Recipes: Traditional Haggis Recipe, Red Wine Vinegar Dressing, Honeyed Italian Dressing, Cheesy Deviled Eggs, Billy Bee Whole-Wheat Muffins, Pork and Bean Bread, Breaded Fingers, Bread Pudding Cake, Boston Market Meat Loaf, Easy Ice Cream, Strawberry Champagne Jam, Yellow Tomato Jam, Fresh Herb Jelly, Tomato Jam, Crabapple Jelly, Corncob Jelly, Americanized Haggis, Lady Login's Receipt (1856), Haggis, Quick Haggis

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:

Traditional Haggis Recipe

Recipe: Red Wine Vinegar Dressing

Recipe: Honeyed Italian Dressing

Recipe: Cheesy Deviled Eggs

Recipe: Billy Bee Whole-Wheat Muffins

Recipe: Pork and Bean Bread

Recipe: Breaded Fingers

Recipe: Bread Pudding Cake

Recipe: Boston Market Meat Loaf

Recipe Request: Mardi Gras King Cake

Recipe: Easy Ice Cream

Recipes: Strawberry Champagne Jam, Yellow Tomato Jam, Fresh
Herb Jelly, Tomato Jam, Crabapple Jelly, Corncob Jelly

Recipes: Americanized Haggis, Lady Login's Receipt (1856),
Haggis, Quick Haggis

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: GLASSWOMN9
Subject: Traditional Haggis Recipe
To: posts@chitterlings.com

Traditional Haggis Recipe

David M. Arnold
We have never made this, but this recipe produces the Genuine Article.
You will probably have to suck up to a sheep farmer or a butcher in
order to obtain the proper ingredients. Ingredients 1 Sheep's paunch
(stomach)
2 lb. dry oatmeal
1 lb. suet, shredded
1 lb. lamb's liver
1 large onion
1/2 t cayenne pepper
1/2 t black pepper
1 t nutmeg
1 t mace
1/2 t salt

Procedure Pull the sheep's paunch inside out and scrape it clean. Pull
it back right-side out. Boil the liver and parboil the onion. Save 2
1/2 C of the stock. Mince the liver and onion together. Lightly brown
the oatmeal. Mix all the ingredients together, along with the reserved
stock. Fill the paunch with the mixture, pressing it down to remove
the air and sew it up securely.
Prick the Haggis so it won't burst during cooking. Place the haggis in
boiling water and boil slowly for 4-5 hours. Serves approximately 12,
or provides a taste of Haggis for a larger group.
---

Enjoy!! Tracey Glasswomn9

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: RED WINE VINEGAR DRESSING:

RED WINE VINEGAR DRESSING:

- 1/2 cup Crisco oil
- 1/4 cup red winr vinegar
- 1 tsp salt
- freshly ground pepper
- 1/8 tsp oregano

Combine all ingredients in a screw-top jar. Cover tightly and shake
vigourously to blend well. Store covered in refrigerator. Shake well
before using. Makes 3/4 cup.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: HONEYED ITALIAN DRESSING:

HONEYED ITALIAN DRESSING:

- 3/4 cup vegetable oil
- 1/2 cup REALEMON RECONSTITUTED LEMON JUICE
- 1/4 cup grated Parmesan cheese and Romano cheese
- 1/4 cup honey
- 1/2 tsp oregano leaves
- 1/4 tsp salt
- dash peper

In 1-pint jar with tight-fitting lid, combine ingredients; shake well.
Chill to blend flavors. refrigerate. Makes 1 1/2 cups

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHEESY DEVILLED EGGS:

CHEESY DEVILED EGGS:

- 8 eggs, hard-cooked, peeled and halved
- 1/4 cup Miracle Whip salad dressing
- 1/4 cup Cheez Whiz Process Cheese Spread
- pepper

Mix egg yolks, salad dressing and cheese spread until well blended and
smooth. Season to taste w/ pepper. Pipe or spoon filling into egg
halves. Makes 16 hors d'oeuvres

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BILLY BEE WHOLE-WHEAT MUFFINS:

BILLY BEE WHOLE-WHEAT MUFFINS:

- 2 cups whole- wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cups milk
- 1/2 cup Billy Bee Honey
- 1/4 cup vegetable oil
- 1 egg, beaten

