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Apple Cake
4 C. chopped
apples
1/2 C. salad oil
2 C. sugar
1 tsp. vanilla
2 eggs
2 C. flour
1 tsp. soda (heaping)
1/2 tsp. salt
2 tsp. cinnamon
1 ~ 2 C. chopped nuts
Mix apples,
oil, sugar, vanilla & eggs. Add flour, salt, soda &
cinnamon. Add nuts. Bake in a 9 x 13 pan for 1 hour @
350 degrees. Make glaze and drizzle over cake, or serve
with cake as a sauce. Cream cheese frosting is also
good.
Glaze
1/2 C.
butter
1/2 C. whipping cream
1 C. sugar
1 tsp. vanilla
Heat until
butter melts and beat for 5 minutes.
Ann Fisher |
Corn Bread
Salad
Dressing
1 (1 oz.) pkg. ranch-style dressing mix
1 C. Miracle Whip
1 (8 oz.) container sour cream
2 prepared
boxes of Jiffy corn bread muffin mix
2 (15 oz.) cans corn, drained
2 (15.5 oz.)
cans red kidney beans, rinsed & drained
4 Roma tomatoes, chopped
1 red pepper, seeded & chopped
1 green bell
pepper, seeded & chopped
1 large onion or 1 bunch green onions, chopped
8 oz. shredded cheddar cheese
10 slices bacon, cooked & crumbled (optional)
Prepare the
dressing using the dressing mix, Miracle Whip & sour
cream. Break 1/2 of the corn bread into a large glass
bowl. Layer 1/2 of the corn, beans, tomatoes, peppers,
onion, cheese & dressing on top of the corn bread &
repeat with the remaining ingredients. Chill until ready
to serve.
Nan Hodge |
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Salsa
2 C.
tomatoes
1/4 C. chopped green chilies
1/2 C. chopped onions
3 T. vinegar
1/4 tsp. garlic powder
1/3 tsp. onion powder
1 tsp. salt
Cajun seafood seasoning
Mrs. Dash (yellow label)
Mix
thoroughly and place in quart jars with seals. Pressure
10 lbs. - 3 minutes. Water bath 15 minutes (boil 10
minutes before packing).
22 cups of
tomatoes and all other ingredients yields 6 qrts.
Ann Fisher |
Salsa
Fresca (Chef Charles)
4 medium
tomatoes
1 small onion, finely chopped
2 ~ 3 fresh jalapeno peppers or serano chilies, stemmed,
seeded, & chopped
1/4 C. chopped cilantro
1 small clove garlic, minced
2 T. lime juice
Salt
Ground black pepper
Cut tomatoes
in half, remove seeds. Coarsely chop tomatoes. Combine
tomatoes, onion, jalapeno peppers, cilantro, garlic, and
lime juice in medium bowl. Add salt and black pepper to
taste. Cover and refrigerate 1 hour or up to 3 days for
flavors to blend.
Makes about
2 1/2 cups.
Dorcia Stottlemyer
(Recipes Continued)
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