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Strawberry Cake

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Ingredients

    Cake
  • 1 box (18 ounces) White Cake Mix
  • 1 Tablespoon Flour
  • 1 box (3 ounces) Strawberry Gelatin
  • 1 package (10 ounces) Frozen Strawberries, thawed, divided
  • 1 cup Cooking Oil (vegetable, canola, etc.)
  • 4 Eggs
  • Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • 2-1/2 - 3 cups Powdered Sugar
  • 2 Tablespoons Milk

Instructions

    Cake
  1. Preheat oven to 350F.
  2. Spray (cooking spray) and flour 2 (8 or 9-inch) round cake pans.
  3. In a large bowl, combine cake mix, flour and gelatin; mix well.
  4. In a separate bowl, mix 3/4 cup strawberries, 1/2 cup water and oil. Add to dry cake mixture; blend well.
  5. Add eggs one at a time; beat for 1 minute after each egg.
  6. Pour half of batter into each pan.
  7. Bake at 350F for 35 minutes or until toothpick inserted in center comes out clean. Cool on baking racks.
  8. Frosting
  9. In a large bowl, cream butter and sugar with milk. Add a small amount of remaining strawberries for color.
  10. After cake has cooled, place one layer on serving plate. Frost lightly. Add remaining cake layer and frost with remaining frosting. Garnish with remaining strawberries (or purchase fresh strawberries for garnish).
  11. *If frosting is too thin, add more powdered sugar.
  12. Refrigerate several hours before serving.
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https://ugfoodbank.org/strawberry-cake/

Green Chile Chicken Casserole

Yields 6 servings

Green Chile Chicken Casserole

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups Shredded Cooked Chicken
  • 1-1/2 cups Green Enchilada Sauce
  • 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
  • 8 ounces Sour Cream
  • 1 can (4 ounces) Diced Green Chilies
  • 1/2 cup Cooking Oil (vegetable, canola, etc.)
  • 12 (6-inch) Corn Tortillas
  • 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided

Instructions

  1. Preheat oven to 325F; grease a 13x9-inch baking dish.
  2. In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
  3. Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
  4. Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
  5. Bake 15-20 minutes or until casserole is heated through and cheese is melted.

Notes

Great for Game Day!

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https://ugfoodbank.org/green-chile-chicken-casserole/

Zucchini Appetizers

Yields 48 rectangles

Zucchini Appetizers

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • 3 cups thinly sliced unpared Zucchini (about 4 small)
  • 1 cup baking mix (i.e. Bisquick)
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup finely chopped Onion
  • 2 Tablespoons snipped fresh Parsley (or 1 Tablespoon dried)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon dried Marjoram or Oregano Leaves
  • Dash of Pepper
  • 1 clove Garlic, finely chopped
  • 1/2 cup Oil (mild olive, canola, vegetable)
  • 4 Eggs, slightly beaten

Instructions

  1. Heat oven to 350F.
  2. Grease a 13 x 9 x 2 inch baking pan.
  3. In a large bowl, mix together all ingredients.
  4. Pour into baking pan.
  5. Bake 25 minutes at 350F or until golden brown.
  6. Cool 5 minutes, then cut into 1 x 2 inch rectangles.
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https://ugfoodbank.org/zucchini-appetizers/

Three Bean Salad

Yields 8-10 servings

Three Bean Salad

15 minPrep Time

24 hrCook Time

24 hr, 15 Total Time

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Ingredients

  • 1 can (16 ounces) Cut Green Beans
  • 1 can (16 ounces) Cut Yellow (Wax) Beans
  • 1 can (16 ounces) Red Kidney Beans
  • Optional additions: onion slices, chopped green pepper
  • Dressing
  • 1 teaspoon Salt
  • 1 teaspoon Ground Pepper
  • 2/3 cup Vinegar (apple cider is best)
  • 1/3 cup Oil (mild olive, canola, vegetable)
  • 3/4 cup Sugar

Instructions

  1. Drain and rinse beans. Pour into glass or plastic serving bowl.
  2. In a small saucepan, combine dressing ingredients. Simmer 3 minutes.
  3. Pour over beans.
  4. Cover, chill for 24 hours.

Notes

Makes a great potluck item.

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https://ugfoodbank.org/three-bean-salad/

Pineapple Upside-Down Cake

Nutrition

Calories

244 cal

Carbs

48 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 16 servings

Pineapple Upside-Down Cake

Updated version of a favorite dessert.

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

  • 1/3 cup butter
  • 1 cup brown sugar, packed
  • 1 can pineapple slices (about 12), drained, juice reserved
  • 12 maraschino cherries (optional)
  • 1 package white (or yellow) cake mix
  • 3 eggs
  • 2/3 cup reserved pineapple juice
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • Whipped cream (optional)

Instructions

  1. Melt butter in a 13- by 9-inch cake pan (or bundt pan).
  2. Sprinkle brown sugar evenly over top of melted butter.
  3. Arrange drained pineapple slices over sugar. Place a cherry in the center of each ring, if desired.
  4. In large mixing bowl, combine cake mix, eggs, pineapple juice, water and oil. Beat for 2 minutes.
  5. Pour batter evenly over pineapple in pan.
  6. Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let stand 5 minutes, then turn upside down onto a large platter or cookie sheet.

Notes

Serve warm with whipped cream, if desired.

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https://ugfoodbank.org/pineapple-upside-down-cake/