Recipes

COLD CUCUMBER SOUP

4 unwaxed cucumbers (if waxed, peel 50%), unpared
1 lg. sour cream
1 med. onion (on sm. side)
1 clove garlic (on sm. side)
1/2 can each Campbell's pea soup & chicken broth (don't reconstitute)
2 drops Worcestershire sauce
Dash lemon juice
1 tbsp. thyme & oregano
Generous handful fresh parsley, removing most of stems
Salt & pepper to taste

In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley. (Pre-chopping makes the first 3 ingredients blend better.) Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream. When all pureed, mix and taste. Adjust according to your palate. Chill before serving. Garnish with a few chopped chives, parsley, a slice of lemon, or a couple of the above. Keeps well (if you can keep your family's hands off!). Yield: 2 quarts.

This recipe comes from Renee (whose 6 months pregnant)

1 - jar of Alfredo Sauce
2 - Packages of any kind of frozen fish meat, prefferable crumbled and without the head.
6 - Taco Shells, corn or flour, it really doesn't matter.
Heat fish in the microwave for 2 minutes.
Add Alfredo Sauce to fish and head 2 minutes.
Put mixture in Tacos. If desired, add catsup or grape jelly to taste.
-- Enjoy --
Renee says these are surprisingly good.

Heat and Mix:
1/2 cup sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
While Cooking:
8 ounces Fettuccini or Angel Hair
3/4 pound cooked shrimp or chicken
When Done: mix it all together.

GERMAN BLACK FOREST CAKE

2 c. + 2 tbsp. all-purpose flour
3/4 c. cocoa
3/4 tsp. soda
1/2 c. shortening
1 c. milk
3 c. whipping cream
1 (21 oz.) can cherry pie filling
2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 tbsp. vanilla extract
1/4 c. + 2 tbsp. powdered sugar

Combine dry ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally. Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 degrees F. for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with 3/4 cup cherry pie filling. Repeat with second layer and then top with third cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be leftover cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. For topping instead of cake crumbs use shaved semi-sweet chocolate that comes in bars. Make a little more whipped cream and the use the 4th layer on cake.

2 ripe bananas
2 tablespoons butter
1 tablespoon brown sugar

Melt butter in a small skillet over low heat.
Cut bananas into quarters lengthwise. Fry in melted butter until light brown.
Sprinkle with brown sugar and serve.
Or whatever...just fry some bananas in butter.
You can put syrup, powdered sugar, crushed graham crackers, or just about anything sweet on these.