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Sep 12, 2009

CHICKEN WINGS AND GRILLED SALMON STEAKS

TERIYAKI GRILLED CHICKEN WINGS
40 chicken wings
36 oz. teriyaki sauce
1 c. sesame seeds

Trim and discard the wing tips. Cut the wings in half. Cover with teriyaki and marinate for at least 4 hours. Grill over charcoal until crisp and browned or broil until crisp and browned.



GRILLED SALMON STEAKS
3 tbsp. dried whole rosemary, divided
1 tbsp. rubbed sage
1/2 tsp. pepper
2 tbsp. lime juice
2 tbsp. tamari (wheat free)
4 (4 oz.) salmon steaks
Vegetable cooking spray
1 med. lime, thinly sliced

Combine 1 tablespoon rosemary, sage, pepper, lime juice and tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks. Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over ashen coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad.

Marinades

Salsa Marinade
1 c. salsa
1/2 c. lime juice
1 tbsp. of Hoisin sauce

Mix together. Pour over beef, chicken, or turkey. Marinade overnight. Grill.

Marinade for Shish Kabobs
2 tbsp. sugar
2 tbsp. salad oil
1/3 cup soy sauce
2 lbs. meat
Seasonings: garlic, onion, black
pepper

Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night.
Thread on skewers. Grill

Ginger Marinade
6 tablespoons lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons chopped cilantro
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes

Whisk all ingredients until combined.

Garlic Steak Marinade
1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate
London Broil overnight and grill.

Red Wine Chicken Marinade
2 cups dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce

Mix together, Use as is for marinade or boil for 10 minutes and use
as a basting sauce.

Marinade for Venison
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil

Marinate venison for several hours. Grill or fry.

Fajita Marinade
1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken
breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.

Marinade for Chuck Roast
1/3 c. wine vinegar
1/4 c. ketchup
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients and place meat in. Turning whenever you think about it.
Let marinate at least 24 hours, then put on hot grill and barbeque until
rare to well done. Whatever you like. This is great for any type of red meat.

Barbecue Marinade
1 small onion, finely chopped
1 tablespoon oil
1 tablespoon clear honey
3 tablespoons tomato ketchup
2 tablespoons soy sauce
1 teaspoon smooth French mustard

Mix all together

Honey Mustard Marinade
1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tablespoons soy sauce

Mix all ingredients.

Pork Chop Marinade
1 c. soy sauce
1/4 c. honey
1 clove garlic
1/2 tsp. ginger

Marinate overnight. Makes enough to grill 12 pork chops. Also good
for chicken.

Lemon Pepper Marinade
2/3 cup lemon juice
6 tablespoons water
2 teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon pepper

Combine all ingredients. Mix well. Makes about 2/3 cup.

Lime Honey Marinade
1/2 cup lime juice
5 medium garlic cloves, minced or pressed
1/3 cup oil
1/2 small red onion, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeño pepper, finely chopped
2 tablespoons honey
1/2 teaspoon cumin

Mix all ingredients together. Marinade meat for several hours or
overnight and grill. This versatile marinade works well for chicken,
fish, shrimp or even pork. Marinade your meat, then simply grill it
for an easy meal.

Raspberry Marinade for Duck or Cornish Hens
3 c. fresh raspberries
1 c. raspberry vinegar
3/4 c. olive oil
2 tbsp. fresh thyme

Combine the raspberries and vinegar in a saucepan. Cook for a minute at
boiling and remove from heat. Stir in the oil and add thyme and freshly
ground pepper. Cool to room temperature. Pour the marinade over the
boned duck breasts or split cornish hens. Marinate overnight in the
refrigerator turning a few times. Grill the duck over the hot coals basting
occasionally with the marinade for about 10 minutes. Makes enough for 6.

Citrus Pork Marinade

1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours
before cooking. Enough for about 1-1/2 pounds.

Marinade for Deer
1 c. oil
1/4 c. vinegar
1/4 c. lemon juice
4 tbsp. Worcestershire sauce
4 tbsp. soy sauce
1 tbsp. parsley flakes
4 tsp. dry mustard
2 tsp. pepper
1 tsp. garlic salt

Pour over deer steaks; soak for 6 to 8 hours, turning steaks at least once.
Grill steaks 10 minutes on each side.

Teriyaki Marinade

1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients and use to marinade meat, chicken, pork or beef. Can be used for basting.

Marinade for Sausage (Kielbasa)
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ground ginger

Marinate 1 hour or more. Grill sausage 4 minutes each side, basting
with marinade.

