Recipes:

Publisher: Willie Crawford http://www.chitterlings.com

Member - International Council Of Online Professionals

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What's In This Issue:

Recipe: Baked Salt Pork

Recipes: Peas For Peace, Jowl For Joy, Rice For Riches

Recipe Request: Best Peanut Butter Cookies

Recipe: Happy New Year Peas

Recipe: Fried Frog Legs

Re: Black-Eyed Pea Cornbread Skillet

Recipe: Roasted Rabbit With Gravy

Recipe: Cheese Pie

Recipe: Homemade Never-Fail Noodles

Recipe: Menudo

Recipe: Forgotten Rabbit

Recipe: The Baked Potato

Recipe: Rabbit Stew

Recipe: Microwave Peanut Brittle

Recipe: Cajun Red Beans And Rice

Recipe: Polish Reuben Casserole

Recipe: Cheesy Macaroni and Cheese

Recipe: Crab Dip

Recipe: Chicken in Coconut Milk (South African dish)

Recipes: Berry Smooth Shake, Raspberry Shake

Recipe: Taco Dip

Recipe Request: Peanut Butter Cookies

Re: Chitterlings by Shauna

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From: 'Carroll'
Subject: Baked Salt Pork

Baked Salt Pork

The New England Yankee Cookbook, 1939
Serves/Makes:4 or more

Ingredients
salt pork
seasoned bread dressing
milk
pepper
sweet potatoes
Irish potatoes
flour

Preparation
Wash a piece of salt pork of proper size for the family to be
fed; then soak overnight in sweet milk.
Score the rind an inch deep in half-inch cues and fill the
incisions with a highly seasoned bread dressing.
Dust with pepper, and lay in a baking pan with a cup of milk.
Bake in a 350 degree (175 C.) oven for about 30 minutes to the
pound.
About an hour before dinner pour out most of the gravy, and
surround the pork with sweet and Irish potatoes; bake and
brown them.
Skim the fat from the gravy, thicken and season, and serve the
pork in thin slices.
Comments
Since this recipe comes from a 1939 cookbook, the format and
ingredients are a little different than we would find in
cookbooks today. There were no quantities given on any of the
ingredients and I would assume the gravy to be thickened with
flour--about 1 T. per cup of liquid. Perhaps a little
Stovetop Stuffing would do for the seasoned bread dressing.
Serves/Makes:4 or more

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From: diaconal
Subject: PEAS FOR PEACE, JOWL FOR JOY, RICE FOR RICHES

Peas for Peace, Jowl for Joy, Rice for Riches

Every New Year's Day my Missori Ozark reared Mother would
serve us peas, jowl and rice. We had our share of peace and joy
and our riches were other than material things. The jowl was the
lower jaw of a hog and when displayed in the butcher's case was
not the most appetizing of sights.
We would usually substitute some smoked bacon.

Ingredients:
1 lb pkg dry blackeye peas
1/2 lb coarsely chopped jowl or smoked bacon
2 cups chopped yellow onion
2 cups cooked (steamed) rice
2 bay leaves
2 cups water
salt to taste

Directions:
Soak the peas 3 or more hours, then drain.
In a 4 qt or larger presure cooker place the peas, onion,
meat and bay leaves
Cook at 15 lb pressure for 20 minutes.
Remove bay leaves ans stir in rice.
Salt to taste and serve. Do not salt heavily as it is easier
to add for individual tastes than to remove

Makes 6 servings

Some people also serve collard greens for 'greenbacks' and
cabbage rolls for 'folding money.'

Wishing you peace, joy and riches for the New Year! - Arnold
Pancratz, Maitre de Cuisine (Meisterkoch), Jackson, MS

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From: katie mangrum
Subject: Best Peanut Butter Cookies!
To: webmaster@chitterlings.com

Hi,

I saw the Recipe for Chicago Public School Cafeteria Butter
Cookies and was so happy. I attend Felsenthal on 41st and
Calumet and they served the best Peanut Butter Cookies! I was
wondering if you had the recipe for the cookies!

Sincerely,

Katie Mangrum

'Let Him that is without Sin cast the first stone'

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From: 'Carroll'
To: <NursingMom2>
Copies to: <posts@chitterlings.com>
Subject: re: black peas recipe (Happy New Year Peas)

I think you are referring to Black Eyed Peas

Happy New Year Peas

1 pound dried black-eyed peas, soaked overnight
3 cups water, or enough to cover peas
1 pound link sausage, or your favorite
1 small onion, chopped
3 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
8 ounces prepared barbecue sauce

Cook peas in water until tender. Drain and retain 1/2 the liquid.
Brown sausage and onions together. Drain. Place peas in a 3-quart
casserole. Add sausage and onions. Stir in liquid, brown sugar,
mustard, salt, and barbecue sauce. Bake for 1 1/2 hours in 200
degree oven.
Serves 6.

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From: 'Carroll'
Copies to: <posts@chitterlings.com>
Subject: Fried Frog Legs

Fried Frog Legs

This recipe will fry about 1 doz. medium Frog Legs.

Frog Leg preparation:

Wash the legs, season them and keep them cool. That's it.

Wet mix
2 eggs
2/3 cup of milk
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black pepper.

Put legs in wet mix. Mix it all up and marinade it for 30 or more
minutes in the ice box.

Dry Mix
2 cups fish fry, or just plain flour.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning

Don't hesitate to adjust any of the above to your liking...

Cooking:

Dredge the legs in the dry mix and let sit a minute or so moving
them around just a little. Using a paper bag works good for this
too. Just drop the legs in and shake it up a few times.

Use peanut oil, about 2' in the pan depending upon the pan depth.
Heat to 365ºF .Place legs in the oil a few at a time leaving at
least a 1/2' space between Stir them around every 10 seconds or
so.

Timing: Cook them about 5 minutes. I watch the bubbling to judge
the doneness, I don't time it. Let them fry until they bubble
lightly. If they quit bubbling completely they're overcooked.
With practice you can get each piece done perfectly. You cannot
tell how done the legs are by the outer color, it's all in the
bubbles! Check this out....

Remove the legs and place on paper towels. Move them around so
the grease is soaked up. Taste one once they're cooled a little
to see if you need to add any seasoning. Transfer them to
another pan with more paper towels and cover with paper towels.

Let the oil come back to 350ºF for the next batch!

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From: 'Rose Whatley'
To: posts@chitterlings.com
Subject: 'Elvee O'Kelley'

I made 'Elvee's' recipe for Black-Eyed Pea Cornbread Skillet
today and it was awesome! Thank you 'Elvee'

Jean

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: ROAST RABBIT WITH GRAVY

Roast Rabbit With Gravy

1 Roaster rabbit, cut up
1 pkg. Lipton Onion soup mix, dry
1 can cream of mushroom soup, undiluted
l can (12 oz) Coke, regular---not diet
2 tablespoons Corn Starch

Place the roast in a crock pot and cover with the remaining
ingredients. Let cook 8 - 10 hours on low. When you take
the meat out, just stir the sauce and you have gravy.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Cheese Pie

Cheese Pie

Ingredients
frozen pie shell
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 can green chiles (chopped)--double chiles if you like
1 egg
a little milk

Preparation
Into pie shell, put half the cheddar cheese.
Layer half the mozzarella cheese.
Top with half the green chiles.
Repeat another layer of each.
Beat the egg with the milk and pour on top.
Bake at 350 degrees for 1/2 hour or until done.
Serves/Makes:6

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: HOMEMADE NEVER-FAIL NOODLES

Homemade Never-Fail Noodles

3 eggs;
2 Tbs. water;
1 Tb. shortening or veg. oil;
1/2 tsp. salt;
1 Tb. dry milk powder;
2 cups flour, about.

Beat eggs with water, then add salt and shortening and beat.
Combine dry ingredients and work egg mixture into flour-add
more flour if needed to make a stiff dough. Roll dough thin
on floured board and let dry two hours. Roll like a jelly
roll, then slice thinly. Cook noodles 30 min. in boiling
water or broth.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Soup

Menudo

Ingredients

2 lbs. honeycomb tripe
1-1/2 lbs. veal knuckle
6 cups water
3 medium onions, chopped
2 cloves minced garlic
2 tsp. salt
1/2 tsp. coriander seed
1/4 tsp. dried oregano
1/4 tsp. crushed red pepper
1/4 tsp. ground black pepper
15 oz can hominy piquin chiles
lime wedges

Directions:

Chop tripe into 1-inch chunks. Place tripe, veal knuckle, water,
onions, garlic, salt, coriander, oregano, red pepper and black
pepper in Dutch oven. Cover.
Simmer 3 hours. Veal should be tender. Remove veal and remove
meat from bone. Cut into 1 inch chunks and replace in Dutch
oven. Add hominy and simmer 20 minutes. Serve with chiles.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Forgotten Rabbit

1 1/2 cups uncooked rice,
1/2 cup milk,
1 can mushrooms with the liquid,
1 can cream of mushroom soup,
1 can cream of celery soup,
2- 3 lb. rabbit ( I use boneless, skinless) any will do though,
1/2 envelope dry onion soup mix,
Salt and pepper.

