AUGUST/
SEPTEMBER 2007
In a large mixing bowl, beat the eggs,
sugar and vanilla until fluffy. Combine the
flour, baking soda, baking powder and salt;
add to egg mixture alternately with pineapple. Stir in walnuts.
Pour into a greased 13-in. x 9-in. x 2-in.
baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire
rack.
In a small mixing bowl, beat the cream
cheese, butter and confectioners’ sugar
until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator. Yield:
12
servings.
2 eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can ( 20 ounces) crushed
pineapple, undrained
1/2 cup chopped walnuts
FROSTING:
1 package ( 8 ounces) cream
2 cups confectioners’ sugar
1/2 cup flaked coconut
1/2 cup butter, softened
cheese, softened
AUGUST/
SEP TEMBER 2007
In a large salad bowl, combine the greens,
strawberries, kiwi, onion, feta cheese and
almonds. In a small bowl, whisk the dressing ingredients. Drizzle desired amount
over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing.
Yield:
8 servings.
1 cup sliced fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds
CREAMY RASPBERRY DRESSING:
1/2 cup mayonnaise
2 tablespoons plus 2 teaspoons
sugar
1 tablespoon raspberry vinegar
1 tablespoon milk
2-1/2 teaspoons poppy seeds
2-1/2 teaspoons seedless raspberry jam
1 package ( 10 ounces)
ready-to-serve salad greens
AUGUST/
SEPTEMBER 2007
1-1/4 teaspoons garlic salt Spoon into a greased 2-qt. baking dish.
1/4 teaspoon paprika Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-
40 minutes or until heated through. Yield:
6-8 servings.
1 cup ( 8 ounces) sour cream In a large mixing bowl, mash the pota-
1/4 cup milk toes. Add the cream cheese, sour cream,
2 tablespoons butter, divided milk, 1 tablespoon butter, parsley and
1 tablespoon dried parsley flakes garlic salt; beat until smooth.
10 medium red potatoes, peeled and Place potatoes in a large saucepan and
quartered cover with water. Bring to a boil. Reduce
1 package (
8 ounces) cream heat; cover and cook for 15-20 minutes or
cheese, cubed until tender. Drain.
AUGUST/
SEP TEMBER 2007
1-1/4 teaspoons salt, divided Grill roast over medium heat for 5-10
1/2 teaspoon prepared mustard minutes or until browned on all sides. 1/4 teaspoon pepper Transfer to a heavy-duty 13-in. x 9-in. dis- posable foil pan. Pour reserved sauce over
1 boneless beef sirloin tip roast ( 3 pounds) roast. Top with carrots, tomatoes and 1 pound fresh baby carrots onion. Cover pan with foil. Grill over indirect medium heat for 3 hours or until meat is
2 medium tomatoes, quartered tender. Yield:
6-8 servings.
4-1/2 teaspoons Worcestershire sauce gar, 1 teaspoon salt and mustard until
1 tablespoon brown sugar smooth; set aside. Sprinkle pepper and re-
1 tablespoon cider vinegar maining salt over roast.
3 tablespoons all-purpose flour In a small bowl, combine the flour, ketchup,
3/4 cup ketchup Worcestershire sauce, brown sugar, vine-
1 medium onion, quartered
