Recipes: Pork Backbone Soup, Creole Peacan Pie, Chicken and Vegetable Casserole, Raisin Spice Cake, Fried Green Tomatoes, Macaroni and Cheese, Barbequed Shrimp, Black Forest Cheese Cake, Date Nut Bars, Bread Pudding with Whiskey Sauce, Oyster Rockefeller Sauce, Fresh Pork Sausage, Stephanie's Stew, Arnold's Beef and Barley Stew, Grandpa's Chili, Tomato-Rice Soup

More Soulful Recipes November 4th 2001

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What's in this issue...

Recipe: Pork Backbone Soup

Recipe: Creole Peacan Pie

Recipe: Chicken-Vegetable Casserole

Recipe: Raisin Spice Cake

Recipe: Fried Green Tomatoes

Recipe: Macaroni and Cheese

Recipe: Barbecued Shrimp

Holiday Party Recipes: Black Forest Cheese Cake, Date Nut Bars,
Bread Pudding With Whiskey Sauce

Recipe: Oyster Rockefeller Sauce

Recipe Request: Mississippi Mud Pie

Recipe: Fresh Pork Sausage

Soup Recipes: Stephanie's Stew, Arnold's Beef And Barley Stew,
Grandpa's Chili, Tomato-Rice Soup

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From: "Lillian taylor"
To: posts@chitterlings.com
Subject: Pork Backbone Soup

SEASONING MIX: 2 1/2 tablespoons salt
1 1/2 teaspoons ground red pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon cracked black pepper
___________-

About 6 pounds of pork backbones, have your butcher cut into
2 inch squares.
2 cups all purpose flour
2 cups pork lard or vegetable oil
2 cups finely chopped onions
1 cup finely chopped green bell peppers
1 cup finely chopped celery
1 teaspoon red pepper (cayenne)
8 cups chicken broth
3 cups cooked rice

Thoroughly combine seasoning mix ingredients in a small container.
Rub meat on both sides with mix .
Roll backbones in flour, shaking off excess. Reserve 1/2 cup
leftover flour for the roux. Don't panic, this is easy!
Heat lard in a large skillet...meanwhile, combine the onions,
bell peppers, celery and peppers and set aside.
Brown the backbones well on both sides in the hot fat and drain
on paper towels. Pour off all but about 1/2 cup of fat from the
skillet, leaving the little pieces of stuff. (I am quiet windy
explaining things, so bear with me) Turn heat to high and heat
just until fat begins to smoke. (for gosh sakes, watch this mess
and don't let it burn) Slowly stir in the reserved 1/2 cup flour
with a long handled metal whisk and cook whisking constantly
until roux (you are making it) is dark red-brown about 4 minutes
....don't let it scorch or splash on your skin. Immediately add
the vegetable mixture and stir veggies about 2 minutes. Remove
Heat broth in a large soup pot to a rolling boil. Add the
backbones and cook just until meat is tender...then add the roux
mixture by spoonfuls, stirring until well blended between each
addition. Lower heat to simmer and cook uncovered until meat is
falling off bones, about another hour..stirring all the time.
If stew gets too thick add more broth or water.
Serve immediately in bowls over cooked rice.

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********** Sponsor Message ***********

Remember The Incredible Smells Of Food Cooking At Grandma's House?

Now you can recreate those great dishes in your house!
Those recipes are all in our cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your autographed copy now by visiting us at:
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"Willie, Got your cookbook in the mail yesterday and cooked your
coconut pie and barbecued baby back ribs for some friends we had
over today. Needless to say, there were NO leftovers.

Thanks for such great recipes.

Maryjo Spears,
San Antonio, Texas"

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Lillian taylor"
To: posts@chitterlings.com
Subject: Creole Pecan Pie

Preheat oven to 350 degrees

1 9 inch pie shell, unbaked
4 tablespoons butter, softened
1/2 cup sugar
3 egs
1/2 cup cane syrup (absolutely NO substitute)
1/2 cup light corn syrup
pinch of slt
1 teaspoon vanilla
1 cup chopped pecans (lightly toast, they are so much better
this way)
1/2 cup pecan halves (lightly toast)
1 cup whipping cream

In a bowl, cream butter and sugar. Add eggs, one at a time,
beating until light and fluffy. Add syrups, salt, vanilla,
pecans, and blend well. Pour into pie shell. Arrange pecan
halves over top of pie. Bake 45 minutes or until firm when
gently shaken. Remove and cool on wire rack. Serve with
whipped cream.
For the more adventurest cooks add 2 teaspoon of fresh
grated orange rind to the mixture along with the syrups....this
will give your pecan pie a totally different flavor and is very
good. NEVER DOUBLE A PECAN PIE RECIPE, IT JUST DOESN'T WORK... AND I DON'T KNOW WHY?

