Good morning, good readers. The mailbox was brimming today. And there were also challenges. An anonymous reader wants directions for making Train Wreck, a meat-and-vegetable soup that is hearty, as well as any soup containing sausage.
William Corbin is up first with the sought-after dip with a Southwest flavor.
Southwestern Dip
11/2 cups sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 cup shredded cheese
1 can (4.5 ounces) chopped green chilies, drained
Tortilla chips
In a medium bowl mix sour cream, mayonnaise, cumin, chili powder, garlic salt, onion powder and paprika. Stir in cheese and chilies. Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.
Note: You may reduce calories by using low-fat sour cream and mayonnaise, and reducing cheese to 3/4 cup, or use 1 cup of reduced-fat cheese.
A reader wanted to know where to buy the butter snap pretzels that are waffle squares or rounds, suitable for use in the pretzel square recipe that so many of you have sent. Barbara J. Wilkey of Dayton, Tenn., has found them at Bi-Lo there.
We’re not just dispensing recipes today; we’re making life easier by telling you where you may purchase a special-occasion cake. Margaret F. asked, and Barbara H. responded to a recent request. “Please advise Margaret that the Blue Ribbon Café in Soddy-Daisy has an excellent red velvet cake. She may also want to inquire about the sugar-free amaretto pie that I saw on the dessert list.” Virginia Gram responded that “the Sandwich Shoppe at 8855 Dayton Pike in Soddy-Daisy has red velvet cake and other cakes that are very delicious. Their number is 332-0320.”
Finally, Catherine Spears of Sugary Creations at 3626 Ringgold Road sells a red velvet cake as well as other baked-from-scratch cakes. She added that “our bakery is a nut-free shop, if she has allergy concerns.” The phone number is 421-3108.
This cake from Terry Keister has the added virtue of being “so easy, and notice that it has no oil or shortening, therefore fewer calories.”
Mandarin Orange Cake
1 box lemon or white cake mix
3 large eggs
1 can mandarin oranges (11 or 15 ounces), undrained
3/4 cup applesauce
Mix all ingredients in a large bowl until blended, about 2 minutes on medium speed. Bake in 2 greased and floured round cake pans 30 to 35 minutes on 350 F. When baked, allow to cool completely before adding topping. A 13- by 9-inch cake pan also may be used.
Mandarin Orange Topping
1 (20-ounce) can crushed pineapple
1 (8-ounce) carton Cool Whip
1 package instant vanilla or lemon pudding
1 small can mandarin oranges for garnish, drained
Mix pineapple, Cool Whip and instant pudding until well blended. Spread in middle of cake, over sides and on top. Drain the oranges and arrange on top around outer edge of cake, and some in the center. Chill until ready to serve.
To Reach Us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.
E-mail: janehenegar@tvn.net
Fax: 423-668-5092.