Wednesday, January 17, 2007

Emily - January 2007

Raspberry Trifle Dessert

4 (10 oz.) Containers frozen raspberries
¼ c. cornstarch
½ tsp. almond extract
1 can sweetened condensed milk
1 c. cold water
1 small pkg. (3 ½ oz) instant vanilla pudding
2 c. heavy whipping cream
¼ c. prepared orange juice
1 16 oz. frozen butter pound cake (Sara Lee)

Drain raspberry syrup into small saucepan. Add cornstarch and almond extract. Stir constantly on medium heat until thickened. (It takes awhile.) Fold raspberries into sauce. In large bowl, blend milk, water and pudding. Chill for 5 minutes. Whip cream, adding sugar to taste. Add to pudding mixture. Cut cake into 1”cubes. I usually take the cake out of the foil pan, and cut it into thirds horizontally. Then I put it back into the pan and cut it into squares. In 4 quart clear glass dish put in ½ of cake cubes. Sprinkle with 3 Tbsp. orange juice. Pour ½ of raspberry mixture and then ½ of pudding mixture. Repeat. Refrigerate until ready to serve. Make at least 1 hour prior to serving.

When I did this for bunko, I did it in individual sundae dishes.

Lyndsey - January 2007


*This marinates at least eight chicken breasts.

3/4 cup lite soy sauce
3/4 cup canola or olive oil
1/4 cup dijon mustard
1 Tbs. fresh pressed garlic
1 tsp. each of:

Bake covered at 350 for about an hour. Tenders usually take about thirty to forty minutes. You can use this chicken in pasta dishes, salads, pitas, wraps, burritos, etc.

*if you don't have the time to marinate it, it still tastes awesome if you just bake it in the marinade. I usually only marinate it for a couple of hours.
*It is really good grilled too.

Adrien - January 2007


1 Tbsp. margarine
1 cup sugar
1 cup milk
2 cups flour
1 Tbsp. baking powder
1 package raw cranberries

Cream together with a spatula: margarine & sugar. Add milk, flour & baking powder. Add cranberries and mix. Batter will be very thick. Spread in 9x13 pan. Bake for 20-25 minutes at 350 or until light brown. Serve warm with sauce.


1 1/2 cubes margarine
1 3/4 cups sugar
3/4 cups milk or evaporated milk
1 tsp. vanilla

Heat until sugar dissolves. Do not boil. Serve hot over cake.

*Sabrina wanted to make this cake this past weekend and couldn't find cranberries so she used raspberries and everyone like the way it turned out. She thought it was probably a little richer than the cranberries, though.

Lyndsey - January 2007


1 cube butter (Lindsey only used a half of a cube)
1 chopped onion
2 chopped celery stalks
2 cups uncooked rice
4 1/2 cups chicken broth
2 1/4 tsp. salt
dash of pepper
1/2 cup slivered almonds

Saute onion, celery, and uncooked rice in butter until brown. Add chicken broth, salt, pepper, and almonds. Bring to a boil and cover. Turn to low and simmer for 1 hour or according to the directions for the rice (on the rice box.)