Copyright©2007- 2010 Donna Goff

Monday, November 21, 2011

Chinese Chicken Casserole

Can of Fried Chinese Noodles
2-3 Cups De-boned Chicken or Turkey-- Cut Up in Bite Sized Pieces
4 Ounce Can of Mushrooms-- Drained
1 Chopped Onion
1/2 Cup Cashew Nuts
3 Ounce Can of Water Chestnuts

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Cup Milk
2  1/2 Tablespoons Soy Sauce

Grease a 9 x 13 dish.  Layer separate layers of 1/2 can fried Chinese noodles, Chicken, mushrooms, onions, cashews, and water chestnuts in the baking dish. Mix the sauce ingredients together.  Pour over layered ingredients. Top with 1/2 can Chinese noodles. Bake at 325 degrees for one hour.  Let stand for 15 minutes before serving.  Serve with rice.  Enjoy!

Ground Pork Casserole

2 lbs ground pork (browned and crumbled)
4 Cups Cooked Rice
1 Can Cream of Celery Soup
1/2 Cup Shredded Cheddar Cheese
1/4 Slivered Almonds

In an 9 x 13 baking dish layer rice; next layer cooked ground pork and cream of celery soup.  top with cheese and almonds.  bake at 350 degrees for 30 minutes.

Cream Cheese Frosting

Cream Cheese Frosting

1/2 Cup Butter (softened)
8 Ounces Cream Cheese (softened)
1 Teaspoon Vanilla
4 Cups Powdered Sugar

Cream butter and cream cheese together; add vanilla and cream well. Add in powdered sugar. Whip to creamy.  Add a few drops of milk to make spreadable.  Frost between layers, sides, and top.  Chill and serve!  Enjoy!

14 Carrot Cake

I came by this recipe during my single years when I lived in Huntington Beach, California.  This is one of the favorite cakes of my oldest son. It is moist and delicious.

2 Cups flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Teaspoons Cinnamon

2 Cups Granulated Sugar
1 Cup Vegetable Oil Eggs
4 Eggs
2  1/2 Cup Finely Grated Carrots
1 Small Can Crushed Pineapple (drained)
1/2 Cup Chopped Nuts

Preheat the oven to 350 degrees. Grease and flour three 9' pans. Blend sugar, oil eggs, carrots, pineapple, and nuts.  Mix in dry ingredients.  Pour into prepared  pans and bake for 40 minutes.  Cool and then frost with Cream Cheese Frosting.

Chicken-Almond Bake

This was my Aunt Opal's recipe! She made this dish when we visited her back in 1978. So, tasty!  

Can of fried Chinese Noodles 
1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
1/4 Cup Milk
1 Small Diced Onion
2 Cups Diced Chicken ( or Turkey)
1/2 Cup Slivered Almonds
1 (4 oz.) Can Mushrooms
1 Small Can Pimentos

Butter an oblong baking dish.  Spread half a can of fried Chinese noodles on the bottom of the baking dish. pour casserole mixture over noodles.  Top casserole with 1/2 a can of fried Chinese noodles.  Bake at 350 degrees for 30 minutes.

Serve with rice!  Enjoy!

Soft Gingerbread Cookies

These make delicately delicious soft gingerbread that can be cut into shapes and frosted with standard butter cream frosting.

1  1/2 Cups Sugar
1 Cup Butter (softened)
3 Tablespoons Molasses
2 Tablespoons Milk
1 Egg
3  1/4 Cup Flour
2 Teaspoons Baking Soda
2 Teaspoons Ground Cinnamon
1  1/2 teaspoons Ground Ginger
1/2 Teaspoon Salt


In a large bowl cream sugar and butter; add molasses, milk, and egg; mix well. Lightly spoon flour into measuring cup and level off with a knife. In a small bowl mix baking soda, cinnamon, ginger and salt. Stir spice mix into batter, add flour and blend well.  Work with 1/3 of the dough at a time.  Roll out onto a floured surface. Roll out to about 1/8 inch thick. Cut shapes with floured cookie cutters.  Place 1 inch apart on an ungreased cookie sheet. Bake at 350 degrees for 7 to 10 minutes. Remove from cookie sheet immediately and cool.  Frost with Butter Cream Frosting.  Enjoy!

Chocolate Sandwich Mints

My sister-in-law, Beatrice, made these for my wedding reception held at her home in December 1977.  These are creamy, three layer mint squares, and they are so yummy!

French Cremo Center Layer
(makes a double batch)
4 Cups Sugar
2 Cups pure Whipping Cream (preferably without carrageenan or other additives- as they can make the recipe grainy)
1/2 Teaspoon Cream of Tartar

Directions for French Creme Center
In a heavy pan, combine all ingredients and stir lightly to mix. Cook to boiling ( 228 degrees at sea level, adjust for altitude). Pour mixture on a clean marble slab or clean formica counter top. Do not touch for 30 minutes.  Eye drop 15 drops of oil of peppermint and 15 drops of green food coloring. Using a spatula, work like fondant by pulling and folding for about 20 minutes. Knead with hands when when solid.  If the fondant begins to crumble or powder, put hands in softened butter and knead into fondant. This should be spreadable like a thick frosting.  Store in an air tight container. These can be molded in silicon molds or can be used as centers for Sandwich Mints. 

Ingredients for Sandwich Mints
French Cremo center
1.5 lbs Merkin's Marquis Dipping Chocolate

Directions for Sandwich Mints
In a double boiler melt 1.5 lbs. of chocolate.  Place wax paper on cookie sheet. Pour melted chocolate on cookie sheet and spread evenly and thinly with a spatula. Cool. Spread a layer of French Creme over the chocolate. Spread a layer of melted chocolate over the French Cremo  center. Put a layer of wax paper over the chocolate. Let it sit until firm and cool to the touch. Remove wax paper and cut into squares with a sharp knife using a yard stick to measure squares.  

For a marbled candy, swirl chocolate and French Cremo together and cut into squares.

Other colors and mint flavors such as wintergreen and spearmint, or other flavors can be used in this recipe, in place of the green and mint.