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Chocolate Wafer Cake

----- Original Message ----- 
From: Dee
Sent: Wednesday, May 25, 2011 5:07 PM

My mother used to make an ice box cake with chocolate wafers and whipped cream.
Can you help me with this?    Thank you


Hello Dee,

See below.


Chocolate Icebox Cake

1 pkg. Nabisco Famous Chocolate Wafers
1 carton whipping cream
1/4 c. sugar
1/2 tsp. almond extract

Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover 
the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies 
and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.
Cookie Cake

1 box round chocolate wafers
1 can whipped cream or 1 container whipped topping (real whipped  cream is even better)

Divide wafers into 2 equal piles.  Spread whipped topping on each wafer and stack 
1 on top of the other - making 2 equal stacks.  Lay them down in their edges side 
by side on a plate and use the rest of the whipped topping to frost your cake. 
Cover with waxed paper and refrigerate for 3 hours.  When you cut the cake, cut it 
diagonally and it will look like a layer cake. 

Tomato Dressing Like Outback

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Outback Tangy Tomato Dressing Recipe

Makes 16 servings

2/3	cup ketchup
1/3	cup water
1/4	cup white sugar
1/4	cup white vinegar
2	tablespoons olive oil
1/8	teaspoon paprika
1/4	teaspoon coarse black pepper
1/4	teaspoon garlic powder
1/4	teaspoon cayenne pepper
1/4	teaspoon onion powder
1	pinch thyme
1	dash salt
Combine all ingredients in a small saucepan over medium heat. 
Bring to a boil, whisking often, then reduce heat and simmer, 
uncovered, for 5 minutes. Cover the dressing until cool, then 
refrigerate it until well chilled.

Baked Spaghetti Like K & W Cafeteria

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K & W Cafeteria Baked Spaghetti 

6 ounces uncooked spaghetti 
1 pound ground chuck 
1 cup chopped onions 
3/4 teaspoon salt 
1/4 teaspoon black pepper 
1/2 teaspoon chili powder 
3/4 cup shredded Cheddar cheese, divided use 
1 tablespoon Worcestershire sauce 
1-1/4 cups ketchup 
1 tablespoon prepared mustard 
3/4 cup beef stock 
1/2 cup shredded mozzarella cheese 

1. Cook spaghetti according to package directions; drain and set aside.
2. Preheat oven to 350 degrees. Cook ground chuck and onions in a large 
 skillet, stirring until meat browns and crumbles; drain well.
3. Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, 
 the Worcestershire sauce, ketchup, and mustard into the meat mixture. 
 Simmer 5 minutes. Stir in spaghetti and beef stock.
5. Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup 
 shredded Cheddar and the shredded mozzarella.
6. Bake 20 to 30 minutes, or until cheese begins to brown. 

Salisbury Steak

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Luby's Cafeteria Salisbury Steak

3 pds lean ground beef
3/4 cup seeded diced tomatoes
2 extra large eggs lightly beaten
3/4 chopped onion [ fine] 
1 tablespoon salt, 
1 1/2 teaspoons pepper

1. Heat oven to 300 F Lightly grease large shallow baking pan.
2. In large bowl, combine ground beef, tomatoes, eggs, onion, salt, 
and pepper. Mix well . Shape into eight 4 inch round patties, Place 
in baking pan. 
3. Bake 30 mins or to desired doneness. 
Salisbury Steak (USDA School Cafeteria recipe)

Ingredients for 50 Servings

Raw Ground Beef            8 lbs
Rolled Oats                 12 oz
Fresh Large Egg              6 oz
Beef Stock (No MSG)          1 cup
Instant nonfat dry milk      2 1/4 oz
Fresh Onions, chopped        12 oz
Dehydrated Onions             2 1/4 oz
Dried Parsley                 1/4 cup
Ground pepper(black or white) 1 1/2 tsp
Salt                          2 tsp

1. Blend all ingredients in mixer for 4 minutes on low speed. DO NOT OVERMIX.
2. Portion 25 steaks per ungreased sheet pan - 18" x 26" x1" with a firmly 
   packed level No. 10 scoop (3/4 cup).Flatten into an oval pattie. For 50 
   servings it will take 2 pans. 
3. Bake: Conventional Oven - 350F for 25 - 30 minutes
         Convection Oven -  300F for 15 - 20 minutes
         CCP: Heat to 165 or higher for at least 15 seconds.
4. Transfer steaks to steamable pans(12"x20"x2 1/2"). For 50 servings, use 2 pans.
5. CCP: Hold for hot service at 135F or higher
   Portion: 1 pattie (2 3/4 oz)
6  Serve with Brown Gravy or Tomato Sauce.
Salisbury Steak (Armed Forces recipe)

Ingredients for 100 Servings:

Milk, Nonfat Dry         3 1/4 oz
Water, Warm              3 7/8 lbs
Breadcrumbs              4 3/4 lbs
Beef, Ground Raw        28 lbs
Onions, Fresh, Chopped   3 lbs
Eggs, Whole, Frozen      1 lbs
Salt                       3 oz
Pepper, Black, Ground      1/4 oz
Worcestershire Sauce       2 7/8 oz

1. Reconstitute milk.
2. Add milk to bread.
3. Combine bread mixture with beef, onions, eggs, salt, pepper, and Worcestershire 
 sauce; mix thoroughly.
4. Shape into steaks about 1 inch thick by 4 inches, weighing 6 ounces.
5. Place on sheet pans; using a convection oven, bake at 325F on high fan, open vent 
 for 20 - 25 minutes or until well-done. CCP: Internal temperature must reach 155F or 
 higher for 15 seconds. Hold for service at 140F or higher.

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