Cook of the Week Recipes: Sandra Grissom

By NEMS Daily Journal

Rocky Road Cereal Bars
61⁄2 cups chocolate crispy cereal
4 cups miniature marshmallows
1 cup peanuts
1 cup light corn syrup
1 (12-ounce) package semi-sweet chocolate chips
1 cup creamy peanut butter
Combine cereal, marshmallows and peanuts in a large mixing bowl. Set aside. Heat corn syrup and chocolate chips in a saucepan over medium heat until smooth, about 4 to 5 minutes. Remove from heat and stir in peanut butter. Combine with cereal mixture and mix well. Pour into a greased 9×13-inch pan; pat into place. Chill 1 hour or until firm and cut into squares.

Chicken Nut Puffs
11⁄2 cups finely chopped cooked chicken
1⁄3 cup chopped almonds, toasted
1 cup chicken broth
1⁄2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon parsley
1 teaspoon seasoned salt
1⁄2 teaspoon celery seed
1⁄8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
Combine chicken and almonds; set aside.
In a large saucepan, combine broth, oil, Worcestershire, parsley, seasoned salt, celery seed and cayenne pepper, and bring to a boil. Add flour all at once; stir until smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoons onto greased baking sheets. Bake at 450 degrees for 12 to 14 minutes or until golden brown. Serve warm.

Sweet Potato Salad
1 large can crushed pineapple in own juice, drained (save juice)
1⁄2 cup orange juice
2 (3-ounce) packages orange sugar-free gelatin
1 cup chopped pecans
12 ounces Cool Whip
5 cups shredded sweet potatoes
1⁄2 cup miniature marshmallows
1⁄2 cup coconut
Heat pineapple juice and orange juice and add gelatin; stir until dissolved. Add remaining ingredients and mix well. Chill.
Note: This makes a large amount.

Chicken and Green Bean Casserole
4 cups cooked, chopped chicken
2 cups cooked rice
1 can cream of celery soup
1 small jar pimientos
1 onion, finely chopped
1 can French-style green beans
1 cup mayonnaise
Salt and pepper to taste
Crushed potato chips or crackers
Combine chicken, rice, soup, pimientos, onion, green beans and mayonnaise. Season with salt and pepper. Pour mixture into a greased 9×13-inch casserole and cover with crushed chips or crackers. Bake at 350 degrees for about 20 minutes.

Peanut Butter Pie
3⁄4 cup powdered sugar
1⁄2 cup creamy peanut butter
1 (9-inch) pie crust, baked and cooled
2⁄3 cup plus 3 tablespoons sugar, divided
1⁄3 cup plus 1 tablespoon cornstarch, divided
3 eggs, separated
21⁄2 cups milk
2 tablespoons margarine
1 teaspoon vanilla
1⁄2 cup water
Place powdered sugar in a bowl. Cut in peanut butter until crumbly. Set aside 2 tablespoons for garnish. Sprinkle remaining crumbs into cooked pie shell.
In a saucepan, combine 2⁄3 cup sugar, 1⁄3 cup cornstarch, egg yolks and milk; cook over medium heat until thickened. Remove from heat, add margarine and vanilla, stirring until margarine is melted. Pour into pie shell.
In a small saucepan, combine remaining sugar and cornstarch with water. Cook over low heat until thickened. Cool slightly.
Beat egg whites until stiff; fold in cornstarch mixture. Spread meringue over hot filling, sealing to edges. Sprinkle with reserved peanut butter crumbs. Bake at 350 degrees for 12 to 15 minutes or until brown.

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