Tuesday, January 16, 2007

Dinner Tonight (Recipes)

The soup is on the stove and the cake is in the oven!

Black-Eyed Pea Soup

1.5 lbs ground beef
½ of a large onion, chopped
4 cups water
4 beef bouillon cubes
2 cans black-eyed peas, rinsed & drained
1 28-oz can whole tomatoes, undrained
1 4-oz can chopped green chilies
4 tsp molasses or brown sugar
1 tsp Worcestershire sauce
¾ tsp salt
½ tsp garlic powder
½ tsp salt
¼ tsp each black pepper & cumin

In a Dutch oven or large soup kettle, cook ground beef and onion until meat is well-browned; drain. Add remaining ingredients, smashing tomatoes with your hands. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Serve with a green salad and cornbread & butter.

Chocolate Oil Cake (No egg or milk)

2 cups white sugar
3 cups all-purpose flour
2 tsp baking soda
½ tsp salt
½ cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tbsp distilled white vinegar
2 tsp vanilla extract

Preheat oven to 350 degrees.
In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Measure water into a large measuring cup, add vinegar and vanilla. Add all to flour mixture. Add one cup of oil. Beat by hand until smooth. Pour into a 9 x 13 pan sprayed with cooking spray. Bake at 350 degrees for 40 minutes or until a toothpick inserted into center comes out clean.
Dust with powdered sugar before serving, or frost with your favorite frosting.

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