Recipes: Junior's Cheesecake, Spicy Shrimp, Junior's Famous No. 1 Cheesecake, Tangy Short Rib Barbecue, Chocolate Chip Ice Cream Cookie-Wiches, Chocolate Chocolate Chip Pancakes or Waffles, Southern Fresh Banana Layer Cake, Okra and Tomatoes, Polish Sausages and Kraut, Calico Crumb Cake, Maraschino Cherry Cake

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From: SMMiller1
To: posts@chitterlings.com
Subject: JUNIOR'S CHEESECAKE

2 tablespoons Unsalted butter
Graham crackers
7/8 cup Sugar
3 tablespoons Cornstarch -- sifted
30 ounces Cream cheese -- at room temp.
1 Extra-large egg
1/2 cup Heavy cream
3/4 teaspoon Vanilla

Liberally grease the side and bottom of an 8-inch springform pan with
the butter. Crush to powder enough graham crackers to lightly coat the
bottom. Coat the bottom with the cracker crumbs and refrigerate the
pan until ready to use. Mix the sugar with the cornstarch.
Add the cream cheese and stir to blend well; stir in the egg and blend
again. Add the heavy cream, a little at a time, and mix. Stir in the
vanilla. Spoon batter into prepared pan.

Preheat the oven to 450 degrees F.

Bake for approximately 40 to 45 minutes, until the top is golden
brown.
Transfer the cheesecake to a rack and let it cool for 3 hours.
Makes 1 8-inch cheesecake.

Developed by baker Eigel Peterson in 1950. From "The Brooklyn
Cookbook"
by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler
FNGP13B.

~Cherry~

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From: nfranklin
To: posts@chitterlings.com
Subject: Green Bean Casserole

I would like a good green bean casserole. If anyone has one I would
sure like to have it. Happy Holidays to all.

Nan

Nan Franklin
nfranklin

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From: Angel D Cason
Subject: Spicy Shrimp
To: Willie Crawford <posts@chitterlings.com>

Spicy Shrimp

Ingredients
2 Tbs. soy sauce
1 Tbs. vegetable oil
3 cloves garlic, minced
1/4 Tsp. crushed red peppers (optional)
1 pound large shrimp, peeled and deveined
Preparation

Combine soy sauce, oil, garlic and crushed red peppers in a plastic
zip-lock bag. Add shrimp. Seal bag, turning until shrimp are coated.
Let marinate at room temperature for 10-15 minutes.
Heat frying pan over medium heat. Add shrimp and soy sauce mixture.
Cook, stirring occasionally, until shrimp are opaque all the way
through.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Junior's Famous No. 1 Cheesecake

Junior's Famous No. 1 Cheesecake

>From the cookbook Welcome to Junior's! Remembering Brooklyn With
Recipes and Memories from Its Favorite Restaurant

Ingredients for One 9-inch Sponge Cake Layer

1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs separated
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Directions for the Thin Sponge Cake Layer for Cheesecake

1. Preheat the oven to 350 F and generously butter a 9-inch springform
pan.
Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer
on high for 3 minutes. Then, with the mixer still running, gradually
add the 1/3 cup of sugar and continue beating until thick light-yellow
ribbons form in the bowl, about 5 minutes more. Beat in the vanilla
and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until
no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and
cream of tartar together on high until frothy. Gradually add the
remaining 2 tablespoons sugar and continue beating until stiff peaks
form (the whites should stand up in stiff peaks, but not be dry).

5. Stir about 1/3 cup of the whites into the batter, then gently fold
in the remaining whites (don't worry if a few white specks remain).

6. Gently spoon the batter into the pan. Bake the cake just until the
center of the cake springs back when lightly touched, only about 10
minutes (watch carefully!). Let the cake cool in the pan on a wire
rack while you continue making the cheesecake filling. Do not remove
the cake from the pan.

Makes Enough for One Cheesecake

Ingredients for Cream Cheese Filling

4 8-ounce packages cream cheese (the regular variety not light
Neufchatel
cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
Directions for the Cream Cheese Filling

1. Preheat the oven to 350 F and generously butter a 9-inch springform
pan.
Make the batter for the sponge cake as the recipe directs Evenly
spread the batter on the bottom of the pan, and bake just until set
and golden, about 10 minutes. Place the cake on a wire rack to cool
(do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one
8-ounce package of the cream cheese, 1/3 cup of the sugar, and the
cornstarch in a large bowl. Beat with an electric mixer on low until
creamy, about 3 mintues, then beat in the remaining 3 packages of
cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2
cups of the sugar, then beat in the vanilla and heavy cream. Blend
in the eggs, one at a time, beating the bating only until completely
blended (just like they do at Junior's). Be careful not to overmix the
batter.

