Rehfwitz Classic

Texas Sheet Cake

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CAKE
  • 2 sticks butter or margarine
  • 5 tablespoons cocoa
  • 1 cup water
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla

Preheat oven to 375°.

In a large saucepan, heat butter, cocoa and water.

When mixture comes to a boil, remove it from heat and add the sugar, flour, soda, and salt.

Add the eggs, buttermilk and vanilla, mixing well.

Pour the batter into a jelly roll pan or cookie sheet with sides (17 ½” x 11” x 1”)

Bake for 15 minutes.

ICING
  • 5 tablespoons cocoa
  • 6 tablespoons milk
  • 1 stick butter or margarine
  • 1 box confectioners’ sugar
  • 1 teaspoon vanilla

Mix the cocoa, milk, and butter in a saucepan and bring to a boil.

Remove from heat and astir in confectioners’ sugar and vanilla. Keep stirring until lumps go away. The icing will be a bit runny.

If you do this right, the icing and the cake should be done at about the same time.

Ice the cake immediately after removing it from the oven.

Cool and serve.

Cloggers’ Salad

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Submitted by Peggy and Mark Griffin

  • 2 packages beef or chicken Ramen Noodles
  • 1 (16 ounce) package of cole slaw vegetable mix (shredded cabbage and carrots)
  • 7 ounces slivered almonds
  • 1/2 cup sunflower seeds (without shells)
  • 1 bunch scallions, chopped
Dressing:
  • 1 cup canola oil
  • 2/3 cup cider vinegar
  • 1/2 cup sugar
  • 1 seasoning packet from the Ramen noodles

Break up noodles (do not cook).   In a large bowl, combine noodles, cole slaw vegetables, almonds, sunflower seeds and scallions. In a separate bowl, combine dressing ingredients. Pour dressing over salad just before serving. Serves 10-12

Ginny’s Spiced Nuts

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Great for holiday gifts!

  • 1 pound pecan halves and/or almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Cover a cookie sheet with parchment or spray with cooking spray – The parchment makes things a lot easier.

In a large bowl, beat egg whites and water until they get a little frothy.

In a separate bowl, mix sugar, cinnamon and salt.

Roll nuts around in egg white mixture until they are wet, then add sugar mixture and stir to coat.

Put on prepared cookie sheet and bake for 30 minutes, moving nuts around every ten minutes.

Let cool on cookie sheet and then transfer to an airtight container.

Turkey Supreme

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· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.