CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Ice Cream Pretzel Cake 1¼ cups crushed pretzels 6 tablespoons cold butter ¾ cup hot fudge ice cream topping, warmed 2 packages (7½ ounces each) chocolate covered miniature pretzels ½ gallon vanilla ice cream, softened ¼ cup caramel ice cream topping
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-inch springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. Set aside 16 chocolate covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over the fudge topping. Drizzle with the caramel topping. Garnish with the reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings
Grilled Cheese Loaf 1 package (3 ounces) cream cheese, softened 2 tablespoons butter, softened 1 cup (4 ounces) shredded mozzarella cheese ¼ cup chopped green onions with tops ½ teaspoon garlic salt 1 loaf (1 pound) French bread, sliced
In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread. Wrap loaf in a large piece of heavyduty foil (about 28-by-18-inches); seal tightly. Grill, covered, over medium heat for 8–10 minutes, turning once. Unwrap foil; grill 5 minutes longer. Yield: 10–12 servings
Winning reader recipe
Pineapple Sirloin Skewers 1 6 2 2 2 1 ½ 1
can (8 ounces) pineapple chunks tablespoons soy sauce tablespoons brown sugar tablespoons vegetable oil teaspoons ground ginger teaspoon minced garlic teaspoon pepper pound boneless beef sirloin steak, cut into 1-inch cubes
Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1⁄3 cup marinade for basting and 1⁄3 cup for serving; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef and pineapple chunks. Grill uncovered over medium heat for 5 minutes on each side or broil 4–7 inches from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade. Yield: 4 servings Recipes are by Taste of Home magazine. For a sample copy, send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit the Web page at www.tasteofhome.com Find more than 200 recipes and photos, and share your favorite recipes, at our Web site: www.carolinacountry.com
Almost Heaven Cake 1 1 1 1 1 2
yellow cake mix 20-ounce can crushed pineapple large box instant vanilla pudding 8-ounce cream cheese 16-ounce carton Cool Whip cups whole milk
Bake cake as directed on box in a 9by-13-inch pan. Take out of oven and punch holes in top of cake. Pour pineapple with juice over cake. Mix instant vanilla pudding with 2 cups milk and blend in cream cheese. Pour this over pineapple. Add Cool Whip on top of pudding mix. Cover and refrigerate.
Sybil Harrell, a member of Halifax EMC, will receive $25 for submitting this recipe.
Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Include your name, address, phone number (if we have questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC 27611 or E-mail to: Jenny.Lloyd@carolinacountry.com
42 AUGUST 2006 Carolina Country
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7/11/06 4:34:16 PM