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Grandma's Kitchen

July 25, 2013 | 0 comments

LEMON ANGEL DESSERT

1 baked angel food cake

1 package instant lemon pudding

1 carton Cool Whip

Strawberries or other things for garnish

Cut the angel food cake into pieces, about 2 inches or smaller, and put in the bottom of a glass 9 x 13 pan,

Mix the pudding as per the directions on the box, using milk.

Thaw the Cool Whip and have it ready to go.

Mix the pudding and the Cool Whip well; spread over the cake cubes in the pan. Be sure and press a bit so the pudding mixture gets to the bottom of the pan.

Cover and refrigerate for 3 or more hours.

To serve, cut into 12-15 pieces, and garnish with a dollop of Cool Whip and a fresh strawberry, stem and all.

BROWN SUGAR GLAZE

2 tablespoons brown sugar

1 tablespoon water

1 teaspoon lemon juice

Place all ingredients in small pan and heat till sugar is dissolved. Spread over cooked meat.

Linda's note: Nice on grilled chops, microwaved sliced Spam, split and microwaved hot dogs - anything! If you want more zest; add a little prepared mustard.

CREAMY ALFREDO SAUCE

2 tablespoons butter

1/2 of an 8 ounce block cream cheese, at room temperature

1 cup milk

1/4 cup Parmesan

Combine cream cheese, milk, and butter. Heat and stir until smooth.

Add Parmesan and stir.

This sauce will cover 2 cups of uncooked noodles, cooked as per package directions.

More milk and Parmesan may be added if necessary.

SKILLET HONEY CHICKEN

From Beverly Maske

2 tablespoons butter

2 tablespoons honey

4-6 boneless, skinless chicken breasts

1/2 cup orange juice

In a large skillet, melt butter with honey over medium heat.

Add chicken and brown on both sides. Reduce heat; continue cooking until juices run clear when chicken is pierced. Add a touch of water if needed in cooking breasts; it does depend on how large they are.

Reduce heat to low. Drizzle with orange juice; cover and cook an additional 10 minutes. Uncover and continue cooking until pan juices reduce to a glaze.

Serves 4-6.

HAWAIIAN JAM

8 peaches, peeled

3 large oranges

Pulp of 1 medium cantaloupe

1 lemon

1 (8 1/2 ounce) can crushed pineapple

Sugar ( 1 cup fruit to 3/4 cup sugar)

Chop all ingredients fine. Put oranges through food chopper.

Combine all with 3/4 cup sugar for every 1 cup of fruit.

Mix well and let stand overnight.

Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal.

Makes 8 pints.

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