Birthday cake- from scratch

Happy Birthday Cake
Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
1 pinch salt
Procedure
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or9 inch round layer cake pans.
Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.

Gift idea-chocolate spoons

Gift Basket Item/Chocolate Spoons
Ingredients
AN EASY GIFT TO PUT IN GIFT BASKETS

Chocolate Spoons

Ingredients

1 cup semisweet chocolate chips

3/4 cup milk chocolate chips

In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Place the spoons onto wax paper and refrigerate until chocolate hardens. Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle the melted chocolate over spoons. Refrigerate until chocolate hardens. Wrap each spoon separately and store in a cool dry place,

Fajita Marinate

Fajita marinate
Ingredients
1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice
( we dont' drink so I used lime)4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 c. Aji-Mirin (rice wine)*

*If you can't find the rice wine, substitute bitter orange juice.
Procedure
Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.

Enchilada Tomato sauce topping

Enchiladas - Tomato sauce topping
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

Enchilada- Ground Beef

MEXICAN ENCHILADAS
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder

Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

Enchiladas- Garden Vegetable

Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.

Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.

Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8

Peirogi casserole

PIEROGI CASSEROLE

1 LB. BOW TIE NOODLES OR ELBOWS prepare as directed.
2 LBS POTATOES
1 LB.. SLICED AMERICAN CHEESE save 6 slices for the top
2 LBS. ONIONS chopped
1/2 LB. BUTTER
1/2 LB. MARGARINE.

Saute' onions in butter/margarine. Cook noodles as directed on box. Boil the potatoes to prepare them to be mashed. Mix half of onions/butter with potatoes as you mash them- also mix the cheese with the potatoes * except for the 6 slices for the top. Add a little milk to help cream the mash potatoes. Spread the remaining half of the butter and onion mix on the bottom of an 11x13 pan. Spread noodles over the onion mix, then spread a layer of mashed potato mix - layer like you would lasgna. Put remaining 6 slices of cheese on top of casserole. Cover with foil.

BAKE AT 350 DEGREES FOR 45 MINUTES.