14-Carat Cake with Vanilla Cream Cheese Frosting

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
1 1/2 cups Oil
1 1/2 teaspoons Baking soda
2 cups Raw carrots — grated
1 teaspoon Salt
1 can Crushed pineapple — drained
2 teaspoons Ground cinnamon
1/2 cup Chopped nuts
Eggs
—–VANILLA CREAM CHEESE FROSTIN—–
1/2 cup Butter
1 teaspoon Vanilla
1 package Cream cheese — softened
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, about 10 min. Stir in
oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured
9″ round cake pans or 1 (13×9) pan and bake at 350F 35 to 40 min for layer
pans and about 55 min for rectangular pan, or until cake springs back when
lightly touched. Cool in pans about 10 min, then turn onto wire racks to
cool completely.
To make frosting combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar, gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, Top and sides of layer cake. Frost top and sides of sheet
cake.

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Title: CARIBBEAN CHICKEN SALAD
Categories: Salads, Chicken, Beans, Turkey
Yield: 6 servings

2 c Cooked chicken or turkey,
-diced
3 c Cooked rice, cooled
1 c Celery, finely sliced
1/4 c Green pepper, chopped
8 oz Pineapple, crushed,
-unsweetened
2 tb Pimiento, sliced
1/2 c Yogurt, nonfat
1/4 c Mayonnaise
1 1/2 tb Lemon juice
1 ts Curry powder
1/2 ts Salt
1/4 ts Pepper

Combine chicken, rice, celery, green pepper, pineapple and pimiento.
In small bowl or jar, blend remaining ingredients. Stir vigorously
or shake to blend. Pour over chicken mixture. Toss lightly until
well mixed. Chill.

MMMMM

Title: CARAMEL POPCORN
Categories: Appetizers
Yield: 1 servings

8 c Popped popcorn (about 1/3 to
3/4 c Packed brown sugar
1/3 c Margarine or butter
3 tb Lt. corn syrup
1/4 ts Baking soda
1/4 ts Vinilla

Pre heat oven 300 Remove all unpopped kernals from
popped corn. Place popcorn in greased 17x12x2-inch
baking pan. Keep popcorn warm in a 300 oven while
making carmel mixture. Butter the sides of a heavy 1
1/2 quart saucepan.in Saucepan combine brown
sugar,margarine or butter,and corn syrup. Cook and
stir over medium heat to bioling. Clip candy
thermometer to side of pan. Cook and stir medium heat
to 255 hard-ball stage (about 4 min.) Remove saucepan
from heat. Stir in baking soda and vanilla; pour over
popcorn. Stir gently to coat. Bake in a 300 oven for
15 minutes; stir. Bake 5 minutes more. Transfer
popcorn mixture to large pieces of foil; cool
completly. Break into clusters. Store tightly covered.
Makes about 9 cups. For an extra bonas you may want to
add your favorite kind of peanut.
FROM MARY IN BOSTON,MA.

—–

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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SPICED PECAN DROP BISCUITS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Unsifted all-purpose flour
1/4 c Unsifted cake flour
1 tb Baking pwdr.
1 t Baking soda
1/2 ts Cream of tartar
1 1/2 ts Salt
1 tb Cinnamon
1 1/2 ts Freshly grated nutmeg
3/4 ts Ground ginger
1/4 ts Allspice
1/4 c (+1 tb.)granulated sugar
3/4 c Solid shortening
1 1/2 c Buttermilk
2/3 c Chopped pecans
2/3 c Dark raisins

Preheat oven to 425 F . Butter and flour a cookie
sheet or jelly roll pan. Thoroughly mix flours, baking
powder, baking soda, cream of tartar, salt, cinnamon,
nutmeg, ginger, allspice and sugar in a lge. mixing
bowl. Add shortening and using two round-bladed
kniver, cut into small lumps.

With fingertips, reduce lumps to small bits, rubbing
into flour mixture. Blend in buttermilk, pecans and
raisins with a few quick strokes. DO NOT
OVERMIX–BISCUITS WILL BE TOUGH.

Drop heaping tablespoon mounds of dough onto baking
pan, spacing abt. 2″ apart. Bake the biscuits for 15
minutes, or until firm and golden. Transfer the pan of
biscuits to a rack to cool for min. Serve
immediately, or cool completely and store in an
airtight container in refrigerator.

