Vicki,La (3:29:47 pm) : GRILLADES AND GRITS

One of the classic (and most delicious) New Orleans breakfasts.

8 thinly pounded veal escallopes, about 3 ounces each
1/2 cup (1 stick) butter
1/2 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onions, finely chopped
3 cloves garlic, minced
1-1/2 cups bell pepper, finely chopped
1/2 cup celery, finely chopped
1 bay leaf
1-1/2 teaspoons Italian seasoning blend
4 ripe tomatoes, diced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 quart beef stock
2 tablespoons cornstarch
1/4 cup cool water
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Cooked grits

Season veal escallopes on each side with salt and pepper. Heat butter in a
large skillet and sautÈ the
veal until it is lightly browned, about 3 minutes per side. Transfer cooked
meat to a platter and hold
in a warm oven whilie prepping the sauce.

Heat olive oil in a large saucepan. SautÈ the onion, green onion, bell
pepper, garlic and celery until
tender. Stir in bayleaf and Italian seasoning, and add the tomatoes, tomato
paste and Worcestershire
sauce.

When the mixture is well-blended, stir in the stock and cook for 5 minutes,
stirring freqently. Make a
slurry with the cornstarch and water, and stir it into the sauce to thicken
it. Add the parsley. Season
with salt and pepper to taste, and cook over medium heat until reduced by
1/4. Remove the bay
leaf.

Spoon the sauce onto warm plates, and center a veal escallop on each. Place
grits on the side of the
meat, ladle additional sauce over the grits and meat. Garnish with parsley
and a few capers. Serves
8.
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Vicki,La (3:48:13 pm) : BEIGNETS
Serve, of course, with piping hot cafe au lait made with Community Coffee.

1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast and a
couple teaspoons of the sugar
and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest
of the sugar, salt, eggs,
and evaporated milk. Gradually stir in 4 cups of the flour and beat with a
wooden spoon until
smooth and thoroughly blended. Beat in the shortening, then add the
remaining flour, about 1/3 cup
at a time, beating it in with a spoon until it becomes too stiff to stir,
then working in the rest with your
hands. Cover the bowl with plastic wrap and refrigerate overnight in a
greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a
thickness of 1/8 inch, then cut
it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the
oil in a deep fryer to 360
degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out
and golden brown on
both sides, about 2-3 minutes per batch. Turn them over in the oil with
tongs once or twice to get
them evenly brown, since they rise to the surface of the oil as soon as they
begin to puff out. Drain
each batch, place on a platter lined with several layers of paper towels,
and keep warm in a 200
degree F oven until they're all done.

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Vicki,La (4:01:24 pm) : This is my easy beignets recipe

1 loaf frozen french bread (thawed)
oil for frying
powder sugar

cut dough in peices and stretch it out
drop into hot oil and fry untill brown on both sides Drain on paper towels
and dust with powder sugar or just put it in the sugar and coat it well
thats the best way
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Donna, NY (4:14:24 pm) :

This is my recipe from a long time ago.
Brown Beef Stew

Ingredients: 1/3 cup all-purpose flour
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 pounds stew meat
1/4 cup salad oil
1 clove garlic, minced
3 cups hot water
3 cubes beef boullion
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
onions
potatoes
carrots

Instructions: In bowl combine flour, pepper, and celery salt. Drop in meat,
a few pieces at a time. Toss until well-coated. Reserve leftover flour.
Brown meat in hot fat. Remove and set aside. Brown garlic. Stir in reserved
flour. Slowly stir in water, boullion cubes, salt, and Worcestershire. Add
meat. Simmer covered over low heat about 2 hours or until fork tender. Add
carrots, onions, and potatoes and cook until tender. Cool and refrigerate.
Serve hot.

Best if made the day before serving.

Serves 6

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Donna, NY (4:27:33 pm) :

Your Handle Is :Donna, NY

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Donna, NY (4:28:28 pm) :

Your Handle Is :Donna, NY

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SueA, CA (4:33:10 pm) :
Good for company over brunches--

Apple Sausage
2 pounds bulk sausage
2 eggs, slightly beaten
1/2 cup milk
1/2 cup cracker crumbs or herb stuffing mix
1/4 cup onion, minced
1 cup apples, finely chopped

Combine all ingredient, mix thoroughly and press lightly into a greased
six-cup ring mold. Turn out onto shallow baking pan and bake at 350 degrees
F. for one hour and drain. You can make this up ahead of time and partially
bake for 30 minutes. Bake remainder of time before you are ready to serve.
Serves 8
This was a Jackie Olden recipe (she used to be on the radio in Los Angeles)
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Donna, NY (4:37:42 pm) : Ceaser Salad Dressing

1/2 cup extra virgin olive oil
3 cloves garlic
1 tablespoon graded romano cheese
1 tablespoon Marie's blue cheese dressing
1 head raomaine lettue
1 lemon
salt
pepper

Blend in a blender of food processer the first 4 ingredients. Seperate
lettue. Serve dressing over lettuce, squeeze juice from lemon onto salat.
Add salt and pepper to taste.
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Dee (4:43:03 pm) : Apple Butter Harvest Soup
Recipe by Chef Milton Awa, Roscoe Village Inn, Coshocton, OH

1/4 cup diced onions
2 tablespoons unsalted butter
1 46-ounce can chicken broth
1 cup lima beans
1 cup garbanzo beans
1/4 cup diced carrots
1 cup whole baby corn
1 cup diced potatoes
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground white pepper
16 ounces apple butter
8 ounces heavy cream (40%)

Saute onion in butter over medium heat until tender. Add broth and next six
ingredients, bring to a boil. Cover, reduce heat and simmer 15 minutes or
until vegetables are tender. Stir in apple butter, salt, nutmeg and white
pepper. Simmer five minutes. Stir in cream, and cook until heated. Keep warm
until served.

This recipe was created specially for the festival held in historic Roscoe
Village. Recipe courtesy of Roscoe Village Foundation, host of the Apple
Butter Stirrin' Festival, Coshocton, OH.
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Dee (4:45:25 pm) : Creamy Crab and Cheddar Cheese Soup
Recipe by Chef Rodney Aanerud, Rodney's California Cuisine, Los Osos, CA

46 ounce can clam juice
8 ounce snow crab meat
8 ounce mild cheddar cheese, grated
1 cup celery, diced
1 bunch green onions, chopped
1/2 cup white sweet onion, diced
1 cup sour cream
1 tablespoon dried dill weed
white pepper, to taste
3/4 cup roux (50/50 butter and flour)

Bring clam juice to boil with onions, celery, dill, and white pepper. Boil
for 15 minutes. Add roux a little at a time, stirring constantly to thicken.
Add cheese while stirring and reduce heat to simmer. Put sour cream in
mixing bowl and add a little of the hot stew to temper. Add sour cream soup
mixture to simmering soup. Squeeze liquid out of crab meat, stir into soup.
Taste and adjust seasoning.
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Dee (4:47:30 pm) : Family Vegetable Casserole
Recipe by Pat Rehg

1 1/2 cups fresh or frozen corn
1/2 cup onion, chopped
1/2 cup green pepper strips
1/2 cup water
1 cup yellow summer squash or zucchini, diced
1 large tomato, diced
1 cup shredded Cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared horseradish

In a medium saucepan, combine corn, onion, green pepper and water. Bring to
a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal,
milk, eggs, salt, pepper and horseradish. Add undrained cooked vegetables to
cornmeal mixture. Mix well, turn into a greased 1 1/2 quart casserole. Bake
uncovered in a 350 degree F oven for 45 to 50 minutes. Garnish with
remaining cheese, and some tomato and green pepper slices. Serves 8 to 10.
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Dee (4:50:10 pm) : Presto Pesto Chicken
Recipe by Yvette Carozza, Central Falls, RI

4 broiler-fryer chicken breast halves, boned, skinned
1/2 cup Italian-style bread crumbs
1/2 cup prepared pesto
4 slices Provolone cheese
2 tablespoons chopped parsley

