Tuesday, June 22, 2010

Potato Salad

6-8 large baking potatoes
1/2 cup prepared Good Seasons Italian Salad Dressing
1 onion, chopped
4-6 stalks celery, sliced thin or chopped
3-4 hard boiled eggs
1 cup Hellman's Real Mayonnaise
2 TB yellow mustard (stir into mayonnaise)
3 TB sweet pickle relish
Salt and Pepper to taste

Boil potatoes with skins on until fork tender but not mushy. Meanwhile, boil eggs. Drain potatoes and place on plate or in refrigerator until cool enough to handle. Peel potatoes and cut into bite size cubes. Place in bowl. Pour salad dressing over all and stir gently. Chill in refrigerator. When potatoes are cold, add onion, celery, cut up hard boiled eggs and pickle relish. Stir mustard into mayonnaise and then add to potato mixture. Stir gently until coated. Salt and pepper to taste.

Friday, June 18, 2010

Strawberry Cake

1 pkg plain white cake mix (I prefer Duncan Hines)
1 pkg strawberry gelatin
1 cup mashed fresh strawberries with juice
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
1/3 cup mashed strawberries (drained)
Preheat oven to 350°F degrees.

Lightly grease and flour three 9 inch round pans or a 13 x 9 pan. Set pans aside.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended.

Divide batter among pans and place in oven.

Cake can also be made in a 13 x 9 pan. Bake about 30 minutes or until toothpick in center comes out clean.

Bake cakes until lightly brown (about 28 min. or until toothpick comes out clean). Remove from oven and allow to cool completely before frosting or it will melt on cake.

Prepare frosting:
Combine cream cheese, and butter and cream on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated and frosting is creamy and spreadable. If too runny, add a little more powdered sugar.

To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake.

Thursday, June 10, 2010


3 cups chopped plum or other ripe tomatoes
1/3 cup chopped fresh basil leaves
1 Tbs. chopped fresh oregano leaves
3 cloves crushed garlic
1Tbs. balsamic vinegar
1Tbs. light olive oil
1 tsp. lemon juice

1 loaf thin French bread sliced thin, brushed with olive oil and baked in 350 oven until lightly toasted........ or package of various crusty bread rounds. I have found these at Costco or in the bakery section of various markets.

Chop tomatoes. Place basil and oregano together and chop with a knife, or put in a cup and snip with scissors until chopped. Mix all ingredients together and season with a little salt and pepper. Refrigerate 1-2 hrs. for flavors to meld. Spoon on toasted bread round and top with finely shredded mozzarella cheese.