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I hope you enjoy the recipes!

[Archives ]  

1. Queen's Cake
2. Quesadilla Supreme
3. Quickie Pasta Bake
4. Quinn's Delight (Salad)
5. Quinoa Mandarin Salad
1. Queen's Cake

Categories: Cakes

Yield: 1 Cake      

      1 c  Butter (softened)
      1 c  Granulated sugar
      5    Eggs
      1 ts Lemon extract
      1 ts Orange extract
      2 c  All-purpose flour  (reserve 1 Tbsp)
     1/2 ts Baking powder
     1/2 ts Cinnamon
      2 c Currants

This is another Colonial Williamburg, VA recipe. But it is served in the Raleigh Tavern Bake Shop.

Cream the butter and sugar, well. Add eggs, lemon and orange extract.

Sift together dry ingredients (flour, baking powder and cinnamon). Add dry ingrdients to creamed mixture. Using wax paper take the reserved 1 Tbsp. of flour and add to the currants to coat them. Then fold the currants into the above creamed and floured ingredients. Mix well together.

Bake in greased and floured bread loaf pan, at 325 degrees for 1 hour and 20 minutes. Can be made in greased and floured bunt pan also, which would be baked for 1 hour or less.

Cool in Pan 10 minutes and turn out onto cake rack.

NOTE - Taste better as it ages the 2nd or 3rd day.

2. Quesadilla Supreme

Categories: Meat

Yield: 4 Servings      

      1 lb Ground beef and/or
      1 cn Refried beans with peppers
      1 pk Taco seasoning mix
      4    (12-inch) flour tortillas
     10 oz Cheddar cheese; grated
     10 oz Monterey Jack cheese; grated
      2 c  Prepared guacamole -or-
      2    Avocados; mashed
      1    Jar (2.25-oz) sliced black olives; drained
      2    Tomatoes; chopped
      1    Bunch green onions; chopped
      1 ct (8-oz) sour cream

Brown beef and season according to taco seasoning directions. Butter 1 side of tortilla and place on a cookie sheet, buttered side down. Cover with the following layers: refried beans, taco seasoned beef, and two kinds of cheeses that have been mixed together. Cover with another flour tortilla that has been buttered on the top side. Bake 5 to 6 minutes at 500. Broil for 2 to 3 minutes or until slightly brown and cheese has melted. Remove from oven and top with guacamole, black olives, tomatoes, green onions and a spoonful of sour cream. Cut into 4 wedges to serve. Yield: 4 servings.




From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,
3. Quickie Pasta Bake

Categories: Casseroles, Pasta, Everyday

Yield: 4 Servings      

      1 lb Pasta; penne, rotini or shells
      1 tb Oil; vegetable
      1    Onion; chopped
      1 cn Tomatoes; 28 oz, crushed chopped
      1 ts Oregano; dried
           -- Salt & pepper
      2 c  Cheese; grated, any type

Preheat oven to 325F. Cook pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan


4. Quinn's Delight

Categories: Salad

Yield: 10 Servings      

      2 pk (6-oz) strawberry gelatin
      2 pk (3-oz) black cherry gelatin
      4 c  Boiling water
      2 c  Ice
      1 cn (16-oz) bing cherries; halved
      1 cn (8.25-oz) crushed pineapple
      4    Bananas; sliced
      1 cn (3.5-oz) coconut
  1 1/2 c  Coconut-pineapple milk
      1 c  Chopped pecans (optional)

Drain cherry juice into a measuring cup & set aside. In a large mixing bowl mix strawberry & black cherry gelatins with boiling water until dissolved. Add coconut-pineapple milk, all the cherry juice & ice. Stir until thoroughly dissolved. When gelatin is beginning to gel, add the cherries, bananas, pineapple & coconut. Pour into a large mold & refrigerate for 8 hours or until firm. May be topped with whipped topping. Serves 10-15. This may also be used as a dessert.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
5. Quinoa Mandarin Salad

Categories: None

Yield: 1 Servings

      1 c  Uncooked quinoa
      1 cn (11-0z) mandarin orange segments; drained, reserving liquid
      6    0z; (2 cups) fresh snow pea pods trimmed, cut in half diagonally
    1/3 c  Sliced green onions
           Leaf Lettuce leaves


1 tb Honey
1/4 ts Salt      
3 tb Apple cider vinegar
2 tb Canola oil
1/8 ts Hot pepper flakes

Rinse quinoa thoroughly with running cold water, drain well. Add enough water to reserving mandarin orange liquid to make 2 cups.

In a med. saucepan, comine quinoa and orange liquid mixture. Bring to a boil. Reduce heat to med. low, cover and simmer 14 to 16 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in pea pods and onions. Cool 10 minutes.

Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients, shake well. Refrigerate until serving time.

In med. bowl, combine quinoa mixture and mandarin orange segments. Cover; refrigerate at least 1 hour or until chilled.

Just before serving, line 4 individual salad plates with lettuce. Pour dressing over salad, stir gently to coat. Spoon salad onto lettuce-line plates. 4 (1-1/2 cup) servings

To make it special-Top this sald with toasted slivered almonds to complement the slightly nutty flavor of the quinoa

Posted to EAT-LF Digest by MOMnAaron <> on Apr 2, 1998

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