What’s cooking Suzanne?Published 8:01am Saturday, May 1, 2010
By Suzanne Langcuster
Recipes for this week are an assortment.
You may want to pick and choose and add some of your favorite recipes for a meal.
I will be trying the Strawberry Bread and the Mexican Wedding Cake this week.
Wonderful strawberries are here and they are so good.
There are many ways strawberries can be used. The ham ball is a new recipe you might enjoy. Have a great May Day.
1 can ham, drained
8 oz. cream cheese
1/4 c. mayonnaise
2 T. parsley
1 T. minced onion
1/2 t. dry mustard
1 t. Tabasco Sauce
Crushed pecans for trim
Blend cream cheese and mayonnaise. Add remaining ingredients and mix well. Chill until firm. Roll into a ball or a log, then roll in crushed pecans. Serve with a variety of crackers.
Crock Pot Beef Tips
3 pkg. stew beef
2 cans cream of mushroom soup
1 pkg. Lipton onion soup mix
1/2 c. water
2 dashes Worcestershire sauce.
Mix all together in a crock pot. Cook all day on low. Serve over rice.
Lo-Cal- Beans- Tomato Casserole
2 (1 pound )cans cut grean beans
1 (24 oz.) can Italian stewed tomatoes
Drain beans, mix with tomatoes. Place in buttered casserole dish. Bake at 350 for 30 minutes. Put slices of Mozzarella cheese on top, and return to oven to melt cheese.
Potato Cheese Puffs
3 c. mashed potatoes with no seasoning
1/2 of a small onion chopped
1/2 c. skim milk
1 1/2 c. grated cheese
Mix all ingredients together. Pour into baking dish.
Bake at 375 for 50 minutes or until knife blade inserted comes our clean. Serve at once.
3 c. plain flour
1 t. salt
1 t. soda
3 T. cinnamon
3 large eggs
1 pt. strawberries
2 c. sugar
1 1/4 c. oil
1 c. nuts
Mix with a spoon, do not use mixer. Bake in a 9×13 inch loaf pan. Bake at 350 for 40 to 45 minutes or until golden brown.
Mexican Wedding cake
2 c. flour
2 c. sugar
2 t. soda
Mix these ingredients together
1 c. chopped pecans
1 (16 oz. can crushed pineapple with juice. Do not drain.
Mix all together thoroughly. Bake at 350 for 35 minutes for 35 minutes in a 9×13 inch greased pan or Pyrex. Cool.
1 ( 8 oz. ) pkg. cream cheese
1 stick butter or oleo
2 c. powdered sugar
1 t. vanilla
Mix until smooth, then frost the cooled cake.