#492 - Baked Beef Goulash

(by Barbara Debo - friend)

1lb. dry macaroni
1lb. ground beef
1 diced onion
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's tomato soup
1 small can tomato paste
1 can water (use empty tomato paste can)
1 - 8oz. package shredded sharp cheese
1 envelope Spatini spaghetti sauce (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce)

Cook macaroni according to box directions. In a skillet, brown ground beef with salt, pepper and onion. Add the tomato soup, tomato paste, water, Spatini sauce mix to the beef and stir. Add the cooked macaroni and stir. Pour everything into a greased 3 quart baking dish. Bake at 325 degrees for 20-30 minutes. Remove from oven and sprinkle sharp cheese over the top--return to oven until cheese melts.

#491 - Cool Whip Salad

(by Lois Minnich - friend)

2 cups Cool Whip
1 - 3oz. softened Philly cream cheese
1 small can mandarin oranges (drained)
1 - 8oz. Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O mix
1 shredded carrot (optional)

In the mixer, add cream cheese--beat. Add Cool Whip--beat. Add dry Jell-O mix--beat. Remove from mixer, add oranges, pineapple, and shredded carrots--stir with a wooden spoon. Pour mixture into an 8" square pan and refrigerate until set. Keep refrigerated.

#490 - Black Forest Pie

(by Shirley McNevich)

1 - 8oz. softened Philly cream cheese
1 1/4 cups cold milk
1 - 3.5oz. box Jell-O chocolate instant pudding/pie filling
1 pre-made graham cracker crust
1 cup cherry pie filling
1 cup Cool Whip

In a mixer, beat cream cheese. Blend in milk, pudding mix--beat at low speed for 1 minute, then beat at medium speed for 30 seconds. Pour batter into graham cracker crust. Chill until firm. Remove from refrigerator, then spoon cherry pie filing over the top of the pie. Spread Cool Whip over the top of the cherry pie filling. Chill well before serving.

#489 - Sauerkraut Salad

(by Hannah Garman - friend)

1 quart Silver Floss sauerkraut (drained, then rinsed with cold water)
1 cup chopped celery
1 chopped green pepper
1/4 cup chopped onion
1/2 cup canola oil
1 cup white sugar
1/4 cup cider vinegar
1/2 tsp. salt

In a large bowl, add canola oil, white sugar, cider vinegar and salt--use a spoon and mix well. In a separate large bowl, add sauerkraut, celery, green pepper and onion. Pour oil/vinegar mixture over sauerkraut mixture--use a spoon and stir until well mixed. Refrigerate at least 24 hours.

#488 - Peach Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
4 TBSP melted butter
1/3 cup Domino's dark brown sugar
1 - 16oz. can sliced peaches (drained)

In a mixer, prepare cake batter according to box directions. In a small bowl using a spoon, mix melted butter and brown sugar, then press the brown sugar mixture evenly on the bottom of a 9 x 13 cake pan. Arrange peach slices evenly over the brown sugar mixture in the cake pan. Pour the cake batter over the peaches. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Optional--when cake is cooled, top with Cool Whip.

#487 - Dream Cake

(by Shirley McNevich)

1 box your choice any flavor Duncan Hines cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer, add cake mix, dream whip envelope, eggs and water--beat on low until moistened, then beat on medium for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Cool cake before frosting (you can use our frosting recipe #2).

#486 - Parsley Potatoes

(by Shirley McNevich)

6 medium red potatoes (peeled and quartered)
1/4 cup water
1/4 cup butter
1 TBSP dried OR fresh parsley flakes (if using fresh parsley, chop finely)
1/2 tsp. salt
1/2 tsp. pepper

In a 2 qt. casserole sprayed with Pam, add the sliced potatoes and the water. Microwave on high until tender (takes 12-15 minutes--test with a fork for tenderness), stopping microwave after 8 minutes to stir them. Remove from microwave. In a microwave safe cup, melt the butter, then stir the salt, pepper and parsley into the melted butter. Pour the butter mixture over the potatoes and stir to coat potatoes.

