COOK OF THE WEEK: Lisa Brown recipes

By NEMS Daily Journal

Chocolate Brownies
2 eggs
1 cup sugar
1⁄2 teaspoon vanilla
1 stick melted butter or margarine
1⁄2 cup unsifted all-purpose flour
1⁄3 cup cocoa powder
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup chopped nuts (optional)
Beat eggs in a small bowl. Gradually add sugar and vanilla and beat well. Blend in melted butter.
In a separate bowl, combine flour, cocoa, baking powder and salt. Gradually blend flour mixture into egg mixture until thoroughly blended. Stir in nuts if using.
Spread batter in a greased 8-inch square baking pan. Bake at 350 degrees for 30 to 35 minutes or until brownies pull away from the edge of the pan. Cool and cut in squares.

Sausage French Bread Loaf
1 pound ground sausage
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 eggs
1⁄4 cup milk
1 loaf French bread
2 teaspoons soy sauce
11⁄2 cups shredded cheese
Softened butter
Brown sausage, pepper and onion. Drain and set aside.
Combine eggs with milk.
Slice bread lengthwise and pick out the soft insides of both sides of the bread. Combine pulled bread pieces with the egg mixture, soy sauce and sausage mixture. Add cheese and mix again. Spoon mixture back into the bottom bread shell. Put the top shell on and spread it with butter. Wrap in foil and bake at 350 degrees for 30 minutes. Slice and serve. This is good for breakfast or as an appetizer.

Broccoli Salad
1 package Hidden Valley Ranch Dressing mix
1 cup mayonnaise
2 bunches broccoli
8 ounces fresh mushrooms, sliced
1⁄4 cup sliced olives
1 bunch green onions, chopped
1 jar real bacon bits
Combine dry dressing mix and mayonnaise and set aside.
Cut broccoli into florets and discard stems. In a serving bowl, combine broccoli florets, mushrooms, olives and onions. Pour the dressing mixture in and mix well. Refrigerate. Add the bacon bits just before serving.

French Coconut Pie
1 stick butter
11⁄4 cups sugar
1 teaspoon vanilla
1 tablespoon vinegar
3 eggs
11⁄3 cups coconut
1 unbaked pie shell
Melt butter. Add sugar, vanilla and vinegar. Beat eggs, add to mixture and mix well. Add coconut. Pour mixture until unbaked pie shell. Bake at 350 degrees for 1 hour or until done. Slide a double-edged knife sideways in the pie and it comes out clean, the pie is done.

Banana Pudding
1⁄2 cup sugar
1⁄3 cup self-rising flour
1⁄8 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla flavoring
1 package vanilla wafers
3 to 4 bananas, sliced

Meringue (optional)
3 egg whites
6 tablespoons sugar
1⁄8 teaspoon salt
1⁄2 teaspoon vanilla
In a saucepan, cook sugar, flour, salt, milk and egg yolks until mixture begins to thicken. Remove from heat and add butter and vanilla.
Line a serving bowl with some vanilla wafers and 2 sliced bananas. Add half the cooked pudding mixture, then repeat with remaining vanilla wafers and bananas. Top with remaining pudding. You can either crush a few vanilla wafers and sprinkle on top of pudding or top it with meringue.
If using meringue, beat egg whites, sugar, salt and vanilla until peaks form. Spread over pudding and bake at 400 degrees for 8 to 12 minutes, until meringue is lightly browned.