The Plucky Housewives

Pound cake:  Its roots go back to Great Britain and the 1700s.   Its first cookbook appearance was in 1796 in American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons.  Since then, this wonderfully yummy cake has been adapted by everyone, to suit any need.  Why was it called pound cake?  Traditionally, it contained a pound each of butter (4 sticks) , flour (3 cups) , sugar (2 cups)  and eggs (6 whole).     The Brits added extra eggs and dried fruits, such as currants or raisins.  The French kept the original ratio, but added chocolate or lemon juice.  In the southern US, its pretty much in its original form,  except sour cream has been added in place of some of the butter.  When I was getting married, my cousin Suzanne gave me a bridal shower.  This is the cake she served with strawberries and w

This recipe is my brother's favorite salsa!  He came over for dinner one evening when I was having TexMex (my carne asada tacos, famous guacamole and of course, homemade salsa).  He occasionally likes to dabble in cooking and was crazy about this, he took home several jars to keep.  He called one day and wanted to know how to make it, so I gave him the recipe.  He now likes to pass it off, with a few changes, as his own!  Mad, no!  Heck, thats what good cooking is all about.  Pay it forward with love! -  Jenni Photo by TAGilephotos@gmail.com 8 -10 fresh tomatillos (roasted first, then diced) 3-4 T olive oil ½ c red onion, small dice 1 t fine minced garlic 2-3 jalapenos (roasted whole first, then seeded and diced small) 3-4 medium, vine ripe tomatoes, seeded, small dice 3-4 limes, juiced 1-2 T finely chopped cilantro salt and pepper to taste Photo by TAGilephotos@gmail.com Rub tomatillos and jalapenos with olive oil.  Place on a hot grill about 3-5 minutes to char outside