Recipes: Red Velvet Cake, Ruby Cranberry Sauce, Macaroni and Cheese, Egg Nog You Can Eat With A Spoon, Venison Stew, Holiday Sweet Potato Pie, Sam's Monster Cookies

1 1/2 cup sugar
1 3/4 cup vesson oil
2 eggs
2 1/2 cups cake flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vinegar
1 cup buttermilk
2 tbsp. vanilla extract
2 (1 oz) bottles red food coloring

Beat eggs, add sugar and cream well. Add oil slowly and beat well.
Sift flour, salt and soda.
Add vinegar and buttermilk, then add it to the sugar and egg
mixture, then add red coloring and vanilla and beat hard. Add flour
fixture slowly, beating until well blended. Bake in 3
greased 9" cake pans at 350 degrees for 25 to 30 min. or until done.
Cool layers.

1 (8 OZ, ) Pkg. cream cheese (softened)
1 Box powdered sugar
1 tsp. vanilla extract
1 cup chopped nuts

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From: Nortonba138
To: posts@chitterlings.com

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From: Mcajack@aol.com
Subject: Grits
To: posts@chitterlings.com

Believe it or not I'm having trouble with grits. (I can fry chicken
and make a mean Red Velvet cake, but creamy grits are a deep
mystery.) My trouble comes from changing on a gas stove to an
electric (my gas stove grits are creamy and delicious!!! go figure).

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From: "Rose Whatley"
To: <posts@chitterlings.com>
Subject: Ruby Cranberry Sauce

If you have never made cranberry sauce, now is the time to start. Use
this simple recipe from "New Recipes From Quilt Country". And do ladle
it into a pretty dish, one you can use year after year, making it a
part of your holiday ritual.

3-1/4 cups sugar
2 cups hot water
1 t. cinnamon
2 - 12oz. bags cranberries, washed, drained, and picked over
3 T. grated orange zest (from 3 oranges)

Preheat oven to 350 degrees.
Combine the sugar, water and cinnamon in a 9 X 13 inch glass baking
dish and place in the oven for 15 to 20 minutes, until the sugar
dissolves, stirring occasionally. Add the cranberries and bake,
uncovered, for 45 minutes without stirring.
Remove from the oven and stir in the orange zest. Ladle into a
serving dish and let the mixture stand, without stirring, until
cooled. The juice will jell as it sits. If you think the sauce is
too thick, add a bit of orange juice.
If the sauce is made ahead, it can be refrigerated or even frozen and
thawed later. Makes 4 cups

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From: "nadine cofield"
To: posts@chitterlings.com

i am still waiting on a good recipe for chitterling and i would like a
recipe on fried collard greens.

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From: "Sha-Wanda Ransom"
To: <posts@chitterlings.com>
Subject: recipe request

Hi, I'm looking for a recipe for homemade buttermilk biscuits. I'd
like to improve on the ones i'm making. For some reason, although the
biscuits rise, they are heavy. Can anyone tell me why.

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rom: "nadine cofield"
To: posts@chitterlings.com

I love chitterlings. I would like to know if i am cleaning them the
right way. I peel all the lining off of my chitterlings. I live in
Mass. but i grew up in the south. I have lived my last 13 years in
Germany. I still cook like i am in North Carolina. I am still looking
for a good recipe for potato salad. I hate to say it my potato salad
never turns out right, but i do have a recipe for Macaroni and Cheese.
I'm not good at measuring but if you are from the south you know we
don't measure we just cook. Here we go: Preheat oven at 400 degrees

1/2 box elbow macaroni (you know how much you need)
milk (appro. 3 cups)
eggs (2)
sharp cheddar cheese (shredded)
surprise (monterey jack and colby block cheese, shredded)
about 4 cups of water (add a dash of salt and a teaspoon of oil) to
keep the noodles from sticking

while water is boiling, scramble eggs in a bowl. add milk ,salt and
pepper to taste. Once water has come to a boil add noodles. Let
boil for approx. four minutes. Drain. Noodles should be a little
stiff. run under cold water. Pour noodles in a glass casserole dish.
Add milk mixture and cheese. save a little cheese for topping. cover,
cook for approx. 20 min. take off cover. add additional cheese. tale
out of oven. cover. The dish will cook itself for atleat another 25 minutes. if
you have any problems e-mail mel

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From: carolofell719
To: posts@chitterlings.com
Copies to:
Subject: Egg Nog You Can Eat With a Spoon

12 eggs separated int two large bowls
1/2 cup sugar
1/2 cup whiskey, brandy or rum...whatever you prefer
1 large container of cool whip
nutmeg

Beat the egg whites with sugar until peaks form. Beat the yolks until
very thick and stiff like whites. Fold the whiskey into yolks. Then
fold the whites and yolks together and then fold in cool whip. I put
this in a large plastic bowl with a lid and store it in the freezer,
it won't freeze hard because of the liquor. if you like nutmeg
sprinkle a little on top. Please remember the warnings about raw eggs.
Also you can cut this recipe in half and use a small container of cool
whip.

