Eight Layer Spread Food

8 LAYER DIP

Steps:

• Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt.
• Spoon onto serving platter, about 1 inch thick.
• Mix together avocado, lemon juice, Tabasco and garlic salt.
• Spread over cream cheese.
• Sprinkle over baby shrimps, pour salsa all over this.
• Spread a layer of each remaining ingredient in order listed.
• Refrigerate for about an hour, then remove about half an hour before serving.
• Serve with thick corn chips and knives to spread.

EIGHT LAYER TACO SPREAD

Steps:

• Stir together beans and picante or taco sauce.
• Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter.
• Then layer sour cream, guacamole, cheese, onion, olives and lettuce.
• Cover and chill up to 24 hours.
• Before serving, arrange tomatoes on top.
• Arrange the chips on a platter around spread.

EIGHT-LAYER CASSEROLE

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

HOLIDAY EIGHT-LAYER BARS

Steps:

• Preheat oven to 350 degrees F.
• Spread nuts over ungreased baking sheet;bake until lightly browned,3-4 minutes.
• Cool.
• Line 13 by 9-inch baking pan with heavy-duty foil; coat with cooking spray.
• In food processor process cookies and sugar until fine crumbs form; stir in butter.
• Press into bottom of pan.
• Sprinkle with peanut butter and milk chocolate chips, then semi-sweet chips; sprinkle with nuts, then half of coconut.
• Pour milk over coconut; sprinkle with remaining coconut.
• Bake 25-30 minutes or until chocolate is melted and coconut is toasted.
• Immediately sprinkle with M&Ms; press to adhere.
• Cool completely in pan.
• Refrigerate until cold, 2 hours; cut into bars.

GERMAN PRINZREGENTEN TORTE ( EIGHT LAYER CAKE )

Steps:

• Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
• TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
• Beat in the eggs, one at a time, and stir in the vanilla extract.
• Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
• Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
• Bake at 375ºF for about 7 minutes or until just lightly tinted.
• Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
• When all are cold, join together with the filling.
• Chill well and cover with the chocolate which has been melted over hot water.
• Decorate with rosettes of whipped cream and flaked chocolate.
• TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
• Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
• Put aside until lukewarm.
• Have the BUTTERS softened, mix them together, and beat until creamy.
• Gradually whip into the cornstarch cream.
• Allow to cool before using.
• Cooking for Family and Friends.