Recipes: Beef Heart Braised In Wine, Brains and Eggs, Ma-Po's Pork Brains, Virginia Beef Tongue, Boiled Fresh Beef Tongue, Grandaddy's Old Fashioned Ice Cream, Hearty Rice Dressing, Hearty Winter Stew, Banana Nog, Old Fashioned Vanilla Ice Cream, Crock-Pot Beef Roast, Onions, and Peppers, Fried Wontons, Corn Fritters, Crab Bisque, Green Tomato Mincemeat, Cream of Crab Soup, South Carolina She Crab Soup

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they
should subscribe at: http://chitterlings.com

They will thank you! ******

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What's In This Issue:

Recipes: Beef Heart Braised in Wine, Brains And Eggs, Ma-Po's
Pork Brains, Virginia Beef Tongue, Boiled Fresh Beef Tongue

Recipe: Grandaddy's Old Fashioned Ice Cream

Recipe: Hearty Rice Dressing, Hearty Winter Stew, Banana Nog

Recipe: Old-Fashioned Vanilla Ice Cream

Recipe Request: Spinach Artichoke Dip Served At Houston's
Resturant

Recipe Request: Egg Salad

Recipe Request: German Sauerbraten

Recipe: Crock-pot Beef Roast, Onions and Peppers

Recipe: Fried Wontons

Recipe: Corn Fritters

Recipe: Crab Bisque

Recipe: Green Tomato Mincemeat

Recipes: Cream of Crab Soup, South Carolina She Crab Soup

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "

Finally - You Can Create Food So Delicious That People Make
Excuses To Visit You Around Dinner Time.

Grab this incredible soulfood cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your copy now and start fixing some MEMORIES!
<a href="http://www.chitterlings.com/cookbook.html">
AOL Users Click Here </a>

Order a copy now and also get a free bonus collection of
THOUSANDS of other recipes. Download these bonus
recipes instantly. Don't miss this special. Visit:
http://www.chitterlings.com/cookbook.html

*********** Sponsor Message ***********

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

Beef Heart Braised in Wine
Makes 6 to 8 servings

Beef heart has a strong flavor and is not for the faint of heart. But
for those that love its robust flavor this recipe shines through.

Ingredients

4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine

Directions

1. Wash the heart and remove any fat and arteries. Slice the heart in
half, then slice it into 1/2 inch thick slices.
2. Dredge heart in flour and season with salt and pepper.
3. Heat the butter in large saute pan over medium-high heat. Add the
heart slices and cook for 30 to 45 seconds per side.
4. Stir in the onion, carrots, potatoes, thyme, water and wine.
Reduce heat to low, cover and simmer for 1 hour. Serve.

-----

Brains and Eggs

Pre-cook 1 pound fresh brains, washed and clean, for 20 minutes in 1
quart of boiling salted water. Add either 1 teaspoon of lemon juice
or vinegar and drain. Plunge into cold water and drain. Scramble
brains in bacon grease and cook until almost done. Beat 4 eggs (salt
and pepper to taste). Then add 1 tablespoon milk to the above
ingredients and scramble well. Grace Hair has cooked this recipe so
long, she said it was impossible to give a list of ingredients. So,
just read and cook!
-----

Ma-Po's Pork Brains
Serves 4

Ingredients

3 each (containers) pork brains
2 tablespoons oil
4 oz. ground pork
2 cups soup stock
1 tablespoon cornstarch paste
2 tablespoon chili powder
1 teaspoon ginger, minced
1/2 teaspoon soy sauce
1 teaspoon Shao Hsing wine
1/2 teaspoon sesame oil
1 teaspoon ground pepper
1 teaspoon spring onion, minced

Directions

Cook pork brains in boiling water till done. Remove membrane and
tissue. Cut into long, thin slices. Heat oil in a wok. Stir-fry
ground pork with chili powder and minced ginger till the ground pork
turns crispy. Add stock, pork brains, soy sauce and wine. Simmer over
a low flame till there's almost no liquid. Add cornstarch paste and
remove from heat. Garnish with sesame oil, ground pepper and minced
spring onions. Enjoy! You can use beef brains instead of pork brains.
There is no mention of whether you should use ground beef or
pork if you use beef brains.

------

Virginia Beef Tongue Recipe

Ingredients

1 beef tongue, fresh
1 cup brown sugar
1 cup stewed cranberries
1/4 cup butter or fat
1 tablespoon whole cloves
1/2 lemon

Directions

Scrub the tongue and simmer it until tender, in water to cover.
Remove the skin and trim the root end. Take one cup of the liquor in
which the tongue was cooked and add the brown sugar, stewed
cranberries, butter or other fat, cloves and
lemon, sliced. Simmer the tongue in this mixture for one-fourth hour.
Place on a dish with the sauce, garnish with slices of lemon and
sprigs of parsley and serve. Tongue may be jellied and served cold.

