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August 1, 2013
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Plum Cake

2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 eggs
1-1/2 c. sugar
1 c. salad oil
1 cup chopped nuts
2 small or 1 large jar of bananas baby food

Mix oil and sugar and eggs. Add salt, nutmeg, baking soda, nuts and baby food. Bake one hour at 350°. Makes 3 (7x3 or 8x4) loaves.

Topping
1/3 stick margarine
1/4 c. buttermilk
1/8 tsp. soda
1/2 c. sugar
1/8 tsp. vanilla
Boil 3 minutes and spread while cake is warm.
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Baby Food Cake

1 c. chopped nuts (walnuts or pecans)
2 1/2 c. al purpose flour
2 c. sugar
1 tsp. salt
1 c. vegetable oil
2 jars baby food prunes
2 jars baby food apricots
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. baking soda
3 eggs

Preheat oven to 325 degrees. Start with sugar and oil in mixing bowl. Mix three minutes. Add one egg at a time, creaming each for one minute. Add baby food, mix five minutes. In a separate bowl, sift flour, salt, soda and spices. Slowly add dry mixture to wet. Mix well and add nuts. turn into a greased and floured bunt pan. Bake at 325 degrees for 1 hour. Remove from pan and cover with saran wrap to cool.
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Mr. Food


Carrot Cake

3 c. flour
2 tsp. baking powder
2 tsp. soda
2 tsp. ground cinnamon
4 eggs
2 c. sugar
1/2 c. vegetable oil
2 jars (Junior-sized baby food) pureed carrots
1/2 c. chopped nuts
1 tsp. vanilla

Pre-heat oven to 375°. In a medium bowl, sift together flour, baking powder, soda and cinnamon. In large bowl, use an electric mixer to beat together eggs, sugar and oil. Add flour mixture, mixing well. Add pureed carrots, mixing well. Stir in chopped nuts. Pour into a greased and floured tube pan. Bake at 375° for 1 hour.
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Morning Glory Muffins

1/2 c. raisins
2 c. flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
2 c. junior carrot baby food)
1/2 c. chopped nuts
1/2 c. shredded coconut
1 lg. apple, peeled, cored, grated
3 eggs
2/3 c. oil
2 tsp. vanilla

Soak raisins in water 30 minutes. Drain. Preheat oven to 350°. Grease 15 large muffin cups or line with paper. In large bowl mix flour, sugar, baking soda, and cinnamon. Stir in carrots, raisins, nuts, coconut, and apple. In small bowl beat eggs, oil and vanilla. Stir into flour mixture just until dry ingredients are moist. (Batter will be thick and rather hard to mix). Do not over mix. Spoon into muffin cups. Bake 25 minutes until toothpick in center comes out clean. Cool.

Variation: Substitute 1/2 cup crushed pineapple, drained for grated apple. For sweeter muffins add 3/4 cup more sugar.
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Sweet and Sour Pork

1-1/4 oz. jar peach baby food
1/3 c. ketchup
1/2 c. brown sugar
1/3 c. vinegar
2 tbsp. soy sauce
1 tsp. ginger
1/8 tsp. garlic powder
Deboned pork chops or spare ribs

Preheat oven to 350 degrees. Brown meat. Combine remaining ingredients and bring to a boil, stirring constantly. Pour over meat and bake for 2 hours.
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Pork Ribs

1 c. baby food peaches
1/2 c. brown sugar
1/3 c. ketchup
1/3 c. vinegar
1 clove minced garlic
1 to 2 tsp. ginger (opt.)
1 tsp. salt
1/4 tsp. pepper
3 lbs. pork ribs
1/2 to 1 can sliced peaches, drained

Bake ribs in 9x13 inch pan at 450° for 15 - 20 minutes. Drain fat. Combine all ingredients and pour over ribs. Reduce temperature to 350°. Bake 1-1/2 hours until done. Baste occasionally.
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Sweet and Sour Chicken

8 chicken breasts
1 bottle Russian dressing
1 envelope onion soup
1 small jar apricot baby food

Place chicken in heavily buttered casserole, bone side down. Combine remaining ingredients and pour over each piece. Bake uncovered at 350 degrees for 1 and 1/2 hour. Baste occasionally. Serves 8.
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Pineapple Carrot Cake

