RECIPES FROM RETREAT by Saundra Stroud

Our meals at the ReFresHer Retreat were delicious and refreshing. Our first recipe is the dressing that was served with our salad Friday night at the Olford Center.  The ladies who prepared our meals were more than happy to share their recipe.

HOT RANCH SALAD DRESSING
1 cup sugar
1/2 cup red wine vinegar
1 cup olive oil
Dash---salt, pepper, & parsley flakes
2 tsp---Dry Ranch Dressing Mix

Mix sugar, vinegar, oil, salt, pepper, and parsley together over low heat until sugar is dissolved.  Add ranch mix and simmer until slightly thickened. Cool.

Delicious.  This will keep in the refrigerator nicely.


FRENCH CREAM CHEESE POUND CAKE

1/2 cup butter
3/4 cup sugar
3 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
2 cups sifted cake flour
1 tsp. baking soda
1 cup sour cream

Cream cheese filling
2  8 oz. pkgs. cream cheese, softened
3/4 cup sugar
1 egg yolk
1 T. vanilla
1 tsp. lemon juice

Combine the cream cheese filling ingredients and mix well.

For Cake:
Cream butter and sugar.  Add eggs, one at a time beating well after each addition. Stir in vanilla and mix thoroughly.  Sift flour with baking powder.  Add baking soda to sour cream.  Alternately, add flour and sour cream to butter-sugar mixture.  Grease a Bundt pan.  Pour about 1/3 of batter into pan; top with cream cheese filling and pour in remaining cake batter. Bake in a preheated oven for 45 to 55 minutes.  Cool completely before removing from pan.  Serve with sliced strawberries or a topping of your choice.

Enjoy.