| ‘Fudge Nut Brownie Cake‘@ |
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1/2 Cup dark corn syrup
1/2 Cup Butter or Margarine
1 Cup Semisweet Chocolate Morsels
1/2 Cup Sugar
3 Eggs
1 Teaspoon Vanilla extract
1 Cup all purpose hour
1 Cup Chopped walnuts
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| ήΏ@Glaze: |
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2/3 cup semi sweet chocolate
morsels
2 tablespoon dark corn syrup
2 teaspoons milk chopped nuts and fresh raspberries for topping. |
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1. Grease and Flour a 9 inch
round Cake pan. Combine Corn syrup and Butter in a SaucePan. Bring to a
boil. String continually. Add Chocolate and Stir until melted. Remove from
heat.
2. Add Sugar, Eggs and Vanilla. Stir until well combined. Blend in Flour
and Walnuts. Preheat Oven 350f.
3. Pour mixture into prepared Pan. Bake until a toothpick inserted in center.
About 30 minutes. Cool in Pan for 10 minutes. Loosen Cake Eggs: Turn out
into Rack to cool.
4. For Glaze combines Chocolate, Butter and Corn Syrup in a SaucePan Cook
over low heat until Chocolate melts. Remove from heat; Stir in milk. Pour
glaze over cake. Let stand top with Nuts and Berries. |
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| ‘Cheesy mixed Vegetable Bake ‘@ |
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1 Package frozen mixed broccoli,
Carrots and Cauliflower.
1 Can chopped Pimiento drained divided.
1 Can Golden mushroom Soup.
1/3 Cup Sour cream
1 can French dried onion divided.
1 Cup shredded Swiss cheese, divided. |
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1. Preheat oven to 350F. Grease a large
casserole dish. Combine Vegetables half of the pimiento soup sour cream,
Paper, half of the fried onions and half of the Cheese in a bowl mix.
2. Spoon mixture into prepared casserole. Bake for 20 minutes.
3. Sprinkle remaining fried onions and Cheese on top of casserole. Bake
casserole for 5 minutes longer.
4. Remove casserole from Oven. Sprinkle with remaining pimiento let stand
for 5 minutes before serving.
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| ‘Savory stuffed park chops.‘@ |
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2 tablespoon butter.
4 Pork chops.
1/2 Cup chopped onion.
1/3 Cup Sour cream
1 Cup bread crumbs
1 table spoon vegetable broth. |
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1. Preheat Oven to 350 F. Trim
fat from chops. Cut a 2-inch Pocket in each pork chop. Sprinkle inside of
each Pocket with salt and Paper. Set aside.
2. Melt butter in a large skillet over medium heat. Add Onin and mushroomΥs
saut_ until tender remove from heat stir in Sage Salt Paper and Breadcrumbs.
3. Add enough broth to moisten and hold stuffing together. Spoon stuffing
into pockets.
4. Secure Pockets with kitchen knife or toothpicks. Place chops in baking
dish add removing broth cover and bake for 30 minutes. Remove covers bake
for 20 minutes or until tender. |
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