Recipes: Fried Wonton, 4 Recipes for Sweet Potato Cheesecake, Maryland Cream of Crab Soup, Pineapple Coconut Cake, Hot Dirty Rice, Brains Vinagrette, Oyster Stuffing, Jelly Cake, Green Tomato Mincemeat, Baked Liver

Publisher: Willie Crawford http://www.chitterlings.com
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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

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What's In This Issue:

Recipe: Fried Wonton

Recipe Request: French Apple Pie

Recipe: Sweet Potato Cheesecake

Re: Correction To Boiled Tongue Recipe

Recipes: Sweet Potato Cheesecake 1, Sweet Potato Cheesecake 2

Recipe: Maryland Cream of Crab Soup

Recipe Request: Crabs

Recipe: Pineapple Coconut Cake

Recipe Request: Fried Dumplings

Recipes: Hot Dirty Rice

Recipe: Brains Vinaigrette

Recipe: Oyster Stuffing

Recipe: Jelly Cake

Recipe: Green Tomato Mincemeat

Recipe: Sweet Potato Cheese Cake

Recipe: Baked Liver

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

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Subject: Fried Wonton
To: posts@chitterlings.com

Won Ton
ingredients:
1 pkg. won ton wrappers [found in the produce department]1 pkg. pork
sausage 4 scallions [diced]1 can water chesnuts [diced]dash of salt,
pepper, and garlic salt Mix all ingredients Lay won ton wrappers flat
on counter top.
Place 1 tsp. of mixture in the center of each skin. Dip your fingers
into a cup of warm water and moisten two edges of the wrapper then
fold it in half into a triangle shape. Moisten the two outer points
of the triangle then bring them together. Fry in oil at 350 degrees
for about 3 minutes.
Turn over once during cooking.

Enjoy!!!! Tracey Glasswomn9

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From: Sandcookee
Subject: REQ: French Apple Pie
To: posts@chitterlings.com

Hi Group,

I have been looking everywhere for a recipe for a FRENCH APPLE PIE.
The kind that has apples and raisins in the filling and the crust has
a sugar icing on top of the pastry. I believe the OLD "A&P" grocery
stores use to make them in the fall and around the holiday season.
They are a bit different in ingredients of a regular apple pie. I
would welcome anyone's delicious recipe.

Thanks,
Cookie

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From: CorinnaMarieE
Subject: Sweet Potato Cheesecake
To: posts@chitterlings.com

Sweet Potato Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup mashed, strained sweet potato (can use canned)
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the
melted butter and 1 tablespoon sugar in a medium bowl. Stir well
enough to coat all of the crumbs with the butter, but not so much
as to turn the mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way
up the sides of a springform pan. You don't want the crust to form
all of the way up the back of each slice of cheesecake. Bake the
crust for 5 minutes, then set it aside until you are ready to fill
it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the sweet potato, eggs, cinnamon, nutmeg, and allspice and
continue to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top
will turn a bit darker at this point. Remove from the oven and allow
the cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.

*** If you mash your own sweet potato, make sure to strain most of the
liquid out of it. If you use canned make sure it is not "pie filling"

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From: GLASSWOMN9
Subject: re : boiled beef tongue correction
To: posts@chitterlings.com

The Beef tongue (boiled) correctiion
it is to be boiled for 10 minutes.

Iam sorry about the typing mistake in the recipe.

Tracey Glasswomn9

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From: GLASSWOMN9
Subject: Sweet Potato Cheesecake
To: posts@chitterlings.com

Sweet Potato Cheesecake
Sweet potato pie and cheesecake combined. My family loves
sweet potato pie and cheese cake so I combined them! Prep
Time: approx. 1 Hour 10 Minutes. Cook Time: approx. 1 Hour 5
Minutes. Ready in: approx. 6 Hours 40 Minutes. Makes 1 - 9 inch
springform pan (16 servings

1 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1/2 cup butter, chilled
1/2 cup flaked coconut
1 egg yolk, beaten
1 tablespoon water
3 (8 ounce) packages cream
cheese, softened
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cooked and mashed
sweet potatoes
4 eggs
1/4 cup heavy cream

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Crust: In a medium bowl, stir together 1 cup
flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2
teaspoons orange zest. Cut in butter until mixture resembles
coarse crumbs; stir in coconut. Mix together egg yolk and
water; stir into flour mixture. Form dough into ball.
3 Press slightly less than half the mixture onto the
bottom of a 9 inch springform pan with the sides removed.
Place on shallow baking sheet and bake for 15 minutes or
until lightly browned. Let cool. Attach sides onto pan and
press remaining mixture all the way up the sides of the pan;
set aside.
4 To Make Filling: In a large bowl, combine cream cheese,
3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon
zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat
until smooth. Blend in sweet potatoes and eggs. Stir in
heavy cream. Pour mixture into prepared crust. Place pan in
a shallow baking sheet.
----------------------------------------

