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Cheese, Sausage and Grits Casserole
Slap Your Mother-In-Law Baked Ham
Red
Velvet Cupcakes with White Chocolate Cream
Cheese Frosting
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More Soulful Recipes October 10th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Correction: Cheese, Sausage and Grits Casserole
Recipe Request: Malassous Pudding
Recipe: Aussie Chicken
Recipe: Broccoli & Rice Casserole
Recipe Request: Salmon Croquettes With Potatoes
Recipe: Old Fasioned Beef Stew
Recipes: Slap Your Mother-In-Law
Baked Ham, Glazed Ham
Recipe Request: Chili Cheese Fries
Recipe Request: Chocolate Layer Cake
Recipe: Red
Velvet Cupcakes with White Chocolate Cream
Cheese Frosting
Recipe: Seafood Gumbo
Recipes: Swiss Vegetable Medley,
Summer Vegetable Medley
Recipe Request: Christmas Cookies
Recipe: Salmon Patties
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: "Dianne McCann"
To: posts@chitterlings.com
Subject: CORRECTION: Cheese, Sausage and Grits Casserole
CORRECTION: (Add the cheese
along with the butter, eggs, milk and
garlic. Optional: you may also sprinkle a little cheese on top right
before baking for more cheesy flavor).
Cheese, Sausage and Grits Casserole
1 pound breakfast sausage
1 cup uncooked grits
4 cups lightly salted water
1 cup grated cheddar cheese
1/2 cup butter
2 large eggs, slightly beaten
1/2 cup milk
1 small clove garlic, minced
Form the sausage meat into patties and fry it up crisp and golden
brown. Be sure you pour off all the excess fat as you're frying. Drain
your patties on paper towels, then crumble them up in a bowl. Preheat
your oven to 350 F. While you're doing all this your grits can be
cooking. You've got to boil them up in the salted water for about 5
minutes, exactly like it states on the box. When they thicken up to
the consistency of porridge, remove them from the heat and stir in
your butter, eggs, milk, cheese and garlic until well blended. Stir in
your sausage meat. Taste and adjust your seasonings. Pour into a well
buttered 1 1/2 quart baking dish and bake for 1 hour or until lightly
browned and bubbling.
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From: lvdancy
Subject: Malassous Pudding
To: posts@chitterlings.com
Does anyone have the reciepe for malassous pudding. I
not sure if spelling is correct. It is a cake made
with malassous.
Lenette
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Aussie Chicken
Aussie Chicken
4 skinless, boneless chicken breast halves, pounded to 1/2 inch
thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
1. Rub the chicken breasts with the seasoning salt, cover and
refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a
large, deep skillet. Cook over medium high heat until crisp. Set
aside.
3. In a medium bowl, combine the mustard, honey, corn syrup,
mayonnaise and dried onion flakes. Remove half of sauce, cover and
refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in
the skillet and saute for 3 to 5 minutes per side, or until browned.
Remove from skillet and place the breasts into a 9x13 inch baking
dish. Apply the honey mustard sauce to each breast, then layer each
breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted
and chicken juices run clear. Garnish with parsley and serve with the
reserved honey mustard sauce.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Broccoli & Rice Casserole
BROCCOLI & RICE CASSEROLE
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons butter or margarine
3 cups cooked rice
1 package (10 oz) frozen chopped broccoli
1 can (10 3/4 oz.) cream of chicken soup
4 oz. Chez Whiz
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
1/2 cup grated Cheddar Cheese
In large skillet cook onion & celery in butter until tender &
crisp.
Add remaining ingredients, except grated cheese. Spoon into buttered 1
1/2 to 2 quart baking dish. Bake at 350 degrees for 35 minutes, or
until hot and bubbly. Top with grated cheese. Bake 3 minutes longer,
or until cheese melts.
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From: FIRREBYRD85
To: posts@chitterlings.com
Hello folks @chitterlings.com,
I previously sent a request for any recipe for salmon croquettes with
potatoes. I really wanted a response for this recipe, since it was
lost for good when we lost my mom a few years back. Just about any
variation will help. Thanks a million!!
Reggie & Kiney
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Old Fasioned Beef Stew
Old Fashioned Beef Stew
2 tablespoons of al purpose flour
1 pound of beef, cut into 3/4 inch cubes
2 tablespoons of cooking oil
3 1/2 cups of vegetable juice
1 medium onion, cut into thin wedges
2 teaspoons of instant beef bouillon granules
2 teaspoons of Worcestershire sauce
1 bay leaf
1 1/2 teaspoons of snipped fresh marjoram
1 1/2 teaspoons of snipped fresh oregano
1/4 teaspoon of pepper
2 1/2 cups of cubed potatoes
1 cup of frozen cut green beans
1 cup of frozen whole kernel corn
1 cup of sliced carrots
Place the flour in a paper or plastic bag. Add meat cubes, a few at a
time, shaking to coat. In a Dutch oven, brown the meat, half at a
time, in hot oil. Drain the fat. Return the meat to the Dutch oven.
