Recipes: Ginger Cookies, Philadelphia Hoagies, Coca-Cola Salad, Celebration Sandwich Loaf, Buttermilk Cornbread, Foolproof Cornstarch Gravy, Inside Out Ravioli, Lemon Honey Jelly, Honey Substitute, Broiled Coconut Topping, Maple Pecan Spinach Salad With Dressing, Chicken Foot Soup, Easy Sugar Buns, King Cake, Chicago Italian Beef, Steak and Gravy, Jambalaya, Gourmet Grouper

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:

58 Year Old Ginger Cookie Recipe

Recipe: Philadelphia Hoagies

Recipe: Coca-Cola Salad, Celebration Sandwich Loaf, Buttermilk
Cornbread, Foolproof Cornstarch Gravy, Inside-Out Ravioli,
Lemon Honey Jelly, Honey Substitute, Broiled Cocoanut Topping

Recipe Request: Green Tomato Relish

Recipe: Maple Pecan Spinach Salad w/ Dressing

Recipe: Chicken Foot Soup

Recipe: Easy Sugar Buns

Recipe Request: Cuban Sandwich Or Sub

Recipe: King Cake

Recipes Requested: Ideas For Party Trays And Tailgate
Parties

Recipe: Chicago Italian Beef

Recipe Request: Pork Or Deer Sausage

Recipe: Steak and Gravy

Recipe: Jambalaya

Recipe: Gourmet Grouper

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: Gmomangel
Subject: recipe that is over 58 years old
To: Posts@chitterlings.com
-------
Ginger cookies :
3/4 cup shortening
3/4 cup Molasses
3/4 cup sugar
1 cup Milk
2 tsp. soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
4 cups flour
1st. melt shortening & mix with sugar and molasses. Then mix
& sift dry ingredients alternate with milk. Drop on greased
baking sheet and bake in 350 degree oven for 12 minutes. You
can frost hot with an old confectionary sugar frosting or a
white frosting purchased at the grocery store.

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From: "Artemus Gilmore"
To: <posts@chitterlings.com>
Subject: Philadelphia Hoagies

When I lived in Philly as a kid the secret to making a good
hoagie was in the way the sandwich is layered. A regular hoagie
consists of cold cuts like ham, salami, bologna. Use whatever u
like but layer it this way.
1 fresh Italian roll
mayo
cheese
cold cuts
tomato slices
shredded lettuce
thinly sliced onion
sprinkle with oregano
top off with oil and vinegar
I usually make the sandwich, roll it up in paper or foil just
like they do in the hoagie shop, and let it sit for a couple of
minutes (just long enough to let the flavors meld). The
combination of onion and oregano gives it the authentic Philly
hoagie flavor. My family loves them! enjoy!

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From: GLASSWOMN9
Subject: Coca-Cola Salad & More
To: posts@chitterlings.com

Coca Cola Salad

(serves 14 or more)

2 - 6 oz bottles Coca Cola
1 large can bing cherries
1 large can crushed pineapples
1 (3 oz) pkg cream cheese
1 cup nuts
2 pkgs (3 oz each) cherry Jello

Drain juice from cherries and pineapples. Heat and pour on Jello
to dissolve. Cool. Add Coca Cola. Halve cherries and remove
stones. Chip or grate cream cheese. Add these and other
ingredients to Jello when it has thickened slightly.
----------------

Celebration Sandwich Loaf

(12 servings)
(Sandwich served at Wilber's installation. Good!)

Fillings: Combine 1 1/2 cup ground, cooked ham with 1/3 cup
chopped pickles, 1 Tbsp Kraft prepared mustard, and 1/2 cup
Kraft mayonnaise.

Combine: 7 3/4 oz can salmon (drained, flaked), 1/3 cup sliced
ripe olives, salt, pepper, and 1/4 cup Kraft mayonnaise.

Combine: 6 hard cooked eggs (chopped), 1 Tbsp chives, 2 Tbsp
chopped pimento, salt, pepper, and 1/4 cup mayonnaise.

