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Chocolate Dipped Coconut Macaroons
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More Soulful Recipes November 3rd, 2002 (Part 2)
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 Request: Plain Coffee Cake
Recipes Requested: Pressure Cooker Recipes
Re: Boiling Eggs
Recipe Request: Calf Liver With Smothered Onions
Recipe: Candied Bacon
Recipe: Star Croutons
Recipe: Classic Egg Nog
Recipe: Chocolate
Dipped Coconut Macaroons
Recipe: Christmas Coffee Cake
Recipe Request: Ribs Done In Oven
Recipe Request: Carmel Cake
Recipe: Deviled Eggs
Re: Fiddlehead Ferns
Recipe Request: Prune Bundt Cake
Recipe: Pumpkin Hazelnut Pie
Recipe: 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: COIL49
To: posts@chitterlings.com
Could someone please send me a receipe on just a plain coffee cake.
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From: "williehardy"
To: <posts@chitterlings.com>
Subject: Electric Pressure Cooking
Now that pressuring cooking is the mode to quick cooking I would like
to have some good old southern recipes posted. Thanks.
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From: "Jane"
To: <posts@chitterlings.com>
Subject: Boiling eggs
The best way to boil eggs is, cold water in pan with eggs, a couple of
tablespoons of salt, this really helps to remove the shells, bring to
a boil, and then turn off heat and leave for 20 minutes. Immediately
rid of hot water and replace with cold water, sometimes I put ice
cubes in pan to make the cooling off faster.
Thanks for all the great recipes and stories.
Jane from Canada
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From: "Linda Turner"
To: <posts@chitterlings.com>
Subject: Calf liver & onions
Can someone help me in cooking calf liver with smothered onions? Any
response will be appreciated. Thanks.
-Linda Turner
chast
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CANDIED BACON:
candied bacon:
- 1 lB. thick-cut bacon
- 1/2 cup brown sugar, packed
- 2 Tbs yellow mustard ( Frenche's)
Slowly cook bacon in a large skillet till crisp. You will probably
have to do this in batches; drain fat each time. Mix together sugar
and mustard in a separate bowl. After draining fat for the last time,
put all bacon back into pan and set over low heat. Drizzle sugar
mixture over bacon, tossing with a fork to coat. remove immediately
and place on serving platter. If slices touch each other, they will
stick. Serve Serves 6-8
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: STAR CROUTONS:
STAR CROUTONS:
Float them in soups, toss them in salads, give a jarful as a hostess
gift-these starry shapes add a Christmas touch to everything.
- 1 tiny star-shaped cutter,1 inch
- a good dense white bread
- 2 parts butter to : 1 part olive oil
- 2-3 minced garlic cloves, even better put through a garlic press
Cut out lots of star shapes from bread. In a large skillet melt butter
with oil, add the garlic. Toss the cut out bread in the butter and
oil. The star points are fragil, so be gentle. Don't over crown the
pan. Toast on both sides. Cool completely and store in airtight
container. Heart shapes, too, are nice!!!!!!!
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CLASSIC EGG NOG:
CLASSIC EGG-NOG:
Not the sticky-sweet stuff in the supermarkets-this very traditional
egg nog has an elegant, sophisticated flavor and should be served in a
special bowl. ( Thats what the cookbook," Christmas from the heart
of
the home" By Susan Branch says.)
- 12 eggs, separated
- 1 cup sugar
- 1 1/2 cup good bourbon
- 1/2 cup good brandy
- 1 cup heavy cream
- 3 cups whole milk
- 3 cups half and half
- 1 1/4 tsp freshly ground nutmeg
In a large bowl, beat egg yolks and sugar on low speed with an
electric mixer till blended. Turn mixer to high and beat until thick
and pale colored- about 10 minutes. Add bourbon and brandy in a thin
drizzle while continuing to beat at high speed. Cover and refrigerate
at least 20 minutes. Separately, whip egg whites and cream to firm
peaks. Pour chiled egg yolk mixture into a large punch bowl; add milk,
half and half, and nutmeg,. gently fold in egg whites and cream- till
just blended. Sprinkle with a bit more nutmeg and serve. Makes 1
gallon+2-4 cups
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHOCOLATE DIPPED COCONUT MACAROONS:
CHOCOLATE DIPPED
COCONUT MACAROONS:( SUPER EASY!!!)
