2 cups sugar
2 cups water
2 cups raisins
1 cup shortening
1 tsp salt
1 tsp cloves
2 tsp cinnamon
Boil this for 5 minutes. Let cool just a bit.
Sift 3 cups flour and 1 tsp baking soda.
Pour raisin mixture into flour, stir and pour into a 13 by 9 pan. Bake 30 minutes at 350. This makes more of a cake.
Or pour into a large jellyroll pan and bake 20-30 minutes at 350. This makes more of a bar.
While still warm, pour frosting over cake. Best served warm!
FROSTING
1 cup brown sugar
1/2 tsp salt
1/4 cup crisco
1/4 cup milk
1/2 tsp vanilla
Bring to a boil stirring constantly. Boil for 1 minute. Remove from heat then add vanilla and beat till thick. This may take a bit but keep stirring and when the color lightens and it gets thick pour over warm cake.
Sunday, March 10, 2013
Saturday, March 9, 2013
Quick-Marinated Cherry Tomato Salad
1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/4 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks
1 pint yellow grape tomatoes
1/4 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks
Halve the tomatoes and add them to a large zipper bag with the
sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar,
garlic and sprinkle with salt and pepper. Seal the bag, getting all the
air out. Place into the fridge until ready for dinner.
Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
Meatloaf
1 pound ground beef
1 pound Bob Evans Sausage
2 eggs
1/2 cup oatmeal
2-3 T ketchup or BBQ sauce
1/2 onion chopped
squirt of mustard
Ketchup or BBQ sauce for the topping
Mix all ingredients. Shape into two small loaves. Squirt ketchup over loaves and bake on a 13 x 9 jelly roll pan at 350 till done.
1 pound Bob Evans Sausage
2 eggs
1/2 cup oatmeal
2-3 T ketchup or BBQ sauce
1/2 onion chopped
squirt of mustard
Ketchup or BBQ sauce for the topping
Mix all ingredients. Shape into two small loaves. Squirt ketchup over loaves and bake on a 13 x 9 jelly roll pan at 350 till done.
Father Leo's Funky Fusion Fajitas
1¼ pounds flank steak
Marinade
2 garlic cloves, finely minced
¼ cup white wine
¼ cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
1 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoons ginger powder
Holy Guacamole
2 avocadoes, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
½ red onion, sliced thinly
2 colored peppers, sliced into ¼-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
Screamin' Sour Cream
½ cup sour cream
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas
1. Use a fork and poke holes in the steak to tenderize. Place in a resealable plastic bag and set aside. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.
2. To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 minutes. When preparing to serve, cut thin strips against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4 to 5 thin slices of meat. Add a fiew pieces of stir-fried vegetables. Top with sour cream. Pray and eat!
Marinade
2 garlic cloves, finely minced
¼ cup white wine
¼ cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
1 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoons ginger powder
Holy Guacamole
2 avocadoes, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
½ red onion, sliced thinly
2 colored peppers, sliced into ¼-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
Screamin' Sour Cream
½ cup sour cream
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas
1. Use a fork and poke holes in the steak to tenderize. Place in a resealable plastic bag and set aside. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.
2. To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 minutes. When preparing to serve, cut thin strips against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4 to 5 thin slices of meat. Add a fiew pieces of stir-fried vegetables. Top with sour cream. Pray and eat!
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