March April Recipes

CUCUMBER SAUCE
Makes about 3 cups
3 cucumbers
1 cup sour cream
1 cup mayonnaise
1 TBSP fresh chopped dill
Sea Salt
Peel cucumbers, remove seeds and finely chop or shred. Sprinkle with sea salt and chill for 2 hours. Mix with sour cream, mayonnaise and dill.

Great with fish.

HALF A CAKE MIX CAKE
Measure 1 3/4 cups mix from an 18 ounce box of cake mix
1/4 cup vegetable oil
1 egg
2/3 cup water.

Mix as directed on package and bake 30 minutes at 350 degrees in a greased and floured round or square 8 inch pan.

PINEAPPLE ANGEL FOOD CAKE
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Spray a 9x13 inch pan with vegetable oil spray.
Combine cake mix and pineapple (with juice). Mix until well blended.
Pour batter into prepared 9x13 inch pan. Bake at 350 degrees for 25 minutes or until golden brown. Let cool.
Serve with whipped topping

KEY LIME FRUIT DIP
1 Key lime pie yogurt
1 7 oz container marshmallow cream
1 8oz. Whipped cream cheese
Zest of one lime - optional

Blend above ingredients with a mixer until smooth. Mix in zest of one lime (if desired.) Serve with fresh fruit.

SHRIMP SALAD WITH CREAMY HORSERADISH DRESSING
3 cups cooked peeled shrimp
1 cup finely chopped celery
1/2 cup sliced ripe olives
1/2 cup sliced green onions
3 hard-cooked eggs, finely chopped (optional)
Combine first 4 ingredients; stir in eggs, if desired.

Creamy Horseradish Dressing
Makes about 1 cup
3/4 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons prepared horseradish, drained
1/4 teaspoon salt
Combine all ingredients for the dressing.
Add dressing to the shrimp mix; toss gently. Cover and chill. Serve on croissants.