Super Rich Pound Cake

 

As you can see from the notation on this card, I got this one from the Yankee Kitchen in 1997 - that's 25 years ago! Now I didn't need to bake this cake today nor did I need to eat this cake today, but with a major blizzard going on and being trapped inside all day... what's a person to do? I had already cleaned out a closet, did some painting, took some photos... 

You should make this cake. When you do, email me at ykconnection@gmail.com and let me know how you liked it.

Super Rich Pound Cake

3 c. flour

3 c. sugar

3 sticks butter

8 oz. cream cheese

6 eggs

1/8 tsp. salt

1 1/4 tsp. vanilla

Cream butter, cream cheese & sugar. Add eggs one at a time beating well after each until well-blended. Add vanilla, then add flour and salt. Pour into a well-greased and floured 10 cup tube pan. Bake at 300 F for 1 hr and 45 minutes. Test after 1 1/2 hours. 

Drizzle while warm with Grand Manier or other liqueur if desired.

Spinach-Egg-Cheese Dish

This is a classic Syrian dish from my mother-in-law, Lottie, that has been a favorite in our family for many years. Some might call it a frittata, but Lottie just called it spinach. :)

It's easy! 

Spinach-Egg-Cheese Dish

 

2 10 oz. packages of frozen spinach

2 10 oz. packages of cheddar cheese or a mixture of cheddar and muenster, or cheddar and cottage cheese, etc. Mozzarella, parmesan & cottage cheese tastes pretty yummy, too.

6 eggs

1 large onion, chopped

2 TB vegetable oil

salt & pepper

Cook spinach (either on the stove or in the microwave) and drain it well. (A sieve helps.) 

Saute the onion in oil. Set aside.

Grate cheese, reserving a few tablespoons to place on top of the dish before baking. 

This little KitchenAid chopper is a handy thing to chop onions, cheese, nuts, etc. instead of dragging out a big food processor or chopping by hand. I wasn't sure how much use I was going to get out of this little purchase but use it I do.

Beat eggs in a large bowl.  Add spinach, onion and cheese and about a 1/2 teaspoon of salt and a little pepper.

Pour mixture into a 9 x 13 dish. Spread evenly. Sprinkle remaining reserved cheese on top.

Bake at 325 F for 45-50 minutes until browned. Cut in squares and serve with some plain yogurt, sour cream, or the following recipe. 

 Sour Cream or Yogurt Mixture for serving

Mix together about a cup of sour cream or yogurt and a tablespoon of water. Add a couple of tablespoons of peeled, chopped cucumber, a bit of dried mint, and some garlic powder. Adjust taste to your liking. Serve with Spinach-Egg-Cheese dish. 

Country Captain

 

This is a recipe that I cut out of the Boston Globe umpteen years ago. 

       

Do you have clippings like this in your recipe files? Do you even have printed recipes anymore or is everything digitized?

 

About 5 years ago, I was happy to find these photo albums in a discount store which is now out of business. I wasn't even sure if photo albums like these were still available. Each page has a sticky backing with plastic film over the top so you can just pop your recipe or photo, obviously, on the stickum and it will stay in place, but it can also easily lift out. With stuff like this in that discount store it's no wonder they went out of business. HA HA! 

I was so proud of myself for organizing my recipes. 😁 I continue to use these albums to find my old recipes, but I seldom add anything new. I found today's recipe in the third volume under the "chicken and turkey" category, and I'm happy to be able to share it with you. It's a keeper!

As the newspaper clipping indicates, Country Captain is a chicken stew that's a cross between chicken creole and chicken curry that's supposed to have come from a retired sea-captain with memories of the spices of his seafaring days. 

The flavors in this dish are awesome. It's not spicy - and the raisins get all plumped up and give that bit of sweetness that goes really well with curry. I made the dish this afternoon and cut the recipe in half as I only had 6 pieces of chicken (boneless, skinless chicken thighs), instead of the 12 serving size pieces indicated. I happened to have a box of Near East couscous with roasted garlic and olive oil which went really well with this dish.

Country Captain

2 to 4 tablespoons of olive oil

12 serving-size pieces of chicken, skinless

2 medium onions, chopped

2 medium green peppers, cut into strips

3 cloves of garlic (I use 4)

2 teaspoons of curry powder (I use 3 heaping teaspoons)

3/4 teaspoon turmeric

1 large can crushed tomatoes (I like Pastene ground peeled - 28 oz. can)

1/3 cup raisins

salt to taste

1/3 cup flaked almonds (I didn't use)

Heat 2 tablespoons of the oil in a large shallow pan. Cook the chicken pieces in it for 2-3 minutes each side, then remove them. Saute the chopped onions, peppers and garlic in the same oil for 3 to 4 minutes or until the onions have softened. (If necessary, add the remaining oil at this stage.)

Stir in the curry powder and the turmeric, then add the tomatoes and raisins. 

Bring to simmering and return the chicken pieces to the pan; salt lightly; cover and continue simmering for 25 minutes.

During this time toast the almonds by spreading them in a shallow pan and bake in a 300F degree oven for 5-6 minutes or until they are light brown. Check the seasoning of the chicken and adjust if necessary. Serve on a large, heated platter. Sprinkle the almonds on top. Serves six to eight.