---------- Recipe via Meal-Master (tm) v8.06
Title:
Vegetable Samosa
Categories: Appetizers
Yield: 12 Servings
8 oz Potatoes, cut into cubes
3/4 c Frozen Green Peas
2 tb Corn Oil
1 Onion, finely chopped
1/2 ts Cumin Seeds
1/2 Inch Gingerroot, grated
1/2 ts Turmeric
1/2 ts Garam Masala
1/2 ts Salt
2 ts Lemon Juice
1 c All-Purpose Flour
2 tb Butter
2 tb Warm Milk
Vegetable Oil
Mango Chutney
In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
Drain well, return to saucepan and shake over low heat a few moments or
until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
well.
Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then
stir in lemon juice. Mix well, remove from heat and cool.
Sift flour into a bowl. Cut in butter finely until mixture resembles bread
crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
Form each piece in a ball and roll each ball on a lightly floured surface
to a 6" circle. Cut each circle in half. Divide filling equally among
semicircles of pastry.
Dampen edges of pastry, then fold over and seal to form triangles which
enclose filling completely. Half fill a deep-fat fryer or saucepan with
oil. Heat oil to 375F degrees or until a 1/2" cube of day-old bread
browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes
or until golden brown. Drain on paper towels. Serve hot with Mango
Chutney.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mozzarella Salad
Categories: Italian, Salads, Cheese
Yield: 10 Servings
1/2 c Olive Oil
1/2 ts Salt
1/2 tb Oregano
3 Garlic Cloves, crushed
4 tb White Wine Vinegar
1/2 ts Pepper
3 tb Grated Parmesan
1 Head Lettuce, torn
2 c Black Olives, chopped
10 Plum Tomatoes, sliced
1 c Green Olives, sliced
2 c Mozzarella, shredded
Whisk together olive oil, salt, oregano, garlic, vinegar, pepper,
and Parmesan cheese. Set aside.
In large salad bowl, mix lettuce, black olives, tomatoes, green
olives, and mozzarella. Pour dressing over salad and toss to
coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Scampi
Categories: Seafood
Yield: 4 servings
2 tb Olive Oil
4 Garlic cloves, chopped fine
1 lb Shrimp, shelled & deveined
1 c Fish Stock
1/2 c Dry White Wine
1/4 c Italian Parsley, chopped
4 ts Lemon Zest, grated
2 ts Cornstarch
1/4 c Lemon Juice
Freshly Ground Pepper
Cooked Angel Hair Pasta
In a large skillet, heat the oil with the garlic over moderate-to-high
heat. When the garlic sizzles, add the shrimp and saute just until they
turn pink, about 1 minute. Stir in the fish stock, wine, parsley, and lemon
zest.
In a small cup or bowl, stir the cornstarch into the lemon juice until it
dissolves, then stir that mixture into the ingredients in the skillet.
Simmer until the sauce begins to thicken slightly, about 1 minute.
Spoon the sauce over cooked pasta. Season generously with black pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Tart
Categories: Sides, Vegetables
Yield: 6 Servings
1 Refrigerated Pie Crust
1 ts Olive Oil
8 oz Fresh mushrooms, sliced
1/2 c Shredded Swiss Cheese
2 lg Eggs
1 c Milk
1/2 ts Salt
1/2 ts Pepper
Heat oven to 425F degrees. Prepare a 9-inch tart pan with removable
bottom.
Line tart pan with pie crust, folding excess dough over to form double-
thick sides. Prick bottom and sides with a fork. Place pan on cookie sheet
and bake 7-9 minutes until set and very light golden around edges.
Meanwhile, heat oil in a large nonstick skillet. Add mushrooms and cook
over medium heat, stirring occasionally, until tender (mushrooms will
release their liquid), 4-5 minutes. Increase heat to medium-high and cook
1-2 minutes longer until liquid evaporates and mushrooms are light golden.
Scatter mushrooms over bottom of baked crust. Sprinkle with cheese.
Beat eggs, milk, salt and pepper in a small bowl with a fork until
blended. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350F degrees and bake
10-15 minutes longer until filling is puffed and golden.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Funnel Cakes
Categories: Cakes, Desserts
Yield: 6 Servings
3 Eggs
2 c Milk
1/4 c Sugar
3 c Flour
1/2 ts Salt
2 ts Baking powder
Cooking oil
Beat eggs, and add milk and sugar. Stir half the flour, salt and baking
powder together and add to milk and egg mixture. Beat the batter smooth and
add only as much more flour as needed. Batter should be thin enough to run
through a funnel. Drop from a funnel into deep, hot fat (375F degrees).
