Recipes: Pumpkin Nut Bread, Pumpkin Bread, Diabetic Pumpkin Bread, Crockpot Pumpkin Bread in Jars, B.L.T. Pasta Salad, Chuck Wagon Pasta Salad, Ranch Pasta Salad, Sombrero Pasta Salad, Cayenne Hot Sauce, Orange Rocket Hot Sauce, Tabasco-type Hot Sauce, Picnic Pasta Salad, Chinese Doughnuts, Easy Chinese Doughnuts, Chien Doi (Chinese Doughnuts), Cajun Baked Potato Casserole, Mustard and Vegi Pasta Salad, Bev's Pasta Salad, Popcorn Balls (with your choice of flavorings), Popcorn Balls, Popcorn Balls with Dates, Lemon Pie

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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: Pumpkin Nut Bread

Recipes: Pumpkin Bread, Diabetic Pumpkin Bread, Crockpot Pumpkin
Bread in Jars

Recipes: B.L.T. Pasta Salad, Chuck Wagon Pasta Salad, Ranch
Pasta Salad, Sombrero Pasta Salad

Recipes: Cayenne Hot Sauce, Orange Rocket Hot Sauce,
Tabasco-type Hot Sauce

Recipe: Picnic Pasta Salad

Recipes: Chinese Doughnuts, Easy Chinese Doughnuts, Chien Doi
(Chinese Doughnuts)

Recipe: Cajun Baked Potato Casserole

Recipes: Mustard and Vegi Pasta Salad, Bev's Pasta Salad

Recipe: Popcorn Balls (with your choice of flavorings)

Recipes: Popcorn Balls, Popcorn Balls with Dates

Recipe: Lemon Pie

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: JackeeAF
Subject: Pumpkin Nut Bread
To: posts@chitterlings.com

For Txlawgirl -- This is the Best!

Pumpkin Nut Bread

4 cups all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1-1/2 tsp. cloves
3 cups sugar
1 cup chopped nuts (walnuts)
1 lb. canned pumpkin
4 eggs
1 cup oil
2/3 cup water

Shift dry ingredients, make a well and pour in oil, pumpkin and
water. Blend well and add eggs. Beat well and pour in
greased pan. Bake at 350 degrees for 1 hr. or more, or until
toothpick comes out clean. Spread some cream cheese on your
slice and pour yourself a cup of tea and enjoy.

(I like to pour into the small individual loaf pans--they make nice
gifts and sell very well at bazaars)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Pumpkin Bread 3 Recipes
To: posts@chitterlings.com

Pumpkin Bread, Diabetic Pumpkin Bread, Crockpot Pumpkin Bread
in Jars

It was the moistest I've ever had.

Pumpkin Bread

3 cups sugar
3 1/2 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
2 cups pumpkin
2/3 cup water
1 cup oil
4 eggs
1 cup walnuts

In large mixing bowl, add all dry ingredients and blend. In
another bowl add wet ingredients and mix thoroughly. Add wet
to dry ingredients and mix until moistened, add walnuts.

Pour into 3 prepared loaf pans. Bake at 350 degrees for 1
hour or until toothpick comes out clean from center.

------------------------

Diabetic Dining on Fabulous Foods by E. Barrie Kavash.

Diabetic Pumpkin Bread

1/2 cups fresh pumpkin, cooked & puréed, or canned, solid-pack pumpkin
1/2 C honey, maple syrup, or sugar
1/2 C melted butter or corn oil
2 eggs, beaten slightly
1/2 C milk (2%)
1/2 C raisins or currants
1/2 C black walnuts or butternuts, chopped
1 C all-purpose flour
1/2 C fine yellow cornmeal
1/2 C rolled oats
1 tsp. baking powder
1/2 tsp cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
Makes 1 loaf or 20 slices

Preheat oven to 350°F degrees.

