okay...so surprisingly there's a good bit of V foods:

Vanilla
Vegetable
Vinaigrette
Vodka
Vichyssoise
Vermicelli
Velveeta
Venison
Vanilla Wafer
Vinegar


Virginia to Vianeese......Velvety to Victorian..........



Vodka Mocha Bundt Cake
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1 yellow cake mix
1/4 c sugar
1 (3.9)instant chocolate pudding mix(the small box )
1 c vegetable oil
4 eggs
1/4 c vodka
1/4 c coffee flavored liqueur
3/4 c water

1/4 c coffee flavored liqueur
1/4 c powdered sugar


Preheat oven to 350
Grease and flour a 10 inch Bundt pan.

Mix cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 min,then at med speed for 4 min.

Pour into prepared Bundt pan. Bake 1 hour or til toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.


To make the glaze:
Mix 1/4 c coffee liqueur with the confectioners sugar. Mix well and pour over cake.


(This gets better after its been refrigerated a while.......esp good at the holidays)

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1/2 c butter (not margarine), softened
1 c sugar
1 egg
1 Tbs vanilla extract
1 1/3 c flour
3/4 tsp baking powder
1/4 tsp salt

Cream butter and sugar.
Beat in egg and vanilla.
Mix dry ingredients~ add to creamed mixture and mix well.
Drop by tsp 2 in. apart onto ungreased baking sheets.
Bake at 350 12-15 min,til edges are golden brown.
Remove to a wire rack to cool.

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8 (2oz)pcs veal scaloppini
1 egg, beaten
1 1/2 c Italian bread crumbs
1/4 c olive oil
1/4 c fresh lemon juice
1/4 c white wine
1 Tbs cornstarch
1 (15oz)can chicken broth
1/4 tsp garlic pepper
1/4 tsp lemon pepper
1 c heavy cream


Dip veal in the beaten egg,then press into bread crumbs,shake off excess, and set aside.

Heat olive oil in a large skillet over med-high heat.

Add scaloppini,cook til golden brown on both sides, and no longer pink on the inside,about 4 min per side. Remove to a paper towel lined plate, and keep warm.

Pour in lemon juice and white wine. Turn heat to high, and bring to a boil. Boil for 1 min.Dissolve the cornstarch in about 2 Tbs of chicken broth, and set aside. Pour the rest of the chicken broth into the skillet, season w/garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook til thickened and clear, about 1 min. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a platter, and pour sauce overtop to serve.

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2 tubes refrigerated crescent roll dough
1 (8oz)cream cheese, softened
2/3 c mayo (you can also sub some of the mayo for sour cream)
1 tsp dried dill weed
1/4 tsp basil
1 tsp minced onion
1/2 tsp minced garlic
1/2 c chopped cauliflower
1/2 c chopped broccoli
1/2 c chopped green bell peppers
1 (8oz)shredded Cheddar cheese

Preheat oven to 400.

Unroll crescent roll dough on a small baking sheet.
Arrange into a single layer to serve as a crust,bake 10 min,til puffed and lightly browned.

Mix cream cheese, mayonnaise, basil,dill weed, onion and garlic,spread over the crescent roll dough crust.

Layer w/cauliflower,broccoli and green peppers.

Top w/cheese.

Chill in the refrigerator til serving.



(NOTE)
You can also vary the veggies...we like shredded carrot also and dh loves black olives.

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This is very similar to mommy2mercedes.

2 tubes Pillsbury crescent rolls
1 (8 oz.) Philly cream cheese
3/4 c. miracle whip
1/2 pkg. Hidden Valley dressing mix (powder)
Veggies - broccoli, tomatoes, cauliflower, onions, green peppers, mushrooms, etc.
Cheese

-Cover bottom of 11x15 inch pan with crescent rolls.
-Bake according to package.
-Mix cream cheese, miracle whip and dressing mix.
-Cool crust and spread with cream cheese mixture on top.
-Add your veggies to top and chill.

1 pkg. California Blend vegetable (16 oz.)

-Melt:

1 stick margarine
1 can cream of mushroom soup
1 sm. jar Cheez Whiz or 1/4 block of Velveeta cheese

1 c. Minute Rice, uncooked
Onion to taste (optional)

-Microwave on high 15-20 minutes or bake at 350 degrees for 30 minutes.

2 (1 lb.) pkgs. frozen Caifornia mix vegetables, partially cook

-Mix with:

1 can cream of mushroom soup
1 c. shredded Cheddar cheese

-Bake 30 minutes at 350 degrees.
-Top with can of French fried onions.
-Bake 5 minutes more.

12 oz. ziti or mostaccioli
2 tbsp. olive oil
1 jar (24 oz.) Bertolli Tomato & Basil Sauce, Roasted Red Pepper Sauce or you can use Olive Oil and Garlic Sauce
1 container (15 oz.) ricotta cheese
2 c. Mozzarella Cheese
3/4 c. Grated Parmesan Cheese

-Preheat oven to 350 degrees.
-In large saucepan cook ziti according to pkg., adding oil to the cooking water, drain.
-Return ziti to saucepan. Gently stir in sauce, ricotta cheese, 1 1/2 c. of Mozzarella and Parmesan cheese.
-Pour into 2 qt. baking dish.
-Top with remaining 1/2 c. mozzarella cheese.
-Bake for 25-30 minutes or until heated through.

-Grease a 9x13 inch baking dish.
-Cut 6 slices white or wheat bread into 1/2 inch cubes.
-Chop 1 c. cooked ham.
-In medium bowl beat together 8 eggs, 1 1/2 c. milk, 1 tsp. dry mustard and 1 tsp. onion powder.
-Arrange 16 oz. pkg. frozen broccoli, cauliflower and carrot combo. in bottom of dish.
-Sprinkle vegetables with bread cubes and ham.
-Pour egg mixture over ingredients in dish, sprinkle with 1 1/2 c. shredded cheddar cheese.
-Cover with plastic wrap.
-Refrigerate overnight.

-To Serve: Bake uncovered at 350 degrees for 40-50 minutes or until knife inserted near center comes out clean.
-Makes 8-10 servings.