Recipes: Boiled Egg Nog Custard, Egg Custard Pie, Creamy Peanut Butter Pie, Venison Steak Casserole, Angel Biscuits, Caramel Sauce, Oatmeal Pecan Cookies, Red Velvet Cake, Southern Eggnog, Old Fashion Macaroni Salad

1-1/2 cups sugar
1/4 cup flour
1/8 teaspoon salt
8 large egg yolks
6 cups milk
2 cups light cream
1 tablespoon vanilla extract
1/8 teaspoon nutmeg
1-1/2 cups whiskey (optional)

Directions

Mix sugar, flour, and salt in heavy 6-quart saucepan. Add egg yolks
and mix well. Using a wire whisk, stir egg mixture and slowly pour
in milk and cream. Cook over LOW heat, stirring constantly, until
custard is thickened and just coats the back of a wooden spoon.
Remove from heat and let cool. The custard will thicken as it cools.
When cold, stir in vanilla, nutmeg, and whiskey.

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From: Jodi Barnett
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: yeast rolls

Does anyone have a recipe for yeast rolls made with potato flakes? I
had them over the Thanksgiving holiday, but the hostess didn't want to
give up her family "secret" recipe. I know someone in the group
knows how to make them.

Thanks
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From: "Murdock, Paul"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Thanks for the Rib recipe but a friend of mine was telling me
he had Deep Fried Ribs at a dinner party and he said they were great.
I would like to try them if anyone out there has the recipe. Thanks
again

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From: Revlifeswife
To: posts@chitterlings.com

Hello, I need a recipe for home made butter milk, the kind you make
with regular milk and vinegar, can anyone help? I need 2 1/2 cups

Thanks
Sheila
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pie

Egg Custard Pie

Ingredients

2 large eggs
1/4 cup sugar
dash salt
1-1/2 cups milk, scalded
grated nutmeg (a little goes a long way)
1 9-inch pie shell

Directions

Beat the eggs, add sugar, nutmeg and salt. Stir in the scalded milk.
Bake pie shell in 450°F oven for about 10 minutes. Pour the mixture
into the hot, baked pie shell and bake for about 30 minutes at 300°F.
Remove from oven and let cool.

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

Creamy Peanut Butter Pie (by Emeril Lagasse)

Ingredients

2 cups graham cracker crumbs
6 tablespoons melted butter
1 cup smooth peanut butter
1 pound cream cheese, at room temperature
1 1/2 cups confectioners sugar
1/3 cup milk
1/4 cup chopped roasted peanuts
6 cups sweetened heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts
4 ounces chocolate curls and shavings
2 cups chocolate sauce, slightly warm

Directions

Preheat the oven to 350 degrees F. In a bowl combine the crumbs,
butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the
mixture into a 9-inch spring-form pan. Bake until golden and crisp,
about 6 to 8 minutes. Remove from the oven and cool completely. Using
an electric mixer, beat the cream cheese with sugar until smooth. Add
the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk
and roasted peanuts and beat well. Fold 4 cups of the whipped cream
into the peanut butter mixture and spoon into the prepared pan. Cover
with plastic wrap and refrigerate until firm, about 2 hours. Remove
from the refrigerator and spoon the remaining whipped cream over the
entire pie. Slice into individual servings. Garnish with the peanuts,
chocolate shaving and chocolate sauce

