COOK OF THE WEEK: Pauline Hawkins Recipes

By NEMS Daily Journal

Candied
Sweet Potatoes
4 to 5 sweet potatoes
Water
1 stick margarine
11⁄2 cups sugar
Nutmeg and cinnamon (optional)
Peel and slice potatoes as thinly as possible. Place in a skillet on top of stove and cover with water. Add margarine and sugar and cook over medium heat until the syrup is thick and almost gone. Add nutmeg and cinnamon, if desired.

Stuffed Bell Peppers
6 to 8 bell peppers
Salted water
Oil
1 to 11⁄2 pounds ground beef
1 onion, finely chopped
1 can cream of mushroom soup
1 small can mushrooms, drained
2 cups cooked rice
Salt and pepper
Cut bell peppers in half and remove the insides. Parboil in salted water. Drain peppers on paper towels.
In a skillet, sauté beef and onion until beef is browned. Add soup, mushrooms, cooked rice and salt and pepper. Spoon mixture into peppers. Bake at 350 degrees for 15 to 20 minutes.

Bacon-Wrapped Chicken
2 boneless, skinless chicken breast halves
Bacon strips
Brown sugar
Cut chicken into bite-size chunks. Cut bacon strips in half and wrap around chicken chunks. Roll each in brown sugar and place in a greased baking dish seam-side down. Bake at 400 degrees until done, about 20 to 25 minutes.

Cream-Style Corn
4 cups corn cut from the cob
4 cups water
6 tablespoons margarine
3 tablespoons sugar
Salt and pepper
5 tablespoons all-purpose flour
Milk
Place corn and water in a microwave-safe bowl, cover with a paper towel, and cook for 25 minutes on high. Remove and add margarine, sugar and salt and pepper.
Combine flour and enough milk to make a thin paste. Stir into corn and return to microwave. Cover and cook on high for an additional 5 minutes. If it’s too thick, add water. If it’s too thin, cook it longer.

Fried Pies
Dried fruit
Water
Sugar
3 cups self-rising flour
3⁄4 cup Crisco shortening
2 cups fat-free milk
Shortening for frying
Cover fruit with water, add sugar and cook on stove until fruit is tender. Mash the fruit up. Refrigerate overnight.
Combine flour (may need more or less), shortening and milk (may need more or less) and work into dough. Wrap in foil and refrigerate overnight.
The next day, roll out the dough and cut into circles. Put some fruit in the center of each and fold over, sealing the edges with a fork. Fry in shortening on top of the stove until browned.

Red Velvet Cake
11⁄2 cups sugar
11⁄2 cups vegetable oil
2 eggs
1 teaspoon vinegar
2 ounces red food coloring
21⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 cup buttermilk
1 teaspoon vanilla

Frosting
1 stick butter or margarine
8 ounces cream cheese
1 teaspoon vanilla
1 box powdered sugar, sifted
1 cup chopped nuts
Cream sugar and oil, add eggs and beat well. Add vinegar and food coloring, beating all together well. Sift dry ingredients together and add to mixture, alternating with buttermilk. Add vanilla and beat well. Bake in 3 or 4 layers at 325 degrees for 30 to 35 minutes.
For the frosting, cream the butter and cream cheese. Add vanilla and sifted sugar. Mix well, then fold in nuts. Spread frosting between layers and on sides and top of cake.
Note: Double the frosting recipe if you like a lot of frosting.