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Peanut Butter Cookies (Using Egg Whites)
Bite-Size All-American Peanut Butter Cookies
Pancake Man's Buttermilk Pancakes
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More Soulful Recipes January 2nd, 2003
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Re: Shauna's Chitterlings
Recipe: Low Fat Peanut Butter
Cookies
Thanks For Buttery Cookie Recipe
Recipe Request: Squirrel Gravy
Recipe: Fish Stuffed With Seafood
Recipe: Honey Gingersnaps
Recipe: Rice And Ham Casserole
Recipe: Shrimp And Chicken Creole
Recipe: Peanut Butter
Cookies (Using Egg Whites)
Recipe: Bite-Size
All-American Peanut Butter Cookies
Recipe: Easy Shepard's Pie
Recipe: Fried Rabbit
Recipe: Rabbit Pie
Recipe Request: Pork Neck Bone
Recipes: Papa Bear's Super Duper
Juice, Pancake Man's
Buttermilk Pancakes
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Don't Miss Cajun Clark and his '1 Inch From The Top' Recipes!
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*********** Sponsor Message ***********
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From: 'Shauna Wilson'
I was trying to reach the website for 'shaunachitterlings.com'
and got an error message. Can you post the correct website
or link me to another website that sells pre-cleaned and seasoned
chitterlings.
Thanks!!
Shauna
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Cookies (Low Fat)
Low Fat Peanut Butter Cookies
Makes about 3 dozen cookies
Ingredients
1/2 cup chunky peanut butter
1 stick low fat butter
1 cup firmly packed brown sugar
3 egg whites
2 cup sifted all purpose flour
1/4 tsp. salt
Directions
Cream the butter and peanut butter, cream in the brown sugar,
then beat in the egg whites. Sift the flour and salt and stir in.
Dough will be stiff. Roll into small balls of 1 inch diameter.
Place
on cookie sheet sprayed with Pam. Press down on the top of
each cookie with a fork, to form a crisscross design. Bake at
375 degrees for 9 to 10 minutes.
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From: sharon gonterman
Subject: Elvee O'Kelley
To: posts@chitterlings.com
Before Christmas time I asked if anyone knew of a good buttery
Christmas cookie recipe and Elvee posted one and I tried it. It
was fantastic and everyone raved about it-----especially my kids.
Thank you again Elvee for coming through with the perfect recipe.
Sharon
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From: Shannon
Subject: Request for Squirrel gravy
To: posts@chitterlings.com
I hope i did this right. My husband is going hunting this weekend
and wants me to cook squirrel. He mentioned something about
squirrel gravy. But anything will help. thanks..
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From: Richard Lee Holbert
SoulFood <posts@chitterlings.com>
Subject: Fish Stuffed With Seafood
Interesting From The Weekday Recipes List;
FISH STUFFED WITH SEAFOOD
1 (6 oz.) pkg. frozen crabmeat and shrimp
1 c. sliced fresh mushrooms
1/4 c. frozen sliced green onion
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
2 Tbsp. water
1/4 tsp. salt
1/3 tsp. chili powder
1/8 tsp. pepper
1/4 c. herb-seasoned stuffing mix
1 (1 1/2 to 2 lb.) fresh dressed redfish or red snapper
Run cool water over seafood, place in colander, until thawed.
Drain well. Chop and set aside.
Preheat oven to 350 degrees. In an uncovered medium saucepan,
cook the mushrooms, onions and garlic in water until vegetables
are tender, stirring frequently. Remove from heat and stir in
seafood, salt, chili powder and pepper. Finally stir in stuffing
mix.
To Stuff Fish: Fill cavity with stuffing, lightly patting to
flatten evenly. Put remaining stuffing in covered custard cup
and bake for the last 10 minutes. Tie or skewer fish closed.
Place stuffed fish in a Pam-sprayed baking pan. Cover
loosely with foil and bake for 40 to 5 minutes or until fish
flakes easily with fork. Serves 5 or 6.
Per Serving:
266 Calories, 37 g. Protein, 17 g. Carbohydrate, 5 g.
Fat, 93 mg. Cholesterol, 575 mg. Sodium and 662 mg. Potassium.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Honey Gingersnaps
Honey Gingersnaps
1/2 c. honey
1 stick softened butter
1/2 c. sugar
1 egg
Mix all together until smooth
Add
2 c. flour
2 t. soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
Mix together and chill 1 hour. Form 1 T. of dough into balls .
