COOK OF THE WEEK: Karen Stewart recipes

By NEMS Daily Journal

Chocolate
Kahlua Cake
1 box Swiss chocolate cake mix
1 (8-ounce) container sour cream
4 eggs
2⁄3 cup Kahlua
3⁄4 cup oil
1 cup semi-sweet chocolate chips

Frosting
2 tablespoons butter
2 tablespoons cocoa
2 tablespoons Kahlua
2 teaspoons milk
1 cup sifted powdered sugar
1⁄4 teaspoon vanilla
For the cake, mix first 5 ingredients at medium mixer speed for 3 to 5 minutes. Fold in chocolate chips. Place batter in a greased and floured Bundt pan and bake at 325 degrees for 55 minutes.
For the frosting, boil butter, cocoa, Kahlua and milk until butter melts. Mix with powdered sugar and vanilla. Drizzle over cooled cake.

Shrimp Mold
1 (8-ounce) block cream cheese
1 can cream of mushroom soup
1 package plain gelatin
4 tablespoons water
1 cup mayonnaise
1 bunch chopped green onions
3 cans small shrimp, drained
Melt cream cheese and mushroom soup. Combine gelatin and water and add to hot mixture. Add mayonnaise, onions and shrimp and mix well. Pour mixture into well-greased mold and refrigerate.
Note: If you want to do a shrimp dip instead of a mold, omit the gelatin/water step and serve dip in a bowl.

Toasted Pecans
4 cups pecans
1⁄2 stick melted butter
1⁄2 to 2 teaspoons salt
Spread pecans on a baking sheet and toast at 325 degrees for 10 minutes. Remove from oven and toss with melted butter and salt. Return to oven, reduce temperature to 250 degrees, and cook 20 to 30 minutes, stirring twice.

Indie’s Brunch
Casserole
3 cups garlic-onion croutons
3 cups coarsely grated sharp Cheddar cheese
1 can artichoke hearts, drained and cut in half
1 dozen eggs
2 cups milk
Salt, pepper, Worcestershire sauce, Tabasco sauce and garlic powder
Thinly sliced tomatoes
Thinly sliced bell pepper rings
Sliced fresh mushrooms
1 pound bacon, cooked and crumbled
Line a greased casserole with croutons and cover with cheese. Place artichoke hearts over cheese. In a blender, combine eggs, milk and seasonings. Pour over artichoke hearts. Top with a layer of tomatoes, bell pepper rings and mushrooms. Sprinkle crumbled bacon over all. Bake at 350 degrees for 1 hour. Serve with a frozen fruit salad.

Marinated
Pork Tenderloin
1⁄4 cup lite soy sauce
1⁄4 cup dry sherry
2 tablespoons olive oil
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon sesame oil
8 drops hot sauce
2 cloves garlic, minced
2 (3/4-pound) pork tenderloins
1⁄2 cup apple cider vinegar
3 dozen party rolls
Combine first 8 ingredients in a shallow dish or heavy-duty ziptop bag. Add tenderloins. Cover or seal and chill 8 hours, turning tenderloins occasionally.
Remove tenderloins from marinade, reserving 1⁄2 cup. Combine reserved marinade and apple cider vinegar.
Cook tenderloins, covered with grill lid, over medium-hot coals, 350 to 400 degrees about 20 minutes or until a meat thermometer inserted into the thickest portions registers 160 degrees. Turn occasionally and baste with marinade mixture during first 15 minutes of cooking time. Remove from heat. Slice and serve warm or chilled with party rolls.

Fruit Dip
1 (8-ounce) block cream cheese, softened
1⁄3 cup brown sugar
1 package almond brickle chips
1⁄4 cup granulated sugar
1 teaspoon vanilla
Combine cream cheese and brown sugar, mixing well. Let stand 15 minutes. Stir in brickle, sugar and vanilla. Cover and chill 8 hours. Serve with fresh sliced fruit.

Green Bean
Sandwiches
3 cans whole green beans
1 large bottle Italian dressing
2 (8-ounce) blocks cream cheese
1 package dry ranch dressing mix
Dijon and yellow mustard to taste
Durkee’s dressing to taste
2 loaves thin white bread
Day 1: Drain cans of green beans and marinate in Italian dressing overnight.
Day 2: Combine cream cheese, ranch, mustards and Durkee’s. Cut crusts from bread and roll out. Spread cream cheese mixture on each slice of bread. Drain beans and place 3 beans on each slice of bread. Roll and secure with a toothpick if needed. Put in an airtight container and refrigerate.
Day 3: Remove toothpicks. Cut each roll into 4 pieces.
Makes 260 pieces.