June 5, 2003 at 2:17 p.m.
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
1-9 oz. pkg. yellow “Jiffy” cake mix
1-11 oz. can mandarin oranges, drained (save the juice)
1/2 c. vegetable oil
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.
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.
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.
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.
1 c. sugar
2 T. cornstarch
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.
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.
Thought for the day: The bonds of matrimony aren’t worth much unless the interest is kept up.