| Auntie Gales Recipes Jan. 20th edition |
|
BROWN SUGAR
POUND CAKE
1 pkg. (2-layer size) yellow
cake mix
1 pkg. (3.4 oz.) Jell-O
Vanilla Flavor Instant
Pudding
4 eggs
2/3 cup Breakstone’s or
Knudsen Sour Cream
2/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped Planter’s
Pecans
2 tsp. powdered sugar
Heat oven to 350ºF.
Beat first 6 ingredients
with mixer 3 min. or until well
blended. Add brown sugar and
nuts; mix well.
Pour into 12-cup fluted
tube pan or 10-inch tube pan
sprayed with cooking spray.
Bake 1 hour or until toothpick
inserted near center
comes out clean. Cook cake
in pan 15 min. Loosen cake
from sides of pan; invert onto
wire rack. Remove pan; cool
cake completely. Sprinkle with
powdered sugar just before
serving.
BREAKFAST BAKE
1 can (8oz.) refrigerated
crescent dinner rolls
1 pkg. (8 oz.) Oscar Mayer
Smoked Ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup Kraft Shredded
Cheddar Cheese
1 cup Kraft Shredded
Mozzarella Cheese
Heat oven to 350ºF.
Unroll dough in 13x9 inch
baking dish; press to cover
bottom of dish, firmly pressing
perforations and seams
together to seal. Top with
ham.
Whisk eggs, milk and pepper
until well blended; pour
over ham. Top with cheese.
Bake 25 min. or until center
is set.
GINGER-CHICKEN
SAUTÉ
1-1/2 cups water
1 cup quinoa, uncooked
2 tsp. oil, divided
4 small boneless skinless
chicken breast halves (1 lb.)
1/4 cup Kraft Classic Balsamic
Vinaigrette Dressing made
with Extra Virgin Olive Oil,
divided
4 carrots, cut into 1/4 inchthick
slices
1 Tbsp. minced gingerroot
2 cloves, garlic, minced
4 cups loosely packed bok
choy cabbage (1/2 inch thick)
Bring water to boil in medium
saucepan. Add quinoa;
cover. Simmer on medium-low
heat 15 min. or until liquid is
absorbed.
Meanwhile, heat 1 tsp. oil
in large skillet on medium-high
heat. Add chicken; cook 5 to 7
min. on each side or until done
(165ºF), adding 2 Tbsp. dressing
to skillet for the last minute.
Transfer chicken to plate; top
with reserved pan drippings.
Cover to keep warm.
Add remaining oil, carrots,
ginger and garlic to skillet;
cook 3 to 5 min. or until ginger
and garlic are fragrant,
but not browned, stirring frequently.
Stir in bok choy; cook
1 to 2 min. or until bok choy
begins to wilt. Add remaining
dressing; cook 2 min. or until
carrots are crisp-tender and
liquid comes to boil, stirring
frequently.
Spoon quinoa onto serving
plates; top with vegetable
mixture and chicken.
BRENDA’S SWEET
POTATO BISCUITS
3/4 cup shortening
1 teaspoon sugar
1/4 teaspoon salt
2 cups mashed sweet
potatoes
3 cups self-rising flour
Work shortening, sugar
and salt into potatoes. Work
in 2-1/2 cups flour. Reserve
1/2 cup flour to pat out biscuits.
Bake at 450º for 10 to
15 minutes.
|
|
Printer-friendly format
|
|
