Recipes:Chocolate Cream Cheesecake, Sunshine Salad, Salmon Pasta Salad, Macaroni Medley Salad, Capirotada (Mexican Bread Pudding), Fresh Vegetable Sticks, Boiled Peanuts, Enchiladas, Mexican Rice, Warm Taco Pie, Warm Apple Cinnamon Cobbler, Quick Fried Cornbread, Mexican Sopapillas, Mexican Spoon Bread, Peach Cobbler, Mapeline, Red Velvet Cake and Frosting, Quick and Easy Alfredo Sauce

More Soulful Recipes September 5th 2001

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

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What's in this issue...

Recipe: Chocolate Cream Cheesecake

Recipes: Sunshine Salad, Salmon Pasta Salad, Macaroni Medley
Salad

Recipe Requests: Carrot Souffle, Sweet Potato Souffle

Recipe: Capirotada (Mexican Bread Pudding)

Recipe: Fresh Vegetable Sticks

Recipe: Boiled Peanuts

Recipe Requests: Broccoli/Rice Casserole, Chicken Casserole

Recipes: Enchiladas, Mexican Rice

Diabetic Recipes: Warm Taco Pie, Warm Apple Cinnamon Cobbler,

Recipe: Quick Fry Cornbread

Recipe: Mexican Sopapillas

Recipes: Mexican Spoon Bread

Recipe: Peach Cobbler

Recipe Request: Spiced Cucumbers

Mapeline

Recipe: Red Velvet Cake and Frosting

Recipe: Quick and Easy Alfredo Sauce

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Subject: CHOCOLATE CREAM CHEESECAKE
To: POSTS@chitterlings.com

Ingredients
2 large bags of chocolate pudding (not instant)
2 cups powdered sugar
1 cup flour
1 container cream cheese
1 cup chopped pecans
1 stick butter or margarine
2 small containers whipped cream/topping
2 capfuls of lemon juice
Crust: Heat oven to 425 degrees. Combine flour, half of the
pecans, and margarine over bowl and mix well. Spread into pie
pan and bake for 10 to 15 minutes. Cool.

Filling: Mix cream cheese, powdered sugar, and one of the
whipped toppings together. If this is too sweet for you, add
the lemon juice. Spread on top of the crust. Cool in refrigerator.
Cook pudding according to instructions. Let cool and spread on
top of cream cheese mixture. Cool in refrigerator.

Spread the second whipped cream/topping on top of the cooled
pudding. Sprinkle with remaining pecans.

Yields: 1 pie.
KATHERINE

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Subject: SALAD RECIPES
To: POSTS@chitterlings.com

SUNSHINE SALAD
1 (3 oz.) pkg. lemon gelatin
1 c. hot water
1 c. pineapple syrup and water
1 Tbsp. vinegar
1/2 tsp. salt
1 c. grated carrots
1 (No. 2) can (2 1/2 c.)
crushed pineapple, drained
1/3 c. chopped pecans

Dissolve gelatin in hot water. Add cold water to
pineapple syrup to make 1 cup. Add vinegar and 1/4 teaspoon
salt and add to gelatin. Chill until slightly thickened.
Season carrots with 1/4 teaspoon salt; add pineapple and nuts.
Fold into slightly thickened gelatin. Turn into individual
molds or a 10 x 6 x 1 1/2-inch pan. Chill until firm. Unmold
on crisp lettuce. Garnish with mayonnaise. Makes 6 servings

Salmon Pasta Salad Recipe
Message: Pasta Salad with Salmon

4 c. cooked pasta (spiral is good)
1 c. Newman's Own salad dressing
2 c. various salad vegetables, i.e. tomatoes, cucumbers, black
olives, red or green pepper, carrots
2 c. lettuce
7 1/2 oz. Alaska Sockeye salmon

Cook pasta according to directions. Drain and mix with salad
dressing. Refrigerate for 1 hour. Tear lettuce into bite size
pieces and refrigerate. Cut veggies into bite size pieces and
mix with pasta. Remove skin and bones from salmon. Break into
chunks. Arrange lettuce in bowl. Place pasta mixture
on lettuce. Top with salmon. Serve.

Here's a recipe for "Macaroni Medley Salad" that is relatively
easy.

