COOK OF THE WEEK: Ona "Tink" Lowery Recipes

By NEMS Daily Journal

Ann’s Never-Fail
Caramel Icing
212 cups sugar, divided
1 egg, beaten
1 stick butter (no substitute)
34 cup milk
1 teaspoon vanilla

Melt 1⁄2 cup sugar in a heavy iron skillet until brown and runny.
Meanwhile, in a saucepan, combine egg, butter, milk and remaining 2 cups sugar and mix well. Cook over low heat until butter melts. Add browned sugar to mixture and turn the heat to medium, cooking until icing reaches the soft ball stage. Remove and cool slightly. Add vanilla. Beat by hand until icing is right consistency to spread. Makes enough to ice a two-layer cake.

Chocolate Ribbon Pie
(Skinny Pie)
4 ounces 13-less fat cream cheese
2 tablespoons sugar
1 tablespoon milk
1 (8-ounce) container light whipped topping, thawed and divided
1 Oreo pie crust
2 cups cold fat-free milk
2 small boxes sugar-free instant chocolate pudding and pie filling

Beat cream cheese, sugar and 1 tablespoon milk in a large bowl with a wire whisk until smooth. Gently stir in half the whipped topping. Spread on the bottom of pie crust.
Pour 2 cups milk in a large bowl and add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended and thick. Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping.
Makes 8 servings.

Linda’s Chicken Sandwich
16 slices Pepperidge Farm bread
Butter
12 cup mayonnaise
2 cups cooked, diced chicken
2 hard-boiled eggs, chopped
14 cup chopped green onions, white and green parts
14 cup chopped ripe olives
1 cup sliced mushrooms, drained
1 can cream of chicken soup
1 cup sour cream
Grated Parmesan cheese

Butter both sides of bread and place 8 slices in a greased casserole dish. Combine mayonnaise, chicken, eggs, onions, olives and mushrooms and spoon over the bread slices. Place remaining buttered bread slices on top. Combine soup and sour cream and pour over the top. Sprinkle with Parmesan cheese. Bake for 40 to 45 minutes at 350 degrees. Cut into 8 sandwiches and serve.
Note: If you make the sandwiches the day before, wait until you start to cook to put the soup and sour cream mixture on top.

Brunch Eggs
1 dozen hard-boiled eggs
1 tablespoon chopped celery
1 tablespoon chopped stuffed olives
1 teaspoon chopped green bell pepper
1 teaspoon onion juice
Durkee Famous Sandwich and Salad Sauce
12 stick butter
14 cup flour
2 cups milk (more if needed)
1 pound grated sharp Cheddar cheese

Slice eggs lengthwise. Put yolks in a bowl and mash. Add celery, olives, green pepper, onion juice and some Durkee sauce. Fill eggs with mixture and place in a casserole dish.
Heat butter until melted and stir in flour. Add milk and cheese. Stir until you have a sauce. Pour sauce over eggs. Heat at 350 degrees until bubbly.

Mandarin Orange Cake
1 box Duncan Hines yellow cake mix
4 eggs
34 cup vegetable oil
1 (11-ounce) can mandarin oranges, with juice

Icing
1 small box instant French vanilla pudding mix
1 (8-ounce) container whipped topping
1 (16-ounce) can crushed pineapple in heavy syrup
Combine cake mix, eggs, oil and mandarin oranges with juice. Beat with a beater and pour batter into a greased and floured 9×13-inch baking dish. Bake at 350 degrees for 33 to 35 minutes or until a toothpick inserted in the center comes out clean.
Combine pudding mix, whipped topping and crushed pineapple with juice and mix with a spoon. Spread on cake. Refrigerate until ready to serve.

Chocolate Chess Pie
114 cups sugar
3 tablespoons cocoa
2 eggs, beaten
1 (5-ounce) can evaporated milk
12 stick butter or margarine, melted
1 teaspoon vanilla
1 unbaked pie shell

Combine sugar and cocoa. Add eggs, milk, oleo and vanilla. Mix well. Pour into unbaked pie shell and bake at 350 degrees for 40 minutes.