MOIST DEVIL'S FOOD CAKE (Or 2 of Everything Cake) 2/3 C Shortening 2 C Sugar 2 Eggs 2 t Vanilla --Cream together-- 2-1/2 C Flour 1/2 C Cocoa 2 t Baking Soda 2 t Salt --Start to mix in then add liquid while stirring-- 1 C Buttermilk 1 C Coffee, hot or warm Bake at 350 F for 30-35 min If no buttermilk is available add a tsp of vinegar to a Cup of regular milk, let sit for a couple of minutes.
AM DELIGHT MUFFINS Recipe from a Bed & Breakfast in New England. Excellant! Dry: 2 C Flour 3/4 C Sugar 2 tsp. Baking Soda 1-1/2 tsp. Cinnamon 1/2 tsp. Salt Wet: 3 Eggs 1/2 C Vegetable Oil 1/2 C Milk 1-1/2 tsp. Vanilla extract Goodies: 2 C Chopped Apples 2 C Grated Carrots 1/2 C Coconut 1/2 C Golden Raisins 1/2 C Chopped Walnuts or Sliced Almonds Combine flour, sugar,baking soda, cinnamon, and salt in a large bowl. In a separate bowl beat eggs, oil, milk, and vanilla. Stir in dry until just moistened,(Yeah, right!) Just stir it up good. Throw in all the goodies and stir again. Lightly butter all the holes in a muffin pan. (Stop that! This is a G-rated kitchen!) Fill with batter until almost full. Bake at 375 Deg. F. for about 20 minutes. Surface will be at least light brown and firm to the touch. Makes about two dozen in my muffin pan. I usually manage to eat about a dozen before the evening is over. These travel very well. Filling and good without being sickeningly sweet.
ITALIAN CHICKEN 1 Whole Chicken, Cut it into Standard Pieces. (Don't worry, it won't feel a thing.) 2 Small cans of tomato sauce 2 Small cans Mushrooms (Open and drain off juice) Mozarella Cheese Sweet Basil Salt Put chicken in baking or glass casserole pan, Place in oven at 350 DegF. Cook until done. Skin should be golden and crispy, no pink blood in thicker pieces. Pull pan out of oven. Sprinkle mushrooms on top. Pour tomato sauce over chicken. Sprinkle basil and salt over sauce. Place slices of cheese over sauce. Bake until top of cheese turns light brown. Remove and eat. Good with rice, recook the leftovers the next day and they taste even better. CHICKEN BURRITO 1 or 2 Chicken Breasts Substitute one healthy zuchini if: A-You're a devout vegetarian. B-You forgot to actually pick up the chicken. C-You just like to torture your kids. 1 Large Onion 1 Small Green, Yellow, or Red Sweet Bell Pepper Several Large Fresh Mushrooms or 2-4oz cans of stems & pieces Ground Cumin Sweet Basil 1/2 C Water or water/wine mixture ??? Corn Starch 3 Tbsp ??? Soy Sauce 3 Tbsp ??? 1/2 tsp salt ??? (??? - Means I never bother to measure this stuff) (Measurements might even be close.) Mozzarella Cheese Cheddar Cheese 1 Large Tomato Salsa of your choice One package large flour tortilla's 1 Small Hot Pepper if you're feeling adventurous Slice the chicken into thin pieces, the onion into thin wedges, the pepper into thin strips, and the mushrooms into whatever chunks trip your trigger. Throw some butter into a skillet over medium-low heat. Cook the chicken by itself with a GENEROUS sprinkling of Basil and maybe a 1/2 tsp of Cumin. Yes, the cumin is what makes it taste Mexican. When it is done enough to eat throw in the onion and green pepper and stir fry a while longer. Then add the mushrooms and keep going until they are done. Take the water in a measuring cup, add the corn starch and stir up, add soy sauce, add salt if your diet permits(it doesn't really need it). Add this mixture to the chicken while stirring. It should start to set up real fast to make the sauce. Turn off the fire. Slice cheese. Lay tortilla on plate. Heat in a dry skillet first if you're the picky type. Spoon some chicken down the center. Add a slice or two of tomato on top. Put 3-4 slices of Mozzarella and a couple slices of Cheddar on top. Roll it up as best you can. Nuke on high in the micro-wave for about a minute. Add salsa on top and eat as soon as it cools enough. Oh. You can add that hot pepper just about anywhere in this process.
BLACK BEANS & MUSHROOMS Put 1 Can Black Beans (Frijoles Nigros) place in small pan, 1 Can Mushrooms, open and drain off liquid. and add mushrooms to beans. Cook on medium low for a while. Good with rice, recook the leftovers the next day and they taste even better. ZUCHINI & TOMATOES 1 Can of Del-Monte Mexican Stewed Tomatoes 1 or 2 small zuchini squash Put tomatoes in small pot, cook over low-med heat. Chop zuchini crossways into pieces and add to pot. Cook until zuchini starts to turn translucent. Eat Yes, I actually did say to eat a zuchini. Arggh!! How low can a person sink!