Combine: 1 1/2 cup ground cooked chicken, 2/3 cup crushed
pineapple (drained), 1/4 cup chopped green peppers, salt,
pepper, and 1/3 cup mayonnaise.

Sandwich Loaf: Remove crust from 16 inch long loaf unslices
white bread, cut in 5 lengthwise slices. Spread each with
margarine and a filling.
Stack layers. Chill.

Combine: 3 - 8oz packages softened philadelphia brand cream
cheese, 1/2 cup mayonnaise. Mix well. Frost sandwich loaf,
reserving 3/4 cup of mixture for decorating. Garnish. Chill.
---------------------------------

Buttermilk Corn Bread

(serves 8-12)

2 eggs
1/4 cup sugar
1 cup sifted flour
2/3 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup Buttermilk
1/4 cup butter (melted)

Preheat oven to 400 degrees. Butter and flour an 8 x 8 x 2 baking
dish. Beat eggs in large bowl. Add sugar. Mix well. Sift and
measure flour. Sift again with cornmeal, baking powder, baking
soda, and salt. Add dry indredients alternately with milk to
egg-sugar mixture. Stir in butter (melted) and pour into dish.
Bake 25 minutes or until toothpick inserted in the center comes
out dry.
-----------------------------------

Foolproof Cornstarch Gravy

2 Tbsp beef or poultry fat drippings
2 cups water or broth
2 Tbsp Argo or Kingsford's cornstarch
1/4 cup cold water
Desired seasonings

Pour off drippings and return 2 Tbsp to roasting pan. Stir in 2
cups of liquid. Cook over medium heat, stiring to loosen brown
bits. Remove from heat, stiring to loosen brown bits. Remove
from heat. Mix cornstarch and 1/4 cup cold water until smooth.
Stir into liquid in pan. Add seasoning. Stirring constantly,
bring to boil over medium heat and boil 1 minute.
Makes 2 Cups.
--------------------------------

Inside-Out Ravioli

(serves 8 to 10 people)

1 lb ground beef
1 medium onion (chopped)
1 Tbsp salad oil
1 (15 1/2 oz) Spaghetti sauce (Ragu)
1 (8 oz) tomato sauce
1 (6 oz) tomato paste
1/2 tsp salt/dash pepper
2 cups cooked elbow macaroni
4 oz (1 cup) mild cheddar cheese
1/2 cup soft bread crumbs (about 2 slices)
2 beaten eggs
1/4 cup salad oil

Brown the beef and onion in the 1 Tbsp of salad oil. Drain. Add
the next 4 ingredients to the meat mixture with 1 cup of water.
Add garlic salt and garlic powder to taste. Add the cooked
macaroni and simmer 10 minutes. Mix cheese, bread, eggs, and
salad oil in a bowl. Spread this mixture in the bottom of a
13 x 9 inch baking dish. Top with meat mixture.
Spread cheese over the top of the meat mixture. Bake at 350
degrees for 30 minutes. Let stand 10 minutes before serving.

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

Lemon Honey Jelly

3/4 cup lemon juice
1/2 cup liquid pectin
2 1/2 cups honey

Add juice to pectin and bring to boil. Add honey and boil hard
for 2 minutes.
Remove from heat; skim and pour into glasses. Seal with screw-on
lids.

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

Honey Substitute

In cooking:

Substitute 1 cup honey for 1 cup sugar in meat recipes, but other
liquids should be decreased 1/4 cup. Some experts recommend using
2/3 to 3/4 cups honey for every cup sugar with no variance in
liquid.
Honey cooks faster than sugar, so lower temperature 25 degrees.

