The Food Fixture: April 2011

Chocolate Fudge Layer Cake Submitted by Lori Baldini

• 1 Pkg (2 layer size) chocolate cake mix
• 1 box (4 serving size) chocolate instant pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 Pkg (8 squares) Baker’s semi-sweet baking chocolate, divided
• 1 tub (8oz) Cool Whip whipped topping, thawed
• 2 Tbsp almonds, chopped and toasted

Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in 2 squares of the chocolate, chopped.
Spoon into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans 10 minutes on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.

Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 minutes. Stir until well blended and shiny.

Cool 5 minutes. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds.

If you would like to submit a recipe for consideration on our web site, please email Lori at: lbaldini@hajoca.com

The Food Fixture: March 2011

Cheddar Cheese Soup Submitted by Lori Baldini

• 5 Tbsp butter
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 1/2 cup finely chopped onion
• 1/2 green pepper, finely chopped
• 1/2 cup finely chopped cooked ham
• 1/2 cup all purpose flour
• 2 Tbsp cornstarch
• 4 cups chicken broth
• 4 cups whole milk
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 to 1-1/2 pounds sharp cheddar cheese, grated
• salt and pepper to taste
• 1 (3oz) can chopped mushrooms, drained (optional)

Melt butter in a large stockpot, add carrots, celery, onion and green pepper.

Cook over medium heat about 10 minutes until vegetables are crisp-tender but not brown. Stir in ham. Add flour and cornstarch, and cook, stirring constantly, for 3 minutes.

Add broth and cook, stirring constantly, until soup thickens slightly. Add milk, mustard, paprika, cayenne, cheese, salt, pepper and mushrooms, if using, still stirring until soup is heated through and thick. Do not boil.

Serves 8.

The Food Fixture: February 2011

Seasoned Pretzels Submitted by Donna Sunday

• 1 Large box sourdough pretzels
• 1 pack dry ranch salad dressing mix
• 1-1/2 tsp lemon pepper
• 1-1/2 tsp dill weed
• 1/2 tsp garlic powder
• 3/4 cup vegetable oil

Break pretzels up into bite size pieces. Place in oblong microwaveable dish. Add oil and toss until coated.

Mix ranch dressing, lemon pepper, dill weed and garlic powder. Sprinkle over pretzels and toss well.

Microwave on high power for 2 minutes, stir well. Microwave for 2 more minutes, stir well. Microwave for final 2 minutes, remove from microwave and stir well.

Allow pretzels to cool in dish, stirring occasionally until room temperature. Can be stored in plastic container or plastic bag.

The Food Fixture: January 2011

Natalie’s Meatloaf Submitted by Natalie Dunlap

• 2 eggs
• 2/3 cup milk
• 3 slices of bread
• 1/2 cup chopped red onion
• 4 oz Italian blend shredded cheese
• 1 tsp salt
• 1/4 tsp black pepper
• 1-1/2 pound lean ground beef

Topping:

• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 1 tsp yellow mustard

Preheat oven to 350.

Beat eggs. Add milk and bread and let stand until the bread absorbs the liquid.

Stir in onion and cheese. Add ground beef, salt and pepper. Mix well.

Shape into loaf and place in 13×9 baking pan. Bake uncovered at 350 degrees for 45 minutes or until done.

Combine topping ingredients and spoon over meatloaf after about 30 minutes.

Spoon topping over meatloaf every 10 minutes while meatloaf is cooking.