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46161 Westlake Drive - Sterling VA 20165

SPANISH RICE 1 lb. ground beef 1 ½ cups water 3/4 cup long grain rice 1 Tbs. chili powder ½ tsp. garlic powder 2 Tbs. instant minced onion ½ tsp. salt 1/8 tsp. pepper 1 (28 oz.) can diced tomatoes In a large skillet, crumble the ground beef. Cook over medium high heat until there is no pink.

Drain. Add the water, rice, chili powder, garlic powder, onion, salt, pepper and the tomatoes. Mix well.

Cover and cook over a medium heat 40 minutes. If rice is not soft, Add another ½ cup water and cook a couple of minutes more. Serves 4.

It’s easy to identify people who can’t count to ten. They’re in front of you in the supermarket express lane.

June Henderson

SPANISH RICE 1 lb. ground beef 1 ½ cups water 3/4 cup long grain rice 1 Tbs. chili powder ½ tsp. garlic powder 2 Tbs. instant minced onion ½ tsp. salt 1/8 tsp. pepper 1 (28 oz.) can diced tomatoes

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In a large skillet, crumble the ground beef. Cook over medium high heat until there is no pink.

Drain. Add the water, rice, chili powder, garlic powder, onion, salt, pepper and the tomatoes. Mix well.

Cover and cook over a medium heat 40 minutes. If rice is not soft, Add another ½ cup water and cook a couple of minutes more. Serves 4.

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It’s easy to identify people who can’t count to ten. They’re in front of you in the supermarket express lane.

June Henderson

CRISPY CHICKEN STIR FRY 1 cup Bisquick ½ tsp. black ground pepper 2 cups diced, uncooked, chicken 3 medium carrots, sliced 1 (20 oz.) can pineapple tidbits, drained 2 eggs, slightly beaten ¼ cup vegetable oil, divided 1 sweet green pepper 1 small onion, sliced Mix Bisquick & black pepper in a plastic bag. Stir chicken into the eggs & remove with slotted spoon.

Place in bag with Bisquick. Shake ‘til chicken is coated. Remove chicken from bag. Set aside. Heat 1 Tbs. of the oil in skillet ‘til hot. Stir fry the carrots 2 min. Add green pepper & onion. Stir fry 2 min. more.

Remove vegetables from skillet.

Add remaining oil & heat. Stir fry chicken ‘til golden. Add vegetables.

Stir fry 2 min. Stir in pineapple.

Heat through. Serves 2.

CRISPY CHICKEN STIR FRY 1 cup Bisquick ½ tsp. black ground pepper 2 cups diced, uncooked, chicken 3 medium carrots, sliced 1 (20 oz.) can pineapple tidbits, drained 2 eggs, slightly beaten ¼ cup vegetable oil, divided 1 sweet green pepper 1 small onion, sliced Mix Bisquick & black pepper in a plastic bag. Stir chicken into the eggs & remove with slotted spoon.

Place in bag with Bisquick. Shake ‘til chicken is coated. Remove chicken from bag. Set aside. Heat 1 Tbs. of the oil in skillet ‘til hot. Stir fry the carrots 2 min. Add green pepper & onion. Stir fry 2 min. more.

Remove vegetables from skillet.

Add remaining oil & heat. Stir fry chicken ‘til golden. Add vegetables.

Stir fry 2 min. Stir in pineapple.

Heat through. Serves 2.

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1 ½ cups broccoli florets 1 ½ cups snow peas 1 ½ cups sliced sweet red pepper 1 Tbs. minced garlic 2 Tbs. olive oil ¾ cup vegetable broth ¾ cups sun dried tomatoes in oil Salt & pepper 4 cups hot cooked farfalle pasta Grated Parmesan cheese Saute the broccoli, snow peas and sweet red pepper in 2 the olive oil. When tender crisp, stir in the vegetable broth and sun dried tomatoes. Simmer 1 minute.

Season with salt and pepper, to taste. Toss, immediately with the pasta. Top with grated Parmesan cheese. Serves 4.

