Recipes: Perfect Raisin Cookies, Tangy Broiled Fish, Clams in Basil Garlic Pasta, Shrimp Salad, Basic Christmas Cookie Recipe Mix, Christmas Butter Cookies, Triple Chocolate Layer Cake, Chili Cheese Fries, Beef Chili Cheese Fries, Salmon Croquettes (Patties), Salmon Croquettes, Molasses Pudding

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

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What's In This Issue:

Request: Help With Bitter Greens

Recipe: Perfect Raisin Cookies

Recipes: Tangy Broiled Fish, Clams in Basil Garlic Pasta,
Shrimp Salad

Recipes: Basic Christmas Cookie Recipe Mix, Christmas Butter
Cookies

Recipe Request: Barbeque Ribs

Recipe: Triple Chocolate Layer Cake

Recipes: Chili Cheese Fries (Easy), Beef Chili Cheese Fries
(from Chef Emeril LaGasse)

Recipes: Salmon Croquettes (Patties), Salmon Croquettes

Recipe: Molasses Pudding

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: SHARON BROWN
To: Willie <posts@chitterlings.com>

I NEED HELP WITH COOKING MY GREENS. THEY ARE STILL
BITTER AFTER I PUT SUGAR IN
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To: posts@chitterlings.com
Subject: Perfect Raisin Cookies

These cookies stay fresh and moist because of the moisture in the
cooked raisins...my mother's favorite cookies

PERFECT RAISIN COOKIES

2 cups raisins and 1 cup water---boil 5 minutes and cool
Add 1 teaspoon baking soda to cooked raisins and let stand
Cream 2 cups sugar and 1 cup shortening and add cooked raisins
Add 3 eggs well beaten and 1 teaspoon vanilla.

Sift together and mix with wet ingredients:
4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
nuts if desired

Drop on greased cookie sheet and bake 425 degrees for 10 minutes
Makes 80 cookies

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

Tangy Broiled Fish
Serves 6

Ingredients

2 pounds Florida fish fillets
2 tablespoons vegetable oil
2/3 cup tomato juice
1 (5/8-ounce) envelope French dressing mix
3 tablespoons vinegar
Florida lime wedges

Directions

Place fish in a single layer in a shallow baking dish. Combine
remaining ingredients and mix thoroughly. Pour sauce over fish and
let stand for thirty minutes, turning once. Remove fish, reserving
sauce for basting. Place fish
on a well-oiled broiler pan. Broil about 4 inches from the source of
heat for 4 to 5 minutes. Turn fish carefully and baste with sauce.
Broil 4 to 5 minutes longer or until fish flakes easily and is no
longer translucent in the center.
Serve with lime wedges.

-----------------

Clams in Basil Garlic Pasta
Serves 4

Ingredients

2 dozen Florida littleneck clams in the shell
2 cups diced Florida tomatoes
* cup chopped Florida green onions
* cup finely chopped fresh basil
1 tablespoon finely chopped Florida garlic
1 tablespoon olive oil
black pepper, to taste
2 cups cooked tri-color pasta

Directions

Wash clams thoroughly under cold running water and set aside. Combine
tomatoes, onions, basil, garlic, oil and pepper in large sauce pan.
Place clams on top of mixture and simmer on medium heat until clams
open. Add pasta and mix thoroughly.

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Shrimp Salad
Serves 6

Ingredients

2 pounds rock shrimp
1 can (16 ounces) cut green beans, drained
1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento

Marinade (see below)

Salad Greens

Step One: To peel rock shrimp, insert one tip of kitchen shears into
sand vein and cut along the back of the shrimp. Remove shell and
rinse to remove sand vein.

Step Two: To cook rock shrimp, drop into boiling water, and cook for
45 seconds to one minute, or until rock shrimp are no longer
translucent in the center. Drain.

Step Three: Combine all ingredients except salad greens. Cover and
marinate in refrigerator for at least one hour. Serve on salad
greens. Yield: 6 servings.

Marinade
1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients and mix thoroughly. Yield: 2/3 cup

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

Basic Christmas Cookie Recipe Mix

Ingredients

2 cups unsifted all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, softened

Directions

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture
will keep for up to 8 weeks).

Bring to room temperature before using. Recipe can be doubled or
tripled.

-------------

Christmas Butter Cookies
Makes 4 dozen

Ingredients

1 cup butter
1 cup sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla
2-3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 tespoon salt

Directions

Cream butter, gradually add sugar and beat until light and fluffly.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt.
Gradually add to creamed mixture. Chill for ease in handling.

