Recipes:

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

Member - International Council Of Online Professionals

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What's In This Issue:

Recipes: New-Mexico-style Enchiladas with Eggs

Recipe Request: Recipes using Grapes and/or for Cooking Grapes

Recipe: New England Clam Chowder

Recipe: Southern Fresh Banana Layer Cake

Recipe: Homemade Apple Cake

Recipe: Bacon And Banana Kabobs

Recipe: Alaska Salmon Potato Cakes

Re: Chitterlings by Shauna Info

Recipe Request: Recipes For Fresh Water Shrimp

Recipe Request: Popcorn Chicken

Recipe: Spinach Tortilla

Recipe: Walnut Biscuits

Recipes: Rolled Dumplings, Herbed Dumplings

Recipe: Old Fashioned Roll and Cut Dumplings

Recipe: Southern Chicken Wings With Spicy Barbecue Sauce

Recipe: Cranberry Orange Juice

Recipe Request: Chicago Lunch Room Butter Cookies

Thanx for Great recipes

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From: 'Stephen'
To: 'Willie' <posts@chitterlings.com>
Subject: New-Mexico-style Enchiladas with Eggs

New-Mexico-style Enchiladas with Eggs

1 lb ground beef
1-2 cloves garlic, minced
1 tsp salt (or use more or less to taste)
black pepper
1-3 tsp chili powder (to taste)
1 TBS flour
4 oz tomato sauce
8 oz water
2 corn tortillas
2 eggs
vegetable oil
1 cup shredded lettuce
1 large tomato, chopped
1 medium onion, chopped
5 oz cheddar cheese, grated

PROCEDURE

Sauté the beef over medium heat until it has lost
its raw red color, chopping it with the edge of a
spoon into small pieces as it cooks.

Add the garlic and spices and cook another 3-4
minutes.

Add salt, pepper, and chili powder to taste.

Remember that the flavor of chili mellows as it
cooks, although it won't get less hot.

Add the flour to the meat mixture and stir well.

Add the tomato sauce and water. Simmer gently
(uncovered) for about 45 minutes, until it has
thickened and the flavors are blended.

Heat about 1/4 inch of oil in a small skillet
over medium-high heat, until it sizzles when
a bit of tortilla is dropped in.

Usimg tongs to hold them, soften the tortillas
briefly in the oil, one at a time, about 5
seconds on a side. (Turn with tongs, being
careful not to tear them.)

Drain on paper towels.

Prepare another small skillet with a small
amount of oil in the bottom, enough for frying
an egg.

Assembling the enchiladas requires you to keep
track of several things at once.

Start an egg frying for each enchilada.

Make sure that the yolk is cooked soft, not hard!

Put one tortilla on a dinner plate. Cover it with
a medium-thick layer of meat sauce.

Sprinkle chopped onion and grated cheese on top.

Sprinkle lettuce and chopped tomato around the edge.

Top with another tortilla.

Cover with more meat sauce, sprinkle more onion and
cheese. Now top with the fried egg
and serve immediately.

NOTES
You can also make single-decker enchiladas, for people
with small appetitites. Omit the second layer of tortilla,
meat,onion and cheese, but don't forget the egg. If you
make single-deckers, you will need twice as many tortillas
and twice as many eggs, but the same amount of the other
ingredients.

Warmest regards ,
Stephen Block
Stephen

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From: LoracFrog
Subject: Request for Recipes using Grapes and/or for Cooking
Grapes
To: posts@chitterlings.com

HELP!!! I just received about 3 or 4 pounds of white
seedless grapes that are very firm and barely sweet. We
can't eat that many tart grapes, and grapes this time of
year are too expensive just to toss. Does anyone have
recipes which involve cooking grapes? Or does someone know
of a way to make them a bit more palatable? [Not interested
in making jelly nor jam.]
Thanks a lot in advance.

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From: 'Carroll'
Subject: New England Clam Chowder

New England Clam Chowder

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams

Directions

1 Place diced bacon in large stock pot over medium-high
heat. Cook until almost crisp; add onions, and cook 5
minutes. Stir in water and potatoes, and season with
salt and pepper. Bring to a boil, and cook uncovered for
15 minutes, or until potatoes are fork tender.
2 Pour in half-and-half, and add butter. Drain clams,
reserving clam liquid; stir clams and 1/2 of the clam
liquid into the soup. Cook for about 5
minutes, or until heated through. Do not allow to boil.

Serves 6 to 8

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Subject: Southern Fresh Banana Layer cake
( lindah )
To: posts@chitterlings.com

Southern Fresh Banana Layer Cake

3 C. all-purpose flour
1 1/2 Tsp. baking soda
1 1/2 sticks butter (at room temperature)
2 1/4 C. sugar
3 eggs, well beaten
5 ripe bananas, mashed
1/4 C. buttermilk
1 1/2 Tsp. vanilla extract
1 C. finely chopped pecans

Preheat oven to 325ºF. Grease and flour three 9-inch cake
pans. Sift together flour and baking soda, and set aside.

