Saturday, February 9, 2008

Fruit & Cream Trifle

Ingredients:1 cake mix or pre-made Angel Food Cake or Pound Cake
2 packets of custard or pudding mix (made as directed for pie filling - I prefer the thickness of custard)
2-1 pound bags frozen fruit or equivalent sliced fresh fruit
1/3 cup sugar
1/4 cup orange juice
1-1/2 cups heavy cream, whipped
additional fresh fruit for garnish

Basic Instructions:
Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely. Mix fruit with juice and sugar. Whip the cream.

To assemble: Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.

Oriental Chicken Salad

Oriental Dressing
3 tablespoons honey
1 ½ tablespoons rice wine vinegar
¼ cup may1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

1 skinless chicken breast fillet, grilled
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
½ carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds, toasted
1/3 cup crispy chow mein noodles

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while preparing salad. Prepare salad by tossing romaine and chopped cabbages and carrots. Sprinkle green onion, almonds, and noodles on top of lettuce.

Crockpot Beef Stroganoff

1 pound beef sirloin, cut into 1 inch cubes
1 can (family size) cream of mushroom soup
1/2 pound sliced button mushrooms
1 pkg dry onion soup mix
3 tablespoons sour cream
1 pound egg noodles

Mix soup, soup mix, and mushrooms together in bottom of crock pot. Stir in beef to coat. Cook on low in crock pot for 6-8 hours or high for 4-6 hours.Once meat is cooked thoroughly, turn off heat. Stir in sour cream.Cook noodles as directed on package. Serve beef mixture atop noodles.

Baked Potato Soup

1 carrot, sliced
1 celery stalk, sliced
1/2 red onion, minced
1 clove garlic, minced
2 cups chicken broth
1-2 cups cream (whole milk is ok, but I'd add potato flakes for thickening)
1 tsp paprika
1 tsp curry powder
2 tsp salt
2 tsp pepper
1/2 tspn chili powder
2 tblspns flour
2 tblspons butter
5 medium baked potatoes, cut into 1 inch pieces

Melt butter in pot and mix in flour til bubbly. Add chicken stock, onion, garlic, celery, carrot and seasonings. Simmer on low for 15 minutes or until carrots are tender. Slowly stir in 1 cup of cream and continue simmering. Add potatoes. Add more cream to desired consistency. Garnish with cheese, sour cream, bacon, chives, or whatever you like on your baked potatoes!