National Jelly Bean Day April 22
National Cherry Cheesecake Day ~ National Picnic Day April 23
National Pigs-in-a-Blanket Day April 24
National Zucchini Bread Day April 25
National Pretzel Day April 26
National Prime Rib Day April 27
National Blueberry Pie Day April 28
Weekly Recipe Thread Ping List
(to be added/deleted - please contact me)
Last week’s recipes:
Appetizer _ Post#` 38 _ Lox & Cream Cheese Roll-Ups
Beef _ Post#` 3 _ Shepherds Pie
Bread _ Post#` 12 _ Hawaiian Sweet Breads
Pasta _ Post#` 35 _ Pumkin Ravioli with Caramel Whipped Cream
Sauce _ Post#` 37 _ Greatest Spaghetti Sauce
Salad _ Post#` 8 _ Greek Salad
Salad _ Post#` 10 _ Turkish Salad
Salad _ Post#` 16 _ Dr. Furman’s Salad
Salad _ Post#` 26 _ Avocado Salad
Salad _ Post#` 29 _ Tomato, Avocado & Feta Salad
http://www.freerepublic.com/focus/chat/2871966/posts?page=46#46
(sorry I was late this week~again~busier than normal racing season - should be good for the next few weeks:>)
Rainy cool day here. We’re eating leftovers to clean out the fridge. ;)
Tomorrow it’s spatchcock chicken with asparagus and potato salad.
Great! I have some left over from Easter that need to be finished!
I was tired and lazy yesterday, but still wanted a decent meal. Sliced a loin pork chop up into matchsticks, marinated for a short while in Shao Hsing wine and corn starch. Tossed the pork in the wok, and roll-cut some nice asparagus. When the pork colored, removed it from the wok, and tossed in the asparagus. Stirred it for a while, then added a small amount of water, and covered the wok. Stirring occasionally. While the asparagus was still very crisp, added the pork and some store-bought Black Bean and Garlic Sauce. About two teaspoons worth. It was delicious. About 15 minutes total prep/cook time.
I am posting this recipe in memory of someone who has been “in my life” as long as I can remember. When I was little, she was one of my Sunday school teachers ….. the only one I remember rather vividly because she required us to memorize Bible verses. I went to HS with her son, and she’s someone I enjoyed seeing at church and the local hospital where she worked the reception desk ….. you could always count on her for a cheerful greeting. She was a tiny mite of a woman physically, but her energy & enthusiasm were boundless and she had many, many friends from all the volunteer work she did. She and her husband did everything together. She commented once that he was ‘stuck to her like velcro’ and from the way they were with each other, it was no mystery why they were happily married for 61 years.
People tend to acquire ‘signature’ dishes, something you can always expect them to bring to a family gathering, a potluck or church circle meeting. Her signature contribution was rum cake - she was famous for them and she always had a couple in the freezer that she could pull out on short notice. It’s nothing fancy and easy to make …. we know because she shared her recipe in the church cook book. This wonderful lady died the day before Easter - I found out at the Easter breakfast at church and it made the day all the more meaningful to know that she was rejoicing with the angels in Heaven.
RUM CAKE
Ingredients:
1/2 cup pecans, chopped small
1 pkg. Duncan Hines Golden Yellow Butter cake mix
1 small package Vanilla Instant Pudding
1/2 cup rum (Jamaican is best)
1/2 cup water
1/2 cup vegetable oil
4 eggs
Directions:
Sprinkle pecans in bottom of small greased & floured tube pan (or 4-5 small loaf pans)
Put cake & pudding mix into large mixing bowl.
Add rum, water and oil, mix well.
Add eggs one at a time, mixing well after each.
Pour batter over nuts in the pan.
Bake at 325° for an hour (or more) until done.
Cool in pan for 20 minutes.
Turn onto plate and top with glaze.
Glaze:
1/4 cup butter
1/2 cup sugar
2 T. rum
2 T. water
Stir together butter, sugar, rum and water & simmer for 3 minutes.