Madison Living - Kentucky Winter 2018 - Page 21

FOOD Dude Veggie Dip 1 cup Miracle Whip or salad dressing 2-3 teaspoons Worcestershire sauce, to taste 2-3 tablespoons chopped green onions Pinch of garlic salt Pinch of dried dill weed Sweet paprika RECIPES Ann’s Strawberry Roll Cakes This makes two roll cakes. Cakes 6 eggs 1 box strawberry cake mix 1 / 2 cup water 1 / 4 cup vegetable oil 1 / 2 teaspoon red food color Mix everything but the paprika together in a decorative bowl. Sprinkle some paprika over the top, serve with carrot and celery sticks, green onions and other veggies. Filling: 1 jar strawberry preserves 8 ounces cream cheese, softened 1 cup marshmallow fluff 1 1 / 2 cup Cool Whip, thawed Crab Cocktail Spread Topping: Powdered sugar This one’s an old chestnut, but easy to make and very popular. To make the cakes, pre-heat the oven to 350. Spray two 10”x15” pans with non- stick baking spray, then line the pans with parchment paper and spray the paper with the non-stick baking spray. In a large mixing bowl, beat the eggs with an electric mixer until pale yellow and thick, about five minutes. Add the cake mix, water, food color and oil and mix on low speed for about 30 seconds, then increase the speed to medium and beat for one more minute. 1 8-ounce package of cream cheese 1 can or crab meat 1 jar of seafood cocktail sauce. On a plate, place the cream cheese blocks side by side. Drain the crab meat and arrange over the top of the cheese, pour cocktail sauce over all. Spread on crackers. Divide the batter equally between the two pans and bake for 10-12 minutes until the cake springs back when lightly touched in the center. Turn one cake upside down onto a clean piece of parchment paper and peel off the parchment paper that was baked with the cake. Repeat with the other cake. While the cakes are still hot, roll them up in clean parchment paper from the narrow end. Set them, seam side down so the paper does not unroll, onto a large platter and cool to room temperature for about 10 minutes, then refrigerate for one hour. For the filling, in a large bowl beat the cream cheese until creamy, then add the marshmallow fluff and beat until fluffy, then beat in the Cool Whip. Unroll the cakes and spread first with a layer of the strawberry preserves, and spread each with half the cream cheese mixture, then re-roll and sprinkle powdered sugar over each. Chill until ready to serve. WINTER 2018 Madison Living 21