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.
8 peaches, peeled
3 large oranges
Pulp of 1 medium cantaloupe
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.