This month, May 1999, we here at CulinaryClassics are featuring
nine recipes. The first recipe is from my Aunt Gloria Zehr, with a
scrumptious dessert / snack recipe, chocolate cherry bars. The other
eight recipes come from my opportunity to attend a Taste of Home Cooking
School held in Gaffney, South Carolina in April of this year. All of
these recipes are fairly easy to fix and very delicious !
* Exported from MasterCook *
Chocolate Cherry Bars
Recipe By : Aunt Gloria Zehr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Base Mix---
1 package Pillsbury + Chocolate Devils Food Cake Mix
21 ounces cherry pie filling
1 teaspoon almond extract
2 eggs -- beaten
---Frosting---
1 cup sugar
5 tablespoons butter or margarine
1/3 cup milk
1 cup chocolate chips
Heat oven to 350F. Grease and flour 15x10" jelly roll pan or a 13x9"
pan. In large bowl, combine first four ingredients. Stir by hand until
well mixed. Pour into pan. Bake 15x10" pan for 20-30 minutes or a 13x9"
pan for 25-30 minutes, or until a toothpick inserted in the center comes
out clean. In small saucepan, combine sugar, butter and milk. Bring to
boil, stirring constantly, and let boil for 1 minute. Remove from heat
and stir in chocolate chips until smooth. Pour over warm bars. Cool until
frosting is set and cut into bars. Makes about 3 dozen.
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NOTES : This recipe is from my great-aunt, Gloria Zehr of Gouverneur,
NY. It is definitely a Tried-N-True (TNT) recipe and is without a doubt
a keeper. Kudos to my Aunt Gloria for an excellent recipe !
* Exported from MasterCook *
Ambrosia Cheese Pie
Recipe By : Taste of Home Cooking School: April 1999
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces cream cheese -- softened
1/2 cup confectioner's sugar
1/4 cup orange juice
16 ounces mandarin orange segments -- drained
1 1/4 cups sweetened coconut flakes -- divided
1/2 cup sour cream
8 ounces frozen whipped topping -- thawed
1 graham cracker pie crust, 9 inch
8 ounces pineapple chunks -- drained
In a large mixing bowl, beat cream cheese, confectioner's sugar and
orange juice until fluffy. Set aside 8 orange segments for garnish;
fold remaining segments into cheese mixture until slightly broken up.
Stir in 1 cup coconut and sour cream. Reserve 1 cup whipped topping
for garnish; fold remaining topping into filling. Spoon into crust.
Refrigerate until set, about 3 hours. Garnish with reserved whipped
topping, remaining coconut, orange segments and pineapple chunks.
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* Exported from MasterCook *
Crabby Gazpacho Salad
Recipe By : Taste of Home Cooking School: April 1999
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup small shell pasta -- uncooked
1 tablespoon olive oil
1 package Louis Kemp Crab Delights -- coarsely chopped
3/4 cup cucumber -- seeded and chopped
3/4 cup chopped celery
3/4 cup medium chunky salsa
1/4 cup each siced red onion, red pepper, green pepper
1 tablespoon lemon juice
salt and pepper -- to taste
Cook pasta according to package directions; drain and cool. In a large
bowl, combine pasta and oil. Add remaining ingredients and toss.
Refrigerate for at least 1 hour before serving.
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