1 package (7 1/4 oz.) macaroni and cheese
1/4 cup milk
1/4 cup butter or margarine
1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 hard-cooked eggs, chopped
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
2 tablespoons chopped onion
1 dill pickle, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Prepare macaroni and cheese with milk and butter according to
package directions. Place in a large bowl; cool for 15 minutes.
Stir in mayonnaise and mustard. Fold in remaining ingredients.
Refrigerate until serving.

katherine

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Susan G Ralston
Subject: Carrot Soufflé Recipe Request

Whenever I am in a state with a Piccadilly Restaurant I must get
Carrot Soufflé. It is very similar to sweet potato soufflé.
Does any one have a recipe that is similar to Piccadilly's? I
could use a good sweet potato soufflé recipe as well.

Susan "Sue" Ralston
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Capirotada (Mexican Bread Pudding)

Hello:

Im sending a typical Mexican Bread Pudding Recipe, my dad used
to do. Enjoy!!!

1 loaf of white bread toasted
1 lb Longhorn cheddar cheese; shredded
1 cup raisins
1 cup pecans, chopped
1 cup dark brown sugar
4 cups cinnamon tea
8 cinnamon sticks
1 1/2 cup sugar

1- In saucepan boil cinnamon sticks in 6-8 cups of water, add
sugar and bring to a full boil.
2- Strain tea removing cinnamon stick. Soak the raisins & the
chopped pecans in 3 cups of cinnamon tea.
3- In a casserole dish, layer the toast bread, the cheese, the
raisin mixture, with the pecans & the brown sugar. Pour remaining
cup of cinnamon tea over filled casserole. Bread should be very
moist.
4- Bake at 350F for about 35 minutes

Enjoy...... Pilar Infante...

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

Fresh Vegetable Sticks

Precut fresh vegetable sticks, such as carrots and celery

1. Place the vegetable sticks in a bowl and put bowl on the table.

Accompaniments

Fresh or jarred salsa
Sour cream or nonfat plain yogurt
Sliced scallion greens

1. Place some (or all) of the desired accompaniments in a separate
bowl. Place the bowls on the table.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"

To: posts@chitterlings.com
Subject: Peanuts

Boiled Peanuts
Makes 5 pounds

Ingredients

5 pounds peanuts, still in shell
1 cup salt
Water to cover

Directions

1 Wash the peanuts and place them in a pot. Add salt and water.
Bring the water to a boil.
2 Let the water boil for 3 hours.
3 Taste the peanuts, if they are not salty enough for your taste
add more salt. If you would like the peanuts to be softer, return
the water to boil and cook until they reach the consistency you
desire.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: postmaster@chitterlings.com

I WOULD LIKE TO KNOW HOW TO MAKE A BROCOLLI/RICE CASSEROLE. I AM ALSO IN SEARCH FOR A RECIPE ON CHICKEN CASSEROLE. CAN SOMEONE HELP ME?

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

From: "Andreea Maddox" <andeaus@hotmail.com>

Another enchilada recipe. Enjoy this site so much, thank you.
sometimes i just read and drool. I now live in Australia where
it is impossible to get the kind of mexican food i had growing
up in california. no matter what i preferred my mum's cooking.
In 1921 she and her family left Texas for Watts, then a small
mixed community. Next door were the Bonitas who owned the local
grocery. the childred of both families grew up together, learning
to cook and share recipies. wonder they didn't come up with
hamhock tacos or mustard greens enchiladas. this one is perfect
for vegetarians. It is also messy, but it's the way mum always
does it. it is also by pinch and by golly, (thanks for that
phrase)
Large can Las Palmas enchilada sauce or red sauce corn tortilla
queso fresco or a mild feta cheese as substitute, shredded chopped
onion lots can sliced black olives, large heat sauce in pot heat
oil in frying pan, mum uses lard, i don't dip tortillas in sauce
and then fry them in oil fill with onion,olives and cheese roll,
seam side down, pour over remaining sauce, sprinkle with lots of
cheese and bake uncovered 350 oven for about 20 minutes. serve
with rice and beans.

