Last Sunday was our 4th Annual Employee Picnic hosted by Mur and Terri at their home. Our Cripple Creek and Florissant Ace Hardware employees and their families were all invited and it was a very nice afternoon and evening. We look forward to this every year and enjoy spending time with our co-workers outside of the stores. It gives us a chance to visit, relax, and get to know the families.
Rudy’s Bar-B-Q prepared a wonderful dinner for us and Terri added a very tasty marinated carrot salad and a Tres Leches Cake, which started us talking about recipes. Some other recipes Terri has made for us in past picnics are a delicious chicken salad and a sinfully wonderful
chocolate and 
coconut Mounds Cake.
Terri shared her recipes with us in the past (sorry, but I didn’t 
get the Tres Leches Cake recipe) and we’d like to share them with you. All of the recipes are easy to make and great for potlucks, company coming for dinner, or taking to work for “food days”. Recipes are below.
Mounds Cake
1 D
evil’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.
Enjoy!
Naomi's Chicken Salad
2 qts cooked chicken, diced
1-6 ounce can water chestnuts, sliced
2 cups celery, sliced
1 1/2 lbs seedless grapes
1 large can pineapple chunks
1 tsp. curry powder (or a little less if you prefer)
2 tsp. soy sauce
3 cups mayonnaise
Mix well. Serve on lettuce leaves, bread, or alone.
Marinated Carrot Salad
2 lbs. carrots, cooked/steamed slightly so not mushy
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.
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Categories: Ace, Around Town, employees, Events, Just for Fun, Meet our Staff, Uncategorized
