Recipes: White Potato Pie, Chicken and Dumplings, Roast Chicken, Quick Delicious Chocolate Cake, Fried Hand Pies, Barbeque Kid Goat, Southwest Leg of Goat, Kid Goat Chops Jalapeno, Hawaiian Goat Mini Kabobs, Kid Goat with Vermicelli, Garlic Herb Meat Loaf, Country Ham with Red-Eye Gravy, Simplest Roast Chicken

More Soulful Recipes October 4th 2001

A compilation of recipes and requests for recipes from visitors
to: http://www.chitterlings.com

******************** IMPORTANT ********************

Please send your posts to: posts@chitterlings.com
Do not hit reply and send posts, the address you get when you
hit reply is only used to automatically process unsubscribes.

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Members of this list join by using the form on our website.
We keep copies of all subscription requests. If you would like
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Please forward this to a friend who might enjoy it along with an
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Thanks,
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webmaster - http://chitterlings.com
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's in this issue...

Recipe Request: Lemon Merengue Pie

Recipe: White Potato Pie

Recipe: Chicken and Dumplings

Recipe: Roast Chicken

Recipe: Quick Delicious Chocolate Cake

Recipe: Chicken & Dumplings

Recipe: Fried Hand Pies

Recipe Request: Bread Pudding Containing Rice

Recipes Requested: Baked Chicken, Mac N Cheese, Pork Shoulder, etc

Recipes: Barbecue Kid Goat, Southwest Leg of Goat, Kid Goat Chops
Jalapeno, Hawaiian Goat Mini-Kabobs, Kid Goat With Vermicelli

Recipe: Chicken and Dumplings

Recipe Request: Chili

Recipe: Garlic-Herb Meat Loaf

Recipe: Country Ham With Red-Eye Gravy

Recipe: Simplest Roast Chicken

Recipe: White Potato Pie

Recipe: Barbecue Kid Goat

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: HELP!!!!!!!!!!!!!!!!!1
To: posts@chitterlings.com

For the life of me, I cannot make a tasty Lemon Merengue Pie.
Can someone please help, because I have to cook for the holidays
and I don't want my family complaining about the absence of the
Lemon Merengue Pie that my grandfather used to make.

Thank you.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pie

White Potato Pie
2 pies

INGREDIENTS:

5 MEDIUM POTATOES MASHED WITH NO LUMPS
2 CUP SUGAR
1/2 CUP BUTTER OR MARGARINE
VANILLA OR LEMON TO TASTE
4 EGGS SEPARATED
1 CUP MILK OR EVAPORATED MILK
NUTMEG

PREPARATION:

MIX ALL INGREDIENTS WELL EXCEPT EGG WHITES AND NUTMEG. WHIP EGG WHITES TILL ALMOST STIFF. ADD BY FOLDING IN WITH LARGE SPOON. POUR IN PIE SHELLS. SPRINKLE NUTMEG ON TOP. BAKE AT 400 DEGREE OVEN FOR 45 MINUTES UNTIL KNIFE WIPES CLEAN.

YOU CAN ALSO USE INSTANT MASHED POTATOES.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Marsha Wilgis
To: posts@chitterlings.com
Subject: Chicken and Dumplings

CHICKEN AND DUMPLINGS
(without oil or butter - lower fat)
by Marsha Whited Wilgis

The day before you make this dish, shake garlic salt on one
chicken and boil in 2 quarts liquid in covered pot until done.
Take chicken out and let stay in refrigerator overnight until
both juice and chicken has cooled thoroughly. This will let you
peel off the skin easier, plus peel
the fat off of the top of the juice, which by now has congealed.

Chop up:
1 Spanish Onion
2 cups cabbage
1/2 cup carrot pieces
1/2 cup spinach

Remove skin and bones from chicken, put back in pot. Peel off
fat on broth. Add enough cans of water to leftover juice in pan
to equal 3 quarts liquid. Add two chicken bullion cubes plus
salt to taste. Add together. Set aside.

