FRIENDS 5
COLD FUDGE CAKE
12 to 15 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups flour
1 cup chopped walnuts, divided
2 packages (4 servings each) instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed
Preheat the oven to 350º.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping. Sprinkle the remaining 1/4 cup walnuts over the top. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator
LEMONADE DESSERT
1 env. unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 c. sugar
2 beaten eggs
Dash of salt
1/4 c. water
1 (14 1/2 oz.) can evaporated milk
Chill evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs and water. Cook and stir until gelatin dissolves, remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk. Rub brown crumbs off cake and break into bite size pieces. Cover bottom of 10" tube pan with thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatin and repeat process. Chill until firm. 12 servings.
BROCCOLI RAISIN COMBO
4 cups chopped fresh broccoli
1/2 cup white raisins
2 tablespoons Bacon Bits (optional)
1/4cup(1 ounce) chopped nuts (cashews, walnuts or sunflower seeds)
3/4 cup mayonnaise (fat-free, light, or regular)
1 tablespoon sweetener (sugar or sugar substitute)
2 tablespoons white vinegar
2 tablespoons milk (skim, 1%, 2%, or whole)
In a large bowl, combine broccoli, raisins, bacon bits, and nuts. In a small bowl, combine mayonnaise, sweetener, vinegar, and milk. Add mayonnaise mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. HINT: To plump up raisins without cooking, place in a glass measuring cup and microwave on HIGH for 20 seconds, or run under warm water & squeeze dry.
MARINATED VEGETABLES
This one is particularly excellent for a summer picnic, or when you want to have something to serve that you didn't have to cook that day. Best of all, it's low-calorie and no-fat!
Serves 6-8
1 lb asparagus
1 lb baby Brussels sprouts
1 lb broccoli
1 lb carrots
1/4 c balsamic vinegar
4 c white wine vinegar
4 oz fresh ginger
1 lg onion
4 cloves garlic
4 T soy sauce
4 T mustard seed
1 T celery seed
4 squares of cheesecloth
4 pieces of string ~6" long
4 gallon-size zipper baggies
Clean and trim the asparagus and Brussels sprouts. Break the broccoli into florets, peel the stem, and slice into coins, cut asparagus into thirds or quarter each stem. Peel the carrots, and slice into coins or sticks. Steam each veggie separately until it is cooked through, but still firm, and even a little bit crisp. Shred the ginger, and mince the garlic and onion; mix with the mustard and celery seeds, and portion out into four equal amounts on the cheesecloth. Tie each square into a bundle with the string. Mix the vinegars, and soy sauce. Place each veggie in a separate baggie, add the spice package, and one-fourth of the marinade. Let sit in the refrigerator at least overnight, and up to 7 days. Just before serving, remove the veggies from the bag, and drain well.
ROASTED VEGETABLES
Preheat oven to 450º
1 medium zucchini, halved lengthwise, and sliced across in 1-inch thick pieces
1 yellow summer squash, halved lengthwise, and sliced across in 1-inch thick pieces
1 red onion, thinly sliced, separated into rings
1 lb. asparagus, tough ends snapped off, spears cut in thirds
1 red pepper, cut into bite size pieces
1 yellow pepper, cut into bite size pieces
1 cup baby carrots
3 Tbs. olive oil
1 tsp. salt
1/2 tsp. pepper
Mix veggies with olive oil, salt, pepper in large roasting pan. Spread in a single layer. Roast 30 minutes, stirring twice, until vegetables are lightly browned and tender. The cooled veggies can be refrigerated up to 5 days. Leftovers are delicious in sandwiches, on pizzas, in salads, or as part of an antipasto platter.
STRAWBERRY YOGURT DIP
1-1/2 cups frozen whole strawberries, thawed
1 carton (8 ounces) strawberry yogurt
1 cup whipped topping
Assorted fruit or angel food cake In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake. Yield: 2-3/4 cups
SPAGHETTI SAUCE - Jean's
1 pound lean ground beef
2 (28 ounce) cans whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 large onion, chopped
4 stalks celery, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
15 fresh mushrooms, sliced
5 tablespoons Italian seasoning
1 teaspoon dried red pepper flakes
4 bay leaves
2 tablespoons chopped fresh basil
3 cloves garlic, minced
In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally. Add sauce to pasta; serve
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