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Pork Chops Smothered In Onions
The Rev. Jim Holley's Chicken and Dumplings
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More Soulful Recipes October 8th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Re: New York Cuban Sandwich & No Salt/Oil Salad Dressing
Recipes: Smothered Pork Chops, Pork
Chops Smothered In Onions
Recipe: The Rev. Jim Holley's
Chicken and Dumplings
Recipe: Chocolate Sheet Cake
Recipe: Spoon Bread
Recipe: Bread Pudding
Re: Jelly Cake
Recipe: Pineapple-Rum Bread Pudding
Re: Chocolate Saltines
Recipe: Hasty Pudding
Recipe: Spoon Bread
Recipe Request: Lemon Chantilly Pie
Recipe: New Orleans Beignets
Recipes: Italian Shrimp Dip, Creamy
Shrimp Dip
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: "Marjorie Green"
To: posts@chitterlings.com
Subject: New York Cuban Sandwich & No Salt/Oil Salad Dressing
just to advise you that in New York City, when we make a Cuban
Sandwich, we use roast pork, not ham and all those pickles. when i get
the recipe from my favorite deli, i'll mail it in. to the Lo Cal
dressing gal who wants no salt or oil in her salad dressing, just use
plain old wine or apple vinegar, or squeeze a few drops of fresh lemon
juice on your salad! that's it! tastes good to me when i was trying to
lose weight. after awhile, you don't even miss the oil. Balsamic
vinegar is the best to use if you get a really good one.
--- Marjorie Green
--- maceo
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Recipe for Smothered Pork Chops
Request for Smothered Pork Chops:
Smothered Pork Chops
4 pork chops
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
All-purpose flour
1/4 cup bacon drippings or vegetable shortening
1 large onion, sliced
3 tablespoon all-purpose flour
1 cup water
Wash pork chops and pat dry. Mix seasonings together. Rub on chops
(approximately 1/4 teaspoon per chop). Reserve remaining seasoning for
gravy. Lightly dust chops with flour. Heat drippings in a large, heavy
skillet. Add chops and brown each side, approximately 5 to 10 minutes.
Remove chops from pan to a warm, paper towel-covered platter. Remove
all but 1/4 cup drippings from the pan. Add sliced onion and brown.
The trick is to get the flour as brown as possible without burning it
or the onion. Add water and stir. Return chops to pan and add
sufficient water to cover. Bring to a quick boil; reduce heat to low;
cover and simmer about an hour or until chops are fork tender. Season
to tas! te with additional seasoning mix, if desired. (4 servings)
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Pork Chops Smothered in Onions
12 centercuts
Hot and spicy, garlic salt, black pepper, and paprika
Flour
Approximately 1/3 cup of vegetable oil
1 cup of boiling water
1 chicken bouillon cube
1 teaspoon of parsley flakes
1 teaspoon of celery seed
4 big onions, sliced into rings
Season chops with all spices, but only on one side. Brown the chops
in hot oil in a large skillet or pot. Dissolve the cube in water.
Add parsley flakes and celery seed to bouillon. Once all of the chops
have been browned, smother each chop with lots of onion rings in
skillet. Carefully pour bouillon over and around chops. Bring
skillet to a boil. Cover, simmer for 1 hour. Serve with wild rice
and or mashed potatoes.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: The Rev. Jim Holley's Chicken and Dumplings
THE REV. JIM HOLLEY'S
CHICKEN 'N' DUMPLINGS
Chicken:
1 chicken (about 3 1/4 to 3 1/2 pounds), washed, patted dry
1 onion, peeled, ends removed, sliced
2 celery ribs, washed, ends removed, cut into pieces
1 bay leaf
2 to 3 sprigs parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon dried thyme
5 to 7 cups water
Dumplings:
2 cups flour
1/2 teaspoon salt
1 egg, beaten
8 to 10 tablespoons chicken broth (from the cooking pot)
Remove the innards from the chicken. Discard the liver, but save the
gizzard and neck. Trim off any visible fat and discard. Cut the
chicken into 8 serving pieces -- halve the breasts, and separate the
legs, thighs and wings. Rinse the chicken parts under cold running
water. Rinse the gizzard and neck. In a large pot (at least 6 quarts),
place the chicken parts, gizzard and neck. Add the onion, celery, bay
leaf, parsley, salt and black pepper. Crush the thyme and add to the
pot. Cover with water and bring to a boil. Reduce the heat and
simmer, turning occasionally for 40 minutes or until the chicken is
tender and the broth is well flavored. Remove and discard the bay
leaf, gizzard and neck.
While the chicken cooks, prepare the dumplings. In a medium bowl, sift
together the flour and salt. Add the egg and broth from the cooking
chicken. Use a fork, stirring lightly, only until batter is combined.
Form dough into a smooth ball, adding a little more flour if it is
still sticky.
