STRAWBERRY MARGARITA CAKE 3/4 cup bottled strawberry-flavored nonaholic margarita drink mix 1 package Betty Crocker SuperMoist white cake mix 1/3 cup vegetable oil 3 egg whites 1/2 cup fresh strawberries,pureed Preheat oven to 350F. Grease or lightly spray with cooking oil the bottom of pan(s). Add enough water to drink mix to measure 1 1/4 cups. Beat all ingredients in large bowl on low speed 2 minutes. Pour into pan(s). Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan(s), then remove from pan(s) and cool completely. FILLING: 1/2 cup of pureed strawberries 2 teaspoons of vanilla extract 1 tablespoon sugar 1/4 cup of strawberry margarita mix 1/4 cup of confectioner's sugar Mix strawberries, vanilla, sugar and margarita mix in small saucepan. Bring to a boil, simmer 5 minutes then stir in confectioner's sugar. Let mixture simmer until starts to thicken. Cool completely and spread between layers. CREAM CHEESE FROSTING: 1/2 butter or margarine, softened 8oz cream cheese 4 cups confectioner's sugar 2 teaspoons vanilla extract 1 8oz container Cool Whip Beat softened butter and cream cheese until well blended. Add confectioners' sugar and vanilla until creamy. Fold in Cool Whip. Frost sides and top of cake and decorate with strawberries. DINAH |
COOKING WITH THE DIVAS OF COVER STORY |
ANNE'S SURPRISE 2 boxes of white chocolate instant pudding mix 1 container of whipped cream (standard size) berries, any kind (I used strawberries and blue berries) Goblet glasses or other dessert glasses Mix the white chocolate pudding per the instructions on the box. Mix the whipped cream into the prepared pudding mix. Chill until ready to serve. It is always nice to chill the glasses in the freezer for the frosted look. Ready to serve Remove the chilled glasses from the freezer and put berries at the bottom. Spoon the white chocolate mixture in glasses. Add more berries then more white chocolate mixture and end with berries on top. Make approximately 10 servings. PAULETTE |
EASY CHICKEN & VEGETABLES TERIYAKI STIR-FRY 1 pound chicken breast tenders 1/4 cup plus 1/4 cup teriyaki sauce 2 teaspoons plus 1/2 teaspoon sesame oil 1/2 teaspoon dried red pepper flakes 1 bag (16oz) Broccoli Wokly Stir-Fry Marinate chicken tenders in 1/4 cup teriyaki sauce in a small shallow pan or bowl. Turn to coat both sides. Let sit 5 to 10 minutes. Heat 2 teaspoons sesame oil in a 12-inch skillet or wok over medium-high to high heat. Stir-fry chicken 4 to 6 minutes, until no longer pink, turning as needed to prevent burning. Remove chicken from skillet and set aside. Remove skillet from heat and add remaining 1/4 cup teriyaki sauce, 1/2 teaspoon sesame oil and red pepper flakes. Return skillet to high heat and tilt to coat skillet and combine ingredients. Stir Broccoli Wokly into sauce and cook 2 to 3 minutes, stirring constanrly, until just crisp-tender. Toss broccoli mixture with chicken and serve immediately. Serve Easy Chicken and Vegetable Stir-Fry with Asian Noodles. JACKIE |
SALMON STEAKS |
4 Salmon Steaks 2 Tbsp butter 1/4 cup lemon juice chives salt 1/8 tsp pepper fresh lemon and thyme Preheat oven at 375. Place steaks in casserole dish, cover with lemon juice and melted butter. Sprinkle chives pepper and salt on steaks. Cover with sliced lemon and fresh thyme. Cover and bake for 20 minutes. ALICE |
Priscilla's Vanilla Wafer Cake 2 c Sugar 1 c Chopped Pecans 2 sticks of Oleo 1/2 c Buttermilk 6 eggs hand beaten well 1 tsp Vanilla 1 box(12oz) Vanilla Wafers 1 box of Angel Flake Coconut Grind Vanilla Wafer in blender. Cream oleo, sugar, milk, eggs and vanilla flavoring together. Mix pecans and coconut into vanilla wafers. Add the two mixtures together and mix by hand. Line a tub pan with wax paper. Bake 1 1/2 hours at 325 degrees. Please note: Vanilla Wafer Cake makes a good gift for anytime, and goes well with Coffee. PRISCILLA |
">
">
">
">
