Great Depression Cake

Preheat oven to 350 degrees. Grease a 9 x 13 pan.

In a large saucepan, simmer for 10 minutes, stirring occasionally:
2 cups sugar
2 cups root beer
1/2 cup shortening
1 apple, peeled and grated

Set aside to cool for at least 10 minutes.

Blend together in a bowl:
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 Tablespoon allspice
1 Tablespoon cinnamon
1 Tablespoon cloves
1 Tablespoon nutmeg

Combine the dry and the wet ingredients in the bowl. Pour batter into pan.

Bake 25-30 minutes or until a toothpick comes out clean.
When cooled, dust with powdered sugar.

Stays nice and moist even uncovered. They didn't have plastic wrap in the 30's :)

Sweet Potato Dip

1 yellow onion

1 1/2 lbs yams

1/4 tsp olive oil

2 Tbsp or more tahini (sesame paste)

salt & pepper

Remove the paper outer layer of onion. Rub the onion and yams with oil. Wrap in foil separately and bake at 400 til soft (about 1 hour). Cool enough to handle and peel yams and the outer 2 or 3 layers of onion. In a food processor, puree the yams and onion. Add tahini. Mix until creamy. Season with salt and pepper. Serve with green pepper strips and celery. (or whatever you want)

-Sheila Madsen

Stuffed Tomatoes

8 small tomatoes (or use 15 or so

cherry tomatoes)

9 oz fresh spinach

1/2 cup feta cheese, crumbled

2-3 Tbsp plain yogurt

1-2 cloves garlic, minced

1/2 tsp oregano

salt & pepper

Cook the spinach in a large skillet with a tiny bit of oil for about 2 minutes until bright green and wilted. Let cool and squeeze the moisture out. Chop finely and put in a bowl. Add the rest except the tomatoes.

Cut the tops off the tomatoes and spoon out the middle. Fill tomatoes with the spinach.

--Sheila Madsen

Help!

I'm in Seattle from out of town until the middle of April. Sadly, I have no library card and need a specific book for a class I'm taking. Do any of you have a copy of How to Raise a Healthy Child in Spite of Your Doctor by R.S. Mendelsohn that you would be willing to lend me for a week or two? If so call me, Ginger, 435-590-0868.