In a shallow dish, place bread crumbs. Add chicken, one piece at a time,
turning to coat. Place chicken in single layer in oiled baking pan. Spoon
pesto over chicken. Top each breast with 1 slice cheese and 1/2 tablespoon
parsley. Bake in 350 degrees F oven about 20 to 25 minutes or until chicken
is fork tender. Makes 4 servings.
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Dee (4:51:43 pm) : Maple Chicken
Recipe by Nanci Paxton Miller, New Brighton, PA

4 to 6 nice size boneless chicken breasts
2 cans tomato soup
1/2 cup pure maple syrup
1 tablespoon mustard
1/4 cup French dressing
1/3 cup water
1 teaspoon dried parsley
1 tablespoon salt, if desired

Start with the cans of tomato soup. Use a wire whip and add pure maple
syrup, mustard, French dressing, water, parsley and salt. Add chicken. Bake,
covered, for 35 to 40 minutes at 350 degrees F. Baste chicken a couple of
times during baking. Makes 4 to 6 servings.
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Dee (4:53:32 pm) : Mexican Corn Casserole
Recipe by Lee Ann Schmid, Eddyville, NE

1/2 cup soft butter
1/2 cup sugar
4 eggs
1 4-ounce can diced green chiles
2 cans cream-style corn
1/2 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt

Mix all ingredients together and put into casserole dish and bake at 350
degrees F for one hour.
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Dee (4:55:25 pm) :
Stuffed Cooked Yams
Recipe by Olivia LeDee, Lawtell, LA

1 pound ground meat
1 stick margarine
1 onion, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
1 cup oatmeal
1 egg
4 large yams
1 cup bread crumbs

Fry meat with margarine in skillet until brown. Saute onions, garlic, bell
pepper, and celery with meat. Add oatmeal, egg, and mix well. Cook 5
minutes. Place parboiled yams in a separate pan. Make cavity in each yam by
removing portion from center of each. Fill cavities with meat mixture and
sprinkle with bread crumbs. Place in a greased baking pan with a little
water and cook for 20 minutes in 300 degree F oven. Serves 4 to 6.
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Dee (4:58:07 pm) : Apple Dijon Onion Pork Roast
Recipe by Chef Joe Czuk at Windows on the Lake, Kimberling City. MO

5 pound pork roast
1/4 teaspoon salt
1/4 teaspoon pepper
16-ounce jar Dijon mustard
1 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon tarragon
1/4 teaspoon marjoram
1/4 teaspoon curry powder
2 cups white wine
1 cup water
1/4 pound butter
3 large onions, sliced
6 Granny Smith apples, sliced
1/4 cup cornstarch or flour

Season pork roast with salt and pepper. Let stand for 1 hour in
refrigerator. In blender or processor blend Dijon mustard, brown sugar,
cinnamon, tarragon, marjoram, and curry powder just to mix. Rub this over
pork roast saving 1/4 cup. Place in roasting pan with wire rack in the
bottom. Add 1 1/2 cups white wine and water to pan. Cover with foil tightly.
Roast for 3 1/2 to 4 hours at 350 degrees F. Only open if needed to add more
liquid. While cooking, brown sliced apples and onion in butter with
remaining seasoning mixture. Let stand. Don't overcook. When roast is done,
let stand. Drain broth from pan. Save 2 cups pork broth, add 1/2 cup white
wine. Thicken with cornstarch or flour. Slice roast into 1/4-inch thick
slices. Set on a bed of apples and onion. Pour sauce over and garnish with
parsley. Serves 6.

Serve with wild rice or oven roasted potato, and fresh steamed green beans
with bacon bits, and hard crusted rolls.
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Dee (4:59:44 pm) : Lime Salsa Chicken
Recipe by M. Lynne Armstrong, Wilmington, DE

4 broiler-fryer chicken breast halves, boned, skinned
1/4 cup lime juice
2 tablespoons sherry
2 tablespoons light olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic salt
avocado slices
tortilla chips
Salsa (recipe follows)

In a large bowl or resealable plastic bag, make marinade by mixing together
lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of
marinade; set aside for salsa. Add chicken to remaining marinade, turning to
coat. Marinate in refrigerator 1 hour. Remove chicken from marinade; reserve
marinade. In small saucepan, place reserved marinade; heat to boiling and
boil 1 minute. Place chicken on grill with rack about 8 inches from heat
source. Brush marinade over chicken. Grill, turning and basting frequently
with marinade, about 16 to 20 minutes or until chicken is fork tender.
Arrange chicken on platter. Serve with salsa. Garnish with avocado slices
and tortilla chips. Makes 4 servings.