Roll out dough to 1/8" thickness on lightly floured surface. Cut with
floured cookie cutters into desired Christmas shapes.

Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until
lightly browned. Remove to wire racks to cool. Decorate.

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From: GoodFeetDeerfld
To: posts@chitterlings.com

A couple of weeks or so ago someone wrote in regarding the recipe for
barbecue ribs.

Can some E-mail me this wonderful recipe?

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

Triple Chocolate Layer Cake

Ingredients:

For cake:
1/2 cup cold buttermilk
1 tbsp instant espresso powder
1 tbsp vanilla extract
1-1/4 cups sugar
1 cup cake flour
6 tbsp unsalted cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
3 large eggs
1/2 cup unsalted butter, at room temp

For filling and frosting:
4 oz good quality white chocolate, finely chopped
4 oz good quality milk chocolate, finely chopped
1 cup plus 1 tbsp chilled heavy cream, divided
6 oz semisweet chocolate, finely chopped
White and milk chocolate shavings

Method:

Prepare the cake:
Preheat oven to 350 degrees. Butter three 8-inch diameter cake pans
with 1-1/2 inch sides. Line bottoms with parchment paper.

Stir buttermilk, espresso powder and vanilla in a small bowl until
powder dissolves.

Sift sugar, cake flour, cocoa powder, salt, baking powder and baking
soda into a large bowl. Add eggs and butter; beat until mixture is
thick and smooth, about 1-1/2 minutes. Add buttermilk mixture; beat
until light and fluffy, about 1-1/2 minutes longer. Divide batter
into pans.

Bake cakes until tester inserted into center comes out clean, about
20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto
racks. Peel off parchment and cool completely.

Prepare filling and frosting:

Place white chocolate and milk chocolate in separate medium bowls.
Bring 1 cup cream to boil in a heavy medium saucepan. Pour 3 tbsp hot
cream into white chocolate, and 3 tbsp hot cream into milk chocolate.
Add semisweet chocolate to remaining cream in saucepan; stir until
smooth. Stir white chocolate and milk chocolate fillings until
smooth; chill until cold but not firm, about 15 minutes. Set aside
semisweet chocolate frosting.

Assembly:
Place 1 cake layer on platter. Using hand held mixer, beat white
chocolate filling until slightly stiff. Spread over cake layer. Top
with second cake layer. Add remaining 1 tbsp cream to milk chocolate
filling and beat until smooth. Spread over second cake layer. Top
with third cake layer. Chill cake until semisweet chocolate frosting
is firm enough to spread, about 30 minutes.

Stir frosting until smooth. Spread very thin layer over top and sides
of cake to smooth surface and anchor crumbs. Chill 30 minutes. Spread
remaining frosting decoratively over cake. Garnish with chocolate
shavings, and serve.

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

Chili Cheese Fries (Easy)

Ingredients

1 lb. ground beef
1 can chili con carne (no beans)
1 small bag frozen french fries
1 pkg. cheese, shredded (American, mozzarella or cheddar)

Directions

In a skillet, brown ground beef. Drain and add chili con carne. Stir
and simmer on low heat. Prepare french fries as directed on package.
In baking pan, layer french fries and ground beef mixture, and top
with shredded cheese. Put in microwave or oven until cheese is melted.
---------------

Beef Chili Cheese Fries (from Chef Emeril LaGasse)
Makes 6 to 8 servings

This recipe is one of those real he-man dishes, hearty and hardy with
lotsa pow and bam! But, the ladies love it too! We've seen quite a
few ladies dig into this dish who don't come up for air until they've
eaten the whole thing!

Ingredients:
2 tablespoons vegetable oil
2 cups chopped yellow onions
Salt and cayenne to taste
2 pounds ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper to taste
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic

3 cups peeled, seeded, and chopped fresh or canned tomatoes
2 tablespoons tomato paste
3 cups beefsteak or beef broth
2 tablespoons masa harina flour (found in some large supermarkets and
specialty food shops)
vegetable oil for deep frying
2 large Idaho potatoes, peeled and cut into shoestrings, rinsed in
cool water and patted dry
1/2 pound grated cheddar cheese
1/2 pound grated Monterey Jack cheese
1 cup sour cream
1/2 cup sliced pickled jalapenos

