COOK OF THE WEEK: Tiffany Franks recipes

By NEMS Daily Journal

Dixi’s Down South Soup
3 cans black-eyed peas
1 can chicken broth
1 can Ro-tel tomatoes
14 cup chopped onions
Salt & Pepper to taste
Shredded cheese, optional

In a Dutch oven, combine peas, broth, tomatoes and onions. Add salt and pepper to taste. Cook 20 minutes on medium heat. Sprinkle cheese on top, if desired. Serve with cornbread.

Amaris’s Angel Biscuits
212 cups self-rising flour
1 teaspoon baking powder
1 tablespoon sugar
12 stick butter
2 cups heavy whipping cream

Combine four, baking powder and sugar. Cut in butter, then add cream. Knead the dough three to four times, roll out like regular biscuit dough and
cut with a biscuit cutter. Bake 12 minutes at 425 degrees.
Makes 18 biscuits.

Brad’s Best Chicken Soup
3 cans chicken broth
3 cans cream of chicken soup
3 cups water
1 bag medium-sized egg noodles
2 chicken breasts, cooked and shredded
Salt and pepper

In a Dutch oven, combine soups, then add water. Bring mixture to a boil and add noodles. Cook about 12 minutes, adding chicken toward the end of cooking. Season with salt and pepper to taste.

Briana’s Buttermilk Cornbread
7 tablespoons oil, divided
2 cups buttermilk cornmeal
2 tablespoons melted margarine
2 tablespoons sugar
1 egg
14 cups milk
1 tablespoon mayonnaise

Put 3 tablespoons oil in cast iron skillet and heat at 425 degrees for 10 minutes. Meanwhile, in a bowl, combine cornmeal, margarine sugar, egg, milk, mayonnaise and remaining 4 tablespoons oil. Pour batter into hot oil and bake for 10 to 12 minutes.

Caid’s Chocolate Cake
1 box yellow butter recipe cake mix
1 extra egg
1 teaspoon vanilla
14 cup sugar
1 stick margarine
12 cup cocoa
1 tablespoon vanilla
14 milk or 14 cup coffee for richer taste
3 cups powdered sugar

Prepare cake mix according to directions on the box, adding 1 extra egg and 1⁄4 cup sugar. Bake as directed on package.
For the icing, melt butter and add cocoa to it. Add vanilla and milk or coffee Add sugar last and slowly. Beat 1 minute. Ice cooled cake.

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