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Salad Dressing or Mayonaise Cake
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More Soulful Recipes November 5th, 2002
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:
Recipe Request: Fried Spare Ribs And Rice
Recipe: Enchiladas a la Mama
Recipes Requested: Sweet Potato Pie, Macaroni And Cheese
Party Finger Food Recipe: Easiest Meatballs Ever!
Recipe Request: Potato Soup
Recipes Requested: Blackberry Pie, Blackberry Pie, Batter Used
On Fish At Texas Roadhouse Steakhouse
Recipe: BBQ Beef and Beans
Recipe Request: Stewed Tomatoes
Recipe Request: Pumpkin Pie Over Pecan Pie
Recipe Request: Pilar Infante's Sweet And Sour Spicy Wings
Recipe: Salad Dressing or
Mayonaise Cake
Recipe: Oven Baked Ribs
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: Metroregina Pershard
Subject: fried spare ribs
To: posts@chitterlings.com
Does anyone have the recipe for fried spare ribs and rice? My Mother
use to cook this dish. I always like the taste of the
spareribs.mpershard
Metroregina Pershard
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From: "streek53"
To: <posts@chitterlings.com>
Subject: Enchiladas a la Mama
Enchiladas a la Mama
There are so many different recipes for enchiladas that's it's hard to
tell what constitutes a "genuine" enchilada. I grew up in Texas
(Tejas, or TAY-hoss for non-Mexican food fans, you poor, pathetic
souls), and this is how my mama made 'em. Simple and delicious.
corn tortillas
onions, diced
shredded cheddar cheese
Ortega's© Enchilada sauce
chili - canned or your own
HOT SAUCE (YES!) (Equal time: My wife can't handle hot sauce, but
she's working on it.)
For each "enchilada," stick a moistened corn tortilla in the
microwave
(or moisten two paper towels and stick the tortilla between 'em before
popping in the microwave), then nuke it for 30 seconds or so.
Basically, you just want to soften it up, so that when you roll it up
it doesn't just pop right back open. (Masochists: skip this step.)
INSIDE the tortilla, lying flat on an oven-proof plate, make a
straight line right down the middle, perhaps an inch or so wide using
as much or as little diced onions as you like, then cover that with
shredded cheddar cheese, again, as much or as little as you like.
Bear in mind: one tortilla won't hold 2 cups of diced onions NOR 2
cups of shredded cheddar, so try not to use more than about a couple
of tablespoons of either. Hey, if you fold it up and it's too skinny,
add more. If you fold it up, but it's so fat you can't turn it over
(the next step), take some out. If you're bright enough to use email,
you can handle this. I have faith in my fellow chitterlings.com-type
persons. (If nothing else works, place your hand on the screen: "HEAL!
HEAL!")
Okay, you've got your filling as you like it (whoa! Shakespeare?)
(yeth, Shakespeare): Now, pull one side of the tortilla over the
filling, then the other, then flip that bad boy over. IF IT REFUSES TO
STAY PUT: stick a tad of the cheddar on a saucer and nuke it for a few
seconds 'til it melts. While still hot, use it as "glue" to
hold your
tortilla together...THEN flip that bad boy over.
Put some Ortega's© Enchilada sauce on the top, as much or as little,
etc.
Cover with chili, perhaps a half cup or a whole cup. You CAN'T put too
much chili on this, especially if you have rice as a side. Of course,
if you're trying to get several things on the same plate, you may want
to limit the amount of chili to what won't come spilling over the side
of the plate...OR use a separate plate for everything else so you can
go crazy with the chili. You should be able to get some refried beans
AND one enchilada on a regular small plate...and still have room for
LOTS of chili.
Stick this in the oven at a moderate temperature long enough to heat
through. (You know what your oven will do, where I don't know what
your oven will do. I'd go with 250-300º for 15-20 minutes. If you're
not ready to eat yet, simply turn the oven off to keep the enchilada
warm. If you forget it until the next day, you're on your own, jefe.)
("jefe" - HEH-fay - is Spanish for "boss." Call your
boss that and see
what happens.)
The plate will become VERY hot during this part of the process. No
duh.
Feel free to stick some more cheddar on top and return to oven until
this melts. "It ain't no hangin' matter...Ain't no capital crime..."
(The Rolling Stones? Yup, duh Stones. "Stray Cat Blues," the
archetypal Stones tune that NEVER gets played on the radio. From
Beggar's Banquet, one of their best, but under-appreciated, albums.)
You CAN always fix your enchiladas on one plate, then put 'em on
another plate, repeat (one at a time, Homer), and finally stick in the
oven and cook all at once. You can add more chili to each individual
enchilada later. Heating chili is not rocket science.
Hot sauce: Top with as much as you can stand. If you can't tolerate
hot, spicy stuff (you have my sympathy, but I understand), don't put
any on there. It'll still be good.
F Scott Fitzgerald (author of The Great Gatsby), generally regarded as
one of the 20th Century's greatest writers, was a notoriously bad
speller and spelled "Chile," the name of the country, as "Chili."
If
you can't spell very well, don't feel too bad. It happens to the best
of us...and me, too.
When 5-year-old Fitzgerald had a birthday party, he sat out on the
front porch in his nice little suit awaiting the arrival of his little
friends. When it became clear that NO ONE was going to show up for his
party, he then sadly ate the entire birthday cake, candles and all.
