Category: Recipe

$100 Chocolate Cake

In large mixer bowl, mix in order:

4 rounded tsp. cocoa

1 cup hot water

1 cup Kraft Miracle Whip Salad Dressing

2 tsp. baking soda

1 tsp. vanilla

Pinch of salt

Add:

2 cups flour

1 ½ cups sugar

Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees.

Icing:

2 Tbsp. cocoa

1/3 cup evaporated milk

¼ cup Crisco

1 Tbsp. white Karo syrup

1 tsp. vanilla

Bring all ingredients to a boil and boil for 2 minutes.  Beat and pour over warm cake.

Mama-T gave me this recipe.  It’s from the 1920’s and was served at the Waldorf Astoria Hotel in New York.

7-UP Pound Cake

2 sticks margarine

½ cup cooking oil

3 cups sugar

5 eggs

3 cups flour

7 oz. Of 7-Up

1 tsp. Vanilla or lemon flavoring

Cream margarine, oil and sugar.  Add eggs, one at a time, beating well after each egg.  Add flour alternately with 7-Up.  Add extract.  Bake in greased and floured tube pan at 325 degrees for 1 ½ hours.

This recipe was given to me by Mother.  It’s good by itself or sliced and served with fresh strawberries and whipped cream.

Angel Salad

2 small pkgs. Lime jello

2 cups boiling water

8 oz. Pkg. Cream cheese

1 small jar of pimientos, chopped fine

1 small can crushed pineapple

1 cup celery, diced fine

1 cup pecans, chopped

½ pint heavy cream, whipped

Dissolve jello in boiling water; cool.  Cream the cheese and add the pineapple, pimientos, celery and pecans.  Combine with jello mixture and refrigerate until almost congealed.  The fold in the whipped cream, place in molds and chill until firm.

Apple Duffy Cake

2 cups sugar

1 cup cooking oil

3 eggs

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

3 ½ cups chopped apples

2 tsp. vanilla

1 cup chopped nuts

Mix all ingredients well.  Bake in greased and floured tube pan for 40 to 60 minutes at 350 degrees. 

Topping:

1 cup brown sugar

¾ cup milk

Cook for 2 ½ minutes.  Cool slightly and spread on cake.  Sprinkle with more nuts.

Can’t remember the lady’s name that gave me this one, but her daughter went to Kinder Care with Theresa Lynn in 1978.

APPLESAUCE MUFFINS

1 cup flour

1/3 cup firmly packed brown sugar

2 tsp. Baking powder

¼ tsp. Ground cinnamon

¼ tsp. Salt

2 cups Post Great Grains Cereal, any variety

1 cup milk

1 egg

1 cup chunky applesauce

2 Tbsp. Oil

Mix flour, sugar, baking powder, cinnamon and salt in large bowl.  Mix cereal and milk in another bowl.  Let stand 3 minutes.  Stir in egg, applesauce and oil.  Add to flour mixture; stir just until moistened. (Batter will be lumpy.)

Spoon batter into muffin pans sprayed with no stick cooking spray, filling each cup 2/3 full. (I used the foil muffin cups.  They tend to stick in the paper ones.)  Bake at 400 degrees for about 20 minutes or until golden brown.  Serve warm.  (They were also good re-heated in the microwave for about 10 seconds.)

Apricot Nut Bread

1 cup dried, chopped apricots

1 ¼ cups granulated sugar

2 Tbsp. shortening

1 egg, beaten

½ cup orange juice

2 cups flour

2 tsp. Baking powder

1 tsp. Salt

1 cup chopped pecans

Soak apricots in water to cover for at least 20 minutes.  Cream together the sugar, shortening and egg.  Stir in the orange juice.  Add all dry ingredients to creamed mixture and mix well.  Drain the apricots and stir into the batter.  Add nuts.

Pour into greased and floured loaf pan.  Bake in 3350 degree oven for about 65 minutes.

Artichoke Dip

2 cans (14 oz. Ea.) artichoke hearts, drained and chopped

2 cups mayonnaise

2 cups freshly grated parmesan cheese

1 ½ cups chopped shrimp, or half shrimp and half crabmeat

½ cup seasoned bread crumbs

Combine all ingredients except bread crumbs and mix well.  Place in buttered casserole dish or your favorite round bread with middle scooped out.  Top with bread crumbs.  Bake at 325 degrees for about 30 minutes, until bubbly.  Serve with crackers.

Artichoke Green Bean Casserole

Saute in ¾ cup olive oil:

½ cup chopped onions

3 to 4 cloves garlic, chopped

Add:

1 can French-syle green beans

1 cup parmesan cheese

1 cup Italian bread crumbs

2 cans artichoke hearts, quartered

Stir all ingredients together, and put in casserole dish.  Squeeze juice of ½ lemon over the top.  Bake at 350 degrees for 20 to 25 minutes.

This recipe was given to me by Paulette Drake in Gulfport, Ms.  It’s a delicious variation on the regular green bean casserole.

Asparagus Turkey Roll-Ups

1 can Cream of Onion Soup

1/3 cup Sour Cream

½ cup Milk

2 Tbsp. drained Capers

1 Tbsp. crumbled Bleu Cheese

½ tsp. Worcestershire Sauce

6 slices cooked Turkey Breast

24 fresh Asparagus Spears, cooked

Paprika

In saucepan over medium high heat, combine first 6 ingredients; heat, stirring occasionally until hot.  Meanwhile, preheat oven to 400 degrees.  Place 4 asparagus spears across narrow end of each turkey slice; roll jelly-roll fashion.  Place turkey rolls seam-side down in shallow baking pan.  Cover tightly with foil.  Bake for about 15 minutes, or until hot.  Top each turkey roll with about ¼ cup of sauce, garnish with paprika and serve.

Baked Corn Casserole

1 can whole kernel corn

1 can cream style corn

1 onion, chopped

1 box Jiffy cornbread mix

1 can green chiles

1 stick margarine, melted

8 oz. Sour cream

6 oz. Grated cheddar cheese

Mix all ingredients except cheese.  Add in ½ of the grated cheese.  Pour into large casserole dish.  Top with remaining grated cheese.  Bake at 350 degrees for 40 to 45 minutes.

Teresa Willis made this for Thanksgiving one year.  It quickly became a favorite.