COOK OF THE WEEK RECIPES: Inez Finley

By NEMS Daily Journal

Perfect Green Beans
4 cans or frozen packages green beans, drained and rinsed
Smoked ham hocks or turkey neck
1⁄4 cup apple cider vinegar
1⁄4 cup sugar or Splenda
2 teaspoons onion powder
Put beans in a pot and add some fresh water. Add remaining ingredients and cook over medium-heat for 1 hour or until fork tender. Add some sliced potatoes, if you’d like.

Simply Lemonade
2 cups sugar
3 cups water
1 bag lemons, sliced
Bring sugar and water to a boil and cook until sugar is dissolved. When cool, pour this simple syrup into a pitcher. Add sliced lemons and additional water to taste.

Chicken Spaghetti
6 to 8 chicken breast halves
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 (16-ounce) package spaghetti, cooked and drained
1 can cream of chicken soup
1 (16-ounce) box Velveeta cheese
2 cans Ro-tel tomatoes
Place chicken, garlic powder and onion powder in a large pot filled with water. Boil chicken until done. Debone chicken and add meat to cooked spaghetti. Add soup, cheese and Ro-tel. Simmer for 15 minutes.

Sauerkraut and Wieners
1 jar Vlasic sauerkraut, undrained
1 small ham hock
1 package hotdogs, cut in pieces
1 teaspoon black pepper
Combine sauerkraut and ham hock and cook over medium heat for 45 minutes. Add hotdog pieces and pepper. Cook another 15 minutes.

Mrs. I.’s Fried Chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄4 cup Texas Pete hot sauce
2 cups buttermilk
5 chicken breast halves
Flour for dredging
Olive oil for frying
Combine garlic powder, onion powder, hot sauce and buttermilk. Soak chicken in mixture for 15 to 20 minutes. Dredge in flour and fry until done, about 20 minutes.

Meatloaf
1 (5-pound) package ground beef
2 eggs
1⁄4 cup milk
1 tablespoon all-purpose or self-rising flour
1 box (2 packets) Lipton onion soup mix
1 tablespoon brown sugar
2 tablespoons ketchup
Salt and pepper to taste

Topping
1⁄4 cup brown sugar
1⁄2 cup ketchup
1 teaspoon yellow mustard
For the meatloaf, combine ground beef, eggs, milk, flour, soup mix, sugar, ketchup and salt and pepper. Form into a loaf and bake at 350 degrees for 45 minutes.
For the topping, combine sugar, ketchup and mustard and spread on top of meatloaf. Cook another 15 minutes.
Tip: Putting a pan of water in the oven below the meatloaf will keep the meatloaf from drying out.

Mrs. I.’s Strawberry Delight
1 box Duncan Hines white cake mix
1⁄2 cup oil
3⁄4 cup water
4 eggs
1⁄2 cup sliced fresh or frozen strawberries
1 small box strawberry gelatin

Icing
1 (16-ounce) container Cool Whip
12 ounces cream cheese
1 box confectioner’s sugar
Sliced strawberries for garnish
For the cake, combine cake mix, oil, water, eggs, strawberries and gelatin. Pour batter into 2 greased and floured cake pans. Bake at 350 degrees for 20 to 25 minutes. When layers are cool, split in half, to make 4 layers.
For the icing, combine Cool Whip, cream cheese and confectioner’s sugar. Spread icing between layers and on sides and top of cake. Garnish with additional sliced strawberries.