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   Volume 7, Issue 119, July 7, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Message from the Editor

And Here Is Today's Recipe!

* Exported from MasterCook *

Key Lime Cake

Recipe By : Dorothy "Grandma Great" Owens
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Margarine -- softened (Unsalted)
1 cup Sugar
2 large Eggs -- room temperature, beaten
1 1/2 teaspoons Lime Zest -- preferably Key Lime
1 tablespoon Lime Juice -- preferably Key Lime
2/3 cup Buttermilk
Lime Syrup:
1 cup Powdered Sugar
1/2 cup Lime Juice -- preferably Key Lime

To make cake:
Preheat oven to 350 degrees F. Brush the inside of an 8 inch bundt or a 9 inch springform tube pan with margarine or oil, or spray with nonstick cooking spray.  Set aside. In a small mixing bowl, stir together flour, baking powder and salt.

In a large mixing bowl, beat margarine with electric beaters until well blended. Gradually beat in eggs. Beat in lime zest and juice. Using a wooden spoon or rubber spatula, alternately stir in the dry ingredients and buttermilk into the egg mixture, beginning and ending with the dry ingredients.

Spoon the mixture into the prepared pan and bake for 45 - 50 minutes, or until a cake tester inserted into the center comes out clean and the cake starts to pull away from the sides of the pan. Loosen edges and invert onto a wire rack set over a plate.

To make the syrup:
In a small bowl, whisk together powdered sugar and lime juice. While the cake is still warm, poke holes in it using a skewer or cake tester. Slowly spoon the lime syrup over the cake, spooning any juice that accumulates on the plate below over the cake.

The cake can be prepared ahead and stored, covered, in the refrigerator for up to 24 hours. Bring to room temperature before serving. Just before serving, sift a little powdered sugar over the cake.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 10g Fat (24.8% calories from fat); 5g Protein; 64g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 391mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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Years ago I had paper back cookbook, I believe it was part of a Betty Crocker series, that had a recipe called Mexican Steak and Beans. This has round steak, kidney beans, green peppers and I think chili sauce. If anyone has this recipe, I would appreciate if you would share it. Thanks in advance.

Helen in PA

A friend brought in a piece of yellow cake with a very tasty lite frosting we shared with lunch. She wasn't sure who made it, as it came from her husbands company picnic. All she was able to find out is that it had vanilla instant pudding, cool whip and ??? Does anyone make a frosting like this? I would love to have the recipe, as I too would like to make it for an upcoming family gathering. Thank you so much! Have a fun summer!!!

Heidi

Now that it is finally picnic season, I'm looking for a "potato salad" recipe that is made with a boxed rice mix, pickles, eggs, etc. Left the state of Iowa before getting the recipe from a friend and have lost touch with her. Can anybody help?

remppmom

Is my face red... In my haste to send in the recipe for "Is It A Pizza?" I see that I didn't list:

1 cup onions, chopped

In the list of ingredients. I shouldn't have been in such a hurry, but I was so happy that I found the missing recipe I just wanted to share it with the rest of you. Sorry.

Barbara

Good Job Kaylin,
For both Vicki and Diane, this may help. One night I make Meatloaf and Rice, then in a day or two, I make Stuffed Bell Peppers. My Meatloaf is loved by my WHOLE family. And so easy, I don't usually volunteer the recipe. Lawry's makes a meatloaf mix for 2 pounds of meat and one cup of water. That's it, nothing else.  For my 2 pounds of meat, I use 1 pound of ground turkey and 1 pound of ground turkey sausage. (Mild or spicy, doesn't matter) Cook as directed on package.  Serve that evening with double amount of rice I need for dinner that night. Later, mix leftover meatloaf and rice. Stuff my peppers and make a sweet/sour sauce
with 8oz. can tomato sauce, 1/2 cup packed brown sugar and 1/4 cup white vinegar (more or less depending on tastes). Bring ingredient for sauce to boil in small sauce pan. Drizzle over peppers and bake @ 350 degrees until peppers are tender (about 45 min) Hope this helps.

Linda C           scampbell@re4u.net

Sharon in Houston asked about making jam. Most pectin packages (e.g., Certo) have a sheet in the box with directions on how to make jam with their product.  Making jam is not difficult, but does take time and the recipe must be followed closely. My daughter (in Houston) taught her boyfriend how to make jam. The DG here recommends using liquid Certo rather than crystals. The latter tend to burn easily in her experience. Here is a recipe for Blueberry-Lime jam that is not in the Certo box.

Blueberry-Lime Jam

4 1/2 c crushed fresh blueberries (approx 6 c whole)
1 Tbsp grated lime peel (use a zester if possible to get shreds)
1/3 c fresh lime juice (approx 2 fresh limes)
7 c granulated sugar
1 bottle or box (2 pouches) Certo

Wash and drain blueberries. Crush in a large bowl with a potato masher or buzz in a food processor to produce the 4 1/2 cups. In a large pan place the berries, lime peel, lime juice and sugar, mixing well. Bring to a boil stirring until the sugar has dissolved, and then bring to a full rolling boil. Boil hard for one minute. Remove from heat and stir in the Certo liquid pectin. Continue to stir for a few minutes to cool slightly and skim off any foam with a metal spoon. Carefully ladle or pour (with a wide-mouth funnel) into hot sterilized jars. Leave approximately 1/4 inch of head space. Seal with jar lids, observing the method of preparing the lids.  Alternatively, you can use melted paraffin wax.
Yield: approx five 12 ounce jars.

Boiled jam will keep at least a year (if it lasts that long), stored in a dark place.  Non-cooked jams must be stored in a refrigerator or freezer.

Jack Poulter On an Island in the Pacific         jpoulter@islandnet.com

Vicki,
An excellent meatball recipe follows, I use it all the time with jarred Spag. Sauce.

Italian Meatballs

1 lb chopped beef
1 clove chopped garlic
2 T chopped parsley
1 tsp salt
pepper
1/2 cup bread crumbs
1/4 cup milk
1 beaten egg
3 basil leaves chopped
onion (to taste)
1/4 cup flour

Put small amount of olive oil in pan, form small meatballs, roll in flour, brown,.
Add spag. sauce, cover and cook until done (almost an hr). You can, of course
use a mix of meats (veal, pork etc). Enjoy

Rosalie in Bar Harbor, Me.        bhroser@midmaine.com

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