Directions:
1. Heat the vegetable oil in a large saute pan over medium heat. Add
the onions, season with salt and cayenne, and cook, stirring, until
they begin to wilt, about 2 minutes.
2. Add the beef, chili powder, cumin, crushed red pepper, and
oregano, season with salt and cayenne, and cook until all the pink in
the meat disappears, 5 to 6 minutes.
3. Add the garlic, tomatoes, tomato paste and 2-1/2 cups beef stock,
bring to boil, and reduce the heat to medium-low. Simmer, uncovered,
until the meat is tender, about 1 hour, stirring occasionally. Skim
off any fat that rises to the surface.
4. Combine the masa harina flour with the remaining 1/2 cup stock and
mix to blend. Slowly add to the pot, stirring to blend. The mixture
will thicken. Cook for 30 minutes, then season again with salt and
cayenne. It should be thick enough to coat the back of a spoon.
5. In a heavy, deep pot or an electric fryer, heat 4 inches of
vegetable oil to 360 F. Fry the shoestring potatoes in batches until
golden brown, 3 to 4 minutes per batch. Drain on paper towels, then
season with salt and cayenne.
6. Preheat the oven to 400 F.
5. Cover the bottom of a large, glass rectangular baking pan with the
shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle
the cheese over the fries.
6. Bake just until the cheese melts, 3 to 4 minutes. Remove the pan
from the oven and spoon the chili over the top of the fries. Garnish
with the sour cream and jalapenos. Serve immediately.
Makes 6 to 8 servings

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From: "Elvee O'Kelley"
To: posts@chitterlings.com, firrebyrd85
Subject: Salmon

Salmon Croquettes (Patties)
Makes 7 3-inch diameter patties

Ingredients

2 small (7.5-ounce) cans salmon or 1 large (14.75-ounce) can
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped, (a scant cup)
1 cup mashed potatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 egg plus 2 tablespoons milk
3/4 cup dry breadcrumbs
1/4 cup vegetable oil for frying

Directions

Drain the salmon.

Heat the butter and oil in a skillet. Add the onions and cook,
stirring over medium heat for about 10 minutes until soft, not brown.
Remove from the heat and add the mashed potatoes, salt, pepper and
Worcestershire sauce. Mix in the salmon just to incorporate, trying
not to make too smooth a mixture.

Shape 7 patties, 3 inches in diameter, and 3/4 of an inch thick.
Refrigerate them, covered, for at least an hour.

Beat the egg with the milk in a shallow bowl. Place the breadcrumbs
on a plate. Dip the patties in the egg on all sides and then turn the
patties over in the crumbs to coat them evenly but not too heavily.
(I use a spatula when I coat them with crumbs.)

Heat the vegetable oil in a heavy 10- to 12-inch skillet to just
under the smoking point. Carefully place the patties in the hot oil,
reduce the heat to medium and cook until brown, about 3 minutes on
each side. Drain on paper towels. Serve with tartar sauce, lemon
wedges or tomato sauce.

---------------

SALMON CROQUETTES

Ingredients

2 large (15 oz cans) salmon ( 1 red and 1 pink salmon)
4 large eggs
salt and pepper to taste
bread crumbs or matzo meal
2 potatoes, mashed
2 carrots, mashed
1 large onion - diced
oil for frying (optional, if baking them)

Directions

Cook the potatoes and carrots until soft. Drain and mash. Drain
canned salmon and remove the bones. Add carrot and potato mixture
along with the minced onions, salt, pepper and eggs. Add just enough
bread crumbs to hold mixture together.

Place the patties on a cookie sheet and bake in a 375 degrees F oven.
Place a pat of margarine or butter under each patty and on top. Cook
until each side is brown and crisp.

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

Molasses Pudding

Ingredients

1-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, divided
2/3 cup sugar
1/2 cup raisins
1 cup milk
1 tablespoon grated lemon rind
1/2 cup molasses
1-1/4 cups water
juice of one lemon

Directions

Sift together flour, baking powder and salt. Cream 4 tablespoons of
butter. Gradually add sugar and cream mixture until light and fluffy.
Add milk alternately with flour, beating after each addition until
smooth. Stir in raisins and lemon rind. Turn into a well-greased 9
inch square pan. Combine remaining butter, molasses, water and lemon
juice in saucepan. Bring to boil. Remove from heat and pour gently
over batter. Bake in 350 degree oven 45 minutes. Serve warm.

Molasses Hard Sauce for Puddings
Makes 1-2/3 cups sauce

Ingredients

1/3 cup butter or margarine
2 1/4 cups sifted confectioners' sugar
1 tablespoon milk
2 tablespoons molasses

Directions

Cream butter. Add confectioners' sugar alternately with mile and
molasses. When you put it on top of hot pudding, it will soften and
drip down sides.
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This is a compilation of recipes and recipe requests from
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Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

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