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One of the Best Cakes.... Give this a try for a sure win at the dining room table.
Moravian Lemon Cake
Ingredients
2 cups brown sugar
2 cups sifted all-purpose flour
1/2 cup butter
1/2 tsp salt
2 tsp grated fresh orange peel
1/2 tsp allspice
1 tsp baking soda
1 cup dairy sour cream
1 egg, slightly beaten
1/2 cup chopped nuts (walnuts, cashews, almonds)
Method
1. Combine brown sugar,
flour, butter, salt orange peel and allspice in a medium sized bowl. Blend with
a pastry blender or a fork, until mixture is crumbly and completely blended.
2. Grease 9" square pan. ( A spring-form pan is a good idea if serving at
a table). Spoon in half the crumb mixture.
3. Stir soda into sour cream and mix into the remaining crumbs along with
egg. Pour batter over crumbs and sprinkle with chopped nuts.
4. Bake in 350 degree oven for 40 to 45 minutes. Serve warm, topped with orange whipped cream.
Orange Whipped Cream Topping
1/2 pint whipping cream
2 tbsp icing sugar
1 tsp grated orange peel
2 tbsp Cointreau or Grand Marnier Whip cream until stiff.
Stir in sugar, peel and liqueur. Let stand for 1 hour to let flavours blend. Serve and impress your family and
guests.
Mexican Party Dip
1 Pkg Creme Cheese Block (I prefer Phillidelphia Plain)
1 Cup Miracle Whip salad dressing
2
Cups Shredded Cheddar Cheese (Divided into 2)
1 Cup Salsa Sauce (medium or hot)
1 Green Pepper
1 Green Onion
1
Tomato
Combine the Creme cheese with the miracle whip and 1/2 of the shredded
cheddar.
Place on the bottom of
a casserole dish (8x10 inches)
Top with Salsa
Chop up Green Pepper, Onion and Tomato into small cubes layer on top
of
Salsa
Cover with remainder of shredded cheese.
Refrigerate for minimum of 1 hour and it will be ready
to serve with Taco Chips, Toasted bread wedges, or any of your favorite dipping chips.
GOOEY BUTTER COOKIES
by Conny Jenkins
1/2 cup (1 stick) butter
1/4 teaspoon vanilla
1 egg
1 (8oz) package cream cheese
1 box
butter-recipe yellow cake mix
Powdered sugar, for dipping
Nonstick cooking spray
Beat butter,
vanilla, egg and cream cheese until light and fluffy. Add dry cake mix. Chill for 30 minutes. Preheat oven to 350 degrees.
Lightly coat cookie sheet with nonstick cooking spray. Drop dough by teaspoonfuls in bowl of powdered sugar; roll into balls.
Bake approximately 12 minutes, until golden brown. Yield 4 dozen soft and yummy cookies.
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Northern Creole
1 # Northern Pike ½ c. chopped onion
1 clove garlic, minced 1-16 oz. can tomatoes, cut up
1 T. dried parsley hot pepper sauce to taste
1 T. cornstarch 1
T. cold water
3 bell peppers (red, yellow, green) julienned
½ c.
margarine
1 T. instant chicken bouillon
In skillet, cook onion, peppers, and garlic
in margarine until tender. Add undrained tomatoes, parsley, bouillon, and hot pepper sauce. Simmer, covered, for 10 minutes.
Blend together cornstarch & water. Stir into tomato mix,cook & stir until
thick & bubbly. Cut fish into 1” pieces. Add fish to tomato mix, stirring to coat. Return to boil, reduce heat.
Simmer, covered 5-7 minutes until fish flakes easily with fork. Serve over rice. This is delicious!
I imagine you could substitute any firm,white
fish for the Northern Pike. I use extra cajun seasoning as my husband and I like it spicy!
Patricia Strutz
Walleye (Pickerel) on the Bar-BBQ
This is one of the easiest and quickest recipes.
Filet
Butter
Lemon
Can Diced Tomatoes
Chopped onion
Montreal Steak Spice
Aluminum Foil
Serve with Rice or Potato
Take the filet and place on a good size piece of foil (you will
need enough to make it into a tent)
Butter the filet on the up side and cover with
approx. 3 tbsp of diced tomatoes and chopped onion.
Sprinkle over Steak Spice and squeeze fresh lemon
over the filet.
Make the foil into a tent folding all sides together, continue
the above for additional filets.
Preheat BBQ for 10 minutes and then place on medium heat for
approx. 4 minutes and then turn over for an additional 4 minutes.
Dinner is ready to serve over rice.
Enjoy!
Terri MacKinnon
Bob Izumi, is a native of my home town Milton, Ontario.
He is an avid fisherman and I am the avid fishergirl. Bob has a great television show and promotes women fishing.
He is also a pretty good cook. Check out his Real fishing show and his books.
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PIZZA SPAGHETTI STYLE - Madeline Smith
Freeze-Ahead Casserole
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz.
pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26
oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1
lb. spaghetti pasta, broken into 2" pieces
3/4 cup milk
2 eggs, beaten
1 (5 ounce) package
sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
PREPARATION:
Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground
beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef.
Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while
preparing spaghetti.
Cook spaghetti according to package
directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk
mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture.
Repeat layers.
To freeze, cool casserole in refrigerator
at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator.
Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake
10-15 minutes longer until cheese melts and edges of casserole bubble.
To
refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered,
at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer
until cheese melts.
If baking without freezing or refrigerating,
bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for
10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
ZUCCHINI
MUFFINS - From Carol Boykin
2 cups sugar
3 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1
teaspoon baking soda
3 eggs
1 cup oil
1 tablespoon vanilla
2 cups grated zucchini (skin on) - Drain liquid if
frozen.
1 cup nuts or raisins - or 1/2 cup each
Grease & flour muffin tins. Preheat oven to 350 degrees.
Mix
together sugar, flour, baking powder, cinnamon & soda.
Mix in eggs, oil, & vanilla.
Add zucchini and then nuts/raisins.
Fill
muffin tins about half full, depending on size.
Bake 20 minutes at 350 degrees.
Note: These freeze well.
HOT CIDER PUNCH
4 cups water
4 cups apple juice
1cup presweetened red Kool-Aid
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp.cloves
Combine 4 cups each water and apple juice (can use apple cider) in saucepan. Add 1 cup presweetened red Kool-Aid,
1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. Mix well and bring just to a boil. Serve
hot- (or cold if desired). Garnish. Makes 16 servings.
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