Monday, December 10, 2012

Lemon Cake Grandma Merrills

1 Lemon cake mix
1 small instant pudding (Lemon)
4 eggs unbeaten
1/2 c. cooking oil (vegetable)
3/4 c. water
Mix together. Pour into 9x13 greased pan. Bake at 350 for 30 minutes.
After it has cooled a little make holes all over top with a fork and then glaze.
2 C.powdered sugar
2 Tbsp. cooking oil
1/2 cup orange juice
mix and pour over hot cake

Popcorn Nut Crunch Lionhouse Cathy Merrill

3 C. popped corn
1 1/3 c. pecans
2/3 c. whole Almonds
1/2 c. light corn syrup
1 1/3 c. sugar
1/3 tsp.cream of tarter
1 Tbsp. vanilla
1 tsp. baking soda
5 cups mini mashmallows frozen

Mix popcorn, pecans and almonds in large bowl. Set aside. In saucepan combine syrup, sugar, butter, cream of tater. Cook and stir over Med. high until mixture comes to a boil. Reduce heat to medium and maintain steady boil for 10 minutes, until reaches hard ball stage. Remove from heat. Stir in vanilla and soda. Pour over popcorn stirring to coat. Add frozen marshmallowsnad continue to stir coating evenly. Spread on buttered cookie sheet to cool. Break into chunks and store air tight.

Sweet Pork from Karen Merkley

3 lbs. boneless pork roast (boston butt works great)
1/2 cup soy sauce
1 T. chili garlic sauce or paste. (if you can find this,chop some cloves of garlic (3 to 4) and about 1/2 T. chili powder together.
2 tsp. ginger

Cook above ingredients in crockpot- 6 or more hours then shred meat.
Add 2 tsp. sesame oil
If there is a lot of liquid and you would like to thicken it, combine 1 T. cornstarch with 2 T. water and add to meat.
Serve on tortillas and top with lettuce, cilantro and lime juice. It also taste great made into a quesadilla.