In article >,
wrote:

> Yes, from a box mix.
>
> I snagged this recipe off of The Pioneer Woman's website.
>
> I need a recipe that I can make several pans of to serve 40 people and
> this one fits the bill.
>
> Today thought I'd do a test run and it is quick, easy and delicious.
>
> http://www.flickr.com/photos/koko181/5778704320/
>
> Step by step is on my blog if interested.
>
> Here's the recipe ;-)
>
> @@@@@ Now You're Cooking! Export Format
>
> Pig Cake
>
> cakes, desserts
(Particulars snipped)
>
> Notes: The Pioneer Woman.com

Heh! I've got one that is very similar (cake with oranges, Cool
Whip-instant pudding-pineapple topping) from a 1985 church cookbook.
No margarine in my recipe (oil instead), 3 eggs instead of 4. My recipe
says to not use a mix with pudding added (remember the days when adding
a box of pudding was to make the cake more moist -- then the mfgrs.
started adding it themselves. :-0)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

In article >,
Jim Elbrecht > wrote:

> This recipe is appropriate for this thread as it also used a mix,
> instant pudding, and cool whip-- And I'll raise you some maraschino
> cherries.<g>
>
> "jmcquown" > wrote:
> -snip-
> >>
> >My aunt made a white cake that called for a can of crushed pineapple. It
> >was absolutely delicious! Unfortunately she died and no one has the the
> >recipe. I've no idea what happened to her recipe box.
>
> Sound like this?
> Hawaiian Wedding Cake
> 1 white cake mix
> 2 cans Dole Crushed Pineapple
(snip)

What size cans of pineapple, Jim?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

On Tue, 31 May 2011 17:22:14 -0500, Melba's Jammin'
> wrote:

>In article >,
> Jim Elbrecht > wrote:
>
>> This recipe is appropriate for this thread as it also used a mix,
>> instant pudding, and cool whip-- And I'll raise you some maraschino
>> cherries.<g>
>>
>> "jmcquown" > wrote:
>> -snip-
>> >>
>> >My aunt made a white cake that called for a can of crushed pineapple. It
>> >was absolutely delicious! Unfortunately she died and no one has the the
>> >recipe. I've no idea what happened to her recipe box.
>>
>> Sound like this?
>> Hawaiian Wedding Cake
>> 1 white cake mix
>> 2 cans Dole Crushed Pineapple
>(snip)
>
>What size cans of pineapple, Jim?

oops- The big ones.<g> I don't have one on the shelf right now--
but I'm guessing they are 1 pound each- or at least more than 12 oz
these days. [the recipe says Dole because if my wife is home, she
has to see those Dole cans-- I've been known to use a store brand with
no ill effects.

The 2 cream cheeses are 8oz packages-- and I see I said "16 oz of
whipped cream' - we use Cool Whip.

Jim

On Tue, 31 May 2011 12:29:44 -0700, Terry Pulliam Burd
> wrote:

> On Tue, 31 May 2011 10:05:27 -0700, sf > arranged
> random neurons and said:
>
> >If you'd said yellow peaches taste peachier than white peaches, I
> >could have agreed with you. Cling vs. freestone... nope.
>
> The white peaches I can get locally are just like the "individual"
> watermelons: don't taste like much of anything. Yellow peaches,
> OTOH...
>
I have to comment that I haven't eaten many of those small
watermelons, but what little I've had was packed with watermelon
flavor.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 31 May 2011 13:22:44 -0700 (PDT), Bryan
> wrote:

> On May 31, 10:13*am, sf > wrote:
> > On Tue, 31 May 2011 07:57:17 -0700, wrote:
> > > On Mon, 30 May 2011 20:19:12 -0700, Terry Pulliam Burd
> > > > wrote:
> >
> > > >On Mon, 30 May 2011 18:26:02 -0700 (PDT), Bryan
> > > > arranged random neurons and said:
> >
> > > >>Perfect food for a PIG. *Crappy ingredients, and a recipe that I'm
> > > >>sure Sandra Lee would endorse. *Only a pig of a person would call that
> > > >>cooking. *You are a pig.
> >
> > > >Bwahahahaaa!! You called it, Koko! I owe you ten bucks, dammit. I
> > > >didn't think he'd jump at the bait that fast.
> >
> > > It's a gift I tell ya, a gift
> >
> > Was it a real recipe or did you make it up?
> >
> If she was just baiting me, I made sure not to disappoint. It looks
> like it cost Terry $10. What EXACTLY was the wager? What's funny is
> that there are people here responding as if that were a decent excuse
> for a recipe. You should feel complimented because I also wrote of
> you, "she actually knows how to cook decently."
>

I'm "the luau pig"? I didn't recognize myself.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
> wrote:

> Did I mention my mother was a lousy cook?

Mine too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 5/31/2011 7:59 PM, sf wrote:
> On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
> > wrote:
>
>> Did I mention my mother was a lousy cook?
>
> Mine too.
>

Oh please --- I hate to hear that.

Someday when you are older (like me at age 76) and you children say - my
mother was a lousy cook --- it will hurt.

We all try the best we can. I'm sure all mothers made the best meals
they could for their family. My daughter said - she learned to cook
from her mother-in-law. I guess she forgot all the times I spent with
her teaching her how to cook chicken 101 & 1 ways each Sunday and how I
helped her get her cooking badge in girls scouts.

Someday they (and you) may remember.

Sorry - it's been a bad day and I'm feeling sorry for myself.

Rusty in Md

In article >,
Jim Elbrecht > wrote:

> On Tue, 31 May 2011 17:22:14 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Jim Elbrecht > wrote:
> >> Sound like this?
> >> Hawaiian Wedding Cake
> >> 1 white cake mix
> >> 2 cans Dole Crushed Pineapple
> >(snip)
> >
> >What size cans of pineapple, Jim?
>
> oops- The big ones.<g> I don't have one on the shelf right now--
> but I'm guessing they are 1 pound each- or at least more than 12 oz
> these days. [the recipe says Dole because if my wife is home, she
> has to see those Dole cans-- I've been known to use a store brand with
> no ill effects.

Got it. Sounds like the 20 ounce cans.


