Happy New Year's Eve

Have a safe and happy New Year's Eve. Please do not drink and drive!

NO EGG CHOCOLATE SPICE CAKE

 

1 3/4 cups unsifted all-purpose flour

1 1/4 cups sugar
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
1 1/2 cups applesauce
1/2 cup milk
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup raisins
1 cup chopped nuts, optional
Vanilla glaze, recipe follows

Combine flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice, and salt in a large mixing bowl. Stir in the applesauce, milk, margarine, and vanilla; combine thoroughly. Add the raisins and nuts, if desired.

Pour the batter into a greased and floured Bundt pan or a 13 x 9-inch baking pan. Bake at 350 degrees for 55 to 60 minutes for a Bundt pan or 40 to 45 minutes for the oblong pan. Test by sticking a wooden toothpick in the center to see if it comes out clean. Remove from the oven and cool completely.

Drizzle with the following Vanilla Glaze:
1 tablespoon softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Combine the butter, powdered sugar, and vanilla. Add milk to reach a drizzle consistency. Drizzle over the above cake.

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SPAM AND MACARONI CASSEROLE

Most people either love SPAM or they hate it. For those of you who really like SPAM, here is a casserole you will no doubt enjoy.

1 package (7-oz) uncooked elbow macaroni

1 can cream of celery soup, undiluted
1 cup milk
1 cup grated Cheddar cheese
1 can (12-oz) Spam or other canned luncheon meat, cubed
1/4 cup chopped green bell pepper

Prepare the macaroni according to package directions; drain well. Combine the cream of celery soup, milk, and cheese in a saucepan. Cook the mixture, stirring constantly, until the cheese is melted. Add the drained macaroni, bell pepper, and cubed meat to the mixture. Stir well to combine. Pour into a 1 1/2-quart casserole dish or baking pan that has been buttered. Bakes at 325 degrees for 30 minutes.

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MOCK CHAMPAGNE PUNCH

 

1 bottle (32-oz) ginger ale, chilled

1 bottle white grape juice, chilled

Combine the ginger ale and grape juice just before serving time. Frozen ice rings made with this mixture with fresh berries inside look very pretty in punch bowl.

For large crowds, 18 jars of each will serve approximately 300 people.

This punch is not sweet and goes with any party food.

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Merry Christmas Weekend

I love this picture. It reminds me of going to my grandparents' house for Christmas when I was a child.

 

GARDEN SUPPER SALAD

 

2 ears corn, cooked

1 lettuce wedge, cut fine
3 green onions with the tops, chopped
1 cucumber, pared and diced
1 large tomato, diced
1/2 stalk celery, diced
1/4 green pepper, diced
1/3 cup salad dressing
1/4 cup half and half cream
1/8 teaspoon salt
dash of pepper
1/2 tablespoon vinegar

Cut the corn from the cobs and combine with other vegetables in a large bowl. Add combined remaining ingredients.

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IDAHO POTATOES SUPREME

I have always called this "Idaho" Potatoes Supreme because I got this recipe idea from a lady from Idaho many years ago.

8 to 10 medium Idaho potatoes
1 can (10 3/4-oz) condensed cream of chicken soup
3 cups shredded cheddar cheese, divided
1 cup dairy sour cream
3 green onions, chopped, including green part
1/2 tsp salt (or more to taste)
1/4 tsp black pepper

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking dish or pan; set aside.

Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain.

In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top.

Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through.

Yield: 8 to 10 servings

file photo used for reference

1950s ERA CHILI CON QUESO

 

1/2 cup finely chopped onion

1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through.  Garnish with fresh cilantro leaves, if desired. Serve with the chips. This makes almost 2 cups of queso.

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MEAT LOAF WITH OAT FILLER

1 1/2 lb hamburger meat

1 small yellow onion, chopped
3/4 cup quick-cooking oats, uncooked
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 eggs, beaten
1 cup tomato juice (or sauce)
1/4 cup catsup

In a large mixing bowl, combine all the ingredients thoroughly using your hands. Pack the mixture firmly into a loaf baking pan or dish. Spread some additional catsup over the top of the loaf. Bake in a 350 degree oven for 1 hour. Let stand a few minutes before slicing to serve.

Photo from frugalhausfrau for reference only.

PORK AND SAUERKRAUT SKILLET DINNER

 

2 tbsp all-purpose flour

4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple
Coat both sides of the pork chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the pork chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover, reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

file photo used for reference only

not this particular recipe