Recipes: Miz Bea's Fried Apples, Chicken and Wild Rice Casserole, Creamy Cheesecake, Buttermilk Cornbread, Ultimate Mac and Cheese, Pear Preserves, Kat's Mashed Potatoes, North Georgia Apple Cake, Ginger Snaps, Chocolate Orange Carrot Cake, Chocolate Chess Pie, Swedish Nut Cake, Apple 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.

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What's In This Issue:

Recipe: Miz' Bea's Fried Apples

Recipe Request: Sauerbraten

Recipe: Chicken and Wild Rice Casserole

Recipe: Creamy Cheesecake

Recipe: Buttermilk Cornbread

Recipe: Ultimate Mac And Cheese

Recipe: Pear Preserves

Recipe: Kat's Mashed Potatoes

Recipe: Pear Preserves

Recipe: North Georgia Apple Cake

Recipe Request: Marinierte Herringe

Reipe: Ginger Snaps

Recipe Request: 7 Up Pound Cake From Cake Mix

Recipe: Chocolate Orange Carrot Cake

Recipe: Chocolate Chess Pie

Recipe Request: London Broil

Recipe: Swedish Nut Cake

Recipe: Apple 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: diaconal@juno.com
Subject: MIZ' BEA'S FRIED APPLES

MIZ' BEA'S FRIED APPLES

My Mother, Miz' Bea would sometimes buy a bushel of apples from
vendors bringing them from northern states since they do not bear
well in my native Florida. As a side note, my Grandmother Pancratz
broke her arm when at 80-something years she fell out off the
ladder when picking apples in Iowa.

Ingredients:
4 cups crisp apples, cored and sliced very thin
1 cup dark brown sugar
1 stick butter

Directions:
In a large frying pan melt the butter, then fry the apples until
they start to look transparent (actually translucent is the more
proper term).
Then add the sugar and mix this thoroughly with the apples. Cook
another 5 minutes or so until the sugar starts to melt.

Serves 4.

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

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From: Wayawmn

To: posts@chitterlings.com

Does anyone have a good sauerbraten recipe?

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chicken and Wild Rice Casserole

CHICKEN AND WILD RICE CASSEROLE
1 pck. (6 oz.) Uncle Ben's long grain and wild rice
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. Lipton onion soup and dip mix
1 soup can water
6 boned chicken breasts (or any pieces you like)
Cook rice according to package directions. Mix soups (including
the Lipton) and water with cooked rice in a (9x13 inch) glass
baking dish. Lay chicken on top, cover with foil and bake 350°
for 45 minutes. Uncover and continue baking 30-45 minutes longer
til chicken tests done. Note: after uncovering the foil, baste
the chicken breasts with the liquid in the bottom of the
casserole. You can substitute the celery soup with cream of
mushroom, asparagus, broccoli, etc.
(serves 4-6)

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From: Teri
Subject: I love your sight, I am so happy i found it,
even if I am a yankee born and raised!
To: posts@chitterlings.com

I am an avid cook, I have a passion for cooking and collecting
recipes. But more than collect them I acutually will try them. So
after trying close to 100+ Cake recipes. This is one of my
favorite

Creamy Cheesecake

For this recipe you will need an 8" and deep souffle pan or a cake
pan.

All ingredients need to be a room temp.

4 8oz cream cheese
4 eggs
1 3/4 c sugar
1/2 c sour cream

Cream cheese with the sugar, add eggs one at a time incorporate well.
Add sour cream. Butter pan, preheat oven to 325 degrees, place pan in
larger pan with water. Bake 90 minutes. Then turn oven off and let
cake sit in oven with door closed for 20 minutes. Cool on counter for
about 3 hours and place cake plate on top of cake and invert and
refrigerate. This does not make a huge cake, but a very rich and
creamy cake.

Enjoy!

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Buttermilk Cornbread

1-1/2 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 t. baking soda
1 t. salt
2 t. baking powder
2 eggs
1 cup buttermilk

Mix dry ingred. Add buttermilk and eggs and mix well.

