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What's cooking Suzanne?

By Staff
Suzanne Langcuster
Franklin County Times
We will call the recipes for this week our "Variety Pack".
They are an assortment that you can choose from to make a good January meal. These are tried and true recipes.
Mother made the most delicious Cream Cheese Pound Cake and the recipe included reminded me of hers. We always enjoyed it. The Poke Cake is very tasty and easy to prepare.
This is a good time of the year to use your Crock -Pot. Try the easy Crock- Pot Barbecue
Cornbread Salad
4 c. cold, crumbled cornbread
12 oz. can Mexican corn
17 oz. English peas, drained
1 medium onion, chopped
1 medium bell pepper, chopped
4 boiled eggs, chopped
Mix the first 6 ingredients together in a large bowl. Add enough mayonnaise to moisten. Serve immediately or refrigerate until needed.
Chicken Lasagna
1 can Italian sauce
1 box oven ready lasagna
1 chicken
1 or 2 pkg. Cheddar and Mozzarella cheeses, mixed
Use a 9×12 inch Pyrex dish. Lay 3 large noodles side by side. Do not let the noodles touch.
Pour some of the sauce over the noodles and 1 c. of cut up chicken. You may add a layer of cheese if you like a lot of cheese. Continue this sequence until you have made 3 layers. Place in oven and bake 20 to 30 minutes at 350.
Crock-Pot Barbecue
1 lg. pork roasts
1 jar any flavor style barbecue sauce
Get out your crock-pot and place the large pork roast inside. Pour the barbecue sauce over the roast and cover it well. Add lid to the pot and set the controls to high.
Let cook for at least 5 hours. Remove lid and check to see if all done. Serve as a main dish or on buns for sandwiches.
It is good with vinegar slaw as a side dish. So easy.
Cheesy Bread
1 -8oz. pkg. shredded sharp Cheddar cheese of Mexican cheese blend
3/4 c. mayonnaise
1 1/2 t. dried parsley flakes
1/8 t. garlic powder
1-16 oz. loaf French bread, cut in half lengthwise
Combine the cheese, mayonnaise, parsley, and garlic powder, stirring well.
Spread this mixture onto the cut sides of the bread. Place bread on a baking sheet and bake at 350 for 15 to 20 minutes.
Crunchy New Potatoes
12 small new red potatoes
1-.4 oz. pkg. Hidden Valley Original Ranch Buttermilk Recipe mix
2 c. crushed cornflakes
1/2 c. melted butter
Cook the potatoes in boiling water. Heat oven to 400. Drain potatoes and cool. Peel. Mix dressing and cornflakes. Dip potatoes in melted butter and roll them in the cornflake mixture. Place potatoes in a greased baking dish and bake for 20 to 25 minutes.
Bow Tie Pasta Salad
1-12 oz. pkg. bow tie pasta
1 medium red bell pepper, chopped
1 medium green pepper, chopped
1 medium yellow bell pepper, chopped
1/2 c. chopped onion
1/2 c. finely chopped fresh parsley
1 c. chopped marinated artichoke hearts
1 c. Italian salad dressing
Prepare pasta according to package directions and drain well. In a large bowl, combine pasta and remaining ingredients, tossing gently. cover and chill.
Poke Cake
1 box white cake mix
1 c. orange soda
1-3.12.oz. box vanilla instant pudding
1 1/2 c. milk
1-8oz. tub whipped topping
Bake cake by directions on package. Let cool. Then take a fork and poke holes in top of the cake.
It works well if you bake the cake in a 9×13 inch Pyrex dish. Take the orange soda and pour over the cake.
It will soak into the cake. Next, mix the vanilla pudding as dire
Mix pudding and Cool Whip and ice the top of the cake with it. Put the cake in the refrigerator until ready to eat.
Cream Cheese Pound Cake
1 pkg. (8oz.) Cream Cheese, softened
1/2 c. margarine
1/2 c. butter
3 c. sugar
6 lg. eggs
3 c. cake flour
1 t. vanilla extract
1 t. almond flavoring
In a large mixing bowl, cream butter, margarine, sugar and cream cheese. Add eggs, one at a time, beating well after each addition.
Add flour, vanilla extract and almond flavoring. Mix well. Pour into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 30 minutes. Cool in pan about 10 minutes.