By NEMS Daily Journal
3-Minute Microwave Fudge
1 box confectioner’s sugar
2 tablespoons cocoa powder
1 stick butter or margarine
1⁄4 cup milk
1 teaspoon vanilla
Dump confectioner’s sugar in a microwave-safe bowl. Put cocoa powder on top (do not stir). Cut butter into pieces and dot top of cocoa (do not stir). Pour milk in the center (do not stir). Cook in microwave for 3 minutes on high. Remove, add vanilla, and have mixer ready to beat until mixture blends and begins to thicken. Pour into a 7×7-inch dish, then refrigerate for about 30 minutes before cutting into squares.
13⁄4 cups buttermilk
1⁄4 cup vegetable oil
2 cups self-rising corn meal
1 stick butter
1 cup chopped onions
1 cup chopped celery
6 cups crumbled cornbread
4 slices bread, torn into small pieces
21⁄2 teaspoons dried sage
3⁄4 teaspoon pepper
4 cups chicken broth
4 chicken breast halves, boiled and torn in pieces
For the cornbread, preheat oven to 425 degrees and coat a black skillet with cooking spray. Place skillet in oven until hot.
Combine buttermilk, oil, corn meal and egg and stir until well blended. Pour into hot skillet. Bake for 20 minutes or until golden on top.
For the dressing, melt butter in a large skillet. Add onions and celery and cook until tender. Combine onion mixture with cornbread, torn bread, eggs, sage, pepper and broth. Spoon into a greased 9×13-inch baking dish. Arrange pieces of chicken in the baking dish. Bake at 375 degrees for 45 to 50 minutes, or until done.
Cooked Pimiento Cheese Spread
1 pound American cheese, shredded
1⁄3 cup whole milk
3 tablespoons sugar
2 tablespoons vinegar
2 (4-ounce) cans chopped pimientos with juice
Dash of salt
1 egg, beaten
2 cups Miracle Whip salad dressing
In a double boiler, heat the cheese and milk. Add sugar, vinegar, pimientos, salt and egg. Cook until mixture thickens, stirring occasionally (this takes a while). Using a mixer to beat well, add salad dressing. This pimiento cheese will not be as thick as store-bought. Stores well in refrigerator.
Smoked Chops and Potatoes
3 medium potatoes, sliced
1 cup frozen broccoli, cauliflower and carrots
4 (1⁄2 -inch-thick) pork chops
1 (12-ounce) jar brown gravy
In a large covered skillet, cook potatoes and vegetables in a small amount of boiling water for 6 to 8 minutes, or until tender. Drain in a colander. Place chops in same skillet and cook until browned and no longer pink in the middle. Return potatoes and vegetables to skillet. Spoon gravy over all. Cover and cook over medium-low heat for 7 to 8 minutes or until heated through.
White Pizza Dip
1 (16-ounce) carton sour cream
1 (15-ounce) carton Ricotta cheese
2 cups shredded Mozzarella cheese, divided
1⁄2 cup diced pepperoni
1 (8-ounce) can sliced mushrooms, drained
1 (4-ounce) can diced green chilies, drained
1⁄4 cup diced onion
2 packages Lipton herb and garlic soup mix
Combine all ingredients, reserving 1⁄2 cup Mozzarella. Pour mixture into a baking dish and bake at 350 degrees for 30 minutes. Cover with reserved cheese just before removing from the oven. Serve with chips.
Sour Cream Pound Cake
1 box Duncan Hines Butter Recipe golden cake mix
8 ounces sour cream
1⁄2 cup vegetable oil
1⁄4 cup sugar
1⁄4 cup water
1 cup confectioner’s sugar
2 tablespoons milk or fruit juice
Combine cake ingredients and beat in a mixing bowl on high speed for 2 minutes. Pour batter into a greased and floured tube pan. Bake at 375 degrees for about 45 minutes or until cake springs back when touched lightly. Cool, right side up, and then remove from pan.
For the glaze, combine sugar and milk or juice, and drizzle over the top of the cake.
Hawoo’s Southern Pecan Pie
1 cup sugar
3⁄4 cup light corn syrup
1 stick margarine
3 eggs, beaten
1⁄2 teaspoon vanilla
1⁄8 teaspoon salt
2⁄3 cup chopped pecans or pecan halves
1 unbaked 9-inch pie shell
Blend sugar, syrup and margarine in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Using a mixer, blend hot mixture slowly into beaten eggs, vanilla and salt mixture. Spread pecans in bottom of pie shell. Pour filling on top. Bake at 375 degrees for 40 minutes.
Note: Shirley Harwood’s husband, Jerry, makes this pie. Jerry’s friends call him Hollywood. When the grandchildren tried to call him Hollywood, the name came out Hawoo.