COOK OF THE WEEK: Kathleen Nabers Recipes

Caramel Pie
11/2 cups sugar, divided
1/2 cup water
1 stick butter or margarine
1/3 cup flour
3 egg yolks
11/2 cups milk
1 baked pie shell
Meringue
4 egg whites
1 teaspoon water
6 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cornstarch
1/4 teaspoon cream of tartar
Brown 1/2 cup sugar. When sugar is brown, add water and cook until sugar melts.
Combine butter, remaining 1 cup sugar, flour, egg yolks and milk. Mix well. Add to brown sugar mixture and cook until thick. Pour mixture into baked pie shell.
To make meringue, beat egg whites and water until stiff. Add sugar, vanilla, cornstarch and cream of tartar and beat again. Spread on top of pie and seal edges. Bake at 350 degrees until brown.
Egg Custard
11/2 cups sugar
5 tablespoons flour
3 eggs, beaten
11/2 teaspoons vanilla
1/2 stick butter, melted
1 (12-ounce) can evaporated milk
Grease and flour a pie plate. Combine sugar and flour. Add eggs, vanilla, butter and evaporated milk. Pour into pie plate. Bake at 350 degrees for 45 minutes to 1 hour. This will make its own crust.
Kentucky Cornbread
11/2 cups corn meal
2 eggs
1/2 cup vegetable oil
Chopped onion
1 (8-ounce) container sour cream
1 (15-ounce) can creamed corn
Combine all ingredients and pour mixture into a greased cast iron skillet. Bake for 45 minutes at 350 degrees.
Frozen Caramel Pie
1 (8-ounce) block cream cheese
1 can sweetened condensed milk
1 (16-ounce) container Cool Whip
6 tablespoons butter or margarine, melted
1 (7-ounce) bag coconut
1 cup chopped pecans
1 graham cracker crust
1 bottle caramel sauce (you won’t need it all)
Combine cream cheese, sweetened condensed milk and Cool Whip.
Combine butter, coconut and chopped pecans in a skillet. Brown lightly.
Spread one-third of cream cheese mixture on bottom of crust. Top with half the coconut/pecan mixture. Drizzle with caramel sauce. Repeat layers and top with remaining one-third of cream cheese mixture. Drizzle with caramel sauce. Freeze until ready to serve.
Macaroni Salad
1 (8-ounce) package macaroni
3/4 cup sugar or Splenda
1/3 cup vinegar
2 small carrots, chopped
2 small onions, chopped
2 small green bell peppers, chopped
1 cup mayonnaise
Cook macaroni according to package directions. Drain and let cool 10 to 15 minutes. In a saucepan, bring sugar and vinegar to a boil. Set aside and let cool.
Combine macaroni, sugar mixture, chopped vegetables and mayonnaise. Refrigerate overnight.
Cornbread Salad
2 boxes Jiffy cornbread mix
2 cans pinto beans, drained
1 green bell pepper, chopped
1 small onion, chopped
2 tomatoes, chopped
1 (16-ounce) bottle ranch dressing
1/3 cup dill pickle juice
1/3 cup sweet pickle juice
6 pieces bacon, cooked and crumbled
Prepare cornbread as directed on box and bake for 15 minutes in a 9×13-inch baking dish. Cool and crumble in the bottom of a 9×13-inch baking dish. Put a layer of pinto beans on top. Cover with a layer of bell pepper, onions and tomatoes. Top with crumbled bacon. Combine ranch dressing and pickle juices in a small bowl and pour over the salad. Let sit for 2 hours before serving for best results.
Squash Dressing
1 medium onion, chopped
1/2 stick butter or margarine
2 cups cooked squash, drained
2 eggs, lightly beaten
1 can cream of chicken soup
2 cups cooked, crumbled cornbread
Salt and pepper to taste
Sautampé onion in margarine. Mash squash with a fork and add to onion mixture. Add eggs, then soup, cornbread and salt and pepper. Mix well and pour into a greased baking dish. Bake at 350 degrees for 20 to 30 minutes.
Lemon Icebox Cake
1 box lemon supreme cake mix
1 small box lemon pudding mix
Icing
2 cans sweetened condensed milk
1/2 cup lemon juice
1 (8-ounce) container Cool Whip
Combine cake mix and pudding mix and mix according to directions on box. Bake in two layers. When cool, split layers in half to make four layers.
For the icing, combine the sweetened condensed milk and lemon juice and reserve 1 cup. Spread remaining mixture between layers of cake. Combine reserved milk/lemon juice with Cool Whip and spread over top and on sides of cake. Refrigerate until ready to serve.

 

NEMS Daily Journal