Good food and fast cars, it’s a long weekend!

I hope you’re anticipating good food in large quantities at some point over the long weekend ~ and that you get to enjoy an extra day or two of leisure.  Here are a few recipes that I frequently cook for summer parties.  And winter.  Oh, spring and fall, too.  I was going to share one for my Triple Layer Chocolate Cheesecake, but it’s four pages long…

Let me know if you try these, and how you like them.
Note:  T = Tablespoon.

Key Lime Cake (hmm…why did I start with dessert??) – really refreshing on a warm day and a good sweet bite after a heavy meal.  It has a lovely tart-sweet glaze.  (This is the cake I bake myself to celebrate another trip around the sun.)
Bake in a 13″ x 9″ greased and floured pan, 350 degree oven, for 35 minutes or until clean toothpick stage.
Lemon cake boxed mix (Duncan Hines Lemon Supreme is best)
Lemon INSTANT pudding boxed mix
4 eggs
1/2 Cup water
1/2 Cup Key Lime juice
1/2 Cup oil
Mix these ingredients together at medium speed for 2 minutes; pour into pan; bake; cool completely in the pan on a wire rack.
2 Cups sifted powdered sugar
1/4 Cup Key Lime juice
Mix and drizzle over cooled cake.
I like to add a little green food coloring to the cake and glaze so that everyone knows it’s lime.  One year, I got it to a lovely shade of acid green toxic waste – but everyone gobbled it up!

Oriental Cabbage Salad – this is really fun and tasty, and I usually bring the elements separately and mix them on-site for maximum freshness.  It’s also fun to toss in a bag of (defrosted) frozen peas.
1 Bag coleslaw mix
1 Bunch green onions, chopped
Mix in a large bowl, set aside.
1 stick butter or margarine
2 bags Ramen noddles, crushed (we will not use the seasoning packets)
1 small bag slivered almonds
1 T sesame seeds
Melt better in a skillet over medium heat; add the remaining ingredients and toast until golden, stirring frequently.  Drain and cool on paper towels.
1/2 Cup sugar
1/4 Cup vinegar
2 T soy sauce
3/4 Cup oil
Combine sugar, vinegar, and soy sauce in a small pan and bring to a boil.  Remove from heat and cool completely.  Add oil.
When you’re ready to serve, add toasted toppings to the salad base, shake the dressing well, pour over the salad, and toss everything together.

Cornbread Casserole – this is The Easiest Dish in the World and is always the first empty pan at a meal!
In a greased, 1-quart casserole, mix the following ingredients and bake at 375 degrees for 1 hour, uncovered.
1 Box cornbread mix (about 8.5 oz)
1 Can creamed corn (about 16 oz)
1 Can kernel corn, drained (about 16 oz)
1 Egg, lightly beaten
1 Stick butter or margarine, melted
1 Cup sour cream
1 T chopped onion
I’ve made this one using all low-cal ingredients and it tasted just as great as the fully loaded version.  Some friends claim they save it for dessert.

All you need is someone with a grill and your favorite protein, a large, ripe watermelon, some salt and pepper shakers, and you’ve got the kind of pic-a-nic to which I’d like an invitation.  See you on Sunday (at Bob’s with the pool and the figure-eight waterslide, I hope).  I’ll be rooting for the number 10 car, go Danny!

~Janet @ The Christmas Place

(It’s almost Monday ~ in a really good way!)

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