Recipe Corner

[Pickles]

Mandarin Orange Cake
(Great for those hot summer days)

For the cake:

1 box yellow cake mix
10 oz can mandarin oranges, undrained
4 eggs
1/4 cup oil

Beat all the ingredients together on high for 4 minutes, scraping down the sides of the bowl now and then. Bake as directed.

Cool the cake completely before frosting it or you'll end up with a huge mess!

For the frosting:

15 oz can crushed pineapple
9 oz container whipped topping (like Cool Whip)
small box (3.4 oz) instant vanilla pudding

Mix the frosting ingredients together on medium until well blended, about 2 minutes. Spread it over the cake. Refrigerate the cake if you're not serving immediately.
[img]graemlins/dish.gif[/img]

[Pickles]

*giggling* come on over Twilite, your always welcome...*hugs*
[img]graemlins/dish.gif[/img] [img]graemlins/coffee.gif[/img] [img]smile.gif[/img]

[ellanoize]

Hi Twi, Its nice to see you out & about, Hope you're doing well.

rog

[Pickles]

Rainbow Cake

This always was my kid?s favorite to make and I hope you will have many happy memories as I did making this with your children.

1 - Yellow or White Cake Mix
Food Coloring
1 - Can of Icing

Mix cake mix according to package direction. After batter is mixed, divide the cake mix into 6 small bowls or coffee cups or more. In each bowl, add your choice of food coloring (2-3-drops) and mix. Using a Tablespoon drop batter in a 9x13 well greased pan, alternating colors. Do not stir or blend or the colors will melt together. Bake according to cake mix package instructions. Cool completely and Ice with your favorite icing. This cake looks so pretty when cut and the kids have a fantastic time making it.
[img]graemlins/rainbow.gif[/img] [img]graemlins/dish.gif[/img]

[Pickles]

Pasty Recipe

I first had these delicious treats when I lived in the Upper Peninsula in Michigan. Everywhere
You go after you cross the Mackinac Bridge you will see small Mom & Pop Restaurants serving these delicious and very filling meals.
They where originally made for the Miner's so they had a hardy meal while down in the mines.
They where already made the night before and tucked in the Miner's Pockets when they went down in
The mines so they always had a great meal.
I like serving mine with a beef or white gravy but can be served alone.

INGREDIENTS:

The Pastry Crust

2 cups All-Purpose Flour
1/2 teaspoon salt
1/2 cup lard (traditional but you can substitute vegetable shortening and/or butter)
1 beaten egg (this makes a tighter, more durable and portable crust)
1 tablespoon water
2 teaspoons vinegar
1 egg beaten with 1 tablespoon water, for wash


*A Traditional Miner's Filling

1 cup turnips, coarsely chopped
1 pound cubed or diced lean beef (uncooked)
1 medium onion (3/4 to 1 cup), chopped
2 cups potatoes, diced
salt and pepper to taste

This filling is placed uncooked in the pasty to cook along with the pasty in the oven.
Bake at 400?F for the first 15 minutes. Lower the temperature to 350?F and bake for a further
30 to 35 minutes.

OR

*Meat Filling:

6 medium potatoes
1 small rutabaga
3 medium onions
2 pounds of ground beef (ground chuck or ground round)
1 pound of ground pork
1 1/2 tablespoons butter or drippings
1 medium onion (3/4 to 1 cup), chopped
1/2 cup chopped green pepper (optional)
1/2 cup chopped celery
1 cup sliced carrots
1 cup sliced mushrooms
1 to 1 1/2 cups of stock or broth
2 tablespoons All-Purpose Flour

Bake at 400?F for the first 15 minutes. Lower the temperature to 350? and continue baking for a further 25 to 30 minutes.
In a large, fairly hot skillet, melt the butter and cook the cubes of beef, chicken, etc. until they are nicely browned. Remove them to a small bowl.
Saut? the onion, green pepper, celery, carrots and mushrooms until they begin to brown. Pour in the stock and return the meat to the skillet. Cook uncovered until the liquid is reduced and the meat is tender, about 15 or 20 minutes.
Remove some of the remaining liquid and allow it to cool slightly. Blend in the flour, mixing until it's smooth. Return this to the skillet and cook until the juices have thickened slightly. Remove from the heat and cool.
Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and
pepper to taste.

