COOKS OF THE WEEK: Irene and Delmer Byrd Recipes

By NEMS Daily Journal

Tasty Chicken Thighs
6 chicken thighs
12 cup Italian dressing
2 cups corn flakes, crushed
2 tablespoons Parmesan cheese
12 teaspoon salt
18 teaspoon pepper
Place chicken in a large bowl; pour Italian dressing over chicken and marinate, turning frequently, for about 1 hour at room temperature.
In a small shallow bowl, combine corn flake crumbs, Parmesan cheese, salt and pepper. After chicken has marinated, remove one piece at a time and place in crumb mixture and turn to coat evenly.
Place chicken on a lightly oiled shallow baking pan. Bake, uncovered, at 400 degrees for about 1 hour or until a fork can be inserted in the chicken with ease.
Makes 3 servings.

Rum Cake
1 box Pillsbury yellow cake mix
3 eggs
1
12 cups water, divided
12 cup oil
1 cup sugar
1 stick margarine
12 teaspoon rum flavoring
Sift cake mix and add eggs, 1 cup water and oil. Blend for 2 minutes. Pour batter into a greased, floured Bundt pan. Bake at 350 degrees for 40 minutes.
In a small saucepan, combine sugar, margarine and remaining 1⁄2 cup water. Bring to a boil and cook for 5 minutes. Remove from heat and add rum flavoring.
When cake is done, remove from oven and poke holes in it. Pour rum mixture over the cake. Let sit for a minute or so and then invert cake onto a serving plate.

Tomato Stuffed Peppers
6 large green bell peppers
1 pound ground beef
12 cup chopped onion
2 cups corn flakes
1 clove minced garlic or
18 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon salt
18 teaspoon pepper
1 (8-ounce) can tomato sauce
1
12 cups peeled, chopped tomatoes
12 cup shredded cheese
Wash peppers and cut in half. Remove insides of peppers. Boil peppers for 5 minutes and drain well. Place in a large baking dish and set aside.
Cook ground beef and onion until meat is browned. Drain off grease. To the meat mixture, add corn flakes, garlic, chili powder, salt, pepper, tomato sauce and chopped tomatoes. Divide mixture evenly among the 12 pepper halves. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake another minute or two.

Cracker Barrel
Green Beans
1 can green beans
Olive oil
Garlic powder

Drain liquid off green beans and place beans in a small saucepan. Add some water back to the pan along with olive oil and garlic powder. Cook down until the water is almost gone.

Sour Cream
Cornbread Muffins
2 cups self-rising corn meal
1 cup sour cream
4 eggs
34 cup vegetable oil
12 cup chopped onion
Grease two (12-cup) muffin tins. Combine all ingredients. Divide batter among cups. Bake at 400 degrees for 20 minutes. Keep in refrigerator and warm in microwave. These freeze well.
Makes 24 muffins.

Cabbage and Beef Soup
1 pound lean ground beef
12 teaspoon garlic salt
14 teaspoon garlic powder
14 teaspoon pepper
2 ribs of celery, chopped
1 can kidney beans, undrained
12 medium head cabbage, chopped
1 (28-ounce) can chopped tomatoes, undrained
1 tomato can of water
4 beef bouillon cubes

In a Dutch oven, brown ground beef and drain. Return beef to pot and add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley, if desired. This freezes well.
Makes 3 quarts.

Chicken Pot Pie
1 medium onion, chopped
1 rib celery, chopped
12 stick butter
1 potato, chopped
1 carrot, chopped
3 cups cooked, chopped chicken
2 boiled eggs, chopped
12 cup cooked green beans or butterbeans
12 cup cooked, chopped broccoli
1 can cream of chicken soup
12 cup sour cream
12 cup chicken broth
Salt, pepper and garlic powder to taste
1 unbaked pie crust

Cook onion and celery in butter until tender. Cook potato and carrot together until tender. In a large bowl, combine all ingredients, except pie crust. Mix well and pour into a 2-quart greased casserole. Lay pie crust over the top. Cut three slits in pie crust. Place casserole on a baking sheet and bake at 325 degrees for 1 hour.
Note: You can add extra vegetables to this if you’d like.