Curry Mango Dip

With New Year's just around the corner...here's an appetizer dish that might just fit into your menu plan.  It's great to take along to a party...or to serve before an Asian style meal.  It was given to me by a friend a few years ago...and I have served it on numerous occasions.  It's Oriental...it's different...and it's good.

Ingredients:

• 250 ml / 8 oz. light cream cheese
• 2 Tablespoons sour cream
• 1 tablespoon curry powder
• 2/3 cups mango chutney
• 1/3 cup chopped green onions
• 1/3 cup golden raisins
• 1/3 cup pecans, chopped

Method:

1. Mix cream cheese, sour cream and curry powder together until well blended.  
2. Spread over bottom of serving dish.
3. Spread mango chutney over cream cheese mixture.
4. Combine green onions, raisins and chopped pecans and sprinkle over chutney.
5. Serve with crackers.

Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

Chocolate Almond Roca Slice

Many years ago, a friend showed up at a Christmas party bearing a tray of these thin and tasty treats.  She explained that she had no Christmas baking in her freezer...but this was one recipe she could whip up and bring on the spur of the moment. The almond roca squares were soon gone and she went home with an empty tray...but she left the recipe behind.  I have made these many a Christmas since...though I am sure they would be good at any time of the year! 

• 1 package graham wafers
• 1 1/2 cups sliced almonds
• 1 cup butter (the real thing)
• 1 cup brown sugar
• 1 1/2 cups chocolate chips

1. Line 11 x 17 inch bar pan with parchment paper.
2. Lay graham wafers in bar pan, cutting crackers to fit snugly.
3. Sprinkle with almonds and set aside.
4. Put butter and brown sugar in a saucepan, and bring to a boil while stirring.
5. Pour carefully over the almond/wafer base.
6. Place in a 350° F oven for 8-10 minutes, or until bubbly all over.
7. Remove from oven and sprinkle evenly with chocolate chips.
8. Let sit for a minute to melt the chocolate. 
9. Then run tines of a fork through the chips to spread.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping.
12. Invert the pan onto a cutting board, and cut between wafers with a sharp knife or pizza cutter.  

Enjoy!

Cranberry Cream Cheese Dip

Here's a dip that works perfectly during the holiday season...a cranberry salsa paired with cream cheese and served on crackers.

Ingredients:

• 1 cups sugar
• 1/4 cup juice (juice of 1 orange)
• 3/4 cup water
• 3 cups cranberries, fresh or frozen
• 2 small jalapeno peppers, seeded and chopped
• 2 Tablespoons orange zest
• 1 tablespoon grated ginger root
• 3 tablespoons cilantro, chopped
• 2-8 oz. (250 gram) pkgs.cream cheese, softened

Method:

1. Combine sugar, orange juice and water in saucepan and bring to a boil.
2. Add cranberries, jalapenos, orange zest, ginger and cilantro.
3. Return to a boil and then reduce heat to simmer for about 8 minutes or until cranberries burst.
4. Cool to room temperature and then chill until ready to serve.
5. Spread a layer of cream cheese on serving platter...and top with cranberry salsa.
6. Sprinkle with additional chopped cilantro.
7. Serve with a platter of crackers.

Cranberry salsa can be prepared well ahead and stored in the fridge.

Turkey Chow Mein Casserole

Let me take this opportunity to wish all our 'south-of-the-border' friends and family a most blessed Thanksgiving!  May your celebrations be filled with peace, love and joy...and may your thankful spirit go with you into the days to come.

Today I am thankful for my husband's sister, Anne...who I only got to know when I married into the family.  She was the oldest of the siblings...the tiniest...and the bubbliest.  She was a wonderful sister-in-law and became a favorite aunt to my children.  She was also a very good cook...and I have many recipes in my file in her perfect handwriting printing.  She passed away suddenly eight years ago...and now I treasure all those things which came from her.  We celebrated our Canadian Thanksgiving last month and I cooked up a whopping big turkey (33 pounds)...which guaranteed lots of turkey leftovers!  I pulled Anne's Turkey Wonder recipe from the file...and took it with me to the grocery store to be sure I had all the necessary ingredients.  I came home with a bag of celery, onions, chow mein noodles, soup and water chestnuts...but had somehow left the recipe card at Safeway.  It never showed up...so I made the dish as I best recalled...and we enjoyed it just fine.  I am documenting what I did right here on MGCC...so that Anne's Turkey Wonder recipe will  live on!  If you are looking for a simple and delicious way to use up your leftover turkey in the coming days...try making turkey chow mein. 