Mexican Rice

use your regular absorbtion rice recipe

first put in enough oil to cover bottom of pan. heat and then
add 2-4 whole cloves of garlic, then rice. stir til rice is
opaque, remove garlic add water, when rice comes to boil add 1
or two chopped fresh tomatos, lower flame and cook for normal 20
minutes. this makes a rice which is very flavorful and not gooey.

with the beans, the flavor determinant is the oil. lard does
really make a difference. So i don't eat refried beans anymore.

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

Warm Taco Pie
Makes 6 servings

Vegetable cooking spray
1 can refrigerated golden corn biscuits
3/4 pound ground turkey
1 small onion, chopped
1 large clove garlic, minced
1 2-ounce poblano or jalapeño chile pepper, seeded and minced
1 tablespoon minced fresh cilantro
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt (optional)
freshly ground pepper
1 15-ounce can low-sodium diced tomatoes in puree
1/4 cup shredded reduced-fat sharp cheddar cheese
2 large pitted black olives, thinly sliced
2 cups shredded iceberg lettuce
1 large plum tomato, seeded and diced
1 small white onion, diced

1. Preheat the oven to 350°F (180°C), Gas Mark 4. Lightly coat
a 9-inch glass pie plate with cooking spray. Open the biscuits
can and place 3 uncooked biscuits in the bottom of the pie plate.
Evenly space the remaining 5 biscuits long the bottom and sides
of the pie plate. Using your fingers press the dough together to
form a crust that completely covers the bottom and up the sides
of the pie plate to form a rim.
2. Crumble the ground turkey into a large nonstick skillet and
place over medium heat. Cook, stirring, until turkey is browned,
about 5 minutes. Drain off any excess fat. Add onion, garlic, and
chile pepper; continue to cook until onion is limp, about 4
minutes. Stir in herbs, spices, salt (if using), and pepper. Add
tomatoes with their juice and continue to cook for 1 minute. Stir
in shredded cheese and sliced olives.
3. Transfer mixture to the prepared pie plate and bake for 20 to
25
minutes, until biscuit dough is cooked through and richly browned
and the filling is set. Remove from oven and let cool for at least
15 minutes before cutting into wedges.
4. Place the lettuce in a serving bowl and combine the tomato and
onion in another. Pass both bowls separately to serve alongside
the taco pie.

Warm Apple Cinnamon Cobbler

Ingredients

4 apples - peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
1/4 cup fructose (fruit sugar)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup lowfat buttermilk

Directions

1 Preheat oven to 375 degrees F ( 190 degrees C).
2 In a large saucepan over medium heat, combine the apples, water,
cinnamon, cornstarch and fructose. Cook until apples are soft and
mixture is thickened, about 10 minutes.
3 Pour the apple mixture into a casserole dish.
4 Prepare biscuit dough by combining the whole-wheat pastry flour
and baking powder. Add the oil and stir until well mixed. Add the
honey and buttermilk; stir with a fork until flour mixture is
moist. Add additional milk if necessary.
5 Drop biscuit dough by tablespoons on top of apples. Bake for 20
minutes or until biscuits are golden brown. Serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Saneetha Satterwhite
Subject: "Quick Fry Cornbread"
To: posts@chitterlings.com

"The Hot Water Cornbread" recipe was correct. For the
modern "Soulfood" cook there is a quick way to make
"HotWater Cornbread". Using Aunt Jemina self-rising
cornmeal 2 cups (yellow preferably). Mix according to
directions except use part boiling hot milk(use dry
milk mix healthier) and part boiling hot water. Add
one tablespoon of oil. Use one egg mix consistency of
pancake mix. Have a hot skillet with a tablespoon of
oil or Pam pour mix into skillet cook as if a pancake.
This mixes about 3-5 cakes. Butter or margarine to
top eat with greens, beans, and whatever.

My mother and father(May they rest in peace)use to
love my mock "HotWater Bread recipe". It takes less
than 10 minutes to make mouth watering bread.

You can also add a variety of ingredients such as
peppers, chillies, herbs.

Saneetha Satterwhite

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

From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Mexican Sopapillas

Hi!!!

Heres another Dessert, This is a Tex- Mex One: Sopapillas:
Which is Fried Bisquit Puffs.

