What's
Cookin' at
Martin County Farm Bureau
Members are invited to submit their favorite recipes
BBQ
Meat Sauce | Sour Cream Pound Cake
Easy Salsa | Hummingbird Cake
|
1½ cups prepared mustard |
1 teaspoon ground white pepper |
|
½ cup packed brown sugar |
½ teaspoon ground cayenne |
|
¾ cup cider vinegar |
1½ teaspoons Worcestershire sauce |
|
½ cup water |
2 tablespoons butter, room temperature |
|
1 tablespoon chili powder |
1½ teaspoons liquid smoke |
| 1 teaspoon
freshly ground black pepper |
1 teaspoon Louisiana hot sauce |
1. In a
heavy non-reactive saucepan, combine mustard, brown sugar, vinegar
and water. Season with chili powder, black, white and cayenne pepper. Bring
to a simmer over medium high heat. DO NOT BOIL or you will scorch the
sugar and peppers. Reduce heat and simmer for about 20 minutes.
2. Mix
in the Worcestershire sauce, butter, and liquid smoke. Simmer for
another 15 to 20 minutes. Add a few dashes of the hot sauce to taste. Pour
into
an airtight jar and refrigerate over night to allow flavors to blend.
SOUR
CREAM POUND CAKE
Contributed by Roy Lee
|
1 cup soft butter or oleo |
1 - 8 ounce carton sour cream |
|
3 cups sugar |
1 teaspoon vanilla flavoring |
|
6 eggs |
1½ teaspoons lemon extract |
| 3 cups flour |
1½ teaspoons almond extract |
|
¼ teaspoon salt |
1½ teaspoons rum or rum flavoring or Amaretta |
Cream butter and sugar. Add eggs. Beat. Sift flour and salt. Add it and the sour cream. Beat until smooth. Add flavorings. Pour into greased and floured tube pan. Place in cold oven and set temperature at 325ºF. Bake 1 hour and 30 minutes until done.
| 6 – 8 cups cut green & red tomatoes | 1 cup chopped bell pepper |
| 3 onions (1 cup chopped) | 1 small can tomato paste |
| 10 jalapeños | ½ cup salt |
| 2 teaspoons cumin powder | ½ cup sugar |
| 5 cloves garlic | 1 cup white vinegar |
| 1 cup chopped celery | ¼ cup lemon juice |
Put ingredients
in large stock pot. Cook 15-30 minutes at a good boil. Process the salsa
in canning jars and place jars in a boiling water bath for 15 minutes.
| 3 cups flour | 1½ cups applesauce |
| 1 teaspoon salt | 3 eggs |
| 1 teaspoon cinnamon | 1- 8 ounce can crushed pineapple |
| 1 teaspoon soda | 1 cup chopped pecans |
| 3 small bananas | 1 teaspoon butter flavoring |
| 1 teaspoon vanilla |
Mix flour,
soda, salt and sugar. Add applesauce, eggs, and pineapple,
mixing by hand. Add bananas and nuts. Bake 350° for 25 minutes
in a jelly roll pan or until cake pulls away from pan.
ICING
Beat together
| 1 - 8 oz. pkg. cream cheese | 1 stick margarine |
| ¾ cup sugar | 1 teaspoon vanilla |
Beat until
fluffy. Add ½ cup chopped nuts; ice while cake is warm.