Recipes: 2 Recipes for Brown Rice Pudding, Cold Remedies, Banana Pudding, Earthquake Cake, Lemon Cookies, Rocky Road Bars, Peanut Butter Brickle Bars, Natural Antibiotics

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From: "Quarles, Mary B."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Anglea D. to copy one recipe
1. Place your mouse beside the first letter of where you wish to begin
if you get an arrow pointing toward your subject it should turn blue
orif you only have the line click still holding the left side of the
mouse down it should turn blue once you get the blue slowly drag your
mouse over everything you want to copy do not let up on the mouse
ntil finished.
2. Once you let go what you want to copy should be blue highlighted.
Now right click your mouse when menu drops click on copy.
3. Go to top of screen click on Action, click on new mail.Once you get
the screen.Right click on large area under subject then click paste.
If you don't like to right click on your mouse you can go to the top
menu hit edit. Edit has copy and paste also. Mary Q

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From: Raycine Jones
Subject: How to print one receipe at a time
To: posts@chitterlings.com

Go to the file icon on your tool bar.
click on print preview.
At the top of the page will be the number of pages, make sure you
have your size at 75% where you can read the page.
click the > arrow until you find your page,
close the preview window
then click the print command and click "pages from, add the page
number(s) and click ok.
this should work.

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From: "Tamara Roberson"
To: posts@chitterlings.com
Subject: Saving Recipes One at a Time

This is how I saved my favorite chitterlings.com recipes: I opened up
" Notepad", and left the window open, blank. As I read the posts and
find a recipe I want to keep, I highlightby left-clicking with my
index finger and holding it down, moving the cursor overthe portion
of text I want until it is entirely highlighted, then release my
finger. On the keyboard I hit the 'Ctrl' button and while holding it
down, hit the 'C' key. This will copy the recipe I want. Then, I
click back on that open "Notepad" window, place my cursor at the top
of the page, and hit 'Ctrl' + the 'V' key, which will copy the text I
picked out of the email post. Then, I've saved it, naming it
" ChittlinsCookbook" to My Documents. Every time I add on, I just go
to My Docs, open my "cookbook", and cutandpaste another recipe onto
the bottom. Someday I'll print them out and put them in a little
binder. Tamara!

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Re: How to print one recipe at a time

When you find the recipe that you want to print, highlight the recipe
by holding down the left clicker on the mouse and draging it at the
same time down the recipe. Once the recipe is highlighted completely
you can either right click on the hightlighted area and choose print
and then choose selection or you can click on file and then print and
when the print box option comes up choose selection and then click on
print. You can also copy and paste this recipe and save it.

Melissa

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From: "Joyce"
To: <posts@chitterlings.com>
Subject: coping one receipes

How can I only copy one receipe out of the collection? I am wasting a
lot of paper copying those I may already have or not need.

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

Brown Rice Pudding
Serves 3 to 4

Ingredients

1/2 cup uncooked regular or quick-cooking brown rice
3 tablespoons honey
3 tablespoons butter
1/4 teaspoon ground cinnamon
3/4 cup milk
1/4 cup raisins, optional
Cream
Honey or brown sugar

Instructions

Cook rice as directed. Stir in 3 tablespoons honey, butter, cinnamon,
milk, and raisins. Heat to boiling; reduce heat. Cook over low heat,
stirring occasionally, until of desired consistency, 10 to 15
minutes. Serve warm with cream and honey.

‡‡‡‡‡‡‡

Brown Rice Pudding
Serves 6

Ingredients

1 cup brown rice
10 tablespoons apple juice, frozen concentrate
1-1/2 cups evaporated skim milk
2 large eggs
1/2 teaspoon cinnamon
1/2 cup raisins (optional)
slivered almonds

Directions

Cook rice as usual, but replace 6 tablespoons of water with 6
tablespoons apple juice concentrate. Beat everything, except the
nuts, together in pot. Mix in rice. Cook (stirring constantly) 8-10
minutes until thick. Spoon into dishes and chill. Sprinkle with nuts,
if desired.

