Recipes On This Page
Opal's Peanut Butter Cake with Chocolate-Peanut Butter Frosting
More Soulful Recipes October 25th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Blueberry Batter Cake
Recipe: Baked Pork Chops and Rice
Recipe Request: Sakura Sauce
Recipe Request: Potato Pone
Recipe Request: Herman Cake
Recipe:
Opal's Peanut Butter Cake with Chocolate-Peanut Butter
Frosting
Recipe: Banana Pudding Cake
Recipe: Golden Corral Bread Pudding
Recipe: Italian Manicotti
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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To: posts@chitterlings.com
Subject: Blueberry batter cake
BLUEBERRY BATTER CAKE
Spread 2 cups blueberries in greased 8 X 8 pan and sprinkle with 1
Tbsp
lemon juice
Cover with batter of:
1/2 cup milk
3 Tbsp oil
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp nutmeg
Sprinkle top with mixture of 1/2 cup sugar and 1 Tbsp cornstarch
Pur 1 cup boiling water over all
Bake 350 degrees F 50-60 minutes
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From: "Sha-Wanda Ransom"
To: <posts@chitterlings.com>
Subject: recipe
TO: Kimberly L. McLean, SSgt, USAF
RECIPE: Baked Pork Chops and Rice
This is a simple recipe that my family and I enjoy and i'm sure you
probably have fixed your chops this way.
Ingredients:
1) Pork Chops (however many your family eats)
2) Season w/ seasoned salt, garlic powder and pepper
3) Place chops in baking pan
4) Pour can of cream of mushroom and spread over chops
5) Put a little water in the pan along w/ the chops
6) Place in oven on about 325 degree. Cook time depends on you, at
least 1 1/2 hour perferably 2 hrs at least.
RICE
I just get the bag of rice and cook as instructed, and after the chops
are done, i often time pour some of the cream of mushroom on top of
the rice.
Great w/ biscuits.
God bless.
Sha-Wanda
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From: "Davenport, Pat A."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
I am requesting a Sakura sauce used in Japanese stir-fry dishes in
their resturants.
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From: "Artemus Gilmore"
To: posts@chitterlings.com
I know somebody's posted this b4, but please can I have the recipe for
Potato Pone? Thanx in advance. D
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From: ROBWILLEE
To: posts@chitterlings.com
10/24/2002
Hello my name is Janett, and I am looking for the receipe for a
Herman Cake", I use to make it. I know that you make it with nuts,
and put it in the refrigeator to rise before you bake it. Help. my
email address is:robwillee
Thank You
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake
Opal's
Peanut Butter Cake with Chocolate-Peanut Butter Frosting (from
More Tastes & Tales from Texas)
Ingredients
2 cups sifted all-purpose flour
1-1/2 cups sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening (room temperature)
2/3 cup milk (I prefer buttermilk)
2 large eggs (room temperature)
1/4 cup milk
2 tablespoons peanut butter
Frosting
1 (6 oz.) package chocolate chips
1/2 cup butter or margarine
1/2 to 3/4 cups sifted confectioners sugar
1-1/4 cups peanut butter
Directions for cake:
Sift dry ingredients together in a large bowl. Add shortening and
milk; beat for 2 minutes at medium speed with an electric mixer. Add
eggs and milk, beat for 1 minute. Add peanut butter to batter; beat
at low speed until thoroughly mixed.
Grease two 8-inch cake pans. Line with waxed paper; grease paper;
sprinkle with flour and shake out excess. Divide batter equally
between the pans and bake at 350~ for 25 to 30 minutes.
For icing, spread with your favorite peanut butter while cake is warm
OR use the Chocolate-Peanut Butter Frosting.
Directions for frosting:
Melt chocolate chips and butter in a double boiler. Add confectioners
sugar and peanut butter and beat until smooth. Chill for about 15
minutes or until frosting is of spreading consistency.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake
Banana Pudding Cake
Ingredients
2 large bananas (firm and yellow)
1 box yellow cake mix (Duncan Heinz or Pillsbury)
1 (4 serving size) Banana Creme instant pudding
4 large eggs, room temperature
1 cup water
1/4 cup oil
1/2 cup pecans, finely chopped (optional)
Preparation
Mash bananas in a large mixing bowl. Add remaining ingredients.
Blend and then beat with mixer at medium speed for 2 minutes. Pour
into a greased and floured bundt pan. Bake at 350°F for a hour. Cool
in pan for 15 minutes . Remove from pan and let cool. Sprinkle with
powdered sugar.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pudding
Golden Corral Bread Pudding
Ingredients
3 cups French bread, cubed and partially dried
1/2 cup melted butter
2 cups whole milk
2 large eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup dark brown sugar
Method
Scald milk and butter together. Remove and set aside. Beat eggs, add
brown sugar and cinnamon. When milk is cool enough add egg mixture
making sure that the egg mixture does not curdle. Add bread cubes and
stir carefully, do not beat. Place in an 8x11 well-oiled pan. Place
in a preheated oven at 350°F for about 40 minutes; check with
toothpick. When done set aside.
White Sauce:
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt
Method
Mix all ingredients together and bring to a boil for 3 to 4 minutes,
stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture
on warm bread pudding and place the remainder of sauce in a serving
bowl for those who desire that little extra. Best served warm, but
great at room temperature.
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Italian Manicotti
Italian Manicotti
3 eggs
1 c. sifted flour
1 c. club soda, or regular water
Filling
2 lbs of ricotta cheese
1 lb shredded mozzarella cheese
1/2 c. grated cheese (locatelli or cheese of your choice) 1/4 c.
parsley
salt and pepper to taste
3 eggs
For shells wipe a little oil with a paper towel on non-stick 6 or 8
inch frying pan.
Mix eggs, flour and water until batter is smooth, with small ladle
scoop out a little batter in to the circumference of pan on medium
heat. When thoroughly cooked, you will be able to peel shell out of
pan. If shell seems too thin you can add more flour. If it sticks to
pan you can moisten with oiled towel again.
After shell is cooked place it on waxed paper till cool, it can be
stcaked one on top of the other with waxed paper in between each. The
shells can be stored in fridge up to three days before they will lose
freshness.
For filling: mix ricotta, mozzarella, grated cheese parsley, salt,
pepper, and eggs in mixing bowl with spoon until smooth, (for
variation you can add drained chopped spinach to recipe) Spoon
cheese mixture into shell then roll closed and place in baking pan at
least 2 inches high. Pour sance on bottom of pan and ontop of shells,
you can sprinkle some mozzarella and grated cheese on top.
Bake at 350 degrees for 1 hour.
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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