2 c. flour
2 c. sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1-1/2 c. vegetable oil
4 eggs
2 (6 oz.) jars carrot baby food
8 oz. can crushed pineapple, drained
1/2 c. chopped nuts

In a mixing bowl, combine dry ingredients. Add the oil, eggs, and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 9-inch greased and floured cake pans. Bake at 350° for 35-40 minutes. Cool for 10 minutes before turning out on wire racks to cool completely for frosting.
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Spice Cake

1 sm. jar prunes (baby food)
1 sm. jar apricots (baby food)
1 c. cooking oil
2 c. sugar
3 eggs
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. soda
2 tsp. salt
2 c. flour

Mix first 5 ingredients by hand only. Sift flour and spices into mixture and mix again in by hand. Pour into a greased and floured tube pan. Bake for 1 hour at 350 degrees.
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Apricot Salad

2 (3 oz.) package Apricot Jello
2/3 c sugar
1 (8-oz.) cream cheese (softened)
2 (4-3/4 oz.) jar apricot baby food
1 (20 oz.) can crushed pineapple
1 can sweetened condensed milk
1 c pecans (chopped)

Combine Jello, sugar and 2/3 c water in sauce pan. Bring to boil, stirring to dissolve jello and sugar. Remove from heat. Add fruit and cool. Beat cream cheese and milk in bowl until smooth. Combine Jell-O mixture and pecans, mixing well. Pour into 2 qt. mold or dish. Chill until firm.
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Apricot Jell-O Dessert

1 pkg. apricot Jell-O
1 c. vanilla ice cream
1 1/4 c. boiling water
1 (4 3/4 oz.) jar strained apricots with tapioca (baby food)

Dissolve Jell-O in boiling water. Add ice cream by spoonfuls, stirring until blended and smooth. Fold in apricots and pour into dessert dishes. Chill until set, about 1 hour.
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Applesauce Cake

3 eggs
1-1/2 c. oil
1 med. jar apricots baby food
1 med. jar carrots baby food
1 med. jar applesauce baby food
2 c. flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1 t. salt

Beat eggs, add oil and baby food. Sift together dry ingredients and add to moist mixture. Mix and pour into 10 x 15-inch prepared pan. Bake at 375° for 30 minutes. Cool.
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Peach Jell-O Salad

1 lg. can crushed pineapple
1 lg. peach Jell-O pkg.
1/2 c. sugar
1 lg. cream cheese
1 junior jar peach baby food
9 oz. Cool Whip

Combine pineapple and Jell-O. Simmer until Jell-O is dissolved. Set aside to cool. Cream together 1/2 cup sugar and cream cheese. Add baby food and fold in Cool Whip. Fold this mixture into Jell-O mixture. Refrigerate until set
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I snacked on these at a friend's house and couldn't stop munching on them, so had to get the recipe from her.

Oyster Cracker Treat

1 pound small oyster crackers
1 tbsp. dill weed
1/2 tsp. garlic powder
1 pkg. (0.4 oz.) Hidden Valley Ranch Dressing
Mix together.

Add:
3/4 cup Canola oil

Put in a paper, or plastic bag and shake gently to coat. Keeps well in tightly covered container.
Judy (in Alaska)
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If you love anything "lemony", then this is the dessert for you! I made this for my women's club, and they were so impressed.

Lemon Torte

1 yellow cake mix
1 cup flaked coconut
2 tbsp. cold water
1 egg, beaten
1 cup butter
2 pkgs. (4 serving size) regular lemon pudding & pie filling mix
1-1/2 cups frozen whipped topping, thawed, or real whipped cream

Combine cake mix, coconut, water, beaten egg and butter till well mixed with electric mixer on low. Press into the bottom of a 9x13 inch baking pan. Bake at 350° for 20 to 25 minutes, or until golden brown. Cool.

Prepare and cook the regular lemon pudding as directions state (do not use instant pudding). Chill and spread on cooled crust. Cover top with whipped topping.