Bake 2 ' apart on greased cookie sheet
375º for 10 to 12 min.
Makes about 4 dozen
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Rice & Ham Casserole
Rice & Ham Casserole
1 box Uncle Ben's wild rice mix
1 (10 oz.) box chopped broccoli, cooked and drained
1 c. chopped ham
1 c. sharp Cheddar cheese, cubed
1 can mushrooms, drained
1 can cream of celery soup
1 c. mayonnaise
2 tsp. prepared mustard
Cook rice according to directions. Place rice on bottom of 9 x
13 pan.
Layer on top; broccoli, cheese, ham and mushrooms. Combine
remaining ingredients and put on top. Sprinkle with Parmesan
cheese and bake at 350 degrees for 45 minutes. Serves 4 or 6.
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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: SHRIMP AND CHICKEN CREOLE
SHRIMP AND CHICKEN CREOLE
Yield: 6 (1 cup) servings
1 cup chopped green pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
2 cups peeled diced tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon red pepper
1/8 teaspoon pepper
2 1/2 cups uncooked, cleaned small fresh shrimp
1 cup chopped, cooked chicken
1. Saute green pepper and onion in oil .in a large skillet until
vegetables are tender.
2. Stir in tomatoes, salt, garlic powder, chili powder, red
pepper, and pepper. Bring to a boil. Reduce heat, and
simmer, uncovered, 20 to 30 minutes or until mixture
thickens.
3. Stir in shrimp and chicken (mixture will thin when shrimp is
added). Return to a boil; reduce heat, and cook 1 to 2
minutes or until shrimp turn pink.
Exchanges: 2 lean meat, 1 veg
Per serving: cal 116 , fat 2 g, carb 7 g, fib 1 g, chol 97
mg, prot 17 g, sod 271 mg
Points: 2
All New Cookbook For Diabetics and Their Families
Note: Shrimp and Chicken Creole may be served over hot cooked
rice that has been cooked without salt or fat.
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From: 'Carroll'
Cc: <posts@chitterlings.com>
Subject: Peanut Butter cookies ( egg whites)
You can leave out the chocolate chips
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PEANUT BUTTER CHOCOLATE
CHIP COOKIES
4 egg whites
1/3 c. water
1/4 c. soft oleo or butter
1 c. peanut butter
1/2 pkg. (6 oz.) chocolate chips
1 pkg. cake mix (white or yellow)
Heat oven to 350 degrees. Beat egg whites, water, peanut butter,
oleo or butter and cake mix until smooth (it's real thick). Add
chocolate chips.
Drop by rounded teaspoonfuls 2-inches apart on ungreased baking
sheet. Bake 10 to 12 minutes until light brown and tests done.
Makes 3 dozen.
Per Serving: 121 Calories, 3 g. Protein (10%), 22 g. Carbohydrate
(74%), 2 g. Fat (16%), trace of Cholesterol and 141 mg. Sodium.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Cookies
Bite-Size All-American
Peanut Butter Cookies (Revised 8/19/02,
see below)
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Semi-sweet chocolate chips and white chocolate chips for
decoration (optional)
Directions
Preheat the oven to 350°F. Lightly grease 3 cookie sheets or line
with parchment paper.
In a large mixing bowl, cream the butter and both sugars until
light and fluffy. Add the peanut butter and mix well. Add the
milk
and vanilla and mix well. Add the egg and mix until fully
incorporated.
Sift together the flour, baking soda, and salt into another bowl.
Add to the butter mixture and mix until a dough forms. On a
lightly floured work surface, roll the dough into 1/2-inch thick
logs.
(The length is not important.) Slice the logs into 3/4-inch
lengths
and place 1 inch apart on the prepared cookie sheets. Top each
cookie with a semi-sweet chocolate or white chocolate chip.
[This is where I had the hardest time making them small enough.
The half-inch roll is really skinny -- I need to get something to
use as a guide. I can tell you that my butter knife is 3/4' wide
at one point, though. -chaz]
Bake one pan at a time on the middle rack of the oven for 8 to 10
minutes, until the cookies are lightly browned on the bottoms and
the tops are very lightly colored. (While one pan is baking,
prepare the next cookie sheet.) Allow cookies to cool directly
on the cookie sheet on a rack. [For my oven, it was 10 minutes.