Ingredients:

•  2 cups chow mein noodles
• 1 can cream of mushroom soup
• 1/4 cup water
• 2 cups cooked turkey, cubed
• 1/4 cup chopped onion (red onion adds a little colour)
• 1 cup chopped celery
• 1 can sliced mushrooms, drained
• 1 small can sliced water chestnuts, drained

 Topping:  Crushed potato chips, sliced almonds or chopped cashews.

Method:

1. Put chow mein noodles in the bottom of a greased 2-quart casserole.
2. Combine all remaining ingredients and spread over the noodles.
3. Bake uncovered at 350° F for 30 minutes.
4. Remove from oven and add desired topping.  Bake for 10 minutes longer.

I remember my sis-in-law serving this dish with crunchy crushed potato chips on top...so I have always done the same.  I'm sure cashews would be an excellent addition though!

Pesto Dinner Rolls

Pesto rolls...baked in a cast iron skillet...and served hot from the oven. What could be better? And if there are any rolls left when dinner is done...they make the best sandwich buns!

• 2 1/2 - 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 Tablespoon instant yeast
• 1 cup warm water
• 1 Tablespoon oil
• 4 Tablespoons pesto

1. Mix 2 1/2 cups of flour with salt, sugar and yeast in a mixing bowl.
2. Add oil and warm water to dry ingredients and mix.
3. Stir in pesto. (Use store bought pesto...or make your own.)
4. Continue to add flour as necessary to make a soft dough. 
5. Knead until smooth and elastic.
6. Allow to rise until doubled in bulk...about an hour.
7. Divide dough into eight portions.
8. Form eight rolls and position in a well-oiled cast iron pan. (Or make12 smaller rolls.)
9. Cover with a clean towel and allow them to rise in a warm place for at least an hour...until doubled in size.
10. Bake at 375°F for 20 minutes.

Note ~ Normally one would let the dough rise before forming buns to put on the pan...as in step 6. One day I was rushed for time...and put them on the pan right after mixing the dough. They turned out great.

Pumpkin Cream Cheese Muffins

It seems appropriate to post a pumpkin recipe on this...the last day of October.  This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today!  If you don't care to have the cream cheese surprise in the center of each muffin...just omit the filling. 

 
Filling:

• 8 oz. / 250 gr cream cheese
• 1 egg
• 3 tablespoons sugar

Muffins:

• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 1/2 cup brown sugar, packed
• 4 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon ginger

Topping:

• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup chopped pecans or walnuts

Directions:

1. For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
2. In large mixing bowl, combine oil and sugars.  
3. Add eggs, one at a time, beating well after each addition.
4. Mix in pumpkin puree.
5. Combine all the dry ingredients; add to batter and mix just until incorporated.
6. Grease muffin puns.
7. Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
8. Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
9. Top with remaining batter, spreading to cover cream cheese completely.
10. Sprinkle with crumb topping.
11. Bake at 350°F for 20-25 minutes.
12. Transfer to wire rack to cool.

Buttermilk Biscuits

Buttermilk biscuits...flaky, soft and fresh from the oven...are a quick and simple treat.  We have been enjoying them recently with a variety of fresh jams.

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter, cold
• 1 egg
• 1 cup buttermilk

1. Combine flour, baking powder, soda, salt and sugar.
2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
3. Whisk together buttermilk and egg.
4. Add to crumbs, and mix gently to form a soft dough.  
5. Turn onto flour surface, and knead gently about ten times. 
6. Pat into a 3/4-inch thick round.
7. Use a biscuit cutter of your choice (I use 2 1/2" round) and place on parchment lined or buttered baking sheet.
8. Bake at 400°F until golden (about 12-15 minutes).

These biscuits are best fresh from the oven...but can be frozen and re-heated later.  They are also great split...and used as a 'shortcake'  with fresh fruit and ice-cream for dessert.

Calico Bean Bake ~ crowd size

This is a tried and true recipe that serves 30...one that we served many times at a fall barn party in years gone by.   Then we multiplied the recipe many times over...and served it at a church BBQ over the  years.  

• 4 pounds beans in tomato sauce
• 4 pounds red kidney beans, drained and rinsed
• 4 pounds lima beans or mixed beans, drained and rinsed
• 1 pound bacon, cut into small pieces
• 4 cups chopped onion
• 4 cloves garlic, minced
• 2 cups ketchup
• 1/2 cup brown sugar
• 4 teaspoons prepared mustard
• 4 teaspoons salt
• 1/2 cup vinegar

1. Fry bacon until crisp.  
2. Saute onions and garlic until tender.
3. Mix ketchup, sugar, mustard, salt and vinegar. 
4. Combine all ingredient.
5. Place in roaster and bake at 325° F for 1 1/2 - 2 hours.

