LANE CAKE

Recipe out of the Golden Heritage cookbook from Ft. Benning, Georgia.

Lane cake

Cake
3 ½ cups flour
Pinch of salt
2 tsp. Baking powder
2 cups sugar, sifted
1 cup butter
1 cup milk
1 tsp. Vanilla extract
6 egg whites, stiffly beaten

Sift flour, salt and baking powder several times. Cream sugar with butter until foamy. Alternately add small amounts of flour and milk. Stir in vanilla and fold in egg whites.

Bake in 3 buttered paper-lined 9" pans at 350 for 30-35 min. Cool

Filling
A day or 2 before you are to make the cake cover 1 cup seedless raisins with bourbon, cover and let sit.
6 egg yolks, well beaten
1 cup sugar
½ cup butter
1 cup chopped nuts
1 tsp. Vanilla
1 cup flaked coconut

Combine eggs, sugar and butter in the top of a double boiler and cook, stirring constantly until thickened. Remove from heat. Stir in raisins with bourbon, nuts, vanilla and coconut.
　
　
My mom recommends adding an extra half-cup of milk to keep the cake from being too dry.

ROBERT E. LEE CAKE

Robert E. Lee Cake

For the Lemon Curd Filling:
2 large eggs, room temperature
4 large egg yolks, room temperature
1 1/3 cups (233 grams) granulated sugar
2/3 cup fresh lemon juice
Finely grated zest of 2 lemons
Finely grated zest of 2 oranges
3/4 cup (1 1/2 sticks) cold unsalted butter, chopped


For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups (200 grams) granulated sugar
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
4 large eggs, room temperature
3 cups (315 grams) cake flour, sifted
2 1/2 teaspoons (12.5 grams) baking powder
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
1 cup buttermilk, room temperature
1 tablespoon vanilla extract

For the Buttercream Frosting:
2 cups (4 sticks) unsalted butter, softened and chopped
3 tablespoons fresh lemon juice, strained
2 tablespoons fresh orange juice, strained
4 large egg whites, room temperature
1 cup (200 grams) granulated sugar
1/8 teaspoon (2 pinches) cream of tartar
Pinch of kosher salt

1. To prepare the lemon curd filling, in a heavy-bottomed saucepan, whisk together eggs, egg yolks, sugar, lemon juice and lemon and orange zest. Place the pan over medium heat and stir constantly until the mixture thickens enough to coat the back of a spoon, 10 to 15 minutes. Off the heat, whisk in the cold butter. Strain through a fine mesh strainer and cover the surface directly with plastic wrap. Make sure that plastic wrap is right up against the lemon curd filling so that it doesn’t form a skin. Refrigerate until thoroughly chilled, at least 2 hours.
2. When you’re ready to prepare the cake, preheat the oven to 350̊F. Grease 3 (9-inch) round cake pans with butter or spray with cooking spray and line with baking paper.3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy and smooth, 1 to 2 minutes. Add sugar and lemon and orange zests and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar with the butter. Add eggs one at a time, beating well after each addition.
4. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk and vanilla. Beat the flour mixture into the egg mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Mix just until incorporated and scrape the sides of the bowl down occasionally. Spoon the batter evenly into the prepared pans, smoothing the tops. Bake about 23 to 25 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan 10 minutes. Then remove from pans by inverting and peel off baking paper. Thoroughly cool your cakes on wire racks before frosting them.
5. While the cake layers are cooling, prepare the buttercream frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until soft and creamy, 2 to 3 minutes. Beat in the lemon and orange juices until combined, about 1 minute. Place in a small bowl and clean out bowl of electric mixer.
6. Place a medium saucepan of barely simmering water on the stove. In the bowl of the electric mixer fitted with the whisk attachment, whisk together egg whites, sugar, cream of tartar and salt on medium speed. Set the bowl over the pan of simmering water and whisk constantly until the mixture registers 140
̊F on a candy thermometer, about 10 minutes. Set the bowl on the mixer and beat on high speed until the mixture has cooled and soft peaks form, 5 to 10 minutes. Add the creamed butter 1/4 cup at a time, beating well after each addition until smooth.7. Once the cake layers are cool, assemble the cake.