Place the pumpkin purée in a medium-sized bowl and add the honey,
melted butter and beaten eggs, stirring well with each addition.
Stir in the milk, then add the raisins or currants, and chopped
nuts. Measure dry ingredients into a large bowl and make a big
well in the center. Carefully pour in the blended wet ingredients,
stirring carefully and blending well without over-working the
batter.

Pour the batter into a well-greased 6 x 9-inch loaf pan or a
greased 2-pound coffee can. Bake for 1 hour or until a cake
tester inserted in the center of the loaf comes out clean.

Remove to cooling rack for 10 minutes, then slide a clean table
knife blade around the edges of the loaf to loosen it. Turn the
steaming loaf onto a board or wire rack to cool completely.
Serve hot or wrap up & serve days later for great flavor &
fragrance.

Per Slice:
161 Cal, 8g Fat , 3g Pro, 20g Carb, 24mg Chol, 90mg Sodium

Exchanges: 1/2 Bread, 1-1/2 Fat

---------------------------------

Crockpot Pumpkin Bread in Jars

1 cup Flour
1 1/2 tsp. Baking powder
1 tsp. Pumpkin pie spice
1/2 cup Brown sugar -- firmly packed
2 Tbl Vegetable oil
2 Eggs
1/2 cup Pumpkin (canned)
4 Tbl Raisins or dried currants

In small bowl combine flour, baking powder and pumpkin pie spice;
set aside.
In med. mixing bowl combine brown sugar and oil; beat till well
combined.
Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just
until combined. Stir in raisins. Pour pumpkin mixture into 2
well-greased and floured 1/2-pint straight-sided canning jars.
Cover jars tightly with greased foil.

Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker
with liner in place. Place jars atop crumpled foil. Cover; cook
on high setting for 1-1/2 to 1-3/4 hours or until a wooden
toothpick inserted near centers comes out clean.Remove jars from
the crockpot one at a time, wipe rim of jar clean; put on lid and
ring and screw on tightly. Jars will seal as the cake cools.
Store like canned goods.

Makes 2 loaves.

WARNING: Use only CANNING JARS for this recipe. Others may not
be tempered to withstand the heat. Do NOT use coffee or vegetable
cans as most contain lead and are painted or sealed with
materials that may give off toxic gases when heated.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Pasta Salads 4 recipes
To: posts@chitterlings.com

B.L.T. Pasta Salad, Chuck Wagon Pasta Salad, Ranch Pasta Salad,
Sombrero Pasta Salad

B.L.T. PASTA MACARONI SALAD
Taste of Home (This is my favorite Pasta Salad, be sure to use the
freshest
tomatoes you can find)

2 cups uncooked elbow macaroni
5 green onions(finely chopped)
1 1/2 large tomatoes (diced)
1 1/4 c. celery (diced)
1 1/4 c. mayonaise(Hellmann`s)
5 t. white vinegar
1/4 t. salt
1/4 t. pepper
1 lb.cooked bacon(crumbled)

Cook macaroni according to package directions. Drain and rinse in
cold water.In large bowl combine macaroni,green onions,tomatoe
and celery. In a small bowl combine mayonaise,vinegar,salt and
pepper.Pour over macaroni mixture,stir to coat and put in 9x13
pan.Cover and chill for 2 hours.
Just before serving add bacon.

Yield: 12 servings

*** I serve on bed of lettuce leaves.

----------------------------------

Sombrero Pasta Salad

This serves 10. I make this requested salad for all family gatherings
... there are never any leftovers!

Ingredients
1 (16-ounce) package spiral pasta (rotini)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 (2-1/4-ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina or Western salad dressing

Directions
Cook pasta according to package directions. Meanwhile, in a
skillet, cook beef over medium heat until no longer pink;
drain. Add water and taco seasoning; simmer, uncovered, for
15 minutes. Rinse pasta in cold water and drain; place in a
large bowl. Add beef mixture, cheese, green pepper, onion,
tomato, and olives; mix well. Add the dressing and toss to
coat. Cover and refrigerate for at least 1 hour.

