Recipes: Beer Bread on the Light Side, Minute Rice Original Rice Pudding, Old Fashioned Rice Pudding, Tomato Salad, Louisiana Oyster and Artichoke Soup, Brunswick Stew, Spritz Cookies, 3 Recipes for Chocolate Covered Pretzels, Biscotti, Pasta Salad, Italian Christmas Dinner, Sweet Potato Custard

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: BEER BREAD ON THE LIGHT SIDE

I make this all the time. It is so good but you MUST wrap it in foil
and let it kinda rest a day in the fridge. Softens up the crust.
:-)
Lois
```````````````
Beer Bread on the Light Side

INGREDIENTS:
3 cups self-rising flour
2 Tbsp sugar
1 can lite beer, room temperature ( or regular if u don't care )
1 egg, beaten with 1 Tbsp water

DIRECTIONS:
Mix flour, sugar, and beer. Pour mixture into a nonstick
bread pan which has been coated with nonstick spray. Let
sit 15 minutes to rise. Brush top with egg/water mixture.
Bake at 375 degrees for about an hour.

Yield: 16 Servings

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: 2 rice pudding recipes

Minute Rice Original Rice Pudding

2/3 cups water
1/4 teaspoon salt
2/3 cups Minute Rice
1 1/4 cups milk
1 egg yolk (slightly beaten)
1/3 cup sugar
1/3 cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
1 teaspoon vanilla

In a pot bring water & salt to a boil. Stir in Rice. Cover,
remove from heat. Blend milk & egg. Stir into rice mixture. Add
sugar, raisins, cinnamon, nutmeg, vanilla & butter. Mix well.
Add the above to rice mixture, bring to a boil, stirring
constantly. Cover, remove from heat and pour into a serving bowl.
Let stand one hour. Stir well before serving.

You can sprinkle more cinnamon and/or nutmeg on top.

Old Fashioned Rice Pudding

4 cups cold milk
1 cup Minute Rice
1 package (4 serving size) Jello Vanilla or Coconut Cream flavor
pudding and pie filling
1/4 cups raisins (optional)
1 egg, well beaten
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Combine milk, rice, pudding mix, raisins and egg in medium
saucepan. Bring to a full boil over medium heat, stirring
constantly. Remove from heat. Cool 5 minutes, stirring twice. Pour
into individual dessert dishes or serving bowl. Sprinkle with
cinnamon and nutmeg; serve warm. (for chilled pudding, place
plastic wrap directly on hot pudding. Cool slightly; chill about 1
hour. Stir before serving; sprinkle with cinnamon and nutmeg.)
Makes 10 servings.

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From: "DIANE HARE"
To: posts@chitterlings.com
Subject: Tomato Salad

Even though this may sound like a crazy combination....it's worth a
try!!

Tomato Salad

1 doz Italian plum tomatos diced
1 small jar of green olives stuffed with red peppers-halved or sliced
1 small purple onion diced
1 Bottle Catalina Salad dressing

Combine diced tomatos, sliced green olives, diced onions and Catalina
salad dressing and chill.

ENJOY!!!

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From: Revlife46
Subject: chicken
To: posts@chittlerlings.com

Yes, I need a good recipe for fried chicken, can anyone help?

Thanks

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From: Raycine Jones
Subject: Wingers Hot WIngs Receipt
To: posts@chitterlings.com

Winger's is a restuarant that is located mainly on the west coast.
Does anyone have a receipe for their hot wings?
Thanks:)
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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Louisiana Oyster and Artichoke Soup

Louisiana Oyster and Artichoke Soup
Makes 6 cups

2 (12 oz.) containers fresh standard oysters
1/2 cup finely chopped shallot
1 bay leaf
1/8 to 1/2 tsp. ground red pepper
Pinch of dried thyme
3 tbsp. butter or margarine, melted
2 tbsp. all-purpose flour
1 (14 1/2 oz.) can chicken broth
1 (14 oz.) can artichoke hearts, drained and cut into eights
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 to 1/4 tsp. hot sauce
1/2 cup whipping cream

Drain oysters, reserving 1 cup oyster liquid. Cut oysters into
fourths. Set aside.

Sauté shallots and next 3 ingredients in butter in a Dutch oven until
shallot is tender. Add flour, stirring well. Cook 1 min., stirring
constantly. Gradually add oyster mixture and broth; simmer 15 min.,
stirring occasionally. Remove and discard bay leaf. Add oysters,
artichokes, parsley, salt, and hot sauce; simmer, uncovered, 10 min.
Stir in whipping cream; cook until thoroughly heated.