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SUN DRIED PASTA PRIMAVERA 1 ½ cups broccoli florets 1 ½ cups snow peas 1 ½ cups sliced sweet red pepper 1 Tbs. minced garlic 2 Tbs. olive oil ¾ cup vegetable broth ¾ cups sun dried tomatoes in oil Salt & pepper 4 cups hot cooked farfalle pasta Grated Parmesan cheese

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Saute the broccoli, snow peas and sweet red pepper in 2 the olive oil. When tender crisp, stir in the vegetable broth and sun dried tomatoes. Simmer 1 minute.

Season with salt and pepper, to taste. Toss, immediately with the pasta. Top with grated Parmesan cheese. Serves 4.

How is it one careless match can start a forest fire but it takes a whole box to start a campfire?

Anonymous

BROCCOLI AND RICE CASSEROLE 3 pkgs. frozen, chopped broccoli 1 cup minute rice, uncooked 1 Tbs. butter, cut up 1 can cream of broccoli soup 3/4 cup milk ¼ cup chopped onion ½ cup grated sharp cheddar cheese Panko bread crumbs Preheat oven to 350 degrees. Cook broccoli according to the package directions. Drain well. Mix all of the ingredients together except for the bread crumbs. Combine this mixture in a large casserole dish.

Top with the bread crumbs. Bake for 30 minutes. Serves 6.

Patience is something you admire in the driver behind you but not in the one ahead.

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BROCCOLI AND RICE CASSEROLE 3 pkgs. frozen, chopped broccoli 1 cup minute rice, uncooked 1 Tbs. butter, cut up 1 can cream of broccoli soup 3/4 cup milk ¼ cup chopped onion ½ cup grated sharp cheddar cheese Panko bread crumbs Preheat oven to 350 degrees. Cook broccoli according to the package directions. Drain well. Mix all of the ingredients together except for the bread crumbs. Combine this mixture in a large casserole dish.

Top with the bread crumbs. Bake for 30 minutes. Serves 6.

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ORZO SALAD 1 lb. orzo ¾ cup drained, oil packed, chopped sun dried tomatoes ¼ cup red wine vinegar ¼ cup chopped fresh basil 2 tsp. oil from sun dried tomatoes 2 cloves minced garlic 1 tsp. salt 1 tsp. sugar ½ tsp. ground black pepper 1 ( 2.25 oz.) can sliced black olives, drained Cook orzo according to the package directions. Rinse and drain.

In a large bowl, combine the sun dried tomatoes, red wine vinegar, basil 1 Tbs. of the oil, the garlic, salt, sugar and pepper. Stir in the pasta and olives. Add additional oil to moisten, if desired. Chill before serving. Serves 6.

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ASIAN PIZZA 2 skinless, boneless chicken breast halves ½ cup Teriyaki sauce 1 Tbs. garlic, finely minced, divided 1 tsp. ground ginger, divided 1 pizza shell (Boboli) ½ cup hoisin sauce ½ red bell pepper, thinly sliced ½ cup shitake mushroom caps, thinly sliced 1 cup shredded Fontina cheese 1 cup shredded Mozzarella cheese Combine the Teriyaki sauce, ½ Tbs. of the garlic and ½ tsp. ground ginger.

Pour over the chicken and refrigerate overnight. Drain the marinade from the chicken and reserve it. Grill the chicken over medium-high heat, basting frequently with the reserved marinade. Remove from the grill.

Let cool and shred. Preheat oven to 425 degrees. Combine the hoisin sauce, the remaining garlic and the remaining ginger. Spread over the pizza shell. Top with the shredded chicken, red bell pepper, mushrooms and the 2 cheeses. Bake for 20 minutes. Cut into 8 pieces. Serves 4.

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ASIAN PIZZA 2 skinless, boneless chicken breast halves ½ cup Teriyaki sauce 1 Tbs. garlic, finely minced, divided 1 tsp. ground ginger, divided 1 pizza shell (Boboli) ½ cup hoisin sauce ½ red bell pepper, thinly sliced ½ cup shitake mushroom caps, thinly sliced 1 cup shredded Fontina cheese 1 cup shredded Mozzarella cheese Combine the Teriyaki sauce, ½ Tbs. of the garlic and ½ tsp. ground ginger.

Pour over the chicken and refrigerate overnight. Drain the marinade from the chicken and reserve it. Grill the chicken over medium-high heat, basting frequently with the reserved marinade. Remove from the grill.

