Betty Lothenore Recipes

Mamaw’s Jam Cake
2 sticks butter
2 cups sugar
3 eggs
1 cup blackberry jam
1 teaspoon baking soda
1 cup buttermilk
3
12 cups self-rising flour
1 teaspoon ground allspice
2 cups chopped pecans
1 cup raisins (optional)
1
12 cups coconut
Cream butter, sugar and eggs. Add jam and mix well. Dissolve soda in buttermilk. Combine flour and allspice. Add buttermilk mixture and flour mixture to creamed mixture, alternating between buttermilk and flour. Fold in pecans, raisins and coconut. Pour into 4 greased and floured cake pans and bake at 350 degrees for 30 to 40 minutes or until done.

Icing
2 sticks butter
2 cups sugar
1
12 cups milk
Combine butter, sugar and milk in a saucepan and boil about 10 minutes. Beat well. When ready to stack layers, poke holes in the top of each cake layer and pour icing over the top of layers while the cake is still warm.

Wild Sockeye Salmon
with Butter and Lemon
2 (2- to 3-pound) salmon fillets
34 cup water
34 cup Dale’s seasoning
1 teaspoon minced garlic
1 stick butter
Juice of 1 lemon
Salt

Cut salmon into serving size pieces. Combine Dale’s, water and garlic. Marinate salmon in Dale’s mixture for 4 to 6 hours. When ready to cook, grill skin-side down first. Combine butter and lemon and baste fish. Salt liberally. Cook 3 minutes, flip fish over and remove skin. Grill an additional 3 to 5 minutes until fish flakes.

Peppered Wild
Sockeye Salmon
2 (2- to 3-pound) salmon fillets
34 cup water
34 cup Dale’s seasoning
1 teaspoon minced garlic
Cracked black pepper

Line a 9×13-inch baking dish with foil. Cut salmon into 1-inch pieces. Combine Dale’s, water and garlic. Marinate salmon in Dale’s mixture for 4 to 6 hours. Place salmon skin side down and cover with cracked black pepper. Bake at 400 degrees for 15 minutes. Remove to serving dish, leaving skin in foil.

Salmon Ball
1 (2- to 3-pound) smoked wild sockeye salmon fillet, flaked
1 (8-ounce) block cream cheese
13 cup honey
Combine ingredients with hands and shape into a ball. Serve with crackers.

Sweet Potato Casserole
3 cups cooked sweet potatoes
1 cup sugar
1 stick butter
2 eggs
1 teaspoon vanilla
12 cup raisins (optional)
1 cup brown sugar
13 cup self-rising flour
13 cup softened butter
1 cup chopped pecans

Combine sweet potatoes, sugar, 1 stick butter, eggs, vanilla and raisins. Beat with a mixer and pour mixture into a baking dish.
Combine brown sugar, flour and softened butter with a pastry blender. Sprinkle mixture on top of sweet potatoes. Top with chopped pecans. Bake at 350 degrees for 45 minutes.

 

NEMS Daily Journal