Serve it with BBQ'd farmer sausage or Bavarian smokies...add a salad and fresh bread...and you have the delicious meal.

If the party is over and there are beans left in the pot...freeze them in foil pans for another day.  They are just as good next time around!

Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.

• 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano 
• 2 eggs

1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
2. Combine bread crumbs, Parmesan cheese, salt and oregano.
3. Beat eggs in shallow bowl until frothy.
4. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
5. Place in single layer on baking sheet.
6. Bake 20 minutes or until tender crisp and golden in colour.
7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
8. Serves 6

Plum Upside Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 Tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Peach Pecan Summer Salad

Pair fresh peaches and blueberries with pecans and salad greens and toss them together for a great summer salad.  I call it a 'girlfriend salad'...the kind of salad that makes a perfect lunch for the girls.   And if you want to make it a little 'special', serve it up in an ice-bowl. 

 Peach Pecan Summer Salad

• 6-8 cups mixed greens
• 2 fresh peaches, peeled and sliced
• 1/2 cup blueberries
• 2 slices red onion, separated into rings and chopped into bite-size pieces
• 1/2 cup caramelized pecans*
• 1/3 cup crumbled feta cheese (optional)

1. Combine salad ingredients in large bowl.
2. Toss with citrus poppy seed dressing just before serving...or serve dressing on the side.

Citrus Poppy Seed Vinaigrette

• 1/4 cup orange juice
• 2 Tablespoons white wine vinegar
• 1/4 cup sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 Tablespoon poppy seeds

1. Combine orange juice, vinegar, sugar, mustard, and salt in blender.  Cover and blend until smooth.
2. With blender running, slowly add oil. Blend until thickened and smooth.  
3. Stir in poppy seeds.
4. Serves 4-6

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces. 

Peach Clafouti

Here's a new-to-us treat that we discovered recently...a classic French country dessert.  It is rather like an oven-baked pancake...custardy and delicious...and called clafouti (kla-foo-tee).  It's great with berries...but our favorite is this peaches and cream version. 

• 3-4 cups of sliced peaches
• 1 cup whole milk (or light cream)
• 3 eggs
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Generously butter a deep-dish 9" pie plate or a quiche pan.
2. Place sliced peaches in dish. 
3. Put remaining ingredients in a blender; blend until smooth and creamy. 
4. Pour the mixture over the peaches. 
5. Bake in a 375°F degree oven for 45 minutes or until Clafouti is puffed up and golden.
6. Sprinkle with confectioners' sugar (icing sugar) if desired.
7. Let cool, but serve when it is slightly warm...topped with whipped cream.

Simple and delicious! 

Peaches and Cream Pie

Peaches and cream...the perfect summertime combination!

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoons sugar

1. Pre-heat oven to 350°F.
2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
3. Bake for 10 minutes. 
4. Cool.

 Filling:

• 1 pkg. large marshmallows (250 gr /10 oz)
• 1/2 cup milk
• 1 cup whipping cream
• 2-3 cups sliced peaches (fresh)

1. Place milk and marshmallows in a large casserole. Cover.
2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
3. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
4. Whip cream...and fold into chilled mallow mixture. 
5. Gently fold in peach slices.  
6. Pour into crust and refrigerate several hours or overnight.

Call it a pie...or call it a birthday cake...and enjoy!

Tortellini and Smoked Salmon with Herb Sauce

It's that time of the year...when the avid fishermen begin to reel in the salmon.  Though we aren't that big into fishing at this household...we have friends who keep us supplied.  And we have a new smoker that is turning out wonderful smoked salmon.  Hubby eats it like candy!   We've found smoked salmon pairs beautifully with pasta and a herbed cream sauce. 

• 1 350 gram package cheese tortellini
• 1 medium onion, sliced and separated into rings
• 1 clove garlic, minced
• 2 Tablespoons butter
• 1 cup thinly sliced fresh zucchini 
• 4 teaspoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 2/3 cups milk
• 1/2 cup cream cheese, cut up (herb and garlic cream cheese works well)
• 1/2 lb. smoked salmon pieces
• 1-2 Tablespoons fresh dill, chopped 
• 1-2 Tablespoons fresh parsley, chopped

1. Cook tortellini according to package directions; drain.
2. Sauce: Cook onions and garlic in hot butter over medium heat until tender but not brown. Stir in sliced zucchini and stir-fry for another minute or two.  Stir in flour, salt and pepper.  Add milk.  Cook and stir until thickened and bubbling.  Over low heat, add cream cheese and stir until cheese is melted and sauce is smooth.  Add salmon pieces and herbs heat through.
3. Serve over hot tortellini. 
4. Serves 4.