Place one cake layer on a serving plate, with the flat bottom side facing down. Spread half of the lemon curd filling over the surface of the cake. Top with another cake layer, inverted, so the bottom of the cake is facing up. Spread remaining filling over this cake layer. Place the remaining cake layer, also inverted, on top. Spread the buttercream frosting over the top and sides of the cake. And then just try not to cut yourself a piece before the guests come over.
Serves 10 to 12　

MRS. WASHINGTON'S DIRTY RICE

Ms. Washington’s Dirty Rice

2 containers chicken livers-20 oz. Each, I think (they’re big down here)
Fry livers in butter with lots of garlic. You could puree the livers if you have a blender before you saute them but otherwise don’t bother, just finely chop or break up the livers afer they’re cooked.
Prepare 1 box Zatarain’s Dirty Rice Mix. Using the chicken livers only, no ground meats.
Add a bunch or two of chopped parsley.
When done garnish with 2 bunches chopped green onions (about 2 cups, chopped, serve.



To make regular Dirty rice ANOTHER WAY......
Saute chicken livers and garlic with lots of garlic as above. Add 2 cups chopped of green onions, ½ finely chopped green bell pepper 2 ribs of celery and 2 chopped white or yellow onions. Add a cup of fresh chopped parsley and a 6 to 8 cups cooked regular rice and mix together well, Salt and Pepper. C’est tout! (This is much like the first Dirty Rice I ever had. You could
cut the cooked chicken livers small but I wouldn’t bother processing them. I like chunks. A finely chopped jalapeno pepper is nice. You could also throw in some chili powder, I don’t.

MR. KIMBALL'S MAC & CHEESE

Kimball’s Mac and Cheese

5# Shredded Cheddar Cheese
9 eggs
3 cans evaporated milk
3# pasta
2 sticks butter
Beat eggs and milk
Put pasta in deep full pan.
Slice butter over it and mix it in.

Add cheese, Mix in Take it easy so as not to break up the pasta
Beat eggs and milk till well combined
Pour milkand egg mixture over pasta mixture, combine well. Top with parmesan.

Bake at 300 for 1 hour, covered.
Charlie’s addition, Buttered bread crumbs instead of or tossed with Parmesan cheese.

MRS. WASHINGTON'S ROAST PORK LOIN & HER CORN RECIPE

Ms. Washington’s Pork Loin

A 3 or 4 lb. Pork Loin. The night before cooking stab holes all over the loin and poke chopped fresh garlic into all the holes-use about a whole head of garlic. Then sprinkle the Loin with salt, pepper, granulated garlic and Tony Chachere’s Creole Seasoning all over the outside of the roast. Put into a 400 degree oven while you prepare the rest of your ingredients.

Brown flour in a dry frying pan, over medium heat, stirring constantly till brown. Add water and stir till smooth. Pour the flour mixture over the roast in the oven and top with 2 cut up onions, 4 more chopped cloves of garlic 1 large chopped green bell pepper and dried parsley flakes and a can of condensed mushroom soup. Cover the roasting pan tightly with foil or the lid and cook (still at 400) for 3 to 3 ½ hours.
Take the roast out of the oven to baste about every half hour, returning it (covered) to the oven after basting. Raise the heat to 500 degrees for the last 30 minutes of cooking (uncovered). When ready to serve lift the roast to a cutting board and cut into serving pieces, Arrange the pieces on a serving platter. Serve the gravy on the side and/or on top of the slices of roast.
　
Beef roasts are done the same way but generally take longer. A rump roast will require the longest cooking time; about 4 ½ hours. cooking time a sirloin tip roast will take about 3 to 3 ½ hours.
Serve with rice and corn.

Corn
One can whole kernel corn, drained. Add diced red and green bell pepper and about 3 Tbsp. Butter, Tony Chachere’s Creole seasoning and black pepper and salt to taste. Simmer on low heat until peppers are soft and all is harmoniously blended.
　

