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February Recipes

LEMON CUSTARD CAKE

6 Egg Yolks

3/4 Cup Sugar

3/4 Cup Freshly Squeezed Lemon Juice

1 1/2 tsp. Grated Lemon Rind

1 Unflavored Gelatin

1/4 Cup Cold Water

6 Egg Whites

3/4 Cup Sugar

1 Lg Commercial Angel food Cake

Whipped Cream

Maraschino Cherries

In small bowl of electric mixer, beat egg yolks with 3x4 cup of the sugar until thick and lemon-colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler, and cook over hot (NOT BOILING) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water, allow to soak for 5 minutes, then stir into hot mixture until dissolved. Cool custard at ROOM TEMPERATURE. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, and beat until stiff. Fold into cooled custard. Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard. Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries or, entire cake may be iced with whipped cream and garnished as desired. Yield 10 to 12 servings.

Recipe From: Helen


VICTORIAN GINGERBREAD VALENTINES

In Victorian times lovers declared their affections via words, songs, pictures, flowers and foods. One such food was gingerbread “life cakes” in the shape of hearts.

2 1/2 Cups Unsifted Flour

2 tsp. Cinnamon

1 1/2 tsp. Ginger

1/2 tsp. Ground Cloves

1/4 tsp. Salt

1/2 Cup Margarine

1/2 Cup Packed Dark Brown Sugar

1/3 Cup Dark Corn Syrup

1 Large Egg

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour. Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decorations or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container. Makes about eight 4 1/2 inch cookies.


VALENTINE’S DAY STRAWBERRY ANGEL FLUFF

1 Angel Food Cake

1 Lg. Tub Frozen Whipped Topping

1 6 oz. Pk Strawberry Jell-O

1 Pk. Frozen Strawberries

Tear the cake into walnut-size pieces and scatter over bottom of 10”x13” sheet cake pan.

Dissolve Jell-O in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed. Pour over cake and refrigerate until set.

Decorate with whipped cream or additional whipped topping and fresh strawberries.


VEGETABLE LASAGNA CASSEROLE

2 16 oz. Packages of Lasagna Noodles

2 Onions (chopped)

2 Green Peppers (chopped)

4 Cups Broccoli (chopped)

4 Cups Cauliflower (chopped)

2 16 oz. Cartons Low-fat Cottage Cheese

4 Cups Grated Mozzarella Cheese

2 16 oz. Cans Tomato Sauce

1 23 oz. Can Tomato Juice

2 Tbsp. Cooking Oil

1 Clove Garlic (minced)

Basil, Oregano, Rosemary or Italian Spice Mix

Spread 2 tablespoons of oil in the bottom of two 9x13-inch pans. Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower.

Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella. Lightly sprinkle with minced garlic and seasonings. Repeat layers, beginning with noodles. Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over.

Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes. Serve with Parmesan cheese, if desired.


LEMON PANCAKES

1/2 Cup Sour Cream

1/2 Cup Freshly-squeezed

Lemon Juice

1 Tbsp. Unsalted Butter (melted)

1 Extra Large Egg

1 Cup Self-rising Flour

2 Tbsp. Sugar

1 Tbsp. Lemon Zest

Powdered Sugar to Sprinkle on Top

Beat the sour cream, melted butter and egg in a bowl. Add the lemon juice and half the lemon zest. Stir in slowly to prevent curdling. Add the flour and sugar and stir carefully. Preheat a nonstick pan. When the pan is hot, pour silver-dollar sized pancakes. Watch for small bubbles to form on the surface. Cook for 3 to 4 minutes per side. Garnish with sugar and lemon zest.


BAKED SALMON

1 Tbsp. Olive Oil

1 Small Yellow Onion (chopped)

1x2 tsp. Dried Garlic (minced)

Salt And Pepper

1x2 Cup Herb Seasoned Bread Crumbs

2 Tbsp. Mayonnaise

1 tsp. Mustard Powder

2 Salmon Fillets

Preheat the oven to 350 degrees F. Grease a baking sheet, and set aside. Heat oil in a skillet over medium-high heat. Sauté onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick. Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.


