|
----- Original Message -----
From: Dee
To: phaedrus@hungrybrowser.com
Sent: Wednesday, May 25, 2011 5:07 PM
Subject:
My mother used to make an ice box cake with chocolate wafers and whipped cream.
Can you help me with this? Thank you
Dee
Hello Dee,
See below.
Phaed
Chocolate Icebox Cake
1 pkg. Nabisco Famous Chocolate Wafers
1 carton whipping cream
1/4 c. sugar
1/2 tsp. almond extract
Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover
the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies
and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.
-----------------------------
Cookie Cake
1 box round chocolate wafers
1 can whipped cream or 1 container whipped topping (real whipped cream is even better)
Divide wafers into 2 equal piles. Spread whipped topping on each wafer and stack
1 on top of the other - making 2 equal stacks. Lay them down in their edges side
by side on a plate and use the rest of the whipped topping to frost your cake.
Cover with waxed paper and refrigerate for 3 hours. When you cut the cake, cut it
diagonally and it will look like a layer cake.
The Search Engine Registry shows that someone has been searching for this.
Outback Tangy Tomato Dressing Recipe
Makes 16 servings
Ingredients
2/3 cup ketchup
1/3 cup water
1/4 cup white sugar
1/4 cup white vinegar
2 tablespoons olive oil
1/8 teaspoon paprika
1/4 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1 pinch thyme
1 dash salt
Directions
Combine all ingredients in a small saucepan over medium heat.
Bring to a boil, whisking often, then reduce heat and simmer,
uncovered, for 5 minutes. Cover the dressing until cool, then
refrigerate it until well chilled.
The Search Engine Registry shows that someone has been searching for this.
K & W Cafeteria Baked Spaghetti
6 ounces uncooked spaghetti
1 pound ground chuck
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4 cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese
1. Cook spaghetti according to package directions; drain and set aside.
2. Preheat oven to 350 degrees. Cook ground chuck and onions in a large
skillet, stirring until meat browns and crumbles; drain well.
3. Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar,
the Worcestershire sauce, ketchup, and mustard into the meat mixture.
Simmer 5 minutes. Stir in spaghetti and beef stock.
5. Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup
shredded Cheddar and the shredded mozzarella.
6. Bake 20 to 30 minutes, or until cheese begins to brown.
The Search Engine Registry shows that someone has been searching for this.
Luby's Cafeteria Salisbury Steak
3 pds lean ground beef
3/4 cup seeded diced tomatoes
2 extra large eggs lightly beaten
3/4 chopped onion [ fine]
1 tablespoon salt,
1 1/2 teaspoons pepper
1. Heat oven to 300 F Lightly grease large shallow baking pan.
2. In large bowl, combine ground beef, tomatoes, eggs, onion, salt,
and pepper. Mix well . Shape into eight 4 inch round patties, Place
in baking pan.
3. Bake 30 mins or to desired doneness.
--------------------------------------------------
Salisbury Steak (USDA School Cafeteria recipe)
Ingredients for 50 Servings
Raw Ground Beef 8 lbs
Rolled Oats 12 oz
Fresh Large Egg 6 oz
Beef Stock (No MSG) 1 cup
Instant nonfat dry milk 2 1/4 oz
Fresh Onions, chopped 12 oz
or
Dehydrated Onions 2 1/4 oz
Dried Parsley 1/4 cup
Ground pepper(black or white) 1 1/2 tsp
Salt 2 tsp
1. Blend all ingredients in mixer for 4 minutes on low speed. DO NOT OVERMIX.
2. Portion 25 steaks per ungreased sheet pan - 18" x 26" x1" with a firmly
packed level No. 10 scoop (3/4 cup).Flatten into an oval pattie. For 50
servings it will take 2 pans.
3. Bake: Conventional Oven - 350°F for 25 - 30 minutes
Convection Oven - 300°F for 15 - 20 minutes
CCP: Heat to 165° or higher for at least 15 seconds.
4. Transfer steaks to steamable pans(12"x20"x2 1/2"). For 50 servings, use 2 pans.
5. CCP: Hold for hot service at 135°F or higher
Portion: 1 pattie (2 3/4 oz)
6 Serve with Brown Gravy or Tomato Sauce.
---------------------------------------------------------
Salisbury Steak (Armed Forces recipe)
Ingredients for 100 Servings:
Milk, Nonfat Dry 3 1/4 oz
Water, Warm 3 7/8 lbs
Breadcrumbs 4 3/4 lbs
Beef, Ground Raw 28 lbs
Onions, Fresh, Chopped 3 lbs
Eggs, Whole, Frozen 1 lbs
Salt 3 oz
Pepper, Black, Ground 1/4 oz
Worcestershire Sauce 2 7/8 oz
1. Reconstitute milk.
2. Add milk to bread.
3. Combine bread mixture with beef, onions, eggs, salt, pepper, and Worcestershire
sauce; mix thoroughly.
4. Shape into steaks about 1 inch thick by 4 inches, weighing 6 ounces.
5. Place on sheet pans; using a convection oven, bake at 325°F on high fan, open vent
for 20 - 25 minutes or until well-done. CCP: Internal temperature must reach 155°F or
higher for 15 seconds. Hold for service at 140°F or higher.
|