Use two tablespoons of vegetable oil and sauté in the order shown
above. Cook onions until light caramel color, cabbage and carrots
until crisp tender, add spinach at the very last until just
wilted.

Add stir fried vegetables to chicken and broth. Add 1 teaspoon
celery seed. Set to simmer slowly.

Put 1 cup flour, with one egg, and one teaspoon salt and 1
tablespoon water in bowl and beat vigorously until in firm ball.

Set ball on floured cloth and knead until smooth. Set aside to
rest for 20 minutes, covered with cloth. Roll noodle dough out on
floured cloth until very thin. Use a noodle cutter, or knife, or
pizza cutter to cut noodles in strips about 1/2 inch wide and 4
inches long.

Bring chicken mixture to full rolling boil. Add noodles handful at
a time while stirring to avoid sticking together. Put lid on pot
and cook on low until all noodles are tender. (about 20 minutes)
Serve in large soup bowls with toasted French bread on the side
for dipping. Serve six or more.

My grandmother was from Missouri, she lived until 1955 and was
79 years old. She was in charge of the Chicken and Dumplings at
our house as she lived with us. My mother continued the recipe, as
I do now. The only change has been cooling the chicken to take the
fat off. Years ago, chickens were not fat like they are now. Good
cold weather food. Enjoy!

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

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has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat recipes. Advance
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visiting: http://www.chitterlings.com/cookbook.html

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "paul bell"
To: <posts@chitterlings.com>
Subject: Roast Chicken

3-1/2 to 4 lb. whole chicken
Rinse and pat dry
Place in roaster
Pour about 1/2 cup white wine over chicken
Sprinkle 1 pkg onion soup mix over chicken
Place under broiler until begins to darken
Cover and bake about 1-1/2 hours

Pour off juice
Measure and add enough water to make 3 cups
Bring juice to boil
Add 1-1/2 cups white rice
and 1 small can mushroom stems and pieces drained
Cover and cook on low for 20 minutes.

My family has feasted on this for Sunday dinner for years
and years.

Norma ell

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Quick Delicious Chocolate cake

1/2 cup sour cream
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup plus 1 tbs unsweetened cocoa powder
1 tsp baking powder
1/8 tsp salt
3/4 cup ( 1 1/2 sticks) butter, softened
3/4 cup granulated sugar

TOPPING:
1/4 cup confectioners sugar

1- Preheat oven 375 F.
Grease an 8 inch round cake pan or springform pan. Dust with
flour, tap out the excess flour.

2- Mix together sour cream, eggs and vanilla.

3- Mix together flour, cocoa powder, baking powder, and salt.

4- At low speed, beat together butter and sugar until light and
luffy. Alternately beat in sour cream and flour mixture until
blended. Pour batter in pan.

5- Bake cake, till toothpick comes out clean, 30 minutes. Place
in wire rack to cool for 10 minutes.

6- For topping, place a doily over cake. Dust with confeccioners
sugar, then remove doily.

Enjoy!!!
Pilar Infante...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: <posts@chitterlings.com>
Subject: Chicken & Dumplings
D
Boil chicken in salted water ntil it is easily pulled from the
bone. Debone.

Dumplings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon sugar
ice cold water or milk to make stiff dough

Put chicken pieces back in pot with chicken water. Bring broth
and chicken to boil and drop dumplings in by spoonful. Cover and
cook on medium for 20 minutes - do not peek.

Norma Bell

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: AD Cason
Subject: Fried Hand Pies
To: <posts@chitterlings.com>

Fried Hand Pies

2 cups self rising flour
1/4 cup Crisco
1 cup milk

FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into
balls the size of a walnut (should make 12). Flatten
each with a rolling. Peel and chop apples. Cook
apples, margarine, spices, and brown sugar until
apples are tender. Place 1 tbsp. of this apple mixture
in the center of each flattened ball of dough. Fold
corners and press edges with fork. Fry in oil until
golden brown on each side. Top with powdered sugar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "C BARE"
To: <posts@chitterlings.com>
Subject: looking for a recipe

I am looking for a recipe my friend says his grandmother used to
make a bread pudding but she also added rice to it. Does anyone
out there have one?

