Last week we (Cripple Creek Ace employees) were all invited to a summer party at Mur and Terri’s home. We had a great time and the food was delicious! Besides Rudy’s Bar-B-Q, Terri made a very tasty marinated carrot salad, a delicious chicken salad, and a sinfully wonderful chocolate and coconut Mounds Cake.
Terri shared her recipes with us and we’d like to share them with you. All of the recipes are easy to make and great for pot lucks, company coming for dinner, or taking to work for “food days”. Here they are:
1 Devil’s Food Cake Mix, prepared per package instructions
1 cups sugar, divided
24 large marshmallows
1 1/2 cups milk, divided
14 oz. coconut
1 stick butter
1 1/2 cups chocolate chips
Mix and bake cake according to package instructions. Combine 1 cup sugar, marshmallows, and 1 cup of milk in a medium saucepan and cook over low heat until marshmallows are melted. Stir in coconut and spread on top of warm cake.
Mix butter, 1 cup sugar, and 1/2 cup milk in a small saucepan. Bring to boil. Stir in chocolate chips and spread over coconut mixture.
Naomi's Chicken Salad
Marinated Carrot Salad
1 green bell pepper, chopped
1 onion, chopped
1 can condensed Tomato Soup (do not dilute)
1/2 cup salad oil
1 cup sugar
1 Tbsp. worchestire sauce
1 tsp. dry mustard
1/2 cup vinegar
Drain cooked carrots. In large bowl add green pepper and onion to carrots. In separate bowl, combine all other ingredients. Mix thoroughly and pour over carrot mixture. Allow to marinate overnight in the refrigerator. This is a great cold salad, but can also be served hot.
This recipe seems to get even tastier when allowed to marinate longer. Also, you may want to remove some of the liquid before serving so it’s not too soupy. The reserved liquid makes a fabulous salad dressing or served over cottage cheese.