Showing posts with label Nisha

Nisha's E-Z Springtime Dessert

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 06, 2007
Nisha, has been making this for years - it's Mandi's favorite, she wants it every year on her birthday. She's eaten it since she was four years old.

Angel Food Cake - deli bought one works fine for this
1 large size box strawberry jello
1 box frozen strawberries in syrup, drain
1 carton Cool Whip

Take a wooden spoon handle and poke holes all over the top of the angel food cake, being careful not to go all the way to the bottom - 2/3 of the way down is what you're aiming for.

Make LARGE Jello,substituting the strawberry liquid for the cold water and only use 1.5 cups of boiling water. You will probably use 2.5-3 cups of liquid all together depending on how much liquid you get from the strawberries.Then put in strawberry to partially jel, then mix in thawed strawberries , and pour it in the holes in the cake. Refrigerate 8 hours or overnight, covered and then frost with Cool Whip. Store, covered in the fridge.

You want to fill holes all the way to the top, it will look full, but then sink a bit and you refill until they stay at the top. You may not be able to use quite all of the Jello mixture, just refrigerate leftover Jello to eat.

Nish uses food coloring in the Cool Whip to make it whatever colors she wants. She also sometimes puts a glass in the hole in the middle and fills it with fresh flowers, so that it looks like flowers are coming out of the cake.

At Easter she cometimes uses a little coconut nest in the hole, filled with Jelly Beans.

Mexican Potato Soup

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 14, 2007
I talked to Nish this morning - she made this soup and said it's a keeper.....

1 large potato, peeled and cubed
2 cups Fat Free Half and Half
1 small onion, small dice
1/2 small bell pepper, small dice
2 cup corn kernels
2 teaspoons minced jalapeno, seeds and veins removed
1/2 cup water
1-1/2 tsp. ground cumin
1/2 teaspoon chili powder
salt, pepper to taste
tabasco to taste
1 cup fresh cilantro, chopped, optional

Combine potato, onion and bell pepper in 1/2 cup water. Simmer until tender, about 15-20 minutes. Then spoon out half the potatoes, mash them with a potato masher and return to pot, to thicken the soup. Add the rest of ingredients and simmer until hot.

Nisha added a bit of butter to this, and said that if the soup is too thin, you could add a couple of tablespoons of cornstarch to 1/4 cup of COLD milk or water, and add it to the simmering soup to finish thickening it.