Recipes: Grandma's Peach Cobbler, Old Fashioned Peach Cobbler, Wassail, Mincemeat Pie, Old Fashioned Mincemeat Pie, Old Fashioned Molasses Cookies, Southern Boiled Custard, Pork Chops Étouffée

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From: "Joyce Smith"

I would like recipes for cookies using cake mixes.

Thanks
Joyce
jjedward@ee.net

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From: "Elvee O'Kelley"
To: posts@chitterlings.com, hale716
Subject: Measurements

Pound cake measurements:

2 cups of granulated sugar = 1 pound
4 sticks of butter = 1 pound (2 cups melted butter = 1 pound)
3 cups of flour = 1 pound

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Two Peach Cobbler Recipes

Grandma's Peach Cobbler

For the Batter:

½ C Butter
1-¼ C Flour
2 T Baking powder
½ t Salt
1 C Sugar
1 C Milk

For the Filling:

4 C Sliced fresh peaches
¼ C Sugar
1 t Cinnamon
1 T Fresh lemon juice
Preheat oven to 350°F.

Mix together the peaches, sugar, cinnamon and lemon juice. Allow the
mixture to sit while you make the batter, so the juices can be drawn
out of the peaches.

Put the butter in a 9 x 13-inch Pyrex baking dish and put the dish in
the preheating oven. While the butter is melting, mix up the batter by
combining the flour, baking powder, salt, sugar and milk.

When the butter is completely melted, remove the pan and pour the
batter into the melted butter. Then, carefully spoon the peach mixture
evenly over the batter. Return dish to the oven and bake for 45
minutes.

As the cobbler cooks, the batter will begin to rise up and around the
peaches.

NOTE: you can use other fruits as well, I use blueberries often with
this recipe.

Old Fashioned Peach Cobbler

8 C Sliced fresh peaches
2 C Sugar
¼ C Flour
½ t Cinnamon
¼ t Ground nutmeg
1/3 C Butter, melted
Pastry for double-crust pie
Preheat oven to 475°F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch
oven. Allow to set until sugar is dissolved, and a syrup forms. Over
medium heat, bring the peach mixture to a boil, then reduce heat to
low and cook until tender, about 10 minutes. Remove from heat and stir
in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch
square. Spoon half the peach mixture into a lightly buttered 8-inch
square Pyrex dish. Cover with the pastry square. Bake for 12 to 14
minutes, or until lightly browned, remove from oven and spoon
remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the peach mixture.
Sprinkle lightly with granulated sugar, if desired. Bake an additional
15 to 20 minutes or until browned.

Cobblers require ripe peaches of the highest quality. If you can't
find really excellent fruit, I would forget about trying to make the
Old Fashioned Peach Cobbler; however, a satisfactory Grandma's Peach
Cobbler can be made with frozen peaches to which no sugar has been
added. These are available at most any supermarket.

Melissa
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From: SMMiller1
To: posts@chitterlings.com
Subject: Wassail

Wassail was originally not a drink, but a practice of carroling. In
Merry old England carrolers would bring a cup with them, and, as they
sang before the homes of wealthy citizens, their mugs would be filled
with a hot spiced ale, often with a roasted apple slice floating in
it.

This recipe is a variation on that ancient theme.
1 bottle burgundy or claret
6 eggs
1/2 cup water
1/4 teaspoon nutmeg
2 cloves
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 cups sugar
6 baked apples

Heat the bottle of red wine. Meanwhile separate the eggs.

Beat the yokes and whites separately, then fold both together (egg
whites should be stiff).

Put spices in water and heat for afew minutes to release flavor.

Now pour all into a punch bowl along with baked apples. Serve warm.
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From: Dwendolyn.Walk
To: posts@chitterlings.com (Willie)

I need a recipe for banana pudding please soon.
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From: SMMiller1
To: posts@chitterlings.com
Subject: Mincemeat Pie & Old Fashioned Mincemeat Pie

Mincemeat Pie is one of the most popular Christmas desserts. Served
warm and topped with vanilla ice cream, it's truly a Christmas
delicacy.

