Recipes from Ms. Anderson's

Killer Chocolate Cake

1 3/4 c. flour 2 c. sugar 3/4 cup unsweetened cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt	1 c. black coffee 1 c. buttermilk 1/2 cup oil 2tsp. vanilla 2 eggs
Mix sugar, cocoa, coffee, eggs, oil, vanilla and buttermilk together thoroughly. Add dry ingerdients. Blend. Pour into greased and floured (Use Cocoa instead of flour) 9" by 13" pan. Bake at 350 degrees F. for 35-40 minutes.

Carrot Cake

2 c. sifted flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp/ cinnamon 1 tsp. salt	1 1/3 c. vegetable oil 2 c. suga 4 beaten eggs 3 c. grated carrots 1 c. chopped nuts
Blend sifted flour with soda, baking powder, cinnamon, and salt. Resift these together. Mix oil, sugar and eggs together and add to flour, stirring well. Add nuts and grated carrots and blend well. Bake in greased and floured 9 by 13 pan at 325 F. for about 45 minutes, or until cake springs back when touched lightly. Frost with cream cheese frosting when completely cooled...MMMMM!

Your Recipes Will Follow right here!!!

How to Make a Unique Rootbeer Float

1 pint of vanilla ice cream 1 can of rootbeer	2 tall glasses or large mugs 1 long spoon
Basic rootbeer float directions: With an ice cream scooper, fill the glass or mug half full of vanilla ice cream. Fill the rest of the glass with rootbeer slowly so the foam doesn't flow over the top. To make the foam thicker, pour the rootbeer in before the ice cream. (This is more difficult because the measurements can be tricky.) Use the spoon to eat the ice cream on the bottom of the glass or mug. YIELD: 2 To make your float unique: Try different sodas or carbonated liquids instead of rootbeer.(7up, Pepsi, Cherry Coke, Dr.Pepper, Apple Cider, Champagne, Beer, Sunkist, etc.) Or try different flavors of ice cream. For specific examples, stop by your local Baskin- Robbins 31 Flavors. (They sell pints of ice cream, too.) Previously tried combinations: Vanilla ice cream with: Rootbeer, Coke, Sprite, Martinelli's Apple Cider. All exceptional, especially Sprite. Rainbow Sherbet with: Martinelli's Apple Cider. Very sweet and flavorable, tastes better than you might think. Strong recommendation: Orangina with vanilla or lime ice cream.
from Anne http://members.cruzio.com/~devereux/

SUSAN'S BEST SAUSAGE LASAGNA 1 lb Fresh Italian Sweet Sausage, remove from casings 1/2 Yellow Onion, chopped 1 lb. Mozzarella Cheese, shredded (recommend Polly-O if available) 2 lbs Ricotta Cheese (recommend Polly-O if available) 2 Large Eggs, beaten 1/2 Cup Parmiggiano Riggiano Cheese 3 Tablespoons Basil 4 Tablespoon Oregano 5 Teaspoons Salt 2 Packages Uncooked Lasagna Noodles 1 Jar Your Favorite Tomato Sauce Brown sausage and onion in large skillett.  Do not overcook the sausage. While it is browning, in a large mixing bowl, mix the ricotta and parmiggiano riggiano cheeses. Add the basil, oregano and salt.  Mix well. Add the beaten eggs and blend. When the sausage is cooked and the onions are browned, drain well in paper towel. In the bottom of a 11 x 14 baking dish, spread a thin layer of tomato sauce.  Place the first layer of raw lasagna noodles on top.  Spread a layer of the cheese mixture nd sprinkle some of the sausage/onion combo on top.  Add a thin layer of mozzarella cheese.  Shake on a layer of parmesan cheese.  Add more sauce and begin layering again with lasagna noodles. The last layer should be noodles, then sauce and your remaining mozzarella cheese Bake in a 350 F oven for 30 to 45 minutes or until the noodles are tender. Do not over bake or it will dry out. recipe by: Susan Auten

Tom's best recipe for Pizza Dough 250 grams flour 100 grams water    50 grams butter a pinch of salt 2 tablespoons of olive oil 20 grams yeast   Knead alltogether in a bowl until the dough is elastic. Let it raise by room by roomtemperature for about 40 minutes. Spread it on a baking tin and cover it with tomatos, ham, thuna, mushrooms, cheese, peppers.....or whatever you like. Bake it by 210° celsius until the edge is golden brown ( about 20 minutes ). By the way baking temperature as well as the baking duration don't have to be very precise.   Recipe thanks to: Thomas Schranz

chochalate pie 1 pack of gram crackers 1/2 cup butter or magarin 1 made pack of jello no-bake pudding directions: Melt butter. put crackers in ziplock baggy and mash. mix (with a wooden spoon) melted butter and crackers until gouy. take a pie pan an put the butter/ crackers into the pan and push until it is spread ecenly across the pan. put the pudding in the pan and then you have a great dessert recipe by: Gimble Grant

Chinese Chicken Salad Chinese Chicken Salad You will need: 1 Napa cabbage, sliced up and shredded 1 bunch of green onions, sliced thinly set aside In oven (350) brown on a cookie sheet 2 pkgs of broken up Top Ramen Noodles ( I use chicken flavored) Include the seasoning packets, add 1/2 cup sliced almonds, 3 tablespoons sesame seeds and 3/4 cube to 1 cube of butter or margarine. Watch this carefully as it burns easily. when browned, remove immediately from the cookie sheet, set aside. Now make the dressing for your salad. Be sure this does not go on the salad until just before serving as the salad will get soggy.. mix 3/4 cup salad oil 3/4 cup sugar 1/2 cup rice vinegar (I use seasoned vinegar) 1 tablespoon soy sauce Mix all in a jar, shake well, set aside til ready to use. This amount of salad feeds a family. If using partial servings, add dressing as salad is served. This can be made days ahead..I like to add grilled chicken shreds. You can add any cooked chicken to this. put your cabbage, onions in the salad bowl, add the top ramen mixture (be sure it is cool), mix all, put the dressing on just before serving and ENJOY ENJOY ENJOY!!! recipe by: My aunt, Eva Dunn. Go to her website for more cool stuff and pictures!

You get to add your homepage and/or e-mail address also!!!