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Worth the price.

Byline: Jim Boyd Jim Boyd may refer to:
  • Jim Boyd (musician), musician from the Colville Indian Reservation
  • Jim Boyd (anchor), television news anchor
  • Jimmy Boyd, singer
  • Jim Boyd (actor), The Electric Company actor
  • Jim Boyd (boxer), American boxer
 The Register-Guard

Readers of The Register-Guard's Entree section get their favorite recipes from a multitude of sources, as we discovered when we asked for single recipes that were worth the price of the whole cookbook.

Fifty-five readers responded, some with more than one recipe.

If this had been a popularity contest, cookbook authors Julia Child Julia Child (August 15, 1912–August 13, 2004) was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs.  and Sheila Lukins Sheila Lukins is an American cook and food writer. In 1977 she and Julee Rosso opened and ran a gourmet food shop in New York City called The Silver Palate. In the 1980s they wrote, with Michael McLaughlin, The Silver Palate Cookbook,  would have placed first, each with three recipes. And the Junior League of Eugene would have won the Pulitizer for publishing, with three recipes from "A Taste of Oregon" and two from "Savor the Flavor of Oregon."

"The Silver Palate Cookbook" by Julie Rosso and Lukins also got three mentions from readers. Two of those were for the same dish, Chicken Marbella, the only recipe nominated twice.

"This is a foolproof dinner-party recipe!" Linda Howard Linda S. Howington (b. August 3, 1950 in Alabama, U.S.A.) is an American romance/suspense author. Under her pseudonym Linda Howard is a New York Times best-selling author. Before she became a writer she was an avid reader herself and was fond of Margaret Mitchell novels.  of Eugene wrote. "I love it because it can be completely prepared up to two days in advance, so all you have to do is pop it in the oven just before the guests arrive."

Bonnie Henderson of Eugene said she first tasted Chicken Marbella while working as a summer intern at Sunset Magazine's Seattle office. "It introduced me to a whole new bolder way of cooking - not a teaspoon of oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , but a quarter cup!" Henderson said.

Here, then, is the Chicken Marbella recipe, followed by just a small sampling of other "worth the price" recipes we received.

Chicken Marbella

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

Coarse salt and freshly ground black pepper black pepper
 or pepper

Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries.
 to taste

1/2 cup red wine vinegar Noun 1. wine vinegar - vinegar made from wine
vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

1/2 cup olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes.  

1 cup pitted prunes

1/2 cup pitted Spanish green Spanish Green is a hamlet in the village of Stratfield Turgis, Hampshire, England.  olives

1/2 cup capers CAPERS. Vessels of war owned by private persons, and different from ordinary privateers (q.v.) only in size, being smaller. Bea. Lex. Mer. 230.  with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley Noun 1. Italian parsley - a variety of parsley having flat leaves
flat-leaf parsley, Petroselinum crispum neapolitanum

parsley, Petroselinum crispum - annual or perennial herb with aromatic leaves
 or fresh coriander coriander (kōr'ēăn`dər), strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits.  (cilantro), finely chopped

In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate mar·i·nate  
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates
To soak (meat, for example) in a marinade.

To become marinated.
, refrigerated re·frig·er·ate  
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).

2. To preserve (food) by chilling.
, overnight.

Preheat oven to 350 degrees. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting baste 1  
tr.v. bast·ed, bast·ing, bastes
To sew loosely with large running stitches so as to hold together temporarily.
 frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken. Makes 16 pieces.

Note: Rosso and Lukins say that this makes a delicious hors d'oeuvre when prepared with small drumsticks and wings.

Chicken With Lemon

and Rosemary

Carol Miller of Florence submitted this recipe from "The Sunday News Family Cook Book" by Alice Petersen and Ella Elvin, food editors of The New York News New York News was a newspaper drama which was broadcast in the United States by CBS as part of its 1995 fall lineup.

New York News was the story of the fictional New York Reporter
. "I bought the book in Oakland, Calif., in 1965," Miller wrote. "The recipe has lasted through two marriages and 10 moves. When I lived in Yachats, I fixed it for friends who owned and operated The Experience restaurant in Waldport and they featured it on their menu as Chicken Carol."

1 frying chicken, cut up (2 1/2 pounds)

Salt and pepper
For the American R&B and hip hop group, see Salt-N-Pepa.
For the seasonings, see Edible salt and Black pepper.
For the type of noise, see Salt and pepper noise.