Salsa:
In a bowl, make salsa by mixing together 1 tomato, peeled, seeded and
chopped; 1 green onion, sliced; 1/4 cup sliced black olives; 3 tablespoons
reserved marinade; 1 tablespoon seeded, chopped jalapeno chili pepper; 1
tablespoon chopped cilantro; 1 tablespoon chopped mint; 1 tablespoon
slivered almonds; 1/4 teaspoon salt; and 1/4 teaspoon pepper; chill. Makes 1
cup.
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Dee (5:01:13 pm) : Apple-Maple Cake
Recipe by Louise Myers, Marshall, IN

3 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
1 1/3 cup sugar
1 cup real maple syrup
2 eggs
1/3 cup milk
3 cups finely chopped apples
1 teaspoon soda

Cream butter and sugar. Mix in syrup, beat in eggs and vanilla. Gradually
add dry ingredients. Beat until well blended. Stir in apples. Pour into
greased and floured 13x9x2-inch pan. Bake in preheated 350 degrees F oven
for 40 to 50 minutes. Frost with Maple Cream Frosting (recipe follows).

Maple Cream Frosting:
1/3 cup soft butter
3 tablespoons real maple syrup
1 pound powdered sugar
8 ounces soft cream cheese
1 teaspoon vanilla

Mix all ingredients together well. Spread on cooled cake.
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Dee (5:03:39 pm) : Old Fashioned Molasses Cookies
Recipe by Lillian Nickell, West Liberty, KY

6 to 8 cups plain flour
4 teaspoons soda
4 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup shortening
2 cups sorghum molasses
1 cup sugar
1 egg
1 cup boiling water
2 teaspoons vinegar

Stir together 2 cups flour, soda, ginger, cinnamon, nutmeg, and salt. Set
aside. In a large mixing bowl, mix shortening, molasses, sugar, eggs, and
vinegar. Add boiling water. Stir dry ingredients into molasses mixture. Mix
in remaining flour; chill. Take out all or part of the dough. Roll to
1/4-inch thick. Bake at 350 degrees F for 10 or 12 minutes or until done.
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Dee (5:05:21 pm) :
Spiced Watermelon Pie

1 3/4 - 2 cups cubed watermelon rind (not pickled rind)
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 heaping teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped pecans
1/8 teaspoon salt
2 teaspoons flour
1/4 cup cider or white vinegar
2-crust pie pastry, uncooked

Preset oven to 450 degrees F. Remove the outer green rind and most of the
pulp from the watermelon and cut into 1/4-inch cubes before measuring. Place
the measured, cubed rind in a medium saucepan; add water to cover. Bring to
a boil, then simmer until translucent and tender. Add sugar, cinnamon,
cloves, nutmeg, raisins, pecans, salt, flour, and vinegar to cubes. Stir
well. Pour the mixture into pastry shell, cover with top pastry crust and
cut steam vents. Bake at 450 degrees F until crust is slightly browned.
Reduce temperature to 350 degrees F and bake until filling is set.

