Wednesday, June 4, 2008
Cream puff cake
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Posted by: "old one" mohrei@yahoo.com mohrei
Tue Jun 3, 2008 6:18 pm (PDT)
Just use all purpose flour as the eggs will cause the rising.
--- On Tue, 6/3/08, JANE <janeatregis@yahoo.com> wrote:
From: JANE <janeatregis@yahoo.com>
Subject: [SF&SC] Re: Cream puff cake
To: Soul_Food_Soulfood_and_Southern_Cooking@yahoogroups.com
Date: Tuesday, June 3, 2008, 9:07 AM
this sounds scrumptious! do you use all purpose flour or the self
rising? this would be worth firing up the oven for, even in 100
degree Dallas.
--- In Soul_Food_Soulfood_ and_Southern_ Cooking@yahoogro ups.com, old
one <mohrei@...> wrote:
A friend made this and it melts in your mouth
Be sure and spray the bottom of pan first.
CREAM PUFF CAKE
Bring to a boil- 1 cup water
1 stick butter
Remove from heat and beat in 1 cup flour untill
ball is formed.
Add 4 eggs one egg at a time. Mix completely
before adding next egg.
Spoon into 9x13 pan. Spread evenly and bake 400
deg. for 30 min.
Remove from oven and cool completely. Crust will
be lumpy abd raised.
Filling- 1 8oz cream cheese, softened
2 1/2 cups milk
Beat untill smooth
Add- 2 packages instant vanilla or white choc
pudding mix.
Beat untill smooth, about 1 minute.
Spoon into cooled crust.
Topping- 1 8oz cool whip
Spread over filling
1 bottle smuckers choc or choc fudge
magic shell
Dribble over top, swirl into cool whip.
Keep refrigerated. Will melt in ur mouth!!!!!
| ||
\
Re: Cream puff cake
Posted by: "JANE" janeatregis@yahoo.com janeatregis
Tue Jun 3, 2008 12:09 pm (PDT)
this sounds scrumptious! do you use all purpose flour or the self
rising? this would be worth firing up the oven for, even in 100
degree Dallas.
--- In Soul_Food_Soulfood_and_Southern_Cooking@yahoogroups.com, old
one
>
> A friend made this and it melts in your mouth
> Be sure and spray the bottom of pan first.
> CREAM PUFF CAKE
>
> Bring to a boil- 1 cup water
> 1 stick butter
>
> Remove from heat and beat in 1 cup flour untill
> ball is formed.
> Add 4 eggs one egg at a time. Mix completely
> before adding next egg.
> Spoon into 9x13 pan. Spread evenly and bake 400
> deg. for 30 min.
> Remove from oven and cool completely. Crust will
> be lumpy abd raised.
>
> Filling- 1 8oz cream cheese, softened
> 2 1/2 cups milk
> Beat untill smooth
>
> Add- 2 packages instant vanilla or white choc
> pudding mix.
> Beat untill smooth, about 1 minute.
> Spoon into cooled crust.
>
> Topping- 1 8oz cool whip
> Spread over filling
> 1 bottle smuckers choc or choc fudge
> magic shell
> Dribble over top, swirl into cool whip.
>
> Keep refrigerated. Will melt in ur mouth!!!!!
Sunday, May 18, 2008
Ribs Recipe
Posted by: "CajunLou" cajunlou@gmail.com cajunlou2u
Thu May 15, 2008 1:50 pm (PDT)
I can't wait to try Mikey's Pork Adobo, but while the thinking of how
to write it down is undrway, here is one I have made twice and it is
really good and different. More, Chinesey-stir fryish. I added
pineapple chucks last time and that was good with the cabbage too.
CajunLou
PORK EN ADOBO WITH CABBAGE
1 c finely chopped cabbage
1 tsp. salt
Boiling water
1/2 tsp coarse-ground pepper
1 lb lean sliced country pork ribs
2 tsp. sugar
chicken broth
2 tsp. soy sauce
1 clove garlic minced
1/4 c cider vinegar
1 c cooked rice
In wok, cover cabbage with boiling water. Boil over medium heat until
cabbage is tender but still crisp, about 10 minutes. Drain in
colander and set aside. Place pork, garlic, vinegar, salt and pepper
in non-metal bowl and let stand about 10 minutes. Place in work with
enough boiling broth to cover meat. Cover and simmer until liquid
evaporates. Stir-fry mean until lightly browned. Add cabbage and
sprinkle with sugar. Stir-fry until heated. Season lightly with soy.