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

On May 31, 6:56*pm, sf > wrote:
> On Tue, 31 May 2011 13:22:44 -0700 (PDT), Bryan
>
>
>
>
>
>
>
>
>
> > wrote:
> > On May 31, 10:13*am, sf > wrote:
> > > On Tue, 31 May 2011 07:57:17 -0700, wrote:
> > > > On Mon, 30 May 2011 20:19:12 -0700, Terry Pulliam Burd
> > > > > wrote:
>
> > > > >On Mon, 30 May 2011 18:26:02 -0700 (PDT), Bryan
> > > > > arranged random neurons and said:
>
> > > > >>Perfect food for a PIG. *Crappy ingredients, and a recipe that I'm
> > > > >>sure Sandra Lee would endorse. *Only a pig of a person would call that
> > > > >>cooking. *You are a pig.
>
> > > > >Bwahahahaaa!! You called it, Koko! I owe you ten bucks, dammit. I
> > > > >didn't think he'd jump at the bait that fast.
>
> > > > It's a gift I tell ya, a gift
>
> > > Was it a real recipe or did you make it up?
>
> > If she was just baiting me, I made sure not to disappoint. It looks
> > like it cost Terry $10. *What EXACTLY was the wager? *What's funny is
> > that there are people here responding as if that were a decent excuse
> > for a recipe. *You should feel complimented because I also wrote of
> > you, "she actually knows how to cook decently."
>
> I'm "the luau pig"? *I didn't recognize myself.
>
No, I was referring to Koko. The best I can figure, she posted a
recipe to try to provoke me, and had bet Terry $10 that I'd go ape
shit on her about the ingredients. I responded predictably, and
quickly enough that Terry lost the bet. I had called her a "pig," and
I added "luau" for obvious reasons. I roast anyone who posts anything
suggesting the use of hydrogenated fats, and possibly that recipe was
posted just to get a rise out of me. It had nothing to do with you at
all.

--Bryan

On Tue, 31 May 2011 17:20:09 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> Yes, from a box mix.
>>
>> I snagged this recipe off of The Pioneer Woman's website.
>>
>> I need a recipe that I can make several pans of to serve 40 people and
>> this one fits the bill.
>>
>> Today thought I'd do a test run and it is quick, easy and delicious.
>>
>> http://www.flickr.com/photos/koko181/5778704320/
>>
>> Step by step is on my blog if interested.
>>
>> Here's the recipe ;-)
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Pig Cake
>>
>> cakes, desserts
>(Particulars snipped)
>>
>> Notes: The Pioneer Woman.com
>
>Heh! I've got one that is very similar (cake with oranges, Cool
>Whip-instant pudding-pineapple topping) from a 1985 church cookbook.
>No margarine in my recipe (oil instead), 3 eggs instead of 4. My recipe
>says to not use a mix with pudding added (remember the days when adding
>a box of pudding was to make the cake more moist -- then the mfgrs.
>started adding it themselves. :-0)

Actually, the pudding was for the frosting.

Have any good peas and chicken recipes? I'd like one I could serve
over rice. ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Tue, 31 May 2011 17:59:16 -0700 (PDT), Bryan
> wrote:

> It had nothing to do with you at all.

Thanks for clearing that up.


--

Today's mighty oak is just yesterday's nut that held its ground.

On May 31, 7:15*pm, Rusty > wrote:
> On 5/31/2011 7:59 PM, sf wrote:
>
> > On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
> > > *wrote:
>
> >> Did I mention my mother was a lousy cook?
>
> > Mine too. *
>
> Oh please --- I hate to hear that.
>
> Someday when you are older (like me at age 76) and you children say - my
> mother was a lousy cook --- it will hurt.
>
> We all try the best we can. *I'm sure all mothers made the best meals
> they could for their family. *My daughter said - she learned to cook
> from her mother-in-law. *I guess she forgot all the times I spent with
> her teaching her how to cook chicken 101 & 1 ways each Sunday and how I
> helped her get her cooking badge in girls scouts.
>
> Someday they (and you) may remember.
>
> Sorry - it's been a bad day and I'm feeling sorry for myself.

My mother made very good things, and very bad things. I still love
her tomato sauce with meatballs, which was heavy on the bay leaf, with
few other seasonings. The tomato flavor was intense, and the
meatballs were made with ground beef and pulverized saltines,
thoroughly browned, then simmered in the sauce. Her fried fish was
simply coated with corn meal, another thing I still do and love, but
my mother's best points were not her cooking. I have nice memories of
her, and the fact that much of the food she prepared for dinners was
not to my liking is really insignificant. It didn't seem to make her
feel inadequate, but made her think that I was overly picky. If it
made her feel bad, then I wish that it hadn't, but I wasn't going to
lie to her. It was important to me that I showed her love, but much
more important to me that I showed her respect, which in my mindset
meant never lying to her, not even "little white lies."
>
> Rusty in Md

--Bryan

On May 31, 8:18*pm, sf > wrote:
> On Tue, 31 May 2011 17:59:16 -0700 (PDT), Bryan
>
> > wrote:
> > It had nothing to do with you at all.
>
> Thanks for clearing that up. *
>
And a tip of the tin foil hat to Koko and Terry. A joke intended to
be at my expense is far better than no joke at all.

--Bryan

On Tue, 31 May 2011 20:15:15 -0400, Rusty > wrote:

> On 5/31/2011 7:59 PM, sf wrote:
> > On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
> > > wrote:
> >
> >> Did I mention my mother was a lousy cook?
> >
> > Mine too.
> >
>
> Oh please --- I hate to hear that.
>
> Someday when you are older (like me at age 76) and you children say - my
> mother was a lousy cook --- it will hurt.

My mother has been dead for 5 years, she won't be hurt. She was not a
fancy cook - didn't bake bread, didn't make cakes from scratch,
vegetables came from a can and you could tell what day of the week it
was by what was on the table. The thing she did best was make killer
roast beast... that meal was always great.
>
> We all try the best we can. I'm sure all mothers made the best meals
> they could for their family. My daughter said - she learned to cook
> from her mother-in-law. I guess she forgot all the times I spent with
> her teaching her how to cook chicken 101 & 1 ways each Sunday and how I
> helped her get her cooking badge in girls scouts.

