Kay's recipes 1

8/18/2019 Kay's recipes 1

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Texas Caviar 1 can of chopped green Chiles 1 can of chopped black olives 4-5 green onions including most of thetops 1 large tomato choppedDrain all of the above really well.Sprinkle with garlic salt or powder totaste.

dd 4 tablespoons of !esty "talianSalad dressing#efrigerate $4 hours.

Beer & Cheese Log%i& together with electric mi&er1' o!s. (ispread sharp cheese) o!s. Cream cheese* cup of beer1 clove of minced garlic$ round loaves of pumpernickel breadScoop out middle of one loaf and pourcheese mi&ture into middle. Diceremaining bread into 1to 1-1+$, cubes.


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Hot Artichoke Dip1 can 14 o!s of artichoke heartsdrained and chopped1 cup raft 1'' grated /armesancheese1 cup mayo1 chopped tomatoSliced green onionSprinkle 0ony s 2seasoned salt3%i& rst ingredients spoon into 6, pieplate and bake 5'7 $'-$5 minutes8until lightly brown. Sprinkle withtomato and onionsServe with crackers9ariations: spicy; add 1- 4o! choppedgreen chilies and 1 clove of mincedgarlicSpinach add 1 pkg 1' o! fro!enspinach thawed and drained.


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Yorkshire Pudding (Audrey Jennings 3%i& all in blender1 cup all purpose eat in 45' 7 oven * cup of veg. oil ina glass baking dish. %ake sure oil isvery hot not burning. /our batter inhot oil bake '-45 min. until pu?edand golden brown. @ou can also makesingle servings in muAn pan.


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er!an Potato "a#ad lbs of potatoes 2about 63

B slices of bacon cup of chopped onions

$ tbls


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"n large skillet fry bacon remove anddrainCook onions in bacon drippings untilgolden brown. Stir in eat through. Serve hot.

Cheese Three $acaroni 1' servings

tbls butter1+ cup all purpose


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= tsp salt* tsp pepper) o! cheddar cheese shredded 2$ cups3$+ cups grated parmesan cheese4 o!s %onterey Eack cheese 21 cup34 scallions chopped1 lbs penne pasta prepared to packagedirections/reheat broiler8 in large saucepan meltbetter over med heat. (hisk in


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Hake 5'7 45 minutes $ rollsDough= lb of butter or margarine1+ cup sugar* teas salt= cup milk

eggs4 cups


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cover with towel. Hake8 before removingfrom pan spread top with butter.

Bar Bar Bro*nies4 %ars candy bars 2snickers w+ almonds31.KB o!s each4 Snickers bars $.'K o!s each) o!s unsalted butter4 o!s unsweetened chocolate

$ cups sugar4 eggs room temperature1 teaspoon vanilla1 cup


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until mi&ture is thoroughly blendedand shiny.

5. Stir in vanilla8


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$ cups chopped kale1+ cup heavy cream

/reheat oven ''N./lace sausage into sheet pan bake

$5 minutes or until done. Cut in half and angle in =, slices.

/lace bacon in large saucepancook over medium heat add red pepper8

add onions cook until onions are clear.dd garlic and cook 1 additional minute.

dd chicken base8 water8 and potatoessimmer 15 minutes.dd sausage8 kale8 and cream.

Simmer 4 minutes and serve

$arinated garden To!atoesB #oma tomatoes cut into wedges

= cup thinly sliced green onions1+ cups e&tra virgin olive oil

* cup red wine vinegar* cup minced fresh parsley


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$ gloves minced garlic1 teaspoon salt

1 teaspoon dried thyme* teaspoon coarsely ground pepper

%i& all above together8cover and refrigerate $ hours.

Corn Dip$ cans %e&ican corn drained well1 can ro-tel tomatoes drained really well

green onions nely chopped) o!s shredded cheddar cheese1 cup sour cream1 cup mayo


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%i& together8 chill overnight.

