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FareShare Gazette Recipes -- May 2002 - O's

 

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On The Grill -- Memphis Rib Rub
Orange Chiffon Cake

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                      * Exported from MasterCook *

                     On The Grill -- Memphis Rib Rub

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-05 May 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  paprika
  1         tablespoon  onion powder
  1         tablespoon  garlic powder
  1         tablespoon  ground basil
  1 1/2    tablespoons  dry mustard
  1         tablespoon  red pepper
     1/2    tablespoon  black pepper

Combine dry rub ingredients and rub onto ribs.

Source : On The Grill Magazine - June 1997

Contributed to the FareShare Gazette by Keri; 16 May 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                           Orange Chiffon Cake

Recipe By     :General Mills, Inc.
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-05 May 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  Softasilk Cake Flour -- *
  1 1/2           cups  sugar
  3          teaspoons  baking powder
  1           teaspoon  salt
     1/2           cup  vegetable oil
     1/2      teaspoon  cream of tartar
  5                     egg yolks
     3/4           cup  cold water
  2        tablespoons  grated orange peel
  1                cup  egg whites -- (7 or 8)
                        Orange Butter Frosting:
     1/3           cup  margarine or butter -- softened
  3               cups  confectioners' sugar
  1 1/2    tablespoons  grated orange peel -- or lemon peel
  3        tablespoons  orange juice -- about
                        or lemon juice

* May substitute 2 cup of Gold Medal All-Purpose Flour in place of the 
cake flour, increase to 7 egg yolks if you use all-purpose flour.

Preheat oven to 325F.

Mix flour, sugar, baking powder, and salt in bowl. Make a well and add 
in order: oil, egg yolks, water and orange peel. Beat with spoon until 
smooth.

Beat egg whites and cream of tartar in large bowl until very stiff peaks 
form. Gradually pour egg yolk mixture over beaten whites, gently folding 
with rubber spatula just until blended.

Pour into ungreased tube pan, 10 x 4 inches. Bake about 1 hour 15 
minutes or until top springs back when touched lightly. Hang upside down 
on heatproof funnel until cake is completely cold. Frost with Orange 
Butter Frosting.

Orange Butter Frosting:

Mix all ingredients until smooth.

Variations
Lemon Chiffon Cake:
Omit orange peel; add 2 teaspoons grated lemon peel and 2 teaspoons 
vanilla.

Spice Chiffon Cake:
Omit orange peel; add with the flour 1 teaspoon ground cinnamon and 
1/2 teaspoon each ground nutmeg, allspice and cloves.

Chocolate Chip Chiffon Cake:
Increase sugar to 1 3/4 cups. Omit orange peel; add 2 teaspoons vanilla.
Gently fold 3 squares ( 1 ounce each) shaved sweet, semisweet or 
unsweetened chocolate into batter.

Maple-Pecan Chiffon Cake:
Substitute 3/4 cup granulated sugar and 3/4 cup packed brown sugar for 
the 1 1/2 cups sugar.  Omit orange peel; add 2 teaspoons maple 
flavoring. Gently fold 1 cup very finely chopped pecans into batter.

Source :  "Best Recipes Of The Great Food Companies"

Yield :  "1 Cake"

NOTES : Compiled and Written by Judith Anderson.

Contributed to the FareShare Gazette by Suzie; 7 May 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 162 Calories; 8g Fat (45.9% 
calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 
66mg Cholesterol; 252mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 
1 1/2 Fat; 1 1/2 Other Carbohydrates.

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