Serve hot sprinkled with powdered sugar.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Porcupine Meatballs
Categories: Appetizers
Yield: 6 Servings
1/2 c Rice
1 lb Ground Beef
1 tb Onions, minced
2 tb Bell Peppers, chopped
1/2 ts Salt
1/2 ts Celery Salt
1 Clove Garlic, minced
2 c Tomato Juice
4 Cloves
1/2 ts Oregano
2 tb Worcestershire Sauce
Combine rice, ground beef, onion, bell pepper, salt, celery salt and
garlic; form into balls about 1-1/2 inches in diameter. Heat tomato juice,
cloves, oregano and Worcestershire sauce in skillet. Add meatballs. Cover
tightly and simmer for 50 minutes. Remove cloves before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Lentil Soup
Categories: Soups
Yield: 4 Servings
1 lb Lentils, washed
8 c Water
1 Celery Stalk, chopped
1 Onion, chopped
1 Carrot, sliced
2 c Diced Tomatoes
4 Garlic Cloves, minced
2 ts Cayenne Pepper
2 ts Chili Powder
1 ts Cumin
Salt, to taste
Put all the ingredients in a large pot. Bring to a boil. Reduce heat and cover.
Cook for about 45 minutes or until beans are tender. Stir occasionally
during cooking; adding water as needed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cornish Game Hens
Categories: Main dish, Poultry
Yield: 2 servings
Salt, to taste
Pepper, to taste
2 Cornish Game Hens
2 tb Butter
1 bn Parsley
1/2 c Water
1 c Whipping Cream
1/4 c Butter
Rub salt and pepper inside and out on hens. Place 1 tablespoon
of butter inside each. Divide parsley in half and stuff cavity of each
hen.
Brown hens in 1/4 cup butter over medium heat in heavy Dutch oven. Turn
fire to low. Add water and cover, cooking 45 minutes. Remove hens and
add whipping cream to remaining liquid. Stir until thickened. Serve hens with
the gravy.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Cutlets
Categories: Vegetables
Yield: 12 Servings
1 c Cauliflower Flowerets
1 c Potatoes, diced and peeled
1 c Green Peas, frozen or fresh
1 c Green Beans, 1/4 inch pieces
1 c Finely Shredded Carrots
1/4 c Finely Chopped Celery
2 Hot Green Chilies, quartered
2/3 c Cooked Chickpeas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower Seeds
1 1/2 ts Salt
1/4 ts Black Pepper
1/2 ts Turmeric
1 ts Garam Masala
3/4 c Milk
2 tb Cornstarch
2 tb Whole Wheat Flour
2/3 c White Poppy Seeds
Ghee, for shallow frying
Place the cauliflower, potatoes, fresh peas, and green beans in a large
pot and cover with water. Put the carrots and celery in a steaming
basket, cover and place over the pot. Cook until the vegetables are
tender-crisp. Drain, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chickpeas,
nuts and seeds, and process until the peas are mashed. Some vegetable
water maybe needed. Add the cauliflower, potatoes, fresh peas, if
using, and beans. Pulse on and off until they are coarsely mashed. Transfer
to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric and
garam masala. Mix well. Divide into 12 portions.
Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick, and place on the sheet. Cover and refrigerate
for 30 minutes.
Whisk the milk, cornstarch, and flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds and set aside briefly to
air dry.
Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Baked Pears
Categories: Desserts, Fruits
Yield: 4 Servings
4 lg Pears
1 1/4 c Whipping Cream
1/4 c Sugar
1/2 ts Vanilla
1/4 ts Ground Cinnamon
1 pn Grated Nutmeg
1 ts Grated Fresh Ginger
Preheat oven to 375F degrees. Lightly butter a large shallow baking dish.
Peel the pears, cut in half lengthways and remove cores. Arrange, cut
sides down, in a single layer in baking dish.
Mix together the cream, sugar, vanilla, cinnamon, nutmeg, and ginger and
pour over pears.