MAPLE & HERB RICE

MAPLE and HERB RICE

1 large onion, chopped
2 cloves garlic, minced
6 tablespoons butter
8 ounces fresh mushrooms, slicked
1/2 cup pecans, toasted & chopped
1/2 cup Bourbon
1 tablespoon parsley, chopped
1-1/2 tablespoons maple syrup
1 teaspoon rubbed sage
1/2 teaspoon fresh thyme leaves
1/4 teaspoon nutmeg

Cook rice according to package directions. Cook onion and garlic in butter until tender, about 4 minutes. Add mushrooms; continue to cook about 4 minutes, stirring occasionally. Add remaining ingredients and cooked rice. Increase heat to medium-high. Cook uncovered 8 minutes or until rice and mushrooms are glazed, stirring occasionally.
　

BOURBON CHICKEN LIVER MOUSSE

Bourbon Chicken Liver Mousse

10 tablespoons Bourbon
6 tablespoons olive oil
3 shallots, peeled and sliced thin
5 cloves garlic, sliced
1 pound chicken livers, cleaned
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
Pinch sugar
Salt and black pepper



                                                                                         Heat a large skillet over medium high heat and add 3 tablespoons of olive oil. Add the shallots and garlic, season with salt and sauté until translucent, about 3 minutes.



Remove the pan from the heat and deglaze with 4 tablespoons of Maker’s Mark® Bourbon; carefully ignite the pan to burn off the alcohol. Keep the pan on heat until the flame goes out. Transfer the cooked shallots and garlic to the bowl of a food processor or blender.



Return the skillet to high heat and add another 3 tablespoons of olive oil. Pat the chicken livers dry and season well with salt and pepper. Add the chicken livers and cook until slightly brown, about 1 minute on each side. Remove the skillet from the stove and deglaze with another 4 tablespoons of Maker’s Mark® Bourbon. Carefully ignite the pan again and cook until the flame has disappeared.



Place the chicken livers and cooking liquid into the food processor/blender with the shallots and garlic. Add the butter, vinegar, pinch of sugar and remaining 2 tablespoons of  Bourbon. Pulse until a semi-creamy consistency. Add salt and pepper to taste. Refrigerate in sterilized jars or food containers. Serve warm or chilled.

BUTTER BEANS & SEVEN DAY PICKLED PORK

Butter Beans and Seven Day Pickled Pork

1 pound Large Lima (Butter) Beans
2 tablespoons vegetable oil
1 pound pickled pork or smoked ham hocks
1 large onion, chopped
4 cloves garlic, chopped
2 quarts water
2 bay leaves
Salt, pepper and/or hot sauce, to taste
Hot cooked rice
Hot buttered French bread

Sort beans, removing debris and broken pieces; place in a large bowl and rinse beans under running cold water until water runs clean. Cover beans with one inch of cold water; let stand at least 8 hours or until needed (do not soak longer than 24 hours). Completely drain beans before cooking.

Heat oil in a large pot over medium-high heat. If using pickled pork add to pot; sauté 5 minutes or until browned. Add onions, and garlic; sauté 15 minutes. Add 2 quarts water, bay leaves and smoked ham hocks, if using; bring to a boil. Add soaked beans; stir well. Return to a low boil; cover with lid, reduce heat to low and simmer 2 to 2 1/2 hours or until lima beans are soft and creamy in texture, stirring occasionally.Taste; adjust seasoning with salt, pepper and/or hot sauce. Serve hot over hot cooked rice with hot buttered French bread. Makes 8 servings.

Seven Day Pickled Pork

1 (6 ½-pound) pork shoulder roast
½ cup brown sugar
½ cup kosher salt
1 teaspoon cayenne red pepper
3 cups apple cider vinegar
5 cups water
2 large onions, sliced
1 head garlic, separated, peeled & crushed
4 tablespoons mustard seed
4 bay leaves

Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.

Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.

Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least one week, turning each bag once daily.

Remove pork from brine; freeze or use within two weeks.

NAVY BEAN SALAD

NAVY BEAN SALAD

1/2 pound cooked and cooled Navy beans  2/3 cup finely julienned carrots 1/2 cup finely sliced red onion 1 cup canned or fresh corn kernels1/4 cup rice wine vinegar (or white balsamic vinegar) 2 tablespoons olive oil2 tablespoons chopped fresh parsley (or cilantro)1/2 teaspoon kosher or sea salt1/4 teaspoon freshly ground black pepperMix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper.