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SALADS
Oriental Slaw Salad
1 Cup Oil 6 T. Sugar 6 T. red wine vinegar 1 t. Salt 1 t. Pepper 2 pkgs chicken Flavor Ramen Noodle mix 1 pkg Cole Slaw mix ½ Chopped red onion ¾ Cup Sunflower seeds ¾ Cup Raisins
Night before mix oil, sugar, vinegar, salt, pepper, and chicken flavoring packet out of the noodle mix. Just before serving, break up dry noodles, and mix in slaw, onion, seeds, and raisins. Pour over marinated dressing, and toss. |
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DESSERTS
Sweet Charity Pie
Crust 1 Cup Flour¾ Cup Walnuts ¼ Cup Brown Sugar ½ Cup Butter, softened
Filling 8 oz Cream Cheese ½ t. Vanilla Extract 1 Cup Powdered Sugar
Topping 21 oz can Cherry Pie Filling 1 Cup Heavy Whipping Cream
Preheat oven to 375° Combine crust ingredients and spread out onto a cookie sheet, and bake 10-15 minutes stirring once midway through. Reserve ¼ cup for the top and press the rest into a 9” baking shell. Chill crust.
In a medium bowl, combine filling ingredients and blend well. Spread over cooled crust. Whip heavy whipping cream and fold in cherry pie filling. Spread over pie filling. Sprinkle with crumbs. Chill 1 to 2 hours before serving. Do not use frozen whipped topping.
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Cranberry Salad 1 (6oz) box Lemmon Jello 1 can (12/3 cups) Crushed Pineapple 7 oz 7-up 1 can whole cranberry Sauce
Topping: 1 large carton cool whip (9oz) 1 (8oz) pkg cream cheese, softened Sliced Almonds
Drain pineapple. Measure juice and add water to make 1 cup of liquid. Bring to boil. Dissolve jello in liquid. Add in cranberry sauce, pineapple, and 7-up. Put in 9x13 pan and refrigerate until set. When set, whip cool whip and cream cheese until smooth, and spread on top of jello. Sprinkle with sliced almonds.
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Sensational Strawberry Salad
1 large pkg.(6oz) strawberry Jello 1 Cup Boiling Water 3 Medium Bananas, Mashed about 1 Cup 1 Cup Chopped Pecans 2 Pkgs.(about 10 ozs) frozen Strawberries Thawed and drained 1 Can Crushed Pineapple, Drained 1 pt. container sour cream (2 Cups)
In a medium bowl, combine gelatin and boiling water. Stir with rubber spatula until gelatin is completely dissolved. Cool. Add bananas, pecans, strawberries, and pineapple and stir to combine; divide in Half.
Pour half the gelatin mixture into a 12x8 inch pan; refrigerate until set, about 1 hour. Keep remaining gelatin at room temperature. Spread sour cream evenly over partially set in pan. Pour on remaining gelatin. Cover and refrigerate until set, about 1½ hours or overnight. Makes 12 servings, about 225 calories each.
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SPECIAL ITEMS
Refrigerator Potato Rolls Deluxe
1 Pkg. Active Rapid Rise Dry Yeast ½ Cup very warm water ½ cup soft butter ½ cup soft shortening (Crisco) ¾ cup granulated sugar 1 cup unseasoned hot mashed potatoes 1 cup cold water 1½ tsp. salt About 6 cups All-purpose Pillsbury Flour
In large bowl, sprinkle yeast onto warm water, stir until dissolved. Stir in butter, shortening, sugar, potatoes, (shortening and butter will still be lumpy), then add cold water, salt, and enough flour to make a dough. Place dough in large greased clean bowl. Brush top with salad oil. Cover tightly with waxed paper or aluminum foil, then with clean towel; refrigerate.
To use dough, cut off only as much as you need, returning rest to refrigerator, covered (dough will keep two to three days in refrigerator). Shape dough into balls gentle and place three per muffin tin in greased muffin pan. Brush lightly with melted butter. Cover with towel; let rise in 85 degrees for one hour. Bake at 375 degrees for about 20 minutes or until done. They will brown on the bottom first so watch them. Makes three dozen.