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From: Ja3Ta
To: posts@chitterlings.com

Hello! I really do enjoy all of the recipes that you send me on a
daily basis.I am looking for a recipe for a Homemade Caramel Layer
Cake with the homemade icing.I am also looking for the recipe for
cream cheese bar these is some of the ingred.(cream cheese,confection
sugar,yellow cake mix, vanilla flavor and butter.

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

2 lb Venison; cubed
1 c Onion; diced
12 Potatoes; diced
6 Carrots; diced
1 pk Mixed Veggies; frozen
1 c Celery; diced
1/4 c Barley
8 c Water
1 ts Seasoning salt
1 Garlic clove; minced
1 ts Salt
1/2 ts Pepper
2 tb Parsley, dry
1 tb Beef Soup Base (bouillon)
1 pk Gravy Mix
1 Bay leaf

Sear venison until brown on all sides. Add water. Add celery, carrots,
potatoes, onions, and all other ingredients except frozen veggies.
Cook on medium until vegetables are tender and meat is cooked through.
Add frozen veggies and cook until hot. Remove bay leaf. Serve with
hard rolls.
May need to add additional broth.
Yield: 12 servings

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From: Ja3Ta
To: posts@chitterlings.com

THANK ALL OF YOU FOR ALL OF THE WONDERFUL RECIPES . I MAKE LEMON MERIGUE PIE HOMEMADE USING 1 CAN OF SWEETENED CONDENSED MILK ,3 EGG YOLKS AND 1/2 CUP OF FRESH SQUEEZED LEMON JUICE. THE PIE IS DELICIOUS TO EVERY ONE THAT I SERVE IT TO , MY ONLY PROBLEM IS THAT I CAN NOT GET MY MERIGUE TO STAND UP.
IT ALWAY END UP FLAT. SO I NEED A RECIPE FOR MERIGUE TOPPING USING 3 EGG WHITES.

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From: "nadine cofield"
To: posts@chitterlings.com (Willie)

I live in Mass. I love tomatoes. I shopped at the Stop and Shop and
visited there salad bar. They had the best tomato salad. Does any one
know the recipe for that one or any good tomato salad. I still am
waiting for a recipe for some good old-fashioned potato salad or
chitterling.
THANKS

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rom: "Angela Dickerson"
To: <posts@chitterlings.com>

Do anyone have a recipe for a pound cake in a small loaf pan or any
kind of cake in a loaf pan.Thank you

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From: honeybee53 (Shirley)
To: posts@chitterlings.com
Subject: Holiday Sweet Potato Pies

This is just the best sweet potato in the world. I haven't tried to
break it down yet to one pie but making the five regular pies was just
enough for my Thanksgiving dinner. MY RECIPE:
11 small to medium sweet potatoes
2 sticks of butter
4oz. of cream cheese
3 cups of sugar (may add more to your taste I like mine sweet.)
1 Tablespoon of Mc Cormick vanilla butter and nut flavor
Nutmeg (to your taste)
1/2 teaspoon mace
(opt.)
1 teaspoon of vanilla
7 eggs beaten in seperate bowl and added last.

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From: R Smith
Subject: Sam's Monster Cookies
To: posts@chitterlings.com

18 cups oats
3 lb. peanut butter (I use crunchy)
1 lb. M & M's (I always use holidays if I'm making
these around the holidays)
1 lb. chocolate chips
1 lb. butter
12 eggs
4 tb. white syrup
2 lb. brown sugar
4 c. white sugar
4 tb. vanilla
8 tsp. baking soda

Mix wet and gooey ingredients well. Stir in dry till
mixed will. Drop by large tablespoon onto cookie
sheet and bake at 350* for about 12 min.

P.S. One year, I made this dough in advance and then
froze in batches and baked as I went through the
holiday. It freezes great! This year I'm just
cooking up the whole batch for gifts. Very yummy
cookies. Obviously called "Monster Cookies" because
it makes a huge "monster" bunch! My friend Samantha
Trotter Taylor gave this recipe to me.

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From: DMills0924
Subject: NEED A POUND POUND CAKE RECEIPE
To: posts@chitterlings.com

Could someone please send me a plain pound cake receipe would much
appreciate it. Thank you MERRY CHRISTMAS
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From: Hhelenburns6
Subject: AUNT LOIS OLD-FASHIONED BUTTER ROLLS
To: posts@chitterlings.com

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Willie Crawford's Soul Food Cookbook

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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,
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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.

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http://www.budgetware.com

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