Let cool and shred. Preheat oven to 425 degrees. Combine the hoisin sauce, the remaining garlic and the remaining ginger. Spread over the pizza shell. Top with the shredded chicken, red bell pepper, mushrooms and the 2 cheeses. Bake for 20 minutes. Cut into 8 pieces. Serves 4.

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NOODLES WITH PEANUT SAUCE 1 lb. angel hair spaghetti, cooked and drained 1 Tbs. toasted sesame oil ¼ cup creamy peanut butter 2 Tbs. water 1 Tbs. soy sauce 2 Tbs. balsamic vinegar 1 tsp. sugar 1/8 tsp. cayenne pepper 2 Tbs. peanuts, chopped 2 Tbs. chopped green onions Toss the warm spaghetti with the sesame oil. Keep warm or chill, as desired. For the sauce, in a blender combine peanut butter, the water, soy sauce, balsamic vinegar, sugar and cayenne pepper. Cover and blend until smooth. Toss the spaghetti with the sauce. Sprinkle with the peanuts and green onions.

Serves 4.

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NOODLES WITH PEANUT SAUCE 1 lb. angel hair spaghetti, cooked and drained 1 Tbs. toasted sesame oil ¼ cup creamy peanut butter 2 Tbs. water 1 Tbs. soy sauce 2 Tbs. balsamic vinegar 1 tsp. sugar 1/8 tsp. cayenne pepper 2 Tbs. peanuts, chopped 2 Tbs. chopped green onions

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Toss the warm spaghetti with the sesame oil. Keep warm or chill, as desired. For the sauce, in a blender combine peanut butter, the water, soy sauce, balsamic vinegar, sugar and cayenne pepper. Cover and blend until smooth. Toss the spaghetti with the sauce. Sprinkle with the peanuts and green onions.

Serves 4.

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2 lbs. chicken wings, tips discarded ¼ cup soy sauce 1 tsp. ground ginger 3 garlic cloves, finely minced ¼ tsp. pepper ¼ tsp. dried crushed red pepper 1 egg, beaten ½ cup dry bread crumbs 1/3 cup sesame seeds 4 Tbs. butter, melted Cut chicken wings in half at joint.

Place in large bowl. Mix soy sauce, ginger, garlic, pepper & crushed red pepper. Pour over chicken and mix well. Cover and marinate at room temperature 2 hours or overnight in refrigerator, stirring occasionally.

Preheat oven to 400 degrees.

Butter a large baking dish. Stir the egg into the chicken marinade.

Combine the sesame seeds and breadcrumbs in another bowl.

Dredge the chicken in breadcrumb mixture and place in baking dish.

Drizzle with melted butter. Bake 45 minutes or until chicken is brown and crisp. Serves 6.

SESAME CHICKEN WINGS 2 lbs. chicken wings, tips discarded ¼ cup soy sauce 1 tsp. ground ginger 3 garlic cloves, finely minced ¼ tsp. pepper ¼ tsp. dried crushed red pepper 1 egg, beaten ½ cup dry bread crumbs 1/3 cup sesame seeds 4 Tbs. butter, melted Cut chicken wings in half at joint.

Place in large bowl. Mix soy sauce, ginger, garlic, pepper & crushed red pepper. Pour over chicken and mix well. Cover and marinate at room temperature 2 hours or overnight in refrigerator, stirring occasionally.

Preheat oven to 400 degrees.

Butter a large baking dish. Stir the egg into the chicken marinade.

Combine the sesame seeds and breadcrumbs in another bowl.

Dredge the chicken in breadcrumb mixture and place in baking dish.

Drizzle with melted butter. Bake 45 minutes or until chicken is brown and crisp. Serves 6.

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1 cup sliced sun dried tomatoes with oil ¼ cup soy sauce 1 Tbs. minced garlic 1 ¼ lbs stir fry frozen vegetables Spoon the sun dried tomatoes with oil into a measuring cup. Place the tomatoes into a warm skillet.

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Stir well. Add the frozen vegetables and mix thoroughly to coat the vegetables. Cover and cook the vegetable mixture over a medium high heat for 5 minutes. Vegetables should be almost thawed. Uncover.

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They should be tender crisp. Do not overcook. Serves 4.