-------------------------------
Chuck Wagon Pasta Salad

Yield: 6 servings

1/2 pound uncooked wagon wheel or bow-tie pasta
1/4 cup Kikkoman Soy Sauce
1 tablespoon prepared yellow mustard
4 teaspoons brown sugar, packed
1/2 pound cooked roast beef, cut into 1/4-inch thick slices
1 cup coarsely chopped onion
2 tablespoons vegetable oil
1 medium zucchini, cut in half lengthwise and sliced
1 medium-size red or green bell pepper, cut in 1-inch pieces
1/3 cup chopped fresh parsley

Cook pasta according to package directions, omitting salt.
Meanwhile, blend next 3 ingredients and cut beef into 1/2-inch
pieces; set aside. Drain pasta; rinse and drain well. Turn out
into large serving bowl; cover. Sauté onion in hot oil in large
skillet over medium-high heat 1 minute. Stir in zucchini and
bell pepper; cook 2 to 3 minutes until vegetables are tender,
yet crisp.
Remove from heat; stir in parsley and soy sauce mixture. Add to
pasta with beef; tossing well to combine.

----------------------------
Ranch Pasta Salad

16 ounces pasta
1 (6 ounce) can black olives,
drained and chopped
1 (5 ounce) jar stuffed green
olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey
Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch
style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

Directions
1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;
drain and reserve.
2 In a large bowl, combine black olives, green olives,
Cheddar cheese, Monterey Jack cheese, bacon bits, dressing,
onion, ground black pepper and pasta; mix well.
3 Cover bowl, refrigerate to chill for one hour, and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Hot Sauce 3 recipes
To: posts@chitterlings.com
Cayenne Hot Sauce, Orange Rocket Hot Sauce, Tabasco type hot sauce

I came across these recipes yesterday, and thought some of you might
be interested.

Cayenne Hot Sauce:

Recipe:

2 lbs finely chopped cayenne or tabasco chiles
3 cups distilled white vinegar
2 teaspoons salt

In a medium, non-reactive (not aluminum - use enameled or
porcelain or stainless steel, or corning ware) saucepan, combine the
chiles and vinegar and heat to just below boiling. Add the salt and
simmer for 5 minutes.
Puree the mixture in a blender. Pour into a container and allow to
sit for at least three weeks. (Commercial Louisiana hot sauces are
aged for 4 months to three years) Original Tabasco sauce was aged
in white oak barrels. We recommend you do it in a covered container
in the refrigerator for safety, although most pepper sauces,
including the local pepper sauce that we put on black-eyed peas, is
not refrigerated while aging. The vinegar should retard any
bacterial growth, but the choice is yours. Finally, strain it and
pour it into sterilized bottles. Refrigerate after opening.
-------------------------------------

Orange Rocket Hot Sauce

1 lb Tabasco chiles, chopped [or other hot pepper variety]
2 cups distilled white vinegar
2 teaspoons salt
You can use chiles other than Tabasco for a different-tasting sauce.

Note: The recipe for true Tabasco brand hot sauce is a long-guarded
secret. In addition, the Tabasco folks make a hot pepper "mash" and
let this ferment long before the peppers are used in their secret
recipe.
This process is what gives Tabasco brand pepper sauce its unique
flavor.

This recipe does not attempt to replicate that sauce. Instead, this
is a standard Louisiana hot sauce recipe. If desired, you can add
some garlic powder and/or onion powder to flavor the sauce
somewhat. Ground white pepper added is also a nice touch.

Directions:
Combine the chiles and the vinegar and heat. Stir in the salt and
simmer for 5 minutes. Place all the ingredients in a blender and
puree until smooth. Add more vinegar if the sauce needs thinning.
Allow to steep for a couple of weeks before using. [Note: Store in
a dark place, or in light-resistent bottles as the sauce will
discolor otherwise. The bottles can be processed in
a boiling-water bath for extra safety and for longer storage.

