COOK OF THE WEEK: Linda Henry recipes

By NEMS Daily Journal

Hawaiian Sunset Cake
1 box orange cake mix
1 small box instant vanilla pudding mix
1 small box orange gelatin
4 eggs
11⁄2 cups milk
1⁄2 cup vegetable oil

Icing
1 (20-ounce) can crushed pineapple, drained
2 cups sugar
1 (10-ounce) package flaked coconut
4 ounces sour cream
1 (8-ounce) container Cool Whip, thawed
Toasted coconut (optional)
In a large mixing bowl, combine cake mix, pudding mix, gelatin, eggs, milk and oil. Mix well and pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
In a bowl, combine pineapple, sugar, coconut and sour cream. Remove 1 cup and set aside.
Place one cake layer on a serving plate and top with one-third of the remaining pineapple mixture. Repeat layers twice. Fold Cool Whip into reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.
Ding Dong Cake
1 box Swiss chocolate cake mix
1 (8-ounce) block cream cheese, softened
1 (8-ounce) container Cool Whip
1⁄2 box powdered sugar
1 tub milk chocolate frosting
Prepare cake in 4 round layers according to package directions. Let layers cool completely.
Combine cream cheese, Cool Whip and powdered sugar and spread between layers.
Cover top and sides of cake with chocolate icing. Refrigerate until ready to serve.

Pork Roast
1 Boston butt roast
Seasoning salt
Meat tenderizer
1 cup water
1 package dry onion soup mix
Potatoes
Carrots
Onions
1 package pork gravy mix
Rub roast with seasoning salt and meat tenderizer. Place in a Crock-Pot and add water. Sprinkle with onion soup mix and cook overnight on low or until tender. Remove roast from Crock-Pot and place in a large casserole dish. Place vegetables around meat. Prepare gravy mix according to package directions and pour over meat. Cover with foil and bake at 350 degrees for about 1 hour or until vegetables are tender.

Sweet Potato Dumplings
1 can crescent rolls
1 (8-count) package sweet potato patties
2 cups water, divided
2 tablespoons all-purpose flour
2 cups sugar
2 sticks margarine
1 teaspoon vanilla
Cinnamon
Separate crescent rolls into triangles and cut each in half. Cut sweet potato patties in half. Wrap rolls around sweet potato pieces and place in a greased baking dish.
Combine 1⁄2 cup water and flour and bring to a boil. Add remaining water, sugar and margarine. Cook until thickened and add vanilla. Pour over crescent rolls and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes or until golden brown.
Makes 16.
Note: You may substitute fresh peaches for the sweet potato patties for Peach Dumplings.

Five-Layer Salad
3⁄4 head iceberg lettuce
1 can English peas, drained
2 boiled eggs, chopped
1⁄4 cup chopped onion
1⁄4 cup chopped celery
1 cup Miracle Whip
2 tablespoon sugar
Grated Cheddar cheese
Bacon bits
Chop lettuce and place in bottom of a 9×13-inch dish. Spread English peas over lettuce and then place eggs, onion and celery on top. Combine Miracle Whip and sugar and spread over all. Sprinkle with cheese and bacon bits. Refrigerate until ready to serve.

Chicken and Dressing
1 baking hen
Salt
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1 can cream of chicken soup
1 can cream of celery soup
4 eggs
1 teaspoon black pepper
1⁄2 teaspoon crushed red pepper
1 teaspoon sage
1 teaspoon poultry seasoning
1 large skillet cornbread
Chicken broth
Place hen in a large pot and add water to cover. Season with salt and boil until tender. Remove chicken from pot, debone and set aside. Reserve broth.
In a large pan, combine onion, celery, soups, eggs, peppers, sage and poultry seasoning. Crumble cornbread and add to mixture. Pour reserved chicken broth over all until cornbread is moist. Add reserved chicken and mix well.
Pour dressing into a large baking dish and bake at 400 degrees for about 1 hour. Once the dressing starts to brown around the sides, turn oven to broil and cook until the dressing is brown on top.

Kraut Salad
1⁄3 cup water
2⁄3 cup canola oil
2⁄3 cup vinegar
11⁄4 cups sugar
2 cans sauerkraut, drained
1 cup finely chopped celery
1 large onion, chopped
1 bell pepper, chopped
1 small jar pimientos, drained
Heat water, oil, vinegar and sugar until dissolved. Pour over other ingredients and refrigerate. Better if made a day or two before serving. Drain liquid off before serving. Keeps a long time in the refrigerator.