Preheat oven to 400 degrees. Put about 1 T. bacon fat in a 9 or 10
inch cast iron skillet and heat on top of stove. When the fat is hot,
add batter and put in oven. Bake approx. 25 min. or until golden
brown on top.
Eat with LOTS OF BUTTER ! !!!!

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Ultimate Mac and Cheese

Ultimate Mac And Cheese
Recipe By : Horseradish Grill, Atlanta

1 3/4 Cups Elbow Macaroni -- Small
5 Ounces Cheddar Cheese, Extra Sharp -- Cubed
1 2/3 Tablespoons Flour
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Dry Mustard
1/4 Teaspoon Ground Pepper
1/8 Teaspoon Cayenne
1/8 Teaspoon Ground Nutmeg
1 1/3 Cups Half And Half
1 1/3 Cups Whipping Cream
2/3 Cup Sour Cream
2 Large Eggs
3/4 Teaspoon Worcestershire Sauce
5 Ounces Extra Sharp Cheese -- Grated

Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish.
Cook macaroni in large saucepan of boiling salted water until just
tender but still firm to bite. Drain pasta. Transfer to prepared
dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper,
cayenne pepper and nutmeg in medium bowl until no lumps remain.
Gradually whisk in half and half, then whipping cream and sour cream.
Add eggs and Worcestershire sauce; whisk to blend. Pour over macaroni
mixture; stir to blend.
Sprinkle grated cheese over. Bake macaroni and cheese until just set
around edges but sauce is still liquid in center, about 25 mins.
Remove from oven; let stand 10 mins to thicken slightly (sauce will
be creamy). Makes 10-12 side-dish servings.

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Pear Preserves

Use the freshest pears you can find, not ones that have been in the
grocery store for 6 months! The lemon in this recipe will retard
darkening.

1-1/2 c. sugar
1-1/2 c. water
pears, peeled and sliced to make 4 cups (about 4 to 5 pears)
1 lemon, sliced

Combine 3/4 c. of sugar and all of the water in a large pot and boil
hard for 2 min. Reduce heat, add the pears, and boil gently for 15
min.
Add remaining sugar and the sliced lemon, stirring until the sugar
dissolves.
Simmer until the fruit is semi-transparent and tender, about 25 min.
Cover and let the fruit stand in a cool place all day or overnight
(this allows the fruit to get plump). Pack the fruit in hot,
sterilized pint jars.
Leave a slice of lemon in each jar for decoration. Cook the syrup 15
min. longer. It will not get very thick. Pour the boiling hot syrup
over the fruit to cover, and seal.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Kat's Mashed Potatoes

Kat's Mashed Potatoes
8 baking potatoes (about 5lbs) peeled and cut up
1 pkg (8oz) cream cheese, softened
1 container (8oz) sour cream
1/2 Cup butter
1/4 Cup chives, snipped (use scissors, knife chopping causes bruising)
1-1/2 tsp. salt
additional butter and chives, if desired for garnishing top.
In pot over high heat, combine potatoes with enough water to cover.
Cover; bring to boil. Reduce heat; simmer until tender, about 30
minutes. Drain; and mash. In a bowl with mixer at medium speed, beat
cream cheese until smooth. Beat in potatoes, sour cream, butter,
chives and salt.
Transfer to serving dish. If desired, top with butter and garnish
with chives. Serve immediately.
Makes about 12 servings.