1/3 cup shortening

1 clove garlic, crushed

1/2 teaspoon salt

1/3 cup lemon juice

1/4 cup olive oil

1 small onion, finely chopped

1/8 teaspoon pepper

1/2 teaspoon crushed rosemary

Rinse off the chicken, dry thoroughly. Sprinkle with salt and pepper. In a large, heavy skillet, heat the shortening. Add the chicken pieces and brown evenly on all sides. Browning time will be about 20 minutes.

In a small bowl, combine the crushed garlic, salt, lemon juice, olive oil, chopped onion, pepper and rosemary. Pour over the browned chicken pieces. Cover the skillet tightly and simmer gently over very low heat until the chicken is very tender. Simmering time: about 40 minutes.

Spoon sauce over chicken when served. Serves 4.

Chicken Satay sa·tay also sa·té or sa·te  
A dish of southeast Asia consisting of strips of marinated meat, poultry, or seafood grilled on skewers and dipped in peanut sauce.

With Spicy Peanut Sauce

Ingrid Hanson of Eugene submitted a photocopy of this much-stained recipe from "The Frog/Commissary Cookbook" by Steven Poses, Anne Clark and Becky Roller. "I usually make the peanut sauce recipe doubled, tripled, or more, and freeze it in one-cup yogurt containers," Hanson wrote. "It is good not only with the chicken satay, but also spooned over veggies Veggies of Nottingham, also known as Veggies Catering Campaign, is a campaigning group based in Nottingham, England, promoting ethicalbum alternatives to mainstream fast food. , or just about anything. As you can see, the recipe is barely readable from overuse overuse Health care The common use of a particular intervention even when the benefits of the intervention don't justify the potential harm or cost–eg, prescribing antibiotics for a probable viral URI. Cf Misuse, Underuse. !" The recipe makes about 50 pieces for hors d'oeuvres.

For the chicken:

1 1/4 pounds boneless Bone´less

a. 1. Without bones.

Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless"
, skinless chicken breast

2 tablespoons sesame oil

2 tablespoons corn oil

1/4 cup dry sherry

1/4 cup soy sauce

2 tablespoons lemon juice

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger

1/4 teaspoon salt

1/4 teaspoon pepper

Dash of Tabasco

For the satay sauce:

4 teaspoons corn oil

2 teaspoons sesame oil

1/2 cup minced red onion

2 tablespoons minced garlic

1 teaspoon minced fresh ginger

1 tablespoon red wine vinegar

1 tablespoon brown sugar

1/3 cup peanut butter, smooth or chunky

1/2 teaspoon ground coriander

3 tablespoons ketchup

3 tablespoons soy sauce

1 tablespoon lime or lemon juice

1/2 teaspoon pepper

Dash of Tabasco

1/3 to 1/2 cup hot water

1/2 teaspoon turmeric turmeric: see ginger.

Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an
 for color (optional)

Cut the chicken into strips 1/2 inch wide by 3 inches long. Combine with the remaining ingredients (for the chicken) and leave to marinate in the refrigerator for anywhere from 1 to 12 hours.

To prepare the satay sauce, heat the corn and sesame oils in a small saucepan. Add the onion, garlic and ginger, and saute sau·té  
tr.v. sau·téed, sau·té·ing, sau·tés
To fry lightly in fat in a shallow open pan.

A dish of food so prepared.
 over medium heat until softened. Add the vinegar and sugar and continue to cook and stir until sugar dissolves. Remove from the heat and stir in the remaining ingredients (or combine in a food processor for a completely smooth sauce). Feel free to adjust seasonings to taste.

To serve, preheat the oven to 375 degrees. Thread each piece of chicken onto a wooden toothpick toothpick,
n a wood sliver used to cleanse the interdental space.

toothpick, balsa wood,
n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues.
 or small skewer and arrange on baking sheets. Bake for 5 to 10 minutes or until just cooked. Serve hot with a bowl of room-temperature sauce for dipping.

Because the sauce can be made in advance, it may thicken thick·en  
tr. & intr.v. thick·ened, thick·en·ing, thick·ens
1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway.

 or separate before you use it. In that case, whisk in a little hot water until the sauce is the consistency you desire.

Note: You can substitute beef, lamb, shrimp, pork or scallops for the chicken.

Filets of Beef Chasseur chas·seur  
1. Any of certain light cavalry or infantry troops trained for rapid maneuvers.

