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Prestigious Recipes - July 18
Canada Flag Cake
Posted by Kelly
Prep Time: 15 mins.
Ready In: 2 hrs. 15 mins.
Skill: Learning Cook
Serves: 15
16 pound cake slices
2 pkg (85 g each) JELL-O Strawberry Jelly Powder
1 cup (250 mL) boiling water
2 cups (500 mL) ice cubes
2 cups (500 mL) crushed or sliced strawberries
1 tub (1 L) COOL WHIP Whipped Topping, thawed
additional sliced strawberries for garnish
TIP: Cut out pattern of maple leaf.
Place in centre of cake, trace
leaf
pattern using a toothpick.
Place a strawberry tip in each leaf point
and
arrange remaining strawberries to fill in leaf shape.
LINE bottom of 13 x 9 in. (32 x 23 cm) baking pan
with 16 slices of
pound
cake.
PREPARE jelly powder with water and ice cubes
according to 30 Minute
Set
Method.
Stir in strawberries. Spread over cake slices.
SPREAD thawed whipped topping on top of jelly mixture.
Chill for 2
hrs.
Garnish with additional strawberries arranged to resemble Canadian
flag.
Farm Stand Salad
Posted by Slowpoke
Servings: 4
6-8 small potatoes
2 tomatoes, cut in wedges
4 ears corn on cob
1/2 lb. green beans (or as many as you like), trimmed
1/2 lb. mushrooms (see beans), sliced
2 small onions, chopped
Black Olives, sliced
2-3 eggs
olive oil
vinegar
lemon
salt & pepper
fresh basil
Cook potatoes and eggs in boiling water.
Remove from water (save water) and cool.
Blanch beans briefly in same pot. Rinse in cool water.
Slice corn from cob. Saute onions in olive oil.
Add mushrooms and corn, salt. Cook briefly.
Put tomatoes in large bowl, salt. Add chopped potatoes.
Splash with vinegar. Add olive oil, torn basil and squeeze in lemon juice.
Add mushroom-corn-onion mixture. Chop beans and add.
Slice and add eggs. Slice and add olives.
Salt and pepper to taste, squeeze in more lemon,
splash vinegar and oil as needed.
Toss and serve.
Low Fat Summer Salad
Posted by Maggie
From my Fat City series
The following quick salad,
adopted from "Low-Fat Meals in Minutes" by M.J. Smith (DCI Publishing Inc),
contains four grams of fat per serving.
1 cup cooked shrimp
1 cup surimi (imitation crab)
1/2 cup chopped celery
2 tablespoons minced onion
1 cup frozen green peas, thawed
1/4 cup chopped pimento
1/3 cup fat-free mayonnaise
1/3 cup non-fat yogurt or non-fat sour cream
1 teaspoon fresh lemon juice
Salt and pepper to taste
Pinch cayenne pepper
4 cups chopped salad greens
Put shrimp, surimi, celery, onion,
peas and pimento in a large mixing bowl.
In small bowl, combine
mayonnaise, yogurt, lemon juice,
salt, pepper and cayenne.
Mix well and adjust seasoning to taste.
Add to
seafood mixture and mix well.
Put greens on a platter and top with seafood.
Serves 4.
okay.. so I stole this one off the net..
but it sure sounds goooooood to me :o) :o)
{{{{{{{{ HUGS }}}}}}}}
...Maggie...
Broccoli Fish Divan
Posted by MaiTai
1 package (about 10 oz.) frozen broccoli spears, cooked and drained
1 pound fresh or thawed frozen firm white fish fillets
1 can (10 3/4 oz.) Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon margarine, melted
1/8 teaspoon paprika
1/4 teaspoon pepper
In a 2-quart shallow baking dish arrange broccoli.
Top with fish.
In small bowl mix soup and milk and pour over fish.
Sprinkle cheese over soup mixture.
Mix bread crumbs, margarine and paprika and sprinkle over cheese.
Bake in a preheated
450 degree over for 20 minutes
or until fish flakes easily when tested with a fork.
Thats It!! Good Luck and Bon Appetite!
SUMMER PINEAPPLE PUDDING CAKE
Posted by Jeanne
This is a perfect cake for summer, being chilled in the
refrigerator,
makes a wonderful cool evening dessert...
1 package (18.25oz)yellow cake mix
1 stick butter, melted
1 cup milk
3 large eggs
TOPPING:
1 can (20oz)crushed pineapple,undrained
1 cup sugar
1 package (5oz)vanilla instant pudding mix
3 cups milk
1 (8oz) Cool whip, thawed
1 cup pecans, chopped
1 cup angel flake coconut
1. Preheat oven to 350-degrees. Grease and flour a 13x9-inch baking pan.
In a large mixing bowl combine cake mix, melted butter, milk and eggs.
Blend with electric mixer on medium speed for 3 minutes
scraping down the sides of the bowl until thoroughly mixed.
Pour the batter into the prepared pan.
Bake at 350-degrees for 25-30 minutes, until test done.
2. Meanwhile prepare the TOPPING:
Place the pineapple with its juice and the sugar
in a medium saucepan over medium heat, and cook,
stirring until the sugar dissolves and the mixture comes
just to a boil, about 2 minutes. Set aside.
Remove the cake from the oven and immediately poke holes
in the top of it with a drinking straw or chopstick.
Spoon the pineapple mixture evenly over the cake.
3. Place the pudding mix and cold milk in a large mixing bowl
and blend until thoroughly mixed.
Allow to set for 1 minute and then spread over the pineapple layers.
Refrigerate and chill for about 30 minutes.
4. Place the Cool Whip, pecans, and coconut in a large mixing bowl and stir gently to combine.
Spread over pudding layer and return to refrigerator.
Chill and then serve.
Sending you all much love
Jeanne =^..^=
 
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