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OLD FASHIONED CHOCOLATE SOUR CREAM CAKE

~Submitted by Brenda, AL

I don't know where I got this recipe but it is the best Chocolate cake I ever ate! I don't even like chocolate cake but I do this one.

2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla
2 eggs
4 oz unsweetened chocolate melted, cooled

Heat oven to 350 degrees F. Grease and flour 2-8" or 2-9" cake pans. Mix dry ingredients; set aside. In large bowl mix wet ingredients. Blend on low speed.

Add dry ingredients. Beat for 3 more minutes. pour into pans and bake 30 to 40 minutes until tooth pick comes out clean. Cool 10 minutes. Remove from pans. Cool completely.

Frosting:

3 cups powdered sugar
1/4 cup sour cream
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
3 oz chocolate melted (unsweetened)

In small bowl combine all ingredients, beat on high until well blended and creamy. Frost cake.

POSSUM ON THE HALF SHELL
(Armadillo)

~Submitted by Angelique, a TX girl!

2 lb Armadillo meat
1/2 c Margarine (1 stick)
Salt (to taste)
Pepper (to taste)
Lemon juice (to taste)

Season meat with salt, pepper and lemon juice; rub with margarine. Wrap in foil; bake at 325 degrees for 45 minutes. Remove foil; add more butter and brown.

NOTE: Armadillo tastes like pork...A Texas dish.

MACARONI RELISH LOAF
(Fresh jellied relish loaf goes well with slices of roast beef.)

Makes 8 servings

~Submitted by Larry Holmes, Ontario, Canada

3 cups water
?? teaspoon salt
1 teaspoon olive oil
?? cup elbow macaroni, uncooked (2 ounces)
2 packages unflavored gelatin
1 cup cold water
1 cup boiling water
2/3 cup Russian salad dressing
2/3 cup chopped white cabbage
?? cup lemon juice
2 tablespoons minced pimiento
2 tablespoons minced green pepper
1 tablespoon grated onion
1 teaspoon salt
?? teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
lettuce leaves
parsley for garnish
green pepper strips for garnish

Bring 3 cups water to a rapid boil in a heavy 2-quart saucepan. Add ?? teaspoon salt and oil. Gradually add the macaroni, being sure water continues to boil. Cook macaroni uncovered until tender but firm, stirring occasionally. Drain. Rinse with cold water. Drain again. Chill. Lightly oil a 9x5-inch loaf pan; set aside. In a medium bowl, soften gelatin in 1 cup cold water, 5 minutes. Add 1 cup boiling water; stir to dissolve gelatin. Refrigerate until slightly thickened. Add salad dressing. Beat with electric mixer on low speed until frothy. Add chilled, cooked macaroni, cabbage, lemon juice, pimiento, green pepper, onion, 1 teaspoon salt, Worcestershire sauce and Tabasco sauce. Pour into prepared pan. Refrigerate until firm, 3 to 4 hours. At the same time, refrigerate a medium platter. To unmold, place chilled platter over relish loaf pan. Invert pan and platter; remove pan. Arrange lettuce around mold. Garnish relish loaf with parsley and green pepper strips.

CROCK POT BURGUNDY BEEF

~Submitted by Lillian, FL

1 to 1 ?? lbs. stewing beef, cut into bite sized pieces
1 can cream of mushroom soup, undiluted
1 small can (4 oz.) mushrooms
?? C. red wine
1 envelope dry onion soup mix

In crockpot, combine beef, soup, mushrooms, wine, and dry onion soup mix. Stir well. Cover and cook on high for 1 hour, then on low setting for 5 ?? to 6 hours. Server over rice or noodles. This may also be cooked in a roaster or covered casserole. Bake at 250 for 5 hours. Long, slow cooking makes it so tender and flavorful.

TIP: You can eliminate the 1 hour of HIGH cooking and just go to low if you need to leave the crockpot . Just give the beef 8 hours or more to cook. This is a good dish for a working Mom or for Sunday while at church.

GRILLED SHRIMP AND SCALLOPS ON SKEWERS WITH GREEN SAUCE

~Submitted by Anita, Battle Ground, WA

Large shrimp (under 10/lb), allow 6 per person
Scallops, allow 4 per person
Bamboo skewers
?? cup fresh lemon juice
Freshly ground black pepper
Salt
Green Sauce (recipe follows)

Clean shrimp and remove shells, leaving tails intact. Remove the vein from the shrimp without cutting into the shrimp by bending the shrimp and gently pulling out the vein with a food pick, carefully moving it from side to side.

Rise the scallops and pat dry. Cut in two pieces if large. Thread shrimp and scallops onto skewers, starting and ending with a shrimp. Start the coals and when the white ash stage has just been reached, place the skewers on the rack and grill for 2 to 4 minutes on each side. Brush well with lemon juice and grind pepper over the skewers as you turn them. Sprinkle with salt at the end of the cooking time. Serve with Green Sauce.

Green Sauce:

1 egg
2 tsp Dijon style mustard
?? tsp salt
?? tsp horseradish
?? tsp white pepper
1 Tbs. Fresh lemon juice
?? cup parsley
2 Tbs. Fresh dill
1 cup salad or olive oil

In a food processor or blender mix all the ingredients, except the oil. Add the oil slowly until the mixture has thickened. Chill well and serve with the Grilled Shrimp and Scallops on Skewers.

NESSELRODE PIE

~Submitted by Barbara, Chula Vista, CA

1 pkg. lemon flavored gelatin
1 cup heavy cream, whipped
1/2 cup broken pecan meats
1/2 cup chopped Maraschino cherries
1 teaspoon rum flavoring
Cereal Crumb Crust (see recipe below)

Prepare gelatin as directed on package. Chill until syrupy. Whip with rotary egg beater until light and fluffy. Fold in the whipped cream, pecans, cherries and rum flavoring. Spoon lightly into crumb crust. Chill until set.

CEREAL CRUMB CRUST

1 1/4 cups fine cereal flake crumbs
1/4 cup sugar
1/3 cup melted butter OR margarine

Combine all ingredients; mix well; press firmly into 9 inch pie pan. Bake in moderate oven, 325 degrees F., 8 minutes. Cool.

Source: Chicago Sunday Sun-Times Parade cook book Published 1953

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For Two...

EASY PIZZA FOR ANYONE

~Submitted by Lou, FL

I liked Larry's issue on pizza, but as there is only me, I don't wish to go to much trouble when making pizza. I have found this recipe very adaptable and use it when the need for pizza hits. Thought some other readers might appreciate it also. Certainly this is no reflection on Larry and all his good works.

1 medium onion, chopped (1/2 cup)
1/3cup grated Parmesan cheese
1/2 cup Original Bisquick?® mix (I use Jiffy Mix)
1 cup milk
2 eggs
1can (8 ounces) pizza sauce
1/2 package sliced pepperoni
1/2 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
I also use some Italian sausage and or ground beef, precooked.
You may add mushrooms also or what ever you like on pizza. Herbs and garlic are great . I especially like a little ground fennel.

Heat oven to 400??F.

Grease 9-inch pie plate. Sprinkle onion, Parmesan cheese and green pepper in pie plate, here I add the additional meat.

Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 20 minutes.

Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown.

Cool 5 minutes before cutting into slices.