Food! (recipes)

[Dantor]

This is my very famous Pineapple Cake!

a good friend showed me how to make this and I swear it hardly lasts a day and is sooo easy to make!
try it and you tell me...

heat oven 350.

CAKE:
2 cups sugar
2 cups flour
2 tsp baking soda
2 eggs
1 -20 oz can crushed pineapple
(liquid and all!)
1 tsp vanilla
(optional)
*1 tsp almond extract
*1/2 cup chopped nuts (any)

mix dry ingredients then
add wet ingredients and mix.
pour into greased/floured pan(s) evenly.

I do a round layer cake and not a sheet cake because
I feel sheet cake is too dry(corners cook/bake faster)

bake 35-45
it browns pretty fast (good thing), keep an eye on it
test with toothpick.

FROSTING:
8-oz cream cheese
1 stick softened butter
1 to 3/4 cup powdered sugar (reg sugar makes grainy texture)
1 tsp vanilla
(optional)
*1/2 cup nuts
*cherries

Mix ingredients in med bowl (hand or mixer)
and then frost each layer(s) and build your
temple!

Enjoy

[SheliMarie]

PEACH SALSA

5 MEDIUM SIZE PEACHES, PEALED AND PITTED. CHOPPED FINE

1 LARGE APPLE PEALED, CORED, AND DICED.(APPLE LIKE A PINK LADY OR JOHNGOLD)
1 RIPE MANGO, PEELED AND CORED , DICED FINELY
5 MED RIBS OF CELERY, DICED FINE
1 GARDEN SALSA PEPPER, SEEDS AND MEMBRAIN DICED FINELY
1 HOT HUNGARIAN PEPPER, SEEDS ,MEMBRAIN DICED FINELY
1 SWEET RED, ORANGE, AND YELLOW BELL PEPPER, DESEED AND MEMBRAIN, CHOP FINELY
1 CUCUMBER PEELED, AND CORED BUT RESERVE CORE
1TBS SMOKED CUMNIN
1TBS CHOPPED GARLIC
1 SM BUNCH CELENTRO CHOPPED FINELY(RESERVE ½)
2TBS TOOTHLESSBEAVER’S FAMOUS SEASONING ( Cajun seasoning can be substutied
8 SQUIRTS MAGGI SEASONING

METHOD

PLACE 1 C PEACHES, CUCUMBER CORE, SPICES, CELENTRO, MAGGI, ¼ OF ALL DICED PEPPERS, CELERY LEAVES, INTO A BLENDER OR FOOD PROCESSOR AND LIQUIFY. SET ASIDE. PLACE REMAINING INGREDIANCE IN A LARGE BOWL AND POUR OVER TOP LIQUIFYED MIXTURE. MIX WELL, PLACED IN COVERED BOWL OVERNIGHT. PLACE IN ½ PINTS. COVER WITH SEAL AND LID RING. PLACE IN LARGE PAN AND COVER WITH COLD WATER. BRING TO A BOIL. REMOVE JARS AND ALOW TO SET RING. GOOD WITH CINAMON TORTILLAS.

[SheliMarie]

COCONUT MACADAMIA NUT COOKIES


1 tsp. soda
2 tbsp. hot water
1 c. shortening
1 3/4 c. sugar
3 eggs, beaten
1 c. coconut
1 c. macadamia nuts, chopped
2 1/2 c. flour
2 c. dates, chopped
1 tsp. vanilla

Mix soda in hot water; set aside. Cream shortening and sugar; add eggs. Mix well. Add soda mixture and remaining ingredients. Form into balls and bake on cookie sheet at 375°F for 12 minutes.

[SheliMarie]

LADY FINGER CAKE


2 lbs. Ricotta cheese
1 2/3 c. sugar
1 tsp. vanilla
1/4 c. white cream de cocoa
1/4 c. Hershey bars, in chunks
2 1/2 dozen Lady Fingers

Mix Ricotta, sugar, vanilla, cream de cocoa, and Hershey. Place Lady Fingers on bottom and sides of pan. Put half of mixture over Lady Fingers. Put another layer of fingers over mixture. Put remaining mixture over fingers. Refrigerate overnight. Decorate top with fingers and cherries here and there. This can be frozen.

[SheliMarie]

LADY FINGER CHEESECAK

2 (8 oz.) cream cheese, softened
1 c. sugar
1 pt. all-purpose cream
2 1/2 pkg. lady fingers
2 tsp. vanilla extract
2 (16 oz.) pkg. frozen strawberries (in syrup)

Cream together sugar, cheese and vanilla. Whip cream very thick. Fold in whipped cream and cheese mix.

STRAWBERRY TOPPING:

1 (16 oz.) pkg. strawberries (in syrup)
2 tbsp. cornstarch

Cook until thick and clear (let cool). Split lady fingers and line bottom and sides of pan. Spread 1/2 cheese mixture then cover with layer of lady fingers. Spread remaining cheese mixture on top and let cool at least 3 hours or overnight.

[SheliMarie]

LADY FINGER LEMON DESSERT

2 pkg. lady fingers
3/4 c. sugar
1/4 c. lemon juice
1/4 tsp. salt
6 egg yolks, beaten
1 1/2 tbsp. Knox gelatin
1/2 c. cold water
6 egg whites (stiff)
3/4 c. sugar

Cook 3/4 cup sugar, lemon juice, salt and egg yolks in double boiler about 15 minutes or until consistency of soft custard. Remove from heat. Add gelatin that has been dissolved in cold water.

