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More Soulful Recipes January 10th, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
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What's In This Issue:
Recipe: Black Pepper Cornbread
Recipe: Mardi Gras Catfish Rice
Salad
Recipes: Barbecued Venison,
Chuckwagon Venison, Swiss Venison,
Venison Pot Roast
Recipe Request: Broasted Chicken
Re: Beer Batter
Recipes: Annes' Finger Licking
Sticky Buns, Caramel
Rolls
Re: Apples for Specific Use
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Black Pepper Cornbread
Black Pepper Cornbread
3 tablespoons unsalted butter - melted
1 cup plus 1 tablespoon cornmeal
1 cup flour
1 1/2 teaspoon of sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold cooked grits
1 2/3 cups of buttermilk
1 large egg
1/2 teaspoon fresh ground black pepper or more to taste
Brush the sides and brush the pan (9 inch round) with some
of the butter.
Dust with 1 tablespoon cornmeal, sift the cornmeal, flour,
sugar, baking powder, baking soda, and salt together.
Combine the grits, butter, milk, eggs and remaining butter
in a food processor. Pulse until smooth. Combine
thoroughly and quickly poor into flour mixture. Put batter
into prepared pan. Sprinkle black pepper on top. Bake in
400 degree oven until top is slightly browned and center is
set. Let cool a few minutes before removing from pan.
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From: Richard Lee Holbert
Subject: Mardi Gras Catfish Rice Salad
Mardi Gras Catfish Rice Salad
Ingredients:
2 lb. cooked, flaked catfish filets
8 c. cooked popcorn rice
1 c. frozen green peas
1 c. frozen corn
1/2 c. diced red bell pepper
1/2 c. diced green bell pepper
1/2 c. chopped green onion tops
3/4 c. shredded purple cabbage
4 T. chopped fresh parsley
1 1/2 t. Creole seasoning
1 t. curry powder
1 1/2 c. mayonnaise
Procedure:
Cook and drain peas and corn.
Combine all ingredients, adjusting seasoning to taste.
Adjust amount of mayonnaise for desired consistency
A real party favorite! Servings: 20
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Venison Recipes
Barbecued Venison
2 -3 pound venison round, leg or rump roast
1 can (12 ounces) beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce
Trim excess fat from venison. In large bowl mix beer,
garlic, salt, pepper, onions and bay leaves; add venison.
(Marinade should cover meat) Marinate in refrigerator
for 12 - 24 hours turning occasionally. Remove
venison and onions from marinade and place in slow
cooker/Crock Pot. Pour 1 cup Barbecue Sauce
over top. Cover and cook on LOW for 10 - 12 hours.
Serve with remaining Barbecue Sauce. Serves 6.
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Chuckwagon Venison
1 lb ground venison
1 can (16 ounce) whole tomatoes
1 green pepper, seeded and finely chopped
1 onion, finely chopped
1/2 cup raw long grain converted rice
1 teaspoon salt
1/2 teaspoon leaf basil
dash pepper
4 slices American cheese, cut into triangles
Place all ingredients except cheese in slow cooker/Crock
Pot.
Stir thoroughly to mix ground venison with other
ingredients.
Place 4 cheese triangles on top. Cover and cook on LOW for
7 - 10 hours. Before serving, top with remaining 4 cheese
triangles. 4 servings (about 2 quarts)
*******************
Swiss Venison
3 lb. venison steak
Flour
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack Lipton onion soup mix
1 can mushroom soup
Mix flour, salt, pepper and garlic salt together. Coat meat
with flour. Tenderize meat by pounding with edge of saucer
or meat hammer. Brown in frying pan. Put in roasting pan or
slow cooker. Pour both soups on top and cook for 3 hours at
325 degrees in roaster or in slow cooker on high for 4
hours.
You may add potatoes, carrots and onions, etc. if desired.
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Venison Pot Roast
2 to 3 lb. venison roast
1 tbsp. vegetable oil or shortening
2 c. hot water
1 can tomatoes
2 beef bouillon cubes (optional)
1 med. onion
2 tsp. oregano
2 tsp. garlic powder
Salt and pepper to taste if desired
Brown the venison roast in heated oil or shortening. Chop
onion and add to the roast. Turn off the heat and add hot
water and tomatoes. Heat this mixture and then add bouillon
cubes and spices. Cook in pressure cooker, slow cooker, or
on top of range until desired doneness.