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To: posts@chitterlings.com

Ingredients:

1 Whole Chicken
2 Cans Mixed Vegetables
2 Cans Cream Soup, Chicken, Celery or Mushroom
Salt & Pepper to taste

Crust
1 Stick Butter or Oleo
1 Cup Plain Flour
1 Cup Milk

Directions:

Boil Chicken & remove from bones. Mix chicken, Vegetables & Cream
Soups together.
Add a little bit of broth to keep from being dry. Place in
casserole dish.

Melt stick of oleo or butter & add to flour along with milk,
mixing with a whisk to avoid lumps.

Pour mixture on top & bake in 350 oven until brown. In a hurry
bake at 375.

katherine

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Subject: Spanish Bar Cake
From: Dianne Pinyan
To: <posts@chitterlings.com>

My family went on a search for this recipe about this time last
year. We found and tried several that we thought might be right
but this one came out on top. Hope it is what you want.

Raisin Spice Cake
(Almost exactly like A & P Spice Cake)
2 cups sifted all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 cup raisins
2 cups water
1 egg
1/2 cup vegetable shortening
1 cup sugar
1/2 cup chopped nuts

Preheat over to 350 degrees. Prepare 13 x 9 pan

Sift flour, baking soda, cinnamon, nutmeg and salt

Boil raising rapidly in the 2 cups water in an uncovered
medium-size saucepan for 10 minutes. Transfer raisins and
their liquid to large bowl.
Cool to lukewarm. Stir in egg, then shortening and sugar,
then flour mixture. Add nuts. Put into prepared pan.

Bake 25 minutes or until tests done. Cool

Frost with Orange Frosting (I think A & P just had plain vanilla
frosting-not orange)

Beat 2 cups 10 X sugar, 2 tablespoons orange juice and 1
tablespoon melted butter in a bowl until smooth and spreadable.

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To: posts@chitterlings.com
Subject: FRIED GREEN TOMATOES

FRIED GREEN TOMATOES

Ingredients:
2 cups thinly sliced green tomatoes
1 cup all-purpose flour
1 tbsp salt
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
3 large eggs
3/4 cup evaporated milk.
peanut oil for frying

Directions:
In a pie plate or similar dish combine the dry ingredients.
In a medium-sized bowl whip eggs and milk together.
In a moderately deep skillet heat oil until a drop of water
will sizzle in it.
Dip each tomato slice in the egg wash, then coat booth sides
with flour mixture, then place in hot oil. Brown both sides.

Makes 4 servings

Arnold Pancratz, Jackson, MS -Maitre de Cuisine

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From: LadyGT
To: posts@chitterlings.com
Subject: Macaroni and Cheese

Hi Mike
Know you have a lot of them but heres one more

You will need
A Dutch oven one without handles or handles built in are better
Pre Heat oven to 350 degrees.
Ingredients: cut all the cheeses into roughly 1" cubes
2 Extra Sharp Cheese
2 Sharp Cheese
2 Mild Cheese
1 Colby Cheese
1 2lbs box of Macaroni
a pinch of salt
a pinch of white pepper
1 egg
2 cups of milk

In the dutch oven you place the macaroni bring to boil and let
cook until done. Drain and set aside. Clean the pot if any of
the macaroni has stuck if it hasn't rinse the pot and then put in
the 2 cups of milk on a very low fire if you have electric stove
about 3-4 setting if gas just barely lit. Add the Extra sharp
cubes and the Sharp cheese in the milk and let them melt stirring
occasionally do not let it boil. Once the cheese is melted add
the Macaroni back into the dutch oven and remove from the fire.
Stir the mixture well add salt and pepper to the mix. Let cool
a little and add the egg stirring it in completely Then add the
rest of the cubes and stir them in completely. Place the dutch
oven uncovered in the oven in the center rack and back until the
whole thing is bubbling and golden brown. Makes about 8
servings. You can cut it in half completely to make it for less
people.

