Recipes: Kahluaroons, Dark Secrets, Crowder Peas, Crabby Potatoes, Collard Greens, Cinnamon Cheesecake, Black Eyed Peas, Savannah Low Country Beans, Cabbage Rolls, Mississippi Sin, Beef and Biscuit Casserole, Caramel Cake, 6 Recipes for Key Lime Cake, Turkey, Rum Cake, River Bottom Pudding Pie, Coconut Pie

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

Kahluaroons:

MAKES ABOUT 2 1/2 DOZEN

- 1 ( 7 oz) package shredded coconut
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup Kahlua
- 3 egg whites

In bowl, combine coconut, sugar and flour. Stir in Kahlua, using 2
forks, mix with tosing motion until all ingredeints are evenly
distributed. In small bowl, whisk egg whites until frothy. Stir into
coconut mixture. Drop by rounded tsps 1 1/2 inch apart onto greased
baking sheets. Bake at 325 degrees for 20-25 minutes or until firm.
Immediately transfer to wire rack and cool completely.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Summer Bruce
To: Willie <posts@chitterlings.com>

I recently received a blender and would like to have some recipes for
beverages that I can make using it. Any recipes would be a great help.
Thanks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Angel D Cason
Subject: Dark Secrets & More Recipes

Dark Secrets
from The Southern Cookbook 1965
" A cookie of the Deep South"

1 cup sugar
2 tablespoons butter, melted
3 unbeaten eggs
5 to 5 1/2 tablespoons flour
1 cup chopped dates
1 cup chopped pecans
1/4 teaspoon salt
1 teaspoon baking powder
vanilla

Mix the sugar with the unbeaten eggs; add melted butter; add nuts and
dates. Sift together the flour, baking powder, and salt; add to egg
mixture. Grease a shallow baking pan, spread cake mixture in. Bake in
325 - 350-degree F. oven until set but do not bake too done as they
should be chewy. Cut into squares or strips about 1 inch wide, roll
in powdered sugar.

Crowder Peas

Categories: Vegetables Yield: 6 servings

1 pk Frozen Crowder Peas
1/4 lb Ham or ham hock
3 1/2 c Water
1 Onion Flakes
1 Garlic Powder
1 Cajun Seasoning
1 Salt
1/4 c Cooking Oil

In two quart pot, add oil, and brown ham or ham hocks. Add water,
peas, and season to taste. Cover and simmer, stirring occasionally
until peas are tender (about one hour). Serve hot over rice or corn
bread.

Note: All beans, peas may be prepared in the same manner. Dry beans
should be rinsed and sorted in a collander before using. Dry beans
require a longer cooking time than fresh or frozen legumes. Any of
your favorite sausages/seasoning meats can replace ham. Monitor
liquids closely while cooking and add water as necessary to prevent
scorching.

Crabby Potatoes

Serves 4.

4 large potatoes, baked or microwaved until tender, cooled
1 pound lump crabmeat
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons mayonnaise
2 teaspoons dry mustard
1 tablespoon prepared brown mustard
1 teaspoon paprika
2 tablespoons seafood seasoning
1/2 cup butter, melted

Preheat oven to 350 degrees F. Cut potatoes in half lengthwise; scoop
out pulp, leaving shell intact. Set pulp aside. In a large bowl, mix
crabmeat, green pepper, onion, mayonnaise, mustards, paprika, and 1
tablespoon seafood seasoning.

Place potato skins on a cookie sheet. Spoon crab mixture into each
potato half. Top with potato pulp. Sprinkle remaining seafood
seasoning over potato halves. Bake 5 to 10 minutes, until heated
through but not dried. Remove from oven; pour melted butter over.

Collard Greens

A time-honored tradition in southern kitchens, collard greens are
typically cooked for a long time to temper their tough texture and
smooth out their bitter flavor; cooking them a day ahead and then
reheating makes them all the better. The greens go perfectly with
rich main dishes, such as fried chicken.

2 teaspoons olive oil
6 slices thick-cut bacon, chopped
2 large cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons cider vinegar mixed into 2 cups water
5 bunches collard greens, about 5 lb, stemmed and carefully washed
Tabasco or other hot-pepper sauce, optional

In a large stockpot over medium heat, warm the olive oil. Add the
bacon and fry, stirring constantly, until cooked through but not
crisp, 3-4 minutes. Remove the pot from the heat and, using a slotted
spoon, transfer the bacon to a dish. Set aside. Pour off all but 2
tablespoons of the drippings from the pot. Return the stockpot to
medium heat. Add the garlic, salt and black and cayenne peppers and
sauté for 1 minute. Carefully pour in the vinegar-water mixture,
stirring until blended. Return the bacon to the pot and boil for 1-2
minutes. Reduce the heat to medium-low and add the greens. (Do not
worry if the pan is very full; the greens will cook down.) Cover and
simmer for 10 minutes, then remove the lid and stir well.

Add a few drops of Tabasco, if desired, re-cover and reduce the heat
to very low. Simmer, stirring occasionally and adding a little water
if needed to keep the greens damp, until the greens are tender, about
1 1/2 hours. Serves 4 Nutrition Facts Per Serving Calories 262
Cholesterol 18mg Carbohydrates 24g Fat 16g Protein 10g Sodium 424mg

Cinnamon Cheesecake

Crust:
20 graham crackers, crushed
1/2 cup melted butter
1/4 cup sugar

Mix all ingredients together, press into bottom of a round 9 inch pan
and bake for 5 minutes at 350 degrees. (Or a graham cracker crust may
be purchased already prepared)

Filling:

1# (2-8oz pkgs)cream cheese, softened
1/2 cup sugar
3 eggs

Beat cream cheese until fluffy, add sugar, beat in eggs until very
smooth. Bake at 350 degrees for 15-20 minutes until firm in center.

Topping:

1 1/2 cups sour cream (12 oz)
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup almond slivers

Mix together the sour cream, sugar, and vanilla, spoon on top.
Sprinkle with cinnamon and slivered almonds. Bake 10 minutes at 350
degrees, cool and then refrigerate.

Black Eyed Peas

1 pound dried black-eyed peas
2 large onions, chopped
2 cloves garlic, chopped
1 green hot pepper, chopped
Dry white wine
Water
1/2 cup olive oil
1/4 pound ham or salt meat
Salt
Steamed rice

Wash peas well, getting all the grit and rocks out of them. Place in
glass bowl. Add chopped onion, garlic, and pepper to the peas. Pour
an equal mixture of wine and water over the peas so they are covered
with and inch or more of liquid. Let soak over night. You may have
to add 1 cup wine and 1 cup water before you put them on to cook.

Next morning, cover the bottom of heavy pot with about 1/2 cup olive
oil. Add the meat and heat. Pour peas and the mixture in which they
have marinated into the pot.(Add water if neccesary) Bring to a good
boil, then turn heat down and cook slowly for several hours until
done. Add salt just befor the peas are done. cook a few minutes
longer, so the salt will be absorbed. Serve over steamed rice.
Serves 4-8.

Savannah Low Country Beans
6 servings

1 pound dried lima beans, large
6 cups water
1/2 pound bacon, diced
1 onion, chopped
1 green pepper, diced
1 tablespoon all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
2 tablespoons brown sugar
2 1/3 cups canned tomatoes, diced

Wash the beans and then cover with water and let them soak for about
6 to 8 hours. Discard the water. You may strain this water and save
it for cooking rice or potatoes, or other foods, as this water is
really quite nutritious.

Cook bacon in a large skillet until crisp. I use a large cast iron
skillet, but any skillet will do the job quite well. Remove the
bacon and drain on paper toweling. Crumble when cooled.

To the skillet, add the onion and green pepper and cook for about 5
minutes. Blend in the flour, seasonings and the sugar. Add the
tomatoes and simmer uncovered for about 10 minutes. Add the beans
and heat the bean thoroughly. Sprinkle with the crumbled bacon and
serve.

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From: Angelblfsh
Subject: Cabbage Rolls

1 LB hamburger
1 egg, beaten
1 cup rice, uncooked
salt and pepper to taste

Mix together beef, salt, pepper and egg. add rice and mix.

