Dilly Casserole Bread

“Mamma’s Corner”
1 package active dry yeast
1/4 cup very warm water (105 to 115)
1 cup creamed cottage cheese
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon margarine or butter
1    egg
2 1/2 cups Pillsbury’s Best All-Purpose or Unbleached Flour
Margarine or butter, softened
Salt
In large bowl, soften yeast in warm water. In small saucepan,
heat cottage cheese to lukewarm. Combine cottage cheese, sugar,
onion, dill seed, 1 tsp. salt,
soda, margarine and egg with softened yeast. Lightly spoon
flour into measuring cup; level off; add 1 1/2 cups flour.
Beat for 2 minutes at medium speed. By hand, stir in remaining
1 cup  flour. Mix thoroughly. Cover: let rise in warm place
until light and doubled in size, 50 to 60 minutes.
Generously grease (not oil) 8-inch round 1 1/2 or 2 quart
casserole. Stir down dough; turn into greased casserole.
Let rise in warm place until light and doubled in size,
30 to 40 minutes. Heat oven to 350 degrees.
Bake for 40 to 50 minutes, until golden brown. Immediately
remove from pan. Brush with soft margarine and sprinkle with
salt.
Makes 1 loaf.
In High Altitude: Above 3500 feet, bake at 357 degrees for
35 to 40 minutes.

Shared With Our Recipe List By:  Sugar

Join the list at http://Chitterlings.com

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How To Get A Really, REALLY Nice Home… Dirt Cheap

For as long as there have been rational lenders,
the rule has been that a person could afford a house
that costs roughly 3.5 times their income.

That means that a person making $60,000 a year can
afford a home worth $210,000.

A few years back, someone assumed that property
values were going up so fast, and would continue
going up so fast, that they essentially decided
to throw that age-old rule out the widow.

They found creative ways to prove to people that
they could afford homes that were normally WAY out
of their price range.

Soooo, not only could a person making $60,000 per
year easily qualify for a $400,000 loan… but a
person with NO job could also often qualify… and
at times even get money back on the closing :-)

At the same time that this was occurring, prices
where shooting up at an inflated rate largely
BECAUSE the easy financing was driving up demand.

Those loans were sold on secondary markets
incidentally, filling the system with essentially
worthless paper.

Investors became gamblers… and a percentage didn’t
know what a bad gamble it was. Some did know, and
didn’t care!

Fast forward a few years, and what we are really
seeing is the market moving back toward
equilibrium.

Over-valued homes in many areas are showing losses
of 30% – 40%… even more… compared to their
previous values.

While the downward trend has slowed, and even
stopped in some places, that HAS put a lot of
homes on the market at incredible prices.

Some of these VERY nice home can now be had at
much below their actual market values. In fact,
some can be had for 20 to 30 cents on the dollar…
when you know the secret that I share in this free
mini-course: http://timic.org/Rich/

NO, this is not financial advice.

Yes, I was formally trained in economics :-)

Willie

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Collard Recipes…. A Whole Cookbook Book Full :-)

Collard Patch Cookbook

My friend Mary Lou Cheatham and Paul Elliott wrote
a delightful cookbook called The Collard Patch.

Yes, and entire cookbook for collard recipes, and
humorous stories. Actually, reading the book is
as much fun as trying the recipes.

Here are a few of the recipes in the 288 page book:

Aegean Collard-Rice Casserole
Artichoke and Collard Dip
Asparagus-Collard Green Linguine
Awesome Collard Greens
Bacon Collard Omelet
Bacon Seasoned Collard Greens
Bonne Terre Swamp Stew
Butter Pecan Cornbread
Cheryl’s Mexican Cornbread
Chicken and Collard Casserole
Collard Greens Gumbo
Collard Pizza
Collard Rolls And Spare Ribs
Collard Soufflé
Collard Squash Dressing
Crawfish Cornbread
Creamed Collards
Creamy Crawfish and Collards
Fish Couvillion
Memories of the Mill Cornbread
North Louisiana Collard Gumbo
Peach Salsa
Ruth’s Old-Fashioned Biscuits
Rye Cornbread
Sausage Collard Bake
Sicilian Greens
Simply Delicious Collards
Spinach and Collards
Stir-Fried Greens
Sweet Tomato Collards
The Way Mama Cooked Greens
Too Good Collard Cornbread
Two Sisters’ Collards
Wilted Collard Salad
You Must Taste These Brownies
Zucchini Cornbread

I keep telling myself that I need to prepare one of the
cakes… which do have collards in them.

The book also has an amazing array of cornbread recipes,
with cornbread being the perfec thing to eat with “a mess
of collards.”

You can get this cookbook, bundled with two other really
great cookbooks here: http://Chitterlings.com/CookbookSpecial/

All three books are signed by the way :-)

Willie

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German Chocolate Cake

German Chocolate Cake

½ cup boiling water
1 bar (4 ounces) sweet cooking chocolate
2 cups sugar
1 cup margarine or butter, softened
4 egg yolks
1 teaspoon vanilla
2 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg-whites, stiffly beaten
Coconut-Pecan Frosting (below)

Heat oven to 350º
Grease 2 square pans, 8x8x2 or 9x9x2 inches, or 3 round layer
pans, 8 or 9×1 ½ inches. Line bottoms of pans with waxed
paper.
Pour boiling water on chocolate in small bowl, stirring until
chocolate is melted; cool.
Mix sugar and margarine in large mixer bowl until light and
fluffy.
Beat in egg yolks 1 at a time.
Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk,
beating after each addition until batter is smooth.
Fold in egg whites.
Divide batter among pans.
Bake until wooden pick inserted in center comes out clean, 8-inch
square layers 45 to 50 minutes, 9-inch square layers 40 to 45
minutes, 8-inch round layers
35 to 40 minutes, 9-inch round layers 30 to35 minutes, cool.
Fill layers and frost top of cake with Coconut-Pecan Frosting.

