Recipes:

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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Subject: In regards to Shoo Fly pie ( lindah)
To: posts@chitterlings.com

bake in a 350 oven til firm about 40 to 45 min, sorry about
the mistake

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Sweet Potato Chips

Sweet Potato Chips

1/2 pound sweet potatoes
1/2 tbsp. corn oil

Preheat oven to 400 deg. Lightly coat a baking sheet with
non-stick cooking spray. Slice the sweet potatoes into very
thin slices. In a large bowl carefully toss the sweet potato
slices by hand in the oil to coat the chips lightly.

Lay the slices in a single layer on the prepared baking
sheet. Bake the chips for 15 minutes. Turn each piece over
with a metal spatula and bake for 5 more minutes. Chips
should be dry and slightly crisp. If not, bake up to 3
more minutes, checking every minute so the chips won't burn.
Let cool for 5 minutes before serving. Makes 8 servings,
about 7 chips each

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Colcannon Soup

Colcannon Soup

5 or 6 Large Potatoes, Diced
1 Medium Onion, Chopped
1/4 Head Cabbage, Chopped
1 Can Cream of Celery Soup
2 or 3 Cups Milk, Skim or Otherwise
2 Tbsp. Butter or Margarine
Salt & Pepper To Taste
7 or 8 Slices of Bacon, Cooked & Crumbled

Cook potatoes, onion, and cabbage in just enough water to
cover. Add soup, milk, butter and seasonings: heat
thoroughly. Add bacon just before serving.
Approximately 8 servings.

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From: '' <ja3ta
To: willie

HELLO ! HAPPY NEW YEARS TO EVERYONE . I AM LOOKING FOR A
RECIPE FOR BRUNSWICK STEW & A CHOCOLATE CHIP CAKE

THANK YOU

TAMEKIA J.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Shoo-Fly Pie

Shoo-Fly Pie

Filling:
1 EGG, beaten
1/4 cup packed BROWN SUGAR
1/2 tsp. BAKING SODA
1/8 tsp. CINNAMON
1 Tbsp. FLOUR
1/2 cup LIGHT CORN SYRUP
1 cup WARM WATER
1 (9-inch PIE SHELL)

TOPPING:
1/2 cup FLOUR
1/4 cup packed BROWN SUGAR
1/4 tsp. BAKING POWDER
1/8 tsp. CINNAMON
1/8 tsp. SALT
2 Tbsp. CRISCO

Filling: In a large bowl, mix together all the filling
ingredients. Pour into pie shell. Sprinkle Topping
on top of filling and bake at 350 degrees for 1 hour.

Topping: Place all dry ingredients in a bowl. Cut in Crisco
until mixture is crumbly.

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From: Madam
Subject: Recipe Request: Buffalo Wings
To: Willie Crawford <posts@chitterlings.com>

Hello All,

I would like to request recipes for buffalo wings (hot,
mild, and easy). Thank you in advance!

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Reese's Peanut Butter Pie
Reese's Peanut Butter Pie

PEANUT BUTTER CRUST:

3/4 cup peanut butter chips
1 cup vanilla wafer crumbs
2 Tbsp. sugar
5 Tbsp. melted butter

PIE FILLING:

1 envelope unflavored gelatin
1/2 cup sugar
1 3/4 cup milk
2 egg yolks
1 tsp. vanilla
1 cup chocolate chips
1 cup peanut butter chips.
2 egg whites
1 Tbsp. powdered sugar

CRUST:

Put Vanilla wafers and peanut butter chips in blender. Pour
into 9-inch pie pan with sugar and butter. Mix and press
into pie pan.

PIE FILLING:

In saucepan combine gelatin, sugar, milk, and egg yolks.
Cook over medium heat, stirring constantly until gelatin
is dissolved and mixture lightly coats the spoon. (Do not
Boil) Remove from heat and add van illa. Slowly
pour 1 cup mixture into bowl containing 1 cup chocolate
chips. Stir until chips melt. Pour mixture into crust and
chill. Gradually add remaining hot mixture to 1 cup
peanut butter chips.