This makes a light, summertime mincemeat pie. Recipe courtesy of Watermelon
Festival, Hope AR.
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Dee (5:06:59 pm) : A Weddle Bit of Peach Tea
Recipe by Naomi Weddle, Weatherford, TX

2 large really ripe peaches, peeled and sliced thin
2 cups hot water in small pot
6 to 8 small tea bags, or enough to make tea for 2 quarts
sugar or artificial sweetener to taste

In a small pot of hot (not boiling) water, add peeled and sliced peaches and
cook on low heat for 5 minutes. Turn off the heat, add tea bags and cover.
Let stand for 3 to 5 minutes. Pour the mixture through a strainer into a
pitcher of cold water. do not mash the tea bags as this makes tea bitter.
Add sugar to taste. For a peachier flavor, separate the peaches from the tea
bags and put them into the tea. Add a peach slice to the side of the glass
for a garnish.
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Betsy, NY (5:58:50 pm) :
Title: Impossible Ratatouille Pie
Yield: 6 servings

1 c Zucchini; chopped
1 c Eggplant; chopped pared
1/2 c Tomato
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 c Garlic; crushed
1/4 c Margarine ;or butter
3/4 ts Salt
1/2 ts Thyme; leaves
1/8 ts Pepper
1 c Monterey jack cheese; shred
1 1/4 c Milk
1/4 c Sour cream
3/4 c Bisquick
3 Egg

Heat oven to 400 degrees F. Lightly grease pie plate.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in
margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in
seasonings. Spread in pie plate; >> sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on
high or 1 minute with hand beater. Pour into pie plate. Bak until
knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes.
Makes 4-6 servings.

Posted on GEnie Food & Wine RT May 15, 1993 by R.SHELTON3 [TEXAS RED]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, GT Cookbook echo
moderator at net/node 004/005

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Sandy G. OH (6:49:17 pm) : Here's some of our family favorites:

Easy Pudding Cake

1 can cherry pie filling
2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 eggs
2/3 cup oil
1 tsp. vanilla
1 cup sugar
3/4 cup chopped walnuts or pecans

In a large bowl, mix flour, salt, soda, sugar and nuts. In a small bowl beat
eggs, oil and vanilla; add to first mixture. Beat well with a spoon. Stir in
cherry pie filling, mixing well. Pour into a greased 9x13 baking pan and
bake at 350 F. for 40-50 minutes. Cool, and frost with:

Pudding Frosting

1 4-oz. pkg. instant vanilla pudding mix
1 envelope Dream Whip topping mix
1 1/2 cups cold milk

Beat together in deep bowl, with electric mixer on high until very fluffy.

Note: This receives rave reviews at church "covered dish suppers", picnics,
and family gatherings.

......................................................................................................................................................................
Chicken in Secret Sauce

4 (8-oz.) cans tomato sauce
1/2 cup vinegar
1 cup dark Karo syrup
1 1/8 tsp. Tabasco sauce
3/4 to 1 tsp. salt
3 to 4 tbsp. mustard
4 tbsp. Worcestershire sauce
1 cup finely chopped onion
1/4 tsp. black pepper
3/4 to 1 tbsp. sugar
1 large fryer, cut up (par-boiled a few minutes)

Combine all ingredients except chicken in electric skillet; stir until well
blended. Bring to a boil and boil 2 minutes. After 2 minutes, add the
chicken and cover. Simmer 50-60 minutes, turning occasionally. When chicken
is done, remove from sauce, then simmer sauce until of desired thickness.
Spoon sauce over chicken, served with cooked rice.

Serves 4-6 Note: Makes alot of sauce. I got this recipe from a penfriend in
South Carolina, whom I've corresponded with over 30 years now.

......................................................................................................................................................................
Dreamy Orange Salad

Blend in a large bowl:
3-ounce package orange jello
9-ounce carton Cool Whip
8-ounce carton sour cream
1 cup flaked or grated coconut
Add:
2 (8-oz.) cans drained Mandarin oranges
1 (6-oz.) can drained pineapple tidbits
1/2 cup chopped pecans (optional)
Fold together gently until all ingredients are well mixed. Chill until ready
to serve.

Serves 6-8

Note: This is dee-licious! It came from a recipe round robin a few years
back.

.......................................................................................................................................................................Soft
Chocolate Chip Cookies

1 cup brown sugar
1 cup shortening (half butter)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2 1/2 cups flour
1/2 cup chopped nuts
2 packages chocolate chips

Mix sugar and shortening until fluffy. Beat in eggs and add baking soda
(which has been dissolved in 1 tbsp. hot water). Sift flour and salt
together and add to creamed mixture. Add vanilla, and fold in nuts and
chocolate chips. Bake 9 to 10 minutes at 375 F.

