Cabbie’s Cooking

This is a delicious cake - one of my all-time favorites. I am quite proud that I only ate the equivalent of one slice over the Thanksgiving holidays. I had a “sliver” (i.e. half a slice) immediately after Thanksgiving dinner. Then later that evening had another sliver. RT’s mother asked about wrapping up some for me to take home today, but I declined. So YEA for my willpower. The lemon filling is what makes this so delicious. Here’s the recipe.

Coconut-Lemon Cake

Coconut-Lemon Cake

Direction for the Cake
1 Duncan Hines Butter Recipe yellow cake mix
1/4 cup sour cream

Mix the cake according to the directions on the box. Add the sour cream to the batter and mix well. Divide the batter evening between three cake pans. Bake according to the box directions.

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
3 egg yolks lightly beaten
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons of butter

Combine sugar and cornstarch in double boiler, stir in boiling water stirring until sugar and cornstarch dissolve , then gradually stir in beaten egg yolks stirring constantly, stir in lemon juice and zest and butter and cook til thickened. remove from heat cool stirring occasionally. When cool put between layers and on top of cake.

Coconut Frosting
1 8 oz. tub Cool Whip
1/4 cup powdered sugar
1/4 cup sour cream
2 1/2 cups flaked coconut (divided)

In a mixing bowl, combine the Cool Whip, powdered sugar, sour cream and 1 cup of the coconut.
Cover the cake with the coconut frosting on sides and top of cake leaving small amount of lemon filling showing on top of the cake. Sprinkle the remaining coconut on the sides and top of the cake.

This recipe was given to me by a friend, and I’ve made some adaptations to it. I leave out the mushrooms and the peas, and it is SCRUMPTIOUS! You can also leave out the sherry - I usually do., This is a fantastic meal - one of those foods that makes you feel good - true comfort food. I’ve served it to company many times, and it always receives raves. Make a salad to go with it, and you have a complete meal.

Creamed Chicken on Cornbread

1/2 cup butter
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
2 cups light cream (half and half)
2 cups milk
4 cups chicken (cooked and chopped)
8 oz. can mushroom pieces, drained
3 oz. jar diced pimentos, drained
1/4 cup sherry
1 pkg. frozen peas (optional)(or one can of peas)
salt and pepper to taste
Corn meal muffins or sticks

Melt butter. Add flour and salt; cook until bubbly. Add chicken broth. Stir with a wire whisk until smooth. Add cream and milk. Simmer 30 minutes. When ready to serve, add the other ingredients and heat thoroughly.

Serve over corn meal muffins. Yield 6 to 7 servings.

This makes a very large casserole, and it is a crowd pleaser. I’ve never served it that I didn’t get rave reviews, requests for seconds along with requests for the recipe.

Poppy Seed Chicken

2 sticks margarine or butter, melted
3/4 lbs. Ritz crackers, crushed (3 sleeves)
1 50-ounce can cream of chicken soup
2 cups sour cream
5 Tablespoons poppy seeds
8 cups chicken, cooked and cubed
2 cups milk

Mis the margarine/buter, 3 tablespoons poppy seeds and 2 sleeves Ritz crackers together and press into the bottom of a 9×13 pan. Layer chicken on top of crust. Combine soup, milk, sour cream and 2 tablespoons poppy seeds. Mix well. Pour over chicken. Sprinkle remaining crackers over mixture. Bake 45 minutes at 300 degrees until slightly browned on top. Serve over rice.

This is a recipe that my niece, Naomi, sent to me. I tried it and loved it. The tanginess of the cranberry sauce gives it a unique taste. Delicious!

