1. Caramel
Apple Upside Down Cake Recipe
2. Celebration
Tortellini Salad
3. Cheddar Bay Biscuits
4. Cherry
Cordial Hot Chocolate
5. Chicken
and Asparagus Casserole
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1. My Mother used to make a 'Cottage Pudding' that was
made with some of the same ingredients as in this recipe.
Thought I would share this as it sounds like a simple dessert
that most people would enjoy! Barbara in B.C.
Caramel Apple Upside Down Cake Recipe
Topping Ingredients
1/2 cup Brown sugar
3 Tb Butter
2 Tb Sunflower seeds
2 Granny Smith apples
Cake
1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
2/3 cup Brown sugar
1/3 cup Butter, softened
1 Egg
1 tsp Vanilla extract
1/2 cup Milk
Oven Temp ~ 350°
Baking Time ~ 40 - 45 Min.
Pan Type ~ 9 inch round pan
Preheat oven, grease pan.
Place 1/2 cup brown sugar in small bowl; cut in 3 tablespoons
butter until crumbly. Stir in sunflower nuts. Press onto
bottom of prepared pan. Arrange apple slices on top. Set
aside.
Combine flour, baking powder and salt in medium bowl. Combine
2/3 cup brown sugar and 1/3 cup butter in mixer bowl. Beat at
medium speed, scraping bowl often, until creamy (1 to 2
minutes). Add egg and vanilla; continue beating until smooth
(1 to 2 minutes). Add flour mixture alternately with milk
until well mixed (1 to 2 minutes).
Spoon batter over apple layer; spread evenly. Bake until
toothpick inserted in center comes out clean. Cool 5 minutes;
invert onto serving plate. Serve warm or cool.
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2. ~Celebration Tortellini Salad~
Prep Time: 30 minutes (Ready in 1 hour 30 minutes)
Ingredients:
SALAD
4 9-oz. pkg. refrigerated cheese-filled tortellini
3 6-oz. jars marinated artichoke hearts, drained, reserving
liquid
1 15-oz. can small pitted ripe olives, drained
1 7.25-oz. jar roasted red bell peppers, drained, cut into
thin strips
12 oz. salami, cut into 1/2-inch cubes
2 medium zucchini, quartered lengthwise, sliced (2 cups)
DRESSING
1/4 cup balsamic or red wine vinegar
1/4 cup chopped fresh basil or 3 teaspoons dried basil leaves
1 tsp salt
1/4 tsp coarse ground black pepper
2 cloves garlic, minced
Directions:
In Dutch oven or large saucepan, cook tortellini to desired
doneness as directed on package. Drain; rinse with cold water
to cool. Drain well.
Meanwhile, coarsely chop artichoke hearts. In large bowl,
combine
artichoke hearts, cooked tortellini and all remaining salad
ingredients; toss gently.
In medium bowl, combine 3/4 cup of the reserved artichoke
liquid and all dressing ingredients; blend well. Pour dressing
over salad; toss gently to coat. Cover; refrigerate 1 hour to
blend flavors. If desired, garnish with shredded fresh
Parmesan cheese.
Serves 12-16
Source:
Recipe Ross
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3. Cheddar Bay Biscuits
Buttermilk baking mix (e.g. Bisquick) does the trick
in these savory biscuits,
with the addition of Cheddar cheese, garlic, parsley, onion
and water.
Ingredients:
4 cups buttermilk baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
Directions:
Preheat oven to 375° F (190° C). Line a baking sheet with
parchment paper.
In a mixing bowl, combine the baking mix, cheese, and water.
Mix until dough is firm. Using a small scoop, place dough on
the prepared pan. Bake for 10 to 12 minutes, or until golden
brown. Combine the melted butter, garlic powder, salt, onion
powder and parsley. Brush over baked biscuits immediately upon
removing from oven.
Yield: 20 biscuits
Source: LOH Recipes
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4. Cherry Cordial Hot Chocolate
Ingredients:
5 1/2 cups milk
1 1/2 cups half-and-half
1 1/2 cups chocolate syrup
1/2 cup maraschino cherry juice, divided
1 3/4 cups whipping cream
1 tablespoon powdered sugar
Maraschino cherries with stems (optional)
Directions:
Heat first 3 ingredients and 7 tablespoons cherry juice in a
Dutch oven over
medium-low heat, stirring often. Beat whipping cream at medium
speed with
an electric mixer until foamy; gradually add powdered sugar
and reserved
cherry juice, beating until soft peaks form. Serve with hot
chocolate; top each
serving with a cherry, if desired.
Yield: 8 1/2 cups
Source: LOH Recipes
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5.
Meat and Poultry:
Chicken and Asparagus Casserole
from Traditions...
A Taste of the Good Life
___________________________________
INGREDIENTS:
12 chicken breast halves
1 medium onion, chopped
1 stick butter
1 (8-ounce) can button mushrooms, drained
1 (10-3/4 ounce) can cream of chicken soup
1 (10-3/4 ounce) can cream of mushroom soup)
1 (5-1/3 ounce) can Pet milk
1/2 pound sharp Cheddar cheese, grated
Tabasco to taste
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon monosodium glutamate
1 (4 ounce) jar pimientos, drained and chopped
2 (10 ounce) packages frozen asparagus spears
1/2 cup slivered almonds
TO PREPARE:
Cook chicken in seasoned water until done. Cut into
bite-
sized pieces and set aside. Saut‚ onion in butter
until
limp and add remaining ingredients except asparagus and
almonds. Cook asparagus according to directions on
package
and drain well. When cheese has melted in the sauce,
begin
to layer ingredients in a 3 quart casserole: a layer of
chicken, layer of asparagus and a layer of cheese sauce.
Repeat layers. Top with almonds and bake at 350 degrees
until bubbly.
Note: A great company dish.
SERVINGS: 12
___________________________________
Copyright 1983 The Junior League of Little Rock, Inc.
All
rights reserved.
To purchase copies of Traditions, call the Junior League of
Little Rock at (501) 666-0658 or order by mail at P.O. Box
7453, Little Rock, AR 72217. The cost is $18.95 plus
$4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).
The Junior League of Little Rock, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women, and improving the community through the
effective action and leadership of trained volunteers.
Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the projects
and programs of the Junior League of Little Rock, Inc.
