Monthly Archives: March 2011

BANANA WHIP

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1 cup mini marshmallows
1/4 cup milk
1/4 cup whipping cream, whipped
1/4 cup diced ripe banana
1/8 teaspoon vanilla extract
1/3 cup graham cracker crumbs
1 tablespoon finely chopped walnuts

in a small saucepan, combine marshmallows and milk. cook and stir over low heat until marshmallows are melted. remove from heat and let cool. fold in whipped cream. add banana and vanilla. spread crumbs in the bottom of a 2 cup serving dish. top with the banana mixture. sprinkle with nuts. chill for at least 30 minutes.

1 serving

FETTUCCINE ALFREDO

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2 cups heavy cream, divided
2 ounces butter
1 1/2 pounds fresh fettuccine
6 ounces freshly grated parmesan cheese
salt
pepper

combine 1 cup of the cream and butter in a saute pan. bring to a simmer, reduce by one fourth, and remove from heat.

drop the noodles into boiling salted water, return to a full boil, and drain. the noodles must be slightly undercooked because they will cook further in the cream.

put the drained noodles in the pan with the hot cream and butter. over low heat, toss the noodles with two forks until they are well coated with the cream.

add the remainder of the cream and the cheese and toss to mix well. (if the noodles seem dry at this point, add a little more cream.)

add salt and pepper to taste.

plate and serve immediately. offer additional grated cheese at the table.

DAUPHINOISE POTATOES

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1 1/2 tablespoons butter
1 clove garlic, crushed
4 large potatoes, peeled and sliced
1 egg, beaten
3 cups hot milk
1 1/4 cups swiss cheese, grated
4 slices bacon, diced and cooked

combine butter and garlic and use to grease a casserole dish.
place sliced potatoes in dish. mix egg, milk and cheese together and pour over potatoes. bake in oven at 350° for 1 1/4 hours or until potatoes are tender. when potatoes are done, sprinkle the cooked, diced bacon on top.

Serves 6

WISCONSIN CHEDDAR CHEESE SOUP

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1/4 cup butter OR margarine
1/4 cup flour
2 1/2 cups milk
1 cup beer OR water
2 teaspoons worcestershire sauce
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups (8 oz) shredded sharp cheddar cheese
garlic OR herbed croutons, optional

in a large saucepan over medium heat, melt butter; stir in flour. cook 1 minute, stirring constantly. stir in milk, beer, worcestershire sauce, mustard, salt, and pepper. bring to a boil, stirring frequently. reduce heat; simmer 10 minutes. stirring frequently. stir in cheese until melted. serve with croutons if desired.

4 servings

CARROT CAKE

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3 cups sifted flour
2 1/3 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
2 cups grated carrots
1 cup chopped walnuts
1 cup crushed pineapple, drained
3 eggs
2 teaspoons vanilla

mix dry ingredients together. add remaining ingredients except nuts and beat thoroughly. lastly, fold in the nuts. bake in a large greased cake pan at 350° for about 1 hour. serve with whipped cream.

TUNA MUSHROOM CASSEROLE

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1 package (12 oz) wide noodles, cooked and drained
2 cans (6 oz ea) tuna, drained
1 can (4 oz) mushroom stems and pieces, drained
1 can cream of mushroom soup
1 1/3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed saltines
3 tablespoons butter OR margarine, melted

in a large bowl, combine noodles, tuna and mushrooms. in another bowl, combine soup, milk, salt and pepper. pour over noodle mixture and mix well. pour into a greased 2 1/2 quart baking dish. combine saltines and butter; sprinkle over noodles. bake, uncovered, at 350° for 35-45 minutes or until heated through. if desired, sprinkle with paprika.

BISQUICK STRAWBERRY SHORTCAKE

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1 quart strawberries, cut into halves
1/2 cup sugar
2 1/3 cups bisquick
1/2 cup milk
3 tablespoons sugar
3 tablespoons margarine OR butter, melted
sweetened whipped cream

heat oven to 425°. mix strawberries and 1/2 cup sugar. reserve. mix remaining ingredients except cream until soft dough forms. spread in ungreased square pan, 8″x8″x2″, or round pan, 8″x1 1/2″. bake until golden brown, 15-20 minutes. remove from pan. cool 10 minutes. cut square pan into squares, round pan into wedges. split each piece horizontally. place bottom layers on dessert plates. spoon half of the strawberries over layers. top with other layers and remaining strawberries. serve with cream.