2. A hunter.

3. A uniformed footman.

"I am sending my all-time favorite, special dinner recipe from 'The Junior League Celebration' cookbook," writes Cherie Wheatley of Eugene. "This is a recipe from the Junior League of St. Louis and is one that is a perfect company or special occasion dish."

3 cloves garlic, crushed, divided

1 1/2 teaspoons seasoned salt

1/4 teaspoon freshly ground pepper

8 beef tenderloin fillets (filet mignon steaks, 8 ounces each), 1 inch thick

6 tablespoons butter, divided

2 tablespoons brandy

1/2 pound fresh mushrooms, sliced

3 tablespoons all-purpose flour

2 teaspoons tomato paste

3/4 cup dry red wine

1 cup chicken broth

1/2 cup beef broth

1/2 cup water

1/4 teaspoon Worcestershire sauce

2 tablespoons currant currant, northern shrub of the family Saxifragaceae (saxifrage family), of the same genus (Ribes) as the gooseberry bush. The tart berries of the currant may be black, white, or red; the white gooseberry becomes purple when mature.  jelly

Combine half the garlic, the seasoned salt and the pepper. Pat the meat dry and rub with the garlic mixture. Sear sear 1  
v. seared, sear·ing, sears
1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1.

 the steaks in a large skillet in 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13-by-9-inch baking dish.

Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add the remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce the heat to low. Stir in the tomato paste and remaining garlic. Remove from the heat; whisk in the wine, chicken broth, beef broth and water. Bring to a boil over moderate heat, stirring constantly.

Reduce the heat and simmer 10 minutes, until the liquid is reduced by a third. Add the Worcestershire sauce and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency. Cool and pour over the steaks. (At this point, the steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.)

Preheat the oven to 400 degrees. Bake the fillets, uncovered, for 15 to 20 minutes for rare, 20 to 25 minutes for medium to medium-well. Serves 8.

Grilled Chimayo Chili-Rubbed New York New York, state, United States
New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of

With Serrano Mayonnaise

Nany Ruhoff of Eugene offers this steak recipe from "Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe" by Katharine Kagel. Ruhoff ate at Cafe Pasqual while visiting Santa Fe, N.M., and bought the cookbook and the Chimayo chili powder needed for the recipe before returning home. "We usually have our steak this way, although I don't always make the serrano mayonnaise," she says. The Chile Shop at 109 E. Water St., Santa Fe, NM 87501 is a mail-order source for the Chimayo chili powder.

For the steaks:

6 New York or rib-eye steaks, 8 ounces each

1 cup Chimayo chili powder

1/2 cup olive oil

For the serrano mayonnaise:

5 fresh serrano chilies, stemmed, seeded and roughly chopped

2 tablespoons distilled white vinegar

1/2 bunch fresh cilantro (coriander), stemmed and roughly chopped

1 egg yolk yolk (yok) the stored nutrient of an oocyte or ovum.

The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of

Juice of 1 lime

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups olive oil (do not use extra-virgin olive oil)

To prepare the steaks, pat the chili powder evenly over all sides and place them in a shallow glass dish. Drizzle the olive oil over all. Cover and marinate in the refrigerator for at least 6 hours or for up to 36 hours.

To prepare the mayonnaise, put all the ingredients, except the olive oil, in a food processor fitted with a metal blade or in a blender. Process thoroughly to a mash consistency. With the motor running, slowly add the olive oil in a thin, steady stream, continuing to process until the mixture thickens and emulsifies. Cover and refrigerate re·frig·er·ate  
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).

2. To preserve (food) by chilling.
 until serving.

Grill the steaks, turning once, until cooked to desired doneness. Serve the grilled steaks topped with a generous dollop of serrano mayonnaise. Serves 6.

Chinese Style Country Ribs

Nancy Leyson of Springfield was surprised when she looked at her copy of the "Woman's Day Collector's Cookbook" (copyright 1960) and found that the recipe in her recipe file wasn't quite the same as the one in the book. She had forgotten that she adapted the cookbook's barbecue recipe for use in a slow cooker because she didn't have a barbecue but did have a "pokey pot" when she was first married. The ribs make a good cold weather dinner served over rice, she says. "In deference to our aging tummies and expanding waistlines, I now cook it one day, cool it, and skim the fat off, and reheat Re`heat´   

v. t. 1. To heat again.
2. To revive; to cheer; to cherish.

