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Recipes On This Page
Grandmother's Southern Fried Okra
Outback Steakhouse Dinner Rolls
Stuffed, Palermo Style Pizza (Sfincione)
Creamy Corn Grits With Butternut Squash And Sweet Corn
Pearl Bailey's Macaroni And Cheese
Outback Steakhouse Honey Wheat Bushman Bread
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More Soulful Recipes January 3rd, 2003
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Chicken And Dumplings
Recipe: Grandmother's Southern
Fried Okra
Recipe: Sour Cream Cookies
Recipe Request: Oatmeal Cookies
Recipe: Outback Steakhouse
Dinner Rolls
Question Re: Fondue Pot
Recipe: Stuffed, Palermo Style
Pizza (Sfincione)
Recipe Request: Peach Dumplings with Maple Syrup
Recipe Request: Pigs Feet
Recipe:
Creamy Corn Grits With Butternut Squash And Sweet Corn
Recipe: Ham Casserole Southern
Style
Recipe: Pearl Bailey's
Macaroni And Cheese
Recipe: Paul Lynde's Stew
Recipe: Outback Bread
Recipes: Outback
Steakhouse Honey Wheat Bushman Bread, Bread
Like Outback's
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From: 'Donna Enochs'
I am looking for a recipe for chicken and dumplings. Thanks
and have a great day.
Donna Enochs
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Grandmother's Southern Fried Okra
Grandmother's Southern Fried
Okra
1 lb Fresh okra, cut 1 inch pieces
1 lg Green tomato, diced
1 med Onion chopped
1 Clove garlic, minced (optional)
1 Jalapeno pepper halved & sliced,
remove seeds if too hot
2 Eggs beaten
1/4 tsp Salt
1/4 tsp Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil
Combine okra, tomato, onion, garlic & jalapeno in large bowl.
In separate bowl combine eggs, salt, pepper, milk. Pour egg mix
over veggies and toss to thoroughly coat. Gradually add cornmeal
until mixture on the okra and at the bottom of the bowl soaked
up. Continue to toss till ingredients evenly mixed. Mixture will
have a gooey consistency.
Heat oil in 10 inch skillet over med. heat until hot. Oil is
ready when dash of cornmeal sizzles. Spoon mixture evenly in
skillet. Reduce heat to med low. Cover and fry till underside
golden brown, 10-15 minutes. Then invert on plate and slide
other side up into skillet and cook uncovered 5-8 min until
golden brown. Remove from skillet to paper towels to drain excess
oil. Serve hot.
Yield: 6 servings
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Sour Cream Cookies
Sour Cream Cookies
2 cups sugar
1 cup butter, softened
3 eggs
1 cup sour cream
2 tsp. vanilla
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
Dash salt
Preheat oven to 350. Cream sugar and butter; add eggs, sour
cream and vanilla. Then add dry ingredients. Use electric
mixer to mix thoroughly. Drop by tablespoons on greased
sheets; bake 8 minutes.
Watch closely. These cookies should be a light color. Do
not brown. Remove from oven and cool. Frost with a thin
icing made from powdered sugar and a little milk to moisten.
(I like to add a couple drops of almond extract for flavor).
Decorate, if desired, with ground nuts, coconut or candy
sprinkles.
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From: 'Linda M. Hill'
To: <posts@chitterlings.com>
Subject: Oatmeal cookies
I was wondering if anyone has a really good oatmeal cookie
recipe, one that uses real butter.
Thank you.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Rolls
Outback Steakhouse Dinner Rolls
Ingredients
4 tablespoons butter
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Directions
Cream butter and shortening with sugar until light. Add eggs
slowly, blending well between each addition. Dissolve yeast in
lukewarm water Sift together flour and salt. Add half of flour
and half of milk to the shortening-sugar mixture. Add
dissolved yeast. Add remainder of milk and flour to make a soft
dough.
Cover dough; let rest for 10 minutes. Turn dough out onto a
lightly floured surface and knead for 8 to 10 minutes or until
dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold dough
when doubled in size, turning once to grease the surface. Cover;
let rise in a warm place until double in size (about 2 hours).
Fold dough over from 4 sides to knead lightly. Let rise again
until double in size.
Turn dough out onto a lightly floured surface and shape as
desired.
