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World Famous Rendezvous Dry BBQ Ribs (Memphis, TN)
Orange-Chocolate Bread Pudding with Orange Sauce
New Orleans Style Bread Pudding with Bourdon Sauce
Colonel Jackson's Smothered Chicken
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More Soulful Recipes October 9th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Recipes: Oatmeal Raisin Cookies,
Caramel Chex Mix
Re: Sausage And Grits Casserole
Recipe: World Famous
Rendezvous Dry BBQ Ribs (Memphis, TN)
Christmas Recipes: Holiday Citrus Logs,
Holiday Fruit Drops
Recipe Request: Red Velvet Cupcake
Recipe: Orange-Chocolate
Bread Pudding with Orange Sauce
Recipe: Oatmeal Raisin Cookies
Recipe: New Orleans
Style Bread Pudding with Bourdon Sauce
Recipe: Baked Mashed Potatoes
Recipe: Poppy Seed Cake
Recipe Request: Apple Jelly Cake
Recipe Request: McDonald's Chocolate Chip Cookies
Recipe Request: Gumbo
Recipe: Colonel Jackson's
Smothered Chicken
Recipes Requested: Vegetable Medley, Seafood Recipes
Recipe Request: Salmon Patties
Recipe: Pineapple Cake
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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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cookies
Oatmeal Raisin Cookies
Makes 4 dozen
Ingredients
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2-3/4 cups rolled oats
1 cup raisins
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar
until smooth. Beat in the eggs and vanilla until fluffy. Stir
together flour, baking soda, cinnamon, and salt. Gradually beat into
butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto
ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown.
Cool slightly, remove from sheet to wire rack. Cool completely.
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Caramel Chex Mix
Ingredients
1 large box Crispix cereal
10 oz. bag thin pretzel sticks
1 large can mixed nuts
In sauce pan add:
2 cup brown sugar
1 cup butter
1/2 cup white syrup
Directions
Boil 2 minutes. Pour over cereal mixture and stir. Bake in oven at
350°F for 8 minutes. Take out and stir. Bake another 8 minutes.
Spread on cookie sheets to cool. Note: A roasting pan works well
for this recipe.
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From: "Jackson, Rita Y."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Incomplete recipe
Dianne McCann gave a recipe for "Cheese, Sausage and
Grits Casserole." One of the ingredients was cheddar cheese. She
forgot to tell us at what point you add the cheddar cheese. This
sounds like a really good recipe, but we need to know about the
cheddar cheese. Thanks.
R. Jackson
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Ribs
World Famous
Rendezvous Dry BBQ Ribs (Memphis, TN)
Serves 4
Ingredients:
* 4 cups white distilled vinegar
* 4 cups water
* 1/3 cup Rendezvous Famous Seasoning Rub (see below)
* 2 slabs pork loin back ribs (approximately 2 pounds each)
Rendezvous Seasoning Rub Recipe
* 1/2 cup salt
* 1/4 cup pepper
* 1 Tbsp garlic powder
* 1 Tbsp oregano
* 1 Tbsp celery seed
* 1 Tbsp paprika
* 1 Tbsp chile powder
Combine ingredients and set-aside.
Directions for Dry BBQ Ribs
1. Mix vinegar, water and seasoning together to make your basting
sauce.
2. Cook meat over direct heat on the grill, approximately 18-inches
above fire. Coals should be at 325 to 350 degrees.
3. Start ribs bone side down, until bone side is golden brown. Baste
2 times with basting sauce then flip slab and cook meat side down
until this side reaches a nice golden brown.
4. The meat is ready when it is so hot that you cannot touch it with
your fingers. That is approximately 30 minutes per side.
5. Baste again and sprinkle with Rendezvous world famous seasoning
and you are ready to serve.
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From: BMARYC230
Subject: Good Baked Christmas Ideas
To: posts@chitterlings.com
Listen below are two great Christmas recipes.
Holiday Citrus Logs
1 (12-ounce) package vanilla wafers, crushed
1 (8-ounce) package candied cherries, coarsely chopped
1 (8-ounce) package chopped dates (1 3/4 cups)
1 cup chopped pecans
1/4 cup lemon juice from concentrate
2 tablespoons orange flavored liqueur
1 tablespoon white corn syrup
Addition white corn syrup, heated
Addition finely chopped pecans
In large bowl combine all ingredients except addition corn syrup
and finely chopped nuts. Shape into two 10-inch logs. Brush with
additional corn syrup:
roll in finely chopped nuts. Wrap tightly; refrigerate 3 to 4 days
to blend flavors. To serve, cut into 1/4-inch slices.
