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LINK TO A RECIPE
PINEAPPLE CAKE
by Debbie
CHILE RELLENO CASSEROLE
by Tony
MY FAVORITE CAKE RECIPE
by Ellie
FOOL PROOF CHOCOLATE FUDGE
by Ellie
CHOCOLATE APPLESAUCE CAKE
by Jane
CHI CHI'S BAKED CHICKEN CHIMICHANGAS
by Robbie
CHILI'S FAJITAS
by Robbie
MARY MARGARET'S CHOCOLATE CHIP COOKIES
by Mary
CHERRY ANGEL FOOD CAKE
by Linda
AUNT BEE'S COCA-COLA® PORK CHOPS
by Constance
GERMAN PANCAKE / GIANT POPOVER
by Rogi
HUNZA BREAD
by Jan
CARMEL CORN
by Ellen
TUNA CASSEROLE FOR ONE
by Mary Ann
SQUASH & ONION SOUP FOR ONE
by Mary Ann
PINEAPPLE CAKE
from:
~~ DEBBI ~~
"She seems to be known all over central Pennslyvania as; 'The woman that makes that fantastic cake'."
NOTE from the webmistress:"This really is an amazing cake. And you'll never find a better cream cheese frosting. Debbie told me once that she has made hundreds of these cakes as 'give aways'. It is definately my all time favorite! Thank you Debbie for sharing this with the world!"
2cups flour
2 tesp. baking soda
2 cups sugar
2 eggs
1 1/4 cup walnuts, chopped
1 can crushed pineapple w/juice (she says its the large can possibly 16oz.)
Preheat oven 350º F.
* Use 1 cup of walnuts, and set aside the 1/4 cup for garnish.
* In one bowl; mix all the ingredients together.
* Do not use an electric mixer.
* Grease and flour a 9x9 square cake pan.
* Bake for 30 - 35 minutes, or until the center is done when tested with a toothpick.
CREAM CHEESE FROSTING
1 8oz. cream cheese, room temperature
1 stick real butter, room temperature
1 tesp. vanilla
1 3/4 cups 10X sugar (Do not use powdered sugar, it has cornstarch in it.)
* Using a wooden spoon; cream the creamcheese and butter together until smooth.
* Add the vanilla, and mix again.
* Add the sugar, mix well.
* Cover, but don't refrigerate
* When the cake is cooled to the point where it's just barely warm; spread on the frosting.
* Sprinkle remaining 1/4 cup of walnuts on top.
* When completely cool, cover with plastic wrap. You can refrigerate if you won't be eating it right away. But it's better at room temperature.
"This is very easy... One bowl, and one pan. No sifting and no mixer. Just mix throughly with a large spoon."
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CHILE RELLENO CASSEROLE
from:
~~ TONY ~~
"I work at "Sam's Town" in Las Vegas, Nevada."
butter
7oz. can whole green chiles, drained
1 lb. shredded cheddar cheese
1/2 lb. shredded jack cheese
4 eggs
2 Tbs. flour
12oz. can evaporated milk
1/2 tsp. each of salt & pepper
* Grease casserole dish with butter.
* Split chiles in halves.
* Layer half the chiles, then half the cheese in the casserole dish.
* Layer the remaining chiles and cheese, creating the second layer.
* Combine eggs, flour, evaporated milk, salt and the pepper into a bowl and beat them.
* Pour into the casserole dish.
* Bake @ 355ºF. FOR 45 MINUTES
MAKES 6 SERVINGS
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MY FAVORITE CAKE RECIPE
from:
~~ ELLIE ~~
"My favorite recipes are the ones that are quick and easy - shortcuts - after all those years of cooking for family, I appreciate less time in the kitchen which gives me more time for hobbies now that I am retired."
1 boxed cake mix (any kind)
2 eggs
1 can of fruit pie filling (any kind)
"That's all you need to make this cake. No water, milk shortening or anything else."
* Pre-heat the oven to 350º F.
* All the ingredients are mixed in the same bowl.
* Put the eggs and pie filling in first.
* Then add the cake mix and stir by hand (not mixer) until the cake mix is all wet.
"It will be lumpy but that is how it is supposed to be.
* Bake for 35-40 minutes or until toothpick inserted in cake, comes out clean.
* Cool 5 minutes.
* Spread frosting over warm cake.
Yield: 12 servings
Some variations:
"My favorite is Spice Cake Mix and a can of Apple Pie Filling.
