Tomato Basil Soup || Spinach Casserole

Minted Glazed Carrots || Valentine Jello Mold || Vanilla Wafer Cake
 

 


Favorite Really Quick Lunch... (January 2005)

Thirty-second Tomato Basil Soup

  • 1 can Hunt’s diced tomatoes with basil, garlic and oregano
  • 1 pint buttermilk

Mix together in electric blender. Enjoy.

 
 

 


Favorite Fall Fare... (October 2002)


Spinach Casserole

This recipe is my daughter's favorite. She insists we have it at all family dinners. Not only is it delicious but it's quick and easy to make.

  • 2 packages frozen spinach
  • 1/2 pint sour cream
  • 1 medium can mushrooms
  • 1 can artichoke hearts

Cook and drain spinach. Add sour cream and mushrooms. Put half of mixture in a buttered casserole. Slice artichoke hearts and put on top of spinach mixture. Top with rest of spinach mixture. Bake at 350 for 30 minutes.

 

 
 


Spring is in the air.... (May 2002)



Minted Glazed Carrots

This recipe is from an old cookbook by Helen Corbitt, who was in charge of Neiman-Marcus's restaurants for many years. It has a high sugar content, but who cares. It always makes me feel like spring.

  • 12 fresh carrots
  • 1/2 cup sugar
  • 1/4 cup butter or margarine
  • 2 tablesppons chopped mint or dried mint flakes

Cook carrots in boiling water. Drain, and while hot pour over the sugar
and butter. Cook slowly until carrots are glazed, but do not brown.
When almost ready to serve, sprinkle with mint.
 

 

The Way to Your Valentine's Heart.... (Feb 2002)


Valentine Jello Mold

  • 1 large package raspberry jello
  • 1 cup hot water
  • 1 can applesauce (soup can size)
  • 1 package frozen raspberries with juice

    Mix jello with hot water. Stir in applesauce and raspberries. Chill. This looks great in a heart-shaped mold but tastes good any way you serve it!
 
Favorite Holiday Recipe (Dec 2001)


Vanilla Wafer Cake

  • 2 sticks butter or margarine
  • 2 cups sugar
  • 6 eggs
  • 1 12oz. box vanilla wafers
  • ½ cup milk
  • 1 7oz. Pkg. Angel flake coconut
  • 1 cup chopped pecans

    Cream butter and sugar.Add eggs one at a time, beating after each one. Crush vanilla wafers in food processor. Add alternately with milk. Add coconut. Fold in nuts. Bake in greased and floured tube pan at 300 degrees for 1½ hours. Avoid thinking about fat grams. Enjoy!

    • For other yummy recipes, check out Old Fashioned Recipes for Modern Cooks
    available from www.advancebooks.com



 
 

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& Thelma Zirkelbach