--------
Broiled Cocoanut Topping:

1/2 cup butter
3/4 cup honey
3 Tbsp whipping cream
1 cup chopped nuts
1 1/2 cup cocoanut

Heat butter and honey to melt. Remove from heat and add cream.
Add nuts and cocoanut. Top cake and broil until golden brown.
-------------------

Enjoy!!!!!! Tracey Glasswomn9

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From: Sonsie Hollingsworth
Subject: Green tomato relish/HELP!!
To: posts@chitterlings.com

I am in need of recieps for green tomato relish! One of the
Doctors that I work with Just gave me two hugh bags of green
tamato's all I know to do with them is fry! At least if I make
relish I can spread them around, Thanks a bunch, Sonsie

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From: GLASSWOMN9
Subject: Maple Pecan Spinach Salad w/ Dressing
To: posts@chitterlings.com

Maple Pecan Spinach Salad w/ Dressing
1/2 head romaine
1 bunch spinach
1 can mandarin oranges -- drained
1 c. pecan halves
2 tbsp. maple syrup
1/2 c. sliced red onion

In a non-stick frypan combine pecans and maple syrup and cook
until pecans are coated with syrup and are caramelized.

Remove and cool on plate. Wash spinach and remove stems. Tear
greens into bite sized pieces, place in a large bowl. Add
oranges, maple pecans and onion slices.
Cover and refigerate until ready to serve.

Pecan Garlic Dressing
1/2 c. olive oil
1/4 c vinegar
8 pecan halves
2 tbsp. br. sugar
4 cloves of garlic, minced
Salt and pepper to taste
--------------

Enjoy!!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: Chicken Foot Soup
To: posts@chitterlings.com

Chicken Foot Soup

Yield: 8 servings

2 Pkg chicken feet, about 2 lbs
2 Chicken breast, boned, coarsley chopped
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled, coarsley chopped
1 Garlic cloves, minced
Green onions, chopped, tops and bottoms
Flour, for thickening liquid
4 Carrots, peel, cut into pieces 2"long, 1/4" wide
Oil, for saute
Salt/pepper to taste
1 ts Dried oregano
1 ts Dried Rosemary
Dry white wine... a cup or a quart, to your taste

Directions: Wash them chickens feet... scrub between toes...
remove "toe-jam". Rinse in clear water.

Wash and de-fat chicken breasts... remove skin and bones. Cut
into small pieces. Pat dry with paper towels, and saute in hot
oil or butter for a few minutes.
Add vegetables... and spices...saute a few minutes more. Stir,
make onions soft but not browned. Add a little wine, cook over
low heat for a few minutes while you drink a cup of the wine
and some of the liquid evaporates... oh, yeah... do not cover
skillet.
Boil water... add bouillion and dissolve (the bouillion). Throw
in the whole mess from the skillet, all meat and vegetables...
toss in the feet... bring to a boil and then simmer until the
chicken is cooked and tender.
Have another cup of wine.
NOW... in a clean skillet... heat some oil... add some flour,
equal measure... maybe 1/4 cup, each... over moderate heat,
make a "roux"... browning the flour/oil mixture, but do not
burn... add to the soup.
Cook the whole thing until slightly thickened... remove from
heat... add the rest of the wine...heh...heh... cover... let
set a few minutes... and serve with cooked rice (maybe add
cooked rice to the soup... or seperately)... Open
a second bottle of wine to serve with the soup...
----------------
Enjoy!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Easy Sugar Buns
To: posts@chitterlings.com

Easy Sugar Buns
These warm sugar buns are reminiscent of the ones grandma made
for us.

1 cup biscuit mix
2 tablespoons sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
1/4 cup milk
1 egg
1 tablespoon butter
2 tablespoons sugar
1/8 teaspoon cinnamon

Mix together biscuit mix, 2 tablespoons sugar, 1/8 teaspoon
cinnamon and nutmeg. Beat with a spoon for 30 seconds vigorously.
Line muffin cups with paper. Fill muffin cups 1/2 full of dough.
Microwave for 4 to 5 minutes on 50% power. Let set for 1 minute.
Dip top of muffin in melted butter than in mixture of 2
tablespoons sugar and 1/8 teaspoon cinnamon. Serve immediately

Enjoy!!!!! Tracey Glasswomn9

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From: Sweetnshort2001
To: posts@chitterlings.com