But you can use Lemon Pie Filling (not pudding) and Lemon Cake Mix for lemon lovers;
a can of Strawberry Pie Filling stirred into a box of Strawberry Cake Mix (or White Cake Mix for less strawberry taste);
Spice Cake Mix with Pumpkin Pie Filling (not plain pumpkin but Pumpkin PIE Filling!).
Of course, do not forget to add 2 eggs to any of the above combinations!
Nuts can be added to the Apple Pie Cake."
Easy to make and delicious!
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Ellie's
FOOL PROOF CHOCOLATE FUDGE
"Well, the cake (above) is my favorite recipe for desserts. But, I also love this fudge."
3 (6-oz.) packages of semi-sweet chocolate morsels
1 can of Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
A dash of salt
1-1/2 tsp. vanilla extract
1/2 cup chopped nuts (optional)
"I use more like a full cup of nuts, because I love nuts in my fudge."
* In heavy saucepan, over low heat, melt morsels with Eagle Brand®.
* Remove from heat.
* Stir in remaining ingredients.
* Spread evenly into, wax paper-lined, 8-inch square pan.
(or on a wax paper lined plate but it will not make even edges)
* Chill 2 to 3 hours or until firm.
* Turn fudge onto cutting board.
* Peel off paper and cut into squares.
* Store loosely covered at room temperature.
YUMMY!
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CHOCOLATE APPLESAUCE CAKE
from:
~~ JANE ~~
I'm a profesional baker from Pennsylvania.
1/2 c. white sugar
1/2 cup crisco
2 eggs (cream together)
2 cup flour
2 Tbs. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon (mix together)
2 cup applesauce
*
Cream sugar, crisco & eggs.
*
Add dry ingredients.
*
Alternate with applesauce ( batter will be stiff)
*
Grease & flour 12x9x2 pan.
*
Pour into pan.
TOPPING:
1/2 - 3/4 cup chopped walnuts
2 Tbs. sugar
1 1/4 cup chocolate bits
*
Mix & sprinkle on cake.
*
Bake 350º F. for 40-45 minutes.
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CHI CHI'S® BAKED CHICKEN CHIMICHANGAS
from:
~~ ROBBIE HAFERKAMP ~~
American Living in United Kingdom
Spiced chicken and refried beans, in a crisp shell.
Recipe from "Robbie's Recipes"
Serves : 8
Preparation Time : 0:45
1/2 cup chopped onion
1 Tbl. minced garlic
2 Tbls. olive oil
1/2 Tbl. chili powder
16 ounces salsa
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked chicken, shredded
8 flour tortilla
1 cup refried beans
olive oil (for brushing)
* In large saucepan, saute onion and garlic in oil until tender.
* Stir in chili powder, salsa, cumin, cinnamon, and salt.
* Stir in shredded chicken.
* Let cool.
Heat oven to 450º.
* Grease rimmed 15" X 10" X 1" baking pan.
* Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
* Top with a scant 1/2 cup of the chicken mixture.
* Fold up the bottom, top and sides of tortilla.
* Secure with wooden toothpicks if necessary.
* Place chimichangas in greased baking pan, seam side down.
* Brush all sides with the oil.
* Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
NOTE: Serve with sour cream and quacamole.
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Also from Robbie:
CHILI'S® FAJITAS
"Make with chicken or beef, this is my favorite recipe."
Preparation Time : 2:40
Serves: 4
1/4 cup lime juice
2 Tbls. olive oil
4 cloves garlic, crushed
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. liquid Barbecue Smoke®
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 pound top sirloin steak OR 1 pound boned and skinned chicken breasts
2 Tbls. water
1 tsp. soy sauce
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 Tbl. olive oil
1 Spanish onions large, sliced thin
1/2 green pepper sliced thin
1/2 red pepper sliced thin
1/2 yellow pepper sliced thin
Tortillas
* Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
* Discard leftover marinade.
* Grill meat over medium flame 4-5 minutes on each side.
* Cut meat into thin strips. Set aside and keep warm.
* Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside.
* Cook onion and peppers in oil until brown.
* Remove from heat.
* Pour reserved mixture over onions and peppers.
* Combine meat, onions, and peppers.
Note: Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.
