Damsel in dis Dress wrote:
> This is what we had for dinner. I really, truly made them all by
> myself. Buttered and toasted the rolls, put on some Provolone cheese,
> meat in its broth, and mild pepper rings (the store was out of
> pepperoncini). Dipped the sandwiches in the broth. I hesitate to
> call it au jus.
>
> Washed it all down with Hershey's "Perfectly Chocolate" Chocolate
> Cake, sans frosting. This, too, I made all by myself, and baked it in
> a 9x13" pan in my very own Easy Bake Oven. You can check my mixer for
> cocoa powder residue.
>
> I'm thinking that last sabbatical was a mighty fine idea. I leave you
> with two of my favorite recipes.
>
>
> * Exported from MasterCook *
>
> Italian (Chicago) Beef Sandwiches
>
> Recipe By :Carol Peterson
> Serving Size : 12 Preparation Time :0:00
> Categories : Beef Crockpot
> Sandwiches Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 tablespoon olive oil
> 5 pounds round roast, trimmed
> 1 1/2 cups beef broth -- (14.5 oz. can)
> 7 cloves garlic -- crushed
> 1 tablespoon salt
> 1 tablespoon dried oregano
> 1 tablespoon dried basil
> 2 teaspoons red pepper flakes
>
> Heat olive oil in skillet; brown the roast on all sides. Place roast
> in large crockpot. Combine broth and remaining ingredients; stir
> well. Pour over roast; cook on HIGH for 5 hours or until tender.
>
> Remove roast from crockpot, cover, and refrigerate. Strain broth into
> a storage container and refrigerate until ready to use.
>
> Slice chilled meat very thinly and place into crockpot or large
> saucepan. Pour strained broth over meat, and cook gently until heated
> through.
>
> Serve meat slices, piled high on crusty rolls, with heated broth for
> dipping.
>
> Optional: Provolone cheese; giardiniera or peperoncini.
>
> Cuisine:
> "American - Midwest"
>
>
> * Exported from MasterCook *
>
> Hershey's "Perfectly Chocolate" Chocolate Cake
>
> Recipe By :Hershey's
> Serving Size : 12 Preparation Time :0:00
> Categories : Cakes/Frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups sugar
> 1 3/4 cups flour
> 3/4 cup cocoa
> 1 1/2 teaspoons baking powder
> 1 1/2 teaspoons baking soda
> 1 teaspoon salt
> 2 eggs
> 1 cup milk
> 1/2 cup vegetable oil
> 2 teaspoons vanilla
> 1 cup boiling water
>
> 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
> 2. Stir together sugar, flour, cocoa, baking powder, baking soda and
> salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
> speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
> Pour batter into prepared pans.
>
> 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
> out clean. Cool 10 minutes; remove from pans to wire racks. Cool
> completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10
> to 12 servings.
>
> VARIATIONS:
> ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to
> 350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool
> completely. Frost.
>
> THREE LAYER CAKE: Grease and flour three 8-inch round baking pans.
> Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35
> minutes. Cool 10 minutes; remove from pans to wire racks. Cool
> completely. Frost.
>
> BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F.
> Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes;
> remove from pan to wire rack. Cool completely. Frost.
>
> CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake
> cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to
> 25 minutes. Cool completely. Frost. About 30 cupcakes.
>
> Cuisine:
> "American"
> Source:
> "http://hersheyrecipes.hersheys.com/"
>
> - - - - - - - - - - - - - - - - -
>
> NOTES : The batter is very, very thin. The cake is very, very moist
> and delicious.
Duhhh- I meant the beef- I have made that cake before, and it is
really moist and good!