JIFFY BLACK WALNUT CAKE

This is a very old recipe from a little town in Missouri. My uncle married a gal from Missouri when he was stationed at Ft. Leonard Wood during the Korean War. She brought a lot of her family's recipes to our family. 2 cups sugar 2 sticks butter, softened 2 cups sifted all-purpose flour 5 large eggs 1/4 tsp salt 1 cup black walnut halves 1 tsp lemon extract 1 tsp vanilla extract Combine all the ingredients into a large mixing bowl and beat at high speed of an electric mixer for 5 minutes. Pour the batter into a well-greased tube pan (10-inch size) and bake for 1 hour and 15 minutes at 350 degrees.

PRESERVING FRUITS AND VEGETABLE POLL RESULTS

On our pole asking if you preserve fruits and vegetables found our readers to be evenly split. 50% said no while 50% said yes. Of the "yeses" all of you preserve vegetables from your own gardens.