Old Fashioned Pound Cake by Marilyn Kraft
Called pound cake because originally these types of ingredients were measured by the pound, not cups. Mace gives the cake a distinctive flavor. It is a reddish brown spice with a subtle taste (not the mace spray used by policemen!!!).
3 ½ cups (1 Ib) flour
1 ½ tsp salt
½ tsp mace
2 cups (1 Ib) butter
2 ¼ cups (1 Ib) sugar
1 ½ tsp vanilla
10 (1 Ib) eggs
Mix all ingredients and bake in greased, paper lined loaf pans. When cakes are cooled, put in plastic bag and store refrigerate for 24 hours. Slice and serve with fruit, yankee hard sauce, chocolate pudding or other topping.
Enchilada Casserole
1½ lbs grated cheese
1 can enchilada sauce
2 lbs hamburger
1 can tomato soup
2 cans green chilies
12 corn tortillas
1 onion minced
French Beef Stew
1 ½ lbs cubed stew meat
4medium carrots, peeled & cut
1/4cup flour 2medium potatoes, peeled & cut
2 Tbsp Veg oil
¾ tsp dried thyme crushed
2 cans tomatoes with garlic & onion diced
2 Tbsp Dijon mustard
1 can (14oz) Beef Broth
Combine meat & flour in large plastic bag, toss to coat. Brown meat in oil in sauce pan. Season if desired. Add remaining ingredients except mustard. Bring to boil reduce heat to medium low. Cover & simmer 1 hour or until meat is tender blend in mustard. Serve with French bread.
*I put it in the crock pot & cook it all day.