2 cups white sugar
1 – 3 oz – package strawberry flavored gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Notes:
In the States, one could always find strawberry cake mix. Not in Canada. Or at least not where we are. So when our daughter asked for a just that flavor for her birthday cake, I turned to AllRecipes for help. I chose the recipe above because it was from scratch. Most of the others depended on a white cake mix with additions. And it was a great cake! So pink too!!

One small change I made was to substitute my homemade strawberry jam for the frozen strawberry puree. For me, a much cheaper option with exactly the same results.

Oh, and I baked it in one 9 X 13 pan which made the cake thicker than it probably should have been. But it did take much longer to bake than the recipe says. Almost double the time actually. Thankfully, it didn’t burn at all, but I did take the precaution of covering it with aluminum foil towards the end.

Last but not least, we cut this cake to the shape of a butterfly and had a blast decorating it. Big hint though – buy an extra two tubs of icing for all those corners and sides!

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1 white cake mix
2 packages – 3oz each – Jello, any two flavors
2c boiling water
1 – 8oz – container of Cool whip or other icing

Bake white cake as directed in two – 9” cake pans. Cool completely.

Clean cake pans, and place cooled cakes in them. Prick each cake with fork at ½“intervals.

Dissolve each flavor of Jell-O separately in 1c of boiling water and carefully spoon each over one of the cake layers. Chill for 3 – 4 hours.

Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with 1 cup icing. Un-mold second cake layer and place carefully on first layer. Frost everything. Chill and Garnish.

Notes: Found this in an ancient magazine, but the photo looked very appealing for kids. When sliced, the Jello looks like large color drippings inside the cake. Can’t wait to try it for our son’s birthday. We’ll be doing red and blue – whatever flavors they may be.

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1 lb boneless sirloin
2 tablespoon oil
2 tablespoon butter
1/2 cup minced onion
1 cup sliced fresh mushrooms
2 tablespoon flour
1 cup beef stock
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Black pepper to taste
dash of ground red pepper
1 cup sour cream
Buttered egg noodles

Cut steak into pieces. Heat oil in a skillet over medium-high heat.Quickly fry steak in oil on both sides until lightly browned. Place on plate. Reduce heat and add butter to skillet. Saute onion and mushrooms until tender. Place on plate with steak, leaving as much butter as possible. Add butter to make 2 tablespoons. Blend in flour. Cook until frothy. Blend in beef stock, Worcestershire sauce, salt and peppers. Simmer and stir until thickened and smooth. Add beef, onion and mushrooms to sauce and heat through. Remove from heat and blend in sour cream. Warm to serving temerature. Pour over noodles. Makes 4 servings.

Notes:
I didn’t change this recipe too much, but did let it simmer for a bit longer than called for. Oh and put in a bit more mushrooms. Also, we prefer the sour cream in a dollop on atop each serving rather than being blended in.

But the best part of this one is that it doesn’t taste like mushrooms. I don’t like the things, though Mecandes does.

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1/4 cup melted margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 lb. chicken, cut up or 3 lb. pieces

Mix margarine well with seasonings. Place chicken skin side down on broiler rack and brush with half of margarine. Broil about 6 inches from heat about 15 to 20 minutes. Turn, brush with remaining baste and broil 15 to 20 minutes longer, until chicken is tender.

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6 eggs
1/4 cup milk
1/4 teasoon pepper
1 cup cubed whole wheat bread
1 cup shredded mozzarella cheese
2 oz cream cheese, cubed
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 onion, choooped
1 cup chopped zucchini
1 cup choppped mushrooms
1 sweet red or green pepper, chopped
2 garlic cloves
2 tomatoes, sliced
1/4 cup freshly grated Parmesan cheese

In a large bowl, whisk together eggs, milk and pepper. Stir in bread, mozzarella and cream cheese. Set aside.

In a 10 inch ovenproof skillet, heat oil over medium-high heat. Saute onion, zucchini, mushrooms, red pepper, garlic, and oregano for 2 to 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well. Arrange the tomatoes over the top. Sprinkle with Parmesan cheese. Bake in a 375 degree F oven for 25 minutes or until egg mixture is set and golden. Cut into wedges and serve. Makes 4 to 6 servings.

Notes:
Left off zucchini – couldn’t find them in winter – and tomatoes
Added bacon bits to the top

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