Chill until partially set. Beat egg w hites and powdered
sugar to soft peaks. Fold into peanut butter mixture.
Pour over chocolate layer. Chill.
Top with whipped cream.

Very rich but delicious.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Best Ever Scalloped Potatoes

Best Ever Scalloped Potatoes

8 large thinly sliced potatoes, skins removed
1 large Spanish or Vidalia onion sliced into rings
1 can cream of mushroom soup mixed with 1/2 can milk
grated cheddar cheese
butter

In a greased casserole dish layer mushroom soup mixture,
potatoes, onions.
Repeat until all is used. End with mushroom mixture. Dot
with butter. Bake uncovered at 325 F for one hour or
until potatoes are tender. Sprinkle top
with cheese and return to oven until cheese on top melts.

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From: R Smith
Subject: Chicken with Apple Cream Sauce
To: posts@chitterlings.com

This is a recipe that I made last night for dinner
from my Taste of Home Cooking School recipe book. It
calls to top with chopped apples, and we did. I liked
it, but the family said that they would rather I just
serve the apple in wedges on the side. I served the
chicken on top of cooked plain white rice with the
sauce spooned over all. Quite tasty and easy.

Chicken with Apple Cream Sauce:
4 boneless skinless chicken breasts
salt and pepper to taste
1 tb. veg oil (I used olive oil)
1/4 c. apple juice concentrate
1 tsp lemon juice
1/4 tsp dried rosemary, crushed
1 tsp cornstarch
3/4 c. whipping cream
1 tb. chopped fresh or 1 tsp dried parsley flakes
1 med unpeeled red apple, chopped
hot cooked brown and wild rice (we used white)

Season chicken with salt and pepper. In large skillet
over med/high heat, cook chicken in hot oil about 4
min. per side or until browned. Add juice
concentrate, lemon and rosemary. Reduce heat; cover
and simmer 10 min. or until juices run clear. Remove
chicken from skillet; set aside and keep warm. In
small bow., whisk together cornstarch and cream. Add
to juices in skillet. Cook and stir until thickened,
about 1-2 min. Stir in parsley. Return chicken to
skillet and heat about 2 min. Serve chicken with
sauce spooned over top. Top with apples. Serve with
rice. yield: 4 servings.

Robin - Springdale, AR

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com

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From: 'Jana Smith'
To: posts@chitterlings.com
Subject: dumplings

I am looking for a recipe for old fashioned dumplings. (not
the biscuit kind) Thanks for your help, Jana

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Subject: Mexican-Stuffed Cornbread( lindah )
To: posts@chitterlings.com

Mexican-Stuffed Cornbread

You can make this south-of-the-border 'meat' pie spicier by
using 2 jalapeno chiles. Serve this easy entree with a fresh
fruit salad. 1/3 cup chopped green onion
1 Frieda's fresh Anaheim Chile, or 1-2 Jalapenos, seeded and
finely chopped
1 tablespoon vegetable oil
1 16-ounce package Frieda's Veggie Loaf, broken up
1 8-ounce can tomato sauce
1 15-16-ounce package corn bread mix
Ingredients to prepare cornbread
Salsa (for garnish) Preheat oven to 375°F. In a large
skillet saute onions and chiles in hot oil until tender;
stir in Veggie Loaf mixture, breaking it up like ground
beef. Stir in tomato sauce; simmer mixture for 2 minutes or
just until heated through. Meanwhile, prepare cornbread mix
according to package directions. Remove pan from heat.
Spread half of the cornbread mixture in a greased 9- or
10-inch round pie plate. Spoon Veggie Loaf mixture evenly
over batter. Spread remaining cornbread batter over 'meat'
mixture, spreading it to edge of pan. Bake for 25 to 30
minutes, or until a wooden pick inserted in the cornbread
layer comes out clean. Let stand 5 minutes. To serve, cut
into wedges; spoon salsa over each serving. Makes 6
servings.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Cajun Pot Roast

