Recipe of the Month
Bon Appetit!
Eggnog Spice Bundt Cake
1 (18 ¼ oz) box spice cake mix 1 cup light eggnog
1 (4 serving) box instant vanilla or 1 egg
cheesecake pudding and pie filling mix 3 egg whites
1 cup nonfat vanilla yogurt 1 1/3 cups toasted chopped pecans
¼ cup canola oil Confectioners Sugar
Preheat oven to 350 F. Coat a nonstick Bundt pan with cooking spray.
Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
Stir in pecans. Pour into prepared pan. Bake 40-50 min until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar. Serves 16.
Recipe originally by Holly Clegg.
Per serving – 280 cal, 14g fat, 20 mg chol, 5 g prot, 34g carbs, 2g fiber, 330 mg sodium.
Joyce Riedell
Apple Noodle Pudding
½ pound flat egg noodles, cooked ½ cup sugar 4 large eggs or 1 cup egg substitute 1 cup milk 8 ounces creamed cottage cheese 3 apples, peeled and slices
½ cup butter or margarine, melted 1-2 teaspoons cinnamon sugar
Combine first 6 ingredients, tossing gently. Spoon into a greased 2-quart baking dish. Place apple slices on top and sprinkle with cinnamon sugar.
Bake at 375 for 1 hour.
Serves 8.
Marge Randolph
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Squash Casserole
Mix & set aside:
3 lbs. cooked squash 1 lg. jar chopped pimento
2 medium grated carrots 8 oz. sour cream
1 can cream of chicken soup Salt and pepper
1 chopped onion
Mix:
1 stick margarine, melted
1 (8 oz) herb stuffing mix
Line casserole with herb stuffing/margarine mixture. Add squash mixture. Sprinkle ¾ cup stuffing mix on top. Bake at 350 F for 30-45 minutes or until brown. Makes 12-14 servings.
Western NC Academy of Teachers
Jean Schmidt
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Applesauce Chocolate Cake
This is a recipe from my mother's 1930's recipe book. I used to sneak a slice from the cupboard every chance I'd get.
2 C. flour 1 tsp. cinnamon
"Pinch" of salt 1/2 tsp. cloves
1 C. sugar 1/2 tsp. nutmeg
1 tsp. baking soda 1 T. cornstarch
1 tsp. baking powder 3 T.cocoa
1 C. raisins
Sift the above together---adding raisins last.
Add:
1/2 C. melted butter 1 egg
1 1/2 C. unsweetened applesauce.
Mix till well blended. Bake at 350 until toothpick comes out clean. *Best with chocolate fudge icing.
Betty Wardle
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Dump Cake
1 can crushed pineapple 1/2 lb margarine
1 can cherry pie filling 1/2 c nuts
1 box yellow cake mix
In a 13 x 9 x 2 inch pan, spread pineapple. Spread cherry pie filling over pineapple. Sprinkle DRY cake mix evenly over
fruit. Sprinkle mix with nuts. Cut margarine into cubes and evenly sprinkle over mix. Bake at 350 F for 40-55 minutes
or until nicely browned. Serve warm or at room temperature.
Rosemay Cushman
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Sweet Potato Delight
3 cups cooked mashed sweet potatoes
1 cup sugar 1 stick (melted) margarine
1 1/2 tsp vanilla 2 eggs
Mix sugar, eggs, margarine and vanilla and add to the sweet potatoes and place in a casserole dish.
Topping:
1 cup brown sugar 1/2 stick margarine
1 cup chopped pecans
Mix brown sugar, margarine and pecans together and sprinkle over the potato mixture and bake in a 375 degree oven for
30 minutes.
Submitted by Evelyn Miller
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Chocolate Pecan Pie
3 eggs 2 T butter, melted
1 C Light Karo Syrup 1 tsp vanilla
4 squares Bakers Chocolate, melted & cooled 1 ½ C pecans
1/3 C sugar 1 unbaked pie crust
Mix the first 6 ingredients until well blended. Stir in pecans. Pour into pastry shell. Bake at 350 F for 50 – 60 minutes.
Cool.
Submitted by Rosemary Cushman
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Aunt Peggy's Crab Dip
6 oz. cream cheese 4 thin spring onions chopped
1 cup mayo 12 oz shredded crab meat
1 can cream of mushroom soup 3 Tbs. water plus 1 package (envelope) Knox gelatin
1 cup minced celery
Mix gelatin in water. Add to warmed soup (Do not microwave.) Mix remaining ingredients together. Put in dish or mold
and chill overnight.
Submitted by Valerie Autry
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Low-Fat Spinach Dip
10 oz. frozen chopped spinach 1 C. low-fat cottage cheese
2 T. chopped green onion 2 T. grated Parmesan cheese
2 cloves garlic 2 T. sour cream
1 C. fat-free plain yogurt 1/8 tsp. ground nutmeg
Thaw spinach, drain and press with back of spoon to remove as much liquid as possible. Finely mince onions and garlic,
or use a food processor. Combine all ingredients in a bowl. Refrigerate at least 1 hour and serve with raw vegetables.
Serves 12. (Makes 2 cups.)
Submitted by Betty Stewart