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Venison Steak Casserole

This should give you a tender meat, Lois
`````````````````````````
Venison Steak Casserole

2 lbs. venison round steak (1 inch thick)
6 tbsp. Flour
1 tsp. Salt
1/2 tsp. Pepper
1/8 tsp. oregano leaves
1 clove garlic, crushed
3 tbsp. Shortening
6 med. potatoes, sliced
2 med. onions, sliced
2 carrots, sliced
1 green pepper, cut in squares
3 c. beef bouillon

Cut steak into serving pieces. Combine 1/4 cup flour, 1/2 teaspoon
salt, 1/4 teaspoon pepper, oregano and garlic, pound into meat.
Brown in shortening. Place in one layer on bottom of 3 quart oval
baking dish. Layer half of potatoes, onions, carrots and green
pepper on top; sprinkle with half remaining salt, pepper and flour.
Repeat. Pour bouillon over top. Bake covered in moderate oven
(350 degrees) 1 hour and then uncovered 1/2 hour.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Subject: Angel Biscuits

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

Angel Biscuits

5 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3/4 cup crisco shortening
2 1/2 teaspoons yeast
2 cups buttermilk

Dissolve yeast in warm water (about 1/2 cup) - sift dry ingredients
into large mixing bowl, cut in shortening with a pastry blender -
stir in buttermilk, work into a dough. Spray Ziploc bag with Pam
or other veggie spray - dump dough into bag, zip up and keep in
fridge (it will rise in the bag). The dough lasts about a week in the
fridge - you pinch off what you need, roll or shape into 1/2-inch
thick bisucits and bake at 400° for 12 minutes or until golden
brown.

Note: I've kept the dough longer than a week in the fridge and found
it to be as good the last day as it was the first.

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

Caramel Sauce
Makes about 1-1/2 cups

Ingredients

1-1/2 cups granulated sugar
1/2 cup water (lukewarm is fine)
1 cup heavy cream (whipping cream)

Method

In a medium saucepan, stir together the sugar and the water. Cook
over medium heat until the sugar dissolves. Increase to high heat and
cook the mixture until it is golden amber in color. (Do not stir
after you increase heat.) Remove the saucepan from the heat and
carefully stir in a few tablespoons of cream. Let the caramel bubble
and subside and then add a some more of the cream. Slowly add the
rest of the cream. Stir until smooth. Serve warm or cold. It can be
reheated in a double boiler, or in a microwave oven.

Note: You can add about 3 oz. chocolate to the warm caramel sauce
(1-1/2 cups) to make a chocolate caramel sauce.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cookies

Oatmeal Pecan Cookies
Makes about 4 dozen cookies

Ingredients

1 cup solid vegetable shortening
3/4 cup brown sugar
1/2 cup sugar
1 egg
3 tbls. water
3/4 tsp. salt
1 cup all-purpose flour
1/2 tsp. baking soda
3/4 tsp. vanilla
3 1/2 cups quick oats
1 cup chopped pecans

Directions

Mix all ingredients, except oats and nuts, together in electric
mixer. Stir in oats and nuts by hand. Place heaping tablespoonfuls
(depending how large you want the cookies) of dough onto cookie
sheet. Cook 10-12 minutes at 375 degrees.

Note: Do NOT over mix or overcook (I would only cook them for about
10 minutes and let them complete the cooking process on a cooling
rack). They should remain moist and chewy.

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From: "Deborah Cook"
To: posts@chitterlings.com
Subject: Red Velvet Cake

I also love red velvet cake but I developed an allergy tored dye.I
worked with a woman who made the most delicious red velvet cake and
was willing to give me the recipe. I never got to make thecake. I
hope you enjoy it. Maybe I should try it without the food coloring.
Red Velvet Cake
2-¼ cups All-purpose flour, sifted
1 teaspoon Salt
2 tablespoons Cocoa
2 1-ounce Bottles of red food coloring (equivalent measure is ¼ cup or
4 tablespoons)
½ cupshortening
1-½ cups Sugar
2 Large Eggs
1 cup Buttermilk
1 teaspoon Vanilla extract
1 teaspoon White vinegar
1 teaspoon Baking soda
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Combine the sifted flour and salt, and set aside.
Put the cocoa in a small glass bowl, and add the food coloring
gradually, stirring until mixture is smooth. Set aside.
Cream together the shortening and sugar, beating for 4 or 5 minutes at
medium speed in your electric mixer until fluffy. Add the eggs, one at
a time, beating for at least 30 seconds after each addition.
At low speed of your mixer, add the flour mixture to the sugar mixture
alternately with the buttermilk and vanilla, scraping down the sides
of the bowl as necessary. Add the cocoa/food coloring mixture, mixing
until color of batter is uniform. Do not overbeat; overbeaten cake
batter will result in a tough cake. Turn off your mixer.
In a small bowl, mix the vinegar with the baking soda. It will foam
up. Stir it briefly to mix, and then add it to the cake batter,
folding it in to incorporate well, but do not beat.
Pour the batter into the prepared cake pans, and bake in a 350°F oven
for 25 to 30 minutes, or until a cake tester comes out clean. Allow
layers to cool on a rack for 10 minutes before turning out. Let cake
cool completely before frosting.

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From: "Kris Teller"
To: posts@chitterlings.com

sorry all...........I forgot to tell you that you bake the baked
spaghetti uncovered in a 350 oven for about an hour - just until
everything "melts" together, and the cheese is lightly browned on
top.................enjoy it!!
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From: KKleigh01
Subject: Correction to Butter Cookie Recipe
To: posts@chitterlings.com

A couple of days ago I sent in a recipe for butter cookies and I made
two mistakes.
First use only 1/2 tsp. of vanilla. Second, the cookies need to baked
at 400 Degrees F.(not 350 Degrees). These are small cookies so they
don't need to bake more thn 8 minutes or so.
Sorry for my mistake.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: SOUTHERN EGGNOG

Southern Eggnog

1 small box vanilla pudding and pie filling mix (regular)
1/2 C. sugar
1 qt. milk
3 egg yolks, slightly beaten
3 egg whites, slightly beaten
1 tsp. vanilla extract
1/4 C. peach brandy, to taste
1 C. whipping cream
Nutmeg

Combine pudding mix, sugar and 1/4 cup milk in a 2-quart saucepan. Add
slightly beaten egg yolks and blend well. Cook over medium heat,
stirring until mixture comes to a full boil, about 10 minutes, then
cool.

Beat egg whites until stiff peaks form. Fold into cooled pudding
mixture. Add vanilla extract and brandy. Chill several hours.

Just before serving, whip cream and spoon onto eggnog. Sprinkle with
nutmeg.
Serves 12.

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From: "SheQuita Sims"
To: <posts@chitterlings.com>

Hi,

A few days ago someone posted a receipe for a pineapple pound cake
with pineapple glaze... They didn't list how long to bake or on what
temperature to bake.. This receipe sounds delicious and I can't wait
to try it

Thanks

Shequita G
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Subject: Old Fashion Macaroni Salad

Always good for a Christmas buffet. Lois
`````````````````