Divide the dough into 3 portions. Lightly flour a pastry board or
cloth. Roll out each portion of dough into a thin sheet. Let the
sheets of dough sit for 20 minutes to dry and then cut into
1-by-3-inch strips. You'll have about 3 to 4 dozen dumplings. When
chicken is tender, drop the dumplings into the pot with the chicken
and cook over low heat for 20 minutes or until the dumplings are
puffed and firm and the chicken is fork-tender. Serve each piece of
chicken with broth and dumplings.
Makes 4 to 5 servings.
>From "Soul Food" by Joyce White
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chocolate Sheet Cake
Chocolate Sheet Cake
Ingredients:
2 cups flour, all purpose
1 1/2 cups sugar
1 tsp. baking soda
3 eggs, large
3/4 cups unsweetened applesauce
1/4 cup canola oil (or vegetable oil)
1/2 cup margarine, melted
1/2 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk (low fat)
1 tsp. vanilla extract
Cooking Directions:
1. Heat oven to 350 degrees Fahrenheit.
2. In a medium pan, heat applesauce, canola oil, margarine, cocoa and
water over medium-high heat. Bring to a boil and remove from heat.
3. In a large bowl, combine flour, sugar, baking soda, egg whites,
buttermilk, and vanilla. Mix well. The mixture will be sticky.
4. Slowly pour heat mixture into bowl with a flour mixture while
stirring. Mixture will appear soupy.
5. Grease a 9 x 13 inch baking pan by oiling it down with 1/4 tsp.
canola oil and lightly flour pan.
6. Pour cake mixture into pan and bake for 30-35 minutes.
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From: JZemboy
Subject: Recipe for spoon bread
To: posts@chitterlings.com
Somebody asked for a recipe for spoon bread. Here's one:
1 quart milk
1 cup corn meal (yellow or white)
1 1/2 teaspoon salt
2 tablespoons butter or margarine
4 eggs
In double boiler, heat milk; gradually stir in corn meal mixed with
salt; cook, stirring, until smooth and thick. Cover; cook until
mushy.
Meanwhile, start heating oven to 425 degrees. Remove the mush
from heat; add butter. In bowl, beat eggs till well blended; slowly
stir into mush. Pour into well-greased 1 1/2 quart casserole.
Bake uncovered 50 to 55 minutes. Serve from casserole, spooning
some onto each plate. makes 4 or 5 servings.
I cannot vouch for the recipe since I have never made it. It's from
the Good Housekeeping Cookbook, 1963 edition.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Request for Bread Pudding
This is for the request for Bread Pudding:
Bread Pudding
(from Pattie LaBell 's cookbook)
4 cups stale, firm sliced sandwich bread, cut into 1-inch
squares(about 7 ounces)
3 cups milk.
3 large eggs.
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
12 tablespoons ( 1 1/2 sticks) butter, melted
1/2 cup raisins
Preheat the oven to 350
Lightly butter a 12x8 inch (2 1/2 quart) baking dish. In a large
bowl, gently mix the bread and milk. Let stand for 5 minutes.
In another large bowl mix the egg, sugar vanilla, and cinnamon.
Gradully stir in the melted butter. Add the bread with its milk
and the raisins, and mix gently. pour into the prepared dish. Bake
until golden brown, and a knife inserted in the center comes out
clean, about 45 minutes. Cool for 10 minutes. Serve hot, warm, or
at room temperature.
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From: Vera Z Nicholson
To: posts@chitterlings.com
Subject: Re: Jelly Cake
I have no idea how my father made his Jelly Cake but, I do remember
that he cooked in an old cast iron skillet. (That skillet was blacker
than a thousand midnights and I don't think super glue would stick to
it.)
The
cake was always browned and Dad used whichever jelly, preserves or
jam was in the kitchen and open. The cake was one split layer and he
would sprinkle powdered sugar on top. My sister made one with Jiffy
cake mix and it was good. The key seems to be that cast iron skillet
and the memories we associate with that cake.
Vera
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From: RPinkey
Subject: Pineapple-Rum Bread Pudding
To: posts@chitterlings.com
Pineapple-Rum Bread Pudding
Escape to the islands with this tropical delight.
INGREDIENTS:
1-1/2 cups cubed fresh pineapple
3/4 cup packed brown sugar
1/2 cup rum
Cooking spray
8 cups (1/2-inch) cubed French bread (about 16 [1-ounce] slices)
3 cups 2% reduced-fat milk
1/2 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced peeled fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
5 large egg whites
2 large eggs
INSTRUCTIONS:
Estimated Total Time: 1 hour, 30 minutes
Preheat oven to 325°.Combine the first 3 ingredients in a bowl, and
toss gently to coat. Spoon pineapple mixture into a 13 x 9-inch
baking dish coated with cooking spray.Place bread cubes in a single
layer on a jelly-roll pan. Bake at 325° for 15 minutes or until
toasted.
Combine milk and remaining ingredients in a large bowl. Add bread
cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture
over pineapple. Bake at 325° for 35 minutes or until pudding is set.
