----- Original Message -----
Sent: Friday, November 14, 2008 7:22 PM
Subject: Recipe for skillet cake
I am trying to find a recipe for a tunnel of fudge cake that is made in an electric skillet.
You add hershey bars to the batter. My Mom used to make it in the 60's. She would love to make
it again for her grandchildren and great grandchildren, for Thanksgiving. she said it used a
dark chocolate cake mix, and Hershey bars. she thought the recipe was in a Pillsbury cook off book.
I have not been able to find it on the pillsbury web site.
We would really appreciate any help.
Sorry, I cannot find any recipe at all for a tunnel of fudge cake that is cooked in an electric
skillet, nor can I find a chocolate cake recipe cooked in an electric skillet that mentions
Pillsbury or uses a chocolate cake mix. I did find the below recipe for a chocolate cake that
can be baked in an electric skillet and has Hershey bars as an ingredient.
Hershey Bar Cake
1/2 c. cold water
1/2 c. cocoa
1 1/2 c. sifted flour
1 tsp. soda
1 1/4 c. firmly packed brown sugar
1/2 c. buttermilk
1 tsp. vanilla
4 (1 oz.) (thin) chocolate bars
1/2 c. vegetable shortening
Gradually add water to cocoa, beating well after each addition. Sift flour, soda and salt.
Add sugar, shortening, eggs and 1/4 cup of the buttermilk. Beat 3 minutes. Add vanilla, the
remaining 1/4 cup buttermilk and the cocoa mixture. Beat 2 minutes. Pour into well greased
heavy 10" skillet. Top batter with squares of candy bars. Cover. Bake in moderate oven,
350 degrees for 50 to 60 minutes. Serve warm or cold, plain or with whipped cream or ice cream.
Cake may be baked in electric skillet, 10". Pour batter into well greased, cold skillet. Open
steam vents; bake at 275 degrees for 50 to 60 minutes.
----- Original Message -----
Sent: Thursday, November 13, 2008 9:29 PM
Subject: Old Columbia Record Club Album
I didn't realize that you searched for albums as well. From time to time I have tried to
find an old Clancy Brothers and Tommy Makem album that I purchased as a teenager with my
Columbia Record Club sometime in the 60's. I think it was their album at Carnegie Hall
but I'm not absolutely sure.
The song titles included:
Johnny I Hardly Knew Ye
Jug of Punch
Courting in the Kitchen
Brennan on the Moor
Rising of the Moon
Whack Fol The Diddle
Whiskey your the Devil
The Barnyards of Delgaty
I hope you can help!
Well, none of their original albums seems to have exactly those songs. Their Carnegie Hall album
does not have that list of songs. The closest seems to be one called "Hellish Hearty". However,
there have been dozens of re-issues of their music in albums with different songs than the original
albums, so it may have been one of those. If you want to look through those, try these sites:
If you can decide exactly which album you want, then I will try to help you find a copy for sale.
However, you may find a CD with many of the songs you want on it at:
Irish Country Music
----- Original Message -----
Sent: Tuesday, November 11, 2008 8:05 PM
Subject: Sweet Raspberry Pepper Sauce aka; Leapin Lizard Sauce
> Uncle Phaedrus:
> Sysco Food service used to handle a product called Sweet Raspberry Pepper
> Sauce. It was also known as Leapin Lizard Sauce from other purveyors. I
> cannot find it in Ohio and wondered if you could either find the supplier,
> or better yet, discover the recipe.
> This was a great product to use as a dipping sauce as well as an
> ingredient in many recipes.
> As always, your help would be greatly appreciated.
A reader sent this:
Here is a clone recipe from a local chilihead that might come close-
Take a jar of raspberry preserve, warm to melting over low to medium heat and
dose it up with puréed chipotles peppers in adobo sauce to taste. Throw in
some finely minced jalapeños, also to taste, (± 1 Tbsp.) and you have it. I
think it should be kept to the low to medium heat range to be able to take
advantage of the rather delicate and subtle raspberry taste.
From: Blake in San Antonio
I understand that in the days before the USA went chile-mad, it was made by
by Morrison's Cafeteria
Vegetable oil- 3/4 lb
Ham hock- 1/4 lb
Chopped celery - 1 lb
Minced garlic - 1 tsp
Diced onion - 1 lb
Diced tomatoes -1/2 # 10 can
Sugar 2 oz
Worcestershire sauce - 2 1/2 oz
Bell pepper,chopped - 8 oz
Salt - 1 oz
Black pepper - 1/2 tsp
Shrimp stock - 5 1/2 lbs
Tomato paste - 3 oz
Paprika 2 oz
Cornstarch -5 oz
Water - 4 oz
50 /60 ct P&D shrimp - 2 1/2 lbs
1. Thoroughly wash all fresh produce before prepping.
2. Chop celery and bell peppers.
3. Heat oil in stock pot. Add ham hock, celery & garlic. Cook until celery is half done.
4. Add onions , tomatoes,sugar , Worcestershire sauce, bell pepper,salt,and pepper and simmer
for 45 minutes.
5. Add shrimp stock,tomato paste,and paprika to above mixture and continue cooking for 1 hour.
6. Mix cornstarch into 4 oz water until smooth. Add to above mixture and blend well.
7. Saute or steam shrimp and set aside until ready to serve. Pour creole sauce into serving dish
and add shrimp right on top.
New England Boiled Dinner
3 1/2 pounds corned beef brisket (or can also be made with plain beef brisket)
8 whole cloves
1 bay leaf
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
1 Place the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If your corned
beef brisket does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf
to the pot. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at
a low simmer for four hours or until the meat is tender (a fork goes through easily).
2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the
broth for taste. If it is too salty (corned beef can be very salty), add a little more water to
taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done,
about 15-30 minutes longer, depending on the size of the cut of your vegetables.
3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the
vegetables and some broth.
Soak 2 pounds of yellow eye beans overnight.
Using seasoned wood- Accumulate live coals until hole is 3/4 full.
Parboil beans over the open fire until the skin peels away by blowing
on a few beans in a spoon.
1 teaspoon dry or prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onion cut in half
Add the mix to the beans and stir slightly.
Slice 1 pound salt pork into sections. Cut each section partly through in a
criss-cross pattern and place pieces on top of the beans.
Cover the beans and set to one side.
Shovel out the coals leaving about 3 inches of live coals in the bottom of
Set the bean pot in the hole on top of the 3 inch bed of coals.
Shovel the rest of the coals around and on top of the pot.
Cover with dirt and check for escaping steam and making sure none is leaking out.
If steam is leaking out, cover area with more dirt.
Leave in the ground for 8 hours or overnight.
Note: You may eliminate soaking beans overnight if you parboil them. Also,
make sure the beans are completely covered with water before putting in
ground. If you have to add water, add only boiling water.
Serves 6 to 8. Serve with horseradish or mustard.
Red Flannel Hash
5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
1/4 cup red wine vinegar, or to taste
Place potatoes in a large pot with enough water to cover them. Bring to a boil,
and cook until tender, 15 to 20 minutes. Drain, and cool.
Run potatoes and beets through a ricer, or through a food processor with a grater
attachment. Stir in salt and pepper.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and
beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom.
Serve with more butter and red wine vinegar to taste.