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Recipes
Rhubarb coffee cake
By LittleKathy
Preheat oven to 350 F
- Sandi’s (Kathy’s) rhubarb cake
- ( like sour cream coffee cake but with rhubarb)
- 1 ½ cups brown sugar
- ¼ cup white sugar
- ½ cup margarine or shortening
- 1 egg
- 1 tsp vanilla
- 1 cup sour cream
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups rhubarb
- ¾ cup sugar
- 1 ½ tsp butter
- 1 ½ tsp cinnamon
- 1 cup nuts
- Preheat oven to 350 F. Grease and flour 9 x 13 cake pan.
- Cream together both sugars, margarine, egg, vanilla, and sour cream.
- In a separate bowl, sift together the flour, baking soda, and salt. Add to creamed mixture.
- Stir in the rhubarb. Pour into prepared pan.
- In a small bowl, mix ¾ cup sugar, butter, cinnamon, and nuts together. Sprinkle over the cake batter and bake for 30 to 40 minutes.
- This is very good served with a strawberry sauce. Or cut into small squares.
Icing – chocolate
By LittleKathy
mix and use
- For 8x8 top only:
- 3 Tbsp. margarine
- 1 ½ cups icing sugar
- 2 Tbsp. cocoa
- ½ tsp. vanilla
- 2 Tbsp. cream or milk
- For 8x8 square cake and sides:
- 3 Tbsp. margarine
- 2 cups icing sugar
- 3 level Tbsp. cocoa
- 2 Tbsp milk or cream + 1 – 2 tsp
- ½ tsp. vanilla
- For 9x12 top only – 1 1//2 recipes of “8x8 top only”
Brei from Kerry Ann
By LittleKathy
For the Brie thing, just wrap the Brie up in Pillsbury croissant dough and basically follow the directions as if yo...
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Meat Loaf (with Italian sausage and tomato basil pesto sauce)
By LittleKathy
from Edmonton Journal
- 1 1/2 pounds lean ground beef
- 2 large eggs
- 2 Tbsp. pesto
- 2 Tbsp. milk
- 1/4 cup bread crumbs
- 1 tsp. salt
- Freshly ground black pepper to taste
- 1/2 lb. (227 grams) mild, medium or hot Italian sausages
- 2 cups (500 ml) tomato basil pasta sauce
Apple Pancake
By LittleKathy
- 1/4 cup butter
- 2 tbsp plus 1/4 cup sugar
- 1 tsp cinnamon
- 3 apples peeled , cored and sliced in 24 thin wedges (use tart apples)
- 4 eggs separated
- 1/3 cup flour
- 1/2tsp b.powder
- 1/8 tsp salt
- 1/3 cup milk
Hamburger Stroganoff Rita Barnes
By LittleKathy
In heavy pan brown mushrooms, onion, and garlic in butter
- 2 small cans mushrooms
- 1 c. finely chopped onions
- Garlic or garlic salt to taste
- 1/4 c. butter
- 3 lb. ground beef
- 2 cans mushroom or cream of chicken soup
- 1 Tbsp. Flour
- 1 tsp. salt & ½ tsp. pepper
- 2 c. evaporated milk or sour cream
- Worcestershire sauce
- 1 pkg. Noodles cooked and drained
Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
By LittleKathy
- 2 Cups all-purpose flour
- 2/3 Cups unsweetened cocoa
- 1 Cup quick-cooking oats
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Tablespoon ground cinnamon
- 1/2 Teaspoon ground cloves
- 1 Cup butter or margarine
- 2 Cups granulated sugar
- 4 eggs
- 1 Teaspoon almond extract
- 1 Can (16 ounces)solid-pack pumpkin
- 1 Can (8 ounces)crushed pineapple undrained
- For Broiled Frosting
- 1/2 Cup butter
- 1 Cup dark brown sugar packed
- 1/2 Cup light cream
- 1-1/2 Cups shredded coconut
- 1-1/2 cups pecan halves
Rhubarb (and raspberry) Crisp
By LittleKathy
Heat oven to 375 degrees Put fruit in 9 inch dish
- 4 c. rhubarb, or use 2 c. (15 oz frozen) raspberries with 2.c. rhubarb
- 1/2 c. sugar
- 2 Tbsp. flour
- 1 tsp lemon juice
- Grated orange rind
- 1/4 c. margarine
- 1/3 c. brown sugar
- 1/2 c. whole wheat flour
- 1/2 c. quick oats
- 1/2 tsp. cinnamon, (or 1/4 tsp. allspice)
Meat Loaf (with Italian sausage and tomato basil pesto sauce)
By LittleKathy
from Edmonton Journal
- 1 1/2 pounds lean ground beef
- 2 large eggs
- 2 Tbsp. pesto
- 2 Tbsp. milk
- 1/4 cup bread crumbs
- 1 tsp. salt
- Freshly ground black pepper to taste
- 1/2 lb. (227 grams) mild, medium or hot Italian sausages
- 2 cups (500 ml) tomato basil pasta sauce
Turkey Soup ( or Turkey Pie)
By LittleKathy
Make broth of turkey bones
- Melt 1/2 cup turkey fat
- Add: 1/2 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. nutmeg
- Heat stirring as for a white sauce.
- Add 1 can of evaporated milk or 8 oz. milk
- Cook, stirring
- Or: Make white sauce using: 2 -3 Tbsp. butter
- 3 Tbsp. flour
- 1 cup milk
- Add salt, pepper, nutmeg
- Add about 3 cups broth ( can leave veges in) and 1 chicken cube
- Cook small cubed carrots, turnip, potatoes, celery, onion
- Add to soup.
- Take out about 2 cups and puree in blender and return to soup.
- Add cubed turkey ( 4-6 cups or whatever you have)