---------
BOILED FRESH BEEF TONGUE

Cold beef tongue is a wonderful luncheon meat. Goes great in
sandwiches!

Ingredients:

1 3-1/2 lb. fresh beef tongue
1 medium onion, sliced
2 tablespoons salt
1/2 teaspoon mustard seed
1/2 teaspoon peppercorns
5 whole cloves
1 bay leaf
hot water, just enough to cover the tongue

Method:

1. Place tongue, onion, salt, mustard seed, peppercorns, cloves and
bay leaf in a heavy Dutch oven.
2. Add just enough hot water to cover all the ingredients. Bring to a
boil
3. Reduce heat to low and simmer for 3 hours or until the meat is fork
tender.
4. Plunge tongue into cold water and remove skin, bones and gristle.
(See below.)
5. Serve, cut in thin slices, hot or cold with a Cranberry Sauce.

Note: If you wish to serve the tongue cold, immerse it in the cooking
liquid, cover and refrigerate. This will keep the tongue juicy.

How to remove skin, bones and gristle from a Boiled Tongue.

1. Slit skin on the underside of the tongue from the thick end to the
tip. Loosen the skin all around the thick end. Grasp skin at thick
end and peel it off.
2. With a sharp knife, carefully remove all bones and gristle from
the thick end.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: carolofell719
To: posts@chitterlings.com
Subject: Grandaddy's Old Fashioned Ice Cream

Melt 1/2 lb. marshmallows in 1 quart of whole milk. Remove from heat
and add 3 cans evaporated milk, 1 can sweetened condensed milk, 1 cup
of sugar and 1 tablespoon of real vanilla extract. Mix well and freeze
in ice cream freezer. You can use the old fashioned hand crank or
electric or tabletop electric. If you use the tabletop you have to
chill the mixture preferably overnight and freeze it in 2 batches. You
can add fruit or nuts to this recipe but if you add a lot of either
leave out 1 can of evaporated milk.

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

Hearty Rice Dressing
Serves 6

Ingredients

4 cups water
1/4 teaspoon salt
3/4 cup long-grain brown rice
3/4 cup wild rice
1 tablespoon olive oil
1 small onion, chopped
1 pound fresh mushrooms, cleaned and sliced
1/2 cup finely chopped parsley
1 cup sliced celery
1/4 teaspoon rubbed sage (finely powdered)
A pinch each of black pepper, dried marjoram, and dried thyme
1/2 cup pecan halves, coarsely chopped

Directions

Bring water to a boil and add 1/4 teaspoon salt and both varieties of
rice.
Lower to simmer, then cover and cook until rice is tender but still
crunchy,
about 30 to 40 minutes.

Preheat the oven to 350° F.

In a large oven-proof skillet, gently heat the oil and sauté the
onion and mushrooms until the onion becomes transparent. Add the
parsley, celery, cooked rice, seasonings, and pecans. Stir to mix,
then cover and bake for 15 minutes.
-----

Hearty Winter Stew
Serves 6

Ingredients

1-1/2 cups water or vegetable stock (use a low sodium vegetable
bouillon cube to save time)
1 tablespoon low-sodium soy sauce
1 onion, chopped
1 red bell pepper, diced
5 large garlic cloves, minced
4 cups bright orange/yellow winter squash (any variety; use your
favorite!)
1 (15 oz.) can chopped tomatoes
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
black pepper, to taste
1 (15 oz.) can kidney beans (rinsed thoroughly)
1-1/2 cups fresh or frozen corn

Directions

Heat 1/2 cup water/vegetable stock and soy sauce in a large pot, then
add the onion, bell pepper, and garlic and cook over medium heat
until the onion
is translucent and most of the water evaporates.

Cut the squash in half and remove its seeds, then peel and cut it
into 1/2-inch cubes. Add squash cubes to the onion mixture, along
with the chopped tomatoes, remaining 1 cup water/vegetables stock,
oregano, chili powder, cumin, and pepper. Cover and simmer until the
squash is just tender when pierced with a fork, or about 20 minutes,
then add the kidney beans and the corn. Cook 5 minutes longer. Add
additional water/vegetable stock as needed to prevent stew from
drying out.
-----

BANANA NOG
Serves 4

Banana gives a rich texture to this no-fat alternative to traditional
egg nog.