Salmon Teriyaki Marinade
1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce

Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.

Coke Marinade
12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf

Mix Coca Cola and orange juice. Add seasonings to taste.

Mustard Marinade for Country Style Ribs
1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

In small bowl combine mustard and vinegar. Beating constantly with a
wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme,
Worcestershire sauce and pepper. Pour over country style beef ribs
in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade
and grill 4 to 6 inches above hot coals, 20 to 25 minutes.

Spicy Beef Marinade
1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper

Pour marinade over cooked sliced beef. Marinate for 4 to 24 hours
in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough
for 1 pound.

Recipes Using Cake Mixes

CHOCOLATE CHERRY CAKE
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.

ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.


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CHESS CAKE
1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.


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BLUEBERRY DUMP CAKE
1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)

Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1 hour at 350 degrees. Serve warm with ice cream or Dream Whip.


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LEMON PINEAPPLE CAKE
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown. --GLAZE--

Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.


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ORANGE CAKE
1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.

ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice


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CHERRY DELIGHT
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish

Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut and pecans. Bake at 300 degrees for 45 minutes.


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APPLE CRUNCH
1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large pyrex 50 minutes.


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BETTER THAN SEX CAKE

1 box yellow cake mix
1 box of instant pudding (vanilla)
1 c. sour cream
1/2 c. oil
2 eggs
1 block of chocolate
6 oz. semi-sweet grated chocolate
morsels
1 c. of pecans, chopped

Cook 325 for 1 hour.


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CHERRY CHEESECAKE
1 pkg. Pillsbury lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling

Generously grease and lightly flour a 10 inch tube pan. In a large mixing bowl combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In a small mixing bowl, beat cream cheese and milk until smooth. Spoon over batter. Bake at 350 degrees for 50 or 55 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes do not invert. Remove from pan. Serve with remaining cherries. Store left in the refrigerator.


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CHESS CAKE
1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.


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LEMON PINEAPPLE CAKE
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown.

GLAZE
Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.


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GOLDEN LAYER CAKE
1 (20 oz.) can crushed pineapple in
juice
1 (8 oz.) carton whipped topping
1 (4 serving size) pkg. instant
vanilla pudding mix
1 pound cake, chilled
1/3 c. pineapple juice, drained from
pineapple
1/2 tsp. almond extract

Combine pineapple with remaining undrained juice to whipped topping and pudding mix. Let stand 5 minutes. Cut cake in thirds lengthwise. Drizzle the 1/3 cup of pineapple juice and almond extract over cake. Spread 1/3 of pudding mixture over bottom layer. Top with second, etc., ending with pudding mixture. Can sprinkle with almonds and pineapple slices if you choose.
Serves 12.


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GOLDEN BANANA CAKE
1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 c. Wesson oil
3/4 c. water
4 eggs
1/2 c. chopped pecans
1 c. mashed bananas

Mix all ingredients well, pour into a greased and floured 9 by 13 by 2 pan. Bake at 325 degrees for 50 minutes.

BUTTER SAUCE
Combine 1 c. sugar
1/4 c. water
1 stick margarine

Heat until butter is melted. DO NOT BOIL. Add 1 teaspoon banana flavoring. Pour this over cake as soon as removed from oven. Prick with fork if needed.

BANANA GLAZE
1/2 med. banana
1 tsp. lemon juice
1/2 c. chopped nuts
2 or more c. powdered sugar

Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.


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PUMPKIN BARS

1 (18 1/4 or 18 1/2 oz.) pkg. yellow
cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack
pumpkin
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.


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ALMOND BARS
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.


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APRICOT NECTAR CAKE
1 box cake mix (yellow)
3 eggs
1/4 c. oil
3/4 c. apricot nectar

Mix cake mix, oil, and apricot nectar. Beat eggs and add to mix. Bake in slow oven 1 hour.

ICING:
1/2 c. apricot nectar
1 1/2 c. powdered sugar

Mix and put on cake for icing.


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LEMON JELLO CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. Wesson oil
3/4 c. apricot nectar
1/2 tsp. lemon flavor
1 pkg. lemon Jello

Warm apricot nectar and stir Jello in and set aside. Beat eggs good; sprinkle in cake mix. Beat until mixed well. Then add apricot and Jello; mix Wesson oil and flavoring. Beat until mixed well. Bake in tube pan about 1 hour at 350 degrees. While cake is still warm, pour over 1 cup powdered sugar moistened with lemon juice - make thin, this will run down the side. (I put some orange juice in my sugar if my lemon isn't enough.)