Mix rice, milk, mushrooms, and soups together and place in a
buttered casserole dish. Season rabbit pieces with soup mix,
salt and pepper. Arrange pieces of rabbit on top of rice.
Cover and bake 1 1/2 hours at 350. I use a
large 9 x 13 inch Pyrex and cover with foil.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Potato

The Baked Potato (Recipe courtesy Alton Brown, The Food Network)

Ingredients

1 large russet potato (If it looks like Mr. Potato Head, you've
got the right one.)
Canola oil to coat
Kosher salt

Directions

Heat oven to 350 degrees and position racks in top and bottom
thirds. Wash potato (or potatoes) thoroughly with a stiff brush
and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over
the spud so that moisture can escape during cooking. Place in a
bowl and coat lightly with oil. Sprinkle with kosher salt and
place potato directly on rack in middle of oven. Place a baking
sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels
soft. Serve by creating a dotted line from end to end with your
fork, then crack the spud open by squeezing the ends towards
one another. It will pop right open. But watch out, there will
be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to
extend the cooking time by up to 15 minutes.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: RABBIT STEW

Rabbit Stew

1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in
pieces for serving and place in a large kettle with onions,
bay leaf, celery and salt.
Cover with cold water and cook slowly until tender, about two
hours. Add chopped carrots and potatoes and continue cooking
until these vegetables are done. Smooth flour with a little
cold water and add slowly. When thickened, add chopped
parsley and serve.

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From: 'Jean McMahon'
To: <posts@chitterlings.com>
Subject: Peanut Brittle

(Sharon Murphy)
does anyone have a simple recipe for peanut brittle ? i love this
candy but can't make it . thanks .

LOVE & HAPPINESS
Here is an easy microwave Peanut Brittle Recipe that my husband
makes. He doesn't do very much cooking but enjoys making this
for family & friends. Jean

Microwave Peanut Brittle

Mix together in large microwaveable bowl (he uses a 2 quart
Pampered Chef Mixing cup/bowl):
1/2 cup Karo syrup
1 cup Sugar
1 cup raw Peanuts
1 teaspoon Salt
Microwave on high 8 minutes (on our microwave [1100 watts] he
only uses 60% power) stirring twice
Add:
1 teaspoon Butter or Margarine
1 teaspoon Vanilla
Cook on high (same instructions as above) 2 more minutes
Remove and add, stirring well:
1 teaspoon Baking Soda

Pour out on buttered cookie sheet or buttered foil. Let cool and
break into pieces.
If you have any questions you may email me. Jean
mcmahon
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Cajun Red Beans And Rice

Cajun Red Beans And Rice

Ingredients
1/2 lb salt pork
1 lb Cajun smoked sausage (or andouille sausage)
2 quarts water
3 cups onion, chopped
1 bunch green onion, chopped
1 cup bell pepper, chopped
2 clove garlic, crushed
1 T salt
1 t black pepper, or less
2 dashes Tabasco sauce, or less
1 -8 oz can tomato sauce
1 t red pepper, or less
1/4 t oregano
1 T Worcestershire sauce
1/4 t thyme leaf
1 lb red beans, soaked
rice, boiled or steamed

Preparation
Cook beans and salt pork in salted water slowly for 45 minutes.
Add vegetables, seasonings and tomato sauce.
Cook slowly for another hour, stirring occasionally.
Add sausage and cook 45 minutes more.
Cook, reheat and bring to a boil.
Reduce to simmer for 30 to 40 minutes.
Serve over boiled or steamed rice.
Less pepper may be used for tender palates.
Serves/Makes:6

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: POLISH REUBEN CASSEROLE
Polish Reuben Casserole

2 (10 3/4-0z. cans) condensed cream of mushroom soup;
1 1/3 cups milk;
1 Tb. prepared mustard;
1/2 cup chopped onion;
2 (14-oz. cans) sauerkraut, rinsed and drained;
1 (8-0z.) pkg. uncooked medium egg noodles;
1 lb. fully-cooked Polish sausage, cut into 1/2-inch pieces;
1 1/2 cups shredded Swiss cheese;
3/4 cup soft whole wheat bread crumbs;
1 Tb. butter, melted.

In a very large bowl, combine soup, milk, mustard and onion. Stir
in sauerkraut, uncooked noodles and sausage pieces. Spoon soup
mixture into a greased 2-qt. rectangular baking dish. Sprinkle
with cheese. In a small bowl, combine crumbs with melted butter.
Sprinkle over casserole. Bake, uncovered, at 350 F. for 1 hour
or until noodles are tender. Serves 8.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Pasta

Cheesy Macaroni and Cheese
Makes 4 servings

Ingredients

2 cups elbow macaroni or shells
1/4 cup butter or margarine, cut into pieces
1 (12 oz. can) evaporated milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon pepper (white or black)
2 cups shredded cheddar cheese
4 ounces American cheese, cut into pieces

Directions

Cook macaroni in medium saucepan for 8 to 10 minutes or until
almost tender; drain. Return macaroni to saucepan. Add
butter; stir until melted. Whisk together evaporated milk,
eggs, mustard and pepper in medium bowl. Add to macaroni
mixture along with cheese; stir.
Cook over low heat, stirring constantly, until cheese begins
to melt.
Pour into buttered 1-1/2 quart casserole dish. Bake for 10
minutes; stir.
Bake for an additional 20 to 25 minutes or until bubbly and top
is lightly golden. Season with salt, if desired.

