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WACKY CAKE

~Submitted by Lillian, FL

I was given this recipe when I about 12 and have been making this family favorite for 60 years. The recipe has been given out so many times over the years that many of you have probably heard of it. No eggs in it. It is moist and very good.

Sift into a 9”x 13” UNGREASED pan:

3 C. all-purpose flour
1 tsp. salt
6 Tbsp. cocoa
2 tsp. baking soda
2 C. sugar

Make 3 holes in dry ingredients. Into the holes, put:

2 tsp. vinegar
2 tsp. vanilla
½ C. plus 2 Tbsp. vegetable oil

Pour 2 cups water over all and mix well with a fork and wire whisk in the pan. Bake at 350 for 40 minutes. Frost or serve plain or with ice cream. It is very pretty with powdered sugar sprinkled over it through a paper doily. You can add nuts or coconut to batter or sprinkle on frosting. You can halve the recipe and bake in 8” square pan for 30-35 minutes. Can freeze cake.




CHICKEN SAUTÉ WITH MUSHROOMS
(With 5 variations)

~Submitted by Larry Holmes, Ontario, Canada

4 boneless skinless chicken breasts (about 1 pound each)
all-purpose flour
salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons chopped shallots
2 cups sliced mushrooms (about ½ pound)
1/2 cup dry white wine
¾ cup chicken stock
½ cup whipping cream
1 tablespoons chopped fresh chives, tarragon or parsley

Dredge chicken breasts with flour seasoned with salt and pepper. In skillet, heat 1 tablespoon of the butter with oil over medium-high heat just until foam rises and then subsides. Cook chicken, turning once, for about 6 minutes or until golden brown and not longer pink inside. Remove from pan and keep warm. Pour off excess fat from skillet.

In skillet, melt remaining butter, add shallots and stir to coat. Add mushrooms and cook stirring for about 2 minutes or until tender. Pour in wine and increase heat to high; cook for 2 minutes. Add stock and cook for 3 to 5 minutes or until reduced to half. Add cream and cook for about 2 minutes or until thick enough to coat spoon. Stir in chives; season with salt and pepper to taste. Place chicken on plates and spoon sauce over.

Makes 4 servings.

Variations:

MUSTARD CHICKEN SAUTÉ
Omit mushrooms. Stir in 1 tablespoon Dijon or grainy mustard along with chives.

CHICKEN NORMANDE SAUTÉ
Substitute 1 cup sliced apples for mushrooms.

GREEN PEPPERCORN CHICKEN SAUTÉ
Omit mushrooms. Substitute 1 tablespoons drained crushed green peppercorns for chives.

RASPBERRY VINEGAR CHICKEN SAUTÉ
Omit mushrooms and chives. Substitute raspberry vinegar for wine. Garnish plates with a few raspberries and sprig of mint, if desired.

MARSALA CHICKEN SAUTÉ
Substitute dry Marsala wine for the white wine.




RED, WHITE, AND BLUE SALAD

~Submitted by Mary, Nashville, TN

2 pk Raspberry Jell-O
1 c Half & half
1 c Sugar
1 pk Knox gelatin
1 t Vanilla
8 oz Cream cheese
1 pk Black raspberry Jell-O
1 cn Blueberries

First layer: Mix 2 pkgs. red raspberry Jell-O with 2 cups hot water and 2 cups cold water. Chill and set.

Second layer: Heat l cup half & half and 1 cup sugar. Mix l pkg. Knox gelatin with l cup cold water and 1 tsp vanilla. Pour the two mixtures in a blender with one (8 oz) pkg. cream cheese. Blend. Cool, pour on first layer.

Third layer: l pkg black raspberry Jell-O and l cup hot water and 1 can undrained blueberries.




SOUTHWESTERN BRUSCHETTA

~Submitted by Richard K, Bradenton, FL

Serves 6; serving size: 2 slices

1 long loaf crusty French bread (baguette), cut into 12 slices
3 tablespoons olive oil
1 ½ tablespoons fresh lime juice
1 tablespoon minced cilantro
½ cup chopped plum tomatoes
½ cup frozen corn, thawed
½ cup minced green peppers
2 garlic cloves, minced

Preheat the oven to 375 degrees. Brush each slice of bread with the oil, and toast the bread slices on a cookie sheet in the oven for 5 minutes. Combine the remaining ingredients in a bowl, and top each slice of bread with the bruschetta.

Exchanges Per Serving

3 starch
1 monounsaturated fat
Nutrition Information (per serving)

Calories 282
Calories from fat 86
Total fat 10g
Saturated fat 2g
Cholesterol 1mg
Sodium 411mg
Total carbohydrate 43g
Dietary fiber 3g
Sugars 5g
Protein 7g

Source: Flavorful Seasons Cookbook




SHIPWRECK CASSEROLE

~Submitted by Angelique, TX

Ingredients:
1-1/2 tbsp. oil
1 lg. onion, sliced
1 lb. ground beef
1/4 cup rice, uncooked
2 to 3 celery stalks, chopped
1 green pepper, chopped
3 potatoes, sliced
Salt and pepper, to taste
1 can (15 oz.) kidney beans, drained
1 can tomato soup
1 can (10 oz.) Coke

Preparation:
Spread oil in bottom of 9x13-inch casserole dish. Layer ingredients in order listed above. Pour Coca-Cola evenly over top of casserole. Cover with foil. Bake at 350°F for 1 hour.

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For Two...

SPICY BEEF WONTON TRIANGLES

~Submitted by Tena, MO

1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon soy sauce
1/2 pound lean ground chuck
3 tablespoons minced onion
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon minced peeled gingerroot
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
cayenne to taste
12 won ton wrappers (thawed if frozen), covered with a dampened dish towel
1 1/2 tablespoons minced scallion greens

In a bowl whisk together the sesame oil, the vinegar, and the soy sauce. In a skillet cook the ground chuck over moderate heat, stirring and breaking up the lumps, until it is no longer pink and transfer it with a slotted spatula to another bowl. Wipe out the skillet and in it cook the onion in the vegetable oil over moderately low heat, stirring, until it is softened. Stir in the garlic, the gingerroot, the turmeric, and the cumin and cook the mixture, stirring, for 1 minute. Add the onion mixture to the ground chuck, season the mixture with the cayenne and salt, and combine it well. Put 1 won ton wrapper on a work surface with a corner facing you, moisten the edge of the wrapper, and mound 2 rounded teaspoons of the filling in the center. Fold the corner facing you over the filling to form a triangle and pinch the edges together, pressing out any air bubbles and sealing the edges well. Make won ton triangles with the remaining wrappers and filling in the same manner. In a kettle of boiling salted water boil the won tons for 8 minutes and drain them. In the bowl whisk the sesame mixture, add the triangles, and stir them carefully to coat them with the mixture. Sprinkle with scallion greens and serve.