RECIPES
Recipes of the Week (for August 20-26, 2004)

RASPBERRY NUT CAKE

2 cups All-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/4 sugar
1/2 cup solid shortening
3 large eggs
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup fresh raspberries

Sift together the flour, baking powder, baking soda, salt and cinnamon. Cream together the solid shortening and sugar. Add eggs, milk, and vanilla; beat very well until smooth. Fold in nuts and raspberries. Pour into two well greased 8-inch layer pans. Bake in preheated 350* oven for 30 minutes. Cool on wire rack. Pink Raspberry Frosting: Cream 1/3 cup butter, 1/2 teaspoon salt. Blend in 3 cups confectioners’ sugar alternately with 2 tablespoons pureed raspberries and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla, mix and frost cake.

TEXAS BREAKFAST CASSEROLE

1 can crescent rolls
1 lb. cooked sausage; drained
fresh mushrooms; sliced (you choose how much or little you want)
6 eggs; beaten
3/4 lb. Monterrey Jack cheese---grated
1 can Cream of Onion soup

Line a 13 x 9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms, and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350* for 1 hour. Note: You can use crumbled bacon or bite sized bits of ham, instead of sausage.

CAJUN PORK BURGERS

2 tablespoons water
2 teaspoons hot pepper sauce
1/2 lb. ground pork
1/2 lb. bulk hot sausage
4 sandwich buns
4 lettuce leaves

Heat grill. In a large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill, over medium heat. Cook 14 minutes or until no longer pink; turning once. Serve on buns with lettuce leaves, as well as your preferred additions.

FESTIVE TATER TOT FEAST

1/2 cup frozen chopped onions
1 lb. ground beef
salt to taste
pepper to taste
1---can Cream of Celery soup (10 1/2 ounces)
4 cups frozen tater tots
1/2 cup vegetables---**optional

Preheat oven to 400*. Grease a shallow 2-quart baking dish. In a 10-inch skillet over medium-high heat, cook onions and ground beef until meat loses its red color. Spoon off excess fat.  Season with salt and pepper. Spread meat mixture in a baking dish; cover with undiluted soup and top with a single layer of frozen tater tots. Bake for 45 minutes or until hot and bubbly in the center. Yields: 4-5 servings. **For a hearty addition, try stirring in a half a cup of fresh vegetables (or drained leftover vegetables) when you add the soup. Then top with tater tots and enjoy.

CHEDDAR APPLE SMOKED TURKEY SANDWICHES

1/4 cup Hellman’s Dijonnaise creamy mustard blend
2 tablespoons honey
8 slices seven-grain or whole wheat bread
4 ounces of sliced OR 1 cup shredded cheddar cheese
1/2 lb. sliced smoked turkey
1 apple (cored and thinly sliced)

In a small bowl combine creamy mustard blend and honey; spread on one side of each slice of bread. Layer cheese on 4 bread slices; top with turkey, apple and remaining bread. Cut sandwiches in half.

YUMMY (DIABETIC) PEANUT BUTTER COOKIES

1/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup diet margarine
4 tablespoons peanut butter
1 tablespoon brown sugar replacement
1/2 cup granulated sugar replacement
1 egg; well beaten

Preheat oven to 375*. Grease cookie sheet lightly. Sift flour, baking soda, and baking powder. Work margarine and peanut butter with a spoon until creamy; gradually add brown sugar replacement; continue working until light. Add granulated sugar replacement and egg; beat well. Mix in dry ingredients thoroughly. Drop by teaspoonfuls onto cookie sheet ; flatten with tines of fork in a criss-cross pattern. Bake until done (8-10 minutes). Makes 18 cookies