Good day! I have some recipes for you today that I hope you will enjoy.

Be sure to check out the Wet Strawberry Cake from Zella Pelfrey that I know you will enjoy. And speaking of cakes, it’s a fact that if you pour a liquid or a glaze over a hot or warm cake, the cake will soak it up better whereas what is poured on a cooled cake tends to not soak in.

There are also several other delicious things today from just all over today. That Peach Kuchen recipe from Germany is one that I just love when fresh ripe peaches are available. You need to try it. I have not made the BBQ Green Beans, but I definitely want to give it a try. I am told there are never any leftovers when this is served!

I hope you find something good to try today, and I would love to hear from you!

Zella Pelfrey’s Wet Strawberry Cake

Richard’s Note: This recipe calls for frozen strawberries, so you can enjoy it any time of the year! I think you’d want to keep this delicious cake in the refrigerator and it will be cool and delicious when you serve it!

1 box strawberry cake mix

1 (24 oz.) pkg. of frozen, sweetened strawberries

1 box vanilla instant pudding

1 cup milk

2 cups Cool Whip

Bake cake according to package directions. When done, poke holes in the cake, close together. Puree the thawed berries in a blender and pour over the cake while it is still warm. After it has cooled completely, mix together the pudding and the milk until slightly thick. Fold in the Cool Whip and ice the cake.

Creole Eggplant

1 onion, chopped

1/2 cup butter

1 green pepper, chopped

4 cloves garlic, chopped

1/2 cup raw rice

2 medium eggplants, diced and seeded,

1 (14 oz.) can tomatoes, diced

1/4 tsp. basil

1/4 tsp. oregano

1 cup beef bouillon

1/2 tsp. salt

1/2 tsp. pepper

2 dashes Tabasco

1 cup sharp cheese, grated

Preheat oven to 350°. Saute onions, green peppers and garlic in butter. Add rice and saute until golden. Add all other ingredients except cheese. Bake in a greased, 2-quart casserole dish at 350° for 45 minutes. Sprinkle with cheese and cook 15 minutes longer. Serve hot. May be served as an entree or side dish. Serves six to eight.

BBQ Green Beans

This is an EASY and absolutely delicious recipe that is a big favorite.

Drain four cans of cut green beans. Pour green beans into 9x13 pan. Fry eight to 10 slices of bacon. Remove and sauté one onion sliced into half rings in bacon grease. Drain. Crumble bacon and sprinkle over beans followed by sautéed onions. Mix one cup catsup and 1 cup brown sugar. Pour this over beans/bacon/onions. Bake uncovered in 250° oven for three hours. Remove and mix it all together.

BBQ Chip Chicken Tenders

3 lbs chicken tenderloins

3 eggs beaten

1 cup flour

1 cup melted butter

Bag of BBQ chips

Salt and pepper to taste

In a bowl add three beaten eggs. Melt one cup of butter in a separate bowl. Add one cup of all-purpose flour to a ziploc bag with salt and pepper to taste. Crush BBQ chips and pour on a plate. Dip chicken tenders in egg, then flour, then butter, then chips. Place on foil lined and sprayed cookie sheet. Repeat process until all the tenders are coated. Bake at 425° for 20 minutes. Flip. Return to oven and bake 10 more minutes. Serve with honey mustard.

Zucchini Creole

4 medium zucchini sliced in rounds

3 Tbs. margarine

3 Tbs. all-purpose flour

1 can petite cut canned tomatoes

1 small green pepper, chopped

1 small onion, chopped

1 tsp. salt

1 Tbs. brown sugar

2 cups bread crumbs

1/4 cup butter or margarine

Place the zucchini in a baking dished sprayed with non-stick spray. In a saucepan melt the three tablespoons margarine and flour and cook one to two minutes until it becomes bubbly. Add the tomatoes, pepper, onion, salt and brown sugar. Cook over medium heat for about five minutes until it is well blended and cooked together. Pour over zucchini. Mix the bread crumbs with the margarine and sprinkle evenly over the vegetables. Bake at 350° for one hour or until done.

Lemon Pie Dessert

Crust:

1 & 1/2 cup flour

3 Tbs. powdered sugar

1/4 cup oleo

Blend with fork and press in 9x13 pan. Bake 350° for 15 minutes or until slightly browned. Cool.

Filling:

8 oz cream cheese, room temperature

1 cup Cool Whip

Mini marshmallows

Beat cream cheese till smooth and add Cool Whip till blended. Spread over cooled crust. Sprinkle marshmallows over top to cover.

Topping:

2 pkgs. instant lemon pudding

1 pkg. instant vanilla pudding

4 cup milk

Blend all together with mixer until smooth. Pour over top of marshmallows. Cover with more Cool Whip. Chill two hours.

Peach Kuchen from Germany

2 cups sifted flour

1/4 cup sugar

1/4 tsp. baking powder

1 tsp. salt

1/2 cup butter or margarine

28 oz. of peaches, sliced

1/2 cup sugar

1 tsp. cinnamon

2 egg yolks

1 cup dairy sour cream

Sift the flour, one-fourth cup sugar, baking powder, and salt together into a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles fine crumbs. Transfer to a lightly greased 9x9x2 baking pan and press crumbs firmly against the bottom and sides. Arrange well-drained peach slices evenly over the bottom. Stir half cup of sugar and cinnamon together and sprinkle over the fruit. Bake is a quick oven 400° for 15 minutes. Beat the egg yolks, blend in the sour cream. Spoon over the partially baked kuchen and continue baking for 20 minutes or until golden brown. Serve warm or thoroughly chilled. Serves eight to nine.

Spanish Roast Pork with Olives and Rice

1 (4 lb.) pork loin

3 cloves garlic, slivered

1 can chicken broth

3/4 cup dry vermouth or apple juice

1/2 tsp. ground sage

1/4 tsp pepper

3/4 cup sliced stuffed olives

2 Tbs. cornstarch

Cooked rice

Score pork and insert the garlic into the slits. Place in a shallow roasting pan. Combine the broth, vermouth, sage, and pepper and pour over the pork. Roast at 325° for one hour and 20 minutes. Add one-half cup olives and roast one hour longer. Remove pork to a platter and keep warm. Remove olives from pan with slotted spoon and reserve. Skim excess fat from pan liquid and add enough water to make one and three-fourth cups liquid. Blend the cornstarch and one-fourth cup cold water, stir into boiling liquid and cook for 30 seconds stirring constantly. Remove from heat and serve with pork. Add some of the olives back to the pork for garnish and add the rest to cooked rice.

Pasta and Chicken Salad

Richard’s Note: This recipe came from a reader in Florida who had gotten it from a chef who says it is highly popular at weddings and other occasions!

4 cups uncooked small shell pasta

6 cups cooked cubed chicken or turkey

3 cups diced celery

3 cups red grapes, halved

2 (15 oz.) cans mandarin oranges, drained

2/3 cups cashew pieces

1 & 1/2 cup Mayonnaise

1/4 cup chopped onion (optional)

1 tsp. salt

1 & 1/2 cup whipping cream, whipped

Cook and drain pasta. Combine all other ingredients except the whipping cream. Fold it in just before serving. Serves 16.