Recipes: Black Walnut Poundcake, Fried Chinese Dumplings (Potstickers), Dipping Sauce, Johnny Cakes- Fried Dumplings, Bully Beef, Fried Wonton (Pinsec), Baked/Fried Dumplings, Chinese Pan Fried Dumplings, Easy Crab Imperial, Easy Crab Toast, Easy Crab Cakes, French Apple Pie, BBQ Sauce, Brisket with BBQ Sauce, 2 Recipes for Sauerbraten, 2 Recipes for Spinach and Artichoke Dip, Chicken and Wild Rice Casserole

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

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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: Black Walnut Poundcake

Recipe: Fried Chinese Dumplings (Potstickers), Dipping Sauce

Recipes: Johnny Cakes - Fried Dumpling, Bully Beef

Recipe Request: Haggus

Recipe: Fried Wonton (Pinsec)

Recipes: Baked/Fried Dumplings, Chinese Pan Fried Dumplings

Recipes: Easy Crab Imperial, Easy Crab Toast, Easy Crab Cakes

Recipe: French Apple Pie

Recipes: BBQ Sauce, Brisket with BBQ Sauce

Recipe: Sauerbraten

Recipes: Spinach Artichoke Dip 2 Recipes

Recipe Request: Ice Cream (Not Cooked and Contains Marshmallow
Cream)

Recipe: Sauerbraten

Recipe: Chicken And Wild Rice Casserole

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: "Dianne McCann"
To: posts@chitterlings.com
Subject: Black Walnut Poundcake

Black Walnut Poundcake

A very old recipe

1/2 lb. butter
1/2 cup shortening
3 cups sugar
3 cups plain flour
6 eggs
1 tsp. baking powder
1 cup milk
1 cup chopped black walnuts
1 tsp. vanilla
1 tsp. rum flavoring

Cream butter, shortening and sugar till creamy. Add eggs, one
at a time. Alternate adding the milk and flour. Add baking powder,
vanilla and rum flavoring, stir in the nuts. Bake at 325 for 1
hour 30 minutes.

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From: GLASSWOMN9
Subject: fried chinese dumplings/dipping sauce
To: posts@chitterlings.com

Potstickers
These popular dumplings are pan-fried on the bottom and steamed on top
Yield: About 24

Ingredients:
1 package gyoza or wonton wrappers

Filling:
1/2 pound ground chicken or pork
1/2 pound ground prawn or raw shrimp
12 raw prawns, chopped
1/2 cup water chestnuts, fresh if possible, peeled and sliced
1 tablespoon light soy sauce or Kikkoman
1 tablespoon sesame oil
1 tablespoon salt
Pinch of white pepper if desired
3 tablespoons green/spring onion, minced
3 tablespoons ginger, minced
3 tablespoons cilantro, chopped

Directions
Mix together the filling ingredients.
Place a small bowl of water on the work area. Lay out one of the
gyozawrappers in front of you. Dip your finger in the water and
moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal
it shut.
(You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok. When oil is ready,
carefully add the dumplings and cook on high heat until golden brown
(about 1 minute).
Without turning the dumplings over, add 1 cup of water and cover.
Steam for about 1 minute to cook the raw filling and then turn off
the heat (this is to keep the bottom from burning). Let the
dumplings cook for a few more minutes with the heat turned off.
Serve with Dipping Sauce or soy sauce.
-------------------------------------

Potsticker Dipping Sauce
Ingredients:
4 tablespoons light soy sauce
1 teaspoon sesame oil
2 teaspoons Chinese red rice vinegar
2 teaspoons ginger, minced
2 teaspoons cilantro, chopped (or substitute chopped green onion)
Directions
Combine all the ingredients

(This recipe can be prepared 3 - 4 days ahead of time and refrigerated

Enjoy!!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: johnny cakes-fried dumplings/bully beef
To: posts@chitterlings.com

Johnny Cakes - Fried Dumpling

INGREDIENTS :
4 cups flour
2 teaspoons baking powder
1.5 teaspoon salt
1/2 cup butter or margarine
1/2 cup cold water
1 cup vegetable oil for frying

METHOD:
Sift the flour, baking powder, and salt together into a large mixing
bowl.
Cut in the butter or margarine until the mixture forms marble-sized
doughballs. Add the water 1 teaspoon at a time, just enough to bring
the dough together with a firm consistency.
Heat oil in a heavy bottomed frying pot over medium-low heat until hot
Break off peices and Form the dough into slightly flattened biscuits,
about 2 inches across. On a lightly floured surface, knead the dough
well, for about five minutes.
Fry the Johnny Cakes, uncrowded, in the hot oil only until they become
golden--(Approx abou t2- 3 minutes)
Remove they Johnny cakes with and drain on a paper towels to absorb
the extra vegetable oil.
Johnny cakes are usually served for breakfast with Bully Beef or
Ackees.
(Serves 6)
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Bully Beef
INGREDIENTS :
1 can corned beef
1 medium onion (sliced)
2 sprigs fresh thyme
1 medium ripe tomato (chopped)
2 stalks scallion (chopped)
1 scotch bonnet pepper (de-seed and chopped)
1 tablespoon vegetable oil or coconut oil
1 tsp. browning (optional)

