Cook of the Week: Liz Beasley Recipes

By NEMS Daily Journal

Veggie Noodle
Ham Casserole
1 (12-ounce) package egg noodles
1 can cream of chicken soup
1 can cream of broccoli soup
11⁄2 cups milk
2 cups frozen corn, thawed
11⁄2 cups frozen California-blend vegetables (broccoli, cauliflower, carrots), thawed
11⁄2 cups cubed cooked ham
2 tablespoons minced fresh parsley
1⁄2 teaspoon pepper
1⁄2 teaspoon salt
1 cup shredded Cheddar cheese, divided
Cook noodles according to package directions; drain. In a large bowl, combine soups and milk; stir in noodles, corn, vegetables, ham, parsley, pepper, salt and 3⁄4 cup cheese.
Transfer mixture to a greased 9×13-inch baking dish. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle with remaining cheese. Bake 5 to 10 minutes more or until cheese is melted and casserole is bubbly.
Citrus Pound Cake
2 sticks butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1⁄2 teaspoon baking soda
11⁄2 teaspoons lemon zest
11⁄2 teaspoons lime zest
11⁄2 teaspoons orange zest
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 cup sour cream

Citrus Glaze
2 cups confectioner’s sugar
1⁄2 teaspoon lemon zest
1⁄2 teaspoon lime zest
1⁄2 teaspoon orange zest
1⁄4 cup fresh orange juice
Preheat oven to 325 degrees. Grease and flour a 10-cup Bundt pan.
In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking soda and zests. Gradually add flour mixture to the butter mixture, beating until combined. Add juices and sour cream, beating until combined. Spoon batter into prepared Bundt pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Let cake cool in the pan for 10 minutes. Remove from pan and cool completely on a wire rack. Drizzle with Citrus Glaze.
For the Citrus Glaze, combine sugar, zests and orange juice in a small bowl, whisking to combine. Drizzle over cake.

Mountain Dew Cake
1 box orange cake mix
4 eggs
1 small box cream of coconut pudding mix
2⁄3 cup vegetable oil
1 can Mountain Dew
1 cup sugar
1 (20-ounce) can crushed pineapple, drained
1 stick margarine
1 cup flaked coconut
2 tablespoons cornstarch
1 cup chopped pecans
Combine cake mix, eggs, pudding mix, oil and Mountain Dew. Pour batter into two greased and floured 9-inch cake pans and bake at 350 degrees for 30 to 35 minutes or until cake springs back when touched.
For the icing, combine sugar, pineapple, margarine, coconut, cornstarch and pecans in a saucepan and cook over low heat until thick. While icing is still warm, spread between layers and on top and sides of cooled cake.

Diabetic Sugar-Free Strawberry Pie
1 (9-inch) pie crust
1 package sugar-free strawberry glaze, divided
3 cups sliced fresh strawberries, divided
1 (8-ounce) tub sugar-free Cool Whip
Bake pie crust until light brown. Set aside to cool.
Place 1⁄3 of strawberry glaze in bottom of cooled crust. Top with half the strawberries. Add another 1⁄3 of glaze and top with remaining strawberries. Put remaining glaze on top of berries. Top with Cool Whip and refrigerate for at least 3 hours. Garnish with fresh strawberries, if desired.

Chicken and Broccoli Casserole
11⁄2 cups cooked, chopped chicken or 2 (4.5-ounce) cans chunk chicken, drained
1 (10-ounce) package frozen chopped broccoli, thawed, rinsed and drained
11⁄2 cups shredded Cheddar cheese
1 cup baking mix, such as Jiffy or Bisquick
1 cup milk
3 eggs
1⁄4 teaspoon seasoned salt
1⁄4 teaspoon pepper
Preheat oven to 400 degrees. Grease a 2-quart casserole.
Place chicken, broccoli and cheese in prepared dish.
Blend baking mix, milk, eggs, seasoned salt and pepper in a separate mixing bowl until well-mixed. Pour over chicken mixture. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool 5 minutes before serving.

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