Lemon Dream Cake

1 box french vanilla cake mix, mixed according to directions
1 can lemon pie filling
1 can lemon frosting
1 pkg. cool whip, thawed. (8 oz.)
Mix cake mix according to directions and pour into 13x9 pan. Drop pie filling onto cake mix. Take a knife and swirl through it. Bake 350 degrees for 40 minutes or until middle does not jiggle. Let cool completely. When cake is cool combine frosting and cool whip and spread over cake.  Refrigerate.

Marty's Special Mexican Casserole

2 c. cooked, shredded chicken

1 can drained corn

1 diced onions

1/2 c. chopped red pepper

1 can black beans, rinsed and drained

2 c. medium salsa

1 can green chilies

Salt and pepper

8 flour tortillas (or corn) if desired

2 c. shredded cheddar/jack cheese

4 large eggs

2 1/4 c. milk

Mix first 8 ingr. together. layer in a 10x13 casserole dish using 1/3 of mixture. Layer 1/3 cheese, 1/3 tortillas. Repeat. Beat eggs and milk and pour over mixture. Bake 350 degrees, 45 minutes. Before serving sprinkle with a little cheese, serve with sour cream.

Cherry Tomato Squash Bake

1 1/2 c. half moon sliced zucchini
1 1/2 c. half moon sliced yellow squash
3 c. half moon sliced cherry tomatoes
2/3 c. panko bread crumbs
1/4 c. fresh grated parmesan cheese
3 tbsp. chopped parsley
1 clove garlic, minced
1 teas. grated lemon zest
1/2 teas. salt
1/4 teas.pepper
1 tbsp. oil
400 degree oven. 9 in square glass pan greased.
Spread squash and tomatoes on bottom of dish.
In medium bowl mix remaining ingredients except oil until well blended. Sprinkle with oil.
Bake uncovered 30 minutes or until light brown and bubbly.

Lemon Pudding Cake

3 tbsp butter

1 c. sugar

3 egg yolks

1/3 c. flour

1/4 c. lemon juice

1 teast grated lemon rind

1 c. mild

3 egg whites

1/4 teas salt

Heat oven to 350.

Cream butter, add sugar and cream together. Add beaten egg yolks, mix unwell. Hand stir in flour, lemon juice, grated rind and milk in order named.

Beat egg whites with salt until stiff but not dry, fold in last.

Turn into greased pan. Set pan in hot water and bake for 35 minutes

Can be served as is or turned upside-down for effect.

Marty's Key Lime Pie

Lime Filling:

4 teas. grated zest plus 1/2 c. strained lime juice, 3-4 limes

4 large egg yolks

1 14 oz can sweetened condensed milk

Graham Cracker Crust

10 full graham crackers, processed to fine crumbs (1 1/4 c.)

3 tbsp. sugar

5 tbsp unsalted butter

Whipped Cream Topping

3/4 c. heavy cream

1/4 c. confectioners sugar

1/2 lime, slice thin and dipped in sugar

Marty's Heavenly Dessert

13x9 pan, ungreased

Crust:

 Mix like pie dough, 1 1/2 c. flour, 1 stick cold margarine, 1/2 c. chopped nuts

Press into pan and bake 350 for 15 minutes.

2nd layer:

Beat until smooth:

8 oz cream cheese

1 c. powdered sugar

1 c. cool whip

Spread onto cooled crust.

3rd layer

Mix as for pudding; when thickened spoon over cheese mixture:

2 regular packages instant pudding mix

3 cups of milk

*Variation:

Put layer of fruit on top of cheese mixture

Aunt Marty's Mulligatawny Soup with Jasmine Rice

1 tbsp. olive oil

1 tbsp Thai Kitchen green or red curry paste

1 medium red onion, peeled, diced very fine

3 cloves garlic, minced

6 medium carrots, peeled and diced

2 stalks celery, chopped

2 medium apples, peeled, cored, diced

1 medium sweet potato, peeled and diced

1 quart vegetable broth

1 c. coconut milk

Juice from 1-2 medium limes, as needed

1 teas raw agave nectar or sugar

Salt and pepper to taste

1 can chick peas, rinsed and drained

Chicken

Cook 1 pot Jasmine rice

Heat large pot to medium heat. As curry paste and oil. Add fruit and vegetables. Stir and cook until softened about 7 minutes.

Stir in broth, simmer stirring occasionally until veggies are tender. About 20-30 minutes.

