There's a "classic" coke story in my family's history and it goes
something like this. Long, long long ago my grandfather was offered the
opportunity to purchase stock in the Coca-Cola Company when it first went
public. Not wanting to buy the proverbial "pig in a poke" he insisted on
tasting the product before he would invest. After the first swig, he
proceed to spit it out and said "Yeech, no one will ever drink this stuff"
and then walked away from the deal and what could have been my trust fund.
Preheat oven to
350. Sift together the flour and sugar, stir in marshmallows and set
aside. In a saucepan bring to a boil the shortening, margarine, cocoa and
Coke. Remove the liquid from the heat and pour it over the dry
ingredients. Stir in buttermilk, baking soda and eggs until just mixed. Do
not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake
in a preheated oven for 45 minutes or until done. Cool 30 minutes before
frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a
boil. Boil a minute, remove from heat and gradually add sugar. Stir in
pecans. Spread frosting over cooled cake. Serves 8.
Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, and gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Serves 4.
Cake: Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. Serves 8
In a large
bowl, combine the garlic, parsley, sugar, oregano, mustard, salt,
Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved.
Add the beans and shallots/onions, toss lightly with a fork. Pack into
1-quart jar. Cover and refrigerate several hours or overnight for the
flavors to blend. Serve chilled or as a hot vegetable with steak,
hamburger, or meat loaf. Serves 6 to 8.
chicken in a 9X13 casserole dish and set aside. Put the jam and ketchup in
mixing bowl and bowl mix well. Add the coca-cola, garlic powder, soy
sauce, and onion soup mix. Mix with spoon. Pour the mixture over the
chicken. Cover the casserole dish. Bake at 350 for 1 1/2 hours. Remove
cover and bake chicken uncovered for another 1/2 hour. Serves 4.
Combine all the ingredients in a saucepan and bring just to a boil, then reduce to a simmer for 30 to 45 minutes and sauce thickens. Stir occasionally. Makes 2 1/2 to 3 cups.
© Eileen Goltz 2002