Stir in the vegetable juice, onion, bouillon granules, Worcestershire
sauce, bay leaf, marjoram, oregano, and pepper. Bring to boiling,
reduce heat.
Cover and simmer for 1 to 1 1/4 hours or until the meat is nearly
tender. Stir in the potatoes, green beans, corn and carrots. Return
to boiling, reduce heat.
Cover and simmer about 30 minutes more or until the meat and
vegetables are tender.
Discard the bay leaf. Makes 4 servings
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: SLAP YOUR MOTHER-IN-LAW BAKED HAM & GLAZED HAM RECIPES
D
SLAP YOUR MOTHER-IN-LAW BAKED
HAM
----
1 c. brown sugar
1 c. Karo syrup
1/2 c. honey
1/4 c. mustard
1/4 c. catsup
1 ham (15 to 20 lb.)
1/2 c. vinegar (optional--see recipe)
Place all ingredients in a saucepan, bring to boil; stir well. Place
ham on baking pan, cover with tin foil (tent style) (oven 325
degrees). Baste every hour or so with ingredients. Cook until ham
bone becomes loose (several hours). Ham will be dry. If you want it to
be juicy, add 1/2 cup vinegar to ingredients.
----------------
GLAZED HAM
Place single ham slices in a 9 x 13-inch dish. Bake at 350 degrees,
covered with foil. In the last 30 minutes of baking, dip out juices
and replace with glaze:
--------------------
1 5-pound ** fully cooked ham**, sliced
1 c. brown sugar
1/2 c. honey
1/2 c. orange juice
Mix together and pour over ham slices. Finish heating through for 30
minutes, covered. This is enough glaze for a 5 pound ham. Total baking
time will depend on the size of ham.
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From: (evelyn savarese)
To: posts@chitterlings.com
Subject: Recipe Reguest
Could someone please tell me how to make chili cheese fries like they
sell at fairs, and festivals. What kind of cheese do the use. Thank
You very much.,.E .S.
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From: (evelyn savarese)
To: posts@chitterlings.com
Subject: recipe request
I am having important company in a few days and would like to impress
them with their favorite dessert. Chocolate layer cake. Either
chocolate cake & chocolate frosting or yellow cake with chocolate
frosting.
I want the best recipe you have.one that is moist and never
fails,Thanks in
advance.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cupcakes
Red
Velvet Cupcakes with White Chocolate Cream Cheese Frosting
Makes 24 cupcakes
INGREDIENTS:
24 paper liners for muffin pans (2 1Ž2-inch size)
1 package (18.25 ounces) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs, room temperature
1 bottle (1 ounce) red food coloring
1 teaspoon pure vanilla extract
White Chocolate Cream Cheese Frosting
DIRECTIONS:
1. Place a rack in the center of the oven and preheat the oven to
350°F. Line 24 muffin cups with paper liners. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, food coloring,
and vanilla in a large mixing bowl. Blend with an electric mixer on
low speed for 1 minute. Stop the machine and scrape down the sides of
the bowl with a rubber spatula. Increase the mixer speed to medium
and beat 2 minutes more, scraping the sides down again if needed. The
batter should look well combined. Spoon the batter into the lined
muffin cups, filling each liner two thirds of the way full. Place the
pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with
your finger, 20 to 25 minutes. Remove the pans from the oven and
place them on wire racks to cool for 5 minutes. Run a dinner knife
around the edges of the cupcake liners, lift the cupcakes up from the
bottom of the pan using the end
of the knife, and pick them out of the cups carefully with your
fingertips. Place them on a wire rack to cool for 15 minutes before
frosting.
4. Meanwhile, prepare the White Chocolate Cream Cheese Frosting.
5. With a long metal spatula, spread a heaping tablespoon of frosting
on each cupcake until smooth. Serve. Place these cupcakes, uncovered
or in a cake saver, in the refrigerator until the frosting sets, 20
minutes. Then store them, in a cake saver or under a glass dome, at
room temperature for up to 3 days or in the refrigerator for up to 1
week. Or freeze them, wrapped in aluminum foil or in a cake saver,
for up to 6 months. Thaw the cupcakes overnight in the refrigerator
before serving.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Gumbo
SEAFOOD GUMBO
Makes 8 servings
This is a BASIC recipe.
