Recipe: Recipes Using Mixes Part 1 (9)

8-22-99 Recipes Using Mixes Part 1

Debbie.D.,.AL (09:50:54) : EASY POUND CAKE

1 pkg. yellow cake mix with pudding included
1 pkg. (4 serving size) vanilla instant pudding
1 cup sour cream
1/3 cup vegetable oil
4 eggs

Combine all ingredients in large bowl. With electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes. Pour batter into a prepared tube or bundt pan. Bake in preheated 350 degree oven for 40-45 minutes or until toothpick inserted in center of cake come out clean.

ginger,nc (09:37:35) :

Carrot Cake Dry-Mix And Recipe

2 C Sugar
2 Tsp Powdered Vanilla
1/2 C Chopped Pecans
3 C all-purpose Flour
2 Tsp Baking Soda
1 Tbsp Cinnamon
1/4 Tsp Nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar

Carrot Cake

Makes 1 (13x9-inch) cake

1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple

Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugarDebbie.D.,.AL (09:29:21) : KATHLEEN'S EASY AU GRATIN POTATOES

2 pkgs. au gratin potatoes
1 cup chopped green onions, saut ed
1 cup Cheddar cheese

Prepare au gratin potatoes according to package directions adding onions and additional cheese. Bake according to package directions.

This is my friend's recipe and whenever she takes it to potluck suppers/dinners at church she ALWAYS gets asked to give out the recipe!Debbie.D.,.AL (09:24:23) : BARBARA'S CAKE

1 pkg. cake mix--any flavor
1 (8 oz.) carton sour cream
4 eggs
1/2 cup oil
1/4 cup sugar
1/4 cup water

Preheat oven to 350. Prepare a bundt pan by spraying with PAM. Mix all of the ingredients together blending well. Pour the mixture into the pan and bake for 30-35 minutes or until a toothpick stuck in the middle comes out clean.Debbie.D.,.AL (09:18:10) : POPPY SEED BREAD

1 box butter pecan cake mix--or if unavailable I use yellow cake mix
1 (3 3/4 oz.) box French vanilla instant pudding mix
1 cup hot water
1/2 cup vegetable oil
4 eggs
1 cup chopped pecans
1 T. poppy seed

Combine first 5 ingredients in a large mixing bowl; beat well. Stir in pecans and poppy seeds. Pour into a greased 9X5 inch loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes.Anna,.MS. (09:07:08) : CHOCOLATE SOUP WITH WHIPPED CREAM

5 3/4 c Milk
4 Egg yolks
1/2 lb semisweet chocolate, grated
1 c Heavy cream
Chocolate or mint cordial
2 tsp Flour
2/3 c Sugar

Bring the milk and grated chocolate to a boil in a large saucepan. Mix 1 or 2 Tbsp. of the hot chocolate milk with the flour, and add to the soup as it boils. Stir in the sugar and remove from the stove. Add the egg yolks, stirring constantly, and return to low heat only long enough to warm the soup.
Serve hot or cold in small bowls as a special dessert, with a dollop of whipped cream and a few sprinkles of chocolate or mint cordial. Serves 8
From: The New York Times Bread and Soup Cookbook
Shared By: Pat StockettKellyWA (07:35:50) : Seafood Delight Dip

1/2 cup fresh mushrooms -- chopped
8 oz. pkg. cream cheese -- softened
1 can chopped clams
1 sm. pkg. shrimp
1/2 cup sour cream
1 package Good Seasons Blue Cheese
salad dressing mix (dry)

Saut mushrooms in butter. Drain. Add cream cheese and mix. Drain chopped clams and add. Add shrimp. Stir. Blend in sour cream. Add blue cheese salad dressing to taste. Place in refrigerator to let flavors mix. Makes about 1 quart. KellyWA (07:31:22) : I have not tried this recipe.

DAK'S RANCH WHEAT BREAD (BREAD MACHINE)

1 pkg Yeast
3 c Whole wheat flour
1/4 tsp Black pepper
1/2 tsp Baking soda
1 pkg Hidden Valley Original Ranch
Dressing mix (1 1-oz. pkg.)
1 tbsp Honey
1 1/4 c Lowfat buttermilk, warmed
1 tbsp Water

Put all the ingredients into pan in the order listed, select "whole wheat" and push "start."KellyWA (07:30:46) :
POPEYE'S FRIED CHICKEN

3 c Self-rising flour
1 c Cornstarch
3 tbsp Seasoned salt
2 tbsp Paprika
1 tsp Baking soda
1 pkg Italian Salad Dressing Mix Powder
1 pkg Onion Soup Mix -- (1 1/2 Ounces)
1 pkg Spaghetti sauce mix -- (1/2 Ounce)
3 tbsp Sugar
3 c Corn flakes - crush slightly
2 Eggs -- well beaten
1/4 c Cold water
4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the Corn flakes into another bowl. Put eggs and water in a third bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2-inch baking pan. Set it aside. Preheat oven to 350~.
Dip chicken pieces 1 piece at a time as follows:
1-Into dry coating mix.
2-Into egg and water mix.
3-Into corn flakes.
4-Briskly but briefly back into dry mix.
5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece.

Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape.

Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken.

Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.