Title: Mincemeat Pie
9 inch Double crust pastry*
28 oz. jar mincemeat
1 1/2 cups chopped apple
1/3 cup chopped nuts
2 teaspoons grated orange peel

*Use your favorite recipe.
Heat oven to 425. Prepare pastry.
In large bowl, combine mincemeat and remaining ingredients. Pour into
pastry-lined pie pan.
Cover with top crust (cut slits to allow steam to escape); seal and
flute edge.
Bake at 425 for 30 minutes or until golden brown. Serve warm.

~~~~~~~~~~
Title: Old-Fasioned Mincemeat Pie

9 inch Double crust pastry*
1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes
1 cup apple cider
4 tart cooking apples, pared, cored, finely chopped
1 1/4 cup plus 2 Tbsp sugar
2 1/2 cup dried currants
2 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb sour cherry preserves
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup
liquid reserved
*Use your favorite recipe.

Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling,
reduce heat and simmer covered until meat is tender when pierced with
a fork, about 20 minutes.

Remove meat to work surface, coarsely chop and return to pan. Stir all
remaining ingredients except drained canned cherries into meat. Heat
to simmering. Cook uncovered, stirring occasionally, over low heat
until
very thick, about 1 and 1/2 hours.

Stir in cherries and remove from heat.

Refrigerate in container or jar with tight-fitting lid at least one
week before using. Mincemeat will keep in refrigerator up to three
weeks or freezer up to three months.

Put mincemeat into an unbaked pie shell and put pastry on top and
crimp edges and poke several holes in top pastry.

Brush top with cream and sprinkle with sugar.
Bake 40 minutes at 340 degrees.

You may need to protect edges of crust the last 15 to 20 minutes to
keep from becoming too brown. Serve warm/hot with ice cream or
whipped cream on top.

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From: SMMiller1
To: posts@chitterlings.com
Subject: Old Fashioned Molasses Cookies

4 c. sifted flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. salt
1 1/2 c. molasses
1/2 c. shortening, melted
1/4 c. butter or margarine, melted
1/3 c. boiling water
Sugar

In med. bowl, combine flour, baking soda, spices & salt. In lg. bowl,
mix molasses, shortening, butter & water. Add flour mixture to
molasses mixture, blend well. Cover, refrigerate until firm, about 2
hrs.
Roll out dough 1/4" thick on well floured surface. Cut out w/3 1/2"
cookie cutters, sprinkle w/sugar. Place 2" apart on ungreased cookie
sheets.
Bake in preheated 375 F. oven about 12 mins. Remove to wire racks to
cool.
About 3 dozen cookies.

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From: SMMiller1
To: posts@chitterlings.com
Subject: Southern Boiled Custard (a winter beverage)

A wonderful winter beverage that is part custard, and part heaven.
Don't be afraid to try this recipe using almond or rum flavoring
instead of the traditional vanilla extract. Makes 8 servings.

1 quart whole milk
5 eggs
1 cup white sugar
1 teaspoon vanilla extract

Directions

1) Into the lower pot of a double boiler, add water. In the upper pot,
add milk. Heat through over medium heat.

2) Beat eggs together until light. Add sugar and mix well. Pour a
small portion of hot milk into the eggs and sugar to warm and thin
this portion. Pour slowly into hot milk.

3) Cook, stirring constantly until it will coat a spoon.

Do not over cook. Add vanilla extract. Chill in
refrigerator before serving.

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Pork Chops Étouffée

For LAC2251. A very interesting way and also simply
delicious way to do Pork Chops:

Pork Chops Étouffée

4 tablespoons butter or margarine
2 teaspoons paprika
6 pork chops
Creole seasoning to taste
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, chopped
2 cups water
1 tablespoon Worcestershire sauce
Salt to taste
2 tablespoons cold water
2 tablespoons cornstarch

Melt butter or margarine in a skillet and add paprika. Place pork
chops in skillet and season with Creole seasoning. Brown chops and
remove from skillet. Place onion, green pepper, and garlic in skillet;
sauté. Return pork chops to skillet with vegetables. Add water,
Worcestershire sauce, and salt (only if needed). Simmer, covered, 45
minutes or until meat is tender. Add mixture of water and cornstarch
to skillet. Stir gently until thickened. Serve with rice. Serves 4-6.

Source: The Cat Who . . . Cookbook by Julie Murphy and Sally Abney
Stempinsk

--
Richard Lee Holbert '85 North Richland Hills, Texas
oldag85tx@charter.net
ICQ # 39883849 Yahoo Messenger rlholbert Type 2 Diabetic
Romance , Genealogy , Texas A&M University , Diabetes , Depression

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From: "Deborah Cook" <dearldy@hotmail.com>
To: posts@chitterlings.com
Subject: brown rice pudding

Does anyone have a recipe for brown rice pudding that is made in a
crockpot? I had a cookbook that came with my crockpot and that recipe
was in it. I loaned the cookbook out and never got it back.

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