Sweet Potato Cheesecake

Ingredient
1/4 cup butter or margarine, melted 1/4 cup sugar 1-3/4 cups graham
cracker crumbs 2 medium sweet potatoes, baked and peeled Two 8-ounce
packages cream cheese 3/4 cup sugar 2 eggs 1/4 cup orange liqueur or
orange juice 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves
Pinch nutmeg 1 teaspoon vanilla 1 cup sour cream Whipped cream,
sweetened Mix butter, sugar, and graham cracker crumbs and press
into bottom and up sides of a 9-inch springform pan.
Bake 10 minutes at 350 degrees. In a large mixing bowl, beat sweet
potatoes until smooth. Add cream cheese and beat until blended. Add
remaining ingredients except whipped cream and beat until well
mixed. Pour into cooled crust and bake at 350 degrees for 50
minutes. Store in refrigerator but let stand at room temperature
for about 30 minutes before serving. Serve with whipped cream.

Enjoy!!!!! Tracey Glasswomn9

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

Maryland Cream of Crab Soup
Yield: 1 Serving

Ingredients

1 lb. crab meat
1 teaspoon celery salt
1 vegetable bouillon cube
1/8 teaspoon pepper;
1 cup boiling water
1/4 cup chopped onion
1/4 cup margarine or butter
1 quart milk
2 tablespoons flour
Parsley (for garnish)

Directions

Remove cartilage from crab meat. Dissolve bouillon cube in the
boiling water. In a 4-quart saucepan, cook onion in margarine or
butter until tender. Blend in flour and seasonings. Add milk and
bouillon gradually and cook over medium heat, stirring constantly,
until mixture thickens enough to coat spoon. Add crab meat; heat,
but do not boil. Garnish with parsley before serving.

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From: "Andrea"
To: <posts@chitterlings.com>
Subject: Recipe Request: crab

Hello everyone,
I am a crab lover. Any time I go to a restaurant that is what I
order. Now, I would like to try a few dishes on my own but I do not
know where to start. How should I buy crab, how do I cook it, bake
it, boil it? I would like any help, especially some easy to do
recipes.
Thanks in advance,
Andrea in Canada

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Pineapple Coconut Cake

Pineapple Coconut Cake

Serves 12 to 15

Ingredients
1/2 cup sugar
2 cups flour
2-1/2 tsp. flour
1 tsp. baking soda
1-1/2 cups oil
1 cup sweetened, shredded coconut
1 cup crushed pineapple, drained
1/2 tsp. salt
4 large eggs, room temperature

Method

Combine all ingredients in the bowl of an electric mixer. Mix on low
speed, scraping bowl frequently. Bake in greased and floured 13-inch
cake pan or two 8-inch round cake pans at 350 for 35 minutes. Check by
inserting toothpicks. When the toothpick comes out clean, the cake is
done.

Pineapple - Coconut Frosting

1 tall can crushed pineapple
1 tablespoon cornstarch
1-1/2 cups sugar
1 stick butter
3 egg yolks, room temperature

Cook until thickened. Add can of coconut. Spread on cooled cake.

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rom: "wendy balser"
To: <posts@chitterlings.com>
Subject: Fried Dumpling

Could someone help me I am trying to find a recipe for
fried dumplings.

Wendy

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: HOT DIRTY RICE:

HOT DIRTY RICE:

- 4 pounds hot sausage
- 10 each chicken gizzards, necks, livers and hearts
- 8 Tbs butter
- 2 large yellow onions, minced
- 1 bunch green onions, minced
- 1 large bell pepper, minced
- 4 ribs celery, minced
- 2 pounds cooked rice
- 1 cup chopped ham
- 2 Tbs dry parsley

Boil gizzards, necks, livers and hearts in 2 quarts of water until
done. Save water. Fry off sausage and render grease. Simmer onions,
celery, pepper in 3 Tbs of sausage grease for 20 minutes. Add green
onions and simmer 10 more minutes. Add chopped meat, ham and sausage
to greens, w/ butter & parsley. Add some of the water you have saved
to make mixture moist. Add salt to taste. Let simmer for 15 minutes
more, then fold in rice. Put in double boiler to keep warm. SERVES 15

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BRAINS VINAIGRETTE:

BRAINS VINAIGRETTE:

- 3 calfs brains
- 2 Tbs vinegar
- 1 tsp salt
- 5 peppercorns
- 1/2 onion
- 1 carrot
- 4 sprigs parsley
- 1 bay leaf
- 1/4 tsp thyme
- Vinagigrette sauce

Wash brains in cold water. Remove membranes and soak in cold water for
1 hour. Place brains in a saucepan with enough cold water to cover.
Add vinegar, salt, peppercorns, sliced onion, sliced carrot, parsley,
bay leaf and thyme,. Bring to boil, cover and simmer for 25 minutes.
May be served hot or cold with vinaigrette sauce. Serves 6

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: OYSTER STUFFING:

OYSTER STUFFING:

- 5 Tbs minced onion
- 1 1/2 cups chopped celery
- 4 Tbs butter
- 4 cups cooked rice or 3 quarts of bread
- 4 tsp chopped parsley
- 1 Tbs poultry seasoning
- salt & pepper
- 2 dozen ground oysters and liquid reserved
- 1 cup turkey stock and ground cooked giblets
- 2 eggs, slightly beaten

Saute onion and celery in butter. Add rice or moistened bread,
parsley, seasonings, oysters ansd stock w/ giblets. Mix and heat
thoroughly; add beaten eggs & mix well. YIELD: stuffing for a 10 LB
turkey.

