GREEN TOMATO CAKE Printed from COOKS.COMhttps://cooks.com/ke0nm4r4 2 cups sugar1 1/2 cups vegetable oil2 cups sugar1 tsp. vanilla2 1/2 cups all-purpose flour1 tsp. salt1 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon1 tsp. nutmeg3 cups ground green tomatoes (drain juice)1/2 cup chopped nuts (I use walnuts)Caramel Icing1 1/2 cups brown sugar3/4 cup (1 1/2 sticks) butter2/3 cup confectioners' sugar1 tsp vanillaa few drops of maple flavoring CAKEPreheat oven to 350°F.Beat sugar, oil, eggs and vanilla, mixing well. Add dry ingredients, then drained ground tomatoes and nuts. Stir well and pour into greased and lightly floured 9x13-inch baking pan. Bake at 350°F [...]
FRIED GREEN TOMATOES Printed from COOKS.COMhttps://cooks.com/qf0tb7s3 1 c. cornmeal1/2 c. flour1 tbsp. sugarOil or solid vegetable shortening for frying2 lbs. 4 or 5 green tomatoes, sliced 1/2" thickSalt & pepper to taste In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in the mixture. Press the slices firmly into the meal so it will make a good coating.Put enough oil or shortening in an iron skillet to come to a depth of about 1/4" and heat over medium high heat.Add the tomatoes to the hot oil a few at a time without crowding [...]
LOW CARB STRAWBERRY LEMONADE DESSERT Crust:1/3 cup fine almond meal1/3 cup pecan pieces3 tbsp. butter (softened)Filling:1 8 oz package cream cheese (softened)1/4 cup sour cream3 to 5 strawberries (chopped in food processor)1/4 cup sweetener (adjust to your taste, you might not need any)1/2 packet Knox unflavored gelatin (if desired, for thickening)1 cup boiling water1 16 oz container Cool Whip (or heavy whipping cream)2 1/2 teaspoons zero calorie lemonade water flavoring Press crust ingredients into bottom of 8 inch square baking dish. This will not completely cover the bottom, just spread out evenly. Bake at 350 for 10 to 12 min. Until [...]
CHICKEN PASTA SALAD Serves 10 to 12. 1 lg. bag multicolored pasta4 chicken breasts (boiled and shredded)3/4 lb. mozzarella cheese (shredded)1/2 bunch broccoli florets3/4 cup red onion (chopped)1 bottle zesty Italian dressing Boil pasta according to package directions; drain and cool. Add cooked and shredded chicken. Add cheese, broccoli, onion and Italian dressing. Toss until dressing is well mixed in. Chill and serve. Submitted by: Leona Morgan
LEMON ICE BOX CAKE 3 pkg. lady fingers1 pkg. jello lemon pie filling (not instant)2/3 c. sugar3 eggs separated2 1/4 c. water2 tbsp. lemon juice2 tbsp. butte Combine pie filling with 2/3 cup sugar and 1/4 cup water in saucepan. Mix in 3 egg yolks. Add remaining 2 cups water. Cook and stir to full boil (about 5 minutes, stirring constantly). Cool about five minutes. Add lemon juice and butter and fold into beaten egg whites. Line spring mold pan with lady fingers (single). Place on bottom first, then stand around sides. Add layer of filling, layer of fingers, etc. ending [...]
FAKE CRAB PASTA SALAD Printed from COOKS.COMhttps://cooks.com/gm3fg293 1/2 - 1 lb. pasta shellsChopped onions to tasteThin sliced celery and/or cucumbers8 oz. pkg. artificial seafood1/2 c. Miracle Whip1/2 tsp. salt1/8 tsp. pepper2 tbsp. sugar1 tsp. celery seed2 tbsp. vinegar1 tsp. prepared mustardAbout 1/2 c. water Prepare pasta shells according to package directions. Drain and cool. Mix in onions, celery and/or cucumber and seafood. Mix remaining ingredients in a large jar, starting with only about 1/4 cup water. Taste and dilute with more water if too strong. Pour over pasta salad and chill.
CHOCOLATE MINT REFRIGERATOR DESSERT 12 Oreo cookies (crushed)2 miniature marshmallows1/2 c. milk1 c. cream (whipped)3/4 c. crushed dinner mints (pink and green) Butter lightly a 9x9 inch pan. Put about half of cookie crumbs on bottom. Melt marshmallows and milk in double boiler. Cool. Fold in whipped cream and crushed mints. Pour over crumbs and sprinkle remaining cookie crumbs on top. Refrigerate. Freezes well. Be sure to cover tightly.
CABBAGE ROLLS STUFFED WITH CORNED BEEF 1 large head cabbage*1 small onion (chopped)2 medium stalks celery (chopped)1 tablespoon vegetable oil1 can (15 ounces corned-beef hash)1 cup canned spaghetti sauce (divided)1/4 cup dry breadcrumbs1/3 cup chopped parsley Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle.Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover [...]
BREAKFAST CASSEROLE 1 12 oz. pkg. hash browns1 lb. sausage1/2 c. onion1/2 c. chopped green peppers1 4 oz. can mushrooms, drained8 eggs (beaten)1 6 oz. pkg. Cheddar cheese, gratedSalt and pepper to taste Spread hash browns on bottom of greased 9 x 13 inch pan. Saute sausage, onion, green peppers, and mushrooms. Combine eggs, salt, and pepper. Add sausage mixture. Pour over potatoes. Sprinkle cheese over top. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until done.
BAKED STUFFED FRENCH TOAST 4 lg. slices sourdough bread (crusts removed, bread cubed)1 8 oz. pkg. cream cheese, cut into cubes1 lg. Granny Smith apple (peeled and chopped)6 eggs1 c. milk1 1/2 tsp. ground cinnamon2 to 3 tbsp. sifted confectioners' sugarMaple (apricot, blueberry or raspberry syrup) Place half the bread cubes in an ungreased 11 x 7 inch baking dish. Cover with cream cheese cubes, distributing evenly. Sprinkle with chopped apple. Top evenly with remaining bread cubes.Beat together eggs, milk and cinnamon until well blended; pour over bread mixture in dish. Bake in a preheated 375 degree oven about 35 [...]