COOK OF THE WEEK: Rooney Maharrey recipes

By NEMS Daily Journal

Susie Mae’s Cake
1 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup buttermilk
1⁄4 teaspoon baking soda
1 teaspoon boiling water
11⁄2 teaspoons lemon flavoring
1⁄2 teaspoon vanilla flavoring
Cream shortening. Gradually add sugar and cream well. Add eggs, one at a time. After each egg is added, mix until the color of the egg has blended in.
Spoon flour into a small bowl. Pour buttermilk into a measuring cup. Begin adding flour to batter a small amount at a time as you begin to add buttermilk. Continue until you finish with flour. Start with flour and end with flour. Combine soda and boiling water and add to batter. Add flavorings.
Pour batter into a greased and floured 14-inch tube pan (a Bundt pan is not big enough). Bake at 350 degrees for 1 hour and 15 minutes. Let cool 10 to 15 minutes before removing from pan.

Big Chocolate Pie
1 (9-inch) deep-dish pie shell
11⁄2 cups sugar
4 teaspoons cocoa powder
4 teaspoons self-rising flour
1 whole egg
3 egg yolks
2 cups milk
1 tablespoon margarine or butter
1 teaspoon vanilla flavoring
3 egg whites
11⁄2 tablespoons sugar
Bake pie shell at 350 degrees for 12 to 15 minutes. Remove from oven and set aside.
Meanwhile, in a saucepan combine sugar, cocoa, flour, egg and egg yolks and milk. Mix and cook over low heat until thick, stirring constantly. Blend in margarine and vanilla. Pour into baked pie shell.
Beat egg whites on highest speed of your mixer until stiff. Add sugar and beat again. Spread over top of pie and bake at 400 degrees for 8 to 12 minutes, until meringue is lightly browned. Watch it carefully.

Chicken Cheese Ball
1 can boneless chicken breast, drained
2 (8-ounce) blocks cream cheese
1 package original ranch dressing dry mix (not buttermilk)
Finely chopped pecans
Combine chicken, cream cheese and ranch dressing mix. Roll into a ball, and roll the ball in pecans. Serve with crackers.

White Chili
1 medium onion, chopped
1 tablespoon vegetable oil
2 cans Great Northern beans
1 can Navy beans
1 can Ro-tel tomatoes
11⁄2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1⁄4 teaspoon cayenne pepper
1 cup sour cream
1 can chicken broth
2 cups cooked, chopped chicken
Shredded cheese and salsa, for garnish
Sauté onion in oil until tender. Set aside.
In a Crock-Pot, combine beans, tomatoes, seasonings, sour cream and chicken broth. Add onion and chicken. Cook on low for 3 to 4 hours. Garnish with shredded cheese and salsa.

Susie Mae’s
Peanut Butter Cookies
1⁄2 cup peanut butter
1⁄4 cup shortening
1⁄2 cup firmly packed brown sugar
1⁄2 cup white sugar
1 egg
7⁄8 cup all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon salt
Combine all ingredients. The mixture will be thick and hard on a mixer. Finish mixing with buttered fingertips. Roll into walnut-sized balls and place on a cookie sheet. Flatten out with fork tines in a criss-cross pattern. Bake at 400 degrees for 8 to 10 minutes. Watch them carefully.

Mayonnaise Rolls
1 cup self-rising flour
1 tablespoon mayonnaise
1⁄2 cup milk
3⁄4 teaspoon sugar
Combine all ingredients and mix well. Grease 6 cups of a cupcake pan and divide dough mixture among them. Bake at 425 degrees for 15 minutes.
Makes 6 rolls.

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