Tres Leches
(Three Milk Cake)
Submitted
by: Ginadapooh |
1
yellow cake mix (with pudding) baked as directed in 13 by 9-inch
pan
Decoration:
whipped cream, to cover cake
5 ounces sweetened coconut
Macadamia nuts, cherries, pinneaples (optional) |
Topping Mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup Rum (to taste) |
| Poke holes in the
cake with a fork all over. Pour topping mixture over cake. Let
mixture absorb completely in refrigerator. Cover with whipped
cream or cool whip and sprinkle sweetened coconut over top of
cake. If desired, decorate with Macadamia nuts, cherries,
pinneapples, etc |
Friendship Soup Mix
Layer this pretty, delicous soup mix in glass jars to give
as gifts
Submitted
by: Merribuck |
1/2
cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion |
2
teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni
(other:Christmas Tree pasta, Hearts for Valentines, etc) |
Additional
Ingredients (put this on a tag and attach to gift):
1 pound ground beef
3 quarts water
1 can (28 ounces) diced tomatoes, undrained
In a 1 1/2 pint jar, layer the first eight ingredients in the
order listed. Seal tightly. Yield: 1 batch.
Preparing Soup: Carefully remove macaroni from top of jar
and set aside. In a large saucepan or Dutch oven, brown beef,
drain. Add the water, tomatoes and soup mix. Bring to a boil.
Reduce heat; cover and simmer for 45 minutes. Add the reserved
macaroni. Cover and simmer for 15-20 minutes or until macaroni,
peas, lentils and barely are tender. Yield: 16 servings (4
quarts) per batch. |
Vegetables-Chicken-Cellophane
Noodles
Submitted
by: Barbiel |
2 oz
cellophane noodles
2 skinned and boned halved chicken breast
8 whole mushrooms
2 whole carrot
1 whole zucchini
4 scallion |
2 oz
chinese cabbage
1 teaspoon garlic, minced
1 tablespoon Olive oil
3 tablespoons Soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt |
| Cover cellophane
noodles with warm water and set aside. Steam chicken breasts in
a vegetable steamer. When cooked through (about 10 minutes), cut
them into bite size pieces. Set aside. Cut mushrooms into think
slices. Cut carrot and zucchini into julienne strips. Cut green
onions into 1 inch pieces. Set aside. Remove the green leaf from
the cabbage. Cut into bite-size pieces. Julienne the white part
of the leaf. Set aside. Drain water from cellophane noodles.
Saute garlic in both oils. Add vegetables and stir-fry until
tender but crisp. Stir in chicken. Stir in Soy sauce, sugar,
salt and noodles. Mix to distribute sauce evenly. Serve over
rice. Yield: 6 servings. |
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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