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Food
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Kitchen Mailbox Countdown to Dinner Dining
Kitchen Mailbox: Tangy pork barbecue, Sock It To Me Cake whip up winter appetites

Thursday, February 03, 2000

By Arlene Burnett, Post-Gazette Staff Writer

In order for a recipe to get our attention these days, it has to be quick with easy-to-find ingredients, and above all it has to taste good. With that in mind, here are this week's recipes.

Our first recipe is for Barbecued Pork Sandwiches. The preparation for this recipe consists of combining and cooking the sauce and the pork roast (the roast is cooked separately). We cooked the pork roast in a little water - and even though this recipe doesn't call for garlic, we added 2 crushed cloves. Finally, we combined the sauce with the shredded pork, plopped a generous helping on a hard roll and reveled in the taste. The sauce gave the pork a sweet, tangy taste with a slight barbecue flavor.

One thing Kitchen Mailbox has learned: Never judge a recipe by its name. Our second recipe, Sock It To Me Cake, had us wondering why this cake was given this name. Was it named for the popular skits on the late '60s TV comedy "Laugh-In"? We didn't come up with an answer - and didn't matter. We loved this easy-to-make cake. Sock It To Me Cake is a moist and delicious coffee cake with a filling of pecans, brown sugar and cinnamon resting in the center. Even though we label this a coffee cake, it would work as an after-dinner dessert as well.

We must warn you though, we made this cake twice - the first time we didn't grease the pan enough - and as you may have guessed, the cake was glued to the pan. We learned our lesson the second time around. We generously greased the pan. Still, before you invert this cake, take a knife and run it around the edge of the pan.

Helen Kecks of Ross was on an endless search for a recipe for pork barbecue made with a clear sauce. Here's a recipe sent in by Helen Lamison, Carnegie.

Pork Barbecue

1 medium onion
2 tablespoons butter
2 tablespoons white vinegar
2 tablespoons brown sugar
4 tablespoons lemon juice
1 cup chili sauce or ketchup
1 teaspoon parsley
1/2 teaspoon dry mustard
1/2 cup water
3 tablespoons Worcestershire sauce
1 teaspoon salt
Dash of pepper
3- to 4-pound pork roast

Brown onion in butter, then add remaining ingredients, except pork roast. Simmer for 30 minutes.

Meanwhile simmer the pork roast in about 1/2 to 3/4 cup of water until tender. Allow about 30 minutes per pound.

Shred meat, mix with sauce. Serve on buns.


Virginia Mabin of Beaver Falls requested this recipe for Sock It To Me Cake. This version doesn't call for a glaze, but one could be easily made with milk or water and powdered sugar.

Sock It To Me Cake

1 yellow or butter cake mix
1/2 cup sugar
3/4 cup oil
4 eggs
1 cup pecans, chopped
1 teaspoon vanilla
1 cup sour cream
1/2 cup brown sugar
1 tablespoon ground cinnamon

Mix together cake mix, sugar, oil, eggs, pecans and vanilla. Fold in sour cream. Pour half the batter into a thoroughly greased bundt pan.

Mix together the brown sugar and cinnamon and sprinkle over batter in pan. Add remaining batter. Bake at 350 degrees for about 70 minutes or until toothpick inserted comes out clean.

Requests

Judy Weiss of Pleasant Hills would like a recipe for Italian Easter bread made with eggs and anise seed. "This bread has a wonderful sweet taste and texture," writes Weiss. Can anyone help?

Does anyone have a recipe for green peppers canned in oil? Helen Bertolino of Delmont would love to have the recipe.

Rich Majoras of Brentwood wonders if any of our readers have a recipe for deer sticks. They're similar to Slim Jims.

Louise Esposito of Irmo, S.C., is looking for a Roasted Garlic Potato Leek Soup. The recipe contained chicken broth, milk and white Cheddar cheese, roasted garlic, leeks and potatoes. Our mouths are watering. Does anyone have this recipe?


If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com.

Please include a name, neighborhood and a daytime phone number on all correspondence. All recipes are kitchen-tested by the Post-Gazette.



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