Jo Ann Plunkett Recipes

By NEMS Daily Journal

Calico Cheese Dip
4 cups shredded Monterey Jack/Colby cheese
1 (4-ounce) can chopped green chilies
1 (2-ounce) can sliced ripe olives, drained
4 green onions, sliced
3 medium tomatoes, seeded and diced*
1/2 cup minced fresh parsley or cilantro
1 small bottle Italian dressing
In a large mixing bowl, combine cheese, chilies, olives, onions, tomatoes and parsley until blended. Pour in dressing and mix well. Serve with tortilla chips.
Serves 20.
*You may substitute 2 cans of drained diced tomatoes or 2 cans drained Ro-tel tomatoes for the fresh tomatoes.
Chocolate Pie
1 heaping tablespoon flour
1 heaping tablespoon Nesquik
1 cup sugar
1 cup milk
3 egg yolks, lightly beaten
1 tablespoon margarine
1 teaspoon vanilla
1 pie crust, baked
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
In a saucepan, combine flour, Nesquik and sugar and mix well. Add milk and cook, stirring constantly. When mixture begins to steam and just before it begins to boil, remove a couple of tablespoons of mixture, pour into egg yolks and stir to combine (this is tempering). Add egg yolk mixture to steamed mixture and cook until thick, stirring constantly. Remove from heat and stir in margarine and vanilla. Pour into baked pie crust.
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Pile meringue on pie and spread to edges to seal. Bake at 350 degrees until meringue is golden brown.
Serves 8.
Spicy Shrimp Fettuccine
2 sticks butter
2 sticks margarine
1/2 cup Worcestershire sauce
4 tablespoons black pepper
2 teaspoons red pepper
2 teaspoons salt
2 teaspoons Tabasco sauce
5 pounds shrimp, peeled
4 lemons, sliced
2 (12-ounce) packages fettuccine, cooked and drained
Melt butter and margarine. Add Worcestershire, peppers, salt and Tabasco sauce. Put shrimp in a large baking dish and pour butter mixture over all, tossing to coat. Place sliced lemons on top. Bake at 400 degrees for 10 to 15 minutes. Pour over cooked fettuccine and serve.
Serves 10.
Banana Supershake
2 bananas, sliced
1/4 cup lemon juice
1 cup water
1 can sweetened condensed milk
2 cups crushed ice
In a blender, combine bananas, lemon juice, water and condensed milk. Blend well. Add ice and blend until smooth.
Serves 4.
Mexican Cornbread
2 eggs
1 (8-ounce) container sour cream
2/3 cup vegetable oil
11/2 cups self-rising cornmeal
1 box Jiffy cornbread mix
1 can creamed corn
1 (4-ounce) jar pimientos, drained
Half of a (12-ounce) jar chopped jalapeampños
1 large onion, chopped
1/2 bell pepper, chopped
1 cup shredded Cheddar cheese
Combine all ingredients and pour into two large cast-iron skillets. Bake at 350 degrees for 1 hour.
Serves 24.

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