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Coquito (Puerto Rican Style Egg Nog)
Mantecaditos Cookies (Shortbread Cookies)
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More Soulful Recipes November 2nd, 2002 (Part 2)
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Recipe: New York Style Cheesecake
Recipe Request: Mayo Cake
Recipe Request: Ground Beef In Mexican Casserole
Recipe: Plum Coffee Cake
Recipe Request: Deviled Eggs
Recipes: Crab-Cheese Dip, Deviled
Crab Dip, Hot Crab
Cheese Dip, Seafood Dip
Question: What Are Fiddlehead Ferns
Recipes Requested: Railroad Pie & Sausage Rolls
Recipes: Cherry Brownies, Banana
Nut Bread
Recipe: Coquito (Puerto Rican
Style Egg Nog)
Recipe: Amish Pancake Syrup
Recipe: Mantecaditos Cookies
(Shortbread Cookies)
Recipe: Cuban Cupcakes
Recipe: Shepards Pie
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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From: "Kimberly Fulton"
To: posts@chitterlings.com
Subject: New York Style Cheesecake
NEW YORK STYLE CHEESECAKE
1 10" non-stick spring form pan
2 ½ cups finely crushed graham crackers
melted butter
½ cup chopped pecans
brown/white sugar mixed
5 pks of cream cheese (not fat free or lite, will alter the taste
16 oz. sour cream (not fat free or lite, will alter the taste)
1 ½ cups white sugar
1 can condensed milk (not regular milk or evaporated milk)
4 jumbo eggs yolks
2 tblsp lemon juice
1 tblsp pure vanilla
4 jumbo egg whites
Pre-heat oven to 350º
In bowl, combine graham crackers, pecan chips and sugar. add melted
butter. (there is never an exact amount, because everyone is
different, and I never use the same amount, but if you’ve never made
a
graham cracker crust, use a little at a time and form in the bottom of
the pan first. Bake for 5-8 minutes, let cool, then do the same to the
sides). Once you add the sides, no need to bake again, It will stay in
place. In another mixing bowl, add cream cheese and sour cream. Mix on
medium. (keep a spatula on hand to scrape the bottom and sides of bowl
when not mixing). Add sugar and condensed milk and keep mixer on low.
(at this point mixture should be very smooth). Add egg yolks (not egg
whites) one at a time. Add lemon juice and vanilla and mix.
In separate (cool or cold) bowl, whip egg whites until stiff peaks
form. Once formed, add to cream cheese batter. WITH SPATULA, FOLD IN
EGG WHITES, AND MIX THOROUGHLY. (egg whites help the cake rise much
better, but if you don’t want to separate the eggs, it’s up
to you,
but the results will be much better if you do the eggs this way)
Once mixed, pour mixture into the spring form pan. Bake on 350º for
60-70 minutes. (to prevent cracking, place a dish with some water in
it and put on the bottom rack in the oven). Once done, turn oven off
and leave in oven for approx. 1½ hours longer. (this prevents cake
from dropping in the center Take out of oven and let cool completely
before putting in fridge. Best results when chilled for 6-8 hours or
overnight.
****eat plain like it is or add a fruit topping. best if used with
strawberries or cherries.****
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From: carolferree
To: <posts@chitterlings.com>
Subject: a mayo cake
hi there iam looking for old fashion mayo cake maynaise if you know i
can find one plz let me know ok thank you
carol
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From: "Sha-Wanda Ransom"
To: <posts@chitterlings.com>
Subject: recipe request
Hi, does anyone have an easy and quick recipe using ground beef in a
mexican casserole?
Thanks,
Sha-Wanda
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PLUM COFFEE CAKE:
PLUM COFFEE CAKE:
- 2 cups all-purpose flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 6 Tbs solid shortening
- 2 eggs
- 1 tsp vanilla
- about 1/2 cup milk
- 4-6 plums
TOPPING:
- 3/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 1/2 Tbs all-purpose flour
- 2 Tbs butter
Sift flour, baking powder, salt and sugar into a medium bowl. Cut in
shortening. Break eggs into a 1 cup measure. Add vanilla to eggs, then
fill cup with milk; mix. Stir milk mixture into flour mixture until
combined. Spread batter in a greased 13x9x2 inch baking pan. Cut plums
on top of batter.
To prepare topping, combine sugar, cinnamon, flour and butter in a
small bowl; mix with fingers until mixture is crumbly,. Sprinkle
topping over plums. Bake in a preheated oven at 350 degrees for 40
minutes, or until nicely browned.
