 - Broccoli Casserole
- Cook 2 packages frozen broccoli for 5 minutes. In saucepan melt one 12-oz jar cheez whiz, 1 can cream of celery soup, 2 T onion flakes. To this add 2 cups cooked rice. Mix in greased dish with broccoli and bake 350 degrees x 30 minutes.
- Back to Top of Recipes
-
- Pasta Primavera
- one half cup butter
- 1 medium onion, minced
- one pound asparagus, ends trimmed and cut diagonally into one fourth inch slices
- one half pound mushrooms, thinly sliced
- 6 ounces of cauliflower, broken into small florets
- 1 medium zucchini, cut into one fourth inch rounds
- 1 small carrot, halved lengthwise, cut diagonally into slices
- 1 cup whipping cream
- one half cup vegetable broth
- 2 T. chopped fresh basil or dried
- 1 cup frozen tiny peas, thawed
- 5 green onions chopped
- salt and pepper
- 1 pound fettuccini or linguine, cooked al dente and drained
- 1 cup grated parmesan cheese
- Heat large, deep skillet over medium-high heat. Add butter, onion and garlic and sauté until onion is softened about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot, and stir-fry for 2 minutes. Increase heat to high. Add cream, broth, and basil, and allow mixture to boil until liquid is slightly reduced for 3 minutes. Stir in peas and green onions, and cook 1 minute. Season with salt and pepper. Add pasta and cheese, tossing thoroughly until combined with pasta. Turn onto platter and garnish with basil.
- Back to Top of Recipes
-
- Chocolate Sheet Cake
- Sift together 2 cups flour and 2 cups sugar and set aside.
- In saucepan place one and a half sticks margarine, 4 T. cocoa, and 1 cup water. Bring to a boil and pour over flour mixture. Stir well and add one half cup buttermilk, 2 eggs (use egg replacer), 1 teaspoon baking soda, one half teaspoon baking powder, and 1 teaspoon vanilla. Mix well and pour into greased cookie sheet (11 x 15 pan). Bake for 20 minutes at 400 degrees.
-
- Icing for Cake
- Start when you remove cake from the oven. In saucepan place 1 stick margarine, 4 T. cocoa, and 6-T. milk. Bring to a boil, and remove from the stove. Add 1 box powdered sugar, 1 teaspoon vanilla, and 1 cup chopped nuts. Beat well with a spoon, and spread over warm cake.
- Back to Top of Recipes
-
- Peanut Butter Fudge
- 5 cups white sugar
- 1 large can Carnation or Milnut evaporated milk
- 1 and a fourth cups peanut butter
- 5 T. Karo (white)
- one half t. salt
- 1 stick margarine
- Cook sugar, milk, Karo, and salt just beyond soft ball stage. Remove from heat. Add peanut butter and margarine. Place pan in sink of cold water. Stir until dissolved and beat with a wooden spoon until it thickens. Pour into greased 13x 9 pan. Makes 5 pounds.
- Back to Top of Recipes
-
- Last Update:
9/12/02
Home
Professional
Personal
|