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Cockeyed Cake

  ----- Original Message ----- 
  From: Honora 
  To: phaedrus 
  Sent: Saturday, April 26, 2003 4:34 PM
  Subject: thanks

  Hi Phaedrus

  Thank you for taking the time. I knew it was a long shot.

  Do you have the recipe for "cock-eyed cake"? It's an eggless chocolate 
  cake recipe where you place the dry ingredients in the baking container, 
  form 3 wells and add vinegar, melted butter and vanilla essence into each 
  well respectively.

  I'd be very glad if you could track that one down but sorry I won't be able 
  to offer you a slice here down in NZ!


Hi Honora,

Now that one, I found. It just uses oil instead of butter. See below.

Well, I'll just have to imagine having a slice with you.


  Cockeyed  Cake

   Ingredients : 
   1 1/2 c. sifted flour
   3 tbsp. cocoa
   1 tsp. soda
   1 c. sugar
   1/2 tsp. salt
   5 tbsp. cooking oil
   1 tbsp. vinegar
   1 tsp. vanilla
   1 c. cold water

   Preparation : 
     Put your sifted flour back into the sifter, add it to the cocoa,
   soda, sugar and salt and sift this right into a greased square cake
   pan about 9x9x2 inches.  Now make three holes in the dry mixture. 
   Into one, pour the oil; into the next, the vinegar; into the next,
   the vanilla.  Now pour the cold water over it all.  Beat it with  a
   spoon until it is nearly smooth and you can't see the flour.  Bake
   at 350 degrees for half an hour.   

Hershey's Chocolate Cake

 ----- Original Message ----- 
From: "Lori" 
To: phaedrus
Sent: Friday, April 25, 2003 9:22 PM

> Hi
>   I am looking for the hershys cake that was on the
> old metal can.'60s maybe?  I lost it.  also the
> frosting on the same can.  thanks.
>                                   lori

Hello Lori,

See below.


Hershey  Chocolate  Cake

 Ingredients : 
 1/2 c. Hershey's cocoa
 1/2 c. boiling water
 2/3 c. shortening
 1 3/4 c. sugar
 1 tsp. vanilla
 2 eggs
 2 1/4 c. unsifted flour
 1 1/2 tsp. baking soda
 1/2 tsp. salt
 1 1/3 c. buttermilk

Chocolate Butter Cream Frosting:

 1/2 c. shortening
 1/2 c. butter
 1 tsp. clear vanilla
 4 c. sifted 10X sugar
 2 tbsp. milk
 3/4 c. cocoa

 Preparation : 
    Stir together cocoa and boiling water in small bowl until smooth.
  Set aside. Cream shortening, sugar and vanilla in large mixing
 bowl.  Blend in eggs. Combine flour, baking soda and salt.  Add to
 cream mixture alternating with buttermilk.  Blend in reserved cocoa
 mixture.  Pour into two greased and floured 9-inch layer pans.  Bake
 at 350 degrees for 35 to 40 minutes or until cake tester comes out
 clean.  Cream together shortening and butter.  Gradually beat in
 other ingredients. Frost cake.    

Pork Cracklings

  ----- Original Message ----- 
  From: Carolyn
  To: phaedrus
  Sent: Saturday, April 26, 2003 7:50 AM
  Subject: (no subject)

  what to do with pork rinds an fat from my butchered pig..i know there 
  is something to do with it.


Hello Carolyn,

Heck, fry 'm up and make cracklings out of them. Fresh cracklings are yummy! Then, you can make crackling bread with some of the cracklings. For a crackling recipe, try the Mexican ones below. Below them are crackling bread recipes.


  Chicharon (Pork Cracklings)

  2 lb. pork rind cut into 1-inch squares 
  3 cups water 
  1 tbsp. salt 
  1 cup vegetable or corn oil 

  Boil cut pork rin in water and salt for 30 minutes 
  On an oven pan, spread cooked pork rind and bake at 300 degrees F for 3 hours 
  Set aside and let cool 
  Deep fry rinds in a skillet in hot oil over high heat until puffed up 
  Best served with dipping sauce of vinegar, garlic, salt and pepper.  
  Pork Cracklings

