Presents
Presents
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Recipes by
Gloria
Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection .
If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to: |
| I hope everyone made it through the holidays without gaining too many pounds. I have one edition of the food column coming up with low calorie recipes so that will help some I hope. However, I didn't want to send everyone's body into shock with that right off after the holidays. During the holidays I was one of the ones chosen to fight the flu and during that time read my cookbooks and more magazines than I care to say and have found many recipes that I wanted to share with you. Although I have not personally tried them they come from very reliable sources and I would not include them here if I had any doubts. If you try one of the recipes and especially like it I would love to here from you. So here goes........ |
| 1 lb. beef sirloin steak , cut into strips, or ground beef
1 medium onion , cut into thin wedges 1 can (8 oz.) mushroom pieces and stems , drained 2 beef bouillon cubes 4 cups (8 oz.) medium egg noodles , uncooked 1 container (16 oz.) Sour Cream
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BROWN meat with onion in 1 tablespoon oil in large skillet.
STIR in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender. STIR in sour cream; cook an additional 2 minutes. This recipe I found in a cookbook I purchased in Plains, Georgia, home of the former president Jimmy Carter and Rosalyn Carter........ |
| 2/3 Cup Shortening
1 Cup Sugar 3 Eggs 3 Cups All Purpose Flour 2 1/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Cup Milk
1 Cup Blueberries
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Mix shortening and sugar; add eggs, one at a time. Add dry ingredients
and milk; then stir in blueberries. Bake at 375 degrees for 20 minutes.
Makes
two dozen Muffins. NOTE** After placing muffin papers in muffin pan I spray with PAM before filling with muffin mixture. This will help the papers to peel off very easily. |
| 1 Pkg Swiss Chocolate Cake Mix
1 (8oz) Pkg Cream Cheese, softened 1 Cup Powdered Sugar 1/2 Cup Granulated Sugar 10 (1.5 oz) Milk Chocolate candy bars with almonds (divided) (Hershey Bar with Almonds would be good) 1 (12oz) Cool Whip (thawed)
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Prepare cake batter according to package directions. Pour into 3 greased and floured 8" round cakepans. Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Beat Cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy. Chop 8 candy bars finely. Fold Cream cheese mixture and chopped candy into topping. Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake. |
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