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More Soulful Recipes November 2nd
2001
A compilation of recipes and requests for recipes from
visitors
to: http://www.chitterlings.com
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's in this issue...
Recipe Request: Sweet Potato Cobbler
Recipe: Crab Creole
Recipe: 3 Bean Casserole
Recipe Request: Macaroni and Cheese
Recipe: Chess Chewies
Looking For Good Soup Recipes
Recipe: Calico Beans
Recipe: Macaroni and Cheese
Recipe: Crab Creole
Recipe Request: Spanish Bar Cake
Recipe: Shrimp Au Gratin
Recipe: Shrimp Creole
Recipe: Baked Macaroni And Cheese
Re: Warning Regarding
Eagle Brand Condensed Milk
Recipe: Taffy Apple Salad
Recipe: Macaroni And Cheese
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Subject: sweet potato cobbler
To: posts@chitterlings.com
My mother used to make a wonderful sweet potato cobbler when I
was a kid. I guess she boiled the sliced sweet potatoes thickened
the juice, and then made thin rolled dumplings and dropped them in
the boiling liquid. It seems like she must have poured all this
in a pan and covered it with a crust and baked it.
Does anybody remember this dish, and if so, do you have a recipe
with proportions. I am about to "reinvent" the dish myself if
nobody comes up with a recipe.
Susie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
Remember The Incredible Smells Of Food Cooking At Grandma's House?
Now you can recreate those great dishes in your house!
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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
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"Willie, Got your cookbook in the mail yesterday and cooked your
coconut pie and barbecued baby back ribs for some friends we had
over today. Needless to say, there were NO leftovers.
Thanks for such great recipes.
Maryjo Spears,
San Antonio, Texas"
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: recipe request from Ms. Alexandria Moody
To: posts@chitterlings.com
Hi, here is a recipe that hopefully will be at least similar to
your mama's Crab Creole
there are a lot of ingredients but they all go in just one pot,
the only kicker is the preparation time. Best of luck,
Robbie Montgomery
1/4 cup flour
1/4 cup bacon grease (no substitutes as it won't taste the same!!)
1 1/2 cups chopped onions
1 cup chopped green onions (use the tops in this also)
1 cup chopped celery with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
1 6oz can tomato paste
1 16oz can chopped tomatoes with liquid
1 8oz can tomato sauce
1 cup water
5 teaspoons salt (yes it looks like a lot but trust me)
1 teaspoon pepper
1/2 teaspoon red pepper
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire Sauce
1 Tablespoon lemon juice ( use lemons if you have one or
Realemon works well)
2 1lb cans of white crab meat ( drained and picked over to get
out shell pieces)
1/2 cup chopped fresh parsley
2 to 3 cups cooked rice
WOW!! I know you're thinking NO WAY, however let me say again
JUST ONE PAN
In a large, heavy roaster, make a dark brown roux (read gravy if
you don't ordinarily cook cajun) of flour and bacon grease. Add
onions, green onions,celery, bell pepper and garlic. Saute'
until soft about 20-30 minutes. Add tomato paste and mix this well
with vegetables. Add tomatoes and tomato sauce, water, salt,
pepper, red pepper, Tabasco sauce, bay leaves, sugar,
Worcestershire sauce and lemon juice. Simmer very slowly for 1
hour, covered, stirring occasionally. Add crab and cook 30
minutes longer. This is so much better made the day before you
serve it. Refrigerate and when you get ready to serve it reheat
but DO NOT BOIL. Add parsley just before serving. Serve over
rice. This will feed 10 regular folks or 5 great big men. Let
me know if you like it. Robbie
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Subject: request from Malaundja Johnson
To: posts@chitterlings.com
Dear Ms. Johnson, here is my sister-in-law's 3 Bean Casserole.
Hope it is what you're looking for.