Cook about 6 large cabbage leaves in salted water until wilted.

2 tbs butter
1 cup onion thinly sliced
1 can tomato soup
1 1/4 cups water
1/2 cup celery
1 tsp parsley
3 tbs lemon juice
1 tsp sugar
1 tsp salt
pepper
1 large can tomato juice

Melt butter and saute onion and celery until tender. Add tomato soup
and water and mix. Add remaining ingredients and simmer 10 minuets.

Place 1/4 cup meat mixture in center of leaf. Roll up leaf, tucking
ends to center. Fasten with toothpicks if necessary. Place rolls in
sauce and simmer 2 hours.

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From: SJoh782973
Subject: Earthquake cake

How disappointed I was I followed the instruction to the letter, after
I spooned the creancheese and a lb.+2 cups of power sugar over the
cake mix per instruction. It boiled over and made such a mess in my
stove and I have yet to clean it all up. it was awful and I spent
almost 12 dollar to make.
What is the correct way to make this cake?It was truly an Earthquake
cake.

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From: Floyd Hill
Subject: request
To: posts@chitterlings.com

Do you have a recipe or instructions for baked potato with kosher or
sea salt on the out side?

I would also like a recipe for chicken stew that uses milk and red
pepper but does not contain vegetables.

Thanks.

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Subject: Request for Crab Dip and Fried Corn Recipes
From: "Pier Washington"
To: <posts@chitterlings.com>

Crab Dip: I was at a party and someone had a crab dip which they
placed in a mold, then turned out on a platter. It was both pretty
and delicious. I'm not sure if the crab was imitation or real. But
it was incredible. Anyone have recipes for either the imitation or the
real crab meat dips?

Corn Recipe: At the same party (pot luck) someone had corn (right off
the cob) which had been fried somehow on the stove top. Does this
ring a bell for anyone?

Thanks a ton!

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Mississippi Sin

Mississippi Sin

2 cups shredded cheddar cheese, (8 oz)
1 package cream cheese, softened, (8 oz)
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chilies
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread

Combine first 7 ingredients in a medium bowl, stirring well. Set dip
aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a
gentle sawing motion, cut vertically to, but not through, bottom of
the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-
inch cubes, and set aside. Fill hollowed bread loaf with dip; cover
with reserved top slice of bread loaf. Wrap reserved loaf with
aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved
bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Beef and Biscuit Casserole

Beef and Biscuit Casserole

1 pound ground beef
1 medium onion, chopped
1 small can mild green chiles (4 ounces), drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
1 can of 10 refrigerated biscuits
1/2 cup shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream
1 egg, lightly beaten
1 cup shredded Monterey Jack or Mexican blend cheese

In a large skillet, brown ground beef with onion; drain. Add chiles,
chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer
while preparing biscuit crust.
Separate biscuits, then separate each biscuit into 2 layers. Press 10
biscuit layers over the bottom of an ungreased 9-inch square baking
dish. Combine 1/2 cup cheese, sour cream and egg. Remove meat mixture
from heat then stir in sour ream mixture. Spoon mixture over biscuit
dough. Arrange remaining 10 biscuit layers over the top of the meat
mixture then sprinkle with 1 cup of shredded cheese. Bake at 375° for
25 to 30 minutes, or until biscuits are nicely browned.
Serves 4.

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From: mrsmascott
To: posts@chitterlings.com
Subject: macaroni and cheese, and gumbo receipes

Seasons Greetings All,
I am looking for 2 receipes. I need a simple but good receipe for
macaroni and cheese(really cheesey!) and a out of sight GUMBO receipe.

Thanks to you all!!

