Maybe I’m making up for the rich food from last weekend. Our friends down the road asked us out to the Pump House followed by a concert performed by the Victoria Symphony. I can’t remember the last time I attended anything where I could pick up a little culture. It was a wonderful evening, especially since it ended in a big ole rain storm. The next time you go to the Pump House, ask if they have their leek and asparagus bisque on the menu and try it. It was excellent.
The following day, we attended the Fiddler’s Frolic in Hallettsville just to see Wade Stockton inducted into the “Fiddler‘s Hall of Fame“. Talk about talented. He can do amazing things with his fiddle and I love, love fiddle music. They had so much talent on that stage that we ended up staying for hours. For lunch the KC people served fried chicken, green beans and giblet rice. Now, I’ve had “dirty rice” before, but theirs was ten times better. If anyone knows anyone who has their recipe, please sneak it to me.
All of you Goliad cooks are going to have to do better and send me more recipes for weeks like this when I just cannot think of a thing to write about. Remember, this was to be a column featuring all of you great cooks out there. Many of you have stopped me to say you have a great recipe I need to put in the column, but very few of you are remembering to send them to me (at GoliadCooks@aol.com and that means your fellow readers are missing out.
Robert Fly, you need to send me your method for cooking salmon. A neighbor down the road called and asked what was the best way to cook it. I told her your way was the best, but I couldn’t remember your simple instructions, so please write it down for me so I can pass it along to everyone.
I’ve also had a request for “kid-friendly” recipes. Since I never had any kids, I’m kind of at a loss. So readers, send in those recipes that your kids scarf down.
I have only one upcoming event on my calendar to cook for this week and it requires I bring a dessert. Here are two I fall back on time and again.
Sour Cream Pound Cake
• 1 box Duncan Hines yellow butter cake mix
• 4 eggs
• ½ cup sugar
• ¼ cup water
• 1 8-oz. carton sour cream
• 1 tsp. butter flavoring
• Mix all ingredients together until well combined.
• Pour into a Bundt pan that has been sprayed with a cooking spray.
• Bake according to the directions on the box.
Hawaiian Ice Box Cake
(from my late
Aunt Alice Schneider of Edna)
• Bake a white or yellow cake mix according to the directions on the box.
• In a mixing bowl, combine 2 cups milk and 1 small pkg. instant banana cream pudding
• Mix with a wire whisk for 2 minutes or until thick.
• Chill for 30 minutes and then stir in 15-oz. can crushed pineapple.
• Pierce cake with holes using the handle of a wooden spoon.
• Spread pudding mixture over cake.
• Top with Cool Whip and some toasted coconut.
• Chill until ready to serve.