COOK OF THE WEEK: Linda Mitchell recipes

Dove Supreme
12 dove breasts
2 cans beef consommé
1 carrot, diced
3 stalks celery, chopped
1 medium onion, chopped
4 tablespoons cooking sherry

Season and brown dove breasts in a skillet. Set aside.
Combine beef consommé, carrot, celery, onion and sherry. Pour mixture into a baking dish. Place doves on top and bake at 350 degrees until done, about 1 hour.

Mama’s Chicken Pie
4 cups cooked, chopped chicken
12 stick melted butter
1 cup self-rising flour
1 cup milk
1 can cream of chicken soup
2 cups chicken broth

Layer chicken in a baking dish. Pour melted butter over chicken. Combine flour and milk and pour on top. Combine soup and broth and pour over all. Bake at 350 degrees for 30 minutes or until lightly browned.

Peter Paul Mound Cake
2 cups all-purpose flour
2 cups sugar
1 cup shortening
1 stick margarine
4 tablespoons cocoa powder
1 cup water
12 cup buttermilk
1 teaspoon soda, dissolved in buttermilk
2 eggs, lightly beaten
1 tablespoon vanilla

14 ounces flaked coconut
34 cup sugar
1 cup milk
24 large marshmallows

2 cups sugar
13 cup cocoa powder
1 stick margarine
12 cup milk
1 teaspoon vanilla

For the cake, combine flour and sugar in a mixing bowl.
In a saucepan, combine shortening, margarine, cocoa powder and water. Bring to a boil and pour over flour mixture. Stir and add buttermilk (with baking soda), eggs and vanilla. Pour into a greased 9×13-inch pan. Bake at 350 degrees until done.
For the filling, combine coconut, sugar, milk and marshmallows in a saucepan and cook until melted. Pour over cake and let cool.
For the frosting, bring sugar, cocoa, margarine and milk to a boil and boil for 1 minute. Remove from heat. Add vanilla and beat with a mixer. Spread on cake.

Red Velvet Cake
112 cups sugar
2 eggs
1 cup oil
2 cups self-rising flour
Pinch of baking soda
1 cup buttermilk
1 teaspoon vanilla
1 (1-ounce) bottle red food coloring

1 (8-ounce) block cream cheese
1 stick margarine
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

For the cake, mix sugar, eggs and oil. Add flour, soda and buttermilk. Mix well. Add vanilla and food coloring. Pour batter into 3 greased and floured 9-inch cake pans and bake at 350 degrees until done.
For the frosting, cream the cream cheese and margarine. Add powdered sugar, vanilla and pecans. Spread between layers and on top and sides of cake.

Lemon Delight
1 stick butter, melted
1 cup self-rising flour
1 cup chopped nuts

1 (8-ounce) block cream cheese
1 can sweetened condensed milk
13 cup lemon juice
2 small boxes instant lemon pudding mix
3 cups milk
1 (8-ounce) tub Cool Whip

For the crust, combine melted butter, flour and chopped nuts. Press into a 9×13-inch baking dish and bake at 350 degrees for 15 to 20 minutes. Set aside to cool.
For the filling, in a large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and beat until smooth. Stir in lemon juice. Pour over cooled crust and chill.
Combine pudding mixes and milk. Pour over chilled cream cheese mixture and chill. When pudding is set, spread Cool Whip on top. Garnish with additional chopped pecans, if desired.

NEMS Daily Journal

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