By NEMS Daily Journal
Lemon Chess Pie
12⁄3 cups sugar
1 tablespoon all-purpose flour
1 tablespoon cornmeal
4 eggs, unbeaten
4 tablespoons melted butter
4 tablespoons milk
4 tablespoons lemon juice
1 tablespoon grated lemon rind
1 (9-inch) unbaked pie shell
In a large bowl, combine sugar, flour and cornmeal. Toss lightly with a fork. Add eggs, melted butter, milk, lemon juice and lemon rind. Beat until smooth and blended. Pour into pie shell. Bake about 35 minutes at 375 degrees or until the top is golden brown. Cut while still warm.
1 (8-inch) skillet of cornbread
8 slices day-old bread
1 medium onion, chopped
1⁄4 cup chopped celery
2 cans cream of chicken soup
11⁄2 tablespoons sage
1 teaspoon salt
1⁄4 teaspoon pepper
2 cans chicken broth
2 tablespoons margarine
Break up breads. Combine them with eggs, onion, celery, soup, sage, salt, pepper and broth. Pour into Crock-Pot and dot the top with margarine. Cover and cook on low for 4 hours or on high for 2 hours.
Makes 16 servings.
Note: If desired, you can put cooked chicken on top of dressing or mix it in with the dressing.
Ranch Potato Casserole
6 medium white potatoes, peeled and cubed
1 (8-ounce) container sour cream
1 packet dry ranch dressing mix
Grated Velveeta cheese
Boil potatoes until soft and tender. Drain and place in a casserole. Combine sour cream and ranch dressing mix and pour over potatoes. Top with grated cheese. Sprinkle with bacon bits. Bake at 350 degrees until casserole is bubbly. Best served hot.
2 cans mixed vegetables, drained
1⁄2 cup chopped onion
1 cup grated cheese
1 can cream of mushroom soup
1 sleeve Ritz crackers, crushed
2 tablespoons melted margarine
Combine vegetables, onion, cheese and soup and pour into a casserole. Top with crushed Ritz crackers. Drizzle with melted margarine Bake at 400 degrees for 20 minutes.
1 small onion, minced
11⁄2 pounds ground beef or chuck
Salt to taste
1 cup cracker crumbs
2 tablespoons chopped green peppers
1⁄2 cup evaporated milk
Combine onion, ground meat, salt, cracker crumbs, green peppers, egg, milk and 3 tablespoons ketchup. Mix well and place in a loaf pan. Spread more ketchup on top and bake at 350 degrees until done, about 1 hour and 15 minutes.
1 package Duncan Hines lemon or orange supreme cake mix
1 small box Jell-O pineapple pudding mix
3⁄4 cup vegetable oil
10 ounces of 7-Up
21⁄4 cups sugar
2 tablespoons all-purpose flour
11⁄2 cups crushed pineapple, drained
11⁄2 sticks margarine or butter
11⁄2 teaspoons vanilla
1 medium can flaked coconut
1 cup chopped pecans
Combine cake mix and pudding mix. Add oil and beat. Add eggs one at a time. Add 7-Up last and beat well. Pour batter into 3 greased and floured cake pans and bake at 300 degrees for 35 minutes.
For the icing, combine sugar and flour in a saucepan. Add pineapple and butter, then the vanilla. Bring to a boil and cook until thick. Add coconut and pecans. Cool before frosting cake.
1 whole chicken
Salt and pepper
1 (12- or 16-ounce) package spaghetti
1 large onion, chopped
1 large bell pepper, chopped
1 stick margarine
1 large jar chopped pimientos
1 can Ro-tel tomatoes
1 can cream of chicken soup
1 can cream of celery soup
1 can Cheddar cheese soup
Cook chicken in salted and peppered water. Save broth. Take chicken off the bone and cut into bite-sized pieces.
Cook spaghetti in broth until done. Drain and set aside.
Sauté chopped onions and pepper in margarine and place in a Crock-Pot. Add pimientos, tomatoes and soups. Mix well. Stir in cooked chicken and spaghetti. Cook on low for 1 hour.