3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bananas
1/2 cup chopped pecans
Cream Cheese Frosting
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake. Yield: one 3-layer cake.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 (8 oz) pkg cream cheese, softened
1 (16 oz) pkg powdered sugar, sifted
1 teaspoon vanilla extract
Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla. Yield: enough for one 3-layer cake
1 Rhino
salt and pepper
3 bushels of potatoes
50 bunches of carrots
25 pounds of onions
2 rabbits (optional)
Cut Rhino into bite-sized pieces. (This should take about 4 weeks.)
Add enough gravy to cover. Add vegetables. Cook in large kettle over campfire for about two weeks.
Serves approximately 2,000 people. If more are expected, 2 rabbits may be added to the
pot. Do this only of necessary however, since most people do not like to find hare in their post roast.
1 PKG. dry yeast
1/4 c. lukewarm water
1/2 c. scalded milk, cooled
1/2 c. margine, melted
1 beaten egg yolk
1 c. sugar
2 c. flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 c. sugar
1 3/4 tsp. cinnamon
3/4 tsp. cinnamon
Dissolve yeast in warm water. Let sit for 5 minutes. After melting margarine
and heating the milk & lettin it cool, , add to yeast mix. Mix liquid
ingredients together. Add flour, 1/1/2 Tbsp. sugar and salt. Refrigerate 2
hours. Roll dough into rectangle. sprinkle with 1/2 cup sugar and 1 3/4
tsp. cinnamon. roll up like jelly roll. slice. Roll each slice out flat in 1
cup sugar and 3/4 tsp. cinnamon. Place on cookie sheets. Bake at 350 for 12
minutes.
Makes 1 dozen elephant ears.
2 lbs. ostrich steaks (about 1-1/2 inches thick)
Marinade:
2/3 cup balsamic vinegar
1/4 cup olive oil
2 tbsp finely chopped garlic
1 tbsp rosemary, crushed
1 tbsp thyme
1 tsp freshly ground black pepper
Combine Marinade ingredients in a plastic bag. Add meat, turning to
coat.
Close bag securely and marinate in refrigerator 1 hour, turning
occasionally.
Remove meat from marinade; discard marinade. Place meat on rack in
broiler
pan so that surface of meat is 3-4 inches from heat.
Broil, turning once, until medium-rare to medium doneness. Carve into
slices. Makes 6-8 servings.
1 lb. ground ostrich
1 can (8 oz) tomato sauce
1 pkg. taco seasoning mix
2 pkgs (one 8 oz, one 4 oz) refrigerated crescent dinner rolls
Preheat oven to 375 F. Brown ostrich meat and combine with tomato sauce
and
seasoning mix. Arrange crescent dough triangles on a 14-inch pizza pan
with
the bases overlapping in the center and the points to the outside. Press
dough in center to join crescents and to spread the dough into an even
base. (The center of the pan should be completely covered with dough.)
Spoon meat mixture over center of dough. Fold points of triangles over
filling. (The Filling does not have to be completely covered.)
Bake 20-25 minutes or until golden brown. Cut into pie-shaped wedges to
serve. Makes about 6 servings.
1/2 c. margarine
1 c. peanut butter
12 oz. semi-sweet chocolate chips
8 oz. Crispix cereal
1 1/2 c. confectioners sugar
Melt chocolate at HIGH for 1 1/2 minutes in microwave. Stir in peanut
butter and margarine. Pour over Crispix in a large bowl. Stir to coat.
Place powdered sugar in large plastic bag. Shake coated Crispix in bag to
coat with sugar. Place on waxed paper to dry.
Eat as you enjoy your
favorite "puppy" story.
1 elephant (medium size)
2 rabbits (optional)
salt and pepper
Cavenders Greek Seasoning
brown gravy to cover
Cut elephant into bite size pieces. (This should take about 2 months). Add brown gravy and seasonings and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
