Readers Share Favorite Recipes
Dear Readers: Here are three recipes from fellow readers that you’re sure to enjoy. Topping the list is a cake recipe from Jean Kimm of Coeur d’Alene that was recently published in “The Best of Country Cooking 1998” (Reiman Publications). This is just delicious; thank you, Jean!
Sweet Potato Cake
From Jean Kimm, Coeur d’Alene.
1 cup butter or margarine
1-1/4 cups packed brown sugar
3/4 cup sugar
4 eggs
1-1/2 cups mashed cooked sweet potatoes (without added butter or milk)
2-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup finely chopped dried apricots
Apricot Glaze:
2 cups confectioners’ sugar
1/2 cup apricot nectar
2 teaspoons grated lemon peel
Pinch salt
In a mixing bowl, cream butter and sugars. Beat in eggs, one at a time, mixing well after each. Beat in potatoes and vanilla.
Combine flour, baking powder, pumpkin pie spice, baking soda, ginger and salt; stir into the creamed mixture. Add pecans and apricots.
Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack.
Combine glaze ingredients and drizzle over cake while warm.
Yield: 12 servings.
Nutrition information per serving: 600 calories, 24 grams fat (36 percent fat calories), 92 grams carbohydrate, 7 grams protein, 112 milligrams cholesterol, 3 grams dietary fiber, 446 milligrams sodium.
Dear Merri Lou: The season for Walla Walla Sweet onions is here. Here’s some useful information on storing the onions: Pick firm onions. Wrap each onion individually in newspaper. Store in the vegetable bin in your refrigerator. These will stay firm until November (unless you have a big fat onion sandwich every day). I love the Walla Walla Sweets raw or in casseroles. - Margaret Hunt, Spokane
Dear Margaret: Walla Walla Sweets are in the stores; thanks for a great recipe to try.
Onion Casserole
From Margaret Hunt, Spokane.
4 to 5 sweet onions, sliced 1/4 inch thick
1/4 cup butter or margarine
1/4 cup sour cream
3/4 cup grated Parmesan cheese
10 salted soda crackers, crushed
Preheat oven to 350 degrees.
In a skillet over medium heat, saute onions in butter until tender, about 7-10 minutes. Remove from heat and stir in sour cream.
Spoon half of mixture into a greased 1-quart baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake uncovered for 20-25 minutes.
Yield: 4-6 servings.
Nutrition information per each of 6 servings (using light sour cream): 222 calories, 13 grams fat (53 percent fat calories), 19 grams carbohydrate, 8 grams protein, 34 milligrams cholesterol, 2 grams dietary fiber, 387 milligrams sodium.
Machaca (Shredded Beef)
From Colleen Mitchell, Spokane. Mitchell says this is really easy (but not fast) to make and is the most flavorful, authentic machaca you can find.
1 pound lean beef stew meat
1 cup water
6-10 peppercorns
1/4 medium onion
Salt to taste
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 or 2 canned whole chilies, seeds removed
2 small tomatoes, peeled and chopped (1/2 pound)
1/4 teaspoon ground cumin
Freshly ground pepper to taste
Flour tortillas
Guacamole
Refried beans
Shredded lettuce
Sour cream and salsa, for garnish
Place meat in large saucepan. Add water, peppercorns, onion and salt to taste. Bring to a boil, reduce heat, cover and simmer until meat is very tender (1-1/2-3 hours). Cool meat in broth. Drain, reserving 1/3 cup broth. Shred meat.
Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in large skillet. Add onion and garlic paste, and cook until onion is tender.
Dice green chilies and add chilies and tomatoes to onion mixture. Cook 3-4 minutes. Add shredded meat, cumin and pepper to taste. Cook and stir until heated. Stir in reserved broth. Taste; add salt if needed.
Fill warm tortillas with machaca, guacamole, refried beans and lettuce. Serve with sour cream and salsa.
Yield: 6 servings.
Nutrition information per serving (meat and tortilla): 440 calories, 16 grams fat (33 percent fat calories), 42 grams carbohydrate, 30 grams protein, 77 milligrams cholesterol, 3 grams dietary fiber, 573 milligrams sodium.