METHOD:
Heat oil in a heavy bottomed frying pan (skillet) over moderate heat.
Add onions, garlic (optional) and scotch bonnet to frying pan. Sauté
for approx 1-2 mins.
Add thyme and corned beef. Turn down heat to medium- low and stir
until cooked.
Add onions, garlic and chopped scotch bonnet in frying pan
Add chopped tomatoes, scallions, and browning (optional), stir well
and cook for another 3 minutes. Use paper towels to absorb the extra
vegetable oil, if any.
Bully Beef is usually served for breakfast with Johnny Cakes, boiled
green bananas or toast. It can also be served with white rice.
(Serves 4)
----------------

Enjoy!!!!! Tracey Glasswomn9

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From: "Penny Shipman"
To: posts@chitterlings.com

thanks for the mincemeat recipe. Now does any one have a recipe for
haggus? Thanks

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

Fried Wonton (Pinsec)
Serves 4 to 6

Ingredients

1/2 pound finely chopped shrimps
1/4 pound ground pork
1 six-ounce can crabmeat
1/4 cup finely chopped green onion
dash of garlic powder
salt and freshly ground pepper
1 egg
1/4 cup finely chopped water chestnuts
1 package wonton wrapper
1 cup vegetable oil

Directions

1. Combine all ingredients except wonton wrapper and blend very well.
Wrap about 1/2 teaspoon of filling in each wonton wrapper by folding
one side to form a triangle. Seal with a few drops of water; set
aside. Deep fry and drain on paper towel. Serve with plum sauce.

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

Baked/Fried dumplings

Ingredients

1-1/2 cups flour
1 teaspoon baking powder, rounded
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon shortening
1/4 cup water
frying oil

Method

1. Sift flour, baking powder, and salt.
2. Rub in fat.
3. Add enough water to ingredients to make a soft dough.
4. Knead lightly, with floured hands, if needed. Break off pieces
and roll into smooth balls.
5. Flatten to 1/2 in thick.
6. Fry in hot oil or bake on a hot greased pan.

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Chinese Pan Fried Dumplings

Ingredients

Filling:

1-1/2 lbs. ground pork
2 oz. baby shrimp
2 or 3 1/2 medium green onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon oil -- of your choice
salt and pepper, to taste
1 shitake mushrooms -- diced
won ton wraps

Instructions

Mix all the above ingredients together and depending on the size of
your wraps, use either teaspoon of tablespoon to fill the wraps. Fill
and fold it into a half moon shape. From here, you just fry them up
on a low to medium heat for about 10 minutes, flipping every so
often. Keep in mind that you'll also have to be careful about making
sure the pork is well done too. You can also steam or deep fry them
too.

As for sauces:

1 oz. of light soy
1 oz. of the cooking oil of your choice
1 tablespoon of sugar

Mix the sugar and soy together, heat the oil up and then pour it into
the sugar/soy mixture.

Note: You might also want to try chinese chili sauce, rice vinegar,
(regular malt vinegar, the stuff you use on fish 'n chips is much better).

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

Easy Crab Imperial

Ingredients

2 cups crab meat [flaked]
1 cup mayonnaise
4 egg whites [stiffly beaten]
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup bread crumbs

Directions

Mix the crab meat and the mayonnaise in a bowl, then fold in the egg
whites, salt and pepper. Pour into a greased baking dish, and
sprinkle with the bread crumbs. Bake in a 350 degree F oven for for
45 minutes.

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Easy Crab Toast

Ingredients

1 pkg. imitation crab
1 cup each of grated cheddar & mozzarella cheeses
1 stalk green onion chopped fine
3 heaping tablespoons mayonnaise
1 french bread cut in half lengthwise

Directions

Mix all of these ingredients together in a large bowl. You may add
more mayonnaise for a smoother consistency. Spread mixture onto
french bread and bake in the oven until cheese melts and bread
browns. Remove from oven and slice into bite-size servings.

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Easy Crab Cakes (Chef Brad Day's recipe)
Makes 8 patties

Ingredients

2 (4 oz.) cans flaked & drained crab meat
1 slightly beaten egg
3 Tbs. dry bread crumbs
1 green onion, finely chopped
1/4 tsp. cayenne pepper
1/4 tsp. salt

Instructions

Incorporate all ingredients and mix well. Form into 8 patties. Coat
each patty in PANKO. Let patties rest for 5 minutes. Fry in peanut
oil until golden brown .

