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More Soulful Recipes November 5th, 2002 (Part 2)
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:
Question About The Mexicarne Casserole
Recipe Request: Sweet And Sour Wings
Recipe Request: Watermelon Rind Wine
Recipe Request: Stewed Tomatoes
Recipes Requested: EarthQuake Cake, Large Apple Cobbler
Recipe: Sprite Pound Cake
Recipe: Penne Pasta with Vodka
Sauce
Recipe: Easy Pumpkin - Pecan Pie
Recipe: Iron Skillet Ribs And Kraut
Recipe: Simple Orange Cake
Recipe: Deviled Eggs
Recipe: Sweet Potato Pie
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: "L Clay"
To: <posts@chitterlings.com>
Subject: Question about the Mexicarne Casserole for diaconal
This is for: diaconal
Do the ingredients in the MexiCarne Casserole have to be cooked before
mixing together and baking in the oven. Your recipe didn't state
whether the rice or ground beef should be cooked first. Looks like a
delicious dish, I just need some clarification. Thanks
"The wise speak when they have something to say; the fool speaks
when
they have to say something"
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From: MLWWILLIAM
To: posts@chitterlings.com
HOW DO I GET THE RECIPE FOR THE SWEET AND SOUR WINGS FROM MARCIA DAVIS.
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Subject: Recipe Request
To: posts@chitterlings.com
Watermelon Rind Wine and I don't recall seeing it.
Was it posted? Thank You
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From: Pcowart43
Subject: recipe request
To: posts@chitterlings.com
my mother in law use to make my husband stewed potatatos.he said she
thicken them with a small amount of cornmeal. has anyone ever heard of
this? its a old time country dish, my husband ate it with cornbread
and i would love to make it for him but i dont know how. if anyone
knows please share your recipe with me. thanks so much
(pcowart43)
From: Pcowart43
Subject: chitterlings
To: willie@williecrawford.com
Willie, I have your cookbook and its the best one ever. You are a
wonderful cook and a generous man for sharing your recipes, the book
was the best investment I ever made. Sincerely,Patricia Cowart from
ballground Ga (pcowart43)
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From: Vera Z Nicholson
To: posts@chitterlings.com
Subject: Requests: EarthQuake Cake + Large Apple Cobbler
Need Earth Quake Cake and Appler Cobbler (enough for 30) recipes
VZNicholson
"If you escaped the lion's den, why go back for your hat?" Anonymous
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Spirit Pound Cake
Spirit Pound Cake
This cake is fruit-flavored with your choice of Madeira, cream sherry
or
apricot brandy.
1 cup butter or margarine
2 cups sugar
6 eggs, separated
3 cups all-purpose flour
2 tsps. baking powder
1/8 tsp. ground nutmeg
3/4 cup Madeira, cream sherry or apricot brandy 3/4 cup finely chopped
pecans
Cream together butter and sugar until light and fluffy. Add egg yolks,
one at a time, beating well after each addition.
Whisk together flour, baking powder and nutmeg; add alternately with
the wine to the creamed mixture. Mix well after each addition.
Blend in chopped pecans.
Beat egg whites until stiff. Fold into batter.
Pour batter into greased and floured 10- or 12-cup Bundt pan.
Bake at 350 degrees for 50-60 minutes or until cake tests done. Cool
in pan for 15 minutes; turn out on wire rack or serving plate to
complete cooling. Sprinkle with confectioners' sugar before serving.
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Penne Pasta with Vodka Sauce
Penne Pasta With Vodka Sauce
For Tonja
2 cloves of garlic,
2 tablespoons olive oil,
1/2 teaspoon of crushed red pepper,
12 plum tomatoes, peeled, seeded and coarsely chopped, [or big can
crushed tomatoes]
1/4 cup of vodka,
1/2 cup heavy [whipping] cream
Salt + Pepper to taste.
1. In a large skillett over medium heat, saute the garlic in olive
oil until aroma is released.
Stir in red pepper flakes.
2. Add the tomatoes. Cook until they begin to release liquid.
3. Add the vodka and cream. Simmer a few minutes until sauce thickens
slightly.
Season with the salt + pepper.
Toss with hot cooked pasta + serve, at once
Diva's Italian Kitchen
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: UnJoyce
Subject: For Sacha - Pumpkin Pecan Pie
To: posts@chitterlings.com
I make a similar pie for the holidays, it's not so sweet as plain
pecan pie, but it separates into layers the opposite of what you
describe...the
pumpkin is on the bottom, with pecan on the top.
