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Incredibly Delicious Italian Cream Cake
Boston Market Dill Potato Wedges
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More Soulful Recipes October 13th, 2002 (Part 2)
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Holiday Recipes: Olive Cheese Balls,
Coconut Fruit Dip
Recipe: Carolina Pound Cake
Recipe: Sauerbraten
Recipe Request: Horseradish Sauce
Recipe: Incredibly Delicious
Italian Cream Cake
Recipe: Boston Market Dill
Potato Wedges
Recipe Request: Hot Water Cornbread
Recipe: 7 Up Cake From
Cake Mix
Recipe Request: Fried Sweet Potatoes
Recipe: Yummy Lemon Cake
Recipe: Black Walnut Poundcake
Recipe Request: Hand Pies
Recipe Request: Homemade Vanilla Ice Cream
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: BUMION
Subject: Xmas again
To: LLTBWT
These are a favorite with my Dad and brothers. I make them at all
holidays. I sometimes use those small sausages cut in half instead
of olives, or anchovies if you like them. You can be creative with
what you put in middles.
Olive Cheese Balls
1 jar olives, drain and pat dry
1/2 c. butter or marg.
2 c. grated cheddar cheese, extra sharp, softened
1 c. flour
1/4 t. pepper
dash hot pepper , optional
1/4 t. garlic salt
Mix all together till soft dough forms. Pinch off small amount
and form around olive or other. Place on ungreased cookie sheet. Bake
400 degrees for 15 min.
These keep good in ziploc in fridge. Tastes better warmed up
when served.
Something for the kids---but I like it toooo.
Coconut Fruit Dip
1 8oz. can pinapple , undrained
3/4 c. milk
1/2 c. sour cream
1 lg. pk instant vanilla pudding
In food processor combine all ingred. Process one min. until
smooth. Fridge till set.
I make little fruit kabobs on toothpicks with chunks of
pineapple , banana, and a cherry and arrange around the dip. It looks
great and tastes even better.
Enjoy !
Linda
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Carolina Pound Cake
Carolina Pound Cake
1 cup (2 sticks) butter, room temperature
1/2 cup shortening (Crisco) room temperature
3 cups sugar
5 eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 tablespoon lemon juice, freshly squeezed
1 tablespoon pure vanilla extract
(equal to a whole vanilla bean)
1/2 teaspoon orange extract
Preheat oven to 325°. Cream (mixer speed) butter and
shortening for 2 minutes. Fold (mixer speed) in sugar until smooth.
Add eggs once at a time beating just until yellow disappears. Combine
flour and baking powder. Add to creamed mixture alternatively with
milk, beginning and ending with flour. Fold in flavorings.
DO NOT EXCEED MIXING TIME OF 10 MINUTES!
Pour batter into a prepared 10" tube pan. Bake for 1 to 1-1/2 hours.
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From: "Gary Newsome"
To: <posts@chitterlings.com>
Subject: Sauerbraten
Sauerbraten
A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)
Mix together in saucepan:
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns
(Or ¼ C, pickling spice)
Sauerbraten
1. Heat marinating mixture to a simmer, than turn off heat.
2. Pour mixture over meat in a large bowl, and allow it to cool.
Cover and refrigerate for 3-5 days.
3. Remove meat from marinade and drain fully. Strain and keep the
marinade.
4. Brown the roast in enough oil to cover the bottom of the Dutch
oven. (Dredging the roast in flour before browning will help keep the
oil from spattering.)
5. Slowly add 2 cups of the marinating liquid. (Save 1 C. of the
liquid for the gravy.)
6. Reduce heat, cover the kettle and allow to simmer for 2 ½ hours, or
until roast is tender.
7. Remove it to a large platter, keeping it warm.
8.To make the gravy, thicken the cooking liquid with flour,
cornstarch, or crushed gingersnaps. If more flavor is needed, add
some beef base or bouillon cubes.
The Sauerbraten should be sliced and served with Spaetzles( noddles ),
Potato Dumplings, or mashed potatoes.
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From: Rat Chik
Subject: Horseradish Sauce
To: posts@chitterlings.com
Anyone know how to harvest and process fresh
horseradish? Thanks
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: INCREDIBLY DELICIOUS ITIALIAN CREAM CAKE
INCREDIBLY DELICIOUS
ITIALIAN CREAM CAKE
Cake:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
Icing:
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup flaked coconut
Makes 1 - 3 layer 9 inch round cake
1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch
round cake pans. In a small bowl, dissolve the baking soda in the
buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and
white sugar until light and fluffy. Mix in the eggs, buttermilk
mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour.
Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Allow
to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup
butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light
and fluffy. Mix in a small amount of cream to attain the desired
consistency. Stir in chopped nuts and remaining flaked coconut. Spread
between layers and on top and sides of cooled cake.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Boston Market Dill Potato Wedges
Date sent: Sun, 13 Oct 2002 09:00:38 -0500
Boston Market Dill Potato Wedges
Ingredients:
7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill
Preparation:
Wash potatoes well and boil until soft, drain well on paper towels.
Melt 1 stick of butter, in large frying pan (use only real butter)
sauté garlic for a couple of moments, and then add potatoes and the
rest of the seasonings. Pan-fry the potatoes until they are lightly
brown.
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rom: "chantelle hall-tinsley"
To: posts@chitterlings.com
Subject: Recipe Request: Hot Water Cornbread
Hello,
does anyone have a recipe for Hot Water Cornbread. I like the yellow
mealand I like mine sweet so, if anyone has a recipe, I would love to
try it.
Thanks!
Chantelle
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From: BMARYC230
Subject: SEVEN UP POUND
CAKE FROM A CAKE MIX
To: posts@chitterlings.com
1 package (18.25) lemon or white cake mix
1 box (2 3/4) lemon instant pudding mix
1/2 cup vegetable oil
1 (10 oz) bottle seven-up
4 eggs
Combine cake mix, pudding mix, 4 eggs, vegetable oil, and seven up.
Beat well pour batter into a 10-inch tub pan. Bake at 350 for about 1
hour.
Icing
2 eggs
1 tablespoon flour
1 stick butter
1 small can crushed pineapple
1 cup pecan if desired
Blend eggs, sugar, flour, butter and pineapples. Cook over low heat
until thick. Spread over warm cake. If adding pecans, remove from heat
before adding to mixture.
M. Breedlove
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From: ELADYB12
To: posts@chitterlings.com
does any one have a recipe for fried sweet potatoes?
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From:(Orlando Jackson)
To: posts@chitterlings.com
Subject: YUMMY LEMON CAKE
1 3oz pack lemon gelatin
3/4 cup boiling water
1- 18 oz box yellow cake mix
4 eggs
3/4 cup canolia oil
2 tsp. lemon extract
1 cup powdered sugar
juice of 2 to 3 lemons
lemon and strawberry slices
1 mix gelatin and water;set aside to cool
2 preheat oven 350F
3 in a large mixing bowl,beat cake mix.oil.and extract for 1 minute on
medium speed.add eggs
one at a a time,beating after each addition.add gelatin mixture,
beating
until batter becomes smooth.
4 spray a bundt pan with canola oil. pour batter into pan and bake for
35 to 40 minutes.cake will rise above leve of pan but will fall when
emoved from oven.
5 to make icing,mix powdered sugar and lemon juice to desired
consistency.
6 remove cake from the oven. allow cake to cool for approx.5 min.place
serving plate over cake and carefully invert to remove. drizzle icing
over cake with strawberry and lemon slices, if desired.
ENJOY...
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Request: Black Walnut Poundcake
Here is the recipe someone requested for Black Walnut Poundcake
This recipe is over 125 years old:
1/2 lb. butter
1/2 cup shortening
3 cups sugar
3 cups plain flour
6 eggs
1 tsp. baking powder
1 cup milk
1 cup chopped black walnuts
1 tsp. vanilla
1 tsp. rum flavoring
Cream butter, shortening and sugar till creamy. Add eggs, one at a
time. Alternate adding the milk and flour. Add baking powder,
vanilla and rum flavoring, stir in the nuts. Bake at 325 for 1 hour
30 minutes.
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From: Tesa9929
Subject: recipe request
To: posts@chitterlings.com
Does anyone have the recipe for "hand pies". The recipe was
posted
last fall & it was great! Its very similar to mini apple pies.
tesa
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From: "Sarah Schuler"
To: <posts@chitterlings.com>
Subject: recipe request
I am looking for a homemade vanilla ice cream made with Eagle Brand
Milk and vanilla. Don't remember all the ingredients. It does not have
eggs in it. Thanks for any recipes. Sarah
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