Sunday, December 13, 2009

Our featured recipe for the holidays.

My Mom always makes this rum cake for Christmas & it is always a hit!! In fact, we have an annual Holiday Open House & some of our friends say that the holidays would not be the same without my Mum's rum cake. Enjoy, & Happy Holidays!!!

1 cup copped & toasted pecans
1 box cake mix-yellow with pudding
4 eggs ½ cup cold milk
½ cup vegetable oil
½ cup dark rum

½ cup butter
¼ cup water
1 cup sugar
½ cup dark rum

Preheat oven to 325. Grease & flour 12 cup bundt cake pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients & beat on high for 2 minutes.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan.
Invert onto serving plate.
Prick the top with a fork & drizzle glaze over the top of cake.

Melt butter in saucepan & stir in water & sugar.
Boil for 5 minutes. Stirring constantly.
Remove from heat & stir in rum.
The rum will cause steam so be careful not to burn yourself.

Fan Recipe from Valerie V.

Italian “Meatball” Sandwich

These make great casual party food—full of flavor and so satisfying.

Ingredient List, Serves 6

1 Tbs. ground fennel
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. celery seed
1 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp. salt
1/8 tsp. Cayenne
1/2 lb. button or cremini mushrooms
2 Tbs. olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 cups Seasoned Soybeans
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
2 Tbs. tamari or soy sauce
1 cup dry bread crumbs
1/3 cup whole wheat flour
Vegetable oil for frying
6 whole wheat hero rolls
2 cups prepared pasta sauce


Make seasoning: In small bowl, mix seasoning ingredients. Set aside.

Place mushrooms in food processor and pulse on/off until finely chopped.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 1 minute. Stir in seasoning mix, bell pepper and mushrooms. Reduce heat to medium and cook, stirring often, 3 minutes. Transfer mixture to large bowl.

In food processor, puree half of soybeans. Add to vegetables in bowl. Add remaining soybeans to food processor and pulse on/off until almost smooth. Add beans, lemon juice, balsamic vinegar and tamari to ingredients in bowl and mix well.

Stir in 1/3 cup bread crumbs and flour. Form slightly rounded tablespoonfuls of mixture into balls. (If it doesn’t hold its shape, add equal parts of bread crumbs and flour as needed.) Roll “meatballs” in remaining bread crumbs until evenly coated.

Fill medium skillet with 1/2-inch of vegetable oil and heat over medium-high heat until hot but not smoking. Add “meatballs,” in batches if necessary, and cook until deep golden brown, about 11/2 minutes. Turn and brown other side. Transfer to paper towels to drain.

Brush insides of rolls with olive oil. Lightly toast on griddle or in broiler.

Heat tomato sauce and spoon into roll. Fill each with 5 or 6 “meatballs” and top with additional sauce. Serve.

Nutritional Information
Per Serving: Calories: 398, Protein: 22g, Total fat: 15g, Saturated fat: 2g, Carbs: 58g, Cholesterol: mg, Sodium: 1319mg, Fiber: 10g, Sugars: g