More recipes from your favorite cook, Mildred Helbert!
FILLED CARROT CAKE
2 cups sugar
3 cups plain flour
1 tsp. salt
3 eggs, well beaten
1 cup crushed pineapple, well drained
1-3/4 cup grated raw carrots
2 tsp. ground cinnamon
½ cup salad oil
1 tsp. vanilla
¼ cup grated apples
1 cup chopped pecans
Combine sugar, flour, soda, salt, and cinnamon; set aside. Combine vanilla, eggs, pineapple, carrots, and apples; beat well. Stir in dry ingredients and pecans. Bake at 350 degrees in 9 inch cake pans for 30 minutes. Cool cake.
½ cup butter
1 box confectioners sugar
1 eight-ounce package cream cheese, softened
Mix then beat well. Spread between and on top of cake layers.
2 to 3 lb. chuck roast or other beef cut
1 onion, chopped
4 garlic cloves, chopped
1/8 tsp. black pepper
½ tsp. Italian seasoning
2 cans (10.5 oz.) cream of celery soup
2 cans (10.5 oz.) cream of mushroom soup
Flour for dredging
Roll roast in flour. Put in roasting pan. Put other ingredients on top of roast. Bake covered at 300 degrees for 2 hours or until done.
SOUR CREAM CHICKEN ENCHILADAS
2 cans (10.5 oz.) cream of chicken soup
8 oz. sour cream
3 to 4 skinless boneless chicken breasts, cooked & chopped
2 cups grated cheese (colby jack or Mexican mix)
1 small can green chiles
3 to 5 flour tortillas
Mix together soup, sour cream, and chicken. Combine the cheese and chiles and set aside (can also put chiles in the chicken mixture to enhance flavor). Spoon chicken mixture into flour tortillas, add cheese mixture, then roll the filled tortillas. Place in baking dish, split side down. Pour remaining cheese mixture over tortillas. Bake at 350 degrees until bubbly and light brown.
CARMEL PEANUT-BUTTER DIP
1 to 2 tbsp. water
½ cup plus 2 tbsp. peanut butter
½ cup finely-crushed peanuts (optional)
Sliced apples for dipping
In a microwave-safe bowl, microwave caramels and water on high for 1 minute or until smooth. Add peanut butter and mix well. Microwave for 30 seconds or until smooth. Stir in peanuts if desired. Serve warm with apples slices.