1 package instant vanilla pudding mix
1 package yellow cake mix
4 eggs
1/2 cup vegetable oil
1 cup cold water
1/2 cup butter
3/4 cup white sugar
3/4 cup orange juice
Preheat oven to 350°F (175°C). Grease a large bundt pan.
Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
Bake for 30 minutes, or until knife inserted in cake comes out clean.
Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar
Save by using Jell-O Instant Pudding and Betty Crocker Cake Mix.
4 bagels, sliced in half
1/4 cup coarse-grain brown mustard
4 leaves romaine lettuce
8 rings green bell pepper
16 slices of cucumber
8 slices of tomato
8 slices of red onion
2 cups of alfalfa sprouts
Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half.
Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Save by using Cluster Tomatoes on the Vine and Serve with Herr's Popcorn, Cheese Curls, or Stix.
1 lb ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 bell peppers
2 cans tomato sauce
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Italian seasoning
Preheat oven to 350°F. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Save by using Red, Yellow, or Orange Peppers and Serve with Pillsbury Grand Biscuits.
2 packages arugula
1/2 large watermelon, cubed
1 red onion, sliced
1 cup crumbled feta cheese
1 1/2 cups balsamic vinaigrette
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.
Save by using Sweet Red Onions and Serve with Spring Glen Homestyle Potato Salad.
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