Add coconut milk, lime juice as sugar. Stir. Taste to make adjustments. Warm but do not allow to boil. Puree soup. Stir in chickpeas, reheat

Serve over rice.

Cabbage Rolls

4 huge heads of cabbage, cooked, deleafed, and the vein thinned
10 lbs of beef/pork mixture, (more pork than beef)
4 bags Uncle Ben's boiling rice, cooked, cooled
3 white onions, chopped very fine
season salt
onion powder
garlic powder
1/4 c. lemon juice
salt
pepper
Mix all ingredients but the cabbage until thoroughly combined. Roll meat in to each cabbage leaf, tucking ends into roll as you go.
In bottom of a large roaster pan:
2 12 oz. tomato paste and water
1 27 oz. sauerkraut, drained
add cut cabbage ends and pieces and put into bottom of pan.
Stack rolls 2 deep in pan.
Top with 1 can sauerkraut.
Cook 4 hrs @ 300 degrees
Last 1/2 hour add a flour and water mixture to make a thin gravy.

Swirled Potato Bake

2 1/2  lbs. sweet potatoes, peeled and cubed, cooked
2 1/2 lbs. Yukon Gold potatoes, peeled and cubed, cooked
1 1/2 c. milk, divided
1 pkg. (8 oz.) cream cheese, softened, divided
2 tbsp. butter, divided
1/2 teas. onion powder, divided
1 teas. salt divided
1/4 teas. pepper
1/2 teas. dried thyme
In separate bowls mash potatoes with 1/2 of remaining ingredients in each. Add thyme to sweet potatoes.
Spread yukon gold potatoes in greased 13 x 9 greased casserole dish. Drop spoonfuls of sweet potatoes on top of Yukon Gold potatoes. Cut through layers with a knife to swirl. Bake uncovered 350 degrees 30 minutes or until heated through.

BLT Salad

2 cups uncooked spiral pasta
1 pkg. (1 lb.) sliced bacon, chopped
1 large tomato, seeded and chopped
1/2 c. ranch salad dressing
3 c. torn romaine
Cook pasta according to package directions. Meanwhile, in a large skillet,cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add the romaine and toss to coat.

Grandma's Chicken Noodle Soup

3 lbs. chicken breasts
2 qts. water
4 teas.  chicken boullion
1 teas. celery salt
1 teas. salt
1 teas. onion powder
1/2 teas. poultry seasoning
1 c. carrots, finely chopped
1 c. celery, finely chopped
1 c. white onion, finely chopped
1 tbsp. parsley
Boil chicken in water 1 1/2 hrs. Remove chicken from broth. Strain cooked blood from broth. Dice meat and set aside.
Add remaining ingredients to broth and simmer until done. Return chicken to broth.
Add 1 bag store version of homemade noodles. Cook until noodles are done. ( may need to add water to desired consistency)
* Serve over homemade mashed potatoes.
**option #2 -  before serving add 1 cup whipping cream.

Chicken and Wild Rice Soup

8 c. chicken broth
1 c. carrots, chopped fine
1 c. celery, chopped fine
1 white onion, finely chopped
2 boxes rice a toni, original wild rice mix
3-4 c. diced cooked chicken
1 tbsp. parsley
1/2 teas. season salt
1/4 teas. pepper
1 pint whipping cream
    Combine all ingredients except cream in soup pot or crockpot. Simmer 30 -45 min or until cooked. (Can be made in a crockpot).
    Just before serving add cream.

Chicken Alfredo Florrentine

1 small onion, minced fine
4 uncooked, boneless, skinless chicken breasts, diced
1 Tbsp. oil
5 Tbsp. butter
4 Tbsp. flour
1 can chicken broth
1 pint heavy whipping cream
1 8 oz. low fat cream cheese
1 1/2 c. grated fresh parmesan cheese
1/2 teas. white pepper
1/4 teas. salt, if desired
1/4-1/2 teas. garlic powder (or 1 clove garlic, minced)
5 oz. spinach (fresh or frozen)

In large skillet saute onions in oil until translucent, (If using a fresh clove of garlic, sauté with onion at this time). Add uncooked , diced chicken and cook until no longer pink. Cover and cook on low until meat is tender, abt. 10-20 min.
Uncover and melt butter in meat mixture, add flour and spices and blend for 1 minute, stirring continually. Add broth, cream cheese and whipping cream, stir until creamy. Might need to add a bit of skim milk to get to desired consistency. Stir in parmesan cheese and stir until smooth.
Last few minutes and spinach and cook just until wilted.
Serve over favorite pasta and enjoy!