COOK OF THE WEEK: Lana Tapp recipes

Chocolate Pie
3 cups sugar
12 cup all-purpose flour
12 cup cocoa powder
6 egg yolks
2 cups evaporated milk
4 teaspoons vanilla extract
1 stick margarine
2 baked deep-dish pie crusts

6 egg whites
12 teaspoon corn starch
12 cup sugar
12 teaspoon vanilla extract
In a medium-size heavy saucepan, mix sugar, flour and cocoa. In a bowl, combine egg yolks and milk and beat until mixed well. Add this mixture to the dry mixture in the saucepan. Cook over medium heat, stirring constantly, until filling is thick. Remove from heat and stir in vanilla and margarine. Pour into baked pie crusts.
For the meringue, combine egg whites and corn starch and beat until fluffy. Add sugar and vanilla and continue to beat until blended. Spread on top of both pies and bake at 400 degrees until light brown.

Roasted Pork Tenderloin
2 pork tenderloins
3 tablespoons canola or vegetable oil
Garlic powder

Salt and pepper
4 slices thick-cut bacon
Preheat oven to 400 degrees. Line a baking sheet with heavy-duty foil. Place tenderloins on baking sheet and rub or brush with oil. Sprinkle with garlic powder and salt and pepper. Place 2 strips of bacon on top of each loin. Bake uncovered for 30 minutes. Reduce oven temperature to 350 degrees and bake 20 to 30 minutes more. Remove from oven and cover with foil. Let rest 15 to 20 minutes before slicing.

Roasted Red Potatoes
Red potatoes
Olive oil
Garlic powder
Salt and pepper

Preheat oven to 425 degrees. Wash and peel potatoes and cut into medium-sized pieces. Line a baking sheet with foil. Spray foil with cooking spray and spread potatoes in pan. Drizzle with olive oil and sprinkle with garlic powder and salt and pepper. Bake for 30 minutes. Test for doneness with a fork. Remove from oven and cover with foil.
Note: If desired, place sliced onions on top of potatoes before baking.

Chocolate-Covered Pecans
1 (32-ounce) bag pecan halves
1 (12-ounce) bag semi-sweet chocolate chips
1 (12-ounce) bag milk chocolate chips
1 (4-ounce) package German sweet chocolate
2 (1-pound) packages white almond bark

Toast pecans in a 350-degree oven for 10 minutes. Salt half of the pecans, and let them cool. Place ingredients in a large Crock-Pot in the order listed. Do not stir. Cook on the lowest setting for 3 hours. Do not stir. Cool 10 minutes, stir, and spoon onto aluminum foil or waxed paper. When completely cool, place in an airtight container.
Makes about 75 clusters.

Pimiento and Cheddar Cream Cheese Spread
3 large jars diced pimientos, undrained
1 (8-ounce) block cream cheese, softened
1 (2-pound) block Cabot extra sharp Cheddar cheese, shredded on a box grater
2 cups Duke’s mayonnaise
12 teaspoon black pepper
Combine all ingredients in a large bowl. Mix well and store in an airtight container in the refrigerator. Spread will keep 2 weeks.

Sweet Onion Coleslaw
1 large head cabbage
1 small bag carrots
1 small sweet onion
12 cups Duke’s mayonnaise
Salt and pepper

Shred cabbage, carrots and onion in a food processor. Transfer to a large bowl. Add mayonnaise and salt and pepper to taste.

Caramel Delight
12 cup brown sugar
2 cups self-rising flour
34 cup quick-cooking oats
12 cups chopped nuts
2 sticks margarine, melted
12 jars caramel ice cream topping
12 gallon vanilla ice cream, softened
Combine sugar, flour, oats and nuts. Add melted margarine and mix. Spread mixture as thinly as possible on a cookie sheet and bake at 350 degrees for 20 minutes. When cool, crumble.
Spread half the crumbled mixture in the bottom of a greased 9×13-inch pan. Pour caramel topping over all. Spread ice cream over caramel topping and top with remaining crumbled mixture. Freeze. Cut into squares to serve.
Makes 15 squares.

NEMS Daily Journal