Cook of the Week Recipes

Recipes from this week's Cook of the Week, Shelia Nabors of Tupelo.

Sour Cream Cornbread
1 cup self-rising corn meal
1/2 cup oil
8 ounces sour cream
1 cup cream-style corn
2 eggs
2 tablespoons sugar
1 teaspoon baking powder

Preheat oven to 400 degrees. Place a small amount of oil in a cast-iron skillet and put in oven to get hot. Mix remaining ingredients. Pour into skillet. Bake 25 to 30 minutes or until golden brown.

Note: Cornbread will not have the same texture as cornmeal cornbread; this will be much more moist.

Chicken Pot Pie
4 to 5 boneless skinless chicken breasts, boiled with onion and bell pepper for flavor
1 can mixed vegetables
3 eggs, boiled and sliced
1 1/2 cups chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 cup self-rising flour
1 stick butter or margarine
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon thyme
Salt and pepper to taste

Butter a large casserole dish. Put in a layer of chicken, followed by mixed vegetables and sliced eggs. Combine broth and cream soups and pour over chicken, eggs and vegetables. Combine flour and butter, then add milk and seasonings. Refrigerate flour mixture for 10 minutes. Pour over chicken mixture. Bake for 1 1/2 hours at 325 degrees.

Old-Fashioned Tea Cakes
3/4 cup Crisco shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups self-rising flour
Combine shortening and sugar. Add egg and vanilla. Gradually add flour to mixture, stirring until moistened. Chill dough for 10 to 15 minutes (or overnight). Roll into 1-inch balls. Place on non-greased cookie sheet. Press flat with fingers. Bake at 350 degrees for 10 to 15 minutes. Makes 3 dozen cookies.

Mixed Vegetable Casserole
3 cans mixed vegetables
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound Velveeta cheese
1 small onion, minced
6 to 7 saltine crackers
1/2 stick butter, melted
Drain vegetables and layer in a casserole dish. Warm soups, cheese and onion. Pour over vegetables. Crumble crackers on top. Drizzle with melted butter. Bake at 375 degrees for 35 minutes.

Note: For a meal, add a couple of boiled, chopped chicken breasts.

Best-Ever Lemon Pie
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar
1 baked 9-inch pie shell

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt

For pie, mix sugar and cornstarch together in top of double boiler. Add water. Combine lemon juice and egg yolks and beat until well mixed. Add to sugar mixture. Cook over boiling water until thickened, about 25 minutes. Add lemon extract, butter and vinegar and stir thoroughly. Pour into pie shell and let cool. Cover with meringue.

For meringue, blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With an electric mixer at high speed, beat egg whites till foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixture again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until the top is lightly browned.

Hot Bacon Swiss Dip
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup shredded Swiss cheese
2 tablespoons chopped green onions
8 slices bacon, cooked and crumbled
1/2 cup Ritz crackers, crumbled
Combine cream cheese, mayonnaise, cheese and onions in a bowl. Put in a baking dish and top with crumbled bacon and crackers. Bake at 350 degrees for 15 to 20 minutes or until bubbly.