Tuesday, March 20, 2007

And the winner is ...

The blogger known as "Sweet Gifts" who sent the following recipe. "Sweet Gifts" needs to contact us at teresa.farney@gazette.com or 636-0271 to set up a time to pick a cookbook from our impressive collection.

If you'd like to be our next cookbook winner, share your favorite slow-cooker recipe in the comment section below. Then check the blog next week to see if you've won.

Welcome Spring Sour Cream Pound Cake
Nell Guthery’s Recipe

3 cups of granulated sugar
2 sticks of margarine
6 eggs
3 cups of PLAIN flour (I use White Lily)
8 ounces sour cream
½ teaspoon salt
¼ teaspoon soda
2 tablespoons lemon or vanilla flavoring
1 cup strawberries
1 cup blueberries

• Grease 10-inch tube pan
• Set oven to 325 degrees
• Stir flour and soda together in a bowl and set aside for later use.
• Separate egg whites from yolks.
• Add salt to egg whites and beat until peaks form in a separate bowl from original mix. After beat, put whole bowl in refrigerator.
• Cream butter and sugar in large mixing bowl. Add lemon or vanilla flavoring and a pinch of salt.
• Add one egg YOLK at a time, beating well after each addition.
• Add flour and soda mixture alternately with sour cream.
• Fold in beaten egg whites.
• Bake 1 hour 15 minutes at 325 degrees.
Let cake cool, place on a pretty plate, then add strawberries and blueberries around the bottom of the cake. You can also add a few edible flowers to give it more of a spring look.

1 comment:

Deb said...

Cuban Pork Soft Tacos
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaves
1 3-pound boneless pork roast
1 cup sliced onion
Flour tortillas (I like the little ones)
Pico de Gallo or a good salsa
Lettuce and or guacamole is optional

For the marinade, combine lime juice, water, grapefruit juice, garlic, oregano, salt, pepper, and bay leaf in a small bowl. Trim fat from the roast. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag and chill 6 to 24 hours, turning occasionally to help ensure an even flavor throughout the meat.

In a slow cooker place onion, top with meat and marinade mixture.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaf and discard. Use forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter. Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.