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CARROT CAKE
1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg

Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.

FROSTING:
1 pkg. Betty Crocker cream cheese
frosting

Mix as directed and add 1/2 cup raisins, if desired.


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OLD FASHIONED OATMEAL COOKIES
1 pkg. Duncan Hines spice cake mix
2 1/2 c. uncooked rolled oats
2 eggs
3/4 c. cooking oil
1/2 c. milk
1 c. raisins
1 c. chopped nuts
1/4 c. dark brown sugar

Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for about 12 minutes.


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TURTLE CAKE
1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.

FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.


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PEACH CAKE
1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs

TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts

Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.


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LEMON SUPREME CAKE
1 Duncan Hines Lemon Supreme cake mix
1/2 c. oil
4 eggs
1 1/3 c. water
1 sm. pkg. lemon jello

FROSTING:
1/4 c. lemon juice
Powdered sugar

Add ingredients to dry cake mix. Bake at 350 degrees for 30 minutes. Frost right out of the oven by mixing lemon juice with enough powdered sugar to make a smooth consistency. Cool.


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TRIPLE FUDGE CAKE
1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream
topping

Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.


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OLD FASHIONED CHESS SQUARES
1 box yellow cake mix
1 stick margarine
1 egg, beaten
1/2 c. chopped pecans

TOPPING:
8 oz. cream cheese (softened)
2 eggs, beaten
1 tsp. vanilla
1 lb. powdered sugar

Mix cake mix, margarine, egg and pecans well. Pat mixture into 10x15 inch sheet pan. Mix cream cheese, eggs, vanilla and powdered sugar well. Spread over first mixture. Bake for approximately 30 minutes at 350 degrees or until golden brown.


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CINNAMON BUNDT CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.


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LEMON POUND CAKE
1 box yellow cake mix
2/3 c. salad oil
4 whole eggs
1 pkg. lemon Jello
1/2 c. warm water

Heat oven to 350 degrees. Grease and dust lightly with flour 1 (10") tube cake pan. Dissolve Jello in warm water. Empty cake mix into mixing bowl. Add salad oil and beat two minutes. Add eggs, one at a time beating after each addition. Stir in Jello. Bake 45 to 50 minutes or until straw comes out dry. Cool in pan. Dribble topping slowly over top and sides of cake.

TOPPING: Combine two cups sifted confectioners' sugar with the juice of one orange.


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PECAN BARS
1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans

FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs

Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.


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ORANGE DESSERT
1 box Betty Crocker lemon custard
angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges

Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers. Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.


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PUDDING COOKIES
1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar

Combine all ingredients. Either drop or roll out and use cookie cutters. Bake at 350 degrees until lightly brown.


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UGLY DUCKLING PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE.

Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.


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COCONUT PUDDING CAKE
1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)

FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.


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CHOCOLATE PUDDING CAKE
1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts

Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.


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PUDDING POKE CAKE
1 pkg. (2 layer size) yellow or
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk

Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.


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CRANBERRY PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
sauce, cut in sm. cubes

Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan. Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.


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JELLO PISTACHIO PUDDING CAKE
1 pkg. (4 serving) size Jello instant pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional

Combine all ingredients blend, beat 2 minutes. Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes.


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PINA COLADA PUDDING CAKE
1/3 c. rum
1 (4 serving size) pkg. coconut cream
instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.

PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
pudding
1/3 c. dark rum

Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.


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CHOCOLATE CHIP PUDDING CAKE
1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream

Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.


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BANANA CREAM PUDDING CAKE
1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding

FROSTING
1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip

In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.


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ZUCCHINI PUDDING CAKE
1 pkg. yellow cake mix
1 sm. pkg. vanilla instant pudding
4 eggs
1/4 c. oil
3 c. grated zucchini
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts

Combine all ingredients in mixer bowl. Blend then beat at medium speed for 4 minutes. Pour into 2 greased and floured loaf pans or 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until it tests done. Do not underbake. Cool in pans 15 minutes. Remove from pans and finish cooling on racks.


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PUMPKIN PUDDING CAKE
1 box yellow cake mix
1 stick butter, softened
6 eggs
2 c. sugar
2 c. milk
3 1/2 c. pumpkin
1/2 tsp. salt
2 tbsp. pumpkin pie spice

In a mixing bowl beat the eggs, sugar, milk, pumpkin, salt and spice. Pour into an ungreased 9 x 13 x 2 inch pan. Cut together the cake mix and butter until coarse. Sprinkle over the pumpkin mix and bake at 350 degrees for 45 minutes to 1 hour. Cut in squares to serve.