Verb 1. reheat - heat again; "Please reheat the food from last night"
, and serve it the next."

1/4 cup soy sauce

1/4 cup orange marmalade

1/4 cup ketchup

2 cloves garlic, crushed

2 to 3 pounds pork short ribs

Combine the sauce ingredients and pour over trimmed ribs in slow cooker pot. Cover and cook at least 2 hours after it comes to a simmer. Skim off fat and serve over steamed rice. Leftovers reheat well.

African Pineapple Peanut Stew

"This is one of my all-time favorite recipes," says Lisa Plumb of Eugene, who offers this recipe from "Moosewood Restaurant Cooks at Home" by the Moosewood Collective. "I was so glad to find a recipe where I could use the kale kale, borecole (bôr`kōl), and collards, common names for nonheading, hardy types of cabbage (var.  that I used to throw away after using it to garnish a vegetable tray for a party. Now I just wash it off and make African Pineapple Peanut Stew!" Plumb serves the stew over basmati rice bas·ma·ti rice  
An aromatic long-grain rice from India.

[Hindi bsmat

1 cup chopped onions

2 garlic cloves, minced or pressed

1 tablespoon vegetable oil

1 bunch kale or Swiss chard Swiss chard: see beet.  (4 cups sliced)

2 cups undrained canned crushed pineapple (20-ounce can)

1/2 cup peanut butter

1 tablespoon Tabasco or other hot pepper sauce

1/2 cup chopped fresh cilantro

Salt to taste

Crushed skinless peanuts (crushed in blender or food processor)

Chopped scallions

In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions cook, wash the kale or Swiss chard. Remove and discard the large stems and any blemished blem·ish  
tr.v. blem·ished, blem·ish·ing, blem·ish·es
To mar or impair by a flaw.

An imperfection that mars or impairs; a flaw or defect.
 leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard chard: see artichoke; beet.
 or Swiss chard

Edible-leaf beet (Beta vulgaris, variety cicla), a variety of beet in which the tender leaves and leafstalks have become greatly developed.
, cover and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco and cilantro and simmer for 5 minutes. Add salt to taste and serve. Garnish with crushed peanuts and chopped scallions. Serves 4.

Garlic Grilled Halibut halibut: see flatfish.

Any of various flatfishes, especially the Atlantic and Pacific halibuts (genus Hippoglossus, family Pleuronectidae), both of which have eyes and colour on the right side.

"This is a recipe worth the price ... It comes from 'Savor the Flavor of Oregon,' a cookbook published by the Junior League of Eugene in 1990," says Kathleen Turner of Eugene. "It is simple to make and delicious ... especially when cooked on a barbecue grill!"

2 cloves garlic, finely chopped

2 tablespoons olive oil

1 teaspoon dried basil

3/4 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoon lemon juice

1 teaspoon chopped parsley

2 large halibut steaks, about 1 inch thick

Combine garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Add fish and marinate for at least 2 hours. (I do this in a glass baking dish; make sure both sides of the fish are coated with the marinade, then cover the dish with plastic wrap and refrigerate.) Remove fish from marinade and reserve any liquid. Lightly oil a broiler broiler

a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb.
 pan or grill. Cook fish for about 5 minutes on each side. Brush with any remaining marinade as you cook. Serves 2.

Baked Salmon

Carolyn Steward, formerly of Eugene and now of Florence, says she often uses this recipe from "A Taste of Oregon" by the Junior League of Eugene.

4 to 5-pound salmon fillet fillet /fil·let/ (fil´et)
1. a loop, as of cord or tape, for making traction on the fetus.

2. in the nervous system, a long band of nerve fibers.


1/2 pound butter

1 garlic clove, crushed

1/4 cup ketchup

4 teaspoons soy sauce

2 teaspoons prepared mustard

Dash of Worcestershire sauce

Dash of pepper

1 tablespoon lemon juice

Place fillet of salmon skin-side down on a foil-lined cookie sheet. Mix remaining ingredients together and heat to simmer, but do not boil. Pour mixture over salmon and bake at 350 degrees for 35 to 40 minutes.