Serve over rice.
Thu May 15, 2008 1:50 pm (PDT)
I can't wait to try Mikey's Pork Adobo, but while the thinking of how
to write it down is undrway, here is one I have made twice and it is
really good and different. More, Chinesey-stir fryish. I added
pineapple chucks last time and that was good with the cabbage too.
CajunLou
PORK EN ADOBO WITH CABBAGE
1 c finely chopped cabbage
1 tsp. salt
Boiling water
1/2 tsp coarse-ground pepper
1 lb lean sliced country pork ribs
2 tsp. sugar
chicken broth
2 tsp. soy sauce
1 clove garlic minced
1/4 c cider vinegar
1 c cooked rice
In wok, cover cabbage with boiling water. Boil over medium heat until
cabbage is tender but still crisp, about 10 minutes. Drain in
colander and set aside. Place pork, garlic, vinegar, salt and pepper
in non-metal bowl and let stand about 10 minutes. Place in work with
enough boiling broth to cover meat. Cover and simmer until liquid
evaporates. Stir-fry mean until lightly browned. Add cabbage and
sprinkle with sugar. Stir-fry until heated. Season lightly with soy.
Serve over rice.
Crackling Bread
Posted by: "Johnny" Trader1969@yahoo.com trader1969
Thu May 15, 2008 1:21 am (PDT)
Crackling Bread
6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk
1 cup (250 ml) chopped crackling or fried pork skins
Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or 9-
inch (20 - 23 cm) cast iron skillet and place the skillet in a
preheated 425F (220C) oven until the grease sizzles. Tilt the pan
thoroughly coat the bottom and sides of the skillet before adding the
batter. Meanwhile, sift the flour, baking powder, and salt into a
mixing bowl. Stir in the cornmeal. Make a well in the center of the
flour mixture and add the beaten egg, milk, and remaining bacon
grease. Beat vigorously for 1 minute, fold in the crackling, and pour
into the hot skillet. Bake at 425F (220C) for 20 to 25 minutes, until
golden brown. Cut into squares or wedges. Serves 6 to 8.
Thu May 15, 2008 1:21 am (PDT)
Crackling Bread
6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk
1 cup (250 ml) chopped crackling or fried pork skins
Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or 9-
inch (20 - 23 cm) cast iron skillet and place the skillet in a
preheated 425F (220C) oven until the grease sizzles. Tilt the pan
thoroughly coat the bottom and sides of the skillet before adding the
batter. Meanwhile, sift the flour, baking powder, and salt into a
mixing bowl. Stir in the cornmeal. Make a well in the center of the
flour mixture and add the beaten egg, milk, and remaining bacon
grease. Beat vigorously for 1 minute, fold in the crackling, and pour
into the hot skillet. Bake at 425F (220C) for 20 to 25 minutes, until
golden brown. Cut into squares or wedges. Serves 6 to 8.
Baby Back Ribs
Posted by: "Ratonda C. Bender" tondarow@yahoo.com tondarow
Fri May 16, 2008 8:41 am (PDT)
Baby Back Ribs
SERVINGS 4
METHOD Grill (gas or charcoal)
PREP 15 min.
COOK 80 min.
TOTAL 95 min.
INGREDIENTS
2 racks pork baby back ribs (about 4-1/2 pounds)
2 tablespoons olive oil
1/4 cup packed brown sugar
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup your favorite barbecue sauce
1/4 cup nonalcoholic beer or beef broth
DIRECTIONS
Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally. Yield: 4 servings.
----------------------------------------------------------
Baby Back Ribs Southern Style
Rub for the Ribs to season them
1 Tbsp Lawry’s Seasoning Salt or Ball's Seasoning Salt
1/4 Tsp Cumin
1 Tbsp Paprika
1/4 Cup Brown sugar
1 Tbsp Black Pepper
1 teaspoon onion powder
1/2 teaspoon dry mustard.
1-1/2 teaspoons garlic powder
1/2 teaspoon chili powder
1 Bottle Sweet Baby Ray's Original BBQ Sauce
1 Bottle Pine apple or Apple juice
1. Combine all the spices and set aside for later.
2. 2-3 Racks of Baby Back Ribs.
Take each of the rib slabs and with a knife lift up the membrane on
the bone side of the slabs. Then with a paper towel grasp the
membrane and pull of the slab of ribs starting at the smaller end. It
should come off in one sheet of membrane.
