COOK OF THE WEEK: Sylvia Comer recipes

Hamburger Pie
1 pound ground beef
2 eggs, beaten
12 cup milk
12 cup mayonnaise
2 tablespoons self-rising flour
8 ounces shredded Cheddar cheese
Chopped green onions (optional)
Salt and pepper to taste
1 unbaked pie crust

Brown ground beef and drain. Add remaining ingredients and pour into pie crust. Bake at 350 degrees for 30 to 45 minutes.
Note: If you prefer, substitute sausage for ground beef and add bell pepper and mushrooms.

BBQ Sauce
3 tablespoons ketchup
2 tablespoons vinegar
1 tablespoon lemon juice
4 tablespoons Worcestershire sauce
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon red or black pepper

Combine all ingredients in a small saucepan, mix well and heat. This makes enough sauce for 1 chicken.

Cracker Salad
1 box saltines, crumbled
2 cups mayonnaise or salad dressing
1 (6-ounce) can tomato paste
1 medium onion, chopped
1 bell pepper, chopped

Combine all ingredients and refrigerate. Best if made a day ahead. Good with turkey, ham and purple-hull peas.

Fudge Pie
1 stick butter
1 cup sugar
14 cup all-purpose flour
14 cup cocoa powder
2 eggs, beaten
1 teaspoon vanilla
1 unbaked pie crust
Chopped pecans

Melt butter; add sugar, flour, cocoa powder, eggs and vanilla. Mix well and pour into pie crust. Top with pecans. Bake at 325 degrees for 40 minutes.

Peanut Butter Pie
1 cup plus 2 tablespoons creamy peanut butter, divided
1 (8-ounce) block cream cheese, softened
12 cup sugar
4
12 cups whipped topping, divided
1 jar hot fudge topping, divided
1 chocolate cookie pie crust

In a medium bowl, combine 1 cup peanut butter, cream cheese and sugar. Gently fold in 3 cups of whipped topping. Spoon mixture into pie shell and, using a spatula, spread to edges of crust.
Reserve 2 tablespoons of hot fudge topping and place in a microwave-safe dish. Microwave for 1 minute, stir and set aside.
Spread remaining hot fudge topping over the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers.
Place the remaining heated hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle the hot fudge topping over the pie. Do the same with the 2 remaining tablespoons of peanut butter, going in the opposite direction of the hot fudge.

Red Velvet Cake
4 eggs
1 teaspoon cocoa
2 cups all-purpose flour
14 teaspoon salt
2 sticks butter
1 teaspoon vanilla
12 cup vegetable oil
1
12 cups sugar
1 bottle red food coloring

Icing
14 cup all-purpose flour
1 cup milk
1 bottle red food coloring
14 cup vegetable oil
1 cup sugar
1 cup chopped pecans
1 teaspoon salt
1 cup shredded coconut

Cream together eggs, cocoa, flour, salt, butter and vanilla. Add oil, sugar and food coloring and mix well. Bake in 3 layers at 350 degrees for 20 to 25 minutes or until tops of layers spring back when touched.
For the icing, gently heat flour, milk and food coloring until cooked and smooth. Set aside to cool. Once mixture cools, add oil, sugar, nuts, salt and coconut. Frost between layers, sides and top of cake.

Old World Sauerkraut Supper
3 strips bacon, chopped
1
12 tablespoons all-purpose flour
2 large cans sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 tablespoons brown sugar
1
12 teaspoons caraway seeds
1 to 2 pounds Polish sausage, cut in small pieces
12 cup water
Fry bacon until crisp. Remove bacon from pan, add flour to bacon drippings and blend well. Stir in sauerkraut and mix well.
Place mixture and bacon pieces in a Crock-Pot; add remaining ingredients and mix thoroughly. Cover and cook on low for 7 to 9 hours or 3 to 4 hours on high.

NEMS Daily Journal