COOK OF THE WEEK RECIPES: Judy Ramey

By NEMS Daily Journal

Muffuletta Pasta
16 ounces bowtie pasta
1 bunch green onions, chopped
1 tablespoon bottled minced garlic
2 tablespoons plus 1⁄2 stick butter, divided
1 package John Morrell cubed ham
1 jar olive salad or salad olives
1 package sliced pepperoni
1 cup heavy whipping cream
2 cups shredded Italian cheese blend
Cook pasta according to package directions.
Meanwhile, sauté onions and garlic in 2 tablespoons butter. Add ham, olives and pepperoni. Sauté 2 minutes.
In a saucepan, combine whipping cream and remaining 1⁄2 stick butter, cubed. Bring to a boil, then simmer 3 to 4 minutes. Drain pasta, and combine with sauce and ham mixture. Top with cheese and stir. Serve hot or cold.

Coconut Pie
1 cup milk
3 egg yolks
1 tablespoon vanilla flavoring
1⁄2 stick butter or margarine
11⁄2 cups sugar
3 tablespoons self-rising flour
2 cups flaked coconut
1 baked pie crust
Meringue
3 egg whites
1⁄2 cup sugar
1 tablespoon vanilla flavoring
Coconut for garnish
Combine milk, egg yolks, vanilla, butter, sugar and flour. Mix well and place in a microwave-safe bowl. Microwave for 4 minutes, remove, whisk, and place back in microwave and cook to desired thickness. Remove from microwave and add coconut. Stir well and pour mixture into baked pie shell.
For the meringue, beat egg whites until stiff, at least 5 minutes. Slowly add sugar while beating; add vanilla and continue beating, another 5 to 7 minutes. Spread meringue on pie and bake at 325 degrees until browned (in Ramey’s convection oven, this takes 25 minutes). Garnish with coconut.

Sour Cream Coconut Cake
Cake
1 box Duncan Hines white cake mix, plus a handful of self-rising flour
4 egg whites
11⁄4 cups water
Filling
3 packages frozen coconut
1 (8-ounce) container sour cream
11⁄2 cups sugar
Icing
3 egg whites
11⁄2 cups sugar
1⁄3 white Karo syrup
1⁄2 cup water
1 teaspoon vanilla
1 package frozen coconut
Combine cake mix, flour, egg whites and water and beat with a mixer. Pour batter in 3 pans and bake at 350 degrees for 30 minutes or until done. Remove layers from pans and cool.
For the filling, combine coconut, sour cream and sugar. Mix well and let stand until layers are cool. Spread filling mixture between layers of cake, including top layer.
For the icing, beat egg whites in a mixing bowl for at least 5 minutes. Combine sugar, Karo and water in a saucepan and bring to a boil on the stove until it spins a thread. Add sugar mixture to well-beaten egg whites while mixer is beating. Add vanilla. Beat on high speed until mixture cools somewhat. Ice cake. Sprinkle coconut on top.

Breakfast Casserole
6 slices bread buttered on both sides
1 pound sausage
6 eggs, beaten
2 cups half and half
1 teaspoon salt
11⁄2 cups shredded cheese
Place bread in bottom of a 9×13-inch baking dish. Cook sausage until brown and crumbly, then drain well. Combine eggs, half and half, and salt and mix well. Spread sausage over bread, sprinkle with cheese and pour egg mixture over all. Cover and chill overnight. The next morning, let casserole sit at room temperature for 15 minutes, then bake at 350 degrees for 45 minutes.

Sweet Potato Cream Cheese Pies
Filling
1 (8-ounce) package cream cheese
1⁄2 cup sugar
1 egg
1 teaspoon vanilla
2 unbaked pie crusts
Sweet Potato Mixture
21⁄2 cups cooked sweet potatoes
2 cups sugar
1 stick margarine
2 tablespoons self-rising flour
3 eggs
6 tablespoons evaporated milk
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1⁄8 teaspoon mace
For the filling, combine cream cheese, sugar, egg and vanilla and mix well. Divide the mixture and spread on bottom of 2 unbaked pie crusts.
For the sweet potato mixture, combine potatoes, sugar and margarine until well blended. Add flour and remaining ingredients and mix well. Divide the mixture and pour over the cream cheese mixture in the pies. Bake at 350 degrees for 1 hour.

Black-Eyed Pea Salad
1 can whole kernel corn, drained
1 can black-eyed peas, drained
1 can red kidney beans, drained
1 jar pimentos, drained
1 onion, chopped
Chopped celery
Chopped bell pepper
Italian dressing
Combine first 7 ingredients and pour Italian dressing over all. Stir to combine. Refrigerate until ready to serve.