Red Cake

In honor of Derk's 40th birthday (yes, you read that correctly!) I am posting a recipe for red cake, which in other parts of the world is known as "Red Velvet Cake." When we were younger (MUCH younger!) for every birthday our mom would make us red cake. Our Grandma also would make this and it's a cherished family recipe. Derk has actually made it himself which is quite impressive! He says the frosting is more like a science experiment!

So, Happy Birthday, Derk and I hope everyone enjoys the recipe for Red Cake!

Cake

1 cube butter

1 cup sugar

2 eggs

2 Tbsp cocoa

2 1-oz bottles red food coloring

1 Tbsp vinegar

1 1/2 tsp soda

1 tsp vanilla

1 cup buttermilk

2 3/4 cups sifted cake flour

Cream butter and sugar until fluffy. Add eggs and beat until combined. Make paste of cocoa and food coloring, add to creamed mixture. Put vinegar with soda, fold in with vanilla, buttermilk and cake flour. Bake at 375 degrees for 25-30 minutes.

Frosting

1 cup milk

5 Tbsp flour

2 cubes butter

1 cup sugar

1 tsp vanilla

Cook milk and flour together until thick. Cool. Beat 2 cubes butter and 1 cup sugar until fluffy. Add 1 tsp vanilla. Add cooled flour mixture. Continue beating until consistency of whipping cream.

California Chicken Casserole

This is one of my favorite things my mom makes - it's pretty easy if you use the canned chicken (and just as good)!

California Chicken Casserole

1 whole chicken, cooked & cut up or 2 10 oz cans of chicken
1 12 oz package of egg noodles, cooked
6 hard-boiled eggs, sliced
1 small can button mushrooms
2 cans cream of chicken soup
2 cans evaporated milk
1 1/2 cups grated cheese
Parsley flakes

In a 9x13 inch pan or two smaller pans, layer noodles, then chicken, then eggs, then cheese, then mushrooms. Blend milk and soup and pour over all. On top, put remaining cheese and sprinkle with parsley flakes. Bake at 350 degrees for 45 minutes to an hour. Makes a HUGE casserole or two medium-sized ones. Make only half the recipe for one casserole.

This is definition of "comfort food"!!!

Corned Beef With Vegetables

This was one of our favorite dishes growing up (and still is) and I was taught how to make it by my Grandma and my Mom. And, if anyone is impressed...I am typing this out straight from my head, no need to look at a recipe! :)

Corned Beef

2-5 lb corned beef round (do not buy a "brisket", buy a round, hopefully from Snider's, which has the best ones! Costco also has them, but they tend to have more fat)
1 head of cabbage, halved and cut into wedges (I usually only use half the cabbage)
small bag of baby carrots (I usually use half the bag)
2-3 potatoes, peeled and cut into chunks

Place corned beef round in crock pot and cover with water. Cook for 1 hour on high, then 6-7 hours on low (depending on when you need to eat it!) You can cook it on high for 4-5 hours or low for 7-8 hours, but I think the way I do it usually makes the corned beef more juicy and tender.

During the last 1/2 hour the corned beef is cooking, place all vegetables in a pot of boiling water and let simmer on medium high for 20-25 minutes. During the last 10-15 minutes the vegetables are cooking, put 1-2 cups of the water the corned beef has been cooking in (this makes them taste AMAZING and is my Grandma's secret!) Take corned beef out of crock-pot, slice and place in the middle of a platter. Drain the vegetables and place around the corned beef, dot with butter and EAT!

Gazpacho

I realize that it is winter and we don't have access to "real" tomatoes like the ones in the picture (those were from my dad's garden this past fall) but canned tomatoes work well in this recipe, too. I think I used 2 cans of chopped tomatoes for the fresh ones.

I keep thinking if I make a "spring/summer" dish like this, maybe spring will actually come!

Gazpacho

1 medium cucumber, peeled, seeded & coarsely chopped

1 medium green pepper, coarsely chopped

In a food processor, finely chop both, but do not puree. Remove to a large bowl.

1 small onion, coarsely chopped (red onion works best)

Finely chop this as well, but do not puree. Remove to the large bowl.

2 1/2 lbs ripe tomatoes, peeled, seeded & coarsely chopped

Add to the food processor and finely chop. Remove to the bowl.

Add:

3 cups tomato juice

1/4 cup red wine vinegar

3 Tbsp extra virgin olive oil

3 garlic cloves, minced

Several dashes Tabasco sauce

2 tsp salt

Stir well. Refrigerate for at least 2 hours. I like to serve it with chilled salad shrimp and chopped avocados in chilled bowls (like at Big City Soup!)

Enjoy! And may spring come SOON!