Taco soup

1 lb ground meat


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1 cup each bell pepper8 onion8 celery1 package taco seasoning$ cans beans 2" use great Oorthern31 can whole kernel corn1 can rotel tomatoes1 sm can tomato sauce

Spray pan and brown meat. dd veggiesand can goods rinse tomatoes can withwater simmer for ' minutes

nd 1 package ranch dressing

Serve with shredded cheese and sourcream


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Taco "a#ad

1 to 1-1+$ pounds of ground meat1 pack taco seasoning$ cans pinto beans1 Ear salsa1-1+$ cups of mayo1 head of lettuce$ diced tomatoes$ cups shredded cheese1 red onion

1 can sliced black olives1 package Jritos

Hrown ground meat drain add tacoseasoning mi& according to directions onpackage. cool

Chop lettuce8 onions mi& in tomatoes8olives8 beans and cheese.%i& together salsa and mayo %i& all togetherP add fritos Eust beforeserving and mi& again.


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Banana Bread/reheat oven K5NLsing bundt pan melt 1 stick butter inpan while oven is preheating.%i& together1 cup sugar$ eggs

-4 mashed bananas1 teas. 9anilla* teas. Salt1 teas. baking soda$ cups all purpose


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1 bo& confectioner s sugar1 cup nely chopped toasted pecans1 tsp each of vanilla and almond e&tract

Pu!pkin Cake ".uaresCrust/1 2$ layer3 yellow cake mi&1+$ cup butter 2at room temperature31 egg lightly beaten'i##ing/1 can 2$6 o!.3 pumpkin

eggs1+$ cup brown sugar1+$ cup granulated sugar$+ cup milk1+$ teaspoon ground ginger1+$ teaspoon ground nutmeg1 teaspoon cinnamonTopping/1 cup reserved cake mi&1+$ cup sugar1+4 cup butter 2at room temperature31+$ cup chopped nuts :

Frease and


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greased and


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%ake 1-1+4, balls8 place thumb in


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Cook pasta reserve 1-1+$ cup waterSimmer garlic in olive oil for $ minutesdo not brown

dd red pepper8 salt8 and pasta water8cook 5 minutes

dd cooked pasta to sauce cook $minutes until water is absorbed addparsley and grated cheese.

C0%%A$+% B 1AD 2makes $ loaves3Hatter:1 cup butter8 softened$ cups sugar$ eggs$ cups buttermilk or $ cups milk plus $tablespoons vinegar or lemon Euice4 cups


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$+ cups sugar$ teaspoons cinnamon

Cream together butter8 $ cups of sugar8 andeggs. dd milk8


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• $ 1+$ cups grated sharp Cheddar• 1+4 cup nely diced green pepper• 1+4 cup nely diced red bell pepper• 1 medium onion8 nely diced• 1 teaspoon seasoned salt• 1+) to 1+4 teaspoon cayenne pepper• Salt and freshly ground black pepper

Directions Preheat the oven to 234 degrees'5 Bake 24674 !inutes

Hring a large pot of water to a boil. dd thechicken pieces to the boiling water and boil for afew minutes8 then return the heat to medium-low

and simmer8 ' to 45 minutes. #emove thechicken and $ cups of the chicken cooking brothfrom the pot. (hen the chicken is cool8 removethe skin and pick out the meat 2a mi& of dark andwhite3 to make $ generous cups.

Cook the spaghetti in the same chicken cookingbroth until al dente. Do not overcook. (hen the

spaghetti is cooked8 combine with the chicken8mushroom soup8 1 1+$ cups cheese8 the greenpeppers8 red peppers8 onions8 seasoned salt8cayenne8 and sprinkle with salt and pepper. Stir in1 cup of the reserved chicken cooking broth8adding an additional cup if needed. /lace incasserole and top with more cheese 5 Cover andfree!e up to B months8 cover and refrigerate up to$ days or bake immediately until bubbly8 about 45minutes. 2"f the cheese on top starts to get toocooked8 cover with foil3.


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+range Pineapp#e Cake

Cake/1 bo& 1).4o! @ellow Cake %i&4 eggs1 can 211o!3 can %andarin orangesundrained

1+$ cup oil

0cing/1 can 15.4 o! crushed pineappleundrained1 bo& 21o!3 vanilla sugar free instant

pudding1 21$ o&3 container of light whippedtopping thawed.

/reparation1."n a lage bowl combine cake mi& 8

eggs8 oranges oil at low speeduntil blended then at mediumspeed for minutes.

$.Divide batter into two greasedand


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at $5 for 45 8min. cool on wireracks

.to make icing in a medium bowl8beat pineapple8 pudding andwhipped topping mi& at lowspeed for min. "ce cool cakeand store in refrigerator.