4. Gently spoon the cheese filling on top of the baked sponge cake
layer. Place the springform pan in a large shallow pan containing hot
water that comes about 1 inch up the sides of the pan. Bake the
cheesecake until the center barely jiggles when you shake the pan,
about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it's completely cold, at least 4
hours or overnight. Remove the sides of the springform pan.

6. Slide the cake off of the bottom of the pan onto a serving plate.
Or if you wish, simply leave the cake on the removable bottom of the
pan and place it on a serving plate. If any cake is left over, cover
it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

Ingredients for the Macaroon Crunch

1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
1/2 cup angel flake coconut

Ingredients for the Strawberry Topping

1 quart large ripe strawberries
1 cup strawberry jelly
1/2 cup apricot preserves

Directions for the Fresh Strawberry Cheesecake

1. Preheat the oven to 350 F and butter a 9-inch springform pan. Make
and bake the sponge cake layer. Make the cheesecake filling and bake
the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer
the baked cake to a wire rack to cool, about 1 hour.

2. While the cake is baking and cooling, make the macaroon crunch:
Spread the nuts and coconut on a baking sheet and toast in a 350 F
oven until golden and crunchy, about 10 to 15 minutes. Set the crunch
aside to cool.

3. To prepare the strawberries: Wash, hull, and sort through the
strawberries, then pat them dry with paper towels. Starting at the
outside edge of the cheesecake, arrange the berries on their sides,
in rows, with ends pointing toward the edge of the cake. Continue
until the top of the cake is completely covered by strawberries.

4. Now make the strawberry topping: Melt the strawberry jelly and
apricot preserves together in a small saucepan over medium-low heat.
Strain and drizzle the warm jelly over the berries.

5. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge
of the cheesecake, covering the berries around the outside edge.
Loosely cover the entire cake with plastic wrap, being careful not to
let the glaze stick to the wrap.

6. Refrigerate the cake until it's completely cold, at least 4 hours
or overnight. Remove the cake from the pan and serve it chilled.
Wrap any leftover cake in plastic wrap and store in the refrigerator.

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From: Angel D Cason
Subject: Tangy Short-Rib Barbeque
To: Willie Crawford <posts@chitterlings.com>

Tangy Short Rib Barbecue

Ingredients:
5 lb. Beef short ribs
2 TB Oil
1 c Onions, chopped
1 1/4 c Catsup
3/4 c Water
1/4 c Worcestershire sauce
1/4 c Vinegar
2 TB Brown sugar
2 Ts Salt

Method:

Cut ribs into individual portions, about 2 1/2 inches wide; trim
excess fat. Place ribs on a rack in a foil-lined roasting pan; bake
in preheated 450'F. oven until browned, about 20 minutes. Reduce oven
temperature to 350'F. Remove beef and rack from the pan; pour off
fat. Return beef to the pan without the rack. Heat oil in a saucepan;
add onions and sauté 2 minutes.

Stir in remaining ingredients; bring to a boil. Reduce heat and
simmer, uncovered, 2 minutes; pour over beef to coat. Cover and bake
in 350'F. oven until beef is fork- tender, about 2 hours, spooning
sauce over beef once. Skim excess fat from sauce in pan. Arrange beef
on a platter; serve with pan sauce

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: chocolate-chip ice cream"cookie-wiches":

Chocolate Chip Ice Cream"Cookie-wiches":

- 16 chocolate chip cookies
- 2-4 cups softened chocolate chip ice cream

Arrange 8 cookies,bottom side up, on a flat surface. Place a scoop (
1/4 to 1.2 cup) of ice cream onto each cookie.
Place remaining cookies, bottom side down, over ice-cream, gently
press cookies together to evenly spread ice cream to edges of cookies;
run a knife around the edges to smooth ice cream to exact size of the
cookies.
Individually wrap cookie-wiches in freezer plastic wrap; freeze until
firm.

You can do these in a variety of flavors:
Fill peanut butter with moose tracks ice-cream
Fill oatmeal cookies with apple pie a la mode ice cream
Fill sugar cookies with strawberry ice cream

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHOCOLATE-CHOCOLATE CHIP PANCAKES OR WAFFLES:

Chocolate- Chocolate Chip Pancakes or Waffles:

- 2 1/2 cups baking mix ( biscuit is the one I use)
- 2 Tbs sugar
- 2 cups chocolate milk
- 2 Tbs butter,melted
- 1 egg beaten
- 6 Tbs seni-sweet morsels

In a large bowl, combine baking mix and sugar; in another bowl, whisk
together chocolate milk, butter and egg. Pour liquid ingredients into
baking mix, whisk togteher until dry ingredients are thoroughly
moistened ( batter will be lumpy).
Onto a preheated griddle or skillet( or waffle iron) pour 1/4 cup
batter for each pancake. Sprinkle one tsp chocolate morsels over each
pancake, gently covering morsels with batter. When edges are firm,turn
pancakes over to cook second side. Serve with syrup or fresh berries.