Ingredients

4 bananas, peeled
1 to 1-1/2 cups skim milk
1 to 1-1/2 cups plain nonfat yogurt
1 teaspoon rum extract
ground nutmeg

Directions

Add all ingredients except nutmeg to blender or food processor. Puree
until
smooth. Pour into 4 fancy serving glasses and top each with a pinch of
nutmeg.

Other healthy variations of Nog:

Pumpkin: add 1 cup pumpkin in place of bananas plus 1 teaspoon
pumpkin pie spice
and * cup sugar.

Berry: add 2 cups of berries in place of the bananas plus 2
tablespoons of sugar.

Vanilla: omit bananas and substitute vanilla flavored yogurt in place
of plain yogurt and add 1 tablespoon vanilla extract.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Ice Cream

Old-Fashioned Vanilla Ice Cream
Makes 4 quarts

Vanilla ice cream just can't be beat because it can be enjoyed plain
or enhanced with a topping of your choice. And, it's practically the
perfect accompaniment with almost any cake, cookie or pie you can
think of.

5 fresh large eggs (see Food Safety)
2 1/2 cups sugar
1 cup milk
1/8 teaspoon salt
1 pint heavy whipping cream
2 tablespoons vanilla extract
2 tablespoons instant vanilla pudding mix
1 quart half and half
Ice cream freezer
2 to 3 bags crushed ice (See Cook's Note)
Rock salt

1. In large mixing bowl beat eggs with electric mixer on high speed
until light, thick and creamy, about 5 minutes.
2. In small saucepan, mix sugar, milk and salt; warm over medium heat
just until sugar is dissolved and mixture is hot, but not boiling (do
not boil). Remove from heat.
3. Slowly pour a small stream of the hot milk mixture into eggs while
beating on low speed with electric mixer until milk mixture is fully
incorporated. Add the
whipping cream, vanilla and instant pudding, mixing until well
blended.
4. Pour egg/milk mixture into a 4-quart hand-turned or electric
freezer; add the half-and-half; stir to mix.
5. Freeze according to manufacturers instructions.
6. When electric machine has stopped or you can no long turn the
handle, drain any melted water from the bucket and repack with more
ice and rock salt (3
parts ice to 1 part rock salt.) Cover with heavy towel and let set
undisturbed for 1 hour to "season".
7. Serve immediately or store in freezer.

Cook's Note: If you make ice cream often, try recycling milk and
orange juice 1/2-gallon-sized wax cardboard cartons by filling with
water and freezing. Be sure to leave about a 1-1/2 to 2-inch space
from the top since water expands as it freezes. A couple of good
whacks on the sides of the box against a hard surface (i.e.;
concrete) will shatter the ice block inside and it's ready to use. It
takes about 4 cartons for enough ice to make ice cream in a 4-quart
machine.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Stephanie Early

Does anyone know the recipe for Spinach Artichoke Dip served at
Houston's Resturant?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "DANA WILSON"
To: posts@chitterlings.com
Subject: Egg Salad

Hello all, Can anyone give me a recipe for egg salad. Thanks

Dana
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: JDavis8329
Subject: German Sauerbraten
To: posts@chitterlings.com

Willie,
I am really enjoying your recipe site. What a find! Lucky for me. I
always tell everyone I meet about your site. It's so wonderful to be
able to access these great recipes and use them daily.
I am in need of a really good recipe for German Sauerbraten. I have
the meat marinating for one right now and i'm not sure how it's gonna
turn out......so please, someone help me!
Thanks

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Crock-pot Beef Roast, Onions and Peppers

Crock-pot Beef Roast, Onions and Peppers

3-pound boneless chuck roast
1 garlic clove, minced
1 tablespoon oil
2-3 onions, sliced
2-3 sweet green and red peppers, sliced
16 0z. jar salsa
2 14-1/2 oz. cans Mexican-style stewed tomatoes.

Brown roast and garlic in oil in skillet. Place in slow cooker.
Add onions and peppers. Combine salsa and tomatoes and pour over
ingredients in slow cooker.
Cover. Cook on Low 8-10 hours. Slice meat to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Fried Wontons
To: posts@chitterlings.com

Fried Wontons

1 package wonton skins
1 block of cream cheese
1 can crabmeat drained
oil for frying

Soften cream cheese at room temp. Mix crabmeat with cream cheese. Drop
small teaspoon of mixture onto center of wonton. Fold corners together
and secure edges with alittle water. Fry in hot oil till lightly
brown. Drain and serve with duck sauce. Can subsistute crab meat for a
small can of drained crushed pineapple.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: post@chitterlings.com
Subject: Corn Fritters

2-3 eggs, separated
2 c. corn
2 T. flour
1/4 c. milk

Separate the whites and the yolks. Mix the yolks, corn, and flour
together and add the milk. Whip the egg whites and fold in. On a hot
griddle or large skillet, cook the fritters as you would pancakes,
flipping once. Use about 1/2 c. of mix per fritter.

