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Sunday dinner

jodywy

Well-known member
Mom gave me a 1965 cooking in Wyoming cookbook
So last night I made a Mandarin Cake
1 package toasted coconut cake mix or 1 package white cake mix with 1/2 cup toasted coconut added(fallow direction for high altidtude)
1 package pineapple-orange gellatin
1 small can mandarin segments drained and cut in 1/3s
1/2 sup mandarin juice
2heaping tablespoons crushed pineapple
1/2 cup cooking oil

Mix together , cake mix,geletatin,eggs,oil,and juice in mixing bowl.
Beat until smooth.Stir in orages and pineapple. pour into a 9x12 or larger pan, greased an floured. Bake at 375(325 here) degreese for 35 to 40 min(32 min here)
Test with tooth pick. Leave in pan. When cool ice with 1/4 cup butter 2 cups sifted powder sugar, and juice of one orange or lemon. beat untill fluffy.


Sue made the iceing this morning while I browned som big lamb shanks, then in the slow cooker I put a small bag of lentils, then 2 large chopped up carrots, a medio chopped up onion, some crushed garlic, chopped up red bell pepper, can of chicken broth, some cinnamon, rosemary, salt and pepper, then layed the brown shanks on top..... will be dinner tonight.
 

kris

Well-known member
JODY-----ANY LEFTOVERS???? WILL GLADLY SEND YOU MY ADDRESS SO I CAN HELP YOU "DISPOSE" OF ANY UNSIGHTLY LEFTOVERS??? :wink: :wink:
 

jodywy

Well-known member
kris said:
JODY-----ANY LEFTOVERS???? WILL GLADLY SEND YOU MY ADDRESS SO I CAN HELP YOU "DISPOSE" OF ANY UNSIGHTLY LEFTOVERS??? :wink: :wink:
that th best part is left over.
if anybody roast a leg of lamb the next day make a double pie crust (use lard) cube up the left over lamb, use a package of frozen peas and carrots a can of chicken broth a cup of white wine some rosemary, make the pie and bake... my kis like it better then the roast
 

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