COOK OF THE WEEK: Octavia McVay Recipes

Pepperoni and Noodle Bake
1 onion, chopped
1 bell pepper, chopped
3 tablespoons olive oil
1 package pepperoni slices
1 (26-ounce) jar spaghetti sauce
1 (16-ounce) package rigatoni pasta, cooked and drained
2 cups shredded Cheddar cheese
2 cups shredded Mozzarella cheese

Sauté onion and bell pepper in olive oil until soft. Put half in the bottom of a greased baking dish. Cover with half of the pepperoni, half of the spaghetti sauce, half of the noodles and half of both types of cheese. Repeat layers once, ending with cheese. Bake at 400 degrees until cheese has meted and the dish is warm all the way through.

Chocolate Gravy
2 tablespoons four
2 tablespoons cocoa
34 cup sugar
2 tablespoons hot bacon drippings
12 cup water
12 cup milk
Combine flour, cocoa and sugar. Pour mixture into hot bacon drippings, stir until wet, and add water and milk. Cook and stir until thick and smooth. Serve over hot biscuits.

Pimiento and Cheese Spread
1 pound Velveeta, cubed
1 large jar chopped pimiento
1 egg
1 tablespoon sugar
12 cups mayonnaise or Miracle Whip
In a saucepan, melt cheese. Add pimiento, egg and sugar. Cook for 10 minutes. Let cool slightly. Stir in mayonnaise. Will keep in refrigerator 2 weeks.

Blueberry Congealed Salad
3 small boxes grape Jell-O
2 cups boiling water
1 large can crushed pineapple, drained
1 can blueberry pie filling
14 cups chopped pecans, divided
12 teaspoon lemon juice
1 (8-ounce) container sour cream
1 (8-ounce) block cream cheese, softened
12 cup sugar
Dissolve Jell-O in hot water. Add pineapple, pie filling, 1 cup chopped nuts and lemon juice. Stir well and pour into a 9×13-inch dish. Refrigerate until mixture congeals.
Beat sour cream, cream cheese and sugar until smooth. Spread over top of congealed salad. Sprinkle with remaining 1⁄4 cup chopped nuts.

Pound Cake
2 sticks butter (no substitute)
3 cups sugar
6 eggs
3 cups all-purpose flour, unsifted
1 cup whipping cream
2 teaspoons vanilla flavoring

Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add flour a little at a time, beating after each addition. Pour in whipping cream slowly and then add vanilla. Beat again. Pour batter into a greased and floured tube pan. Put in a cold oven. Bake at 300 degrees for 11⁄2 to 2 hours, or until a toothpick inserted in the center comes out clean.

NEMS Daily Journal

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