Continuing from last week's column, I'm sharing more of my favorite "copy cat recipes" from my growing files. This week's installment will make you think you've just left the interstate and are waiting for your table in a front porch rocking chair!

Famous Hash Brown Casserole is not just good for breakfast. Serve it as a supper side to rave reviews. And, for dessert, try the Coca Cola Fudge Cake or Caramel Bread Pudding. The pudding is my all-time favorite, but is no longer on the menu.

Happy eating!

    Famous             Hash       Brown
              Casserole

1 bag frozen country style hash browns
1 T. vegetable oil
1/2 C. onion, chopped fine
salt and pepper to taste
2 C. Colby cheese, shredded
1 can cream of chicken soup

In a large skillet, heat oil on medium. Cook hash browns and onions until tender and brown. Season to taste. Drain and set aside. Mix cheese and soup together in a separate bowl. Add hash browns to coat. Pour mixture into a greased two-quart casserole and bake at 350 degrees for 30 minutes or until golden brown.

  Caramel             Bread         Pudding

Sugared Pecans

  2 T. butter
  1 T. sugar
  2 oz. pecan pieces

Plumped raisins

  1/3 C. raisins
  1 C. boiling water
  1/2 C. shredded coconut

Bread (Dumplings)

  6 C. water
  1/2 C. sugar
  3 C. baking mix
  1 C. milk
  1 T. sugar

Caramel Sauce

  1 C. packed brown sugar
  liquid from dumplings

In a small skillet over medium heat, melt butter with pecan pieces. Stir only until heated and just bubbly. Sprinkle with sugar and stir constantly until sugar dissolves. Be careful and quick. These burn fast. Spread on paper towels to cool and set aside. To plump raisins, combine raisins and boiling water in a saucepan. Cover and set aside for 20 minutes. Drain water and add coconut. Set aside. To make dumplings, combine water and sugar in a large Dutch oven. Bring to a boil. Meanwhile, combine baking mix, sugar and milk, stirring with a fork to make a thick dough. When water comes to a boil, drop dough by the tablespoonful into boiling water (make about 14 dumplings). Cover and simmer for about 20 minutes. Uncover and cook for 10 minutes more, basting in liquid often. Remove pan from heat. Remove half of the dumplings to a greased 8- inch baking dish. Sprinkle with pecans and plumped raisins. Put remaining dumplings on top. Set aside. To make caramel sauce, strain dumpling cooking liquid into a heavy 3-quart saucepan. Bring to a boil, stirring constantly. Add brown sugar, stirring well and boil for 2 or 3 minutes until sugar is dissolved and sauce is the consistency of smooth gravy. Spoon sauce over dumplings. Cool 15 minutes. Cover and refrigerate. Microwave each portion and serve with a scoop of vanilla bean ice cream (this is incredibly good)!

  Coca       Cola       Fudge         Cake

1 C. Coca-cola (not diet, not zero)
1/2 C. oil
1 stick margarine
3 T. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla

In a medium saucepan, bring Coke, oil, margarine and cocoa to a boil. In a big bowl, mix the sugar, flour and salt. Pour in the boiling liquid and beat very well. Add eggs, buttermilk, soda and vanilla and beat well. Pour into a greased and floured sheet cake pan and bake for 20-25 minutes at 350 degrees.

Frosting

1/4 lb. margarine
3 T. cocoa
6 T. cream or milk
1 tsp. vanilla
1 C. chopped pecans
1 lb. powdered sugar

In a saucepan, combine butter, cocoa and milk and heat until butter is melted. Beat in vanilla and powdered sugar and stir in pecans. Spread on hot cake. Cool before serving.