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To: posts@chitterlings.com
From: La Ron Mitchell
Subject: cornbread

Does anyone have a good recipe for homemade cornbread, not the kind
that taste like jiffy mix.

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From: "Rena"
To: "Willie" <posts@chitterlings.com>

Question on the Southern Boiled Custard...
I'm confused on the egg part. Do you cook the egg yolks in a double
boiler first? I got the impression they're added raw, just mixed with
the stiff whites in the punch bowl. Does the heat from the warmed
burgundy cook the eggs also?
Thanks,
R

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From: "Rena"
To: "Willie" <posts@chitterlings.com>

Turns out wasn't Southern Boiled Custard, but WASSAIL...Sorry about
that, but same question still applies...Do I cook the eggs in a double
boiler prior to adding them to the burgundy?
Thanks,
R

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From: "Manifold, Sarah "
To: <posts@chitterlings.com>

Please send me a recipe for Pepper Pot - a West Indian dish.
Thank you.

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From: SSunshine258
To: posts@chitterlings.com

I'm looking for a delicious homemade eggnog recipe with the alcohol,
homemade red velvet cake recipe, and a homemade buttermilk pound
cake recipe.

Happy Holidays to all

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From: apainterwb
Subject: Does anyone have an easy recipe to knock out a cold
and stuffy nose?
To: posts@chitterlings.com

Cold Remedy

2oz rock candy --for sweetness
1cup vodka---to cure sore throat
1 hole squeezed lemon--for taste
1 small garlic pod mashed, for infection
put in jar for 3 days and shake twice a day. Good for one winter,White
House cook book 1886

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From: SMMiller1
To: posts@chitterlings.com
Subject: Banana Pudding

1 cup Sugar
½ cup All-purpose flour
½ teaspoon Salt
2 cups Milk (whole or 2%)
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)
Box of Vanilla wafers
4-5 Ripe bananas

Meringue:
4 Egg whites, at room temperature
5 Tablespoons sugar
¼ teaspoon Cream of tartar
½ teaspoon Vanilla extract

Preheat oven to 375°F.
Line the bottom of a 9" x 9" baking dish with a layer of vanilla
wafers.
This recipe will not use the whole box, so you may snack, but don't
get carried away.

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm
kidding). Cover the banana slices with plastic wrap to keep them from
darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix.
Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or
whisk, but beat them well).

Over medium heat, add the flour mixture to the egg yolks, alternately
with the milk and vanilla, stirring constantly. Bring to a gentle boil
and, when the mixture begins to thicken, add the butter, continuing to
stir. Keep boiling and stirring until mixture reaches a nice pudding
consistency. [Note: If you're working with an electric cooktop, adjust
the heat so that it's hot enough to boil, but not so hot that the
pudding scorches.] Remove from heat.

Place a layer of banana slices in the baking dish on top of the
vanilla wafers. Don't stint and put one slice of banana per wafer.
Line those banana slices up edge-to-edge. Pour, spreading as
necessary,
half of the pudding over the banana layer. Put down another layer of
vanilla wafers, another layer of banana slices, and cover with the
remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the
cream of tartar. At high speed, gradually add the sugar, a tablespoon
at a time, and beat until stiff peaks form. Fold the vanilla into the
meringue, and spread the meringue over the pudding, sealing it at the
sides of the dish.

Bake in a preheated 375°F oven until meringue browns, 12 to 15
minutes, depending upon your oven.

The size and shape of the baking dish are important. If you don't have
a 9" x 9" Pyrex baking dish, you really should. It's a handy size to
have. I've made this banana pudding in a round casserole dish, and
it just doesn't turn out as well. Another thing to wonder about.

This recipe makes 6 or 8 servings, and you can count on people asking
for seconds. Any leftovers should be covered and refrigerated. And,
yes, it's hard to cover anything with a meringue top and anyway,
banana pudding is not as attractive after it has been refrigerated.
But it's still just as delicious.

Give this old favorite a try.

