The Fridge

Vegetable and Pasta Paella

Non-stick cooking spray

1 cp. chopped onions

3/4 cp. chopped green bell pepper

2 cloves garlic, minced

1 1/2 cps sliced mushrooms

2 cps vegetable broth

1 can (14 1/2 ounces) tomatoes (undrained)

1 tsp. chilli powder

1 tsp. paprika

1/2 ground cumin

1/8 tsp. ground black pepper

3/4 cp. uncooked rice (or ors pasta)

1 cp. frozen green peas, thaws

optional (I don't like these myself, but you can use them if you want)

1 can (15 ounces) chick peas, rinsed and drained
 
 

Spray a large no-stick skillet with cooking spray and heat over medium heat until hot. Add onion, bell pepper and garlic. Cook and stir for 5 minutes or until vegetables are tender. Add mushrooms. Cook and stir 1 minute. Stir broth, tomatoes, chilli powder, paprika, cumin and black pepper into pan and bring to boil over high heat. Stir in rice or pasta. Cover; reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Stir beans and peas into skillet; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for 5 minutes, stirring frequently. Serve immediately. Makes 6 servings.

Print recipie card

Sunshine Cake

1 cp. butter

2 cps sugar

3 cps flour

4 eggs

1 cup milk

3 tsp. baking powder

pinch of salt

1 tsp. vanilla

Cream butter and sugar. Beat in eggs one at a time. Combine flour, baking powder and salt. Add vanilla to milk. Add flour and milk to egg mixture beginning and ending with flour. Do not worry if batter has a curdled appearance. Bake in 9x13 pan at 350°F for one hour. Serve plain or with icing.

Print recipe card

Devils Food Cake

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 teaspoon salt

1/2 cup cocoa

1/2 cup shortening

1 1/2 cups white sugar

3 eggs

1/2 teaspoons vanilla

1 1/4 cups milk
 
 

Heat oven to 350 F. Grease two 8-9 inch round cake pans. Line

bottoms with wax paper, or flour lightly. Sift together flour,

baking powder, soda, salt and cocoa.

In a separate bowl, cream shortening. Beat in sugar. Blend in

eggs and vanilla, beating until fluffy. Add sifted dry ingredients

to creamed mixture alternately with milk. Pour into the 2 pans.

Bake 30-35 minutes, or until cake springs back when touched. Cool

5 minutes before removing.

Print recipe card

---

Chocolate Glaze

1 cup undiluted evaporated milk
 
 

In a small saucepan, combine chips and milk.

Cook over low heat, stirring constantly, until mixture comes to a

boil. Cook gently, stirring until thickened (about 3-5 minutes).

Cool, stirring occasionally. Drizzle over cake of cookies.

Print recipe card