Recipes: Coca-Cola Glazed Chicken Wings, Coca-Cola Roast Beef, Coca-Cola Cake, Coca-Cola Baked Beans, Chef Williams' Deep Fried Turkey, Coconut Pound Cake, Holiday Coca-Cola Baked Ham, Basil Pork Chops, Chicken Rice Soup, Grilled Turkey Legs, Barbequed Turkey Wings, Chocolate Pound Cake, Strawberry Pound Cake, Mom's Yeast Rolls, Basic Pizza Crust, Pickled Bologna, Sensational Sweet Potato Cake

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they
should subscribe at: http://chitterlings.com

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What's In This Issue:

Please Note: We will not publish on September 11th in
deference to all of the memorial activities taking place.

Recipes Requested: Halloween/Holiday Baking Ideas

Recipes: Coca-Cola Glazed Chicken Wings, Coca-Cola Roast Beef,
Coca-Cola Cake, Coca-Cola Baked Beans

Recipe Request: Chicken Alfredo

Recipe: Chef Williams' Deep Fried Turkey

Recipe: Coconut Pound Cake

Recipe: Holiday Coca Cola Baked Ham

Diabetic Recipes: Basil Pork Chops, Chicken-Rice Soup

Recipes: Grilled Turkey Legs, Barbecued Turkey Wings

Recipe: Chocolate Pound Cake

Recipe Request: Applebee's Special Spinach Dip

Recipe: Strawberry Pound Cake

Recipe: Mom's Yeast Rolls

Recipe: Basic Pizza Crust

Recipe: Pickled Bologna

Recipe: Sensational Sweet Potato Cake

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Williams, Lisa"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

I HAVE MISPLACED MY RECIPES FOR HOLIDAY BAKING (CAKES, PIES COOKIES, FUDGE, BROWNIES AND CANDY) IF ANYONE HAS ANY REALLY GOOD RECIPES FOR HALLOWEEN THAT WOULD
BE GREAT SIMPLE EAT BUT GOOD AT THE SAME TIME. I PLAN ON GIVING MY 3 AND 11 Y/O'S A HALLOWEEN PARTY/BAR-B-Q. AND THEN HAVE CHILI W/RICE IN A BIG OLE BLACK POT AND THEN SPHAGETTI AND MEATBALLS IN ANOTHER BIG OLE POT.

PLEASE ALSO SEND RECIPES FOR CONFECTION BALLS FOR THE HOLIDAYS. WITH ME WORKING FULL TIME GOING TO SCHOOL FULL TIME AND BEING A FULL TIME SINGLE MOM I NEED TO GET STARTED ON THINGS EARLY. SO MUCH TO DO IN SO LITTLE TIME.

Thank you Lisa

Lisa Williams
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Coca-Cola

VERY EASY COCA-COLA RECIPES!!

Coca-Cola Glazed Chicken Wings

Ingredients

3/4 cup Coca-Cola
1/4 cup soy sauce
2 tablespoons brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings

Directions

In medium saucepan, combine all ingredients, except wings. Heat to
boiling, stirring constantly. Reduce heat and simmer 30 minutes. Bake
wings at 350: for 25 minutes. Pour sauce over wings & bake 10 minutes
longer at 375°F.

---------------

Coca-Cola Roast Beef

Ingredients

1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 package onion soup mix

Directions

Place unseasoned roast in baking pan. Sprinkle onion soup mix on top.
Pour on the Coca-Cola. Cover tightly with aluminum foil. Bake in oven
at 300°F for 3 to 4 hours or until tender.

-----------------

Coca-Cola Cake

Ingredients

1 cup Coca-cola
1/2 cup vegetable oil
1/2 cup (1 stick) butter
3 tablespoons cocoa
2 cup sugar
2 cup flour
1/2 teaspoons salt
2 large eggs
1/2 cup buttermilk
1 teaspoons baking soda
1 teaspoons vanilla

Directions

In saucepan, combine Coca-Cola, oil, butter, and cocoa. Bring to a
boil, over medium heat, stirring constantly. In a large bowl, mix
together sugar, flour and salt. Add mixture from saucepan and beat
well. Add eggs, buttermilk, soda, and vanilla and beat well. Pour
into a greased and floured sheet cake pan. Bake at 350°F for 20-25
minutes.

Frosting

1/2 cup butter
3 tablespoons cocoa
6 tablespoons milk
1 teaspoons vanilla
3/4 cup pecans - chopped
1 lb. confectioners sugar

Directions

In a saucepan, combine the butter, cocoa, and milk until the butter
melts. Add the remaining ingredients and beat hard. Spread on the
cooled cake.