4.Suggestions you can also8 topwith coconut and maraschinocherries and call it a pina coladacake.

Slow Cooker Chicken Tortilla Soup An easy and favor ul chicken soup made in theslow cooker, topped o with shredded cheeseand seasoned tortilla strips.Ingredients:1lb chicken breast, trimmed 1 o! can sweet whole corn kernels, drained 1 o! can diced tomatoes, drained " chicken stock #$%" onion, chopped #$%" green pepper, chopped 1 serrano pepper, minced & cloves garlic, minced 1$% tsp chili powder 1 1$& tsp salt, divided 1 tsp ground pepper, divided 'onterey (ack cheese, shredded )*+easoned tortilla strips

irections:


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-o your slow cooker add rst / ingredients plus1 tsp salt and #$% tsp ground pepper. "ook onhigh or % hours or low or 0 hours.

rior to serving, remove chicken breasts.-rans er chicken to the bowl o a stand mi2er

tted with a paddle attachment or easyshredding. Alternately you may shred chickenby hand. +eason chicken with 1$& tsp salt and1$% tsp pepper. 3eturn shredded seasonedchicken to slow cooker bowl. +tir gently. I serving immediately, divide among bowls.-op o with a generous helping o shreddedcheese and seasoned tortilla strips. +oup may

be stored in the ridge or up to several days. I ree!ing, label containers well with soup nameand date.

1#va8s A#!ond Joy Ba##s1 bag coconut1 can sweet condensed milk= cup ground pecans %i& altogether refrigerate over night8 form intoballs free!e.Oe&t day dip in melted chocolate.

Choco#ate 9uickies1 stick oleo melted in large saucepan

dd: $ cups sugar


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= cup milk B tbles cocoa>eat to boilingRboil 1 minute8 remove fromheat stir in

cups uick oatmeal- %i& in 1 cup coconut-1+$ cup nuts

dd * teaspoon salt $ teaspoon vanilla.Hlend wellP drop by teaspoonful on wa&paper. Cool

9ariationdd = cup peanut butter8 * cup

oleo8 -1+$ cups oatmeal

Qmit cocoa.

Original N !"#$% "O## &O'! % (hocolate (hip (ookies


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2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, so"tened

3/4 cup granulated sugar

3/4 cup packed brown sugar 1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) !"#$%& #'$$ ' "!& "e*i-"weet +,ocolate orsels

1 cup c,opped nuts'%: : o en to 375; +$*Oradually beat in "lour mi ture$ tir in morsels and nuts$ 8rop by rounded tablespoononto un#reased bakin# s!eets$6 ?: "or @ to 11 minutes or until #olden bro n$ *ool on bakin# s!eets "or 2 minutes.remo e to ire racks to cool completely$' = *OO? : A % O=B >rease 15 10-inc! elly-roll pan$'repare dou#! as abo e$ pread into prepared pan$ 6ake "or 20 to 25 minutes or until #olden bro n$ *ool in pan on ire rack$


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Peanut Butter B#osso!s1 cup margarine1 cup sugar1 cup brown sugar1 cup peanut butter1 tsp. vanilla$ beaten eggs dash of salt

cups


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Qatmeal #aisin Cookies• 1 cup raisins • 1 cup butter (so"tened)• 1 1/2 cups bro n su#ar (packed)• 1 tsp anillia•

2 e##s • 2 cups "lour • 1 teaspoon bakin# soda • 1 teaspoon bakin# po der• 1/2 teaspoon cinnamon • 2 cups oatmeal ( uick cookin# oats)

)irections*

+irst, you put t!e raisins in a small pan o" ater unco ered and cook till pu""y$'ut in strainer todrain and cool$ ( rinse t!em under cool ater to cool t!em o"" uicker)

*ream and beat to#et!er (usin# elect$ mi er) t!e butter, bro n su#ar, and e##s$


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wrap and place in free!er for ' minutes.(hen rm8 shape the wrapped cheeseinto a log. Spread the pecans out on apiece of wa& paper. Lnwrap the cheeselog and roll in the nut to coat on allsides. Serve

App#e crea! cheese cara!e#dip

1 2) ounce3 package cream cheese 2room temperature3

1 container of caramel sauce

'.5 211 ounce3 package to?ee pieces2>eath /ieces3

http://www.food.com/library/cream-cheese-506http://www.food.com/library/cream-cheese-506


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4 -5 with apple slicer 2" use #edDelicious3 soaked in pineapple Euice.

