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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Salad Dressing Cake
2. Sarasota Specialty!
3. Shrimp and Mushroom Saute
4. Slow-Cooked Apples and Pork
5. Strawberry Shortcut
1. Salad Dressing Cake

by Nikki Willhite
Want to make a cake but you don't have any eggs?
Try one that used mayonnaise instead of eggs.
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.
2. Sarasota Specialty!

Vegetable Oil                                                                   
Hot dog buns
1 C. COLD light beer                                                   
Assorted toppings: grated cheese, onions, sauerkraut, relish,  etc.
1 C. flour                                                                                                 
t. garlic powder
8 hot dogs    

        In large pot, heat 2 oil to 350 F. Pour beer in large bowl, then whisk in 1 C. flour and garlic powder. Spread 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
3.     Pasta, Seafood and Eggs:
                    Shrimp and Mushroom Saute
                from Stop and Smell the Rosemary...
                Recipes and Traditions to Remember
    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
    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
    SERVES 3 - 4
    Copyright 1996 The Junior League of Houston, Inc.  All rights
    Visit The Junior League of Houston web site
    ( 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.

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
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.
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

1 pkg. (12 oz.) pound cake *
3 cups strawberries , sliced, sweetened
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

CUT cake into 14 slices. Place 7 of the cake slices on individual dessert

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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to email us with any comments or suggestions you may have.

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