--------------

Coca-Cola Baked Beans

Ingredients

2 (16 oz.) cans great northern beans
1/2 can Coca-Cola
1/4 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup brown sugar, packed
1 tablespoon prepared mustard
1/4 cup ketchup
6 strips bacon

Directions

Saute 2 strips bacon with onion and green pepper until lightly
browned. Drain off fat, then stir in all other ingredients except for
the remaining bacon. Bring to a boil. Pour into a greased casserole
dish. Place remaining bacon strips on top. Bake at 325°F for 45 to 50
minutes.
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From: "Stefanie Thacker"
Subject: Request: Chicken Alfredo
To: <posts@chitterlings.com>

Does anyone have a good and simple Chicken Alfredo recipe?

Thanks!
Stefanie
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Hens

Chef Williams' Deep Fried Turkey
Cajun Injector® Style

Ingredients

16 ounces of Cajun Injector® Marinade
12-14 pound turkey***
Cajun Injector® Cajun Shake seasoning
3-4 Gallons of cooking oil

Directions

1. Remove giblets and rinse turkey with warm water. Drain cavity
completely.
2. Attach needle to injector by turning clockwise until snug. Do not
over-tighten needle.
3. Shake marinade well. Pour needed marinade into separate container
and draw into injector.
4. Inject turkey with approximately 4 ounces of marinade into breast.
Inject breast at three different points on each side of breast.
Insert injector at an angle completely into each breast. Push plunger
down slowly while pulling injector slowly out of breast. Apply same
injection technique into thigh and drumstick. Inject 2 ounces of
marinade into each thigh and drumstick. Use about 16 ounces of
marinade per turkey. Use about 12 ounces of marinade for a bone-in
turkey breast.
5. Sprinkle outside of turkey and cavity generously with Cajun Shake®
(seasoned salt) -- rub in well. Caution: Make sure all water is
drained from breast cavity before deep-frying. Heat 3-4 gallons of
peanut oil to 350°F.
6. Place whole turkey or turkey breast, breast side down into fry
basket. When oil has reached 350°F slowly (very slowly) lower basket
into oil. Use of cooking mitts is highly recommended for lowering and
raising fry basket out of oil.
7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a
bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast
takes longer to cook because the whole turkey has a large cavity
which when filled with the oil helps the bird cook from the inside as
well as the outside. ***NOTE: (In a similar manner, if you're going
to deep-fry a chicken or a Cornish game hen, the cooking time is 9
minutes per pound.)
8. When desired cooking time has been achieved raise basket out of
oil. Allow excess oil to drain from basket. Remove turkey or turkey
breast from basket and allow to rest for at least 20 minutes.
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From: RPinkey
ubject: coconut pound cake
To: posts@chitterlings.com

COCONUT POUND CAKE
Makes One 10-inch Tube Cake
12 to 16 Servings

Cake
2 cups sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor
Crisco stick
5 eggs
1 -1/2 teaspoons coconut extract
2 -1/4 cups all-purpose flour
1 -1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk or sour milk*
1 cup shredded coconut, chopped
Glaze
1/2 cup sugar
1/4 cup water
1 -1/2 teaspoons coconut extract
Garnish (optional)
Whipped topping or whipped cream
Assorted fresh fruit

Heat oven to 350:F. Grease 10-inch tube pan with Butter Flavor Crisco.
Flour lightly. For cake, combine 2 cups sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until blended. Add eggs, 1 at a
time, beating slightly after each addition. Beat in 1-1/2 teaspoons
coconut extract. Combine flour, baking powder and salt in medium bowl. Add alternately with buttermilk to creamed mixture, beating at low speed after each
addition until well blended. Add coconut. Mix until blended. Spoon into pan.
Bake at 350:F for 50 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes before removing from pan. Place cake,
top side up, on serving plate. Use toothpick to poke 12 to 15 holes in
top of cake. For glaze, combine 1/2 cup sugar, water and 1-1/2 teaspoons coconut
extract in small saucepan. Cook and stir on medium heat until mixture
comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake.
Cool completely.
For optional garnish, place spoonfuls of whipped topping and assorted
fresh fruit on each serving.

