COOK OF THE WEEK: Pat Reed recipes

By NEMS Daily Journal

Orange Cake
1 box yellow cake mix
1 small box orange Jell-O
3⁄4 cup water
3⁄4 cup oil
4 eggs
3 teaspoons grated orange peel

1⁄2 cup orange juice
1⁄2 cup granulated sugar
3 teaspoons grated orange peel
For the cake, combine the ingredients and pour into a greased and floured tube or Bundt pan. Bake at 350 degrees for 1 hour. Combine glaze ingredients and pour over warm cake.

Sweet and Sour Meatballs
11⁄2 pounds ground beef
1 cup quick cooking oats
1 teaspoon salt
3 tablespoons finely chopped onion
3⁄4 cup milk

1 cup ketchup
1⁄2 cup water
3 tablespoons vinegar
2 tablespoons sugar
1 small onion, chopped
For the meatballs, combine all ingredients and roll into balls. Brown and drain. Combine sauce ingredients, pour over meatballs, and simmer for 1 hour.

Hamburger and Corn Casserole
1 small green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
11⁄2 pounds ground beef
1 can Mexicorn or Niblets, undrained
1 small jar pimientos
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 small package egg noodles, cooked
Buttered cracker crumbs
Sauté bell pepper and onion in butter until tender. Brown ground beef and drain. Combine pepper and onion mixture with ground beef and add corn, pimientos, soups, sour cream and noodles. Pour mixture into a greased baking dish and top with buttered cracker crumbs. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake an additional 15 minutes, until browned and bubbly.

Zucchini Bread
3 eggs
1 cup oil
1 cup granulated sugar
1 cup brown sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1⁄4 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped nuts
Combine eggs, oil, sugars, zucchini and vanilla. Combine flour, soda, salt, baking powder, cinnamon and nuts and add to wet mixture. Mix well and pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour.

Baby Ruth Bars
1 cup sugar
1 cup corn syrup
1 teaspoon vanilla
11⁄2 cups peanut butter
4 cups Special K cereal
1 cup dry roasted peanuts
12 ounces chocolate chips
6 ounces butterscotch chips
Bring sugar and syrup to a boil. Remove from heat and add vanilla, peanut butter, cereal and peanuts. Mix well. Press into a 9×13-inch pan. Melt chocolate chips and butterscotch chips. Frost cookies and cut into bars.

Seven-Layer Cookies
1 stick butter
48 vanilla wafers
1 can sweetened condensed milk
6 ounces chocolate chips
1 cup dried fruit
6 ounces white chocolate chips
1 cup flaked coconut
1 cup chopped nuts
Melt butter in a 9×13-inch pan. Crush vanilla wafers and add to butter. Pour condensed milk over crumbs. Add in this order: chocolate chips, fruit, white chocolate chips, coconut and nuts. Press down with a wooden spoon and bake at 350 degrees for 25 minutes. Cut into squares.

Six-Week Muffins
1 (15-ounce) box Raisin Bran cereal, about 8 cups
3 cups sugar
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
4 eggs
1 cup oil
1 quart buttermilk
In a large bowl, combine cereal, sugar, flour, baking soda and salt. Add eggs, oil and buttermilk and mix well. Batter will keep in a covered container in the refrigerator for up to 6 weeks. When ready to use, fill muffin cups about 2⁄3 full. Bake at 400 degrees for 15 to 20 minutes.

Seven-Layer Salad
1 head lettuce (iceberg or romaine)
1 onion, chopped
1 can water chestnuts, drained
1 package frozen sweet peas, thawed
6 strips bacon, cooked and crumbled
Grated cheese
Layer lettuce, onion, water chestnuts, peas and bacon. Cover with a thick layer of mayonnaise and sprinkle with cheese. Refrigerate until ready to serve.

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