Carrot Cake

Makes One 13 x 9 x 2-inch Cake
12 to 16 Servings

Cake
1 -1/4 pounds carrots, scraped and cut lengthwise into 2-inch pieces (about 8 to 10 medium carrots)
2 cups granulated sugar
1 -1/2 cups CRISCO all-vegetable shortening or 1-1/2 CRISCO Sticks
4 eggs
1/2 cup water
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup Butter Flavor CRISCO all vegetable shortening or 1/2 Butter Flavor CRISCO Stick
1 box (1 pound) confectioners’ sugar (3-1/2 to 4 cups)
1 teaspoon vanilla
1/4 teaspoon salt
Garnish (optional)
Chopped nuts
Carrot curls

Photo by kevandem
Heat oven to 350ºF. Grease 13 x 9 x 2-inch insulated pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly.
For cake, place carrots in food processor. Process until very fine and moist. Measure 3 cups carrots.
Combine granulated sugar and 1-1/2 cups Crisco Shortening in large bowl. Beat at medium speed of electric mixer until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
Combine flour, cinnamon, baking soda and 1 teaspoon salt in medium bowl. Add to creamed mixture. Beat at low speed until blended. Beat 2 minutes at medium speed. Add carrots. Beat until well blended. Pour into pan.
Bake at 350ºF for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Cool completely. Place cake on serving tray.
For frosting, combine cream cheese and 1/2 cup Butter Flavor Crisco in large bowl. Beat at medium speed until blended. Reduce speed to low. Add confectioners’ sugar, vanilla and 1/4 teaspoon salt. Beat until blended. Beat at medium speed until frosting is of desired spreading consistency. Frost top and sides of cake.
For optional garnish, place nuts and carrot curls on each serving.

Notes: If cake is baked in non-insulated pan, baking time will be shorter. Test for doneness at minimum baking time.

Grate carrots very finely if food processor is unavailable.

Beef Stroganoff

4-6 servings

1 pound ground beef
2 tablespoons oil
2/3 cup chopped onion
1 clove garlic, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup water
1 jar (4-1/2 ounces) whole mushrooms, drained
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dairy sour cream
Hot cooked noodles

Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.
Heat oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Add ground beef, soup, water, mushrooms, parsley flakes, paprika, Worcestershire sauce, salt and pepper. Mix well. Heat to boiling. Reduce heat to medium-low. Cook 15 minutes. Reduce heat to low. Blend in sour cream. Cook 1 to 2 minutes longer. Serve with noodles.

Tebouleh

10-12 servings

3/4 cup bulgur, rinsed and drained
Boiling water
2 cups seeded, chopped cucumber
1 large tomato, seeded and chopped
1 cup snipped fresh parsley
1/3 cup CRISCO Oil
1/3 cup chopped green onion
2 tablespoons lemon juice
1 teaspoon dried mint leaves
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne

Place bulgur in medium mixing bowl. Add enough boiling water to just cover bulgur. Let stand about 1 hour, or until bulgur is rehydrated. Drain.
Combine bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small mixing bowl. Pour over bulgur mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before serving.

Veal In Sour Cream Sauce

Veal In Sour Cream Sauce
4 to 6 Servings

2 tablespoons Butter Flavor CRISCO
1-1/2 pounds veal stew meat, cut into 1-inch cubes
1/4 cup chopped onion
1/4 cup fennel seed, crushed
1/2 teaspoon instant chicken bouillon granules
1/4 cup hot water
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup dairy sour cream
1/2 cup half-and-half
1 tablespoon lemon juice
Hot cooked egg noodles
In large skillet melt Butter Flavor Crisco. Add veal, onion and fennel seed. Cook over medium heat until veal is browned. Dissolve bouillon granules in hot water. Add to veal and onions. Stir in parsley, salt and pepper. Reduce heat to medium-low. Cover and cook for about 5 minutes, or until veal is tender, stirring occasionally.
Blend flour and cold water together. Stir into veal. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Reduce heat to low.
In small bowl combine sour cream, half-and-half and lemon juice. Blend into thickened mixture and cook until heated through. Serve over egg noodles.