Coconut-Pecan Frosting

1 cup sugar
1 cup evaporated milk
½ cup margarine or butter
3 egg yolks
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

� Mix sugar, milk, margarine, egg yolks and vanilla
in 1-quart saucepan.
� Cook over medium heat, stirring occasionally,
until thick, about 12 minutes.
� Stir in coconut and pecans.
� Beat until frosting is of spreading consistency.

enjoy
Sugar

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Neiman Marcus CHOCOLATE CHIP COOKIE RECIPE

Neiman Marcus CHOCOLATE CHIP COOKIE RECIPE

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender
to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix
together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie
sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies..
Have Fun!!!

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Baked Macaroni & Cheese

Baked Macaroni & Cheese

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients
4 cups dried macaroni
1 egg beaten
1/4 cup {1/2 stick} butter
1/4 cup flour, all-purpose
2 1/2 cups milk
2 teaspoons dry mustard
1 pound, 16 oz. Sharp Cheddar Cheese, grated
1/2 teaspoon Kosher salt
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper

Instructions
Cook macaroni until almost done
In a small bowl, beat egg
In a large pot, melt butter and sprinkle flour. Whisk together
over medium low heat.
Cook mixture for 3-5 minutes, whisking constantly, until
smooth and bubbly
Pour in milk and add mustard, whisk until smooth.
Cook for about 5 minutes until thick.
Reduce heat to low.
Take 1/4 cup milk mixture and drizzle into egg, whisking
constantly. Stir until smooth.
Add egg mixture to milk mixture, whisk until smooth.
Add cheese and stir until melted
Add salt, seasoned salt and pepper to taste
Fold in cooked macaroni
Pour into buttered baking dish, add bacon if desired and bake
at 350 degrees for 20-25 minutes or until bubbly

Shared with our recipe list by Johnny.

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Whipped Sweet Potatoes

Whipped Sweet Potatoes

4 small sweet potatoes
1 1/2 T butter
1/8 t cinnamon
2 T orange juice
2 T milk

Peel and boil sweet potatoes til tender.

Drain.

Place in large bowl and add remaining ingredients.
Using a mixer at medium speed, beat til smooth.

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Pralines

Pralines

1 1/2 cups light brown sugar
1 1/2 cups white sugar
1/2 teaspoon salt
1 cup milk
1/4 teaspoon cream of tartar
1/2 stick butter
1 teaspoon vanilla flavor
3 cups pecan halves, lightly toasted

Mix the sugar, salt, milk, and cream of tartar.

Cook over low heat while stirring until the sugar
dissolves. Wipe the crystals from the side of the
pan as they form. Cook until a tiny spoonful
forms a soft ball in a glass of water (or cook it
to 236 degrees).

Allow the mixture to cool slightly and add the
butter and vanilla flavor.

Beat until creamy. Add the pecans.

While the candy is soft, drop it by spoonfuls onto
waxed paper.

From the cookbook Flavored With Love by my friend
Jane Riley. You can get an autographed copy of
that cookbook at:
http://Chitterlings.com/CookbookSpecial/

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Peanut Brittle

Peanut Brittle

2 cups raw peanuts
2 cups sugar
1/2 cup Karo(r) white corn syrup
1/2 cup water
2 teaspoons soda

Place peanuts, sugar, corn syrup, and water
in saucepan.

Cook over high heat. Stir until the candy begins
to boil. Lower teh heat and cook until the peanuts
turn brown.

Add soda, stir rapidly, and pour immediately onto
a greased cookie sheet. When it cools, break into
pieces.

From the cookbook Flavored With Love by my friend
Jane Riley. You can get an autographed copy of
that cookbook at:
http://Chitterlings.com/CookbookSpecial/

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Collard Greens with Ham Hocks And Garlic

Ingredients:

2 large smoked ham hocks, about 2 pounds
1 tablespoon olive oil
1 cup onions, thinly sliced
2 garlic bulb, minced
5 cups (16 ounces) frozen chopped collards
2 quarts chicken stock
1/4 cup red win vinegar
2 tablespoons Splenda(r)
1/8 teaspoon baking soda
Perfect Collard Seasoning Blend ™ to taste

Preparation

Cover the ham hocks in the chicken stock, bringing them
to a boil, and simmering 30 minutes.

Saute the onions and garlic in a Dutch oven

Add the collard greens, vinegar, and Splenda

Remove the meat from the ham hock bones and add the
meat to the collards.

Add the stock, baking soda, and seasoning blend to
taste. Simmer until the collards are tender.

Equipment/Utensils

Large saucepan, Dutch oven, Knife, Cutting board

Topping Suggestion

Chop some hard-boiled eggs and serve over collards

Recipe from “The Collard Patch, by Mary Lou cheatham
and Paul Elliott. You can get that cookbook here:
http://Chitterlings.com/CookbookSpecial/

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