Mary A. Scott

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

Easy Key Lime Cake

Ingredients

1 package lemon cake mix
1/2 cup water
3 key limes (squeezed)
1 (3 oz.) package Lime Jell-O
1/2 cup vegetable oil
4 large eggs, room temperature (slightly beaten)

Frosting ingredients

1/4 pound butter or margarine (softened)
1 (8 oz.) package cream cheese (softened)
1 teaspoon vanilla extract
1 (1 pound) box confectioners sugar
2 tablespoon milk

Directions

Preheat over to 350°F. Blend the cake ingredients together until well
combined. Pour into a greased 9"x13"x2" baking pan (or bundt pan).
Bake for 45 minutes or until a toothpick comes out dry. Blend the
butter, cream cheese, vanilla, and confectioners sugar. Slowly add
milk until mixture is smooth. Spread frosting over cooled cake.

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From: "Melody Williams"
To: <posts@chitterlings.com>

Title: Caramel Cake
Yield: 4 Servings

Ingredients

2 Cups brown sugar; packed
1/2 Cup butter or margarine
2 eggs; beaten
1 Cup sour milk
1 Teaspoon soda
2 1/4 Cups flour
1/4 Teaspoon salt
1 Teaspoon vanilla
Caramel Frosting:--
1 C Brown Sugar
4 Tbsp Cream
1 Tbsp Butter

Instructions

Cream butter and sugar, add beaten eggs, sift flour, soda, salt. Add
alternately with milk, beat
well. Add vanilla. Bake at 375 degrees for 30 minutes.

Caramel Frosting: Add frosting ingredients to saucepan. Stir well,
Cook 1 minute, cool. Then
beat until hard or ready to spread. Double for 2 layer cake.

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From: "Melody Williams"
To: <posts@chitterlings.com>

Title: Key Lime Cake
Yield: 8 Servings

Ingredients

1 3/4 c all-purpose white flour
2 ts baking powder
1/2 ts salt
6 tb unsalted margarine; softened
- (or 2 t butter,
1 c sugar
2 large eggs; at room
-temperature, light
1 1/2 ts grated lime zest, preferably
- key lime (1 lime)
1 tb fresh or bottled unsweetened
- key lime juice
2/3 c buttermilk lime syrup:
1 c sifted confectioners' sugar
-+ extra; for dusting cake
1/2 c fresh or bottled unsweetened
- key lime juice

Instructions

To make cake: Preheat oven to 350 degrees. Brush the
inside of an 8-inch (6-cup) bundt or a 9-inch (8-cup)
spring form tube pan with margarine or oil or spray
with nonstick cooking spray. Set aside. In a small
mixing bowl, stir together flour, baking powder and
salt. In a large mixing bowl, beat margarine (or
butter and oil) with electric beaters until softened
and blended. Gradually add sugar and beat until well
blended. Gradually beat in eggs. Beat in lime zest and
juice. Using a wooden spoon or rubber spatula,
alternatively stir the dry ingredients and buttermilk
into the egg mixture, beginning and ending with the
dry ingredients. Spoon the mixture into the prepared
pan and bake for 45 to 50 minutes, or until a cake
tester inserted into the center comes out clean and
the cake starts to pull away from the sides of the
pan. Loosen edges and invert onto a wire rack set over
a plate. To make syrup: In a small bowl, whisk
together confectioners' sugar and lime juice. While
the cake is still warm, poke holes in it using a
skewer or cake tester. Slowly spoon the lime syrup
over the cake, spooning any juice that accumulates on
the plate below over the cake. (The cake can be
prepared ahead and stored, covered, in the
refrigerator for up to 24 hours. Bring to room
temperature before serving.) Just before serving, sift
a little confectioners' sugar over the cake. Serves 8.

345 calories per serving: 10 grams fat, 259 mg sodium
and 54 mg cholesterol. COMMENTS: The shrubby Key lime
tree, with its thorny branches, produces yellow limes
that resemble small lemons. Since Key limes can be
expensive and are not always easy to find, Persian
(green) limes or bottled Key lime juice from the local
grocery store can be substituted.

