Potato
Layered Casserole
(Layers of potato, squash and spinach topped
with Cheddar cheese. Delicious for formal or informal
entertaining)
Submitted
by: Barbiel |
8
medium potatoes
8 oz (250 g) Sour cream
2 tablespoons (30 ml) milk
butter, softened
salt and pepper to taste |
12 oz
package (375 g) frozen cooked squash, thawed
1 egg
10 oz package (300 g) frozen chopped spinach, squeezed dry
2 teaspoons (10 ml) grated onion
1/4 cup (50 ml) grated Cheddar cheese |
Preheat over to
350°F (180°C). Boil potatoes. Add Sour cream, milk, 2
tablespoons butter, salt and pepper and beat until smooth and
fluffy. Mix thawed squash with 1 tablespoon butter and 1/8
teaspoon salt. Set aside. In another bowl beat egg slightly and
add thawed, drained and squeezed dry spinach, grated onion, 1
tablespoon butter, 1/8 teaspoon salt and mix well. In a 2 quart
(2 liter) casserole assemble layers, as described below and bake
for 40 minutes. Remove from oven and sprinkle cheese over top.
Let cheese melt. Serves 8 to 10.
Layers:
1/3 potatoes
Squash
1/3 potatoes
Spinach
1/3 potatoes |
Coconut
Cake with Parmesan Cheese
Submitted
by: Barbiel
 |
3
tablespoons butter or margarine
3 eggs, separated
1 glass sweet condensed milk
200 ml coconut milk
1 1/2 cups (190 g) corn flour |
3
tablespoons Parmesan cheese, grated
1 tablespoon baking powder
100 g coconut flakes dissolved in 250 ml milk
grated coconut for garnish |
| Cream butter (margarine)
with egg youlks and condensed milk until dough is light and
fluffy. Add coconut milk and corn flour. Beat at slowest speed
until flour just is mixed. Add Parmesan cheese, the coconut
flakes (dissolved in 250 ml milk) and the baking powder. Beat
egg whites until soft peaks form and add to dough, stirring
carefully. Butter a ring form, sprinkled with some corn flour.
Bake in preheated oven 180°C (375°F) for 35-40 minutes or until
cake is done. Garnish with grated coconut before serving. Makes
12-15 portions. |
Mocca Pie
Submitted
by: Barbiel
 |
Cake:
150 g margarine or butter
300 g sugar
1/2 teaspoon Vanille extract
5 whole eggs
250 g wheat flour
250 g starch
1 tablespoon baking powder
40 g Cocoa powder
3 tablespoons instant coffee
1/4 l water |
Mocca Cream:
150 g butter or margarine
3 egg yolks
2 tablespoons instant coffee
2 tablespoons hot water
6 tablespoons sugar powder
mocca beans to garnish
sugar powder to garnish
1 tablespoon Rum (if desired) |
Cake:
Beat margarine and sugar until creamy. Add Vanille extract (or
lemon juice) and whole eggs. Carefully add flour, baking powder,
Cocoa, instant coffee, water and starch. Beat very well at high
speed until mixed. Butter a round form and bake cake in oven
175°C - 200°C for 50-60 minutes. Let cool completely. Divide
cake in the middle.
Mocca Cream:
Beat butter and egg yolks until fluffy. Dissolve instant coffee
in 2 tablespoons hot water, and add the sugar powder. Mix
everything. If desired, add the Rum.
Pie:
Fill one half of the cake with Mocca Cream. Cover with
other half. Garnish all surface from the cake with sugar powder.
Decorate with some coffee beans or as you desire (see foto above
as example).
Note: You can use any ready cake misture your preference,
just prepare and bake it according product instructions. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
  
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|
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