IRISH SODA BREAD~Roma/Nina
4 cups self rising flour
1/2 cup sugar
1 tsp salt
1/4 cup melted butter
1 1/2 cups raisins
1 1/2 cup milk
1 tblspoon vinegar (white)
2 eggs (1 egg & white only of one)
Mix all ingredients
Mix milk & raisins (add to dry ingreds)
Grease loaf pan
Bake at 400° for 45 min.-1 hour.
Baste with left over egg yoke
EASTER COCONUT CREAM CAKE ~ Nina/Roma
1 Cake Mix (boxed) - French Vanilla
1 Container French Vanilla frosting
1 Can Lopez cream of coconut
1 Package shredded coconut
Prepare cake mix as directed on box. When cake is done, remove from oven and poke holes in it with a straw. Pour cream of coconut into holes while cake is still hot. Let cake cool to room temperature and then frost. Pour coconut over whole cake.
ITALIAN SAUCE~Roma/Nina
2 large cans of Tuttarosa OR Furmano
tomatoes ( I use chunky)
2 cans small tomato paste (I use Contadina garlic roast)
1 large jar or can of sauce (your choice)
(the 4 cheese is nice)
2 cans water From tomatoes
You judge how thick or thin you want it.
Fresh garlic to your taste ( I use several cloves)
1 Tsp salt
1 Tsp pepper
1 TBL olive oil
1 Large onion
oregano (to taste)
1 or 2 bay leaves
and any other seasoning that you like
Brown garlic, onions and ALL spices in OLIVE OIL...then add
paste, (old Italian way) This can be done in the pot your
going to add the cans of tomatoes too. DO NOT ADD sugar,
another thing the old timers were against! I only cook
this about 1hour and a half, does not need more. Stir
often. You can add browned ground beef or a mix of
beef/pork if you want a meat sauce. In the last half hour I
add a heaping tablespoon of grated parmesan cheese
directly to the sauce, also your choice, but it gives it a
nice flavor...OK, now get a large piece of Italian bread
and dip it in the sauce...
hint
Put some sauce in a pan, crack an egg, drop in sauce and cook. Serve with Italian Bread
PUFFED PIZZA CASSEROLE~Roma/Nina
1 pound ground chuck
1 medium onion, diced
2 cups spaghetti or pizza sauce
1 cup flour
1/2 tsp. salt
1 cup milk
3 eggs
1 cup shredded mozzarella or Italian blend Parmesan Cheese
Brown meat and onion-drain. Add sauce. Simmer for 10
minutes.Spoon hot
sauce into a greased 9x13 pan. Sprinkle cheese on top. Put in
oven to
keep warm. In a bowl beat eggs and milk until frothy. Add flour
and
salt, then beat until smooth. Pour over hot meat mixture,
sprinkle with
Parmesan cheese and bake at 400 degrees for 30 minutes until
dough is
puffed and up and browned.
PINEAPPLE DROP COOKIES~ROMA/Nina
1 c.sugar
1/2 c. butter
1 egg, beaten
1 t. vanilla
2 c. all purpose flour (I only use self rising flour, anymore.)
1 t. baking powder (illiminate, if using self rising flour)
1/4 t. salt
1/4 t. baking soda (illiminate, if using self rising flour)
1/2c. chopped walnuts
1 (8oz) can crushed pineapple in its own juice, drained
Heat oven to 375. Cream sugar, butter, egg, vanilla. Sift
together
flour, baking powder, salt, and baking soda. Stir into creamed
mixture
to make a soft dough. Stir in nuts and pineapple. Drop by
teaspoonfuls
onto a greased cookie sheet and bake 12 to 15 min.
ORANGE POUND CAKE~Roma/Nina
1 box yellow cake mix (orange, if you can find it)
2/3 c. salad oil
4 whole eggs
1 pkg. orange Jello
1/2 c. warm water
Heat oven to 350 degrees.
Grease and dust lightly with flour 1 (10") tube cake pan.
Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in
pan. Dribble topping slowly over top and sides of cake.
TOPPING:
Combine two cups sifted confectioners' sugar with the
juice of
one orange.
ANGEL LUSH~Roma/Nina
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar
Free Instant
Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple with its juice and the dry pudding mix in medium
bowl. Gently
stir in whipped topping.
HOW TO CUT ANGEL FOOD CAKE
Use a serrated knife and gentle sawing motion to easily cut the
angel food
cake.
CUT cake horizontally into three layers. Place bottom cake
layer, cut-side
up, on serving plate; top with 1-1/3 cups of the pudding
mixture. Cover with
middle cake layer and an additional 1 cup of the remaining
pudding mixture.
Top with remaining cake layer; spread top of dessert with the
remaining
pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before
serving.
Store leftover dessert in refrigerator.
Variation:Lush Dessert Cups
Omit cake. Prepare pudding mixture as directed. Cover and
refrigerate
several hours or until chilled. Serve spooned into dessert
dishes.
OLIVE TAMPONADE~Roma/Nina
2 cups black olives chopped
1 clove garlic minced
2 tablespoons or so olive oil
salt and pepper to taste
a few leaves of fresh basil can be added. place all of the
ingredients
in a food processor except the olive oil and pulse a few times
then
while pulsing add the olive oil slowly. refrigerate for at least
1/2
hour and use as you like.
Can also put a slice of tomatoe &
basil on the
bread or crackers.
OUTSTANDING and it takes minutes to make.
