COOK OF THE WEEK: Wynene Jones Recipes

By NEMS Daily Journal

My Chicken Spaghetti
4 to 6 chicken breasts, cooked and deboned
1 (16-ounce) package spaghetti, cooked and drained
1 can Ro-tel tomatoes
1 can diced tomatoes
1 can English peas with mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Cheddar cheese soup
12 cup finely chopped onion
12 ounces shredded Cheddar cheese, divided
Salt and pepper
1 stick margarine
Chicken broth (optional)

Combine chicken, spaghetti, tomatoes, peas, soups, onion and 4 ounces of shredded cheese. Season with salt and pepper and add melted margarine. Stir well. If mixture is too thick, thin with some canned chicken broth. Pour mixture into two 9×13-inch pans. Sprinkle remaining 8 ounces shredded cheese over casseroles. Bake at 375 degrees until lightly browned and cheese is melted.

The Lemon Thing
1 cup self-rising flour
1 stick margarine, melted
12 cup chopped pecans
1 (8-ounce) container Cool Whip, divided
1 (8-ounce) block cream cheese
1 cup powdered sugar
6 egg yolks
2 cans sweetened condensed milk
23 cup lemon juice
Graham cracker crumbs

Combine flour and melted margarine and press in the bottom of a 9×13-inch pan. Sprinkle nuts over crust and press into crust. Bake at 350 degrees for 15 minutes or until lightly browned. Cool.
Combine 1 cup Cool Whip, cream cheese and powdered sugar. Spread over cooled crust.
Beat egg yolks. Beat in condensed milk. Add lemon juice and beat until well mixed. Pour over cream cheese layer. Spread remaining Cool Whip on top. Sprinkle with graham cracker crumbs. Chill. Cut into squares with a plastic serrated knife.
Editor’s note: This recipe contains raw eggs. Unless you live in an area where there has been an outbreak of salmonella in eggs, the American Egg Board estimates the likelihood of an egg containing salmonella is approximately five one-thousandths of 1 percent.

Corn-Rice Casserole
1 package Mahatma yellow rice
6 tablespoons margarine
1 can cream of chicken soup
1 can Mexicorn
Salt and pepper
Grated Cheddar cheese

Cook rice according to package directions. When rice is done, add margarine, soup and Mexicorn and season with salt and pepper. Pour mixture into a casserole dish. Top with grated cheese. Bake at 350 degrees until bubbly.

Jell-O Punch
1 small box strawberry Jell-O
2 cups sugar
1 cup boiling water
1 (46-ounce) can pineapple juice
34 cup lemon juice
2 to 3 cups water
1 large bottle Ginger Ale
Whole strawberries (optional)

Combine Jell-O, sugar and boiling water. Stir until dissolved. Add pineapple juice, lemon juice and water. Stir until mixed well. Pour into an empty gallon-size milk jug and freeze overnight.
When ready to serve, cut plastic container away from punch and place frozen punch into punch bowl. Add Ginger Ale. Mixture should be slushy. Add fresh strawberries, if desired.
Note: You may use other flavors of Jell-O.

Blueberry Squares
2 packages Martha White blueberry muffin mix
5 tablespoons margarine, melted
1 (8-ounce) block cream cheese, softened
2 eggs
1 teaspoon vanilla flavoring
Pinch of salt
1 can sweetened condensed milk
1 can blueberry pie filling

Combine muffin mixes and melted margarine until crumbly. Reserve 1 cup for topping. Press remaining mixture into a 9×13-inch pan.
Combine softened cream cheese, eggs, vanilla, salt and condensed milk. Beat well. Spread on top of crumb crust. Drop pie filling by the spoonful over the top evenly. Sprinkle reserved topping over all. Bake at 350 degrees for 30 to 35 minutes.

Italian Bake Casserole
1 pound ground beef, cooked and drained
1 (8-ounce) package egg noodles, cooked and drained
1 can diced tomatoes
1 (6-ounce) can tomato paste
1 (6-ounce) can water
13 cup ketchup
2 tablespoons chopped onion
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
14 cup shredded Parmesan cheese
Combine all ingredients except cheese and pour into a casserole. Sprinkle with cheese. Bake at 350 degrees for 20 minutes.

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