Pork Tenderloin With Cranberry Relish

1 oven bag - large size
2 Tablespoons flour
1 can jellied or whole cranberry sauce
1/2 cup sweetened dried cranberries
1/3 cup packed light brown sugar
1 Tablespoons white vinegar
1 teaspoon ground ginger
1 3/4 pound pork tenderloins

Preheat oen to 350. Place oven bag in 9 x 13 dish. Add flour to oven bag. Twist end of bag and shake to coat. Add cranberry sauce, cranberries, brownsugar, vinegar and ginger to oven bag. Squeeze bag to blend ingredients. Add the pork tenderloins, turning to coat. Arrange in an even layer. Close the bag with a tie. Cut six 1/2 inch slits in top of bag. Bake at 350 degrees for 40 - 45 minutes.

Here is my mother’s sweet potato casserole recipe. This is lighter than the Sweet Potato Souffle that I make - but it is still delicious! Give it a try.

SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes
1/4 cup butter
1 tsp. vanilla extract
1/2 cup sugar
2 eggs

Combine the above ingredients and pour into a baking dish. Follow the directions below for the topping:

Topping Ingredients
1 cup coconut
3/4 cup brown sugar
1/2 cup butter
1/4 cuup chopped pecans
1/4 cup flour

Mix topping ingredients well and sprinkle over the potatoes. Bake at 375 degrees for 30 minutes.

What could be easier for your holiday dinner than Crock Pot Chicken and Dressing. Thanks to Ruthlace for sending me this recipe.

Crock Pot Chicken and Dressing

5 skiness and boneless chicken breast halves
1 9×9 pan of cornbread, baked, cooked and crumbled
9 slices of day old bread, torn into small pieces
4 eggs, beaten,
1 onion, chopped finely
1 teaspoons salt
1 teaspoon pepper
2 14.5 oz. cans chicken broth
1 10.75 oz. can cream of chicken soup
2 Tablespoons margarine

Boil chicken, cook and chop into small pieces. In a crock pot, stir together the chicken, cornbread, bread, eggs, onion, salt, pepper, chicken broth and chicken soup. Stir until well blended. Dot with margarine.

Cover and cook on low for 3 to 4 hours. Remove lid and fluff with fork. Let rest 15 minutes before serving.

Here’s a great recipe for delicious meatloaf - and it’s enough to make three meals. One to enjoy now, and two to freeze for later.

Cabbie’s Meat Loaf

Cabbie’s Meatloaf
3 1/2 lbs lean ground beef (I use no more than 4% fat)
1 large onion, finely diced
1/2 cup finely diced peppers (any combination of red, yellow and green peppers)
3 tablespoons finely diced parsley
2 stalks celery, finely diced
4 eggs
1 12-ounce can evaporated milk
bread crumbs (approximately 3 cups - I save hamburger buns, rolls and the heels from loaves of bread in the freezer - and then take them out to use when I make meatloaf. If you use commercially prepared bread crumbs, use less since commercial crumbs are so fine. I prefer larger pieces of bread crumbs in my meatloaf.)

Place all ingredients in a large mixing bowl.

Diced vegetables ready to be mixed with the other ingredients

Mix well - using your hands. (I always put gloves on for this step).

Put those hands to work! Using a spoon just doesn’t work as well!

Form the mixture into three meatloaves. To bake, cook for each loaf for approximately 1 hour in a 350 degree oven.

This recipe makes three meatloaves. Each loaf will provide 4 generous servings.

If you’re freezing the loaves, wrap them in aluminum foil and mark with the date. I keep a Sharpie in a kitchen drawer for this purpose.

This is a great meal to free for make ahead meals. Take one out of the freezer in the morning, place in the refrigerator to defrost while you’re at work. Then when you get home, just pop it in the oven at 350 degrees for approximately an hour.

I usually make a tomato sauce to serve over the meatloaf. Here’s the recipe for my tomoto sauce:

Tomato Sauce for Meatloaf

1 large can petite diced tomotoes
1 Tablespoon dried onion flakes
1 Tablespoon dried parsley flakes
salt/pepper to taste
1 small can tomato sauce

Mix all ingredients well. Bring to a boil in a small saucepans. Simmer for 15 minutes. Spoon over meatloaf before serving.