COOK OF THE WEEK: Shirley Parker Recipes

Chocolate Delight
6 tablespoons margarine
1 cup all-purpose flour
34 cup finely chopped nuts
1 (8-ounce) block cream cheese
1 cup powdered sugar
1 (16-ounce) container Cool Whip, divided
1 large box chocolate pudding
Chopped nuts for garnish

Using a pastry dough blender, combine margarine and flour. Add nuts and press mixture into a 9×13-inch baking dish. Bake at 350 degrees for 20 minutes.
Beat cream cheese and powdered sugar until creamy. Fold in 12 ounces of Cool Whip. Spread over nut crust.
Make pudding according to package directions. Let cool and spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with chopped nuts. Refrigerate for a couple of hours before serving.

Sour Cream Coconut Cake
1 box Duncan Hines classic yellow cake mix
1 cup sour cream
1 cup sugar
1 (8-ounce) container Cool Whip
2 (6-ounce) packages frozen coconut, divided
1 can coconut milk

Bake cake in 2 layers according to directions on the box. Let cool for several hours, then split layers in half.
For the frosting, combine sour cream, sugar, Cool Whip and 1 package of coconut.
Cover each cake layer with coconut milk, then spread frosting over each layer. Frost the top and sides of cake. Press remaining package of coconut onto the top and sides of cake.

Lasagna
112 pounds ground chuck
1 small onion, chopped
12 bell pepper, chopped
1 (28-ounce) can plus 1 (15-ounce) can tomato sauce
2 cloves garlic, minced
2 envelopes McCormick spaghetti seasoning
1 small cans mushrooms, drained
1 (15-ounce) container Ricotta cheese
1 (10-ounce) box chopped frozen spinach, thawed and squeezed dry
1 box lasagna noodles
1 (8-ounce) package shredded Mozzarella cheese
In a Dutch oven, brown ground chuck with onion and bell pepper. Drain and return mixture to pot. Add both cans of tomato sauce, garlic, spaghetti seasoning and mushrooms. Let simmer.
Combine Ricotta and spinach and set aside.
Boil and drain lasagna noodles. Rinse with cool water and drain again.
To assemble lasagna, put about 1 cup of sauce on the bottom of a deep 9×13-inch baking dish. Top with a layer of lasagna noodles, then about half the remaining sauce. Spread Ricotta mixture over all. Place another layer of noodles on top and top with remaining sauce. Sprinkle with Mozzarella cheese.. Bake uncovered at 375 degrees for about 40 minutes. Let sit at least 10 minutes before cutting into squares.
Serves 8.

Lawn Mower Salad
2 packages chicken-flavored Ramen noodles
12 cup sugar
13 cup vegetable oil
14 cup cider vinegar
14 cup water
1 (16-ounce) package refrigerated broccoli slaw
6 green onions, green tops included, thinly sliced
1 cup cashews, chopped
14 cup shelled sunflower seeds
In a large bowl, combine seasoning packets from Ramen noodles with sugar, oil, vinegar and water. Stir until sugar dissolves. Add slaw and green onions. Crumble Ramen noodles and add to slaw mixture, tossing to coat. Cover and refrigerate at least 6 hours or overnight. Stir in cashews and sunflower seeds just before serving.
Serves 6 to 8.

Decadent Brownie Pie
1 (9-inch) deep-dish pie shell
1 cup semi-sweet chocolate chips
12 stick margarine or butter
1 (14-ounce) can sweetened condensed milk
12 cup biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 375 degrees. Bake pie shell 10 minutes. Remove from oven and reduce oven temperature to 325 degrees.
In a saucepan over low heat, melt chips with margarine. In a mixing bowl, beat chocolate mixture with sweetened condensed milk, biscuit mix, eggs and vanilla until smooth. Add nuts. Pour mixture into baked pie shell. Bake 35 to 40 minutes or until center is set.
Serve warm or at room temperature with vanilla ice cream.

Baked Ham
1 (12- to 16-pound) bone-in ham
34 cup sugar
3 tablespoons black pepper

Remove all the skin from the ham, but leave the fat. Combine the sugar and pepper and, using your hands, press mixture all over the ham. Place ham on a rack in a shallow baking pan. Make a foil tent and place over the top. Bake at 250 degrees for 8 to 9 hours.

NEMS Daily Journal