Arkansas Pig Pickin Cake

1 box yellow cake mix
3/4 C oil
4 eggs
1 small can mandarin oranges (do not drain!)

For icing:
1 small can crushed pineapple (13 1/2 oz)
1 small package instant vanilly pudding
9 ounces Cool Whip

Mix above ingredients until oranges are “mushed up”. Pour into
greased, floured pans. Bake at 325 until toothpick comes out clean.
Cool completely (I put in freezer)

Partially drain crushed pineapple. Stir in dry pudding mix until
well blended. Fold in Cool Whip. Spread on cake. Top with chopped
pecans (optional), coconut, etc.

Store cake in refrigerator. Slices can be frozen individually for
packing in lunches. By the time lunch arrives, it is perfect!

Moist, easy, and delicous! Enjoy!

Popularity: 12% [?]

GRILLED LEMON-PEPPER CHICKEN SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Olive oil
3 tb Fresh lemon juice
1/2 ts Tabasco sauce
1/2 ts Thyme — dried
2 ea Boneless skinless chicken
Breast halves
4 sl Red onion — 1/3 – 1/2 "
Thick
4 c Romaine lettuce — torn
1/2 c Feta cheese — crumbled

Whisk olive oil, lemon juice, pepper sauce and thyme
to blend in small saucepan over low heat. Season
dressing to taste with salt and pepper. Arrange
chicken and onion slices on plate. Spoon 2 tablespoons
dressing over chicken and onions and turn to coat. Let
chicken stand for 5 minutes. (Can be prepared up to 4
hours ahead. Cover and refrigerate.)

Prepare barbecue grill (medium-high heat). Set
saucepan with remaining dressing at edge of grill to
warm. Grill chicken and onion slices until just cooked
through, about 5-6 minutes per side. Transfer chicken
and onion to plate. Cut chicken crosswise into thin
slices. Separate onion into rings.

Place lettuce in large bowl. Add chicken and onion.
Add warm dressing and toss to coat. Season salad to
taste with salt and pepper. Divide sald between 2
plates. Sprinkle half of feta cheese over each and
serve.

Recipe By : Bon Appetit

From: Date:

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Popularity: 3% [?]

Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Yield: 36 servings

1 c Butter
1/2 c Brown sugar
1 c Flour
1/4 c Wheat germ
1 ts Baking powder
1 1/2 c Chocolate chips or raisins
1 c Granulated sugar
1 Egg
1 c Old mill oates
3/4 c Coconut
1 ts Baking soda

Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.

MMMMM

Popularity: 4% [?]

Title: BAKED CARAMEL CORN
Categories: Appetizers
Yield: 10 servings

1 c Butter
2 c Brown Sugar
1/2 c Cornsyrup
1 ts Salt
1/2 ts Baking Soda
1 ts Vanilla
6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than
boil,without stirring for 5 minutes. Remove from heat,
stir in soda and vanilla. Gradually pour over corn,
mix well. Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15
minutes. Remove from oven, cool completly. Break apart
and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any
more! From Brigitte Sealing, Cyberealm BBS Watertown
NY 315-786-1120

—–

Popularity: 4% [?]

Title: Cold Buttermilk Soup (Kaernemaelkskoldskall)
Categories: Danish, Soups, Ceideburg 2
Yield: 1 servings

4 c Buttermilk
2 Eggs
4 tb Sugar
1 ts Vanilla extract
Juice of 1 lemon

Grabbed a little Danish cookbook at a sale this weekend. After going
through it I’ve decided that the Danes could give the Japanese a run
for their money as far as strange and wonderful edibles go. They
depend heavily on fish and even have a version of sushi that I’ll go
into in some detail later in the packet. There is also a hitherto
unsuspected connection between Danish food and Mexican food. It’s
really interesting to see how all these dishes from various countries
inter-link.

I ran across this early on in the Danish book and it raised my
eyebrows enough to keep me going…

Beat the eggs, sugar, lemon juice and vanilla together in the bowl
the soup is to be served in. Beat the buttermilk and fold in a
little at a time.

If you want to make something out of this dish, top the bowl with a
cup of whipped cream. Small cakes of oat meal, fried in butter and
sugar, pressed into moistened eggs cups and turned onto a plate, are
served with this dish.

It can also be served after the main course with whipped cream,
meringue and sweetened fruit.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son,
Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

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Popularity: 3% [?]

Title: Butter Almond Classic Cookies
Categories: Cookies
Yield: 36 cookies

1 c I CAN’T BELIEVE IT’S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 t Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN’T BELIEVE IT’S NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350′F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2″
thick roll. Cut each roll into 2″ pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.

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Popularity: 4% [?]

Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.

Popularity: 7% [?]