steak and add garlic, 1 tablespoon soy sauce, 3⁄4 cup water and salt and pepper to taste. Cover skillet and cook for 30 minutes. Add onions, bell pepper and remaining 1⁄2 cup water and cook until vegetables are tender. Add cornstarch with a little cold water and the remaining soy sauce. Pour into pan with steak to thicken. Serve over rice or noodles.
Makes 4 to 6 servings.
Note: Mushrooms can be added to this dish, if desired. Also, it freezes very well.

NEMS Daily Journal