Note: These are nice and soft....cake-like....hubby's favorite!

......................................................................................................................................................................
Scalloped Broccoli

16-ounce package broccoli cuts
1 cup wide egg noodles
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1/3 cup milk
1/2 cup real Cheddar cheese, shredded
1/8 tsp. pepper
2 1/2-oz. jar sliced mushrooms, drained
1/4 cup bread crumbs
1 tbsp. margarine or butter, melted

Preheat oven to 350 F. Cook broccoli and noodles according to package
directions; drain. In greased 1 1/2-quart casserole, blend soup and milk
together until smooth. Stir in broccoli, noodles, cheese, pepper and
mushrooms. Combine crumbs with melted margarine; sprinkle over broccoli
mixture. Bake at 350 F. for 30-35 minutes.

Serves 6-8

Note: Got this from a bag of Green Giant broccoli cuts....yum!

......................................................................................................................................................................
Korner Dairy Onion Ring Batter

Beat 2 eggs; stir in alittle more than 1/2 cup milk. Sift together and beat:
1 cup flour, 1 tsp. baking powder, and 1 tsp. salt. Beat in 1 tsp. melted
fat or cooking oil. Slice large Bermuda, Walla Walla, or other favorite
onion slices in the batter, and drop into hot oil. Deep-fry until golden
brown and puffy.

Note: This recipe was given to me by a waitress at a tiny old-fashioned Mom
and Pop grocery/diner in Niles, Ohio where I used to live. We used to walk
there a couple nights a week or on weekends just for these onion rings and a
Zombie soda. Now I make them at home!

......................................................................................................................................................................
Easiest Ever Frozen Peanut Butter Pie

1 cup (heaping) creamy or crunchy peanut butter
1 (9-oz.) carton Cool Whip, thawed
1/2 of a half-gallon vanilla ice cream, softened
2 - 9" graham cracker pie shells

Combine peanut butter, Cool Whip, and softened vanilla ice cream; mixing
well. Pour into pie shells; cover and freeze. To serve, let thaw a couple
minutes or eat right from freezer. SUPER-GOOD!

......................................................................................................................................................................
Jailhouse Rolls

Mix 11 cups flour and 9 tbsp. soft shortening well in a large mixing bowl.
Stir in 3 packages dry yeast, 1/2 cup warm water and 1/4 cup sugar; mix well
to blend. Add 2 cups tepid water (65-degrees), 1 (12-oz.) can evaporated
milk, 1/2 cup sugar and 3/4 tsp. salt.
Mix until dough is smooth, about 3 minutes. Let rise 20 minutes in a warm
place. Punch down dough and let stand another 5 minutes. Shape into rolls
and let rise until doubled. Bake at 450 F. for 12 minutes.

Note: This recipe came from "Country People"- May/June 1985 and are
supposively made every day in Geraldine, Alabama for the jail!

......................................................................................................................................................................
Caribbean Bars

3/4 cup butter or margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
3 eggs
1 cup mashed bananas
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 6-oz. pkg. butterscotch chips
1/2 cup chopped nuts

Cream butter or oleo with brown sugar and vanilla. Add eggs,one at a time,
beating well after each. Mix in mashed bananas. Blend in flour, baking
powder and salt. Stir in chips and nuts. Spread in greased 10x15" pan. Bake
at 350 F. for 35 minutes. Cool and frost with a powdered sugar icing or
glaze. Good also, drizzled with melted chocolate! :-)

Note: Makes alot...got this recipe from a friend in Hanska, Minnesota, and
its one of my favorite bar cookies.

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CarolB,FL (7:18:50 pm) : Hello, I am dropping off this cake.. see you later!