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

From: "denise burgess"
To: posts@chitterlings.com
Subject: mac 'n' cheese

I'M A COLLEGE STUDENT THAT IS AWAY FROM HOME. I WOULD LOVE SOME EASY RECIPES FOR BAKED CHICKEN,MAC 'N' CHEESE,PORK SHOULDER ETC.. ANYTHING SOULFUL.I WILL BE GRATEFUL FOR ANYTHING AVAILABLE.

THANK U

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Goat

Barbecue Kid Goat

Barbecue Sauce

2 c water
1 T sugar
1 8-ounce can tomato sauce
2 T vinegar
2 T butter
1/2 t cumin
2 cloves garlic, minced
1/2 t oregano
6 whole cloves
3 carrots, diced
1 T ground black pepper
1/4 t salt

Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and
dry pieces and place in an open pan in a 350° oven. Cook for 20
minutes using a meat thermometer, making sure internal temperature
reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste
kid goat with sauce every 15 to 20
minutes for 2 hours or until meat is very tender.

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

Southwest Leg of Goat

1 leg of goat (5 to 7 lbs), boned
2 t salt
1 c wine or vinegar
1 t sage
1 c vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chilies
1 t rosemary
2 garlic cloves, skin removed
1/2 t crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove
goat, strain marinade and reserve. Quarter potatoes and onions and
place in shallow roasting pan along with chilies and garlic and
pour 1/4 cup marinade over vegetables. Place goat on roasting
rack over vegetables. Pour 1/4 cup marinade over goat. Roast at
325° F for approximately 25 minutes per pound of goat. Baste with
1/4 cup marinade every 20-30 minutes before carving. Serve with
vegetables.
Use drippings for gravy if desired.

------

Kid Goat Chops Jalapeno
(makes 4 servings)

4 goat shoulders, 1 in. thick, round bone or blade
1 8-ounce can crushed pineapple in its own juice
1 t salt
1/2 c jalapeno jelly (may substitute apricot jam)
1/2 t ground pepper
1/4 c fresh lemon juice
1/2 t ground cinnamon
1 T prepared mustard

Sprinkle goat shoulders with a mixture of salt, pepper and
cinnamon. Combine remaining ingredients in small saucepan.
Bring to a boil, stirring until jelly is melted. Broil or
grill chops 4 inches from heat source, 8-10 minutes on each
side. Spoon sauce on goat least 5 minutes of cooking time.

--------

Hawaiian Goat Mini-Kabobs
(makes 60-70 appetizers)

1 lb boneless leg of goat, cut in 3/4-in cubes
3 slices bacon, cut in 1-in pieces
1 cup Italian dressing 1 14-ounce can pineapple chunks, each
cut in half
1 clove garlic, minced 1/4 cup melted butter

Combine cubed goat, dressing and garlic in a shallow glass dish
and marinate for 1 hour or overnight in refrigerator. Alternate
cubes of goat meat, bacon and pineapple on mini-skewers or round
toothpicks. Brush with melted butter. Broil 5-8 inches from heat
source for 5 minutes. Serve hot.

--------

Kid Goat With Vermicelli
(makes 8 servings)

1 1/2 lb kid goat, cubed
1/2 T whole black pepper
2 T vegetable oil
3 small garlic cloves
1 small onion, diced
5 to 6 oz vermicelli
1 green bell pepper, diced
2 fresh tomatoes, diced
1 T cumin seed

Cut kid goat into bite-sized cubes and brown in skillet with oil
until well done (approximately 20 to 30 minutes). Combine onion
and bell pepper and set aside. In blender, grind cumin seed,
black pepper and garlic cloves until pulverized. Combine spices
with kid goat and vegetables; mix well. Add vermicelli and enough
water to cover entire mixture and ten add diced tomatoes. Cover
and bring to a slow simmer.
Cook approximately 15 minutes or until fideo is tender. Do not
stir until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
rom: "HiddenTreasures"
To: <posts@chitterlings.com>
Subject: Chicken and Dumplings

