Asian Wild Rice and Chicken Salad

Asian Wild Rice and Chicken Salad 


Recipe By     : the kitchen of Evelyn Helm

Dressing:
     1/4           cup olive oil 
    3       tablespoons roasted sesame oil
  3       tablespoons lemon juice 
    3       tablespoons soy sauce
  1         tablespoon sugar
  1           teaspoon ginger juice 
   -- or 1/2teaspoon ground 
                                                 
    Salad: 
    1 1/2   cups cooked wild rice -- cooled to room
temperature 
    1 1/2   cups cooked grilled chopped chicken
  2   small cans sliced water chestnuts -- drained 
   1/2 cup coarsely chopped onion
  2 stalks celery -- chopped with tops
  1 1/2   cups fresh snow pea pods -- lightly steamed
  1  cup crisp Chinese noodles 
    lemon slices -- for garnish 
Salad: 
Whisk dressing ingredients until sugar is dissolved. Let stand at room
temperature for 15 to 20 minutes to allow flavors to blend. 
Dressing: 
Place first 6 salad ingredients in a large salad bowl and toss gently.
Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours.
Just before serving, toss once more and cover top with Chinese noodles.
Garnish with lemon slices. 
Makes about 6 cups of salad. 
          

Cowgirl Ranch Slaw

Cowgirl Ranch Slaw

2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup very thinly sliced red bell peppers
1/2 cup very thinly sliced yellow bell peppers
1 bottle your favorite ranch dressing (or to taste)

Combine all ingredients. Toss with one bottle of your favorite ranch dressing and serve.

Yield: 4 Servings

Frosted Banana Bars

Frosted Banana Bars

1/2 cup butter or margarine, softened

2 cups sugar

3 eggs

1 1/2 cup mashed ripe bananas (about 3 medium)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

Pinch of salt

Frosting:

1/2 cup butter or margarine, softened

1 pkg. (8 oz.) cream cheese, softened

4 cup confectioners' sugar

2 tsp. vanilla

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt. Add to a greased 15x10x1 inch baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near center comes out clean. Cool.

For frosting: Cream butter and cream cheese in a mixing bowl. gradually add sugar and vanilla; beat well. Spread over bars. Makes 3 dozen.

Raisin Nut Pie

{{This was published in Parade magazine, contributed.}}

Raisin Nut Pie 

Shirley McCaleb Bodine, Turlock, Calif. 
Published: December 20, 2007 

My younger brother entered the Navy at age 17 during World War II right from high school. He dearly loved Mom's raisin pies and asked her to send him one. She sent him two initially at some cost to get it there fresh. I don't remember his station at the time, ship or shore but needless to say it was shared by other young men. Thereafter, she couldn't send one or two. She would send several. They all loved her raisin pies and she took great pride in baking a lot at once and sending to our young men at sea. Here's her recipe: 

1 cup sugar (brown or white) 
3 eggs 
1 cup raisins 
1 tsp. vanilla 
1 cup chopped nuts 
1tbsp. butter 

Separate eggs, beat yolks, mix with sugar, raisins, nut meats, vanilla, melted butter. Beat egg whites stiff and fold in nut mixture. Put filling into unbaked pie shell and bake in 325 degree oven for 45 minutes. Oven times will vary. But crust should be good and brown. I prefer the light brown sugar as dark brown seems to overpower. It freezes well and carries well. 

Pineapple Pound Cake with Pineapple Glaze

Pineapple Pound Cake with Pineapple Glaze


1/2 cup shortening
1 cup butter or margarine
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1 tsp baking powder
1/4 cup milk
1 tsp vanilla extract
3/4 cup crushed pineapple, undrained
Pineapple Glaze (recipe follows)

Well grease and flour a 10-inch tube pan.

Combine shortening, butter, and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla. Stir in crushed pineapple. Pour batter into prepared pan. 

Place in a cold oven, set temperature to 325 degrees F, and bake 1 hour and 15 minutes or until cake tests done. Cool 10-15 minutes in pan. 

Invert cooled cake onto serving plate; drizzle Pineapple Glaze over top and sides.