Soft Sugar Cookies

"This recipe makes large, fluffy, soft cookies," writes Sandie Hitchcock of Leaburg. "Easy to make, large batch, can use for sugar cookies and raisin-filled cookies and/or snickerdoodle type cookies. I omit the lemon and nutmeg." The recipe is from "Favorite Fixins," a compilation of recipes by members of the Church of Jesus Christ Church of Jesus Christ may refer to:
  • Christian Church, the body of all persons that share faith based in Christianity
  • Church of Jesus Christ–Christian, a white-supremacist church founded by Ku Klux Klan organizer Wesley A.
 of Latter-Day Saints in Salem, Utah.

1 cup shortening

2 cups sugar

3 eggs

1 cup sour cream (or substitute 1 cup canned milk with 1 tablespoon vinegar)

2 teaspoons vanilla

1 teaspoon lemon (optional)

1 teaspoon nutmeg (optional)

5 cups flour (or more)

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon soda

Cream shortening and sugar, add eggs, then sour cream and vanilla. (Add lemon or nutmeg, if desired.) Stir in flour, baking powder, salt and soda. May be rolled out and cut with cookie cutters. (Make sure dough is quite firm.) Or, you may roll in balls and roll in mixture of 3 tablespons sugar and 1 tablespoon cinnamon, then flatten with fork. Bake at 375 degrees for 8 to 10 minutes.

Apple Cheese Torte

Aimee Ramlo of Eugene writes, "We love this torte, everyone who eats it loves this torte, and we keep copies (of the recipe) on hand because the recipe is so often requested." The recipe is from "Applehood & Motherpie: Handpicked Recipes from Upstate New York Upstate New York is the region of New York State north of the core of the New York metropolitan area. It has a population of 7,121,911 out of New York State's total 18,976,457. Were it an independent state, it would be ranked 13th by population. " by the Junior League of Rochester.

For the crust:

1 cup butter

2/3 cup sugar

1/2 teaspoon vanilla

2 cups flour

For the filling:

1 package (8 ounces) cream cheese

1/4 cup sugar

1 teaspoon vanilla

1 egg

5 to 6 apples, peeled and thinly sliced

1/3 cup sugar

1 teaspoon cinnamon

Lemon juice

1/4 cup sliced almonds

For the crust: Cream butter and sugar. Add vanilla and flour. Blend well. Press mixture into the bottom and up the sides of an 8- or 9-inch springform pan.

For the filling: Beat cream cheese, 1/4 cup sugar, vanilla and egg. Pour over crust. Combine sliced apples with sugar, cinnamon and a little lemon juice. Mix well. Pour apple mixture over top of cream cheese mixture and sprinkle with sliced almonds. (See note.)

Using a spoon, push crust down on sides even with apples. Bake at 450 degrees for 10 minutes. Reduce temperature to 400 degrees and bake for 25 minutes more.

Serve warm or refrigerated.

Note: Ramlo recommends putting the almonds on top of the torte during the last 10 minutes of baking, otherwise they get too brown.

Boiled Chocolate Cake

"The following favorite recipe came from a Southern cookbook of my mother's, but she printed the recipe on a card for me and I don't know Don't know (DK, DKed)

"Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party.
 what happened to the book," writes Ann Acker of Eugene. "The reason I liked this recipe so much is because it is easy, never fails and always tastes great."

For the cake:

2 cups flour

2 cups sugar

2 eggs

1/2 cup buttermilk buttermilk

residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs.

1 teaspoon baking soda baking soda: see sodium bicarbonate.  

1 teaspoon vanilla

1 stick ( 1/4 pound) butter

3 1/2 tablespoons cocoa

1 cup water

1/2 cup shortening

Mix together flour and sugar. Add eggs, buttermilk, baking soda and vanilla.

Mix butter, cocoa, water and shortening in a pan and bring to a boil. Pour over sugar and flour mixture and mix well.

Grease and flour an 11-by-16-inch pan. Bake cake at 400 degrees for 30 to 35 minutes.

For the icing:

1 stick ( 1/4 pound) butter

3 1/2 tablespoons cocoa

6 tablespoons milk

1 box powdered sugar

1 teaspoon vanilla

1 cup chopped nuts

Bring butter, cocoa and milk to a boil. Add powdered sugar, vanilla and chopped nuts. Beat until smooth and pour over cake while still hot.

Features writer Jim Boyd can be reached at 338-2363 or
COPYRIGHT 2003 The Register Guard
No portion of this article can be reproduced without the express written permission from the copyright holder.
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Title Annotation:Food; Readers share outstanding recipes from their favorite cookbooks
Publication:The Register-Guard (Eugene, OR)
Article Type:Recipe
Date:Dec 3, 2003
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