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MARY MARGARET'S
CHOCOLATE CHIP COOKIES
from:
~~ MARY aka "MOO" ~~
"My mom named these cookies. She had given me a recipe for these soft chocolate chip cookies from a lady named Margaret and I improved the cookies ( my name is Mary, hence the recipe name "Mary-Margaret's" ). My mom had taken some of my cookies to work and the same lady who had given the recipe to my mom had asked her for the recipe for the cookies. She told her that it's the same one you gave me, but my daughter changed it a bit. Everyone loved them!
Enjoy!!!
"They Stay Soft and Delicious!"
Preheat oven to 375º
4 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups butter (softened)
1/2 cup sugar
1 1/2 cups brown sugar
2 sm. pkgs. instant vanilla pudding
4 eggs
2 tsp. vanilla
2 cups walnuts (optional)
3 cups coconut (optional)
1- 12oz. bag of choc. chips
1- 6oz. bag of butterscotch chips (optional)
NOTE ~ If you decide to omit any of the optional ingredients, you might want to add more chocolate chips or an alternative ingredient, ( such as raisins or whatever comes to mind ), to make up the difference.
* Combine flour, soda, salt in medium bowl and set aside.
* In large bowl combine - butter, white and brown sugar & pudding.
*Beat until smooth and creamy.
* Beat in eggs & vanilla.
* Gradually add flour mixture.
* Stir in chips, nuts & coconut.
* Drop by tablespoon on cookie sheet.
~REMEMBER, OVENS VARY~
"I bake them at 375° for 14-18 minutes. Makes about 65-75 cookies. For best results, use "Airbake" cookie sheets!"
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CHERRY ANGELFOOD CAKE
from:
~~ LINDA ~~
"This is really good and simple to make."
1 pkg One Step Angel Food Cake Mix®
1 can Cherry pie filling
Preheat oven 350º
* Mix cake mix and can of cherry pie filling together.
* Pour into a 9"X13" pan (ungreased).
* Bake for 30 min.
* Serve with a dollop of Cool Whip®
"Thats it!!!!! No other liquid to add. I plan on trying some of the other
fruit pie fillings like apple."
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AUNT BEE'S COCA-COLA® PORK CHOPS
from:
~~ CONSTANCE ~~
8 pork chops
1 cup Coca-Cola®
Brown sugar
Salt and pepper to taste
1 cup catsup
* Place the pork chops in a baking pan.
* Season with salt and pepper to taste.
* Mix the catsup and Coca-Cola, and pour over the pork chops.
* Sprinkle with brown sugar.
* Bake uncovered in a 350º oven for 1 hour or until the pork chops are tender.
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GERMAN PANCAKE
(or Giant Popover)
from:
~~ ROGI ~~
"If you don't make one of these, you're not truly alive!"
2 eggs
a dab of water
1 Tbl. cream
a dash of vanilla extract
aprox. 1/2 cup flour
a thin sliver of butter
small amount fresh orange juice
"As you know, I've been experimenting with traditional, European peasant foods -- nowadays called, "cuisine," particularly French.
It's the daily products of a small, family farm: milk products, eggs, grains, produce.
Rarely, there's a bit of meat, stretched as far as it can go, and used to flavor the four basics listed above. The meat's generally poultry, as fowl grow faster than four-leggeds and reproduce more plentifully.
I've been making lots of crepes lately. I remember them from childhood. They take scant moments to produce, especially if I use all 3 of my eight inch cast iron skillets. Two eggs, a dab of water, a tablespoon of cream, and about half a cup of flour will render about six to eight crepes.
Well, I'm wearing my floppy-sleeved caftain this morning. It hangs over the burners as I reach for pan handles. So, rather than risk spontaneous combustion, I decided to try something different."
* Preheat oven to 400 degrees F.
* I melted a thin sliver of butter in one of my well-seasoned cast iron skillets, turned off the heat and let the pan cool.
* I whipped up my crepe batter, but reduced the water.
* It made a thick batter.
* I added a dash of vanilla extract.
* I poured the batter in the skillet and set it in the hot oven.
"I started a pot of coffee, poked the fireplace coals, prepared the dishes to wash. By then, about twenty minutes, my concoction was done."
"As I'd hoped, the egg had climbed the uneven surface of the skillet and made a huge, poofy cake. It was taller than the sides of the skillet and curling in on the edges, like a bowl.
It slid effortlessly out of the skillet onto a plate. I spread it with butter."
* I sprinkled powdered sugar on it.
* I squirted juice from a cut orange on it.
"It's a small German pancake / giant pop over.
It's spongy and fluffy, a bit crisp where it touched the pan. It's light and smooth and sweet and perfumed.