3. Rub the combined spices well onto and into the slabs of
ribs and wrap them in Saran wrap or foil and place in the
refrigerator overnight. Can be refrigerated for up to 2 days.
4. About an hour before you are ready to cook the ribs go
ahead and start a small fire in your grill. Make it just big enough
to quickly smoke the slabs of ribs.
5. While the grill is heating up begin preparing the ribs for
the grill. When the grill is hot place the ribs on the grill, so they
are not directly over the fire, just long enough to get a good smoke
coating on them 10 to 20 minutes. Just before you are ready to take
them off the grill place them over the direct heat for just a few
minutes to sear them to get a little brown color and to enhance the
smoke taste. Remember you are not trying to cook them on the grill. A
good hot fire will sear and brown them quickly.
When this is done remove the ribs from the grill and take into the
kitchen.
6. Put a very thin light coat of your barbeque sauce on the
front and back of each rack of ribs.
7. Put the ribs in a pan on a baking rack pour about a cup or
two of apple juice or pineapple juice in the bottom of the pan and
cover the whole pan with foil sealing to the edges of the pan.
8. Place the pan(s) of ribs in the oven set at 250 degrees and
cook for 3 to 5 hours (depending on how many rack of ribs you have)
until the meat is finger tender and almost falling off the bones.
9. About 30 minutes or so before the ribs are done remove the
foil from the pan and mop on a generous coating of your BBQ sauce and
put them back in the over to let the slow heat glaze the sauce.
10. Remove from the oven and serve while hot.
Ratonda
Fri May 16, 2008 8:41 am (PDT)
Baby Back Ribs
SERVINGS 4
METHOD Grill (gas or charcoal)
PREP 15 min.
COOK 80 min.
TOTAL 95 min.
INGREDIENTS
2 racks pork baby back ribs (about 4-1/2 pounds)
2 tablespoons olive oil
1/4 cup packed brown sugar
1/4 cup paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
SAUCE:
1/2 cup your favorite barbecue sauce
1/4 cup nonalcoholic beer or beef broth
DIRECTIONS
Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with reserved sauce. Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally. Yield: 4 servings.
----------------------------------------------------------
Baby Back Ribs Southern Style
Rub for the Ribs to season them
1 Tbsp Lawry’s Seasoning Salt or Ball's Seasoning Salt
1/4 Tsp Cumin
1 Tbsp Paprika
1/4 Cup Brown sugar
1 Tbsp Black Pepper
1 teaspoon onion powder
1/2 teaspoon dry mustard.
1-1/2 teaspoons garlic powder
1/2 teaspoon chili powder
1 Bottle Sweet Baby Ray's Original BBQ Sauce
1 Bottle Pine apple or Apple juice
1. Combine all the spices and set aside for later.
2. 2-3 Racks of Baby Back Ribs.
Take each of the rib slabs and with a knife lift up the membrane on
the bone side of the slabs. Then with a paper towel grasp the
membrane and pull of the slab of ribs starting at the smaller end. It
should come off in one sheet of membrane.
3. Rub the combined spices well onto and into the slabs of
ribs and wrap them in Saran wrap or foil and place in the
refrigerator overnight. Can be refrigerated for up to 2 days.
4. About an hour before you are ready to cook the ribs go
ahead and start a small fire in your grill. Make it just big enough
to quickly smoke the slabs of ribs.
5. While the grill is heating up begin preparing the ribs for
the grill. When the grill is hot place the ribs on the grill, so they
are not directly over the fire, just long enough to get a good smoke
coating on them 10 to 20 minutes. Just before you are ready to take
them off the grill place them over the direct heat for just a few
minutes to sear them to get a little brown color and to enhance the
smoke taste. Remember you are not trying to cook them on the grill. A
good hot fire will sear and brown them quickly.
When this is done remove the ribs from the grill and take into the
kitchen.
6. Put a very thin light coat of your barbeque sauce on the
front and back of each rack of ribs.
7. Put the ribs in a pan on a baking rack pour about a cup or
two of apple juice or pineapple juice in the bottom of the pan and
cover the whole pan with foil sealing to the edges of the pan.
8. Place the pan(s) of ribs in the oven set at 250 degrees and
cook for 3 to 5 hours (depending on how many rack of ribs you have)
until the meat is finger tender and almost falling off the bones.
9. About 30 minutes or so before the ribs are done remove the
foil from the pan and mop on a generous coating of your BBQ sauce and
put them back in the over to let the slow heat glaze the sauce.
