Tag: Recipes

Tater tot casserole

Tater Tot Casserole
1 pound ground beef
1 onion, chopped
1 (10 1/2 ounce) can mushroom soup
1 cup evaporated milk
1/2 pound sliced American cheese
1 pound package frozen tater tots
In skillet, cook ground beef in small amount of water; drain. Place meat in bottom of a 12 by 8 inch baking pan. Sprinkle with onion. Stir together soup and evaporated milk; pour over mixture. Arrange cheese slices in dish on top with tater tots. Bake at 350 degrees for 1 hour.
Makes 4 to 6 servings.

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Revved up chili dip

Revved Up Chili Dip
1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2 1/4 ounce) cans sliced ripe olives, drained
12 ounces American cheese, cubed
In 2 to 3 quart slow cooker, combine salsa, chili and olives. Stir in cheese. Cover; cook on low for 2 hours, or until cheese is melted, stirring halfway through. Serve with sturdy tortilla chips.
Makes 15 servings.

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Mommy Trapp’s chip dip

Mommy Trapp’s Chip Dip
2 pounds Velveeta cheese, cubed
1/4 cup milk
1 cup Cheddar cheese, grated
2 (2 3/4 ounce) cans green chilies
1 small jar pimentos
Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 hour, or until cheese melts. Stir frequently. Turn cooker to low and serve with chips of your choice.
Variation:
Add chopped jalapeno peppers if you want a spicier dip.
Makes 18 to 24 servings.

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Chocolate Lover’s Chiffon Cake

Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.

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Raspberry cake roll

Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
Variation:
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.

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Orange glazed sponge cake

Orange Glazed Sponge Cake
6 eggs, separated, room temperature
1 1/4 cups sugar, divided
1/3 cup orange juice
2 tablespoons grated orange peel
1 3/4 cups all-purpose flour
1/2 teaspoon salt
Orange Glaze
1 cup water
1/2 unpeeled orange, finely chopped
1/4 cup sugar
1 tablespoon butter or margarine
1/2 cup powdered sugar
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another mixing bowl, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Fold one-fourth of the egg whites into the batter; fold in remaining whites. Spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 350 degrees for 40 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Meanwhile, for glaze, combine water, orange and 1/4 cup sugar in a small saucepan; bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat; blend in butter and powdered sugar. Run a knife around sides of cake and remove to a serving platter. Spread warm glaze over the top and sides of cake.
Makes 12 to 16 servings.

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Chili con queso

Chili Con Queso
2 tablespoons oil
1 medium onion, chopped
2 (4 1/2 ounce ) cans chopped green chilies
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, drained
1 pound Velveeta cheese, cubed
In skillet, saute onion in oil until transparent. Add chilies and tomatoes. Bring to a boil. Add cheese. Pour into 2 quart slow cooker. Cover; cook on low for 2 hours. Keep warm in slow cooker, stirring occasionally. Serve with tortilla chips.
Makes 12 to 16 servings.

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