Mitt’s Meat Cakes
4 slices bread or ¾ c. bread crumbs
one
egg
¼
c. lemon juice
¼
chopped onion
2 tsp. salt
1
1/2 lbs. ground beef
Mix and divide into six cakes. Bake on a baking sheet for 15 minutes at 350 degrees.
Meanwhile
combine: ¼ c. ketchup, ¼ c. brown sugar, 1 tsp. dry
mustard, ¼ tsp. ground cloves, ¼ tsp. ground allspice.
Lemony Green Beans
and New Red
Potatoes
12 ounces of green beans
8 whole new potatoes
2 tsp. olive oil
½
tsp. finely shredded lemon peel
¼ tsp. salt
¼
tsp. dried thyme
Cook
potatoes covered in a small amount of water. About 15 to 18 minutes. Drain.
Cook green beans just until tender by
steaming.
Combine potatoes and green beans.
For dressing : Combine oil, lemon peel, salt and thyme. Add to potatoes and beans.
Butttermilk Fudge
Squares
1 cup butter
¼ c. cocoa
1 c. water
½ c. buttermilk
2 large eggs
1 tsp.
baking soda
1 tsp.
vanilla extract
2 c. sugar
2 c. flour
½ tsp. salt
Chocolate
Buttermilk Frosting (see below for the ingredients)
Cook first
three ingredients in a small saucepan over low heat, until butter melts and
mixture is smooth. Remove from heat.
Beat
buttermilk and next 3 ingredients at medium speed with an electric mixer until
smooth. Add butter mixture to buttermilk
mixture, beating until blended. Combine
sugar, flour and salt; gradually add to buttermilk mixture, beating until
blended. Pour into a greased 15 x 10
inch jellyroll pan.
Bake cake at
350 degrees for 15 to 20 mins. or until set.
Spread Chocolate-Buttermilk Frosting over warm cake. Cut into squares while warm. Cool before serving. Yield:
2 dozen.
Chocolate-Buttermilk Frosting
1 c. butter
¼ c. cocoa
1/3 c.
buttermilk
1 (16-ounce
) package powdered sugar
1 tsp.
vanilla extract
¼ c. chopped
pecans-optional
Cook first 3
ingredients in a medium saucepan over medium heat, stirring constantly, until
butter melts and mixture is smooth. Remove
from heat, stir in powdered sugar, vanilla, and pecans. Yield:
about 2 1/2 cups
No comments:
Post a Comment