COOK OF THE WEEK: Lexie Warren Recipe

By NEMS Daily Journal

Hash Brown Casserole
2 sticks margarine, divided
2 pounds frozen hash browns
2 cans cream of chicken soup
2 cups sour cream
1/2 teaspoon pepper
1 teaspoon salt (optional)
1/2 cup finely chopped onion
2 cups grated cheese
2 cups Ritz cracker crumbs
Melt 1 stick butter and combine it with hash browns, soup, sour cream, pepper, salt, onion and cheese. Pour mixture into a large casserole. Bake at 350 degrees for 11/2 hours. Top with Ritz cracker crumbs and dot with remaining 1 stick butter. Broil long enough to toast the crumbs.
Chocolate Cake
1 box yellow cake mix
6 to 8 tablespoons margarine
1 level tablespoon cocoa powder
Powdered sugar
Bake cake in two layers according to directions on the box.
Place margarine in a saucepan and heat until melted. Add cocoa and start adding powdered sugar until icing reaches the right consistency for spreading. Ice cake.
Mrs. Nora’s Angel Biscuits*
5 cups all-purpose flour, sifted
1 tablespoon baking soda
1 tablespoon salt
3 tablespoons sugar
3 tablespoons baking powder
3/4 cup shortening
1 package yeast
1/2 cup warm water
2 cups buttermilk
Combine flour, soda, salt, sugar and baking powder and resift three times. Cut in shortening until mixture resembles coarse meal. Make a well in the center.
Soften yeast in warm water about 5 minutes. Add yeast mixture and buttermilk all at once into the center of the flour mixture. Stir until well mixed. Drop on baking sheet or cut with a biscuit cutter. Bake at 375 degrees until golden brown.
*Note: Nora Walker was Lexie Warren’s mother. She died in February 2010 at age 103.
Homemade Dumplings
1 cup all-purpose flour
11/2 teaspoons salt
2 tablespoons shortening
1/2 cup cold water or milk
Sift flour and salt together. Cut shortening into flour with a fork until mixture resembles corn meal. Sprinkle with water or milk and stir until all the flour is damp. Turn onto a floured board and knead. Cut into strips.
Drop a layer of dumplings at a time into a pot of boiling chicken broth and cook, covered, until dumplings are plump and clear, 12 to 15 minutes.
Pineapple Cake
1 box yellow cake mix
1 small box vanilla instant pudding mix
1 (20-ounce) can crushed pineapple, undrained
1 (8-ounce) container Cool Whip
Bake cake in two layers according to directions on the box.
Combine instant pudding mix and pineapple with juice and stir until mixture thickens. Add Cool Whip and stir to combine. Ice cake.