Grandma Melba's Carrot Cake

Grandma Melba’s Carrot Cake

Ingredients:

2 c. Flour + 3 Tbsp.

1 tsp. Baking Soda

2 tsp. Ground Cinnamon

1 tsp. Salt

2 c. Sugar

1 ½ c. Oil 

3 Eggs

2 cups Grated Carrots

1 c. Crushed Pineapple

1 c. Coconut

½ c. Walnuts/Pecans - Chopped

1 tsp. Vanilla

Frosting Ingredients: 

1 x 8 oz. pkg. Cream Cheese Softened

2 c. Powdered Sugar

2 drops Lemon Extract

½ tsp. Vanilla Extract

Cake Directions: 

1-    Heat oven 350°, prepare cake pan or fill cupcake pan with liners.

2-    Sift flour with baking soda, cinnamon, and salt. Set aside. 

3-    Beat sugar, oil, vanilla, and eggs until well blended. 

4-    Add dry ingredients, mixing well. 

5-    Fold in Carrots, Pineapple, Coconut, and Nuts. 

6-    Bake 9x13” pan for 1 hour until inserted toothpick comes out clean. 

Frosting Directions: 

1-    Beat cream cheese until soft. 

2-    Gradually add powder sugar until desired thickness.  

3-    Add lemon and vanilla extracts until well blended. 

Lasagna

Lasagna

12 ounces ground beef

1 cup chopped onion

2 cloves garlic

1 14.5 ounce can diced tomatoes

1 8 ounce can tomato sauce

1 tablespoon dried Italian seasoning

¼ teaspoon black pepper

6 dried lasagna noodles

1 beaten egg

1 15 ounce 2% cottage cheese

¼ grated Parmesan cheese

6 ounces shredded mozzarella cheese

1. For sauce, in a large saucepan cook ground beef, onion, and garlic until meat is brow. Drain. 

2. Stir in undrained tomatoes, tomato sauce, Italian seasoning, and pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. 

3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. 

4. For filling, combine egg, cottage cheese, and 1/4 cup Parmesan cheese. Set aside. 

5. Spread about 1/2 cup of sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 

6. Place baking dish on a baking sheet. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving. 

Make ahead directions: 

Prepare as above through step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree oven for 40 minutes. Uncover, bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. 

Better Homes and Gardens New Cook Book 75th Anniversary Edition 

Cobb Salad with Grilled Chicken

Cobb Salad with Grilled Chicken

INGREDIENTS

1 cup chopped onion

3 TBS red win vinegar

1 tsp. Dijon-style mustard

4 skinless boneless chicken breast

2 Tbsp. olive oil

2 hard boiled eggs sliced

1 ripe avocado, sliced

2 oz. blue cheese

1 head romaine lettuce – chopped (small)

6 slices of bacon

DIRECTIONS

1.     Stir together onion, vinegar, mustard, and a pinch of salt – let stand for 30 minutes.

2.     Season chicken on both sides.

3.     Grill Chicken and Bacon

4.     Layer salad on plates – chopped romaine, eggs, avocado, torn cooked bacon, blue cheese.

5.     Add olive oil to vinegar mixture.

6.     Spread lightly over salad.

7.     Slice chicken breast.

8.     Layer on top of salad.

Mayonnaise

Mayonnaise

Vitamix

INGREDIENTS

3 large pasteurized eggs

1 ¼ tsp. dry mustard

½ - 1 tsp. salt

½ c. grape seed oil

DIRECTIONS

1.     Place eggs, dry mustard, salt, and lemon juice into the Vitamix container in the order listed.

2.     Secure lid.

3.     Select variable 1.

4.     Press start and slowly increase speed to variable 6.

5.     Remove the lid plug.

6.     While the machine is running, slowly pour oil through the lid opening. As the mixture begins to thicken, the oil may be added at a faster rate.

7.     Process should take no longer than 60 seconds.

8.     Stop machine and stir in any oil sitting on top.

9.     Refrigerate in a mason jar for 2 – 4 weeks.

Moroccan Dipping Sauce

Moroccan Dipping Sauce

INGREDIENTS

2 Lemons juiced (1/4 c.)

1 clove garlic minced (1 tsp.)

½ tsp. ground cumin

¼ tsp. paprika (sweet, hot, or smoked)

Pinch of ground cayenne pepper

½ tsp. salt

¼ tsp. ground black pepper

1/3 c. extra-virgin olive oil

½ c. fresh cilantro leaves, minced (2 tbls.)

½ c. fresh parsley leaves, minced (2 tbls.)

DIRECTIONS

1.     In a small bowl, whisk together everything except for the oil, cilantro & parsley.

2.     Shortly before serving, gradually whisk the oil, then stir in the fresh cilantro and parsley.