Mounds Cake

1 package chocolate cake mix
1 c. margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Sue

I've never bought short ribs, but a popular Canadian chef made these on a tv show recently and they looked so delicious.
Definitely on my to-try soon file.

For easy serving, have your butcher "french" the ribs, trim the meat and fat from one end of the bones. Excellent with lightly sauteed bok choy and potatoes.

Braised Short Ribs in Red Wine

1 sprig each of rosemary, thyme and sage
1 tsp chopped fresh ginger
3 star anise
3 bay leaves
2 tbsp extra-virgin olive oil
1 tsp butter
4 lb beef chuck short ribs
3 cloves garlic, crushed
1 1/2 cups diced onion
1 cup diced carrot
1/2 cup diced celery
4 tbsp tomato paste
1 cup red wine
3 cups low-sodium beef broth

Place rosemary, thyme, sage, ginger, star anise and bay leaves on 4" square piece of cheesecloth and tie.

In heavy-bottomed pot, heat oil and butter over medium-high heat. Season ribs with salt and pepper and sear until golden brown. Add garlic, onions, carrot and celery. Cook, stirring until onions are translucent. Stir in tomato paste and cook 2-3 minutes. Add herb sachet. Pour in wine and boil until it evaporates.

Pour in stock, reduce heat to low and simmer, covered, 2 1/2 hours or until meat is fork-tender. Remove meat, wrap in foil to keep warm and set aside.

Continue cooking sauce until creamy consistency. Strain sauce
reserving vegetables. Transfer meat to sauce, heat through. Place vegetables on serving platter, with meat over top.

I'm back among the living today. Finally feel a tad better after almost two weeks of a bad cold. Haven't posted because nothing tasted or sounded good. This is a tried and true recipe and the only way I do pork tenderloin now.

Marinated Pork Roast

1/2 c. soy sauce
1/4 c. oil
2 Tbsp. molasses
1 Tbsp. ground ginger
2 tsp. dry mustard
6 cloves garlic, minced
1 boneless pork roast (2-3 lbs.) I use tenderloin

Mix first six ingredients well. Place meat and marinade in plastic bag and chill 8 hours, turning occasionally. Place pork on a rack in a pan and bake at 350 until meat thermometer registers 160-165 degrees.

this is one for the diabetics as well. From the mayo clinic diabetic recipes

Apple berry cobbler

Dietitian's tip: This fruit cobbler is a lighter, fresher version of the fat-laden, biscuit-topped dessert.
By Mayo Clinic staff
Serves 6
Ingredients

1 cup fresh raspberries
1 cup fresh blueberries
2 cups chopped apples
2 tablespoons turbinado or brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch

For the topping
Egg white from 1 large egg
1/4 cup soy milk
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 tablespoons turbinado or brown sugar
3/4 cup whole-wheat pastry flour

Directions

Preheat the oven to 350 F. Lightly coat 6 individual oven-proof ramekins or souffle dishes with cooking spray.

In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside.

In a separate bowl add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well.

Divide the berry mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven.

Bake until the berries are tender and the topping is golden brown, about 30 minutes. Serve warm.
Nutritional Analysis
(per serving)
Calories 128 Cholesterol 0 mg
Protein 3 g Sodium 115 mg
Carbohydrate 29 g Fiber 4 g
Total fat trace Potassium 109 mg
Saturated fat trace Calcium 28 mg
Monounsaturated fat trace