Recipes:

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

Member - International Council Of Online Professionals

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What's In This Issue:

Recipe: Pina Colada Cake

Recipes: Warm Potato Salad with Beer Dressing, Poppy Seed-Beer Salad Dressing, Tomato Beer Salad Dressing, Beer Coleslaw

Recipe: Spinach-Hater's Spinach

Recipe : Harvard Beets

Recipe Request: Beef Hot Tamales

Recipe: Baked Spinach With Sour Cream

Recipe: Hatch Green Chile Stew

Re: Grapes

Recipe: Chicken Chimichangas

Recipe: Biscuit Pudding

Recipe: Birdie Wester's Nutmeg Shortbread

Recipe Request: Rib Tips In Crockpot

Recipe: Clear Chicken Soup With Crackerball Dumplings

Recipe: Chicken Chimichangas

Recipe: Brunswick Stew

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From: JPhillips97
To: Posts@chitterlings.com
Subject: Pina Colada Cake

Prepare 1 Box Duncan Hines Moist Deluxe Butter Recipe Golden
Cake mix
according to pkg. directions and bake in a 9x13 cake pan.
When done make holes
in cake and pour on this mixture.
I can Cream of Coconut
I can crushed pineapple juice and all
Frost with Cool Whip and put 1 can Bakers coconut
Put this cake in the fridge overnight.
YUMMY YUMMY TO MY TUMMY

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From: 'Stephen'
To: 'Willie' <posts@chitterlings.com>
Subject: Beer Salad Ideas

HI Group,
I just got a request for a recipe for a salad that would use
beer for a theme dinner.
Here are some ideas that I found doing some searches. Does
anyone else have some ideas?

Warmest regards ,
Stephen Block
Stephen

Warm Potato Salad with Beer Dressing

Ingredients

2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives

Beer Dressing

6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper

Instructions

To make the salad:

Cook the potatoes in boiling salted water until a knife
point can be easily inserted, about 20-25 minutes. Remove,
and as soon as you can handle them, slice them, unpeeled,
into l/4-inch rounds. While the potatoes are still warm,
gently mix them with the onions, parsley, and beer dressing.
Do not overmix or the potatoes may break into pieces. Taste
for salt and pepper. Garnish with chopped chives. Serve warm
or at room temperature.

Yield: 6 servings

To make the dressing:

Heat 2 tablespoons of the olive oil in a small frying pan
over medium heat. Add the onions and cook until just soft,
about 5 minutes. Add the lager, vinegar, and sugar and boil
for 5 minutes. Put into a food processor with the mustard.
With the motor running, slowly pour in the remaining 4
tablespoons olive oil. Taste for salt and pepper.

Yield: about 1 cup, enough for 2-1/2 pounds of potatoes

Poppy Seed-Beer Salad Dressing

Ingredients

Delicious on fruit salads.

1/2 cup beer
1/2 cup oil
1/4 cup honey
1 tsp poppyseed
1 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp salt

Method
Shake ingredients in a covered jar. Makes 1 1/4 cups.

Ingredients
6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped
Boil potatoes in medium-size saucepan until just tender.
Peel and slice. Fry bacon until crisp. Break into small
pieces and mix with onion, celery, and salt; set aside. Stir
melted butter and flour in a small saucepan until blended.
Add mustard and sugar. Slowly stir in beer and hot pepper
sauce. Bring to a boil, stirring constantly. Pour over
potatoes. Sprinkle with parsley. Toss lightly and let stand
1 hour. Add bacon mixture; toss gently and serve.

Serves: 4.

Tomato Beer salad Dressing

1 l/2 cups salad oil
1 cup beer
1 tablespoon Worcestershire sauce
2 cans (10 3/4 ounces each) condensed tomato soup
1 small onion, grated
1 large clove garlic, mashed
1 tablespoon sugar
2 tablespoons salt
1 tablespoon prepared horseradish
Combine all ingredients in a bowl and beat until well
blended. Chill until ready to serve. Beat again just before
serving.

Yield: 12 servings or 5 cups

BEER Cole Slaw

1/2 cup beer or ale
1 cup mayonnaise
1 teaspoon celery seed
2 teaspoons minced onion
1 teaspoon salt
1/4 teaspoon Tabasco
6 cups shredded cabbage
1 green pepper, shredded
Gradually stir beer into mayonnaise, blending well. Add
celery seed, minced onion, salt and Tabasco. Add mayonnaise
to cabbage and green pepper. Toss lightly. Chill.

Yield: 8 to 10 servings

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: SPINACH HATER'S SPINACH

SPINACH HATER'S SPINACH

2 pkg. chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 T. dehydrated minced onion
Garlic salt
3 T. toasted sesame seeds
1/4 C. sliced almonds
1 C. sharp Cheddar cheese

Cook spinach and drain well. Mix in remaining ingredients,
using only one-half of the almonds. Put into buttered
1-quart casserole. Sprinkle with
remaining almonds. Bake at 350°F for 20 minutes.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: HARVARD BEETS

HARVARD BEETS

3 C. cooked diced beets
1/2 C. sugar
1 T. cornstarch
1 tsp. salt
1/4 C. vinegar
1/4 C. water
2 T. butter

Mix the sugar, salt and cornstarch. Add vinegar and water
and stir until smooth. Cook for 5 minutes. Add beets to
the hot sauce and let stand for 30 minutes. Just before
serving, bring to a boil and add butter.

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From: 'Pier Washington'
Subject: Hot Tamales
To: <posts@chitterlings.com>

Looking for a ground beef tamale recipe, please.

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From: 'Rose Whatley'
To: posts@chitterlings.com
Subject: BAKED SPINACH with SOUR CREAM

3 (10-oz.) pkgs. frozen chopped spinach
1 pkg. dry onion soup mix
1 pint (2 cups) sour cream

Cook spinach according to package directions and drain well.
Combine onion soup mix (dry), with sour cream and mix well.
Combine with spinach. Place in a 2 to 3 qt. baking dish and
bake, covered, at 350 degrees for 30 min. or
until bubbly. Makes about 8 servings.

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Hatch Green Chile Stew

Hatch Green Chile Stew

2 pounds boneless pork, cubed
2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup flour
2 1/2 cups chopped peeled fresh tomatoes
1 3/4 cups chopped peeled roasted green chiles
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
2 potatoes, cut into cubes
2 1/2 to 3 cups chicken broth

Brown the pork lightly in the olive oil in a large pot over
medium heat. Add the onion and garlic. Saute for 3 to
4 minutes. Add the flour. Cook for 1 to 2 minutes,
stirring constantly. Add the tomatoes, chiles, salt,
pepper and sugar and mix well. Stir in the potatoes.
Pour in the broth.
Reduce the
heat. Simmer, covered, for 1 to 1 1/2 hours or until the
pork is tender.
6-8 servings

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From: 'Jones, Pamela'

Grapes
Freeze the grapes and eat them frozen at your leisure
Frozen grapes are very good, but you must eat them frozen

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From: 'Carroll'
Subject: chicken chimichangas

Chicken Chimichangas

1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese

Directions
1 In a medium saucepan combine the rice, sauce, and 1 diced
onion. Mix and bring to a boil; reduce heat to low and let
simmer for about 20 minutes, or until rice is tender.
2 Meanwhile, heat tortillas in a large skillet (so that they
are soft enough to fold).
3 When rice mixture is ready, spoon equal amounts of the
following onto each tortilla: Chicken, shredded Jack
cheese, diced onion, olives, rice mixture and beans. Roll
tortillas, tucking in sides to prevent filling from spilling
over.
4 Heat oil in a large skillet and fry the filled tortillas,
turning, until browned on all sides. Drain on paper
towelling.
5 To Serve: In a medium bowl combine the avocados, cilantro,
lemon juice, green onions, chile peppers and tomatoes. Mash
together. Place shredded lettuce on a platter, topped with
chimichangas, avocado mix, sour cream and shredded
Cheddar cheese.

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From: JPhillips97
To: Recipe <Posts@chitterlings.com>
Subject: Biscuit Pudding

Biscuit Pudding

2 eggs
1 cup sugar
2 cups milk
1 t vanilla
8 biscuits
2 T butter

Beat eggs, add sugar, milk and vanilla. Crumble biscuits
into mixture and dot with butter. Bake 45 min. at 350
degrees. Sometimes I add a can of Fruit Cocktail, r
aisens, coconut or you can add cocoa for
Chocolate Bread Pudding

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Birdie Wester's Nutmeg Shortbread

Birdie Wester's Nutmeg Shortbread

Though these cookies bake for nearly an hour, not much
preparation is required.
Yields eight triangles and stores well in tins. Makes great
gifts!

1 1/3 cups flour
1 teaspoon nutmeg
1/4 pound cold butter, cut into 1/4 inch cubes
6 tablespoons sugar
1 Large egg yolk (Birdie saves the egg whites for meringue)

Heat the oven to 325 degrees. Grease an eight-inch round
cake or pie pan.

In a medium bowl, whisk together the flour and 3/4 teaspoon
of the nutmeg.
With your fingers, rub in the butter completely until the
mixture is the texture of a sandy beach. Star in 5
tablespoons of the sugar.

Stir in the egg yolk. Press the mixture together to make a
dry, crumbly dough and put it on a work surface. Knead
the dough several times until it holds together.

Press the dough into the prepared pan. Make sure it is
smooth and level.
With a small, sharp knife, mark eight wedges halfway into
the dough. With a fork, prick the dough every half-inch.

In a small bowl, combine the remaining 1 tablespoon sugar
and 1/4 teaspoon nutmeg, then sprinkle it on the dough.
Bake the shortbread until golden, 50-55 minutes.

Let the shortbread cool slightly in the pan set on a rack,
then cut into wedges. Leave it in the pan until
completely cooled.

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To: posts@chitterlings.com
Subject: crock pot rib tips

Does anyone have a crock pot receipe
for Rib Tips?

Thanks in advance

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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Clear Chicken Soup With Crackerball Dumplings

Clear Chicken Soup With Crackerball Dumplings

1 egg
2 tablespoons butter -- melted (1/4 stick)
6 tablespoons fine soda cracker crumbs
1 tablespoon milk
1 teaspoon finely minced fresh parsley
1/2 teaspoon finely minced onion
1/4 teaspoon celery salt
1 dash black pepper
2 quarts clear Homemade Chicken Broth (recipe
follows*)

In a small bowl, beat the egg slightly. Stir in the melted
butter.
Add the remaining ingredients and mix. Shape Into
walnut-size balls.
Allow to stand 30 minutes to 'swell.'
Bring the broth to a simmer in a large saucepan. Drop the
balls into the broth and cook over medium-low heat,
covered, for 10 minutes.

Do not lift the lid. Ladle the soup into bowls, allowing 2
or 3 crackerballs per serving.
Sprinkle thyme over the tops of the soup. Serve
immediately. serves 4

NOTES : Crackerball Dumplings are sort of a farmer's matzoh
ball, made with saltine cracker crumbs instead of matzoh
meal.
Simmer them in clear chicken broth and serve as a first
course
with fresh thyme scattered over the top.

*Homemade Chicken Broth*

1 roasting chicken -- (4-5 pound)
2 medium onions -- quartered
2 large carrots -- halved
2 ribs celery -- halved
1 green bell pepper -- halved
1/2 cup fresh Parsley sprigs
6 whole cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon white pepper
3 quarts water

Place the chicken, including the neck and, the giblets
(but not the liver), in a large stockpot. Add the rest
of the ingredients. The water should cover the chicken
completely. Cover and bring to a boil over high heat;
then skim off froth as it forms on top. Reduce heat and
simmer for 2 hours.
Remove the chicken from the pot, allow to cool a bit, then
remove the meat and skin, reserving the meat for another use
(soup, salad, or sandwich filling). Return the bones and
skin to the pot. Simmer the broth, covered, for 2 hours
more.
Strain the broth through a sieve into a bowl, pressing the
vegetables and bones with a rubber spatula to extract any
liquid.
Chill broth overnight in the refrigerator and skim off the
fat.
Freeze any stock that will not be used within 2 to 3 days in
1-quart containers.

NOTES : Makes 8-9 cups. I wish that I could suggest a
shortcut to good chicken broth or beef stock I can't. To
get the deep, true flavor of the recipes that call for
stock,
it is best to make them from scratch. Fortunately, the
recipes make large quantities that can be frozen, so you
don't have to do it too often.

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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Chicken Chimichangas

Chicken Chimichangas
Serves 8

Ingredients

2 cups cooked chicken, cut up
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (16 oz.) jar picante sauce
8 flour tortillas
8 ounces shredded Monterey Jack or cheddar cheese

Directions

Combine first five ingredients in large saucepan, stir in
2/3 cup sauce. Cook over medium heat 5 minutes. Spoon
2 tablespoons of chicken mixture just below center of
each tortilla, sprinkle with cheese. Fold to a square
placing folded side down in lightly greased
9x13-inch dish.

Bake at 475°F for 13 minutes. Heat remaining sauce; pour
over tortillas and sprinkle with cheese.

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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Stew

Brunswick Stew

Ingredients

4 pound stewing chicken
1 pound beef brisket
2-1/2 quarts water
1/4 pound bacon, diced
2 cups lima beans
2 cups fresh corn (or canned)
3 tomatoes, quartered
3 potatoes, diced
1 medium onion, diced
1 teaspoon paprika

Directions

Salt meat and add paprika; let stand for 1/2 hour. Fry
bacon, add onion and cover and cook slightly. Add
meat and chicken cut into serving pieces; brown
and add boiling water. Bring to a boil and then
reduce heat. Cover and simmer for 2 hours. Add rest of
ingredients and season to taste (salt, pepper, cayenne,
if desired).

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