I'm sure she remembers all of that. She was probably talking about
learning to cook her hubby's favorite family foods.
>
> Someday they (and you) may remember.
>
> Sorry - it's been a bad day and I'm feeling sorry for myself.
>
Get some rest and see you in the morning! A good night's sleep works
wonders.
>


--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 31 May 2011 17:59:16 -0700 (PDT), Bryan
> wrote:

>On May 31, 6:56*pm, sf > wrote:
>> On Tue, 31 May 2011 13:22:44 -0700 (PDT), Bryan
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>> > On May 31, 10:13*am, sf > wrote:
>> > > On Tue, 31 May 2011 07:57:17 -0700, wrote:
>> > > > On Mon, 30 May 2011 20:19:12 -0700, Terry Pulliam Burd
>> > > > > wrote:
>>
>> > > > >On Mon, 30 May 2011 18:26:02 -0700 (PDT), Bryan
>> > > > > arranged random neurons and said:
>>
>> > > > >>Perfect food for a PIG. *Crappy ingredients, and a recipe that I'm
>> > > > >>sure Sandra Lee would endorse. *Only a pig of a person would call that
>> > > > >>cooking. *You are a pig.
>>
>> > > > >Bwahahahaaa!! You called it, Koko! I owe you ten bucks, dammit. I
>> > > > >didn't think he'd jump at the bait that fast.
>>
>> > > > It's a gift I tell ya, a gift
>>
>> > > Was it a real recipe or did you make it up?
>>
>> > If she was just baiting me, I made sure not to disappoint. It looks
>> > like it cost Terry $10. *What EXACTLY was the wager? *What's funny is
>> > that there are people here responding as if that were a decent excuse
>> > for a recipe. *You should feel complimented because I also wrote of
>> > you, "she actually knows how to cook decently."
>>
>> I'm "the luau pig"? *I didn't recognize myself.
>>
>No, I was referring to Koko. The best I can figure, she posted a
>recipe to try to provoke me, and had bet Terry $10 that I'd go ape
>shit on her about the ingredients. I responded predictably, and
>quickly enough that Terry lost the bet. I had called her a "pig," and
>I added "luau" for obvious reasons. I roast anyone who posts anything
>suggesting the use of hydrogenated fats, and possibly that recipe was
>posted just to get a rise out of me. It had nothing to do with you at
>all.
>
>--Bryan

Actually, you were a mere afterthought.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

just so you know, i think my mom is a great cook, most of my lessons were
from garden to stove in the same day, she hates cooking but still did an
excellent job of feeding us, Lee
"Rusty" > wrote in message
...
> On 5/31/2011 7:59 PM, sf wrote:
>> On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
>> > wrote:
>>
>>> Did I mention my mother was a lousy cook?
>>
>> Mine too.
>>
>
> Oh please --- I hate to hear that.
>
> Someday when you are older (like me at age 76) and you children say - my
> mother was a lousy cook --- it will hurt.
>
> We all try the best we can. I'm sure all mothers made the best meals they
> could for their family. My daughter said - she learned to cook from her
> mother-in-law. I guess she forgot all the times I spent with her teaching
> her how to cook chicken 101 & 1 ways each Sunday and how I helped her get
> her cooking badge in girls scouts.
>
> Someday they (and you) may remember.
>
> Sorry - it's been a bad day and I'm feeling sorry for myself.
>
> Rusty in Md
>
>

On Tue, 31 May 2011 17:59:16 -0700 (PDT), Bryan
> arranged random neurons and said:

>No, I was referring to Koko. The best I can figure, she posted a
>recipe to try to provoke me, and had bet Terry $10 that I'd go ape
>shit on her about the ingredients. I responded predictably, and
>quickly enough that Terry lost the bet. I had called her a "pig," and
>I added "luau" for obvious reasons. I roast anyone who posts anything
>suggesting the use of hydrogenated fats, and possibly that recipe was
>posted just to get a rise out of me. It had nothing to do with you at
>all.

Figure again. Koko made the post and commented to me backchannel
before she did so that "somebody's going to flame me for using a mess
of commercial products and calling it a cake." I argued that it's rare
that anyone gets flamed for a recipe that is sincerely posted from a
result that turns out well. She bet me $10 that within the first 5
posts, someone would give her hell over it. Your name never entered
into it. So, you wanna reimburse me the $10?

And I've never noticed that you object to hydrogenated fats any more
than anyone else. I just figured you were a one-person bitch machine.
<shrug>

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Tue, 31 May 2011 20:15:15 -0400, Rusty >
arranged random neurons and said:

>On 5/31/2011 7:59 PM, sf wrote:
>> On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
>> > wrote:
>>
>>> Did I mention my mother was a lousy cook?
>>
>> Mine too.
>>
>
>Oh please --- I hate to hear that.
>
>Someday when you are older (like me at age 76) and you children say - my
>mother was a lousy cook --- it will hurt.

<snip>

My dear, my mother. God rest her, used to *revel* in her "lousy cook"
status. She used to say she could "burn water and overcook air." She
only ever had 3 reliable meals that would allow the family to approach
the table with confidence: pot roast, fried chicken and a Mexican
dinner (she was born and raised on the Mexican border in AZ and
learned the art from my grandmother's cook). Everything else was off
the back of a box or the label of a can. We lived in dread of Lent,
when her green turn casserole became a weekly offering, and upon
entering the house and sniffing liver, you'd want to run for your
life. You could beat someone to death with her liver dinner.

And we all remarked upon her miserable cooking efforts with great
fondness and we remark upon it still...and would give anything to once
again be faced with that damned green tuna casserole.

So, Rusty, the teller of the tale may mean in jest and fondness what
the hearer of the tale interprets as an unkindness.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

"Jim Elbrecht" > ha scritto nel messaggio

"Giusi" >
>>wrote:
> -snip-
>

It stays moist a >>> long time and has olive oil for fat in it, so it's
HEALTH FOOD.

