
The retreat food was great as, usual. Several recipes were requested to be posted. I will do that as they come in. Here are the first ones:
ANNALE'S POPPYSEED CAKE
1 YELLOW BUTTER CAKE MIX
4 EGGS
3/4 CUP OIL
1/2 CUP SUGAR
8 OZ. SOUR CREAM
1/2 CAN POPPYSEED
JUST MIX ALL TOGETHER AND POUR INTO BUNDT PAN GREASED WITH BUTTER AND SPRINKLED WITH SUGAR INSTEAD OF FLOUR. BAKE AT 350 50-60 MINUTES, DEPENDING ON YOUR OVEN
ANNALE'S
ZUCCHINNI AND CORN QUICHE
4 TO 6 EGGS
1 1/2 CUPS CORN BREAD MIX
1/2 CUP OIL
1/2 ONION, CHOPPED
1/4 CUP JALAPENOS, CHOPPED
3/4 CUP WHOLE KERNEL CORN, DRAINED
1 CUP CHEDDAR CHEESE, GRATED
1/2 CUP PARMESAN CHEESE
1 CUP THINLY SLICED ZUCCHINNI
PREHEAT OVEN TO 350. GREASE OR SPRAY WITH PAM, A 9X13 PAN. LIGHTLY BEAT EGGS. ADD REMAINING INGREDIENTS. SPREAD EVENLY IN PAN. BAKE 35 TO 40 MINUTES UNTIL GOLDEN BROWN.
MOLLY'S CORN SALAD
1 Family sized bag of frozen corn
Red, Orange, Green, and Yellow Peppers, to taste, Chopped
1 small onion, chopped fine
1/2 cup Picante Sauce
1/2 bottle of Paul Newmans Sante Fe Salad Dressing
Add Cheese to your taste. I used Chipolte flavored.
Crumbled Fritos would also be great added just before serving.
More to come soon--You come back now, hear? We would love to have you follow us. Soon to be posted will be Photos of our Red, White, and Blue Blocks that we will swap in February.
Comments
Kath