Marilyn Tutor Recipes

Strawberry Cake
1 box Duncan Hines strawberry cake mix
1 small box strawberry gelatin
13 cup vegetable oil
1
13 cups water
3 large eggs

Frosting
4 ounces cream cheese
12 stick margarine
1 (8-ounce) box frozen strawberries, thawed and mashed
1 box powdered sugar

For the cake, preheat oven to 350 degrees. Grease sides and bottom off three cake pans or two black skillets with oil and flour lightly. Blend all cake ingredients. Pour batter into prepared pans. Bake layers according to directions on the box.
For the frosting, beat cream cheese and margarine until smooth. Add strawberries and sugar. If frosting is too thin, add a bit more powdered sugar.

Chocolate Cake
1 box Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
4 tablespoons cocoa
1 cup sugar
1 cup milk
1 tablespoon flour

Icing
5 cups powdered sugar
1 stick margarine
1 teaspoon vanilla
5 tablespoons cocoa
13 cup milk (may need more)
Prepare the cake according to directions on the box. Cook in layers or in a 9×13-inch pan.
Combine cocoa, sugar, milk and flour in a small saucepan and bring to a rolling boil. When cake is done, punch holes in the layers and pour chocolate syrup on top.
For the icing, combine powdered sugar, margarine, vanilla and cocoa and blend with a mixer. Add milk and beat again. Spread between layers and on top and sides of cake.

Chicken Dumplings
Chicken pieces of your choice
Salt and pepper
12 stick margarine
Water
1 tall can cream of chicken soup
1 large package flour tortillas
34 cup milk
Season chicken pieces with salt and pepper. Put in a large pot and add margarine. Cover with plenty of water. Cook on medium heat until chicken is done. Remove chicken from broth, cool and take meat off the bone. Add soup to broth and return to boil.
Cut flour tortillas into half-inch strips that are 1-inch long. Drop into boiling chicken broth. Add milk and turn heat to low until done. Return meat to pot.
Note: Marilyn Tutor makes two large pots of dumplings at a time. Her grandchildren don’t like meat in their dumplings, so all the meat goes into one of her pots with dumplings and the other just has dumplings.

Strawberry Salad
1 can strawberry, blueberry or cherry pie filling
1 can sweetened condensed milk
1 medium can crushed pineapple, drained
1 cup chopped pecans
12 ounces Cool Whip

Combine all ingredients and refrigerate until ready to serve. Good served at Thanksgiving with dressing.

Sausage Casserole
1 pound mild sausage
1 teaspoon vegetable oil
1 (12-ounce) can evaporated milk
1 can cream of mushroom soup
1 can Cheddar cheese soup
8 ounces egg noodles, cooked and drained

Cook sausage with oil until brown and crumbly. Drain. Combine sausage with remaining ingredients and pour mixture into a greased casserole dish. Bake at 325 degrees until very hot. Good for Sunday lunch.

Hot Fudge Cake
1 box Swiss chocolate cake mix
1 stick margarine
4 squares unsweetened chocolate
3 cups sugar
12 teaspoon salt
1 (12-ounce) can evaporated milk
Vanilla ice cream
Cherries

Prepare cake mix according to package directions in a 9×13-inch pan.
In a saucepan, melt margarine and chocolate. Add sugar and stir well. Add salt and evaporated milk. Let cook until sugar melts.
When cake is cool, cut into squares. Slice each square in half, so you have a top and a bottom. Cut vanilla ice cream in squares and put a square of ice cream between two halves of cake squares. Pour chocolate syrup over cake and ice cream. Top with a cherry, if desired.

Diabetic Pie
12 ounces sugar-free vanilla ice cream
8 ounces Cool Whip Lite
14 cup peanut butter
1 small box sugar-free instant chocolate pudding mix
1 reduced-fat graham cracker crust

Combine ice cream, Cool Whip, peanut butter and pudding mix. Pour mixture into graham cracker pie crust and refrigerate overnight.

NEMS Daily Journal