COOK OF THE WEEK:Wanda Southward recipes

By Ginna Parsons/NEMS Daily Journal

Zesty Lemon Icebox Pie
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 cans sweetened condensed milk
1 cup fresh lemon juice (6 large lemons)
1 cup whipping cream
2 tablespoons powdered sugar
Lemon slices, for garnish
Preheat oven to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons powdered sugar and melted butter until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack.
Whisk together egg yolks, sweetened condensed milk and lemon juice and pour into prepared crust. Bake for 15 minutes. Let cool completely on a wire rack, about 1 hour. Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy. Gradually add 2 tablespoons powdered sugar and beat until soft peaks form. Dollop over chilled pie. Garnish with lemon slices.

Key Lime Cake
1 box lemon cake mix
1 small box lime gelatin
11⁄2 cup vegetable oil
1⁄2 cup orange juice
5 eggs
Glaze
1⁄2 cup powdered sugar
1⁄4 cup lime juice
Frosting
1 (8-ounce) block cream cheese
1 box powdered sugar
1 teaspoon vanilla
2 teaspoons lime juice
For the cake, combine cake mix, gelatin, oil, orange juice and eggs and beat well. Pour into a greased 9×13-inch pan and bake at 350 degrees for 20 to 25 minutes.
For the glaze, whisk together powdered sugar and lime juice. Drizzle over the cooked cake while it’s still warm. Let cake cool completely.
For the frosting, combine cream cheese, box of powdered sugar, vanilla and lime juice and beat well. Frost cake.

Baked Green Beans
3 cans green beans
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon onion powder
3 to 4 strips thick bacon
Drain beans and pour into a 9×13-inch casserole. Pour Worcestershire, soy sauce and onion powder on top and toss gently to combine. Cut bacon into 1-inch pieces and place on top of beans. Bake at 350 degrees for 45 minutes, stirring occasionally.

Granny’s Salmon Patties
1 large can salmon
2 eggs
1⁄2 cup cornmeal
2 pinches baking soda
Salt and pepper
Oil for frying
Remove skin and large bones from salmon. Combine salmon with eggs, cornmeal, soda and salt and pepper. Form into patties and fry in oil until golden brown.

Mom’s Meatloaf
11⁄2 pounds ground beef
1 cup instant oats
1 onion, chopped
1 (8-ounce) can tomato sauce
2 eggs
11⁄4 teaspoons salt
1⁄4 teaspoon pepper
Sauce
1⁄4 cup Worcestershire sauce
1⁄4 cup sugar
2⁄3 cup ketchup
1⁄3 cup water
2 tablespoons vinegar
Combine beef, oats, onion, tomato sauce, eggs and salt and pepper and mix lightly. Form into a loaf.
For the sauce, combine Worcestershire, sugar, ketchup, water and vinegar and mix well. Set aside.
Bake meatloaf at 350 degrees for 10 minutes. Add sauce to top of loaf and bake an additional 1 hour and 20 minutes.

Mom’s Chocolate Fudge or Icing
2 cups sugar
31⁄2 tablespoons cocoa powder
1⁄2 cup milk
1 stick butter
1 tablespoon vanilla
1 cup chopped pecans (optional)
Put sugar, cocoa, milk and butter in a saucepan and bring to a rapid boil, stirring constantly. Boil 1 minute. When mixture reaches a popping boil, add vanilla. Place pan in cold water and beat until desired thickness (if mixture if too thick, add a little more milk). Stir in pecans, if desired.