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BR> POPPYSEED CAKE

BR>

POPPYSEED CAKE

1 ORANGE

1 TABLESPOON ORANGE RIND, GRATED

1 WHITE CAKE MIX

1 CUP ORANGE JUICE

1/3 CUP SALAD OIL

3 EGGS

1 TEASPOON ORANGE EXTRACT

1 TABLESPOONS FLOUR

CREAM CHEESE ICING

2 1/2 POUNDS POWDERED SUGAR

1 EGG

1 1/2 TABLESPOONS LEMON JUICE

1/4 POUND BUTTER, MELTED

1 PACKAGE (8 OZ.) CREAM CHEESE, SOFTENED

1 TEASPOON VANILLA

1 TABLESPOON ORANGE EXTRACT

GRATE RIND FROM ORANGE AND SET ASIDE. PEEL OFF THE WHITE MEMBRANE OF THE ORANGE AND DISCARD. PLACE THE ORANGE IN FOOD PROCESSOR AND PULVERIZE. PLACE PULP IN MEASURING CUP AND ADD ORANGE JUICE TO MAKE 1 1/2 CUPS LIQUID. BLEND CAKE MIX, ORANGE JUICE MIXTURE, OIL, EGGS, ORANGE RIND, ORANGE EXTRACT, FLOUR AND POPPY SEEDS IN A LARGE BOWL; BEAT ON LOW SPEED FOR 30 SECONDS, THEN 2 MINUTES AT MEDIUM SPEED. POUR INTO GREASED, PARCHMENT OR WAX PAPER-LINED PANS. BAKE AT 350 DEGREES; CUPCAKES, 15-20 MINUTES; 9-INCH ROUNDS, 23-29 MINUTES; 9-BY-13-INCH PAN, 30-35 MINUTES. COOL SLIGHTLY; REMOVE FROM PAN IF NECESSARY. FROST WITH CREAM CHEESE ICING WHEN COMPLETELY COOLED.

FOR ICING, BEAT ALL INGREDIENTS AT HIGH SPEED UNTIL SMOOTH AND CREAMY. FROST AND GARNISH WITH WHIPPED CREAM SWIRLS, FRESH ORANGE SLICES AND PECAN HALVES. MAKES 12 SERVINGS. EACH SERVING CONTAINS 638 CALORIES; 27 GM FAT; 373 MG SODIUM; 113 MG CHOLESTEROL.

CHICKEN ARTI

1 POUND FRESH OR FROZEN FETTUCINI

2 1/2 POUNDS OF CHICKEN BREASTS, BONED AND SKINNED

1/2 POUND BUTTER

1 1/2 TEASPOONS ONION SALT

1/2 TEASPOON BLACK PEPPER, FRESHLY GROUND

1 TABLESPOON FRESH GARLIC, MINCED

1 TABLESPOON FRESH BASIL, CHOPPED

2 TABLESPOONS TARRAGON, CRUSHED

3 CUPS FRESH MUSHROOMS, SLICED

1 CAN (8 OZ.) ARTICHOKE HEARTS

1/4 CUP FLOUR

1 CUP HALF AND HALF

2 CUPS HEAVY CREAM

COOK FETTUCINI 4-5 MINUTES IN BOILING WATER, DRAIN, COVER AND SET ASIDE.

CUT CHICKEN BREASTS INTO STRIPS 1-INCH WIDE. IN LARGE HEAVY SKILLET, MELT 1/2 POUND BUTTER. ADD CHICKEN BREAST STRIPS, ONION SALT, BLACK PEPPER, MINCED GARLIC, BASIL AND TARRAGON. SAUTE ON LOW HEAT UNTIL CHICKEN IS TENDER AND COOKED THROUGH BUT NOT BROWNED. ADD MUSHROOMS AND ARTICHOKE HEARTS; SAUTE LIGHTLY. ADD 1/4 CUP FLOUR AND WHISK INTO BUTTER. ADD HALF AND HALF AND CREAM, STIRRING CONSTANTLY TO BLEND. CONTINUE STIRRING UNTIL MIXTURE THICKENS SLIGHTLY AND COMES TO A BOIL; IMMEDIATELY REMOVE FROM HEAT. SERVE OVER WARM FETTUCINI. MAKES 10 SERVINGS.

EACH SERVING CONTAINS 708 CALORIES; 46 GM FAT; 664 MG SODIUM; 264 MG CHOLESTEROL.