> Umbrians are a lot after me own heart, apparently-
>
> Re; Breakfast of Umbrians- *cake* -- but that isn't enough. ..
> This bit helps-- a no-nonsense way of storing cake;
> "If it starts to dry out, which it does because it is stored with only
> a clean napkin or kitchen towel to keep flies off it "
> But it was the next line that made me respect the Umbrian masses;
> "they dip it into sweet wine, like vin santo or into whatever liquor
> they're drinking. "
>
> It is too hot to bake this afternoon-- but I think instead of mowing
> the lawn I'm going to turn up the AC & bake this to accompany my
> watermelon/rhubarb sorbet this evening. . . and my coffee [or wine?]
> tomorrow morning.

Good on you, Jim! You won't be sorry. There are lots of versions of
torcolo, some with yoghurt, some marbled, some glazed, but they are all
basic, dense, moist cakes that do a lot of jobs very well. No light as air
baking powder cloud here, but a substantial bite that holds up and has its
own special flavor.

I was going to suggest to sf that she use her lemon to make a lemon glaze
she could drizzle into part of hers.

against my better judgement, i simply must ask, what is in that dish that so
scared you?

Lee
"Terry Pulliam Burd" > wrote in message
...
> On Tue, 31 May 2011 20:15:15 -0400, Rusty >
> arranged random neurons and said:
>
>>On 5/31/2011 7:59 PM, sf wrote:
>>> On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
>>> > wrote:
>>>
>>>> Did I mention my mother was a lousy cook?
>>>
>>> Mine too.
>>>
>>
>>Oh please --- I hate to hear that.
>>
>>Someday when you are older (like me at age 76) and you children say - my
>>mother was a lousy cook --- it will hurt.
>
> <snip>
>
> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> status. She used to say she could "burn water and overcook air." She
> only ever had 3 reliable meals that would allow the family to approach
> the table with confidence: pot roast, fried chicken and a Mexican
> dinner (she was born and raised on the Mexican border in AZ and
> learned the art from my grandmother's cook). Everything else was off
> the back of a box or the label of a can. We lived in dread of Lent,
> when her green turn casserole became a weekly offering, and upon
> entering the house and sniffing liver, you'd want to run for your
> life. You could beat someone to death with her liver dinner.
>
> And we all remarked upon her miserable cooking efforts with great
> fondness and we remark upon it still...and would give anything to once
> again be faced with that damned green tuna casserole.
>
> So, Rusty, the teller of the tale may mean in jest and fondness what
> the hearer of the tale interprets as an unkindness.
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

On 5/31/2011 7:12 PM, Terry Pulliam Burd wrote:
> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> status. She used to say she could "burn water and overcook air." She
> only ever had 3 reliable meals that would allow the family to approach
> the table with confidence: pot roast, fried chicken and a Mexican
> dinner (she was born and raised on the Mexican border in AZ and
> learned the art from my grandmother's cook). Everything else was off
> the back of a box or the label of a can. We lived in dread of Lent,
> when her green turn casserole became a weekly offering, and upon
> entering the house and sniffing liver, you'd want to run for your
> life. You could beat someone to death with her liver dinner.
>
> And we all remarked upon her miserable cooking efforts with great
> fondness and we remark upon it still...and would give anything to once
> again be faced with that damned green tuna casserole.
>
> So, Rusty, the teller of the tale may mean in jest and fondness what
> the hearer of the tale interprets as an unkindness.
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

My mom was a lousy cook too. Her style was poor-folk island plantation
cooking. No matter, I spent a lot of time learning to cook/bake and I
can't remember her ever telling me to get out of her kitchen. When I got
older, I did much of the cooking for the family. This is still true today.

We did spend time together preparing and baking fruit cake a couple of
months before Christmas and that was one of the few holiday traditions
our family had. Now that I think about it, those were pretty special
times. There's not really too many activities that a son and mother can
do together. Not like a mother and daughter anyway.

I never much was a fan for the finished cake but still, was pleasantly
surprised when my auntie gave me a fruitcake using her recipe a couple
of years ago and again this last Christmas. I guess some people thought
it was a fine holiday tradition too.

If she had been a better cook, I wouldn't be as confident a cook as I am
today. She must have felt some pride when her sisters would fuss over my
cooking skills. In the end, everything worked out just fine.

this is just wonderful to read,

Lee
"dsi1" > wrote in message
...
> On 5/31/2011 7:12 PM, Terry Pulliam Burd wrote:
>> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
>> status. She used to say she could "burn water and overcook air." She
>> only ever had 3 reliable meals that would allow the family to approach
>> the table with confidence: pot roast, fried chicken and a Mexican
>> dinner (she was born and raised on the Mexican border in AZ and
>> learned the art from my grandmother's cook). Everything else was off
>> the back of a box or the label of a can. We lived in dread of Lent,
>> when her green turn casserole became a weekly offering, and upon
>> entering the house and sniffing liver, you'd want to run for your
>> life. You could beat someone to death with her liver dinner.
>>
>> And we all remarked upon her miserable cooking efforts with great
>> fondness and we remark upon it still...and would give anything to once
>> again be faced with that damned green tuna casserole.
>>
>> So, Rusty, the teller of the tale may mean in jest and fondness what
>> the hearer of the tale interprets as an unkindness.
>>
>> Terry "Squeaks" Pulliam Burd
>>
>> --
>>
>> To reply, remove "spambot" and replace it with "cox"
>
> My mom was a lousy cook too. Her style was poor-folk island plantation
> cooking. No matter, I spent a lot of time learning to cook/bake and I
> can't remember her ever telling me to get out of her kitchen. When I got
> older, I did much of the cooking for the family. This is still true today.
>
> We did spend time together preparing and baking fruit cake a couple of
> months before Christmas and that was one of the few holiday traditions our
> family had. Now that I think about it, those were pretty special times.
> There's not really too many activities that a son and mother can do
> together. Not like a mother and daughter anyway.
>
> I never much was a fan for the finished cake but still, was pleasantly
> surprised when my auntie gave me a fruitcake using her recipe a couple of
> years ago and again this last Christmas. I guess some people thought it
> was a fine holiday tradition too.
>
> If she had been a better cook, I wouldn't be as confident a cook as I am
> today. She must have felt some pride when her sisters would fuss over my
> cooking skills. In the end, everything worked out just fine.

