COOK OF THE WEEK: Lou Booth recipes

By NEMS Daily Journal

Beef Roast
3- to 4-pound beef roast
Salt and pepper
Oil for browning
1 can cream of mushroom soup
1 can water
1 package dry onion soup mix
2 cans whole potatoes
1 can sliced carrots
Rub beef roast all over with salt and pepper. Heat a little oil in a heavy iron skillet or Dutch oven and brown roast on all sides. Combine soup and water and pour over all. Sprinkle with dry onion soup mix. Cook slowly in the oven at 325 degrees. When tender, remove from oven and let cool a bit. Slice meat and place it in the bottom of a baking dish. Add potatoes and carrots. Return pan to oven and bring to a boil.

Piña Colada Cake
1 box yellow butter cake mix
1 can sweetened condensed milk
1 can cream of coconut
1 (8-ounce) tub whipped topping
1 package frozen coconut, thawed
Prepare cake as directed on box and bake in a 9×13-inch baking dish. Combine condensed milk and cream of coconut. When cake is done and while it’s still warm, poke holes in the top of it and pour the mixture over it. After the cake cools, spread the whipped topping over the top and sprinkle with coconut. Refrigerate until ready to serve.

Ham Delights
1 stick butter or margarine
1 tablespoon poppy seeds
1⁄2 teaspoon Worcestershire sauce
1⁄2 tablespoon prepared mustard
1 teaspoon onion flakes
1 package (24-count) Parker House Party Rolls
Sliced ham
Sliced Swiss cheese
Melt butter; add poppy seeds, Worcestershire, mustard and onion flakes. Remove from heat. Slice the top off the rolls and put ham and cheese on bottom half. Return the top layer of bread and pour the warm mixture over all. Bake at 350 degrees for 15 minutes.

Tomato Relish
1 gallon tomatoes
2 bell peppers
2 medium onions
3 to 4 hot peppers
2 cups sugar
2 cups vinegar
Dash of salt
Chop all vegetables and put them in a large pot. Cover with sugar, vinegar and salt and cook slowly until the mixture becomes thick. Stir often to make sure mixture doesn’t stick. Pour into prepared canning jars. This can be used on top of vegetables or as salsa.

Cherry Vanilla Chocolate Chip Cake
1 box white cake mix
3 eggs
1 can cherry pie filling
1 cup mini chocolate chips
Glaze
2 tablespoons warm water
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
12⁄3 cups powdered sugar
Combine cake ingredients in a bowl and mix well. Pour mixture into a greased Bundt pan. Bake at 350 degrees for 35 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool for a few minutes before turning cake out onto serving plate. Combine glaze ingredients and drizzle over warm cake.

Wedding Beans
2 cans whole green beans, drained
8 slices of crisp bacon
1 large red onion, sliced
1⁄2 cup slivered almonds
6 tablespoon sugar
6 tablespoons white vinegar
6 tablespoons bacon drippings
In a casserole dish, layer the beans, bacon, onion and almonds. Combine sugar, vinegar and bacon grease. Pour over green bean mixture and let sit for 1 hour. Bake at 350 degrees for 45 minutes. Let stand for 1 hour and serve.

Salmon Patties
1 can pink salmon
2 eggs
1⁄2 cup corn meal
1⁄4 cup all-purpose flour
Salt and pepper
Oil for frying
Drain most of the liquid off the salmon and pick through it for bones. Mash salmon and add eggs, meal, flour and salt and pepper. Form mixture into about a dozen patties. Brown in hot oil on one side and then turn patties over and brown on the other side.