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I hope you enjoy the recipes!

[Archives ]  

1. Watergate Cake
2. Western Ham and Egg Casserole
3. White Velvet
4. Wild Rice Casserole Recipe
5. Winter Chicken Chili Stew Recipe
1. Watergate Cake

By Diana Rattray, Guide


1 white cake mix
3 eggs
1 pkg (3 ounces) instant pistachio pudding
1 cup oil
1 cup 7-up
1/2 cup pecans
1/2 cup flaked coconutPreparation:

Mix in order given. Bake in 9x13-inch pan at 350 for 30-40 minutes. Cool completely before frosting. Frosting:

2 envelopes Dream Whip
1 to 1 1/2 cups milk
1/2 cup pecans, chopped
1 pkg (3 ounces) instant pistachio pudding Whip Dream Whip until stiff. Add dry pudding and fold in nuts. Keep frosted cake in the refrigerator.
2. Western Ham and Egg Casserole

By Diana Rattray, Guide

Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milkPreparation:

Directions for this ham and egg breakfast casserole.
Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 for 40 minutes or until set.

Western ham and egg casserole serves 8.

3. White Velvet

2 to 3 ounces non-alcoholic beer or malt beverage 2 to 3 ounces de-alcoholized dry white wine
Combine "beer" and "wine" in roughly equal measure (to taste) in a champagne flute or tulip glass.
Makes one serving.

Source: MADD Orange County
4. Wild Rice Casserole Recipe

By Diana Rattray, Guide


1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 teaspoon dried parsley flakes, or 1 tablespoon chopped fresh parsley
4 cups water
1 bunch green onions, chopped, about 8 green onions
8 oz. sliced fresh or canned mushrooms
1/4 cup butter, meltedPreparation:

Combine all ingredients. Pour into lightly greased slow cooker. Cover and cook on HIGH for 2 1/2 hours, stirring occasionally. 
5. Winter Chicken Chili Stew Recipe

By Diana Rattray, Guide


1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro Preparation:

Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste. Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.


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A CraftELady Mailing
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