Chocolate Italian Cake

 5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

Southwestern Cornbread Salad

1 – 6oz. package Mexican Cornbread mix (regular cornbread will be fine if you need to substitue)

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings

Rhubarb/strawberry Pie

Rhubarb/strawberry Pie

pastry
3 to 4 cups cut rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine

2 pie crusts Ann Wagner
Rhubarb/strawberry Pie

pastry

3 to 4 cups ct rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine
2 crusts

Combine rhubarb, sugar, flour, orange peel, & salt. Fill 9 inch pastry-lined piepan; dot with butter and adjust top crust. Bake in hot oven (400) 40 to 50 minutes. Can add 1 to 2 cups strawberries. Can make as a crisp and just use top crust.

Ann Wagner

Chedddar Chowder

Cheddar Chowder

Soup

2 c. boiling water
2 c. chopped potatoes
1/2 c. carrot slices
1/2 c. celery slices
1/4 c. chopped onion
1 1/2 tsp salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
1 c. ham cubes

Combine water, vegetables, & seasonings. Cover; simmer 10 min. DO NOT DRAIN . Make a white sauce with margarine, flour, & milk. Add cheese; stir until melted. Add ham & un-drained vegetables. Heat. Do Not Boil. 6-8

PF Secret Valentine

Lasagna

Lasagna           

Casserole

           

1 lb. rippled edge lasagna    

1 lb. ground beef     

2 T. olive oil    

32 oz. spaghetti sauce   

1/2 c. tomato juice or water  

11/2 tsp. salt    

3/4 tsp oregano, crushed (or Italian seasoning)       

1/4 c. grated Parmesan cheese

12 -3/4 lb. cottage (ricotta) cheese 

8 oz. shredded mozzarella       

4 eggs 

1/8 tsp. pepper   

1 tsp salt   

1/4 t. oregano  

  

Sauté meat in olive oil, breaking it into small particles as it browns.  Add the next 4 ingredients and simmer 15 min. longer.  Cook lasagna as directed on package.  Prepare a filling by mixing remaining ingredients together.  Place a little sauce in bottom of greased 9×13 pan; alternate w/ layers of lasagna, cheese filling, meat sauce, lasagna, filling and lasagna.  Cover the top with remaining sauce.  Sprinkle w/ additional Parmesan cheese, if desired.  Bake in preheated 375 degree oven for 40 min or until hot and bubbly.  Makes 8 3×4 inch servings.                       6-8      

 Mom & Helen Ott

Banana Split Cake

Banana Split Cake
Dessert

4 large bananas
2 c. graham cracker crumbs
3 sticks butter
2 cups crushed pineapple, well drained
2 c. confectioner’s sugar
2 eggs
1 8oz. container Cool Whip
3/4 -1 c. chopped nuts

Mix 1 stick butter w/ graham cracker crumbs, & spread evenly over bottom of 9×13 pan. Beat together for 5 min. at high speed: 2 eggs, 2 sticks butter, & 2c. sugar. Stir in drained pineapple & spread entire mixture over crumbs. Slice bananas 1/4 in. thick, place over other mixture. Cover bananas with Cool Whip. Spread w/ nuts & refrigerate 3 hours or overnight. 10 servings

Mom

Apple Kuchen

Apple Kuchen

pastry
½ c. butter
1 pkg. yellow cake mix
½ c. coconut
2 ½ c. sliced apples
½ c. sugar
1 c. sour cream
1 egg

Cut butter into cake mix and add coconut. Pat this into an un-greased 9×13 pan. Build up edges. Bake 10 min@ 350. Place apples on crust. Mix cinnamon and sugar and sprinkle over apples. Blend sour cream with egg and drizzle over apples. Bake for 25 min. @ 350. 20 min 8

Mom

Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Potatoes Supreme

Potatoes Supreme          

Vegetable        

7 boiled whole medium sized potatoes          

2 c. melted butter  

2 c. grated cheese 

1/3 c. green onions (cut in circles)

1 pint sour cream  

1/2 tsp salt       

1/4 tsp. pepper                                    

Boil potatoes until tender, but still firm.  (May be done the night before)  Cover & refrigerate.  Potatoes need to be completely cold to grate.  About an hour before serving, grate potatoes coarsely & mix with remaining ingredients.  Bake in 1 ½  qt. baking dish for 35 min. @ 350.                

Serves 6-8      

 Mom & Audrey Miller

Crabmeat Dip

Crabmeat Dip  

 

Appetizer        

 

1 lb. crabmeat 

3 (5 oz. containers cream cheese & chives)         

1/2 c. butter     

Worcestershire or Tabasco sauce to taste               

                                               

 

Mix all ingredients well .  Heat in a serving dish.  Serve surrounded by a variety of crackers.            10 min.

Serves a crowd           

 

Mom