COOK OF THE WEEK: Mildred Shackelford Recipes

By NEMS Daily Journal

Cinnamon Rolls

1 cup milk
23 cup sugar
1 tablespoon salt
23 cup shortening
2 eggs
1 cup creamed potatoes
1 package yeast
12 cup lukewarm water
5 to 6 cups all-purpose flour

1 cup sugar
3 tablespoons cinnamon
1 stick melted margarine

1 stick margarine
12 pound powdered sugar
Evaporated milk

Scald milk; add sugar, salt and shortening. Let cool to lukewarm. Beat eggs and creamed potatoes together. Add milk mixture and mix well. Combine yeast and water. Add to mixture and mix well. Add flour 1 cup at a time, mixing after each addition.
Turn dough out onto a floured board and knead for 4 to 5 minutes. Put dough in a clean bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. Turn dough out onto a floured board and knead for 4 to 5 minutes. Return dough to the bowl, cover with plastic wrap and refrigerate until the next day.
When ready to use, turn dough out onto a floured board and knead a few minutes. Divide dough in half. Roll out half the dough until about 1⁄2-inch thick.
Combine sugar and cinnamon. Spread dough with melted margarine and sprinkle with sugar/cinnamon mixture. Roll dough up jelly-roll style and slice in 1⁄2-inch to 3⁄4-inch thick slices. Put slices on a well-greased 9×13-inch baking pan and let rise until doubled in size. Bake at 400 degrees for 20 to 25 minutes. Remove from oven and let cool 2 to 3 minutes. Turn out on aluminum foil and let completely cool.
For the frosting, melt margarine in the microwave. Add powdered sugar and beat. If frosting is too thick, add a little evaporated milk. If it’s too thin, add a little more powdered sugar. Frost cinnamon rolls.
Use remaining dough to make plain dinner rolls or make another pan of cinnamon rolls.

Blueberry Lemonade
2 cups blueberry juice*
1 cup lemon juice
3 cups sugar

*To make blueberry juice, combine about 11⁄2 cups of fresh blueberries and 21⁄2 to 3 cups of water in a saucepan. Boil until you have juice (not too thick). Strain mixture.
Combine blueberry juice and lemon juice. Add enough water to make 1 gallon. Add sugar. Mix well and serve over ice.

Blueberry Pie Filling
2 cups blueberries
34 cup water
1 cup sugar
14 cup cornstarch
Mix berries and water and start cooking over medium heat. Combine sugar and cornstarch and add to berry mixture. Cook until thickened, about 8 minutes. Let cool.

Blueberry Muffins
1 egg
12 cup milk
12 cup vegetable oil
12 cups self-rising flour
34 cup sugar
1 cup fresh or frozen blueberries

Beat egg really well. Add milk and oil and mix well. Combine flour and sugar and add to mixture and stir just until all the flour is moistened. Fold in blueberries. Fill muffin cups 2⁄3 full. Bake at 400 degrees for 20 to 25 minutes.
Makes 12 muffins.

Blueberry Cottage Cheese Pancakes
112 cups all-purpose flour
12 teaspoon salt
1 teaspoon baking soda
13 cup sugar
2 eggs
1 cup sour cream
1 cup cottage cheese
1 teaspoon vanilla
2 cups blueberries

Sift together flour, salt, soda and sugar. Set aside.
Beat eggs well. Add sour cream, cottage cheese and vanilla. Add flour mixture and mix well. Add blueberries and mix well. Pour 1⁄4 cup of batter onto a hot griddle. Cook until light brown on bottom and bubbles form on top. Turn pancakes over and cook about 2 minutes more.

Mexican Chicken
1 bag tortilla chips
4 chicken breasts, boiled, deboned and chopped
1 can Ro-tel diced tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 onion, chopped and sautéed
8 ounces American cheese

Crush chips and put in bottom of a greased 9×13-inch baking dish. Top with a layer of chopped chicken. Combine tomatoes, soups, broth and onion and pour on top. Cover with cheese. Bake at 350 degrees for 35 to 40 minutes.

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