Serve with butter and maple syrup.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CRAB BISQUE:

CRAB BISQUE:

- 1 can tomato soup
- 1 can pea soup
- 2 cups beef broth
- 1/2 lb. crab meat, flaked
- 1/2 cup cream
- salt & pepper to taste
- 2 Tbs sherry ( optional)

Mix the soups and broth in a saucepan and bring to boil. Add the crab
meat and cream and mix. Season w/ salt, and pepper ans sherry & heat
through. Keep hot over low heat. Makes 6 servings

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: green tomato mincemeat
To: posts@chitterlings.com

Green Tomato Mincemeat

Ingredients
(4 12-oz jars)
6 c Green tomatoes; chopped
6 c Apples; choppped
2 c Suet; chopped
1 c Vinegar
1/2 c Water
4 c Brown sugar
1 Orange; chopped
1 tb Cinnamon
1 tb Cloves
1 tb Allspice
1 tb Mace
2 lb Raisins; chopped

Instructions
Combine all ingredients in saucepan and cook slowly for 2 1/2 - 3
hours

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Cream of Crab Soup / She Crab Soup
To: posts@chitterlings.com
Copies to: dblakeney

Cream of Crab Soup

Category: Soups
Country: Barbados
Ingredients...

1 oz unsalted butter
2 tbsps plain flour
2 hard boiled eggs
juice and grated rind of lime,lemon or orange
1Â¼ pts fish stock
1pt milk
Â¼ pt single cream
Â½ lb crabmeat,flaked
salt and pepper
dash angostura bitters
3 tbsps dry sherry Instructions...

Melt the butter n a saucepan and add the flour.Cook stirring for 1-2
minutes

Remove from the heat and add the eggs, mashing them to a smooth paste.
Add the juice and the rind of a lime, the fish stock, milk, cream and
crabmeat.

Return the saucepan to the heat and simmer gently, stirring from time
to time, for 10 minutes.

Season with salt and pepper.Add the bitters and sherry and reheat
gently.
Serve immedietely.
------------------------------
South Carolina She-Crab Soup
2 tablespoons butter
1 onion, finely diced
1 bay leaf
2 tablespoons flour
2 cups white crab stock, recipe follows
2 cups milk
1 cup cream
2 teaspoons paprika
1 pound cooked Atlantic Blue crab meat, divided
1/2 cup crab roe, divided
Salt and pepper, to taste
1/4 cup sherry
2 tablespoons chopped chives
French breadMelt butter in a stockpot over medium heat. Add the onion
and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in
the flour and stir until it dissolves. Whisk in the stock, stirring
constantly until smooth and free of lumps. Gradually pour in the
milk, cream, and paprika; continue to stir until incorporated. Add
half the crab meat and roe. Season with salt and pepper. Cook for 15
minutes until thick and heated through. To serve, divide a tablespoon
of sherry among 4 bowls. Ladle the soup into the bowls, spooning the
remaining crab meat and roe in the center of each.
Garnish with chopped chives. Serve with crusty French bread.

White Crab Stock:

2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split

Bouquet garnish (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay
leaves and 1 leek all tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine
Sea salt, to taste

6 live Atlantic Blue crabsPour water in a large stockpot and place
over low-medium flame. Add the vegetables and bouquet garni; cook for
5 minutes until the vegetables begin to become tender. Add the lemon
juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently
for 15 minutes, stirring to mingle flavors. Carefully put the crabs
in the pot and continue to cook for another 15 minutes. The crab
shells will be bright orange when done.
Remove and shell the crabs. Strain the stock to discard the vegetable
solids, reserving the crab meat and stock.
Yield: 8 cupsYield: 4 servings
Prep Time: 40 minutes
Cook Time: 55 minutes
------------------------------

Enjoy!!!! Tracey Glasswomn9

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

Finally, The Inside Information On How Doctors Really Lose Weight!!!

Wouldn't you like to be able to fit into your favorite clothes
again? Wouldn't you like to catch them checking YOU out every
now and then.... and pretend not to notice. It's fun :-)
You can - you know. Don't wait - Get started now!
Discovers the doctors' secret for losing weight permanently!

http://williecrawford.com/cgi-bin/tk.cgi?loseweight

*********** Sponsor Message ***********

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Even MORE Delicious Old-Fashioned Recipes!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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!

Gary Knuckles"
http://www.budgetware.com