Recipes: Greens, Ribs, Collard Greens and Smoked Pig Tails, Scrapple, Deer Meat Recipe, 2 Recipes for Jello Shots, Bean Pie, Baked Wings Parmesan, Bacardi Rum Cake, Warm Caramel Sauce, Navy Bean Pie

Quite some time ago someone posted a recipe
for Shrimp & Macaroni Salad.
I have misplaced the recipe & my daughter is coming
Friday & i need the recipe ASAP....
PLEASE.
It had shrimp (precooked), mayo.,onion,celery or
green pepper & elbow macaroni is all i can remember.
Thanks a MILLION in advance.

Tracey

Glasswomn

Please send the recipes directly to me, thanks!!!!

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From: DWChristy1
To: posts@chitterlings.com

For: Rosalie Hollis
From: dwchristy1
Re: Greens

There have been several interesting recipes for greens over the past
couple of weeks. Last night, we tried this one using kale, which is
more fibrous than collards, so we cooked it a bit longer. This was
excellent.

In a Dutch oven, put six cups of water, two or three cut up onions,
a few cloves of garlic, and some hot sauce. We used Hunan Red Chile
Sauce, but any good Louisiana style hot sauce will do. Add as much
as you like for how hot you like. Bring all this to a boil.

Cut away the stems of the collards, chop the leaves into small pieces,
and wash in a strainer. The stems should be discarded as they are
just too tough to use.

When the onion water is boiling, add the chopped collards, bring up to
a boil, turn down to simmer, put the lid on the Dutch oven, and leave
it alone for an hour. Add fifteen minutes more cooking time if you
decide to use kale. And fifteen to twenty minutes less for other
greens.

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From: g350119
To: posts@chitterlings.com

can you send me the recipe for egg nog custard drink

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From: DWChristy1
To: posts@chitterlings.com

For: Paul Murdock
From: dwchristy1
RE: Ribs

There are arguably dozens of ways to do ribs, but this one works well.

Either with pork or beef ribs, the real trick is to boil them for
about an hour until most of the fat is dissolved. Any heavy fat that
remains can be easily sliced off with a paring knife.

Then marinade the ribs in a combination of wine, lemon juice,
Worcestershire sauce and garlic for at least 24 hours. White wine
seems to work better with pork, and red wine with beef. More
marinade time will not hurt. I've doneas long as 72 hours.

Make a rub out of equal parts of garlic powder, onion powder, cumin,
paprika, oregano, thyme, and black pepper, and place in a large flat
pan. And if you like more of any of these parts, add it.

Pat the ribs dry, and place in the rub, making sure that all surfaces
of each rib gets covered. Rub it in!! Save the marinade in a jar
in the fridge.

Lay two long pieces of clear plastic wrap across a table, one going
east and west, the other overlaying the first going north and south.
Spray the area where the two pieces of wrap overlap. Place as many
ribs as will fit in one layer on the rub. Wrap them tightly in the
plastic squeezing out as much air as possible. Obviously, if you
are doing a lot ribs, you will have more than one package of clear
wrap to do.

Place the wrapped meat into the fridge for at least 24 hours. Again,
longer will not hurt.

If you lucky enough - or hardy enough - to be able to charcoal grill
these outside, that's where to do it. Set up the grill for indirect
heat, with an hour's worth of charcoal. Otherwise, baking them in
a 375 degree oven for an hour is fine.

Place the ribs on indirect heat, or inside in a large flat pan so that
there will be one layer of ribs only. Moisten them with the marinade
at this time, and discard any unused marinade. This is a good time to
put in potatoes and onions to bake. Put the lid on (or close the oven
door) and go away for about forty-five minutes.

Make the salad and veggies.

At the forty-five minute mark, "paint" all the ribs with your favorite
bar-b-que sauce, home-made or commercial, put the lid back on the
grill - or close the over door. You should not use any of the
marinade this close to eating time. And the bar-b-que sauce will have some
sugar in it, so adding that earlier will caramelize the sugar, and dry
out the meat.

