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Recipes
Zucchini Bread
By marabsky
Good - very good!
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups raw grated unpeeled zucchini
- 3 tsp vanilla **see substitutions
- 3 cups flour
- 1 tsp salt
- 3 tsp cinnamon **see substitutions
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup nuts
- 1/2 cup raisins
Chiffon cake
By marabsky
Preheat oven to 325 degrees
- 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 unbeaten egg yolks
- 3/4 cup water
- 1 teaspoon vanilla
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
Tuna Noodle Casserole
By marabsky
Cook onion in butter until golden brown; combine with soup, milk, tuna, noodles and peas
- 1 medium onion, chopped
- 1 tbsp butter or margarine
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 or 2 cans tuna (7 oz each), drained and flaked
- 1 or 2 cups cooked noodles (about 2 - 4 oz uncooked)
- 1/2 cup drained cooked peas (can use more mixed veggies)
- 1/2 cup shredded cheddar cheese
Cedric's casserole
By marabsky
Also known as Cedric Adams hotdish!
- 1 medium onion chopped in 3 tbsp butter
- 1/2 lb ground beef
- 3/4 tsp salt
- 1/8 tsp pepper
- 5 cups coarsely shredded cabbage, divided
- 10 1/2 oz can condensed tomato soup
Rhubarb Cream Cake
By marabsky
Mix sugar, nuts, butter, and cinnamon together until crumbly
- 1/2 cup (125 ml) granulated sugar
- 1/2 cup (125 ml) chopped nuts
- 2 Tablespoons (30 ml) margarine, melted
- 1 Teaspoon (5 ml) cinnamon
- 1 1/2 cup (375 ml) packed brown sugar
- 1/2 cup (125 ml) shortening
- 1 egg
- 2 cups (500 ml) all-purpose flour
- 1 Teaspoon (5 ml) baking soda
- 1/2 Teaspoon (2.5 ml) salt
- 1 cup (250 ml) sour cream
- 1 1/2 - 2 cups (500ml) rhubarb, cut up
Cream Chicken Casserole
By marabsky
Notes: Very Good!
- 2 Fryers (3 to 3 1/2 pounds), ready to cook
- 3/4 cup flour
- 1 1/2 teaspoons paprika
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1 teaspoon dill seed
- 3/4 cup shortening
- 1 cup chopped onion
- 1 tablespoon chopped pimento
- 1 cup light cream or evaporated milk
- 1 cup bouillon (or 1 cube dissolved in 1 cup hot water)
- 1/4 cup fresh lemon juice