WEB FRIENDS 5
ORIGINAL RUM CAKE ~ DJnRF/Dave
I have seen one altered version of this since the
original came out years ago. Following the recipe is
a
short history on the original.
First, sample the rum to see if it is aged properly.
Set out the ingredients
flour, sugar, butter, eggs,
lemon juice, baking soda, nuts and raisins.
Sample the rum.
Preheat oven to 350 degrees and assemble a 9" x 12"
pan, a large mixing bowl and a mixer.
Sample the rum.
In a bowl, chop butter to the size of small potatoes.
Add a pinche of sugar and 3 cracked eggs.
Sample the rum.
Add 1 cup of salt and 1 pint of lemon juice.
Sample the rum.
Sweep up 3 cups of flour from the floor
sample the
rum.
Add 1 cup of rolled nuts,
1 cup of baking soda
and two
soaked raisinssinss.
Sample the rum.
Grease oven,
toss mixture into the trash,
and polish
off the rum."
By: Bea Franch, Peoria.
HISTORY OF ORIGINAL
The name of the author is listed also. It was
something the author had written some years back, not
sure when (Would have to ask her, but I think in the
60's), and was first published at that time.
It was
republished in 82 in a book called From Candlelight to
Campfire by the W.D. Boyce Coucil, BSA.
William David
Boyce was the founder of the Boy Scouts of America,
and came from our area, thus the council is named
after him.
The BSA, originally called Lone Scouts of
America in 1903, got its start just North of Peoria.
The council here covers fourteen counties in Illinois.
Now you know 'the rest of the story' about any altered
versions you may encounter.
You also now have the
original version of the 'receipe'.
PUMPKIN APPLE MUFFINS ~ SUBASDONNA/Donna in IL
2 1/2 cups flour
2 cups sugar
1 tbls. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples
STREUSEL TOPPING
Combine
2tbls. flour,
1/4 cup sugar
1/2 tsp. ground cinnamon.
Cut in 4 tsp. butter until mixture is crumbly.
Combine flour, sugar, pie spice, baking soda, and salt in a large bowl. In a medium bowl, combine eggs, pumpkin, and oil. Mix with dry ingredients until moistened. Stir in apples. Spoon into muffin cups and add streusel topping over batter. Bake in preheated 350 degrees oven for 35 - 40 minutes.
(recipe originally by Ashley Hahner)
OLD FASHION BEEF STEW ~ Kacie
4 tablespoons vegetable oil
1/2 cup flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5 ounce) cans beef broth
3 tablespoons flour
1 tablespoon cold water
In a large pot heat oil over medium high heat. In a
resealable plastic bag mix together the flour, garlic powder,
salt and pepper. Add a small handful of meat at a time and
shake until well coated; brown in hot oil, about 1 minute
per side. Remove the browned meat and continue until all
the meat is browned.
Lower heat to medium and add onions. Brown onions on
both sides, about 3 minutes per side, then remove from pot
and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions,
browned meat and broth. Stir all together and bring to a
boil.
Reduce heat to low, cover and simmer for 2 hours, stirring
occasionally.
For a thicker broth: 1/2 hour before stew is done,
combine 3 tablespoons flour and water in a small bowl and mix
well, then slowly stir mixture into stew.
RAISIN CARROT MUFFINS ~ Darci/kabbea
2 cups sifted flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup nuts
8 oz. crushed pineapples
2 eggs
1/2 cup butter, melted
1 tsp. vanilla
Combine flour, sugar, baking powder, cinnamon and ginger. Stir
in
carrots, raisins and nuts. Separately combine undrained
pineapples, egg,
butter and vanilla. Stir into dry ingredients until just
blended. Spoon
into greased muffin tins and bake at 375º F for 20 to 25
minutes.
Makes 12 muffins
PUMPKIN DIP ~ Darci/kabbea
1 can (29 oz.) pumpkin
2 pkg. (8 oz. each) cream
cheese, softened
3 cups powdered sugar
2 tsp. vanilla
3 tsp. pumpkin pie spice
Mix all ingredients together.
The quantities listed here make
a lot and can be cut in half.
Serve with gingersnaps
SWEET POTATO CRUNCH ~ Laurie/LAURIE10526
3 cups mashed sweet potatos
1 1/2 cups white sugar
2 eggs
1/2 cup milk
1 1/2 tsp nutmeg
1 tsp vanilla
1 tsp cinnamon
1/4 cup butter
TOPPING:
1/3 cup butter
2/3 cup light brown sugar~packed
1/3 cup flour
1 cup chopped nuts
Cut butter into sugar~flour mixture. Add nuts and crumble over
casserole.
Combine potatoes, sugar, eggs, vanilla, spices, milk and butter.
Pour into a greased casserole dish and sprinkle on topping.
Bake at 350° for 45 mins.
SHRIMP MOUSSE ~ Shirl
1 can condensed tomato soup
1 8oz pkg cream cheese
1 envelope knox gelitan
1 cup dieced cerlery
1 cup mayonnaise
2 cans med prepared shrimp (near tuna in store)
melt cream cheese in undiluted soup smooth with whisk
add gelitan stir till dissolved- set aside too cool
add vege's and the rest
mold and chill nice with crackers
CRABMEAT MOUSSE ~ Babe
2 cans crabment drained
1 can cream mushroom soup
1 eight ounce pkg cream cheese
1 finely chopped onion
1 cup diced celery
one cup mayo
2 1/2 tbsp or 2 1/2 envelopes unflavored knox geletines dissolved in 1/2 cup water
combine all and heat stirring
while still warm, stir in gelatin mixture--remove from heat-pour in 5 1/2 cup mold and refrigerate-
serve on platter with crackers--
OLIVE CHEESE PUFFS ~ Babe
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive. Freeze puffs and then bake at 400°. for 15
minutes.
Makes 50 puffs.
SAUSAGE BALLS W/APPLE & RAISINS ~ Diane
1 lb mild bulk sausage
2 cups buttermild baking mix
1 1/2 cups grated apple with the peel
1 cup raisins
1/2 cup chopped pecans
In a meduim mixing bowl. combine uncooked
sausage, baking mix, apple, raisins and
pecans mix well.
Roll sausage mixture into 1 inch balls and
place on a rack in a shallow pan. bake in a
preheated 350 degree oven 15 to 20 minutes or
till browned. Turn occasionally while baking.
Serve immediately or freeze then thaw and
reheat before serving.
CHICKEN PUFFS ~ Jack
2 T Butter
1/4 c Flour
1 ea Egg
1/4 c Swiss cheese(shredded)
2 c Chicken (cooked, fine chop)
1/4 c Celery (finely chopped)
2 T Pimento (chopped)
2 T Dry white wine
1/4 c Mayonnaise
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt;
stir vigorously. Cook and stir until mixture forms a ball that doesn't
separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese.
Drop dough onto greased baking sheet,
using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes.
Remove from oven; cool and split. Combine remaining ingredients, 1/2
teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.
CHEESE LOG ~ Linda
1/2 lb New York Sharp Cheese
1/2 lb Pimento cheese
1/2 lb Cream cheese
2 ea Garlic cloves
2 t Worcestershire sauce
1/4 t Red pepper
2 T Mayonnaise
1/4 t Salt
Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika.
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