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From: carolofell719
To: posts@chitterlings.com
Copies to:
Subject: Pear Preserves

4 cups sugar
2 Cups water
1 cup light Karo syrup
2 quarts peeled, cored and sliced pears

Put first 3 ingredients in heavy dutch oven or other large heavy pot
and mix well. Bring to boiling and add the pears and cook until pears
are done and syrup is thick. keep an eye on the boiling process
because kind of suddenly the mixture will turn an amber color and it
should be done at that point. The syrup should be almost but not quite
as thick as honey. This is a small recipe that makes about 2 pints.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: NORTH GEORGIA APPLE CAKE:

NORTH GEORGIA APPLE CAKE:

- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 1/2 cups peeled & chopped tart fresh apples
- 1 cup chopped walnuts
- 2 tsp vanilla

GLAZE:

- 3 Tbs butter
- 3 Tbs light light brown sugar
- 3 Tbs granulated sugar
- 3 Tbs heavy cream
- 1/4 tsp vanilla

In a large mixing bowl, combine oil, granulated sugar & brown sugar;
blend well. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking soda, cinnamon, nutmeg & salt. Add to egg
mixture & blend well. Add apples, nuts & vanilla; mix in w/a spoon.
Pour batter into a buttered & floured 10 inch tube pan. Bake in a
preeheated 325 -degree oven for 1 1/4 hours, or until cake testes
done. Remove from oven & let rest in pan for 20 minutes. While cake is
resting, prepare glaze. Combine butter, brown sugar, granulated sugar,
cream & vanilla in a small saucepan; bring to a boil & continue
boiling 1 minute. Remove from heat. Remove cake from pan and put on a
wire rack or platter. Spoon glaze over warm cake. Serve warm. Makes
15-18 servings

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From: "Gary Newsome"
To: <posts@chitterlings.com>
Subject: request recipe "Marinierte Herringe "

I'm looking for a german recipe called ' Marinierte Herringe "
it is with apples and onions, please somebody can help me? I
appreciate it.
Bettina

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: GINGER SNAPS:

GINGER SNAPS:

- 1/2 cup molasses
- 1/2 cup butter
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 tsp ground ginger
- 1 tsp lemon juice
- 1/4 tsp vanilla

In a medium saucepan, heat molasses intil it bubbles. Add butter,
stirring until it melts. Remove from heat. Sift together flour, sugar
& ginger; blend into molasses mixture. Stir in lemon juice & vanilla.
At this point, batter can be refrigerated for a day. When ready to
bake cookies, grease 2 cookie sheets. Arrange 6 half-teaspoonfuls of
batter 4 inches apart on cookie sheet, if making small cookies.
Arrange 6 heaping teaspoonfuls of batter 5 inches apart, if making
large cookies.
Bake in a preheated 300 degree oven 5-8 minutes, or until batter has
spread and is bubbling and browned. Have several wooden spoons ready.
Let cookies cool on cookie sheets for almost 1 minute without pushing
out of shape. Working quickly, roll each cookie around handle of a
wooden spoon. Leave on spoon and set aside on wire rack until crisp
and dry, about 5 minutes. Continue baking in small batches. After a
few rounds, you will become an expert . If cookie hardens too much to
roll, return it to the oven for a few seconds and try again. Makes
about 50 small or 36 large cookies

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From: Hhelenburns6

To: posts@chitterlings.com

DOES ANYONE HAVE A RECIPE FOR 7UP POUND CAKE FROM A CAKE MIX

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chocolate Orange Carrot Cake

Chocolate Orange Carrot Cake
Posted By: Rosita on the Chitterlings site

For cake:
Nonstick vegetable oil spray
1 1/2 cups vegetable oil
4 large eggs
2 1/2 cups all purpose flour
2 1/4 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded peeled carrots (about 10 ounces)
1 cup (packed) sweetened flaked coconut
1 1/2 teaspoons grated orange peel
1 11-ounce can mandarin oranges, drained, cut
into 1/2-inch pieces

For frosting:
2-1/2 cups semisweet chocolate chips (about 15 ounces) 1 cup (2
sticks) unsalted nondairy (pareve) margarine, room temperature
1/3 cup powdered sugar
1/4 cup frozen orange juice concentrate, thawed
Additional canned mandarin orange segments, drained, patted very dry

Make cake:

Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with
2-inch-high sides with nonstick spray. Using electric mixer, beat 1
1/2 cups oil and eggs in large bowl until well blended and thick,
about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt;
beat at low speed to blend. Increase speed; beat
1 minute longer (batter will be very thick). Stir in carrots, coconut
and orange peel, then orange pieces. Divide batter between prepared
pans. Bake cakes until tester inserted into center comes out
clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto
racks; cool completely.