PINEAPPLE GLAZE

1/4 cup butter or margarine, melted
1 1/2 cups powdered sugar
1 cup crushed pineapple, drained

Combine butter and powdered sugar, mixing until smooth. Stir in pineapple. Makes about 1 1/2 cups

Strawberry Torte

Strawberry Torte

1 angel food cake, torn into pieces
1 can condensed milk
1 8 oz. cream cheese, softened
1 large container cool whip
1 can strawberry pie filling

Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl. Mix the cream cheese with the condensed milk till well blended and smooth. Fold in the cool whip and blend well.

Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate till ready to serve.

CHERRY ANGEL CREAM CAKE

CHERRY ANGEL CREAM CAKE

1 (10 to 12 oz.) prepared angel food cake
1 (14 oz.) can Eagle Brand sweetened condensed milk (not
evaporated)
1 c. cold water
1 tsp. almond extract
1 (4 serving size) pkg. instant vanilla pudding mix
2 c. whipping cream, whipped
2 (21 oz.) cans Comstock cherry or peach filling

Cut cake into 1/4 inch slices. Arrange half the slices on
bottom of 13x9 inch baking dish. In large mixer bowl,
combine sweetened condensed milk, water and extract. Mix
well. Add pudding mix, beat well. Chill 5 minutes. Fold in
whipped cream. Spread half the cream mixture over cake
slices. Top evenly with one can cherry filling. Top with
remaining cake slices, cream mixture and cherry filling.
Chill 4 hours or until set. Cut into squares to serve.
Refrigerate leftovers. Makes 12 to 16 servings.

Baby Brie Topped Potato Slices

Baby Brie Topped Potato Slices

1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges
1/4 cup julienne-cut sun dried tomatoes with herbs, in oil and well drained
(from 8.5 oz. jar)
2 teaspoons fresh rosemary leaves, chopped
4 small red potatoes (about 2 inches)
1 tablespoon olive oil
1 tablespoon grated parmesan cheese

Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1/4
inch thick.
Place on broiler pan. Brush with olive oil.
Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or
until browned and tender.
Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby
Brie and 1 or 2 strips of sun dried tomato.
Put back into warm oven (without turning it on) for another 5 minutes allowing
cheese to soften.
Remove from oven, sprinkle with rosemary and serve.
SERVES 12

Carrot Cream Cheese Cookies

Carrot Cream Cheese Cookies

3/4 cup shortening
3/4 cup white sugar
1 egg, large
1 cup carrot, shredded, steamed and cooled
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 cup walnuts, chopped

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter or margarine
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon juice

Orange Glaze
1/2 orange, juice of
orange zest, from 1/2 an orange
1 tablespoon lemon juice
16 ounces powdered sugar, small box

Preheat oven to 375 degrees.
Cream together shortening and sugar, add egg blend well.
In a separate bowl, combine flour, baking powder and salt.
Stir in carrots and nuts.
Drop by the spoonful (about 1 tablespoon) on an ungreased cookie sheet and bake for 10-12 min or until set.
Set aside to cool (If you are using glaze you will want to frost while cookies are still warm).

Cream Cheese Frosting: Mix softened cream cheese (important or it will be lumpy) by itself for about 1 minute, add butter and mix well.
Slowly add powdered sugar then vanilla and lemon juice, mix well.
Frost cooled cookies.

Orange Glaze: Combine orange juice, grind, and lemon juice. Slowly stir in
powdered sugar and mix.
SERVES 36

Chocolaty Harvest Fruit-Topped Cake

Chocolaty Harvest Fruit-Topped Cake


Makes: 12 servings

1 8-ounce carton dairy sour cream
1 cup water
2/3 cup canola oil
2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
8 ounces semisweet chocolate, finely chopped
1 cup whipping cream
1 recipe Harvest Fruit*
2/3 cup caramel-flavored ice cream topping

1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.

2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.

3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.

4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.

5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.

6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.

Fruit Yogurt Coffee Cake

Fruit Yogurt Coffee Cake

2 cups buttermilk baking mix, such as Bisquick
1/4 cup sugar
2 tbsp. margarine or butter, softened
1 egg
3/4 cup fruit-flavored yogurt (about 8 oz.)
1 tsp. Vanilla Extract
Streusel (recipe follows)

Heat oven to 375 degrees. Grease an 8x8x2 inch pan. Mix all ingredients except streusel; beat vigorously 1 minute. Spread in pan; sprinkle with streusel. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; cut into squares.

Streusel: Mix 1/4 cup buttermilk baking mix, 1/4 cup sugar and 2 tbsp. firm
margarine or butter until crumbly. Stir in 1 tbsp. grated lemon or orange peel, if desired.