  Serves 4
  Sea salt
  115g/4 oz pork rind
  Vegetable oil, for frying
  1.- With a sharp knife, cut the pork rind into strips about 1 cm/  1/2 in 
  wide and 2.5 cm / 1 in long.
  2.- Tip out vegetable oil to a depth of 2.5cm/1 in into a deep heavy-based 
  frying pan. Heat the oil until a cube of bread browns in 1 minute. Cook the
  strips of rind in the oil for 1-2 minutes, until puffed up and golden. Bleed 
  dry on kitchen paper and sprinkle with paprika and salt to taste. Serve hot 
  or cold. It can be stored in an airtight container up to 2 weeks.
  Old  Fashioned  Crackling  Bread

   Ingredients : 
   1 egg
   1 tsp. salt
   1 tsp. soda
   2 c. buttermilk
   3 tbsp. flour
   1 1/2 c. white corn meal
   1 1/2 c. cracklings

   Preparation : 
      Mix cracklings with dry ingredients.  Add buttermilk and beaten
   egg.  Bake 25 minutes in 450 degree oven in greased pan. 
   Old  Fashioned  Crackling  Bread

   Ingredients : 
   2 c. southern cornmeal
   1 c. buttermilk
   1 c. cracklings
   1/4 tsp. salt
   1/2 tsp. baking soda

   Preparation : 
      Sift cornmeal, salt and baking soda together.  Add milk and stir
   in cracklings. Form into oblong cakes and place on greased baking
   sheets.  Bake in 450 degree oven for 3 minutes.  Serves 4 to 5

Pork Neck Bones

  ----- Original Message ----- 
  From: Carolyn
  To: phaedrus
  Sent: Saturday, April 26, 2003 7:51 AM
  Subject: pork neck bones

  what can i make with the neck bones

Hello Carolyn,

Gosh, there are lots of things you can do with neck bones. You can use them to season your black-eyed peas, butterbeans, purple-hull peas, mustard greens, turnip greens, collard greens.... the list is endless. You can make neck bone soup, beans and neck bone, collards and neckbone, or you can cook up the neckbones Southern style with gravy. And, you can use neckbones to make some of the best spaghetti sauce this side of Mt. Etna. See :

Italian Neck Bone Spaghetti Sauce

See below for some of the other recipes.


Neckbone Soup Ingredients : 2 lbs. of fresh neckbones 1 can mixed vegetables 1 can of whole corn 1 can whole white potatoes 1 sm. box spaghetti 2 packs of sazon goya 1 middle size onion 4 tbsp. flour Preparation : Let the fresh neckbone boil for 30 minutes and put in one pack of sazon goya and put in one chopped onion and let it cook for 45 minutes and put in a whole can f whole corn and a can of whole white potato and break up the spaghetti into 4 parts. Mix 4 tablespoons of flour and a bowl and put one pack of sazon goya in the bowl. Mix together and put it in the pot into the juice and let get thick. ---------------------------------- Southern Neckbones Ingredients : 10 lbs. fresh pork neck bones 3 qts. water 4 beef or chicken bouillon cubes 2 tsp. salt 1 tsp. black pepper 2 tsp. crushed red pepper 1 tsp. thyme leaves 2 bay leaves Preparation : Wash neck bones and place all ingredients in large pot. Cook until tender and meat is nearly off bone. Use low flame for cooking. This makes its own gravy. ---------------------------------- Beans And Neckbones Ingredients : 1 (2 lb.) bag brown beans 3 to 5 lbs. neckbones 2 lg. peppers 2 onions 1 tbsp. sugar 1 tsp. salt 1 tsp. pepper Preparation : Wash meat and beans. Place in pot, cover with water, add sliced onions and green peppers. Cool on medium heat 1 1/2 hours, then add salt, pepper and sugar. Cook for another 1 1/2 hour or until done. Add water as needed. ---------------------------------- Collard Greens With Neckbones Ingredients : 1 lb. pork neckbones 2 bunches collard greens tender 1 tbsp. bacon drippings Dash red pepper sauce Salt and pepper Preparation : Parboil neckbones in large saucepan. Remove from broth. Add greens. Cook on low heat until tender. Add bacon drippings, red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.

Deboning Fish

  ----- Original Message ----- 
  From: Liz
  To: Phaed 
  Sent: Saturday, April 26, 2003 10:52 AM


  Any tips on how to debone a fish.  I made breaded fried trout last night 
  and bones are just a pain to remove.  I like to debone them before I fry 
  them up.   Thanks again for your advice......really like your receipes 
  and tips you've given me.


Hi Liz,

I'm no expert on deboning fish myself, but try the tips on these pages:





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