#485 - Boston Cream Pie

(by Shirley McNevich)

3 large eggs (separated)
1 tsp. vanilla
1/2 cup white sugar
1/2 tsp. salt
3/4 cup cake flour
Filling: 1/2 cup white sugar, 1/4 cup flour, 1 1/2 cups milk, 6 large egg yolks, 2 tsp. vanilla, 1/2 tsp. salt
Glaze: 1/2 cup white sugar, 3 TBSP lite Kayro corn syrup (clear), 2 TBSP water, 4 squares of Baker's semi-sweet baking chocolate (coarsely chopped)

Turn 9" round cake pan upside down on wax paper--trace outline and cut out the wax paper circle. Grease the cake pan, then place the wax paper on the bottom. In a mixer, beat 3 egg yolks, vanilla, and 1/4 cup white sugar--beat well. In a separate bowl, beat the 3 egg whites, salt and the other 1/4 cup white sugar--beat until peaks form. Fold the egg white mixture into the egg yolk mixture. Sift the cake flour into the batter and fold in gently by hand. Pour the batter into the cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Remove cake from oven and cool it on a wire rack for 10-15 minutes. Use a knife to go around the sides of the cake to loosen, then turn cake upside down on to a serving plate and remove cake pan. Peel the wax paper off of the cake, then turn cake right side up. Cool cake completely. Filling: in a saucepan over medium heat, add 1/2 cup white sugar and 1/4 cup flour--stir. Gradually add the milk and stir. Add 6 egg yolks, vanilla and salt--stir. Bring to a boil, then cook for 1 minute (stir constantly). Pour filling through a sieve into a bowl. Place saran wrap over the top of the bowl (pressed on to the filling)--cool completely on counter, then refrigerate for 30 minutes. Use a knife to cut the cake in half to make 2 layers. Spread filling over bottom layer, then add second cake layer on top. Glaze: in a saucepan over low heat, add 1/2 cup white sugar, 3 TBSP lite corn syrup, and 2 TBSP water--stir and bring to a boil until sugar is dissolved. Remove from heat, add the chopped chocolate and stir until smooth. Cool the glaze slightly, then spread over top of the cake and let glaze drip down the sides. Let stand until glaze sets. When completely cool, refrigerate.

#484 - Upside Down Apple Cake

(by Shirley McNevich)

1/3 cup butter
1 cup packed Domino's dark brown sugar
1 tsp. cinnamon
4 medium apples (peeled, cored and sliced)--about 3 cups
1 - 18.25oz. box spice cake mix
1 stick melted butter
1 cup buttermilk
1/3 cup dark corn syrup (Kayro)
2 large eggs
1 tsp. cinnamon

Preheat oven to 350 degrees and place your oven rack in the middle of the oven. Topping: melt the 1/3 cup butter in a 10" cast iron skillet (or any 10" skillet that's 2" deep) over low heat. Remove skillet from heat and stir in the brown sugar and 1 tsp. cinnamon using a fork. Spread this mixture evenly over the bottom of the skillet. Arrange the apple slices over the butter/sugar mixture in the skillet. In a mixer, blend cake mix, 1 stick melted butter, buttermilk, dark corn syrup, eggs and 1 tsp. cinnamon--beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy. Pour the batter over the top of the apples in the skillet. Place the skillet in the oven and bake at 350 degrees for 40-45 minutes--bake until the cake rises high in the skillet (it will spring back when lightly pressed with your finger when it's done). Remove skillet from oven and run a sharp knife along the edges--carefully flip upside down on to a serving plate. Serve warm.

#483 - Mocha Cake

(by Ginny Ridsdale - friend)

3/4 cup white sugar
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 square unsweetened Baker's chocolate
2 TBSP butter
1/2 cup milk
1 tsp. vanilla
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
4 TBSP Hershey's cocoa
1 cup cold double strength brewed coffee

Mix and sift 3/4 cup white sugar, flour, baking powder and salt. Melt chocolate and butter together in the microwave or double boiler. Pour the chocolate/butter mixture into the sifted flour mixture and stir well with a spoon. Pour everything into a greased 9x13 cake pan. In a separate bowl, add brown sugar, 1/2 cup white sugar, cocoa--stir with a spoon and sprinkle this mixture over the top of the mixture in the cake pan. Pour the cold coffee evenly over the top of the entire batter. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness.