Bake for 30-35 minutes, basting occasionally, until pears are tender
and browned on top and the cream is thick and bubbly. Cool slightly before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp And Artichokes
Categories: Appetizers
Yield: 8 Servings
1 lb Medium Shrimp; raw in shells
1 cn Artichoke hearts
Juice of 1 Lemon
2 tb Extra Virgin Olive Oil
1 ts Dried Mint
2 ts Italian Parsley; chopped
Salt, to taste
Red Hot Pepper Flakes
Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and
just firm to the touch. Drain at once; when cool, shell and devein them.
Slice the shrimp into pieces about 1/4 inch thick and set aside.Drain
the artichokes. Lightly toss the shrimp and artichokes with the remaining
ingredients and mix well. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta Salad
Categories: Salads
Yield: 4 Servings
2 c Elbow Macaroni
3/4 lb Marinated Artichoke Hearts
3/4 c Alfalfa Sprouts
1 sm Bell Pepper, chopped
1 md Carrot, coarsely grated
1/2 c Sliced Black Olives
1/4 c Red Wine Vinegar
1/2 ts Basil
1/2 ts Savoury
Salt, to taste
Pepper, to taste
Cook pasta till al dente and rinse with cool water. Drain and put in mixing
bowl. Chop artichokes into bite-sized pieces and add to pasta. Add sprouts,
and then the rest of the ingredients. Mix well and allow to stand for 2 hours
at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Manicotti
Categories: Meats
Yield: 6 Servings
1 lb Extra Lean Ground Beef
1 c Onion, chopped
2 Cloves Garlic, crushed
28 oz Whole Tomatoes, w/juice
2 c Mushrooms, sliced
1/4 c Fresh Parsley, chopped
1 tb Fresh Basil Leaves, chopped
1 ts Fennel Seed
1/4 ts Salt
2 c Cottage Cheese
1/3 c Parmesan Cheese, grated
1/4 ts Nutmeg, ground
1/4 ts Pepper
2 pk Frozen Chopped Spinach
14 Manicotti Shells, uncooked
2 tb Parmesan Cheese, grated
Heat oven to 350F degrees. Cook ground beef, onion, and garlic in
10-inch nonstick skillet, stirring frequently, until beef is brown; drain.
Stir in tomatoes, mushrooms, parsley, basil, fennel seed and salt; break
up tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Spoon about 1/3 of the beef mixture into ungreased rectangular baking
dish, 13x9x2 inches.
Mix cottage cheese, 1/3 cup Parmesan cheese, the nutmeg, pepper, and
spinach. Fill manicotti shells with spinach mixture; place shells on beef
mixture in baking dish. Pour remaining beef mixture evenly over shells,
covering shells completely. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and bake about 1 1/2 hours or until manicotti shells are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamed Spinach
Categories: Vegetables
Yield: 6 Servings
20 oz Frozen Spinach, thawed,
- Chopped
1 c Sour Cream
2 tb Prepared Horseradish
Cook spinach according to package directions. Squeeze out all the water.
Stir in sour cream and horseradish and heat until just barely hot. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Streusel Cake
Categories: Cakes, Desserts
Yield: 12 Servings
1 1/3 c All Purpose Flour
1 c Whole Wheat Flour
1 1/4 c Sugar
1 ts Baking Soda
1 ts Baking Powder
1 ts Salt
1 ts Ground Cinnamon
1/2 c Vegetable Oil
1/4 c Honey
1 ts Vanilla
2 Eggs
5 c Apples, coarsely diced
1/2 c Chopped Nuts
2 tb All Purpose Flour
2 tb Butter, softened
5 tb Sugar
1 ts Cinnamon
Preheat the oven to 350F degrees. Grease and flour a 13x9-inch pan.
In a large bowl, combine all the ingredients except nuts, apples, the 2
tablespoons flour, the 2 tablespoons butter, the 5 tablespoons sugar, and
the 1 teaspoon cinnamon. Mix, at low speed using an electric mixer,
until moistened; beat 2 minutes at medium speed.
Stir in the nuts and apples by hand. Spread the batter in the prepared pan.
