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Category: - Author:- Contributor:
SOUR CREAM POUND CAKE
Ingredient:

1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract


Direction:

Cream butter and sugar; add egg yolks. Combine flour and salt

and sift 3 times. Combine sour cream and soda. Add flour and

sour cream alternately to creamed mixture. Fold in egg whites

and flavorings. Spoon batter into a 10-inch greased and

lightly floured tube or bundt pan. Bake at 300 degrees for 1

1/2 hours. Yield: one 10 inch cake.
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Pick of the Week
Title:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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