-----------------------------------------

Tabasco type hot sauce

The amount of salt and vinegar will vary according to the amount
of chiles, and the amount of chiles I use is generally what I have
on hand. But, I'll take a stab at being a little more specific: I
usually use 1.5 pint canning jars...the freezer type with the
tapered "a bit wider at the top than bottom" mouth. Each jar should
hold about a pound of chopped chiles, so if I had a pound of chiles
on hand, I'd take a few out to allow for some space between the
chiles and the jar top. BTW -- that includes seeds, I just wash'em,
cut the stem out, and throw 'em whole into a food processor. If you
want, you can clean out the seeds, in which case you might get the
whole pound of chiles into a single 1.5 pint jar (if you packed 'em
a bit). I measure the coarse salt by my fingertips and thumb...as
in, whatever I can pick up wit 'em. Two fingertips full on the
bottom of the jar, one between each layer of chiles (each layer being
about 3/8 to 1/2 inch thick) and two or three on top. All totaled,
I'd guess it amounts to 4 to 5 teaspoons per pound of chiles.
BTW -- I suggested individual discretion as to how long to leave the
chiles to ferment in the salt. For me, that's usually 5 or 6 days.
Longer might mellow out the flavor, but I can't get over the worry
about mold or other spoilage...so I don't let it sit for too long.
When it's time to add the vinegar, I had however much it takes to
cover the chiles by about 1/4 inch...don't have a clue as to how
much that'd be.

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

Picnic Pasta Salad
Makes 12 servings

Ingredients

1 pound seashell pasta
1 cup chopped mushrooms
1 cup chopped cucumber
1 cup chopped broccoli
1 cup white sugar
3/4 cup vegetable oil
1/4 cup prepared mustard
2 tablespoons mayonnaise
1/4 cup distilled white vinegar
1/4 cup shredded cheddar cheese
salt to taste
ground black pepper to taste

Directions

1. Cook pasta in large pot of boiling salted water until al dente.
Rinse with cool water. Drain well.
2. Meanwhile, combine chopped vegetables, sugar, oil, mustard,
mayonnaise, vinegar, and shredded cheddar cheese in a large bowl.
Season with salt and pepper to taste. Mix well. Stir in pasta.
Refrigerate for 2 to 4 hours before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Chinese Doughnuts 3 recipes
To: posts@chitterlings.com

Chinese Doughnuts, Easy Chinese Doughnuts, Chien Doi (Chinese
Doughnuts)

CHINESE DOUGHNUTS
MAKES ABOUT SIX DOZEN

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups sifted flour
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon nutmeg
1 1/2 cups warm milk (105 to 115 degrees)
1/4 cup shortening, melted
2 eggs, beaten
Cooking oil for frying
Confectioners' sugar or cinnamon sugar

Soften yeast in warm water. Sift together flour, sugar, salt and
nutmeg. Combine milk and shortening. Stir in softened yeast, eggs and
flour mixture. Mix thoroughly. Cover and let rise in a warm place
until doubled in size, about 2 hours.

Drop level tablespoonfuls of dough into deep hot fat (360 to 365
degrees). Fry until lightly brown, turning midway, about 3 to 4
minutes. Drain on paper towels and dust with confectioners' or
cinnamon sugar.

------------------------------------
Easy Chinese Doughnuts
from crossville chronicle

Chinese Doughnuts

1 can biscuit dough
oil for frying
granulated sugar

Shape biscuits any way you like. Fry them up in some oil;
drain. Dip into granulated sugar.

