1 REYNOLDS Oven Bag (large

-size-14 x 20-inch) 1 tb All-purpose flour

1 lb Unpeeled large fresh shrimp,

-peeled and deveined 1/4 lb Smoked turkey sausage,

-sliced 2 sm Ears corn, cut in half

-crosswise 1 cn (15-ounce) whole potatoes,

-drained 1 md Onion, cut into wedges

1 cn (10 1/2-ounce) condensed

-chicken broth, undiluted 2 tb Butter or margarine, cut

-into pieces Hot sauce Garnish: Chopped fresh -parsley Preheat oven to 350.
Place oven bag in 13- x 9-inch baking dish.
Add flour; twist end, and shake.
Add shrimp and next 6 ingredients to bag. Squeeze bag to blend ingredients.
Arrange in a single layer.
Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
Bake at 350 for 20 to 25 minutes or until shrimp are opaque and corn is tender.
Serve in shallow bowls with hot sauce, and garnish, if desired.
—–

1/4 c Fish sauce — (nuoc mam)

2 ts Fish sauce — (nuoc mam)

1 ts Fresh ginger root — minced

1/2 ts Turmeric

2 whole cod fillets — 10 oz

: each 2 stalks lemon grass — tender

: bulbs only 1 md tomato — quartered

1/4 c lime juice — fresh

1/2 ts lime zest

1 sm chiles serranos –

: Julienned 2 lg scallions

2 TB cilantro — fresh is vital

1/2 ts white pepper — freshly

: ground 6 c rice, cooked — preferably

: Jasmine 5 c boiling water

In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric.
rub the fish on both sides w/ this mixture and let stand for 5 min.
In a non-reactive sauce pan, bring 5 cups water and lemon grass to a simmer over medium heat and then simmer the fish for c.
4 min or till just cooked through.
transfer the fish to a plate to cool slightly.
remove the skin and separate each peice into 2 peices (4 total).
bring the soup back to a simmer and add all remaining ingredients (except the fish).
and simmer for 3 min. set a piece of fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice.

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

416
1743
0 g
34.4 g
0 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0 g
-
0 mg
42 mg
39.7 g

4 oz Unsweetened Chocolate

1 c Sugar

1/2 c Buttermilk — or sour milk

1/2 c Cake Flour — sifted

1 1/2 ts Baking Powder

3/4 ts Soda

1/2 ts Salt

1/2 c Butter — or sbortening

3/4 c Sugar

3 ea Eggs — well beaten

1 c Buttermilk — or sour milk

1 t Vanilla

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup butterrmilk and stir over boiling water until

sugar is dissolved.
Cool.
Sift flour once, measure, add baking powder, soda, and salt and sift together three times.
Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy.
Add eggs and beat well.
Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend.
Add remaining flour, altenately with buttermilk, a small Amount at a time; beat very thoroughly after each addition.
Add vanilla.
Bske in greased 15×9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully.
Spread tops and sides with Martha Washington’s Fudge Frosting (See recipe).
Or add chopped nut meats to part of frosting and use as filling.
This recipe has been adapted to modern measurements from Martha Washington’s own recipe.
It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.
Kate Smith Collection, as adapted from Martha Washington’s recipe Published 1940 by General Foods Corp.