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Betty Bane
It is good to write this column again after being away for the past
month. A trip to Henrico Doctors Hospital to correct a heart problem
kept me side-lined.
Brisket - Friends are talking about how they will cook brisket for
St.
Patrick's Day. I don't know much about that but this is a great
cabbage dish to serve with it.
Cabbage and Noodles
3 tablespoons butter
3 tablespoons olive oil
1 small head of cabbage, shredded
1 onion, sliced
3 Granny Smith apples, chopped
In frying pan, put butter, olive oil. Add vegetables. Stir. Salt and
pepper to taste. Cover. Cook 20 minutes or until vegetables are
soft.
3 ounces fettuccine - Cook, drain and add vegetables and 2-3
tablespoons butter and 2 tablespoons poppy seeds.
A friend gave me this relish that would be great with brisket and
cabbage.
Relish
1 large jar applesauce
2 small boxes raspberry jello
1 large can jellied cranberry sauce
Mix thoroughly. Refrigerate overnight. Jello is mixed dry.
Dessert
Pistachio Pudding
In a 9x13 dish, put these ingredients and bake at 350 degrees 12
minutes. Cool.
1 cup flour
1 cup chopped nuts
1 stick butter.
Pat into dish evenly.
Mix: Spread over crust. Chill.
1 cup powdered sugar
8 oz. soft cream cheese
1 1/2 cups Cool Whip
Lastly: Mix. Top dessert with 2 packages pistachio pudding and 3
cups
milk. Cover with Cool Whip and sprinkle with nuts. Refrigerate.
Dolly - The W&M Lacrosse team flies to University of California
Monday
for games with them and Saint Mary's. They will be in California for
the week. They catch the Red Eye back Saturday night. What fun!
Some of you will want to make this cake for St. Patrick's Day.
Pistachio Cake
1 yellow cake mix
5 eggs
2 pkgs. instant pistachio pudding mix
1/2 cup milk
1/2 cup water
1/2 cup oil
Mix and pour into a greased and floured tube pan. Bake in 325 oven
for
50 minutes.