December 25th, 2006 by alice
Tags: Cake, Carrot, Fashioned, Old
INGREDIENTS
- 2 1/2cupsall-purpose flour
- 2cupssugar
- 1 1/4cupssalad oil
- 1/3cupmilk
- 2teaspoonsbaking powder
- 2teaspoonsground cinnamon
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 4eggs
- 3cups finely gratedcarrots, with juice squeezed out
DIRECTIONS
- Preheat oven to 325F.
- Grease a 13×10x2″ baking pan.
- To squeeze the juice out of the carrots, I put them in a clean tea towel, roll it up and twist, twist, twist, until the juice comes out.
- Put all ingredients including the carrots in a big mixing bowl and mix it all up well.
- Pour into baking dish.
- Bake for 1 hour 10 minutes.
- Cool cake in the pan.
- DON’T INVERT!
- Cut pieces while still in pan but after it has cooled.
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December 25th, 2006 by alice
Tags: Heel, Pie, Tar
INGREDIENTS
- 1unbaked pie shell
- 1cupchocolate chips
- 1/2cup meltedbutter
- 1cup choppedpecans
- 1teaspoonvanilla extract
- 1/2cupflour
- 1/2cupsugar
- 1/2cupbrown sugar
- 2eggs, beaten
DIRECTIONS
- Preheat oven to 350° Pour warm butter over chocolate chips and stir until chips have melted.
- In a separate bowl, blend all remaining ingredients and stir into chocolate chip mixture.
- Pour into an unbaked pie shell.
- Bake at 350° for 30-40 minutes.
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December 25th, 2006 by alice
Tags: Batter, Chicken, Crisp, Crunchy, Flour, Rice
INGREDIENTS
- 1-1 1/2kgchicken pieces
-
Marinade
- 2-3tablespoonssoy sauce
- 2tablespoonshoney
- 1teaspoonfive-spice powder
- 1teaspoon crushedgarlic
- 1onion(chopped)
- 1tablespoonsesame oil (optional)
-
Batter
- 2cupsrice flour
- 1pinchsalt
- 1-2tablespoonbaking powder
- water
DIRECTIONS
- Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
- Add the chicken pieces for at least 2 hours, but even better, overnight.
- Mix batter ingredients with enough water to form a*thick* batter.
- If not crunchy when fried add slightly more baking powder.
- Dip marinaded chicken into batter and deep fry until cooked and golden brown.
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December 25th, 2006 by alice
Tags: Big, Buffalo, Chili
INGREDIENTS
- 3lbsground buffalo meat
- 3poblano peppers, fresh
- 2mediumonions
- 30ouncesRotel tomatoes, diced(3 can)
- 4 1/2tablespoonsnew mexico chile powder
- 1 1/2teaspoonsground cumin
- 1 1/2teaspoonspaprika
- 3clovesgarlic
- 1 freshlime
DIRECTIONS
- Brown the bison meat.
- Bison is lean and clumpy, so add a little oil and break it up as you brown it.
- Add finely chopped onions and garlic.
- When onions are clear, add tomatoes and spices.
- Add water to barely cover, and simmer until meat is tender.
- Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
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December 25th, 2006 by alice
Tags: Buffalo, Flank, Steak
INGREDIENTS
- 1lbbuffalo flank steak, well trimmed
- 2tablespoonsbutter
- 1tablespoonflour
- salt & pepper
- water, boiling
- 1teaspoonparsley flakes or2 teaspoonsparsley, freshly chopped
DIRECTIONS
- Melt the butter in a heavy frying pan.
- Dust the steak with flour and brown well.
- Add enough boiling water to just cover the meat.
- Cover and cook very slowly, until the meat is fork tender.
- Remove to a warm platter, season with salt and pepper.
- Sprinkle with parsley.
- Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
- Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
- Watch carefully that it does not become dry.
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