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July 2, 2013
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Mandarin Orange Cake

1 cup flour
1 cup sugar
1 tsp. soda
1/4 tsp. salt
1 egg
1 small can Mandarin oranges
1/2 cup brown sugar
2 tablespoons milk
2 tsp. butter

Mix flour, soda, sugar and salt. Add egg and the juice from the small can of Mandarin oranges. Beat well and fold in the oranges. Bake in a Pamed 8 x 8 x 2 pan at 350° for 35 minutes. Bring the brown sugar, milk and butter to a boil and pour over the cake when it is taken from the oven. I prick the cake all over with a fork first so the topping will soak in better. (Cake tends to sinks in the middle but tastes wonderful!)
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Mandarin Fruit Salad

2 pkg. orange Jell-O
2 pkg. vanilla pudding (cooked type)
2 c. marshmallows
1 med. can mandarin oranges, drained, save juice
1 med. can chunk pineapple, drained, save juice
1 sm. container whipped topping

Combine pudding and Jell-o with juice from fruit. Add water to make 3 cups liquid. Bring to a boil and add marshmallows and fruit. Stir until marshmallows melt. Pour into mold. Top with whipped topping and set.
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Hawaiian Cake

1 box cake mix (yellow or white)
1 can mandarin oranges with juice
1/4 cup oil
3 eggs

1 small cool whip
1 small box instant vanilla pudding
1 cup crushed pineapple, drained

Mix first four ingredients together well. Cook 40 minutes at 350 degrees in 9x13 pan. Mix cool whip, pudding and pineapple together and spread on cooled cake.
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Orange Fluff Salad

1 24 oz. carton cottage cheese
1 3 oz. pkg. dry orange Jello
1 15 oz. can Mandarin oranges, drained
1 20 oz. can pineapple tidbits, drained
1 12 oz. pkg. Cool whip

Combine cottage cheese and dry orange Jello. Fold in Cool Whip, then mandarin oranges and pineapple tidbits. Refrigerate until ready to serve.
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Orange Sherbet Salad

1-6 oz. box orange gelatin
1 pt. orange sherbet
1 small can crushed pineapple
2 small cans mandarin oranges, drained
3 bananas, sliced

Dissolve gelatin in 2 c. boiling water. Add orange sherbet and stir until melted. Mix in fruit and refrigerate at least 6 hours.
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Tacos In A Bag (Walking Tacos)

7 individual bags of Doritos
1 lb. hamburger meat
1 pkt. taco seasoning mix
1/4 head shredded lettuce
1 lb. shredded cheese
2 or 3 tomatoes, chopped
1 jar taco sauce
1 8 oz. container sour cream
1 large bag Doritos, optional

This is a camping recipe. Before you leave home, cook the hamburger meat with the taco seasoning following the packet instructions. Freeze the meat in a ziploc bag. At the camp site, heat the meat over a small fire. Chop the tomatoes and shred the lettuce if not prepared in advance. Each person should open their individual Doritos bag carefully. This is their dish. Chips should be crushed either before the bag is opened or after. Each person should add the toppings of their choice. If you need refills add Doritos from the large bag, crush and add additional toppings. Using a fork, eat directly from the bag.
Linda NM
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Roasted Chicken Salad with Garlic Toasts

2 cloves garlic-peeled
3 tbsp. cider or white wine vinger
3 tbsp. evvo
1/4 cup kalamata olives-chopped
8 cups mixed salad greens
4 1/2" sl bread toasted
2 lb. roast chicken-large pieces

Mince one garlic clove and whisk with vinegar, oil, and olives in medium bowl. Toss greens in dressing to coat well. Rub each slice with remaining garlic. Divide salad among 4 plates. Roast chicken. Place chicken on top. Serve with bread.
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Herbed Salmon Burgers

1 tbsp. light mayo
1 tbsp. lemon juice
1/3 cup bread crumbs
1/4 cup chopped basil
2 tbsp. chopped mint
2 scallions-thinly sliced
1 sm apple-grated
1 can (14- 1/2 oz.) salmon
3 tbsp. lite terriyaki sauce

In large bowl, combine mayo and lemon juice. Add bread crumbs, stirring until moistened. Add basil, mint, scallions, and apples, stir in salmon and terriyaki sauce. Shape into burgers. Spray skillet, cook burgers over medium heat until brown. 4 mins. per side.
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Stir-Fried Spicy Chicken Flavor Tenders

1 tsp. sugar
1 tsp. paprika
1/2 tsp. ground pepper
1/4 tsp. cayenne pepper
1 lb. boneless/skinless chicken breasts
1 tbsp. canola oil
1 16 oz, pkg. pepper and onion soup mix

Combine sugar, paprika, salt and pepper, and cayenne pepper in medium bowl. Add chicken and toss to coat. Cover and refrigerate 15 mins. overnight. Heat oil in large skillet over high heat. Add pepper & onion mix and cook, stirring occasionaly until vegetables are softened 5 to 7 mins. Add spice rubbed chicken and cook stirring until no longer pink 3 to 5 mins. Serve Hot
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Betty's Blueberry Recipes #2
Evening Nancy and all, here is Part 2 of 3 parts of blueberry recipes I hope our readers will like. Betty in MS

Blueberry Pinwheel Muffins

2 cups biscuit mix
2 tbsp sugar
2/3 cup milk
1/4 cup margarine, melted
1/2 tsp cinnamon
1/2 cup chopped nuts
1/2 cup brown sugar, firmly packed
2 cups blueberries