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rom: Raycine Jones
Subject: Recipe for Brocolli Casserole
To: posts@chitterlings.com

Does anyone have a receipe for Brocolli casserole? The one I am
thinking of has cheese and ritz crackers.
Thanks:)

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From: SMMiller1
To: posts@chitterlings.com
Subject: Easy Earthquake Cake

Earthquake Cake

1 cup coconut
1 cup pecans
1 box german chocolate cake mix
1 lb powdered sugar plus 1 or 2 cups
8 oz cream cheese
1 stick butter
1 teaspoon vanilla

Place coconut and pecans in greased pan (11x14). Mix cake mix
according
to package directions and spread on top of the coconut
and pecans. (Use shredded coconut and chopped pecans, but not too
finely chopped.) Mix butter, cream cheese, and powdered sugar
together; spoon on top of the cake mix. Bake at 350 for 40-45
minutes, and cool before serving.

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From: RPinkey
Subject: cookies from cake mixes
To: posts@chitterlings.com

from Betty Crocker recipes

Lemon Cookies
Rocky Road Bars
Peanut Butter-Brickle Chip Bars

Lemon Cookies

1 package Betty Crocker Super Moist lemon cake mix
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker lemon ready to spread frosting

Heat oven to 350:. Grease cookie sheet. Mix cake mix (dry) oil and
eggs in a large bowl with spoon until dough forms. Drop dough by
teaspoonfuls onto cookie sheet. Bake about 8 minutes or until set.
Remove from cookie sheet to wire rack to cool completely before
frosting. Makes about 4 dozen.

Rocky Road Bars

1 package Betty Crocker SuperMoist milk chocolate cake mix
1/2 cup unsalted butter, melted
1/4 cup packed brown sugar
1/3 cup water
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Betty Crocker Rich & Creamy chocolate ready to spread frosting

Heat oven to 350:. Grease and flour rectangular pan, 13x9 inches. Mix
half of the cake mix (dry) the butter, brown sugar, water and eggs in
a large bowl with a spoon until smooth. Stir in remaining cake mix
and the nuts. Spread in pan.
Bake 20 minutes; sprinkle with marshmallows. Bake 10-15 minutes or
until marshmallows are puffed and golden.
Microwave frosting in microwaveable bowl uncovered on high 15 seconds.
Drizzle over bars. Cool completely. For easier cutting, use plastic
knife dipped in hot water. Cut into 6 rows by 4 rows. Makes 24 bars.

Peanut Butter-Brickle Bars

1 package Betty Crocker Super Moist yellow cake mix
1 cup crunchy peanut butter\1/2 cup water
2 eggs
2 packages (6 ounces each) almond brickle chips or toffee chips with
chocolate
(2 cups)
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 350:. Grease and flour jelly roll pan, 15 1/2 x10 1/2x1
inch. Mix cake mix (dry) peanut butter, water and eggs in a large
bowl with spoon. Stir in brickle of toffee chips. Spread evenly in
pan.
Bake 20-25 minutes or until golden brown. Immediately sprinkle
chocolate chips over hot bars. Let stand 5 minutes or until chips
re melted; spread evenly.
Cool completely. Cut into 10 rows by 6 rows. Makes 60 bars. Jan

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From: Pryz378
Subject: home remedies
To: posts@chitterlings.com

where do you find the glycerine?
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From: CRM400
Subject: old fashion carmel cake

my mother used to make a 3 layer carmel cake back in the 1950's... the
icing was unreal... do you have a recipe for this kind of cake.. i
can't find it in your recipes..
please send to me if you do .. i am from Goldsboro NC and love this
kind of cooking..

thanks.
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From: MarthaWhitehead
Subject: Knock Out Colds
To: posts@chitterlings.com

Natural Antibiotics

1. Grapefruit
2.Oranges
3. Lemond
4.Cloves Of Garlic
1.Teaspoon Pepperment Oil
1.Cup Of Warter
Wash all the product, cut in pieces, put in Blender untill it mush.

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From: (Tashai Snell)
To: <posts@chitterlings.com>
Subject: Help

To anyone that know,
How many peaches will I need to make 4cups.

Thanks in advance

Tashai Snell

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