10. Remove from the oven and serve while hot.
Ratonda
Pork Adobo ?
Posted by: "Mikeykite@cs.com" Mikeykite@cs.com flier72106
Fri May 16, 2008 8:40 am (PDT)
Pork Adobo
1-1/2 lb. pork shoulder or butt, cut into 1-1/2" cubes.
1/3 cup of rice (or sugar cane) vinegar.
2 Tbsp. soy sauce
1 tsp. salt
3 (or more!) cloves of garlic, minced
2 or 3 bay leaves
1/2 cup water
1/4 to 1/3 tsp. pepper (black, white, whatever!)
2 to 3 Tbsp. cooking oil
Combine everything but the OIL in a stainless steel or enameled pot
and let it stand for at least half an hour at room temperature or in the
"fridge"... Then simmer, covered for one hour (or until the meat is tender), then
drain and reserve the sauce.
Heat cooking oil in skillet and brown the meat on all sides. Place in
a serving dish. Pour off all the remaining cooking oil and add the reserved
sauce and cook for a few minutes... (Be sure to scrape up all the browned
bits that stuck to the pan, as it's one of the "best parts" there!)...
Pour the sauce over the meat and serve on white or brown rice
(previously cooked).
Chicken or chicken and pork are often used together... Serves 4 to 6
people (I can just 2 meals out of it---I'm a BIG eater !)... Ha! Ha!
Quick, simple, and only takes an hour of cooking time.
Classic basic dish, and very Fillipino ! ! !
Hope you'll try it ? ? ?
Mikey.....
Think Globally,
Fri May 16, 2008 8:40 am (PDT)
Pork Adobo
1-1/2 lb. pork shoulder or butt, cut into 1-1/2" cubes.
1/3 cup of rice (or sugar cane) vinegar.
2 Tbsp. soy sauce
1 tsp. salt
3 (or more!) cloves of garlic, minced
2 or 3 bay leaves
1/2 cup water
1/4 to 1/3 tsp. pepper (black, white, whatever!)
2 to 3 Tbsp. cooking oil
Combine everything but the OIL in a stainless steel or enameled pot
and let it stand for at least half an hour at room temperature or in the
"fridge"... Then simmer, covered for one hour (or until the meat is tender), then
drain and reserve the sauce.
Heat cooking oil in skillet and brown the meat on all sides. Place in
a serving dish. Pour off all the remaining cooking oil and add the reserved
sauce and cook for a few minutes... (Be sure to scrape up all the browned
bits that stuck to the pan, as it's one of the "best parts" there!)...
Pour the sauce over the meat and serve on white or brown rice
(previously cooked).
Chicken or chicken and pork are often used together... Serves 4 to 6
people (I can just 2 meals out of it---I'm a BIG eater !)... Ha! Ha!
Quick, simple, and only takes an hour of cooking time.
Classic basic dish, and very Fillipino ! ! !
Hope you'll try it ? ? ?
Mikey.....
Think Globally,
Cotton Picking' Salad
- 1.
-
Posted by: "Vicki" vstory@megapathdsl.net vmarie64068
Sat May 17, 2008 10:11 am (PDT)
Cotton Picking' Salad
I located this great recipe in the Junior League of Springfield,
Missouri. "Sassafras!"
2 16 ounce cans black-eyed peas -- drained
4 strips bacon -- fried crisp and crumbled
2 hard-cooked eggs -- chopped
1/2 cup onion -- chopped
2 teaspoons chopped pimento
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Combine peas, bacon, eggs, onion, pimento, salt and pepper.
Thoroughly mix remaining ingredients.
Pour over pea mixture and stir well.
Cover and refrigerate.
Serve well chilled.
Serves 6 to 8
Tuesday, April 29, 2008
Rhubarb Crisp
Posted by: "Colleen Smith" tizzygirl1074@yahoo.com tizzygirl1074
Fri Apr 25, 2008 11:27 am (PDT)
* Exported from MasterCook *
Rhubarb Crisp
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup plus 3 tablespoons flour (divided)
1/3 cup packed brown sugar
1 1/4 tablespoons plus 3/4 cup granulated sugar (divided)
1/8 teaspoon ground cinnamon
1/3 cup butter -- ( 2/3 stick) room
temperature
1/2 cup toasted walnuts -- broken into large
pieces (see note)
6 cups rhubarb -- cut into 1/2-inch
pieces
Preheat oven to 400 degrees.
