By NEMS Daily Journal
1⁄2 to 3⁄4 box Nilla vanilla wafers
1 cup finely chopped pecans
1 stick butter, melted
1 (8-ounce) tub whipped topping
1 (8-ounce) block cream cheese
1 cup powdered sugar
2 cans sweetened condensed milk
3⁄4 cup lemon juice
1 (8-ounce) tub whipped topping
Crushed vanilla wafers
For the first layer, combine wafers, pecans and butter and press into the bottom of a 9×13-inch casserole dish.
For the second layer, combine whipped topping, cream cheese and sugar and spread over crust.
For the third layer, combine condensed milk and lemon juice, mix well, and spread over second layer.
For the fourth layer, spread whipped topping over the third layer and sprinkle with a handful of crushed wafers. Refrigerate overnight.
Toasted Almond Chicken
6 skinless, boneless chicken breast halves
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
3 tablespoons butter, divided
11⁄2 cups whipping cream
2 tablespoon orange marmalade
1 tablespoon Dijon mustard
1⁄8 teaspoon ground red pepper
1 (2-ounce) package sliced almonds, toasted
Place each chicken breast half between two sheets of heavy-duty plastic wrap and flatten to 1⁄4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper.
Melt 11⁄2 tablespoons butter in a large skillet over medium-high heat. Add half the chicken and cook 2 minutes on each side or until golden brown. Remove chicken from skillet. Repeat procedure with remaining butter and chicken.
Reduce heat to medium; add whipping cream, marmalade, mustard and red pepper, stirring well. Add chicken. Sprinkle with almonds and cook 8 minutes or until sauce thickens.
1 can asparagus spears, drained
1 cup shredded Cheddar cheese
1 cup mayonnaise
1 can cream of mushroom soup
Beat eggs in the blender. Add remaining ingredients and blend. Pour mixture into a lightly greased 11⁄2-quart soufflé dish. Place soufflé in a second pan and add 2 inches of water to second pan. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
Serves 6 to 8.
Sweet and Sour Red Cabbage and Apples
2 tablespoons butter
2 tablespoons olive oil
1 large red cabbage, thinly sliced
3 Granny Smith apples, peeled and cut into 1⁄2-inch wedges
1 cup sugar
1 cup red wine vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Melt butter and oil in a large skillet over medium-high heat. Add cabbage and sauté 10 minutes. Stir in apples and set aside.
Melt sugar in a heavy saucepan over medium heat, stirring constantly. Stir in vinegar (mixture will bubble and sugar will clump) and bring to a boil. Cook, stirring constantly until sugar dissolves and mixture is caramel-colored. Stir in cabbage mixture and cook over medium heat, stirring occasionally, 20 to 30 minutes. Season with salt and pepper.
Makes 6 servings.
3 pounds carrots, scraped and sliced
3⁄4 cup minced onion
1 teaspoon freshly grated ginger or ground ginger
1⁄2 stick butter
1⁄4 cup firmly packed brown sugar
1⁄4 cup honey
1⁄4 cup frozen orange juice concentrate, thawed and undiluted
1⁄4 cup orange-flavored liqueur, such as Cointreau or Triple Sec
2 teaspoons minced fresh thyme or 1⁄2 teaspoon dried thyme
Place sliced carrots in a steamer basket over boiling water Cover and steam 8 to 10 minutes or until carrots are crisp-tender. Spoon carrots into a serving dish. Cover and set aside.
Sauté onion and ginger in butter. Add sugar, honey, orange juice and liqueur and cook until mixture is thickened and bubbly. Pour ginger mixture over carrots, tossing gently to coat. Garnish with thyme.
Makes 12 servings.
4 blocks semi-sweet chocolate
2 sticks butter
11⁄2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
Melt chocolate and butter. Combine sugar and flour and add to chocolate mixture. Beat eggs with a fork and add to mixture. Add vanilla and fold in pecans. Pour batter into greased regular muffin tins or mini-muffin tins. Bake at 350 degrees, 15 minutes for regular muffins and 10 minutes for mini-muffins. Remove from tins and dust with powdered sugar.