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----- Original Message -----
From: anice
To: phaedrus@hungrybrowser.com
Sent: Friday, August 27, 2010 11:35 AM
Morning,
I am looking for a pound cake that my mom made when I was a little girl. It was
printed on a rectangle piece of paper that came from the Furr's Grocery store.
On one side was a Western Pound Cake made with powdered sugar and on the other side
was a Golden Western Cake made with brown sugar.
I would like to have that recipe because I remember it being very good.
Thank you, Anice
Hello Anice,
See below.
Phaed
Western Pound Cake
3 sticks oleo (room temperature)
1 lb. box powdered sugar
6 eggs (room temperature)
Fill powdered sugar box with sifted flour
1 tsp. lemon juice or 1/4 tsp. lemon extract
2 tsp. vanilla
Beat oleo and sugar until fluffy. Add eggs, one at a time, beating well after each.
Add flour and beat well. Add vanilla and lemon. Pour in greased and floured tube pan.
Bake at 325 degrees for 1 1/2 hours.
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"Westerner" Cakes
3 sticks oleo
1 lb. box powdered sugar
6 eggs
1 powdered sugar box full of sifted flour minus 3 tbsp.
1 tsp. lemon juice
1 tbsp. vanilla
Have eggs and margarine at room temperature. Cream margarine; add powdered sugar;
beat until fluffy. Add eggs, one at a time; beat well after each addition. Sift
flour 3 times; add gradually to batter. Add flavorings and mix well. Bake in 10
inch greased and floured tube pan at 325 degrees for 1 1/2 hours. Be careful not
to cook too long. Cool 4 minutes, then invert pan. **Wonderful served plain, with
whipped cream, fruit or ice cream. Or frost if you wish.**
--Banana Westerner:--
Omit lemon juice and gently blend in at least, 3/4 cup mashed, ripe banana and 2/3 cup
extra finely chopped pecans.
--Strawberry Westerner:--
Omit lemon juice and gently blend in at the last, one box sweetened frozen strawberries,
thawed and well drained.
--Pineapple Westerner:--
Omit lemon juice and gently blend in at the last, one #1 flat can crushed pineapple,
well drained.
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Hot Crab Spread
2 cans crabmeat, well drained
1 lb. cream cheese
1/2 c. mayonnaise
1 bunch green onions, chopped
2 dashes Tabasco sauce
1 tsp. Worcestershire sauce
Handful of slivered almonds
Mix all together. Place in bake and serve dish. Bake uncovered at 350 degrees
for 20 minutes. Serve warm with crackers.
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Crab Spread
1 lg. pkg. cream cheese
1 pkg. frozen crab meat
5 to 6 scallions, cut up fine
2 tbsp. chili sauce
2 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. lemon juice
Cream together and refrigerate.
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Crab Spread
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
2 oz. grated Cheddar cheese
1 clove garlic, pressed
1 tsp. Worcestershire sauce
Salt and pepper to taste
6 oz. crabmeat
Cream 1 package cream cheese and 1/2 cup mayonnaise together. Finely grate
2 ounces Cheddar cheese (mild or sharp) into cream cheese and mayonnaise.
Add garlic, Worcestershire sauce, salt and pepper and mix well. Add crabmeat
last. If you are using frozen or canned, rinse crabmeat and squeeze out excess
water and shred it. Refrigerate until ready to use. Serve with crackers.
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Crab Spread
1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 (6 1/2 oz.) can crab meat
2 tbsp. onion
1/2 tsp. cream style horseradish
1/4 tsp. salt
Dash pepper
1 tbsp. sherry
1/3 c. slivered almonds
Combine cream cheese (softened) and milk. Add can of flaked crab meat, onion,
horseradish, salt, pepper and sherry. Blend well. Spoon into ovenproof dish,
sprinkle with 1/3 cup sliced almonds. Bake at 375 degrees for 15 minutes.
Serve with crackers or ice box rye.
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Salsa Verde
18-20 fresh green tomatillos
2-3 tbsp. minced cilantro
1 tbsp. minced fresh green chilis
1 tbsp. lime juice
1/2 tsp. salt to taste
Remove husks from tomatillos and cook in water until soft; drain. Put in
blender with cilantro, chilies, lime juice and salt. Process until smooth.
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Salsa Verde
1/2 lb. fresh tomatillos (Mexican green tomato)
4 to 6 cloves garlic
1 c. fresh cilantro leaves
1 tbsp. fresh green chile or pickled jalapeno pepper
Remove brown husks from tomatillos. Wash thoroughly and cut into chunks. Place
all ingredients in a blender or food processor and chop finely but do not liquify.
Makes 1 cup.
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Shashlik
1 lb. lamb, cut into pieces
1 c. Italian salad dressing
2 bay leaves
12 mushroom caps
2 green peppers, cut into 12 pieces
2 tomatoes, quartered
1/2 c. catsup
1 tsp. Worcestershire
1/2 tsp. hot pepper sauce
Marinate meat overnight in salad dressing. Drain lamb. Save marinade.
On skewers alternate lamb, mushrooms and peppers. Brush with marinade.
Broil 6 inches from source of heat for 15 minutes, basting and turning.
Place tomatoes on ends of skewers. Brush all with mixture of catsup,
Worcestershire and pepper sauce. Broil 5 to 10 minutes longer, or until done.
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Shashlik
4 lbs. lamb, cut in 1 inch pieces
Juice of 3 lemons
1 c. oil
1/2 tsp. salt
Few grains black pepper
1 bay leaf
1 clove garlic
Cubed bacon
Tomato wedges
Mushrooms
Onion slices
Combine juice, oil, salt, pepper, bay leaf, and garlic. Pour over meat and
marinate in glass bowl. Cover. Keep in refrigerator for 1 day, stirring
occasionally. Lace meat on skewers with bacon and vegetables, as desired.
Broil until lamb is tender. Serve over rice.
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