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From: Angel D Cason
Subject: Southern Fresh Banana Layer Cake

Southern Fresh Banana Layer Cake

3 C. all-purpose flour
1 1/2 Tsp. baking soda
1 1/2 sticks butter (at room temperature)
2 1/4 C. sugar
3 eggs, well beaten
5 ripe bananas, mashed
1/4 C. buttermilk
1 1/2 Tsp. vanilla extract
1 C. finely chopped pecans

Preheat oven to 325ºF. Grease and flour three 9-inch cake pans. Sift
together flour and baking soda, and set aside.

Put butter and sugar in a large mixing bowl and cream together until
smooth. Slowly pour in the eggs, mixing well between each addition.
Stir in the mashed bananas. Add dry ingredients and
buttermilk alternately, beginning and ending with flour mixture. Stir
in vanilla extract and pecans.

Divide batter among prepared pans and bake for 25 minutes, or until
the tops all brown and the edges pull away from the pans, or a wooden
pick inserted in the middle of a cake comes out clean. Remove from
the oven and allow to cool for 5 to 10 minutes, then turn out onto
racks to cool completely.

Frosting and Filling

1/2 C. mashed bananas
2 Tsp. fresh lemon juice
1 stick butter (at room temperature)
1 lb. confectioners' sugar
1 Tsp. vanilla extract
3 ripe bananas, sliced thin

In a small bowl, mix mashed bananas and lemon juice together and set
aside.

In another bowl, with an electric mixer, cream together butter and
sugar. Add mashed bananas, blending well. Stir in vanilla extract.

To assemble, spread a layer of icing on one of the cake rounds, then
top with a layer of sliced bananas. Place the second cake layer on
top of the bananas and repeat with more icing, then bananas. After
placing the third layer on top, smooth the icing over the sides and
top of the cake with the remaining frosting.

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From: Angel D Cason
Subject: Okra and Tomatoes
To: Willie Crawford <posts@chitterlings.com>

I think frozen okra will do fine with this.

Okra And Tomatoes

1/2 lb.. okra, cut into 3/4 inch pieces
1 (16 oz.) can tomatoes
1 medium onion, cubed
salt and pepper to taste

Add all ingredients in 2 qt. pot and cook for about 30 min. or until
okra is tender. Great as side dish or over rice.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: POLISH SAUSAGE AND KRAUT:

Polish Sausage and Kraut:

- 1 (32 oz) bag sauerkraut
- 1 (8 oz) bottle light beer
- 1 (10 1/2 oz) can condensed French onion soup
- 1 ( 16 oz) package kielbasa

Place sauerkraut in colander and rinse. Place in slow cooker. Stir in
beer and soup. Cut sausage into individual portions and add to slow
cooker. Cover and cook on low 6-10 hours. Serve

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CALICO CRUMB CAKE: MARASCHINO CHERRY CAKE:

Calico Crumb Cake:
Flavor will remind you of a hot fudge sundae-

- 1/2 cup sifted all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter or margarine
- 1/2 cup finely chopped nuts
*******
- 2 cups sifted all purpose flour
- 1 cup granulated sugar
- 1 tsp soda
- 1 tsp salt
- 1/2 cup shortening
- 2 eggs
- 1 cup buttermilk or sour milk
- 2 Tsp vanilla
- 1 6 ounce package ( 1 cup) semi-sweet chocolate chips, melted and
cooled

Combine the first 2 ingredients; cut in butter or margarine till
crumbly. Stir in chopped nuts; set aside. Sift together dry
ingredients into large mixing bowl. Add shortening, eggs, buttermilk,
and vanilla. Blend, then beat at medium speed on electric mixer 2
minutes. Combine 1 cup batter anf the melted, cooled chocolate.
Alternate light and the dark batters by spoonfuls in greased and
lightly floured 13x9x2 inch baking pan; cut through to marble.
Sprinkle with reserved crumbly nut mixture. Bake in moderate oven (
350 degrees) for about 30 minutes or till cake tests done. Cool

````````````````````````````````````

Maraschino Cherry Cake:

- 1/2 cup shortening
- 2 1/4 cups sifted cake flour
- 1 1/3 cups sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup maraschino cherry juice
- 16 maraschino cherries, cut in eights
- 1/2 cup milk
- 3-4 drops almond extract
- 4 unbeaten egg whites
- 1/2 cup chopped walnuts

Place shortening in mixing bowl. Sift in dry ingredients. Add cherry
juice, cherries, milk, and almond extract; mix till all flour is
moistened. Beat vigorously 2 minutes. Add egg whites; beat 2 minutes
longer. Fold in nuts. Bake in 2 greased and lightly floured 8x1 1/2
inch round pans in moderate oven 350 degrees for 30-35 minutes, or
till cake tests done. Cool 10 minutes before removing from pans. Cool.
Fill and frost with fluffy white frosting prepared from any mix, or
homemade.

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