LEE WARD: Food to share with a friend | News


On Sunday, some will celebrate Friendship Day.

I think it was created by greeting card companies to sell products, but I think it’s great to recognize good friendships. In fact, when I first heard about the pseudo-holiday, I liked the idea so much that I declared my Irish setter’s birthday date.

My neighbors who help me often are the recipients of my kitchen, but I bake my red velvet cake for a couple of other friends when it’s their birthday or Christmas.


In honor of Friendship Day, I took a look at some good dishes to prepare for friends when they are sick or need a helping hand or for no reason other than to express love. Of course, the best thing to cook for your friends is what they like.


from cbbc.ca

1 box of butter yellow cake mix

1 small pack of instant vanilla pudding mix

4 eggs

½ cup of oil

½ cup of milk

½ cup cream sherry (if you prefer not to use cream sherry, substitute only half a cup of milk)

1 cup maraschino cherries, drained and halved

1 cup of crushed pineapple, drained

1 cup diced peaches, drained

1 cup unsweetened coconut

1 cup of chopped walnuts

In a mixing bowl, add the cake mix and pudding.

In a separate bowl, whisk together the oil, milk, sherry (if using) and eggs.

Pour in the cake mix and mix gently until the batter is blended.

Gently combine the cherries, pineapple, peaches, coconut and walnuts.

Pour into a greased pan and cook for 1 hour at 325 degrees.

When cooked, remove from the oven and let cool.

Gently remove from the pan and unmold onto a serving dish.

Sprinkle with powdered sugar and serve.


from Tasteofhome.com

20 large fresh mushrooms

3 tablespoons of butter

1 small onion, chopped

1/4 cup dry bread crumbs

1/4 cup finely chopped pecans

3 tablespoons of grated Parmesan cheese

1/4 teaspoon of salt

1/4 teaspoon of dried basil

A pinch of cayenne pepper

Preheat the oven to 400 degrees. Remove the stems from the mushrooms; put the caps aside. Finely chop the stems. In a large skillet, heat the butter over medium heat. Add the chopped mushrooms and onion; saute until the liquid has evaporated, about 5 minutes. Remove from the heat; set aside.

Meanwhile, add the other ingredients; add the mushroom mixture. Stuff firmly in the mushroom caps. Bake, uncovered, in a greased 15 x 10 x 1 inch pan until tender, 15-18 minutes. Serve hot.


from Tasteofhome.com

1 jar (12 ounces) of roasted sweet red peppers

1 jar (6-1 / 2 ounces) of quartered marinated artichoke hearts

1 package (10 ounces) of frozen chopped spinach, thawed and squeezed

8 ounces of fresh mozzarella, diced

1-1 / 2 cup of grated Asiago

6 ounces of cream cheese, softened and diced

1 cup of crumbled feta

1/3 cup of grated provolone

1/3 cup chopped fresh basil

1/4 cup finely chopped red onion

2 tablespoons of mayonnaise

2 cloves of garlic, minced

Assorted crackers

Drain the peppers, reserving 1 tablespoon of liquid; chop the peppers. Drain the artichokes, reserving 2 tablespoons of liquid; coarsely chop the artichokes.

In a 3 qt. slowly cooked with cooking spray, combine spinach, cheese, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Add the liquid pepper and artichokes set aside. Cook, covered, over high heat 2 hours.

Stir in the sauce; cook, covered, until cheese melts, 30-60 minutes more. Stir before serving; serve with crackers.


from Tasteofhome.com

1 tablespoon of canola oil

1-1 / 2 pounds of ground chicken

1 small onion, chopped

1 stick of celery, finely chopped

1 large carrot, grated

2 cloves of garlic, minced

1 can (14-1 / 2 ounces) of diced tomatoes, drained

1 bottle (12 ounces) of buffalo wings sauce

1/2 cup of water

1-1 / 2 teaspoons of Italian dressing

1/2 teaspoon of salt

1/4 teaspoon of pepper

9 lasagna noodles

1 carton (15 ounces) of cottage cheese

1-3 / 4 cups crumbled blue cheese, divided

1/2 cup chopped flat leaf Italian parsley

1 large egg, lightly beaten

3 cups of grated partially skimmed mozzarella

2 cups grated white cheddar cheese

In a Dutch oven, heat the oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until the meat is no longer pink and the vegetables are tender. Add the garlic; cook 2 minutes more. Add the tomatoes, the wing sauce, the water, the Italian seasoning, salt and pepper; bring to the boil. Reduce the heat; cover and simmer 1 hour.

Meanwhile, cook the tagliatelle according to the directions on the package; drain. In a small bowl, mix the ricotta, 3/4 cup of gorgonzola, parsley and egg. Preheat the oven to 350 degrees.

Spread 1-1 / 2 cups of sauce in a greased 13 x 9-inch pan. Layer with 3 noodles, 1 1/2 cups salsa, 2/3 cup ricotta mixture, 1 cup mozzarella, 2/3 cup cheddar cheese, and 1/3 cup blue cheese. Repeat the layers twice.

Cook, covered, 20 minutes. To discover; cook until the cheese is melted and fluffy, 20-25 minutes. Leave to rest for 10 minutes before serving.


from Tasteofhome.com

1 medium cabbage, chopped

1 medium red onion, thinly sliced

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup sliced ​​pimiento-stuffed olives

1/2 cup of white wine vinegar

1/2 cup of canola oil

1/2 cup of sugar

2 teaspoons of Dijon mustard

1 teaspoon of salt

1 teaspoon of celery seeds

1 teaspoon of mustard seeds

Add the cabbage, onion, peppers and olives. In a large pot, mix the other ingredients; bring to the boil. Cook and mix 1 minute. Pour over the vegetables and mix gently. Cover and refrigerate overnight. Mix well before serving.


from spoonandfork.com

3/4 cup all-purpose flour

1 cup of sugar

1/2 cup of softened butter

1/4 teaspoon of baking powder

1/4 teaspoon of salt

1/2 cup of cocoa powder

1 teaspoon of vanilla extract

2 eggs

4-5 tablespoons of salted caramel

1/2 cup of dark chocolate chips

Line a brownie pan with parchment paper and set aside.

Preheat the oven to 400 degrees F for 10 minutes. Sift together the flour, baking powder, salt and cocoa powder and collect in a bowl.

In a separate bowl, add the sugar and butter, blend until creamy. Now add one egg at a time and blend until the mixture is light and fluffy. Add the vanilla extract and mix again quickly.

Add the dry to wet flour mixture and gently stir in until you get a smooth batter. Don’t beat the batter. Add the dark chocolate chips and stir in the batter. Pour half of the batter into the pan in line and gently tap on the surface to allow the air bubbles to settle.

Pour the salted caramel all over the batter randomly and add the remaining batter on top again. Gently tap the pan again and place it inside the oven and bake for 25 minutes or until the toothpick comes out clean.

Transfer the pan to the grill and let it cool completely. Now carefully hold the sides of the parchment paper, lift the brownie and place it on a plate. Cut the brownies into squares and serve with vanilla ice cream to make it more interesting.