Combine flour, baking powder and salt. In separate bowl mix milk,
honey, oil and egg. Stir liquid ingredients into dry ingredients just
until flour is moistened. Spoon batter into greased muffin tins. Bake
in preheated 400 F oven for 20 minutes or till done. Makes 12 muffins

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PORK AND BEAN BREAD:

PORK AND BEAN BREAD:

- 1/3 cup raisins
- 1/3 cup boiling water
- 1 egg
- 1/3 cup oil
- 1 cup sugar
- 1 tsp vanilla
- 1- 8 ounce can Deep- browned beans,(Libbys or any other brand)
- 1 1/3 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chopped walnuts

Mix raisins w/ boiling water, stir and set aside. Beat oil eggs,
sugar, vanilla and Libbys Deep- browned Beans until beans are broken.
Add flour, remaining ingredients, including raisins and water. Mix
well. Pour batter into a well greased 9'x5'x2 3/4' loaf pan. Bake at
325Degrees for 60-70 minutes. This recipe is also great baked as
muffing. Makes 6 large muffins. Bake at 325 Degrees for 40-45 minutes.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BREADED FINGERS:

BREADED FINGERS:

- 1 pouch LIPTON ONION RECIPE AND SOUP MIX
- 1/2 cup dry bread crumbs
- 1 lb. pounded boneless chicken, veal scallopini or lean pork
- 2 eggs, well beaten
- 1/4 cup oil for frying

Combine Golden Onion Soup mix w/ bread crumbs. Cut meat or poultry
into thin strips. Dip strips into egg; coat well with bread crumbs.
Heat oil in large frying pan, cook strips about 5-10 minutes until
golden brown and tender.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: BREAD PUDDING CAKE

BREAD PUDDING CAKE
(chef Sharon Jesowshek, French Settlement, Louisiana)

COMMENT:
It takes patience, but is a true masterpiece.

INGREDIENTS:
5-10 inch loaves French bread
1 quart milk
6 whole eggs
1-1/2 cups sugar
1/4 cup vanilla
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp vegetable oil
1 cup raisins
1 cup chopped pecans

METHOD:
Preheat oven to 375 degrees F. Slice French bread into one half inch
round croutons. In a large mixing bowl, combine milk, eggs and sugar.

Using a wire whisk, blend these three ingredients well. Add vanilla,
cinnamon and nutmeg. Continue to blend until all ingredients are well
mixed. Oil a ten inch cheesecake pan. Press one layer of French bread
croutons into the bottom of the pan, making sure there are no spaces.

Sprinkle a small amount of pecans and raisins over this layer. Ladle
in one third of the custard mixture. Carefully press the custard into
the croutons using the tips of your fingers. Continue this process
until all croutons and custard are used up.
You may find that one to two cups of the custard mixture will remain
once the pan has been filled. This is normal and you must continue to
add the custard, a little at a time, firmly pressing into the croutons
until all has been used. This may take an hour or so. The bread
pudding is always best if allowed to set in the refrigerator overnight
before cooking.

Place the bread pudding pan into a larger pan filled with water. Cook
in this water bath approximately one to one and a half hours. Serve
warm or cold. Slice into 14 wedges.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Boston Market Meat Loaf

Boston Market Meat Loaf

Ingredients:
Meat Mixture
1 ½ lb. Lean ground chuck
1/2 C. Minced onions
1/2 tsp. Garlic salt
3/4 C. Drained diced tomatoes
3/4 C. Plain bread Crumbs
1 Egg
Topping
3/4 C. Tomato sauce
2 Tbsp. Sugar

Preparation:
Mix all ingredients together in first list until well blended. Place
in a lightly greased Bread Pan and bake at 350 for 3/4hr. Remove from
oven and drain excess grease from pan. Mix tomato sauce and sugar
together and pour over the meatloaf and place back in the oven to
finish baking until done about ½ hr depending on the oven.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: Request for Cake:

Hi GUYS & GALS!!!!

I was watching The Food Network, and I saw this amazing Mardi Gras
Cake, from New Orleans, I think it's called, Mardi Gras King cake,? If
anyone knows about how to make this one, I will greatly appreciate
it!!!!!! ( I couldnt get the recipe) And it looked Delicious!!!!

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To: posts@chitterlings.com
Subject: easy ice cream

Please do not publish my e-mail address.

Found this recipe while searching the internet for a coffee ice cream
recipe. The pudding mix keeps the ice cream soft and creamy without
any ice crystals.

