1 box white cake mix 1 small strawberry jello 3/4 c Wesson oil 1/2 c water 4 eggs 1/2 c strawberries (frozen with juices- thawed) Three cake pans floured 350 degrees 12-15 mins Icing 1 box powdered sugar 1 stick butter (room temp) 1/2 c strawberries, mashed (use above remaining strawberries)
Blueberry Muffins 3 c flour 1 c oatmeal 4 t baking powder 1 t salt 1/2 t baking soda 1 c oil 1 c sugar 1 c orange juice 3 eggs 3 c blueberries 1/2 c sugar 1 t cinnamon 1/4 c chopped walnuts Combine 1/2 c sugar, cinnamon, and chopped walnuts and set aside Mix oatmeal and orange juice and let stand. Combine remaining ingredients except blueberries in a large bowl and mix well.. Add oatmeal & orange juice. Add blueberries and mix gently. Put in cupcake tins. Top with topping mixture. Bake at 400 degrees for 15 minutes. Makes 2 1/2 dozen. Recipe from Alice Burgess
1 medium onion, sliced 4 cloves garlic, peeled and crushed 1/4cup rice vinegar 1/4cup low-sodium soy sauce 2tablespoons chopped fresh ginger 2tablespoons light brown sugar 1teaspoon crushed red pepper 3pounds short ribs (preferably flanken) 2cups white rice 1/2pound snap peas, sliced DIRECTIONS Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.