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From: "Claude Kuffskie"
To: <posts@chitterlings.com>
Subject: jelly cake recipe

My favorite dessert as a kid was my grandmother's jelly cake.
I don't have her exact recipe, but you should be able to create a
reasonable facsimile if you follow these directions.

Bake two fairly thick yellow cake layers (around 2" thick of so). The
yellow cake should be on the dry rather than moist side. After
cooling, cut the layers in half horizontally with a bread or serrated
knife so you now have 4, roughly equally thick layers. On a dinner
plate, just slightly larger than the layers, spread a thick layer of
apple jelly (About 1/2" thick) . Put the first yellow cake layer ,cut
side down on top of the layer of jelly. Spread a thick layer of jelly
on top of this layer and add the next layer of yellow cake. Repeat
until you have a four layer cake with a layer of jelly between each
cake layer. Do not put a layer of jelly on top of the cake. For best
results use a good brand of jelly or homemade jelly that has some
tartness. My grandmother used a fork to spread the jelly. She scooped
out big chunks of jelly and used the fork to gently smush the jelly
and break it up into smaller chunks . The jelly doesn't need to be
smooth, just a fairly level ,equally thick layer over the entire cake
layer. You don't want to push the layers down hard enough to squeeze
out the jelly. The layers of jelly should be just the same size as the
cake layers. Now comes the real secret. Cover the cake and plate with
aluminum foil (gently) making sure you pinch the foil all around the
edges of the plate to seal it. Put the cake in the refrigerator for at
least one full day. Personally I think two days is ideal. When you
take the cake out of the fridge, the jelly layers will have
disappeared, having been soaked up by the cake layers creating 4
unbelievably moist cake layers. As a kid I liked to peel layers off a
wedge of this cake and eat them one a time , sort of like you would
eat pizza slices.

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

Green Tomato Mincemeat
Makes 6 pints

Ingredients

2 qt (about 5 lbs.) finely chopped green tomatoes
1 qt (4 or 5) chopped, peeled tart apples
1-1/4 cups golden raisins
1-1/4 cups packed brown sugar
1-1/4 cups sugar
1 cup water
1/3 cup vinegar
1/8 to 1/4 cup lemon juice
2 tablespoons grated orange or lemon peel
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Directions

Bring all ingredients to a boil. Reduce heat and simmer until thick.
Pack into hot jars; process in hot water bath 25 minutes.

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

Sweet Potato Cheese Cake

Ingredients

3 packages (8 oz. each) cream cheese
1-1/2 cups cooked sweet potatoes
2 cups sugar
4 large eggs, room temperature
1/2 cup flour
1 to 2 teaspoons apple pie spice
1 to 2 teaspoons cinnamon
1 to 2 teaspoons nutmeg

Directions

Mix all ingredients together well and pour into a 9" spring form pan
sprayed with cooking spray and coated with graham cracker crumbs on
all sides and bottom. Bake in a preheated 350 deg F oven for 45-50
minutes. Cool completely.

Topping

1 can (14 oz) sweetened condensed milk
1 cup chopped nuts
1 cup shredded coconut

Directions

Mix together and spread on cheesecake. Place in freezer. Take out 30
minutes
before serving.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BAKED LIVER:

BAKED LIVER:

- 1 1/2 pound liver
- 2 tsp salt
- 1/2 tsp pepper
- flour
- 2 tbs bacon drippings
- 2 medium onions, thinly sliced
- 2 1/2 cup canned tomatoes

Season the liver with salt & pepper & dredge w/ flour. Brown in
drippings in a skillet and place in a dutch oven. Add the onions, Pour
tomatoes into the skillet in which the liver was browned and stir to
loosen browned particles. Pour over the liver and cover. Bake at 350
degrees for 1 hour and 30 minutes. Makes 6-8 servings

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Even MORE Delicious Old-Fashioned Recipes!

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Willie Crawford's Soul Food Cookbook

"Hi Willie;
Just wanted to write and let you know we are enjoying the cookbook
very much. We tried the macaroni and cheese last night and boy was it
good. So far my wife's favorite has been the fried green tomatoes.

I can't wait to try the baby back ribs...grin.

Thanks again for some great eating!

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