Cook of the Week: Barbara Fleming recipes

Lauren Wood | Buy at photos.djournal.com Peach Fried Pies

Lauren Wood | Buy at photos.djournal.com
Peach Fried Pies

Chicken Casserole

1 box long-grain and wild rice

Chicken broth

1 small onion, chopped

12 cup chopped celery

1 stick butter, divided

2 cups cooked, chopped chicken

1 small can sliced water chestnuts, drained

1 small jar pimientos

1 small can mushrooms

1 can cream of celery soup

1 cup mayonnaise

Crushed potato chips or crackers

Using only 1⁄2 packet of seasoning, cook rice according to box directions, using chicken broth instead of water.

Sauté onion and celery in 1⁄2 stick butter until tender.

Combine rice, sautéed vegetables, 3⁄4 cup chicken broth, chicken, water chestnuts, pimientos, mushrooms, celery soup and mayonnaise. Pour into a greased 9×13-inch casserole. Top with crushed chips or crackers. Drizzle with remaining 1⁄2 stick butter, melted. Bake at 350 degrees for 30 minutes.

Marinated Beef Tenderloin

1 cup ketchup

2 teaspoons prepared mustard

12 teaspoon Worcestershire sauce

112 cups water

2 envelopes Italian salad dressing mix

1 (4- to 6-pound) beef tenderloin

Combine ketchup, mustard, Worcestershire sauce, water and salad dressing mix and mix well. Spear beef in several places and place it in a ziptop bag. Pour marinade over meat and refrigerate 8 hours or overnight, turning occasionally.

Drain off and reserve marinade. Place meat on a rack in a baking pan. Bake at 425 degrees for 30 to 45 minutes or until a thermometer registers 140 degrees for rare, 150 for medium-rare and 160 for medium.

Heat remaining marinade and serve as gravy.

Fruit Cocktail Cake

2 cups all-purpose flour

112 cups sugar

2 teaspoons baking soda

2 eggs, well-beaten

1 (15-ounce) can fruit cocktail

Icing

1 stick margarine

1 cup sugar

12 cup evaporated milk

12 cup chopped pecans

12 cup shredded or flaked coconut

For the cake, sift flour, sugar and soda over the eggs. Add fruit cocktail and beat with a spoon. Pour into a greased 7×11-inch baking dish and bake at 300 degrees for 1 hour.

For the icing, combine all ingredients in a saucepan and bring to a boil for 2 minutes. Spread on cake immediately after it comes out of oven.

Fried Pies

Dough

212 cups self-rising flour

2 tablespoons sugar

12 cup shortening

34 cup buttermilk

Filling

1 bag dried fruit, such as peaches or apples

Water

12 cup sugar or to taste

Vegetable oil for frying

For the dough, sift together flour and sugar.

Cut shortening into flour mixture with a pastry blender or fork until crumbly.

Add buttermilk, stirring until dry ingredients are moistened. Chill dough.

Meanwhile, prepare the filling. Place dried fruit in a saucepan and cover with water. Cook on low until fruit is tender and liquid has evaporated. Add 1⁄2 cup sugar, or to taste, and stir to combine.

Roll out dough and cut into 5-inch circles. Place a heaping tablespoon on one side of circle and fold over, using a fork to crimp edges. Fry in vegetable oil until golden brown, flipping once.

Greek Pasta Salad

1 (12-ounce) package vermicelli, cooked, drained and rinsed

3 tablespoons Cavender’s seasoning

3 tablespoons lemon juice

3 tablespoons mayonnaise

1 small can chopped black olives

1 small jar pimientos, drained

13 cup olive oil

4 to 5 green onions, chopped

Combine all ingredients and toss well.

Let stand 30 to 45 minutes. Toss again.