COOK OF THE WEEK: Sue Collums recipes

Broccoli Casserole
1 (10-ounce) package frozen broccoli
1 can cream of mushroom soup
1⁄2 cup shredded Cheddar cheese
1 egg, beaten
1⁄4 cup milk
1⁄4 cup mayonnaise
Breadcrumbs
Cook broccoli according to package directions; drain. Combine soup, 1⁄2 cup cheese and egg. Blend in milk and mayonnaise. Stir in broccoli. Put in a baking dish and top with breadcrumbs. Bake at 375 degrees for 30 to 35 minutes or until crumbs are brown.

Squash Dressing
2 cups cooked squash
2 cups cornbread crumbs
1 can cream of chicken soup mixed with 1⁄2 can water
1 onion, chopped
2 eggs
1 stick margarine, melted in cooking dish
Combine all ingredients. Bake at 350 degrees for 30 minutes.

Buffalo Ranch Chicken Dip
1 (8-ounce) block cream cheese
1 cup ranch dressing
2 large cans chicken
1⁄2 bottle buffalo wing sauce
1 cup shredded Cheddar cheese, divided
Combine cream cheese, ranch dressing, chicken, wing sauce and 1⁄2 cup cheese. Spoon into a baking dish and sprinkle with remaining 1⁄2 cup cheese (or more if you like). Bake at 350 degrees for 20 to 30 minutes.

Beef Confetti
2-3 pounds round steak or chuck roast
Salt and pepper to taste
1⁄2 cup sugar
1⁄2 cup vinegar
1 stick margarine, melted
1 small bell pepper, chopped
1 small onion, chopped
1 can cream of mushroom soup
1 can tomato soup
1 cup Worcestershire sauce
1 cup sour cream
1 large package egg noodles
Season beef with salt and pepper. Put it in a Crock-Pot and add sugar, vinegar and melted margarine. Cook on low overnight, until you can turn the meat and it falls to pieces. Add remaining ingredients and cook another 4 to 5 hours on low, until the noodles are done, stirring often.
Serves a bunch. Invite your neighbors over to eat.

Easiest Icebox Rolls
1 cup shortening
3⁄4 cup sugar
2 teaspoons salt
1 cup boiling water
1 cup cold water
2 packages active dry yeast
1⁄4 cup lukewarm water
2 eggs
7 cups all-purpose flour, unsifted
Melted margarine
Cream shortening. Add sugar, salt and boiling water and stir until dissolved. Add cold water and mix well. Dissolve yeast in lukewarm water and add to shortening mixture. Add eggs and unsifted flour and mix. Refrigerate overnight.
Roll out dough 2 hours before baking. Cut out rolls with biscuit cutter and brush with melted butter. Bake 15 to 20 minutes at 400 degrees.
Makes 6 dozen rolls.

Chicken and Dressing
3 boneless chicken breasts
6 cups water
3⁄4 cup chopped onion
3⁄4 cup chopped celery
3 cups self-rising cornmeal
6 eggs, divided
3 cups buttermilk
1 can cream of chicken soup
1 tablespoon dry sage
Black pepper to taste
Place chicken breasts, water, onion and celery in a Crock-Pot and cook on low until done. Remove chicken and vegetables from broth and chop chicken.
Combine cornmeal, 2 eggs and buttermilk and pour batter into a well-greased hot cast iron skillet. Cook at 425 degrees until done, about 30 minutes. When cool enough to handle, crumble.
Combine cornbread with the broth (as much as you’d like, but at least 4 cups).
Lightly beat 4 remaining eggs and add to mixture along with cream of chicken soup, sage and pepper. Add more broth if needed to thin mixture. Add cooked chicken and bake at 350 degrees for about 1 hour.