Make frosting:

Stir chocolate chips in heavy medium saucepan over very low heat until
melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3
cup chocolate into small bowl and reserve for decoration. Beat
margarine and sugar in medium bowl until fluffy. Beat in remaining
melted chocolate and orange juice concentrate.
Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with
second cake layer. Spread remaining frosting over top and sides of
cake. Arrange additional orange segments around top edge of cake.
Rewarm 1/3 cup reserved chocolate to pourable consistency if
necessary. Drizzle orange segments with chocolate. (Can be prepared 1
day ahead. Cover with cake dome and refrigerate.) Serves 8 to 10.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHOCOLATE CHESS PIE:

CHOCOLATE CHESS PIE:

- 1 1/2 cups granulated sugar
- 3 Tbs cocoa powder
- 1/4 cup butter, melted
- 2 eggs
- 1 can ( 5.3 oz) evaporated milk ( 2/3 cup)
- 1 tsp vanilla
- 1/8 tsp salt
- 1 ( 9 inch) pie crust, unbaked

In a medium mixing bowl, combine sugar & cocoa. Add butter, eggs,
evaporated milk, vanilla & salt. Mix well. Pour into unbaked pir
crust. Bake in a preheated 350-degree oven for 35 minutes to 40
minutes, or until knife inserted near center comes out clean. Makes
6-8 servings

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From: "Ellis Frazier"
To: <posts@chitterlings.com>
Subject: request recipt london broil

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From: "Paul Infante"

To: "Willie Crawford" <posts@chitterlings.com>
Subject: SWEDISH NUT CAKE:

SWEDISH NUT CAKE: Makes 15-18 servings

- 3/4 cup milk
- 3 Tbs butter
- 5 eggs
- 1 1/2 cups granulated sugar
- 1 1/2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Caramel Frosting-recipe follows

In a small saucepan, heat milk and butter until the butter melts; set
aside. With an electric mixer, beat eggs until thick & lemon colored.
Beat in sugar & vanilla, mixing well. Sift together flour, baking
powder & salt. Add flour mixture to egg mixture; mix well. Gently stir
in hot milk mixture. Pour batter into buttered & floured 13x9x2 inch
baking pan. Bake in a preheated 350 degree oven for 30 minutes, or
until top springs back when lightly touched. Spread top w/ Caramel
Frosting & place under the broiler until bubbly, about 1 minute. Let
cool, then cut into squares.

CARAMEL FROSTING:

- 4 Tbs butter
- 3 Tbs heavy Cream
- 1 cup firmely packed brown sugar
- 3/4 cup chopped walnuts or pecans or shredded coconut

In a saucepan, combine butter, cream & brown sugar. Heat, stirring
constantly, until mixture bubbles. Stir in nuts or coconut. Use as
directed with Swedish Nut Cake.

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From: mary phillips
Subject: Apple Cake
To: posts@chitterlings.com

6 apples
2 teaspoons cinnamon
3/4 cup vegetable oil
4 eggs
1 1/4 cups sugar
1 tablespoon baking powder
1 cup all-purpose flour
1 cup whole wheat flour

Preheat oven to 350 degrees. grease and flour a
13x9x2 inch baking pan. Peel, core, and slice the
apples, set them in a large bowl, and sprinkle with
the cinnamon. In the bowl of an electric mixer blend
the oil, eggs and sugar. Add the baking powder,
flour, and wheat flour and blend until combined. Pour
the batter over the apples gently stirring until the
apples are just coated. Pour this mix into the
prepared baking pan, arranging the apples in an even
layer and bake for 35 to 45 minutes or until a knife
inserted in the center comes out clean.

=====
Life shouldn't be so serious that you can't have a good laugh at least
once a day.
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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.

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