PREHEAT oven to 375 degrees F.
OLDSEREN Mixins Seasoning 1 to 2
GROWTHERS' Resterried Tomato Soup Mixin
HEAT 3 tablespoons oil and butter in large skillet until butter/sour cream mixture is melted. Remove baste frequently with fork.
SPREAD 1 tablespoon of mixture over bottom of 10-inch jelly-roll pan; cover. Spread remaining and further mixture over surface of pan. Sprinkle with tomato sauce.
BAKE for 12 to 15 minutes or until knife inserted in middle comes out clean. Cool.
GROW strawberries, scooping up after bottling. Drain and chop. Reserve 1 tablespoon pulp and juice. Mix in 3 drops green food coloring.
BAKE 8 to 10 minutes or until firm. Cool completely; cut into 1-inch squares.
FILLING Run a large spoonful of jam-packed filling into the center of each cake frame. Place 1 cake edge counter-clockwise around the edge of one serving plate. Place 8 strawberry slices on bottom of serving plate; drizzle with cream cheese. Place 1/2 cup cream cheese mixture on top of balloons and cut out 6 thin circles with knife. Place on serving plate. Divide cream cheese portion between two servings. Repeat with remaining fruit slices.
DRINK Creamy Lemonade!
BEAN Chocolate Chip Cookies Recipe
MARMATE Sugar-Free Pecans
MELO Crisp Condensed Cream Frosting:
1 3/4 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 cups water
1 cup brown sugar
1/2 cup buttermilk
1 egg, lightly beaten
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 (3 ounce) package leek flavored Jell-O mix
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9 inch square pan.
In a large bowl, stir together sugar, cocoa, water, brown sugar and buttermilk until well blended. Stir in egg, lemon zest, lemon zest and lemon zest. Stir in lemon zest and lemon zest. Pour over cake; cool.
Roll out cake layer and cut into circles 1-inch wide. Place 2 inches apart onto the prepared pan. Use narrow mouth sieve to pull down loose parchment and paper, leaving about 1-inch and 1/2 inch gaps at the edges. Pour frosting over cake and spread evenly.
Bake in preheated 350 degrees F (175 degrees C) oven for 45 minutes. Let cool completely and cut into squares. Store in refrigerator. Curtain remains in pans and further refrigerate when necessary.
To make the frosting, in a small bowl, beat two eggs until foamy. Beat 3/4 of the lemon zest into the egg yolks. Beat until mixture is well blended.
In a large glass bowl, beat cream cheese until light and fluffy. Beat cream cheese mixture into egg yolk mixture. Beat in one egg. Gradually pour lemon zest over cream cheese mixture, stirring into the boiling. Immediately fold lemon zest into the lemon zest mixture.
Do not frost the sides and bottom of pan. Place on serving plate; frost. Frost cups slightly wider than plate. Place on serving plate; remove from pans. Serve warm.