Serve warm or at room temperature. Cooking light
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From: "Marta Martin"
To: <posts@chitterlings.com>
Subject: Chocolate Saltines
Thanks to whomever posted the Chocolate Saltines. That recipe is a
keeper. You're right. They're addictive. I'm about to make my
second batch.
Marta
===========================
Marta Martin
wv.gargoyle@verizon.net
===========================
Be kind. Everyone you meet is fighting a hard battle.
===========================
Ask me about my e-mail lists and bi-weekly e-zine
http://www.wheresmypants.net
http://wz.com/people/DreamInterpretation.html
http://wz.com/business/FrugalLiving.html
http://members.ebay.com/aboutme/wvgargoyle/.
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From: diaconal
Subject: "HASTY" PUDDING
HASTY PUDDING
Ingrdients:
2 cups bread crumbs (the better the bread, the better the pudding)
1 cup evaporated milk
3 large eggs
1 cup sugar or other sweetener such as honey
1 tbsp cinnamon
1 tsp cloves
1/2 tsp ginger
Directions:
Preheat oven to 350 F. Combine above ingredients in a casserole
dish and bake for 30 miutes or until desired firmness is reached.
Option: Add 1 cup shredded coconut &/or 1 cup drained crushed
pineapple to above.
Original recipe from Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson, MS, diaconal
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From: Glasswomn 9
Subject: Spoon Bread Recipe
To: posts@chitterlings.com
Spoon Bread Recipe
1 1/2 cups cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups milk
1 egg
1 tablespoon melted shortening
2 teaspoons baking powder
Boil cornmeal with salt in a little water for 5 minutes, and then add
the milk. Allow to cool off. Beat until smooth. Add the sugar,
shortening, well beaten egg and baking powder, beating all the time.
Pour into greased pan and bake about 20 minutes in a moderate oven.
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Enjoy!!!!! Tracey Glasswomn 9
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To: posts@chitterlings.com
I am looking a wonderful recipe for barbecue Ribs and Lemon Chantilly
Pie.
I went to Luigi's Restaurant and had the Lemon Chantilly Pie and need
a copy cat recipe for this.
Thanks.
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From: GLASSWOMN9
Subject: New Orleans Beignets
To: posts@chitterlings.com
New Orleans Beignets
"I am pleased to provide you with copies of my family's favorite
recipes. All of these recipes are considered authentic Cajun food from
the Cajun country of Louisiana where I was born." - Senator John
Breaux
Ingredients 1 package active dry yeast 1-1/2 cups warm water 1/2 cup
sugar 1 teaspoon salt 2 eggs, beaten 1 cup evaporated milk (undiluted)
7 cups all purpose flour 1/4 cup soft shortening Oil for frying
Confectioners powdered sugar In a large mixing bowl, sprinkle yeast
over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend
with blender. Add 4 cups flour; beat smooth. Add shortening and beat
in remaining 3 cups flour. Cover with plastic wrap and chill
overnight. Roll out on floured board to 1/8-inch thick. Cut into 2-1/2
inch squares. Deep fry at 360 degrees for 2 to 3 minutes until lightly
browned on both sides. Drain on towel and sprinkle with powdered
sugar. Serve hot.
Yield: 5 dozen
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Enjoy!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: 2 Shrimp Dips
To: posts@chitterlings.com
Italian Shrimp Dip
8 ounces cream cheese, softened
1 pint sour cream
1 package dry Italian dressing mix
1 teaspoon lemon juice
1 tablespoon finely chopped green pepper (optional)
8 ounces tiny fresh shrimp, cooked (can use frozen or canned)
Vegetables crudities or chips – I like Fritos
Combine cream cheese, sour cream, dressing mix, lemon juice, and green
pepper. Mix with an electric beater or whisk. Fold shrimp into mixture
by hand and refrigerate for 24 hours to let the flavors mingle. Serve
with chips.
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Dips Creamy Shrimp Dip 1 pk
(8oz)
Neufchatel cream Cheese, softened
3 tb To 4 skim milk
1 ts Salt free lemon herb Seasoning
1 cn (4 1/2oz) drained tiny Shrimp
1 tb Sliced green onion
1 tb Chopped green bell pepper
Beat cream cheese, milk and seasoning until smooth. Add remaining
ingredients. Serve with veggies, crackers etc.
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Enjoy!!!!! Tracey Glasswomn9
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Bread
Southern Spoon Bread
Serves 12
Ingredients
2-1/2 cups water
1/2 cup butter
1/4 cup sugar
1 tsp. salt
1-1/2 cups yellow corn meal
1-1/2 cups milk
6 large eggs
1-1/2 tsp. baking powder
Directions
Preheat oven to 350°F. Butter and flour a 13x9-inch baking pan. Heat
water, butter, sugar, and salt to boiling in large saucepan over
medium heat. Whisk in
cornmeal and cook, stirring constantly, until mixture is thickened,
about 2 minutes. Remove from heat and place in large bowl. Whisk in
milk until smooth. Add eggs, then baking powder, and mix well. Pour
into prepared pan. Bake 35-40 minutes, until puffed and golden brown.
Serve warm.
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