Beat egg whites until stiff adding 3/4 cup sugar gradually. Fold cool egg yolk mixture into egg whites lightly but thoroughly. Pour into springform pan that has been lined with lady fingers. Chill several hours or overnight. Top with whipped cream before serving.

[SheliMarie]

ALMOND PASTRY


1/2 c. butter
1 c. flour
2 tbsp. water

SECOND LAYER:

1/2 c. butter
1 c. water
1 tsp. BLAIR almond flavoring
1 c. flour
3 eggs

FROSTING:

1 1/2 c. confectioners' sugar
2 tbsp. butter
1 1/2 tsp. BLAIR almond or vanilla flavoring
1 to 2 tbsp. warm water
Slivered almonds

Preheat oven to 350 degrees. For first layer, cut butter into flour, sprinkle with water. Mix with fork to form ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 x 3 inches.

In medium saucepan, heat butter and water to a rolling boil. Remove from heat and stir in extract and flour. Return to low heat and stir until it forms a ball, about 1 minute. Beat in eggs, one at a time, until smooth. Divide in half, spread over strips. Bake for 1 hour. Cool. Mix frosting ingredients, frost pastries, cut into 16 slices.

[Lindaj]

Slow cooker pot roast, serving for 4 ppl

You will need : 2 tbsp unsalted butter, 1 tbsp sunflower oil, 1 large onino sliced in wedges, 3lbs of boneless top round or rump roast, 3 carrots peeled and sliced thin, 3 medium white potatoes cubed, 2 bay leaves, 1/2 tsp salt, 2 envelopes (1.4 oz) onion soup mix, 1 tbsp corn starch.

In a large skillit heat butter and oil add onions and sear and brown all sides of beef. set aside and add to slow cooker.

Now arrange the carrots and potatoes around the beef and onions in the cooker, sprinkle with salt(optional).

In a heat safe bowl or measuring cup mix soup mix with 3 cups of boiling water and stir till smooth. then add to cooker. Cover cooking and cook on high till meat is done and tender, about 3 1/2 hours.

When done in a meduim sauce pan, combine the cornstarch with 1 tsp of water and stir till a paste. Add 2 cups of hot broth from cooker and bring to boil stirring constantly till thickened.

Slice beef and serve with vegetables and gravy. Serve with a side dish of steamed green beans and a fresh mixed salad and rolls

[Lindaj]

Herb Roasted Chicken

Ingredients: 2 tbsp butter, 1 tsp dried sage, 1 clove gralic (crushed), 1/8 tsp black peper, 1 whole chicken (3.5 lbs), 1tsp dried rosemary, 1 onion (peeled), 2 cups chicken broth, 6 0z new potatoes (parboiled) 3 bell peppers( deseeded and cut in quarters, 2 medium zucchini ( chunked), 1 red onion (peeled and sliced) 1 tbsp olive oil, flat leaf parsley for garnish.

1) Preheat oven to 375, In a small bowl mix butter,sage,garlic and peper in to a paste. Loosen the skin on the chicken breast and spread in half of the butter mix. Now place whole onion in cavity, tie the legs together with kitchen string. Now spread remaining butter on the breasts and sprinkle with rosemary.

2) Place chicken on rack in a roasting pan, pour the chicken broth in pan. Cover pan with foil and cooking for 1 hour. Then uncover chicken and raost for about 40 mins or untill juices run clear when meat is pieced. after cooking place on platter and let rest for 15 mins.

3) While the chicken is roasting, place the potatoes, peppers,zucchini and oniion slices i a sperate baking sheet. Drizzle with oil and roast for 35 - 40 mins until cooked and crisp on edges.

4) place around chicken and garnish with parsley.

Note a fresh fruit salad with a dollup of whipp cream is a nice ending to this meal.

[Lindaj]

Lemon Grilled Chicken,Serves 4

Ingredients: 1 Lemon, 2 tbsp olive oil, 1or 2 cloves garlic (crushed), 1 tbsp chopped fresh parsley (extra sprigs for garnish),1/4 tsp dried thyme, 1/4 tsp marjoram, 1/4 tsp salt ( can delete) 1/4 tsp ground black pepper ( fresh is better), 4 skinless,boneless chicken breast ( about 6 oz each)

1) Use a peeler and peel one half of the lemon and cut into thin strips and set aside. Then brate the other side in a small bowl to make about 1 tsp of zest. Now squeese the lemon for its juice in a bowl.

2) In a large bowl (to hold chicken) combine the zest, juice,oil, thyme, marjoram, parsley, salt and pepper. Add chicken and coat well. cover with plastic wrap and chill for 30 mins or over night.

3) preheat grill or griddle or broil to meduim heat. Place chicken on and reserve marinade. Cook one side for about 5 mins coating with marinade 2-3 times with brush. Flip and repeat about 10 -12 mins total cook time. Remove and let rest and garnish with reserved lemon peels and parsley.

I serve this with a side pasta salad and lemon tea.

This marinade is also good for grilled fish, tuna, salmon ,haddock I vary my chill time depending on taste and vut of fish and then plank cook on ash lumber slab.

If you wish to spice this up you can replace the black pepper with some dried crushed red chile pepper. Of course season to taste with salt