Can be prepared ahead and frozen for up to 2 months. Do not
pre-bake.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Dip

Crab Dip

Ingredients

1 pkg. (8 oz.) imitation crab, coarsely chopped
1 pkg. (8 oz.) imitation lobster, coarsely chopped
2 pkgs. (8 oz. each) Philadelphia cream cheese, softened
1/4 cup onion, finely chopped
1/4 cup Miracle Whip
2 to 3 medium cloves garlic, finely chopped
2 tablespoons ketchup
4 tablespoons chives, finely chopped
2 tablespoons 'Lea & Perrins' Worcestershire sauce, or to taste
8 dashes tabasco sauce, or to taste

Directions

Combine all ingredients in large mixing bowl. Use Jell-O mold or
medium mixing bowl to shape. Refrigerate 3-4 hours before
serving.
Use extra chopped chives to garnish. Serve with Club or Townhouse
crackers, toast points, or your desire.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Chicken

Chicken in Coconut Milk (South African dish)

Ingredients

one chicken, cut into bite-sized pieces
juice of one lemon (optional)
one teaspoon grated lemon rind (optional)
salt, black pepper, cayenne pepper or red pepper, to taste
enough oil for frying (coconut oil if possible)
two onions, chopped
two cloves of garlic, minced
two or three tomatoes, chopped
two teaspoons ground ginger (or one teaspoon fresh ginger,
minced)
one cup coconut milk

Directions

In a glass dish, marinate the chicken in the lemon juice, lemon
rind, salt, and pepper for about an hour.

Heat oil in dutch oven or any large covered pot. Sauté the onion
and garlic for a few minutes. Add the chicken and continue to
cook and stir until the chicken is nearly done. Reduce heat. Add
tomatoes and ginger and stir for a few minutes.

Add coconut milk and simmer over low heat until chicken is fully
cooked and sauce is thickened. Stir often. Serve over rice.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Blender

Berry Smooth Shake
Makes about 3-1/2 cups

Ingredients

1 cup frozen raspberries
1 cup cold skim milk
1 cup plain low fat yogurt
2 tablespoons honey
1 banana
1/4 teaspoon vanilla
6-8 crushed ice cubes

Directions

Place berries and 1/2 cup milk in blender. Blend on high for one
minute until smooth. Add remaining milk, yogurt, honey, banana
and vanilla. Beat for another minute. Add crushed ice cubes.
Blend slowly until smooth.

‡‡‡‡‡‡‡

Raspberry Shake
Makes about 3-1/4 cups

Ingredients

1/4 cup milk
1-1/4 to 1-1/2 cups raspberries (fresh or frozen)
1 pint vanilla ice cream

Directions

In a blender or food processor, whirl milk, 1 cup berries, and
ice cream until smooth. Scrape sides several times. Pour into
1 very large or 2 large glasses. Top with remaining berries.
Note: You may use any fruit you desire.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Taco Dip

Taco Dip

1 can refried beans (regular or spicy)
1 packet taco seasoning mix
2 cups sour cream
2 ripe avocados
2 teaspoons lemon juice
Tabasco sauce (optional)
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup sliced green onions
1 can black olives, sliced
salsa
tortilla chips
Spread the refried beans in the bottom of a 13x9x2 baking dish.
Cut, remove pits and peel the avocados.
Place in a bowl with lemon juice and Tobasco (if desired) and
mash with fork or potato masher til smooth (some little chunks
are okay).
Gently spread over beans.
Combine the sour cream and taco seasoning, stir well.
Spread over avocado.
Top with one layer each of lettuce, cheese, Green onion and
olives (in that order).
Serve immediately with tortilla chips and salsa on the side or
store covered in the refrigerator til serving time.
about 10 servings

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From: Janbury1
Subject: recipe request
To: posts@chitterlings.com

I am looking for a recipe for Peanut Butter cookies that I lost
that only used egg whites. It made the best cookies ever.
Anyone out there know this one?

Thanks,

Jan

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From: Winoka Wilkes
Subject: Chitterlings by Shauna
To: posts@chitterlings.com

I have to say that I have ordered pre-cleaned chitterlings from
Shauna several times and they are great. I am a big fan of
hers. The chitterlings are really clean and the seasoning that
she sells makes preparation very easy. My husband didn’t even
know that they were cooking, because there was no smell.
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