COFFEE PUNCH

2 Quarts Vanilla Ice Cream (softened)

2 Quarts Strong Brewed Coffee (cooled)

2 Cups Milk

2 Cups Whipping Cream (whipped)

1/2 Cup Sugar

1 Tbsp. Vanilla Extract

Ground Nutmeg

Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill. Place the vanilla ice cream in a large punch bowl. Pour the coffee mixture over top of the ice cream, stirring gently.

Top with whipped cream, sprinkle with nutmeg, then serve.


CAJUN SHRIMP PASTA

2 Tbsp. Olive Oil

1/2 Onion (chopped)

1/2 tsp. Thyme

1/2 tsp. Cayenne Pepper

1/2 tsp. Black Pepper

1/2 tsp. Basil

1 Tbsp. Garlic (chopped)

1 Tbsp. Worcestershire Sauce

1/2 tsp. Tabasco Sauce

2 Cups Tomatoes (diced peeled and seeded)

2 Tbsp. Sugar

1/2 Cup Green Onions (chopped)

3 Cups Chicken or Shrimp Stock

1 lb. Vermicelli Pasta or Linguine

1 lb. Large Shrimp (peeled and deveined)

1/2 Cup Grated Parmesan Cheese

Sauté the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowest heat for an hour. Sauté the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque).

Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.


RHUBARB CAKE

This easy cake is made with fresh rhubarb and pecans.

1/2 Cup Butter (softened)

1 1/2 Cups Brown Sugar (firmly packed)

1 Egg

1 tsp. Vanilla Extract

2 Cups Flour

1/4 tsp. Salt

1 tsp. Baking Soda

1 Tbsp. Fresh Lemon Juice

1 Cup Milk

2 Cups Fresh Rhubarb (coarsely chopped)

1/2 Cup Pecans or Walnuts (chopped)

1/2 Cup Granulated Sugar

1 tsp. Ground Cinnamon

In a large mixing bowl with electric handheld mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.

In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.

In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

Serve with a dollop of sweetened whipped cream or whipped topping.

Recipe From: Janet


APPLE AND CHEESE PANCAKES

4 Medium Eggs (separated)

1 Cup Cottage Cheese

1 Cup Apples (grated coarsely)

3/4 Cup Flour

1 Tbsp. Honey

1 Tbsp. Almonds (chopped)

1 tsp. Lemon Juice

1/2 tsp. Cinnamon

Pinch Salt

Mix all of the ingredients, except the egg whites, together. Beat the egg whites, then fold in. Spray a suitably sized skillet with cooking spray. Heat the skillet. Drop batter to form pancakes. Brown the pancakes. Serve.


GREMLIN BURGERS

2 lb. Ground Turkey Meat

1/2 tsp. Ginger

1/2 tsp. Red Pepper (optional)

1/2 Cup Bread Crumbs

1 Sm. Onion (chopped)

1/2 Cup Teriyaki Sauce

1 Can Sliced Pineapple

Mix together first 6 ingredients. Shape into patties. Grill over medium coals, broil or fry, turning once. Grill, broil or fry the pineapple slices. Top each burger with a grilled pineapple slice. Serve on buns. Makes 4 to 6 depending on size of patties.


CHOCOLATE BREAD PUDDING

4 Slices Lightly Buttered Bread (cubed)

2 Cups Milk

2 Eggs

1/3 Cup Sugar

1/4 Cup Cocoa

1/4 tsp. Salt

1/4 Cup Pecans (chopped)

1/2 tsp. Vanilla Extract

Place bread cubes in baking dish. Mix cocoa with the sugar. In a mixing bowl, beat milk, eggs, sugar and cocoa mixture, and salt. Pour mixture over bread cubes; gently stir in finely chopped nuts and vanilla.

Place baking dish into a larger pan of hot water and bake at 350° for about 40 to 50 minutes, or until firm in center.


SPICY SUGAR SNAP PEAS WITH MUSTARD

1 Lb. Fresh Sugar Snap Peas

1 Tbsp. Whole Mustard Seeds

4 Tbsp. Vegetable Oil

4 Cloves Garlic (finely chopped)

1 Hot Dried Red Chili

Salt and Pepper to Taste

Heat the oil in a large skillet over high heat. When hot, add the mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, then add the red chili and stir for a few seconds.

Put in the sugar snap peas and season to taste. Let cook for a few minutes until they have absorbed the flavor of the spices.