Old Fashion Macaroni Salad

16 ounce package elbow macaroni
2 medium onions, chopped
3 ribs celery, chopped
1 cup sweet relish
1/4 cup olives, chopped
2 hard-boiled eggs, chopped
1 cup mayonnaise
salt and pepper to taste

Cook macaroni according to package directions; drain and rinse with
cold water.
Combine onions, celery, relish, olives and eggs in a large bowl. Add
mayonnaise, salt and pepper. Mix well and chill. More mayonnaise can
be added before serving to moisten.

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"Willie,
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"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "

"Thank you Willie for the wonderful cookbook, you have done a fabulous job on it and thank you for signing it.

I have been in New York for a while now at the culinary institute in Hyde Park. So I haven't been active on your recipe exchange.
I am looking forward to using some of these recipes at the restaurant also...

Warmest regards,
Stephen Block "
Author: Recipes from a German Grandma
http://www.kitchenproject.com/german

"Hi Willie;
Just wanted to write and let you know we are enjoying the cookbook
very much. We tried the macaroni and cheese last night and boy was it
good. So far my wife's favorite has been the fried green tomatoes.

I can't wait to try the baby back ribs...grin.

Thanks again for some great eating!

Gary Knuckles"
http://www.budgetware.com

"Willie,
I was really suprised to see you published your pork barbecue recipe right in your cookbook. So many people won't share their with anybody. I cooked half a pig overnight, following your instructions exactly. It turned out perfect! I can see myself making a little extra money selling bbq meals from my house.

Thanks again man.
Byron - Bend, Oregon"

"Willie,
I fixed your pulled pork barbecue yesterday!
It tastes just like the stuff I remember when
I traveled through Virginia and North Carolina
years ago.

Thanks for bringing back great memories :0)

T. Mack - Antioc, CA"