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| And even more favorite recipes... |
| Gail is a friend in "real world" (and online!) Also a co-worker from back when I actually worked (yes, I DID work once!) I've known her for about 25 years. Can that be, Gail? lol Well, she has sent along three recipes (maybe more later!) that sound very good to me. I'll be trying them soon, too. |
| Colorful Kielbasa |
| 1 can (10 3/4 oz) condensed cream of celery soup undiluted
3/4 cup water 1 tablespoon butter or margarine 1 pound smoked kielbasa cut into 1/2" pieces 3/4 cup long grain rice 1 pkge. (10 oz.) frozen green peas 1 jar (4 1/2 oz) sliced mushrooms drained 1 cup (4 oz cheddar cheese In a Skillet combine soup, water, and butter, and bring to boil. Add kielbasa and rice. Reduce heat. Cover and simmer for 15 to 18 minutes or until rice is almost tender. Stir in frozen peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese, cover and let stand until melted. Gail says she got this recipe from Taste of Home. It�s easy to make and very good. |
| Lemonade Cake by Gail |
| 3 oz pkg. lemon Jell-O gelatin
� cup hot tap water 4 eggs � cup oil 1 lemon cake mix 1 cup sugar 1 6 oz. can frozen lemonade concentrate (or half of a 12 oz.) Preheat oven to 300. Grease and flour bundt pan. Dissolve Jell-O in the hot water & set aside. DO NOT GEL. In a large bowl, mix oil, eggs, and cake mix. Add Jell-O solution to the batter and beat together 3 minutes. Turn into bundt pan. Bake 1 hour or until inserted knife comes out clean. While cake is baking mix the can of lemonade concentrate and sugar and let sit. While cake is still warm, loosen it from edges of pan but leave cake in pan, puncture the cake with the tines of a fork. Pour lemonade mixture over cake; allowing it to run down sides. Save some mixture .When you turn your cake out onto rack put wax paper under rack and pour saved lemonade mixture over cake. Good summer time dessert. |
| Ro-Tell Sausage Dip |
| Ingredients:
1 can RO-TEL original tomatoes and green chilies 1(8 oz) pkg. cream cheese 1 lb. regular breakfast sausage 1 pkg. tortilla chips or corn chips Fry sausage�do not make patties, but crumble in pan to fry. Drain the sausage. Add cream cheese and RO-TEL. Mix thoroughly and serve with chips. You can put it in a casserole dish and microwave to reheat. She says she likes Jimmy Dean sausage (regular), but you can use any brand. |
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| Shay is an online friend and I've known her for over two years. She's a Texas gal with plenty of sass and a real sense of fun. I haven't tried her recipe yet, but, knowing her it will be same way, sassy and fun. (and delicious!) I'm hoping she'll send some more soon! |
| Shay's Texas Caviar Dip |
| Shay says for a good , fast dip...try a little TEXAS one... 4 cans of black-eyed peas into a bowl, 2 c diced bell pepper 1/2 c diced salad onion (green onions) 1 c diced onion 1/2 c diced jalape�os 8 oz. jar pimientos 16 oz bottle Italian dressing. Stir well. Scoop with Fritos Scoops or regular Fritos. Better after it sits awhile. HAPPY 2006 from TEXAS! |
| Still not tired of collecting recipes? Check out my family's recipes! |
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| Apple Butter Spice Cake |
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| This cake recipe is from Pame, I met her through my clan in Runescape and now we email all the time. She contributed a recipe from her Aunt Jerri, and a couple from her mother.. You can click on Pame's pic to see more about her on my Friends page. |
| Cake Ingredients: 1 Box spice cake mix 1 can apple pie filling (21oz.) 1/3 cup apple butter 3 large Eggs Combine dry cake mix with apple pie filling, apple butter and eggs. Stir well. Grease pan and bake 350. Test with toothpick for doneness. Use 9 x13, pan, Bundt pan, or 2 -9in. rounds Icing: 1 pkg. 8 oz. Cream cheese, softened. 1 cup confection sugar 4 Tbs. Apple butter Combine all 3 ingredients above and mix until smooth. If too thick, add a bit more apple butter. |
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| My friend in Michigan, Sue, says that when it comes to recipes the ones she has are not any good--in fact, she claims she gets requests NOT to make them. However; she has sent a nice recipe from her friend, Cheryl. To learn more about Sue, click on her picture. |
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| Ingredients:
2 � 8 oz. packages cream cheese, softened 2 c. shredded cheddar cheese 2 - 8 oz. Old English spread 3 green onions, diced 1 tsp. chives 1 tsp. Horseradish 4 drops hot pepper sauce 2 tsp. parsley 5 slices thinly sliced ham, diced Mix all ingredients well and refrigerate for about an hour. Form into a ball, or serve in a bowl. Top with shredded cheddar cheese. Serve with a spreading knife and crackers. |
| Cheese Ball |
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| Pineapple-Coconut Frosting |
| Lemon-Lime Cake |
| 1 box lemon cake mix
1 small lemon instant pudding mix 1 cup lemon lime soft drink 3/4 cup vegetable. oil 4 large eggs 1. Preheat oven 350. Coat 3 ( 9-in.) cake pans with cooking spray. 2. Combine cake mix, pudding mix, soft drink, oil and eggs. In a large bowl; beat at medium speed two minutes until batter is smooth. Divide batter evenly among pans. 3. Bake 18 to 20 minutes 4. Cool cakes completely, Spread 2/3 cup frosting between each layer. Do not frost sides. |
| 1 stick butter
2 Tbsp. flour 1 1/2 cups sugar 2 large eggs 1 (8 oz.) can crushed pineapple, drained 1-1/2 cups flaked coconut. Melt butter add flour and whisk until smooth, set aside. Combine sugar, eggs, Pineapple, and coconut in medium pan and mix well. Cook over low heat stirring constantly, until mixture is heated through, 5 minutes. Stir in butter mixture; cook stirring constantly until mixture comes to a boil and thickens 5 to 7 minutes. Transfer to a bowl. Cool completely before frosting cake. |
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