Lemon-Lime Refrigerator Sheet Cake

Lemon-Lime Refrigerator Sheet Cake

1 pkg Lemon Supreme Cake Mix
1 pkg Lime Gelatin (4 serving size)

Topping

1 Envelope Whipped Topping Mix (2-2 1/2 cup yield)
1 pkg Lemon Instant Pudding Mix
1 1/2 C Cold Milk

Preheat Oven to 350. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake as directed in 13x9x2 inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with a meat fort or toothpick; space holes about 1 inch apart. With a cut, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping: In a chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk until stiff (3-8 minutes). Immediately frost cake. If desired, garnish with thin lime or lemon slices. Cake must be stored in refrigerator & served chilled. Frosted cake may be frozen for storage.

Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

1 C. water
1 8 oz. can stewed tomatoes
3/4 C. quick-cooking brown rice
1/2 C. raisins
1 Tbs. lemon juice
3 tsp. curry powder
1 cube chicken bouillon
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces

Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.