"Storrmmee" > ha scritto nel messaggio

> this is just wonderful to read,
>
> Lee

> "dsi1" > wrote in message

>> If she had been a better cook, I wouldn't be as confident a cook as I am
>> today. She must have felt some pride when her sisters would fuss over my
>> cooking skills. In the end, everything worked out just fine.

I agree wholeheartedly, Lee.

sorta what i wanted to hear when i started that other thread. it is very
refreshing to read about someone who is comfortable with their talents and
upbringing.

Lee
"Giusi" > wrote in message
...
>
> "Storrmmee" > ha scritto nel messaggio
>
>> this is just wonderful to read,
>>
>> Lee
>
>> "dsi1" > wrote in message
>
>>> If she had been a better cook, I wouldn't be as confident a cook as I am
>>> today. She must have felt some pride when her sisters would fuss over my
>>> cooking skills. In the end, everything worked out just fine.
>
> I agree wholeheartedly, Lee.
>
>

On May 31, 10:13*pm, Terry Pulliam Burd > wrote:
> On Tue, 31 May 2011 17:59:16 -0700 (PDT), Bryan
> > arranged random neurons and said:
>
> >No, I was referring to Koko. *The best I can figure, she posted a
> >recipe to try to provoke me, and had bet Terry $10 that I'd go ape
> >shit on her about the ingredients. *I responded predictably, and
> >quickly enough that Terry lost the bet. *I had called her a "pig," and
> >I added "luau" for obvious reasons. *I roast anyone who posts anything
> >suggesting the use of hydrogenated fats, and possibly that recipe was
> >posted just to get a rise out of me. *It had nothing to do with you at
> >all.
>
> Figure again. Koko made the post and commented to me backchannel
> before she did so that "somebody's going to flame me for using a mess
> of commercial products and calling it a cake." I argued that it's rare
> that anyone gets flamed for a *recipe that is sincerely posted from a
> result that turns out well. She bet me $10 that within the first 5
> posts, someone would give her hell over it. Your name never entered
> into it. So, you wanna reimburse me the $10?
>
> And I've never noticed that you object to hydrogenated fats any more
> than anyone else. I just figured you were a one-person bitch machine.
> <shrug>

Then I was right that Koko is a pig, and she's a pig by her own
choice. It might be time for a luau, but she'd be too old, tough and
stringy even for the low quality guests she's planning on serving that
"cake" to.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan

On Wed, 1 Jun 2011 04:15:26 -0700 (PDT), Bryan
> wrote:

>
> Then I was right that Koko is a pig, and she's a pig by her own
> choice. It might be time for a luau, but she'd be too old, tough and
> stringy even for the low quality guests she's planning on serving that
> "cake" to.

Oh come on Bryan, give it a rest. Maybe you're Mr. Perfect, but the
rest of us are real - warts and all.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 1 Jun 2011 07:20:21 +0200, "Giusi" > wrote:

> Good on you, Jim! You won't be sorry. There are lots of versions of
> torcolo, some with yoghurt, some marbled, some glazed, but they are all
> basic, dense, moist cakes that do a lot of jobs very well. No light as air
> baking powder cloud here, but a substantial bite that holds up and has its
> own special flavor.
>
> I was going to suggest to sf that she use her lemon to make a lemon glaze
> she could drizzle into part of hers.

It's sounding more and more like that lemon yogurt cake I posted about
not too long ago, but this is made with olive oil. I've never made a
cake with olive oil and have been intending to try it. I just looked
at Ina's Lemon Yogurt Cake which is the same size, but cooked in a
loaf pan - so I'll bake it that way.

BTW: You never did say if I should buy regular olive oil or that can I
just use the EVOO I have already. I even have some lemon flavored
EVOO on hand.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > ha scritto nel messaggio >

BTW: You never did say if I should buy regular olive oil or that can I
> just use the EVOO I have already. I even have some lemon flavored
> EVOO on hand.

I did too! I said it was part of the complex flavor to use EVOO. Don't
even want to think about lemon EVOO.


Don't use a loaf pan. If you read the article you would know it needs the
tube to cook properly.

On Wed, 1 Jun 2011 18:06:44 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio >
>
> BTW: You never did say if I should buy regular olive oil or that can I
> > just use the EVOO I have already. I even have some lemon flavored
> > EVOO on hand.
>
> I did too! I said it was part of the complex flavor to use EVOO. Don't
> even want to think about lemon EVOO.
>
Thanks, don't know how I missed that.
>
> Don't use a loaf pan. If you read the article you would know it needs the
> tube to cook properly.
>
I can't imagine that amount doing well in either my bundt pan or the
angel food cake pan. Not enough volume to fill them properly is what
I think; so if it's flat - it'll be on your head, Giusi!


--

Today's mighty oak is just yesterday's nut that held its ground.

On 6/1/2011 1:12 AM, Terry Pulliam Burd wrote:
> On Tue, 31 May 2011 20:15:15 -0400, >
> arranged random neurons and said:
>
>> On 5/31/2011 7:59 PM, sf wrote:
>>> On Tue, 31 May 2011 12:27:42 -0700, Terry Pulliam Burd
>>> > wrote:
>>>
>>>> Did I mention my mother was a lousy cook?
>>>
>>> Mine too.
>>>
>>
>> Oh please --- I hate to hear that.
>>
>> Someday when you are older (like me at age 76) and you children say - my
>> mother was a lousy cook --- it will hurt.
>
> <snip>
>
> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> status. She used to say she could "burn water and overcook air." She
> only ever had 3 reliable meals that would allow the family to approach
> the table with confidence: pot roast, fried chicken and a Mexican
> dinner (she was born and raised on the Mexican border in AZ and
> learned the art from my grandmother's cook). Everything else was off
> the back of a box or the label of a can. We lived in dread of Lent,
> when her green turn casserole became a weekly offering, and upon
> entering the house and sniffing liver, you'd want to run for your
> life. You could beat someone to death with her liver dinner.
>
> And we all remarked upon her miserable cooking efforts with great
> fondness and we remark upon it still...and would give anything to once
> again be faced with that damned green tuna casserole.
>
> So, Rusty, the teller of the tale may mean in jest and fondness what
> the hearer of the tale interprets as an unkindness.
>
> Terry "Squeaks" Pulliam Burd


I must have lost my sense of humor the other day.

