Monday, May 02, 2005

Dad's (Charlie's) Pumpkin Dessert

Great Pumpkin DessertThis is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream. Makes 1 - 9x13 inch pan (24 servings). Printed from Allrecipes

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar (plain old white sugar)
4 teaspoons pumpkin pie spice
1 (18.5 ounce) package yellow cake mix (this was shocking, my father purchasing a cake mix!)
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

with a bit of creativity, this could be considered health food, if mental health counts cause it is so yummy all your troubles go away while eating it. I suppose you could sprinkle some wheat germ amongst the nuts. :-)

EnjoyLove, Dad

Sunday, May 01, 2005

Spanish Rice with Pork Chops for Mom

Hmmm. Still no legumes. Don't worry, I am planning to go on at great length about lentils sometime soon.

I realized, though, that Mom had asked me about the Spanish rice and pork chops recipe that's in my recipe box and that perhaps posting it here would be a good way to get it to her. It's not my recipe, really; it came from my Dad's mother, and I inherited it when I inherited the recipe box. Mom only realized she didn't still have it when she went to make Spanish rice the other day and had to improvise.

Here's the old recipe, with a couple of comments from me:

Spanish Rice with Pork Chops

Brown pork chops in butter and oil [in an ovenproof pan]. Add sage. Take out and lay aside. Brown 1 cup brown rice and 1 large onion or 2 small onions [chopped] and 1 large green pepper (chopped) until tender. Pour tomato juice (one large can) over rice and onions and green pepper. Season with salt & pepper and about 1 Tb brown sugar. Add pork chops to top and bake till rice is done. [There's no information about temperature or time in the recipe. Fannie Farmer suggests 375 deg F for 1 hour, but she's using long-grain white rice that hasn't been pre-browned. And should the pan be covered? I am besieged by questions.] Add more tomato juice if necessary, or when adding tomato juice at first, omit some if too moist.

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I was so lucky as to benefit from Mom's creativity, and her version was absolutely delicious. I remember this one as being good, too, but her version had more kick. Perhaps she'll post some comments here to tell us what she did. :-)

I'm sorry I haven't been posting. I have, alas, been sick again--this time (we think) with an upper respiratory infection. I'm on the mend again, but way behind on my schoolwork. I'll be spending this afternoon reading about urban planning in the sun. It doesn't sound like a half-bad fate, really--and then I'm off to Monroe for Sunday dinner, which is even better. I think I'll even get to taste the new pork roast recipe!

I hope you are all well. How's Spring where you are? It's beautiful here today.

Love,

C.