Put butter and sugar in a large mixing bowl and cream
together until smooth. Slowly pour in the eggs, mixing
well between each addition.
Stir in the mashed bananas. Add dry ingredients and
buttermilk alternately, beginning and ending with flour
mixture. Stir in vanilla extract and pecans.

Divide batter among prepared pans and bake for 25 minutes,
or until the tops all brown and the edges pull away from
the pans, or a wooden pick inserted in the middle of a
cake comes out clean.
Remove from the oven and allow to cool for 5 to 10
minutes, then turn out onto racks to cool completely.

Frosting and Filling

1/2 C. mashed bananas
2 Tsp. fresh lemon juice
1 stick butter (at room temperature)
1 lb. confectioners' sugar
1 Tsp. vanilla extract
3 ripe bananas, sliced thin

In a small bowl, mix mashed bananas and lemon juice together
and set aside.

In another bowl, with an electric mixer, cream together
butter and sugar. Add mashed bananas, blending well. Stir
in vanilla extract.

To assemble, spread a layer of icing on one of the cake
rounds, then top with a layer of sliced bananas. Place the
second cake layer on top of the bananas and repeat with more
icing, then bananas.
After placing the third layer on top, smooth the icing over
the sides and top of the cake with the remaining frosting.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Homemade Apple Cake

Homemade Apple Cake

1 cup cooking oil
2 cups sugar
3 eggs
2 cups self rising flour
1 teaspoon vanilla
3 cups chopped apples
1 cup nuts
1/2 cup raisins
1 teaspoon cinnamon
1 teaspoon nutmeg

Combine oil, sugar & eggs. Beat well. Add flour and beat
well. Add remaining ingredients and blend well with spoon
or spatula. Turn batter into a greased & floured 13 x 9 pan.
Bake at 350 degrees for 40 - 45 minutes. (Don't forget the
trick about lightly flouring the apples, nuts and raisins
so they distribute evenly throughout the cake.)

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: BACON AND BANANA KABOBS:

BACON AND BANANA KABOBS:

- 36 large sage leaves
- 9 slices bacon
- 3 large bananas
- 12 bamboo skewers

Soak the skewers in water for 30 minutes. Soak the sage
leaves for 10 minutes then pat dry. Cut the bacon slices in
half crossways. Stretch each half to double its length, by
ruuning the blunt edge of a knife along it.
Peel and cut each banana into 4 large chunks. Wrap the
streched bacon around the bananas and thread onto the
skewers with a sage leaf dividing each banana chunk. Place
over hot coals and cook for 3-4 minutes on each side, until
the bacon is crisp and golden. Serve at once as an
appetizer.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Alaska Salmon Potato Cakes / sauce

Alaska Salmon Potato Cakes

1 can (14 3/4 oz.) Pink Salmon
2 1/2 cups prepared mashed potatoes
2 egg whites
1 tablespoon chopped parsley
1/2 cup sliced green onions
Oil for frying
Dry bread crumbs

Drain salmon and break into chunks.* Set aside.

Mix mashed potatoes together with egg whites and parsley
until smooth and well combined.

Gently fold in salmon and green onions.

Heat oil in large skillet over medium high heat. Form
mixture into 1/4 cup
patties, coat with
bread crumbs and fry 2 to 3 minutes on each side, or until
golden brown.

Serve with Horseradish-Dill Sauce.

* NOTE: The small amount of bones and skin are completly
edible and a source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other
ingredients.

Horseradish-Dill Sauce

1/2 cup mayonnaise
1/2 cup low fat plain yogurt
1 tablespoon prepared horseradish
1/4 tsp. dill weed
Black pepper to taste

Whisk together all ingredients until well combined.

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From: Winoka Wilkes
Subject: Chitterlings by Shauna Info and more
To: posts@chitterlings.com

As I told you, I am a great fan of Shauna and her
Chitterlings. As one of her “preferred” customers, she sent
me the following information today and I wanted to share it
with the list. If you call and talk to her, tell her Winoka
sent ya!

Enjoy

ChitlinsByShauna.com was featured on NBC4 on Monday December
30, 2002 and December 31, 2002. We were subsequently shown
on NBC affiliates throughout the nation and it is still
airing. We would like to thank NBC4 for this great story!

You may enjoy the story by clicking on the link below or
copy and paste the following in your browser
nbc4.com - News - New Year's Delicacy May Be Hard To Stomach
Vote while you are there!

http://www.nbc4.com/news/1861773/detail.html

Superbowl orders are coming in so order early (As always,
quantities are limited!!)

So that friends and family can enjoy our products, we are
offering a ONE Bucket, One Bottle (of your choice) Special
delivered from January 12 through Tuesday January 21, 2003
for online and faxed orders only. The cost is $36.95
delivered UPS.

As always,
Thanks

Shauna
Chitlin Market and Chitlinsbyshauna.com

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From: Jeff Varnes
Subject: another question
Willie;

I remember the other question that I have.

My dad bought some shrimp, they were raised in a fresh water
pond and have no taste whatsoever! How can we fix them so
that they have some flavor?

