COOK OF THE WEEK: Rose Williams recipes

By Ginna Parsons/NEMS Daily Journal

Hot Fudge Cake
1 box chocolate cake mix
11⁄2 cups sugar
1⁄3 cup cocoa powder
1 small can evaporated milk
1 stick margarine
1 teaspoon vanilla
1 box vanilla ice cream, softened slightly
Bake cake as directed on package in a 9×13-inch pan.
Combine sugar and cocoa in a saucepan. Add milk, margarine and vanilla. Bring to a boil and boil for 1 minute.
Cut cake into squares and slice each square in half horizontally. Place a slice of ice cream between cake layers. Pour chocolate sauce on top.

Lasagna
2 pounds ground beef
1 (15-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 packet spaghetti sauce mix
11⁄2 teaspoons salt
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic powder
6 lasagna noodles
1 (16-ounce) container cottage cheese
4 cups shredded Cheddar cheese
4 cups shredded Mozzarella cheese
Parmesan cheese
Brown ground beef and drain. Set aside.
Combine tomatoes, tomato sauce, spaghetti sauce mix, salt, pepper and garlic powder in a saucepan and cook on medium heat for 30 minutes. Add cooked beef and stir to combine.
Boil and drain lasagna noodles.
Combine cottage cheese, Cheddar and Mozzarella cheeses.
In a greased 9×13-inch pan, place 3 noodles. Top with half the sauce and half of the cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

Crunchy Onion Chicken
2 cups French’s french-fried onions
2 tablespoons all-purpose flour
4 boneless, skinless chicken breast halves
1 large egg, beaten
Place onions and flour in a plastic bag. Lightly crush with hands or with a rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg, then coat with onion crumbs, pressing firmly to adhere. Place chicken on a baking sheet and bake at 350 degree for 35 to 40 minutes or until no longer pink in center.

Meatloaf
2 pounds ground beef
1 onion, chopped
1 egg
1 (8-ounce) can tomato sauce
20 saltine crackers, crushed
Salt and pepper
Sauce
1 (8-ounce) can tomato sauce
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons yellow mustard
For the meatloaf, combine beef, onion, egg, tomato sauce, crackers and salt and pepper to taste. Form into a loaf.
For the sauce, combine tomato sauce, sugar, vinegar and mustard and pour over the top of the meatloaf. Bake at 350 degrees for 11⁄2 hours.

LOADED RANCH POTATOES
3 pounds potatoes, cubed
4 cups shredded Cheddar cheese
1 small package bacon bits
1 large bottle Ranch dressing
Boil potatoes until fork tender. Place in a greased 9×13-inch dish. Place cheese and bacon bits on top. Pour dressing over all. Bake at 350 degrees for 20 minutes.

Strawberry Delight
2 cups all-purpose flour
2 sticks butter, melted
1 cup chopped pecans
1 (8-ounce) block cream cheese, softened
1 (16-ounce) container Cool Whip
12 ounces powdered sugar
1 (16-ounce) carton fresh strawberries, sliced
1 container strawberry gel (found in produce department)
Combine flour, melted butter and pecans and press in the bottom of a 9×13-inch pan. Bake at 350 degrees for 20 minutes. Let cool.
Combine cream cheese, Cool Whip and powdered sugar and spread on top of cooled crust.
Combine strawberries and strawberry gel and place on top of cream cheese layer. Refrigerate at least 2 hours before serving.

Shoepeg Corn Casserole
1 can shoepeg corn
1 can French-style green beans
1 (8-ounce) carton sour cream
1 can cream of mushroom soup
1 bell pepper, chopped
1 onion, chopped
2 cups shredded Cheddar cheese
3 sleeves Ritz crackers, crushed
3 sticks butter, melted
Combine corn, green beans, sour cream, soup, bell pepper, onion and cheese and place in a 9×13-inch dish. Combine crushed crackers and melted butter and place on top of casserole. Bake at 350 degrees for 30 minutes.