Fries 'N' Beef Bake
Posted by Mai

Hope you enjoy :o)
*HUGS*
I just bought this new Casserole Cookbook and thought this one would be good for the kids :o)

1 pound ground beef
1 medium onion, chopped
1 pound frozen crinkle-cut French fries, thawed
2 cups frozen peas, thawed
1 can (10 3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
2 tablespoons ketchup
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon dried marjoram
1/4 teaspoon ground mustard
Salt and pepper to taste
In a skillet, cook beef and onion over medium heat until meat is not longer pink; drain.
In a greased 13x9 inch baking dish, layer half of the French fries, peas and meat mixture.
Repeat layers
In a bowl, combine the soup, water, ketchup, parsley, Worcestershire sauce, marjaoram, mustard, salt and pepper.
Pour over top.
Bake, uncovered at 350 degrees for 45-50 minutes or until heated through.
Good Luck :o) Enjoy!

Strawberry Tunnel Cream Cake
Posted by Starr

Here's a yummy cake recipe for this beautiful Recipe Wednesday

1 (10-inch) prepared angel food cake
1 (8 oz.) cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 c. sliced fresh strawberries
3 to 4 c. Cool Whip
additional strawberries for garnish
Cut an inch slice crosswise from top of cake; set aside.
With sharp knife, cut around cake 1-inch from centre hole and 1-inch from outer edge, leaving cake walls 1-inch thick.
Remove cake from centre leaving 1-inch thick base on bottom of cake.
Reserve cake pieces.
In large mixer bowl, beat cream cheese until fluffy.
Beat in condensed milk until smooth.
Stir in lemon juice and almond extract; mix well.
Stir in reserved cake pieces and strawberries.
Fill cavity of cake with strawberry mixture.
Replace top slice of cake.
Chill 3 hours or until set.
Garnish with Cool Whip and strawberries.
Enjoy! Happy Hump Day! Lots of Love and *HUGS*

Outback Steakhouse Tangy Tomato Dressing
Posted by Jeanne

I'd have to say we get more cloning requests for this salad dressing than for any other chain restaurant dressing out there.
So, last week I suited up in protective gear, donned some safety goggles and set out to tackle the tangy beast.
Now, fresh out of the underground laboratory, comes this simple formula for recreating Outback's popular salad topper in your own cozy kitchen.
Mix it up, heat it up, cool it down, and store it in the fridge until salad time.

1/2 cup plus 1 tablespoon ketchup
1/3 cup water
1/4 cup granulated sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder
pinch thyme
1. Combine all ingredients in a small saucepan over medium heat.
Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
Cover the dressing until cool, then refrigerate it until well chilled.
Makes 1 cup
Blessings of love and peace!