Recipes Included On This Page Old-Fashioned Nut Cake Oyster and Crabmeat Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old-Fashioned Nut Cake Recipe By :McCall's recipe card #16s Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups coarsely chopped walnuts -- or pecans 3 1/2 cups all-purpose flour -- sifted [before measuring] 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/4 cup rum -- or brandy 1 1/2 cups butter or regular margarine -- softened [3 sticks] 2 cups granulated sugar 6 large eggs Sherry Confectioners' sugar Heat oven to 275F. Lightly grease bottom and sides of 10" tube pan. Line with brown paper; grease paper. Into large bowl, turn nuts. Onto waxed paper, sift flour with baking powder and salt; set aside. Combine milk with rum or brandy. In large bowl of electric mixer at medium speed, beat butter with sugar until very light and fluffy. Add eggs, 1 at a time, beating at high speed after each addition; bet until very light and fluffy. At low speed, beat in flour mixture, in fourths, alternately with milk mixture, in 3rds, beginning and ending with flour. Pour batter over nuts. Mix well with large spoon or rubber scraper. Turn batter into prepared pan, spreading evenly. Bake 2 1/2 hours (150 minutes) or until cake tester inserted near center comes out clean. Let cake cool in pan on wire rack 30 minutes. Turn out onto wire rack; gently remove paper; let cool completely. To store: Wrap cake in plastic film or cheesecloth soaked in sherry, then wrap in foil or place in cake tin with tight-fitting cover. Store in cool place several days, to mellow. (If storing for several weeks, keep in refrigerator or freeze.) To serve: Sprinkle with confectioners' sugar. Cut cake into very thin slices. Let slices warm to room temperature. Makes a 5-1/4-pound cake. McCall's Great American Recipe Card Collection - card # 16s Contributed to the FareShare Gazette by Karen; 23 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 2g Fat (9.1% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Oyster and Crabmeat Dressing Recipe By :Hollie W. Best, registered dietitian in Monroe, LA Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/4 ounces long grain and wild rice mix 2 1/2 cups water 1 medium onion -- chopped 1/2 medium green bell pepper -- chopped 1 cup fresh mushrooms -- chopped 1 pound fresh crabmeat -- drained and flaked 12 ounces fresh oysters -- drained 1 10 3/4 ounce can Healthy Request Cream of Celery Soup 1/4 cup chopped pecans 1 green onion -- chopped 1/2 cup breadcrumbs 1/4 teaspoon ground black pepper 1/8 teaspoon ground red pepper Bring rice mixture in water to a boil in a saucepan. Reduce heat to Low, cover and simmer 25 minutes or until rice is tender. In a large nonstick skillet, sprayed with butter-flavored spray over Medium heat, add onion, bell pepper and mushrooms. Sauté until tender. Stir in crabmeat and oysters and cook an additional four minutes. Stir in rice, soup and remaining ingredients; cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. Source : "Lansing State Journal - 11-25-2002" S(mastercook formatting by): "bobbi744@attbi.com" NOTES : This recipe is a lower fat, saturated fat, cholesterol and salt than the traditional dressing recipe. Serve in your favorite holiday dish. No baking required. Contributed to the FareShare Gazette by Bobbie; 27 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 2g Fat (49.6% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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