To Make Cloverleaf Rolls: Shape dough into small balls. Three
balls should half-fill a greased muffin pan. Brush with melted
margarine or butter. Let rise in warm place until double in size
(about 25 to 30 minutes).Do not let rolls over-rise. Bake in a
preheated 350 F oven until both the top and bottom of rolls are
golden brown, about 10 to 12 minutes. Remove from oven and
brush top of rolls with melted butter. Serve with honey butter,
if desired.
Honey Butter
Makes about 1 cup
1/4 cup honey
1 cup butter
1/4 cup confectioners' sugar
Combine all ingredients, blending well. Store in a airtight
container in refrigerator.
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From: 'kat'
To: <posts@chitterlings.com>
Subject: Fondue
I recently bought a fondue pot. I have the cheese fondue pot too.
But instructions recommended that you cook with peanut oil. Where
can you get that and have anyone tried with other oils. Thanks.
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From: Rosita Williams
Subject: Sfincione recipes
To: posts@chitterlings.com
Stuffed, Palermo Style Pizza
(Sfincione)
INGREDIENTS:
Basic Pizza Dough
about 3/4 cup olive oil, preferably extra-virgin
1 cup thinly sliced yellow onion
6 ounces thinly sliced prosciutto, chopped or slivered
6 ounces thinly sliced mild salami, chopped or slivered
6 ounces thinly sliced mortadella, chopped or slivered
1/2 cup (about 4 ounces) ricotta cheese
1 cup (about 6 ounces) shredded Italian Caciocavallo or Fontina
cheese
about 10 cun-dried tomatoes in olive oil, well drained and
chopped
6 garlic cloves, minced or pressed
1/4 cup chopped fresh parsley
2 tablespoons minced fresh oregano, or 2 teaspoons dried oregano
crushed dried red chili pepper
cornmeal, if using a pizza peel
1 Prepare the dough and preheat the oven as directed in the basic
recipe.
2 Heat about 1/4 cup of the olive oil in a saute pan or skillet
over medium heat. Add the onion and cook until soft and golden,
about 8 minutes. Transfer to a bowl to cool. Add the chopped or
slivered meats and the cheese to the cooled onion. Stir in the
sun-dried tomatoes, garlic, parsley, oregano, and chili pepper to
taste. Mix gently. Reserve.
3 Divide the pizza dough into 4 equal-sized pieces and roll out
or stretch 1 piece into a circle or square as directed for
thin-crusted flat pizza in the basic recipe. Place the dough
circle or square on a pizza peel generously sprinkled with
cornmeal or a lightly oiled pizza screen. Brush the dough all
over with olive oil, leaving a 1/2-inch border around the edges.
Top with half the meat and cheese mixture and drizzle with olive
oil.
4 Roll out or stretch a second piece of dough into a round or
square large enough to cover the first. Place the dough over the
stuffing and pinch the edges of the 2 sheets of dough together to
seal tightly. Brush the top evenly with olive oil. Cut a 1-inch
slit in the center for steam to escape during baking.
5 Transfer the pizza to the preheated baking surface and bake
until the crust is golden brown and puffy, about 15 minutes.
Remove from the oven to a cutting tray or board and lightly brush
with olive oil. Repeat with remaining dough and ingredients. Let
cool to room temperature before slicing and serving
Pizza a la Palermitana
(Sicilian Pizza)
The Sicilians call this 'sfincione'. It differs from the pizza
delivered in familiar flat boxes. This pizza dough is allowed to
rise a little before being put in the oven, and has ingredients
pressed into it to be discovered within, not on top of the dough.
INGREDIENTS
1/3 cup olive oil
2 cups onion, roughly chopped
1 prepared bread dough
6 anchovy fillets, cut in small pieces
1/3 pound mozzarella cheese, cubed
15 black olives, pitted and halved
1 1/2 cups light tomato sauce
1 cup toasted bread crumbs
1 tablespoon oregano
1 tablespoon olive oil
METHOD
Heat oil in skillet. Add onion and sauté until golden over medium
heat.
Oil a cookie sheet or large pizza pan. Spread dough in an even
layer in the pan, pushing gently into shape.
Push pieces of anchovy, mozzarella and olive as deep into dough
as they will go.
