2018-09-14 / Home & Garden

Star Chefs

Hurricane Cake

1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package
German chocolate cake
1 (8 ounce) package
cream cheese
1/2 cup margarine
3-3/4 cups confectioners'

Preheat oven to 350 degrees. Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.

Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.

Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Hurricane Chicken Casserole

1 (6 ounce) package herb-seasoned dry bread
stuffing mix
1 (16 ounce) package
chicken tenderloins
1 (10.75 ounce) can
condensed cream of
celery soup
1 (10.75 ounce) can
condensed cream of
chicken soup
1 (15 ounce) can peas,
1 (16 ounce) can carrots,

1 (2.8 ounce) can French
fried onions

Prepare stuffing according to package directions; line bottom of a 9x13 inch baking dish with prepared stuffing.

Preheat oven to 325 degrees.

Prepare chicken tenders according to package directions, then cut into bite size pieces.

In a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. Mix well and spread mixture on top of stuffing, then sprinkle with fried onions.

Bake at 325 degrees for 15 to 20 minutes, or until heated through.

Hurricane Carrots

“When the electricity was
out for a week during Hurricane Isabel in 2003, we
had to empty the fridge
and try to still eat healthfully. I created this simple
carrot salad--it's nutritious,
doesn't require refrigeration,

and is vegan.”
1 cup shredded carrots
1 cup finely chopped
1/2 cup raisins
1/2 cup golden raisins
1 cup whole almonds
1/2 cup vegetable oil

Salt and ground black
pepper to taste

Toss carrots, apple, all raisins, and almonds with oil in medium bowl. Season to taste with salt and pepper.


1 (1.5 fluid ounce) jigger
amaretto liqueur
1 fluid ounce light rum
1 fluid ounce dark rum
6 fluid ounces orange
6 fluid ounces pineapple

1 teaspoon lemon juice
1 dash grenadine syrup
1 orange, sliced into
1 maraschino cherry

Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

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