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Wedding
Recipes |
Wedding Fruit Cake
1 pound sugar
1 pound butter
1 pound all-purpose flour
10 large eggs
1 pound dates
1 pound raisins
1 pound candied cherries
1 pound candied pineapple
1 pound mixed candied fruit (soak fruit in brandy a week before
using)
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 teaspoon allspice
Preheat oven to 300 degrees.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour
which has been sifted and to which has been added spices. Flour fruit
a little before adding. Mix well. Prepare loaf pans by lining with
buttered brown paper. Fill 2/3 full with batter and bake for about 3
hours, covering loosely with aluminum foil after 30 minutes to prevent
over-browning (do not let the foil touch the cake). Test with broom
straw after about 2 hours.
Makes 10 pounds of cake. |
Broccoli Rice
and Chicken
2 pounds
chicken tenders or boneless chicken breasts cut in strips
1 1/4 cups uncooked converted rice
1 package Knorr's Cream of Broccoli Soup Mix
1 1/2 cups chicken broth
pepper, to taste
Place rice in a lightly greased slow cooker/Crock Pot. Sprinkle with
parsley and pepper. Top with chicken pieces. Mix together the soup mix
and broth. Pour over chicken and rice. Cover and cook on low for 6 to
8 hours. |
Chicken
Cacciatore
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed
1 bay leaf
1/2 c. water
Place onions in bottom of Crock Pot. Add chicken pieces. Stir together
remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours;
high 3 to 4 hours. Serve over spaghetti. |
Fabulous Peach
Dump Cake Recipe
1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Lightly grease the crockpot; place peaches in the bottom. Sprinkle
with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar
over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter
evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours. |
Herbed Chicken
Casserole Recipe with Wild Rice
1 to 1 1/2 pound chicken tenders or chicken
breasts
6 to 8 ounces sliced mushrooms
1 tablespoon vegetable oil
2 to 3 slices crumbled bacon, or 2 tablespoons real bacon bits
1 teaspoon butter
1 (6 oz.) box Uncle Bens (chicken flavor) long grain wild rice
1 can herbed cream of of chicken soup
1 cup water
1 teaspoon herb mixture, such as fine herbes or a mixture of your
favorites; parsley, thyme, tarragon, etc.
Saute chicken pieces and mushrooms in oil and butter until chicken is
lightly browned. Place bacon on bottom of 3 1/2-quart (or larger) slow
cooker/Crock Pot. Place rice over bacon. Reserve package of
seasonings. Place chicken tenders over rice - if using chicken
breasts, cut in strips or cubes. Pour soup over chicken, then add
water. Top with seasonings and sprinkle with herb mixture. Cover and
cook on LOW for 5 1/2 to 6 1/2 hours, or until rice is tender (not
mushy). |
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