Fifteen minutes, you're about to enter heaven.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Hhelenburns6
To: posts@chitterlings.com

THIS MESSAGE IS FOR CHRIS TELLER

YOU DIDN'T MENTION ANY OF THE SIZES FOR
1.SPAGHETTI
2.SAUCE
3.SOUP
4.CHEESE

THANK YOU

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From: FUSWA

To: posts@chitterlings.com

Got a complaint! since I joined the group, I am running out of paper
and ink!! so many great recipes I want them all !! Just kidding but
love the site and so much help. Keep up the good work group.

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

Collard Greens and Smoked Pig Tails

Ingredients

3 pounds collards
6 smoked pig tails (trim off some of the fat)
fresh minced garlic, if desired
vinegar
hot sauce

Directions

Wash greens several times. Cut them up into 2" strips. Place in
colander. Rinse pig tails. Cook pig tails in large pot, until they
are fork tender, using enough water to cover tails. Add more water if
needed. After tails are done, remove and put in large bowl. Put
prepared greens pork tail liquid. Simmer until greens are done. Do
not over cook. Cook over low heat so greens will simmer. Do not add
large amounts of water. After greens are tender, return pig tails to
pot. Garnish with vinegar/hot sauce.

Note: You may add about 2 tablespoons vinegar to greens while they are
cooking.

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

Scrapple

Ingredients

1/2 pound raw pork, chopped
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal
1 medium onion, chopped
1-1/4 quarts water

Method

Brown onion slowly in a little fat. Add meat, seasoning and water.
Cook at simmering point 20 minutes. Add corn meal and cook over
medium heat for one hour. Turn into loaf pan and cool. Cut in slices
and fry in fat until brown. Serve with gravy or tomato sauce.

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From: "Michael Mathis"
To: posts@chitterlings.com
Subject: Deer Meat Recipe

This is the recipe that my mother always used when she cooked Deer
Meat, and the family always loved it.

Ingredients
1 1/2 pounds venison (deer meat)
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
1/8 teaspoon dried parsley

Directions
1 Heat butter or margarine in a large skillet over medium heat. Add
onions and saute until translucent; then add meat and saute until
browned.
2 When meat is lightly browned, add mushrooms, garlic, tomato paste,
flour, sour cream, salt, mustard powder and parsley. Stir together,
reduce heat to low and let simmer for 20 to 30 minutes. The longer
it simmers, the more tender the meat will be.

Hope you Enjoy!
Mike Mathis

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Bean Pie

from Lois
````````````

Bean Pie

1 c Mashed Pinto beans*-- (heaping measure)
1/2 c Sugar
1 c Brown sugar
1/2 c Butter
2 Eggs, beaten
Unbaked pie shell

* 1 1/2 cup cooked beans equals about 1 cup, mashed.

This pie tastes like Pecan pie and can be served with
whipped cream, non-dairy whipped topping or a scoop of
ice cream.

Blend sugars, eggs and butter until creamy. Add pinto
beans and blend well. Pour into 9 inch unbaked shell.
Bake at 375 F for 20 minutes, then at 350 for an
additional 25 minutes or until inserted knife comes
out clean.

Nutritional Analysis per serving: 427 Calories; 5.74 g
protein, 20.5 g fat (42% cal. from fat); 57.25 g
carbohydrate; 83 mg cholesterol; 4.1 g fiber; 264 mg
sodium.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Jell-O

Jell-O Shots

Ingredients:

2 cups vodka
3 packages Jell-O with sugar
3 cups Water

Instructions

Boil 3 cups of water then add Jell-O. Mix Jell-O and water until
completely dissolved. Add the two cups of vodka and mix together.
Pour mixture into plastic
shot glasses and chill until firm. Eat and enjoy!

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

Baked Wings Parmesan
Serves 4

Ingredients

1 egg, beaten
1/2 cup parmesan cheese
1 teaspoon paprika
Dash of pepper
3/4 cup margarine, melted
1 tablespoon milk
1/4 cup flour
1/2 teaspoon salt
hen/chicken wings

Directions

Combine egg and milk; stir well and set aside. Combine cheese, flour,
paprika, salt and pepper; mix well.

Rinse wings pat dry. Dip in egg mixture. Dredge in flour mixture.
Place chicken in a 12X8X2-inch baking dish; pour margarine over
wings. Bake at 350°F for 1 hour or until tender.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Copies to: <simplycheryl>
Subject: BACARDI FAMOUS RUM CAKE

from Lois
`````````
Bacardi Famous Rum Cake