Ambrosia Cake

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut

Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc.

Today is my daughter Mattlyn's Birthday,  so the theme today is cake. 
Happy Birthday Mattlyn!!!🎂

CARROT CAKE WITH ORANGE GLAZE

CARROT CAKE WITH ORANGE GLAZE


Categories: Cakes, Vegetables
Yield: 1 Cake

Oil for greasing pan
3 c Cake flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Applesauce
1 c Brown sugar
1 c Sugar
3 Egg white
Grated rind of 1 orange
Juice or 1 orange
3 c Carrots
-peeled and shredded
1 c Raisins

------------ --------- --------- --ORANGE GLAZE------- --------- --------- -------
2 c Confectioner' s sugar
4 tb Orange juice
1 ts Lemon juice
1 ts Grated orange rind

Preheat oven to 350 F. lightly grease bundt-style pan or 10″ springform
pan with center hole.
Combine together flour, baking soda, baking powder, cinnamon and salt,
set aside.
Beat together applesauce, sugars, egg whites, orange rind and juice.
Blend flour mixture with mixer at medium speed only until smooth. DO NOT
OVERBEAT. Stir in carrots and raisins. pour batter into prepared pan and
bake 50-60 minutes or until a knife inserted near center comes out clean.
Remove cake from pan, or if using a springform, remove sides of pan and
put cake or wire rack to cool completely.
ORANGE GLAZE: Combine sugar, oragne juice, lemon juice and orange rind;
stir thoroughly to blend. spoon glaze over cooled cake and serve.

-----
From
www.recipesource. com
-- 
Julie Morales

Bacardi Rum Chocolate Cake

Bacardi Rum Chocolate Cake

Categories: Cakes, Alcohol
Yield: 1 servings

1 Package chocolate cake mix (
-2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional
Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix

Fat grams per serving: Approx. Cook Time: 30mn
Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans.
Combine all cake ingredients together in a large bowl. Blend well,
then beat at medium speed for 2 minutes. Turn into prepared pans/
Bake for 30 minutes or until cake tests done. Do not underbake. Cool
in pans for 10 minutes. Remove from pans, finish cooling on racks.
Split layers horzontally. Spread one cup filling between each layer
and over top of cake. Stack. Keep cake well chilled. Serve cold.
Filling: Combine milk, rum, pudding mix and topping mix in deep,
narrow bowl. Blend well at high speed for 4 minutes, until light anf
fluffy. Makes 4 cups.

MMMMM
From
www.recipesource. com
-- 
Julie Morales

Honey Ham Tortilla Roll Ups

Honey Ham Tortilla Roll Ups

1 - 4 1/4 oz. can Underwood Ham Spread
1 - 3 oz. pkg. cream cheese
1/4 c. crushed pineapple, well drained
1 Tbsp. chopped green onion
1 tsp. honey
4 - 8" flour tortillas

Beat with mixer the ham and cream cheese together until smooth. Stir in pineapple, gr. onions and honey. Spread 1/4 c. ham mixture on each tortilla shell to within 1/2" of edges. Roll up each tortilla starting from one edge. Wrap in plastic wrap and refrigerate 2 - 8 hours before serving.

To Serve: Cut each tortilla roll into 1/2" slices and arrange on platter. Makes enough to serve 8.

DIPPING SAUCE:
Mix 6 Tbsp. Mayo, 1/4 C. mustard and 2 Tbsp honey in small bowl

KFC Original Fried Chicken

KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup 
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix. 
3. Dip chicken pieces in milk-egg mixture and roll them in the 
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

No-Fuss Crispy Chicken Dinner

No-Fuss Crispy Chicken Dinner

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings

10 RITZ Reduced Fat Crackers, finely crushed (about 1/3 cup)

3 Tbsp. KRAFT 100% Grated Parmesan Cheese

3/4 tsp. dried basil leaves

6 small boneless skinless chicken breast halves (1-1/2 lb.)

2 Tbsp. oil

3 cups cut-up fresh vegetables (green pepper strips, matchstick carrots, broccoli florets and sliced zucchini), cooked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

MIX cracker crumbs, Parmesan cheese and basil on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken piece; set aside. HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until golden brown on both sides and cooked through (170°F). SERVE with the vegetables and stuffing.