Recipes Included On This Page On The Grill -- Memphis Rib Rub Orange Chiffon Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * On The Grill -- Memphis Rib Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground basil 1 1/2 tablespoons dry mustard 1 tablespoon red pepper 1/2 tablespoon black pepper Combine dry rub ingredients and rub onto ribs. Source : On The Grill Magazine - June 1997 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Chiffon Cake Recipe By :General Mills, Inc. Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Softasilk Cake Flour -- * 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 1/2 teaspoon cream of tartar 5 egg yolks 3/4 cup cold water 2 tablespoons grated orange peel 1 cup egg whites -- (7 or 8) Orange Butter Frosting: 1/3 cup margarine or butter -- softened 3 cups confectioners' sugar 1 1/2 tablespoons grated orange peel -- or lemon peel 3 tablespoons orange juice -- about or lemon juice * May substitute 2 cup of Gold Medal All-Purpose Flour in place of the cake flour, increase to 7 egg yolks if you use all-purpose flour. Preheat oven to 325°F. Mix flour, sugar, baking powder, and salt in bowl. Make a well and add in order: oil, egg yolks, water and orange peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in large bowl until very stiff peaks form. Gradually pour egg yolk mixture over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 x 4 inches. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Hang upside down on heatproof funnel until cake is completely cold. Frost with Orange Butter Frosting. Orange Butter Frosting: Mix all ingredients until smooth. Variations Lemon Chiffon Cake: Omit orange peel; add 2 teaspoons grated lemon peel and 2 teaspoons vanilla. Spice Chiffon Cake: Omit orange peel; add with the flour 1 teaspoon ground cinnamon and 1/2 teaspoon each ground nutmeg, allspice and cloves. Chocolate Chip Chiffon Cake: Increase sugar to 1 3/4 cups. Omit orange peel; add 2 teaspoons vanilla. Gently fold 3 squares ( 1 ounce each) shaved sweet, semisweet or unsweetened chocolate into batter. Maple-Pecan Chiffon Cake: Substitute 3/4 cup granulated sugar and 3/4 cup packed brown sugar for the 1 1/2 cups sugar. Omit orange peel; add 2 teaspoons maple flavoring. Gently fold 1 cup very finely chopped pecans into batter. Source : "Best Recipes Of The Great Food Companies" Yield : "1 Cake" NOTES : Compiled and Written by Judith Anderson. Contributed to the FareShare Gazette by Suzie; 7 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 8g Fat (45.9% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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