5. Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. 6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve Immediately. Sam Houston Chapter [Continued] Stew in Dutch Oven Kluwen Family 2 pounds ground beef 6 medium potatoes, peeled and cubed 1 ½ pounds carrots, sliced 4 cups water 1 can (15 ¼ oz) whole kernel corn, drained 1 can (15 oz) peas, drained 1 can (14 ½ oz) cut green beans, drained Saltgrass Chapter Gary Lemley – Advisor
2 medium onions, chopped 1 cup ketchup ¾ cups medium pearl barley 1 T Worcestershire sauce Dash vinegar Salt and pepper to taste
281-705-8183
In a Dutch oven over (camp) fire, cook beef until no longer pink, drain. Add the potatoes, carrots, and water. Bring to boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add remaining ingredients. Cover and simmer for 1 hour. Yields 20 servings.
Houston, Texas gary.lemley@comcast.net
Our chapter continued to enjoy good weather with great fellowship and good food; Gary and Mary made the Annual state meeting in January which was a great time with good food and opportunity to meet new state wide friends. In March we were blessed to have visitors from the Sam Houston chapter with Patti Corcoran, Mary Merriwether, and several others meeting with our group; this was a special time with great food. April and May we also had some great food with Carol providing us with a special lemon pound cake that was really special… see below. For any that come by on the third Saturday each month, we WELCOME visitors and there is always plenty of food. Our meeting is at Bear Creek Park Shelter #8 with pots on table at 4pm (see LSDOS calendar). We currently do not meet in July or August but reconvene in September. LEMON POUND CAKE
1 C. Butter ½ C shortening 3 C sugar 6 large eggs 3 C all purpose flour ½ tsp baking powder 1/8 tsp salt 1 C milk 1 tbs. lemon zest 1 tsp vanilla extract 1 tsp lemon extract.
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1) Preheat oven to 325; beat first 2 ingredients at med speed; gradually add sugar until light and fluffy; add eggs (1 at a time) and beat until yellow of eggs disappear; 2) 3) Sift flour and with next two ingredients; add softened butter alternately with the milk; beginning and ending with flour mixture; beat lightly at low speed; stir in next 2 ingredients and lemon zest; (use no alternative to the noted zest.. this brings out flavor). 4) 5) Pour into a bunt pan and bake at 325 for about 1.5 hr. Cool completely.. 6) 7) Cake is also great with a lemon glaze.. 8)