COOK OF THE WEEK: Mirian Moore recipes

By NEMS Daily Journal

Chocolate Pie
1 pie shell
1⁄2 cup self-rising flour
11⁄2 cups sugar
1⁄4 cup Hershey’s cocoa
3 large egg yolks, beaten
11⁄2 cups milk
2 tablespoons margarine
1 teaspoon pure vanilla

3 large egg whites
6 tablespoons sugar
1 tablespoon Watkins white vanilla
The night before you plan to make your pie, bake the pie shell at 400 degrees for 10 minutes. This keeps the crust from getting soggy.
To make the pie, sift together flour, sugar and cocoa. Combine beaten egg yolks and milk and add to dry sifted ingredients. Blend well and cook mixture on medium heat until it begins to thicken, stirring constantly. Add margarine, reduce heat and stir constantly until mixture is very thick. Remove from heat and stir in vanilla. Pour into baked pie shell.
For the meringue, beat egg whites on highest speed for 5 minutes, until they stand in peaks. Add sugar and white vanilla and blend well. Arrange on top of pie and cook at 400 degrees for 10 minutes or until meringue is lightly browned.
Note: Miriam Moore also has an alternate never-fail meringue recipe, which she prefers. In a small saucepan, combine 6 tablespoons of sugar and 1 tablespoon cornstarch. Add 1⁄2 cup of water and cook until thick and clear. Cool 10 to 15 minutes. Stir in 1⁄2 tablespoon white vanilla.
Beat 3 large egg whites for 4 minutes, until peaks form. Continue beating egg whites as you pour sugar mixture in and beat 1 minute, until peaks form again. Arrange on top of pie and cook at 400 degrees for 10 minutes or until meringue is lightly browned.

Sweet Potato
1 (29-ounce) can sweet potatoes
3⁄4 cup brown sugar
3⁄4 cup chopped pecans
3⁄4 cup coconut
4 ripe bananas, mashed

1⁄2 stick melted margarine
1 cup crushed cornflakes
3⁄4 cup brown sugar
Mash potatoes until they are very smooth; add brown sugar, pecans and coconut and mix well. Place half the potato mixture in a 4-quart baking dish. Cover mixture with mashed bananas. Top with remaining potato mixture.
For the topping, combine melted margarine, cornflake crumbs and brown sugar. Sprinkle on top of casserole and bake in a preheated 350-degree oven for 20 minutes. Serve with baked ham.

Granny Miriam’s Soup
4 cups chicken broth
4 cups water
1 package Bear Creek potato soup mix
1 cup cooked, chopped chicken
1 can Cheddar cheese soup
1 cup shredded Cheddar cheese
1 cup uncooked elbow macaroni
1 can mixed vegetables
1 can whole kernel corn
Bring broth and water to a rolling boil. With a whisk, stir in soup mix. Continue stirring for 15 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and cook for 25 minutes.
This makes more than a gallon and it freezes well.

Chicken Salad
4 to 5 pounds stewed chicken
8 large hard-boiled eggs
1 large onion
1 pint sweet pickles
1 pint mayonnaise (not salad dressing)
2 tablespoons celery salt
With a food processor or grinder, grind chicken, eggs, onion and pickles until well blended. Add mayonnaise and celery salt and mix well. If mixture seems too day, add more mayonnaise. This is especially good served on wheat bread with lettuce and tomato.

Crock-Pot Chicken
5 or 6 boneless, skinless breast halves
Flour for dredging
Canola oil for frying
1 (8-ounce) block cream cheese, softened
1 can cream of mushroom or cream of chicken soup
1⁄2 cup white cooking wine or chicken broth
1 package dry zesty Italian salad dressing mix
Dredge chicken in flour and fry in canola oil.
Place cream cheese, soup, wine or broth and salad dressing mix in a saucepan and cook over medium heat, stirring until smooth. Place chicken in a Crock-Pot and pour cream cheese mixture over the top. Cook for 4 hours. After pot begins to boil, reduce heat.
Strawberry Cake
2 cups sugar
1 cup Crisco shortening
4 large eggs (save one egg white for frosting)
11⁄2 cups milk
3 cups sifted self-rising flour
1 teaspoon pure vanilla

1 egg white
1 cup sugar
1 cup crushed strawberries
For the cake, cream sugar and shortening until very smooth; add eggs one at a time, beating after each addition, until smooth (reserve 1 egg white for the frosting). Add milk, flour and vanilla and blend. After you can no longer see any dry flour, beat at medium speed for 3 minutes. Pour batter into 3 round greased and floured cake pans and bake for 30 minutes at 350 degrees.
For the frosting, place reserved egg white, sugar and crushed strawberries in the mixing bowl of a large stand mixer. Beat at the highest speed for 10 minutes, until peaks form like meringue. Spread between layers and on top and sides of cake. Anchor the layers with toothpicks so they don’t slide.

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