----------------------------------

This recipe is all over the internet, but it didn't sound like what
you wanted...Maybe you could do some tweaking :o)

Chien Doi (Chinese Doughnuts)
Yield: 16 Chien Doi

1 1/2 cup Chinese brown sugar (or reg. brown sugar)
1 1/4 cup hot water
3 3/4 cup (1 lb) mochiko (sweet rice flour)
1 tsp sherry

1/2 cup grated coconut (unsweetened)
1/2 cup crushed roasted peanuts
3 Tbsp sugar
1/4 cup toasted sesame seeds
1 quart oil for frying

Dissolve brown sugar in hot water; cool. Stir enough liquid into
flour to make a stiff dough (do not knead). Add sherry. Shape into
a roll, 1 1/2 inches in diameter; cut in 1/2 inch slices and flatten.
Combine filling ingredients and place a tablespoon of filling in
center. Pinch edges together to seal and roll into a ball. Roll in
sesame seeds. Deep fry in oil until golden brown. Press balls
against side of pan while frying so balls will expand. Drain on
paper towels. Serve warm or room temperature.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Cajun Baked Potato Casserole
To: posts@chitterlings.com

Cajun Baked Potato Casserole

6 large potatoes
1/2 cup butter
1 cup parmesan cheese (fresh grated)
1/4 cup bacon bits
salt
pepper
6 green onions, green part only
1 cup shrimp (raw, medium-size)
1 cup crawfish
cajun seasoning
garlic

Boil, bake, or microwave the potatoes. Cut potatoes in half and
arrange in a large casserole dish, leaving skins on potatoes.
Press down with a fork.

Spread butter over potatoes. Spread bacon bits over butter. Add
salt and pepper.

Devein and peel shrimp and crawfish. Saute shrimp and crawfish in
butter with garlic and cajun seasoning. Add to casserole. Spread
grated cheese over top. Sprinkle cajun seasoning on top. Bake
until hot and cheese is melted. Top with chopped green onion tops.

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

Mustard and Vegi Pasta Salad
Makes 4 servings

Ingredients

2 cups macaroni
1/2 cup frozen peas, thawed
1/2 cup chopped fresh broccoli
1/2 cup julienned carrots
1/2 cup canned yellow corn
1/2 cup chopped fresh tomato
1/2 cup chopped red bell pepper
3 tablespoons prepared Dijon-style mustard
2 tablespoons Italian-style salad dressing
1 tablespoon balsamic vinaigrette salad dressing
1/2 teaspoon celery seed, crushed
1 tablespoon light brown sugar

Directions

1. In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
2. In a large bowl, combine the pasta, peas, broccoli, carrot, corn,
tomatoes and bell peppers.
3. Prepare the dressing by whisking together the mustard, Italian
dressing, vinegar, brown sugar, celery seed and basil. Pour over
salad and mix well. Refrigerate until chilled.

------------

Bev's Pasta Salad
Serves 8

Ingredients:

10 ozs. Rotini
1 head cauliflower
1 head broccoli
2 bunches green onions
8 ozs. fresh mushrooms
4 tomatoes
1 bottle (8-oz) Herbs and Spices dressing (no fat)

Instructions:

Cook rotini until al dente. Cool. Clean broccoli and cauliflower,
then cut into florets. Dice green onions. Mix together with 2/3 of
dressing. Marinate at least 4 hours. Just before serving, add sliced
mushrooms, and diced tomatoes and remaining dressing. Mix and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Popcorn Balls (with your choice of flavorings)
To: posts@chitterlings.com

Popcorn Balls (with your choice of flavorings)

6 Cups Popped Corn
1 Recipe amount of any of the following syrups.

Have Popped corn in a large bowl, and when the syrup has been
taken from the heat, pour over the popped corn stirring with
a large wooden spoon until all the corn has been well coated.
When the corn is cooled enough for you to handle, lightly
butter your hands, and press the ''candied'' corn into balls
whatever size you want them. Place on waxed paper to cool
thoroughly then wrap tightly in colored or clear plastic wrap
like Saran.

Syrup No. 1
White Sugar Syrup

Stir the following ingredients until the sugar is dissolved :
2/3 Cup Sugar
1/2 Cup Water
2 1/2 TBS light corn syrup...( I use white Karo )
1/8 tsp Salt
1/3 tsp White Vinegar

Bring to a boil. Cook covered for about 3 minutes until steam
washes down sides of pan. Uncover and cook, without stirring,
nearly to the hard-crack stage, about 290 * F.

