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Lemon Supreme Special Cake Recipe — Lemon Supreme Cake Recipe

Special Lemon Supreme Cake Recipe

1 box Duncan Hines Lemon Supreme Cake Mix (If that’s not available, any lemon cake mix will do.) 1 cup apricot nectar (Found in the canned fruit juice section.) 3/4 cup cooking oil 4 eggs 1/2 cup sugar Glaze: 2 cups powdered sugar 2 lemons (or enough lemon juice to make a glaze) Mix cake mix, sugar, oil and nectar together. Bake in a tube pan at 325° for 1 hour. Cool, right side up for 15 minutes then remove from pan. Mix 2 cups powdered sugar and the juice of about 1-1/2 lemons (2 lemons if they are not juicy). Pour over cake while still warm to make a glaze.

 

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Curried Deviled Eggs Recipe – A Vintage 1960s Recipe

Curried Deviled Eggs Recipe

Yep. Another deviled eggs recipe on the internet. This recipe for curried deviled eggs is from a 1960s cookbook, Good Housekeeping I believe, that my mother had. Perhaps it’s because these were the deviled eggs I grew up with, but I think they’re the best. I’m always disappointed (and proud at the same time) when I bite into someone else’s deviled eggs and they don’t have the expected flavor these do. They’re really good. I’m making some right now!

Curried Deviled Eggs Recipe

Deviled Eggs

6 hard cooked eggs
4 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon curry powder
1 tablespoon minced onion
dash of pepper

Slice eggs in half lengthwise. Scoop out the yellow and put into a small bowl. Add all other ingredients to the yellows and mash well. Spoon the yellow mixture into the egg halves. Sprinkle with more curry powder. Refrigerate.

Curried deviled eggs recipe from a 1960's cookbook. This is the recipe I grew up with and am always disappointed - and proud - when I bite into a deviled egg and it doesn't have the same flavor as ours.

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Squash Croquettes Recipe

Squash croquettes recipe just like the ones Morrison’s Cafeteria used to make.

1-1/2 lbs. yellow squash, sliced
1 medium onion, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon butter
1-1/3 cup bread crumbs
1 egg, beaten
2/3 cup cornmeal
Oil for frying

Cook squash with salt in small amount of water until tender. Drain well. Saute onion in butter until tender. Mash squash and add all ingredients, except cornmeal. Chill mixture. Form into oblong croquettes and roll in cornmeal. Fry in deep fat until light golden brown.