Recipes: Country Corn Bread, Easy Chili, Easy Baked Chicken and Gravy, Baked Macaroni and Cheese, Pork Chop Dinner, Marinated Pork Roast, Lemon Iced Layer Cake, Grandma's Lemon Meringue Pie, 7Up Pound Cake, Mama's Chicken and Dumplings, Jello Cake, Spaghetti Roma, Easy Jello Cake, Lemon Meringue Pie, Pumpkin and Wild Rice Bread Pudding

More Soulful Recipes October 6th 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...

Our New Soul Food Cookbook!

Recipe: Country Cornbread

Recipe Requests: Beef Short Ribs, Tea Cakes

Recipe Request: Lasagna

Recipe: Easy Chili

Recipes: Easy Baked Chicken and Gravy, Baked Macaroni and Cheese,
Pork Chop Dinner, Marinated Pork Roast

Recipe: Lemon-Iced Layer Cake

Recipe: Grandma's Lemon Meringue Pie

Recipe: Easy Chili

Recipe Request: Fried Apples

Recipe: 7Up Pound Cake

Recipe: Mama's Chicken and Dumplings

Recipe: Jello Cake

Recipe Request: Tomato Gravy

Recipe: Spaghetti Roma

Recipe: Easy Jello Cake

Recipe: Lemon Meringue Pie

Recipe: Pumpkin and Wild Rice Bread Pudding
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Grab Our Soul Food Cookbook! Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat recipes. Copies will
begin shipping this weekend!! Order your copy now and save
$10. Grab an autographed copy now by visiting:
http://www.chitterlings.com/cookbook.html

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Date sent: Mon, 24 Sep 2001 14:07:33 -0700 (PDT)
From: AD Cason
Subject: Country Corn Bread
To: Willie Crawford <posts@chitterlings.com>

COUNTRY CORN BREAD

4 tablespoons butter, melted
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup yellow stone-ground cornmeal
2 large eggs
1 1/2 cups buttermilk
Solid shortening, like Crisco

Preheat the oven to 425 degrees, with one rack in the
middle of the oven. Make sure all ingredients are at
room temperature. Measure out and sift the flour.
Then sift the flour with baking soda, baking powder,
sugar and salt. Sift the mixture again into a large
mixing bowl, and combine with the cornmeal.

In a separate bowl, beat the eggs. Add buttermilk and
beat. Then slowly add melted butter as you continue to
beat. Use solid shortening to grease a large
(10-to-12-inch), well-seasoned, cast-iron frying pan
with deep sides. Remove any heat-sensitive handles,
and place pan in the preheated oven for 10 minutes.

Just before removing the pan from the oven, beat the
wet ingredients again, and pour into the dry
ingredients in the large bowl while beating with a few
swift strokes. Remove pan from the oven, and pour
batter into the pan immediately. Bake on the middle
rack for 25 to 30 minutes until the top is a light
golden brown.

Remove pan, place large plate over pan, then flip to
place corn bread on the plate. Cut into wedges, and
serve while hot with butter and honey.

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

From: "Toni Evans"

Good Morning Willie. I'm looking for a recipe for Beef Short
Ribs and also Tea Cakes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Williams, Kevin"
To: "'posts@chitterlings.com'"
Subject: Lasagna

Can someone submit a recipe for some good lasagna.........

Kevin M. Williams
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chili

Easy Chili
Makes 4 servings

Ingredients

1 pound ground beef
1 (16 ounce) can chili beans, undrained
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 small onion, chopped
1/4 cup chopped green bell pepper

Directions

1 In a medium saucepan over medium heat, cook beef until brown.
Stir in beans, tomatoes, onion and bell pepper; reduce heat and
simmer 30 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Baked chicken, etc.

Easy Baked Chicken and Gravy

1 cut-up fryer, remove skin from breasts and thighs (if desired)
1 can cream of mushroom soup
1 can cream of chicken soup
1/3 c. sherry, (if desired)

DIRECTIONS:

Place chicken in oblong baking dish. Mix soups and sherry; pour
over chicken. Bake at 350 degrees for 1 to 1-1/2 hours uncovered
(until chicken is tender).
*Top with sautéed mushrooms if desired and serve over rice.

