COOK OF THE WEEK: Recipes

By Ginna Parsons/NEMS Daily Journal

Chicken Pie
1 stick margarine, melted
5 chicken breasts, cooked and chopped
5 boiled eggs, sliced
2 cups chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1⁄2 cup mayonnaise
1 cup self-rising flour
Pour melted margarine in bottom of 9×13-inch casserole. Put chopped chicken on top. Cover with sliced boiled eggs. Combine chicken broth and soups and pour over all.
Combine milk, mayonnaise and flour and pour on top of casserole. Bake at 350 degrees for 1 hour.

Pie Crust
3 cups all-purpose flour
1⁄2 teaspoon salt
1 cup Crisco shortening
1⁄2 cup cold water
1 egg
1 teaspoon white vinegar
Sift flour and salt. Cream flour mixture and Crisco. Mix water, egg and vinegar and add to creamed mixture.
Makes 3 to 4 pie crusts. May be frozen.

Apple Pie
3 to 4 cooking apples, peeled, cored and sliced thin
2 unbaked pie crusts
1 cup sugar
Nutmeg
Cinnamon
Margarine
Sugar for sprinkling
Place sliced apples in bottom of one pie crust. Sprinkle with 1 cup sugar. Sprinkle with nutmeg and cinnamon. Place several slices of margarine over all and cover with second pie crust. Dot with margarine and sprinkle sugar on top. Bake at 325 degrees until brown, about 30 to 45 minutes.

Hamburger Macaroni Casserole
1 pound ground chuck
1 cup elbow macaroni
1 medium onion, chopped
1 bell pepper, chopped
1 cup grated cheese
1 can cream of mushroom soup
1⁄2 can milk
1 teaspoon salt
1⁄2 teaspoon pepper
Celery salt
Brown ground chuck and drain. Boil macaroni according to package directions and drain. Combine meat and cooked pasta with remaining ingredients. Pour into a greased casserole and bake at 350 degrees for 30 minutes.
Vidalia Onion Pie
2 cups thinly sliced Vidalia onions
2 tablespoons butter
3 eggs
3⁄4 cup milk
1⁄4 to 1⁄2 cup graded Cheddar cheese
3⁄4 teaspoon salt
Pepper to taste
Paprika to taste
Cheese and/or parsley for garnish
1 unbaked pie shell
Brown onions in butter. Combine onions with eggs, milk, cheese, salt, pepper and paprika. Pour mixture into unbaked pie shell. Bake at 350 degrees for 30 minutes. Sprinkle with extra cheese and or parsley before serving.
Makes a nice supper when served with tomato soup and a tossed green salad.

Chicken Scampi
1 stick butter
1⁄4 cup olive oil
1⁄4 cup finely chopped green onions
1 tablespoon minced garlic
Juice of 1 lemon
2 pounds boneless, skinless chicken breast halves, cut in half-inch pieces
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup minced fresh parsley
1 can whole tomatoes, cut in bite-size pieces
Medium egg noodles, cooked and buttered
In a skillet, heat together butter and olive oil and sauté green onions and garlic. Add lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring constantly, for about 10 minutes or until chicken is done. Add tomatoes and heat thoroughly. Serve over buttered noodles.

Fruit Cobbler
1 stick butter or margarine
2 cups sugar
21⁄2 cups water
1⁄2 cup shortening
11⁄2 cups self-rising flour, sifted
1⁄3 cup milk
2 cups fruit, fresh or canned
Preheat oven to 350 degrees. Melt butter in bottom of a 9×13-inch casserole and set aside.
In a saucepan, heat sugar and water until sugar melts.
Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves side of bowl. Turn out onto lightly floured board and knead until smooth. Roll dough out into a large rectangle about 1⁄4-inch thick. Place 2 cups of fruit of your choice in the center and pull dough up like a jelly roll. Slice dough into about 16 half-inch-thick slices and place in pan with melted margarine. Pour sugar-water mixture over all. Bake for 55 to 60 minutes.