Shotgun Cake

When I was growing up, my mom made this cake occasionally. I loved it. It is like a poppy-seed pound cake. But what I loved the most, was its name.

Shotgun Cake

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup canola oil
12-13 fluid oz. evaporated milk
1/4 cup poppy seeds

Preheat oven to 350 degrees F. In a large bowl mix flour, baking soda, salt, and sugar. Add eggs, vanilla, oil and evaporated milk. Mix well. Add poppy seeds and blend them into batter well. Pour into greased bundt pan and bake for 1 hour. Cool 10 minutes in pan, then remove to wire rack.

Poppy Seed Chicken

Poppy Seed Chicken

1 cup sour cream
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 whole chicken breasts, boneless/skinless and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
2 tablespoons poppy seeds

Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate overnight in the refrigerator. Remove the coated chicken from mixture and roll in crushed crackers. Arrange in a single layer in a 9X13 inch pan. Pour half of melted butter over chicken. Bake, uncovered, for 45 minutes at 350 degrees F. Spoon remaining melted butter and the poppy seeds over the chicken and cook for 15 minutes longer.