Nanimo Bar Ice-Cream Cake

Nanaimo Bars are apparently British Columbia's all time favorite sweet treat!  They are a no-bake, three layered bar with a crumb base, butter cream filling and glossy chocolate topping.  Everyone loves Nanaimo Bars, so it seems.

We celebrated some family birthdays yesterday...and enjoyed this ice-cream dessert as the birthday cake.  It is an adaptation of the famous Nanaimo Bar and seemed to be a hit with all...so I'll share the recipe with the rest of you! 

Ingredients:

• 1/2 cup butter
• 4 tablespoons sugar
• 2 egg yolks
• 2 cups chocolate wafer crumbs
• 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
• 1 cup coconut
•  8 cups (2 Litres) vanilla ice-cream
• 1/2 cup cocoa
• 4 tablespoons butter
• 3/4 cup sugar
• 1/2 cup heavy cream (whipping cream)
• 1 teaspoon vanilla
• whipped cream, chocolate syrup and chopped pecans as garnish if desired

1. Prepare 9" x 13" pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles.  Spray with cooking oil. 
2. In saucepan, melt butter with sugar over medium heat.  Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
3. Press crumb mixture firmly into pan.  Bake in 350°F oven for 20 minutes or until firm.  Cool completely.
4. Soften ice-cream in refrigerator for about 30 minutes.  Spread and pack evenly over crust.  Freeze at least 4 hours or until solid.
5. Combine cocoa, butter, sugar, cream and vanilla in small saucepan.  Heat and stir over medium heat until boiling.  Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened).  Then spread evenly over ice-cream layer.  Sprinkle with additional chopped pecans.  Freeze for at least one hour or until firm.
6. To serve:  Allow cake to stand in refrigerator for about 30 minutes to soften.  Use foil handles to remove cake from pan.  Using a sharp knife dipped in hot water, slice cake.  Top each slice with whipping cream and chocolate syrup.

Note:  This cake can be made well in advance, wrapped in heavy duty foil and plastic wrap and stored in freezer.

Serves 15.

Countryside Potatoes

When I first got a microwave oven (a very long time ago)...I took a microwave cooking class.  This was one of the dishes that we prepared in that class...and has remained a favorite throughout the years.  It's a great side-dish in the summertime, when we prefer not to heat up the oven.  But I make it any time of the year...a creamy, potato dish that goes perfectly with grilled meats and a salad.

• 1 package (24 oz. / 680 grams) frozen hash browns
• 1 cup half and half cream (10% MF)
• 1 teaspoon teaspoon salt
• 1 Tablespoon chives, chopped (or other fresh garden herbs of your choice)
• 1/4 cup butter
• 1/2 cup shredded Parmesan cheese
• paprika

1. Microwave hash browns in covered casserole for 9 minutes on high.
2. Add cream, salt and chives.  Mix with a fork.  
3. Cut butter into pieces and place on potatoes.
4. Microwave uncovered for 6 minutes, or until boiling.
5. Stir mixture and spread evenly in baking dish.
6. Sprinkle with Parmesan cheese and paprika.
7. Microwave with 1/2 power, uncovered for about 9 minutes, or until tender.

6-8 servings.

*Either cubed or shredded hashbrowns can be used, but we prefer them shredded for this dish.

Hot Taco Dip

We have had a lot of 'game day foods' around here lately...with the Vancouver Canucks looking for their first ever Stanley Cup title.  Here's a hearty hot taco dip that pairs up perfectly with a hockey game...or anything else you may be watching these days.

• 1 can (14 oz / 398 ml) refried beans
• 1 lb / 500gr lean ground beef
• 2 Tablespoons taco seasoning mix
• 1 cup hot salsa, divided
• 1 cup chopped Roma tomatoes (de-seed)
• 1 chopped sweet pepper (red, yellow, orange or a mix)
• 1 1/2 - 2 cups grated Tex-Mex cheese (use Monterey Jack, cheddar or Mozzarella if you prefer)
• 1 cup sour cream
• chopped onion greens, sliced pitted olives and chopped tomatoes for garnish

1. Combine refried beans with 1/4 cup salsa.  Spread evenly over bottom of oven-proof dish (about 12" round or 9" x 12").
2. Brown the beef.  Drain off excess fat and stir in the taco seasoning mix and 3/4 cup of  salsa.  Heat through.
3. Spread the meat mixture over the bean mixture.
4. Sprinkle with a layer of peppers and chopped tomatoes.
5. Cover with a layer of shredded cheese.
6. Bake at 350° F for about 25 minutes (or until bubbly and heated through).
7. Just prior to serving, spread sour cream over the dish and garnish with chopped green onions, olives and tomatoes.
8. Scoop onto plates and eat with warm taco chips.