)irections*

prepare $4 hours before serving.

Spread cream cheese on platter

Qn top of cream cheese spread carameldipping sauce.

Sprinkle to?ee bits on top of caramelsauce.

Serve with apple slices.

"#o* Cooker Lasagna "oup%akes ) Servings

@ou can easily turn this into more of a pastadish by Eust upping the amount of pasta thatyou throw into the slow cooker. 0hen8 you can

Eust call it Tdeconstructed lasagna,. 0hatsounds cooler anyway.


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"ngredientsU1 pound "talian sausage links8 cut into bite-si!ed piecesU1 med onion dicedU5 garlic cloves8 mincedU1 tablespoon dried oreganoU1+4 teaspoon red pepper


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$ lb. lean round steak$ green peppers8 thinly sliced$ tbsp. dried onions or 1+$ of a fresh onion

nely chopped1 c. beef broth$ tbsp. low sodium soy sauce1+$ tsp. ground ginger1 clove garlic8 minced 1 tsp. (orcestershiresauce

2option 14.5 o! diced tomatoes with liGuid 1tbls. brown sugar3

1. Cut the steak into serving si!e pieces. "f youwant you can brown the meat in a smallamount of hot oil before adding it to theCrockery /ot.$. /lace the sliced pepper rings in the bottom of the Crockery /ot8 reserving a few to place ontop of meat.

. rrange the meat on top of the pepper being

careful not to stack one piece directly on top ofanother.4. %i& all other ingredients and pour over themeat and peppers.5. Cover and cook on low for ) V 1' hours or onhigh for around 4 hours.B. Serve with mashed potatoes or rice and

vegetables.


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0ta#ian6A!erican $eat:a##s• 2 slices white sandwich bread, stale• 1/3 cup cold milk • 1/2 pound ground pork • 1/2 pound ground veal• 1/2 pound ground beef chuck • 1/2 cup plus 2 tablespoons grated Parmesan• 1/4 cup chopped flat leaf parsley• 2 teaspoons kosher salt• 1/2 medium onion , grated (about 1/4 cup!• 2 cloves garlic, minced• 1 large egg, beaten• "reshly ground black pepper • 1/3 cup olive oil, divided• #uick $arinara %auce, recipe follows• %erving suggestions& 1 pound cooked spaghetti or linguini

)irectionsrate the bread or pulse into crumbs in a food processor . -n a small bowl

toss the bread crumbs with milk to re#hydrate.

-n a large bowl, combine the bread crumbs , pork , veal , beef, Parmesan ,parsley, salt, onion, garlic, and egg and mi until combined. 'eason themeat mi ture with pepper.

%sing your hands, gently form the meat mi ture into "/ slightly largerthan golf ball#si ed balls. 1Packing the meat mi ture too tightly togetherwill result in tough meatballs2. efrigerate for at least " hour or up to *4hours.

5eat half the oil in a large nonstick skillet over medium#high heat. $ddhalf of the meatballs and cook, turning occasionally, until well browned onall sides, about 6 minutes. 7ransfer the meatballs to a plate. 8rain the oiland wipe out the skillet, return to the heat, and repeat with the remainingoil and meatballs.

8rain and wipe out the skillet again. eturn all the meatballs to the skilletand pour in the marinara sauce. 9ring to a boil, lower the heat, and