Easy Ice Cream

1 package Jello french vanilla instant pudding mix
2 cups milk
3 cups half-and-half

Make pudding according to package instructions. Place mixture in
refrigerator until cold and set. Add half-and-half and mix well with
wire whip. Freeze according to ice cream machine's instructions.

Add 1 cup sugar and 6 Tbsp instant coffee for coffee ice cream.

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From: GLASSWOMN9
Subject: jam/jelly
To: posts@chitterlings.com

Jelly recipes

STRAWBERRY CHAMPAGNE JAM
You needn't buy expensive champagne for this strawberry champagne jam,
but it's important to choose high-quality fruit. Overripe fruit won't
set as well.
4 1/3 to 4½ cups strawberries
1 package pectin
¼ cup lemon juice
½ cup dry champagne
7 cups sugar
In nonreactive pan, combine berries, pectin, lemon juice and
champagne. Over high heat, bring to a rolling boil. Add sugar. Stir
constantly until mixture comes to a rolling boil again. Boil,
stirring,
for 1 to 2 minutes. Immediately ladle into clean, hot jars. Invert
jars
after applying lids. Let set for a few hours. Process in boiling-water
canner for 10 minutes.

YELLOW TOMATO JAM
Feeling daring? Jams and jellies that rely on hot peppers for kick are
extremely popular. The sweet yellow tomatoes soften the blow in this
jam, which cooks long and slow since the recipe uses no pectin. Recipe
from "The Big Book of Preserving the Harvest," by Carol W.
Costenbader.
Makes about 4½ pints.
4 cups sugar
¾ cup water
6 cups tiny pear-shaped yellow tomatoes
3 jalapeno chiles, seeded and finely chopped
3 tablespoons fresh basil leaves
3 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
In 6-quart saucepan, combine sugar and water. Bring to a boil over
medium heat. Simmer until syrup reaches 234 degrees on cooking
thermometer.
Remove from heat. Add tomatoes, mixing well. (Note: Syrup may change
consistency, but continue stirring and eventually tomatoes will mix
evenly.) Return to heat. Add chiles, basil, lemon juice and vinegar.
Simmer, uncovered, on very low heat for 1½ to 2 hours, or until
mixture thickens. Stir often, being careful not to burn. (Note: Jam
will darken.) Ladle into clean jars, leaving ¼ inch headspace. Cap
and seal. Process in boiling-water canner for 15 minutes.

FRESH HERB JELLY
Karen Schaffer considers this herb jelly recipe a good starting point
for experimenting with different herbs. Recipe from "Fancy Pantry" by
Helen Witty.
Makes about 4 cups.
1¾ to 2 cups packed, washed and drained leaves and tender stems of
freshly picked green-leaved basil, tarragon or mint
2 cups water
3 tablespoons strained fresh lemon or lime juice or mild white vinegar
3¾ cups sugar
1 pouch (3 ounces) or 1 bottle (3 ounces) liquid pectin
1 or 2 drops green food coloring, optional
To process herbs: Place herbs in blender or food processor with water.
Process herbs briefly, being careful to avoid making a pulp, which can
result in cloudy jelly. Scrape mixture into large saucepan. Bring to a
boil over medium heat, stirring once or twice. Remove pan from heat.
Cover. Let herbs infuse for 15 minutes.
To strain infusion: Pour mixture into very fine sieve set over bowl or
use ordinary sieve lined with 2 layers of dampened cheesecloth. Drain
off infusion, pressing on herb pieces. Discard debris. Measure 1¾ cups
of herb infusion into rinsed saucepan.
To make jelly: Stir in lemon juice or vinegar and sugar. Cook,
stirring, over high heat to a full rolling boil (a boil that can't be
stirred down). Stir in pectin. Bring to a boil again. Boil hard for
exactly 1 minute. Remove pan from heat. Stir in green food coloring.
Skim any foam from jelly. Pour into hot, sterilized jars,
leaving½-inch
headspace. Apply lids and rings. Process
in boiling-water canner for 10 minutes.
-------------------------
TOMATO JAM
4-1/2 lbs. ripe tomatoes
4-1/2 cups sugar
1-1/2 cups vinegar
1 Tablespoon broken stick cinnamon
1/2 teaspoon ground allspice

Peel and quarter tomatoes; place in a preserving pan. Add remaining
ingredients; cook slowly, stirring frequently, until thickened. Pack
into
jars.
---------------------------------

CORNCOB JELLY
12 bright red corncobs (or white cobs colored with a little food
coloring)
3 pints water
1 package powdered fruit pectin

Boil corncobs in water 30 minutes. Remove and strain. Add enough water
to
make 3 cups. Add fruit pectin and bring to a boil. Add sugar and boil
2 to 3 minutes. Pour in jelly glasses and seal.

