Cook of the Week: Billie Freeland Epler recipes

Adam Robison | Buy at photos.djournal.com Pineapple Upside-Down Cake.

Adam Robison | Buy at photos.djournal.com
Pineapple Upside-Down Cake.

Pear Preserves

6 cups sugar, divided

3 cups water

1 gallon sliced pears

Combine 3 cups sugar and water and bring to a boil for 5 minutes. Add pears. Add remaining 3 cups sugar and cook until pears turn kind of clear. Seal in pint jars while hot.

Vinegar Slaw

1 medium cabbage, grated

1 small onion, chopped

1 small bell pepper, chopped

1 cup vinegar

1 cup sugar

1 teaspoon celery seed

1 teaspoon salt

Combine cabbage, onion and bell pepper in a large plastic bowl. Heat vinegar, sugar, celery seed and salt and pour over vegetables. Cover bowl with a lid and refrigerate. Will keep for over a week.

Beef and Fritos Casserole

1 pound ground beef

1 small onion, chopped

1 (15-ounce) can tomato sauce

1 (15-ounce) can chili with beans

112 cups grated cheese

Crushed Fritos

Brown beef and onion in a skillet until beef is browned. Drain well. Heat tomato sauce and chili and add to beef mixture. Pour into a greased casserole. Sprinkle cheese on top and add enough crushed Fritos to cover casserole. Bake at 350 degrees about 15 minutes or until cheese is melted.

Canned Tomatoes

1 gallon peeled, quartered tomatoes

1 medium onion, chopped

12 cup chopped bell pepper

34 cup sugar

2 tablespoons salt

Combine all ingredients and cook until tender. Place in sterilized jars and seal.

Pineapple Upside-Down Cake

2 cups brown sugar

1 (20-ounce) can sliced pineapple, drained

1 jar maraschino cherries

1 stick margarine, melted

1 box yellow cake mix, prepared

Generously grease glass casserole or cake pan with shortening. Sprinkle brown sugar over the bottom and top with pineapple slices. Place a cherry in the center of each pineapple ring. Pour melted margarine over all the brown sugar and pineapple slices.

Prepare cake mix according to package directions and pour batter evenly over the pineapple slices. Bake at 350 degrees for 45 minutes. Invert cake onto a serving dish.

Chicken ‘N’ Dumplings

1 whole chicken or 4 chicken breast halves

1 rib celery, cut in 3 to 4 pieces

1 small onion, quartered

1 tablespoon salt

13 cup shortening

3 cups flour (plain or self-rising)

Reserved chicken broth

Salt and pepper

Boil chicken until tender with celery, onion and salt. When chicken is done, remove from meat from bone and cut into cubes. Discard celery and onion pieces.

Cut shortening into flour with a pastry cutter and add enough hot broth to make a stiff dough, similar to biscuit dough. Roll dough out on a floured surface and cut into 1-inch strips and then into 1-inch squares (a pizza cutter works well).

Bring broth to a rolling boil and drop the dumplings in. Add the chicken when the dumplings are cooked and cook a bit longer. Season with salt and pepper.

Orange Congealed Salad

16 ounces whipped topping

1 large box orange gelatin

8 ounces cottage cheese

1 (16-ounce) can crushed pineapple

1 can mandarin orange sliced, drained

2 cups miniature marshmallows

Combine all ingredients in a large bowl. Pour into a serving dish. Refrigerate to congeal.