*To sour milk: Combine 1 tablespoon white vinegar plus enough milk to
equal 1 cup. Stir. Wait 5 minutes before using.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Ham

Holiday Coca Cola Baked Ham
Serves 10 to 12

Ingredients

1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1 pound) box dark brown sugar
1 (12 ounce) can Coca-Cola (do not substitute with another brand or
use diet)
1 (14 ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

Method

1. Preheat oven to 325*F (160*C).
2. Using a sharp knife, remove the rind from ham. Score surface of
ham crosswise and lengthwise, forming a crisscross pattern about
1/4-inch deep and 1-inch apart. Place 1 clove in the center of each
square.
3. Place ham, fat side up, in a roasting pan. Press brown sugar onto
the surface of the ham. Expect some sugar to fall into the roasting
pan. Place in oven and bake until brown sugar just begins to melt,
about 30 minutes.
4. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of
roasting pan. Baste ham with the cola mixture and bake an additional
30 minutes.
5. Meanwhile, combine reserved pineapple juice and the wine in a
small bowl. Baste ham with pineapple mixture every 20 minutes.
6. Bake ham for a total of 16 minutes per pound. During the last 20
minutes of baking time, remove ham from oven and decorate with the
pineapple rings. Use 2 to 3 wooden picks to hold each ring in place.
Place a cherry in the center of each ring, also using a wooden pick.
Return to oven and continue to bake the final 20 minutes.
7. Remove from oven and allow to stand for at least 15 minutes before
transferring to serving platter.
8. Skim fat from pan juices and serve with the ham.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Diabetic

Basil Pork Chops
Yield: 4 servings

Ingredients

4 (1-1/4 lbs.) lean center-cut pork chops
1 teaspoon dried basil
1/2 teaspoon salt (optional)
1 cup unsalted V-8 Juice
1 teaspoon coarsely ground black pepper

Directions

Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.

1 Serving: 1 Chop Plus 1 Tbsp. Sauce

Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol.

Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.

-----------

Chicken-Rice Soup
Yield: 6 servings

Ingredients

3 lbs chicken pieces
1 pinch black pepper
8 cups water
1 bay leaf
1/2 cup celery with leaves, chopped
1/4 teaspoon celery seed
1/4 cup fresh parsley leaves, chopped
1/2 cup rice, uncooked
1 small onion, chopped
1 cup carrots, diced

Directions

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf). Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat, 219 mg sodium, 307 mg
potassium, 88 mg cholesterol.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Turkey

Grilled Turkey Legs
Makes 6 servings

These spicy turkey legs are sweet and hot - just like the smoked
turkey legs you get at the fair or theme park!

Ingredients

1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4 turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

Directions

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a large pot, mix the lemon-lime flavored carbonated beverage,
sugar, hot sauce, red pepper, pepper, and onion. Place the turkey
legs in the mixture, and bring to a boil. Cook 30 to 45 minutes,
until the turkey has reached an internal temperature of 180 degrees F.
3. Remove onion slices from the mixture, and arrange on the prepared
grill. Place turkey legs over the onions. Drizzle with honey, and
season with steak seasoning. Cook, tuning once, 20 minutes, or until
a crisp browned crust has formed on the turkey legs.

----------

Barbecued Turkey Wings
Serves 4

Ingredients

2 lbs turkey wings cut at joint & discard tip
1 can (8 ounces) tomato sauce
1 can (8 ounces) pineapple rings drained, juice reserved
1 tablespoon brown sugar, firmly packed
2 teaspoons chili powder
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Directions

1. On lightly greased 9-X 13-X 2-inch baking pan, arrange turkey
wings. Bake, uncovered, at 450 degrees F for 20 to 25 minutes or
until wings are lightly
browned. Reduce oven to 350 degrees F.
2. In small saucepan, over medium-high heat, combine tomato sauce,
reserved pineapple juice, brown sugar, chili powder, ginger, garlic
powder and pepper.
Bring mixture to boil. Remove pan from heat and pour sauce over
wings, covering each piece completely. Cover with foil and bake 45 to
60 minutes or until wings are fork-tender or meat thermometer
inserted into wing registers 175 degrees F.
3. Remove foil; add pineapple rings. Bake uncovered additional 15
minutes. Cool.
4. Place in covered dish and refrigerate several hours or overnight.
Serve cold.

Note: May also be served as an appetizer and the recipe yields 8
appetizer portions.
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From: RPinkey
Subject: chocolate pound cake
To: posts@chitterlings.com

CHOCOLATE POUND CAKE
by Mama Dip
Serves 12

1/4 cup shortening
2 sticks butter, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 350:F.
Cream the shortening, butter, and sugar together until light and
fluffy. Add the eggs, one at a time, beating for 1 minute after
each addition. Measure the flour and sift it together with the cocoa and baking
powder. Sift again. Mix the buttermilk and vanilla together in a cup. Add to the creamed mixture, alternating with the dry ingredients, in thirds. Mix gently
just until well blended. Pour into a greased and floured 10-inch tube pan.
Bake for about 1 hour and 10 minutes or until a toothpick inserted
in the center comes out clean.