http://www.foodterms.com/encyclopedia/milk/index.htmlhttp://www.foodterms.com/encyclopedia/chuck/index.htmlhttp://www.foodterms.com/encyclopedia/parsley/index.htmlhttp://www.foodterms.com/encyclopedia/onion/index.htmlhttp://www.foodterms.com/encyclopedia/grate/index.htmlhttp://www.foodterms.com/encyclopedia/pulse/index.htmlhttp://www.foodterms.com/encyclopedia/food-processor/index.htmlhttp://www.foodterms.com/encyclopedia/breadcrumbs/index.htmlhttp://www.foodterms.com/encyclopedia/pork/index.htmlhttp://www.foodterms.com/encyclopedia/veal/index.htmlhttp://www.foodterms.com/encyclopedia/parmesan/index.htmlhttp://www.foodterms.com/encyclopedia/eggs/index.htmlhttp://www.foodterms.com/encyclopedia/drain/index.htmlhttp://www.foodterms.com/encyclopedia/milk/index.htmlhttp://www.foodterms.com/encyclopedia/chuck/index.htmlhttp://www.foodterms.com/encyclopedia/parsley/index.htmlhttp://www.foodterms.com/encyclopedia/onion/index.htmlhttp://www.foodterms.com/encyclopedia/grate/index.htmlhttp://www.foodterms.com/encyclopedia/pulse/index.htmlhttp://www.foodterms.com/encyclopedia/food-processor/index.htmlhttp://www.foodterms.com/encyclopedia/breadcrumbs/index.htmlhttp://www.foodterms.com/encyclopedia/pork/index.htmlhttp://www.foodterms.com/encyclopedia/veal/index.htmlhttp://www.foodterms.com/encyclopedia/parmesan/index.htmlhttp://www.foodterms.com/encyclopedia/eggs/index.htmlhttp://www.foodterms.com/encyclopedia/drain/index.html


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simmer, covered, swirling the pan occasionally, until the meatballs arecooked through about " minutes. 7he cheese in the meatballs will startto melt when the meatballs are ready.

'erve immediately with the ;uick Marinara 'auce and spaghetti or onsandwiches. -f serving with spaghetti , toss with "+3 of the sauce.7hesemeatballs can be stored, covered in the refrigerator for 3 days, or fro enfor up to 6 weeks.

9uick $arinara "auce"+4 cup e tra#virgin olive oil

"+4 medium onion, diced 1about 3 tablespoons2

4 cloves garlic , sliced

3 1*/#ounce2 cans whole, peeled, tomatoes, roughly chopped

3 sprigs fresh thyme

" small bunch fresh basil , leaves chopped

* teaspoons kosher salt


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Pot oast *ith %ood#es

$-$1+$ lb. beef chuck pot roast1 tbsp. cooking oil$ med. carrots8 coarsely chopped

$ ribs celery8 sliced 21 cup31 med. onion8 sliced1 tsp. bottled minced garlic1 tbsp. Guick-cooking tapioca1 can "talian-style stewed tomatoes 2141+$ o!.31 can "talian-style tomato paste 2B o!.31 tbls brown sugar

1+$ tsp. salt1+4 tsp. pepper1 bay leaf 1$ o!. packaged dried medium noodles

1. 0rim fat from pot roast. Cut roast8 ifnecessary8 to t into a 1+$ or 4-Guart Crockery/ot. >eat oil in a large skillet. Cook roast in hotoil until brown on all sides. Drain o? fat.

$. %eanwhile8 place carrots8 celery8 onion8 andgarlic in cooker. Sprinkle tapioca overvegetables. /lace roast on top of vegetables.


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. Combine the undrained tomatoes8 thetomato paste8 brown sugar8 salt8 pepper8 andbay leaf in a medium bowl. /our over roast.

4. Cover and cook on low for 1' to 1$ hours2high 4 to 5 hours3. Discard bay leaf. Skim o?

fat.5. Cook noodles according to packagedirections. Serve meat and vegetables withnoodles.

@ield: ) servings

"#o* Cook Crea!y anch PorkChops and Potatoes"ngredients:4-B pork chops

B-) medium red skin potatoes8chopped into large pieces$ cans fat-free cream of chicken soupW1 packages dry #anch dressing mi&W1 cup milkDried parsley to sprinkle on top

2optional3Directions/Spray your slow cooker with non-stickcooking spray and put potatoes on the


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bottom. /lace the pork chops on top of the potatoes. %i& together thecondensed soups8 #anch dressing mi&and milk. /our on top of the pork chopsand cook on IQ( for B-K hours or on>"F> for 4 hours.Lse the e&tra sauce in the slow cookeras a gravy for the potatoes and thepork chops. Sprinkle with dried parsleyif you want.


