COOK OF THE WEEK: Morgan Coombs recipes

By NEMS Daily Journal

Chicken and Rice Casserole
3 cups cooked, diced chicken
1 medium onion, diced and sautéed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimientos, rinsed and drained
1 can cream of celery soup
12 cup mayonnaise
1 box Uncle Ben’s long grain and wild rice, cooked according to package directions
1 cup grated mild Cheddar cheese

Preheat oven to 300 degrees. Combine all ingredients and pour mixture into a greased 3-quart casserole. Bake for 25 minutes.

Sweet Potato Casserole
3 cups cooked, mashed sweet potatoes
34 cup sugar
14 cup heavy cream
1 stick butter, melted
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
18 teaspoon nutmeg
1 cup brown sugar
1 cup chopped pecans
13 cup all-purpose flour
3 tablespoons melted butter

Preheat oven to 350 degrees. Combine sweet potatoes, sugar, cream, butter, eggs, vanilla, cinnamon and nutmeg, and spoon into a greased casserole.
Combine topping ingredients and sprinkle over casserole. Bake for 30 minutes.

Taco Meat Loaf
1 pound ground beef
1 pound ground sausage
1 onion, chopped
12 cup minced cilantro
1 package taco seasoning mix
14 cup tomato sauce
1 large egg
1 cup crushed tortilla chips

Preheat oven to 350 degrees. In a large bowl, combine meats, onion, cilantro and taco seasoning. Add tomato sauce and egg, stirring to combine. Using hands, work in crushed tortilla chips until mixture is combined. Shape into a loaf. Bake for 45 minutes to 1 hour, or until cooked through.

Deviled Eggs
12 hard-boiled eggs
2 teaspoons Dijon mustard
13 cup mayonnaise
2 tablespoons dill pickle juice
Salt and pepper

Peel eggs and cut in half lengthwise. Remove yolks and mash yolks with a fork. Add mustard, mayonnaise, pickle juice, salt and pepper. Mix well. Spoon mixture into egg white halves. Sprinkle with paprika. Cover and refrigerate until ready to serve.

Glazed Carrots
2 pounds carrots, peeled and cut into 3-inch lengths
1 tablespoon butter
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons Dijon mustard

Salt and pepper
Steam or boil carrots until tender. In a medium skillet, melt butter with the honey, then stir in sugar, mustard and carrots. Season with plenty of salt and pepper. Cook over medium heat for several minutes, until carrots are well-coated and bubbling.

Blond Toffee Brownies
1 stick butter, softened
1 cup sugar
12 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
12 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon salt
1 cup English toffee bits or almond brickle bits

In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits.
Spread mixture into a greased 9×13-inch baking pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Cornbread Casserole
2 packages (8-ounces each) cornbread muffin mix
1 (15-ounce) can whole kernel corn, drained
1 (14-ounce) can cream-style corn

1 (4-ounce) can chopped green chilies, drained
1 cup shredded Monterey Jack cheese

Prepare cornbread mixes according to package directions (do not cook). Pour half the batter into a greased 11×7-inch baking pan. Combine corn and creamed corn. Spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. Bake, uncovered, at 375 degrees for 25 to 30 minutes or until a toothpick comes out clean, Serve warm.
Makes 12 servings.

Pan Roasted
Brussels Sprouts
with Bacon
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
12 large onion, chopped
Salt and pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add Brussels sprouts and onions and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper and toss bacon back in pan. Serve immediately.

Taco Soup
2 pounds ground beef
1 can ranch-style beans
1 can kidney beans
1 can pinto beans
1 can corn
1 can Ro-tel tomatoes
1 can stewed tomatoes
1 can beef broth
2 packages ranch dressing mix
2 packages taco seasoning mix

Brown meat in a large stockpot and drain. Return meat to pan and add remaining ingredients. Simmer over medium-low heat for 11⁄2 to 2 hours. Serve warm with shredded cheese, sour cream and tortilla chips.

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