Southern Living Annual Recipe Cookbook 20th Anniversary Edition

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From: "Charmaine Poindexter"
To: <posts@chitterlings.com>

I'M TRYING TO OBTAIN THE RECIPE FOR POPEYE'S CAJUN GRAVY BUT I'M
UNABLE TO

CHARMAINE POINDEXTER
PATIENT SERVICE REPRESENATIVE
NORAN NEUROLOGICAL CLINIC

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Brunswick Stew

Brunswick Stew

1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter

Cut up a pound of Chicken and put it in a large pan with three quarts
of water, one large onion, one half pound of lean ham, and simmer
gently for two hours. Add two pints of tomatoes, one pint of lima
beans, four large Irish potatoes diced, one pint of corn, one
tablespoon of salt, one fourth teaspoon pepper, a small pod of red
pepper. Cover and simmer gently for one more hour stirring frequently
to prevent scorching. Add three oz of butter and serve hot.

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

Spritz Cookies

Ingredients

1 cup butter
1 cup sugar
1 large egg or 2 large egg yolks
2-1/2 cups flour
1 teaspoon vanilla

Directions

Cream butter and sugar well; add egg and flour. Shape by using a
cookie press. Bake in a 375°F oven for about 15 minutes or until
golden brown.

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

Chocolate Covered Pretzels

Here's what you will need to make it:

pretzel rings
wax paper
one 16 ounce bag of semi-sweet chocolate morsels
a microwave-safe bowl, glass or plastic, no metal
fork

Here's what you have to do:

1. First, melt the chocolate chips in the microwave-safe bowl,
stopping every 15 seconds to stir the chocolate.
2. Then, dip each pretzel, one at a time, into the melted chocolate,
using a fork to hold each pretzel.
3. Lay pretzels on wax paper and let cool.
4. You can also drizzle your finished pretzel with white chocolate to
make zebra stripes.
5. Here are some other things you can try covered in chocolate:
strawberries, graham crackers, Gummi bears, and marshmallows.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Biscotti (Italian Xmas)

BISCOTTI ALLE MANDORLE

4 oz. unsalted butter (at room temperature)
1 cup sugar
3 eggs
2-1/2 cups all-purpose flour
1 cup blanched almonds, coarsely ground in food processor
Juice and grated zest of one lemon
3 tsp. anise seeds
1-1/2 tsp. baking powder
1/8 tsp. salt
2 Tbs. vanilla extract
2 tsp. almond extract

Combine butter and sugar and beat until fluffy.
Add eggs to butter and sugar mixture one at a time and incorporate
thoroughly.
Add flour, baking powder and salt in thirds and incorporate
thoroughly.
Add remaining ingredients and mix well. Be certain that almonds are
spread evenly throughout mixture.
Lightly butter and flour an unsided cookie sheet. Place the mixture on
the cookie sheet in 2 long strips 4 inches wide and 1 inch high. Using
a rubber spatula, smooth the tops, sides and ends.
Place in a 350-degree oven for 30 minutes. Remove from oven and slice
crosswise into 3/4-inch pieces. Lay pieces on side and return to oven
at 250 degrees for 45 minutes. Remove from oven and turn the pieces
over.
Return to oven for an additional 45 minutes. Then turn off oven and
allow biscotti to cool in oven.
Store in airtight container. biscotti will keep for up to 1 month.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Chocolate Covered Pretzels

Chocolate Covered Pretzels

2 or 3 squares of almond bark (white or dark)
1 bag of pretzels

Melt almond bark in pan. Drench pretzels in the melted chocolate. Put
in fridge until chocolate is hard. If you want to: put more melted
chocolate in a plastic baggie and make a hole in one of the corners
and drizzle over pretzels.

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From: FUSWA
To: posts@chitterlings.com

Hi Janie, your request for Chocolate covered pretzels:
I get the coating or dipping chocolate in the grocery store, melt in
pot, buy low salt pretzels, dip into the chocolate and place on wax
paper to dry, a quick and easy and the kids can help but be careful
of the hot chocolate.
Have fun, also can be done as a fondou pot and fruit for guest to dip
their own at party time.

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From: "Nancy Wells"
To: <posts@chitterlings.com>
Subject: old-time gingerbread

I am looking for an old-time recipe for gingerbread. The bread is
kneaded and resembles a small loaf of bread when done and sliced like
bread.

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Subject: Pasta Salad Recipe
From: "Pier Washington"
To: <posts@chitterlings.com>

In answer to: Nortonba138
request for a Pasta Salad receipe. Hope you like it.

Cooked pasta (I try and use different shaped pasta, i.e., bow tie,
swirls, etc.) I also use different colors (optional)
You can use plain fat macaroni if you desire
Wish Bone Robusto Italian Dressing, large bottle (this one is best
because of the garlic undertone)
Black Olives (drained)
Green Olives (with pimento in middle) (drained)
Broccoli (remove fatter stems, cut florets small)
Cauliflower (remove fatter stems, cut florets small)
Carrot (I use a potatoe peeler and shred the carrot in long strips)
Cucumber (I peel it and slice it thin)
Cherry Tomatoes (1 container, remove stems)
Red onion (cut up fine)
Green pepper (cut up fine)
White Pepper (optional)
Seasoning Salt (optional)

Toss everything together in a large bowl. Serve chilled.
