i made this recently to pass on to a family who had just had a baby. i didn't have a tube pan; it makes a lot and is very dense, so i split it between two loaf pans. it tastes delicious with strawberries or peaches and whipped cream. this has been a family favorite for a long time.
i didn't have any buttermilk, nor did i want to purchase it, so i just did the whole add 1 tablespoon of lemon juice to 1 cup of milk trick. i also don't own a sifter so i didn't sift.
1 cup shortening
3 cups sugar
1 1/2 teaspoons vanilla
6 eggs
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
cream shortening and sugar. add vanilla. add eggs one at a time - beating after each addition. sift dry ingredients together and add alternately with buttermilk. pour into a greased 10" tube pan. bake at 325 degrees for one hour or until it tests done.
Wednesday, March 25, 2009
Spanish Rice
I made this dish as a side to some yummy beef enchiladas (will post that recipe later). I had never made (nor do I know that I have even had) this before. It really was pretty easy to make and had great flavor.
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, undrained and cut up
3/4 cup uncooked long grain rice
1 4-ounce can diced green chile peppers, undrained
several dashes bottled hot pepper sauce (optional)
1/2 cup shredded cheddar cheese (optional)
in a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. add chili powder; cook 1 minute more. stir in undrained tomatoes, rice, chile peppers, hot pepper sauce (if desired), 1 cup water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. bring to boiling; reduce heat. simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. if desired, sprinkle with the shredded cheese.
makes about 5 cups (6-8 side-dish servings)
recipe from the better homes and gardens new cookbook 12th edition
nutrition facts per serving: 144 calories, 3 grams total fat (0 grams saturated fat), 0 mg cholesterol, 353 milligrams sodium, 27 grams carbohydrates, 2 grams fiber, 4 grams protein
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, undrained and cut up
3/4 cup uncooked long grain rice
1 4-ounce can diced green chile peppers, undrained
several dashes bottled hot pepper sauce (optional)
1/2 cup shredded cheddar cheese (optional)
in a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. add chili powder; cook 1 minute more. stir in undrained tomatoes, rice, chile peppers, hot pepper sauce (if desired), 1 cup water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. bring to boiling; reduce heat. simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. if desired, sprinkle with the shredded cheese.
makes about 5 cups (6-8 side-dish servings)
recipe from the better homes and gardens new cookbook 12th edition
nutrition facts per serving: 144 calories, 3 grams total fat (0 grams saturated fat), 0 mg cholesterol, 353 milligrams sodium, 27 grams carbohydrates, 2 grams fiber, 4 grams protein
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