Cajun Pot Roast

1 2- to 2-1/2-pound boneless beef chuck pot roast
2 to 3 teaspoons Cajun seasoning*
1 tablespoon cooking oil
1 14-1/2-ounce can Cajun-style or Mexican-style stewed
tomatoes
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
Hot cooked rice

1. Trim fat from roast. Cut roast to fit in crockery cooker,
if necessary.
Rub Cajun seasoning all over meat. In a large skillet brown
meat on all sides in hot oil.
2. In a 3-1/2- to 4-quart crockery cooker combine undrained
tomatoes, onion, celery, tapioca, and garlic. Place meat on
top
of vegetable mixture.
3. Cover and cook on low-heat setting for 10 to 12 hours or
on high-heat setting for 5 to 6 hours.
4. Slice meat; serve with sauce over rice. Makes 6 servings.
*Note: Look for Cajun seasoning in the spice section of your
supermarket.
Or, to make your own, mix together 1 to 1-1/2 teaspoons
seasoned salt, 1/2 to 3/4 teaspoon ground red pepper, and
1/2 to 3/4 teaspoon ground black pepper.
``Make-Ahead Tip: This mildly spiced meat and sauce also
make a delicious hot sandwich. Using two forks, shred any
leftover meat.
Combine the shredded
beef and remaining sauce in a storage container; cover and
freeze for up to 3 months. When ready to eat, thaw mixture
overnight in the refrigerator.
Pour into a saucepan and heat through. Serve on hard rolls
with sliced tomato and sliced green onion.

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From: 'Carroll'
Subject: War Wonton Soup

War Wonton Soup

3 (10 ounce) cans chicken broth
3 cups water
1 teaspoon sesame oil
3 thin slices fresh ginger
1 cup leftover rare roast beef (or cooked sliced chicken),
cut in strips
1/2 pound raw shrimp, peeled and deveined
1 to 2 cups fresh pea pods
1 cup thinly chopped carrots
8 ounce can sliced water chestnuts, drained
14 ounce can baby corn, drained
3 stalks bok choy, chopped
4 ounce package frozen wontons
1 cup thinly sliced green onions

Directions:
In large pot combine broth, water, oil and ginger. Bring to
boil. Add remaining ingredients except wontons and
green onions.
Reduce heat and simmer 12 minutes.

Meanwhile, cook wontons according to package directions.
Drain, add wontons to broth mixture and sprinkle with
green onions.

Yield: 8 large servings.

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From: 'Shawnie'
To: willie

Compliments to main meals
I have been getting wonderful recipes from this site for a
few years now. The change of adding more than traditional
'soul food' has given me some real choices. I would
appreciate from time to time if you all can suggest side
dishes and their recipes to compliment some of the main meals
submitted. A guess is good, but a recommendation speaks
volumes!
Thanks all.

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Subject: Creole Cabbage ( lindah )
To: posts@chitterlings.com

Creole Cabbage

The flavors of Louisiana go well with cabbage. Serve 4-6

2 Tablespoons Butter
1 small head Cabbage, shredded
1 medium Onion, sliced
1 medium Green bell pepper, seeded and sliced
1 teaspoon Oregano
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
1 cup Tomatoes, diced

Melt the butter in a heavy skillet. Add the cabbage, onion,
pepper and seasonings. Cover and cook over low heat
until tender (stirring frequently). Add the tomatoes and
cook for 10 minutes longer, uncovered.

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: BAKED BACON SPIRALS:

BAKED BACON SPIRALS:

- 8 thick slices lean bacon
- 8 toothpicks

Preheat oven to 400 degrees. Roll each bacon slice into a
spiral and secure with a toothpick. Arrange spirals on a
wire rack over a broiler pan. Place in the center of hot
oven and bake for 15-18 minutes, or till bacon is crisp and
golden brown. Place bacon on paper towels to drain briefly
and remove toothpicks. serve immediately. Great for
breakfast!

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