Cook of the Week Recipes

Peanut Butter Cookies

1 cup sugar
1 cup light brown sugar
1/2 cup Wesson oil
1/2 cup softened margarine
1 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla
2 1/2 cups self-rising flour, sifted

Mix sugars together; add oil, margarine and peanut butter. Cream thoroughly after each addition. Add eggs and vanilla, mixing well. Blend flour into mixture. Drop dough by teaspoonful onto greased baking sheet. Press lightly with fork to flatten. Bake at 325 degrees for 15 minutes or until edges begin to brown. Cool before removing from baking sheet. Makes 4 to 5 dozen.

Lemon Pound Cake
1 box Duncan Hines lemon cake mix
2 cups powdered sugar
Juice of one lemon

In a bundt pan, bake cake according to directions on the box. As soon as the cake is done, take it out of the oven and combine powdered sugar, lemon juice and enough water to make a thin glaze. Pour glaze over the cake and let it cool completely before turning the cake out of the pan.

Ham Rolls
1 package dinner rolls (24 count)
1 stick butter, softened
2 teaspoons poppy seeds
4 to 5 green onions and tops, finely chopped
1 small can Hormel ham, drained and flaked
8 ounces Mozzarella cheese, shredded

Cut rolls in half (do not pull apart) and place the bottom half of the rolls back into the tin pan. Mix butter, poppy seeds and green onions together and spread on bottom half of rolls. Sprinkle ham, then cheese, over rolls. Place top half of rolls back on top and brush with a little butter. Bake at 325 degrees for 15 minutes or until cheese is melted. These can be prepared ahead and baked later, if desired.

Cornbread Salad
1/4 cup Miracle Whip or mayonnaise
1/2 cup Ranch dressing
1/2 cup cucumber dressing
2 teaspoons mustard
1 pan cornbread, cold and broken into small pieces
6 to 8 green onions and tops, chopped
8 to 10 radishes, thinly sliced
3 to 4 ribs celery, diced
2 carrots, grated
1 medium bell pepper, chopped
2 tomatoes, cubed
4 hard-boiled eggs, cooled and sliced
Bacon bits or crisp crumbled bacon

Combine Miracle Whip, Ranch dressing, cucumber dressing and mustard in a small bowl. Set aside.

In a large serving bowl, combine cornbread, onions, radishes, celery, carrots and bell pepper. Add dressing and mix well. Refrigerate 3 to 4 hours.

Before serving, add tomatoes, eggs and bacon. Serve cold.

Coconut Pie
1 cup sugar
3 tablespoons flour
3 large egg yolks
1 3/4 cup milk
1/2 stick margarine
1 teaspoon vanilla
1 cup flaked coconut
1 9-inch pastry shell, baked

3 large egg whites
1 teaspoon lemon juice
1 tablespoon sugar
Fresh coconut for garnish

Mix sugar and flour together; add egg yolks and cream well. Gradually add milk and stir well. Add margarine and vanilla. Cook in heavy pan over low heat until mixture thickens. Add coconut and pour into a baked 9-inch pie shell.

For meringue: In a glass mixing bowl, start with egg whites at room temperature. Add lemon juice. Beat with mixer on high until glossy. Add sugar and beat until very stiff. Spread meringue over coconut pie, making sure edges are sealed around the crust. Sprinkle with additional fresh coconut, if desired, and bake at 350 until lightly browned.

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