TOH Oldies but Goodies Thread Week 4

Thank you Beth!!!
:)
Ellen

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Cherry Pudding Cake (TOH April/May 96)

2 c. all purpose flour
2 ½ c. sugar, divided
4 t. baking powder
1 c. milk
2 T. vegetable oil
2 cans (14 ½ oz. each) water-packed pitted tart red cherries, well drained
2-3 drops red food coloring (optional)
1/8 t. almond extract
whipped cream or ice cream, optional

In a mixing bowl, combine flour, 1 c. of sugar, baking powder, milk, and oil. Pour into a greased shallow 3 qt. baking dish. In a bowl, combine cherries, food coloring, extract, and remaining sugar. Spoon over batter. Bake at 375 for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm with whipped cream or ice cream if desired.

Layered Spinach Salad (TOH April/May 96)
(Diabetic recipe)

9 oz. pkg. refrigerated cheese tortellini
2 c. shredded red cabbage
6 c. torn fresh spinach
2 c. cherry tomatoes, halved
½ c. sliced green onions
8 oz. Ranch salad dressing
8 bacon strips, cooked and crumbled (optional)

Cook tortellini according to package directions. Drain and rinse with cold water. Set aside. In glass bowl layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top. Sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour. Diabetic exchanges: 1 c. prepared with low fat salad dressing and without bacon = 1 starch, 1 vegetable, 1 fat, also 159 calories, 350 mg. sodium, 14 mg. cholesterol, 16 gm carbohydrate, 6 gm protein, 8 gm fat.

Coconut Layer Cake (TOH April/May 96)

Batter:
½ c. butter or margarine, softened
½ c. shortening
2 c. sugar
5 eggs, separated
1 t. baking soda
1 c. buttermilk
1 t. vanilla extract
2 c. flaked coconut
½ c. chopped pecans

Frosting:
8 oz. pkg cream cheese, softened
1 lb. powdered sugar
¼ c. butter or margarine, softened
1 t. vanilla extract
¼ c. toasted flaked coconut
pecan halves (optional)

In large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. In a small mixing bowl, beat egg whites until stiff; gently fold into batter. Pour into 2 greased 9 inch round cake pans. Bake at 350 for40 minutes or until tests done. Cool 10 minutes in pans before removing to wire racks; cool completely. For frosting, beat cream cheese, sugar, butter, and vanilla until smooth and creamy. Spread between layers and cover top and sides of cake. Toast coconut in cast iron skillet over medium low heat, stirring constantly. Sprinkle on top of cake. Garnish with pecans if desired.

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Breakfast Burritos (TOH June/July 96)

1 lb. bulk pork sausage
1 small onion, chopped
½ green Bell pepper, chopped
4 oz. can mushroom stems and pieces, drained
8 flour tortillas (7 inch size), warmed
6 eggs, beaten
4 oz. shredded cheddar cheese
salsa (optional)

In skillet, brown sausage; drain and discard all but 2 T. drippings. Add onion, green pepper and mushrooms to drippings. Saute until tender. In another skillet or microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla. Cover with an equal amount of eggs and 2 T. of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Potatoes O’Brien (TOH June/July 96)

½ c. chopped onion
½ c. chopped green bell pepper
½ c. chopped red bell pepper
4 medium potatoes, cubed
3 T. cooking oil
1/4 c. beef broth
½ t. Worcestershire sauce
1 t. salt

In skillet over medium heat, saute onion, peppers, and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce, and salt. Pour over vegetables. Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.

The rest of the recipes that I am posting on this thread will be from 1990.

Beth

Taco Soup

1 1/2 lb ground beef
1/2 cup chopped onion
1 28 ounce can whole tomatoes in juice
1 14 ounce can tomato sauce
1 pkg taco seasoning
1 to 2 cups water
Salt, pepper to taste
1 cup grated cheddar cheese

Brown beef in large, heavy kettle; drain and add onions. Cook untilonions are tender. Add remaining ingredients except cheese; simmer for 15 minutes. Ladle into bowls; top with grated cheese. 6 to 8 servings.

Jerry's Secret Pork Chop Marinade

3/4 cup soy sauce, may use lite soy sauce if preferred
1/4 cup fresh lemon juice
1 TBS chili sauce
1 TBS brown sugar
1 clove garlic, minced

6 porl loin chops, cut 1 1/4 inches thick

Combine marinade ingredients. Place chops in glass baking dish or heavy plastic zip-lock bag and add marinade. Cover dish with plastic wrap or zip lock the bag. Marinate chops overnight in refrigerator turning occasionally. Grill or broil chops over medium heat for 8 to 10 minutes per side. Turn and brush occasionally with reserved marinade. Garnish with fresh lemon twists and parsley if desired.

Island Treasure Cookies

1 2/3 cups all purpose flour
3/4 tsp salt
1/2 tsp baking soda
3/4 cup plus 2 TBS butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 tsp vanilla
1 egg
3/4 cup toasted coconut
3/4 cup chopped macadamia nuts
1 pkg, 11 1/2 ounces, milk chocolate chips

Combine flour, baking powder, salt and baking soda; set aside. IN medium mixing bowl, beat butter, sugars and vanilla until creamy. Add egg, mix well. Gradually add flour mixture. Stir in coconut, macadamia nuts and milk chocolate chips. Drop by heaping tablespons 3 inches apart on ungreased cookie sheets. Bake at 375 for 12 minutes or until lightly browned. Allow to stand for 2 minutes before removing from cookie sheets. Yield 32 cookies.

Cheesy Meatloaf

1 1/2 lb lean ground beef
2 egg
3/4 cup cracker crumbs
2 TBS minced onion
1 tsp salt
1/8 to 1/4 tsp oregano
1/2 tsp pepper
1 8 ounce can tomato sauce divided
2 cups shredded mozzarella or cheddar cheese or combination of both
1/4 tsp Italian seasoning

Combine beef, egg, crumbs, onion, salt, oregano, pepper and 1/3 can tomato sauce. Mix well. Shape into flat regtangle about 8 x 12 inches, on waxed paper. Pat or roll on even thickness, about 1/4 inch. Sprinkle cheese evenly over meat, roll up like jelly roll, pressing ends to seal. Place roll in 9x12 inch glass baking dish. Pour remaining tomato sauce mixed with Italian seasoning over top. Cover with waxed paper; Bake at 350 until done.

Easy Chicken Divan Casserole

2 pkg frozen broccoli, cut up, 10 ounces each, cooked and drained.
2 cups cooked cubed chicken, white meat
2 cans 10 3/4 ounces undiluted cream of chicken soup
1 cup mayonnaise
1 tsp to 1 TBS fresh lemon juice
1/2 tsp curry powder
TOPPING:
1/2 cup shredded cheddar
1/2 cup soft bread crumbs
1 TBS butter

Combine cooked broccoli and chicken in bottom of greased 12x9x2 inch baking pan. Set aside. Combine soup, mayonnaise, lemon juice and curry powder in a bowl, pour over chicken. Mix cheese and bread crumbs with butter and sprinkle over top of casserole. Bake at 350 for 30 minutes.

Blueberry French Toast (TOH June/July 96)
(grand prize winner)

12 slices day old white bread, crusts removed
2 pkg. (8 oz. each) cream cheese, cut into 1 inch cubes
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey

Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 T. butter or margarine

Cut bread into 1 inch cubes. Place half into a greased 9 x 13 baking pan. Top with cream cheese cubes. Place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover.. Bake 25 to 30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries burst. Stir in butter until melted. Serve with French toast.