Thanks,Squeaks, for bringing me back to reality.

Yes, I got teased for serving the dreaded Tuna Noodle Casserole every
other Friday. I would alternate it with frozen Fish Sticks, frozen
French Fries and catsup as the vegetable!! Those were the days.

I guess any memories of Mom's cooking are good memories.

Rusty in MD

On Jun 1, 10:15*am, sf > wrote:
> On Wed, 1 Jun 2011 04:15:26 -0700 (PDT), Bryan
>
> > wrote:
>
> > Then I was right that Koko is a pig, and she's a pig by her own
> > choice. *It might be time for a luau, but she'd be too old, tough and
> > stringy even for the low quality guests she's planning on serving that
> > "cake" to.
>
> Oh come on Bryan, give it a rest. *Maybe you're Mr. Perfect, but the
> rest of us are real - warts and all.
>
Of course I'm not perfect, but that recipe is dog shit. I'd never
make anything like that, and I bet you wouldn't either.

--Bryan

On May 31, 10:25*pm, "Storrmmee" > wrote:
> this is just wonderful to read,

Thanks! My mom was a quiet and serene person but near as I can figure,
she called the shots in our family and fiercely protected us kids. I
remember seeing my father drunk maybe 2 times. My mom never drank a
drop and my guess is that after the second time, she must have gave my
dad some kind of ultimatum. We kids didn't get to see any of that but
it must have worked cause that was the only 2 times that I've ever
seen him in that condition.

It wasn't until after she died that I learned how careful and
meticulous she was with the family finances. She regularly bought
savings bonds in large denominations and kept careful accounting of
the monies in a remarkable ledger book. It has all the savings account
and bonds and loans to family members and major purchases. I was
amazed, thumbing through that little book. I'd see a car we used to
have with the price paid and our old washing machine and our first
color TV. Our family's history, and it was all there.

I never realized how highly regarded she was by her siblings. My
aunties told me that she was the only one of twelve kids that tested
high enough to be able to go to a special school. She didn't talk like
a local person and it was the reason that I never did either. A lot of
the kids at school thought I was from the mainland.

My mom died when she was 60 years old. I'll be 60 in 2014 and I
sometimes think about how I'll go down in the ledger books and wonder
if I can ever be worthy enough to be my mother's son. She set the
standards high but what I do know is that the mark she left on me and
my brothers and my father will never be washed off.

>
> Lee"dsi1" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > On 5/31/2011 7:12 PM, Terry Pulliam Burd wrote:
> >> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> >> status. She used to say she could "burn water and overcook air." She
> >> only ever had 3 reliable meals that would allow the family to approach
> >> the table with confidence: pot roast, fried chicken and a Mexican
> >> dinner (she was born and raised on the Mexican border in AZ and
> >> learned the art from my grandmother's cook). Everything else was off
> >> the back of a box or the label of a can. We lived in dread of Lent,
> >> when her green turn casserole became a weekly offering, and upon
> >> entering the house and sniffing liver, you'd want to run for your
> >> life. You could beat someone to death with her liver dinner.
>
> >> And we all remarked upon her miserable cooking efforts with great
> >> fondness and we remark upon it still...and would give anything to once
> >> again be faced with that damned green tuna casserole.
>
> >> So, Rusty, the teller of the tale may mean in jest and fondness what
> >> the hearer of the tale interprets as an unkindness.
>
> >> Terry "Squeaks" Pulliam Burd
>
> >> --
>
> >> To reply, remove "spambot" and replace it with "cox"
>
> > My mom was a lousy cook too. Her style was poor-folk island plantation
> > cooking. No matter, I spent a lot of time learning to cook/bake and I
> > can't remember her ever telling me to get out of her kitchen. When I got
> > older, I did much of the cooking for the family. This is still true today.
>
> > We did spend time together preparing and baking fruit cake a couple of
> > months before Christmas and that was one of the few holiday traditions our
> > family had. Now that I think about it, those were pretty special times.
> > There's not really too many activities that a son and mother can do
> > together. Not like a mother and daughter anyway.
>
> > I never much was a fan for the finished cake but still, was pleasantly
> > surprised when my auntie gave me a fruitcake using her recipe a couple of
> > years ago and again this last Christmas. I guess some people thought it
> > was a fine holiday tradition too.
>
> > If she had been a better cook, I wouldn't be as confident a cook as I am
> > today. She must have felt some pride when her sisters would fuss over my
> > cooking skills. In the end, everything worked out just fine.

Busty wrote:
>
>I must have lost my sense of humor the other day.
>
>Busty in MD

I'll laugh at your jokes.

On May 31, 12:01*pm, blake murphy > wrote:
> On Mon, 30 May 2011 20:19:12 -0700, Terry Pulliam Burd wrote:
> > On Mon, 30 May 2011 18:26:02 -0700 (PDT), Bryan
> > > arranged random neurons and said:
>
> >>On May 30, 8:18*pm, wrote:
> >>> Yes, from a box mix.
>
> >>> I snagged this recipe off of The Pioneer Woman's website.
>
> >>> I need a recipe that I can make several pans of to serve 40 people and
> >>> this one fits the bill.
>
> >>> Today thought I'd do a test run and it is quick, easy and delicious.
>
> >>>http://www.flickr.com/photos/koko181/5778704320/
>
> >>> Step by step is on my blog if interested.
>
> >>> Here's the recipe ;-)
>
> >>> @@@@@ Now You're Cooking! Export Format
>
> >>> Pig Cake
>
> >>> cakes, desserts
>
> >>> 1 *FOR THE CAKE
> >>> 1 box (18.25 oz. box yellow cake mix
> >>> 1 stick margarine (softened)
> >>> 1 can (14 oz. can) mandarin oranges, drained, 1/2 cup; juice reserved
> >>> 4 whole eggs
> >>> 1 teaspoon vanilla extract
> >>> 1 *FOR THE FROSTING
> >>> 1 package (4 oz. box vanilla instant pudding mix
> >>> 1 can (20 oz. can) crushed pineapple, juice reserved
> >>> 1/2 cup powdered sugar
> >>> 4 fluid ounces frozen whipped topping; such as cool whip
>
> >>Perfect food for a PIG. *Crappy ingredients, and a recipe that I'm
> >>sure Sandra Lee would endorse. *Only a pig of a person would call that
> >>cooking. *You are a pig.
>
> > Bwahahahaaa!! You called it, Koko! I owe you ten bucks, dammit. I
> > didn't think he'd jump at the bait that fast. OTOH, did I tell you I
> > made a peach cobbler today with <drum roll, please> *frozen peaches*?
>
> > Oh, the humanity!! <snort!>
>
> > Terry "Squeaks" Pulliam Burd
>
> bobo is just like a frog leg muscle when electricity is applied. *he jerks
> and twitches, independent of any thought.