Robbie Montgomery
1 lb ground chuck, browned and drained thoroughly to get rid of
grease
6 slices bacon, fried and crumbled
2 small bell peppers, chopped fine
2 medium onions, chopped fine
2-3 Tablespoons of light Karo syrup
1/2 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 Tablespoon Worcestershire Sauce
1 large can pork and beans
1 (15oz) can kidney beans,drained
1 (15oz) can lima beans,drained
mix all the above ingredients. preheat oven to 325 degrees and
bake for 1 hour.
this is a great recipe and I hope you enjoy it.
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From: LESIA NIXON
To: posts@chitterlings.com
Subject: Macaroni & cheese request and Chess Chewies
Sorry I do not have a clear cut recipe for this. However I did
try melting a combination of cream cheese, velteeta, american
cheese, milk and seasoning salt for the "cheese". After boiling
the macaroni, put it in a casserole pan and pour the mixture over
the cheese and bake.
While I am here, there is a recipe for Chess Chewies that will
drive people crazy!
1 box yellow cake mix
1 stick butter (or margarine) softened
1 8-oz package of cream cheese
3 eggs
2/3 cup confectioners sugar
Preheat oven at 300 degrees. Mix cake mix and butter together and
spread evenly in the bottom of a buttered 8x13 in pan. DO NOT
PRESS DOWN. IT IS VERY TEMPTING TO DO THIS BUT YOU WILL BREAK YOUR TEETH.
DON'T GO THERE. Blend cream cheese, eggs and sugar and pour on top. Bake
until golden brown. Let set for a few minutes.
Do not let it cool too much. Cut into 1 inch squares.
Do let me know if you enjoy this.
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From: Jthom
Now that the weather is getting chilly, I'm looking for a couple
of good soup recipes. Any good ones out there?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TO: Malaundja Johnson
The receipe you are talking about is called Calico Beans. Below
is the receipe. Enjoy. Margaret Toney
1 lb. hamburger meat
1 lb. bacon (save 4 strips for top)
1 cup chopped onions
1 clove of garlic (chopped and pressed)
Cook the above and drain off fat.
Mix 1/2 c. catsup
1/2 c. brown sugar
1/2 c. white sugar
2 t. cider vinegar
1 t. dry mustard
1 t salt
Drain 1 lb. can pork & beans
1 lb. can lima beans
1 lb. can kidney beans
Mix together with bacon & hamburger mixture - place strips of
bacon on top. Bake at 350 degrees for 45 minutes.
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From: shemeka jones
Subject: Macaroni and cheese
To: posts@chitterlings.com
1-package of Kraft's complete Macaroni Dinner (with cheese
package already included)
1-8oz container of sour cream
1-egg
1/2 cup milk (may need a little more)
1-package of shredded cheese (I prefer mild, but sharp works
well too)
Boil and prepare macarone as directed on box. Add egg, milk,
and sour cream, stirring until well blended. Add a hand full
of cheese. Spread in baking dish and top with remaining cheese.
Enjoy.
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From: "Genie Cauthen"
To: posts@chitterlings.com
Subject: Crab Creole
1 large onion, chopped
1 clove garlic, crushed
1/2 cup green bell pepper, chopped
4 tblsp bacon drippings
1 pound jumbo lump crab meat
1 (16 ounce) can tomatoes
1/2 cup celery, chopped
1 tsp sugar
1 tsp Worcestershire sauce
Dash of hot sauce
1/2 tsp salt
1/8 tsp pepper
Hot cooked rice
In a large skillet, saute onions, garlic and green pepper in
bacon drippings until tender. Add remaining ingredients
(except rice) and simmerr for 20 minutes. Serve over rice.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: RhodesWilliams
Dear Willie,
Here's a recipe for Pennsylvania Dutch Potato Filling.
I have
made it many times for my hubby's family, and they all love it!
Potato Filling (Dressing)
2 1/2 pounds potatoes, washed and diced, peel if desired
Boil potatoes until tender. While they are boiling, dice 1
large onion and 3 ribs cerely. Fry in 1 stick butter til tender.
Add salt, pepper, and poultry seasoning to cooking vegetables. Set
aside. When potatoes are tender, drain well and mash. Add cooked
vegetables and 1/2 bag pepperidge farm country style stuffing mix.