*******************
Syrup No. 2
Molasses Syrup

Melt:
1 TBS Butter
Add:
1/2 Cup Molasses
1/4 Cup Sugar

Stir these ingredients until sugar is dissolved. Bring to a boil.
Cover and cook for about 3 minutes until the steam has washed down
sides of pan.
Uncover and cook, without stirring, nearly to the hard-crack stage,
about 290* F.

*****************
Syrup No. 3
Caramel Syrup

Melt:
1 1/2 TBS Butter
Add:
1 1/2 Cups Brown Sugar
6 TBS Water

Stir these ingredients until sugar is dissolved. Bring to a boil.
Cover and cook for about 3 minutes until the steam has washed down
the sides of the pan. Uncover and cook, without stirring, to
the soft-ball stage ...234* F

Each of these syrups will lend a different flavor. The White
sugar syrup can be colored....just add a few drops of food coloring
to the mixture while you are stirring to dissolve the sugar.
Enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Popcorn Balls 2 recipes
To: posts@chitterlings.com

Popcorn Balls, Popcorn Balls with Dates

POPCORN BALLS
(Native American were the first make popcorn balls)

INGREDIENTS:

6 cups popped corn
2 cups shelled peanuts
1-1/2 tablespoons unsalted butter
1-1/2 cups firmly packed dark brown sugar
6 tablespoons water

Put the popped corn into a large bowl or pot. Add the peanuts. Mix
well and set aside.

In a heavy saucepan, melt the butter over low heat. Add the sugar
and water and continue cooking over low heat, stirring constantly,
until the sugar is dissolved. Increase heat to moderate and boil
the syrup, without stirring, until it reaches the soft-ball stage
(about 238ºF on candy thermometer).
Slowly pour the hot syrup over the popped corn and nuts, turning
and mixing with a long handled wooden spoon to coat all the kernels
and nuts. As soon as mixture is cool enough to handle, shape it
lightly into balls with buttered hands. Let dry thoroughly on wax
paper before wrapping them.

-------------------------
Popcorn Balls with dates

2 cups sugar
2/3 cup apple juice -- or water
2/3 cup maple syrup
1/2 cup butter
1 1/2 teaspoons salt
4 quarts popcorn, air-popped -- warm (15 cups)
1 cup honey-roasted peanuts -- unsalted or salted
1 1/2 cups chopped dates -- 1 8oz package

Combine sugar, apple juice, syrup, butter and salt in a heavy
saucepan. Bring to a boil, stirring occasionally. Remove sugar
from sides of pan with a wet brush. Cook, without stirring,
until mixture reaches 270º F, or the soft crack stage on a
candy thermometer. Add vanilla. Pour mixture over popped
popcorn, peanuts and dates; mix well. Wet or butter hands and
shape into 3-inch balls.

Makes 18 balls.

*1 ounce of unpopped popcorn kernels (2 tablespoons household
measure) makes approximately 1 quart of popped popcorn.

NOTES : Per serving: 280.9 cal, 9.4g (28.8%) fat, 2.9g fibre, 297mg
sodium, 49.3g carbs, 3.1g protien

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Juicybs
Subject: Yolanda's Requested Lemon Pie
To: posts@chitterlings.com

---------------------------
1 Can of Eagle Brand Condensed Milk
2 egg yolks
1/2 cup of fresh squeezed lemon juice (or if you have to
Reconstituted Juice
1 graham crack crust

Save the egg whites for later

Mix thoroughly canned milk, juice and egg yolks. Pour into the
pie shell and refrigerate for at least 2 hours--the longer the
better.

Whip eggs whites into a meringue, you may add 1/4 cup of sugar is
you need to, and add to the top of the pie. Cool whip or fresh
whipped cream also works to top the pie as well.

chill thoroughy and enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~