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You won't believe this recipe, filled with homemade flavor, is made from canned soups. It's good with the sherry, but we liked it even more without it.
1 - cup butter or margarine, softened
2 - cups sugar
4 - large eggs
4 - cups all-purpose flour, divided
1 - teaspoon baking soda
1/2 - teaspoon salt
1 1/3 - cups buttermilk
1 1/2 - tablespoons grated orange rind, divided
1 - cup chopped pecans
1 - cup chopped dates
1 - cup sugar
1/2 - cup orange juice
Procedure:
Step 1
- Beat butter at medium speed with an electric mixer about 2minutes or until creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Step 2
- Combine 3 3/4 cups flour, soda, and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in 1 tablespoon orange rind.
Step 3
- Combine pecans, dates, and remaining 1/4 cup flour, salt into batter.
Step 4
- Spoon batter into a greased and floured 10-ince tube pan.
Step 5
- Bake at 325 degrees for 1 1/2 hour or until a wooden pick inserted in center comes out clean.
Step 6
- Combine 1 cup sugar, orange juice, and remaining 1/2 tablespoon orange rind in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves.
Step 7
- Pour glaze over warm cake, cool in pan on a wire rack 15 minutes. Remove from pan, let cool completely on wire rack.
Step 1
- Coat a 15- x10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray.
Step 2
- Combine cake mix, egg whites, and water in large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
Step 3
- Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Step 4
- Cool in pan on a wire rack 10minutes. Invert onto wire rack.
Step 5
- Carefully remove wax paper (cake will be very tender); cool completely. cut cake crosswise into thrids.
Step 6
- Combine 2 envelopes whipped topping mix, milk, and creme de menthe in a mixing bowl; beat at high speed with an electric mixer 4 minutes or until stiff peaks form.
Step 7
- Spread topping between layer, reserving 1/2 cup. Pipe or dollop reserved topping on top of cake. Chill at least 2 hours, or freeze, if desired.
Yield: 12 servings
LOVE PER SERVING:
Calories 204 (14% from fat)
Fat 3g (0g saturated)
Cholesterol omg
Sodium 319mg
Carbohydrate 38g
Fiber 0.2g
Protein 4.7g
Recipe By: Linda Magers From: Clemmons, North Carolina Book: Southern Living Page: 123
Bill Gilchrist of Birmingham, Alabama prefers to whip egg whites by hand, but this recipe works just fine with a mixer, too. you can cut this recipe in half to serve six.
Ingredients:
Butter or margarine
2 - tablespoons sugar
1/4 - cup butter or margarine
1 - (12-ounce) package semisweet chocolate morsels
1/4 - cup Cointreau or other orange-flavored liqueur
12 - large eggs, separated
1 1/2 - cups sifted powdered sugar
1 - teaspoon ground cinnamon
1 - teaspoon cream of tartar
- powdered sugar
- Chocolate ream
Garnish: orange rind strips
Procedure:
Step 1
- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.
Step 2
- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.
Step 3
- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.
Step 4
- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.
Step 5
- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.
Step 6
- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.
4 - skinned and bonned chicken brest halves
1/2 - cup milk
1/3 - cup Italian-seasoned breadcrumbs
2 - tablespoons olive oil
4 - slices mozzarella cheese
2 - cups Marinara Sauce
4 - (6 to 7-inch) French bread rolls. sliced leghtwise and toasted
Procedure:
Step 1
- Dip chicken in milk; dredge in bredcrumbs. Set chicken aside.
Step 2
- Heat oil in a skillet over medium heat until hot; add chicken, and cook 4 minutes on each side or until golden brown. Remove skillet from heat.
Step 3
- Top each chicken breast with a slice of mozzarella cheese; cover, and let stand 5 minutes or until cheese melts.
Step 4
- Cook Marinara Sauce in a saucepan until thoroughly heated.
Step 5
- Place chicken breasts on bottom halves of rolls; spoon half of sauce over chicken, and place top halves of rolls over sauce. Serve with remaining sauce.
Yield: 4 servings
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 222
Smoked turkey breast is soaked in a salt solution before smoking. If you're watching you're sodium, substitute roasted turkey breast for smoked.
Ingredients:
2 - tablespoons fat-free cream cheese product, softened
1 - tablespoon reduced-fat mayonnaise
1 - tablespoon spicy brown mustard
1/8 - teaspoon pepper
1/4 - cup chopped commercial roasted red peppers, drained
2 - tablespoons sliced green onions
8 - slices pumpernickle bread
3/4 - pound sliced smoked turkey breast
1/4 - cup alfalfa sprouts
Procedure:
Step 1
- Combine first 4 ingredients; stir in red peppers and green onions.
Step 2
- Spread mixtures evenly on one side of bread slices. Layer turkey and alfalfa sprouts on 4 slices of bread; top with remaining bread slices. Cut in half
Step 3
- Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate.
Yield: 4 sandwiches
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 169
