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MARGARITA CAKE

MARGARITA CAKE

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Preheat oven to 350° F. Grease and flour a 10-inch Bundt pan

  • 1 (18.25 ounce) package orange cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup water
  • 1/4 cup lemon juice
  • 1/4 cup tequila
  • 2 tablespoons triple sec liqueur
  • 1 cup confectioners' sugar
  • 1 tablespoon tequila
  • 2 tablespoons triple sec liqueur
  • 2 tablespoons lime juice
0/5 (0 Votes)

ARROZ CON JOCOQUI

ARROZ CON JOCOQUI

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(Rice and Sour Cream Casserole) (Jeanine's recipe)

  • 3/4 lb. Monterey Jack cheese
  • 3 c. sour cream, salted (Jeanine uses less)
  • 2 cans peeled green chilies, chopped (Jeanine uses 1 - 1 1/2 cans)
  • 3 c. cooked rice
  • Salt & pepper
  • 1/2 c. grated cheddar cheese
0/5 (0 Votes)

COCONUT SHRIMP WITH ORANGE LIME DIP

COCONUT SHRIMP WITH ORANGE LIME DIP

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(Peg's recipe)

  • 1 lb. large shrimp, tails left on, peeled and deveined
  • 3/4 c. beer
  • 3/4 c. pancake mix
  • 1/4 c. flour
  • 1 c. flaked coconut
  • Oil for deep frying
  • ORANGE LIME DIP
  • 1 (10 oz.) jar orange marmalade
  • 3 Tbs. spicy brown mustard
  • 1 Tbs. fresh lime juice
  • Heat all together in small saucepan until marmalade melts and is blended. Chill.
0/5 (0 Votes)

HERBED SPINACH BAKE

HERBED SPINACH BAKE

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(Janet's recipe)

  • 2 pkgs. (10 oz. each) frozen chopped spinach
  • 2 c. cooked rice
  • 2 c. (8 oz.) shredded cheddar cheese
  • 4 eggs, beaten
  • 2/3 c. milk
  • 1/2 c. butter, softened
  • 1/4 c. chopped onion
  • 2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1 tsp. ground thyme
0/5 (0 Votes)

"‘TIS THE SEASON" MICROWAVE CARAMEL CORN

‘TIS THE SEASON MICROWAVE CARAMEL CORN

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(Peg's recipe from friend, Carter Jones)

  • Mix following in microwave-safe bowl:
  • 4 qts. popped popcorn
  • 1 c. brown sugar
  • 1/2 c. butter
  • 1/4 c. light corn syrup
  • 1/2 tsp. salt
0/5 (0 Votes)

FRUIT PUNCH

FRUIT PUNCH

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This punch recipe came from Margart Weigand, the home economics teacher that all three of us had in junior high and...

  • 3 cans frozen lemonade
  • 1 can orange juice concentrate
  • 1 1/2 c. sugar
  • 1 can pineapple juice
  • 1 can grapefruit juice
  • 3 qt. ginger ale
  • Ice
5/5 (1 Votes)

SPANISH RICE

SPANISH RICE

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(Peg's recipe)

  • 1 lb. ground beef
  • 1/2 c. chopped green pepper
  • 1/2 c. chopped onion
  • 1 large clove garlic, minced
  • 1 can (10 3/4-oz.) condensed tomato soup
  • 1 1/2 c. water
  • 1 1/2 c. quick-cooking rice, uncooked
  • 1 Tbs. Worcestershire
  • 1/2 tsp. salt
  • Generous dash of pepper
0/5 (0 Votes)

GREAT FRESH STRAWBERRY PIE

GREAT FRESH STRAWBERRY PIE

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(from Best of the Best from Indiana cookbook)

  • Crust:
  • 1 1/2 c. flour
  • 2 Tbs. sugar
  • 2 Tbs. cold milk
  • 1/2 tsp. salt
  • 1/2 c. Mazola corn oil (no other oil will work)
  • Filling:
  • 1 qt. fresh, ripe strawberries
  • 1 c. sugar
  • 2 well-rounded Tbs. cornstarch
  • 2 Tbs. white Karo syrup
  • 1 c. water
  • 2 Tbs. strawberry Jello
0/5 (0 Votes)

ANONYMOUS PERSON'S DOG ‘N’ SUDS CONEY SAUCE

ANONYMOUS PERSON'S DOG ‘N’ SUDS CONEY SAUCE

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(Jeanine's recipe)

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 2 Tbs. prepared mustard
  • 2 Tbs. vinegar
  • 2 Tbs. sugar
  • 1 Tbs. water
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. celery seed
  • 1/4 tsp. Tabasco sauce
  • Ketchup, as needed
5/5 (1 Votes)

BEEF WITH SOUR CREAM

BEEF WITH SOUR CREAM

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(Janet's recipe)

  • 1 lb. lean round steak
  • 1/4 c. flour seasoned with salt, pepper, and garlic powder
  • 2 Tbs. vegetable oil
  • 3/4 c. chopped onions
  • 1 c. beef broth
  • 1/2 tsp. thyme
  • 1 can (4 oz.) sliced mushrooms and liquid
  • 1 pkg. (10 oz.) frozen green peas
  • 1/2 c. sour cream
  • 3 - 4 c. hot cooked rice
0/5 (0 Votes)