CRANBERRY CONSERVE ~ Roma/Nina
12oz fresh cranberries
1 cup of brown sugar
1 cup orange marmalade
2 T. fresh lemon juice
1 cup chopped walnuts (optional, I don't use them)
Pre-Heat oven to 350°Toss cranberries, brown sugar and orange marmalade together.
Put them in 1 1/2 qt baking dish. Cover the dish tightly with foil and bake for one hour. Stir once after 30 minutes. Un-cover the last 15 minutes. Stir in walnuts last.
I've cut the whole process shorter by doing it in the micowave for about 20 minutes...just make sure cranberries are all popped.
CHOCOLATE PUDDING CAKE ~ ROMA
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz. carton.
1 sm.
box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Combine oleo, flour and nuts. Press into 9 x 13 inch
pan and bake at 350* for 20 minutes. Cool. Fill with
the following blend - cream cheese, powdered sugar and
Cool Whip. Top with the pudding mixture - both pudding
packages mixed with 2 cups milk. Top with rest of Cool
Whip.
RICE PUDDING ~ Roma
1 c. minute rice
1 c. sugar
4 c. milk
1/8 tsp. salt
1 1/4 tsp. vanilla extract
Combine rice, sugar, milk and salt in a 1 1/2 quart
baking dish. Bake at 350 degrees for approximately 2
hours. Stir every 1/2 hour to prevent a crust from
forming. Remove from oven and stir in the vanilla
extract. If pudding becomes thicker than desired, stir
in some additional milk.
PEACHES 'N CREAM PUDDING CAKE ~ Roma
(sent in by Twinks101)
1 can Vanilla Pudding
1 can (16oz) peach slices
1 pkg 9 oz yellow cake mix
Drain peaches and save juice. Arrange peaches in 9 x 9
cake pan. Spread pudding over peaches. Mix cake with
juice. Spread batter over pudding. Bake 350 for 45 min
or until toothpick comes out clean
EASY PINEAPPLE PIE - Roma
1 baked pie shell (9 inch)
1 lg. pkg. Jello instant vanilla pudding mix
1 pt. sour cream
1 (6 oz.) can crushed pineapple in syrup
In a large bowl, stir sour cream until softened. Gradually
add dry pudding mix; stir until well blended. Gently fold
in crushed pineapple and all the juice with it. Blend
well.
ORANGE CREAM FOR FRUIT - Roma
2 lg. oranges
1 (8 oz.) container whipped cream cheese
1/3 c. confectioners' sugar
1/4 c. milk
1 1/2 tsp. pure orange extract
Grate peel from oranges. Wrap half of orange peel with
plastic wrap and refrigerate to use for garnishing orange
cream. Reserve oranges for fruit platter. In small bowl,
with wire whisk or fork, beat cream cheese, confectioners'
sugar, milk and orange extract until smooth. Stir
in remaining half of the grated orange peel. Cover and
refrigerate until ready to serve. Serve with fresh fruit
such as strawberries, orange sections, nectarine wedges,
seedless grapes, kiwifruit, pineapple, cantaloupe, honeydew
and watermelon chunks.
FRENCH TOAST SOUFFLE - ROMA
10 Cups of white bread, cubed
1 8 oz cream cheese at room temp
8 eggs
1 1/2 cups whole milk
2/3 cups of Half and Half
1/2 cup maple syrup
1 T cinnamon
1/2 tsp vanilla
Place cubed bread in a 9 x 13 pan, lightly coated wth
cooking spray. Beat Cream cheese with mixer until smooth,
beat in eggs. In large bowl mix milks, syrup and spices,
mix in cream cheese and egg mixture. Pour over bread cubes,
press down untill all bread is covered. Cover and
refrigerate overnght. Next day take out of fridge and let
rest for 30 mnutes, bake 350* for 45 miutes. When cool,
sprinkle with confect. sugar. Serve with extra syrup.
BLUEBERRY SNOW ~ Roma
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Break angel food cake into small pieces, and spread into the
bottom of a
9 x 13 inch baking dish. Mix together confectioners' sugar,
cream
cheese, vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces. Pour
blueberries over all. Chill for 4 hrs or overnight.
ORANGE BROWNIES ~ Roma/Nina
1 1/2 Cups flour
2 Cups sugar
1 teaspoon of salt
2 Sticks of margarine softened
4 Eggs
2 teaspoons of orange extract
Preheat oven 350° Degrees Grease a 13x9x2 pan......In a bowl
stir flour, sugar and salt. Add margarine, eggs, orange
extract..beat all with mixer. Pour in the pan and bake 30
minutes.....remove from oven and pierce top of cake with a fork
all over.
GLAZE
1 Cup of confectioners sugar....sifted
2 Tablespoons of orange juice
Combine all ingreds. in a bowl....stir until smooth.....pour
over cake.....cool and cut into squares.
NEW ORLEANS HERO SANDWICH ~ Roma
1/2 cup black olives, pitted
1/2 cup green pimiento stuffed olives, rinsed and drained
1/2 cup slivered almonds
2 cloves garlic, chopped
1/4 cup deli brown mustard
2 T. olive oil
6 ~ mini French rolls {4 to 6 in. long} split in half
1 pound sliced lunch meats, such as smoked turkey, ham or salami
1 pound provolone cheese
Place olives, almonds and garlic in food processor. Cover and process until finely chopped. Add mustard and oil. Cover and process until well blended. Spread olive pesto on rolls, dividing evenly. Arrange lunch meats and cheese over pesto. Cover with top halves of rolls. Wrap heroes in heavy ~ duty foil. Place heroes on the barbeque grill. Cook over medium ~ high heat for 10 to 15 minutes or until rolls are hot and crispy. Serve warm, makes 6 serving.
The Lighter Side: Substitute;
Turkey meats, Turkey pastrami, Swiss cheese
BAKED CORN ~ Roma
1/8 teaspoon Pepper
1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon Flour
2 tablespoon(s) Butter
2 Egg(s)
1 cup Milk
2 cup(s) Corn, frozen
Combine the first five ingredients in a blender. Then put the corn in last. Pour the mixed ingredients into a buttered casserole dish. Bake until the center is solid, about 45 min. at 350°.
PINA COLADA MUFFINS ~ Roma
1 (18.25 ounce) box yellow or butter cake mix
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1/2 to 1 cup nuts, chopped
1 (8 ounce) can undrained crushed pineapple
Prepare cake mix following package instructions. Add other ingredients. Mix 1 minute - don't over-mix. Grease muffin tins and fill 3/4 full. Bake at 350º for 15 to 20 minutes.