------

Baked Macaroni and Cheese
Makes 3 to 4 servings

Ingredients

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
Salt and pepper to taste

Directions

1 Preheat the oven to 350 degrees F (175 degrees C). Lightly
grease a 2-quart baking dish.
2 In a large pot of salted water, lightly boil the macaroni for
about 5 minutes until half-cooked.
3 Whisk the egg and milk together in a large cup. Add butter
and cheese to the egg and milk. Stir well.
4 Place the lightly cooked macaroni in the prepared baking dish.
Pour the egg and cheese liquid over the macaroni, sprinkle with
salt and pepper, and stir well. Press the mixture evenly around
the baking dish.
5 Bake uncovered, for 30 to 40 minutes, or until the top is brown.

-------

Pork Chop Dinner

4 pork chops
1 can chicken broth
1 onion chopped
2 cloves garlic, chopped
2 teaspoons olive oil

Put oil in frying pan and heat until hot. Brown the pork chops
on both sides. Now add the chicken broth, onions, garlic and
any other spices that you might like into the frying pan.
Simmer on low heat for about an hour. The pork chops are tender
and not dried out.

-------

Marinated Pork Roast

1/2 cup soy sauce
1/2 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast, boned & rolled

Combine all the ingredients except for the meat, to form a
marinade.

Place meat into a large "zip-lock" plastic bag which has been
set into a deep bowl to steady the meat.

Add the marinade and seal the bag. Let stand for 2-3hrs at
room temp, or overnight in the refrigerator. Occasionally pat
the bag to help spread the marinade evenly.

Remove the meat and roast on a rack, in a shallow roasting pan.
The oven should be preheated to 325F. The recipe recommends
roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer
register 175F. Baste occasionally with the marinade during
the last hour of roasting.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Lemon- Iced Layer Cake

2 1/2 cups all-purpose flour, 1/2 tsp salt, 3 tsp baking powder,
2/3 cup butter, 1 1/2 cups granulated sugar, 2 large eggs, 1 1/2
tsp vanilla extract, 1 1/2 cups milk

FROSTING:
6 tablespoons butter, softened, 1/2 tsp grated lemon peel, 1-2
ablespoons fresh lemon juice, 2 1/3 cups confectioners sugar

GARNISH:
Leaves and Flowers, or Fresh lemon slices

1- Preheat oven to 350 F. Grease and lightly flour bottom only of
two 9' round cake pans.
2- Mix together flour, salt, and baking powder,.
3- Beat butter at meduim speed until light and creamy. Gradually
beat in sugar until light and fluffy.
4- Beat in eggas, one at a time,beating well after each addition.
Stir in vanilla.
5- Alternately stir in flour mixture and milk into egg mixture.
Mix until a smooth batter forms.
6-Pour batter into prepared pans. Bake for 35 minutes or till a
toothpick comes out clean. Transfer cakes to wire rack to cool.
7- Prepare frosting, beat together lemon peel, and lemon juice
at med speed till fluffy. At low speed, beat in confectioners
sugar.
8- Loosen cakes by running knife around sides of pan. Turn one
cake out to a serving plate. Top with one third of frosting. Place
remaining cooled cake on top. Using flat spatula, spread remaining
frosting over top and sides of cake.
9- Garnish top of cake with lemon slices, flowers or leaves.

Enjoy, Pilar Infante

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

Grandma's Lemon Meringue Pie
Makes 1 - 9 inch pie

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Lemon Filling: In a medium saucepan, whisk together 1
cup sugar, flour, cornstarch, and salt. Stir in water, lemon
juice and lemon zest. Cook over medium-high heat, stirring
frequently, until mixture comes to a boil. Stir in butter. Place
egg yolks in a small bowl and gradually whisk in 1/2 cup of hot
sugar mixture. Whisk egg yolk mixture back into remaining sugar
mixture. Bring to a boil and continue to cook while stirring
constantly until thick. Remove from heat. Pour filling into
baked pastry shell.
3 To Make Meringue: In a large glass or metal bowl, whip egg
whites until foamy. Add sugar gradually, and continue to whip
until stiff peaks form. Spread meringue over pie, sealing the
edges at the crust.
4 Bake in preheated oven for 10 minutes, or until meringue is
golden brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "HiddenTreasures"
To: <posts@chitterlings.com>
Subject: Easy Chili

6 Cans diced tomatoes
4 cans chili beans
2 cans tomato sauce
2 cans tomato paste
1 large onion; diced
2lbs ground beef
chili powder
salt

Boil or brown ground beef with the onion. While that's cooking,
put everything else into a crockpot. I use 1/2 bottle of chili
powder to ours, but we like spicy chili. I also add 2 tablespoons
up to 1/4 cup of hot sauce. Salt to your liking. When the beef
is done, drain it and add to the crockpot. Cook for 3-4 hours on
high or 6-8 hours on low. Sometimes I like to add green chilies
to the crockpot while it's cooking.

