COOK OF THE WEEK: Peggy Montgomery Recipes

By NEMS Daily Journal

Delicious Pound Cake
1/2 cup Crisco
1 stick margarine
3 cups sugar
5 eggs
1 tablespoon vanilla
1 teaspoon orange flavoring
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
Cream Crisco, margarine and sugar. Add eggs 1 at a time, beating after each addition. Add flavorings. Sift together flour and baking powder and add dry ingredients alternately with milk, starting and ending with flour. Bake at 325 degrees for 1 hour and 15 minutes. Don’t open the oven door before 1 hour is up. Insert a toothpick to test for doneness.
Squash Patties
2 cups cooked, yellow squash, mashed
3/4 cup Mexican cornbread mix
1 egg
1/2 cup chopped onion
1/4 cup canola oil
Mix first 4 ingredients well. Heat the oil in a skillet to 350 degrees. Fry patties on each side until brown.
Rice Krispie Candy
2 pounds white almond bark
1 cup peanut butter
2 cups Rice Krispies
2 cups miniature marshmallows
2 cups chopped pecans
Melt almond bark in a double-boiler. Add peanut butter and stir together. Pour over Rice Krispies, marshmallows and pecans. Drop onto waxed paper until set.
Peggy’s Chocolate Pie
13/4 cups sugar
3 tablespoons all-purpose flour
Pinch of salt
3 tablespoons cocoa
3 egg yolks
2 cups milk
1 stick margarine, cut in small pieces
1 tablespoon vanilla
Meringue
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
Mix sugar, flour, salt and cocoa in a microwave-safe bowl. Add egg yolks, milk and margarine. Stir and place bowl in microwave for 3 minutes. Remove and stir. Microwave at 2-minute and 1-minute intervals until mixture is pudding consistency. Add vanilla and pour into a baked pie shell. Top with meringue.
For meringue, place egg whites, cream of tartar, vanilla and salt in a bowl and beat until soft peaks form. Add sugar and mix until dissolved. Place on pie filling and cook at 375 degrees until brown.
Apple Enchiladas
1 (21-ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Vanilla ice cream (optional)
Spoon equal amounts of pie filling in the center of each tortilla; sprinkle with cinnamon. Roll tortillas up and place seam-side down in a lightly greased 2-quart baking dish.
In a medium saucepan, bring butter, sugars and water to a boil. Reduce heat and simmer, stirring constantly for 3 minutes. Pour over enchiladas; let stand 30 minutes. Bake at 350 degrees for 20 minutes and top with vanilla ice cream, if desired.
Spoon Burgers
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 cans chicken gumbo soup, undrained
1 cup ketchup
1 (8-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon chili powder
1 tablespoon garlic powder
Salt and pepper
Separate ground beef in a plastic colander and place in a deep microwave-safe bowl and microwave about 6 minutes or until almost done. Remove colander from the bowl, allow fat to drain off. Let meat cool, then crumble very finely.
Place onion and bell pepper on a plate, spray lightly with cooking spray and microwave until translucent.
Place all ingredients in a 6-quart pan and simmer at least 1 hour, stirring frequently. Serve open-faced on toasted bun halves and serves with chips and a dill pickle spear.
Chocolate-Oatmeal Cookies
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick margarine
1 cup creamy peanut butter
2 cups quick-cooking oats
1 teaspoon vanilla
Bring sugar, cocoa, milk and margarine to a boil in a saucepan. Boil for 31/2 to 4 minutes. Remove from heat. Add peanut butter, oats and vanilla. Stir to combine. Drop onto waxed paper.
* This recipe is from Peggy Montgomery’s friend Deneca Ivy of Belmont.