HUMMINGBIRD CAKE March 8, 2010 This recipe was sent to me by a listener in Exuma, the Bahamas- Jean Lewless, I'll never forget how excited
I was to receive her first email-- a request for a song. Since then, she has written me wonderful messages
and now she has sent this wonderful-sounding recipe! I haven't tried it yet, but I plan to. It sounds scrumptious!
Thanks, Jean- for the recipe and for continuing to be loyal to the station- and for telling your friends to listen
too, there in Exuma! Keep in touch!
HUMMINGBIRD CAKE
3 cups flour
2 cups granulated sugar(Jean used 1 1 //2 cups brown sugar)
1/2 tsp
salt
2 tsp baking soda
1 tsp ground cinnamon
3 eggs, beaten
1 1 /4 cups vegetable oil
1 1/2 tsp vanilla
1 can (8 oz) crushed pineapple, well-drained
1 cup chopped pecans or walnuts
2 cups chopped firm ripe bananas
1 cup grated coconut
Cream Cheese Frosting:
16 oz. cream cheese, softened
1 cup butter, room
temperature
2 Tbs confectioner's sugar
2 tsp vanilla
1/2 -1 cup chopped pecans
Preheat oven to 350.
Sift all dry ingredients together into a mixing bowl several times. Add eggs and oil to the dry ingredients. Stir with
a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple, and 1 cup pecans. Stir in bananas
and coconut. Spoon batter into three well-greased and floured 9"pans. Bake 23-30 minutes or until a wooden
toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then turn onto a cooling rack,
Cool completely before frosting.
Frosting:
Combine cream cheese and butter, Cream until smooth,
Add powdered sugar, beating in an electric mixer until light and fluffy. Add in vanilla. Frost the top of all
3 layer; stack, and then frost sides. Sprinkle top with 1 /2 to 1 cup chopped pecans or walnuts.
Sounds yummy,
Jean!
e
VEAL in LEMON SAUCE March 2. 2010 I love veal and usually order this dish when I go to an Italian restaurant.
But this is one veal dish that I'm comfortable making at home. Make sure you get really good veal -
and have it pounded very thin.
VEAL in LEMON SAUCE Serves 4 1 lb veal scallops 1/4 cup flour 1 1/2 tsp salt 1/4 tsp
freshly ground black pepper 2 Tbs olive oil 2 Tbs butter 2 Tbs lemon juice 2 Tbs minced parsley Dip the veal slices in a mixture of flour, salt, and pepper. Heat the oil
and butter in a large skillet until it sizzles. Brown the veal in it on both sides. Have the veal flat, in
a single layer. When browned and tender, remove the veal. Pour off fat, and add the lemon juice and parsley.
Return the veal and heat, stirring well to coat veal with the lemon juice and parsley. It is
a simple dish with a simple combination of flavors- and that is the beauty of it! jacky@northshore109.com
SNAPPY COLE SLAW March 1, 2010 This is an easy and tangy cole slaw recipe. The celery seed is the key ingredient here!
SNAPPY COLE SLAW Serves 6 1/2 cup vinegar 1 Tbs butter 1/4 cup sugar 1/2 tsp salt 1/2 tsp dry mustard 1/4 tsp celery seed 1/8 tsp black pepper 1/8 tsp paprika 1/2 head cabbage, shredded Bring the vinegar and butter to a boil. Remove from heat and stir in all
the other ingredients except the cabbage. Allow to cool and pour over the shredded cabbage. Gently mix well. Told you it was easy! jacky@northshore1049.com
DEVILED CRAB February 26, 2010 If you like crabmeat- and you like a little kick to it,,, I think you'll like this!
DEVILED CRAB 1 lb. cooked or canned crabmeat 2 Tbs chopped onion 2 Tbs flour 1 tsp dry mustard 1/2 tsp sage 1/8 tsp cayenne 1 cup milk 1 Tbs lemon juice 1 Tbs barbeque sauce 1 egg, beaten 1 Tbs chopped parsley 1/2 cup bread crumbs 2 Tbs melted butter Serves 6
Melt the 3 Tbs butter and saute onion in it. Blend the flour and seasonings. Gradually add milk, stirring constantly,
to make a creamy sauce. Add lemon juice and barbeque sauce. Blend a little of the hot sauce into the egg.
Stir egg into sauce; mix well, Add crabmeat and parsley. Put into 6 individual ramekins or casserole dish. Top
with bread crumbs mixed with melted butter. Bake at 375 degrees for 15 minutes or until lightly browned.
Oh, is that good! jacky@northshore1049.com
SPAGHETTI with Bacon Sauce February 25, 2010 This is sooo bad for you....sorry. But every once in a while, you can be bad. I like
this because it's just a little different than the usual spaghetti with tomato sauce or spaghetti with clam sauce....and you
would probably have all the ingredients on hand in case you want to make it in a pinch.
SPAGHETTI with Bacon Sauce Serves 4-6 1/4 lb bacon, diced 1/2 cup chopped onion 1/4 cup dry
white wine 1 lb tomatoes, peeled and chopped 1/2 tsp freshly ground pepper 1 lb spaghetti, cooked and drained 1 cup grated Parmesan or Pecorino cheese In a saucepan, cook the bacon and onion until
browned. Add the wine; cook until almost evaporated. Mix the tomatoes and pepper; cook over low heat 20 minutes.
Taste for seasoning. Pour over the hot spaghetti and sprinkle with cheese. Good dish! jacky@northshore1049.com
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