Crazy Cake

Crazy Cake                                              Mary Sirotak

Bake 350 degrees, 9x13 pan    DO NOT GREASE THE PAN!

Sift the following directly into the pan:

-3 cups flour                 -2 tsp. baking soda

-1tsp. salt                     -1/3 cup cocoa

-2 cups sugar

Make 3 holes in the dry ingredients.

-In the first hole put 1 tsp vanilla

-In the second hole put 2 Tbsp vinegar

-In the third hole put ¾ cup salad oil.

-Pour 2 cups water over all.

Mix and blend with a fork. NO NOT BEAT, but be sure all ingredients are thoroughly blended.    Bake for 35 minutes. 

When cool frost with the following Mock Whipped Cream:

-1/2 cup margarine (part butter)     -1 tsp vanilla

-1/2 cup white sugar                       -1/2 cup milk

-dash of salt                                    -3 Tbsp flour

Blend milk and flour and cook to thick paste. COOL to lukewarm. Beat rest of ingredients in mixer. Add lukewarm paste and beat until creamy. BE SURE PASTE IS COOL ENOUGH

After spreading the Mock Whipped Cream on the cake, proceed with the following: Combine and bring to a boil and boil one minute:

-1 Tbsp cocoa               -1/8 cup margarine

-1/8 cup milk                -1/2 cup sugar

-1 Tbsp Karo syrup

Add 1 tsp vanilla and beat with a wooden spoon until right consistency (like fudge). Pour in a design on the cake. DO NOT SPREAD

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.

Dennis's House Seasoning

Use on pretty much anything :)

Equal parts: Salt, Pepper, Onion Powder, Garlic Powder and Paprika

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.

Fish Tacos

Fish Tacos 

(from Chris Daugherty)

You can either buy a pack of beer batter and just follow those directions, or you can make your own.  I have also bought the tortilla crusted tilapia from Costco and it tastes delicious and saves a lot of work.  If you don't want to fry it, you can also just make it with grilled fish. I think most of the taste is in the sauce.  

For the batter:

·  2 cups flour

·  1 tablespoon baking powder

·  1 teaspoon kosher salt

·  1/4 teaspoon cayenne pepper

·  Dash Old Bay Seasoning

·  1 bottle brown beer, cold

·  Cornstarch, for dredging

For the Sauce:

·  1/2 cup Mayo

·  1/2 cup Sour Cream

·  Chili Powder

·  Garlic Powder

·  Pepper

·  juice of 1 lime

For the Taco:

·  Corn Tortillas

·  Green Cabbage

·  Limes

·  mild white fish

mix equal parts mayo and sour cream, i just eyeball the chili powder and garlic powder. add the juice of one lime, mix and refrigerate for an hour. 

I use mahi mahi and cut them into small strips. Dredge them in the cornstarch and then coat them in the beer batter. Cook in the oil, it only takes a couple minutes per piece. Heat corn tortillas in a microwave by wrapping them in a damp paper towel and heating for about 20 seconds. heat no more than five at a time.

shred the cabbage, put it on the warm tortilla, put on the fish and sauce and serve with a lime wedge

Old Fashioned Chichen Noodle Soup

8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-oz) skinless, bone-in chicken thighs
1 (12 oz) skinless, bone-in chicken breast half
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove childen from pan; let stand for 10 minutes. Remove childen from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrots, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chidken, salt, balck pepper; cook for 2 minutes or until noodles are done.

(When I have made this, I have used only skinless, boneless chicken breast so as not to fuss with the bones and it came out great.)

Elizabeth's Pasta Salad

Elizabeth brought this to small group last week, and it was really good. It was filling enough to be a main dish if you had a salad or something to go with it.

4 diced cooked chicken breasts

1 lb of rotini cooked and cooled

1 red pepper diced

2.5 cups of diced celery

1 red onion

mix together

Dressing

1/4 c. white wine vinegar

3/4 c mayo

1/3 c dijon mustard

1.5 t salt

1 t coarse pepper

1/2 c sugar

1/4 c dillweed

~Mix together.