Easy Pumpkin - Pecan Pie
1 unbaked pie shell
3 eggs
1 C. dark corn syrup
1/2 C. sugar
1 C. Pumpkin
1 tsp. Vanilla
1 C. Pecan halves
Spread pecans evenly over unbaked pie shell. Mix other ingredients
well in bowl and pour slowly over pecans. Bake at 350 degrees for one
hour, or until set 1" from edge.
Cool and serve with whipped cream or Cool Whip.
"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!!"
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From: Pcowart43
Subject: Iron Skillet ribs and kraut
To: posts@chitterlings.com
buy a package of boneless country-style spare ribs, season ribs with
pepper and salt and brown in 2 tablespoons oil on med-hi heat in iron
skillet with a medium sized onion chopped up,When ribs are very brown
(this gives them the flavor) add a big jar of saurkraut and spread
evenly over top of ribs and onions.Cover skillet and reduce heat to
low
and let cook about an hour till ribs fall apart.Serve with mashed
potatos
and crusty french rolls.A wonderful
fall dish and easy to make! pcowart43
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From: Pcowart43
Subject: simple orange cake
To: posts@chitterlings.com
one box of orange supreme cake mix, bake according to box
directions.For the best topping ever instead of frosting, I open up a
can of eagle brand condensed milk and pour in in a bowl, then drain
one large can of mandarin oranges and add to eagle brand.Last but
not least, I use a small can of crushed pineapple undrained and add
to the bowl, Mix it well and slice cake, put spoonfuls of topping on
slices, refridgerate topping for next use on cake slices, This is so
good,your gonna want a second peice.
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From: RhodesWilliams
Subject: Deviled Eggs
To: POSTS@chitterlings.com
DEVILED EGGS
My family always asks me to bring the deviled eggs to our get
togethers. One Easter, my sister made the eggs, and no one ate
them! The minced sweet gherkin is my secret. I really don't
have a recipe for my eggs, but I will try to guesstimate!
1 dozen eggs
salt and pepper, to taste
1 finely minced sweet gherkin
1/2 cup mayonnaise
1 tsp. ketchup
1/2 tsp. yellow mustard
garnish (as desired)
Cook eggs. When cool (NOT cold), slice in half lengthwise. Place
whites on serving platter, yolks in food processor. Process plain egg
yolks on pulse until fluffy. Add salt, pepper and pickle. Whiz
around. Add remaining ingredients and pulse process until well
blended. This should be the consistency of fluffy mashed potatoes.
If not wet enough, add more Mayo.
Taste. Adjust to personal preferences. When it's to your liking, put
the yolk mixture into a non pleated zip loc bag and seal. Snip the
corner off about 1/4 inch. Holding the bag to the bottom of the egg
white cavity, gently squeeze the bag, pulling up at the end. Don't
pull up too fast, or it will look like cat poop! lol When all eggs
are filled, sprinkle with paprika and garnish. I use green olive
halves or crumbled bacon. Chopped parsley would also look
nice.
I would like to Jane from Canada's suggestion.......In addition to
adding salt to the water, I add a little white vinegar to the water
when boiling my eggs. It does not add to the flavor of the eggs.
The salt makes them easier to peel, and the vinegar helps to
"heal" any cracks that may be in your eggs.
You will never end up with egg cooking out into your water!
Have a great day!
Soul Sista Wanna be
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From: "Janae Carson"
To: posts@chitterlings.com
Subject: Sweet Potato Pie
This is my own personal recipe for sweet potato pie
that has never failed me. It is usually enough to make
2 pies. I hope you enjoy it!
Ingredients
2 or 3 large sweet potatoes or 29oz can of Bruce's Yams
1 cup sugar
1 stick of butter
1/2 cup of milk
1 tsp cinnamon
1/8 c lemon juice
1 tsp vanilla extract
2 eggs
2 (9 inch) unbaked pie shells
Preheat oven to 375 degrees.
Peel and cut up sweet potatoes. Boil them for about 30
minutes to an hour using a couple of tablespoons of the
butter. (The longer they cook, the easier they will be
to mash.) Pour off the water and mash the potatoes.
If you use the ones in the can, just start at this step
and mash the potatoes. Add the rest of the butter to
the potatoes until it is all melted. Add the remainder
of the ingredients and mix until there are no more
lumps. Pour mixture into unbaked pie shells and bake
for 45 minutes or until a toothpick inserted into the
middle comes out clean.
Enjoy!
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