MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Million $$$ Pound Cake
Categories: Cakes, Desserts
Yield: 16 servings

2 c Butter; softened
3 c Sugar
6 lg Egg; room temp
2 ts Vanilla extract
4 c A-P flour
3/4 c Whole milk
Confectioners' sugar; opt

Set oven @ 300ºF/150ºC.

In a large bowl, cream butter and sugar until light and
fluffy, 5 to 7 minutes. Add eggs, one at a time, beating
well after each addition. Beat in extract. Gradually add
flour alternately with milk, beating just until blended.

Pour into a greased and floured 10-in. tube pan. Bake
until a toothpick inserted in the center comes out
clean, 1 hour and 40 minutes.

Cool for 15 minutes before removing from pan to a wire
rack to cool completely. If desired, sprinkle with
confectioners sugar.

George Dunn, Jasper, Texas

Makes 16 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry-Sausage Breakfast Cake
Categories: Pork, Dairy, Fruits, Nuts, Cakes
Yield: 12 servings

1/2 c Butter; softened
3/4 c Sugar
1/4 c (packed) brown sugar
2 lg Eggs; room temp
2 c A-P flour
1 ts Baking powder
1/2 ts Baking soda
1 c Sour cream
1 lb Pork sausage; cooked,
- drained
1 c Blueberries; fresh or
- frozen
1/2 c Chopped pecans

MMMMM----------------------BLUEBERRY SAUCE---------------------------
1/2 c Sugar
2 tb Cornstarch
1/2 c Water
2 c Blueberries; fresh or
- frozen

In a bowl, cream butter and sugars. Add eggs, 1 at a
time, beating well after each addition. Combine flour,
baking powder and baking soda; add alternately with sour
cream to creamed mixture, beating well after each
addition. Fold in sausage and blueberries.

Pour into a greased 13" X 9" baking pan. Sprinkle with
pecans. Bake @ 350+|F/175+|C until a toothpick inserted in
cake comes out clean, 35-40 minutes.

For sauce, combine sugar and cornstarch in a saucepan.
Add water and blueberries. Cook and stir until thick and
bubbly. Spoon over individual servings. Refrigerate
leftover cake and sauce.

Peggy Frazier, Indianapolis, Indiana

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Korean Beef
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 8 servings

1/2 c (packed) brown sugar
1/3 c Tamari soy sauce
1/4 c Sriracha chile sauce
3 tb Minced garlic
3 tb Minced fresh gingerroot
2 tb Rice vinegar
1 tb Fish sauce or additional soy
- sauce
1 tb Sesame oil
1/2 ts Crushed red pepper flakes
4 lb Boneless beef chuck roast
1 md Onion; chopped
4 tb Cornstarch
1/4 c Beef broth

In a bowl, use a whisk to combine the first nine
ingredients into a marinade.

Place the beef roast and chopped onions in a 5 or 6
quart slow cooker. Top it with the marinade. Cover and
cook on low until the beef is tender, about 9 to 10
hours.

In a small bowl, mix the cornstarch and beef broth until
smooth. Gradually stir the roux into the slow cooker.
Continue to cook, covered, on high until the sauce
thickens, about 30 minutes.

To serve this slow-cooker Korean beef, transfer it to a
cutting board and then use two forks to shred the meat.
Place the shredded meat in a serving dish and pour the
marinade from the slow cooker on top. Garnish with
sliced green onions, if desired.

Lisa Renshaw, Kansas City, Missouri

Makes: 8 cups

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sour Cream Noodles
Categories: Pasta, Cheese, Dairy
Yield: 8 servings

10 oz Fine egg noodles
1 1/4 c Cottage cheese
1 1/4 c Sour cream
1 md Onion; fine chopped
1 tb Worcestershire sauce
1/8 ts Garlic salt
2 tb Grated Parmesan cheese
Paprika; opt

Set oven @ 350+|F/175+|C.

Cook noodles according to package directions; drain.
Transfer to a large bowl. Add the cottage cheese, sour
cream, onion, Worcestershire sauce and garlic salt.
Spoon into a greased 2 qt. baking dish. Sprinkle with
Parmesan cheese.

Bake, uncovered, until top is lightly browned, 35-40
minutes. If desired, sprinkle with paprika.

Judy Robertson, Russell Springs, Kentucky

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Magic Cake
Categories: Five, Cakes, Desserts
Yield: 9 servings

4 lg Cold eggs; separated
3/4 c Flour
3/4 c Sugar
2 c Milk

Line a tall, square cake pan with parchment paper and
set the oven @ 325+|F/165+|C.

In a large mixing bowl, whisk together the flour, sugar,
egg yolks and a half-cup of milk. Whisk until smooth,
and then mix in the remaining milk.

In the bowl of a stand mixer fitted with the whisk
attachment, or a clean mixing bowl with a hand mixer,
beat the egg whites on high until stiff peaks form.

Fold a third of the egg whites into the thin batter,
stirring gently to be sure the liquid at the bottom is
incorporated. Fold in another third until fully
incorporated, and then fold in the remaining egg whites.
Be sure there is no liquid remaining at the bottom of
the bowl.

Pour the light and fluffy mixture into the prepared cake
pan. Bake for 45 to 50 minutes. Insert a tester into the
middle to be sure it comes out clean. Let the cake cool
fully for at least one hour before cutting and serving.
Serve the cake at room temperature, or chill it in the
fridge before serving.

NOTE: It's important to make this recipe with the
correct pan size. Using a square cake pan with high
walls is crucial to provide support and will help set
up your layers for success.

Molly Allen, Bell Buckle, Tennessee

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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