Elegant looking chewy coconut confections edged in semi-sweet
chocolate. Easy to make,makes 30
- 2 2/3 cup flake coconut, firmely packed
- 2/3 cup sugar
- 1/4 cup unbleached flour
- 4 egg whites, unbeaten
- 1 cup sliced almonds
- 1 tsp vanilla extract
- 1 tsp almond extract
- 8 ounces semi-sweet chocolate, coarsely chopped
Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in
egg whites, almonds, vanilla and almond extract. Form balls from
rounded tablespoonfuls and place 2 inches apart on lightly greased
cookie sheets. Bake 20-25 minutes until golden. remove from pans while
hot and allow to cool.
CHOCOLATE EDGE:
Melt chocolate in double boiler, stirring until 2/3 melted; remove
from heat and continue stirring until completely melted. Dip one edge
of each cookie into chocolate and set on wax paper to allow chocolate
to set.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHRISTMAS COFFEE CAKE:
CHRISTMAS COFFEE CAKE:
- 1 cup flour
- 1 tsp soda
- 1/2 tsp salt
- 1 1/2 cup cored, peeled, chopped apple
- 1 cup chopped fresh cranberries
- 1 stick unsalted butter, melted
- 1 egg, lightly beaten
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts
- Powdered sugar for dusting
Preheat oven to 350 degrees. Sift together flour, soda and salt-set
aside. Combine all remaining ingredients and mix well. Stir in flour
mixture. Spread in a buttered 8 inch square baking pan. bake 40-45
minutes, until knife inserted in the center comes out clean. Let sit
10 minutes, cut into squares, sift over powdered sugar, and serve.
Makes 9 servings
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From: Littlejay2000000
Subject: Re: BBQ Ribs
To: posts@chitterlings.com
Does any one have a tasty receipe for ribs done in the oven? Thank's.
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From: Fkwdoc
To: posts@chitterlings.com
I would like a recipe for a caramel cake.
thanks
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From: Susan Carr
Subject: Deviled Eggs
To: posts@chitterlings.com
For Kay B.
Deviled Eggs
Ingredients
6 eggs
salt
water
3 Tbls. good mayonnaise
1 1/2 tsp. Sweet pickle relish
3/4 tsp. dry mustard
salt and pepper to taste
Method
Cook eggs in water that just covers them with a lot of salt in it
(stops a cracked egg from leaking) for just 8 minutes. Cool and
peel. Cut each egg in half with a very sharp knife and set the yolks
in a small mixing bowl.
Arrange the egg white halves on a plate.
In the mixing bowl add mayonnaise, pickle relish, dry mustard, salt
and pepper to the egg yolks and mix well. Put a teaspoon of the yolk
mixture into each egg white half and sprinkle with each with a pinch
of paprika. Refrigerate for 30 minutes and serve.
=====
Susan Genness Carr
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Date sent: Mon, 4 Nov 2002 12:02:35 +1100 (EST)
From: Susan Carr
Subject: Fiddlehead Ferns
Fiddlehead Ferns
>From Sue Carr
These are the just uncurling heads of ferns. Pick them when young
and tender in the spring and cook as for spinach. Serve them with a
lemony or cheese flavored white sauce. They are absolutely delicious!
=====
Susan Genness Carr
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From: "Penny Shipman"
To: posts@chitterlings.com
Does any one have a good recipe for a prune bunt cake? Thanks
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: PUMPKIN HAZELNUT PIE
3 slightly beaten eggs
1 15-oz. can pumpkin
3/4 c. sugar
1/2 c. light-colored corn syrup
1 t. vanilla
3/4 t. ground cinnamon
1 unbaked 9-inch pie crust
1 c. chopped hazelnuts
Whipped cream (optional)
In a med. mixing bowl, combine eggs, pumpkin, sugar, corn syrup,
vanilla, and cinnamon; mix well. Pour into the piecrust.
Sprinkle wit hazelnuts.
Bake in a 350 degree oven for 50 to 55 min. or until a knife inserted
off center comes out clean.
Cool on wire rack. Refrig. until serving time.
If desired, serve with whipped cream.
Source: Better Homes and Gardens
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Wild Rice Casserole
3 T. salad oil
3 T. chopped onion
1 lb. lean ground beef
1 - 10-1/2oz. can cream of celery, chicken, or mushroom soup
1 - 8oz. can sliced water chestnuts, drained
1 - 4oz. can sliced mushrooms, drained
1/2 c. water
3/4 t. celery salt
3/4 t. minced garlic
3/4 c. wild rice, cooked according to pkg. directions, without salt
Preheat oven to 375 degrees. Saute onion in oil in lg. skillet. Add
ground beef and brown. Drain off grease. Stir in soup, water
chestnuts, mushrooms, water, seasonings, and cooked wild rice. Pour
into a buttered casserole dish. Bake covered for 30 min. Serves 6.
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Even MORE Delicious Old-Fashioned Recipes!
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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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