Combine biscuit mix and sugar. Stir in milk until ingredients are moistened. Knead on lightly floured board (or waxed paper) until dough is smooth. Roll out dough to a 10 x 18-inch oblong. Brush dough with melted margarine. Combine cinnamon, chopped nuts and brown sugar. Sprinkle over dough, then spread blueberries over dough. Roll up like a jelly roll, starting at the 18-inch side. Cut roll into 12 equal pieces. Put each piece, cut side up, into a well-greased muffin pan. Bake at 425°F for 15 to 20 minutes, or until light brown. Serve warm. Betty in MS

Lemon-Blueberry Cream

3/4 cup whipping cream
1/3 cup sifted powdered sugar
1 cup fresh blueberries
1/2 cup sour cream
2 tsp freshly grated lemon rind
Garnishes: lemon zest, fresh blueberries

Beat whipping cream and powdered sugar with an electric mixer at medium speed until soft peaks form. Fold in blueberries, sour cream and lemon rind. Serve with pound cake. Garnish, if desired. Makes 2-1/2 cups.
Betty in MS
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About a year ago I found a recipe for Apple Pie Bars that was excellent. However, true to form I have misplaced it. I’ve gone through literally hundreds of my printouts and looked in the archives to no avail. It does not have a pie crust base but that is about all I remember. It was like a heavy apple cake. Can anyone help me?
Thanks in advance, Anita in Camarillo

Garlic Avocado Sandwiches

1 package (8 ounces) cream cheese, softened
2 medium ripe avocados, peeled
1 garlic clove, minced
1/8 teaspoon salt
6 whole grain bagels, split and toasted
6 slices tomato
½ cup sliced cucumber
6 slices red onion
6 red pepper rings
6 lettuce leaves

In a small bowl, beat the cream cheese, avocados, garlic and salt until smooth. Spread on bagels; top with tomato, cucumber, onion, pepper rings and lettuce.
Yield: 6 servings
Bren in North Louisiana
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Shrimp Boil Kebobs

1/2 pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound Andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.

Thread potatoes, corn, Andouille and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay. Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes. Serve with lemon wedges.
Bren in North Louisiana
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Sweet Bourbon Baked Beans
Servings: 8-10

1/2 lb. bacon, cut into 1-inch pieces
1 onion, chopped
3 cans (16 oz. each) baked beans
1 (15 oz.) kidney beans, drained
1/2 cup chili sauce
1/3 cup bourbon
2 Tbsp. dark molasses
2 Tbsp. dark brown sugar
1 tsp. dry mustard
1 tsp. cinnamon

Preheat oven to 350 degrees F. Cook bacon till crisp, drain. Set aside. Saute onions in drippings.

In a bowl, mix the beans together with the onions, chili sauce, bourbon, mustard, molasses, sugar, and cinnamon. Add the bacon bits and fold in gently. Pour into a 2 quart bean pot or casserole.

Cover and bake in 350 degree F for 40 minutes, let stand 15 minutes before serving.
Bren in North Louisiana
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I have been making this recipe for over 30 years. It is always devoured quickly, especially when I use the cream cheese frosting. I am sure you could make it in a 9 X 13 pan, although I have never done that. I like the shape of a bundt cake.
Robbie IN

Chocolate Chip Cake

1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
1/2 c. vegetable oil
1/2 c. milk
4 eggs
1 (8 oz.) carton sour cream
1 (6 oz.) pkg. chocolate chips
4 ounces Baker's German's Sweet Chocolate Grated

Mix cake and pudding mixes. Add oil, milk and eggs and mix well. Add sour cream and blend with beater or by hand. Stir in chocolate chips and grated chocolate.

Bake in a greased and floured bundt or tube pan 50- 55 minutes at 350 degrees. Can frost with cream cheese frosting or your favorite icing. Can also just dust with powdered sugar. I like to reserve some of the grated chocolate and sprinkle it on the top and sides of the frosted cake.
Robbie IN
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Mini Oreo Cheesecake Recipes
Lily requested recipes for mini cherry Oreo cheese cakes in the 6/28 newsletter. Here are two recipes she can try. I have more mini cheese cake recipes. They are always a hit and many people prefer them because of their size. They can have a little dessert without feeling too guilty.
Robbie IN

Mini Oreo Cheesecakes

12 regular size Oreo cookies
2 - 8 oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips
2 teaspoons shortening
1/2 cup white chocolate chips
2 teaspoons shortening

Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.

In a medium mixing bowl, beat cream cheese, sugar and vanilla till smooth and fluffy. Beat in eggs just till well mixed. Spoon cream cheese mixture into bake cups.

Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in a 325 deg. oven for about 25 minutes or till set. Cool.

In small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips. Drizzle a little bit of each over the baked cheesecakes. You can also melt the chocolate in the microwave. You can garnish with a mini Oreo on top, if desired. You can also top the mini cheesecakes with Cool Whip and a maraschino cherry, or a tablespoon of drained cherry pie filling, or any other fruit filling.
Robbie In

Mini Chocolate Cherry Cheesecakes

4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil's food cake mix

For the Filling:
2 (8-ounce) package cream cheese, at room temperature
3 eggs, at room temperature
1-1/2 cups powdered sugar
2 tsp vanilla extract
1 can (21 ounces) extra-fruit cherry pie filling, drained

Preheat oven to 350. Line mini-muffin pans with papers. Place the cherries in a strainer to drain.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will

be very thick, but pliable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed

and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over chocolate base, filling not

quite to the top of the paper. Press one drained cherry into the filling in each.

Bake at 350 for 15 minutes. Cool completely before serving. Makes about 6 to 7 dozen mini cheesecakes.
Robbie IN
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Chicken Strips and Blue Cheese Dressing

1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour (Use crushed fried pork skins to reduce Carbs)
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil

1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done.

Remove from pan. Set aside, and keep warm. While chicken cooks, prepare the dressing.
Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips. (Also good as a dip for veggies, and various appetizrs.)
Bill, Alb
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Nancy Rogers
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Lubbock, Texas 79499

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