A favorite dressing recipe disappeared
I'm trying to find the blue cheese vinaigrette dressing recipe from the Monte Vista Inn in Dutch Flat. I lost my copy. I hope someone can help.
Mary Hanns, Gridley
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Sauerkraut chocolate cake
Prep time: 20 minutes
Cook time: 35 minutes
Fran Rider of Carmichael recently asked for recipes that called for sauerkraut.
This cake is my dad’s specialty. He loves to make it for company and have them guess the secret ingredient. No one has ever figured out that it’s the sauerkraut that makes this cake so moist and delicious.
One 16-ounce can sauerkraut, rinsed and drained well
2/3 cup margarine
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups unsifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cold water
Preheat oven to 350 degrees. Grease a 9-inch-by-13-inch baking pan.
In a clean towel, squeeze sauerkraut until until dry and place in a food processor. Process until finely chopped.
In a large bowl of an electric mixer, beat margarine on high speed until fluffy. Gradually beat in sugar until mixture is light. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
On a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add 1/4 of the flour mixture to the egg mixture, then 1/3 of the water. Mix well. Continue to alternate, beating lightly until all flour mixture and water are added.
Stir in sauerkraut. Pour batter into prepared pan and bake at 350 degrees for 35 minutes or until cake tester inserted into cake comes out clean. Cool cake in pan on wire rack. Sift powdered sugar on top or frost with your favorite chocolate frosting.
Per serving: 307 cal.; 5 g pro.; 47 g carb.; 12 g fat (3 sat,, 6 mono., 3 polyunsat. ); 53 mg chol.; 529 mg sod.; 3 g fiber; 34 percent calories from fat.