COOK OF THE WEEK: Sandra Gordon recipes

By NEMS Daily Journal

Granny Apple Salad
4 cups peeled, chopped Granny Smith apples
1 (20-ounce) can crushed pineapple, drained
3/4 cup sugar
1/2 to 1 stick margarine
1/3 cup all-purpose flour
1 (8-ounce) tub whipped topping
Place apples in a serving dish. In a saucepan, combine pineapple, sugar, margarine and flour, stirring to blend well. Cook over medium heat, stirring constantly, until thickened. Cool. Fold in the apples. Spread whipped topping over all. Refrigerate. Can be made 2 to 3 days ahead.

Pecan Bites
1 (8-ounce) block cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon black pepper
12 dozen toasted pecan halves
Stir together cream cheese, olives, chives and pepper. Spread about a teaspoon of mixture on a pecan half and top with another pecan half, forming a sandwich. If using as a party food, it’s better to make them a day ahead and refrigerate.
Makes about 6 dozen.

Best Party Mix Ever
1 bag Bugles
1 box white Cheddar Cheez-It crackers
1 (6-ounce) bag colored Goldfish crackers
3 cups small pretzel twists
2 cups Crispix cereal
1 (16-ounce) container cashews
3/4 cup butter-flavored popcorn oil
1 package dry ranch salad dressing mix
1 package dry ranch dip mix
Empty Bugles into a large pan. Add Cheez-Its, Goldfish, pretzels, Crispix and cashews, mixing all together. Slowly pour popcorn oil into the mixture as you’re stirring. Add both packets of ranch seasoning, stirring as you sprinkle. Bake at 250 degrees for about 40 minutes, stirring occasionally. Let cool and enjoy.

Oreo Cookie Cake
1 package chocolate fudge cake mix
1 cup chocolate milk
1 (8-ounce) container sour cream
3 eggs
1 cup mini chocolate chips
Frosting
3 sticks butter or margarine, room temp
6 cups powdered sugar
1/3 cup milk
2 teaspoons vanilla extract
16 Oreo cookies
Beat cake mix, milk, sour cream and eggs with a mixer on low speed until blended. Fold in chocolate chips. Divide batter between 2 greased and floured round cake pans. Bake at 350 degrees for 25 to 30 minutes or until done. Cool completely.
With mixer on medium speed, beat butter until light and fluffy, gradually adding powdered sugar until combined. Add milk and vanilla and beat until fluffy.
Chop 4 cookies and combine them with 3/4 cup of the frosting and spread this between the cake layers. Spread top and sides of cake with remaining frosting. Halve the remaining cookies and garnish around the bottom of the cake.

Bacon Bun Burgers
8 slices bacon, fried and crumbled
1 pound Velveeta cheese, mashed
1 teaspoon prepared mustard
2 tablespoons ketchup
1/2 cup chopped onion
5 to 6 hamburger buns
Bell pepper rings
Combine crumbled bacon, Velveeta, mustard, ketchup and onion. Open burger buns and place them on a baking sheet. Smear a little of the bacon-cheese mixture on top of each one and top with a bell pepper ring. Bake at 350 degrees for 8 to 10 minutes, then broil until lightly browned.
Makes 10 to 12.

Pinto Bean Casserole
1 pound ground sausage, cooked and drained
1 can Ro-tel tomatoes
2 cans pinto beans
2 cups shredded Cheddar cheese
1 package cornbread mix
Combine sausage with tomatoes, beans and cheese. Pour mixture into a baking dish. Prepare cornbread mix according to package directions and pour the batter over the sausage mixture. Bake at 400 degrees until golden brown. Serve with a side salad.

Creamy Turnip Green Soup
1 cup diced ham
1 medium onion, chopped
1 teaspoon salt
1 pound frozen chopped turnip greens
1 can chicken broth
2 cups water
2 cups heavy cream
1/2 cup Parmesan cheese
In a stockpot, sauté ham and onion and sprinkle with salt and cook until onion is translucent. Add greens, broth and water. Cook about 20 minutes. Add cream and bring to a boil, then simmer about 4 minutes. Stir in cheese and serve with cornbread.