NOTE: Recipe called for 1 cup shortening, or margarine, but I used butter with good results.
Judy (in Alaska)
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Lemony French Toast

4 eggs
1/2 cup milk
1/3 cup sugar
1/2-1 tsp. lemon extract
1 loaf Italian Sandwich bread sliced
1/2 to 3/4 inches thick
oil for frying

Beat together eggs, milk and sugar until smooth and lemon colored. Add extract and beat it into mix. Oil a griddle or large frying pan(use canola oil because butter burns too fast) Heat the oil to about medium heat. Thoroughly soak the bread in the egg mixture. Place it into the hot pan (watch the heat), turn it down if necessary. Cook each side until browned to your liking. Serve with fruit and cream: powdered sugar, sugar or any favorite tipping.
Francine
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Made this last night taking three recipes I had made in the past and this is the result. It is very tasty and a great way to use eggplant since it is in season now.

Eggplant Lasagna

1 or 2 eggplant (depending on size) – cut lengthwise in thin slices
Queso Blanco cheese
1 red or green bell pepper (chopped)
2 small carrots (chopped)
1 onion (chopped)
2 green chilies (chopped fine)
3 cloves garlic (minced)
Basil – few leaves to your own taste (chopped)
Parsley – few leaves (chopped)
Olive oil
Fresh ground black pepper, to taste
Sea Salt or Kosher Salt, to taste
1/4 teaspoon Oregano
1/2 cup grated Mozzarella cheese
Pasta Sauce, I used two cups

Heat oil in a large skillet; add onion and sauté until translucent.

Add garlic, carrot, bell pepper, and green chilies stir for 3 to 4 minutes.
Add cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
Heat oil in a skillet (I used a griddle pan) and cook eggplant slices until they turn light brown on both sides.

Place some of pasta sauce in a 9x13x2” baking dish.

Put one layer of eggplant on the sauce then layer the vegetable/cheese mixture over the eggplant.
Follow this by another layer of eggplant.

Pour remaining pasta sauce over the dish and top with mozzarella cheese. Bake covered at 435° for 15 to 20 minutes. I had another dish to cook at 350° so I put the eggplant in and just cooked it longer.

Remove dish and add a little more mozzarella over it along with a little basil and parsley.
Put back in oven to melt the cheese and serve.
Marti in New Mexico
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Hi Nancy,
I hope you and the little ones are all doing well.

I was reading your recipe for Cheese Bread in the 7/30 newsletter on Cheddar Cheese. I was wondering how you would go about making it into loaves rather than rolls. Can you help?
Thanks, Artemis in NYC

Comment
I would think you could make them into rolls but don't have a clue how long to baked them.
Nancy Rogers


Red Cabbage and Apple Salad

6 cups thinly sliced red cabbage
3/4 cup dried cranberries
2 med. granny smith apple-thinly sliced
1/4 cup chopped walnuts

Dressing
1/4 rice vinegar
1/4 cup white wine vinegar
1/3 cup sugar (Splenda)
1/2 tsp. salt
1/4 tsp. pepper

In large bowl, combine cabbage, dried cranberries, apples and walnuts. in small jar or shaker, combine all dressing ingredients. Shake to mix. Pour over cabbage mixture and toss until well combines.
Francine
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Deviled Chicken

8 chicken thighs and drumsticks
Salt
Ground black pepper
1/3 cup dijon mustard
1/3 cup minced shallots or scallions or
onions
1/4 tsp Cayenne
minced parsley

Preheat broiler-Rack 4" from heat. Season chicken on both sides. Place in pan skin side up. Broil, watching carefully until brown-5 minutes. Combine mustard, scallions and cayenne. Small food processor pulse on and off a few times. when chicken is browned-remove from oven and turn it. Spread a tsp. mustard mixture. Broil 5 minutes(mustard begins to brown). Make sure chicken is done. Let remaining chicken in oven for another 5 minutes. Garnishing with parsley.
Francine
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Fruit Salad

1/2 cup cold watermelon balls
1/2 cup cantaloupe balls
1/2 cup honeydew balls
2 tbsp. crumbled feta cheese
2 tbsp. minced fresh mint

In a medium bowl, combine fruit balls. Sprinkle with feta cheese and mint.
Stir gently. Serve right away otherwise will become watery.
Francine
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Lubbock, Texas 79499


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