COOK OF THE WEEK: Charlotte Ellis recipes

Microwave Chocolate Pie (Lauren Wood)

Microwave Chocolate Pie (Lauren Wood)

Microwave Chocolate Pie
1 cup sugar

3 tablespoons cocoa

4 tablespoons self-rising flour

11⁄2 cups milk

3 egg yolks

1⁄2 stick margarine

1 teaspoon vanilla

1 baked pie shell

Meringue

3 egg whites

3 tablespoons sugar

1 tablespoon corn syrup

Combine sugar, cocoa, flour, milk and egg yolks and cook in microwave for 3 minutes. Remove and stir. Cook 3 more minutes. When mixture is thick, add margarine and vanilla. Pour into baked pie shell and top with meringue.

For the meringue, beat egg whites until stiff, 3 to 4 minutes. Add sugar and syrup and beat until fluffy. Put on pies, spread to the edges, and bake at 400 degrees until browned, about 5 minutes.

Microwave Coconut Pies
2 cups sugar

4 level tablespoons self-rising flour

4 egg yolks

1 stick margarine, melted

3 cups milk

1 tablespoon vanilla

1 cup shredded or flaked coconut

2 baked pie shells

Meringue

4 egg whites

4 tablespoons sugar

1 tablespoon corn syrup

Combine pie ingredients and cook in the microwave at 2-minute intervals until mixture is as thick as you want. Pour into baked pie shells and top with meringue.

For the meringue, beat egg whites until stiff, 3 to 4 minutes. Add sugar and syrup and beat until fluffy. Put on pies, spread to the edges, and bake at 400 degrees until browned, about 5 minutes.

Chocolate Oatmeal Cookies
4 tablespoons cocoa

2 cups sugar

1 stick margarine

1⁄2 cup milk

1⁄2 cup peanut butter

21⁄2 cups quick-cooking oats

2 tablespoons vanilla

Combine cocoa, sugar, margarine and milk in a saucepan and bring to a rolling boil. Boil 1 minute. Remove from heat and add peanut butter, oats and vanilla. Mix well. Drop by spoonful onto wax paper. Let cool.

Note: There is no flour in this recipe.

Chili
3 pounds ground beef, browned

1⁄2 onion, diced

2 (8-ounce) cans tomato sauce

2 (6-ounce) cans tomato paste with basil, garlic and oregano

2 (15-ounce) cans petite-diced tomatoes

1 package Texas Brand chili mix

1 package Lipton onion soup mix

2 tablespoons garlic powder

2 tablespoons Italian seasoning

Salt and pepper

Combine all ingredients in a Dutch oven and let simmer for 1 hour.

Taco Ring
1 pound ground beef

1 packet taco seasoning

Salt and pepper

1⁄4 cup diced onion

2 cans refrigerated crescent rolls

1 cup shredded cheese

Brown ground beef with taco seasoning, salt and pepper and diced onion. Drain.

Unroll crescent dough and separate into triangles. Arrange triangles in a circle on round pizza pan with wide ends overlapping in center and points toward the outside. (There should be about a 5-inch diameter opening in center of the pan.)

Scoop meat mixture evenly onto widest part of triangles. Sprinkle with cheese. Fold pointed ends of triangles over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake at 350 degrees for 20 to 25 minutes or until done.

Red Velvet Cake
Cake

21⁄2 cups self-rising flour

1 teaspoon baking soda

11⁄2 cups sugar

1 teaspoon cocoa

2 large eggs

1 cup buttermilk

11⁄2 cups vegetable oil

1 teaspoon vanilla

1 (1-ounce) bottle red food coloring

1 teaspoon white vinegar

Frosting

11⁄3 sticks butter, softened

10 ounces cream cheese

1 box confectioner’s sugar

11⁄2 cups chopped pecans

For the cake, preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into 3 greased and floured 9-inch cake pans. Bake 20 minutes or until done.

For the frosting, beat butter, cream cheese and sugar together until fluffy. Fold in pecans. Spread frosting between layers and on top and sides of cake. Top with additional pecans, if desired.