2 cups flour
1-1/2 t soda
4T cocoa
1 cup sugar
1-1/2 t baking powder
Mix above ingredients and add:
1 cup cold water
1 cup mayonnaise
2 t vanilla
Bake in greased 7" X 11" pan at 350 for about 40 minutes. Cool cake and then put on icing.
Icing -
1 cup sugar
1/4 cup margarine
1/4 cup cocoa
1/4 cup milk
Mix all ingredientsand boil 1 minute, stirring. Cool. Add 2 t vanilla and spread on cake.
I've been making this cake recipe for years. It's nothing fancy, but it sure is easy and moist too! Apparently someone must have won $100 for this recipe in some old contest!
Wednesday, March 30, 2011
Wednesday, March 9, 2011
(Untitled recipe from Gloria Haier via Judy)
"I have found that small pieces of chicken are better than larger pieces."
5 T butter
1 small onion chopped
1/4 lb. fresh mushrooms
3 T flour
2/3 cup chicken broth
1/2 cup half and half
2 cups turkey or chicken cooked
1 package frozen artichoke hearts
1/3 cup grated parmesan
1/4 cup crushed rosemary leaves
1/2 t salt
shredded swiss cheese
Melt 2 T butter, saute onion and mushrooms. Stir in remaining butter untilmelted. Add flour and cook stirring until bubbly. Gradually add chicken broth and half and half. Cook until mixture comes to a boil and thickens stirring constantly. Remove from heat. Add parmesan cheese and salt. Cool.
Then fill crepes - artichokes, chicken and sauce. (I add either some cashews or sliced water chestnuts). Rool and place in flat pan or serving dish. Put in 375 oven 1/2 hour before time to serve. Just beforeserving, top with shredded swiss cheese and return to oven until cheese melts.
I took this filling and instead of filling crepes I served it over white rice. It's a pleasant and filling meal, and since I had that giant jar of artichoke hearts from Costco, this recipe came at just the right time! Not something I would make again, though.
5 T butter
1 small onion chopped
1/4 lb. fresh mushrooms
3 T flour
2/3 cup chicken broth
1/2 cup half and half
2 cups turkey or chicken cooked
1 package frozen artichoke hearts
1/3 cup grated parmesan
1/4 cup crushed rosemary leaves
1/2 t salt
shredded swiss cheese
Melt 2 T butter, saute onion and mushrooms. Stir in remaining butter untilmelted. Add flour and cook stirring until bubbly. Gradually add chicken broth and half and half. Cook until mixture comes to a boil and thickens stirring constantly. Remove from heat. Add parmesan cheese and salt. Cool.
Then fill crepes - artichokes, chicken and sauce. (I add either some cashews or sliced water chestnuts). Rool and place in flat pan or serving dish. Put in 375 oven 1/2 hour before time to serve. Just beforeserving, top with shredded swiss cheese and return to oven until cheese melts.
I took this filling and instead of filling crepes I served it over white rice. It's a pleasant and filling meal, and since I had that giant jar of artichoke hearts from Costco, this recipe came at just the right time! Not something I would make again, though.
Wednesday, March 2, 2011
HOT CHOCOLATE
Austrian Cocoa - dash of cinnamon and nutmeg
Irish cocoa - 1/8 t mint or peppermint extract
Swiss Mocha - 1/2 t instant coffee granules
Italian Capuccino - 1/8 t orange extract
These are okay. I think the best two were the Austrian and Swiss Mocha.
Irish cocoa - 1/8 t mint or peppermint extract
Swiss Mocha - 1/2 t instant coffee granules
Italian Capuccino - 1/8 t orange extract
These are okay. I think the best two were the Austrian and Swiss Mocha.
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