Marvelous Recipes

Grated orange peel adds just the right touch to this delicious cauliflower dish. Try it with your favorite fish or seafood for a special taste treat.

3 tablespoons olive oil (or canola oil)
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1/4 teaspoon coarse ground black pepper
1- 2 pound (32 oz.) package frozen cauliflower florets, thawed
1 cup shredded Parmesan cheese (from wedge)

1. Preheat oven to 450 degrees F. In a large bowl, combine oil, salt, orange peel and pepper; blend well. Toss in cauliflower florets until evenly coated. Transfer mixture to an ungreased 15×10x1-inch pan.

2. Bake 20 to 25 minutes. Stir and sprinkle with shredded cheese. Bake 1 to 2 minutes longer or until cheese is melted. Makes 8-10 servings.

Incredibly smooth texture and rich lemony taste. A winning combination for your family’s taste buds!!

1 package yellow cake mix (pudding in the mix)
2 large eggs
1/3 cup canola oil
1 (8 oz.) package cream cheese, softened
1/3 cup granulated sugar
1 tablespoon lemon juice

1. In a large bowl, mix together, dry cake mix, 1 egg and the oil until crumbly; reserve 1 cup of the mixture. Press the remaining mixture into bottom of a lightly greased 9×13 inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Meanwhile, beat softened cream cheese, sugar, lemon juice and remaining egg at medium speed of mixer until light and smooth. Spread over baked layer; sprinkle with reserved crumb mixture and return to 350 degree F oven for 15 minutes. Remove from oven and cool before cutting into squares. Yields 24 squares.

Always taste the finished dish after it has cooked in a slow cooker. The longer cooking times can dilute the strength of herbs and spices.

You may need to add a dash of salt, pepper, lemon juice or herbs to perk up the flavors a bit.

Your family is sure to enjoy this moist and tender roast surrounded by fork-tender vegetables and rich gravy!

4-5 large potatoes, cut into eights
2 cups baby carrots, whole
2 celery ribs, sliced
1-( 10-3/4 oz) can cream of mushroom soup
1/4 cup milk
1 envelope onion soup mix
3 to 3 1/2 pound boneless beef chuck roast

1. Place potatoes and carrots in bottom of crock pot. In a small bowl, combine the mushroom soup and milk until smooth. Add onion soup mix and stir until blended. Pour 1/2 the soup mixture over the potatoes and carrots.

2. Place roast on top of vegetables and pour remaining 1/2 of soup mixture over the roast.Cover and cook on Low for 8-9 hours or until beef is fork-tender. Serves 6-8.

This “taste sensation” salad will have your family coming back for seconds!

1- (20 oz.) can crushed pineapple, undrained
1 cup mandarin oranges, drained
1 cup mini-marshmallows
1/2 cup chopped pecans
1 cup shredded coconut
1 (3.4 oz.) box green pistachio pudding mix, dry
1-(8 oz.) container Cool Whip

1. In a large bowl, combine undrained pineapple, mandarin oranges, mini-marshmallows, pecans and coconut until well blended.

2. Sprinkle dry pistachio pudding mix over the fruit mixture and stir to blend well. Fold in the Cool Whip.

3. Pour into a 2 quart serving dish. Cover and chill in the refrigerator until ready to serve. Serves 6.