#482 - Crescent Roll Quiche

(by Ginny Ridsdale - friend)

1 package Pillsbury crescent rolls
1 cup bacon bits OR 3 slices of diced cooked ham
1 1/2 cups grated Swiss cheese
1/3 can French's french fried onion rings
2 eggs
1 1/2 cups milk
1 dash Worcestershire sauce
1 dash nutmeg
salt and pepper to taste

Grease a 9" cake pan. Open rolls, separate the rolls, and place them on the bottom of the cake pan like a crust. Spread ham OR bacon on top of crust, then the same with the Swiss cheese. Sprinkle onion rings on top of cheese. In a bowl, beat the eggs, milk, Worcestershire sauce, nutmeg, and salt and pepper (to taste). Pour the liquid mixture evenly over the top of the onion rings. Bake at 350 degrees for 40 minutes or until firm.

#481 - Apple Bread

(by Shirley McNevich)

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco
1 cup white sugar
2 eggs
2 cups finely chopped baking apples
1/2 cup chopped nuts
1 tsp. vanilla
1/4 cup white sugar
1 1/2 tsp. cinnamon

Sift the flour, baking soda, baking powder and salt into a bowl and set aside. In a mixer, beat Crisco and white sugar. Add eggs, vanilla and beat well. Remove from mixer, and stir in apples and chopped nuts. Add flour mixture and stir until well blended. Pour batter into a greased bread loaf pan. In a bowl, mix 1/4 cup white sugar and 1 1/2 tsp. cinnamon--sprinkle this mixture over the top before putting in oven. Bake at 350 degrees for 1 hour. Test with a toothpick for doneness. Remove from oven and turn loaf pan on its side to cool. Wait until cooled before slicing.

#480 - Gravy

(by Shirley McNevich)

1 qt. chicken, beef, pork or turkey broth
1 tsp. salt
3 TBSP cornstarch
1/2 cup water

Put the broth in a saucepan and taste--if flat, add the tsp. of salt--if it tastes ok, do not add salt. In a small bowl, mix the cornstarch with the water (add the water a small amount at a time so it doesn't get lumpy--stir until smooth). Heat broth on medium heat and add the cornstarch mixture to the broth--stir continually until it comes to a boil and thickens. Remove from heat and serve.

#479 - Chocolate Pound Cake

(by Shirley McNevich)

1 cup butter
3 cups white sugar
1/2 cup Crisco shortening
1 tsp. vanilla
5 eggs
3 cups unsifted flour
6 TBSP Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Domino's powdered sugar for dusting

In a mixer, combine butter, white sugar, Crisco and vanilla--beat until light and fluffy. Add eggs and beat well. Add cocoa, baking powder and salt--beat well. Add milk and slowly add flour--beat until well blended. Pour into a greased and floured bundt pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, dump cake onto a plate and sprinkle with powdered sugar.

#478 - Chocolate Walnut Cookies

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 egg
2 squares melted Hershey's baking chocolate
1/2 tsp. vanilla
2/3 cup sifted cake flour
1/4 tsp. salt
1 cup chopped walnuts
walnut halves for the tops of each cookie

In a mixer, add butter and white sugar--beat. Add egg and beat. Add melted baking chocolate and vanilla--beat. Add cake flour, salt and chopped walnuts--beat well. Drop by teaspoonsful on to greased cookie sheets. Place a walnut half on the top/middle of each cookie. Bake at 350 degrees for 10 minutes.

