CHOCOLATE, CHOCOLATE CAKE
Bake this in a fluted or tube pan — quick and easy. Great potluck dessert. I usually bake this for Easter.
In a large mixer bowl combine:
1 chocolate cake mix-the one without putting
1-4 ounce package instant chocolate mix
1 3/4 cup milk
Beat on low until just moistened.
Stir in 2 cups chocolate chips or 1 cup chopped walnuts or pecans and 1 cup chocolate chips. Pour into oiled and floured 10 inch fluted or tube pan. Bake at 350 degrees for 60 min. until cake tests done. Cool in pan 10 min. and remove and place on wire rack. Sprinkle with powdered sugar if you like or drizzle your favorite frosting over top. (NOTE: this sure beats the recipe on the back of the baking soda box!)
If I’m going to make muffins, it will be this one. Lemon sweet with a coconut topping!
In a medium bowl:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoons soda
1/4 teaspoon salt
Stir to blend with a fork
In a separate bowl:
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1/3 cup melted butter
Stir with a fork until blended. Fold the wet ingredients into the flour mixture. Fold in 1/2 cup coconut. Fill oiled muffin tins three quarters full. Or line your muffin tins. Bake at 400 degrees for 20 min. until tested done. Remove from oven and let set 5 min. before removing from tin.
Meanwhile fix the topping.. In a saucepan heat:
1/3 cup lemon juice
1/4 cup sugar
1/2 cup coconut
Heat until sugar is dissolved-about 3 to 4 min.
Remove muffins from tin and set on wire rack with a cookie sheet under to catch the drips. Poke a few holes with a toothpick and spoon the topping over each. Let set a few minutes to cool and serve to the waiting guests.
BERNIE’S SALMON CAKES
She says that her husband King, eats these like candy!
1 pint jar canned salmon-dark removed-or use baked salmon
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
3 tablespoons minced onion
1/4 cup dry bread crumbs
1 tablespoon olive oil
Mix all ingredients together, except olive oil. Form patties and fry both sides until crispy, in hot oil. Great with horseradish sauce.
VERNA’S WILD RICE SALAD
Everyone I know loves this salad. I got from my friend Verna who introduced me to wild rice!
3 cups cooked wild rice-you can use white rice but not as good
1 cup cooked chicken or ham or both cut in match stick pieces. (OR 1 cup cooked salmon pieces)
1 small carrot grated for color
1 small red bell pepper cut in thin sticks
1 stalk celery sliced very thin
1/2 onion chopped in small bite size pieces
2 green onions sliced thin
1 small can mushroom pieces drain
1/4 head cabbage sliced fine and then chopped
1/4 cup frozen peas
Mix the dressing in a small bowl:
2 tablespoons olive oil or peanut oil
2 tablespoons of soy sauce
2 tablespoons rice vinegar
2 teaspoons minced garlic
1 teaspoon grated Ginger or 1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper
Drizzle over rice and vegetables, mix lightly and marinate for two hours. This is much better the next day.