Recipes from the great cooks of the LCHS Class of 1970 (and others)

 

 

Fresh Coconut Cake - Judy Mayo
Served at the Summer Cookout 2008

1 box Duncan Hines Butter cake mix
1 stick real butter - melted
2/3 cup water
3 eggs

Filling
2 cups sugar
2 cups sour cream
2 8 oz pkgs. fresh frozen coconut (reserve 1/4 pkg for garnish)

Directions

Mix filling first and put in fridge.
Before you layer the cake reserve 1 cup of the filling mixture and mix it with 8 oz container of Cool Whip and return this to the fridge. This will be your icing.

Bake in 2 - 9" cake pans for 22 minutes in a 350 degree oven. Cooking time may vary.
cool completely. Split layers. You will have 4 layers now.
Layer the cake by placing filling mixture between each layer.
Ice the entire cake with the Cool Whip mixture. Top with the reserved 1/4 pkg coconut.
Store in refrigerator. This cake gets better as it ages. Make it several days ahead of time for a very moist cake

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Janiece's recipes from Spring Fling 2008

“PEANUT CLUSTERS”

1 BAG OF MILK CHOCOLATE CHIPS

1 BAG OF PEANUT BUTTER CHIPS

1 JAR OF DRY ROASTED PEANUTS

MELT CHOCOLATE CHIPS & PEANUT BUTTER CHIPS IN MICROWAVE ON MEDIUM POWER OR DEFROST FOR ABOUT 5MINS OR UNTIL THOROUGHLY

MELTED…STIR OFTEN. ONCE MELTED POUR PEANUTS INTO THIS AND STIR UNTIL WELL COATED. DROP BY SPOONFULS ONTO WAX PAPER UNTIL SET.



“BROWNIE CHESS SQUARES”

1-BOX BROWNIE MIX (I USE DUNCAN HINES)

1 8 oz CREAM CHEESE (SOFTENED)

1 BOX POWDERED SUGAR (2 CUPS)

2 EGGS

1 TSP VANILLA


GREASE 9x13 PAN. MIX BROWNIE MIX ACCORDING TO PACKAGE DIRECTIONS AND POUR THIS INTO PAN. MIX SOFTENED CREAM CHEESE, SUGAR, EGGS AND VANILLA UNTIL WELL BLENDED. POUR THIS MIXTURE OVER THE BROWNIE MIXTURE. BAKE IN 350 OVEN FOR 45 MINS. (MAY NEED TO COOK FOR A FEW MINUTES MORE IF NEEDED DEPENDING ON YOUR OVEN)



“WHITE CHOCOLATE FUDGE”

1-8oz CREAM CHEESE (SOFTENED)

4-CUPS POWDERED SUGAR

1 ½ TEASPOONS VANILLA

12 oz WHITE CHOCOLATE CHIPS OR BARK

¾ CUP CHOPPED PECANS

IN MEDIUM BOWL BEAT CREAM CHEESE WITH MIXER. GRADUALLY ADD IN POWDERED SUGAR & VANILLA MIXING UNTIL SMOOTH. MELT WHITE CHOCOLATE CHIPS IN MICROWAVE, MAKING SURE NOT TO OVERCOOK, BY COOKING 1 MINUTE AT A TIME THEN STIRRING. ADD MELTED CHOCOLATE TO MIXTURE AND BEAT UNTIL SMOOTH. STIR IN PECANS. POUR INTO AN 8x8 BUTTERED PAN. CHILL IN REFRIGERATOR UNTIL FIRM, CUT INTO SMALL SQUARES AND ENJOY.

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Susie's Corn and Avocado Salsa  -- from  2008 Spring Fling - served with the white corn tortilla scoops.

1 bag frozen corn
1 T. fajita seasoning
1/2 t. pepper
1 T. oil
1 seeded, chopped red pepper
1/2 cup chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1/4 cup fresh chopped cilantro (I use cilantro in a tube- 1 T.)
1/4 cup fresh lime juice
2 T. orange juice
2 ripe avocados, diced

1. Saute first three ingredients in hot oil in a large skillet over medium-high heat 6-8 minutes or till corn is slightly golden. Remove from heat; let cool.
2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.

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Grape Salad

2 lbs. red seedless grapes

2 lbs. green seedless grapes

Wash well and drain.

Combine 8 oz. softened cream cheese, 16 oz. sour cream, 1/4 cup sugar, 1 t. vanilla. Mix well and then fold into grapes. Top with 1 cup chopped nuts and 1 cup brown sugar. Refrigerate and serve same day. (I think it tastes fine the second day)

                                                Susie Rogers Lavenue

Martha's Chicken Salad

6 cups cooked skinless and boneless chicken that has been cut into good-size bites

( To cook chicken, place it in a large pot and cover with water. Add celery stalk with top, 1/2 of an onion,, salt and pepper to taste. Boil gently, covered, for approximately 20 minutes, or until cooked through. Remove the chicken, cool,and cut into bite-size pieces.)

1 to 2 Tbs olive oil
2 to 3 Tbs lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut  tarragon leaves, or 1/4 tsp dried tarragon
1 cup diced celery stalks
1/2 cup minced green onion
1 cup toasted slivered almonds
3/4 cup or more of mayonnaise

Toss the chicken in a big mixing bowl with the salt, pepper, and enough oil to very lightly coat the meat. Toss with the lemon juice, and finally with the herbs, celery, onions, and almonds. Let set 10 minutes, tossing several times.

 * Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.

Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in
just enough mayonnaise to coat the ingredients.

Martha Thurmon Helton