HELLO EVERYONE,
I HAVE A REQUEST.IT IS FOR A CUBAN SANDWICH
OR SUB.I LIVE IN N.C. AND CAN'T FIND ANYONE THAT MAKES THEM HERE. BUT WHEN I AM IN FLORIDA THEY ARE EVERYWHERE.THEY ARE SOOOOO GOOD.ALSO IF YOU CAN TELL ME WHAT BREAD WOULD BE GOOD INSTEAD OF THE CUBAN BREAD SINCE THAT CAN'T BE FOUND AROUND
HERE EITHER.THANKS SO MUCH .....SANDI MELVIN

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From: "SUSAN GREER"
To: "Willie" <posts@chitterlings.com>

This is a King Cake recipe from Emeril Lagasse.

King Cake
Icing
2 packages of dy active yeast
8 ounces cream cheese
1 miniature plastic baby
1/2 cup sugar
2 1/2 cups powdered sugar
8 tablespoons unsalted butter, melted
juice of 1 lemon
5 egg yolks
2 tablespoons of milk
1 cup warm water (110 degrees F)
Purple,Green, and Gold sugar sprinkles
4 to 5 cups all purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground lemon zest
2 or 3 tablespoons vegetable oil

Preheat oven to 350 degrees F. Combine the yeast, sugar, butter,
and egg yolks in the bowl of an electric mixer, fitted with a
dough hook. Add the milk. With the mixer on low speed, beat the
mixture for about 4 minutes to dissolve the yeast. If the yeast
mixture doesn't begin to foam after a few minutes, it means
it's not active and will have to be replaced. In a seperate
large mixing bowl, combine flour, salt, nutmeg, and lemon zest.
Add this mixture to the yeast mixture. Mix on low speed until it
lightly comes together, then increase speed to medium and
beat until the mixture comes away from the sidesof the bowl,
forms a ball, and climbs slightly up the dough hook. Remove the
dough from the bowl. Coat the dough with some vegetable oil.
Return the dough to the bowl and turn it to all the sides.
Cover the bowl with plastic wrap, then set in a warm, draft-free
place, and let it rise until doubled in size, (about 2 hours).
Meanwhile, in a small bowl, combine cream cheeseand 1/2 cup
powdered sugar. Mix well. In another small bowl, combine
remaining powdered sugar, lemon juice and milk. Mix well and set
aside. Turn the dough on to a floured surface, Roll the dough
out 30 inches long and 6 inches in diameter. Spread the cream
cheese filling across the center of the dough. Bring
the 2 long edges together and seal all sides completely. Using
your hands shape the dough into a long cylinder and place on
greased baking sheet, seam side down. Shape the dough in to a
ring. Place a well greased 2 pound coffee can in the center of
the ring to maintain the shape during baking. Press the baby
into the bottom so it is completely hidden by the dough. Cover
the ring with a towel and place in a warm draft-free place.
Let the dough rise until it doubles in size again(about 45
minutes).
With a sharp knife score the top of the cake all the way around
(make several slits across the top Place in the oven and bake
for 30 minutes or until golden brown. After baking remove
coffee can immediately. Allow the cake to cool. Drizzle the
cake with sugar glaze. Sprinkle the cake with sprinkles
alternating colors. Cut the cake into individual size pieces
and serve. Whoever finds the baby makes the next King Cake.
Mardi Gras tradition.
Yeild 12 servings
Music soothes the soul, Love, Suz

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From: (evelyn savarese)
To: posts@chitterlings.com
Subject: recipe request

Would appreciate some ideas and recipes for party trays and tail
gate foods. Thanks

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From: CorinnaMarieE
ubject: Chicago Italian Beef
To: posts@chitterlings.com

The Windy City Italian
Ask transplanted Chicagoans what sandwich they yearn for and
they'll probably say "Italian beef." To be authentic, pile
thin-sliced beef high on a crusty bun, douse with garlicky
drippings and add a crown of green peppers.

