Ingredient:
--CONECAKES:--
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
--FROSTING:--
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
Direction:
1. Preheat oven to 350 degrees. In a mixing bowl, stir
together flour, sugar, baking soda and salt. 2. In a
saucepan, mix together butter (or margarine), water and cocoa
powder. Stir all the time. When the butter is completely
melted remove from heat and combine with the flour mixture in
the bowl. 3. Use a big spoon and mix until everything is well
blended. 4. Add the eggs, buttermilk and vanilla, then beat
again for another minute or two. 5. Pour into the ice cream
cones. Fill to about an inch from the top. Put the ice cream
cones into a muffin tin or a big baking pan and bake at 350
degrees for 30 minutes. FROSTING: Let the cream cheese sit
out a while to soften, then mash it together with powdered
sugar. Add the vanilla a little at a time. When mixed
together evenly, it's done. BE SURE TO LET THE CONECAKES COOL
BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT. |
Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |