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Iron Skillet Spare Ribs And Kraut
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More Soulful Recipes November 7th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Reipe: Spicy Gumbolaya
Recipe: Potato Soup
Recipe: Diabetic Cranapple Relish
Recipe Request: Stewed Potatoes
Recipe: Iron Skillet Spare
Ribs And Kraut
Re: Grits
Recipe: Simple Orange Cake
Recipe Request: Crawfish Dianne
Re: Fiddlehead Ferns
Recipe Request: Chicken Cracklins
Re: Bell Pepper And Ground Beef - The Burning Question
Re: Source For Mailorder Chitterlings
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: "djdorgan"
To: <posts@chitterlings.com>
Subject: SPICY GUMBOLAYA
SPICY GUMBO-LAYA
3 Tbsp. olive oil or bacon drippings
1 # skinless, boneless, chicken cut inot 1 1/2 in. pieces
8 oz. fully cooked spicy sausage cut into 1/2 in. chunks
1 lg. onion chopped
1 lg. green pepper chopped
1/4 cup flour
3 cups chicken broth
1- 14 1/4 oz canned diced rotelle tomatoes or regular tomatoes
1 10oz. pkg. frozen okra slices
3/4 cup long grain rice. NOT INSTANT!
1 lb. bay scallops
1/2 lb. uncooked shrimp, peeled and deveined
cayenne pepper
Heat fat in a large pot over med high heat. Add chicken and sausage,
and saute' until brown. Transfer the meat to a bowl. Leave drippings
in pot. Add onion and bell pepper to drippings and saute' til soft.
Add flour and and stir until golden brown. Slowly whisk in the chicken
broth, and add tomatoes juice and all. Bring to a boil, and add
chicken, okra, and rice. Reduce heat to medium. Cook uncovered until
rice is tender, and most of liquid is absorbed. Stir occasionally.
Mix in scallops and shrimp, cover, and cook until seafood is done.
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From: "djdorgan"
To: <posts@chitterlings.com>
Subject: POTATO SOUP
POTATO SOUP
6 potatoes peeled and diced
1/2-3/4 cup carrots peeled and sliced
1/2-3/4 cup celery sliced
1 lg. onion diced or 1 leek sliced (white and pale green part only)
1/2# bacon fried and broken into small pieces (I cut mine into pieces
before frying) drain fat
1- 1/4 in. thick ham steak diced
2 Tbsp. chicken base
salt and pepper totaste
2 bay leaves opt.
15 allspice balls opt.
1/2 each curry powder and dill weed opt.
dried parsley for garnish
1 pt. 1/2&1/2
water
instant potato flakes or left over mashed potatoes
In a large pot,add first 11 ingredients, and water to just cover. Cook
until tender. Remove allspice balls and bay leaves. Add potato flakes
or left over mashed potatoes to desired thickness. Add 1/2&1/2curry
dill weed. Heat until hot. Top with Parsley and a dallop of butter.
Serve with hot rolls.
Omit ham and bacon, use smoked sausage.
My family likes all the added spices. Experamint a little, and come up
with your own version.
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From: "bruce"
To: <posts@chitterlings.com>
Subject: Diabetic Cranapple Relish
Diabetic Cranapple Relish
1 Apple
1 Navel orange -- peeled
2 c Fresh or frozen cranberries
1/2 ts Ground coriander
2 pk Equal sweetener (4 tsp)
Shred the apple in a food processor or with a hand grater.
Quarter
the orange and combine with the cranberries in a food processor or
food grinder. Process until coarsely chopped. Blend the apples,
cranberry mixture, coriander, and sweetener together. Cover and
refrigerate until ready to serve.
1/2 cup serving - 39 calories, 1/2 fruit exchange 10 grams
carbohydrate, 0 pro, 0 fat, 0 sodium, 88 potassium, 0 cholesterol.
