Old-time method used to get recipe

Northwest Arkansas Democrat-Gazette - - NOTH­WEST/TELE­VI­SION - KELLY BRANT Send recipe con­tri­bu­tions, re­quests and culi­nary ques­tions to Kelly Brant, Idea Al­ley, Arkansas Demo­crat-Gazette, P.O. Box 2221, Lit­tle Rock, Ark. 72203; email: kbrant@arkansason­line.com Please in­clude a day­time phone num­ber.

Recipes that ap­pear in Idea Al­ley have not been tested by the Arkansas Demo­crat-Gazette.

The re­sponse to last week’s col­umn has been en­cour­ag­ing. Keep the recipes, ques­tions and re­quests com­ing.

Tech­nol­ogy is sup­posed to make our lives eas­ier, make us more ef­fi­cient. At least in the­ory. But I find some days it just com­pli­cates mat­ters.

Last week I hinted that to­day’s col­umn would in­clude a recipe for Cab­bage Burger Bake. When I wrote that, the recipe was in my vir­tual pos­ses­sion, as in it was in a file on my com­puter. In the time that passed be­tween then and now, said file and my com­puter have de­vel­oped — let’s say — in­com­pat­i­bil­ity is­sues.

For­tu­nately, tele­phones still ex­ist and I was able to call Su­san Jack and get the recipe the old-fash­ioned way, by hand. Al­though tak­ing recipes from dic­ta­tion is usu­ally a no-no, I de­cided in this case it was bet­ter to keep my prom­ise than fol­low my self-im­posed rules.

Jack says this recipe has been in her fam­ily for more than 50 years. Her mother pre­pared it for their fam­ily of six.

“This was an old fam­ily fa­vorite.”

Cab­bage Burger Bake

But­ter, for coat­ing dish

1 small head of cab­bage, shred­ded or finely chopped (Jack

prefers finely chopped)

6 slices ba­con

1 medium onion, chopped

1 cup un­cooked rice

1 pound ground beef

½ pound ground pork

1 tea­spoon salt

⅛ tea­spoon ground black pep­per

1 (24-ounce) jar spaghetti sauce (Jack prefers Prego With

Mush­rooms)

2 to 3 cups wa­ter

Heat oven to 400 de­grees. Coat a 9-by-13-inch baking dish with but­ter.

Spread half of the cab­bage in the bot­tom of the baking dish.

In a large skil­let, cook ba­con, rend­ing fat. Re­move ba­con from fat and crum­ble. Set ba­con aside. To the ba­con drip­pings, add the onion and rice. Cook, stir­ring fre­quently, un­til onion is ten­der. Spoon rice-onion mix­ture over cab­bage. In the same skil­let, brown the meats. Spoon meat over rice. Sea­son with salt and pep­per. Top with the re­main­ing cab­bage, then add the spaghetti sauce and 2 to 3 cups wa­ter. Top with crum­bled ba­con. Cover with foil and bake 50 min­utes. Un­cover and bake 10 min­utes more.

Anita Rowe shares two recipe fre­quent bak­ers will en­joy. “I re­ceived this recipe when I took a cake dec­o­rat­ing class 40+ years ago. This cake pan coat­ing mix re­places the need to grease and flour pans,” Rowe writes.

Rowe em­pha­sizes it is im­por­tant to use Crisco brand for the suc­cess of this recipe.

Cake Pan Coat­ing Mix­ture

1 cup Crisco short­en­ing 1 cup Crisco oil

1 cup flour

Mix all in­gre­di­ents well. Store in an air tight con­tainer and use this mix­ture to coat your cake pans. You will not need to flour the pans. If you do not bake much, you can make half a batch by dividing all in­gre­di­ents by two. Store in the re­frig­er­a­tor.

“This pound cake has been a fa­vorite of mine for the past 25 years. It’s good by it­self, or with some straw­ber­ries and whipped cream on top,” Rowe writes.

Pound Cake

1 cup but­ter

½ cup Crisco short­en­ing 5 eggs, beaten

3 cups all-pur­pose flour 3 cups gran­u­lated sugar ½ tea­spoon baking pow­der ½ tea­spoon salt

1 cup whole or canned milk 1 tea­spoon vanilla ex­tract

Grease and flour a tube pan or 2 (9-inch) loaf pans. Cream but­ter and short­en­ing; add beaten eggs. Com­bine flour, sugar, baking pow­der and salt.

Add flour, al­ter­nat­ing with milk and vanilla. Mix well. Trans­fer bat­ter to the pre­pared pan(s). Place pan(s) in oven and heat oven to 300 de­grees. After the bat­ter be­gins to rise, in­crease oven tem­per­a­ture to 325 de­grees and con­tinue baking un­til cake is golden brown and a wooden pick in­serted near the cen­ter comes out clean, about 75 min­utes to­tal.

[Edi­tor’s note: Sim­i­lar recipes call for baking the cakes at 300 de­grees for about 40 min­utes be­fore in­creas­ing the tem­per­a­ture.]

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