Vangie Fields Recipes

3-Minute Pie
1 giant (6.8-ounce) Hershey bar, any flavor
1 (8-ounce) tub Cool Whip, thawed (no substitution)
1 graham cracker pie crust
Break chocolate into pieces and place in a microwave-safe dish. Microwave on high for 1 minute. Remove dish from microwave and stir well. Fold in Cool Whip and mix until thoroughly combined. Spoon mixture into pie crust. Refrigerate for 2 hours. This also freezes well.
Note: Vangie Fields calls this a “3-Minute Young Folks Pie” or a “4-Minute Old Folks Pie.”

Mother Berry’s Tea Cakes
1 cup Crisco shortening
2 sticks butter or margarine, softened
3 cups sugar
3 eggs
1 cup sour cream
2 teaspoons lemon extract
8 cups all-purpose flour
2 teaspoons baking soda
Combine shortening, butter, sugar, eggs, sour cream and lemon extract in a mixer until creamy. Add flour and soda and mix well. You may have to mix this by hand because it is a heavy batter. Sprinkle additional flour on wax paper and roll dough out very thin. Cut into cookies and place on greased cookie sheets. Bake at 375 degrees for 11 minutes or until light brown. Remove from oven and loosen at once with a spatula. Leave on cookie sheet until cold. Store in an airtight container. Good with coffee.

Enthusiasm Salad
4 tablespoons Red Hots
1 large box cherry Jell-O
4 cups boiling water
1 can applesauce
2 packages unflavored gelatin powder (2 tablespoons)
12 cup cold water
Mayonnaise and cherries, for garnish (optional)
Melt Red Hots and Jell-O in 4 cups boiling water, stirring well. Add applesauce and stir again. Dissolve gelatin powder in 1⁄2 cup cold water. Add to mixture. Pour into a square dish or storage container and refrigerate until ready to serve. When ready to serve, cut into squares and place a dollop of mayonnaise and a cherry on top, if desired

Lemon Nut Cake
4 sticks butter
2 cups sugar
6 egg yolks, beaten
4 cups all-purpose flour, divided
2 teaspoons baking powder
1 (2-ounce) bottle lemon flavoring
4 cups pecans, chopped large
1 (15-ounce) box golden raisins
6 egg whites, beaten
Cream butter well; add sugar and beat until fluffy. Add beaten egg yolks. Sift together 32⁄3 cups flour and baking powder and add to mixture. Add lemon flavoring. Combine remaining 1⁄3 cup flour with pecans and raisins and fold into batter. By hand, fold in beaten egg whites. Bake at 250 degrees (this is correct) in a big greased tube cake pan or 2 greased loaf pans for 31⁄2 to 4 hours or until lightly browned and a toothpick inserted in the middle comes out clean.

World’s Easiest Cookies
1 box Duncan Hines yellow cake mix
1 cup sugar
1 cup vegetable oil
2 eggs
1 tablespoon vanilla
2 cups quick-cooking oats
2 cups chopped pecans
Combine all ingredients but pecans. Batter will be thick. Fold in pecans. Push batter from spoon onto a greased cookie sheet. Bake at 350 degrees until lightly browned. Run a spatula under the cookies while they’re still hot and leave on pan until cool.

Pork Chop Casserole
8 to 10 center-cut pork chops
Salt and pepper
Oil for browning
1 cup uncooked rice
1 can chicken and rice soup
1 soup can of water
Season chops with salt and pepper and brown in a skillet. Place rice in a long baking dish and put pork chops on top. Combine soup and water and pour over all. Cover dish with foil and bake at 350 degrees for 45 minutes.

Bacon and Baked
Potato Soup
1 tablespoon butter
14 cup chopped onion
14 cup chopped celery
1 can reduced-sodium chicken broth
14 cups milk
2 baking potatoes, baked and cut into
12-inch cubes
14 teaspoon salt
18 teaspoon pepper
8 slices center-cut bacon, cooked, crumbled and divided
34 cup shredded Cheddar cheese, divided
2 tablespoons chopped scallions, divided
14 cup sour cream
Melt butter in a heavy saucepan or Dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper and bring to a boil, stirring constantly. Slightly mash potatoes with back of a spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 tablespoons each of the bacon and the cheese and 1 tablespoon of the green onions for toppings; set aside.
Add remaining bacon, cheese and green onions to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with reserved bacon, cheese, green onions and the sour cream.
Makes six (1-cup) servings.

Ginna Parsons/NEMS Daily Journal

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