Crazy Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Frostings Chocolate
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
1 cup Cocoa
1 teaspoon Salt
1/2 cup Butter — softened
2 teaspoons Baking soda
2 cups Instant coffee — boiling
2 teaspoons Vanilla
2 Eggs
1/2 teaspoon Baking powder
—–FROSTING—–
2 cups Heavy cream
1/2 cup Sugar
4 tablespoons Cocoa
1 teaspoon Vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend
together butter, baking soda and boiling coffee. Add all together and beat by
hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and
blend. Bake in two 9″ layer pans for 30 minutes at 325~. Cake will not test
done but is! Cool on racks.
FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours.
Then whip at high speed until thick and creamy. Ice center and top. Refrigerate
till ready to serve.

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HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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DIVINITY AND VARIATIONS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC DIVINITY—–
1/2 c Light corn syrup
2 1/2 c Sugar
1/4 ts Salt
1/2 c Water
2 Egg whites
1 t Vanilla extract
1 c Coarsely chopped nuts
—–HOLIDAY DIVINITY—–
1/4 c Chopped candied cherries
1/4 c Chopped candied pineapple
—–CHOCOLATE DIVINITY—–
6 oz Semisweet chocolate chips
1 c Nut halves (instead of
-chopped nuts)
—–GINGER DIVINITY—–
6 tb Water Instead of the
2 tb Preserved-ginger syrup / 1/2
-cup water
1/2 c Finely diced ginger

Servings: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

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Title: Chocolate Icing
Categories: Chocolate, Cakes
Yield: 6 servings

1 c Sugar
4 tb Chocolate
3 tb Milk
1 tb Water

Notes: From Grandma Ruby’s (Williams) files. Newspaper clipping.
Looks old. Also on clipping are Confectioners’ Icing and Chocolate
Frosting. This chocolate icing is recommend for frosting an Angel
Food Cake.

Mix chocolate or cocoa with milk and water combined and heat to
boiling. Then add sugar. Boil five minutes, stirring occasionally.
Spread on cake that is cold.

MMMMM

Title: STEAMED SHREDDED CABBAGE
Categories: Chinese, Vegetables
Yield: 6 servings

1/2 md Head cabbage
1/4 c Peanut oil
1/2 ts Salt
1/4 c White sesame seeds

Steamed vegetables are common to many cooking
traditions. You may discover in this recipe a dish
that suits non-Chinese meals as well.

Toast sesame seeds in dry wok at low temperature.

Wash cabbage; slice into 1/2″ shreds; pull head apart
to make a loose mound. Sprinkle with salt; allow to
stand, uncovered, for 10 minutes. Place on round
serving platter and steam in Chinese steamer for 5
minutes.

While cabbage is steaming, heat oil in small pan or in
your ladle. Hot oil keeps the vegetable hot, and adds
a rich taste.

Remove cabbage from steamer.Douse with hot oil;
sprinkle with toasted sesame seeds. Serve.

—–

Title: Fresh Fruit Parfait
Categories: Desserts
Yield: 6 servings

1/2 c Sliced bananas
1/2 c Sliced strawberries
1 pk JELL-O Brand Gelatin, any
-flavor
6 T COOL WHIP Whipped Topping

Divide sliced bananas and strawberries into 6 dessert glasses. Prepare
JELL-O as directed. Pour gelatin evenly over fruit in each glass.
Refrigerate 4 hours or until firm. Top each dessert with 1 tablespoon
thawed COOL WHIP before serving.

MMMMM

Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

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Serving Ideas : Serve with applesauce and a meat entree.

ARAKAS LATHEROS (PEAS LATHEROS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
5 lb Fresh peas
4 Scallions
1 1/4 c Oil OR
1 c Butter
1 1/2 lb Tomatoes, peeled — strained OR
1 tbsp Tomato paste diluted with:
2 c Water
3 tbsp Dill — chopped
Salt pepper to taste
Water as needed

Shell, wash and drain peas. Chop white part of the callions into small
pcs., and the green part into lge.
pcs. Heat oil in large pot. Add the scallions and cook until soft but not
browned. Add the peas and brown very lightly. Add the tomatoes (or the
diluted paste), dill, salt, and pepper. Add enough water to half cover the
peas. Cover the pot. Cook over medium heat until only the oil remains and
the liquid has been absorbed (abt. 45 min.).

NOTE: You can make this without the tomatoes, if you wish. In that
case, add just enough water to cover the peas.

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Title: Dinosaur Burger
Categories: Hamburger
Yield: 8 servings

9 x Inch loaf of unsliced
Sour-dough bread
Pouch dry onion soup mix
2 lb Ground beef
1 lg Tomato, sliced
1/4 c Water
Lettuce leaves
Sweet pickle chips

With large, serrated knife, cut bread horizontally in half. From top
half, remove soft bread, leaving crust, and crumble enough bread to
measure l cup. Set aside top crust. Preheat broiler. In large bowl,
with fork, combine bread crumbs, dry soup mix and water, let stand 5
min. Stir in beef lightly. Shape into 9 in. patty. Place on broiler
rack over pan. Broil 6 in. from heat till firm, about 10 min. Line
bottom half of bread with lettuce leaves. With 2 pancake turners,
lift beef patty onto lettuce. Top with tomato slices, pickle chips
and top crust. To serve, cut burger into wedges. Serves 6 to 8.

—–

FAST GOODIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Melted butter
8 oz Sour cream
1/2 c Grated cheese

Mix everything together. Put into muffin tins. Bake @
450 for 10-12 minutes. Good. Easy. Quick. Special.

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