COOK OF THE WEEK: Shirley Morgan recipes

By NEMS Daily Journal

Buttermilk Pound Cake
6 eggs, separated
1 cup vegetable oil
3 cups sugar
3 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 teaspoons vanilla flavoring
1 cup buttermilk
Beat egg whites until stiff and set aside. Mix oil, sugar and egg yolks. Add dry ingredients alternately with buttermilk. Add flavorings and fold in stiffly beaten egg whites.
Preheat oven to 350 degrees. Pour batter into a greased and floured tube pan and bake for 1 hour.

Ole Miss
Sugar Cookies
51⁄4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
2 sticks margarine or butter
1 cup powdered sugar, packed
1 cup granulated sugar
1 cup oil
2 eggs, well-beaten
2 teaspoons vanilla flavoring
Sift dry ingredients and set aside. Cream margarine and sugar until fluffy; add oil and mix well. Add beaten eggs and vanilla. Add dry ingredients and mix well. Place in a large bowl with a cover and chill overnight.
Preheat oven to 350 degrees. Use a small scoop to make into balls, dip the tops in sugar and place on greased cookie sheets lined with parchment paper. Press with a fork. Bake about 12 to 15 minutes until lightly browned. Remove and place on a rack to cool.
Makes 7 dozen.

Easy Chocolate Cake
1 box Duncan Hines German Chocolate cake mix
1 can Duncan Hines Chocolate Frosting
1 (8-ounce) container Cool Whip
11⁄2 tablespoons cold coffee
1 Hershey bar, grated
Bake cake according to package directions in two layers. When cool, slice each layer in half, making 4 layers.
Combine frosting, Cool Whip and coffee. Mix well and spread between layers and on top of cake. Sprinkle grated Hershey bar over the top. Keep refrigerated.

Chicken and Dressing
5 to 6 chicken breast halves
1 large skillet cornbread
5 or 6 biscuits
1 small onion, finely chopped
2 tablespoons Leggs Old Plantation sausage seasoning
4 eggs, well-beaten
Boil chicken in water until tender. Reserve broth. Chop chicken into bite-size pieces. Crumble cornbread and biscuits. Add onion and seasoning. Add beaten eggs and desired amount of chicken broth. Mix well and add chopped chicken. Pour into a greased 9×13-inch casserole or two smaller ones. Bake at 350 degrees until dressing doesn’t shake.
Serves 10 to 12.

Chicken and Dumplings
4 chicken breast halves
Salt and pepper
21⁄2 cups all-purpose flour
1 teaspoon salt
1 tablespoon oil
1 egg, well-beaten
Water
Place chicken breast halves in a pot of water and season with salt and pepper to taste. Cook until tender, remove chicken from broth and chop in bite-size pieces.
For the dumplings, combine flour, 1 teaspoon salt, oil, beaten egg and enough water to make a stiff dough. Divide in portions and roll out until thin. Cut in strips and pull off bite-size pieces and drop into boiling broth. Lower temperature and cook until done, about 15 minutes. Add chopped chicken and simmer until heated through.
Serves 6.

Krompi Dores
(German Hamburgers)
2 packages hot roll mix
2 pounds ground chuck
1 medium onion, finely chopped
1 can chopped sauerkraut with juice
Garlic and onion salt
Salt and pepper
Butter
Make hot roll mix as directed on package and set aside. Brown meat and onion and drain. Add sauerkraut and juice and seasonings. Cook on low until liquid has cooked out. Cool until roll mix has doubled in size. Divide dough into 4 parts and roll out each one in a rectangle and cut in 4 squares. Place beef mixture in center of each square of dough and pinch up like a tart. Bake in a greased pan with sides at 425 degrees until brown. Remove and brush with butter to serve. Good with potato salad or a green salad.
Makes 16 hamburgers.