July 31, 2010

Popcorn Candy Cake

1 pkg. 16 oz miniature marshmallows
3/4 cup vegetable oil
1/2 cup. butter 
5 quarts popped popcorn
1 pkg (24oz) spiced gumdrops
1 cup. salted peanuts


  In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts.
  Add marshmallows mixture and mix well. Press into a greased 10 inch Tube pan. Cover and refrigerate for 5 hours. or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with electric or serrated knife.
serving 16-18 

Festive Potato Salad

8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-cooked eggs, chopped
1/2 cup. chopped peeled cucumber
1/4 cup. chopped sweet red pepper
1/4 cup. chopped green pepper
1-1/4 cups. mayonnaise
1/4 cup.sour cream
1/4 cup. plain yogurt
1 Tbsp. minced fresh basil
1 Tbsp. minced marjoram
1 Tbsp. minced dill
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
 4 plum tomatoes, coarsely chopped
1 cup.(4oz) shredded cheddar cheese
1 cup. frozen peas, thawed

   In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese.
14 servings

Spiced Pot Roast

1/3 cup all purpose flour
1 tsp. salt
 1/4 tsp. pepper
1 (3lbs) boneless beef rump or chuck roast
2 Tbsp. vegetable oil
1-1/2 cups. beef broth
1/2 cup. chutney
1/2 cup raisins
1/2 cup. chopped onion
1-1/2 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger

   Combine flour, salt and pepper;rub over entire roast.
In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast.
Cover and bake at 325 F. for 3 hours or until meat is tender. Thicken gravy if desired.
6-8 servings

Vegetable Lasagna

12 large lasagna noodles
3 T. olive oil
2 Lg. carrots, sliced
1 cup. sliced fresh mushrooms
1/2 cup. diced onions
1/2 cup. diced celery
1 garlic clove, chopped
1 small yellow squash, sliced
1 small green squash, sliced
1 (10oz) pkg. chopped frozen spinach, thawed,drained, squeezed dry
10 to 12 broccoli florets
24 oz. cottage cheese
2 (8oz) pkg, shredded Italian four cheese,cheese blended
8 cups. spaghetti sauce with pesto
1 cup. Parmesan cheese

    Cook lasagna noodles according to package directions. Drain; keep noodles separated by placing each on a piece of plastic wrap.
    Heat oven to 350*F. Spray 13 x 9 inch pan with nonstick spray. In large skillet, heat oil over medium-high heat until hot. Add carrots,mushrooms,onions,celery,garlic and yellow and red squash;saute 10 to 12 minutes or until tender. Add spinach;reduce heat to low. Place broccoli on top of mixture;cover. Simmer 6 to 8 minutes or until broccoli is tender.
   In medium bowl, combine cottage cheese and 8 oz. Italian cheese blend; mix well. Set aside. In medium saucepan, heat spaghetti sauce over low heat. Pour 3 cups sauce into pan. Place 4 lasagna noodles over sauce; spread cottage cheese mixture over noodles. Layer with 4 noodles; cover with 2 cups sauce. Spoon vegetable mixture over sauce using slotted spoon.
   Layer with remaining 4 noodles; top with remaining 3 cups sauce.
Bake, uncovered, 45 to 60 minutes. Turn oven off; Sprinkle dish with remaining 8oz. Italian cheese blend.
Leave in oven 10 to 15 minutes or until cheese is melted. Remove from oven; cool 20 minutes. Sprinkle with Parmesan cheese.

12 servings

Wild West Chili

2 bacon strips, diced
1 lb. ground chuck
2 tsp. chili powder
1-1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. dried oregano
5 drops hot pepper sauce
1 can(14-1/2 oz) diced tomatoes, undrained
1 cup.finely chopped celery
1 cup.finely chopped onion
1 cup.finely chopped carrots
1/2 cup.finely chopped green pepper
1 can (16oz) chili beans, undrained

      In a large saucepan over medium heat; brown bacon and the beef. drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.
6 servings.