COOK OF THE WEEK: Linda Rowland Recipes

By NEMS Daily Journal

Blueberry Pound Cake
1 box Duncan Hines butter cake mix
1⁄2 cup vegetable oil
1 (8-ounce) block cream cheese, softened
3 eggs
1 (15-ounce) can blueberries, drained, or 1 cup fresh or frozen berries
Combine cake mix, oil, cream cheese and eggs and mix until well blended and smooth. Fold in blueberries – do not stir. Pour batter into a greased and floured Bundt pan and bake at 350 degrees for 1 hour or until done.

Blueberry Cobbler
4 cups fresh or frozen blueberries
21⁄2 cups sugar
1 stick Land O Lakes margarine
2 cups self-rising flour
3⁄4 cup Crisco shortening
2⁄3 cup milk
Butter for dotting
Sugar for sprinkling
Combine blueberries and sugar in a saucepan and cook until all the sugar is melted and juice is made.
Melt margarine in a square baking dish.
Cut flour and shortening together until well blended. Add enough milk to make a dough ball. On a floured surface, roll out half of dough ball until very thin. Cut in strips and then cut in small pieces. Pour berry mixture into melted margarine, then drop small pieces of dough in that. Don’t stir.
Take remaining dough ball and roll out thin, then cut in strips and place them across and lengthwise on top of the mixture in the pan. Do this in a crisscross design so the liquid can come through. Dot with butter and sprinkle with a little sugar and bake at 350 degrees until golden brown.
Note: You can substitute Splenda for the sugar.

Lemon-Pepper Green Beans
3 cans no-salt Del Monte green beans
6 tablespoons Land O Lakes margarine
1 tablespoon lemon pepper seasoning
1⁄4 medium sweet onion, chopped
1 teaspoon vinegar
Boiled potatoes (optional)
Combine all ingredients, except potatoes, in a Dutch oven and cook over medium heat until tender. Add additional hot water if needed. Cook down until all the liquid is evaporated, but don’t allow beans to scorch. Stir in some boiled potatoes, if desired.

Crispy-Crust Cornbread
2 cups Sunflower self-rising corn meal mix
1 egg
11⁄2 cups milk
1⁄4 cup vegetable oil
Combine corn meal, egg and milk and beat until blended.
Heat oil in a small cast-iron skillet on top of the stove until it’s hot. Sprinkle with cornmeal and when cornmeal starts to brown, pour cornbread mixture in and let sit on the stove eye for about 1 minute. Place skillet in 375-degree preheated oven and cook until golden brown, 15 to 20 minutes.

Broccoli Cornbread
6 tablespoons Land O Lakes margarine
1 box Jiffy cornbread mix
1⁄2 cup milk
4 eggs
1 medium onion, chopped
1 (10-ounce) box frozen chopped broccoli, thawed
2 cups grated Cheddar cheese
Melt margarine in a 9×13-inch baking dish. Combine remaining ingredients and pour over margarine. Bake at 350 degrees for 30 minutes.

Red Velvet Cake
1⁄2 cup shortening
11⁄2 cups sugar
2 eggs
2 teaspoons vanilla
1 ounce red food coloring
2 to 3 tablespoons cocoa
2 to 21⁄2 cups all-purpose flour
1 teaspoon salt
1 cup buttermilk*
1 tablespoon vinegar
1 teaspoon baking soda

3 tablespoons flour
1 cup milk
2 sticks butter
1 cup sugar
1 teaspoon vanilla
Spray 2 round cake pans with nonstick spray. Line with waxed paper.
Cream shortening, sugar, eggs and vanilla. Make paste of food coloring and cocoa. Add to mixture. Add flour and salt alternately with buttermilk. Add vinegar to baking soda. Stir lightly and fold into batter. Pour batter into prepared pans and bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from pans.
For the icing, cook flour and milk, stirring constantly, until thick. Set aside.
Cream butter, sugar and vanilla. Add to cooked mixture, stirring well. Refrigerate to cool and set.
Put 1 layer of cake on a cake plate and place 4 to 6 toothpicks around the edges. Top with icing. Place second cake layer over the icing, being sure it’s secured to the lower layer with the toothpicks. Top with the rest of the icing, allowing it to run down the sides. Keep refrigerated.
*Note: If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk.

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