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Hi! Today I have three summer recipes for you to try. The first one is for a refreshing, moist strawberry cake. You can use other fruits and Jell-O flavors to suit the occasion. The second and third recipes are for the grill. They are easy and quick, once the marinade part is done for the shrimp. There are as many variations for hamburgers as there are families. I personally, like to mix my hamburger with dry onion soup mix and let them rest over night before grilling.
This makes a very tasty hamburger or cheese burger base. They can be eaten just so, topped with your favorite BBQ sauce or just about anything you desire. Can’t get any easier than that!
Thank You, and Enjoy! Elaine
STRAWBERRY REFRIGERATOR CAKE
1 3 oz. Package Strawberry Jell-O
1 Yellow Cake Mix (regular size)
1 Quart Strawberries
Dissolve Jell-O in 3/4 cup boiling water, add 1/2 cup cold water set aside at room temperature.
Mix and bake cake as directed in a 13 x 9 inch sheet pan.
While cake is baking, wash and slice berries, saving a few to garnish top.
Cool cake about 15 minutes. Poke deep holes through the warm cake, while still in the pan, about 1 inch apart. Slowly pour Jell-O mixture into the holes. Refrigerate cake while preparing topping.
TOPPING
1 Envelope Dream Whip Topping Mix (2 Cup Size)
1 Pkg. Instant Vanilla Pudding Mix (4 Cup Serving Size)
1 1/2 Cups Cold Milk
In a chilled deep bowl blend Dream Whip mix, Instant Pudding, and cold milk.
Beat on high speed 3 to 8 minutes until stiff. Remove cake from refrigerator, arrange sliced strawberries over the cake.
Spread topping over entire top. Garnish as desired with reserved berries and refrigerate.
* NOTES: Cake must be stored in the refrigerator and served chilled Keeps very well several days. This can be made with Fresh Peaches and Peach Jell-O.
Recipe From: Pat Elligson
GRILLED SHRIMP
1 1/2 lbs. Cleaned Shrimp (large or small)
2 Tbsp. Olive Oil
Pinch of Cayenne Pepper
2 Cloves Garlic (minced)
1/2 tsp. Oregano
A Squeeze of Lime Juice
1/2 tsp. Salt
Dash Fresh Ground Pepper
Combine all ingredients in a glass bowl.
Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it, the lime juice will begin to “cook” the shrimp). If shrimp are large enough, place on skewers. If shrimp are small use a grill tray or fish rack. Preheat grill to very hot. Cook until shrimp turn pink, two to four minutes. Do not over cook!
**If using wooden skewers, soak in water at least 30 minutes before grilling.
Recipe From: Marilyn
DELICIOUS GRILLED HAMBURGERS
“This is a great no-nonsense Summer recipe. Just juicy, smoky, grilled hamburgers. Serve on buns with your favorite toppings.”
1 lb. Lean Ground Beef
1 Tbsp. Worcestershire Sauce
1 Tbsp. Liquid Smoke Flavoring
1 tsp. Garlic Powder
1 Tbsp. Olive Oil
Seasoned Salt to Taste
Preheat a grill for high heat.
In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
Place the patties on the grill grate, and cook for about 5 minutes per side, until well done. Servings: 3
Recipe From: Bill
PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe. Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA 17042, Fax: 717-273-0420 or E-mail the Cooking Corner.