The reason you have three cookie sheets is because one's in the
oven, one's cooling, and one of them is being filled for the next
cycle. -chaz]
[Page 48, 'Cindy's Itty Bitty Baking Book: Bite-Size Cookies and
Savory Crackers from Cindy's Santa Fe Bite-Size Bakery' by Cindy
Brooks. Hearst Books, William Morrw and Company Inc., New York,
1995.
143 pages including index.]
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Easy Shepards Pie
Easy Shepard's Pie
1 lb ground beef
1 can cream of mushroom soup
1 can mixed vegetables (any vegetable works)
4 cups instant mashed potatoes or 8 cups homemade mashed
potatoes
1 cup cheddar cheese, shredded
1 small onion, chopped
1 tablespoon garlic salt
Brown Ground Beef and add onion, cook until onion is transparent.
Add soup, veggies and garlic and mix, pour into a oblong baking
dish.
Spread mashed potatoes on top and sprinkle with cheese.
Bake at 350 degrees for 30 minutes.
6-8 servings
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: FRIED RABBIT
FRIED RABBIT
Small Young rabbit (1 1/2 to 2 pounds ready to cook)
Cut into serving pieces.
Flour, salt, pepper
Cooking fat or oil
Roll rabbit in mixture of flour, salt and pepper. Heat fat or oil
about 1/4 inch deep in a heavy fry pan large enough to hold
the pieces without crowding.
Use moderate heat for frying. Put in the large meaty pieces of
rabbit first and cook about 10 min. before adding the smaller
pieces and giblets. Turn the pieces often for even cooking
and cook until well browned and tender.
(30 to 35 min. total time). 3 to 4 servings
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: RABBIT PIE
RABBIT PIE
2 Jack rabbits -or- 4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pkg. Prepared biscuits
GRAVY:
Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
Flour
Salt
Pepper
Sage
Poultry seasoning
Soak rabbits in salt water in refrigerator overnight. Dry, cut up
and stew rabbits with celery and onions for 2-3 hours. Add salt
and pepper to taste, then strip meat from bones and put in
26-inch pie pan, add stock or gravy for moisture. Cover with
biscuits. Bake at 350 degrees for 1 hour. For gravy, take
reserved stock, add bouillon, onions and celery.
Bring to a boil. Strain. Mix flour with an equal amount of water,
add sauce to thickening. Season to taste with spices.
(12 servings)
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From: Revlifeswife
To: posts@chitterlings.com
Yes, do any of you good people out there have a recipe for pork
neck bone, other than making them with greens?
Thanks so much
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: PAPA BEAR'S SUPER DUPER JUICE, PANCAKE MAN'S BUTTERMILK PANCAKES:
Hello & Happy New year to all of you!!!! Here goes a couple of
recipes from my 9 year olds cookbook, we make these on the
weekends, & the juice on B-day parties.
PAPA BEARS SUPER-DUPER JUICE:
- 1 quart orange juice
- 1 8 ounce bottle lemon juice
- 1/2 gallon vanilla ice-cream
- 1 liter ginger ale
Mix fruit juices. Place ice-cream in punch bowl. Add juices. Pour
ginger ale into bowl just before serving. Makes 20 small
servings.
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PANCAKE MANS BUTTERMILK PANCAKES:
- 2 cups flour
- 2 eggs
- 2 1/2 cups buttermilk
- 1 tsp baking soda
- 1/2 cup liquid shortening
- 1 tsp sugar
- 1 tsp salt
Sift all ingredients together. beat the eggs well. add milk and
shortening. Mix well. Add liquid ingredients to dry ingredients.
heat griddle over high heat( 375 F. if using automatic griddle).
Drop batter onto griddle by Tbs. Cook until bubbles appear. turn
and cook until other side is lightly browned. Serve with butter
and syrup or powdered sugar. Makes 30 silver dollar-sized
pancakes.**NOTE** When I dont have buttermilk, I mix the same
amount of milk, with strained freshly squeezed juice of 2 lemons,
and mix with milk, let sit for a few minutes, and use as directed
above.
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