COOK OF THE WEEK RECIPE: Melody Tutor West Recipes

By NEMS Daily Journal

Granny’s Pecan Pie Cake
4 eggs
2 cups sugar
1 stick margarine, melted
11⁄4 cups self-rising flour
2 teaspoons vanilla
2 cups chopped pecans
Preheat oven to 350 degrees. Beat eggs until light. Add sugar and beat again. Add margarine and beat. Add flour and vanilla and mix until smooth. Fold in pecans. Bake in a greased Bundt or ring pan or in 2 loaf pans for 45 minutes. Turn out onto a serving plate while still warm, but not hot. Cake will be very sweet and chewy.

Pot Roast
1 (2- to 3-pound) beef chuck or sirloin roast
8 to 10 potatoes, peeled
1 small bag baby carrots
1 onion, diced
3 tablespoons oil or shortening
3 tablespoons all-purpose flour
Salt and pepper
Place roast, potatoes and carrots in a Dutch oven or slow cooker. Cook until tender (11⁄2 hours in the oven at 350 degrees or 5 to 6 hours on low in the slow cooker). Cook the onion in oil in a large skillet until brown on low heat. Add flour and cook very slowly until flour is very brown (take your time with this step – it’s like a roux). Add water to make a thick gravy. Add salt and pepper to taste. Pour gravy over roast and simmer with meat another 30 minutes.
Note: You can make this without the vegetables and serve it over mashed potatoes and toast for open-faced sandwiches.

Chicken and Dumplings
3 chicken thighs
1 cup milk
Salt and pepper
11⁄2 sticks cold margarine
4 cups self-rising flour
Cold water
Boil chicken until tender in a large pot of water. Remove chicken and let it cool enough to remove fat and bone. Set chicken aside. Add milk and salt and pepper to broth and bring to a rolling boil.
Meanwhile, cut margarine into flour and add enough cold water to make a stiff dough. Roll out to 1⁄2-inch thick and cut into small squares. Drop into boiling broth. Do not stir. Add chicken back in and simmer 30 to 45 minutes.
Note: You can also make dumplings with a ham bone or substitute boiled potatoes for the chicken for your vegetarians.

Chocolate Cake
1 box Duncan Hines yellow cake mix
2 cups sugar
3 tablespoons cocoa powder
1⁄2 cup evaporated or whole milk
1 stick margarine
1⁄2 teaspoon vanilla
Bake the cake mix according to the directions on the box in 3 layers. Set aside to cool.
For the icing, combine sugar, cocoa, milk, margarine and vanilla and bring to a boil in a heavy saucepan. Boil for 1 minute after mixture comes to a rolling boil. Let cool and beat with a spoon until icing reaches spreading consistency. Spread between layers and on top and sides of cake.

2 eggs
1 box butter recipe fudge cake mix
1 stick margarine, melted
1 cup frozen chocolate chips
1⁄2 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9×13-inch pan. Combine eggs, cake mix and melted margarine until color changes to light brown. Add chips and nuts. Pour batter into prepared pan and spread evenly. The mixture will be thick. Bake for 18 minutes, then shake the pan and turn it around in the oven. Bake another 4 minutes. Cool in the pan. Brownies will be fudgy and chewy.

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