Danish Apple Walnut Cake

Ingredients:

• 4 cups coarsely chopped apples
• 2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 t. vanilla
• 2 cups flour
• 2 t. soda
• 2 t. cinnamon
• 1 t. salt
• 1 cup chopped walnuts

Method

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13×9″ pan for 1 hr. Top with 10x sugar or whipped cream.

Fresh Vegetable Chicken Salad

Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing

Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.

Cajun Catfish

1/2 cup butter, melted

Cajun seasoning to taste

7 (9 ounce) catfish fillets

Brush bottom of broiler pan with some of the melted butter. Sprinkle Cajun seasoning moderately over butter. Place fish fillets into the seasoned pan.

With a sharp knife, make 4 to 5 cuts in each fillet; the cuts should be 1/2 to 1 inch. Brush fillets with more butter. Place under broiler and broil 8-10 minutes or until almost done. Add more Cajun seasoning to fish in broiler then broil another 3-5 minutes or until fillets flake easily with fork and start to brown on top.

Makes 7 servings

STARTER MIX FOR AMISH FRIENDSHIP BREAD           

1 pk. active dry yeast
2 1/2 cups warm water
2 cups flour
1 tablespoon sugar

Dissolve yeast in 1/2 c. warm water in a deep glass or plastic
container. Stir in remaining warm water, flour, and sugar. Beat
until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE.
The starter requires 10 days for fermentation as follows.

Days 1,2,3, and 4 - Stir Batter.

Day 5 - add 1 cup each milk, flour and sugar and stir.

Days 6,7,8 & 9 - stir batter each day

Day 10 - add 1 cup each flour, sugar, milk and stir.

The batter is ready to use.

This makes 3 cups batter to use in recipes. If you want,
you may pour 1 cup batter each into 3 containers and give
1 or 2 away.

Yield:  2 loaves

1 c. starter                                2/3 c. oil
1 1/2 tsp. baking powder          1/4 tsp. baking soda
3 eggs                                       1 c. sugar
2 c. flour                                   1/2 tsp. cinnamon
Dash nutmeg                             Raisins, nuts, dried fruit, etc.
(optional

Combine ingredients. Pour batter into 2 greased loaf pans,
8 x 3 x 2 in. each. Preheat oven to 350; bake for 1 hour or until dry.

HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

MENUS.

PLAIN DINNER. EUGENE DE WOLFE.

Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce.

Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee.

chicken curry recipe

Braised Oxtails

oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper

For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve

1 package (9 ounces)devil’s food cake mix

1/2 cup confectioners’ sugar

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 gummi worms

Prep Time: 30 minutes plus chilling

Baking Time: 35-40 minutes

Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.

5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.

Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.

Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.

Chilled Sweet Peach Raspberry Soup
20 oz. unsweetened frozen peaches, sliced (let thaw slightly)
1/3 cup sugar
1 1/2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
3/4 cup fruity white wine
2 ripe peaches
sour cream, for garnish
1 cup fresh raspberries, for garnish
In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a
boil. Boil for one minute. Add the cornstarch and stir until the mixture
thickens and boils. Stir in wine, and transfer mixture to a bowl.
Puree frozen peaches in a food processor and add to a bowl. Cut the
fresh peaches into thin slices and add to the soup. Cover and refrigerate.
When ready to serve, garnish the soup with a dab of sour cream and
several raspberries.

Corn Chowder

Makes: 4 Servings

Ingredients

1 cup Sliced leek or onion

1 cup Sliced carrot

1 small Baking potato cubed

1 cup Defatted chicken broth

2 cup Evaporated skim milk

1 cup Frozen whole kernel corn

2 tbsp Chopped parsley

Salt & pepper to taste

Preparation

1. In medium saucepan, combine leek, carrot and potato with chicken

broth. 2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving

temperature. 4. Season to taste with salt and pepper. 5. Serve

sprinkled with parsley.