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Kahlua Cake1 13x9x2 Devil's Food Cake-still warm!1 can Sweetened Condensed Milk 1 Jar of Butterscotch Caramel 1/2 cup of Kahlua 1 container of Cool Whip 2 Skor bars (candy bars found at most stores) Directions: Poke holes in top of cake with the handle of a wooden spoon. Pour 1/4 cup of Kahlua over the cake. Pour the can of milk and jar of butterscotch caramel over the cake. Let cake cool completely. Mix the remaining 1/4 cup of Kahlua into Cool Whip. Set in fridge until cake has cooled. Frost cake with topping and garnish with crushed Skor bars. Enjoy! Submitted By: Kim (Friends of The March's Site V2E) Back To Recipe List Pea Soup1 Ham bone (remove all lean meat)12 cups water 2 bay leaves 2 cloves 2 # split peas (presoak overnight in water) 3 medium onions diced in 1/2 " cubes 4 -5 carrots shredded 4 celery stalks sliced in 1/4 " segments 2-3 cloves garlic minced 4-5 medium potatoes diced in 1/2" cubes Directions: Add bone to large 8 qt. pan with water, cloves and bay leaves. Bring to boil and simmer 1 hour. Remove cloves, and bay leaves and degrease stock. Add peas to stock, cover and bring to boil. Reduce heat to simmer and cook slowly until peas begin to break down. Stir often to avoid burning.(A heavy bottom pot really pays off at this point) While peas are simmering,saute the onion until clear- add celery, carrots, sweet basil, and tarragon leaves, saute until all are soft and well married. Add 1/4 -1/2 tsp.freshly ground nutmeg. Add to soup pot when peas are almost all broken down. Add cubed potatoes and continue to simmer. Add diced ham meat that was removed from bone, after potatoes are almost cooked. Season with salt and pepper only after potatoes are cooked. LET COOL AND REFRIGERATE UNTIL TOMORROW! ! ! Soup is always better the next day Submitted by Ed Ruoff V2E Back To Recipe List Grapefruit Pie1 cup sugar 3 tbsp corn starch1 cup water pinch of salt 4 tbsp strawberry jello 2 cups grapefruit sections, bit size pieces 1 baked pie shell Whipped cream or Kool Whip Directions: Boil the 1st 4 ingredients till thick & clear. Remove from heat & add jello. Allow to cool. Add the grapefruit sections then pour into pie shell and chill. Serve with the whipped cream or Kool Whip. Submitted By: Sally DiGiacomo) Back To Recipe List Gallagher's White Baked Beans3 cans (15-15 1/2 oz) Great Northern Beans1 cup granulated sugar 6-8 slices of cooked bacon-cut up small Salt & Pepper to taste Directions: Mix all above ingredients. DO NOT DRAIN BEANS! Bake covered @ 325 degrees for 1 hour. Uncover and bake an additional 1 hour. Submitted by: Mary Gallagher Back To Recipe List Chocolate Saltine Surprise2 Sticks Butter1 Cup Sugar Saltines 12 oz. bag Chocolate Chips 1 1/2 Cups Finely chopped nuts (optional) Directions: Line cookie sheet with foil, cover with a single layer of saltines. Heat 2 sticks of butter and 1 cup sugar - simmer three minutes and then pour over saltines and bake in preheated 350 degrees oven for 15 minutes. Remove from oven and pour the 12 oz. bag of chocolate chips over the saltines and wait approx. 1 minute and then spread evenly. Top with finely chopped nuts. Refrigerate 2 hours and then break in pieces and enjoy. Submitted By: Ron Cole Back To Recipe List Dump Cake1 box white or vanilla cake mix1 large can cherry pie filling 1 large can crushed pineapple 1 stick butter or margarine Directions: Grease 9 X 13 pan. Spread can of crushed pineapple on bottom of pan, then can of cherry pie filling. Spread dry cake mix on top and then put slices of margarine or butter over the whole top. Bake in oven at 350 for 50 minutes or until top is crispy and bubbly. Submitted By: Sue Heacox Back To Recipe List |
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