Don'cha just hate it when children go through heartbreaking
experiences? I get all broke up over this little anecdote. (sniff,
sniff)
To get that © symbol (great for sticking after your email name at the
ending of your emails following the valedictory - "Sincerely,"
and
like that), hold down the Alt key and type in the number 0169. When
you release the Alt key, the symbol will appear onscreen.
A tip of the hat (tip!) to Lydia L, a woman of exquisite
sensibilities. (She apparently likes my writing, so my description is
self-evident.) Hey, Lydia! My band plays "Memphis" at all of
our
shows...and people ALWAYS dance to it! (It's a small band, so we
mostly play for small people who do small dances. And our paychecks?
Well...)
Coolness is as coolness does. Be nice to children and pets whether
they deserve it or not. Adults don't enjoy this protection, so...be
cool.
have a good'n,
streek©
American by Birth, Southern by the Grace of God
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From: TDLEE40
Subject: need a receipe
To: posts@chitterlings.com
Hello Willie,
I really would like a receipe for a really slamming sweet potatoe
pie and macaroni and cheese. Thank you and God Bless from Tonja
Lee e-mail addressTDLEE40
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From: gretchin.anderson
To: posts@chitterlings.com (Willie)
Subject:
Party finger foods:
Easiest Meatballs Ever!
1 bag of up to 64 count pre cooked Italian meatballs
1 10oz jar of Concord grape jelly
1 jar of Chili sauce..I believe its also 10oz
1/4 stick of butter
Turn on crock pot to high
Pour in jelly and chili sauce and butter.
Stir as it melts togather. Once mixed well about 20 minutes add
pre-cooked packge of Itilian meatballs.
Let cook until hot and then turn the crock pot to low. Stir meatballs
so sauce gets on all of them.
These are like the best meatballs ever!
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From: Ethel Wilcox
Subject: Potato Soup
To: posts@chitterlings.com
Dear Willie,
I wish to let you know this is the best cookbook I have ever had the
pleasure of using.
I would appreciate it if you would post the recipe for potato soup, as
my daughter would say using "real potato's".
Thank you very much, I also wish to thank Kelly for all of her time
and effort.
Sincerely
Ethel
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From: "cheryl jones"
To: posts@chitterlings.com
my coworker is looking for a recipe for blackberry pie and blackberry
cobbler. Another is looking for the batter used on the fish at Texas
Roadhouse Steakhouse.Could you please send the recipe,I keep ranting
about the site and they don't believe me
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From: "Diggs, Yonna-CIV"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: BBQ Beef and Beans
This is really good and quick to make for those cold wintery days.
Works
great when you have a house of guest to feed during the holidays!!!
BBQ Beef and Beans
* 2 lbs. ground beef
* 1 garlic clove
* 1/2 cup ketchup
* 1/2 cup packed brown sugar
* 15 oz. garbanzo beans [can]
* 16 oz. kidney beans [can]
* 28 oz. baked beans [can]
* 1 medium onion
* 1/2 cup BBQ sauce
* 1/4 cup molasses
* 32 oz. great northern beans [can]
* 16 oz. green beans [can]
* 17 oz. pinto beans [can]
In a skillet, brown ground beef with onion and garlic until beef is no
longer pink. Drain. Add to your Crock Pot along with the rest of the
ingredients. Cook on low setting 8-10 hours or on high 5-6 hours.
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From: "Jerry Gresham"
To: <posts@chitterlings.com>
This is for the request for oven baked ribs:
All you really need to remember is to have a SLOW oven, and all day.
Never, ever over 250 F. Use the dry rub of your choice....meaning you
rub the ribs with a spice mixture that was previously incorporated. I
use salt, cayenne, black pepper, white pepper, chili powder, cumin,
oregano, and just a hint of sage. The amounts depend on your taste.
Rub this dry powder well into the ribs, and slow roast for 4 to 6
hours.
The bones should begin to protrude from the meat, and the aroma should
be heavenly.
After that sauce if you want, and it will melt in your mouth.
Good Luck,
Jerry
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From: "cathy holland"
To: posts@chitterlings.com
Subject: Stewed tomatoes
I am looking for a recipe for stewed tomatoes. My mother use to cook
these when I was young(er) and I have a craving for these. Thank you
and have a blessed day
God bless,
Cathy Holland
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From: "Sacha Draggoo"
Hello everyone..I once had a pie that was a combo of pecan pie on the
bottom and pumpkin pie as a topper...anyone have a recipe for this? It
was wonderful!!
Sacha
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From: Zarria0529
Subject: RESCEND SWEET&SPICY WINGS BY PAUL INFANTE
To: posts@chitterlings.com
MR P. INFANTE COULD YOU PLEASE REPRINT YOUR RECIPE FOR THE SWEET AND SPICY
WINGS . I WOULD LOVE TO PREPARE THEM FOR THE HOLIDAY PARTIES. THANKS IN
ADVANCE. VENUS
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From: Gmomangel
>From gmomangel
To: posts@chitterlings.com
Salad Dressing or Mayonaise
Cake Recipe 36 years old, given to me by
Grandma Hilliard: 1cup salad dressing or mayonaise 1 cup warm
water ( 2 tsp. Soda) 1cup sugar 1 tsp. vanilla pinch salt if
you want add: 1/2 cup cocoa sifted with 2 cups flour BEAT WELL
Bake 30 minutes at 375 degrees Our family uses whip cream for
topping or Chocolate peanut butter frosting.
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