In a small bowl mix the 2 tablespoons flour, the 2 tablespoons butter, the
5 tablespoons sugar, and the 1 teaspoon cinnamon to form a crumb mixture
and top the batter with it. Bake at 350F degrees for 40 to 50 minutes, or
until a toothpick inserted in center comes out clean. Serve warm or cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spring Rolls
Categories: Appetizers
Yield: 8 Servings
1/2 lb Pork, chopped
1 1/2 c Bean Sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo Shoots, thinly sliced
1/2 c Grated Carrots
3 Mushrooms, chopped
3 Green Onions, thinly sliced
1 Clove Garlic, minced
2 Slices Gingerroot, minced
1 ts Soy Sauce
1 ts Sugar
1 tb Sesame Oil
1 ds Pepper
8 Egg Roll Wrappers
Water
Vegetable Oil, for frying
Combine pork, sprouts, cabbage, shoots, carrots, mushrooms, onions, garlic,
gingerroot, soy sauce, sugar, sesame oil, and pepper. Place 1/8 of the mixture
on an eggroll wrapper. Fold in sides, roll, and seal with water. Deep fry in
hot oil until brown. Remove and drain.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wasabi Rice Salad
Categories: Salads
Yield: 4 Servings
2 ts Wasabi Powder
1 ts Warm Water
1 tb Soy Sauce
1/4 c Rice Wine Vinegar
1 tb Sesame Oil
1 ts Sugar
1 ts Ground White Pepper
1/2 ts Grated Lemon Zest
3 Green Onions
1 Red Bell Pepper
1 sm Cucumber; peeled
2 c Cooked White Or Brown Rice
Mix wasabi powder with warm water and let stand 10 minutes. Combine
wasabi mixture, vinegar, sesame oil, sugar, pepper, and zest, and and whisk
until smooth. Set dressing aside.
Thinly slice green onions on the diagonal. Core, seed and dice red pepper.
Cut the cucumber in half lengthwise and scoop out seeds. Cut cucumber
crosswise into crescent-shaped slices. Add vegetables and rice to dressing
and toss well.
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---------- Recipe via Meal-Master (tm) v8.06
Title: General Tsao's Chicken
Categories: Main dish, Poultry
Yield: 6 servings
1 lb Cubed Boneless Chicken Breasts
3 tb Soy Sauce
3 tb Cornstarch
1 Lightly Beaten Egg White
1 c Vegetable Oil
3 Dried Chili Peppers
2 Cloves Minced Garlic
1 tb Gingerroot, finely chopped
1 tb White Wine Vinegar
1 tb White Wine
1 ts Cornstarch
1 ts Sesame Oil
1/2 ts Salt
1 ts Brown Sugar
Combine the soy sauce, cornstarch, and egg white in a bowl. Stir in the
chicken and allow to marinate in the refrigerator for 2 hours.
Heat the vegetable oil in a wok. Deep fry the chicken, a few pieces at a time,
about 1 minute or until golden brown. Remove and drain on paper towels.
Pour all but 2 tablespoons of the oil out of the wok. To the oil in the wok,
add the chili peppers, garlic and ginger, and stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1
teaspoon cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour
into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shiitake Mushroom Risotto
Categories: Side dish
Yield: 4 servings
1 tb Sesame Oil
2 ts Minced Jalapeno
2 ts Minced Garlic
4 ts Soy Sauce
1 tb Rice Vinegar
1 pn Sugar
3 tb Vegetable Oil
1/3 c Chopped Shallots
5 oz Fresh Shiitake Mushrooms,
- sliced
1 c Diced Boneless Pork Chops
1 c Arborio Rice
3 c Chicken Stock
1 c Chopped Mustard Greens
1 c Chopped Fresh Cilantro
Heat 1 tablespoon sesame oil in heavy medium skillet over medium-high
heat. Add minced jalapeno pepper and garlic and saute 1-2 minutes.
Remove from heat. Add soy sauce, rice vinegar and pinch of sugar and stir
to blend. Strain through fine sieve into small bowl, pressing on solids
with back of spoon. Heat 3 tablespoons vegetable oil in large saucepan over
medium heat. Add chopped shallots and saute 2 minutes. Add sliced shiitake
mushrooms and smoked pork and saute 6 minutes. Add rice and stir 1 minute.