I'm surprised that Andy didn't jump in on that one. You set him up
well enough.
>
> your pal,
> blake

--Bryan

rom reading this i can tell you that you are already worthy as you not only
see her value as your mom but as a person who wanted the best for your
family. conducting yourself in a manner the denotes this is the best
tribute you can give her, I am sure she knows you are worthy, Lee
"dsi1" > wrote in message
...
On May 31, 10:25 pm, "Storrmmee" > wrote:
> this is just wonderful to read,

Thanks! My mom was a quiet and serene person but near as I can figure,
she called the shots in our family and fiercely protected us kids. I
remember seeing my father drunk maybe 2 times. My mom never drank a
drop and my guess is that after the second time, she must have gave my
dad some kind of ultimatum. We kids didn't get to see any of that but
it must have worked cause that was the only 2 times that I've ever
seen him in that condition.

It wasn't until after she died that I learned how careful and
meticulous she was with the family finances. She regularly bought
savings bonds in large denominations and kept careful accounting of
the monies in a remarkable ledger book. It has all the savings account
and bonds and loans to family members and major purchases. I was
amazed, thumbing through that little book. I'd see a car we used to
have with the price paid and our old washing machine and our first
color TV. Our family's history, and it was all there.

I never realized how highly regarded she was by her siblings. My
aunties told me that she was the only one of twelve kids that tested
high enough to be able to go to a special school. She didn't talk like
a local person and it was the reason that I never did either. A lot of
the kids at school thought I was from the mainland.

My mom died when she was 60 years old. I'll be 60 in 2014 and I
sometimes think about how I'll go down in the ledger books and wonder
if I can ever be worthy enough to be my mother's son. She set the
standards high but what I do know is that the mark she left on me and
my brothers and my father will never be washed off.

>
> Lee"dsi1" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > On 5/31/2011 7:12 PM, Terry Pulliam Burd wrote:
> >> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> >> status. She used to say she could "burn water and overcook air." She
> >> only ever had 3 reliable meals that would allow the family to approach
> >> the table with confidence: pot roast, fried chicken and a Mexican
> >> dinner (she was born and raised on the Mexican border in AZ and
> >> learned the art from my grandmother's cook). Everything else was off
> >> the back of a box or the label of a can. We lived in dread of Lent,
> >> when her green turn casserole became a weekly offering, and upon
> >> entering the house and sniffing liver, you'd want to run for your
> >> life. You could beat someone to death with her liver dinner.
>
> >> And we all remarked upon her miserable cooking efforts with great
> >> fondness and we remark upon it still...and would give anything to once
> >> again be faced with that damned green tuna casserole.
>
> >> So, Rusty, the teller of the tale may mean in jest and fondness what
> >> the hearer of the tale interprets as an unkindness.
>
> >> Terry "Squeaks" Pulliam Burd
>
> >> --
>
> >> To reply, remove "spambot" and replace it with "cox"
>
> > My mom was a lousy cook too. Her style was poor-folk island plantation
> > cooking. No matter, I spent a lot of time learning to cook/bake and I
> > can't remember her ever telling me to get out of her kitchen. When I got
> > older, I did much of the cooking for the family. This is still true
> > today.
>
> > We did spend time together preparing and baking fruit cake a couple of
> > months before Christmas and that was one of the few holiday traditions
> > our
> > family had. Now that I think about it, those were pretty special times.
> > There's not really too many activities that a son and mother can do
> > together. Not like a mother and daughter anyway.
>
> > I never much was a fan for the finished cake but still, was pleasantly
> > surprised when my auntie gave me a fruitcake using her recipe a couple
> > of
> > years ago and again this last Christmas. I guess some people thought it
> > was a fine holiday tradition too.
>
> > If she had been a better cook, I wouldn't be as confident a cook as I am
> > today. She must have felt some pride when her sisters would fuss over my
> > cooking skills. In the end, everything worked out just fine.

On Jun 1, 3:12*pm, "Storrmmee" > wrote:
> rom reading this i can tell you that you are already worthy as you not only
> see her value as your mom but as *a person who wanted the best for your
> family. *conducting yourself in a manner the denotes this is the best
> tribute you can give her, I am sure she knows you are worthy, Lee"dsi1"

Thank you for your kind words!