Mix and add seasonings to taste. Bake in greased baking dish,
stirring occasionally for approximately 1 hour. Serve with turkey
or roast, or any meal you want to dress up!
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From: RhodesWilliams
Here's a great recipe for macaroni and cheese, which can be
adapted to suit your taste.
Baked Macaroni and Cheese
1 pound macaroni (I prefer ziti or mostacelli, cause the sauce
gets inside) Boil slightly LESS than the package instructions,
they will cook more in the oven. While they are boiling:
Make a roue by melting 1/2 stick butter in large pot and add 4
TBSP white flour. Cook til well blended. Add 2 quarts milk.
Cook til slightly thickened. DO NOT BOIL. Stir often. Add 1/2
to 1 pound shredded cheese (whatever you have on hand, cheddar
is good) and 1 pound Velveeta, cut in pieces. Cook until creamy.
Drain noodles when they are done, and dump into the pan you
boiled them in. Pour cheese sauce over and mix well. Sprinkle
with bread crumbs and top with paprika. Bake at 350 degrees or
until bubbling and slightly browned on top. If there is any
extra sauce, it is wonderful over vegetables! Enjoy!
Soul Sister Wanna Be
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I am looking for a recipe for the Spanish Bar Cake that the A&P
used to sell it was a long loaf layer dark cake with white
icing on the top and center, The Winn Dixie used to sell it a
lso. Would appreciate it very much if someone could help me with
this . tasted somewhat like a spice cake but wasn't one
..Thanks June Gardner
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Shrimp Au Gratin:
1 1/2 cups shrimp, cooked
1 cup thin white sauce
2/3 cup grated american cheese
1 tbs finely chopped parsley
1/2 cup buttered bread crumbs
Alternate layers of cleaned cooked shrimp, white sauce & add
1/2 cup cheese in greased baking dish. Sprinkle with parsley &
remaining cheese, then with buttered crumbs. Bake at 400 F for
20 minutes or till crumbs are light brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Shrimp Creole
I could not find the recipe for CRAB CREOLE< but I found Shrimp
Creole, Hope you like it:
-2 lbs cleaned & deveined shrimp
-4 tbs fat
-1/3 cup flour
- 1(14 oz) can of tomato sauce w/ tidbits of tomato
-3/4 cup chopped onion
-1/2 cup chopped bell pepper
-1/2 cup chopped celery
-1 clove minced garlic
-1/2 tsp thyme
- 1 bay leaf
-2 tbs chopped parsley
-2 tsp sugar
- 1 3/4 cups hot water
-salt & pepper to taste
Directions:
Saute shrimp in fat in a large skillet for 5 minutes or till pink.
Remove from pan, add flour & brown lightly:add chopped seasoning &
saute.Add tomato sauce , water, thyme, bay leaf, sugar, garlic,
salt & pepper. Stir well & simmer in covered pan for 20 minutes,
stirring ocasionally. Add shrimp & cook till tender, add parsley
juist before serving. Serve over hor rice, Serves 6
ENJOY!!! Mrs. Pilar Infante..
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From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: baked macaroni & cheese
-2 tbs cornstarch
-1-tsp salt
-1/2 tsp dry mustard(optional)
-1/4 tsp pepper
-2 1/2 cups milk
-2-tbsp margarine or butter
-2 cups( 8 oz) shredded cheddar cheese, divided
- 8 oz elbows cooked & drained
Directions:
In medium saucepan combine first 4 ingredients,stir in milk. Add
margarine: stirring constantly, bring to boil over meduiim high
heat & boil for 1 minute.Remove from heat. stir in 1 3/4 cups
cheese till melted.Add elbows.Pour into greased 2-quart casserole.
Sprinkle with reserved cheese.
Bake uncovered in 375 F oven 25 minutes or till lightly browned.
PS: you could also add ham in step 2 with the elbows.
