Chocolate sour cream Cake

CHOCOLATE SOUR CREAM CAKE
Tiffany Wellman

1 ¾ C. all-purpose flour
1 ¾ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp baking soda
1 tsp salt
2/3 C. butter or margarine, softened
2 C. dairy sour cream
2 eggs
1 tsp vanilla
Fudge Frosting (recipe below)

Pre-heat oven to 350°. Grease and flour 13x9x2 inch pan. In large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Blend in butter, sour cream, eggs and vanilla. Beat 3 minutes on medium speed. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with Fudge Frosting.

Fudge Frosting:
3 tbsp butter or margarine
1/3 C. Hershey’s cocoa
1 1/3 C. confectioner’s sugar
2-3 tbsp milk
½ tsp. vanilla

In small saucepan over low heat, melt butter. Add cocoa; cook, stirring constantly, just until mixture befins to boil. Pour mixture into small mixing bowl; cool completely. To cocoa mixture, add confectioner’s sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 1 cup frosting.

Elegant Salad

ELEGANT SALAD
Laura Denney

1 bunch broccoli
1 C. chopped celery
Small bunch green onions, chopped
½ lb. bacon, crumbled (I like to use turkey bacon)
2 C. yellow raisins
1 C. red grapes
1 C. shredded cheddar cheese
1 C. slivered almonds

Dressing:
1 C. mayonnaise
1/3 C. sugar
1 tbsp vinegar

Chop vegetables and mix together. Before serving mix dressing and toss together with other ingredients. (I don’t usually use all the dressing and I like fresh ground black pepper on top.)

Red Potato Salad with Sour Cream & Dill

RED POTATO SALAD WITH SOUR CREAM & DILL
Regina Adams
(printed from about.com Southern food)

2 lbs. small red potatoes, scrubbed
3-4 eggs, hard-cooked & diced
2 ribs celery, diced
½ C. diced red onion
4 green onions, thinly sliced
2 tbsp diced dill pickle
¾ C. mayonnaise
¼ C. sour cream
1 tbsp tarragon vinegar
1 tsp Dijon mustard
1 tbsp freeze dried or fresh dill, or about 2 tsp dried dill
½ tsp salt
1/8 tsp pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for 10-12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste. Serves 6

Summer Fruit Salad

SUMMER FRUIT SALAD
(from cooks.com) Lisa Dayley

1 Dole fresh pinapple
2 Dole oranges, peeled, sliced
2 Dole bananas, peeled, sliced
1 C. halved Dole strawberries
1 C seedless green Dole grapes
Strawberry-Banana yogurt dressing (recipe below)
Orange-Banana yogurt dressing (recipe below)

Cut pineapple in half lengthwise through crown. Remove fruit with curved knife, leaving shells intact. Trim off core and cut fruit into chunks. In large bowl, combine pineapple, oranges, bananas, strawberries and grapes. Spoon into pineapple shells. Serve with your choice of dressing.

Strawberry-Banana Yogurt Dressing:
6 Dole strawberries, halved
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey

In blender or food processor, combine all ingredients and blend until smooth.

Orange-Banana Yogurt Dressing:
1 Dole orange
1 ripe Dole banana, peeled
1 carton (8 oz.) vanilla yogurt
1 tbsp brown sugar or honey

Grate peel from ½ orange. Juice orange (1/3 C.). In blender or food processor, combine orange peel and juice with remaining ingredients. Blend until smooth.

Broccoli Tortellini Salad

BROCCOLI TORTELLINI SALAD
Adria Higginson

1 (7 oz.) package cheese tortellini
1 cup broccoli florets
1 (6 oz.) jar artichoke hearts, undrained
2 green onions, chopped
Grated parmesan cheese
½ C. fresh parsley
½ tsp garlic powder
¼ tsp dried basil
Cherry tomatoes
Sliced ripe olives

Cook tortellini according to package directions. Drain and rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, olives & parmesan cheese. Cover. Refrigerate 4 to 6 hours to blend flavors. Just before serving add tomatoes & mix lightly. Garnish with olives. Sprinkle with parmesan cheese. Tip: To make a day ahead, also omit broccoli & add with tomatoes just before garnishing and serving.

Santa Fe Black Bean & Corn Salad

MARY CRAFT’S SANTA FE BLACK BEAN & CORN SALAD
ShaRee Fotheringham

4 C. cooked black beans (soaked & cooked beans best, could use canned)
2 C. frozen corn
1 lg. jicama, peeled & diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced (I use about ½ onion)
1 pint grape tomatoes, cut in halves

Salad dressing:
¼ C. red wine vinegar
¼ C. lime juice
½ C. canola oil
1 tsp ground cumin
½ C. cilantro, chopped
¼ tsp cayenne pepper (I didn’t use)
Salt and pepper to taste

Combine salad ingredients in large bowl. Combine dressing ingredients, except oil, in food processor/blender. With blades running, gradually add oil to emulsify. Pour dressing over vegetables and toss. Refrigerate overnight (or at least 4 hours) to blend flavors. Place in serving bowl or tray and garnish with fresh cilantro and lime twists.

Melon Salad

MELON SALAD
Vickie Allen

Chunks of watermelon
Chunks of cantaloupe
English cucumber slices
Any citrus (like orange or grapefruit)
Juice of lime