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JAMBALAYA 1 ½ lbs. skinless, boneless chicken breasts 2 Tbs. olive oil 2 green peppers, diced 2 medium onions diced 2 stalks celery sliced 6 cloves minced garlic 1 (14 oz.) can whole tomatoes 1 (8 oz.) can tomato sauce 1 can chicken broth 1 Tbs. dried parsley 2 tsp. dried basil 1 tsp. dried oregano 1 tsp. tobasco sauce 1 tsp. cayenne pepper 1 Tbs. olive oil 1 ½ lbs. peeled shrimp

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Cut the chicken into 1 inch cubes.

Cut the canned tomatoes into quarters. In a 5 quart Dutch oven, sauté the onions in the olive oil, stirring frequently about 15 minutes. Add the garlic and celery.

Saute about 10 minutes. Add all of the remaining ingredients except the shrimp. Cover and cook over low heat for 2 hours. Add the shrimp and cook 20 minutes more.

Serve over rice. Serves 6.

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1 ½ lbs. skinless, boneless chicken breasts 2 Tbs. olive oil 2 green peppers, diced 2 medium onions diced 2 stalks celery sliced 6 cloves minced garlic 1 (14 oz.) can whole tomatoes 1 (8 oz.) can tomato sauce 1 can chicken broth 1 Tbs. dried parsley 2 tsp. dried basil 1 tsp. dried oregano 1 tsp. tobasco sauce 1 tsp. cayenne pepper 1 Tbs. olive oil 1 ½ lbs. peeled shrimp Cut the chicken into 1 inch cubes.

Cut the canned tomatoes into quarters. In a 5 quart Dutch oven, sauté the onions in the olive oil, stirring frequently about 15 minutes. Add the garlic and celery.

Saute about 10 minutes. Add all of the remaining ingredients except the shrimp. Cover and cook over low heat for 2 hours. Add the shrimp and cook 20 minutes more.

Serve over rice. Serves 6.

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ZUCCHINI BREAD 1 cup vegetable oil 1 cup brown sugar 1 cup granulated sugar 3 eggs, beaten 2 cups grated raw zucchini, unpeeled ½ tsp. baking powder 3 tsp. cinnamon 2 cups flour 2 tsp. baking soda 1 tsp. salt 1 Tbs. vanilla 1 cup chopped nuts Preheat oven to 350 degrees.

Blend the oil, brown sugar and granulated sugar together. Add the eggs and zucchini. Add the baking powder, cinnamon, flour, baking soda, salt, vanilla and nuts.

Blend well. Pour the batter into 2 greased and floured loaf pans or into a tube pan. Bake for 1 hour or until done. Makes 2 loaves.

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ZUCCHINI BREAD 1 cup vegetable oil 1 cup brown sugar 1 cup granulated sugar 3 eggs, beaten 2 cups grated raw zucchini, unpeeled ½ tsp. baking powder 3 tsp. cinnamon 2 cups flour 2 tsp. baking soda 1 tsp. salt 1 Tbs. vanilla 1 cup chopped nuts Preheat oven to 350 degrees.

Blend the oil, brown sugar and granulated sugar together. Add the eggs and zucchini. Add the baking powder, cinnamon, flour, baking soda, salt, vanilla and nuts.

Blend well. Pour the batter into 2 greased and floured loaf pans or into a tube pan. Bake for 1 hour or until done. Makes 2 loaves.

The only mystery in life is why the Kamikazi pilots wore helmets.

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ZITI WITH HERBED CHEESE 1 lb. ziti 1 cup 2% milk 12 oz. boursin cheese 3 cups broccoli florets 8 oz. ham cubed 1 cup roasted red peppers Salt Freshly ground black pepper Cut the roasted peppers into strips.

Set aside. Steam the broccoli florets until crisp tender. Cook the ziti according to the package directions. Drain and keep warm.

In a large saucepan, combine the milk and cheese. Heat and stir until well blended. Add the ziti and stir until the pasta is well coated. Add the broccoli, ham and roasted pepper strips. Toss well. Season with salt and pepper, to taste.

Serves 6.

I look to the future because that’s where I’m going to spend the rest of my life.

George Burns

ZITI WITH HERBED CHEESE 1 lb. ziti 1 cup 2% milk 12 oz. boursin cheese 3 cups broccoli florets 8 oz. ham cubed 1 cup roasted red peppers Salt Freshly ground black pepper Cut the roasted peppers into strips.

Set aside. Steam the broccoli florets until crisp tender. Cook the ziti according to the package directions. Drain and keep warm.

