1. Salad
Dressing Cake
2. Sarasota
Specialty!
3. Shrimp and Mushroom Saute
4. Slow-Cooked
Apples and Pork
5. Strawberry Shortcut
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1. Salad Dressing Cake
by Nikki Willhite
www.allthingsfrugal.com
Want to make a cake but you don't have any eggs?
Try one that used mayonnaise instead of eggs.
Ingredients
1 Cup Sugar
2 Cups Flour (cake flour if you have it)
1/2 Cup Cocoa
1 Cup Salad Dressing
1 Cup water (room temperature)
2 teaspoons baking soda
1 teaspoon vanilla
Mix everything together, and bake for 30 minutes at 350
degrees. Top with whipped cream, syrup or ice cream.
Note: Whenever you use your oven, be sure to preheat it
for 10 minutes to bring it to the desired temperature.
Most people start their oven before beginning to
assemble their ingredients.
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2. Sarasota Specialty!
Vegetable Oil
Hot dog buns
1 ½ C. COLD light beer
Assorted toppings: grated cheese, onions, sauerkraut,
relish, etc.
1 ¾ C. flour
½
t. garlic powder
8 hot dogs
In large pot,
heat 2” oil to 350 F. Pour beer in large bowl, then
whisk in 1 ½ C. flour and garlic powder. Spread ¼ C.
flour on a cookie sheet. Roll each dog in flour to
lightly coat; tap off excess. Dip hot dog in the beer
batter; gently place in hot oil. Fry until golden brown,
about 2 – 3 minutes. Place dog on paper towels to
absorb excess oil, then place in buns. Top with cheeses
and other desired toppings.
Enjoy the best dog ever!!
Shared by Liz
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3. Pasta, Seafood and Eggs:
Shrimp and Mushroom Saute
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
___________________________________
INGREDIENTS:
1/2 cup (1 stick) unsalted butter
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
1 pound fresh shrimp, peeled and
deveined
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1/4 teaspoon Tabasco Sauce
2 tablespoons bourbon
__________
3 cups cooked rice or pasta
1 lemon, quartered
TO PREPARE:
Melt butter in a medium skillet over
medium heat. Add mushrooms
and garlic. Saute until tender.
Add shrimp and cook until
slightly pink. Stir in lemon
juice, parsley, salt, pepper,
chives, Tabasco, and bourbon.
Heat thoroughly, stirring
occasionally. Serve over rice
or pasta and garnish with lemon
wedges.
SERVES 3 - 4
___________________________________
Copyright 1996 The Junior League of
Houston, Inc. All rights
reserved.
Visit The Junior League of Houston
web site
(http://www.jrleaguehou.org/cookbooks)
to purchase copies of
Stop and Smell the Rosemary and other
fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston, Inc. is
an organization of women
committed to promoting voluntarism,
developing the potential of
women and to improving the community
through the effective
action and leadership of trained
volunteers. Its purpose is
exclusively educational and
charitable. All proceeds from
League fundraising efforts, including
from the sale of Stop and
Smell the Rosemary, are returned to
the community.
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4. Slow-Cooked Apples and Pork
3-4 pounds boneless pork or boneless pork chops
3 pounds applesauce
2 tablespoons apple pie spice (mixture of cinnamon,
cloves, and
nutmeg)
6 small red potatoes, whole
4 carrots, peeled and cut in chunks
2 cups white pearl onions, peeled and left whole
2 firm tart apples, peeled, cored, and sliced thin
Remove any visible fat from pork; cut in large chunks.
Combine
applesauce and spice in a large, heavy pot or crockpot.
Add meat.
Cover tightly; cook on medium heat 10 minutes. Reduce
heat to a
simmer; cook at least 4 hours and as long as 10 hours.
One hour before serving, add potatoes, carrots, and
onions. Fifteen
minutes before serving, add apple slices. To serve,
remove meat,
vegetables, and apples to a large platter and pour 1 cup
of sauce over
all. Serve remaining sauce on the side. Serves 8.
Source:
MyFree.com
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5. Strawberry Shortcut
Fresh berries and an easy assembly allow this
dessert to perform as a special
snack or a pretty dessert.
Prep Time:10 mins.
Ready In: 10 mins.
Serves: 7
Ingredients:
------------
1 pkg. (12 oz.) pound cake *
3 cups strawberries , sliced, sweetened
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed
Preparation:
------------
CUT cake into 14 slices. Place 7 of the cake slices on
individual dessert
plates.
SPOON about 3 tablespoons of the strawberries over each
cake slice. Top each with
1/4 cup whipped topping.
Repeat layers, ending with a dollop of whipped topping.
Serve immediately.
Ingredient Note:
-----------------
*Or substitute 1 pkg. (10.75 oz.) frozen pound cake.
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