Thanks;

Jeff Varnes

Check it out!
www.jeffs-gifts.com

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From: 'Stella Duncan'
To: posts@chitterlings.com
Subject: pop corn chicken

any one with the rec. for pop corn chicken. Thanks Stella

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: SPINACH TORTILLA:

SPINACH TORTILLA:

- 1 Tbs olive - 1 small onion, chopped
- 1 medium potato, peeled and diced
- 1/2 tsp ground turmeric
- 2 cups shredded spinach leaves
- 3/4 cup cottage cheese
- 6 eggs, lightly beaten
- pinch of grated nutmeg
- Salt & pepper

Heat the oil in an 8 inch non-stick skillet and saute the
onion, potato and turmeric over medium heat for 10 minutes,
until lightly browned. Stir in the spinach leaves until they
start to wilt. Beat the cheese and eggs together and pour
into the skillet. Cook for 15 minutes, until the tortilla is
almost set, then place under a hot broiler to finish off the
top. Remove from the heat and cool in the skillet. Turn out
onto a plate, cover with foil and chill until ready to eat.
This is a great pic-nic food!

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: WALNUT BISCUITS:

WALNUT BISCUITS:

This biscut dough can be mixed, patted out, and cut in
advance, then frozen on baking sheets. Allow to defrost
before baking.

- 1 cup all-purpose flour
- 1 cup finely ground walnuts
- 6 Tbs butter, cut into pieces and softened

Preheat oven to 400 Degrees. Combine flour and walnuts in
food processor or large mixing bowl and process to stir or
blend. Add butter and process 10-15 seconds or blend briefly
by hand until a soft dough forms.
On a well-floured surface, pat dough out 1/4 inch thick.
Using a lightly floured cookie cutter, cut out dough, and
place rounds on a lightly buttered baking sheet. bake in the
center of oven for 15 minutes, or until biscuits are nicely
browned on the bottom. Let cool slightly in the pan. makes
16 biscuits. May serve with fresh pears.

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From: Rosita Williams
Subject: dumpling recipes
To: posts@chitterlings.com

Rolled Dumplings

3 cups flour
3/4 cup shortening
1 cup water
1 egg
Dash of salt

Mix all ingredients together. Roll out dough on a floured
board.
Cut into squares with pizza cutter or sharp knife. Gently
drop into boiling chicken or beef broth. Simmer dumplings
on low heat for about 10 minutes.

Herb Dumplings

1 egg, well beaten
3 tablespoons milk
1 tablespoon cold water
1/2 teaspoon sage
1/2 teaspoon thyme
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

In a mixing bowl combine egg, milk, water, sage and thyme.
Sift in flour, salt and baking powder. Mix to form a light
dough. Drop in to rapidly boiling soup stock or water,
cover, reduce heat and let simmer 10 - 12 minutes.

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From: carolofell719
To: posts@chitterlings.com
Cc:
Subject: Old Fashioned Roll and Cut Dumplings

1 cup flour...not self rising
1 tsp salt
3 T shortening
1 egg
1/2 eggshell water

Mix flour and salt in bowl and cut in shortening. Lightly
beat the egg and water and add to flour mixture and mix
well. Turn out on floured surface and roll thin and cut into
strips. Drop into boiling broth and cook about 15 minutes.
You can double this, I even triple it for 4 people. use the
edge of a knife to try to crack your egg even and use the
larger half to measure the water.

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: SOUTHERN CHICKEN WINGS WITH SPICY BARBECUE SAUCE:

SOUTHERN CHICKEN WINGS WITH SPICY BARBECUE SAUCE:

- 1 1/4 cups ketchup
- 6 Tbs honey
- 4 Tbs Worcestershire sauce or 2 tsps hot pepper sauce
- 2 Tbs white wine vinegar
- 2 tsp mustard
- 18 chicken wings

Blend the sauce ingredients together until smooth. Brush the
chicken wings w/ a little sauce and place over medium coals.
Cook for 15-20 minutes, turning and basting frequently until
glaze is crisp and golden, and the chicken is tender. Allow
to cool slightly before serving.

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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: CRANBERRY ORANGE JUICE:

CRANBERY ORANGE JUICE:

- 6 cups cranberry juice
- 3/4 cups freshly squeezed orange juice
-6 orange slices

Combine cranberry and orange juices in a pitcher and stir to
blend well. Chill until serving time. Pour into 6 tall
glasses filled with ice cubes. Garnish the rim of each glass
with an orange slice. Makes 6 servings.

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From: 'N Robinson'
To: posts@chitterlings.com
Subject: Chicago Lunch Room Butter Cookies

I missed the recipe for the Chicago lunch room butter
cookies. Would someone please post it again? Thanks!

Niki

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From: 'Audrey Dunbar'
To: <posts@chitterlings.com>
Subject: Thanx for Great recipes

Tangy Short Rib BBQ and Spicy Shrimp fr the Dec 14th, pt 2
newsletter were GREAT - I have tried both & my family loved
them...
Thanx for sharing.....

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This special price will not last, and is only available
through this link: http://chitterlings.com/special.html

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Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

Members of this list join by using the form on our website.
We keep copies of all subscription requests.

Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

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