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From: 'JOHN W BANKSTON'
To: 'Willie' <posts@chitterlings.com>
Subject: recipe
Would like a recipe for broasted chicken send it to my
e-mail. Thank you.
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From: jphillips97
To: Posts@chitterlings.com
Subject: Beer Batter
I was reading the recipes I got today and wanted to add my 2
cents worth.
Mix 1 cup stale beer with 1 cup all-purpose flour.
Use this to batter onion rings before frying. It's YUMMY
YUMMY to my TUMMY
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Buns
Annes' Finger Licking Sticky
Buns
Ingredients
1 package frozen dinner rolls
1 package regular butterscotch pudding
1 cup light brown sugar
1 cup chopped pecans
1/4 teaspoon cinnamon
1/4 pound butter, melted
Directions
Spray bundt pan with Pam. Drop in frozen rolls. Mix together
with next 4 ingredients. Sprinkle dry mix evenly over rolls.
Pour melted butter on top. Cover with foil and refrigerate
overnight. Heat oven to 350 degrees. Remove foil and bake
30 minutes. Place serving platter over bundt pan and turn buns
immediately. Serve hot.
‰‰‰‰‰‰‰
Caramel Rolls (Courtesy
of Sue Bee Honey)
Ingredients
2 loaves frozen bread dough, thawed
1/2 cup margarine (I'd use butter)
1/2 cup Sue Bee Honey
1/2 cup brown sugar
1 large package vanilla pudding (NOT instant)
1/2 teaspoon cinnamon
Directions
Grease 9x13 baking pan. Tear one loaf into pieces and drop
into pan.
Melt margarine and mix with Sue Bee Honey, brown sugar,
pudding, and cinnamon until smooth. Pour mixture over dough
pieces. Tear second loaf into pieces and put on top, filling in the
spaces. Let rise 30 to 45 minutes. Bake at 350 degrees for 30
minutes or until browned.
Turn onto greased cookie sheet.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Apples
Apples for Specific Use
Apples are a favorite fruit of many people for eating out of
hand or in fresh salads. The fruit of many apple varieties are
also excellent for making a wide variety of cooked
products. Apples best suited to particular uses are
indicated below.
Fresh
McIntosh
Cortland
Jonathan
Red Delicious
Golden Delicious
Stayman Winesap
Melrose
Franklin
Prima
Applesauce
Golden Delicious
Melrose
Yellow Transparent
McIntosh
Cortland
Jonathan
Grimes Golden
Stayman Winesap
Rome Beauty
Lodi
Pies
Cortland
Jonathan
Grimes Golden
Melrose
Rome Beauty
Yellow Transparent
McIntosh
Golden Delicious
Stayman Winesap
Lodi
Baking
Jonathan
Golden Delicious
Stayman Winesap
Rome Beauty
McIntosh
Cortland
Grimes Golden
Melrose
Stayman Winesap
Freezing for Slicing
Jonathan
Golden Delicious
Stayman Winesap
Red Delicious
Grimes Golden
McIntosh
Freezing for Sauce
Yellow Transparent
Wealthy
Cortland
McIntosh
Freezing for Baking
Baldwin
Northern Spy
Cider
The best cider is usually made from a blend of different
varieties of apples. Varieties are grouped into four
groups according to their suitability as cider material.
Sweet Subacid*
Rome Beauty
Delicious
Grimes Golden
Cortland
Astringent (Crab apples)
Florence Hibernal
Red Siberian
Transcendent
Martha
Aromatic
Red Delicious
Golden Delicious
McIntosh
Mildly Acid to Slightly Tart
Stayman Winesap
Jonathan
General Use
Jonathan
Golden Delicious
Stayman Winesap
Melrose
* Usually furnish the highest percentage of total stock used
for cider.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Diabetic
This website is wonderful for the recipes you desire.
http://www.diabetic-recipes.com
Also, Willie's cookbook is so versatile, you can make some
of his recipes low-cal and it will not alter the flavor. I know,
because I have tried it. All the best to you!
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