Enjoy!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "F.M. Dale"
To: <posts@chitterlings.com>
Subject: Re: Warning regarding Eagle
Brand Condensed Milk
Dear Friends, specially Tonya:
If my message keeps one person from being burned, it was worth
the effort. Since it has been more years that I like to think
since I made this recipe, I can't give you any specifics
regarding cooking time, etc. I would just open the can/s, if
cooking more than one, place in a fairly deep pan, place pan in
the oven, pour water in pan so that it comes up to about half way,
set oven at a low temp. oven, probably not over 250/300 degrees
and cook until desired caramel color. Be sure and add hot water
to pan as necessary.
Hope this helps.
In checking through some old cookbooks, I found the following
recipe you might like to try. Cookbook was "More Favorite Brand
Name Recipes Cookbook".
CLASSIC ALMOND FLAN
INGREDIENTS:
1/4 cup firmy packed light brown sugar
3/4 cup (3 oz) blanched slivered almond, toasted
1 (14-oz) can Eagle Brnd Sweetened Condensed Milk - not
evaporated milk
1 cup whipping cream
5 eggs
1/2 tsp. almond extract
Additional toasted almonds, optional
Preheat oven to 325 degrees. In 8-inch round layer cake pan,
sprinkle sugar and set aside. In blender, grind nuts, add
sweetened condensed milk, 1/2 cup cream, eggs and extract. Blend
thoroughly and pour into pan. Set this pan in larger pan of hot
water, 1 inch deep. Bake 40-45 minutes or until knife inserted
near center comes out clean. Chill thoroughly (about 3 hours).
Turn out of pan. Beat remaining cream for garnish, top with
additional toasted almonds, if desired. Refrigerate leftovers,
if you have any. Makes 8-10 servings.
Sounds good to me.
Marion
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: TAFFY APPLE SALAD
TAFFY APPLE SALAD
Serves 14
16 ounces canned pineapple tidbits in juice, (drained and
reserve juice)
2 cups mini marshmallows
1 cup pineapple juice, use reserved juice (may be less than
one cup)
1 1/4 teaspoons flour
1 1/2 teaspoons white vinegar
3 cups apples, diced with skins on
1/2 cup sugar
1 egg, beaten
16 ounces dessert topping, (Recipe calls for Cool Whip.)
1 1/2 cups unsalted peanuts
Combine pineapple tidbits and marshmallows and refrigerate overnight.
Same day, over medium heat, combine pineapple juice, sugar, flour,
egg and vinegar for sauce. Bring mixture to boil until it just
thickens. Refrigerate overnight. Next day, add sauce to tidbits and
marshmallows. Mix in hipped topping. Add peanuts and apples. Mix
thoroughly and refrigerate covered. This makes about 7 cups with
1/2 cup as a serving.
katherine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: MACARONI AND CHEESE
For Michael Milliner - MACARONI AND CHEESE
Ingredients:
1 box macaroni and cheese (approx. 7 oz)
1 qt or more water
3 slices processed cheese
1/2 stick butter (preferably unsalted)
1/2 cup evaporated milk
pinch crushed red pepper flakes (optional)
This is my enriched version for macaroni & cheese. This uses the
small packages of macaroni & cheese that you can often get on
sale for a quarter. In a 2 quart or larger pot get at least a quart
of water to a rolling boil. Open the package, set the cheese
envelope to one side and empty the macaroni into the water. Give a
stir or two as the macaroni may tend to stick together or stick to
pot bottom. Bring water to a rolling boil once more, than turn off
heat and put lid on the pot. Wait 15 minutes, then drain. Since
various brands of cheese packets will vary in saltiness, you may
want to use a bitless than the full packet. Add the cheese powder,
3 slices of processed cheese and 1/2 stick butter. Blend well,
then add 1/2 cup evaporated milk, blend well and serve. I like to
add a pinch of crushed red pepper flakes to mine.
Arnold Pancratz, Maitre de Cuisine, Jackson, MS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
Remember The Incredible Smells Of Food Cooking At Grandma's House?
Now you can recreate those great dishes in your house!
Those recipes are all in our 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 autographed copy now by visiting us at:
http://www.chitterlings.com/cookbook.html
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Even MORE Delicious Old-Fashioned Recipes!
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