COOK OF THE WEEK: Susan Robbins recipes

By NEMS Daily Journal

Mexican Cornbread
21⁄2 cups self-rising corn meal
2 eggs
2⁄3 cup milk
1 (8-ounce) container sour cream
2⁄3 cup vegetable oil
2 cups shredded Cheddar cheese
1 onion, chopped
1 can cream-style corn
2 to 3 chopped jalapeño peppers
Preheat oven to 350 degrees. Oil a 9×13-inch glass baking dish and place it in the oven to heat. Combine all ingredients and mix well. Pour batter into hot baking dish and bake at 350 degrees for 30 to 45 minutes.

Hash Brown Casserole
1 stick butter, thinly sliced
1 can cream of chicken soup
1 (8-ounce) container sour cream
1 (8-ounce) package shredded sharp Cheddar cheese
1 cup diced onion
1 (32-ounce) bag frozen cubed hash brown potatoes, thawed
1 can Durkee onion rings
Combine butter, soup, sour cream, cheese and onion. Add hash brown cubes and mix well. Spread evenly in a greased casserole dish. Top with onion rings. Bake at 350 degrees for 1 to 11⁄2 hours.

Ro-Tel Chicken Spaghetti
5 large boneless, skinless chicken breast halves
1 (12-ounce) package vermicelli or spaghetti
1 (16-ounce) box Velveeta cheese
1 can Ro-Tel tomatoes
1 small onion, chopped
1 small green bell pepper, chopped
1 stick butter or margarine
1 small can English peas, drained
1 small can sliced mushrooms, drained (optional)
Salt and pepper
1 can chicken broth
Boil chicken breasts until tender, then chop into bite-sized pieces and set aside. Cook pasta according to package directions, drain and set aside. Cut Velveeta into cubes and set aside.
Sauté onion and bell pepper in butter and set aside.
In a large Crock-Pot, place cubed cheese and Ro-Tel and let mixture begin to melt. Add the onions and bell peppers and the butter they were cooked in. Once this mixture has melted, stir in chicken, peas and mushrooms, if using. Gently fold in the pasta, coating it well with the cheese mixture. Season with salt and pepper.
If mixture is too thick, add chicken broth a little at a time until it reaches the desired consistency. Allow mixture to heat through well.
Serve hot with fresh bread or cornbread.
Note: If desired, you can place the mixture in a casserole and bake it for about 30 minutes at 350 degrees instead of using the Crock-Pot.

Pasta Salad
1 (12-ounce) package rotini pasta
3 green onions, chopped
1 small cucumber, chopped
1 small bell pepper, chopped
2 tomatoes, seeded and chopped (can use grape tomatoes, halved)
1 small jar diced pimiento
1 package sliced pepperoni (optional)
1 small can sliced black olives, drained (optional)
1 tablespoon Mrs. Dash Garlic & Herb flavor
Salt and pepper
1 (8-ounce) bottle Zesty Italian dressing
1⁄2 small can grated Parmesan cheese
Cook noodles according to package directions. Drain and cool. Combine pasta with vegetables, pimiento, pepperoni and olives (if using), and seasonings. Toss well with dressing and cheese. Refrigerate until ready to serve.

Lemon Chill
1st Layer
1 cup pecans, finely chopped
3⁄4 box Nilla vanilla wafers, finely crushed
1 stick melted butter

2nd Layer
1 (8-ounce) block cream cheese, softened
1 cup confectioner’s sugar
1 (16-ounce) tub Cool Whip, divided
3rd Layer
2 cans sweetened condensed milk
3⁄4 cup lemon juice
Combine pecans, vanilla wafers and butter and press in the bottom of a 9×13-inch pan. Put in freezer.
Combine cream cheese, confectioner’s sugar and half the Cool Whip. Spread over chilled crust.
Combine sweetened condensed milk and lemon juice and spread over cream cheese layer. Top with remaining Cool Whip. Chill several hours before serving.

Cream Cheese Ham Ball
2 (8-ounce) blocks cream cheese, softened
5 to 6 green onions, chopped
1 (9-ounce) package deli ham, chopped
2 tablespoons Accent
Combine all ingredients and form into a ball. Refrigerate overnight. Serve with Townhouse crackers.

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