Cakes Cookbook Desserts

Cherry-Chocolate Cake

1 box chocolate cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs

1 C. sugar
1/3 C. milk
4 T. butter
1 C. chocolate chips
1 tsp. almond extract

Make cake as directed using 2 eggs. Add almond extract. Mix cherry pie filling in at the end. Bake at 350º for 40 to 45 minutes.

FROSTING: Heat sugar, milk and butter, stirring constantly, and boil 1 minute. Add the chocolate chips and almond extract. Beat until smooth. Pour over cake.

NOTE: This frosting is like fudge; you need to have everything ready to add to it and pour quickly over the cake.

Beef Cookbook Main Dishes

Coke Sloppy Joes

1 lb. hamburger
1 can Classic Coke
1 C. ketchup
Green pepper, chopped, optional

Brown hamburger; drain grease. Add Coke and ketchup and let simmer to reduce liquid. You may add green pepper to taste, This is an easy recipe but it can’t be made in 15 minutes because it takes a while to reduce down.

Chicken Cookbook Salads

Prepare The Day Before Party Chicken Salad

7 C. cooked chicken*
1 tsp. salt
3 1/2 C. celery, diced
2 C. green seedless grapes, halved
3 hard-boiled eggs, optional
1/2 C. blanched almond slices
Crisp bacon pieces, optional

1 1/2 C. Hellmann’s mayonnaise
1/2 C. whipping cream

*BOILED CHICKEN: Get chicken breasts or whole chicken. Cover with water in large kettle. Season with onion powder-garlic powder, poultry seasoning and celery seeds. Bring to boil, then simmer 1 hour. Let cool, then remove from bones and tear breasts into medium chunks or strips.

DRESSING: Mix. Add more mayonnaise if necessary.

Chicken Cookbook Salads

Baked Chicken Salad

2 C. cooked chicken, cubed
1/2 C. chopped, toasted almonds
1/2 tsp. salt
2 T. chopped pimento
1/2 can cream of chicken soup, undiluted
1/2 C. cheese, grated
2 C. celery, chopped
2 T. onion, grated
1/3 C. mayonnaise
2 T. lemon juice
2 C. potato chips, crushed

Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.

Breads & Rolls Cookbook Main Dishes

Frozen Pizza Bread

Actually, it should be Pizza Bread from frozen bread!

Frozen bread dough
1 stick butter
Italian seasoning
Pepperoni slices
Mozzarella cheese, shredded

Thaw bread dough (I usually make 2 loaves so you may decrease ingredients accordingly). Roll dough out on floured countertop until it’s about 1/2″ thick. In saucepan, melt butter and add Italian seasoning (about 1 tablespoon). Brush on top of bread dough. Layer with pepperoni and cheese. Roll jelly roll style and seal ends and seam. I brush the seam with butter/seasoning, then pinch it to keep the cheese from oozing out while baking. Place on a greased cookie sheet and bake for about 20 to 25 minutes at 350°, or until the bread is golden. After baking, brush top with butter/seasoning.

Cookbook Salads

Oriental Salad

1/2 stick butter
4 pkgs. Ramen noodles, crumbled (do not use seasoning mix in pkg.)
1/4 C. sesame seeds
1/2 C. slivered almonds
2 to 3 bunches bok choy lettuce, cut up
2 to 3 bunches green onions, cut up

1 C. oil
1 C. sugar
1/4 C. vinegar
2 T. soy sauce

Brown the noodles, almonds and sesame seeds in the butter (put sesame seeds in last). Cut up the bok choy and green onions and place in large bowl. Pour the hot butter mixture over greens. Pour on dressing and toss.

Cookbook Salads

Raspberry Jello Salad

2 – 3 oz. pkgs. raspberry Jello
2 – 8 1/4 oz. cans crushed pineapple
2- 10 oz. pkgs. frozen raspberries, not sweetened
1 C. walnuts, chopped
1 C. hot water
1 – 8 oz. carton sour cream

Dissolve Jello in 1cup hot water. Add all other ingredients, except sour cream. Pour half of mixture and put in refrigerator to set up. Spread sour cream on top of set jello and pour rest of mixture on top. Return to refrigerator to set top layer.

Cookbook Salads

Sunshine Salad

I’ve never eaten this, but it’s from a Wheeler – so I know we can count on it!

1 – 20 oz. can pineapple tidbits
1 large can or 2 small cans mandarin oranges
1 pkg. instant lemon pudding
1 C. strawberries, quartered
1 C. bananas, sliced

Drain pineapple and oranges, reserving liquid. Prepare pudding using liquid from fruit in place of milk. In a bowl, combine the pineapple, oranges and strawberries; gently fold in pudding. Chill at least 2 hours. Add bananas just before serving.

Cookbook Salads

Jello Fruit Salad

1 small box tapioca pudding, not instant (in a box like Jello)
1 small box vanilla pudding not instant
1 can peaches, drained
1 can fruit cocktail, drained
1 can pineapple tidbits, drained
1 can mandarin oranges, drained

Mix the 2 puddings in a saucepan. Cook as directed, but substitute milk with the fruit juice. (I believe it will call for a total of 4 cups of liquid. I only use 3 3/4 because you still get juice with the fruit. Four cups would make the salad a little runny.) Let the pudding cool. Add the fruit. (I like to add some green grapes, halved.) It calls for 4 to 5 bananas, but I don’t put them in the salad. I cut them up on top of the individual servings. It makes quite a bit of salad and the bananas turn brown. A visual thing with me. My kinds like to put Cool Whip on top of their salad.

Casseroles Cookbook Vegetables Vegetarian

Excellent Veggie Casserole

1 pkg. frozen chopped broccoli
2 eggs
Salt and pepper, to taste
2/3 C. Waverly cracker crumbs (no substitutes)
1 can cream-style corn
1 can cream of mushroom soup
Velveeta cheese
Potato chip crumbs

Beat eggs and seasonings. Add crackers and corn. Place half of broccoli in buttered dish. Cover with half of the corn mixture. Cover with thin slices of cheese. Repeat layers. Dot with butter. Top with chips. Can be made the day before. Bake at 350º for 45 minutes.