Source: Eating Well Magazine - March/April, 1992
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Melody Williams"
To: <posts@chitterlings.com>
Subject: Key Lime Cake

Key Lime Cake

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease one 9x13 inch cake pan or one 10 inch bundt pan.
2 In a large bowl stir together; lemon cake mix, lemon
instant pudding, water, oil, eggs, and 5 tablespoons key lime juice,
mixing well. Pour batter into prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 45 minutes.
Pour key lime glaze over cake while still warm.
4 To Make Glaze: Mix together the confectioner's sugar and
3 tablespoons of the key lime juice (or more if necessary), spoon
glaze over warm cake

Key Lime Cake

from Kelly's Caribbean Bar, Grill and Brewery

Originally, this cake yielded 48 servings! It was quite a site as a
whole cake and I don't believe you will need one that size. You
probably don't have the intention or the milk to get down that much
cake. The method was to be as easy and relaxed as any Key Lime Pie.
. The filling should be started first since it needs to be
refrigerated until it is set. Once it is set, it will be quite firm
but don't despair. It will be whipped and then left at room temp for
service. If you refrigerate the cake, be sure to bring it back to room
temperature. The filling was designed to hold the cake better in the
hot, tropical kitchens of the Keys. (See Key Lime Mousse recipe below
for the filling). Buy your favorite box yellow cake and bake it on a
sheet pan to make one 1-1 1/2" thick cake. It will be cut in half and
stacked. If you don't have a sheet pan, just bake your regular size
cake and cut it in half laterally. Cool the cake completely. Make a
glaze for the cake by combining 1 cup of Lime Juice and 1/2 box of
Confectioners Sugar. Bring to a boil and then cool. Assemble the cake
by sandwiching the filling and top with the glaze. Slice and serve
with a big scoop of whipped cream. <...and milk! ;-) >
Key Lime Mousse
Recipe By : Todd E. Singleton
Serving Size : 8-10
Preparation Time 3:00
Categories : Cakes

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

Amount Measure Ingredient --
1 Pint Condensed Milk, Sweetened
1 Pint Heavy Cream
1 Cup Lime Juice
1/2 Cup Sugar
2 Tablespoons Gelatin

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

1. Bloom completely, the gelatin in the lime juice and heat gently
until dissolved. Add the sugar and stir until dissolved.
2. In the Mixer, combine condensed milk and cream. Mix for 20-30
seconds on speed 1 (low).
3. Slowly pour the lime juice mixture into the mixer while mixing.
Pour into a pan. Cover and refrigerate.
Good Luck!
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Key Lime Cake (for Robert)
1-1/2 c. sugar
2 c. flour
3/4 t. salt
1 t. baking powder
1/2 t. baking soda
1 - 3oz. pkg. lime-flavored Jello
5 eggs
1-1/3 c. veg. oil
1/2 c. orange juice
1/4 c. Key lime juice
1/2 t. vanilla
1 t. lime extract

GLAZE
1/3 c. Key lime juice
1/3 c. powdered sugar

In a large bowl, combine sugar, flour, salt, baking powder, baking
soda, and Jello. Add eggs, oil, orange juice, 1/4 c. Key lime juice,
vanilla and lime extract. Beat well.
Pour batter into a greased and floured 9 X 13 inch pan. Bake in a
preheated 350 degree oven for 25 to 30 minutes, or until cake tests
done. ;Remove cake from oven and cool on a wire rack for 15 minutes.

While cake is baking, combine 1/3 c. Key lime juice and sugar to make
glaze.
After cake has cooled for 15 minutes, prick all over with a fork.
Drizzle glaze over cake. Serve with whipped cream, if desired.

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From: "Michelle Moreland Orlando"
To: "Willie" <posts@chitterlings.com>

Recipe Request: Anybody out there Sicilian and make Spinjuni? I am
spelling this phonetically and have more presents to wrap still! I
am not Sicilian decent, but hubby is.
Just took out my Spinjuni(finjuni?) out of the oven and it smells
heavenly from the olive oil/yeast bread combination.
Merry Christmas everyone! Love seeing all the recipes from everyone!

Michelle Moreland Orlando.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Key Lime Cake

Key Lime Cake

1 (18.25 ounce) box lemon cake mix
1 (4 servings size) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice

Glaze:
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice

Preheat oven to 350 degrees.

Lightly grease one 9x13 inch cake pan or one 10 inch Bundt pan.

In a large bowl, stir together lemon cake mix, lemon
instant pudding, water, oil, eggs, and 5 tablespoons key lime juice,
mixing well. Pour batter into prepared pan.

