Recipes:

Publisher: Willie Crawford
http://www.chitterlings.com

Member - International Council Of Online Professionals

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What's In This Issue:

Recipe: Old Fashioned Rice Pudding, Egg Custard

Recipe: Mulled Apple Cider

Recipe: Sweet Potato Pie

Recipes: Sicilian Potato Salad, Pasta Salad With Tuna Sauce

Recipe: Salmon Cakes

Thanks For Deer Recipes

RE: Shoo fly pie

Recipe Request: War Wonton Soup

Recipe Request: New England Clam Chowder

Recipe: Sweet Potato Pie

Recipe: Lemon Cake Pie

Recipe: Chicken Festival

Recipe: Old Settlers Baked Beans

Recipe: Black Bottom Cupcakes

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Willie Crawford's Soul Food Cookbook

"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"

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

Old Fashioned Rice Pudding
Serves 4 to 6

Ingredients

2 eggs, beaten
1/2 cup sugar
pinch of salt
2 cups milk
1-1/4 cups cooked rice
1 cup seedless raisins
1 teaspoon vanilla
dash cinnamon
dash nutmeg

Directions

Combine eggs, sugar and salt; mixing well. Gradually add
milk, rice, raisins, vanilla, nutmeg, and cinnamon. Pour
into buttered 1-1/2 quart casserole. Set casserole in
shallow pan; pour hot water in pan to about 1 inch deep.
Bake at 325 degrees for 1-1/2 hours or until set. Serve
warm or cool.

…………………

Egg Custard
Serves 6

Ingredients

3 egg yolks
1 egg
1/4 cup sugar
1 cup heavy cream
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Directions

Beat together egg yolks and whole egg until light. Beat in
sugar. Combine cream and milk, scald, and beat gradually
into egg mixture. Stir in vanilla. Pour into six
individual custard cups. Sprinkle with freshly grated
nutmeg. Place in baking pan and add hot water to reach
halfway up sides of cups. Bake at 325 degrees for one
hour or until a knife inserted into custard comes
clean. Serve hot, warm, or cold.

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

Mulled Apple Cider
Serves 4 to 6

Ingredients:

1 bottle (750 ml) apple cider
1 lemon, sliced
1 orange, sliced (reserve some for garnish)
1/4 tsp grated nutmeg
2 cloves
1 cinnamon stick or 1/2 tsp ground cinnamon
sugar to taste

Directions:

Combine all ingredients except sugar in a medium pot, cook
at medium low heat, stirring occasionally, until hot but
not boiling. Add sugar, if desired, and stir until
dissolved.

Strain cider through a sieve and serve, garnished with
orange slices.

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

Sweet Potato Pie
Makes 1 9-inch pie

Ingredients

2 pounds sweet potatoes/yams
1/2 cup butter
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons white sugar
1 cup brown sugar
3 large eggs, separated
1/2 cup orange juice
1 tablespoon grated orange rind
1/2 cup evaporated milk
1 unbaked pie shell
Whipped cream for garnish

Directions

Boil yams until tender. Let cool and peel. Mash and add
butter, spices, salt, sugars to yams. Beat until light
and smooth.

Beat egg yolks until light; add to mixture. Stir in orange
juice, rind and milk. Beat egg whites until stiff and fold
in.

Pour mixture into unbaked pie shell. Preheat oven to 350°F,
bake 35 minutes. Pie should puff up and be firm in middle.
Cool on rack.

Garnish with whipped cream.

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: SICILIAN POTATO SALAD:PASTA SALAD WITH TUNA SAUCE:

SICILIAN POTATO SALAD:

- 1 2 ounce can anchovies in oil, drained
- a little milk
- 2 pounds new potatoes, scrubbed
- 1 Tbs capers, chopped
- 1 Tbs chopped fresh parsley
- 1 tsp grated lemon rind
- 1 Tbs lemon juice
- 1 small clove garlic, crushed
- 3 Tbs olive oil
- pepper to taste

Place anchovies in a shallow dish, cover with milk and leave
to soak for 10 minutes. Drain the anchovies, wash under cold
water and pat dry. Cut the potatoes into bite size chunks
and cook in boiling salted water for 10-12 minutes, until
just cooked. Meanwhile, chop the anchovies and mash with all
the remaining ingredients except the oil. Stir in the oil.
Drain the cooked potatoes and place in a large bowl.
Immediately add the anchovy mixture and mix the ingredients
together well.
Transfer salad to a plastic container, cover and chill until
ready to serve.

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PASTA SALAD WITH TUNA SAUCE:

- 12 ounces tri-color pasta

DRESSING:
- 2/3 cup extra virgen olive oil
- 2 Tbs white wine vinegar
- 2 Tbs tomato ketchup
- 1 tsp paprika
- 1/4 tsp cayenne pepper
SALAD:
- 7 ounce can tuna, drained
- 1 bunch scallions
- 2 Tbs chopped fresh dill

Cook the pasta in boiling salted water until AL DENTE. Drain
and place in bowl.
Blend the dressing ingredeints together until combined and
toss with the pasta.
Stir in the tuna, onions and dill and place in a container.
Chill thoroughly.

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From: 'Pier Washington'
Subject: Salmon Cakes
To: <posts@chitterlings.com>

To: reneeshop

Renee: recipe from watching my mom make salmon cakes (salmon
croquettes) when growing up:
(by the way, I don't know measurements, so I'm kinda
guessing).

2 cans salmon, drained, flaked or broken up with fork
2 eggs
1/4 onion (cut up fine)
1/4 bell pepper (optional, cut up fine)
dash of garlic powder
dash of black pepper
cooking oil
(some people use bread crumbs both in the mixture and
outside on the patties once they are formed). In other
words, the patties are 'floured' on the outside with the
bread crumbs the same way you would flour chicken. Please
let me know if you don't understand.

