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More Soulful Recipes November 4th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Recipe: Devilish Eggs
Recipe: 5 Minute Cream Of Potato
Soup
Recipe: MexiCarne Casserole
Recipe Request: Batter For Frying Fish
Recipe: Liver And Onion
Re: Fiddlehead Ferns
Recipe: Mayonaise Cake
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From: diaconal
Subject: DEVILISH EGGS
DEVILISH EGGS
Ingredients
1 dozen large eggs
1/2 cup mayonnaise (I prefer Kraft)
1/2 cup prepared mustard
1/4 cup cream style horseradish
1 tsp cayenne pepper
1 tsp paprika
1/4 cup relish (optional)
Directions:
Prick a tiny hole in the broad end of each egg. Place eggs in tap
water in a pot and bring to a rolling boil. Turn off heat and let sit
for 15 minutes with lid on. As you remove each egg plunge it into a
cold water bath for a brief period. Shell should come off easily.
Rather than trying to scoop the yolk out of cut halves, just cut
through the white to the yolk all the way around the middle of the
egg. The two halves of the white will slip off leaving the yolk ball.
Place the whites on a large platter and place the yolks on a large
plate. Mash the
yolks and add other ingredients. Fill the white cups with the yolk
mixture. Any left over yolk mixture can be spread on snack crackers
such as Ritz.
Makes 24 devilish cups.
from "Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson,
MS, diaconal
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From: diaconal
Subject: 5 Minute Cream of Potato Soup
5 Minute Cream of Potato Soup
Ingredients:
1/2 cup potato flakes
1/2 cup boiling water
1/2 cup evaporated milk
1 tsp butter
1/2 tsp celery salt
Directions:
Bring the water to a rolling boil, add potato flakes, butter and
celery salt, then the evaporated milk. Heat a bit longer and enjoy.
from "Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson,
MS, diaconal
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From: diaconal
Subject: MexiCarne Casserole
MexiCarne Casserole
Ingredients:
1cup rice
16 oz. can diced tomatoes
1 cup chopped onion
1 cup chopped bell pepper
1 lb hamburger
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp red pepper flakes
2 large eggs
1 pint sour cream
Directions
Preheat oven to 350 F. Thoroughly mix allredients except sour
cream
Place in large casserole dish and bake for 30 minutes. Top with sour
cream and serve.
Makes 4 generous servings.
from "Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson,
MS diaconal
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From: "Michael Milliner"
To: posts@chitterlings.com
Subject: Fish fry
Anyone have any good recipes for batter for frying fish (whiting,
trout, catfish).
Thanks Mike!
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From: UnJoyce
Subject: For Linda: LIVER
To: posts@chitterlings.com
Copies to: chast@wt.net
Linda, I used to absolutely hate liver until a friend taught me how he
does his, and now I truly can't get enough. This 'reads' long and so
it sounds complicated, but it really isn't, once you've done it. It's
NOT fast food, BUT you certainly don't cook the liver 'to death!' :-)
First, you'll need to prep your liver. Packaged store bought is fine,
but if you have access to a freshly slaughtered, never been frozen
liver, that's really heavenly! and ANY kind of liver works well with
this method.
Remove as much of the membrane (its a thin, silvery-looking 'skin'
thing which you certainly CAN eat, so don't go crazy over this step)
and slice it about a half inch thick. Liver doesn't have a grain, so
it doesn't matter (direction-wise) how you slice it. You just want to
end up with all the pieces about the same THICKNESS, no matter how
large or small.
Next, you'll need onions, sliced about the same thickness as your
liver. Slice up as many as you think you'll want and then double that,
they will cook down a LOT and you want to end UP with a lot, once
cooked.
Then you'll want some good bacon. SLOWLY fry the bacon up over low
heat, DON'T let the fat smoke! Turn it often (really baby it) and
remove the slices to paper towels or a brown bag to drain, as soon
as they're cooked to your liking. Do the bacon in batches and
allow plenty of time for this step.
Now, add about half a stick of margarine to your bacon grease, turn
the heat up just a little bit, it's still slow food we're making
here, and put in your onions. Season them with salt and pepper and
let them cook a while, stirring around now and then, so they will
cook up evenly. You want them to be limp, with some starting to get
browned. Add more margarine any time it looks like you need it.
Remove the cooked onions to paper towels or brown bag, to drain.
Take the pan OFF the heat.
While the onions are cooking SLOWLY, mix up flour, salt and pepper, a
little garlic and onion powders, maybe some paprika, if you like, in
a brown bag or a plastic zip-lock bag (but cheaper is to use two thin
produce-type plastic bags put together) and add some liver slices.
Shake them up over the sink, to coat slices well and place in single
layer on wax paper, repeating until all your liver is coated.
So now you have a pile of cooked bacon, another pile of cooked onions,
your floured liver slices and your pan with bacon grease and
margarine. At this point, if your bacon fat/margarine looks or smells
the least bit burned (but it won't if you've kept the heat low enough
and taken your time), toss it out and wipe out the pan.
HOPEFULLY, your bacon fat/margarine left in the pan is fine, not
burned, you want all that good flavor. If so, add another half stick
or more of margarine and heat to medium high heat. If NOT, and you had
to toss it out, just heat up a mix of half oil and half margarine in
the same pan instead.
Now once your fat is hot enough (toss in a few drops of water, it
should sizzle, but not POP), add your liver slices, do not crowd them,
and just get them good and browned on each side, this takes just a FEW
minutes a side! DO NOT overcook. Remove slices just as they become
well browned.
After all your liver slices are done, they will be very pink in the
middle. Reduce heat again to low, put the onions back in the pan,
spread the liver out over the onions and top the liver with the bacon.
It's OK to overlap if you need to. Cover the pan and let it heat until
all is hot through, but no more than five minutes or so! You want the
liver to still show pink in the middle when everything is hot.
Cooked this way, the liver is very tender, very moist and totally
delicious. It's not at all like that hard and yucky and weird tasting
crap you may have learned to hate and it's even good cold!
Approximate amounts? Say, maybe for average tastes, to serve two or
three with one pound of sliced liver, I'd use at least half a pound of
good bacon, three large or five medium onions, a cup and a half of
flour, a teaspoon each of salt and pepper, half a teaspoon of garlic
and onion powders and paprika, if using paprika, and depending on the
amount of fat that fries out of the bacon, one to one and a half
sticks
(each stick equals 8 tablespoons) margarine, overall. And I use NUCOA
brand margarine, because it has no milk solids and seems to stand up
to frying heat better.
-J
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From: diaconal
To: diaconal@juno.com
Subject: Fiddlehead Ferns
Fiddlehead Ferns
These are ferns whose top as it is unfujrling looks like the end
of a violin. Young tender shoots of this are edible. They are often
found in wet woodlands.
from Arnold Pancratz, Maitre de Cuisine (Meisterkoch), Jackson, MS,
diaconal
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From: Hhelenburns6
To: posts@chitterlings.com
MAYONAISE CAKE
1 - BOX OF CHOCOLATE CAKE MIX
1 - CUP OF MAYONAISE
1 - CUP OF WATER
3 - EGGS
1 - TEASPOON OF VANILLA FLAVOR
MIX ALL INGREDIENTS TOGETHER WITH ELECTRIC MIXER FOR 2 MIN - MED SPEED.
BAKE IN TUBE PAN OR CAKE PANS.
DELICIOUS AND VERY MOIST
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