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Sour Cream Chili Bake (Mexican Casserole)
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More Soulful Recipes November 3rd, 2002
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: Deviled Eggs
Recipe Requests: Dessert Tamales, Apple Butter, Buttered Crescent
Rolls
Recipe: Enchilada Squares
Recipe: Sour Cream Chili Bake (Mexican
Casserole)
Recipe Request: Sweet Onion For Hotdogs
Re: Bell Pepper And Ground Beef - The Burning Question
Recipe: Chilled Bean Salad
Recipe Request: Holy Chicken
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: Italian_Diva
To: posts@chitterlings.com
Subject: Deviled Eggs For Kay B.
Deviled Eggs
12 large eggs (hard Boiled)
Mayonnaise
Salt and pepper to taste
1/2 tbsp. of relish
paprika (for garnishing)
In a large pot..boil eggs..till hard.
Allow to cool.
Slice in half, scooping out each yolk.
In a bowl, place cooked yolks, add relish. a bit of salt and pepper,
(mayonnaise is salty, so add any additional salt slowly)
Mix well.
Scooping by teaspoon the yolk mixture, into each egg half, till filled
to the top.
Add a sprinkle of paprika to each egg half.
Place on a platter in fridge to cool for about 2 hours.
*Serve at a picnic, party or just as a side dish.
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: "chantelle hall-tinsley"
To: posts@chitterlings.com
Subject: 2nd Recipe Requests-Dessert Tamales, Apple
Butter,Buttered Crescent Rolls
Hi guys, I sent 2 emails previously but somehow I am not sure if my
requests were ran. I do not recall, if so, please forgive me but I am
wondering does anyone have a recipe for Apple Butter and also Dessert
Tamales, particularly chocolate tamales and also for Buttered Crescent
Rolls?
Chantelle
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From: "Marie Alexander"
To: "Willie" <posts@chitterlings.com>
Subject: For Sha Wanda
Enchilada Squares
1 pound ground beef 1/4 cup chopped onion
4 eggs 1- 8 oz can tomato sauce
1- 5 1/3 can evaporated 1 - 1/2 oz envelope
milk (2/3) cup enchilada sauce mix
1/3 cup sliced pitted olives 2 cups corn chips
1 cup shredded Cheddar
cheese (4 0z)
In skillet cook beef and onion till meat is brown and onion is tender.
Drain off fat. Spread meat mixture in a 10x6x2 inch baking dish..
Beat together eggs, tomato sauce, evaporated milk, and enchiladas
sauce mix; pour over meat. Sprinkle with olives; top with chips,
Bake uncovered at 350 till set in center, 20 to 25 minutes. Sprinkle
with cheese. Bake till cheese melts. 3to 5 minutes. Makes 6
servings.
Good to the last bite.
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From: "Marie Alexander"
To: "Willie" <posts@chitterlings.com>
Subject: Mexican Casserole for Sha Wanda
Sour Cream Chili Bake
1- pound ground beef 1- 15-ounce can pinto beans,
drained
1- 10 ounce can hot
enchilada sauce 1- 8-ounce can tomato sauce
1- cup shredded sharp
American cheese(4 oz) 1- tablespoon instant minced
onions
1- 6-ounce package
corn chips 1-cup dairy sour cream
1/2 cup shredded sharp
American cheese (2 oz)
In skillet brown ground beef; drain off fat. Stir in drained beans,
enchilada sauce, tomato sauce, the 1 cup shredded cheese and instant
minced onion.
Set aside 1 cup of the corn chips;coarsely crush remaining chips.
Stir crushed chips into meat mixture. Turn into a 1 1/2 quart
casserole. Bake, covered at 375 for 30 minutes.
Spoon sour cream atop casserole, sprinkle with the 1/2 cup
cheese, Sprinkle reserved chips around edge of casserole. Bake
uncovered, 2 to 3 minutes. Makes 6 servings.
It's quick, it's easy and it's good. Enjoy
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From: Metroregina Pershard
Subject: sweet onion for hot dogs
To: posts@chitterlings.com
I would like to know if anyone know how to make this onion and I
think sauerkfraft. It is used for hot dogs. My grandmother use to
make it.
Metroregina Pershard
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From: "streek53"
To: <posts@chitterlings.com>
Subject: re: bell pepper and ground beef - the burning
question
Hey, Ann,
Point well taken.
