Food For the Soul V

Happy Sunday All! I know I’ve been MIA for a few weeks now but I’ve been VERY,VERY busy with school…the semester is almost over and I’ve been writing lesson plans like CRAZY!!! But do not fret because not only am I back but I’m back with 3 recipes to make up for my time away!

I hope these put a smile in your belly’s, on your faces, and mostly in your hearts!

Be Blessed & Enjoy!


Infinity’s Lemon Half-Pound Cake

1-1/2 c self rising flour
3 eggs
1 c granulated sugar
2 T butter, softened
1 t vanilla extract
½ box Jell-O lemon pudding
1/3 c lemon juice*
1/2 c vegetable oil

Lemon Icing
1 c plus 1 T powdered sugar
2 T whole milk
1/2 t lemon juice*
(also add a little lemon zest by taking a steak knife and scraping the peel of the lemon)

t : teaspoon
T: tablespoon

*Use the juice from 1 fresh lemon if you have it.

Preheat oven to 350°.

Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon jell-o & lemon juice in a large bowl. Add flour ½ cup at a time & blend until smooth. Add oil & mix well.

Pour ingredients into a well-greased 9x5-inch loaf pan. (or a tube bundt pan) Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.

Make the lemon icing by combining ingredients in a small bowl with electric
mixer on low speed. When the lemon loaf is cool, remove it from the pan &
frost the top with the lemon icing. When the icing has set up, slice the
loaf into eight 1-inch-thick slices.

Makes 8 slices.











 
Mac & Cheese (courtesy of Paula Deen)
4 cups of elbow macaroni
2 cups of Shredded Cheese (your choice of cheese)
1 cup of milk
½ cup of sour cream
4 T of butter (cut in cubes)
Salt (to taste)
3 eggs beaten
1 cup of breadcrumbs (optional)
Preheat oven to 350°

While macaroni is still hot mix with cheese (save some for the top of the mixture). Combine the remainder of the ingredients in a bowl and pour over the macaroni & cheese mixture. (Add breadcrumbs on top if desired) Add extra cheese on top. Bake for 40-45 minutes in an 8x8 baking dish.





Christine’s Beef & Vegetable Soup

1 pound of Stew Beef Meat (beef tips)
1 can of whole kernel corn
2 cans of mixed vegetables
1 can of baby lima beans
2 cans of stewed tomatoes (garlic, basil, & oregano by DelMonte or Dole)
¼ of a small cabbage cut up

*(feel free to add any canned or frozen veggies you like but remember frozen veggies may take longer to cook than canned)

Boil beef for about 1 hour on med/high heat until tender. Season beef during this time with salt, pepper, and garlic. Turn down heat and add canned veggies, tomatoes, and cabbage and allow to cook until cabbage is done. Once cabbage is done turn off heat and allow to simmer over remaining heat. Serve while hot!