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CHOCOLATE CHIP CAKE

~Submitted by Barbara, Chula Vista, CA

Makes 8 to 10 servings

2 cups all purpose flour
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate chips, finely chopped
1 1/2 teaspoons vanilla
1/4 cup finely chopped walnuts
Butterscotch Filling (recipe follows)
Chocolate Chip Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans. Combine all ingredients EXCEPT walnuts, Butterscotch Filling and Chocolate Glaze in large bowl, mixing at low speed 30 seconds and scraping bowl constantly. Beat at high speed 3 minutes, scraping bowl occasionally. Pour into prepared pans. Bake 40 to 45 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack.

Spread 1 cake layer with Butterscotch Filling; sprinkle with walnuts. Top with second cake layer and pour Chocolate Chip Glaze over top of cake. Garnish with additional walnuts if desired.

BUTTERSCOTCH FILLING: Combine 1/2 cup packed light brown sugar, 1/4 cup cornstarch and 1/4 teaspoon salt in medium saucepan. Add 1/2 cup water; cook over medium heat until mixture comes to a boil, stirring constantly. Boil and stir 1 minute. Stir in 1 tablespoon butter; cool.

CHOCOLATE CHIP GLAZE: Combine 1/2 cup semisweet chocolate chips, 2 tablespoons butter and 1 tablespoon light corn syrup in small saucepan. Cook over low heat until chocolate melts, stirring constantly. Cool slightly.




BUCK'S CAULIFLOWER SALAD

~Submitted by Shirley, Bellingham, WA

1/2 Head of cauliflower steamed tender crisp. Refrigerate it overnight.

In a large bowl combine the following:

The cut up head of cold cauliflower
2 deseeded ripe tomatoes
1 small onion cut into a dice
1 sweet red bell pepper cut into 1/2 inch dice
2 stalk of celery sliced thin

Pour on a good brand of Italian dressing or make your own. I use a little parmesan cheese too but he doesn't. Both are good.

Good way to use up left over cauliflower if it isn't cooked to a mush.

Please note that even friends who do not eat cauliflower will enjoy this.




OVERNIGHT BRISKET

~Submitted by Joyce, IL

1 Large Brisket trimmed of some of the fat
1 onion minced
1/2 green bell pepper minced
salt
pepper
garlic powder

Place brisket fat side up on heavy duty foil enough to wrap and seal the brisket. Season with salt, pepper, and garlic powder to your taste then sprinkle minced onion and bell pepper over brisket and seal the foil well. Place the foil wrapped brisket in a large pan big enough to hold the brisket for easier handling. Preheat oven to 225 degrees and cook over night at least 9 hours.




CAJUN CAFE'S BOURBON CHICKEN

~Submitted by Bev, FL

Ingredients:
1 lb. Chicken leg or thigh meat Cut in bite size chunks? 
4 oz. Soy sauce? 
1/2 cup Brown sugar? 
1/2 teaspoon Garlic powder? 
1 teaspoon Powdered ginger? 
2 Tablespoon Dried minced onion? 
1/2 Cup Jim Beam Bourbon Whiskey? 
2 Tablespoon White wine? 

Preparation:
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.

Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.




THE ULTIMATE CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

Crust:
2 ?? cups graham cracker crumbs
?? cup butter, melted
?? cup sugar

Filling:
5 packages (8-ounce size) cream cheese, at room temperature
1 ?? cups sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1 ?? teaspoons grated orange zest
?? teaspoons vanilla extract
5 large eggs
2 egg yolks
?? cup heavy cream

?? cup sour cream
1 package (10 ounces) frozen raspberries in heavy syrup, thawed
2 teaspoons cornstarch
1 package (10 ounces) frozen peach slices
?? cup sugar
1 kiwifruit, peeled and sliced
1 ripe peach, peeled and sliced
?? cup fresh raspberries

Preheat oven to 375?° F. Make crust: in medium bowl, using fork, toss crumbs with butter and sugar until moistened. Pour into 10-inch springform pan. With fork, press mixture evenly over bottom and up side of pan. Bake 5 minutes or until golden brown. Cool on wire rack.

Increase oven temperature to 450?° F. Make filling: in large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended. Beat in eggs and egg yolks, one at a time; beat until smooth, scraping bowl with spatula occasionally. Beat in cream.

Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250?° F. Bake 1 hour longer or until center is set but not firm. Remove to rack; cool 2 hours. With back of spoon, spread sour cream evenly over top of cake to within ?? inch of edge. Refrigerate 3 hours or overnight.

In food processor, pur?©e raspberries with their syrup; pour through sieve place over medium-sized saucepan. Discard seeds. Mix cornstarch with pur?©e until blended. Bring to boiling, stirring constantly; simmer 1 minutes or until sauce is thickened and clear.

Pour raspberry sauce into small bowl. Cover and refrigerate until cold. In clean food processor, pur?©e peach slices with ?? cup sugar until blended. Pour into small bowl and set aside. Remove cake from pan; place on serving dish. Spoon raspberry sauce over sour cream, covering half of the surface; spread peach pur?©e over the other half.

Arrange kiwifruit and peach slices along the line where the raspberry sauce meats the peach pur?©e. Add whole raspberries as desired. Cut cake in wedges to serve. Pass remaining raspberry sauce and peach pur?©e.

Makes 16 servings.

Source: McCall's Cooking School.




STRAWBERRY PRETZEL SALAD

~Submitted by Lillian, FL

2 C. pretzels, crushed
?? C. margarine, melted
3 Tbsp. sugar
1 (8oz.) pkg. cream cheese
1 C. sugar
1 (6oz.) pkg. strawberry Jell-O
2 C. boiling water
2 (10oz) pkgs. Frozen sliced strawberries
1 large container whipped topping, thawed? 

Place crushed pretzels in a plastic bag. Mix with the melted margarine and 3Tbsp. sugar. Press into a 9x13??? greased pan. Bake at 400 for 8 minutes, no longer. Let cool. Beat cream cheese and 1C. sugar together until blended well. Stir in whipped topping and spread on cooled pretzel crust. Dissolve Jell-O in boiling water and stir in frozen strawberries. Let cool 10 minutes and pour on top of cheese mixture. Chill thoroughly.? 

Serves 12? 

This looks beautiful, tastes wonderful, is easy to make and can be dessert or salad. It is a favorite for casual get- togethers, and when cut into squares and topped with whipped cream and a strawberry ???fan???, it is a lovely dessert for any dinner.

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For Two...

CHEESE STRATA

~Submitted by Jean, Syracuse, NY

Cooking for 1 or 2

For 1:
1 Slice French Bread, Crusts Removed
1 Tsp. Butter
1/3 Cup Grated Cheddar Cheese
1 Egg
2 Tbs. Dry White Wine
Dash Tabasco Sauce Or Nutmeg
2 Tbs. Tomato Sauce, Optional

For 2:
2 Slices French Bread, Crusts Removed
2 Tsp. Butter
2/3 Cup Grated Cheddar Cheese
2 Egg
1/4 Cup Dry White Wine
Dash Tabasco Sauce Or Nutmeg
1/4 Cup Tomato Sauce, Optional

Spread Butter Over Bread And Place In A Buttered Ramekin. Sprinkle Cheese Over Bread. In A Small Bowl, Beat Together Egg, Wine And Tabasco Sauce. Pour Mixture Over Cheese. Bake In A 350-Degree Oven For 30 Minutes. Top With Tomato Sauce If Desired.