Cook of the Week: Evelyn Davis recipes

Thomas Wells | Buy at photos.djournal.com Broccoli Salad, Coconut Cake and Hot Chicken Salad.

Thomas Wells | Buy at photos.djournal.com
Broccoli Salad, Coconut Cake and Hot Chicken Salad.

Hot Chicken Salad

4 chicken breast halves

2 cans cream of chicken soup

1 cup chopped celery

1⁄4 cup chopped onion

1 can water chestnuts, drained

1 cup mayonnaise

2 cups crushed cornflakes, divided

2 tablespoons melted butter

Boil chicken in salted water; cool and dice. Combine chicken, soup, celery, onion, water chestnuts, mayonnaise and 1 cup crushed cornflakes. Spoon mixture into a greased casserole. Mix the remaining cornflakes with melted butter and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes to 1 hour.

Chili Taco Salad

1 pound ground beef

1 onion, chopped

1 cup Catalina salad dressing

1 tablespoon chili powder

1 can kidney beans

1 jar Cheez Whiz

Combine beef, onion, dressing, chili powder and beans and let simmer. Add cheese and let simmer. Serve over chopped lettuce and tomatoes and corn chips.

Broccoli Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 bunch green onions, chopped

1 small jar pimientos

1 cup mayonnaise

1⁄4 cup oil

1⁄2 cup white vinegar

1⁄2 cup sugar

Place broccoli, cauliflower, onions and pimientos in a large serving bowl. Combine mayonnaise and oil until smooth. Add vinegar and sugar and mix well. Pour over salad and refrigerate.

Coconut Cake

Cake

1 box Duncan Hines butter cake mix

1⁄3 cup oil

1⁄4 cup sugar

1⁄4 cup water

1 cup sour cream

4 eggs

Frosting

1 (8-ounce) block cream cheese, room temp

1 box powdered sugar

2 (12-ounce) containers whipped topping, room temp

1 can cream of coconut

2 packages frozen coconut, room temp

Combine cake ingredients and pour batter into 3 greased and floured round cake pans. Bake at 350 degrees for 45 minutes.

For the frosting, cream the cream cheese and powdered sugar. Fold in whipped topping.

To assemble, place one cooled cake layer on serving dish. Spoon cream of coconut over the layer and allow it to soak in. Cover with frosting and top with a generous amount of coconut. Repeat with two remaining layers, and frost and pat coconut into sides of cake as well. The longer this sits in the refrigerator, the better it will be.

Chocolate Pie

2 tablespoons self-rising flour

11⁄2 cups sugar

2 cups milk

2 egg yolks

2 tablespoons cocoa

1⁄2 stick margarine

1 teaspoon vanilla

1 baked pie crust

Meringue

5 to 6 egg whites

4 tablespoons sugar

1⁄4 teaspoon cream of tartar

1 teaspoon vanilla

For the pie, combine first 8 ingredients and cook until thick. Pour into baked pie crust.

For the meringue, beat egg whites on high for about 2 minutes. Add remaining ingredients and beat another 5 minutes or so. Pile meringue on top of filling and bake at 300 degrees until browned.

Note: Evelyn Davis cooks her pie filling in the microwave, adding the eggs and butter last.

Chocolate Oatmeal Cookies

2 cups sugar

1 stick butter

1⁄2 cup milk

1 teaspoon vanilla

3 tablespoons cocoa

1⁄2 cup peanut butter

3 cups oats

Combine sugar, butter, milk, vanilla and cocoa and boil for 2 minutes. Remove from heat and add peanut butter and oats. Drop on waxed paper to cool.

Corn Pudding

1 can cream-style corn

1⁄3 cup self-rising flour

1⁄3 cup sugar

2 eggs

2 teaspoons vanilla

1⁄2 stick margarine

11⁄4 cups milk

Thoroughly mix all ingredients in order listed. Pour into baking dish and bake at 325 degrees for 1 hour and 15 minutes, stirring occasionally.

Baked Spaghetti

1 pound ground beef

1 (24-ounce) jar spaghetti sauce

8 ounces spaghetti, uncooked

2 cups shredded Mozzarella cheese

Brown ground beef and drain. Add spaghetti sauce. Meanwhile, cook spaghetti according to package directions.

Place 1⁄3 of sauce on bottom of 9×13-inch baking dish. Layer 1⁄3 spaghetti noodles and 1⁄3 cheese. Continue to layer. Top with sauce and cheese. Bake at 350 degrees for 20 to 30 minutes.