OR

*Vegetarian Filling:

2-1/2 cups peeled, diced potatoes
1 cup finely diced sweet potatoes
1/2 tablespoon of oil or butter
1 clove of garlic
1/2 cup diced, cooked mushrooms (about 3/4 cups uncooked)
1-1/2 cups diced broccoli
1 small onion (1/2 cup chopped)
1 teaspoon salt
1/2 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon of olive oil
4 oz. cream cheese (1/2 a package)
3/4 cup sharp cheddar cheese
1/4 cup of milk for moistening and sealing crust

In a tablespoon of oil or butter saut? garlic and mushrooms. Cook mushrooms until soft and half the moisture is gone.
Mix diced potatoes, sweet potatoes, cooked mushrooms, broccoli, onion, salt, season salt, black pepper and 1 tablespoon of olive oil in a large bowl.
Put on a lightly greased cookie sheet. Bake at 350 degrees for 45 minutes to an hour, or until crust is golden brown.


PASTY ASSEMBLY INSTRUCTIONS
Preheat your oven to 400?F. OR 350?F depending on filling choice:

Combine the flour and salt. Cut the lard into small pieces and distribute evenly over the flour. With two knives, a pastry cutter or your fingertips, cut or rub the fat lightly into the flour, lifting it up as you do to incorporate as much air as possible and to keep the mixture cool. Continue until the mixture resembles cracker crumbs.

Beat the egg, water and vinegar together. Sprinkle this lightly over the flour mixture, using a fork to distribute it as evenly as possible.

Gather the dough together, knead it gently until it becomes cohesive and divide it into four pieces. Cover with plastic wrap and chill while you prepare your filling(s). As a result of the kneading, you will develop the gluten somewhat, usually a "no-no" in making pastry. In this case, because these are hand-held pastries, you want dough that will hold together.

After the filling(s) are ready, roll each piece of dough out on a floured surface into four 6-inch (approximately) circles (or, for "two-bite" pasties, ten 3 1/2-inch circles).

Place a dollop of filling in the center. Dampen the edges, bring them up and over the filling and pinch them together. Flute the edge as you would the edge of a piecrust so it looks like the back of a tiny dinosaur. Turn up the ends just a bit so they look a little like devil's horns. (This helps keep the filling and juices inside the pasty.)

Cut a design (or initials) on one of the sides, as you would a piecrust, to release steam.

Place the pasties on their backs on a greased baking sheet so their fluted seamed edges are up. Brush with the egg wash. Bake for 30 to 45 minutes or until they are golden brown. (The smaller pasties will bake more quickly; the uncooked fillings will need a longer baking time.) [img]graemlins/dish.gif[/img]
<img src=http://outsidein.typepad.com/outsidein/images/pasty_big.jpg>

[Pickles]

MOCK PEACH DAIQUIRI

1 (14-ounce) can sliced peaches, drained (reserve juice)
1 tablespoon lemon juice
6 ice cubes
1/3 cup milk
1/2 cup peach juice
1/2 teaspoon rum flavoring

Combine all ingredients in blender. Blend until ice is gone. Serve immediately. Makes 2-1/2 cups including foam. Note: Fresh peaches may be used. Add 1 tablespoon sugar to taste.
Variation: For Mock Strawberry Daiquiri, substitute fresh strawberries for peaches. Add 1 tablespoon sugar to taste.
[img]graemlins/dish.gif[/img]

[Pickles]

Ambrosia Salad


1 container sour cream
1 large container Cool Whip
1 large can crushed pineapple
1 can mandarin orange
1 bag miniature marshmallows
1 handful Maraschino cherries (cut in half)
1/2 small package of shredded coconut (optional)
1 cup pecans (chopped)

Mix all ingredients in a bowl. Chill.
[img]graemlins/dish.gif[/img]

[Rogue Angel]

*gasp*... mandarin orange cake... *sighs*... my grandmother used to make that for me all the time... easy... but one of the best cakes i've ever tasted... [img]biggrin.gif[/img]

[Pickles]

I hope the mandrin orange cake recipe brought back many happy memories Angel *hugs*

[Rogue Angel]

Three Berry Lemon Trifle

1 can (14 ounces) fat-free sweetened condensed milk
1 carton (8 ounces) fat-free reduced-sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (16 ounces), cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped
topping. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a
third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture
layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with
raspberries. Spread remaining whipped topping over berries; sprinkle with almonds.
Cover and refrigerate for at least 8 hours.




Yield: 16 servings

<font color="#CD6889" size="1">[ July 04, 2006 04:55 PM: Message edited by: Rogue Angel ]</font>