Rave Reviews Coconut Cake
Ingredients & Directions 1 pk Yellow cake mix 1 pk Vanilla instant pudding mix 1 1/3 c Water 4 lg Eggs 1/4 c Oil 2 c Coconut 1 c Walnuts or pecans; chopped Blend cake mix, pudding mix, water, oil and eggs in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconuts and nuts. Pour into 3 greased and floured 9″ layer pans. Bake at 350 degrees for 35 minutes, Cool in pans for 15 minutes; remove and cool on rack. NOTES : Fill and top with Coconut-Cream Cheese Frosting. Yields 12 Servings
Turkey Pot Pie For The 90's
Ingredients & Directions 1 sm Onion — chopped 1 c Low-sodium chicken broth 1/4 c All-purpose flour 1 ts Leaf thyme — crumbled 1/4 ts Pepper 3 md Carrots — thinly sliced 1/2 lb Mushrooms — sliced 1 c Frozen corn kernels 12 oz Cooked low-salt turkey — Breast, cubed 1 Refrigerated 9-inch uncooked Pie crust (1/2 of a Preheat oven to 450 degrees F. Cook onion in 2 Tbs. of the chicken broth in large non-stick skillet over medium-high heat until tender, about 2 minutes. Combine the flour, thyme and pepper in a small bowl. Gradually stir in the remaining chicken broth until smooth. Stir the flour mixture into skillet until well blended. Cook and stir over medium heat until the mixture thickens and boils. Add carrots and mushrooms. Simmer, covered, for 10 minutes. Stir in the corn and turkey. Pour filling into a 9-inch pie plate. Cover filling with the piecrust. Pinch down edges around the rim. Pierce with fork for steam vents. Bake pie in preheated 450 degree oven for 15 to 18 minutes or until the crust is golden brown. Makes 4 servings at $2.15 each Nutritional information per serving: calories – 418, protein – 23 gm., fat – 16 gm., carbohydrates – 46 gm., cholesterol – 36 mg., sodium ~ 870 mg. Yields 4 Servings
Amish Friendship Bread (requires Starter)
Ingredients & Directions Do not refrigerate. Use glass bowl and wooden spoon only. DAY 1 Do nothing DAY 2 Do nothing DAY 3 Put in large glass bowl and stir with wooden spoon DAY 4 Do nothing DAY 5 Do nothing DAY 6 Add 1 cup sugar, 1 cup flour & 1 cup milk — stir w/wooden spoon DAY 7 Do nothing DAY 8 Stir with wooden spoon DAY 9 Do nothing DAY 10 Add 1 cup sugar, 1 cup flour & 1 cup milk — stir w/wooden spoon Take out 3 servings of 1 cup each — put in glass containers. Keep one jar for yourself and give 2 away with copy of this recipe. To the remaining batter add: 3 beaten eggs, 1/2 cup milk, 1 cup oil and 1 tsp vanilla. In separate bowl, blend: 2 cups flour, 1 cup sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 2 small or 1 large package of instant vanilla pudding. Add dry ingredients to liquid ingredients. Blend well. Pour into 2 loaf pans that have been well greased and sprinkle with cinnamon and sugar. Bake at 325 degrees for 1 hour. Enjoy!!! Yields 2 Loaves
Chicken And Green Chile Torta
Ingredients & Directions 4 Poblano peppers 2 ts Vegetable oil 2 c Sliced onions 1/2 ts Salt 1 Batch tomatillo salsa 1 c Reduced-fat sour cream 8 oz Mozzarella cheese; shredded 8 oz Cheddar cheese; shredded 12 6 inch corn tortillas 3 c Shredded cooked chicken Recipe by: Sarah Reynolds and Miriam Rubin / womens day Preparation Time: 1:30 From: CookieTstr@aol.com Date: Thu, 23 May 1996 17:20:13 -0400 Coat a 8″ springform pan with nonstick cooking spray. Place peppers drectly on gas or electric burners over hight heat until skin blackens. Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature until peppers are cool enough to handle. Rub off blackened skin, using paper towels if necessary. Remove stem and seeds. Halve peppers and cut in thin strips. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 10 minutes or until softened. Stir in the pepper strips and 1/4 tsp of the salt. Cook 5 minutes. Stir in 1/2 cup of the salsa…remove from heat. Mix remaining salt, 1 cup of the salsa and the sour cream in a medium bowl. Mix cheeses in a large bowl. Heat over to 375 F Place 1 tortilla in bottom of prepared pan. Tear 2 tortillas in half and place in pan, over lapping to cover bottom. Top with 1 cup chicken, and about 2/3 cup sour cream mixture, 1 cup cheese mixture and a scant cup pepper mixture. Repeat layers twice. Top with remaining tortillas and cheese. Place a piece of foil on oven rack to catch drips. Bake 45 minutes until hot and top is brown. Note… I use a cookie sheet instead of the foil Let cool in pan on a wire rack 10 minutes before placing on serving plate and removing pan sides. Cut in wedges, serve with remaining salsa. Yields 8 Servings
Ha'penny Friendship Bread-pg. 3****fjvs25a
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 Servings
Apies Cookies
Ingredients & Directions 1 c Butter 1 1/2 c Sugar 2 Eggs 5 tb Water 1/2 ts Cream of tartar 4 1/2 c Flour 1/2 ts Baking soda Mix all ingredients well. Chill dough. Roll out and cut with cookie cutters. Bake at 350 degrees until lightly brown. Yields 4 Servings
Irish Brown Bread #2 Monica Sheridan
Ingredients & Directions 4 c Stone Ground 1 1/2 ts Baking soda Whole wheat flour 2 c Buttermilk or sweet milk 2 c White flour 2 tb Butter 1 1/2 ts Salt 2 tb Sugar Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid – it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set – about 6 hours after it comes out of the oven. From “The Art of Irish Cooking” by Monica Sheridan Yields 1 servings
