My mom loved desserts, and she was really skilled at making them, which is why she was always about 10 pounds shy of her preferred weight. This was a carrot cake that my mom and Aunt Maggie developed together. It was always one of the things she was asked to make for family parties.
Preheat oven to 350 degrees
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1-teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cup oil
4 eggs
2 cups grated carrots
1/2 cup chopped nuts
8.5 oz. can of crushed pineapple (drained)
Sift together flour, baking soda, baking powder, salt and cinnamon. Add sugar,
oil and eggs, and beat well
Add carrots, drained pineapple and nuts. Turn into 3 9” greased and
floured pans or 1 9”X 13” baking pan
Bake 35-45 minutes, cool for a few minutes before turning out on cake rack.
Cream Cheese Frosting
Cream together 3/4 stick of butter and 8 oz. package cream cheese until smooth
Add 2 teaspoon of vanilla and gradually add 1 lb (box) of sifted confectioners
sugar until spreading consistency.
Spread on cooled carrot cake.
3 lbs Beef short ribs
1 clove garlic- crushed
1 small onion- sliced
2 cups canned tomatoes
1-teaspoon paprika
Salt & pepper to taste.
Wide egg noodles
Rub short ribs with crushed garlic. Put in pot.
Slice onions on top.
Add water, and then cook covered, cooking slowly for 2 hours
Transfer short ribs to baking dish
Add tomatoes & seasonings
Cover & cook in a 300-degree oven for 1 hour, removing cover for last 15
minutes so ribs will brown slightly.
Serve over wide Egg noodles
* You can cook the short ribs one day, and bake them the next day.
Bruchetta
1 package of frozen Parmesan Texas Cheese Toast
1 tomato, diced
1/2 onion, chopped
2 tablespoons olive oil
1 teaspoon Italian Seasonings
Dash of garlic powder
Kraft Grated Parmesan Cheese for sprinkling
Preheat oven to directions on box. Place slices of toast on a cookie sheet,
cheese side up. In a small bowl, combine tomatoes, onions, olive oil, Italian
seasoning and garlic powder. Gently mix to blend together. Spoon mixture over
the top of each slice so that it’s surface is covered. Sprinkle with grated
Parmesan Cheese. Bake for 5 minutes or until cheese is bubbly. Serve immediately.
3 lbs whole chicken, cut up
1/3-cup flour, seasoned with salt, pepper, etc.
1/4 cup butter
1 10 1/2 oz. Condensed cream of chicken soup*
2 1/2 tablespoons chopped onion
1-teaspoon salt
1-teaspoon pepper
1-teaspoon celery flakes
1/3-teaspoon thyme
1-tablespoon parsley
1 1/3 cups Minute Rice
1 1/2 cups water
Preheat over to 375 degrees. Flour cut up chicken, brown in butter. Remove
chicken and set aside. Add to pan drippings: condensed cream of chicken soup,
chopped onion, salt, pepper, celery flakes, thyme, parsley and water. Stir
& cook to a boil. In a 1 1/2 quart shallow casserole pan or dish, fill bottom
with Minute rice, spread evenly. Pour all but 1/3 cup of soup mixture over
rice. Stir to moisten rice. Top with chicken, and the rest of soup mixture.
Bake, covered for 30 minutes.
* You may substitute condensed Cream of Celery or Cream of Mushroom Soup
for the Cream of chicken.
4 onions, chopped
2 cloves garlic, minced
2 tablespoons bacon grease
1 12 oz can green chilis
1 tomato chopped
1/2 teaspoon oregano
2 jalapenos- chopped
Dash sugar
2 teaspoons salt
2 lbs of cheddar cheese
Saute the chopped onions and minced garlic in the 2 tablespoons of bacon grease.Add the next 5 ingredients; bring to a boil, covered. Reduce heat and simmer for 20 minutes. When ready to serve, add 2 lbs of grated cheddar cheese, and reheat to melt cheese. Stir to avoid burning or sticking. Serve with Tostitos chips
1 lb. Fresh cranberries
1 apple, peeled, cored and sliced into 1 inch chunks
Juice from one orange, or a 1/4 cup orange juice
1/2 cup chopped walnuts or pecans
2 cups sugar
1/2 cup water
Wash & stem cranberries.
Combine all ingredients in a cook pot
Bring to a boil and cook until thickened (thickness of preserves) Cool and refrigerate
over night.
Serve.