Ingredients
2 lbs. shrimp
1 pint oysters
1/2 lb. crabmeat, fresh or frozen
2 tablespoons oil
2 tablespoons flour
3 cups okra, or 1 tablespoon gumbo file'
2 onions, chopped
1 (16 oz.) can tomatoes
2 quarts water
1 bay lef
1 teaspoon salt
3 pods garlic, chopped
1/8 teaspoon red pepper
Directions
Peel shrimp before cooking & devein. Make a roux...use oil and flour
in a heavy iron skillet. Over medium-low heat, place flour in the oil
and let cook, slow, until the flour starts to brown. Adjust heat so
that the flour does not burn. You want the flour to turn dark brown,
stir as needed but, keep the flour from burning. When you are
satisfied that the roux is as dark as possible without burning, add
the cleaned shrimp to it for a few minutes, stirring constantly. Set
the shrimp/roux mixture aside. Smother okra in another 2 tablespoons
of oil, along with the chopped onions. Add can of tomatoes when the
okra is nearly cooked. Then add water, bay leaf, garlic, salt and
pepper. Add shrimp and roux to this mixture and let cook slowly for
20-30 minutes. Add oysters and crabmeat, cook for another 10-15
minutes.
NOTE: If you don't use okra, you can use gumbo file', which is
crushed sassafras leaves, available in the spices rack of the grocery
store. When using file' instead of okra, add it only after the heat
is off... don't simmer or boil file'...it gets stringy. Let gumbo
stand a few minutes after adding file' before serving. Serve over
cooked rice.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Vegetable
Swiss Vegetable Medley
Makes 4 to 6 servings
Ingredients
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup
of cheese, and 1/4 cup of onions.
2. In a medium-size mixing bowl, combine thawed vegetables, mushroom
soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and
pepper. Pour ingredients into a 2 quart casserole dish.
3. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of
the casserole and bake additional 5 minutes, or until the cheese has
melted.
------------
SUMMER VEGETABLE MEDLEY
Serves 4
This is so good and very healthy. It calls for a combination of
yellow squash, zucchini and eggplant, but one or two may be used
without the others. Serve with white rice, brown rice, millet or you
favorite grain and you have a whole
meal. The tomatoes used in this recipe serve only to flavor and coat
the mixture. If it becomes 'soupy' while cooking, remove the lid so
some of the juices can evaporate.
Ingredients
2 to 3 tablespoons olive oil
1 large onion, coarsely chopped (about 1-1/2 cups)
2 medium green and/or red peppers, coarsely chopped (about 2 cups)
6 large cloves garlic, minced
2 large ripe tomatoes, chopped (or 1 14.5-ounce can whole tomatoes
chopped with juices)
1 tablespoon dried oregano (or use fresh if available)
3 pounds yellow squash, zucchini, and/or eggplant, cut into
approximately 3/4-inch pieces (about 6 cups)
8 ounces coarsely chopped mushrooms
1 tablespoon additional oregano
Salt and pepper to taste
Freshly grated Parmesan cheese for garnish
Directions
Heat olive oil in large skillet or sauté pan over medium-high heat.
Add the onions and peppers. Sauté until tender, about 10 minutes. Add
the garlic and cook 1 more minute. Add the tomatoes, 1 tablespoon
oregano, some salt and pepper. Cook just until the tomatoes break
down, about 5 minutes. Add the squash, zucchini, eggplant and
mushrooms. Sprinkle with the additional oregano, salt and pepper.
Cover and cook over medium heat until very tender, about 30 minutes.
Stir occasionally and add additional tomato juices of needed. Serve
over rice. Garnish with the grated cheese.
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From: sharon gonterman
Subject: Christmas Cookie Recipe Request
To: posts@chitterlings.com
-----
My mom had this great Christmas cookie recipe when my sister and I
were kids and it was a melt in your mouth cookie that we cut out with
cookie cutters and put icing on them. They weren't sugar cookies, it
was kind of cakey and buttery and subtle in flavor. Does anyone know
the type of cookie I mean? If so, please pass it on. Thanks. Sharon
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Salmon
Salmon Patties
Very easy and delicious recipe! A staple at my house.
Ingredients
1 large can of pink salmon
1 egg
1/2 cup fresh bread crumbs
1 teaspoon Old Bay Seasoning*
salt and pepper to taste
vegetable shortening for frying
Directions
Pick any bones and silver skin out of salmon. In a mixing bowl, beat
egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently
mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press
flat with a spatula. Cook until golden brown on each side, about 3 to
5 minutes.
*Note: I use a homemade combination of seasoning salt with finely
crushed basil. I also add a little finely diced onion, celery and
green pepper. Have fun with it.
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