I do the first part in the crockpot, but I'm sure you can do it
in a pot as well.

a whole chicken 3-5lbs
5 potatoes
3 carrots
1 large onion
1 can cream of celery soup
2 cans generic biscuits
1/4 cup flour
Rosemary
Thyme
Salt
Pepper

In crockpot, put the whole chicken in, then peel the carrots and
potatoes. I put the potatoes in whole and then when I transfer to
the pot on the stove, I cut them up so they don't turn to mush.
The carrots, I grate them because of a picky kid, but you can
slice them up. Chop the onion and put in the crock pot along with the
other veggies. Add seasonings to your liking. Fill crockpot with
water to cover the bird. Let it cook on high for 3 hours, then
remove the chicken. Remove the skin and discard (or feed to your
cat? Mine loves that stuff!) Then peel all meat from the bones
and shred unless you prefer chunky chicken in your dumplings. Put
the meat back in the crockpot. Stir in the can of soup. Cook for
another 2 hours. At the end of 2 hours, transfer everything from
the crockpot into a large pot, add 1/4 cup of flour for
thickening,
and once it begins to boil, start adding biscuits. I cut the
biscuits into 6 pieces each. ( Cut in half, then cut each half in
3
piece). Let all of this simmer for 15-20 minutes then serve.
YUM!

*Note, when adding salt, I put a lot into the dish because for
some
reason, the flour and the biscuits soak out the flavor. Taste it
as you go to decide how much you want.

Tonya

Life is a mirror; if you frown at it, it frowns back;
if you smile, it returns the greeting - William Thackeray

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "LaTresha Johnson"
To: posts@chitterlings.com
Subject: A chili recipe

I would like to have a copy of an easy chili recipe. The weather
is getting cooler and that would be just the dish to serve!!

Ms. L.J.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: AD Cason
Subject: Garlic-Herb Meat Loaf
To: <posts@chitterlings.com>

Garlic-Herb Meat Loaf

Ingredients

7 tablespoons ketchup, divided
1 cup quick-cooking oats
1/2 cup finely chopped onion
2 tablespoons dried parsley
1 tablespoon dried basil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound ground sirloin
1 pound ground turkey
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 garlic cloves, minced
Cooking spray

Instructions:

1. Preheat oven to 375 degrees.

2. Combine 3 tablespoons ketchup, oats, and next 10
ingredients (oats through garlic) in a large bowl;
stir mixture until well-blended.

3. Shape meat mixture into a 9 x 5-inch loaf on a
broiler pan coated with cooking spray; spoon 4
tablespoons ketchup over meat loaf. Insert a meat
thermometer into loaf. Bake at 375 degrees for 1 hour
and 10 minutes or until a thermometer registers 160
degrees. Let stand 10 minutes. Remove meat loaf from
pan; cut into 16 slices. Yield: 8 servings (serving
size: 2 slices).

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

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: AD Cason
To: <posts@chitterlings.com>

COUNTRY HAM WITH RED-EYE GRAVY

1/4-inch-thick center cut of country ham
4 tablespoons black coffee
1/2 teaspoon sugar

This is a traditional way of serving country ham in
many parts of the South. It's ususally served for
breakfast with grits and hot biscuits. Water may be
used in place of the coffee, but it won't have that
unique flavor.

1) Trim off the skin from the slice of ham. Fry the
ham quickly in an ungreased hot skillet for a couple
of minutes on each side. Remove the ham from the pan
and set aside.

2) To the hot fat remaining, add the black coffee and
sugar. Stir to dissolve the sugar, cover, and simmer
for a couple of minutes.