>From MAMA DIP'S KITCHEN by Mildred Council. Copyright )
1999 by the University of North Carolina Press. Used by permission
of the publisher and the author. Visit the publisher's website at
www.uncpress.unc.edu.
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From: evelyn savarese
To: posts@chitterlings.com
Subject: recipe request

I am looking for the recipe for Applebee's special spinach dip. I know
it has good cheese in it and it's very good. Hope you can help. Thanks

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Strawberry Pound Cake

Strawberry Pound Cake
1 box white cake mix
1 pkg strawberry jello (small)
3/4 cup oil
4 eggs
1 box strawberries (small)
3 tbsp self rising flour
1/2 cup of water
Mix cake mix, flour and jello. Add oil. Beat in the 4 eggs. Add 1/2
cup water with 1/2 of the strawberries. Beat and bake at 350 degrees
for 35 to 40 minutes.
ICING
2 cups powered sugar
1/2 stick butter and the rest of the strawberries
Mix together the sugar, butter and the rest of the strawberries. Ice
the cake with this mixture.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Rolls

Mom's Yeast Rolls
Makes 2 - 9 x 13 inch pans

This is the best bread recipe. Light and fluffy rolls that melt in
your mouth. Can be used to make loaves or cinnamon rolls.

Ingredients

2 cups hot water
1/2 cup margarine (or butter)
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5-1/2 cups all-purpose flour
2 large eggs

Directions

1. Melt margarine in hot water. Add sugar and salt and stir. Add cold
water and yeast. Stir to dissolve yeast.
2. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour.
Mix, cover and let rise until dough doubles in size.
3. Punch down and let rise 30 more minutes or until doubles.
4. Make walnut size balls of dough. Place about 2 inches apart in
well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175
degrees C) oven for 30-45 minutes. Brush top of rolls with
margarine/butter while hot. Note: I use a muffin pan and put 3
balls of dough in each section and that creates clover leaf rolls.
Enjoy!

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Crust

Basic Pizza Crust
Yields: 3 pounds of Dough

This looks like a lot of work, but this recipe consists of lots and
lots of tips that will be helpful. The preparation of the dough is
quite easy.

Ingredients:

1 tablespoon dry yeast
1/2 teaspoon sugar
2-2/3 cups warm water
2 tablespoons olive oil
7-1/2 cups unbleached all-purpose flour
1/4 cup whole-wheat or rye flour
1 tablespoon coarse salt or 2 teaspoons fine salt

Method

Proof the yeast for 5 to 10 minutes in 1 cup of warm water and a
pinch of sugar, until the yeast dissolves and the liquid begins to
appear creamy.

Add the remaining water and 1-1/2 to 2 cups flour, including the
whole wheat or rye flour. Beat this well (a hundred strokes) until
it's smooth and soupy, and then let it stand for 10 to 15 minutes,
until it's bubbly and swollen. Add the salt and olive oil and proceed
to stir in the rest of the flour by the cupful until the dough is
stiff but still slightly sticky. Tip: Stir the dough in the same
direction so that the gluten strands retain a smooth, consistent
pattern.

When the dough begins to form a cohesive mass that's thick enough to
hold its shape, turn it out onto a lightly floured surface and let it rest.
Meanwhile, clean and oil the bowl. Knead the dough, turning it
clockwise by quarter turns and sprinkling a little flour on top and
on the surface underneath before folding it over. Add just enough
flour so the dough doesn't stick and tear. (A dough scraper is
invaluable for lifting the mass of dough cleanly from the counter.)
Kneading takes about 5 to 8 minutes. When the dough is smooth,
springy, and pliant -- earlobe-soft -- return it to the oiled bowl,
cover it with a damp cloth, and let it rise until doubled. This
generally takes between 35 and 45 minutes at 70 to 75 degrees.

After the first rise, you can form the crust, assemble the pizza and
bake it immediately or punch the dough down and let it rise again
before baking. This doesn't substantially change the resulting crust,
but it gives you more time if you need it before baking the pizza.
Or, you can refrigerate the dough for several hours or up to two
days. In this case, give it a final punch down after it has chilled
for about 40 minutes and put it in a plastic bag.

