Friday, December 22, 2006

Warm Winter Lemon Cake

1 package (2-layer size) yellow cake mix and the ingredients to make it
2 cups cold milk
1 1/4 cups cold water
2 packages (4-serving size each) Lemon Flavor Instant Pudding and Pie Filling
1/3 cup sugar
2 T. powdered sugar

  • Preheat oven to 350. Prepare cake mix as directed on package. Pour batter into greased 13x9 inch baking dish
  • Pour milk and water into a large bowl. Add dry pudding mixes and sugar. Beat with wire wisk 2 min. or until well blended. Pour over cake batter in dish. Place baking dish on a cookie sheet to catch any bubbling over that may occur in the oven.
  • Bake 55 min to 1 hour or until toothpick inserted in the center comes out clean. Cool in pan 20 min. Sprinkle with powdered sugar. Spoon into serving dished, serve warm; garnish with raspberries if desired.
Makes 16 servings.

Monday, December 11, 2006

Meat Loaf Wellington

1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls

  • In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
  • On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
  • Bake, uncovered, at 350° for 1 hour; drain.
  • Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
  • Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
  • Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

Yield: 8 servings.