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Phyllis' Fixin's

This week, I'm just going to share some miscellaneous recipes that I've come across. First of all, I've had a recipe request for Red Velvet Cake. I hope this is somewhat like you remember, Judy.

Heavenly Red Velvet Cake

1 pkg. yellow cake mix

1 small pkg. instant vanilla pudding mix

4 eggs

1 oz. red food coloring

1/2 C. oil

1 C. water

1 T. white vinegar

1 T. unsweetened cocoa powder


1 C. cold milk

1 (8 oz.) pkg. cream cheese

1 small pkg. instant vanilla pudding mix

1 (8 oz.) container frozen whipped topping, thawed

Preheat oven to 350°. Grease and flour 9 x 13" pan. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar and cocoa. Pour into prepared pan. Bake at 350° for 35-40 minutes. Cool. Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

24 Hour Salad

6 C. shredded iceberg lettuce

1/2 C. chopped celery

1/2 C. chopped green pepper

1/2 C. chopped onions

1/2 C. frozen green peas, thawed and drained

1 1/2 C. mayonnaise

2 T. white sugar

2 C. shredded Cheddar cheese

1 (3 oz.) can bacon bits

In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad. Cover bowl and refrigerate for 24 hours before serving.

Ketchup In-a-Pinch

1 (6 oz.) can tomato paste

2 T. white vinegar

5 T. brown sugar

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. allspice

1 tsp. salt

1 tsp. molasses

1 T. corn syrup

1 1/4 C. water

Mix all ingredients together in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes-1 hour. Taste, and adjust salt if necessary before serving.

Chicken 'n' Biscuits

1 (16 oz.) pkg. frozen mixed vegetables

2 1/2 C. cubed cooked chicken

1 can Cream of Chicken soup, undiluted

3/4 C. milk

1 1/2 C. shredded Cheddar cheese, divided

8 bacon strips, cooked and crumbled (optional)


1 1/2 C. biscuit/baking mix

2/3 C. milk

1 (2.8 oz.) can French-fried onions

In a large bowl, combine the vegetables, chicken, soup, milk, 1 C. cheese, and bacon, if desired. Pour into an ungreased 9 x 13" baking dish. Cover and bake at 400° degrees for 15 minutes. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.