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Auntie Gales Recipes June 2nd edition
Weeknight Ravioli Bake

1 jar (26 oz.) spaghetti sauce
1 can (14-1/2  oz.) diced
   tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) frozen
   cheese ravioli
1 pkg. (8 oz.) Kraft Shredded
   Italian Five Cheese with a
   Touch of Philadelphia
2 Tbsp. Kraft Grated Parmesan
   Cheese
 
Heat oven to 400ºF. Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9 inch baking dish. Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining cheese. Bake 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

layered
citrus dessert

1 can (14 oz.) sweetened
   condensed milk
1 can (12 oz.) evaporated milk
Zest of 1 large lemon
7 Tbsp. fresh lemon juice
12 Honey Maid Honey Grahams,
   broken in half (24 squares)
1 cup thawed Cool Whip
   Whipped Topping
 
Combine milks in a small bowl. Add lemon juice, 1 Tbsp. at a time, whisking after each addition until well blended. (Mixture will become thick). Stir in zest. Arrange 6 graham squares on bottom of 9x5 inch loaf pan, trimming if necessary to make snug fit; cover with1 cup milk mixture, spreading to completely cover grahams. Repeat layers twice. Cover with remaining grahams. Refrigerate overnight. Unmold onto plate just before serving. Spread Cool Whip over top of dessert.
chicken-Berry salad

8 cups torn salad greens
1 lb. boneless skinless chicken
   breasts, cooked, cut into strips
2 cups fresh berries
   (raspberries, blueberries,
    sliced strawberries)
1 pkg. (8 oz.) frozen sugar snap
   peas, thawed
1/4 cup chopped toasted
   Planters Pecans
1 cup prepared Good Seasons
   Italian Dressing Mix
   (prepared with less oil
   version as directed on pkg.)
 
Toss greens with all remaining ingredients except dressing in large bowl. Add dressing just before serving; mix lightly.

easy lemon cake

1 pkg. (2 layer size) lemon,
   cake mix
2 pkg. (3.4 oz. each) Jell-O
   Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) Cool Whip Whipped
   Topping, thawed
 
Prepare cake batter and bake as directed on package for 2 (8 or 9 inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely. Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes. Stack cake layers. Frost with Cool Whip.

lemony iced tea

2 qt. (8 cups) boiling water
4 tea bags
1 pkg. (2 qt.) Kool-aid Sugar
   Free Lemonade Flavor Low
   Calorie Soft Drink Mix
 
Pour boiling water over tea bags in large pitcher; let stand 5 minutes. Remove tea bags; discard. Add drink mix; stir until dissolved. Refrigerate 1 hour or until ready to serve. Pour over ice cubes in glasses. Garnish with fresh lemon slices.

If you would like to share your recipes with the
community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info;
503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com


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