COOK OF THE WEEK: Pat Hall Recipes

By NEMS Daily Journal

Ground Beef Steak Supreme
1 pound ground beef, chuck or turkey
1⁄3 cup fine bread crumbs
1 egg, beaten
1 teaspoon salt
1⁄8 teaspoon pepper
3 tablespoons finely chopped onion
1⁄4 cup finely chopped celery
Oil for browning
1 can golden mushroom soup
1⁄2 cup water
Combine ground meat, bread crumbs, egg, salt, pepper, onion and celery. Shape into small, oblong patties and brown on top of stove in a small amount of oil in a skillet. Place patties in a casserole dish. Combine soup and water and pour over the patties. Bake at 325 degrees for about 25 minutes. Serve over noodles or rice. (Pat Hall serves it with creamed potatoes, asparagus or green beans, and a congealed salad.)

Tea Cakes
4 large eggs
12⁄3 cups oil
2 cups sugar
4 cups self-rising flour
4 teaspoons vanilla
Combine all ingredients with a spoon and then drop from a small plastic teaspoon by 1⁄4 teaspoon onto a greased cookie sheet. Bake at 325 degrees for 10 to 12 minutes or until edges are brown. Do not overcook. These lacy cookies will be about the size of a quarter or half-dollar when cooked. Remove from cookie sheet immediately and store in an airtight container when cooled.
Note: Pat Hall uses a very small plastic spoon – like the kind you get as a tasting spoon in an ice cream shop – to spoon her batter onto the cookie sheet.
Cheese Straws
2 sticks butter (no substitute)
1 pound extra-sharp Cheddar cheese, grated
1 jar Old English sharp cheese
31⁄2 cups all-purpose flour
13⁄4 teaspoons salt
1 teaspoon cayenne pepper
Melt butter and pour over cheese. Sift flour with salt and pepper. Mix flour mixture with cheese and butter. Press through a star cookie press onto a greased flat cookie sheet and bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove from cookie sheet and store in a sealed container.

Chicken and Dressing
3 cups self-rising corn meal
2 tablespoons baking powder (this is correct)
5 large eggs
2 cups milk or buttermilk, or more
2 large onions, chopped
4 or 5 ribs of celery, chopped
1 (26-ounce) can cream of chicken soup
1 stick butter, melted
1 hen or fryer, cooked and deboned (save broth)
Pepper to taste
1 quart chicken broth, or more

Gravy
1 (10-ounce) can cream of chicken soup
1 soup can of milk, or more
3 eggs, boiled and sliced
Combine corn meal, baking powder, eggs and milk and pour into a hot, greased 10-inch cast iron skillet. Bake at 450 degrees until brown, about 20 minutes. Let cool.
Crumble cold cornbread in a large pan. Add onions, celery, cream of chicken soup, butter, chicken, pepper and enough chicken broth to make dressing. Pour into a greased baking dish and bake at 350 or 400 degrees until bubbly, but not brown.
For the gravy, combine soup, milk and eggs together and simmer until hot. Serve over baked dressing.

Chocolate
Buttermallow Cake
Cake
1 box devil’s food cake mix or your favorite devil’s food cake recipe

Filling
2 cups brown sugar
6 tablespoons flour
11⁄2 cups evaporated milk or light cream
4 tablespoons butter
2 teaspoons vanilla
1 cup chopped nuts

Frosting
2 egg whites
11⁄3 cups sugar
1⁄4 teaspoon cream of tartar
1 tablespoon light corn syrup
1⁄3 cup water
11⁄2 cups miniature marshmallows
Bake your favorite devil’s food cake recipe or use one box devil’s food cake mix and make according to package directions in two (9-inch) cake pans.
For the filling, stir brown sugar and flour together in a small saucepan. Stir in milk gradually and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and blend in butter, vanilla and nuts. Spread between layers.
For the frosting, combine egg whites, sugar, cream of tartar, corn syrup and water in the top of a double-boiler. Blend 1 minute on low speed of hand mixer, then blend for about 7 minutes or until soft peaks form. Remove from heat. Add marshmallows. Beat until spreading consistency. Frost top and sides of cake.

Tomato Aspic
1 package lemon gelatin
1 cup boiling water
1 package unflavored gelatin
1⁄4 cup cold water
12 ounces tomato sauce
3 to 5 tablespoons raw horseradish
2 to 3 tablespoons Worcestershire sauce
1⁄2 to 1 teaspoon black pepper
2 ribs of celery, finely chopped
Dissolve lemon gelatin in boiling water. Dissolve unflavored gelatin in cold water. Combine gelatin mixtures and add remaining ingredients. Mix well. Pour into a mold or a bowl and let sit until set. Good served with ham, beef roast or pork.

Cheddar Chicken
6 boneless, skinless chicken breast halves
6 slices smoked ham
6 pieces bacon
1 can cream of chicken soup
1 can Cheddar cheese soup
1 cup sour cream
Place chicken, one piece at a time, between layers of plastic wrap and roll flat with a rolling pin. Place a piece of ham on each breast and roll up, jellyroll style. Wrap a piece of bacon around each chicken roll. Place chicken rolls in a baking dish. Combine soups and sour cream and pour over chicken. Bake, uncovered, at 250 degrees for 3 hours. Cover and bake 30 minutes more.
Note: Pat Hall says this makes a good lunch Sunday served with rice, green beans and a salad. Also, the chicken can be put together the night before and refrigerated, and then cooked the next day.