In a large saucepan, combine the milk and cheese. Heat and stir until well blended. Add the ziti and stir until the pasta is well coated. Add the broccoli, ham and roasted pepper strips. Toss well. Season with salt and pepper, to taste.

Serves 6.

I look to the future because that’s where I’m going to spend the rest of my life.

George Burns

POTATO & SAUERKEAUT SOUP 4 cups chicken broth 1 can condensed cream of mushroom soup 1 (16 oz.) pkg. sauerkraut 8 oz. button mushrooms, sliced 1 potato, diced 2 medium carrots, chopped 2 celery stalks, chopped ¾ lb. kielbasa, cubed ½ cup cooked chicken, chopped 2 Tbs. cider vinegar 2 tsp. dried dill weed ½ tsp. black pepper 2 slices bacon 2 hardboiled eggs Rinse the sauerkraut and drain well. Set aside. Cook the bacon until crisp and crumble it. Set aside. Chop the hard boiled eggs. Set aside. Place the drained sauerkraut into a 4 quart crockpot.

Add all of the other ingredients except the bacon and eggs. Stir well to combine. Cover and cook on low heat setting until the vegetables are tender. Sprinkle each serving with crumbled bacon and chopped egg.

Serves 6.

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4 cups chicken broth 1 can condensed cream of mushroom soup 1 (16 oz.) pkg. sauerkraut 8 oz. button mushrooms, sliced 1 potato, diced 2 medium carrots, chopped 2 celery stalks, chopped ¾ lb. kielbasa, cubed ½ cup cooked chicken, chopped 2 Tbs. cider vinegar 2 tsp. dried dill weed ½ tsp. black pepper 2 slices bacon 2 hardboiled eggs Rinse the sauerkraut and drain well. Set aside. Cook the bacon until crisp and crumble it. Set aside. Chop the hard boiled eggs. Set aside. Place the drained sauerkraut into a 4 quart crockpot.

Add all of the other ingredients except the bacon and eggs. Stir well to combine. Cover and cook on low heat setting until the vegetables are tender. Sprinkle each serving with crumbled bacon and chopped egg.

Serves 6.

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VEGETABLES AND SUN DRIED TOMATOES 1 cup sliced sun dried tomatoes with oil ¼ cup soy sauce 1 Tbs. minced garlic 1 ¼ lbs stir fry frozen vegetables Spoon the sun dried tomatoes with oil into a measuring cup. Place the tomatoes into a warm skillet.

Add the soy sauce and the minced garlic to the tomatoes in the skillet.

Stir well. Add the frozen vegetables and mix thoroughly to coat the vegetables. Cover and cook the vegetable mixture over a medium high heat for 5 minutes. Vegetables should be almost thawed. Uncover.

Stir well. Cook another 2 or 3 minutes until vegetables are hot.

They should be tender crisp. Do not overcook. Serves 4.

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MACARONI BRUNCH DISH 2 cups uncooked elbow macaroni 8 slices bacon, chopped 2 cups shredded American cheese 2 cups shredded Monterey Jack cheese 2 cups soft bread cubes 1 medium onion, finely chopped 1 green pepper, finely chopped 4 eggs, separated 2 cups milk 1 tsp. salt 8 drops Tobasco sauce Prepare macaroni according to package directions. Drain well. Cook bacon until crisp. Drain on paper towels and crumble. In a large bowl, combine macaroni, bacon, both cheeses, bread cubes, onion and the green pepper. In another bowl, beat the egg yolks, milk, salt and tobasco sauce. Add to the macaroni mixture.

Mix well. Beat the egg whites until stiff and fold into the macaroni mixture. Pour into a buttered 13x9 inch baking dish. Place a baking dish with a couple of inches of water on bottom rack of 325 degree oven.

Place the macaroni on center rack.

Bake until knife inserted comes out clean, about 1 hour. Let stand 5 minutes before serving. Serves 4.

MACARONI BRUNCH DISH 2 cups uncooked elbow macaroni 8 slices bacon, chopped 2 cups shredded American cheese 2 cups shredded Monterey Jack cheese 2 cups soft bread cubes 1 medium onion, finely chopped 1 green pepper, finely chopped 4 eggs, separated 2 cups milk 1 tsp. salt 8 drops Tobasco sauce Prepare macaroni according to package directions. Drain well. Cook bacon until crisp. Drain on paper towels and crumble. In a large bowl, combine macaroni, bacon, both cheeses, bread cubes, onion and the green pepper. In another bowl, beat the egg yolks, milk, salt and tobasco sauce. Add to the macaroni mixture.

