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More Soulful Recipes December 3rd, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Re: Heavy Cream
Recipe: Pecan Pralines
Recipe: Chicken Souse
Recipe: Best Pie Crust
Recipe: Easy Pecan Candy
Recipe Request: Eggnog Custard Drink
Recipe: No Bake Cookies
Re: Cream Varities
Recipe Request: Easy Recipe For Fruit/nut Roll
Made With Graham Crackers, Cherries, And Nuts
Recipe Request: Sauce With Bullion And Seasoning
Recipe: Mary Ohle's Pie Crust
Recipe Request: Moist Roast Beef
Thanks For Recipes
Recipes Requested: Old Fashioned Butter Pound Cake,
Sweet Potato Pie
Correction To Carmel Cake Recipe Posted 22 November
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*********** Sponsor Message ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Teri
To: posts@chitterlings.com
Pam,
It is whipping cream..UMMMMMMMMMMM
~~There is a light,That guides us, Through unforged paths, Moment
by
moment, One step at a time, Forever leading us, Forever showing us,
How much we can be. ~~
"
Love all. Trust a few. Do wrong to none." ~William Shakespeare~
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From: diaconal
Subject: PECAN PRALINES
Ingredients:
3/4 cup brown sugar
3/4 cup granulated sugar
½ cup evaporated milk
½ tsp vanilla
2 tbsp unsalted butter
1 cup pecans
Directions:
This recipe requires some care, a watchful eye, and a candy
thermometer. The sugar mixture must reach 235 degrees or the "soft
ball" stage ... patience, it will happen. If the candies don't
harden in ten minutes just return to the pan and cook some more.
In a heavy saucepan, slowly heat the sugars together with the milk
until it reaches 235 F on the candy thermometer. Remove the pan
from the heat and stir in the butter, vanilla and pecans. Stir
until well blended. Drop by the spoonful onto waxed paper. Let
stand until hardened and cool.
- "Grandpa Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson,
MS
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Souse
Chicken Souse
Serves 6
Ingredients
1 three pound broiler-fryer chicken, cut up
1 quart water
1 celery rib, chopped
1 medium onion, chopped
2 carrots, thinly sliced
1 small red or green bell pepper, cut into thin strips
3 potatoes, peeled and cubed
1/4 cup fresh lemon juice
salt and pepper, to taste
Dash hot sauce (or a couple pinches cayenne pepper)
Instructions
Cover chicken with water; and remaining ingredients. Heat to boiling;
cover and reduce heat. Simmer for 1 hour or until chicken is done.
Serve with additional lemon juice and red or green pepper over
noodles, grits, rice or Johnny Cake.
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From: "Elvee O'Kelley"
Subject: Pie Crust
Ingredients
For a single crust:
1-1/2 cups flour
1/2 teas. salt
1/3 cup shortening (such as Crisco or Lard)
4 tbs. COLD water
For a double crust:
2 cups flour
1 teas. salt
2/3 cup shortening (see above)
7 to 8 tbs. COLD water
Directions
Mix flour and salt together. Spoon shortening in mixture. With pastry
cutter, cut shortening in, until small pieces (it can either resemble
small peas or coarse meal). Add COLD water (a little at a time) and
fluff with fork. Mix with hands and roll out on floured surface.
Follow these directions and you will have a good, flaky pie crust.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Candy
Easy Pecan Candy
Makes 12 to 12-1/2 dozen pieces of candy
Ingredients
1 cup regular sugar
1/2 cup brown sugar
1/2 cup Pet milk
1 teaspoon vanilla
1 teaspoon nutmeg
Method
Cook all your ingredients together until it gets half thick. Then
put
in 2 cups of peanuts or pecans while cooking. When the mixture gets
thick, drop on wax paper and let set.
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From: g350119
To: posts@chitterlings.com
can you send me the recipe for egg nog custard drink
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From: "Kathleen M. Morgan"
To: posts@chitterlings.com
I love your list...please keep up the good
work...heres a receipe I just love to make in the
summer...
