1 package (18 ¼ oz) yellow cake mix
1/3 cup sugar
1 TBSP cornstarch
1/8 tsp salt
1 cup milk
2 egg yolks, lightly beaten
1 TBSP butter or margarine
1 tsp vanilla extract
1 carton (12 oz) frozen whipped topping, thawed
1 package (1 lb) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional
Prepare and bake cake according to package directions, using 2 greased and floured 9 in round baking pans. Cool 10 minutes; remove from pans to wire racks to cool completely.
In sauce pan combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Cover and refrigerate until chilled.
Place half of the shipped topping in a bowl, add strawberries. Split each cake into two horizontal layers; place one layer on a serving plate. Spread with half of the strawberry mixture. Top with a second cake layer, spread with custard. Add third layer; spread with remaining strawberry mixture. Top with remaining cake and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.
Lora says: I hope that you had a very happy birthday. In honor of your birthday I am sending you my favorite cake recipe. I make it for my birthday every year. I use one big heart shaped cake pan so I omit the two strawberry whipped creamed layers and just 1 1/2 times the custard recipe. I've attached a picture of what the heart shaped cake looks like. Because we are so far away I figured this would be the best way to share cake with you on your birthday!
Melba's note: Lora, I wish you could have been here, too! We could have had another triple birthday babe's blowout like we did in 2001! Oh the memories...
Showing posts with label Lora Monson. Show all posts
Showing posts with label Lora Monson. Show all posts
Sunday, March 2, 2008
Tuesday, February 5, 2008
Cafe Rio recipes from Lora Monson
Café Rio Pork
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar
Cook all ingredients on low in crock pot for 12 hours. Shred Pork and Serve.
Café Rio Rice
6 c. water
6 chicken bouillon cubes
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked
Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
Café Rio Dressing
1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
Use a blender or food processor to blend all the ingredients well. Refrigerate.
Serve as a salad with tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black or pinto beans, rice, and dressing.
This is great for a large gathering. When I am just making it for my family I usually third the recipe for the pork and rice.
Lora also left these comments about other recipes she has tried from the blog:
Last Monday I made the chicken and wild rice casserole. It made a lot of food for our family so we were able to enjoy it several times. Next time I make it I think I will half the recipe or take half of it to someone in the ward.
On Tuesday I made the beef stew. I was actually hoping that you would post this recipe. I remember that you made it for us when we were doing visiting teaching and it was really good. Ethan (son) really liked it and even asked for another bowl full!
On Wednesday I made Frito Casserole. When Micah (husband) came home from work and saw the fritos, olives, avacado, etc. on the table he got really excited and said "this is my kind of meal!"
Thursday I made lettuce wraps. Again they were a hit with the whole family. They were so good we are going to have our families over in two weeks for Chinese food and this is one of the dishes we are going to serve.
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar
Cook all ingredients on low in crock pot for 12 hours. Shred Pork and Serve.
Café Rio Rice
6 c. water
6 chicken bouillon cubes
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can green chilies
¾ tsp. salt
1 Tbsp. butter
½ medium onion, chopped
3 c. rice, uncooked
Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
Café Rio Dressing
1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
Use a blender or food processor to blend all the ingredients well. Refrigerate.
Serve as a salad with tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black or pinto beans, rice, and dressing.
This is great for a large gathering. When I am just making it for my family I usually third the recipe for the pork and rice.
Lora also left these comments about other recipes she has tried from the blog:
Last Monday I made the chicken and wild rice casserole. It made a lot of food for our family so we were able to enjoy it several times. Next time I make it I think I will half the recipe or take half of it to someone in the ward.
On Tuesday I made the beef stew. I was actually hoping that you would post this recipe. I remember that you made it for us when we were doing visiting teaching and it was really good. Ethan (son) really liked it and even asked for another bowl full!
On Wednesday I made Frito Casserole. When Micah (husband) came home from work and saw the fritos, olives, avacado, etc. on the table he got really excited and said "this is my kind of meal!"
Thursday I made lettuce wraps. Again they were a hit with the whole family. They were so good we are going to have our families over in two weeks for Chinese food and this is one of the dishes we are going to serve.
Thursday, January 24, 2008
Chicken Caesar Salad Wraps by Lora Monson
2 boneless, skinless chicken breast halves
olive oil
2 garlic cloves, pressed
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
1 tomato, chopped
1 carrot, grated
1/4 cup fresh Parmesan cheese, grated
4 cup romaine lettuce, thinly sliced
3/4 cup seasoned croutons
1/2 cup Caesar or Ranch Salad dressing
(I use Good Seasons Italian from the packet made with apple cidar vinegar and canola oil)
6 tortillas or pita bread
Stir-fry chicken in garlic and oil until no longer pink in the center. Remove from pan and cool. Cut into strips. Put chicken, onion, pepper, tomato, carrot, cheese, lettuce, croutons, and dressing in a bowl. Toss to coat evenly. Place about 3/4 cups mixture on a warm tortilla or pita bread. Roll up and serve.
Melba's Note: One of the first times I met Lora, she taught in Relief Society (women's organization for the LDS Church). She said her Mom always taught her that reading the Book of Mormon makes you beautiful. I remember thinking to myself, "Lora must read the Book of Mormon a lot!" She's as beautiful inside as she is outside. And a funny side note about her, she got engaged while racing to the hospital with a broken arm.
olive oil
2 garlic cloves, pressed
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
1 tomato, chopped
1 carrot, grated
1/4 cup fresh Parmesan cheese, grated
4 cup romaine lettuce, thinly sliced
3/4 cup seasoned croutons
1/2 cup Caesar or Ranch Salad dressing
(I use Good Seasons Italian from the packet made with apple cidar vinegar and canola oil)
6 tortillas or pita bread
Stir-fry chicken in garlic and oil until no longer pink in the center. Remove from pan and cool. Cut into strips. Put chicken, onion, pepper, tomato, carrot, cheese, lettuce, croutons, and dressing in a bowl. Toss to coat evenly. Place about 3/4 cups mixture on a warm tortilla or pita bread. Roll up and serve.
Melba's Note: One of the first times I met Lora, she taught in Relief Society (women's organization for the LDS Church). She said her Mom always taught her that reading the Book of Mormon makes you beautiful. I remember thinking to myself, "Lora must read the Book of Mormon a lot!" She's as beautiful inside as she is outside. And a funny side note about her, she got engaged while racing to the hospital with a broken arm.
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