COOK OF THE WEEK: Martha Sheelly recipes

By NEMS Daily Journal

Cream Cheese Pound Cake
2 sticks margarine, softened
1 stick butter, softened
1 (8-ounce) container cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract
Combine margarine, butter and cream cheese, creaming well; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture, stirring until combined. Stir in vanilla.
Pour batter into a well-greased 10-inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely. Serve plain or with sliced strawberries or peaches.

1⁄2 onion, chopped
2 tablespoons butter
1 teaspoon chopped garlic
2 cups sliced okra
11⁄2 cups fresh corn, cut from cob
3 large tomatoes, chopped
1⁄2 cup real bacon bits
In a large nonstick skillet, sauté onion in butter until translucent. Add garlic and okra and sauté 5 to 6 minutes. Add corn, tomatoes and bacon bits and simmer 30 to 40 minutes, until the mixture thickens. Serve with peas and cornbread.

Chocolate Chess Pie
31⁄2 tablespoons cocoa powder
11⁄2 cups sugar
2 eggs
1 small can evaporated milk
1 teaspoon vanilla
1⁄2 stick margarine, melted
1 unbaked pie shell
Combine cocoa and sugar; add eggs, milk, vanilla and margarine. Mix until blended. Pour into a pie shell and bake at 325 degrees for 45 minutes.

Broccoli and Rice Casserole
1/2 cup chopped onions
3 tablespoons butter
1 can cream of chicken soup
1 soup can of milk
1 (8-ounce) jar Cheez Whiz
4 ounces Velveeta, cubed
1 box frozen chopped broccoli, thawed
2 cups cooked rice
Salt and pepper
Sauté onions in butter. Add soup and milk and simmer about 3 minutes. Add Cheez Whiz and Velveeta and stir until melted. Add broccoli and cooked rice and mix again. Season with salt and pepper. Bake at 350 degrees for 40 minutes.

Hot Potatoes
9 large potatoes (5 pounds)
6 ounces cream cheese
1 cup sour cream
2 teaspoons grated onion
1 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons butter
1⁄2 cup shredded cheese of your choice
1⁄2 cup shredded Velveeta cheese
Boil potatoes until tender. Drain and mash, or beat with a mixer. Add cream cheese, sour cream, onion, salt and pepper and mix well. Pour into a 9×13-inch baking dish. Dot with butter and sprinkle with cheeses. Bake at 350 degrees for 30 minutes.

Chocolate Sybil Cake
1 stick butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1⁄8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can Hershey’s chocolate syrup

1 stick butter
1⁄2 cup semisweet chocolate chips
1 cup sugar
1⁄3 cup evaporated milk
1 teaspoon pure vanilla extract
1⁄2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease and flour a 9×13-inch pan.
For the cake, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.
For the frosting, bring butter, chocolate chips, sugar and evaporated milk to a boil in a saucepan over medium heat. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.
Serves 16 to 20.

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