By letting the dough mature in the refrigerator, the gluten ripens
and relaxes and the dough becomes less sticky, and will stretch
farther when working with it. With this refrigerated dough, you can
obtain a thin, crisp crust, or a thick, chewy crust, depending on how
thin you roll or stretch the dough when forming it, and on whether or
not you allow it to warm up and rise before baking it. A thick crust
made from chilled dough is likely to have larger air bubbles and be
less delicate and more chewy--rather like the difference between
regular and sourdough breads.

Three options for crusts:

*For a light, risen crust, use a freshly made dough, although you can
use a chilled dough. For the highest, puffiest results, add 2
teaspoons more yeast to the recipe and use the dough within three
hours of making it. For a finer-textured crust, simply roll it out
thinner and let it rise to the same height. Let the dough rise until
it's puffy, and fingerprints disappear when dough is pressed. This
takes about 10 minutes with freshly made, room-temperature dough, or
about 15 minutes with chilled dough.

*A thick, chewy crust can be made either with fresh or chilled dough.
Stretch or press the dough to about 1/3 to 1/2 inch thick and let it
rise just slightly. Whether you'll end up with a thick and chewy
crust or a light and risen one depends on how thick you roll it out
and how high you let it rise.

*For a thin, crisp crust, use dough straight out of the refrigerator.
Roll it out as thin as you want it -- usually about 1/4 inch -- and
get it into the oven within minutes, before it has a chance to rise.

Assemble the pizza on an oiled, rimless cookie sheet. A third of the
recipe will make a 12- to 16-inch round crust, depending on how thin
you roll or spread it. Lightly form the dough into a ball and stretch
it out. First, hold it vertically by one edge and turn it in your
hands, allowing gravity to stretch it as you turn it. Then lay it on
the cookie sheet and press out the dough, starting from the center.
Be careful not to tear or poke holes in the dough. A floured rolling
pin is handy for rolling out thin crusts. If the dough springs back,
let it rest a minute or two, or chill it in the fridge, and then
continue to work it out.

Arrange the toppings, usually three to four items, so that they don't
overlap. Apply the cheese a little more than halfway through the
baking process. By adding the cheese when the crust is just lightly
browned, you can tell when the topping is sufficiently cooked and
also avoid over-browned, leathery cheese and an under-cooked crust.
Those toppings that don't need much cooking, like blanched spinach or
asparagus, paper-thin prosciutto, or steamed shellfish, also go on at
half-time, along with the cheese

Bake pizza in a very hot oven -- 475 degrees -- on a heavy baking
sheets and on a baking stone. Check the pizza during baking and
rotate it if it appears to be cooking unevenly. Lift the crust to see
how it's cooking underneath. If the bottom is still pale while the
top seems almost done, turn the oven temperature down and leave the
pizza in longer.

When the crust is lightly browned and the toppings are cooked,
sprinkle on the cheeses. Then bake the pizza an additional 8 to 10 minutes, or until
the cheese is melted and bubbly. By this time, the crust will be
perfectly done.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bologna

PICKLED BOLOGNA

Ingredients

1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1/8 teaspoon salt
1 tablespoon mixed pickling spices
1 medium onion, sliced
1 ring bologna, cut into 2 to 3 inch pieces

Directions

Mix together first 5 ingredients and boil for 8 minutes; cool. Put
bologna and onions in large glass jar. Pour vinegar mixture over
bologna. Refrigerate overnight before serving. Store in refrigerator.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake

Sensational Sweet Potato Cake
Makes 1 3-layer cake

Ingredients

Cake:
1 (18.25-ounce) package reduced-fat yellow cake mix
1 (15 1/4-ounce) can crushed pineapple, drained well
1 (15-ounce) can sweet potato pieces, drained & mashed
1 1/3 cups water
3 large eggs
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Cream Cheese Frosting (recipe follows)

Directions

1. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake
pans; set aside.
2. Place all ingredients for cake in a large mixing bowl and beat at
low speed with an electric mixer for 3 minutes. Distribute the batter
evenly between the 3 prepared cake pans.
3. Bake for 20 to 25 minutes or when pressed lightly in the center
and cake springs back. Cool in pans on wire racks 10 minutes before
removing from pans. Cool completely on wire racks.
4. Frost between cooled cake layers, top and sides with Cream Cheese
Frosting
Makes 1 (3-layer) cake

Cream Cheese Frosting
Makes 3 cups

1 (8-ounce) package cream cheese, softened
3 tablespoon butter or margarine
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract

1. Beat cream cheese and butter at medium speed with an electric
mixer until creamy. Gradually add powdered sugar, beating until
smooth. Add vanilla and beat until well-blended.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

Members of this list join by using the form on our website.
We keep copies of all subscription requests.

Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~