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Homemade Ranch Dressing Recipe

Ingredients:2 Tbsp dried parsley

1 tsp dried dill1 tsp garlic powder1 tsp onion powder1/2 tsp dried basil

1/2 tsp pepper

Equals 1 pac et

!dd each o" the dried spices to a bowl and mi#care"ully$ %tore in a canning &ar or 'iploc bag$

http://2.bp.blogspot.com/-jrgW0TyF06I/TzrLCUCYcJI/AAAAAAAAASU/Zbf0b9tGocA/s1600/ranch%2Bdressing


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Pu!pkin o##

Cake:

eggs1 cup sugar$+ cup pumpkin

cup


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before serving. Can be made aheadand fro!en

Coconut Cake

1 pkg' (2 layer si e! yellow cake mi) *ecipe can also be prepared using a yellow cake mi) with pudding in the mi)'

1 1/2 cups milk

1/2cup sugar 2cups + -.* % 0 . " -. oconut, divided1tub ( o '! 55 678P 6hipped 9opping, thawed+arnish1can (2: o '! pineapple chunks, drained2 kiwis, peeled, slicedPREPARE cake batter and bake in "3 =#inch baking pan as directedon package. (ool in pan " minutes. Pierce cake with large fork at"+*#inch intervals.

COMBINE milk, sugar and "+* cup of the coconut in mediumsaucepan. 9ring to boil on medium heat. educe heat to low>simmer " minute, stirring occasionally. 'poon over warm cake>spread coconut to evenly cover top of cake. (ool completely.


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ADD "+* cup of the remaining coconut to whipped topping> stirgently until well blended. 'pread over cake. 'prinkle with remaining" cup coconut. efrigerate 6 hours or overnight.

Garnish 7op with pineapple and kiwi ust before serving. 'toreleftover cake in refrigerator.

0ngredients

1 can (14$5 o ) diced tomatoes, undrained

1 lb bee" ste meat

1 lar#e onion, c!opped (3/4 cup)

1 lar#e carrot, c!opped (3/4 cup) I added more carrots

1 medium stalk celery, c!opped (1/2 cup)

2 clo es #arlic, "inely c!opped

2 teaspoons su#ar

2 1/2 cups 'ro#ressoF bee" "la ored brot! ("rom 32-o carton)

I made my broth with better that broth granules

1 teaspoon dried basil lea es

2 cups "ro en c!eese-"illed tortellini

1 cup >reen >iantF teamersF "ro en cut #reen beans


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I used the whole bag

1 pray 3 1/2- to 4- uart slo cooker it! cookin# spray$ ddbee", onion, carrot, celery, #arlic, su#ar, tomatoes and brot! to cookerin order listed$

2 *o er. cook on &o !eat settin# 9 to @ !ours$3 bout 25 minutes be"ore ser in#, stir in basil, "ro en tortellini and

#reen beans$ ncrease !eat settin# to i#!$ *o er and cook about 25minutes or until beans are tender$

Par!esan Pork Tender#oin

1 lb. pork tenderloin

0 seasoned bread crumbs

1 0 grated /armesan cheese

1 t salt

1+) t pepper

Cooking oil spray

1 small onion8 chopped

1 clove garlic8 minced

Cut tenderloin crosswise into ) slices8appro&imately 1-inch thick. /lace eachslice on its cut surface and


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Combine crumbs 8 parmesan cheese8salt and pepperP dredge pork slices tocoat.

>eat large non-stick skillet coated with

cooking oil spray over medium heat.dd pork8 onion8 and garlic and saute )

to 1' minutes8 turning pork once andstirring vegetables occasionally.

$arinated Cheese %i::#es

$arinade; cup *hite *ine vinegar

2 t:#s5 Chopped -resh pars#ey2 t:#s !inced green onions

; tsp5 "ugar

? tsp5 dried :asi#

> tsp sa#t

> tsp5 'resh#y ground pepper

2 c#oves !inced gar#ic

;6=o@ ar diced pi!iento drained


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Cheese o@5 package crea! cheese o@5 package cheddar o@5 package $onterey ack

$ix together a## ingredients in !arinade5

Cut cheese in ha#- #ength*ise and thencut into ;< to ;


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$ix Frst 3 ingredients togethershape into #ogs ro## in coconut5Grap in p#astic *rap then in -oi#5

e-rigerateCut into s#ices serve5

(>"0X (XDD"OF C X CL/C XS

GH0T1 G1DD0% CA 1 C,PCA 1" Yie#d/ B cupcakes Prep Ti!e/ 15 min Cook Ti!e/ 1) min

"OF#XD"XO0S:

1 21).$5 ounce3 bo& white cake mi&1 cup all-purpose


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Kay's recipes 1