1 c. chopped pecans or walnuts
1 pkg. yellow cake mix with- pudding in mix
3 eggs
1/3 c. oil (Wesson)
1/2 c. cold water
1/2 c. Bacardi light rum (80- proof)
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt
pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
Prick top, spoon and brush glaze evenly over top and sides. Allow cake
to absorb glaze.
Repeat until glaze is used up.

GLAZE:

1/4 lb. butter
1/4 c. water
1/4 c. granulated sugar
1/2 c. Bacardi light rum (80- proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat, stir in rum. Optional: Decorate
with border of sugar frosting or whipped cream.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Copies to: <towncarlover>
Subject: Warm Caramel Sauce

from Lois
``````
Warm Caramel Sauce

3 cups sugar
1 cup water
2 cups heavy whipping cream
Combine the sugar and water in a heavy bottomed saucepan. Dissolve the
sugar in the water over low heat. Increase the heat to high and cook
until the caramel is a golden amber color.
Remove the caramel from the heat and slowly whisk in the cream, a few
tablespoons at a time. Be very careful, as the mixture with bubble as
you add the cream.
Yields 4 cups

Serve the sauce warm or refrigerator for later use.
This will keep for several weeks in the refrigerator. To reheat, warm
over a double boiler.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Copies to: <Plunk123>
Subject: Jello Shots

from Lois
````````
Jello Shots

6 ounces Jello (large package)
16 ounces Water (boiling)
6 ounces Water (cold)
10 ounces Vodka
Mix the jello mix with the boiling water until the powder is fully
dissolved and add the cold water and alcohol. Pour the cooling
mixture into either shot glasses or paper cups. Shot glasses are
more attractive, but drinker can turn the paper cups inside-out
to more easily eat the alcoholic jello.

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From: "S. N."
To: <posts@chitterlings.com>
Subject: Chronic Wasting Disease

To date Chronic Wasting disease has only been found in two states,
Colorado and Wisconsin. Colorado has had it for years and it was found
in Wisconsin this year. They know that it came from deer purchased
from Colorado for a deer farm.

I live in Wisconsin and we just completed our deer season. Our DNR is
testing much of the kill by removing the heads and sending them for
testing. So far the only location which has shown it is Southwestern
Wisconsin. Besides that, there is no evidence that in can be passed on
to humans. Remember, this is a disease of the brain.

I have a freezer full of venison right now and look forward to
enjoying it and especially the recipe for the steaks.

Sue

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Diana Frazier"
To: <posts@chitterlings.com>
Subject: Re:navy bean pie

Hello
this pie is made with navy beans, I had make this on several occasions
and my family thinks it's the bomb! There is a recipe using pinto
beans, I've never try it, cause the ones that are made by the nation
of Islam are made with navy beans.
Diana

Navy Bean Pie

1-unbaked 9" pie shell
2 eggs, lightly beaten
1 cup evaporated milk
2 cups mashed, cooked navy beans
2/3 cup sugar
3/4 tsp cinnamon
1/2 tsp each: salt, ginger, nutmeg, cloves
Whipped cream (optional)

Heat oven to 425 degrees.
Combine eggs and evaporated milk in a bowl.
Add beans, sugar and all spices. Beat at low
speed of a mixer until well blended. Pour into
unbaked pie shell.

Bake at 425 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for another 35 minutes
or until knife inserted in center comes out
clean. Serve warm with whipped cream.

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