COOK OF THE WEEK: Kathy Frazier recipes

By NEMS Daily Journal

Lemon Dessert
1st Layer
1 cup all-purpose flour
1 stick butter, softened
1⁄2 cup chopped pecans
2nd Layer
8 ounces cream cheese, softened
3⁄4 cup granulated sugar
8 ounces whipped topping
3rd Layer
2 cans sweetened condensed milk
1⁄2 cup fresh lemon juice
4th Layer
8 ounces whipped topping
For the first layer, combine flour, butter and nuts and spread in the bottom of a 9×13-inch pan. Bake at 350 degrees for 20 minutes. Let cool.
For the second layer, combine cream cheese, sugar and whipped topping and spread over cooled crust.
For the third layer, combine condensed milk and lemon juice and spread over second layer. Top with whipped topping for the fourth layer.

Broccoli-Rice Casserole
1 box frozen chopped broccoli, thawed and squeezed dry
1 cup uncooked minute rice
1 can water chestnuts, chopped
1 (8-ounce) jar Cheez Whiz
1⁄2 cup milk
3 tablespoons butter
1 can cream of chicken soup
1⁄2 cup chopped celery
1⁄4 cup chopped onion
Combine and warm all ingredients. Pour into a casserole and bake at 350 degrees for 40 minutes.

Potato Casserole
6 large baking potatoes
1 stick butter
2 cups grated mild Cheddar cheese
1⁄2 cup chopped onion
21⁄2 teaspoons salt
1⁄2 teaspoon pepper
16 ounces sour cream
Boil potatoes in their skins until tender. Refrigerate until cold and grate on a coarse grater and set aside. Melt butter and add grated cheese. Add onion, salt, pepper and sour cream, combine with potatoes, and mix thoroughly. Bake at 350 degrees for 30 to 40 minutes.
Serves 20.
Note: Kathy Frazier said this casserole is good to serve when grilling steaks for a crowd.
Squash Casserole
2 cups cooked squash
1 cup shredded Cheddar cheese
3⁄4 stick margarine or butter, melted
1 cup evaporated milk
2 lightly beaten eggs
2 cups crumbled cornbread
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
Mash cooked squash. Combine it with remaining ingredients and mix well. Pour into ungreased casserole. Bake at 325 degrees for 45 minutes.

Santa Fe Soup
2 pounds ground chuck
1 large onion, chopped
1 can black beans
1 can kidney beans
1 can pinto beans
1 can tomato wedges
1 can Ro-tel tomatoes
2 cans white corn
2 cups water
2 packages dry ranch dressing mix
2 packages dry taco seasoning
Brown ground chuck with onion. Drain off grease. To the meat mixture, add the remaining ingredients (do not drain cans). Heat and simmer. Freezes well.
Makes 4 quarts.

Peach or Strawberry Delight
1st Layer
1 stick margarine, softened
1 cup all-purpose flour
1 tablespoon sugar
2nd Layer
1 cup powdered sugar
8 ounces cream cheese, softened
11⁄2 cups whipped topping
3 cups sliced peaches or strawberries
3rd Layer
1 cup granulated sugar
1⁄4 cup cornstarch
11⁄2 cups water
1 small box peach or strawberry gelatin
For the first layer, combine margarine, flour and sugar and spread in a 9×13-inch dish. Bake at 350 degrees for 20 minutes. Let cool.
For the second layer, cream sugar and cream cheese together. Fold in whipped topping. Spread over cooled crust. Top with fresh sliced fruit.
For the third layer, combine sugar, cornstarch and water. Cook until thick. Stir in gelatin until thoroughly blended. Remove from heat and cool for 15 minutes. Spoon over fruit layer and refrigerate.