We spent the weekend with friends and family. As is common, we shared a potluck. We had some familiar dishes and many new ones as well. I will share these with you in future columns as I receive the recipes from the cooks. Among these, was a blackberry cordial. A very nice homemade alcohol that starts with a good quality vodka. I’m looking forward to this one.
In response to the dishes we contributed, I am sharing the recipes for Mae’s Veggie Sandwiches and my husband’s favorite chocolate sheet cake. Enjoy and have a great week!
Mae’s Veggie Cream Cheese Sandwiches
1 carrot, shredded
1/ 4 green pepper, minced
1 Tbls minced onion
2 Tbls chopped green olives with pimentos
2 pkgs cream cheese, softened
Salt & pepper to taste
1 loaf each white and wheat bread
Directions: Mix together all of the ingredients except bread, until combined. Spread thinly on bread, alternating white with wheat, stacking in stacks of three. Trim crusts from sandwiches and cut into three slices each for finger sandwiches.
Chocolate Sheet Cake
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
(optional)
Directions: Preheat oven to 350 degrees F. Grease and flour a 10×15 inch pan. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