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Dreamy Chocolate Mousse Cake
1. Cake
Makes 1 (9 inch cake) 2 cups all-purpose flour 2 cup sugar ¾ cup unsweetened cocoa powder 1 ½ tsp. baking powder 1 ½ tsp. baking soda ¾ tsp. salt 1 cup milk 1 cup strong brewed coffee ¾ cup vegetable oil 2 large eggs
1. Preheat oven to 350 degrees. Grease and flour 3 99 inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, coffee, oil, eggs. Beat at medium speed with an electric mixer until smooth. 2. Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. 3. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer cut side up, on a cake plate; spread with one fifth of dreamy chocolate mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate fudge frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
2. Dreamy Chocolate Mousse Makes about 4 ½ cups 1 envelope unflavored gelatin 3 tbls. Cold water ¼ cup boiling water 1 cup sugar \ ½ cup unsweetened cocoa powder 3 cups heavy whipping cream
In a small bowl soften gelatin in 3 tablespoons cold water. Let stand for two minutes. Add boiling water, stirring until gelatin dissolves; set aside. 1. In a small bowl, combine sugar and cocoa powder. 3. In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks from. Stir in gelatin mixture .Cover and chill for 4 hours.
3. Chocolate Fudge Frosting 1 cup sugar 1 cup heavy whipping cream 5 (1 ounce0 squares unsweetened chocolate 10 tbls. Butter 1 cup confectioner’s sugar
1. In a medium saucepan, combine sugar and cream. Bring to a boil over medium high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from the heat add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioners’ sugar. Let mixture cool until it reaches a spreadable consistency.
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MEATS Red Wine Roast Roast Red Wine Beef Broth
Mix 50% Red wine, 50% Beef Broth, enough to cover your roast in a slow cooker pan. Slow cook Roast 10-12 hours, or until it falls apart. Chicken Fontinella 6 6 ounce chicken breasts 1/2 lb. fontina cheese 1 can roasted red peppers 1 can artichoke hearts Pinch of salt 1 can pesto sauce 1 pint heavy whipping cream Make a pocket in each chicken breast. Grate cheese, red peppers, and artichokes. Mix with salt. Place inside of chicken breasts. Bake at 350 degrees for 40 minutes. Heat Pesto and heavy whipping cream together. Pour over chicken. Serve hot.
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Frozen Chocolate Mousse
2 cups crushed chocolate oreos (about 22 cookies) 1 pkg (8oz) cream cheese, softened 1 can (14oz) sweetened condensed milk 2 cups heavy whipping cream, whipped 3 T. butter, melted 1 t. vanilla extract 1/2 cup chocolate syrup
Line a 9 in. loaf pan with foil or waxed paper. In a bowl, combine the cookie crumbs, press into the bottom of the loaf pan. In a mixing bowl, beat cream cheese until light, add milk and vanilla; mix well. Fold in whipped cream. Spoon half the mixture into another bowl and set aside. Fold chocolate syrup into remaining cream cheese mixture. Spoon half the chocolate mixture over the crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate. Pan will be full. Freeze for 6 hours or overnight. To serve, lift out of the pan, thaw to room temperature for 10 minutes then cut into 10 slices and serve.
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Autumn Apple Salad
1 can (20oz) crushed pineapple, undrained 2/3 cup sugar 1 package (3oz) lemon-flavored gelatin 1 pkg (8oz) cream cheese, softened 1 cup diced, unpeeled apples 1/2 cup chopped nuts, optional 1 cup chopped celery 1 cup whipped topping
In a saucepan, combine pineapple and sugar; bring to a boil for 3 minutes. Add gelatin, stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery, and whipped topping. Pour into a 9-inch square baking pan. Chill until firm. Cut into squares. Another way you could make this is to add lemon- flavored instant pudding instead of the jello, and reduce the sugar to 1/3 cup.
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