Shelby Shopper Shelby NC
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Page 18 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com We will be CLOSED Jan. 1st APPLES AND SWEET POTATOES By: Deek Keisler 1/2 teaspoon cinnamon 3 medium sweet potatoes, cooked and sliced 3 apples, peeled and sliced 1/4 cup margarine Combine brown sugar and cinnamon. Layer a third of sweet potatoes in greased two- quart casserole, add a third of apple slices, sprinkle with some of brown sugar mixture and dot with butter, repeat layers twice. Bake at 325º for 30 minutes. Yield: 6 to 8 servings ITALIAN CREAM CAKE By: Barbara Britton Tammy Martin 1/2 cup margarine, softened 1/2 cup vegetable shortening 2 cups sugar 5 eggs, separated 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 1 (3-1/2 ounce) can flaked coconut 1 cup chopped walnuts FROSTING: 1 (8 ounce) package cream cheese, softened 1/4 cup margarine, softened 1 (16 ounce) package powdered sugar Auntie Gale’s Choices 1 teaspoon vanilla 1 (3-1/2 ounce) can flaked coconut 1/2 cup firmly packed brown sugar 1/2 cup chopped walnuts Prepare cake by cream- ing margarine and shortening until smooth. Add sugar and beat thoroughly. Add egg yolks, beating well. Sift flour and bak- ing soda together. Alternately add dry ingredients and butter- milk to creamed mixture, beat- ing well after each addition. Stir in vanilla, coconut and walnuts. Beat egg whites until stiff and fold into batter. Pour batter into three greased and floured eight-inch round baking pans. Bake at 350º for 25 minutes. Cool in pans for ten minutes, then invert on wire racks to cool. Prepare frosting by beat- ing cream cheese and marga- rine together until smooth. Add sugar and blend thoroughly. Stir in vanilla, beating well. Add coconut. Spread frosting on one cooled cake layer, add second layer and spread with frosting, top with third layer and frost top and sides of assembled cake. Sprinkle with nuts. Yield: 12 servings MARINATED VENISON LOIN By: Doug Gore 1 (3 to 5 pound) venison loin or backstrap, fat trimmed and boned Garlic powder 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup lemon juice Rinse venison with cold water and blot dry with paper towels. Season with garlic powder to taste. Place in plas- tic bag with zipper lock clo- sure. Combine Worcestershire sauce, soy sauce and lemon juice, mixing well. Pour into plastic bag with venison. Close, pressing to remove excess air. Chill for one to two hours. Let stand at room tem- perature for 30 minutes. Grill over medium hot coals for 30 minutes or roast at 400º for 20 minutes. Cooking time should be about 20% less than for beef tenderloin. Yield: 8-10 servings Note: Marinade may be used with beef tenderloin. PHILADELPHIA TUSCAN DIP 1 pkg. (8 oz.) Philadelphia cream cheese, softened 2 Tbsp. Breakstone’s or Knudsen Sour Cream 1/2 cup finely chopped sun- dried tomatoes 1/2 cup chopped black olives 1/4 cup finely chopped red onions Mix cream cheese and sour cream in medium bowl until well blended. Add all remain- ing ingredients except crack- ers; mix well. Refrigerate 1 hour. Serve with Wheat Thins Original Crackers. If you would like to share your recipes with the community, please send them to: Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. 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