Bring to a boil, stirring constantly, over medium heat
in heavy saucepan:
1/2 cup milk
2 cups sugar
1/2 cup cocoa
1/4 cup margarine or butter
Boil for one minute, stirring constantly, then remove
from heat.
Stir in until melted: 1/2 teaspoon vanilla
1/2 cup peanut butter
Stir in: 3 cups oatmeal
Drop by spoonful onto waxed paper and let cool until
set.
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From: "Carroll"
To: <posts@chitterlings.com>
Subject: cream Varieties
I hope this helps people understand cream more, Lois
````````````````````
Cream Varieties:
Creams vary according to the amount of butterfat they have.
~Lightest of all is half & half, which is half milk, half cream
and
weighs in with a butterfat content between 10.5 - 18%.
It can't be whipped, but it's nice with coffee, or on cereal.
~Light cream = coffee cream = table cream is richer at 18 - 30% fat,
but it still can't be whipped.
~Light whipping cream = whipping cream (with a butterfat content
of 30
-
36%)
~Heavy cream = heavy whipping cream (with at least 36% fat) are heavy
enough to whip, and aren't as prone as lower-fat creams to curdling
in
sauces.
The higher the butterfat content, the less beating is required to
get
whipped cream. Europeans go for even heavier creams, like double
cream (with a butterfat content of 42%), extra-thick double cream
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From: "Jane Harkey"
To: "Willie" <posts@chitterlings.com>
Does anyone out there have an easy recipe for a fruit/nut roll made
with graham crackers, cheeries and nuts. My husband says his mom
used
to fix in when he was a small boy. It does not require cooking and
I
would love to make him one. Thanks - Happy holidays and I truly enjoy
all of the recipes.
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From: "Quarles, Mary B."
Subject: Seasoning
Between Nov. 26th and Dec 1 you posted a recipe for several bouilions
and seasoning to put together to make sauce or gravy it was near
the
end of the page and was summited by a South African. I was trying
to
copy it and lost it would you please resubmit it. Thanks Mary Q
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From: "Fran Gardner"
To: <posts@chitterlings.com>
Subject: pie crusts
This is in responce to Andrea who wanted a fail safe recipe for pie
crusts. Fran from Ohio
Mix with a pastry blender:
6 c flour
2 1/2 c shortening (5 sticks oleo)
2 tbsp sugar
Mix in a measuring cup, and fill with water to make one cup:
1 egg, lightly beaten
2 tsp vinegar (YES)
1 tsp salt
IN A VERY LARGE BOWL:
Add the two together. Mold with your hands.
(You can't handle this too much now or later)
Chill before rolling or keep in the refrigerator
up to one week. OR you can freeze it and use whatever amount
you like after returning it to room temperature.
This makes 6 (9 1/2 oz) crusts or 7 (7 3/4 oz) crusts.
Now don't laugh but I do weigh them and then make into flat circle
before freezing---Fran
To keep pre-baked shells from shrinking, prick them generously and
chill them 1/2 hour
before baking.
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From: "Gregory Gath"
To: posts@chitterlings.com
Subject: Roast Beef Moist
I have a party to cater for a cattle rancher convention approximately
50 men and women. Of course we can not serve pork or chicken they
want a
good moist roast beef can anyone help me. I have thought about cooking
bags
as used to make turkeys moist????????? I just don't know. So if there
is
anyone that can keep my dinner from being a flop please help. Thank
you Greg
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From: <kofloyd1>
To: posts@chitterlings.com
Hello everyone,
Thank you soooo much for the recipes for cheese cake and corn pudding
I need a recipe for a OLD FASHION BUTTER POUND CAKE
and also a recipe for a very good SWEET POTATOE PIE
Thank you SO much
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From: carolyn jones
To: posts@chitterlings.com (Willie)
Re: Carmel cake (11-22-02)
In the frosting recipe there should be 1-1 1/2 lbs of confectioners
sugar added to this recipe. Sorry for omitting this ingredient.
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