All of this can be done on the stove as well... cook it for 2-3
hours, stir occasionally to avoid it sticking to the pot. If you
like pasta, toss that into the pan or prepare according to the
package, then add to crockpot.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Marsha Wilgis
To: posts@chitterlings.com
Subject: looking for Fried Apples...

Looking for a recipe for "Fried Apples". Listening to an oral
history at the local museum, I heard that my Grandfather's sister,
who worked for a local stage coach station in the late 1800's,
cooked the "best Fried Apples, anyone had ever tasted". Must be
something other than applesauce?

Marsha Whited Wilgis

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Genie Cauthen"
To: posts@chitterlings.com
Subject: 7Up Pound Cake

3 sticks butter
3 cups sugar
3 cups cake flour
5 eggs
2 tblsp vanilla extract
3/4 cup 7up soft drink at room temperature

Preheat oven to 325 degrees. Cream butter and sugar, add eggs
one at a time beating after each addition. Add vanilla extract.
Fold in flour alternating with 7up. Pour into a greased and
floured tube or bundt pan and bake for 1 hour or until cake
tests done.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Genie Cauthen"
To: posts@chitterlings.com
Subject: Mama's Chicken and Dumplings

Mama never did measure things, but this was as close as we could
come to her recipe. This was daddy's favorite dish.

1 Cut-up chicken
2 Cans chicken broth
2 Cups water
1 Onion, cut in wedges
1 Carrot, cut into 4 pieces
1 Stalk celery, cut into 4 pieces
1/2 tsp pepper

Dumplings:

2 Cups flour
2 tsp baking powder
1 tsp salt
1/4 cup shortening
2 Cups buttermilk

In a dutch oven, or a large pot, combine the first 7 ingredients.
Bring to a boil, reduce heat and simmer - covered - for 35 to 45
minutes or until chicken is very tender. Remove chicken from the
broth and cool. Remove chicken from bones. Return chicken to
broth and cover. Combine flour, baking powder, salt and
shortening
just like making biscuits. Add buttermilk and mix. Turn onto a
well-floured surface. Knead and roll to 1/4 inch thickness. Cut
1x1 1/2 inch pieces. Bring broth to a boil. Drop dumplings a few
at a time into boiling broth and cover. Reduce heat to
medium-low.
Cook for 20 minutes without lifting the cover. Reduce heat if
mixture starts to boil over.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Genie Cauthen"
To: posts@chitterlings.com
Subject: Jello Cake

This cake is light and delicate - sort of like a spongecake. The
cake mix for this should be a plain mix, not the pudding type.
This recipe is for lemon, but it can be varied with any fruit
flavor Jello and juice or extract to match, such as orange,
raspberry or cherry. If using orange, you can use orange juice
for the liquid (instead of water), just warm it up.

CAKE

1 package yellow or lemon cake mix
4 eggs
3/4 cup oil
1 small package lemon Jello
1 cup hot water
1 tblsp lemon juice OR 1/2 tsp lemon extract (if using yellow
cake mix)

GLAZE

1 cup confectioners' sugar
1/2 tsp lemon extract
1 tblsp water

Preheat oven to 350 degrees. Mix cake mix, oil, Jello and hot
water, then add eggs one at a time, beating after each. Add
lemon juice or extract. Bake in a well greased and floured tube
or bundt pan for 40-45 minutes or until cake springs back when
pressed and toothpick inserted is dry when removed. Glaze while
still slightly warm or dust with confectioners' sugar.