Good Luck :)

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From: "Lillian taylor"
To: posts@chitterlings.com
Subject: BARBECUED SHRIMP

1 pound of butter
1 can beer
3/4 cup worcestershire sauce
6 tablespoon red pepper
4 lemons, sliced
1 teaspoon TABASCO
3 Cloves of garlic minced
2 tablespoons paprika
4 teaspoons salt
8 pounds raw, unpeeled, jumbo shrimp (NEVER USE FROZEN SHRIMP)
In a saucepan, heat butter, beer, worcestershire sauce, pepper,
lemons, tabasco, garlic, paprika and salt. Mix thoroughly.
Simmer about 10 minutes. Divide shrimp between 2 dutch ovens
and pour sauce over each. Cook about 10 minutes or until shrimp
turn pink. Do not over-cook or they will be tough and hard to
peel. Serve this with Hot Crusty French Bread....just tear off
the bread and sop up the juices, hummmm so good!
Serves 8 poor eaters and 6 hearty ones.

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Subject: Re party recipes for holidays
To: posts@chitterlings.com

black forest cheese cakes

24 Vanilla wafers
16 oz Cream cheese
1 1/4 cup Sugar
1/3 cup Cocoa
2 Tbsp Flour
3 Eggs
1 cup Sour cream
1/2 tsp Almond extract
1 Can Canned cherry pie filling, chilled

Cocoa Sour Cream Topping
1 cup sour cream
1/4 cup sugar
2 Tbsp cocoa

Stir together ingredients in small bowl until sugar is dissolved.
Heat oven to 325 degrees. Line muffin pans with foil-laminated
baking cups. Place vanilla wafer on bottom of each. In large
mixer bowl, beat cream cheese until smooth. Add sugar, cocoa,
and flour; blend well. Add eggs; beat well. Stir in sour cream
and almond extract. Fill each prepared cup almost full with
mixture. Bake 20-25 minutes or until set. Remove from oven; cool
5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on
each cup. Cool completely in pans; refrigerate. Garnish with
dollop of cherry pie filling just before serving. Refrigerate
leftovers. Makes 18-24 cupcakes

DATE NUT BARS * * *

Yield: 16 bars

1/4 cup Butter
1/2 cup Sugar
1 tsp Vanilla
2 Eggs, separated
1/2 cup Flour, Unsifted
1/2 tsp Baking powder
1/4 tsp Salt
1 1/2 cup Chopped dates
3/4 cup Chopped nuts

Preheat oven to 275-300 degrees. Grease a 6x10 inch pan.

Cream butter, sugar and vanilla. Add egg yolks. Add flour,
baking powder, salt, dates, and nuts. Add beaten egg whites.
Pour into pan and bake 45 minutes.

BREAD PUDDING WITH WHISKEY SAUCE * * *

For Pudding:
2 cups stale bread cubes (French bread is best)
4 cups milk, scalded
3/4 cup sugar
1 tablespoon butter
1/4 teaspoon salt
4 eggs, slightly beaten
1 teaspoon vanilla
1/2 to 1 cup coarsely chopped pecans (optional)

For Whiskey Sauce:
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1 or 2 jiggers bourbon whiskey

Soak bread in milk 5 minutes. Add sugar, butter, salt,
eggs, and vanilla. Mix well. Stir in pecans. Pour into
1-1/2 quart baking dish. Bake in pan of hot water for 1
hour at 350 degrees.
To make whiskey sauce, cook first three ingredients until
dissolved. Remove from heat and add whiskey. Serve over
bread pudding. Best served warm.

SERVES 4 to 5
katherine

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From: "Lillian taylor"
To: posts@chitterlings.com
Subject: Oyster Rockefeller Sauce

I experimented with this and found I could freeze portions in
Ice Cube Trays and then when I wanted to serve OYSTERS
ROCKEFELLER all I had to do was take out the amount of cubes
for the number of portions I was serving for that particular
meal. I make this up in huge batches and when cubes are
frozen I pop out and put in ziplock bags (the freezer ones)
3 10 ounce bags fresh spinach
1 bunch green onions
Leaves from about 4 stalks of celery
1 whole garlic bulb, peeled, separated and minced
1 bunch of fresh parsley
4 cups water
1 cup freshly grated Parmesan cheese
1 cup homeade bread crumbs (it does make a difference, my friends)
1 pound butter, melted
1 jigger Pernod (this is anise liqueur)
In a large pot, boil spinach, onions, celery leaves, garlic, and
arsley in water for about 20 minutes. Drain and chop in a food
processor. Return to pot and add cheese, bread crumbs, and
melted butter. Mix. Add Pernod and stir. Serve over oysters.
This makes enough to cover approximately 5 dozen oysters.