Spread onions in one even layer over dough. Pour tomato sauce
over onions. Top with layer of bread crumbs. Sprinkle with
oregano.
Allow pizza to sit, covered, for two hours. It will rise to be
breadier than the average pizza.
Preheat oven to 425° F.
Bake for 25 - 30 minutes on the middle rack of oven. Sprinkle
remaining tablespoon olive oil over pizza before serving.
Yield: One large pizza
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From: 'MaryEllen Zabel'
Subject: Bisquick peach dumplings recipe
I am desperately searching for a recipe originally found in the
'Creative recipes with Bisquick, Vol II' cookbook published in --
gulp -- 1986. The recipe is for 'Peach Dumplings with Maple
Syrup.' I have gone through every search engine possible (which
is how I found your site). Any help you can give would be greatly
appreciated. Thank you.
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From: KIMBOOKER1
Subject: pigs feet
Hello to you and thank you so much for such a delicious website.
could you please send me a recipe on cooked pigs feet. My mom
use to make a barbeque pigs feet if you have either please
forward to me. thanks so much.
Queen B
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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: CREAMY CORN GRITS WITH BUTTERNUT SQUASH AND SWEET CORN
CREAMY
CORN GRITS WITH BUTTERNUT SQUASH AND SWEET CORN
1 butternut squash, peeled and diced (about 1 cup)
1 cup fresh corn kernels (2 ears)
2 1/2 cups milk
2 tablespoons minced onion
1 teaspoon minced garlic
1/2 cup yellow corn grits
1/2 cup shredded white Cheddar cheese
2 tablespoons grated Parmigiano- Reggiano cheese, plus more for
garnishing
2 tablespoons snipped fresh chives
Salt and freshly ground black pepper
Pinch of cayenne pepper
Cracked black pepper, for garnishing
In a large saucepan of boiling water, blanch the squash for about
5 minutes or until just tender. Remove with a slotted spoon and
set aside to cool. Let the water return to a boil and add the
corn kernels. Blanch for 50 to 60 seconds, drain, and set aside
to cool.
In a medium-sized saucepan, heat the milk, onion and garlic over
medium-high heat until scalding. Adjust the heat so that the milk
simmers.
Slowly add the grits, stirring with a wooden spoon until well
mixed. Cook over low heat, stirring constantly, for 12 to 15
minutes or until the grits reach the mush stage. Remove the pan
from the heat and stir in the cheeses and the chives. Season with
salt and pepper.
To serve, arrange a mound of grits in a small bowl. Garnish with
buttemut squash and corn. Sprinkle Parmigiano-Reggiano cheese and
cracked black pepper over the grits.
The recipe makes 6 servings. Repeat to make 5 more servings.
Before The Meal Begins by Rick Tramonto
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: HAM CASSEROLE, SOUTHERN STYLE
HAM CASSEROLE, SOUTHERN STYLE
8 oz. noodles
1 1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. water
8 oz. cream cheese, softened
3/4 c. Parmesan cheese, grated
1 c. milk
1 garlic clove, crushed
2 c. ham, cooked and cubed
4 oz. mushroom pieces
1 1/2 t. butter or margarine
Cook and drain noodles. In a saucepan, cook celery and green
pepper in water about 5 minutes; drain. In (2 quart) baking
dish, mix cheese, milk and garlic til smooth. Gently stir in
noodles, vegetables, cubed ham and mushrooms. Dot with
butter, cover and bake at 350° for 35 minutes.
(serves 4)
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: PEARL BAILEY'S MACARONI AND CHEESE
PEARL BAILEY'S MACARONI AND
CHEESE
4 c. cooked macaroni
1/2 c. butter, cut into small pieces
1/2 lb. longhorn cheese
1 small can condensed milk
milk (to cover)
salt and pepper to taste
Run cold water over cooked macaroni. Put in casserole with
butter. Cut half of cheese and put on top of macaroni. Pour
on condensed milk. Cover with regular milk till it 'swims'.
Add seasonings. Cut remaining cheese into
large slices and place on top. Bake 350° about 1 hour.
