Betty Salisbury's Coconut Carrot Cake

Cake:
2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple (no juice, well drained)
2 cups grated carrots (well-packed_
1 1/2 cups coconut
1/2 cup chopped pecans

Frosting:
1 cup coconut plus 1/2 cup to sprinkle on top of cake
1 package (8 ounces) cream cheese
1/2 cup butter
3 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Mix first 4 ingredients. Beat oil, sugar and eggs, adding flour mixture as you do so. Beat. Add pineapple, carrots, coconut and nuts. Pour into a greased and floured 13x9 inch pan. Bake in 350 oven for 50-60 minutes. Prepare frosting by lightly toasting 1 cup coconut and then mixing it with 1/2 cup butter, cream cheese, powdered sugar, milk and vanilla. Cover the cooled cake and sprinkle with 1/2 cup coconut.

published by Cherilyn Bloomer

Lunch Bunch June 2013

Lunch Bunch May 2013

Carrot Casserole From Julie Adams

Carrot Casserole 12-13 carrots. (I use less since the carrots in Peru are so large) 1 small diced onion 1/2 cup diced celery 3/4 cube butter 1/4 cup flour 1 tsp salt 1/2 tsp dry mustard 2 cups milk 1/4 tsp pepper 1/4 tsp celery salt 1/2 pound grated cheese 2 cups softened bread crumbs 1/4 cube melted butter (I use less) Peel and slice carrots and cook in salted water. Drain. In another pan, sauté the onion and celery in butter. Stir in flour, salt and mustard. Cook 1-2 minutes until smooth and thick. Add pepper and celery salt. Arrange carrots in 9x13 dish, sprinkle with cheese and cover with sauce. Top with bread crumbs and melted butter. Cover with foil and bake at 350 for 30 minutes. Uncover and cook an additional 15 minutes.

Corn Casserole From Julie Adams

Corn Casserole

15oz. undrained whole kernel corn
15oz. cream-style corn
1 cup sour cream
2 eggs beaten
8 1/2oz. box Jiffy corn muffin mix
1/2 stick butter- softened

Mix the two cans of corn in a large bowl with all but the muffin mix. Blend well. Stir in muffin mix. Pour into 8x12 glass dish. Bake at 350 for 1 hour or until it is golden brown.

Peach Cobbler

Peach Cobbler

2 large cans peach ( Use juice and cut all peaches in small pieces)
Pour in 9 x 13 glass pan

In a large bowl add
2 cups flour
2 cups sugar
3/4 cup real butter
1 egg

Blend with a pastry blender until flour and sugar look like pie dough.
Sprinkle over peach and cook for 35 to 40 minutes in 375 degree oven.
Serve with whip cream or vanilla ice cream.

Lunch Bunch Monday, April 8, 2008

Cedar Trunk

Hi all, I just wanted to share with my favorite treasure from Peru! Rachel Engle found this amazing craftsman that will custom make you a trunk, bench, table, etc. using cedar wood and leather if desired. 

Maximiliano Berrocal De La Cruz can be found on Av. Petit Thouars 5431 - Tda. 4 - Mcdo. Artesanal Chavin (Inka MarketR)  234 0302

This trunk measures: 

48 cm altura

41 cm Ancho

90 cm Largo

550 soles

Posted by Cherilyn Bloomer  July 2010-June 2013

Colonial Design

Asian Lettuce Wraps

Asian Lettuce Wraps from Savoring the Seasons Cookbook

2 t. canola oil                                            1/2 cup thinly sliced green onions
4 cloves garlic, minced                               1/4 cup soy sauce
1 T. minced fresh ginger                             1 t. sesame oil
1 pound ground chicken                             1 lemon, zested and juiced (about 3-4 T.juice)
3 oz. mushrooms,finely chopped                 1/2-1 t. Sriracha or other Asian hot chili sauce
(about 8 small mushrooms)                         (I used Tabasco sauce)
1/2 t. salt
4 cups bagged coleslaw mix or thinly           1/3 cup roughly chopped cilantro
shredded cabbage                                      1-2 heads iceberg lettuce
1(8 ounce) can sliced water chestnuts,
drained, rinsed, and finely minced

1. Heat a very large skillet to medium-high heat on the stove top. When hot, add oil and then garlic and ginger. Saute about 30 seconds, until fragrant, and then add the chicken, mushrooms, and salt. Cook about 5 minutes, stirring often, until chicken is cooked through.