Tip ~ Place taco chips in a single layer on a cookie sheet and heat at 350° F for 5 minutes. 

Before the game is over...you will be licking the bottom of the dish.  Enjoy!

Mango Milkshakes

Sunshine and very warm temperatures...that is the outlook for today!  What could be better than a mango milkshake on the front porch?  And the mangoes are almost a steal at our local grocery store this week.  We took a liking to mango milkshakes when we were in Kenya earlier this year.  Now we are enjoying them at home.

• 1 ripe mango...peeled, pitted and sliced
• 2 scoops vanilla ice-cream
• 1 cup milk
• 1 tablespoon sugar
• 1/8 teaspoon cinnamon

1. Place all ingredients in a blender...and blend until smooth. 
2. Pour into two glasses. (Everything tastes better when shared with a friend!)

Lovella here. . . I'll be doing a live interview on WSVA 550 AM radio today at 3:10 EDT or 12:10 PT.

It would be wonderful for our Virginia readers to tune in.. ..and be part of the listening audience. .

and if you don't live in that area. .

 you can listen to the podcast here.

Mud Pie Deluxe

With a chocolate crust and coffee ice-cream filling, topped with rich chocolate sauce, whipped cream and toasted almonds...this dessert is a wonderful summertime treat!

 Crust:

• 1 1/4 cups chocolate wafer crumbs (like Oreo)
• 1/4 cup melted butter

Filling:

• 2 L / 8 cups coffee ice-cream, softened

Chocolate sauce:

• 1/3 cup cocoa
• 3 tablespoons butter
• 2/3 cups white sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla

Topping:

• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Garnish:

• chocolate pieces or shavings for garnish
• toasted or caramelized almonds

1. Combine chocolate wafer crumbs and melted butter.  Press into bottom of a 9" spring form pan.
2. Spoon  ice-cream onto crust (or cut into slices to fit).  Level with spatula.  Freeze.
3. For chocolate sauce, combine all ingredients in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool until lukewarm, then spread over ice-cream layer.  Return to freezer.
4. Whip cream, sugar and vanilla until stiff.
5. To serve, top each slice with whipped cream, shaved chocolate and sliced almonds.

Serves 12

Note: In our area Safeway stores carry wonderful coffee ice-cream with the Lucerne label.

Potato Salad ~ Crowd Size

Picnic season is upon us...and what's a picnic without a potato salad?  The crowd-size version of this salad is a recipe we used often at church functions in years gone by...where we prepared potato salad for 300.  The recipe given here serves 50...though it can easily be doubled to serve 100.  If you are planning a slightly smaller picnic...I've included the recipe to serve 10.  Enjoy!

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
  
• 10 hard-boiled eggs, peeled and chopped
  
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.

Strawberry Rhubarb Jam

The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 

• 5 cups chopped rhubarb
• 3 1/2 cups sugar
• 1/4 cup orange or apple juice
• 1 small package strawberry flavored gelatin

1. Combine chopped rhubarb, sugar and juice. 
2. Stir well and allow to sit for about an hour.
3. Bring to a boil over medium heat....and continue to boil for 12 minutes, stirring continually. 
4. Remove from heat and stir in gelatin.
5. Pour into sterile jars and refrigerate.  (Can also be frozen).

Enjoy...

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy...you can't go wrong!

• 1 lemon cake mix (510 gr / 18 1/4 oz)
• 1 package instant lemon pudding (99gr / 3.4 oz)
  4 eggs
• 1/2 cup oil
• 1 cup warm water
• 1/4 cup poppy seeds
• 1/2 cup icing (confectioner's) sugar
• juice of one lemon

1. In large bowl, combine cake mix and pudding mix.
2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
3. Stir in poppy seeds...and mix well.
4. Pour into a greased bundt pan.
5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
6. Remove from pans and drizzle with glaze while still warm.
7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.

Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.

If you are needing a dessert for tomorrow...this recipe may be just the thing!