(makes 6-8 servings)
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: PAUL LYNDE'S STEW
3-4 lb. lean stew meat, cubed
1 can (1 lb.) diced carrots
1 can (1 lb.) small onions
1 can (1 lb.) whole tomatoes
1 can (1 lb.) tiny peas
1 can (1 lb.) small green beans (not French cut)
1/2 can beef consommé (soup)
1 can (1 lb.) potatoes (optional)
4 T. tapioca
1 T. brown sugar
1/2 c. prepared bread crumbs
1 bay leaf
1/2 c. white wine
1 1/2 t. salt
pepper to taste
1/2 c. dried onion flakes (optional)
Drain all vegetables except tomatoes. Put everything in a very
large pot, cover and bake 250° for 6-7 hours. DON'T OPEN THE
COVER! (serves 6-10)
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From: 'Carroll'
Cc: <posts@chitterlings.com>
Subject: Outback Bread
Outback Bread
Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on 'knead' and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is
created let it rest to rise for an hour or so. Then remove it
from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours,
cocoa, sugar, coffee and salt in large bowl. Make a depression
or 'well' in the middle of the dry mixture. Pour the warm water
into this 'well,' then add the butter, honey and yeast. Combine
the food coloring drops with 1/4 cup of water and add that to
the 'well.' Slowly mix the ingredients with a spoon,drawing the
dry ingredients into the wet. When you can handle the dough,
begin to combine it by hand, kneading the dough thoroughly for
at least ten minutes, until it is very smooth and has a
consistent color. Set the dough into a covered bowl in a warm
place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it
down and divide it into 8 even portions (divide dough in half,
divide those halves in half, and then once more). Form the
portions into tubular shaped loaves about 8 inches long and 2
inches wide. Sprinkle the entire surface of the loaves with
cornmeal and place them on a cookie sheet, or two.
Cover the cookie sheet(s) with plastic wrap and let the dough
rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake
it for 20-24 minutes in the hot oven. Loaves should begin to
darken slightly on top when done. Serve warm with a sharp
bread knife and butter on the side.
If you want whipped butter, like you get at the restaurant,
just use an electric mixer on high speed to whip some butter
until it's fluffy.
Makes 8 small loaves.
If you are able to find caramel color, you can use that with 1/4
cup of water in place of the food coloring formula described in
the recipe.
You can get the caramel color at King Arthur webpage.
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From: Rosita Williams
Subject: Outback Steakhouse bread recipe
To: posts@chitterlings.com
Outback Steakhouse
Honey Wheat Bushman Bread
Ingredients For The Dough:
1 1/2 cups warm water
2 Tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 Tablespoon cocoa powder
1 Tablespoon granulated white sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Ingredients For Coloring Dough:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
Cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine. Set
it on 'knead' and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan
and go to step #3.
2. If you are not using a bread machine, combine the flours,
cocoa powder, sugar, coffee and salt in large bowl. Make a
depression or 'well' in the middle of the dry mixture. Pour the
warm water into this 'well,' then add the butter, honey and
yeast. Combine the food coloring drops with 1/4 cup of water and
add that to the 'well.' Slowly mix the ingredients with a spoon,
drawing the dry ingredients into the wet. When you can handle the
dough, begin to combine it by hand, kneading the dough thoroughly
for at least ten minutes, until it is very smooth and has a
consistent color. Set the dough into a covered bowl in a warm
place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it
down and divide it into 8 even portions (divide dough in half,
divide those halves in half, and then once more). Form the
portions into tubular shaped loaves about 8 inches long and 2
inches wide. Sprinkle the entire surface of the loaves with
cornmeal and place them on a cookie sheet, or two. Cover the
cookie sheet(s) with plastic wrap and let the dough rise once
more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it
for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife
and butter on the side. If you want whipped butter, like you get
at the restaurant, just use an electric mixer on high speed to
whip some butter until it's fluffy.
Makes 8 small loaves.
Bread like The Outback's®
Serves : 10-16
Prep. Time : 3:00
3 packets dry yeast
1 1/2 cup warm water - divided
1 Tbls. sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour
-Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6
minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil,
and rye flour in a large bowl; beat until smooth.
-Work in all-purpose flour until dough is smooth, pliable, and
elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and let
rise in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 large round loaves and place on
greased and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place
until doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust
makes hollow sound when tapped on.
NOTES : Serve with whipped butter. Bread can be frozen for later
use.
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