CRABAPPLE JELLY
5 lbs. crabapples, stemmed and coarsely chopped
5 cups water
1 package powdered fruit pectin

Combine crabapples and water in a large Dutch oven. Bring to a boil.
Reduceheat; cover and simmer about 10 minutes. Mash crabapples;
simmer 5 additional minutes. Place in a jelly bag and squeeze out
juice. Return juice to Dutch oven. Add pectin. Bring quickly to a hard
boil, stirring occasionally. Add sugar at once. Cook and tir until
mixture returns to a full rolling boil (cannot be stirred down). Cook
and stir 1 additional minute. Remove from heat, and skim off foam with
a metal spoon. Pour immediately into hot styerilized jars, leaving 1/2
inch headspace. Seal with a 1/8 inch layer of paraffin. Place lid on
jar, screw band tight. Makes about 5 pints.
------------------------------

Enjoy!!!!! Tracey Glasswomn9

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From: CorinnaMarieE
Subject: Haggis 4 Recipes
To: posts@chitterlings.com

Americanized Haggis (from Country Living)

1 lb boneless lamb shoulder or breast, cut into pieces (or ground
lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan. In food
processor with chopping blade, process together half of the lamb,
the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves,
and nutmeg until well combined. Add the remaining half of the lamb
and the oats; process until well combined.

Spoon lamb mixture into the greased pan; pat surface to level. Bake
45 to 55 minutes or until center feels firm when gently pressed.
Cool 5 minutes in pan; unmold onto platter; slice and serve.

Notes: This skinless haggis is planned for American tastes, yet
contains many of the ingredients found in the real thing. You can
unmold the loaf and serve it in place of the purchased haggis
recipes.

----------------------------------------

Lady Login's Receipt, 1856

1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights of the sheep, boiled and minced
1 large chopped onion
1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper

Toast the oatmeal slowly until it is crisp, then mix all the
ingredients (except the stomach bag) together, and add the stock.
Fill the bag just over half full, press out the air and sew up
securely. Have ready a large pot of boiling water, prick the
haggis all over with a large needle so it does not burst and boil
slowly for 4 to 5 hours. Serves 12.

--------------------------------------
Haggis

Stomach bag and pluck (heart, liver and lights of a sheep you can
substitute
a selection of organ meats)
2 onions, peeled
2 c pinhead oatmeal (Irish oatmeal)
1 2/3 c suet
salt & pepper
trussing needle and fine string

Thoroughly wash the stomach bag in cold water. Turn it inside out
and scald it, then scrape the surface with a knife. Soak it in
cold salted water overnight. Next day remove the bag from the water
and leave it on one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the side into a
bowl, to let out any impurities. Cover the pluck with cold water,
add 1 teaspoon of salt and bring the water to a boil. Skim the
surface, then simmer for 1 1/2 to 2 hours. Meanwhile parboil
the onions, drain, reserving the liquid, and chop them roughly. Also
toast the pinhead oatmeal until golden brown. Drain the pluck when
ready and cut away the windpipe and any excess gristle. Mince half
the liver with all the heart and lights, then stir in the shredded
suet, the toasted oatmeal and the onions. Season well with salt and
pepper. Moisten with as much of the onion or pluck water as necessary
to make the mixture soft. With the rough surface of the bag outside
fill it just over half full, the oatmeal will swell during
cooking, and sew the ends together with the trussing needle and fine
string.
Prick the bag in places with the needle. Place the haggis on and
enamel plate and put it into a pan of boiling water. Cover the pan
and cook for about 3 hours, adding more boiling water when necessary
to
keep the haggis covered.

---------------

Quick Haggis

1/2 lb liver
1 onion
1/2 cup oatmeal
5 to 8 cups stock
1/2 cup suet
1/4 tsp. cayenne pepper
1/2 tsp. salt

Boil the liver and parboil the onion, then mince them together.
Lightly brown the oatmeal then mix all ingredients together. Place in
a greased basin and cover with foil, or a suet crust if desired and
steam for 1 1/2 hours. Serves 4.

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