Poppyseed Cake

1 white, yellow, or lemon cake mix
3/4 cup oil
4 eggs
1/2 cup sugar
1 small container sour cream (8 ounces)
1/8 cup poppy seed (I put in a handful)
Granulated sugar for cake pan


Mix all ingredients in a large mixing bowl. Spray cake pan (I use a Bundt pan) with Pam.

Sprinkle bottom of cake pan with a little bit of granulated sugar to lightly coat. Add batter.

Bake cake at 350 degrees for approximately 45 minutes.

Note: I've always used Pillsbury white cake mixes (with the pudding in the mix) for this recipe.

This recipe came to me many years ago from one of Rod's co-workers from his days at Cliffs Notes. Thanks, B.A.!

Rosemary-Lemon Chicken

Cut-up fryer or your favorite chicken pieces (with skin)
4 garlic cloves, smashed into pieces
¼ cup coarsely chopped fresh rosemary
¼ cup fresh lemon juice
½ cup olive oil
Salt and freshly ground pepper
Lemon wedges for garnish

Combine garlic, rosemary, lemon juice and olive oil in shallow dish or Ziploc Bag.

Add chicken, turning to coat with the marinade.

Cover and refrigerate, turning occasionally, for 1-3 hours.

Preheat the grill to medium.

Remove chicken from marinade, letting the excess drain off, and season generously on both sides with salt and pepper.

Discard marinade.

Place the chicken skin side down on the grill and cook for about 15 minutes, or until the skin is well browned. Turn the chicken and cook for another 5-10 minutes longer.

Note: Delicious with pinto beans (simmered with a ½ slice of bacon), corn-on-the-cob, and steamed tortillas with butter. Almost as good as El Pollo Loco, one of our favorite restaurants in San Diego.

Flank Steak Sandwiches with Apple Barbecue Sauce

1 (1 ½-pound) flank steak
Apple Barbecue Sauce (recipe follows)
6 onion rolls, split
6 tomato slices
Leaf lettuce
Purple onion slices (optional)
Coarsely ground pepper

Place steak in a shallow dish or heavy-duty zip-top plastic bag; pour ½ cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours.

Remove steak from marinade, discarding marinade.

Grill steak, covered with grill lid, over medium-high heat (350-400), 5-6 minutes per side or to desired degree of doneness. Do not overcook, though, or meat will be dry and tough.

Cut steak diagonally across the grain into thin strips. Serve on rolls with tomato, lettuce and onion. Drizzle with remaining sauce; sprinkle with pepper.

Yield: 6 servings

APPLE BARBECUE SAUCE


½ cup apple jelly
1 (8-ounce) can no-salt-added tomato sauce
¼ cup white vinegar
2 tablespoons light brown sugar
2 tablespoons water
1 teaspoon hot sauce
¼ teaspoon salt

Bring all ingredients to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20-25 minutes.

Yield: 1 and 1/3 cups

Notes: This is so easy and a nice alternative to hamburgers. Great with potato salad, corn and baked beans.