Black Russian Cake

1 Box Chocolate Cake Mix (without pudding)
1 4-Serving Size Instant Chocolate Pudding Mix
1/2 Cup Cooking Oil
4 Eggs
1/2 Cup Very Hot Tap Water
3 Teaspoons Instant Coffee Granules
1/4 Cup Kahlua
1/4 Cup Vodka
1/4 Creme de Cacao

For Glaze:

1 Cup Sifted confectioner's sugar
2 Tablespoons Strong Coffee
2 Tablespoons Kahluah
2 Tablespoons Creme de Cacao

Grease a bundt pan with solid shortening. Dust with flour. In a large bowl,
sift cake mix, breaking up any lumps.
Add pudding mix, oil and eggs along with the coffee granules dissolved in
hot water. Add coffee liquer, vodka and
creme de cacao. Blend batter well and pour into prepared cake pan. Bake in
oven preheated to 325 for 45 minutes
to an hour. Check for doneness with a toothpick - it should come out clean
when inserted in the middle of the cake.
Mix glaze ingredients. Poke deep holes in the cake with a skewer or cake
tester. Pour glaze over cake and let it
soak. When completely cool, turn cake onto serving plate.

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Vicki,La (8:49:06 pm) : NEW ORLEANS STYLE BAR-B-QUE SHRIMP

2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine.
DO NOT use margarine! Real butter only.)
2 tablespoons Creole seasoning, to taste; OR
3 - 4 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to
taste
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5 - 10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on

[This feeds 8-10 people, BTW ... cut it in half if you need to.]

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery,
parsley, rosemary
and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the beer (drink the rest of the bottle).
Add the sauteed
stuff, Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you
need.
Make sure the shrimp are more or less submerged. If they're not ... melt
more butter
and add to the sauce. (Aah, what the hell ... what's another stick or two
when you're
already up to these butterfat levels?) Bake in a 350 degree oven until the
shrimp turn
pink, about 15 minutes.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy
butter sauce
over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when
eating
this!) Serve with plenty of French bread to sop up da sauce!

Try to avoid going to have your cholesterol and triglycerides taken for a
few weeks
afterward. Remember that this is a special treat. Don't eat this all the
time if you want to
live. But hey, every now and again ... LIVE!
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Dee (9:02:34 pm) : Exotic Apricot Chicken

1 whole chicken (3 pounds)
1 teaspoon thyme
garlic powder, to taste
black pepper, to taste
1 16-ounce can apricot halves
2 cups water
1 cup rice
1 tablespoon unsalted butter
1/2 teaspoon salt
1 short cinnamon stick
1/2 cup pine nuts
1 tablespoon minced parsley
1/2 cup sliced almonds, toasted
Apricot Sauce (recipe follows)

Remove excess fat from chicken. Rinse, dry, and truss chicken; sprinkle with
thyme, garlic powder, and pepper. Place chicken in roasting pan; bake at 350
degrees F for 1 1/2 hours or until done, basting with pan juices. Meanwhile,
drain apricots; reserve syrup. Chop 1/2 cup apricot halves; set aside. Bring
water to a boil; add rice, butter, salt, and cinnamon stick. Cover; simmer
20 to 25 minutes or until rice is tender. Stir in chopped apricots, pine
nuts, and parsley. To serve, arrange rice in a ring on platter. Put chicken
in the center. Arrange remaining apricot halves in ring at base of chicken.
Sprinkle chicken with almonds. Serve with sauce on the side. Makes 6
servings; 871 calories per serving.

Apricot Sauce:
Skim fat off pan drippings. Combine 3/4 cup reserved apricot syrup, 2
tablespoons pan drippings, 1 1/2 tablespoon brown sugar, 2 teaspoon each
cornstarch and cider vinegar. Cook, stirring over medium-high heat until
mixture boils and thickens.

Recipe by the California Apricot Advisory Board. Recipe courtesy of
Patterson Apricot Fiesta, Patterson CA.
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Dee (9:04:24 pm) : Strawberry Pita

2 cups cubed, cooked chicken
1 cup shredded lettuce
3/4 cup white grapes, halved
1 cup strawberries, halved
1 cup sprouts
4 pita bread pockets

Combine salad ingredients. Add choice of dressing and stuff into pita bread.
Serves 4.

END OF PART 2