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In last week’s column I said I would continue with recipes from “the little red recipe box.” I’ve had more fun reading through and remembering that I did try most of these recipes awhile back. Now I’m on a roll and there aren’t enough meals in a day to try them all over again. And, if there were, I’d hate to guess how much weight I’d gain in a week’s time.

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I remember having coffee with a friend who worked at the old Super Value Store in town who served this coffee cake and, of course, I had to have the recipe. It’s easy to make and even better to eat!

SHIRLEY’S MANDARIN ORANGE COFFEE CAKE

Cake

1-9 oz. pkg. yellow “Jiffy” cake mix

1-11 oz. can mandarin oranges, drained (save the juice)

1/2 c. vegetable oil

2 eggs

Topping

1/2 c. flaked coconut

1/2 c. chopped pecans or walnuts

1/3 c. sugar

1 t. cinnamon

Put cake mix in mixing bowl. Add 1/4 c. juice from oranges, oil and eggs. Stir until well-blended with a spoon (batter will be a little lumpy). Spread batter into greased 9-inch pan. Arrange drained orange slices evenly over top of batter. Sprinkle with topping mixture. Bake at 350 degrees 45-50 minutes or until toothpick inserted in center comes out clean. Makes 9 servings.

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It’s getting to be “cold salad season” as I like to call it. You’ll like the looks of this potato salad. Remember––food will taste better if it looks good.

DILLY POTATO SALAD STACK-UP

5 medium peeled, cooked potatoes, diced

2 c. cooked peas, cooled

2 6-1/2 oz. cans tuna, drained, flaked

1/2 t. dried (or 1 T. fresh) dill weed

3 c. shredded iceberg lettuce

2 c. chopped tomato

2 c. peeled and chopped cucumber

dill sauce (recipe follows)

In medium bowl, combine potatoes and peas.

In another small bowl, toss tuna with dill.

In 3-1/2 qt. glass bowl, layer lettuce, potato mixture, tomatoes, cucumber and tuna. Top with 1 to 1-1/2 c. dill sauce. Cover, chill at least 2-4 hours. Serve with rest of dill sauce. Serves 10-12.

DILL SAUCE

1 c. salad dressing (not mayo)

1 c. sour cream

1/2 c. milk

1/4 c. minced dill pickle

1/2 t. dry mustard

1 t. snipped chives

Combine all ingredients in bowl, blending well. Makes about 2-1/2 c.

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Take the time to make these sauces for the wonderful fresh fruits that are available to us. Try all of them or take your pick. A great treat for your card club, church circle, or office coffee break.

SOUR CREAM SAUCE

1 c. sour cream

2 T. dark brown sugar (lite is OK)

Mix the two ingredients together, blending thoroughly. Refrigerate at least two hours. Stir before serving. Sprinkle with a little brown sugar. Makes 1 cup.

ORANGE SAUCE

1 c. sugar

2 T. cornstarch

dash salt

3/4 c. hot water

1 c. orange juice

1/4 c. lemon juice

Combine first three ingredients in saucepan. Slowly add liquids, stirring constantly, over medium heat, until mixture is clear and thick. Cook one minute. Chill. Makes 2 cups.

raspberry sauce

1 T. sugar

1-1/2 t. cornstarch

2 T. orange juice

1-10 oz. pkg. frozen raspberries, partially thawed (or 1-1/2 c. fresh berries and 1/4 c. water)

1 t. grated orange peel

Combine first three ingredients in small saucepan. Stir in raspberries; cook, stirring constantly until mixture thickens and boils. Boil 1 minute; stir in orange peel. Chill. Makes 1-1/2 c.

All of the above sauces may be used with any fresh fruits or you may use canned fruits and drizzle the sauce over them in sherbet dishes for a wonderful dessert.

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Thought for the day: The bonds of matrimony aren’t worth much unless the interest is kept up.

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