WOW! What a surprise! From my instructor of this class! Thank You!

Lists!

I'm testing out my list-making skills on this page. Look below for my homework.

Simple Lists

This is an unordered list:

• each item is not numbered
• each item should have a bullet before it
• this list would be very useful for ingredients for a recipe

This is an ordered list:

1. each item is numbered
2. each item goes in an order unless the code tells it otherwise
3. this list would be useful for directions in a recipe

This is an another ordered list:

1. each item is is still numbered
2. instead of arabic numerals you can use Roman Numerals in upper and lower cases and letters of the alphabet in upper or lower cases
3. this list would be useful for creating an outline

Nested Lists

You can also "nest" the lists so you can have lists within lists. I have used nested lists in the recipes below.

Recipes

• MINI CHEESECAKES
• FROTHY ORANGE JUICE
• TEXAS SHEET CAKE
• FRUIT DIP
• TACO CASSEROLE

MINI CHEESECAKES

• 1 � c. graham cracker crumbs
• � c. sugar
• � c. margarine (or butter), softened
• 3 (8 oz.) pkg. cream cheese softened
• 1 (14 oz.) can condensed milk (not evaporated milk)
• 3 eggs
• 2 tsp. vanilla extract
• 1 (21 oz.) can pie filling or topping, any flavor, chilled

Directions:

1. Preheat oven to 300�F. Lightly grease or line muffin tins with paper cups.
2. Combine crumbs. Sugar and margarine; press equal portions onto bottoms of 24 lightly greased or paper cup-lined muffin cups.
3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened, condensed milk until smooth. Add eggs and vanilla; mix well.
4. Spoon equal amounts of mixture (about 3 tbls.) into prepared cups.
5. Bake 20 minutes or until set. Cool and then chill.
6. Top with filling. Refrigerate leftovers.
   
   
• NOTE: To Make Mini Chocolate Cheesecakes
1. Melt 1 c. semi-sweet chocolate chips.
2. Add melted mixture to batter after adding condensed milk and before adding eggs about 1/3 at a time, mixing well after each addition.

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FROTHY ORANGE JUICE

• 6 oz. Concentrated orange juice
• 1 c. milk
• 1 c. water
• 12 ice cubes
• 1/4 heaping cup sugar
• 1 tsp. vanilla

Directions:

1. Place all ingredients in blender.
2. Blend until smooth and frothy.

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TEXAS SHEET CAKE

• 1 cup butter
• 1 cup water
• 6 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon salt
• 1 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
  
• 1/2 cup butter
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.
2. Bring 1 cup butter, water and 6 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, vanilla, and baking soda. Do not beat too long.
3. Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
4. To Make Icing: Bring 1/2 cup butter or margarine, 6 tablespoons cocoa and 6 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

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FRUIT DIP

• 1 c. sour cream
• 1 c. marshmallow cream

Directions:

1. Mix together with spoon. Let set in refrigerator and stir before serving. If there are any lumps, they will soften as it sits in the refrigerator and will dissolve in the final stirring. Serve with fruit�especially good with melons.

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TACO CASSEROLE

• 1 lb. ground beef
• 1 pkg. taco seasoning
• 1 can tomato soup
• 1 qt. tomato juice (V8 works)
• 1 can corn
• 1/2 c. uncooked instant rice
• 1 can black olives (optional)
• grated cheese
• favorite tortilla chips

Directions:

1. Brown ground beef.
2. Add rest of ingredients except cheese and chips.
3. Pour mixture into casserole dish (9�x13� glass baking dish works too).
4. Top casserole with grated cheese and crushed tortilla chips.
5. Heat through at 350 F. for approx. 30 minutes.

*Personal notes: When I make this, I add what I have on hand. I rarely have that much tomato juice so I add stewed tomatoes and an extra can of soup instead. (If you put the tomatoes in the blender before adding to casserole, it's almost like juice--but I like the chunky tomatoes.) I've even added Lipton flavored rice packets or Rice-A-Roni instead of the rice--whatever I happen to have. I really don't put this in the casserole dish and then in the oven--takes more time and dishes. So I just make it on the top of the stove and then dish each serving in a bowl; top individual servings with cheese and then I let them dip the chips in as if it were dip. The kids seem to eat it better if they can dip it with chips. Besides, I like this left over better if the cheese isn't melted on the top and the chips aren't soggy--I just add cheese every time I reheat it and serve with the chips again.

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Future Recipe

Directions: