Pioneer Potluck recipes for Feb. 26, 2014

  • Tuesday, February 25, 2014 11:45am
  • LifeFood

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

3 eggs

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!)

COCONUT-LEMON MUFFINS

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 egg

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

1 egg

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.

More in Life

“Unfurl Your Gifts” is an oil painting by Brianna Lee on display through May in her exhibit, “The Inner Garden,” at Bunnell Street Arts Center in Homer, Alaska. Photo by Christina Whiting
‘Share our gifts with the world’

Local artist creates vibrant body of work and renews her artistic journey.

This decadent pie is made with rich coconut milk and a pile of sweetened whipped cream. (Photo by Tressa Dale/Peninsula Clarion)
A send-off rich with love and coconut

Decadent coconut cream pie is made with rich coconut milk, a pile of sweetened whipped cream, and a whole lot of love.

These high-protein egg bites are filled with tomatoes, parsley and feta, but any omelet-appropriate toppings will do. (Photo by Tressa Dale/Peninsula Clarion)
A little care for the caretakers

These high-protein egg bites are perfect for getting a busy teacher through the witching hour in late afternoon.

Dr. Thomas F. Sweeney was a dentist seeking adventure and riches. He also had some mistaken ideas about the difficulties that life in remote Alaska entailed. (Public photo from ancestry.com)
Mary Penney and her 1898 Alaska Adventure — Part 5

The three-masted ship called the Agate was a reliable 30-year ocean veteran when it entered Cook Inlet in mid-October 1898.

Kaleidoscope School of Arts and Science students perform “Let’s Eat,” their fifth grade musical, at Kenai Central High School in Kenai, Alaska, on Tuesday, May 13, 2025. (Jake Dye/Peninsula Clarion)
Healthy eating headlines elementary school musical

Kaleidoscope School of Arts and Science stages “Let’s Eat” for its annual fifth grade musical.

Blueberries are photographed in Cooper Landing, Alaska, in August 2024. (Photo by Erin Thompson/Peninsula Clarion)
Minister’s Message: A reminder that the earth provides

There is new life, even when we can’t see it.

The Kachemak Bay Writers’ Conference is held at Kachemak Bay Campus starting on Saturday, May 18, 2024, in Homer, Alaska. (Delcenia Cosman/Homer News)
Kachemak Bay Writers’ Conference returns for 23rd year

This year’s keynote presenter is author Ruth Ozeki.

file
Minister’s Message: Prudence prevents pain, and, possibly, fender benders

Parents carry the responsibility of passing down prudence and wisdom to their children.

This Library of Congress photo shows the U.S.S. Maine, which exploded and sank in the harbor at Havanna, Cuba, about the same time the Kings County Mining Company’s ship, the Agate left Brooklyn for Alaska. The Maine incident prompted the start of the Spanish-American War and complicated the mining company’s attempt to sail around Cape Horn.
Mary Penney and her 1898 Alaska adventure — Part 4

The Penney clan experienced a few weeks fraught with the possibility that Mary might never be returning home.

Most Read