2. Add coleslaw mix or cabbage, water chestnuts, and green onions. Cook about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil ,lemon zest, lemon juice  and hot sauce, to taste.  Remove from heat and stir in cilantro.

3. To serve, carefully remove individual leaves from the head of lettuce. Spoon the chicken mixture into the leaves and serve with sauce.

Dipping / Drizzling Sauce

4 T. soy sauce
4 T. rice vinegar
3 T water
2 t. honey
1-2 t. finely minced fresh ginger

Whisk all ingredients until well combined.

Chicken Parmesan

Chicken Parmesan 

Posted by Kris Bloomer January 2012-July 2013

 Marinara Sauce

1 onion, chopped
3 cloves garlic, minced
3 cans whole tomatoes
olive oil
chopped parsley
chopped basil
1/4 cup red bino
salt and pepper

 In a pot, add 2 tablespoons olive oil. Add the onion and garlic and cook until suayes. Blend tomatoes in blender. Add tomatoes, parsley, basil, and wine. Let simmer for two hours.Chicken ParmagianaChicken Breasts 4
Breadcrumbs      2cups
beaten eggs        3
Mozzarella Chesse 1 lb.
Parmesan Cheese
marinara sauce (see recipe above)

 Cut  in small 3x3 inch thin, flatten the chicken breasts. Dip in beaten eggs and then breadcrumbs. Fry in butter over medium heat until golden brown. Cover with a slice of mozzarella cheese. Pour marinara sauce and sprinkle with Parmesan cheese. Place in over at 350 degree for 30 minutes.

 Put extra sauce on table to dip bread sticks in.

Elcira's Yams

Elcira's Yams
Posted by Kris Bloomer January 2012-June 2013

2 large Yam (peeled and sliced in 1/2 thick slices)

Boil until almost cooked - Place in glass pan

In a sauce pan combine:

1/4 cup butter
1/2 cup sugar
1 1/2 Tbps white vinegar
2 Tbsp conrstarch
Pinch of salt

Cook until thick (It thickens fast)
Pour over yams and bake
If yams are still hot cook 15 minutes at 350.
If yams are cold 30 minutes at 350.

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Chicken Enchiladas

The whole family is happy when this dish is served! 
posted by Cherilyn Bloomer July 2010-June 2013

1 large boneless chicken breast

1 cup chopped onion

1 clove garlic, minced

2 TBL butter

1/4 cup chopped chilies or more to taste (optional)

16 ounces stewed tomatoes OR 2 cups fresh cut-up tomatoes

8 ounces or 1 cup tomato sauce

1/2 cup hot or medium chunky salsa

3 tsp. ground cumin

1/2 tsp. salt

1/2 tsp oregano

1/2 tsp basil 

16 tortillas

2 1/2 cups grate cheddar or monterey cheese 

3/4 cup sour cream

Cut chicken breast into bite-sized chunks or shred. Sauté chicken with onion, garlic and fresh chilies in butter until chicken is tender. Add tomatoes, tomato sauce, salsa, cumin, salt, oregano, and basil to cooked chicken mixture. Bring to boil, reduce heat and simmer covered for 20 minutes. Dip each tortilla in sauce (or very hot water) to soften (optional). Place chicken sauce and 2 tablespoons grated cheese on each tortilla. Roll up and place seam side down in 9x13 inch dish (you can stack on top of each other if you want). Blend sour cream into remaining sauce mixture, pour over tortillas (sour cream is optional). Sprinkle with remaining cheese. Cover and bake at 350 for about 40 minutes.