Garnish plate with sections of orange, grapefruit, and avocado,
julienne red pepper, and thinly sliced jalapeno peppers.

Sauce (optional)
3 Tbsp. Asian fish sauce
1/2 c. pure maple syrup
1/4 c. lime juice
1 green onion, finely diced
6 cilantro leaves, finely diced
1 jalapeno pepper, finely diced

In a sauce pan heat together; Asian fish sauce, maple syrup, and lime
juice.

Add to sauce; diced green onion, cilantro and jalapeno pepper. Heat
and serve with the crab cakes.

PANKO: oriental-style bread crumbs, which has a light texture and
browns nicely. This product is widely distributed and can be found in
most supermarkets.

PEANUT OIL: has a very high smoke point, holds heat very well and
doesn't burn easily.

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

French Apple Pie

Pastry for 2-crust pie

3/4 cup sugar
2 tablespoons flour
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp orange zest
6 cup Granny Smith apples, peeled, cored, thinly sliced
1/2 cup golden, seedless raisins
2 tablespoons orange juice
4 tablespoons butter

Directions

Preheat oven to 400°F.

Combine sugar, flour, salt, cinnamon and zest; add apples and
raisins; mix well. Put in pastry-lined 9" pie pan. Sprinkle with
orange juice and dot with the butter. Place top crust over filling,
flute edges. Slash top crust to vent. Bake for about 40 minutes,
until crust is browned and apples are tender.

Orange Frosting

1 cup confectioner's sugar
3 tablespoons fresh orange juice, strained
1 tsp grated orange rind

Mix above and spread over slightly cooled pie.

Powdered Sugar Icing
Makes about 1/2 cup

1 cup sifted powdered sugar
1/2 tsp vanilla
milk or orange juice

In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1
tablespoon milk or orange juice. Stir in additional milk or orange
juice, 1 teaspoon at a time, until icing is smooth and of drizzling
consistency. You can flavor this icing with fruit juice or liqueur to
match the flavor of the cake, cookies, or nut bread.

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

BBQ Sauce
Makes 1 1/2 cups

Ingredients

1/4 cup cider vinegar
1/2 cup ketchup
1/2 cup water
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon chili powder

Directions

1. In a medium bowl or bottle, combine the vinegar, ketchup, water,
sugar, salt and chili powder. Mix well and store in the refrigerator
until ready for use.

---------

Brisket with BBQ Sauce
Makes 8 to 10

Ingredients

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1-1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1-1/2 teaspoons mustard powder
salt and pepper to taste

Directions

1. Pour liquid smoke over brisket. Rub with onion salt and garlic
salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a
large roasting pan. Cover and bake for 5 to 6 hours. Remove from
oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water,
celery salt, liquid smoke, Worcestershire sauce, mustard, salt and
pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

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From: "Stephen"
To: "Willie" <posts@chitterlings.com>
Subject: Sauerbraten

Hi Elvee,
Hey I have got some meat marinating as well for sauerbraten. I am a
doing an Oktoberfest dinner this weekend at the restaurant . I have
had lots of practice with this dish ever since my grandmother use to
make it when I was a kid. I feel sure you are gonna have great success
because this isn't very hard to do...it is just like cooking a pot
roast ...and this twist on the gravy using gingersnaps to thicken
..will really surprise you how good it is !

I am excited that you are going to do this...I hope you choose to make
spatzle to go with it if you feel up to the challenge..

Let me know if you need any help at all.

This is the recipe that I have used for years.

You will need:

A large crock or bowl for marinating the roast
A large, tightly-covered kettle or Dutch Oven for cooking
4-pound lean beef roast (Preferably rump or eye of round)

Mix together in saucepan:

2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves, 3 cloves, 10 peppercorns
(Or ¼ C, pickling spice)

1. Heat marinating mixture to a simmer, then turn off heat. 2. Pour
mixture over meat in a large bowl, and allow it to cool. Cover and
refrigerate for 3-5 days. 3. Remove meat from marinade and drain
fully. Strain and keep the marinade. 4. Brown the roast in enough
oil to cover the bottom of the Dutch Oven. (Dredging the roast in
flour before browning will help keep the oil from spattering.) 5.
Slowly add 2 cups of the marinating liquid. (Save 1 C. of the liquid
for the gravy.) 6. Reduce heat, cover the kettle and allow to simmer
for 2 ½ hours, or until roast is tender. 7. Remove it to a large
platter, keeping it warm.

8.To make the gravy, thicken the cooking liquid with flour,
cornstarch, or crushed gingersnaps. If more flavor is needed, add
some beef base or bouillon cubes.