Holiday Fruit Drops
1/2 cup butter, softened
1 cup (8-ounces red & green candies cherries
3/4 cup packed brown sugar 8 ounces chopped pitted dates
1 1/4 cups all-purpose flour 1 cup semisweet chocolate chips
( 6 ounces)
1/2 teaspoon baking soda 1/2 cup whole hazelnuts
1/2 teaspoon cinnamon 1/2 cup pecan halves
1 cup ( 8 ounces) diced 1/2 cup coarsely chopped walnuts
candied pineapple 1 teaspoon vanilla
pinch of salt
1 egg
Preheat oven to 325. Lightly grease cookie sheets or line with
parchment paper. Cream butter and sugar in large bowl. Beat in egg
until light. Mix in flour, vanilla, baking soda, cinnamon and salt.
Stir in pineapple, cherries, dates, chocolate chips, hazelnuts,
pecans and walnuts. Drop by teaspoonful 2 inches apart onto cookie
sheet. Bake 15 to 20 minutes or until firm and lightly browned around
edges. Remove to wire racks to cool completely.
NOTE: The cherries, hazelnuts and pecan halves are not chopped, but
left whole.
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From: "Angela Dickerson"
To: <posts@chitterlings.com>
I would like a good moist recipe for Red Velvet cupcakes.Thanks
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Orange-Chocolate
Bread Pudding with Orange Sauce
Orange-Chocolate Bread Pudding with Orange Sauce
4 cups torn French bread pieces
3 cups whole milk
4 tablespoons unsalted butter, melted
4 eggs, beaten
3/4 cup semi-sweet chocolate, coarsely chopped
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
Zest of 1 orange
Juice of 1 orange
Non-stick cooking spray
Preheat oven to 350 degrees.
In a large mixing bowl, combine bread, milk, and butter. Alternately
stir and soak for 10 minutes or until bread has absorbed most of the
liquid. Add next seven ingredients; stir well.
Coat a 3-quart baking dish with cooking spray, and pour in pudding
mixture. Bake for 45-50 minutes until golden brown and set (the
pudding may rise above the edge of the dish but will settle once
removed from the oven).
Sauce (optional):
2 cups powdered sugar
2 tablespoons corn starch
Zest of 1/2 orange
Juice of 1/2 orange
1/4 teaspoon vanilla extract
Sift sugar and corn starch into a medium mixing bowl. Whisk in
remaining ingredients until smooth; if too thin, whisk in more sifted
corn starch, a teaspoon at a time, until desired consistency. Drizzle
over warm bread pudding.
SERVES 8
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
2 c. brown sugar
2 c. oatmeal
2 eggs
3 c. flour
1 c. shortening
1 tsp. baking soda
1 c. buttermilk
1/4 tsp. salt
1 box raisins
1 tsp. cinnamon
Mix and bake on cookie sheet at 350 degrees for 12 - 15 minutes or
until done.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: New Orleans
Style Bread Pudding with Bourdon Sauce
This isn't a 'quick' bread pudding recipe but a good one.
BREAD PUDDING... NEW ORLEANS STYLE
3 tablespoons butter, softened
1-1/2 to 2 loaves French bread, cut into 1/2-inch slices (about
1-1/4 pounds)
1 cup raisins
3 large eggs
4 cups whole milk
2 cups sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
Spread the butter over a 13 x 9 inch baking pan. Arrange the
slices in the pan. Tightly spaced in rows (almost upright).
Tuck the raisin in between the slices. In a large bowl whisk
the eggs until light and frothy. Whisk in the milk, sugar,
vanilla, and cinnamon.
Pour the egg mixture over the bread and let stand for 45-60
minutes, pressing the bread down every so often to wet the
top of the slices. Preheat oven to 375 degrees.
Bake the pudding until the top is puffed and lightly browned,
about 1 hour. Cover with Bourbon Sauce (recipe follows). Let
cool on a rack for 45 minutes. Cut into squares and serve.
Store leftover pudding in the refrigerator. Pudding can be
reheated if desired.
Yield: 12-15 servings
BOURBON SAUCE
8 tablespoons butter (unsalted)
1 cup sugar
3 tablespoon bourbon
3 tablespoons water
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
In a small saucepan over low heat, melt the butter. Using a
wooden spoon, stir in the next 5 ingredients. Cook, stirring
constantly until the sugar is dissolved and the mixture is
well blended. Remove from heat.
