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10-29-99 Off Topic Recipes

KellyWA (10:15:04) : Chocolate Vinegar Cake with Chocolate Mocha Frosting
Yield: 9 servings

1 1/2 c Flour; unbleached, sifted
1 c sugar
3 tb Cocoa; baking
1 ts baking soda
1/2 ts Salt
1 tb Vinegar
1 c water

1 tsp Vanilla extract
5 Tbs Butter or regular margarine

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all.

Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares.

MOCHA CHOCOLATE FROSTING:

1- 3/4 c Confectioners' sugar
3 tb Butter or regular margarine
1/2 ts Vanilla extract
3 tb Cocoa; baking
3 tb Coffee; brewed, hot

Mix confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth.

NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling.

Dawn/ny (04:36:36) : Cornish Games Hens

8 Cornish game hens (each about 1 lb)
12 lg Garlic cloves, peeled, chopped minced
4 T Oregano, dried
Salt (to taste)
Pepper (to taste)
1 c Red wine vinegar
1/2 c Olive oil
1 c Prunes, pitted
1 c Apricots, dried
1 c Green olives, pitted
1/2 c Capers (plus a bit of the juice)
8 Bay leaves
1 c Brown sugar
1 c White wine, dry
4 T Italian parsley (chopped)

Clean hens well under cold water. Pat dry.

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.