Mix well. Beat the egg whites until stiff and fold into the macaroni mixture. Pour into a buttered 13x9 inch baking dish. Place a baking dish with a couple of inches of water on bottom rack of 325 degree oven.

Place the macaroni on center rack.

Bake until knife inserted comes out clean, about 1 hour. Let stand 5 minutes before serving. Serves 4.

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BAKED TILAPIA WITH VEGETABLES ½ lb. fresh asparagus 8 sweet mini peppers 1 small onion, thinly sliced 8 oz. red potatoes, thinly sliced 1 Tbs. chopped parsley ½ tsp. chopped dill 2 Tbs. + 1 ½ tsp. oil 1 ½ tsp. kosher salt ½ tsp. ground pepper 4 (17” ) aluminum foil squares 4 fresh tilapia fillets 1 lemon, quartered 4 Tbs. butter Preheat oven to 400. Snap off tough asparagus ends and discard.

Toss together first 6 ingredients, 1 Tbs. olive oil, ½ tsp. salt & ½ tsp. black pepper. Divide among foil squares. Top each with 1 fish fillet.

Sprinkle with remaining salt and drizzle with remaining oil. Squeeze juice from lemon over fillets. Bring foil sides over all and seal. Place on a baking sheet. Bake 20 minutes.

Serves 4.

BAKED TILAPIA WITH VEGETABLES ½ lb. fresh asparagus 8 sweet mini peppers 1 small onion, thinly sliced 8 oz. red potatoes, thinly sliced 1 Tbs. chopped parsley ½ tsp. chopped dill 2 Tbs. + 1 ½ tsp. oil 1 ½ tsp. kosher salt ½ tsp. ground pepper 4 (17” ) aluminum foil squares 4 fresh tilapia fillets 1 lemon, quartered 4 Tbs. butter Preheat oven to 400. Snap off tough asparagus ends and discard.

Toss together first 6 ingredients, 1 Tbs. olive oil, ½ tsp. salt & ½ tsp. black pepper. Divide among foil squares. Top each with 1 fish fillet.

Sprinkle with remaining salt and drizzle with remaining oil. Squeeze juice from lemon over fillets. Bring foil sides over all and seal. Place on a baking sheet. Bake 20 minutes.

Serves 4.

ICED APPLE CAKE 2 cups sugar 2 cups flour ¼ tsp. salt 1 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 2 eggs 2 tsp. vanilla ½ cup melted butter 5 cups peeled, sliced apples 1 cup chopped walnuts Icing: ½ cup brown sugar ½ cup granulated sugar 2 Tbs. flour 1 cup water 4 Tbs. butter 1 tsp. vanilla Combine 2 cups sugar, 2 cups flour, salt, cinnamon, baking powder and baking soda. In second bowl mix eggs, 2 tsp. vanilla & melted butter.

Combine mixtures. Add apples and nuts. Mix (it will be lumpy and thick) Put into greased and floured 13x9” pan. Bake at 350 for 40 minutes.

In saucepan, combine remaining ingredients, except vanilla. Remove from heat, Add vanilla. Spoon over hot cake. Serves 6.

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ICED APPLE CAKE 2 cups sugar 2 cups flour ¼ tsp. salt 1 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 2 eggs 2 tsp. vanilla ½ cup melted butter 5 cups peeled, sliced apples 1 cup chopped walnuts Icing: ½ cup brown sugar ½ cup granulated sugar 2 Tbs. flour 1 cup water 4 Tbs. butter 1 tsp. vanilla Combine 2 cups sugar, 2 cups flour, salt, cinnamon, baking powder and baking soda. In second bowl mix eggs, 2 tsp. vanilla & melted butter.

Combine mixtures. Add apples and nuts. Mix (it will be lumpy and thick) Put into greased and floured 13x9” pan. Bake at 350 for 40 minutes.

In saucepan, combine remaining ingredients, except vanilla. Remove from heat, Add vanilla. Spoon over hot cake. Serves 6.

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