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Ingredients:
1 box yellow cake mix
1 stick margarine
1 c. chopped pecans
1 egg

Topping:

1 box powdered sugar
2 eggs
1 (8 oz) pkg. cream cheese

Instruction:
Mix together by hand. Press lightly into well-greased 9×13 in pan. Bake at 350°F about 15 minutes.

For topping, stir topping ingredients together and spread evenly over top of cake mixture in pan. Bake at 350°F for 30 – 40 minutes.

Nicole

Ingredients:
1/4 cup (1/2 stick) unsalted butter
5 leeks (white and pale green only) chopped
1 med onion chopped
10 ozs. Portobello mushrms: chopped to make 4 generous cups
1/4 cup flour
3 cups chicken stock or broth
4 TBS dry sherry
2 cups half and half
1/4 tsp cayenne pepper
1/4 tsp groung white pepper

Directions:
Melt butter in heavy large pot over medium heat. Add leeks and onion; saute
tender. Add mushrooms and saute 5 min. REduce to low. Add flour: cook until
mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock
and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer
until thickened, about ten minutes. Stir in half and half. Simmer until
slightly thickened, about ten minutes. Stir in the cayenne. Season with white
pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Serve
immediately.

Contributor: My Aunt Judy via Phoenix

Ingredients:
1 1/4 cup dry rice, cooked
1/2 cup raisins
3 eggs beaten
1/2 cup sugar
1 can evaporated milk
1/4 tsp cinnamon
dash of nutmeg
1 tsp of vanilla

Instructions:
Cook rice, add other ingredients and stir well.

Bake 1 hour at 350 degrees.

Mom Carver

Ingredients:
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. baking soda
garlic salt to taste
pepper & salt to taste
4 cups milk
2 tbsp. butter/margarine
chopped parsley

Instructions:
Bring tomatoes to a boil, add baking soda & seasonings.
Reduce heat, add milk & butter. Heat through but do not boil.
Garnish with parsley & croutons to taste.

Mom Carver

Ingredients:
1 small jar artichokes, finely chopped (discard any hard pieces)
2 9 oz boxes chopped spinach, drained
1 small onion, finely chopped
1 stick butter
1 8 oz cream cheese
1 8 oz sour cream
1 small package grated Parmesan cheese
1 medium package grated Mozzarella cheese
1 medium package grated sharp Cheddar cheese

Instructions
Sauté onions and artichokes in butter for a few minutes, then add the drained
spinach. Once the spinach, onion and artichoke cook for about 2 to 3 minutes
then add the cream cheese and the sour cream.

When these are well blended, add Parmesan cheese and Mozzarella cheese; stir
until the cheese has melted.

Pour the mixture into a greased baking dish and top with the sharp Sheddar
cheese.

Bake at 350°F until the cheese turns a golden brown.

Submitted by: My Aunt Judy (Mothers Sister) via Pheonix

Ingredients:
Cake:

1/2 cup butter
1 cup brown sugar
1/2 cup maple syrup
1 egg
1 cup boiled raisins
1/2 cup sour milk
1 tsp soda
1 1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg or cloves

Icing:
5 T brown sugar
3 T flour
butter and milk to blend

Instruction:
Cream butter and sugar. Add egg, beat. Add maple syrup, beat well. Dissolve soda in sour milk, add this and blend. Mix flour and spices, add to bowl and beat well. Fold in raisins. Bake in 2 layers at 350 degrees.

Icing:
Cream well and spread on cooled cakes.

Variations:
Boiled brown sugar icing may be used.

Recipe was named for Queen Victoria’s husband, Prince Albert by my father’s grandmother.

Pearl