1 pkg. refrigerated bisquit dough
1 cup cooking oil
honey

1- Heat oil in skillet. Spread single bisquits out with your
fingers and press the bisquits almost flat. Drop into hot oil,
until golden brown on both sides. Drain on a paper towel.
2- Serve warm with a spoon full of natural honey.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Mexican Spoon Bread:

Hi!!! Heres another recipe, from me, Enjoy...

MEXICAN SPOON BREAD

1 8 oz. corn muffin mix
1 8 oz. creamed corn
1 oz. creamed corn ( drained)
1/4 cup melted butter
1 cup cottage cheese
2 eggs beaten
1/2 cup diced chilies
velveeta cheese

1- Preheat oven to 400 F
2- In a large bowl,combine all of the ingredients, one at a time,
mixing well with a fork.
3- Stir until mixture is moistened & quickly pour batter into an
8" by 8" baking pan.
4- Spread batter evenly & bake for 40 minutes or until golden
brown. Check doneness with a toothpick.
5- Put slices of velvetta chees on top of the bread & bake for
5 minutes or till cheese is melted. Spread evenly.
6- Spoon onto a plate & enjoy!!!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Ray Pardue
Subject: Peach Cobbler
To: posts@chitterlings.com

Peach Cobbler Recipe

1 stick butter
1 large can clear seed peaches in heavy syrup
1 cup of flour (i use bisquik mix)
1 cup milk
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
glass baking dish

heat oven to 375' spray baking dish with non-stick
spray put stick of butter in dish and put in hot oven
and let melt and become bubbly. in a mixing bowl mix
flour, milk, sugar, salt and vanilla pour into melted
butter (DO NOT STIR) drain most of the syrup off the
peaches and pour on top of mixture (DO NOT STIR!!!)
place back into oven and bake for 45 minutes (don't
open the oven door until finished baking!) let cool 15
minutes and serve with vanilla ice cream! enjoy!
W. Ray Pardue

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

Subject: recipe request

Does anyone have a recipe for Spiced Cucumbers ?
Thank you.
Helen Blevins
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: For Jane Carter

Mapleine/Maple Syrup

To make maple syrup all you need is Mapleine (do not buy Maple
Extract, an entirely different product), sugar and water. It's
sometimes hard to find the real product, but worth the search.
Two bottles should get you through a year or more in China.
They're small and sealed.

I was raised on Mapleine maple syrup overseas and now our family
uses it in the US too. It's cheaper than "real" maple syrup,
there's no corn syrup and no additives, and you can make it on
demand and have nice hot syrup for breakfast whenever you want.

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

RED VELVET CAKE AND FROSTING

1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 ounces (1/4 cup) red food coloring
2 tablespoons cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vinegar
1 cup buttermilk
2-1/4 cups all purpose flour

Preheat oven to 350 degrees farenheit.
Cream together the shortening, sugar and eggs until light. Slowly
blend in the food coloring and cocoa to this mixture.
Add the salt, baking soda and vinegar to the buttermilk and mix
thoroughly.
Add this mixture in thirds, alternately with the flour, to the
shortening mixture, beating thoroughly after each addition.
Pour the batter into two greased and floured cake pans and bake
for 25 to 30 minutes or until done. When done, remove from pans
and cool on wire rack.

** FROSTING **
3 tablespoons flour
1 cup milk
2 sticks butter
1 cup confectioners sugar
1 teaspoon vanilla

Cook flour and milk over low heat until thick, stirring
constantly; cool.
Cream together the butter, sugar and vanilla. Add
flour mixture slowly, beating constantly until it is of spreading
consistency. Spread between layers of cake and on top and
sides.
Due to it's rich color, this is a nice holiday cake for Christmas
or Valentine's Day.

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

Quick and Easy Alfredo Sauce
Makes 4 servings

Ingredients

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions

1 Melt butter in a medium, non-stick saucepan over medium heat.
Add cream cheese and garlic powder, stirring with wire whisk
until smooth. Add milk, a little at a time, whisking to smooth
out lumps. Stir in Parmesan and pepper. Remove from heat when
sauce reaches desired consistency. Sauce will thicken rapidly,
thin with milk if cooked too long. Toss with hot pasta to serve.

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Even MORE Delicious Old-Fashioned Recipes!