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Miss Elaine’s Recipes

December 29th, 2016 | Posted In: Newsletter Articles

Miss Elaine’s Black Beans and Rice

Ingrediants:

1 pound dry black beans
1 chopped yellow onion
1 small smoked turkey wing
1 tablespoon chicken base
¼ cup olive oil
1 cup dry rice
1 cup frozen mixed veggies

Instructions:

  1. In a large bowl, cover beans with cold water and let soak over night.
  2. Cook rice according to package directions. After cooking,  let rice cool completely , then cover and refrigerate overnight.
  3. Next day, rinse the turkey, then place in large pot and cover with water (approximately 1 quart) . Bring to a boil and then reduce the heat. Then, let cook like that for 1 hour.
  4. Drain beans and rinse then, add to pot.  Also, add hot water as needed to keep beans covered while cooking. Bring water to a boil then reduce heat to simmer. Cook for 2 hours or until liquid thickens and beans are tender.
  5.  Test bean by picking up a bean and mashing it between your fingers. Bean should be smooth and tender to the touch.
  6. Lightly saute half of the onion in 2 tablespoons of olive oil then, add to beans. Let simmer.
  7. For the rice, lightly saute remaining onions with rest of olive oil. Then, add frozen veggies, 1 tablespoon of water, and chicken base.
  8. Cover and steam for 2 minutes. Then, add rice and 2 tablespoons of water. Steam until heated. (Stir frequently to prevent sticking or burning)
  9. (optional) ~ Use yellow food coloring to change the color of the rice.
  10. Serve hot.

Additional Notes:

  1. Best choice of rice would be Uncle Ben’s or a par boil white or brown
  2. DO NOT USE INSTANT RICE !

 

Miss Elaine’s Red Velvet Cake

Cake Ingrediants:

1 cup Wesson vegetable oil
1 cup whole buttermilk
½ cup sour cream
2 ounce red food coloring
1 teaspoon vinegar
1 ½ teaspoons vanilla extract
3 eggs
2 ½ cups of Swans Cake Flour
1 ½ cups of granulated sugar
1 teaspoon salt
2 tablespoons baking cocoa
3 tablespoons shortening and a ½ cup flour (to coat cake pans)

Equipment:

3 eight inch cake pans
2 large bowls
1 cereal size bowl
Rubber spatula
Hand wire whip
Wooden spoon
Measuring cups
Measuring spoons
Wax paper or paper towels

Instructions:

  1. Set out all ingredients and utensils needed
  2. Sift together flour, baking soda, and salt. Once those ingredients are sifted, add and stir in cocoa. (set  aside)
  3. In large mixing bowl, pour in oil, add sugar then stir using the wooden spoon. Then, add buttermilk and stir again. After buttermilk is mixed add sour cream in and stir. Finally, stir in vinegar.
  4. Gradually add dry mix, using the wire whip or wooden spoon, to wet mix. Once ingredients are blended together use electric mixer. Mix on high for approximately 1 minute. Scrape down sides using rubber spatula.
  5. Crack eggs into small bowl and beat lightly on high, then add to mix and turn mixer on low. Next add in vanilla. Once all that is blended together, turn mixer on high and again, for approximately 1 minute, mix ingredients in the large bowl.
  6. Scrape down sides of large bowl with rubber spatula. Then, mix another 20 seconds. Once mixed, remove bowl and cover with cling wrap or tight lid. Place in refrigerator for 24 hours.

The Next Day…

  1.  Preheat oven to 335 degrees.
  2. Remove batter from refrigerator and let it sit out 1 hour.
  3. Using your fingertips, grease baking pans thoroughly bottom and sides. (coat every inch)  Add flour and shake it around until it covers the entire pan. Once done, tap pan on wax paper or paper towel until all loose flour is removed.  Repeat on the other two pans.Stir mix and pour equally into all three pans. Bake for 30 minutes. To test, touch the tip of your finger to center of cake . If your finger leaves an indention  bake another 5 to 10 minutes.
  4. Remove cake from oven and place on cooling racks. Keep cake in the pans for exactly 1 hour. Afterwards, gently shake cakes loose from the pans.  Place bare cakes on a cooling rack. Then, place cakes in the refrigerator for 1 hour.

Ingredients for Icing:

1 pound of butter
8 ounce cream cheese
3 pounds 10x powdered sugar
1 teaspoon vanilla extract
3 tablespoons carnation milk
2 cups chopped walnuts or pecans

Icing Instructions:

  1. Place butter and sour cream in bowl then mix. Cover and let stand on counter for 4 hours or more.
  2. Crème butter and cream cheese together then gradually add the sugar one cup at a time. Then, add 1 tablespoon of milk between each cup of sugar. When blended add in vanilla. (add additional milk if you want a creamier icing however, remember icing needs to be thick enough to layer cake)
  3. Once icing is thoroughly mixed, fold in nuts.
  4. Place first cake layer on plate then spread a layer of icing over entire surface of cake. Repeat with the next layer.
  5. Once all three layers are stacked, ice the sides of the cake. Then, decorate to your desire.

Additional Notes:

  1. Make icing the same day you make the batter for the cakes.
  2. You can use butter or margarine for icing.

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