Black Walnut Cake

Cakes

Ingredients

2 sticks whipped margarine
3 cup sugar
1/2 cup Crisco
3
cup plain flour
1/8 teaspoon salt
5 eggs
1 cup milk
1
teaspoon walnut flavoring
1 cup black walnuts
Mix all
ingredients for cake together. Bake in tube pan or you can layer
it. Place in cold oven. Bake at 325 degrees for 1 hour and 350
degrees for 30 minutes. --FROSTING:--
1 (3 oz.) cream
cheese
1 box powdered sugar
1 stick whipped margarine
1
sm. can condensed milk
1 teaspoon vanilla

Instructions

Mix cream cheese and margarine. Add condensed milk and vanilla;
whip until smooth. Add powdered sugar and beat until smooth.
Frost cake; add walnut halves for garnish.

Blue Cornmeal Cakes With Chile Salsa

Mexican

Ingredients

Salsa
6 mild green chile peppers (3/4 pound)
1/4 cup
firmly packed cilantro leaves
1 scallion coarsely
chopped
2 tablespoons Mexican lime juice
3/4 pound fresh
tomatillos
2 tablespoons olive oil
1 jalapeno pepper
seeded and minced
2 medium cloves garlicCorn
Cakes
1/2 pound chorizo
2 large ears fresh corn
2/3
cup milk
3 large eggs
1/4 cup melted butter or
margarine
1/2 cup thinly sliced scallions
1/2 cup unsifted
white flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking
powder

Instructions

Rinse and dry chile peppers place on broiling pan. Roast peppers
2 inches from heat turn with long-handled tongs until all sides
are charred. Place in plastic bag close end. Let stand until
cool enough to handle. With sharp knife remove charred peel
seeds and stems from peppers reserve juices. Place peppers and
juices in food processor. Add cilantro chopped scallions lime
juice and 1/2 teaspoon salt puree set aside. Discard husks from
tomatillos. Rinse dry. Core and chop.In medium skillet heat
olive oil over medium heat Saute tomatillos jalapeno and
garlic until tomatillos are tender about 3 minutes. Stir in chile
puree. Cover set aside.Finely chop chorizo. In clean skillet
over medium-high heat Saute until lightly browned about 3
minutes. Remove from skillet cool. Remove husks and silk from
corn. With sharp knife cut corn kernels from cob.In large bowl
blend milk eggs butter chorizo corn scallions flour
cornmeal baking powder and 1 teaspoon salt.In large skillet or
griddle heat 2 tablespoons vegetable oil. Drop batter by
slightly rounded tablespoonsful onto griddle. Cook corncakes
until lightly browned on both sides.

Vegetable - Cheese Soup

Soups

Ingredients

4 cup boiling water
4 chicken bouillon cubes
2 (16 oz.)
cans stewed tomatoes
1/8 teaspoon minced garlic
1
tablespoon minced onion
2 cup Garden Vegetable Mix
1 (7
oz.) can green chili salsa 3/4 pound grated Monterey Jack cheese

Instructions

In a large kettle or Dutch oven combine boiling water bouillon
cubes tomatoes garlic and onion. Stir until bouillon cubes are
dissolved. Add Garden Vegetable Mix and green chili salsa. Cover
and cook over medium-high heat 15 to 20 minutes. Just before
serving add grated cheese and stir until just melted. Makes 6
servings.

Most Delicious Spinach Dip

Spreads

Ingredients

1 (10 oz.) pkg. frozen chopped spinach thawed & well
drained
1 pkg. Knorr vegetable soup mix
1 cup sour
cream
1 cup mayonnaise
1 (8 oz.) can water chestnuts
chopped fine

Instructions

In a bowl combine all ingredients mix well. Cover and chill
several hours. Serve with snack crackers or raw vegetables.
Makes 3 cups.

Instant Cocoa Mix

Beverages

Ingredients

6 cup powdered milk
1/2 cup powdered creamer
1 tsp.
salt
1 cup powdered sugar
2 cup Nestle Quick

Instructions

Mix together and store in airtight container. Add 1/3 cup mixture
to 1 cup very hot water and stir well. Alterna Care