Serves 12-15
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From: "kay brandt"
To: posts@chitterlings.com
Hi looking for reciepts for deviled eggs.Thank you KAy B.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CRAB-CHEESE DIP, DEVILED CRAB DIP, HOT-CRAB CHEESE
DIP,SEAFOOD DIP:
CRAB-CHEESE DIP:
- 1 8 oz pkg cream cheese
- 1/3 to 1/4 cup light cream or milk
- 2 tsp lemon juice
- 1 to 1 1/2 tsp worcestershire sauce
- 1 clove of garlic, minced
- salt and pepper to taste
- 1 6 or 7 ounce can crab or 1 cup flaked crab meat
Whip cream cheese; gradually add cream. Beat until smooth. Add lemon
juice worcestershire sauce, garlic, salt and pepper. remove bony bits
from crab meat; snip into fine pieces. Stir into creamed mixture;
chill. Yield: 1 1/2 cups
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DEVILED CRAB DIP:
- 1 6 1/2 oz can crabmeat
- 2 hard-cooked eggs, chopped
- 1/2 cup mayonnaise
- 1 Tbs lemon juice
- 1/2 tsp mustard
- Dash of Tabasco sauce,( optional)
Drain, bone and flake crab meat; may be cut finer with scissors. Add
eggs. Blend all remaining ingredients; add to crab mixture. Serve as
dip with potato chips or crackers, or spread on small rounds of
butteredbread. Yield: 1 cup
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HOT CRAB-CHEESE DIP:
- 2 lb. chilled Velveeta cheese, grated
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup chopped chives
- 3 cans crab meat
Melt cheese in a double boiler with mayonnaise and sour cream; add
chives and crab. Serve hot in a chafing dish with assorted crackers or
toasted rounds. Yield: 20 servings
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SEAFOOD DIP:
- 1 can lobster, shrimp or crab
- 1 8 oz. package cream cheese
- 2 tsp chili sauce
- 2 tsp horseradish
- 1/3 cup mayonnaise
- 1 tsp lemon juice
- salt to taste
Cut seafood into small pieces; add to seftened cream cheese with all
remaining ingredients. Mix well.
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From: "Marcia Bowens"
To: <posts@chitterlings.com>
Subject: question
What is fiddlehead ferns?
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From: Madam
Subject: Receipe Request
To: posts@chitterlings.com
Hi Willie,
I am looking for 2 receipes: Railroad Pie & Sausage Rolls
My Grandmother used to make a receipe called Railroad Pie. I remember
it had ground beef and a corn bread crust on the top. Also, if anyone
has a receipe for sausage rolls I would like that also. They were
made using Pillsbury cresent rolls and a roll of sausage, I can't
remember the other ingredients.
Thanks a bunch.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHERRY BROWNIES, BANANA NUT BREAD:
CHERRY BROWNIES:
- 12 oz pkg(2 cups) semi-sweet morsels,divided
- 1/2 cup salted butter
- 3 large eggs, beaten
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 3/4 cup finely chopped nuts
- 2 cups frozen whipped topping, thawed
- 21 oz can of cherry pie filling
Preheat oven to 350 degrees. Melt 1 cup morsels and butter in alrage,
heavy saucepan over low heat. Stir until chips are melted and smooth.
Remove from heat and gradually stir in eggs. Slowly stir in flour,
sugar, vanilla and baking soda. Stir in the remaining 1 cup of morsels
and nuts. Spread to a well-greased 13x9 inch baking pan. Bake for 20
minutes or until center is slightly moist. Cool completely in pan.
Spread with whipped topping and top with pie filling. Refrigerate any
unused portion.
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BANANA NUT BREAD:
- 2 Tbs milk
- 1/3 cup vegetable shortening
- 3/4 cup sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cups mashed ripe bananas
- 1 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl, cream together milk,
shortening and sugar. Add eggs and beat well. Mix in the flour, baking
powder, salt and baking soda. Stir in the bananas and nuts, blending
well. Pour into greased 9x5x3 inch loaf pan. Bake for 50 minutes or
until center tests done. remove from pan and cool on rack. Wrap
tightly to store. One loaf yields about 10-12 slices.