However, simply as a matter of personal taste, some things I like
minced (I don't like stuff "competing" with the crab in crab
cakes),
while other times I prefer "chunky-style," as with soups and
spaghetti
sauce. And bell pepper and ground beef! Besides, getting to play with
stuff as you cook it is half the fun. Some stuff I just really want to
get just the right size. I realize that some people would consider me
a mental defective for such obsessive behavior, but...it's my party
and I'll cry if I want to, cry if I want to, cry if I want to...
On the other hand, some stuff that I KNOW is good for me, but I STILL
don't really care for, I will try to cut up really small so I don't
know it's there as per your method of dealing with your children's
nutrition. As you can imagine, I can certainly appreciate your
children's situation (and your clever solution). My wife manages to
conceal all KINDS of nutritious stuff in her spaghetti sauce that I
would probably find yucky...but don't mind if I don't really notice.
(I'll eat carrots if they're cut up small enough...or soaked in my
wife's roast beef juice. I am coming to terms with carrots, however,
so they're not QUITE as yucky as they used to be.) A genuine case of
"what you don't know can't hurt you."
moi: "Hey, this is GREAT! What's IN this stuff?"
my wife: "If I told you, you wouldn't eat it."
moi: "Oh. Okay. It's STILL tastes pretty good."
my wife: "Go sit down and get out of my way."
Only after I've eaten something several times and gotten to like it
will she identify her "mystery" ingredients. I just hate it
when she
tells me that I've been enjoying something that I think is yucky. It's
kind'a like being told, "Oh, that's a stew made from fresh road kill
I
spotted on the way home. No, I don't know WHAT it WAS. It's STEW now."
Or: "Hey, I went out and shot this damn' thing, so now YOU gotta
eat
it." Oh, please. Can't we just throw bread crumbs to the squirrels
or
something? (And for everything that "tastes like chicken": hey,
there's this NEW thing...it's called "chicken." Hunt for it
at the
local supermarket and save a bundle on bullets. Save THOSE for home
defense. Or do what you please: it's still a relatively free country,
if not the same one I grew up in near 'bout half a century ago, when
loving your country wasn't considered quite so embarrassing...and
Hollywood celebrities as least pretended not to be communists and
lunatics.)
On the third hand (yeah, I got one, but it's not good for much besides
an occasional makeshift coat hook), the "stealth" method can
be an
essential part of the meal. I'm sorry, but I'm simply not going to eat
lima beans or great big butterbeans...by themselves (yuck).
BUT...throw it into vegetable soup where the flavor is essential
leeched out into the soup and the beans really add to the visual
appeal? "Aw, baby, you KNOW what I like!"
Obscure fact that has next to nothing to do with the foregoing: The
Big Bopper, whom we lost along with Buddy Holly and Richie Valens on
"the day the music died" and who won fame with his still-familiar
hit,
"Chantilly Lace," was a deejay in my hometown of Beaumont, Texas,
whose real name was JP "Jape" Richardson. I have this annoying
knack
of being able to remember stuff that will not be of any financial
value whatsoever unless I am struck by "Jeopardy" or something.
Sorry.
have a good'n,
jeff
American by Birth, Southern by the Grace of God
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHILLED BEAN SALAD:
CHILLED BEAN SALAD:
- 1 can red kidney beans
- 1 can yellow wax beans
- 1 can green beans
- 1/2 cup minced green pepper
- 1/2 cup minced celery
- 1/2 cup minced onion
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup vinegar
- 1/2 cup salad oil
Drain beans well; toss together with green pepper, celery and onion.
Combine sugar, salt, vinegar and salas oil; pour over beans and toss
well. Refrigerate for several hours before serving. Makes about 8
servings.
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From: Jadeselune3
Subject: re: Holy Chicken
To: posts@chitterlings.com
Hi all!!! I am looking for a recipe called holy chicken. A friend
from memphis fixed this for the holidays last year and it was great.
It had chicken, sour cream, maybe ritz crackers and peas. If you have
anything similar to this please send. thanx
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"Willie,
I fixed your pulled pork barbecue yesterday!
It tastes just like the stuff I remember when
I traveled through Virginia and North Carolina
years ago.
Thanks for bringing back great memories :0)
T. Mack - Antioc, CA"
"Hi Willie,
Just letting you know that I received your cookbook
in the mail today. WELL WORTH THE WAIT!!!! I will
definitely be passing the word out about it, as I've
already have been doing. A close friend of mine, in
Delray Beach, FL has also ordered a cookbook from you.
Can't wait to jump into the recipes!
Take care,
Ray Testa
Mesquite, Texas"
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