Add 3 cups chicken stock and bring to simmer, stirring occasionally. Reduce
heat, cover and simmer until rice is just tender but still firm to bite,
stirring occasionally, about 20 minutes. Add chopped mustard greens and
cilantro and stir 1 minute. Mix in soy sauce mixture. Add more chicken
stock by tablespoons if rice is dry. Divide risotto among bowls and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Butterscotch Brittle
Categories: Candies
Yield: 48 candies
2 c Light Brown Sugar
1 c Light Corn Syrup
1/4 c Water
1/4 ts Salt
1/4 c Butter or Margarine
Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring
to a boil, stirring constantly until sugar completely dissolves, then
frequently to prevent burning. Boil to 285F degrees (soft-crack stage). Add
butter and continue to cook, stirring constantly until temperature reaches
295F degree (hard-crack stage). Remove from heat; let set a minute until
bubbling stops. Pour into a well-buttered 13x9-inch pan. Cool, then break
into pieces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Buffalo Wings
Categories: Appetizers
Yield: 6 Servings
24 Chicken Wings
Salt, to taste
Fresh Ground Black Pepper
4 c Vegetable Oil
1/4 c Butter or Margarine
4 ts Hot Sauce
1 ts White Vinegar
1 c Mayonnaise
2 tb Onion; finely chopped
1 ts Garlic; finely minced
1/4 c Parsley; finely chopped
1/2 c Sour Cream
1 tb Lemon Juice
1 tb White Vinegar
1/4 c Blue Cheese; crumbled
Salt, to taste
Pepper; to taste
Cut of tips and separate each wing at the joint. Sprinkle wings with salt
and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When
it is quite hot, add half the wings and cook about 10 minutes, stirring
occasionally. When wings are golden brown and crisp, remove them
and drain well. Add remaining wings and repeat process. Meanwhile,
melt butter in saucepan, add hot sauce and 1 teaspoon vinegar. Pour
hot mixture over wings and mix well to cover. Serve with blue cheese
dressing.
Combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice,
1 ts vinegar, blue cheese, and salt and pepper to taste. Chill for one
hour before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blueberry Salad
Categories: Salads, Fruits
Yield: 8 Servings
1 lb Blueberries
6 oz Black Cherry Jello
1 1/2 c Water; cold
8 1/2 oz Pineapple, crushed; with
- liquid
1 pk Whipped Topping Mix
3 oz Cream Cheese; softened
1/2 c Nuts; chopped
Drain blueberries; add enough water to blueberry juice to make 2 cups.
Bring to boil and stir in gelatin until dissolved. Add the 1 1/2 cups cold
water, pineapple, and blueberries. Pour into a 13x9x2" pan and
refrigerate until firm.
Prepare whipped topping mix as directed on package. Blend with softened
cream cheese and nuts. Spread over congealed salad and chill for 2 hours
before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops And Rice
Categories: Meats, Main dish
Yield: 4 servings
1 c Rice
2 c Water
1 ts Salt
4 Pork Chops
1/4 c Flour
1 ts Salt
2 tb Oil
1 cn Cream Of Mushroom Soup
1/4 c Water
Bring water and 1 teaspoon salt to boil. Add uncooked rice; cook until
tender, about 15 minutes. Combine flour and remaining teaspoon salt.
Dredge the pork chops in the flour mixture. Brown pork chops in oil.
Add combined mushroom soup and 1/4 cup water to pan. Cover and
cook 15 minutes. Layer a casserole dish with rice, pork chops, and
the pan gravy. Bake 30 to 45 minutes at 350F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke-Spinach Casserole
Categories: Vegetables
Yield: 4 Servings
8 oz Marinated Artichoke
- Hearts, drained
8 oz Cream Cheese, softened
1/2 c Grated Parmesan Cheese
2 tb Butter, softened
20 oz Spinach, cooked, drained
- and squeezed dry
Preheat oven to 350F degrees. Spread artichoke hearts in the bottom of a
buttered casserole dish in one later. Top with spinach. Cream together the
cream cheese, butter, and Parmesan, and spread evenly on top. Bake,
covered for 30 minutes, then uncovered for 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Velvet Cake And Frosting
Categories: Cakes, Desserts
Yield: 1 Servings
CAKE:
1 1/2 c Sugar
2 Eggs
2 1/2 c Cake Flour
1 1/2 c Vegetable Oil
1 c Buttermilk
1 ts Vanilla
1 ts Baking Soda
1 ts Vinegar
FROSTING:
1 lb Powdered Sugar
8 oz Cream Cheese
1/2 lb Butter
1 ts Vanilla
1 c Chopped Pecans
Cream eggs, sugar, oil, and vinegar. Sift cake flour and baking soda
together. Add flour to egg mixture alternately with milk. While still
beating, add vanilla. Bake in 3 8-inch layers at 350F degrees for 25
minutes or until a toothpick comes out clean.
Make frosting by melting the cream cheese and butter over very low
heat. Add powdered sugar, pecans, and vanilla. Mix well and spread
between cooled layers, and over the top and sides.
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