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#751 - Carrot Pineapple Cake
(by Shirley McNevich)
1 1/2 cups flour 1 cup white sugar 1 tsp. baking powder 1 tsp. baking soda1 tsp. cinnamon1/2 tsp. salt2/3 cup canola oil2 eggs1 cup finely shredded raw carrots1/2 cup Dole crushed pineapple (do NOT drain)1 tsp. vanillaFrosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softenedbutter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino's powdered sugar, 1/2 cupchopped pecansIn a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt--instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs,shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat justlong enough so all ingredients are moistened, then beat on medium speed for 2minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cakepan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Coolcompletely, and then frost the cake. Frosting: in a mixer add cream cheese, butter,vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl frommixer and add the chopped pecans to the frosting--stir. Frost the cake.
#752 - Cream Cheese Pecan Frosting
(by Shirley McNevich)
1 - 3oz. package softened Philadelphia cream cheese4 TBSP softened butter 1 tsp. vanilla1 dash salt2 1/2 cups sifted Domino's powdered sugar 1/2 cup chopped pecansIn a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar 
 
 
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slowly--beat well. Remove bowl from mixer and add the chopped pecans to thefrosting--stir.
#753 - Cheeseburger Rice
(by Shirley McNevich)
1lb. ground chuck1 chopped onion1 1/2 cups water 1/2 cup Heinz ketchup1 TBSP French's yellow mustard1 tsp. salt1/2 tsp. pepper 1 1/2 cups Minute Rice original white rice (uncooked)1 cup shredded cheddar cheeseIn a skillet over medium heat add ground chuck, chopped onion, salt and pepper--stir,cook and brown until the beef is browned. Drain the fat off and return meat mixture tothe skillet. Add water, ketchup, mustard--stir and bring to a boil. Add the uncookedrice--stir. Cover skillet with a lid, remove from heat and let stand for 5 minutes. Stir with a fork. Sprinkle with the shredded cheese and cover again--let it stand for 3minutes until the cheese melts. This is a good filling for stuffed peppers.
#754 - Sour Cream Potato Casserole
(by Shirley McNevich)
3-4 red potatoes (washed, peeled and thinly sliced)1 cup sour cream1/4 cup milk1 - 2.8oz. can French's French fried onions1/2 cup chopped onions1/2 tsp. salt1/4 tsp. pepper 1 cup shredded cheddar cheeseIn a bowl add milk, sour cream, salt, pepper and chopped onions--stir. Add slicedpotatoes--stir. Spray a casserole dish with Pam. Spoon half of the potato mixture intothe casserole dish. Sprinkle half of the French fried onions and half of the cheese ontop of the potato mixture. Spoon the rest of the potato mixture as the next layer. Bakecovered at 350 degrees for 45 minutes or until potatoes are done. Remove from oven
 
 
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and sprinkle the rest of the French fried onions and shredded cheddar cheese on top.Return to oven and bake uncovered 5 minutes longer or until cheese is melted.
#755 - Orange Salad
(by Ruth Garrett - friend)
1 - 3oz. box tapioca pudding mix (cooked according to box directions)1 - 3oz. box orange Jell-O (dry)1- 3.75oz. box Jell-O vanilla INSTANT pudding mix (dry)3 cups water 1 - 8oz. Cool Whip (thawed)2 small cans mandarin oranges (drained)Cook tapioca pudding mix according to box directions. Put cooked tapioca into asaucepan--add dry orange Jell-O, dry vanilla instant pudding, and 3 cups water. Stir and cook over medium heat--bring to a boil, then boil for 10 minutes (stir whileboiling). Remove from heat and cool completely. Once cooled, pour tapioca mixtureinto a large bowl. Add Cool Whip and drained mandarin oranges to the tapiocamixture--fold in with a spoon. Refrigerate overnight.
#756 - Double Pumpkin Pie
(by Shirley McNevich)
1 - 3oz. Philadelphia cream cheese (softened)1 cup + 1 TBSP milk1 TBSP white sugar 1 1/2 cups thawed Cool Whip1 Keebler ready-made graham cracker crust2 - 4oz. boxes Jell-O vanilla INSTANT pudding1 - 16oz. can Libby's pumpkin1 tsp. cinnamon1/2 tsp. ginger 1/4 tsp. clovesIn a mixer add cream cheese, 1 TBSP milk, and white sugar--beat. Add Cool Whip--beat just until mixed. Spread the mixture on the bottom of the graham cracker crust.In a mixer add 1 cup milk, both boxes of vanilla pudding mix--blend until mixed, thenbeat for 2 minutes. Let it stand for 3 minutes in the mixer bowl. Add the pumpkin,cinnamon, ginger, and cloves to the pudding mixture--beat well. Spread pumpkinmixture over the cream cheese layer in the crust. Refrigerate overnight.
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