Gingered  Carrots






1 1/2 pounds carrots, pared and sliced

1 cup chicken broth   

1 (3-inch) piece fresh ginger, peeled, sliced into 1/4 inch slices

1 clove garlic, minced 

1 tablespoon butter   

2 tablespoons honey

Dash red pepper flakes






Combine the carrots, chicken broth, ginger, butter, red pepper flakes,

honey and garlic in a medium saucepan.


Bring to a boil, lower heat and continue cooking the carrots at a simmer, uncovered.


Cook for about 10 to 15 minutes or until carrots are soft and nicely glazed.



Yields - 8 servings






Mexican  Corn  Bread








2 (8.5 ounce) packages corn bread/muffin mix

1 medium onion, chopped 

2 cups shredded Cheddar cheese 

1 (14.75 ounce) can cream style corn 

1 1/2 cups sour cream 

4 eggs, beaten

1 (4 ounce) can chopped green chilies

  1/3 cup vegetable oil

1 tablespoon finely chopped jalapeno pepper 






Preheat oven to 350 degrees.  


In a bowl, combine corn bread mix and onion.


Combine the remaining ingredients; add to the corn bread mixture just until moistened.


Pour into a greased 13 inch x 9 inch x 2 inch baking dish.


Bake for 50 to 55 minutes or until lightly browned and the edges pull away from sides of pan.


Serve warm.



Yields - 18 servings



 (Refrigerate leftovers.)





When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.

Avoid touching your face.






Pineapple  Layer  Cake







2/3 cup butter

1 (4.5 ounce) jar sliced mushrooms, drained

1 1/2 cups white sugar 

1 cup milk 

3 cups cake flour 

3 teaspoons baking powder 

4 egg whites

1/4 teaspoon salt

2 egg yolks 

1/4 cup white sugar

2 tablespoons cornstarch

1/2 cup unsweetened pineapple juice

1/2 cup crushed pineapple, drained 

1/2 cup chopped walnuts


2 containters prepared "White Frosting"






Preheat oven to 350 degrees.  


Cream the butter or margarine with 1 1/2 cups sugar in a large mixing bowl.


Sift the flour 4 times with the baking powder.

Add the sifted ingredients alternately with the milk to the creamed mixture.


Beat the egg whites until they are stiff, but not dry.

Fold them into the batter.


Pour the batter into three 9 inch round cake pans.

Bake for approximately 30 minutes.

Place on wire racks until cool.


While the layers are cooling make the filling.


Combine the egg yolks, 1/4 cup sugar, corn starch, and pineapple juice

in the top of a double boiler.

Cook until thick; stir often.


Cool, and spread filling on top of two of the layers.


Sprinkle nuts and crushed pineapple on top of filling.


Place these two layers one on top of the other, and place third layer on the top.


Frost with any white frosting.



Yields - 12 servings







 Salem's Den  Salem 2004 and Beyond  

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