Peanut Soup
1/2 stick butter
4 tablespoons minced onion
1 stalk celery, diced
2 tablespoons all-purpose flour
4 cups chicken stock, heated
1/2 lb. (8-oz.) peanut butter
1 1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 cup ground peanuts
Melt butter in large skillet or Dutch oven and sauté onion and celery until translucent. Blend in flour.
Add chicken stock and cook for 45 minutes. Remove from heat, strain and add peanut butter, salts and lemon juice.
Stir well to mix in peanut butter. Ladle into bowls and garnish with ground nuts.
Serves: 6; Source: Southern Recipes and Legends
Sour Cream Pound Cake
2 sticks butter, softened
3 cups sugar
6 large eggs
3 cups cake flour*
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1/4 teaspoon orange extract
Cream butter and sugar. Add eggs, alternating with flour that has been whisked with the baking soda.
Stir in sour cream and flavorings. Bake in greased Bundt or tube pan fir 1 1/2 hours at 300 degrees.
Source: Southern Recipes and Legends;
*If you do not have cake flour you can use all-purpose flour. Measure the 3 cups then remove 6 tablespoons and run the remaining through a blender or food processor.
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