Whisk the egg until light and frothy. Whisk the egg into the
bourbon mixture. Whisk vigorously. Set the sauce over medium
heat, stir gently bringing it to a simmer. Cool until
thickened, about 1 minute.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Baked Mashed Potatoes
Baked Mashed Potatoes
2 pounds potatoes, peeled and cut into chunks
2 cups water
1 teaspoon salt
Place all the above ingredients into a saucepan and bring to a boil,
turn heat down to low, cover, and continue cooking until potato chunks
yield easily to piercing with a fork or sharp knife. Remove from heat
and drain.
Add : 1 cube butter, cut into chunks
Turn oven to 450 degrees. Butter a 2 quart casserole dish. Allow the
butter to melt. Once the butter has melted, using an electric mixer,
whip the potatoes until no lumps remain. Add to the whipped potatoes:
1/2 cup milk
1/2 cup sour cream
2 or 3 Tablespoons grated onion
Salt and pepper to taste
After blending all the ingredients, transfer the potato mixture to the
buttered casserole and place in the oven for 15 to 20 minutes.
Remove and serve hot.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: POPPY SEED CAKE:
POPPY SEED CAKE:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 4 tsps baking powder
- 2 eggs, well beaten
- 1 can ( 12 ounces) evaporated milk
- 2 cups vegetable oil
- 2 tsp vanilla
- 1 cup poppy seeds
In a large mixing bowl, combine flour, sugar, salt and baking powder.
In another bowl, beat eggs, then gradually add evaporated milk, oil
and vanilla. Fold flour mixture into egg mixture. Add poppy seeds.
Pour batter into a greased 10 inch tube or Bundt pan. Bake in a
preheated 350 degree oven for 50 minutes, then reduce oven temperature
to 325 degrees and continue baking for 25-30 minutes. Do not open oven
to check until cake has baked for 65 minutes. Makes 16 servings
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From: "MARTHA SHUGERTS"
To: posts@chitterlings.com
For the person who was talking about finding apple jelly.
Just take regular apple jelly that you find in the store and make your
jelly cake as directed. To frost the cake with apple jelly, simply
microwave the jelly until it is of spreadable consistancy. I make mine
like this all the time. It is delicious. You can actually just use
a cake mix for the cake.
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From: "Jackson, Rita Y."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Recipe request
Does anyone know what recipe McDonald's uses for
its chocolate chip cookies? They are simply delicious!
Rita Jackson
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From: Jodi Barnett
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Gumbo
Would like to try to make Gumbo. I would appreciate any recipes that
anyone has.
Thanks
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chicken
Colonel Jackson's Smothered
Chicken
Makes 4 servings
Ingredients
1/4 cup vegetable oil, divided
1 red onion, cut into strips
1 (2 to 3 pound) whole chicken, cut into 8 pieces
3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon crushed red pepper flakes
2 cups water
1 cup cider vinegar
Directions
1. Heat 1 tablespoon oil in a large skillet and saute onion until
tender. Remove and set aside.
2. Place flour, salt and pepper in a large, clean grocery bag. Add
chicken; close bag tightly and shake to coat. Let sit 5 minutes.
Remove chicken from bag, reserving leftover flour in bag. Heat
remaining oil in skillet and brown chicken on all sides in hot oil.
Remove chicken from skillet and place in a deep roasting pan.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat reserved flour in skillet over medium high heat, stirring
constantly, to make a dark roux. Slowly stir in pepper flakes, water
and vinegar. Finally stir in reserved sauteed onion. Mix well and
pour mixture over chicken.
5. Cover dish and bake in preheated oven for about 35 to 45 minutes,
or until chicken is tender and cooked through (no longer pink
inside). Note: If gravy is too thick, add water to pan, a little at a
time, until desired consistency is reached.
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From: "Edwards, Karimu"
To: "Willie" <posts@chitterlings.com>
Can anyone help me with a recipe for vegetable medley and some seafood
recipes if they can! Me and my roommate are trying to cut back on
meat! The only thing I know how to make with shrimp is curry shrimp so
if anybody can help please do!
Karima
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rom: charlesandmarthahill
To: posts@chitterlings.com
Subject: Salmon Patties
I would like to have a recipe for salmon patties.
thanks
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pineapple Cake (Cooking 1008)
Pineapple Cake
Makes 1 -9x13 inch cake
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs
1-1/2 cups white sugar
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
3/4 cup butter
1/2 cup white sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one
9x13 inch pan.
2. Mix the flour, baking soda, salt, and 1 1/2 cups of the white
sugar together. Stir in the beaten eggs and the pineapple with juice
and mix well. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery
Milk Syrup over top of cake while still warm.
To Make Buttery Milk Syrup: In a sauce pan combine the butter or
margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring
mixture to a boil over medium high heat and cook for about 5 minutes.
Pour over cake while still warm.
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