MB Recipes - Aunt Dellia's Squash Casserole, Pineapple Grilled Chicken Thighs, Coconut Cake, Icing for Coconut Cake
Aunt Delia’s Squash Casserole
1 pound squash, cooked and mashed
1/2 cup chopped onion
1 cup grated extra sharp cheese
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1 egg, beaten
1 stick butter, melted
1 sleeve Ritz crackers, crushed
Combine squash, onion, cheese, sugar, salt, pepper, mayonnaise and egg in a large mixing bowl. Stir to mix well. Pour into a greased 2 quart baking dish.
Combine melted butter and crushed Ritz crackers in a medium size mixing bowl. Stir with a fork to combine.
Sprinkle cracker mixture over casserole. Bake at 350 degrees for 35 to 40 minutes.
Martha Wood
Testing notes: This is a good basic squash casserole.
Pineapple Grilled Chicken Thighs
1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken thighs
1 large pineapple, cored and sliced 1-inch thick
Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken thighs; refrigerate several hours or overnight.
Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees. Place pineapple slices on grill during last 10 minutes of cooking time.
Meredith Appleton
Coconut Cake
1 (18.25 ounce) package butter flavor cake mix
4 whole eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
3 Tablespoons self-rising flour
1 teaspoon coconut flavor extract
Combine all ingredients in a large bowl of electric mixer; mix at slow speed to combine. Mix on medium speed 4 minutes. Pour batter into four greased and floured 8-inch cake pans. Bake at 350 degrees for 18 to 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pans; cool completely. Frost with the following icing recipe.
Icing for Coconut Cake
1 cup white corn syrup
1 Tablespoon sugar
4 egg whites, stiffly beaten
1 teaspoon coconut flavor extract
Combine corn syrup and sugar in medium saucepan; bring to boil over medium heat. Boil for 2 minutes.
With mixer running, slowly add hot syrup mixture. Beat until fluffy. Stir in 1 teaspoon coconut extract. Frost between layers, top and sides of cake.
Vernard Wilson
Testing note: Don’t use too much icing between layers or you won’t have enough for the sides of the cake! Try garnishing with extra coconut, toasted.
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