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Hi, Willie, I am looking for the recipes for Mississippi Mud
Pie/cake. If anyone has the real deal please share.
Thanks Martha

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Willie Crawford
Subject: Fresh Pork Sausage Recipe
To: Posts@Chitterlings.Com

Fresh Pork Sausage

1 1/2 lb. ground pork (not too lean)
1/4 c. minced parsley
1 tsp. rubbed sage
1 tsp. paprika
1/2 tsp. thyme leaves
1/2 tsp. fennel seed
1/2 tsp. pepper

In medium bowl, with hand, combine all ingredients.
Shape mixture into 6 round patties. In 12-inch skillet
over medium heat, cook patties until browned on both
sides and cooked throughout; about 20 minutes turning
occasionally.
Makes 6 main dish servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: SOUP RECIPES

For Jthorn From Arnold Pancratz, Maitre de Cuisine, Jackson, MS

I believe I already submitted my recipe for Corn Chow-dah.
Here's some more warmer uppers for chilly days.

STEPHANIE'S STEW

My granddaughter Stephanie said her friend wanted to fix a
stew and asked for a recipe. I came up with this one. I
kitchen-tested it and it turned out well.

Ingredients:
1 lb lean ground beef
1 teaspoon garlic powder
1 teaspoon black pepper
4 cups water
1 cup sliced carrots
1 cup chopped onion
1 cup chopped celery
1 1/2 cups diced potatoes
other vegetables you like especially root vegetables .like
turnips, parsnips, rutabaga but not beets.. I had 1/2 cup fresh
blackeye field peas on hand
1 teaspoon peanut or other vegetable oil
1/4 stick butter
2 tablespoons flour
pinch paprika
salt and pepper to taste - added by individual once served

Directions:
Place a 4 qt or larger pressure pot on stove and turn on
medium heat..
Open meat package, blend with garlic powder and black pepper
Place meat in the hot, empty pot. Cook until no longer red
when separated.
Add 2 cups water and veggies. Cook at 15 lbs pressure for
20 minutes
During this time In a frying pan place 1 tsp oil and 1/4
stick (1/16 lb) butter. Place on medium heat. When butter has
melted, add 2 tablespoons flour and the paprika. Combine well.
Just before this starts to brown, turn off heat. Drain 1 cup of
liquid from pot into frying pan. Heat frying pan, stirring the
roux (flour mixture) and liquid, using a fork to mash any lumps
that may form. As this starts to thicken, pour it into the pot
Mix well, heat for a few minutes and serve.

Makes approximately one quart.

ARNOLD'S BEEF AND BARLEY STEW

Ingredients:
4 cups water
1 cup barley (pearled or unpearled)
1 cup minced yellow onion
½ lb ground beef
½ tsp garlic powder
Salt & pepper to taste
Directions:
In a 4 qt or larger pressure pot place the water and
barley. Bring to a boil and then let sit for at least an hour.
Add onion, ground beef and garlic powder. Bring to a boil again.
Break the beef into fine pieces. Now pressure at 15 lbs for 45
minutes. Add salt and pepper to taste. Serves two.

GRANDPA'S CHILI

Ingredients:
½ lb ground beef
1 large bell pepper
1 large yellow onion
1 lb can diced tomatoes
1 lb can beans (pinto, kidney, navy or black)
1 tsp chili powder
1 tsp garlic powder
½ tsp cumin
1/4 tsp powdered cloves
2 cups water

Directions:
Remove stem and soft part of pepper. Then finely chop
pepper and onion.
Next combine above ingredients and pressure cook at 15 lbs
for 15 minutes. Serve with saltine crackers. Makes 4 generous
servings.

TOMATO - RICE SOUP

Ingredients:
4 cups water
1 cup cooked rice
½ cup chopped onion
½ cup chopped bell pepper
½ cup chopped smoked bacon
½ tsp garlic (optional)
½ tsp red pepper flakes (optional)
1 16 oz can diced tomatoes

Directions:
In a 4 qt or larger pressure pot combine water, onion, bell
pepper, bacon, and, ,if desired, optional ingredients. Cook at
15 lbs pressure for 15 minutes. Add rice and tomatoes, mix
thoroughly and heat with top removed for another 5 minutes.

Serves 4.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

********** Sponsor Message ***********

Remember The Incredible Smells Of Food Cooking At Grandma's House?

Now you can recreate those great dishes in your house!
Those recipes are all in our cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your autographed copy now by visiting us at:
http://www.chitterlings.com/cookbook.html

********** Sponsor Message ************

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Even MORE Delicious Old-Fashioned Recipes!