Marilyn King and Carolyn Matthews Recipes

Pretzel Strawberry Salad
(Marilyn King)
1 large box strawberry gelatin
2 cups hot water
2 small packages sweetened frozen strawberries
1 (12-ounce) tub Cool Whip
1 cup sugar
1 (8-ounce) block cream cheese, softened
11/2 sticks butter
21/2 cups crushed pretzels
Mix gelatin, hot water and frozen strawberries. Refrigerate mixture. Combine Cool Whip, sugar and cream cheese. Melt butter and mix with crushed pretzels. Put pretzels in a 9×13-inch dish. Bake at 400 degrees for 5 minutes or until crisp. When cool, pour Cool Whip mixture over pretzels. Add congealed gelatin mixture. Chill and serve.
Heavenly Ham
(Marilyn King)
1 (8- to 10-pound) butt ham
1 can Coke
1 cup brown sugar
1 teaspoon yellow mustard
Place ham in a large pot and pour Coke over the ham to about 1-inch depth in pan. Cover with foil tightly. Bake overnight (8 hours) at 225 degrees. Pull the meat off the bone and put it in a 9×13-inch baking dish. Mix brown sugar and mustard with the Coke from the pan drippings and pour over the ham. Cover with foil. Return to the oven for a few minutes.
Cheddar, Broccoli
and Ham Stuffed Potatoes
(Marilyn King)
4 large baked potatoes, cooled slightly
2 tablespoons butter, softened and divided
1 small red bell pepper, chopped
3 green onions, sliced
1 cup chopped cooked ham
3/4 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
1 (10-ounce) package frozen broccoli florets, thawed and coarsely chopped
1 cup shredded sharp Cheddar cheese
Cut a 2- to 3-inch wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact. Place pulp in a large mixing bowl; set pulp and shells aside.
Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions and sautampé 3 to 4 minutes or until vegetables are tender.
Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, sour cream, salt and pepper, blending well. Gently fold in broccoli. Spoon mixture into potato shells and place on a baking sheet.
Bake at 350 degrees for 40 minutes. Sprinkle with cheese and bake 10 minutes more. Serve immediately.
Blueberry French Toast Bake
(Marilyn King)
1/2 cup all-purpose flour
11/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
10 slices French bread, cut into 1-inch cubes
1 (3-ounce) package softened cream cheese, cut into half-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
Powdered sugar
Blueberry or maple syrup
Grease a 9×13-inch baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into prepared pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden. Serve with powdered sugar and syrup.
Old-Fashioned Chocolate Pie
(Marilyn King)
1 stick margarine
4 heaping tablespoons all-purpose flour
4 level tablespoons cocoa
1 cup sugar
2 egg yolks, well-beaten
2 cups milk
1 teaspoon vanilla flavoring
1 baked pie shell
Cool Whip
Melt margarine; add flour and cocoa. Mix in sugar, beaten egg yolks and milk. Cook until thick, stirring constantly. Remove from heat and stir in vanilla. Pour into a baked pie shell. Refrigerate until ready to serve. Serve each slice with a dollop of Cool Whip.
Sour Cream Coconut Cake
(Carolyn Matthews)
1 box Duncan Hines white cake mix
1 (8-ounce) container Cool Whip
21/2 (6-ounce) packages frozen coconut, divided
1 (8-ounce) container sour cream
1 cup sugar
Bake cake according to directions on the package, using two round cake pans. Combine Cool Whip, 2 packages coconut, sour cream and sugar in a mixing bowl and stir with a whisk until thoroughly mixed. Split cake layers in half. Spread icing between layers and on sides and top of cake. Top with remaining coconut.
Mexican Meat Pie
(Carolyn Matthews)
2 pounds ground beef or ground turkey
1 large onion, chopped
1 bell pepper, chopped
1 bag tortilla chips, crushed
1 can ranch-style beans
2 ripe tomatoes, sliced
1 pound Velveeta cheese, cubed
1 can Ro-tel tomatoes and chilies
Brown ground beef, onion and bell pepper in a skillet. Drain. Place crushed tortillas in bottom of a greased 9×13-inch casserole. Put half the ground beef mixture on top of chips. Spread half the beans on top. Place half the tomato slices over beans. Spread half the Velveeta chunks on top of tomatoes. Spread half the Ro-tel on top of cheese. Repeat layers of ground beef, beans, tomato, cheese and Ro-tel. Cover and bake at 350 degrees for 1 hour and 30 minutes.
Mexican Cornbread
(Carolyn Matthews)
1 can cream-style corn
1/2 medium bell pepper, chopped
1 to 2 pods hot pepper, chopped
4 eggs
1 cup cooking oil
1 cup buttermilk
2 cups corn meal (or more)
2 cups grated sharp Cheddar cheese
Combine all ingredients except cheese in a large bowl. Pour half the mixture into a greased, heated black skillet. Sprinkle half the cheese on top. Pour remaining batter on top and sprinkle with remaining cheese. Bake at 375 degrees for about 45 minutes.
Quick and Easy Peach Cobbler
(Carolyn Matthews)
1 stick margarine
1 large can sliced peaches
1 cup sugar or Splenda
1 cup self-rising flour
1 cup milk
1 teaspoon vanilla
Melt margarine in a 9×13-inch pan. Pour peaches with juice on top of margarine. Combine sugar, flour and milk in a bowl and stir with a whisk until smooth. Add vanilla. Pour mixture over peaches to cover all sides. Do not stir. Bake at 350 degrees for 1 hour or until brown on top.
Breakfast Casserole
(Carolyn Matthews)
2 cans crescent rolls
1 pound sausage, cooked and drained
1 (8-ounce) block cream cheese, softened
6 eggs, scrambled
2 cups shredded cheese
Preheat oven to 350 degrees. Spray 9×13-inch pan with vegetable spray. Line bottom of pan with 1 can crescent roll dough, pressing to fill the bottom of the pan. Mix cooked sausage, cream cheese and scrambled eggs and pour over pressed dough. Sprinkle cheese evenly over the top. Press second can of crescent roll dough very thin and place over top of cheese mixture. Bake until golden brown.

NEMS Daily Journal