Pontotoc Woman's Club Recipes

By NEMS Daily Journal

Chocolate-Caramel Fudge
(Deanna Prewett)
1 box German Chocolate cake mix
11⁄2 sticks margarine, melted
2⁄3 cup evaporated milk, divided
1 bag Kraft caramels
1 (6-ounce) bag chocolate chips
Combine cake mix, margarine and 1⁄3 cup evaporated milk until smooth. Put half of the mixture into an 11×13-inch pan and bake for 6 minutes at 350 degrees. Remove from oven.
Combine caramels and remaining 1⁄3 cup evaporated milk and melt over low heat. Pour over cake. Add chocolate chips and remaining half of cake dough. Bake about 15 minutes at 350 degrees.

Wild Rice Soup
(Whitney Smith)
2 boxes Uncle Ben’s Wild Rice
3 cans potato soup
3 cans chicken broth
1 can cream mushroom soup
8 ounces Velveeta cheese
1 pint half-and-half
1 package real bacon pieces
Cook rice according to package directions. Mash hunks of potatoes in the potato soup with a potato masher and mix the potato soup with the chicken broth and cream of mushroom soup in a pot on the stove. Melt the Velveeta in the microwave and add it and the rice to the soup mixture. Simmer about 30 minutes, until really hot. Before serving add the half-and-half and heat until hot. Pour soup into bowls and sprinkle with real bacon pieces.
Note: You can make the soup on the stove, heat it well, and then transfer it to a Crock-Pot to keep it hot.

Homemade Pimiento Cheese Spread
(Whitney Smith)
4 ounces cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1⁄4 cup mayonnaise
21⁄2 tablespoons chopped pimientos
1⁄4 teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
In the bowl of an electric mixer (or by hand), beat cream cheese until smooth. Add the remaining ingredients and continue to mix on medium speed until well combined. Refrigerate until ready to serve.

Easy Sugar Cookies
(Janae Weeks)
2 cups self-rising flour
1 cup sugar
2 eggs
2 teaspoons vanilla
2⁄3 cup oil
Preheat oven to 350 degrees. Mix ingredients and roll into balls. Roll balls in sugar, if desired. Place on nonstick cookie sheet and bake for 10 to 12 minutes. Do not over bake.

Applesauce Muffins
(Janae Weeks)
2 sticks butter, softened
2 cups sugar
2 eggs, beaten
2 tablespoons vanilla
4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
16 ounces unsweetened applesauce
Confectioner’s sugar
Cream butter and sugar. Add eggs and vanilla. Beat well. Add flour, cinnamon and baking soda and mix well. Add applesauce and mix. Spoon batter into oiled mini-muffin pans and bake at 350 degrees for 15 minutes. When done, roll in confectioner’s sugar.
Makes 7 dozen mini-muffins.

Taco Soup
(Janae Weeks)
1 pound ground beef, cooked and drained
Chopped onion to taste
1 can whole kernel corn, drained
1 can Ro-Tel tomatoes
1 can pinto beans with chili sauce
1 package taco seasoning
1 can tomato soup
1 cup water
Combine all ingredients and bring to a boil. Simmer until ready to eat.

White Bean Chicken Chili
(Whitney Smith)
21⁄4 pounds boneless, skinless breasts
1 packet taco seasoning
2 tablespoons poultry seasoning
1 stick butter
1 Spanish onion, diced
2 cloves garlic, minced
2 jalapeño peppers, diced
6 cans Great Northern beans
2 tablespoons chili powder
2 tablespoons ground cumin
1⁄4 cup all-purpose flour
6 cups chicken stock or broth
5 cups half-and-half
2 tablespoons kosher salt
2 tablespoons freshly ground white pepper
2 tablespoons hot pepper sauce
3 tablespoons Worcestershire sauce
1 pound Monterey Jack cheese, shredded
Preheat oven to 375 degrees. Season chicken with taco seasoning and poultry seasoning. Bake 30 to 45 minutes or until done. Dice or shred and set aside.
Melt butter and sauté onion, garlic and jalapeños until the onions are translucent. Drain and rinse beans and add to sautéed mixture, cooking for 5 minutes. Add chili powder, cumin and flour, stirring 5 minutes. Add chicken stock, half-and-half, salt, white pepper, hot sauce and Worcestershire sauce, cooking until mixture is thickened and beans are soft. Add diced chicken and cheese, stirring until cheese is melted.
Note: This makes a lot of chili so make sure to use a very large pot. Leftovers freeze well.

Apple Dumplings
(Shelia Owen)
1 Granny Smith apple, peeled, cored and diced
1 cup sugar
1 cup water
1 package crescent rolls
Bring apples, sugar and water to a rolling boil. Separate rolls into 8 triangles. Place some of apple mixture on each and roll up. Place in a baking dish; pour any remaining liquid from apple mixture around rolls. Bake according to crescent roll package directions.

Sausage Biscuits
(Shelia Owen)
1 pound ground breakfast sausage, browned and drained
1 egg
8 ounces melted cheese
1 can Ro-Tel tomatoes, drained
1 can jumbo biscuits
Combine sausage and egg and mix well. Add cheese and tomatoes. Peel each biscuit into 2 layers and flatten them with your hand. Place flattened biscuits in the cups of a greased muffin tin. Place a spoonful of sausage mixture in each. Bake at 425 degrees for 15 minutes.
Note: You can use regular sized refrigerated biscuits, peel each into three layers, flatten and press them into mini-muffin tins, and top with sausage mixture, if desired.

Chinese Rice
(Vickey Gray)
1 cup rice
1 large onion, chopped
2 ribs celery, chopped
1 can water chestnuts, drained and diced
4 tablespoons butter
4 to 6 tablespoons soy sauce
Dash pepper
Green onion, minced
Parsley, minced
Sliced green bell pepper
Cook rice according to package directions. Set aside.
In a large skillet, sauté onion, celery and water chestnuts in butter. Stir in rice, soy sauce and pepper. Place mixture in a casserole and garnish with green onion, parsley and sliced green pepper.

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