COOK OF THE WEEK: Liz Beasley recipes

By Ginna Parsons/NEMS Daily Journal

Spaghetti Sauce
2 medium onions, chopped
1 small jar minced garlic
1 large green bell pepper, chopped
Oil for browning
11⁄2 pounds ground chuck
2 (10-ounce) cans Campbell’s tomato soup
2 (6-ounce) cans tomato paste
3 paste cans water
1⁄2 teaspoon oregano
1⁄4 teaspoon sweet basil
2 bay leaves
2 teaspoons salt
Pinch of thyme
Black pepper and red pepper
11⁄2 tablespoons Parmesan cheese
1 tablespoon Worcestershire sauce
1 large can sliced mushrooms
Brown onion, garlic and bell pepper in oil. Add meat and brown well. Drain off liquid. Add remaining ingredients, except mushrooms, and simmer 2 to 3 hours over lowest heat. Add mushrooms the final 30 minutes of cooking. Serve over cooked spaghetti.
Makes 4 to 6 servings.

Easy Taco Stew
1 pound ground chuck
1 medium onion, chopped
1 can Mexi-corn
1 can mild Ro-tel tomatoes
1 envelope taco seasoning
1 can tomato soup
1 can pinto beans
1 cup water
Baked tortilla chips
Sour cream
Grated Cheddar cheese
Brown beef and drain. Add next 7 ingredients (through water) and simmer on low for 45 minutes. Serve over tortilla chips and top with sour cream and cheese.

Vegetable Soup
1 to 11⁄2 pounds ground chuck
1 large onion, chopped
3⁄4 cup finely chopped celery
1 can purple hull peas
1 can mild Ro-tel tomatoes
1 can diced tomatoes
1 can tomato soup
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 (16-ounce) bag frozen vegetables
Brown ground chuck; add remaining ingredients with enough water to suit you and simmer for 11⁄2 hours.

Italian Cream Cake
1 stick margarine
1⁄2 cup Crisco shortening
2 cups sugar
5 eggs, separated
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup angel flake coconut
1 cup chopped pecans

12 ounces cream cheese
11⁄2 sticks margarine
11⁄2 boxes powdered sugar
2 teaspoons vanilla
3⁄4 cup chopped pecans
For the cake, beat margarine and Crisco until smooth. Add sugar and egg yolks and beat well. Add flour, soda and buttermilk and beat well. Add vanilla, coconut and pecans and mix well. Beat egg whites until stiff and fold into cake mixture. Pour batter into three 8-inch cake pans. Bake at 350 degrees for 30 to 35 minutes.
For the icing, blend the cream cheese and margarine until smooth. Add powdered sugar and vanilla and blend well. Spread icing between layers and on top and sides of cake. Sprinkle with chopped pecans.

Coconut Cream Pie
1 unbaked pie crust
3⁄4 cup sugar
1⁄2 cup self-rising flour
2 cups milk
1 teaspoon vinegar
5 egg yolks, beaten
1 teaspoon vanilla
11⁄4 cups coconut, divided
3 tablespoons margarine

5 egg whites
1⁄8 teaspoon cream of tartar
3 tablespoons sugar
1 teaspoon vanilla
Bake pie crust at 425 degrees for 15 minutes. Set aside.
Combine sugar with flour and milk with vinegar. Cook until mixture begins to thicken. Pour hot mixture slowly into beaten egg yolks, stirring well. Add vanilla, 1 cup coconut and the margarine and return to stove and cook until ready to pour into prepared pie crust.
For the meringue, beat egg whites until they begin to foam. Add cream of tartar, sugar and vanilla and beat to desired consistency. Spread meringue over the top of the pie. Sprinkle with remaining 1⁄4 cup coconut and bake at 350 degrees until meringue is done and coconut is toasted, about 10 minutes.

Click video to hear audio