Recipes: Cold Pasta Salad, Meringue, Caramel Cake, Gooey Bars aka Cream Cheese Bars, Potato Salad, Butter Beans with Ham Bone and Okra, Nanny's Homemade Chocolate Cake, Fried Collards

Ingredients:
3 cups cooked pasta (small size)
1 cup finely chopped red onion
1 cup chopped black olives
1/2 cup chopped green olives
2 hardboiled eggs
1 cup mayonnaise **
1/4 cup prepared mustard **
1/2 tsp paprika

Directions:
Separate the yolks from the egg whites. Mash the yolks together
with the mustard and mayonnaise. Chop the whites, then combine all
ingredients except the paprika in a large bowl, then sprinkle the
paprika on top.

Makes 6 generous servings.

** Do not skimp on quality!

- "Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch), Jackson,
MS

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From: "Rose Whatley"
To: posts@chitterlings.com

Meringue

3 egg whites (separate eggs when they are cold. However, allow the
whites to reach room temp. before beating - the volumn will be higher.
6 T. sugar
1/4 t. cream of Tartar
1 t. Pure vanilla extract

Add cream of tartar to egg whites. Beat with elec. mixer until stiff.
Gradually add sugar and vanilla.

Be sure you do not get any yolk in your egg whites and make sure your
bowl and beaters are very clean. If you have a copper bowl, use it.

Another recipe for meringue:

Put egg whites and a pinch of salt in mixing bowl. Start at low speed
for a few seconds, go to medium and when frothy go to high speed for
about 5 to 7 min. Add 1 T. pure vanilla extract, 1 t. white vinegar
and 1 T. sugar.
Beat until stiff peaks form and meringue is glossy.

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From: carolofell719
To: posts@chitterlings.com
Copies to:
Subject: Caramel Cake

Layers:

4 eggs
2 1/2 cups sugar
2 1/2 cups flour
1 1/4 cup milk
2 sticks real butter
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract...not imitation

Grease and flour 3-9" round cake pans and set aside. Heat milk and
butter until butter is melted, do not boil. In large mixing bowl beat
eggs 5 minutes then add sugar, flour, baking powder and hot milk
mixture mixing well after each addition. Divide evenly between the 3
pans and bake at 350 degrees in preheated oven until cake tests done.

Frosting:

2 1/2 cups sugar
1/2 cup milk 1 stick real butter
1 tsp vanilla extract...not imitation

In heavy dutch oven combine sugar,milk and butter and heat until sugar
is dissolved and butter is melted. Brown the other 1/2 cup sugar in a
heavy skillet...preferably cast iron...until amber in color being
careful not to scorch it and add this to the hot milk mixture and cook
to soft ball stage. Remove from heat and add vanilla. Beat by hand
until thick enough to frost cake.

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From: carolofell719
To: posts@chitterlings.com
Copies to:
Subject: Gooey Bars aka Cream Cheese Bars

1 box Duncan Hines butter cake mix
3 eggs
1 stick real butter softened
1-1lb box powdered sugar
1-8oz pkg cream cheese
2 tsp vanilla extract
Mix dry cake mix with butter and 1 egg and press into a 9"x13" pan.
Mix cream cheese, powdered sugar and vanilla and pour on crust and
bake at 350 degrees for about 40 minutes. cut in squares or bars to
serve.

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From: Gmomangel
To: posts@chitterlings.com

My Potato Salad
Boil Potties with skins on or off whole I do without skins
Use as many potatoes as you need for the amount of salad you need
I use large baking potatoes 6-8 of them that makes enough salad
for 2 to 3 people.
When all cooked and cooled dice up in small chunks every potato
Then add as many green olives sliced up as you like
Then add onions cut up to your liking or minced onions 2
Tablespoons full add 1-2 Tablespoons of mustard
salt & pepper to your liking
1/2 to 1 tsp.sugar
1/2 to 1 tsp. crushed garlic
Last -- mix Mayonnaise until quite moist and all covered after
stirring it all in good
Chill or serve then as it is
ENJOY!

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: ISO -

I am in search of a home made recipe for a good and spicy shrimp
and/or crab boil. Any and all help will be greatly appreciated.

Richard Lee Holbert

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Butter Beans With Ham Bone and Okra

Butter Beans with Ham Bone and Okra

1 meaty ham bones
or 3 large ham hocks
3 cups water
1 1/2 pounds butter beans -- fresh
or 2 16-oz cans of butter beans -- drained
2 tablespoons vegetable shortening -- solid
1 tablespoon sugar
1/2 pound okra -- washed and thinly
-- sliced
1 tablespoon salt
2 teaspoons freshly ground black pepper

1. Put the ham bone and water in a large saucepan. Cover and
heat to boiling. Reduce the heat to simmering and cook, covered, 45
minutes.
Remove the ham bone from the saucepan. Remove the meat from the bone,
finely shred it. and return both meat and bone to the pan.

2. Wash the butter beans and add them to the saucepan. Heat to
simmering, stir in the remaining ingredients, and simmer until the
beans and okra are tender, about 25 minutes (or less for canned beans)
Discard the ham bone and serve the beans hot.