Mix glaze ingredients until smooth and spoon over cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: tomato gravy
To: posts@chitterlings.com

Does anyone have a recipe for tomato gravy
Thanks, Dee

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com,
Subject: SPAGHETTI ROMA (recipe)

SPAGHETTI ROMA
Recipe created by Arnold Pancratz, Maitre de Cuisine, Jackson, MS

Ingredients:
1 lb pkg spaghetti (I prefer the extra thin)
3 qts water
½ cup extra virgin olive oil
½ lb Italian sausage
1 cup chopped yellow onion
½ cup chopped bell pepper
½ cup peanut oil
2 1- lb cans diced tomatoes
1 tsp garlic powder
1 tbsp Italian seasoning
1 tsp crushed red pepper flakes

Directions:
In a large pot (5 or more qts) bring 3 qts water to a rolling
boil. Add spaghetti, bring to a rolling boil again. Cover and
turn off heat.
Let set for 15 minutes, then drain and add olive oil. Mix
thoroughly.
While water is boiling, preheat a large (8" or more) skillet
over medium heat.
Add peanut oil to the skillet.
Remove casing from sausage, break it into small chunks and
place it in the skillet.
When this is no longer pink inside add onion, bell pepper,
garlic powder, Italian seasoning and red pepper flakes.
Open tomato cans and add to the skillet, juice and all.
Simmer until onion and pepper are no longer crunchy.
Add contents of the skillet to the spaghetti. Mix
thoroughly.
Serve with Parmesan cheese, garlic bread, a green salad and
a dry red wine.

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

Easy Jello Cake

Ingredients

1 yellow or lemon cake mix
4 eggs + oil (I think the cake mix package says 1/4 cup)
1 sm. package lemon gelatin (jello)
1 cup hot water
1 tbls. lemon juice or 1 teas. lemon
extract (if yellow cake mix is used)

Glaze

1 cup confectioners sugar
1 teas. lemon extract
1 tbls. water

Instructions

Preheat oven to 350 degrees F.
Mix cake mix, oil, gelatin mix, hot water; add eggs one at a time.
Add lemon juice or extract.
Bake in well-greased and floured tube or bundt pan at 350 degrees
F. for 40-45 minutes or until cake springs back when pressed and
toothpick inserted is dry when removed.
Glaze when still slightly warm or dust with confectioners suger.

Tips:

Don't use cake mix with pudding added.
Flavored cake mixes will work fine. It can be varied with any
fruit flavor jello and juice or extract to match, such as orange,
raspberry or cherry. If using orange, you can use orange juice
for the liquid instead of water -- just warm it up.
You can also use a few tablespoons of fruit liquor to replace
an equivalent amount of the water in either the cake or glaze
or both.

Have fun!

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

From: "Paul Infante"
To: <posts@chitterlings.com>
Subject: Lemon Meringue Pie

1- inch packaged pie crust,prebaked if frozen
FILLING:
4 large egg yolks, 3 large eggs, 1 cup granulated sugar, 3/4 cup
fresh lemon juice, 2 tbs cornstarch, 1/2 cup(1 stick) chilled
butter, cut into small pieces

MERINGUE:
4 large egg whites, 1/4 tsp cornstarch, 1/4 tsp cream of tartar,
1/2 cup superfine sugar, 1 tsp vanilla extract

1- Pregeat oven to 350 f. To prepare filling, in top of a double
boiler, whisk together egg yolks, eggs, sugar, lemon juice, and
cornstarch. Place over simmering water. Cook over meduim heat,
stirring constantly,till thick enough to coat the back of a spoon.
Do not let mixture boil. Remove mixture from over water.Stir in
butter.Pour into crust.

2- To prepare meringue,beat egg whites at med speed until foamy.
Beat in cornstarch and cream of tartar until soft peaks form.
Gradually beat in sugar and vanilla at high speed until stiff, but
nor dry,peaks form.

3-Spoon meringue into a large pastry bag fitted with a star tip.
Pipe meringue decoratively over filling to edge of crust. Bake pie
until meringue is golden, 12 to 15 minutes.

Enjoy,
Pilar Infante

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

Pumpkin and Wild Rice Bread Pudding

12 Dinner rolls, 1 day old and broken into large pieces
1/2 cup Wild rice, fully cooked and cooled
1 cup Pumpkin flesh cut in 1/2 " cubes, cooked until tender .
You can substitute Butternut or Acorn squash
2 cups Heavy cream
3 Eggs, extra large
4 Yolks
1/2 cup Grated Cheese, Parmesan or Grana Padano
1 Teas. each Chopped thyme, Sage and Italian Parsley
1 Teas. Garlic, chopped
2 oz. Butter, softened

Blend together the heavy cream, eggs, yolks, cheese, garlic and
herbs. Combine bread, rice and pumpkin in a large mixing bowl.
Pour the cream mixture over the bread mixture and combine until
all of the liquid is absorbed. Place in a buttered casserole dish
and bake at 325 degrees F for 30-40 minutes.

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

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"