Friday, February 06, 2009
Hey FatBoy! What's Cooking? Where's the BEEF!
Ok!
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
