Potato and Cheese Casserole
1 can condensed cream of celery soup
1 cup shredded Cheddar cheese
1/2 cup milk
Generous dash pepper
1 large clove garlic, minced
4 cups thinly sliced potatoes
1 cup thinly sliced onions
In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic; stir until well blended.
In 2-quart microwave-safe casserole, arrange 1/2 of the potatoes, 1/2 of the onions and 1/2 of the soup mixture. Repeat layers.
Cover with lid; microwave on HIGH 23 minutes or until potatoes are tender, rotating dish 3 times during cooking. Let stand, covered 5 minutes. Makes 6 servings
Orange Kiss Me Cake
Cake:
1 orange
1 cup raisins
1/2 cup walnuts
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup margarine or butter, softened, or shortening
Topping:
Reserved 1/3 cup orange juice
1 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
Heat oven to 350º. Grease and lour 13×9 inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
Lightly spoon flour in to measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
Bake at 350º for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In a small bowl, combine, sugar and cinnamon; mix well. Stir in 1/4 cup walnuts sprinkle over cake. Cool l hour or until completely cooled. 16 servings.
Corned Beef and Cabbage
2 pounds red potatoes, quartered
1 pound carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 1/2 pounds)
1/2 small head cabbage, thinly sliced
8 whole cloves
6 whole peppercorns
1 bay leaf
2 cups reduced-sodium beef broth
Prepared horseradish
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard sauce or save for another use). Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour broth over top. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.
