Recipes

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Antipasto

1. In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled white vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Angel Food Cake

• 12 eggs
• 1 1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup sugar

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Apple Bundt Cake

• 2 cups apples - peeled, cored and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
•  
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 4 eggs
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.