Thoroughly mix everything together. Form into patties (they
can be the size of sausage patties or the size of
hamburgers). I make the big ones (hamburger size).

Anyway, heat oil in skillet. Fry salmon in oil until crisp
on outside. Oil does not need to cover the patties when
they are cooking. Put enough oil in skillet to fry them on
both sides.

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From: 'Johnson, Gennell'
To: ''posts@chitterlings.com'' <posts@chitterlings.com>
Subject: Deer Recipes

Thank you for the great deer recipes. It was delicious.

Gennell Johnson

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From: RhodesWilliams
Subject: RE Shoo fly pie
To: posts@chitterlings.com

I am interested in this shoo fly pie. I can pretty much
figure out how to put it together, but it doesn't say how
long to bake it or at what temperature.

Have a great day,
Jane Soul Sista Wannabe

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From: 'Joyce Smith'
To: <posts@chitterlings.com>
Subject: recipe please

Does anyone have a recipe for 'War WonTon Soup'. This is
wonton soup with added things, such as shrimp, chicken,
vegetables,etc.
Thank you
Joyce

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From: 'Pier Washington'
Subject: New England Clam Chowder
To: <posts@chitterlings.com>

Does anyone have a 'tried and tested' good recipe for New
England Clam Chowder? (yum yum).

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From: 'Rose Whatley'
To: posts@chitterlings.com
Subject: Sweet Potato Pie (as requested by Tyrone)

2 medium sweet potatoes, cooked and peeled
1/2 cup butter, softened
1 - 14oz. can Eagle brand condensed milk
1/4 cup orange flavored liquor OR 2 t. grated orange rind
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. salt
2 eggs, slightly beaten
1 (9inch) unbaked pastry shell

Preheat oven to 350 degrees. In a large mixing bowl, mash
sweet potatoes with the butter, add remaining ingredients
except the eggs. Beat until mixture is smooth and well
blended. Stir in the eggs. Pour in pie shell.
Bake for 50 to 55 min.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: LEMON CAKE PIE

This is my grandma's recipe but when I made it it was all
wrong. I found it on the web and she had left out the
flour when she told it to me.
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LEMON CAKE PIE

2 egg yolks
1 cup sugar
2 tablespoons butter -- softened
3 tablespoons lemon juice
grated rind of 1 lemon
1/4 cup flour
1 cup milk
2 egg whites
1 9 inch pie shell -- uncooked

In large bowl, beat egg yolks and sugar until thick. Beat
in the butter, lemon juice and lemon rind. Beat in the
flour. Add milk and mix well.
In a separate bowl, beat the egg whites until stiff peaks
form. Fold the egg whites in the batter. Pour batter
into the pie shell and bake at 350F degrees for 55-60
minutes, until the pie is set and browned on top. Cool
completely before cutting.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Chicken Festival

Chicken Festival

6 bone-in chicken breast halves
1 1/2 cup long grain white rice
1/2 stick butter or margarine
1 envelope Lipton's dry onion soup mix
3/4 tsp. salt
2 1/2 cups salt-free canned chicken broth
2/3 cup green bell pepper, diced
1 tsp. dried tarragon
1 cup cold water

Melt butter or margarine in a saute pan. Rub chicken pieces
with the tarragon and salt, then saute for 2 minutes on
both sides. Heat 1/2 cup of the chicken broth until
simmering and stir in the soup mix. Remove from heat
and add remaining broth and cold water. Cool 10 minutes.
Spread rice in the bottom of a 13' x 9' baking pan.
Sprinkle green pepper on top of rice. Place
chicken on top. Stir saute pan drippings into broth mixture
and pour over top. Cover with foil. Bake at 350 deg. for
35 min. Remove foil and cook an additional 10 min until
chicken is browned. Makes 6 servings.

This is good with warm corn bread or corn muffins.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Old Settlers Baked Beans

Old Settlers Baked Beans

1 (16 oz.) can kidney beans
1 (16 oz.) can butter beans
1 (16 oz.) can pork n beans
1 lb. lean ground beef
1 small onion, chopped
2/3 cup brown sugar
1/4 cup molasses
1/2 cup catsup
2 tbsp. prepared mustard
1/2 cup barbecue sauce
1/4 tsp. chili powder
3 slices bacon, cooked and crumbled

Cook beef in a large skillet until lightly browned. Add
onion and cook until tender. Add remaining ingredients
except bacon; stir well. Pour into 3 qt.
casserole, top with bacon, and bake at 350 deg, for 1 hour.
Serves 8.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Black Bottom Cupcakes

Black Bottom Cupcakes

8 oz. cream cheese
6 oz. chocolate chips
1 egg
1 1/2 cups flour
1/4 cup Cocoa
1 tsp. baking soda
1 cup water
1 tsp. vanilla
1/3 cup cooking oil
1 tbsp. white distilled vinegar
Sugar (see instructions)
Salt (see instructions)

Combine in mixing bowl cream cheese, egg, 1/3 cup sugar and
1/8 tsp. salt.
Beat well; stir in chocolate chips and set aside.

Mix together in a bowl flour, 1 cup sugar, cocoa, 1/2 tsp.
salt and baking soda. Add water, vanilla, cooking oil and
vinegar. Beat until combined. Line muffin tins with paper
baking cups. Fill each cup 1/3 full with batter. Top
each with a heaping teaspoonful of the cream cheese mixture.
Bake at 350 deg. for 30 to 35 minutes.

Yields 2 dozen.

If desired, sprinkle with powdered sugar and chopped
blanched almonds.

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Even MORE Delicious Old-Fashioned Recipes!