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SOUR CREAM PUDDING POUND CAKE
1 yellow cake mix
1 (4 oz.) pkg. instant lemon flavor pudding mix
1 c. sour cream
1/3 c. oil
4 eggs

Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.

Homemade Gift and Gift Jar Recipes

Spiced Walnuts
1/4 c. water
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 lb. bag walnuts

In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.

Pumpkin Bread
3-1/2 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. allspice
1 tsp. vanilla
1 c. vegetable oil
1 (16 oz.) can pumpkin
2/3 c. water
4 eggs
1 c. raisins

Mix dry ingredients; add vanilla, oil, pumpkin, water, eggs, and raisins. Bake in two greased loaf pans or 1 large Bundt pan at 350 degrees for 1 hour. If desired, sprinkle with powdered sugar. Note: Bundt pan version makes a pretty buffet item or holiday gift.

Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container; divide into gift jars.

ATTACH TAG TO GIFT JAR:
To make Butterscotch Pudding:
Add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Chocolate Chip Cookies
1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour
mixture on top. Cover with a lid.

ATTACH THE FOLLOWING TAG TO THE JAR:

To make Chocolate Chip Cookies:
Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.

Apple Cinnamon Cookies
3 cups all-purpose flour
1/2 cup dried apples (more if desired)**
3 TBSP sugar
2 TBSP baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In 1 quart jar, combine all ingredients; seal jar.

**Variations: Try substituting the apples for other dried fruits if desired, OR leave out fruit altogether.

GIFT CARD INSTRUCTIONS:
To make Apple Cinnamon Pancakes:

In medium bowl, combine 3/4 cup milk, 1 egg, and 2 TBSP salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10(5") pancakes.

Chocolate Pudding Mix
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix well and store in airtight container; divide into gift jars.

ATTACH THIS NOTE TO JAR:

To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.

Hot Cocoa Mix

8 c. dry non fat milk powder
1 1/4 c. unsweetened cocoa powder
1 1/4 c. sugar (or 30 packets sugar substitute)
1/2 c. instant coffee
2 tbsp. cinnamon

Whisk all ingredients.
To make cocoa: 1/3 cup mix to 8 ounces skim milk.

Boston Baked Bean Mix

2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt

Mix and store in an airtight jar.

ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:
"Boston Baked Beans"

1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard

Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10
servings.

Potato Chip Cookie Mix in a Jar
1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all purpose flour
1 teaspoon baking powder

Directions:
Use a 1 quart wide mouth canning jar. Pack each layer.
In a small bowl, stir together the flour and baking powder.
Layer the sugar, the potato chips, pecans and then the
flour/baking powder mixture. It will be a tight fit.
Seal and decorate the jar and attach the tag.

Potato Chip Cookie Mix
You will need:
1 cup softened butter, (2 sticks)
1 teaspoon vanilla
1. Empty jar contents into a large mixing bowl and mix
thoroughly.
2. Add the butter and vanilla and mix until blended completely.
3. Shape into walnut sized balls.
4. Place on ungreased baking sheet and flatten.
5. Bake at 350 degrees F (175 degrees C) for 14 - 18 minutes,
until edges are very lightly browned.
6. Let cool 5 minutes on the cookie sheets.
7. Remove to wire racks to cool completely.
Makes 2 1/2 dozen.



Butterscotch Brownies
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar

To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order:
coconut, pecans, brown sugar.

ATTACH A LABEL WITH THE FOLLOWING INSTRUCTIONS:


To make Butterscotch Brownies:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of
vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.

Chocolate Peanut Butter Square Cookies Mix
1 1/2 c. crushed graham cracker crumbs
1 lb. powdered confectioners sugar
1 12oz. bag milk chocolate chips

Use a 1 quart, wide mouth jar.
Mix the graham crumb and sugar together and
pour into the jar and pack. Pour the chocolate
chips into a resealable bag and place on top
of the crumb mixture. Seal and decorate jar
and attach recipe tag.

Chocolate Peanut Butter Square Cookies
you will need:
1 1/2 c. peanut butter
1 c. melted butter, (2 sticks)

Remove the chips bag from the jar and set aside.
Pour the jar contents into a bowl and combine with
the peanut butter. Mix well.
Blend in the melted butter until well combined.
Press the mixture evenly into a 9x13x2" pan.
Melt the chocolate chips in the microwave or in a double boiler. Spread the hot melted chocolate over the peanut butter mixture. Chill until firm and cut into small bars.