Regarding amount of each item, after making salad the first time, you
will be a pro at it. Also, you will discover other items to add
according to your own individual taste. When I make this for a large
group of people, I use a bag and a half of pasta; 1 can and jar,
repectively, of olives; about three fat broccoli stalks, 1 small
cauliflower; 1 fat carrot; 1/4 or 1/2 onion and pepper. It's
according to your own individual taste.

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From: YANKEEDOODLE97
To: posts@chitterlings.com
Subject: Christmas Goodies

Hi does anyone have some good cookie or special Christmas treats that
they could share?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Stephen"
To: "Willie" <posts@chitterlings.com>

Italian Christmas Dinner

By Chef Peter Pizzati

Italians fast for 24 hours before Christmas, followed by a
multi-course meatless feast called the "Cennone." Traditional
dishes include spaghetti and anchovies, fresh broccoli, salad,
assorted fish, fruits and sweets.

Family members draw gifts from the Urn of Fate, a large, decorative
bowl that holds wrapped presents. Instead of Santa Claus, La Befana
--a witch-like character that rides a broomstick--gives gifts to
children. Bad children have to make do with lumps of coal.

1 large or two small skin-on fish fillets, about 8 ounces (rainbow
trout,
small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Heat a heavy pan over medium high heat. Season fish on meat side with
salt and pepper. Lightly dredge fish in flour and shake off excess.
When pan is good and hot, add Canola oil followed immediately by 1
tablespoon butter. As soon as foaming subsides, place fish in pan with
the skin side down.
Jiggle pan for the first 10 seconds to keep the fish from sticking.
Cook until golden crust forms on meat. Carefully turn fish away from
you and again jiggle pan for the first few seconds. Cook until skin
turns golden brown.
Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the
capers.
Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce
over the fish and serve.

PASTA WITH SWISS CHARD

8 ounces penne, rotelle or rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard, washed, stems removed and coarsely chopped
1/2 cup red or white wine or chicken stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper

In a large skillet heat the oil and stir in the onion. Cook for 2
minutes and stir in the garlic. Add the chopped Swiss chard and toss
to coat.Pour in the wine or stock and stir to coat. When the chard
begins to wilt, stir in the tomatoes, red pepper flakes and pine
nuts. Bring to a simmer and stir in the reserved pasta cooking
water. Remember: Do Not over cook the chard.
It is ready to serve just after it has wilted. Immediately add the
cooked pasta and toss to coat. Serve immediately.

Christmas Salad.

1 head radicchio
2 heads Belgian endive
1 large bunch arugula

Slice the head of radicchio into thin slices. Cut endive into rounds.
Remove
stems from arugula. Wash under cold water and spin dry.

In a large bowl toss all the greens together. Season with salt and
pepper.
Drizzle with Citrus Vinaigrette.

CITRUS VINAIGRETTE:
2 tablespoons grapefruit juice
2 tablespoons orange juice
1 teaspoon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste

In a small bowl combine juices and mustard. Slowly drizzle in olive
oil while whisking. Season with salt and pepper.

Warmest regards ,
Stephen Block
Stephen

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From: "Rule, Deanna"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Recipe Request

Hi Willie,
Would you please send me the recipe for the Better than Sex Cake? I
really would like to prepare for the holidays. Thank you for such a
wonderful site.

Have a wonderful day
Deanna

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

Sweet Potato Custard
Serves 6

Ingredients:

1 cup cooked sweet potatoes, mashed
1/2 cup mashed banana (1 medium)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon

Directions:

In a medium-sized bowl, stir together sweet potato and banana. Add
milk, blending well. Add brown sugar, egg yolks, and salt, mixing
thoroughly. Transfer mixture to a non-stick one quart casserole pan
(or lightly oiled pan).
Combine raisins, sugar and cinnamon; sprinkle over top of sweet potato
mixture.
Bake in a pre-heated 300 degree oven for 45-50 minutes or until knife
inserted near the center comes out clean.

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From: Helen Wood
To: posts@chitterlings.com

Does anyone have a recipe for garlic noodles? Thanks so much, Helen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "harvey "
To: <posts@chitterlings.com>
Subject: recipe re.

Does any one have any recipes for hard candy they would
like to share. I am also looking for sugar free candy recipe ,or
any pastery made without sugar .If any one would like to share with
please send then to poppie41 and please put Candy
in the subject line. I will Thank every one now and Wish You All a
Merry Christmas and a Happy New Year.

God Bless You All

Harvey

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

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Just send them to: posts@chitterlings.com
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