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Graham Cracker Fudge
Recipe Number: 1191044439
Contributor: Nancy Carol Elder

Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy

Ingredients:
2 cups sugar
1 cup cream or whole milk
1 tablespoon butter
1-1/2 squares chocolate
1 teaspoon vanilla 1 pound marshmallows
1 cup chopped walnuts
3 cups crushed graham crackers


Cooking Instructions:


Cook sugar, cream, butter and chocolate to soft ball stage. Remove from heat and stir in vanilla and remaining ingredients. When well mixed, put in buttered 9x13-inch pan. Keep chilled.

Ingredients:

4-6 tilapia fish fillets (fresh or thawed)
4 tablespoons butter, melted
1/2 cup finely chopped macadamia nuts
1/2 cup shredded coconut
2 tablespoons plain breadcrumbs
1 (8 oz.) can pineapple tidbits

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with foil and grease lightly (or spray with cooking spray). Place butter in large bowl and add tilapia fish. Toss fish to coat; set aside. Combine macadamia nuts, coconut, and breadcrumbs in a shallow bowl. Place fish in nut mixture and coat evenly. Place fish on baking sheet without overlapping. Bake for 18-20 minutes or just until fish is opaque throughout. Serve with pineapple tidbits. (Or if you would like to spend more time, make your own pineapple mango dressing).



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Chicken Stew in a Bread Bowl
by Wendy Kennedy - info@cndcountrygifts.com

Description: Recipe for chicken stew in a bread bowl.

Have you ever had Chicken Stew in a Bread Bowl? Tim Horton's used to carry it and it was a real treat. When they quit making it my family and I were really disappointed. Recently I was in a bakery that sells `soup/stew bread bowls'. I decided I'd give it a try and we love it. If you can't find bread bowls use extra large buns or small bread loaves.

2 or 3 boneless chicken breasts, cut into bite size pieces
2 cups cubed potatoes
1/2 cup sliced carrots
1/4 cup chopped onion
1/4 cup chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 tsp. parsley flakes
water
flour

Brown chicken breasts in a cast iron pan. Add vegetables. Add enough water to cover chicken and vegetables. Add seasoning.

Bring to a boil and cook until vegetables are soft. Make sure to stir enough to scrape the `brown' off the bottom of the pan (that's what makes great gravy!) Whisk 4 tbs. of flour with a cup of water and add to pan. Turn up the heat and stir until it boils and thickens (add more flour/water if necessary).

Cut out the center of the bread bowls and fill with stew.

NOTE: I always decide how much meat and vegetables to use by how many people will be eating and how much they eat!

Cinnamon Pound Cake
Recipe Excerpt from Soul Food Lovers' Cookbook
copyright 2007 by Cassandra Harrell

1 c. margarine, softened
2 c. sugar
3 eggs
1 tsp. baking powder
2 c. flour
1/2 pt. sour cream
1 tsp. Vanilla extract
1/2 c. pecans, chopped
1 tsp. cinnamon
4 tbsp. brown sugar

In a large bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add baking powder, flour, sour cream and vanilla. Mix well. Put half the batter in a greased and floured tube pan. In a small bowl, mix pecans, cinnamon and brown sugar together. Sprinkle cinnamon mixture over batter; then add rest of the batter. Bake at 325 degrees for about 55 to 65 minutes.

Recipe Note: This recipe is very old, yet very delicious. It fills the kitchen with a wonderful aroma of cinnamon and brown sugar. Absolutely delicious. You must try it!

Southern Apple Torte
Recipe Excerpt from Soul Food Lovers' Cookbook
copyright 2007 by Cassandra Harrell

1 cup margarine
2/3 cup sugar
1/2 teaspoon vanilla extract
2 cups flour
1 egg yolk

Cream margarine and sugar, add vanilla and egg yolk. Blend in flour; mix well. Spread dough into bottom and lower sides of a 9 X 13-inch pan. Baked at 350 degrees until light brown.

In Separate Bowl:
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar
2 (8-ounce) pkg. cream cheese, softened

Combine cream cheese, sugar, vanilla and eggs. Mix Well. Pour into baked crust.

Topping:
2 to 3 medium apples, peeled and thinly sliced
2/3 cup sugar
1/2 teaspoon cinnamon

Place apples over cream cheese layer. Combine sugar and cinnamon. Sprinkle over cream cheese mixture. Baked at 350 degrees for 30 to 35 minutes. Cool. Substitution: 1 can pie apples.

Recipe Note: This is a well put together dessert that is extremely good and it goes well for any occasion.

Cassandra Harrell is an avid soul food lover and author of Soul Food Lovers' Cookbook. The book includes her grandmother's recipe collection along with other family treasures. Her website http://www.soul-food-advisor.com is among the 5 Top Soul Food Recipe Websites according to Associated Content.

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