Yield: 14 3"-biscuits.

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CAULIFLOWER-BROCCOLI “CHEESE” BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cauliflower, cut to florets
1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 t Paprika

Heat oil in large skillet, add the vegetables saute
for 7 minutes. Add tamari, salt garlic powder.
Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole
dish, place alternating layers of gravy saute
mixture, finishing with a layer of gravy. Sprinkle
with nutritional yeast paprika. Bake for 30 minutes.

“The Cookbook for People Who Love Animals”

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Chilled Summer Squash Soup With Fresh Herbs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Zucchini — wash, sliced 1″
1 Large Yellow Crookneck Squash — wash, sliced 1″
1 Pattypan Squash — quartered
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Chicken Broth — defatted
Salt And Freshly Ground White Pepper — to taste
2 Tablespoons Fresh Basil — finely chopped
2 Tablespoons Fresh Parsley — finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
—–Garnish—–
Fresh Basil — chopped
Fresh Parsley — chopped

1. In a large saucepan place all the squash. Add the onion, garlic,
broth and salt and pepper; bring to a boil, cover, reduce heat and
simmer for 20 to 25 minutes, or until the vegetables are very
tender.

2. Allow to cool slightly; puree in a food processor or blender with
the basil, parsley and lemon juice until smooth. Stir in the
buttermilk. Place in a container, cover and refrigerate for 6
hours or overnight.

3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil
and parsley.

Serves: 6

This soup can be prepared as below or varied by using all zucchini,
all crookneck, or even all pattypan squash. Pattypan squash, also
known as cymling or scallop squash, is a tiny saucer-shaped vegetable
with a scalloped edge. It should be firm and without blemishes. It is
best to use fresh herbs for this soup.

Variations:

Plain low-fat or non-fat yogurt can be substituted for the buttermilk.

If fresh basil is unavailable, substitute 1/4 cup parsley for the
basil-parsley combination.

Cooking Notes:

It is always important to taste food for seasoning after chilling
since the flavor is more pronounced when the food is hot.

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MINI SAUSAGE RUBENS

Recipe By :
Serving Size : 44 Preparation Time :0:00
Categories : Pork Appetizers
Cheese/eggs Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Smoked Sausage
1 Loaf Party Rye Bread
4 tb Butter
1 c Thousand Island Dressing
16 oz Saurkraut
10 Slices Of Swiss Cheese

Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices
into 1/2″ x 2-1/2″ strips. Melt butter in small skillet. Brush rye bread
with butter on both sides. Place on baking sheet. Toast at 400 degrees for
5 minutes. Turn. Remove from oven and build rubens ending with criss-
crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is
bubbly.

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Beef Tenderloin Salad

Recipe By : Bon Appetit October 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Beef Veal
Bon Appetit Magazine Salads Salad Dressings
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 1/2 pounds beef tenderloin steaks — 1-inch-thick
***DRESSING***
1 1/4 cups olive oil
1/3 cup balsamic vinegar — or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
***SALAD***
3/4 cup green beans — trimmed
1 head bibb lettuce — torn into bite-size
— pieces
1 head red leaf lettuce — torn into bite-size
— pieces
1 can mandarin oranges — drained (16-ounce)
1 cup crumbled feta cheese
3/4 cup coarsely chopped walnuts
1/2 medium red onion — thinly sliced into
— rings

Heat oil in heavy large skillet over medium-high heat. Season steaks with pepp
er. Add to skillet and cook to desired doneness, about 5 minutes per side for
medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minut
es. Cover and refrigerate until well chilled.

For dressing:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and p
epper.

For salad:

Cook green beans in large saucepan of boiling salted water until just crisp-ten
der. Drain. Refresh under cold water. Drain well. Pat dry. Combine green b
eans and remaining ingredients in large bowl. Cut steaks diagonally into thin
slices. Add to salad. Add dressing and toss to coat; serve.

Sharon Smith – Berkeley, Michigan

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

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Pizza Sauce #4

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Tomato paste
1/4 Pint Oregano
3 Cups Water
1/4 Pint Basil
3 Pints Cooking oil
1/2 Pint Parsley
1 Clove garlic (chopped)
1 Pint Parmesan cheese — grated
1/4 cup Raw onion (chopped)
1 pint Black pepper
1/2 pint Brown sugar

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 4 12 " Pizzas.

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