3 cloves garlic, crushed
1/2 teaspoon pepper
1 2-3/4- to 3-pound beef sirloin tip roast or tri-tip roast
2 cups water
1 tablespoon instant beef bouillon granules
1 teaspoon crushed red pepper
3 medium green peppers, cut into 1/2-inch strips
8 firm or crisp Italian rolls

1. Combine garlic and pepper. Rub evenly over roast. Place roast,
fat side up, on a rack in a roasting pan. Insert a meat
thermometer. Roast, uncovered, in a 325 degree F. oven for 1-1/2
to 2 hours or until thermometer registersm145 degrees F.
(medium rare).

2. Transfer to a platter. Cool for 30 minutes. Cover; refrigerate
until chilled. Reserve pan juices; chill separately.

3. Meanwhile, skim fat from drippings; discard fat. Pour
drippings into a Dutch oven. Stir in water, bouillon granules
and crushed red pepper. Bring to boiling. Add green pepper
strips;
reduce heat and simmer for 5 to 10 minutes or until green peppers
are crisp-tender. With a slotted spoon, remove green pepper
strips; keep warm.

4. With a very sharp knife or electric knife, slice meat very
thin. Add to broth mixture and heat through.

5. Split rolls horizontally. Place on a plate. Spoon some of the
broth over each half. Arrange beef on bottom half. Place pepper
strips over beef; cover with top half of roll. Serve with
individual dishes of broth mixture fordipping.
Makes 8 sandwiches.

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From: SHARON BROWN
To: Willie <posts@chitterlings.com>

I'M LOOKING FOR A GOOD PORK OR DEER SAUSAGE RECIPE.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Steak and Gravy

Steak and Gravy

1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 beef round steak, about 2 pounds and 1 inch thick
4 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups unsalted beef broth
1 cup light cream

Combine flour and next 5 ingredients. Pound mixture into both
sides of the meat with a mallet. Sauté meat in 2 tablespoons of
the butter and all of the oil over medium heat until brown, about
5 minutes on each side. Remove meat from skillet to a 2-quart
baking dish, cover, and keep warm. In the same skillet, sauté
onion and garlic over medium heat until onion is transparent; add
to meat. Pour over additional butter if necessary. Melt the
remaining 2 tablespoons of butter in skillet, blend in the 2
tablespoons flour, stirring constantly and scrap! ing bottom and
sides of skillet, until the micture is smooth and brown. Cook
until thick, approximately 3 minutes. Stir in broth and cook,
stirring constantly, until bubbly; simmer over low heat an
additional 5 minutes. Pour over meat and bake, covered, at 325
degrees F. for 2 hours or until meat is tender. Remover cover and
bake an additional 15 to 20 minutes. Add cream, stir, and serve.
(4 servings)

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Jambalaya

Jambalaya

1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined

Heat oil in skillet. Fry the sausage and ham. Add onion, green
pepper, green onions and celery and sauté until tender or soft.
Add tomatoes, stock or water to pot. Add garlic, bay leaf,
pepper, salt and rice. Stir, bring to a boil - then reduce heat.
Cover and simmer for 15 minutes. Add water if Jambalaya seems
dry. Add shrimp, re-cover and cook 15 minutes longer. Mix well.
(Serves 6-8).
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From: willie
To: posts@chitterlings.com
Subject: Gourmet Grouper

Whenever I get to go deepsea fishing in the Gulf of Mexico,
I always hope to come home with a nice grouper. Red snapper
and king mackerel are easy but the grouper and mahi mahi present
a little more challenge. I did get a mahi my last time out
though :-)

Gourmet Grouper

Ingredients:
3 pounds grouper filets
(red snapper, halibut, flounder or haddock may be substituted)
juice of 1 lemon or lime
1 cup mayonnaise
1 cup crabmeat
1 cup Parmesan cheese
1/2 cup sliced almonds, toasted

Preheat over to 350 degrees. Wash fish and lay on bottom
of foil covered broiler pan. Sprinkle lime or lemon juice
over fish. Bake for 25 to 30 minuts until fish is white
and flakes easily. Drain off juice.

Combine mayo, crabmeat adn cheese. Spread over fish. Place
under broiler until just starting to brown. Sprinkle with
almonds and serve immediately.

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