ALL OF GARDEN RECIPES

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GARDEN CLUB CAKE RECIPE | ALLRECIPES



Garden Club Cake Recipe | Allrecipes image

This cool moist cake is a delightful dessert, especially among the Yuma Garden Club ladies. Besides being yummy, it's also green!

Provided by Vicki Kerley

Categories     Desserts    Cakes    Cake Mix Cake Recipes

Yield 1 9x13 inch pan

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pistachio pudding mix
3 eggs
1 cup vegetable oil
1 cup caffeinated citrus-flavored soda
1 cup chopped pecans
1 (3 ounce) package instant pistachio pudding mix
1?½ cups milk
2 cups frozen whipped topping, thawed

Steps:

  • Preheat oven to 325 F (165 degrees C) and grease the 9 x 13 inch glass baking dish or pan.
  • In a large bowl, combine the cake mix and pudding mix. Add oil, eggs and lime flavored soda. Blend well, then stir in nuts. Pour into greased pan.
  • Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. Allow cake to cool completely then frost with Green Thumb Frosting.
  • Green Thumb Frosting: Beat pudding mix and cold milk for 2 minutes. Stir in whipped topping until blended. Spread over cake and refrigerate until served. Cake taste improved when refrigerated a few hours before serving. Best if refrigerated overnight!

Nutrition Facts : Calories 276.6 calories, CarbohydrateContent 28.2 g, CholesterolContent 24.5 mg, FatContent 17.4 g, FiberContent 0.6 g, ProteinContent 2.7 g, SaturatedFatContent 3.6 g, SodiumContent 277.1 mg, SugarContent 21.1 g

PERFECT GARDEN SALAD RECIPE - FOOD.COM



Perfect Garden Salad Recipe - Food.com image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 20.6, CarbohydrateContent 8.3, FiberContent 3.6, SugarContent 3.1, ProteinContent 2.2

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