3) Pour the gravy over the ham slices and serve.
Serves 1-2

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chicken

Simplest Roast Chicken
Recipe By : Roasting: A Simple Art

1 5-6lb chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing

Place oven rack on second level from bottom. Heat oven to 500
degrees. Remove the fat from the tail and crop end of the
chicken. Discard the neck and giblets or freeze for making
chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and
butter, if using. Season the cavity and skin with salt and
pepper. Place the chicken in a 12-by-8-by-1 1/2-inch roasting
pan, breast-side up. Put in the oven legs first and roast 50
to 60 minutes, or until the juices run clear. After the first 10
minutes, move the chicken with a wooden spatula to keep it from
sticking.
Remove the chicken to a platter by placing a large wooden spoon
into the tail end and balancing the chicken with a kitchen spoon
pressed against the crop end. As you lift the chicken, tilt it
over the roasting pan so that all the juices run out of the
cavity and into the pan. Pour off excess fat from the pan and put
the pan on top of the stove. Add the stock or other liquid and
bring to a boil, scraping the bottom vigorously with a wooden
spoon. Let reduce by half. Serve the sauce over the chicken or,
for crisp skin, in a sauce boat.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Genie Cauthen"
To: posts@chitterlings.com
Subject: White Potato Pie

This was the way that my mother made White Potato Pie. It had
a lemony flavor and you wanted one with a Sweet Potato Pie taste.
You might be able to use the basic recipe and add cinnamon, cloves
and nutmeg to taste, leaving out the lemon juice and lemon zest.
Maybe you can experiment with this recipe and come up with one
close to what you are searching for. This recipe makes 2 pies.

2 potatoes - peeled, boiled and mashed
2/3 cup butter or margarine
1 cup white sugar
1/2 tsp baking powder
1/8 tsp salt
1/2 cup heavy whipping cream*
1/2 cup milk
2 tsp lemon zest
2 tblsp lemon juice
1 tsp vanilla estract
4 eggs, beaten
2 (9 inch) unbaked pie shells

Preheat oven to 350 degrees. Mix sugar, baking pwder and salt.
Add potatoes and butter (or margarine) and mix well. Gradually
add whipping cream and milk, stirring until well blended. Add
beaten eggs and mix well. Pour mixture into pie shells and bake
for 55 minutes or until knife inserted in center comes out clean.
This pie is best when served cold.

*I have used evaporated milk in place of the whipping cream with
good results.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Kid goat
To: posts@chitterlings.com

Barbecue Kid Goat
Barbecue Sauce
2 c water
1 T sugar
1 8-ounce can tomato sauce
2 T vinegar
2 T butter
1/2 t cumin
2 cloves garlic, minced
1/2 t oregano
6 whole cloves
3 carrots, diced
1 T ground black pepper
1/4 t salt
Cut a very young goat (8 to 12 lbs) into serving pieces. Wash
and dry pieces and place in an open pan in a 350° oven. Cook
for 20 minutes using a meat thermometer, making sure internal
temperature reaches 160°. Prepare barbecue sauce. Simmer for
30 minutes. Baste kid goat with sauce every 15 to 20 minutes
for 2 hours or until meat is very tender.
>From Cookeryonline.com

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

Even MORE Delicious Old-Fashioned Recipes!

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

"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "

"Thank you Willie for the wonderful cookbook, you have done a fabulous job on it and thank you for signing it.

I have been in New York for a while now at the culinary institute in Hyde Park. So I haven't been active on your recipe exchange.
I am looking forward to using some of these recipes at the restaurant also...

Warmest regards,
Stephen Block "
Author: Recipes from a German Grandma
http://www.kitchenproject.com/german

"Hi Willie;
Just wanted to write and let you know we are enjoying the cookbook
very much. We tried the macaroni and cheese last night and boy was it
good. So far my wife's favorite has been the fried green tomatoes.

I can't wait to try the baby back ribs...grin.

Thanks again for some great eating!

Gary Knuckles"
http://www.budgetware.com

"Willie,
I was really suprised to see you published your pork barbecue recipe right in your cookbook. So many people won't share their with anybody. I cooked half a pig overnight, following your instructions exactly. It turned out perfect! I can see myself making a little extra money selling bbq meals from my house.

Thanks again man.
Byron - Bend, Oregon"

"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"