North Carolina: Piedmont Xviii
Ingredients & Directions 3/4 c Cider vinegar 3/4 c Ketchup 3/4 ts Red pepper flakes 1 ts Sugar 1/4 c Water -Salt and pepper to taste Simmer all ingredients gently until sugar is thoroughly dissolved. Allow to set for flavors to blend. Yields 1 Servings
Chicken Pie
Ingredients & Directions 4 c Cooked chicken 1 c Celery, finely chopped 1 c Soft bread crumbs 2 tb Parsley, minced 2 ts Salt 4 Eggs, slightly beaten 2 c Chicken broth Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 6 Servings
Crumb Cake (cake Mix Yell
Ingredients & Directions 1 c BUTTER PRINT SURE 1 3/4 lb RAISINS #10 10 lb CAKE MIX YELLOW #10 1 lb NUTS MIX SHELL #10 2 lb SUGAR; BROWN, 2 LB 1 oz CINNAMON GROUND 1 LB CN PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) CANNED YELLOW CAKE MIX. PREPARE BATTER ACCORDING TO MANUFACTURER’S DIRECTIONS. FOLLOW STEPS 5 THROUGH 9. 2. FOLD RAISINS AND NUTS INTO BATTER. 3. POUR ABOUT 3 1/2 QT (7 LB 10 OZ) BATTER INTO EACH LIGHTLY GREASED PAN. 4. MIX BROWN SUGAR, BUTTER OR MARGARINE, CINNAMON, AND CAKE CRUMBS UNTIL MIXTURE RESEMBLES CORNMEAL. SPRINKLE HALF OF MIXTURE OVER BATTER IN EACH PAN. 5. BAKE 30 MINUTES OR UNTIL DONE. 6. CUT 6 BY 9. 7. IN STEP 8, CAKE MAY BE TOPPED WITH VANILLA GLAZE (RECIPE #D046). Recipe Number: D01201 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Cornmeal Hoecake
Ingredients & Directions 2 c Sifted corn meal ;Water, cold, to mix 1/2 ts Salt Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter. Mrs. S. R. Dull, 1928 Southern Cooking Grosset & Dunlap, New York Yields 6 Servings
White Mousse Cake
Ingredients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times ===== Yields 10 Servings
Neapolitan Torte
Ingredients & Directions PATTI – VDRJ67A -CAKES- 1 pk Chocolate cake mix 1 pk Yellow cake mix 1/2 ts Red food coloring FILLING 1/4 c Butter 4 c Powdered sugar 3 tb Milk 1/8 ts Salt 3 oz Cream cheese Green food coloring FROSTING 1/4 c Butter 1/8 ts Salt 1/3 c Cocoa 3 tb Milk 1 c Powdered sugar 1/2 ts Vanilla Grease 2, 17 x 11 pans. Line with wax paper. Grease and flour again. Mix chocolate cake mix according to package directions. Pour into pans. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper off immediately. Mix yellow cake mix according to package directions. Prepare pans as above. Pour 1/2 of the batter in one pan. Color other half of the batter with the red food coloring. Bake at 350~ for 15 minutes or until tested done. Peel waxed paper out immediately. FILLING: Beat butter, cream cheese and confectioners’s sugar with milk and salt inelectric mixer. Beat well until fluffy. Color with green food coloring. FROSTING: Mix butter, salt, cocoa, milk and confectioners’ sugar well and whip until smooth. ASSEMBLE: Cut each layer into 4 even rectangles. You will have 16 cake rectangles. Place one layer on an attractive tray and spread with some filling. Continue until all layers are used, alternating colors, with filling between each layer. Frost sides with thin layer of chocolate frosting. Can be frozen. Yields 30 Servings
Zabaglione Cake Frosting *
Ingredients & Directions -PATTI – VDRJ67A- 1/2 c Sugar 1/2 c Whipping cream 2 1/2 oz Unsweetened chocolate 1/4 c Unsalted butter; room temp 1/2 ts Vanilla Strawberries; garnish For frosting: Heat cream and sugar in heavy small saucepan until sugar dissolves, swirling pan occasionally. Bring to boil, stirring constantly. Reduce heat and simmer very gently until thick and syrupy, adjusting heat so liquid is barely shaking, about 10 minutes. Remove from heat. Add chocolate and stir until smooth. Stir in butter and vanilla. Chill until spreadable. Spread top and sides of cake with frosting. Refrigerate overnight. Bring to room temperature before serving. Garnish with strawberries. Yields 1 Servings
