It has been a LONG while since I participated in Favorite Ingredient Friday, hosted by Overwhelmed with Joy and last week I participated in her Holiday Cooking recipe exchange and realized just how much I miss participating in it, so I am joining in again 🙂 To get more great recipes or to participate yourself please click on the banner above and visit Overwhelmed’s blog.
Today I want to share two of my favorite recipes from the past. The first one is a main dish that I used to make a lot as a newlywed. When D and I were first married, I knew how to cook the basics, but learned A LOT from reading cookbooks and cooking magazines and experimenting on my own. One of the cookbooks that I had at that time had this recipe, and I had adjusted it to suit our tastes better. This is my version of the recipe (the cookbook is LONG gone….I don’t even remember the name of it…..but I had the recipe written on a card in my recipe box)…..I haven’t made this in a LONG while, but I’m going to be making it again very soon! 🙂 This was a definite favorite when D and I were newlyweds, and I did serve it to company a few times.
Italian Style Turkey Patties
1# ground turkey (today I would use the ground white meat turkey, back then I used whatever was cheapest)
1 Tbsp. fresh lemon juice
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. butter
1/4 C. bread crumbs (I used the seasoned type)
1 Tbsp. olive oil
1 tsp. sage
2 slices provolone cheese or about 4 Tbsp. grated mozzarella
salt & pepper to taste
4 cups shredded cabbage
Mix turkey, bread crumbs, lemon juice, olive oil, salt, pepper and sage together. Shape mixture into 4 thin patties about 5 inches in diameter. Cut each slice of cheese into halves. Place half slice on half of each patty and fold patty over. Pinch to seal.
Heat butter in pan over medium heat to melt. Cook patties in butter until done. Remove patties, keep warm. Cook cabbage in drippings until wilted (about 5 minutes). Season with salt & pepper to taste. Serve turkey patties over cabbage and garnish with lemon wedges.
The second recipe that I want to share is a recipe that my friend Laura used to make for the birthdays in our small group bible study. This was my favorite cake and she made it for me every year! 🙂 I think that this is probably one of the first “from scratch” cakes that I really loved!
Old Fashioned Spice Cake
from Laura Iacopetti
Serves: many 🙂
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
4 Tbsp. butter (1/2 cube)
1 cup sugar
1 can condensed tomato soup
1/2 cup chopped walnuts (I would use pecans because my family doesn’t love walnuts)
1/2 cup raisin (I prefer golden raisins in this cake)
Preheat oven to 350 degrees. Grease & lightly flour 2 8inch round cake pans or 1 9×13″ pan.
Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt into a mixing bowl. In a large mixing bowl cream together butter and sugar until fluffy; beat in egg. Beat in flour mixture 1/2 at a time alternately with tomato soup, beating JUST until blended. Fold in walnuts & raisins.
Pour into prepared pans. Bake at 350 degrees for 30 minutes or until they test done with a toothpick. Cool in pans for 10 minutes then turn out onto a rack to cool completely.
Lemon Butter Frosting:
Cream together 1/2 cube (4 Tbsp.) butter with 1 cup sifted powdered sugar. Stir in 1 Tbsp. lemon juice. Beat in 1 more cup powdered sugar alternating with 2 tsp. milk, until smooth and spreadable.
Note: DOUBLE for 8″ round cakes.