Bake for 45 minutes. Pour key lime glaze over cake
while still warm.

Glaze:
Mix together the confectioner's sugar and 3
tablespoons of the key lime juice (or more if
necessary). Spoon glaze over warm cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: R Smith
Subject: A good Turkey
To: posts@chitterlings.com

I soak my turkey overnight totally submerged in a
brine of kosher salt (about 1/2 cup), water, sugar
(about 1/2 cup)...sometimes adding a few cloves of
garlic. When I remove from the brine, I roast it with
thyme, parsley, pepper, a little salt, lemon juice,
onion, celery, bay leaves, a piece of fruit (orange or
apple), sage, chicken broth, butter, a little fruit
juice in the cavity...adding just enough water to keep
a little basting juices in the bottom of pan. I lay
strips of bacon across the breast (discard bacon after
turkey is done). It is the best turkey I've ever had
and I get tons of compliments on it! And I just use
the off brand turkey.

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Subject: Rum Cake

A lot of people requested rum caks and I just got this one. Too late
this year but save it :-)
Lois
`````````````````````
Rum Cake

3/4 cup sugar
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup rum
3 egg whites
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1/2 cup milk
1/2 cup chopped pecans
1 tablespoon sugar
1/2 cup sugar
1 tablespoon unsalted butter
1/4 cup rum

Grease a 9 x 5 x 3-inch loaf pan with a small amount of
unsalted butter, sprinkle with 1 tablespoon sugar, spread
chopped pecans in the bottom of the pan. Set aside. Cream
sugar and margarine. Add vanilla extract and rum and mix.
Beat in egg whites, one at a time. Sift flour with baking powder;
and stir in alternately with the milk. Pour into prepared loaf pan.
Bake in a 350 degree oven for 1 hour or until a toothpick inserted
in the center comes out clean. Remove from oven, pierce top in
several places with a pick or fork. Mix sugar, rum and butter in a
small saucepan. Heat until boiling. Boil one minute. Pour 1/2 over
top of loaf. Let cake stand 10 minutes. Remove from pan. Pierce
bottom of loaf and pour remaining sauce over the bottom of the loaf.
Cool. Serve in slices with a small amount of fresh whipped cream
on each slice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: River Bottom Pudding Pie

River Bottom Pudding Pie

Ingredients:

1 cup flour
1 cup chopped pecans
1 stick butter or margarine
1 pkg. (8 oz.) cream cheese
1 cup confectoiners' sugar
1 cup whipped topping
1 pkg. chocolate instant pudding
1 pkg. French vanilla instant pudding
1 tub (9 oz.) whipped topping
1 chocolate bar
2 cups milk

Directions:

Combine flour, nuts and butter. Press into 8x8" pan.
Bake at 350 F. for 15 minutes. Let cool.
Mix cream cheese, confectioners' sugar, and 1 cup whipped
topping; beat well. Spread over crust.
Mix vanilla pudding with 1 cup milk; spread over 2nd layer.
Mix chocolate pudding with 1 cup milk and spread over 3rd
layer.
Spread whipped topping over all. Top with grated chocolate bar.
Chill.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
rom: Aleida Peebles
Subject: Coconut Pie
To: posts@chitterlings.com

2eggs .1 cup sugar. 3 tablespoon margarine. 2 tablespoon flour.add 1
can milk 12 0z . stir all together.add 1tablespoon vanilla .and 2
cup coconut. pour into a 9 inch pie crust. bake
3;50 for 1 hour or until done. aanndp

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
Subject: Key Lime Cake

Key Lime Cake

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one
9x13 inch cake pan or one 10 inch bundt pan.

2 In a large bowl stir together; lemon cake mix, lemon instant
pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing
well. Pour batter into prepared pan.

3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime
glaze over cake while still warm.

4 To Make Glaze: Mix together the confectioner's sugar and 3
tablespoons of the key lime juice (or more if necessary), spoon glaze
over warm cake.
Makes 1 - 9x13 inch cake

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Our Soul Food Cookbook
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