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Prestigious Recipes - September 4, 2002
Chicken Stuffing Bake
Posted by Kelly
Happy Wednesday ladies! Here's a recipe for you
1 bag of prepared stuffing mix (such as Pepperidge Farm®), prepared according to package directions for moist stuffing with chopped onions and celery
Sliced Havarti or shredded Swiss cheese
Boneless, skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
118 mL (1/2 cup) water
59 mL (1/4 cup) white wine
Line bottom of baking dish with prepared stuffing mix, layer slices of Havarti cheese or shredded Swiss over the mix to cover.
Place chicken breasts on top of stuffing mixture.
In bowl, combine soup with water and wine.
Pour over chicken and stuffing mixture.
Add another layer of cheese.
Bake at 177ºC (350ºF) for 45-55 minutes.
7 up cake 3 versions
Posted by Jeanne
7-Up Cake #1
Ingredients:
3 sticks unsalted butter, softened
3 cups sugar
2 TB lemon extract or lemon juice
5 eggs
3 cups flour
1 cup 7-Up
Directions:
Preheat oven to 350°F.
Cream butter and sugar together.
Add eggs one at a time, beating after each addition.
Then alternately add flour and 7-Up, a little bit at a time.
Beat in lemon extract.
Bake in a ring-shaped (bundt) cake pan for 1 hour and 20 minutes.
7-Up Cake #2
Cake Ingredients:
1 package yellow cake mix
3/4 cup vegetable oil
10 ounces 7-Up
1 package instant vanilla pudding
4 eggs
Icing Ingredients :
1 1/2 cups sugar
1 TB all-purpose flour
1/2 cup margarine
1 cup crushed pineapple
1 cup coconut
2 eggs
Directions:
Mix cake ingredients together.
Bake at 350°F in two 9" round cake pans.
Combine icing ingredients together in a medium sauce pan.
Cook until it has the consistency of thick gravy.
7-Up Cake #3
Cake Ingredients:
3 sticks butter or margarine, softened
3 cups sugar
5 eggs
3 cups flour
3/4 cup 7-Up, room-temperature
For Lemon Curd Sauce:
2 cups sugar
1 1/2 sticks butter or margarine
Juice of 6 lemons
6 eggs, beaten
Directions:
FOR CAKE: Cream butter and sugar together well.
Add eggs, one at a time, beating after each addition.
Add flour and mix well.
Fold in the 7-Up.
Pour into a greased and floured bundt pan, and bake at 325°F for 1 1/2 hours or until brown.
LEMON CURD SAUCE: In a saucepan, over medium heat, stir together sugar, butter, and lemon juice.
Add eggs and continue stirring until sauce has thickened and is simmering softly.
Kiss the cook often
Love Jeanne
A Pail of Cukes
Posted by Jeanne
These crunchy veggies are great served with potato salad and cold meats
or a tasty cucumber sandwich.......
cucumbers (use your own discretion as to amount)
4 medium onions sliced 1/8 inch thick
1 cup celery diced
1 green pepper diced
4 cups of sugar
4 cups of white vinegar
1 teaspoon of salt
1 teaspoon of celery salt
1 teaspoon mustard
1 teaspoon turmeric
Slice cucumbers 1/4 inch thick.
Put all veggies and enough sliced cucumbers to fill a 4 L ice cream pail.
Combine all remaining Ingredients and pour over vegetables.
Stir well. Cover and refrigerate.
They are handy to have and will
keep up to 3 months in the refrigerator.
Approximately 45 calories and 0 grams of fat per serving!
Kiss the cook often
and season everything with much love!
Ciao Bella's
Love Jeanne
X0X0
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