COOK OF THE WEEK: Linda Dowdy Recipes

By NEMS Daily Journal

5-Minute Eggnog Pie
4 cups eggnog
2 small boxes vanilla instant pudding
2 teaspoons pumpkin pie spice
1 (8-ounce) container Cool Whip, divided
1 graham cracker or chocolate crust

In a mixing bowl, beat eggnog, pudding mixes and pumpkin pie spice for 2 minutes. Fold in 4 ounces of Cool Whip. Pour mixture into a graham cracker crust and refrigerate at least 2 hours. When ready to serve, top each slice with a dollop of remaining Cool Whip.

Mexican Black-Eyed Peas
1 (10-ounce) package dried black-eyes peas or 4 cans black-eyed peas, drained
2 pounds pork sausage (1 hot and 1 mild)
1 medium onion, chopped
1 (28-ounce) can whole tomatoes, cut up with juice
12 cup water
2 tablespoons sugar
12 tablespoons chili powder
14 teaspoon pepper
12 tablespoons celery, chopped fine
2 teaspoons garlic salt

Sort and wash peas. Cover with water and let soak overnight. (Skip this step if using canned peas.)
Brown sausage with onion; add drained peas and remaining ingredients, except garlic salt. Bring to a boil, lower heat and cook until peas are tender, about 11⁄2 hours. Add garlic salt. Add water during cooking if necessary. Serve with cornbread.

Mother’s Meaty Manicotti
1 pound lean ground beef
14 cup chopped onion
1 clove garlic, mashed
1 package frozen chopped spinach, thawed and drained
12 cup cottage cheese
2 eggs, lightly beaten
Salt and pepper to taste
12 manicotti shells
4 cups homemade or jarred spaghetti sauce
12 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Brown beef; add onion and garlic and sauté. Remove from heat and drain excess fat. Add spinach, cottage cheese and eggs and season with salt and pepper. Fill shells with 1⁄4 cup of mixture and place filled shells in baking dish. Pour sauce over the top. Sprinkle with cheeses. Bake for 30 minutes.
Serves 6.

Tennessee Mac ‘n Cheese
8 ounces elbow macaroni, cooked and drained
1 can cream of mushroom soup
1 cup mayonnaise
1 small jar chopped pimientos
13 cup minced onion
8 ounces grated Cheddar cheese
1 can sliced mushrooms, drained
Ritz crackers, crushed

Combine first 7 ingredients and place in a greased baking dish. Top with crushed crackers. Bake at 400 degrees for about 20 minutes until hot and bubbly.
Serves 8.

Cheesecake Cookies
13 cup brown sugar
12 cup chopped walnuts
1 cup all-purpose flour
13 cup melted butter
1 (8-ounce) block cream cheese
14 cup white sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk
1 teaspoon vanilla

Combine brown sugar, walnuts and flour. Stir in butter and mix until crumbly. Reserve 1 cup. Press remaining mixture into an 8-inch square glass baking dish. Bake at 350 degrees for 12 to 15 minutes. Beat cream cheese with white sugar. Beat in the egg and add lemon juice, milk and vanilla. Blend well and pour over crust. Top with reserved crumb mixture. Bake 25 minutes. Cool and chill in the refrigerator.
Makes 16 servings.

Tempting Long Loaf
14 cup chopped green onions
1 tablespoon pimientos, chopped
1 stick softened margarine, divided
4 ounces shredded Mozzarella cheese
1 loaf French bread, sliced in half horizontally

Sauté green onion and pimientos in 1 tablespoon margarine until tender. Combine with remaining margarine and cheese. Spread mixture on both bread halves. Cover with foil and bake at 375 degrees for 15 minutes.
Serves 8.

Chicken Piccata
4 skinless, boneless chicken breast halves
All-purpose flour
1 tablespoon olive oil
14 cup sherry or dry white wine
1 small onion, minced
1 tablespoon chopped garlic
Juice of 1 lemon
Salt and pepper to taste
2 tablespoons butter
12 cup chicken broth
3 tablespoons capers
14 cup chopped Italian parsley
Pound chicken flat, then dredge in flour to coat and shake off excess. Sauté chicken in olive oil over medium heat for about 2 minutes per side, just until browned on the outside. Remove from pan. Add wine to pan to deglaze. Add onion and garlic and sauté 3 minutes. Add lemon juice, salt, pepper, broth and capers and sauté 2 minutes. Add chicken back to pan and sauté until chicken is done, about 5 minutes. Garnish with chopped parsley.

Farmer’s Casserole
3 cups frozen shredded hash brown potatoes
14 cup shredded Monterey Jack cheese with peppers
1 cup diced fully cooked ham or Canadian bacon
14 cup green onions, sliced
4 beaten eggs or 1 cup egg substitute
1 (12-ounce) can evaporated milk
Salt and pepper to taste

In a greased 2-quart baking dish, place a layer of potatoes evenly in the bottom. Sprinkle with cheese, ham and onions.
In a bowl, combine eggs, milk, salt and pepper. Pour over potato mixture. Cover and refrigerate overnight.
In the morning, 1 hour before serving, bake for 55 minutes or until the center looks set. Let stand 5 minutes before serving.
Serves 6.

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