COOK OF THE WEEK: Slyvia Swords Recipes

By NEMS Daily Journal

Mary’s Chicken Savannah
8 boneless, skinless chicken breast halves
Salt and pepper
8 thin slices Swiss cheese
1 small onion, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8-ounce) container sour cream
4 slices uncooked bacon
Cooked white rice

Spray a 9×13-inch baking dish with cooking spray. Tenderize chicken with a meat mallet and season with salt and pepper. Place a slice of cheese on top of each chicken breast. Roll up and secure with a toothpick. Place rolled-up chicken in the prepared dish.
Place one onion slice over each toothpick. Combine soups and sour cream and spoon over chicken. Place bacon slices on top. Bake at 350 degrees for about 45 minutes. Serve over cooked white rice.

Aunt Faye’s Pecan Rolls
23 cup chopped pecans
12 frozen dinner rolls, such as Rhodes
1 large box butterscotch pudding (not instant)
1 teaspoon cinnamon
1 stick margarine
12 cup brown sugar
Grease a Bundt pan. Place nuts on bottom of pan. In a single layer, place frozen rolls on top of nuts. Combine dry pudding and cinnamon and sprinkle over rolls.
Melt margarine and mix in brown sugar. Pour mixture over rolls. Cover with plastic wrap and seal tightly. Keep pan on kitchen counter overnight. In the morning, remove wrap and bake at 350 degrees for 25 minutes. Let stand 15 minutes before turnout out onto a serving plate.

Brownie Trifle
1 box brownie mix
1 large box instant chocolate pudding
1 (16-ounce) container Cool Whip
4 small Butterfinger candy bars, chopped

Prepare brownies according to the package directions. When cool, tear into pieces.
Prepare pudding according to package directions.
In a trifle bowl, place half of the brownie pieces. Top with half the pudding, and top the pudding with half the Cool Whip.
Repeat layers. Top with chopped Butterfinger pieces. Refrigerate until ready to serve.