You may have noticed that I didn't post any daily recipes this week. I've been working on a big project in an effort to improve the way that you use
Lemonade Cake
1 box Duncan Hines yellow cake mix
1 sm. box lemon Jello
3/4 c. boiling water
4 eggs
3/4 c. Crisco oil
1 sm. can frozen lemonade
1/2 c. sugar
Mix Jello and boiling water until dissolved. Let cool. In large bowl mix cake mix, eggs, oil and Jello mixture. Mix with a spoon, not a mixer. Spray bundt pan with Baker's Joy. Spoon in cake mixture. Bake at 325 degrees for 1 hour, without opening oven door. In a small bowl mix frozen lemonade and sugar together. Then pour or spoon over cake as soon as it comes out of the oven. Then allow to cool before cutting.
Lemonade Pie
1 sm. can frozen lemonade (pink or
plain) do not thaw
1 can Eagle Brand milk
9 oz. Cool Whip
1 crumb crust
Strawberries, optional
Coconut, optional
Mix or fold all ingredients. Pour into prepared pie crust. Chill at least 2 hours. Garnish with strawberries or coconut, if desired. Can add few drops of yellow food coloring, or pink coloring, if desired.
Peach Slush
2 peaches, peeled and pitted
1 (6 oz.) frozen lemonade
1 lemonade can of vodka or Club Soda for non-alcoholic
Put all in blender. Gradually add 8-14 ice cubes. Freeze. Serves 2-4. Can use 1/2 pint strawberries or nectarines.
Strawberry Gingerale Party Punch
1 pkg. (4 serving size) Jello, strawberry flavor
1/4 c. sugar
1 1/2 c. boiling water
2 1/2 c. cold water
1 pkg. (10 oz.) frozen strawberries
1 can (6 oz.) frozen concentrated lemonade or limeade
1 bottle (1 liter) gingerale, chilled
ice cubes (optional)
Dissolve gelatin and sugar in boiling water. Add cold water, strawberries and concentrate; stir until strawberries and concentrate are thawed. Chill until ready to serve. Stir in ginger ale. Serve with ice if desired. Makes 10 cups or 20 servings.
Summer Veggie Salad
1 can Campbell's tomato soup
1/2 c. dill pickle juice
1/4 c. vinegar
1/2 c. oil
3/4 c. sugar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. Grey Poupon mustard
1/2 tsp. black pepper
VEGGIES
1 head cauliflower, cut into flowerets
1 bunch broccoli, peel stems, cut into bite sized pieces
1 lg. green pepper, cut into bite sized pieces "
1 onion, cut in thin slices & ringed
1 c. celery slices
2 c. sliced carrots, cook to tender crisp (about 5 minutes)
1 (4.5 oz.) jar sliced mushrooms 1 pt. cherry tomatoes, cut in half
Mix dressing together. Pour over cauliflower, broccoli, green pepper, onion, celery and carrots. Marinate at least 4 hours, preferably overnight, stirring often. Before serving, add tomatoes and mushrooms.
Strawberry Poke Cake
1 pkg. white cake mix (2 layer)
1 pkg. (3 oz.) strawberry Jello
1 c. boiling water
1/2 c. cold water
Cool Whip (thawed)
Prepare cake according to package directions. Bake in single layer large cake pan for 30 minutes or until done. Cool in pan 15 minutes. Poke with a fork at 1/2 inch intervals. Dissolve Jello in boiling water, add cold water and spoon over cake.
Chill 3 to 4 hours then top with Cool Whip.
Here's wishing you a Happy Fourth of July!