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From: "michael white"
To: posts@chitterlings.com
Subject: Egg Nog I have longed for...

Hello and thank you for this receipe. Living in Europe born in CT I
have longed for Egg Nog Now I have it. xmas michael white sweden

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From: "Joe's Email"
To: <posts@chitterlings.com>
Subject: Nanny's Homemade Chocolate Cake

Nanny's Homemade Chocolate Cake

2 cups of plain flour
2 cups of sugar
1 teaspoon of butter
3/4 cup of cocoa
2 eggs
1 cup of boiling water
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of milk
1 teaspoon of vanilla

Beat the sugar, eggs and butter together until creamy. Add the
cocoa to 1-cup of boiling water and mix well. Add cocoa mixture
to sugar mixture. Sift flour, soda, baking powder and salt
together. Add to the sugar mixture alternating with the milk and
vanilla, starting and ending with the flour mixture. Pour into
well-greased and floured pans and bake at 350 degrees for 25 to
30 minutes.

Frosting:

1 1/2 cups of sugar
2 - 1 ounce squares of chocolate
1/2 cup of milk
1 teaspoon of vanilla
2 tablespoons of butter

Melt the chocolate in a pan and remove from heat. Mix in the sugar
and milk and bring to a full boil. Cook the chocolate mixture
until it reaches the soft ball stage (when a small amount dropped
into a glass of cold water forms a soft ball). Remove the chocolate
mixture from the heat and stir in the vanilla and butter. Spread on
the cooled cake.

Joe
http://www.carolina-country-cooking.com
An Entire Year Of Country Cooking On CD-ROM
Do You Know How Many Ways There Are To Eat A Cat Head Biscuit?

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From: "nadine cofield"
To: posts@chitterlings.com

I live in Massachusetts near the Boston area. I am looking for a
fish market that sells porgies, spot, croakers, fish of that sort.
I am also looking for a soul food market or any black super markets.
Anywhere close to Woburn,Lexington, Bedford or even Medford, MA and
Nahua,NH would be great.
Can anyone help?

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From: MarthaWhitehead
To: posts@chitterlings.com

For the Red Velvet Cake, You forgot the Hershey COCOA
That make it a little dark and velvety
Martha

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From: Jrpsmp123
ubject: Re: Fried Collards for Nadine
To: posts@chitterlings.com

I'm not sure this is the fried collard recipe you are searching for
but it brought to mind the way I remembered my mother fixing them
when I was young.
I don't have the amounts of ingredients...just the procedure. After
cooking the greens the regular way (simmered with meat seasoning),
she would remove them from the pot, drain, and cut into small pieces.
She would then heat bacon drippings in a large cast iron skillet
and add the greens and sort of saute/fry them until they reached the
color and consistency that she liked.

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From: LONGDISTSHTR
Subject: Biscuits

Heavy biscuits are due to not using biscuit flour or not getting the
oven hot enough or using old flour. White Lily Flour seems to give
the best results for me. Just follow the directions on the package.
Please don't try to make southern biscuits with yankee flour. Aunt
Jemima Flour is lousey. Crisco and buttermilk seem to lighten them
up.

A pinch of baking soda helps. Don't knead or fool with the dough.
The less you mix the dough, the lighter the bisquits. Remember this
is a quick bread and requires a slightly sticky dough and a hot oven.
Cut back on the amount of flour. Too much flour and not enough
buttermilk or too much shortening results in heavy biscuits. Don't
mix with your hands. Use a fork in both hands(or a pastry cutter) to
cut in the flour and shortening.. If you mash the dough it will clump
together. Cheap shortening results in cheap biscuits. Measure the
amount, don't guess. Greasy biscuits are heavy.
Hardy's uses White Lily Flour. The woman who makes them here always
has flour all over her uniform and says that they are taught to not
mix too much. They use a shortening similiar to Crisco.
Use self-rising flour. No regular flour ever produced light biscuits
for me.
Again use self-rising flour like White Lily, Southern Biscuit or one
of the self-rising flours. Don't fool around with regular flour and
forget about trying to make it with just any flour unless you use
cake flour for "do it yourself risings" like baking soda or baking
powder. Oven temperature gage markings are usually wrong so get an
oven thermometer and bake them in a pre-heated oven at 500ºF.
Use a cutter and don't twist it.
2 cups of White Lily Self-Rising Flour
1/4 cup shortening
2/3 to 3/4 cut milk or buttermilk
Cut the shortening and flour together until you get pea-sized crumbs.
Blend in just enough milk with a fork until dough leaves the side of
the bowl. Too much milk=too sticky to handle. Too little milk=dry
biscuits.
Knead gently on a lightly floured surface for 10 strokes.
Roll to 1/2 inch (measure if you have to)
Cut them out with a biscuit cutter or floured drinking glass. Don't
Twist!
Bake on un-greased baking sheet. Place 1 inch apart or almost touching
for soft side biscuits.
Bake for 8-10 minutes in pre-heated 500ºF oven.
Cat Head biscuits aren't cut out, they are globs of biscuits of a
desired size but are best if flattened to about 1/2 inch. Any thicker
and they will be heavy(but are still good) for sopping.
Doc Lisenby

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