#477 - Marble Cake

(by Shirley McNevich)

3/4 cup butter
2 cups white sugar
1 tsp. vanilla
2 1/2 cups cake flour
2 1/2 tsp. baking powder
1 cup milk
5 egg whites (stiffly beaten)
2 squares Hershey's baking chocolate (melted)

In a mixer, beat the butter and white sugar. Add vanilla and beat. In a separate bowl, sift the cake flour and the baking powder TWICE, then slowly add to the batter along with the milk--beat until creamy. Remove bowl from mixer. In a separate mixing bowl, beat the egg whites until stiff. Fold the egg whites into the batter using a spoon. Melt the chocolate (either in a double boiler or the microwave). Remove one cup of the batter and add it to the melted chocolate and stir. Pour the cake batter into a greased and floured 9 x 13 cake pan. Using a spoon, drop spoonsful of the chocolate/batter mixture on to the cake. Use a table knife and swirl the chocolate into the white batter until it is streaked with chocolate. Bake at 350 degrees for 35-40 minutes. Cool the cake and frost with your choice of frosting.

#476 - German Chocolate Cake

(by Shirley McNevich)

1 - 4oz. bar Baker's German's sweet chocolate
1 cup butter
2 cups white sugar
4 egg yolks (unbeaten)
1 tsp. vanilla
2 1/2 cups sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk
4 egg whites (stiffly beaten)

In a double boiler or the microwave, melt the chocolate. Let the chocolate cool slightly. In a mixer, beat the butter and white sugar until fluffy. Add the four egg yolks one at a time and beat well after each. Add the melted chocolate and vanilla--beat. In a separate bowl, sift together the flour, salt and baking soda--add this to the mixer and beat. Add the buttermilk and beat until smooth. Take bowl off of mixer and set aside. In a separate mixer bowl, add the egg whites and beat until stiff, then fold the egg whites into chocolate batter using a spoon. Pour the batter into three 8" or 9" layer pans sprayed with Pam. Bake at 350 degrees for 30-35 minutes. Remove from oven and cool completely. Frost with our coconut pecan frosting #475 - Put first cake on a plate and frost just the top of the cake. Add second cake on top and frost just the top. Add third cake on top of second cake and frost the top--if there is extra frosting, you can frost the sides.

#475 - Coconut Pecan Frosting/Icing

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped pecans

In a saucepan over medium heat, add evaporated milk, white sugar, egg yolks, butter, and vanilla. Cook and stir until it thickens (about 12 minutes)--stir constantly. Remove from stove and add the coconut and chopped pecans--stir with a spoon until thick enough to spread.

#474 - Copper Pennies

(by Shirley McNevich)

2lb. carrots (washed and peeled)
1 medium chopped onion
1 chopped green pepper
1 - 10.75oz. can Campbell's tomato soup
1 cup white sugar
3/4 cup cider vinegar
1/2 cup canola oil
1 tsp. French's yellow mustard
1 tsp. Worcestershire sauce
1 tsp. salt
salt and pepper to taste

Cut the carrots into round coin-shaped pieces. Put carrots in a saucepan and cover them with water--add a tsp. salt to the carrots. Cook over medium heat until tender. Drain the carrots. In a bowl, add the tomato soup and white sugar--stir. Add mustard and Worcestershire sauce--stir. Add vinegar and canola oil--stir. Add chopped onion and chopped pepper--stir until mixed. Add carrots into the mixture and stir well. Taste and sprinkle with salt and pepper to your taste. Refrigerate everything at least overnight (two days is better) to marinate. Serve cold. It will keep in the refrigerator indefinitely if stored in glass with a lid.

#473 - White Coconut Cake

(by Patti McCaslin - friend)

2 3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter (room temperature)
3 3/4 cups Domino's powdered sugar
4 eggs (separated)
1 cup milk
1 tsp. vanilla
1 cup Baker's angelflake coconut (and extra coconut for sprinkling)

In a mixer, combine butter and powdered sugar--beat until light and fluffy. Add egg yolks and beat. Alternate adding flour and milk, each a small amount at a time and beat after each addition. Beat until smooth. Add vanilla and coconut--beat. Set batter aside. Beat egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter into a greased and floured 9 x 13 cake pan and bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake, then ice with our icing recipe #2. Sprinkle extra coconut over the top of the icing.