In the Kitchen With Helen Pechal

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Helen Pechal, a Ennis resident, and originally appeared in the EnnisNOW September 2016 issue.

Ranger Cookies
Makes 6 dozen.

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups cornflakes
  • 2 cups oatmeal
  • 1 cup coconut
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 to 1 1/2 cups chocolate chips (optional)
  1. In a large bowl, thoroughly mix the first 7 ingredients; set aside.
  2. In another bowl, combine the flour, baking soda, baking powder and salt; sift.
  3. Fold the dry mixture into the larger bowl of batter; stir until well blended.
  4. Add the vanilla and, if desired, chocolate chips. Drop by the teaspoon onto a greased cookie sheet. Bake at 375 F for 8-10 minutes.

 

Nana’s Brownies

  • 1 box Duncan Hines Chocolate Cake Mix
  • 2/3 cup sugar
  • 1 8-oz. container cream cheese, softened
  • 1 egg yolk
  • 1 16-oz. pkg. chocolate chips
  • 1/2 cup pecans, chopped
  1. Prepare cake mix as directed on package; pour batter into a generously greased 11×16-inch pan.
  2. In a separate bowl, mix the sugar, cream cheese, egg yolk and 3/4 of the bag of chocolate chips.
  3. Drop sugar mixture by the spoonful into the cake batter; swirl with a knife.
  4. Bake at 350 F for 25 minutes; top with remaining chocolate chips and pecans and allow to set until cooled.

 

Nana’s Party Punch

  • 4 cups sugar
  • 6 cups water
  • 1 46-oz. can pineapple juice
  • 1 46-oz. can orange juice
  • 5 bananas
  • 2 2-liter bottles 7UP
  1. Add sugar and water to a saucepan; heat over medium heat until sugar is dissolved.
  2. Pour into a large Tupperware bowl (with lid); add pineapple and orange juices.
  3. Mash bananas; add to mixture. Cover with lid and freeze overnight. 
  4. Just before serving, add 7UP; stir. Serve chilled.

 

Chicken Salad

  • 1 large chicken
  • 2 celery stalks
  • 1/3 cup onion, chopped 
  • 1/3 cup green bell pepper, chopped
  • 1/3 cup celery, chopped
  • 1 cup mayonnaise
  • Salt and pepper, to taste
  1. Boil chicken with onion and celery stalks; cool. Debone chicken; chop finely.
  2. Mix chicken and remaining ingredients; refrigerate 2 hours. Serve on your favorite bread, croissants or with crackers.

 

Cranberry Salad

  • 2 3-oz. pkgs. raspberry Jell-O
  • 3 3/4 cups water
  • 1 20-oz. can crushed pineapple, drained
  • 1 14-oz. can whole cranberries
  • 1/2 cup pecans, in pieces
  • 1/2 cup celery, chopped
  1. Mix together all ingredients; refrigerate.
  2. Allow to set for 1 hour; then stir.

 

Zucchini Bread

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tsp. vanilla
  • 2 cups zucchini, peeled and grated
  • 3 cups flour
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup nuts
  1. Beat eggs, sugar and vegetable oil. Add vanilla and stir in zucchini.
  2. Sift flour, salt, cinnamon, baking soda and baking powder.
  3. Stir flour mixture into the egg mixture; fold in nuts. Pour into two generously greased 9x5x3-inch loaf pans.
  4. Bake in a 325 F oven for 60-75 minutes.