The Sauerbraten should be sliced and served with Spaetzles, Potato
Dumplings, or mashed potatoes.

>From the book Recipes from a German Grandma

http://www.kitchenproject.com/html/GBcover.html

Warmest regards,

Stephen Block
stephen@kitchenproject.com
http://www.kitchenproject.com

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From: CorinnaMarieE
Subject: Spinach Artichoke Dip 2 Recipes
To: posts@chitterlings.com

Artichoke & Spinach Dip Restaurant Style, Spinach - Artichoke Dip

Artichoke & Spinach Dip Restaurant Style

Ingredients

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package Alfredo-style pasta sauce (I try to use the
refrigerated
kind if I can find it)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened or you can use whole
package

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place garlic in a small baking dish. Bake in the preheated oven 20
to 30 minutes, until soft. Remove from heat. When cool enough to
touch, squeeze softened garlic from skins.

3 In an 8x8 inch baking dish, spread the roasted garlic, spinach,
artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese,
Parmesan cheese and cream cheese.

4 Cover and bake in the preheated oven 30 minutes, or until cheeses
are melted and bubbly. Serve warm.

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Spinach - Artichoke Dip

1/4 cup Olive Oil
2 Tbsp Butter
3/4 cup diced Onion
1 1/2 Tbsp minced Garlic
1/2 cup Flour
1 1/2 cup Chicken Stock
1 1/2 cup heavy Cream
3/4 cup freshly grated Parmesan Cheese
2 Tbsp dehydrated Chicken Stock or crumbled
bouillon cubes
1 1/2 Tbsp fresh Lemon Juice
1 tsp Sugar
3/4 cup Sour Cream
12 oz. Spinach - wrung out/chopped
6 oz. Artichoke bottoms, cut up
1 cup finely shredded Jack Cheese
3/4 tsp Tabasco Sauce

Melt the butter with the olive oil. Saute the onion and garlic.
Sprinkle the flour into the onion mixture and cook for 15
minutes - until golden brown.
Pour in the chicken stock. Simmer and add cream. Simmer again and
remove from heat.
Add the parmesan cheese, chicken base, lemon juice and sugar. Stir
to blend.
Add the remaining ingredients and stir until cheese is melted.

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From: PRETTYJAC

To: posts@chitterlings.com

I am looking for an ice cream recipe that is not cooked and calls for
marshmallow cream.

prettyjac

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From: CorinnaMarieE
Subject: Sauerbraten
To: posts@chitterlings.com

Sauerbraten

Soured roast - this delicious roast takes several days to marinade, so
plan
ahead! Originally made with venison, I prefer beef.

Ingredients:

4 lb Beef Rump Or Sirloin Tip
1 1/2 c vinegar
1 c dry red wine
3/4 c Water
3 medium onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole peppercorns
10 whole cloves
3 bay leaves
2 tablespoons sugar
1 1/2 teaspoons salt
flour
3 tablespoons oil

**********************
Gravy:
3 c drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

Directions:

Place meat in a large plastic bag. In a large bowl, thoroughly
combine vinegar, wine, water, onions, celery, carrots, pepper,
cloves, bay leaves, sugar and salt; pour over meat. Fasten bag
tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days,
turning bag each day. (If you like sour sauerbraten, let marinate
for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.
Rub the surface lightly with flour. In a Dutch oven, heat oil and
slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly
and simmer on surface heat or in a preheated 350° F oven for 3 to
4 hours until the meat is fork tender. If needed, add more
marinade during the cooking time to keep at least 1/2 inch
liquid in the Dutch oven. Remove the meat and keep warm until ready
to slice.
Into a large measuring cup, strain the drippings. Add several ice
cubes and let stand for a few minutes until the fat separates out.
Remove the fat, then make the gravy.

TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook
for about 5 minutes over medium heat until gravy has thickened.
Taste for seasonings and adjust if necessary. This makes about 3
cups of gravy.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: CHICKEN AND WILD RICE CASSEROLE

CHICKEN AND WILD RICE CASSEROLE
1 pck. (6 oz.) Uncle Ben's long grain and wild rice
1 can cream of celery soup
1 can cream of chicken soup
1 pck. Lipton onion soup and dip mix
1 soup can water
6 boned chicken breasts (or any pieces you like)
Cook rice according to package directions. Mix soups (including
the Lipton) and water with cooked rice in a (9x13 inch) glass
baking dish. Lay chicken on top, cover with foil and bake 350°
for 45 minutes. Uncover and continue baking 30-45 minutes longer
til chicken tests done. Note: after uncovering the foil, baste
the chicken breasts with the liquid in the bottom of the
casserole. You can substitute the celery soup with cream of
mushroom, asparagus, broccoli, etc.
(serves 4-6)

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