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From: Pcowart43
Subject: recipe request: stewed potatoes
To: posts@chitterlings.com
Does anyone know how to make this? this recipe came from the country
folk.They ate it with cornbread and pintos,Its sort of like a potato
soup,not quite as much milk though,My husband is craving it, thanks
(pcowart43)
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From: Pcowart43@aol.com
Subject: Iron skillet spare
ribs and kraut
To: posts@chitterlings.com
one package of country-style boneless spare ribs.one big jar of
sauerkraut,one med onion chopped, salt and pepper ribs well,or use
seasonings of your own choice.brown the ribs on med-hi heat in 2
tablespoons oil until very brown in iron skillet,sprinkle onions on
top of ribs,pour your kraut right out of the jar on top of ribs and
onions,spread over evenly.place a lid on top of the skillet and reduce
your heat to low cook about 40-45 mins until meat falls apart.This is
good served with crusty french bread and mashed potatos.
(pcowart43)
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From: Shirley Brice
Subject: Grits
To: posts@chitterlings.com
Willie Crawford
Just a line to tell you that I make my grits with half milk,it make
them taste much better (richer) and the texture is creamier, I hope you
try them
Shirley
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From: Pcowart43
Subject: simple orange cake
To: posts@chitterlings.com
one box of orange supreme cake mix baked according to box
directions,let cake cool.This is the best topping ever!!One can of
eagle brand condensed milk,One small can of crushed pineapple
undrained, One small can of mandarin oranges drained.Mix all together
and place tablespoons of topping on each slice of cake note: I always
double on my topping mixture so i will have enough when you try it you
will see why! I I hope you will enjoy it. Its so easy!!
(pcowart43)
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From: "Rose Stachow"
Subject: Crawfish Dianne
I heard it's kind of like crawfish etouffe over fried eggplant. I
want the recipe. Do you have it?
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To: posts@chitterlings.com
Subject: fiddlehead ferns
>From Hampshire Life Magazine, 1979
"Though there are several kinds of ferns native to the area, only
the
ostrich variety is considered edible. (In the Orient, people eat
bracken fern fiddleheads, but these are considered fairly strong to
most American tastes..) There is little chance of picking the wrong
kind of fern and suffering from it...other varieties are so
unpalatable.
The taste of ostrich fern fiddleheads, on the other hand, is so
delicious that it's hard to stop eating them, and once you know what
you're looking for, they're readily identifiable.
Ostrich ferns seem to grow voluntarily only along rivers and streams,
but they can easily be transplanted to just about any location and
will thrive and multiply each year. A healthy fern will put out a
dozen fronds in the spring, then later in the season, it will send up
one to four fertile fronds, each one containing virtually thousands
of spores.
"One fern could seed a whole beach."
Once you know what you're looking for, the ostrich fern is easily
identifiable. Its stem is definitely indented, almost like a stalk of
celery, and the emerging fiddleheads are covered with a brown,
onion-skin-like scale. Those fronds which have unfurled will look
like plumes or feathers of an ostrich. During the summer they will
grow to be anywhere from 2 1/2 feet to 6 feet high.
If the ferns you spy emerging from beneath dead leaves have
cylindrical stems or if they are covered with fuzz, you haven't found
the ostrich---try again.
Fresh fiddleheads keep well for about one week. They freeze well, but
change somewhat in texture. Before cooking, the brown scale can be
removed by putting the fiddleheads under running water. Most people
snap off only the tightly curled heads for eating, but the stems are
also palatable."
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From: "twain lockhart"
Subject: craklins
Do you have recipe for chicken craklins?
Twain
np.feed
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To: posts@chitterlings.com (Willie)
Subject: re: bell pepper and ground beef - the burning question
Hey Jeff,
If you're into "mystery food" that's really good for you, why
not
prepare the dreaded tofu?
Buy the extra firm, slice into tiny cubes with a wire cheese cutter,
put it into a jelly bag to squeeze the water out, and brown in olive
oil. Then it can be used in anythig from pizza to green bean
casserole with french fried onion rings without being slimy and
yukky.
Try it, you might like it...Bowich
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From: Frances Clemons
Subject: Mail-Order Chitlins!
To: Willie <posts@chitterlings.com>
I can't vouch for these chitlins since I no longer eat them but
sometimes frozen mail-order food is better!
Chitlins by Shauna, Inc. - Your source for mail-order chitlins (fully
cleaned), chitlins seasonings, aprons, hats, etc., and training to
open your own chitlins business.
http://www.chitlinmarket.com/
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