In small bowl, combine 3/4 cup flour, brown sugar and 1 1/4 tablespoons
granulated sugar, and cinnamon. Work in butter until mixture is crumbly. Add
walnut pieces and set aside.
In 10-inch pie plate, toss rhubarb with remaining 3/4 cup sugar and 3
tablespoons flour to coat; spread evenly in pie plate. Scatter walnut
topping over rhubarb, making sure it is all covered. Bake in preheated oven
30 to 35 minutes, or until rhubarb bubbles and topping is crisp and brown.
Makes 6 large servings.
Note: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about
5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring
constantly until golden brown. Or, toast in microwave: Spread nuts on paper
plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring
every 2 minutes.
- - - - - - - - - - - - - - - - - - -
Per serving: 972 Calories (kcal); 63g Total Fat; (55% calories from fat); 7g
Protein; 105g Carbohydrate; 166mg Cholesterol; 682mg Sodium
Food Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 2 Fruit; 12 Fat;
5 Other Carbohydrates
[Non-text portions of this message have been removed]
Southern Peanut Butter Soup with Pepper Jelly
Posted by: "Vicki" vstory@megapathdsl.net vmarie64068
Mon Apr 28, 2008 11:10 am (PDT)
Southern Peanut Butter Soup with Pepper Jelly
2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly
Melt butter in a saucepan over low heat; add onion and celery. Saute
for about 5 minutes. Add flour and mix until well blended. Stir in
chicken broth and allow to simmer for about 30 minutes. Remove from
heat, strain broth. Stir the peanut butter, salt and cream into the
strained broth until well mixed. Serve hot. Garnish each serving with
a teaspoon of chopped peanuts and a dollop of jelly.
Makes 4 servings.-
Creamy Lime Colada Pie
Posted by: "Vicki" vstory@megapathdsl.net vmarie64068
Mon Apr 28, 2008 11:11 am (PDT)
- Creamy Lime Colada Pie
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
1 package (3 oz) cream cheese, softened
1 box (4-serving size) coconut cream instant pudding and pie filling mix
2/3 cup milk
1 can (6 oz) frozen limeade concentrate, thawed
Few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted*
Heat oven to 400°F. Bake and cool crust as directed on package for
One-Crust Baked Shell. In medium bowl, beat cream cheese on medium
speed until smooth. Beat in pudding mix until well blended. Gradually
beat in milk. Add limeade concentrate and food color, beating until
slightly thickened. Gently stir in 1 cup of the whipped topping. Pour
into pie shell. Refrigerate at least 5 hours until set then add
coconut to top. -
MUSTARD GREEN BEANS & CHERRY TOMATOES
Posted by: "Vicki" vstory@megapathdsl.net vmarie64068
Mon Apr 28, 2008 11:09 am (PDT)
MUSTARD GREEN BEANS & CHERRY TOMATOES
Serves 8
1 1/2 pounds green beans, trimmed & cut into 1-inch pieces
3 tablespoons balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped red onion
1 pint cherry tomatoes, halved
Freshly ground black pepper
Cooking Directions
In a large pot of boiling salted water cook the beans until just
crisp-tender, about 3 minutes.
Drain and place in serving bowl.
In medium bowl, whisk together vinegar, sugar, mustard, salt and oil.
Stir in red onion.
Drizzle dressing over warm beans; top beans with tomatoes and
sprinkle black pepper over all.
Serve warm or at room temperature.
Serving Suggestions
A side dish to show off two garden favorites. Serve with Grilled
Pepper Pork Chops or the classic American Pork Barbecue.-
well come!
Hello and Welcome to Food World.
The purpose of our group here is sharing Recipes and Methods of cooking the food of the heart and soul. We want you to share recipes of all kinds as long as they come from the heart and are special to you. We are willing to try new things but love the old heritage recipes of our Mothers and Grandmothers, our Fathers and Grandfathers, and other family and friends. Comfort foods are especially welcome. We love all kinds of cooking including Soul Food, Soulfood, Southern, Deep South, Country and recipes of all kinds are welcome. Foods from Texas, New Orleans, Cajun, Creole, Low Country, Gulf Coast, Piedmont, Mississippi, Alabama, Tennessee, Georgia, North Carolina, South Carolina, and Virginia. Barbecue, Barbeque, Bar-B-Que, BBQ, no matter how you spell it. Any other recipes from any other place where good food is loved and excites your taste buds when you cook, serve and eat it is welcome.
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