I didn't use a recipe. I just remembered what I knew about baking with eggs."
rriverstone.com
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HUNZA BREAD
from:
~~ JAN ~~
Member of the Chippawa Nation
"A little history before I reveal the recipe, since I am a firm believer of great health.
The Hunzas in the Himalayan Mountains are among the healthiest people on earth. They have no cancer, heart attacks, diabetes, or any other disorder to speak of. Hunza men are straight, tall, broad-shouldered, deep-chested, slim-waisted, heavy-legged, and have a full head of hair. The women are graceful, slim-waisted, have well developed bosoms, perfect complexion and luxurious hair. At 80, they look no older than Western women of 40 or 50. Both men and women have perfect teeth and eyesight even at 100 years and older. They are neat, clean, intelligent and friendly. And you can't find an overweight person. Besides their pristine mineral-rich glacier water, their unique bread is a major staple of their diet. Because it provides superb nourishment it is a natural and powerful appetitie regulator. It does away with false cravings and enables the body only sense true hunger."
"Hunza Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a big batch of approximately 60 2 inch squares. For smaller batches use proportionally smaller amounts of ingredients. Keeps for weeks in the refrigerator when wrapped. Do not store in freezer. This would lead to some flavor deterioration. The recipe for this wonderful bread is as follows:"
4 cups of spring water (no tap water)
3 1/2 to 4 lbs of organic millet and /or buckwheat flour (spelt flour) for allergies to wheat
1 1/2 cups of organic sunflower oil
1 1/2 cups of unrefined sugar (Sucanat)
16 oz. of raw organic honey
10 oz. or organic molasses
4 oz. of ground organic almonds (grind in coffee grinder)
1 tesp. sea salt
1 tesp. cinnamon
1 tesp. ground nutmeg
2 tesp. baking powder (non-aluminum)
"If you'd like to order Hunza Bread Mix,pre-packaged; go HERE"
"Hunza bread has a taste that is very satisfying all on its own."
* Pre-heat over to 300 degrees F.
* Mix ingredients (If dough seens to be too thin or thick, add some more flour or water).
* Lightly oil (olive oil) and flour a non-stick baking pan.
* Pour dough in pan half an inch thick, even out and cover with aluminum foil.
* Bake for 1 hour, check bread. If more baking is required keep in oven longer and keep checking.
* After baking shut oven off and keep bread in oven for 2 more hours.
* After bread has cooled off cut into appr. 2" X 2" squares.
* Wrap in cloth, put in a container and store in refrigerator.
"The above recipe is for the traditional sweet Hunza Bread. Hunza Bread is made from organic buckwheat and millet flour. You can use buckwheat only, or 50% buckwheat and 50% millet. Don't use millet only, as it will make the bread too crumbly and fragile. Don't use pre-milled flour from the store shelf. Buy the whold grain and grind your own. in a coffee grinder. It's cheaper, fresher and more nutritious. All ingredients are available in health-food stores."
Note: Bread making machines are neither necessary nor suitable for flat Hunza Bread.
"Good health and bon appetite."
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CARMEL CORN
from:
~~ ELLEN ~~
from site owner;
"Ellen is
a childhood friend of my fathers,
and a long time family friend of mine.
I've LOVED her carmel corn since I was a child."
24 Cups Popcorn
2 Cups light brown Sugar
1 Cup Margarine
1 tesp. Salt
1/2 Cup Light Corn Syrup
1/2 tesp. Baking Soda
1 tesp. Vanilla
3 Cups Peanuts
* Bring sugar, margarine, corn syrup, salt to a boil.
* Boil for 5 minutes.
* Remove from heat and add baking boda and vanilla.
* Pour over popcorn and peanuts.
* Stir and bake in 250 degree F. oven for one hour, but stir it each 15 minutes.
* Pour on wax paper to cool.
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TUNA CASSEROLE
For One
from:
~~ MARY ANN ~~
"I like recipes that are good, quick and simple (hate cooking for one).
Here's two of my favorites:"
1 can cream of mushroom soup
1 can tuna
8 oz pkg. cooked noodles
* Heat, mix and serve.
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SQUASH & ONION SOUP
For One
from:
~~ MARY ANN ~~
1 cup diced onion
1 cup diced squash
1 cup chicken bullion or broth
1 cup sour cream
* Cook vegs in broth till soft.
* Mash or blend to liquify.
* Add sour cream.
* Serve chilled
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