Poppy Seed Chiffon Cake

Poppy Seed Chiffon Cake              )

              (Arta's Recipe)                                                                           

½ c.           Poppy Seeds

1 c.            Water

2 c.            Cake Flour(all purpose)                                                      

1 ½ c.        Sugar

3 tsp.         Baking Powder

 1 tsp.        Salt                                                         

½ c.           Salad Oil 

7                Eggs (separated)

2 tsp.         Vanilla

¼ tsp.        Baking Soda

½ tsp         Cream of Tartar (for egg whites)

Soak poppy seeds in water for 21/2 hours.  Sift together dry ingredients. Make a well in middle of flour mixture and add in order:

Salad oil, egg yolks, poppy seeds and water, vanilla and soda.  Beat mixture until smooth. 
In a separate bowl, beat egg whites until stiff -  add cream of tartar. Beat again until they form very stiff peaks. Do not under beat. 
Pour egg yolk mixture gradually over whipped egg whites, gently folding in with spatula. Do not stir. 
Pour into ungreased tube pan. 
Bake at 325 degrees for 50 minutes, then increase to 350 degrees 10-15 minutes. 
When done, immediately turn pan upside down onto a funnel. Let hang until cool, about 2 hours.  
Ice with favorite frosting OR no Frosting at all!

Orange Church Recipe Book also says it is good with Lemon Butter Icing.

Vietnamese Spring Rolls

Moiya asked for the recipe for Vietnamese Spring Rolls. 

Here is the recipe I have, in the form of a two-page email from our friend Jean-Yves, from back in the Fredericton days.   

The Peanut Dipping Sauce recipe (on p.2) is a keeper.  

Indeed, we often do this one up in a large mason jar (you can just shake it to stir), and then keep it in the fridge.  

It goes good on EVERYTHING (including, for example, brocolli, and other vegetables that need some zing)

Clam Chowder

Clam Chowder

3 cans             minced clams
1 c.                 minced onions
1 c.                 celery (diced)
2c.                  potatoes (cubed)
1 c.                 carrots (diced)
¾ c.                margarine or butter
¾ c.                flour
4 c.                 half & half cream
1-2 Tblsp.      red wine vinegar 
11/2 tsp.        salt
                        Pepper (ground)to taste

Put onions, celery and potatoes into a large pot and cover with water.  Add the juice from the clams into the pot and cook until the vegetables are tender.  In a different pan, melt the butter and whisk in flour. Whisk in cream and stir constantly until thickened. Stir into vegetables and heat through but don’t boil.  Stir in clams just before serving along with the vinegar and salt and pepper.

Black Bean Burritos

And here is an email from Moiya, copies and pasted here.  First she gives you the grocery list and then the recipe:

This is a go to fast meal that we just LOVE

You need only:

Flour Tortillas from Costco

Red Peppers

Crushed Garlic

Onions

Black Beans - 2 cans because we double the recipe

Cream Cheese

Jalapeno - a little bit. (I now buy a few and put them in the freezer whole - then take one out and cut up the

                            tsp. I need & put the rest back into the freezer for the next recipe)

Fresh Cilantro - I love this on it.

The recipe doesn’t call for any cheddar but I sometimes sprinkle the top of the burrito with some cheddar. I wouldn’t say that I smother it but you could if you wanted to.  You surely don’t need to because they are good … so good just the way they are.

Mmmmm it is almost lunch time

They are as good as Costa Vida!!!!!

Title: Delicious Black Bean Burrito     submitted by Desiree Vaughn

Description:

Creamy really good Burritio

Ingredients:

• 2 (10 inch) flour tortillas

• 2 tablespoons vegetable oil

• 1 small onion, chopped

• 1/2 red bell pepper, chopped

• 1 teaspoon minced garlic

• 1 (15 ounce) can black beans, rinsed and drained

• 1 teaspoon minced jalapeno peppers

• 3 ounces cream cheese

• 1/2 teaspoon salt

• 2 tablespoons chopped fresh cilantro

Directions:

Original Recipe Yield 2 large burritos

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.