QUICHE

ALL IN ONE QUICHE


1 1/2 c. milk
1/2 c. Bisquick mix
3/4 stick butter
3 eggs
Pinch salt
1 c. diced bacon, ham, turkey, chicken, or shrimp
2 green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. grated sharp Cheddar cheese

Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.

Broccoli

BROCCOLI AU GRATIN
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine

Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes.


BROCCOLI QUICHE
2 small packages frozen broccoli
3 c. shredded cheddar cheese
2/3 c. chopped onion
1 1/2 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper



Preheat oven to 400 degrees. Grease oblong glass dish. Rinse frozen broccoli with cold water until thawed, and drain well. Mix broccoli, 2 cups cheese and onion in the baking dish. Beat milk, eggs, baking mix, salt and pepper in a blender for 1 minute. Pour over broccoli. Bake for 25 to 35 minutes. Top the quiche with rest of the cheese.


BROCCOLI-CHEESE PIE (IMPOSSIBLE)

1 pound broccoli bunch
2/3 cup chopped onion
1/4 cup water
4 slightly beaten eggs
1 1/4 cups milk
4 to 6 drops hot sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
1 tablespoon fresh minced parsley
2/3 cup fresh shredded Swiss cheese
1/3 cup grated Parmesan cheese


Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie.


CHICKEN BROCCOLI BAKE
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper

Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.


CREAMY BROCCOLI BAKE

1 1/2 lbs. broccoli or 1 med. head cauliflower separated into flowerettes
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese (about 2 oz.)
1 c. Bisquick
1/4 c. firm margarine or butter


Heat 1 inch water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes. Drain. Place in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.

LARD IN RECIPES

Miracle Flaky Lard Crust




Ingredients
1 1/3 cups plus 4 teaspoons pastry flour or all-purpose flour
½ teaspoon salt
1/8 teaspoon baking powder
½ cup cold lard
¼ cup ice water
4 teaspoons cider vinegar
Whole wheat flour for rolling

Method
Place a mixing bowl in freezer to chill.

Place flour, salt and baking powder in a zip-style gallon-size freezer bag and mix together. Using a melon baller, scoop balls of the lard directly into the flour, shaking bag occasionally to distrubte and cover them with the flour. Seal bag. If room is warm and lard starts getting very soft, place bag in freezer for about 10 minutes. If it is still firm but squishable once it's all been added, using a rolling pin, roll over exterior of bag, until lard is in thin flakes. Place bag in freezer for at least 30 minutes.
Empty flour mixture into cold bowl, scraping sides of the inside of the bag. Set bag aside. Gently pour on ice water and vinegar, tossing gently with a rubber spatula to incorporate evenly. Spoon mixture back into plastic bag.

With one hand in the bag and the other on the outside, knead mixture by alternately pressing it with knuckles and heels of both hands, until mixture holds together in one piece and feels slightly stretchy when pulled.

Remove dough from bag and place it on a sheet of plastic wrap. Sprinkle both sides with whole wheat flour. Cover with plastic, flatten dough into a disc and refrigerate for at least 45 minutes.

Will keep refrigerated up to 2 days; frozen, up to 3 months.

When rolling dough, you may roll directly on work surface or on plastic wrap. Sprinkle with whole wheat flour as needed to keep from sticking; don't worry, the whole wheat will not toughen dough and instead give it extra crunch.

RECIPES USING OLIVE OIL



Ingredients

2 pound(s) zucchini, (about 4 medium), trimmed and cut into 1-inch chunks
1 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) prepared pesto
Salt, to taste
Freshly ground pepper, to taste

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Directions

1.Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
2.Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.



INFO FOR OLIVE OIL
Olive Oil


Oil choices abound on the grocery shelves, but olive oil wins our vote for most essential. This Mediterranean staple contains monounsaturated fat, which can lower your risk of heart disease, and its rich, smooth flavor improves everything from salads to sautés.




Avocado, Orange, and Red Onion Salad



Ingredients

2 pound(s) zucchini, (about 4 medium), trimmed and cut into 1-inch chun
1 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) prepared pesto
Salt, to taste
Freshly ground pepper, to taste

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Directions

1.Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
2.Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Ingredients

1 large ripe Hass avocado, pitted, peeled, and sliced
3 navel oranges, peel and white pith removed, sliced
1 small red onion, thinly sliced
1/4 cup(s) cilantro leaves
Juice of 1 lime
1 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper

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Directions

1.Arrange avocado, orange, and onion slices on a serving plate; scatter cilantro on top. Drizzle with lime juice and olive oil, then season with salt and pepper.