COOK OF THE WEEK: Willie Gregory’s Recipes

By NEMS Daily Journal

Corned Beef Hash
6 or 7 medium potatoes
1⁄2 cup vegetable oil
1 large onion, chopped fine
2 to 3 tablespoons flour
1 (12-ounce) can corned beef
Salt and pepper
Peel and cut potatoes into french-fry shape. Cook in oil until partially done. Add onion to potatoes and cook until done. When brown, remove from pan and drain oil, leaving enough oil in pan to make a brown gravy by adding flour. When gravy is brown, add potatoes and onions to gravy. Add corned beef and enough water to cover. Let simmer until mixture is well mixed. Add salt and pepper to taste. Serve over hot biscuits.

Garlic Cheese Biscuits
2 cups White Lily self-rising flour
1⁄3 cup vegetable oil
2⁄3 to 3⁄4 cup buttermilk
1 cup grated sharp Cheddar cheese
1 tablespoon minced garlic (from a jar)
2 tablespoons melted butter
1⁄8 teaspoon garlic powder
Combine flour and oil and mix well. Add buttermilk and stir until well mixed. You don’t want the mixture to be dry. Add cheese and jarred garlic, mixing well. Spoon mixture out onto a baking sheet. Do not roll out. Bake at 450 degrees until brown. Combine melted butter and garlic powder, and brush on biscuits while they’re still hot.

Creamy Chicken Noodle Soup
4 large chicken breast halves
8 cups water
8 chicken bouillon cubes
1 (12-ounce) medium egg noodles
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
Salt and pepper
Place chicken breasts in a large pot, cover with water and boil until tender. Remove chicken from broth and when cool enough to handle, remove meat from bones.
Measure broth from chicken and add more water to make 8 cups. Add bouillon cubes and bring to a boil. Add egg noodles and cook until tender. Add canned soups and chicken and let simmer about 1 hour. Season with salt and pepper. Just before serving, add sour cream and stir well.

Easy Mississippi
Sweet Potato Cake
1 box spice cake mix
1 small box instant vanilla pudding mix
1 cup cooked, mashed sweet potatoes
4 eggs
1 cup water
1⁄2 cup oil
1⁄2 cup chopped pecans (optional)

Cream Cheese Frosting
1 (8-ounce) block cream cheese, softened
2 tablespoons milk
2 tablespoons vanilla
Dash of salt
5 cups powdered sugar
1 cup chopped pecans
Grease and flour three (8-inch) round cake pans. Combine all cake ingredients and beat well. Pour batter into prepared pans and bake at 350 degrees for 25 to 30 minutes.
For the icing, blend cream cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Stir in pecans. Spread between layers and on top and sides of cake.

Easy Sourdough Bread
Starter
1 cup warm water
1 package rapid rise yeast
3 tablespoons potato flakes
1⁄4 cup sugar
Bread
6 cups bread flour
3⁄4 cup sugar
1 teaspoon salt
1⁄2 cup oil
11⁄2 cups warm water
1 cup starter
For the starter, combine all ingredients and let stand for 30 minutes or until yeast is activated. Make bread.
To make bread, combine flour, sugar, salt, oil, water and starter. Mix well and let stand to rise 3 to 4 hours; punch down and knead well. Separate into 3 well-greased bread pans. Let rise in pans another 3 to 4 hours. Bake at 325 degrees for 30 minutes.

Tomato Grits
2 cups water
11⁄4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1 stick plus 1 tablespoon butter
1⁄3 cup diced green onions
4 ounces Velveeta cheese, cubed
1⁄4 teaspoon garlic powder
21⁄2 cups shredded Cheddar cheese, divided
1 can Ro-Tel diced tomatoes and green chilies
Preheat oven to 350 degrees.
In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits, add the stick of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 11⁄2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the Ro-Tel tomatoes and mix well. Pour the grits into a greased 8×11-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
Serves 8 to 10.

Chicken and Dumplings
1 whole fryer or 4 to 5 chicken breasts
3 chicken bouillon cubes
3 cups self-rising flour
1⁄4 cup oil
Ice water
1⁄2 stick margarine or butter
Black pepper
Skin chicken and boil in large pot covered with water until tender. Remove chicken from broth and set aside to cool. When cool enough to handle, remove chicken from bones. Add bouillon cubes to broth and keep it boiling.
Combine flour, oil and enough ice water to make a stiff dough. Divide dough into 2 to 3 pieces. Working with one piece of dough at a time (refrigerate the ones you’re not working with), roll out dough thin and cut into strips. Drop strips into boiling broth. Allow to boil over each layer before adding more strips, or dumplings will become gummy. Do not stir. Use a large spoon and lift the dumplings over if needed. Repeat process with remaining dough.
Add chicken back to dumplings. Add butter and season with black pepper. Simmer on low for 15 to 20 minutes.