> wrote in message
>
> ...
> On May 31, 10:25 pm, "Storrmmee" > wrote:
>
> > this is just wonderful to read,
>
> Thanks! My mom was a quiet and serene person but near as I can figure,
> she called the shots in our family and fiercely protected us kids. I
> remember seeing my father drunk maybe 2 times. My mom never drank a
> drop and my guess is that after the second time, she must have gave my
> dad some kind of ultimatum. We kids didn't get to see any of that but
> it must have worked cause that was the only 2 times that I've ever
> seen him in that condition.
>
> It wasn't until after she died that I learned how careful and
> meticulous she was with the family finances. She regularly bought
> savings bonds in large denominations and kept careful accounting of
> the monies in a remarkable ledger book. It has all the savings account
> and bonds and loans to family members and major purchases. I was
> amazed, thumbing through that little book. I'd see a car we used to
> have with the price paid and our old washing machine and our first
> color TV. Our family's history, and it was all there.
>
> I never realized how highly regarded she was by her siblings. My
> aunties told me that she was the only one of twelve kids that tested
> high enough to be able to go to a special school. She didn't talk like
> a local person and it was the reason that I never did either. A lot of
> the kids at school thought I was from the mainland.
>
> My mom died when she was 60 years old. I'll be 60 in 2014 and I
> sometimes think about how I'll go down in the ledger books and wonder
> if I can ever be worthy enough to be my mother's son. She set the
> standards high but what I do know is that the mark she left on me and
> my brothers and my father will never be washed off.
>
>
>
>
>
>
>
>
>
> > Lee"dsi1" > wrote in message
>
> ...
>
> > > On 5/31/2011 7:12 PM, Terry Pulliam Burd wrote:
> > >> My dear, my mother. God rest her, used to *revel* in her "lousy cook"
> > >> status. She used to say she could "burn water and overcook air." She
> > >> only ever had 3 reliable meals that would allow the family to approach
> > >> the table with confidence: pot roast, fried chicken and a Mexican
> > >> dinner (she was born and raised on the Mexican border in AZ and
> > >> learned the art from my grandmother's cook). Everything else was off
> > >> the back of a box or the label of a can. We lived in dread of Lent,
> > >> when her green turn casserole became a weekly offering, and upon
> > >> entering the house and sniffing liver, you'd want to run for your
> > >> life. You could beat someone to death with her liver dinner.
>
> > >> And we all remarked upon her miserable cooking efforts with great
> > >> fondness and we remark upon it still...and would give anything to once
> > >> again be faced with that damned green tuna casserole.
>
> > >> So, Rusty, the teller of the tale may mean in jest and fondness what
> > >> the hearer of the tale interprets as an unkindness.
>
> > >> Terry "Squeaks" Pulliam Burd
>
> > >> --
>
> > >> To reply, remove "spambot" and replace it with "cox"
>
> > > My mom was a lousy cook too. Her style was poor-folk island plantation
> > > cooking. No matter, I spent a lot of time learning to cook/bake and I
> > > can't remember her ever telling me to get out of her kitchen. When I got
> > > older, I did much of the cooking for the family. This is still true
> > > today.
>
> > > We did spend time together preparing and baking fruit cake a couple of
> > > months before Christmas and that was one of the few holiday traditions
> > > our
> > > family had. Now that I think about it, those were pretty special times.
> > > There's not really too many activities that a son and mother can do
> > > together. Not like a mother and daughter anyway.
>
> > > I never much was a fan for the finished cake but still, was pleasantly
> > > surprised when my auntie gave me a fruitcake using her recipe a couple
> > > of
> > > years ago and again this last Christmas. I guess some people thought it
> > > was a fine holiday tradition too.
>
> > > If she had been a better cook, I wouldn't be as confident a cook as I am
> > > today. She must have felt some pride when her sisters would fuss over my
> > > cooking skills. In the end, everything worked out just fine.

James Silverton wrote:
>
> You are aware I guess that "yellow cake" is a name for uranium ore;

The discussion is about manufactured foods, after all. It adds to the
humor.

> among the thiggs that Iran and Iraq were getting from Africa.

Along with zero calorie ice cream, bread that really is zero carb, and
delicious pop tarts. Yup, exactly like that. Some folks believe in the
tooth fairy, and then eventually learn otherwise.

"Terry Pulliam Burd" > ha scritto nel messaggio

> Okay, I'm just sayin' you're an idiot.
>
> Terry "Squeaks" Pulliam Burd

Of course, but he may be the only one who didn't know it before you posted
that.

Squeaks wrote:

> We love good food, we love cooking, but we also love to learn how
> to make every day cooking fun, interesting and affordable. We love to
> exchange ideas (resorting to screaming here) WITHOUT WORRYING ABOUT
> SOME F*CKING IDIOT TELLING US THAT WE SHOULD USE F*CKING TRUFFLE SAUCE
> INSTEAD OF F*CKING KNORR'S PACKAGE SAUCE???

Without defending Bryan in any way, allow me to point out that in the
hypothetical example you gave there, I think Kent is a much worse offender
than Bryan.

I'm sure you also know that what you wrote isn't going to change Bryan's
posting habits one iota. His posts represent knee-jerk behavior in its most
textbook form; I don't think he *can* stop himself from responding to every
mention of margarine, shortening, Cool Whip, or similar products. Hell, he
might even be getting Google alerts every time those "hot button" terms are
used here. Why else do you suppose he responded to koko's post only eight
minutes after she posted her cake recipe? Does it seem to you that Bryan is
in control of his Usenet postings? Does what he wrote appear to you to be
the product of a sober stable rational mind?

Bob

In article >,
wrote:

> On Tue, 31 May 2011 17:20:09 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > wrote:
> >
> >> Yes, from a box mix.
> >>
> >> I snagged this recipe off of The Pioneer Woman's website.
> >>
> >> I need a recipe that I can make several pans of to serve 40 people and
> >> this one fits the bill.
> >>
> >> Today thought I'd do a test run and it is quick, easy and delicious.
> >>
> >> http://www.flickr.com/photos/koko181/5778704320/
> >>
> >> Step by step is on my blog if interested.
> >>
> >> Here's the recipe ;-)
> >>
> >> @@@@@ Now You're Cooking! Export Format
> >>
> >> Pig Cake
> >>
> >> cakes, desserts
> >(Particulars snipped)
> >>
> >> Notes: The Pioneer Woman.com
> >
> >Heh! I've got one that is very similar (cake with oranges, Cool
> >Whip-instant pudding-pineapple topping) from a 1985 church cookbook.
> >No margarine in my recipe (oil instead), 3 eggs instead of 4. My recipe
> >says to not use a mix with pudding added (remember the days when adding
> >a box of pudding was to make the cake more moist -- then the mfgrs.
> >started adding it themselves. :-0)
>
> Actually, the pudding was for the frosting.

Right. The recipe I have, too. I was yust musing about the
pudding-in-the-cake-mix thang. (Do you remember doing that?)

>
> Have any good peas and chicken recipes? I'd like one I could serve
> over rice. ;-)

I do. I'll post it. It's very versatile.
>
> koko
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011