June 5 , 2008

Recipes

White Diet Cake
Mrs. James Neal, Irvine

1 white cake mix
14 oz. diet Sprite Zero
Mix together and bake in 9x13” pan at 350º for 35 minutes (brown top of cake under broiler) let cake cool. Punch holes in cake, spread 1 pkg. strawberry glaze on top. Put 1 bowl (8 oz.) of Cool Whip on top and refrigerate until cool. Eat and enjoy.

Banana Bread
Mrs. James Neal, Irvine

1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon soda
2 eggs
2 cups flour
3 bananas
Cream sugar and shortening. Add eggs and mashed bananas. Add salt and soda to flour. Mix and bake at 250º for one hour.

Chocolate Royale Cheese Cake Squares
Mary Shuler, Irvine

24 Oreo chocolate sandwich cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each cream cheese, softened
1 cup sugar
2 tablespoons plain flour
1 teaspoon vanilla
1 pkg. (squares) Baker’s semi-sweet baking chocolate, melted, slightly cooled
4 eggs
Preheat oven to 325º. Mix crumbs and butter; press firmly onto bottom of 13x9” baking pan. Bake for 10 minutes. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. pour over crust. Bake 45 to 50 minutes or until center is almost set; refrigerate at least 4 hours or overnight. Cut into 32 squares to serve. Store leftover dessert squares in refrigerator.

Leftover Turkey Soup
Mandy Richardson, Alabama

Trimmings from turkey
1 1/2 quarts water
1 1/2 teaspoon salt
1/4 teaspoon ground sage
1 bay leaf
3 carrots, diced
2 stalks celery, diced
2 medium onions, chopped
1/2 cup rice or noodles
Combine all ingredients. Bring to a boil. Turn heat to low, cover and simmer 1 1/2 hours.

Old Fashioned Banana Pudding
Mandy Richardson, Alabama

3 cups sugar
6 egg yolks, beaten
1 heaping cup flour
dash salt
7 cups milk
1 tablespoon vanilla
7 bananas
1 (12 oz.) box vanilla wafers
Mix milk and beaten egg yolks. Combine sugar, salt and flour; stir into milk and egg mixture; cook until thick on low heat. Remove from heat and stir in vanilla. Line bottom with wafers than a layer of bananas. Pour pudding over wafers and bananas than make a second layer. Add remaining pudding. Cover top with meringue and brown in 350º oven.

Apple-Cranberry Salad
Linda Stepp, Irvine

5 cups torn romaine lettuce
1 medium unpeeled apple, diced (1 cup)
1/2 cup sweetened dried cranberries
1/4 cup chopped green onions (4 medium)
1/3 cup refrigerated poppy seed dressing
In large bowl place lettuce, apple, cranberries and green onions. Pour dressing over salad and toss to coat.

Chicken Fried Rice
Linda Stepp, Irvine

1 teaspoon oil (olive)
1 diced onion, optional
2 stalks diced celery, optional
1 cup rice, uncooked
1 can chicken, drained
2 cups water
1 teaspoon salt (optional)
1 teaspoon pepper
1 can peans, drained
1 can carrots, drained
In a saucepan heat the onion, celery and rice in oil for about 5 minutes (the rice can be heated alone if the onion, celery are not used). Add chicken and seasonings of choice. Bring the mixture to a boil and cover. Reduce the heat to a low setting and simmer for about 15 minutes. Add the vegetables of choice and heat for about 5 minutes.

Spiced Nuts
Robert Cox Jr., Irvine

1/2 teaspoon margarine or low-fat spread of choice
1/2 teaspoon pumpkin pie spice or cinnamon
1 cup nuts of choice (halved or chopped)
1/2 tablespoon pancake syrup (sugar free)
1/2 teaspoon vanilla
In a skillet, melt the margarine or low-fat spread. Add the pumpkin pie spice or cinnamon. Pour nuts in and continue to heat about 5 minutes. Remove from the skillet and heat and stir in the syrup and vanilla. Spread the nuts on the plate and allow to cool. Serve and enjoy or place in a covered container in the refrigerator. If covered tightly, this treat will last for several weeks.

Pudding Fruit Salad
Robert Cox Jr., Irvine

1 container (4 oz.) refrigerated vanilla pudding
1/2 cup frozen (thawed) whipped topping
1 cup seedless green grapes, halved
1 cup miniature marshmallows
1 cup (11 oz.) mandarin orange segments, drained
1 cup (8 oz.) pineapple tidbits in juice, drained
1 cup fresh strawberries, sliced
In medium bowl, mix pudding and whipped topping. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries, toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.