VARIATIONS: Stir in 1 cup chocolate morsels along with nuts.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: COQUITO:( PUERTO RICAN STYLE EGG NOG)
COQUITO:PUERTO RICAN EGG NOG
Some people prepare this at the beginning of December and by the 25th,
it will be "Cured". It is best if you use fresh coconut milk.
- 1 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup white rum, or to taste
- 1 cup water
- 3 cinnamon sticks
- 4 egg yolks, well beaten
- Ground cinnamon for garnish ( optional)
Combine all the milks & the rum in a blender. Set aside. Boil the
water w/ the cinnamon sticks. Cool to room temperature. Discard
cimmanon sticks. Combine all ingredients except ground cinnamon &
beat
well in blender in batches. Pour eggnog into glass bottles &
refrigerate until ready to use.
To serve. transfer the eggnog to a punch bowl & sprinkle the cinnamon
on top.
Makes 5 cups servings
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: AMISH PANCAKE SYRUP:
AMISH PANCAKE SYRUP:
- 1 1/4 cups brown sugar
- 3/4 cup white sugar
- 1/3 cup molasses or corn syrup
- 1 cup water
- 1 tsp vanilla
- maple flavoring( optional)
Bring the sugars, molasses & water to a boil, stirring the mixture
constantly. Simmer it on low heat for 5 minutes. remove it from the
heat & add the vanilla & maple flavoring, if using. Store in
container.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: MANTECADITOS COOKIES:(sHORTBREAD
COOKIES)
MANTECADITOS COOKIES:(SHORTBREAD COOKIES)
My grandmother would make these for me, and so did my mom. They would
sprinkle some colored Nonpareils on them, before baking, and they are
DELICIOUS!!!!!!! I hope you all try this one, it has a lot of memories
and sentiment behind these delicious cookies,ENJOY!!!!!!! Pilar..
- 1/4 pound butter ( no substitites!!!!!)
- 1/2 cup vegetable shortening
- 1/2 cup sugar
- 1 tsp almond extract
- 2 1/4 cups flour
Preheat oven to 350. In a bowl, cream butter & vegetable shortening.
Blend in sugar & rest of ingredients . Take mixture by tsps &
rub with
palm to form little balls. Place on cookie sheet and then press with
your finger and make a little dent, in the cookie. Sprinkle with the
colored nonpareils. Bake till golden.
I dont have the exact time for the baking, but until they are light
golden . Remove, from cookie sheet and cool.If you dont have
nonpareils, you can use also Marashino cherries cut in half, and you
can place them on top while baking.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: cuban cupcakes:
cuban cupcakes:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup butter
- 1 1/2 cups sugar
- 6 eggs
- 1 tsp vanilla
- 1 tsp grated lemon peel
Prepare cupcakes paper in cupcake pan. Preheat oven to 375 degrees.
Sift flour with baking powder, salt and nutmeg. beat butter, gradually
adding sugar. Add eggs one by one, the vanilla, lemon peel and fold in
the sifted dry ingredients. Fill papers halfway, bake approx. 40
minutes.
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From: "Wally Kasbey"
To: <posts@chitterlings.com>
Subject: Shepards Pie
IRISH ROVER'S UNICORN
PUB SHEPHERD'S PIE
2 lb Ground beef, lean
1 cup Onion; diced
1 cup Carrots; diced
1 cup Celery; diced
1 2 cup Corn; fresh or frozen
2 Garlic clove; minced
Salt; to taste
Pepper; to taste
2 Tsp.. Nutmeg
8 oz Beef broth
2 Tbsp. Butter; mixed with
2 Tbsp. Flour
2 lb Potatoes; cooked and mashed
Butter
Cook ground beef in frying pan until brown. Add onion, carrots,
celery, garlic, salt, pepper and nutmeg. Lower heat and cook for
10 minutes or until vegetables are wilted. Add beef broth, bring
to a boil. Stir in enough of the butter/flour roux to make a thick
gravy to bind the filling. Pour into large shallow baking pan and
cool. The filling should be about 1 1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with
the hot mashed potatoes. smooth potatoes evenly, brush surface
with butter. Bake at 325 F for 35-40 minutes.
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From: Gmomangel
To: posts@chitterlings.com
Strawberry Dip
1 - 8 oz. cream cheese 1- 8 oz. sour
cream 1 jar Marshmellow cream 1 can Eaglebrand Milk
Let cream cheese get room temperature. Mix all ingredients until
smooth. Refrigerate.Serve with drained ( dry ) strawberries . This
is heaven on earth !
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