Recipes: Sunday Sauce(Meat Sauce for Spaghetti and other Pastas), Creamed Onions, Creamy Noodle Casserole, Corn Pudding, Gingerbread Ghosts, Applebee's "Veggie Patch" Pizza, Spinach and Artichoke Dip, "Ghoul-Ade" (Kool-Aid), Dead Men's Legs (Cookies), Double Delicious Halloween Bars, Easy Chicken Alfredo, Fettuccine & Herbed Alfredo Sauce, Sausage Balls, Coconut Cream Cake, Peach Pound Cake, Easy German Chocolate Cake, Seven Layer Salad, Halloween Spider Cake, Halloween Hands, Restaurant Style Buttered Parsley Potatoes, Poppy Seed Cake, Mashed Potatoes

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:

Please Note: We will not publish on September 11th in
deference to all of the memorial activities taking place.

Recipe: Sunday Sauce (Meat Sauce for Spaghetti & other Pasta)

Recipe: Creamed Onions

Recipe: Creamy Noodle Casserole

Recipe: Corn Pudding

Recipe: Gingerbread Ghosts

Recipes: Applebee's 'Veggie Patch' Pizza, Spinach And
Artichoke Dip

Halloween Recipes: "Ghoul-Ade" (Kool-Aid), Dead Men's
Legs (Cookies), Double Delicious Halloween Bars

Recipe: Easy Chicken Alfredo

Recipe: Fettuccine & Herbed Alfredo Sauce

Recipe Request: Chicken, Rice and Spinach Soup

Recipe: Sausage Balls

Recipe: Coconut Cream Cake

Recipe: Peach Pound Cake

Recipe: Easy German Chocolate Cake

Recipe: Seven Layer Salad

Recipe: Halloween Spider Cake

Recipe: Halloween Hands

Recipe: Restaurant Style Buttered Parsley Potatoes

Recipe: Poppy Seed Cake

Recipe: Mashed Potatoes

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: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Sunday Sauce (Meat Sauce for Spaghetti & other Pasta)

Sunday Sauce (In New York they call it "gravy")

This sauce is the real thing...the all day preparation, slow cooked
sauce. It just wasn't Saturday morning if Mom wasn't in the kitchen browning
meatballs and sausages. Best made a day ahead.

Meatballs:

2# ground beef 15% fat (anything less than that is too dry and has no
flavor)
2-3 cloves of garlic chopped fine or pressed
2 eggs
1/2 cup grated Romano cheese (good cheese is a requirement, no
cheating here)
1/4 cup chopped fresh Italian flat leaf parsley
1 cup dried plain breadcrumbs (home made if possible)
just a couple of grindings of black pepper---not too much at all
Combine all ingredients except bread crumbs. Mix thoroughly. Pour
breadcrumbs over the top of the meat mixture and sprinkle with a
little water to moisten, about 1/4 cup. Mix together until combined.
Roll meatballs between your hands. I make them about the size of a
racquetball. Tradition calls for you at this point to make a small
meatball and cook it by itself so that you can "test" for flavor.
(It's really just an excuse for the cook to have a snack!) Place all
the meatballs in a pan and cook in a 450º oven about 15-20 minutes or
until brown. I used to cook them on the top of the stove but it gets
too messy. At this point, pour yourself a glass of wine. :-)

Sausages:

Find 6 of the best quality mild or sweet (it's the same thing) Italian
sausage that you can find. Don't get the hot ones; they ruin the
flavor of the sauce. Poke a couple of holes in each one and steam them
in a little water until cooked. Brown them well and set aside with the
meatballs. Sip your wine :-)

The sauce:

In a large, heavy bottom pan, sauté 1 medium sized onion that you have
cut in half and sliced thinly. Cook until nice and brown. Add one
small can (6 oz.) of tomato paste and cook for 2-3 minutes with the
onions. Take 3 large cans of good quality whole Italian tomatoes
(DiNapoli or Progresso) and put in your blender for about 2 seconds.
Do not over blend, you don't want tomato juice! Also very
important...do not use crushed tomatoes or tomato puree...they just
don't have the same quality. Add tomatoes to the pot and stir. Add
your cooked sausages and meatballs bring slowly to a boil, reduce heat
and simmer about 4 hours, stirring occasionally. Refill your wine
glass call Toni and relax.

About 1/2 an hour before serving add 3 or 4 fresh basil leaves. Serve
over your favorite pasta or make manicotti!

The important thing is the ingredients. The cheese, parsley (don't use
curly leaf) and the tomatoes are critical. You can also add things
like beef short ribs or braciole (we'll save that recipe for another
day) or even a small lamb shank. You may also notice that there is no
garlic in the sauce...contrary to popular belief; Italians don't put
garlic in everything!

Remember, this sauce is an event. Be prepared to spend several hours
in the kitchen, preparing and cooking. Turn on some classical music,
enjoy the aroma and remember to have fun! It's worth every minute you
spend.

Note: If you are making the sauce for Timpáno, add an additional can
of tomatoes, and 2 or 3 pieces of pork. Boneless country style ribs
work very well. The sauce needs to be thinner for Timpáno so there is
enough moisture for the pasta to finish cooking.

Melissa

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From: GLASSWOMN9
Subject: Creamed Onions
To: GLASSWOMN9

Creamed Onions

2 jars (16 oz. ea.)whole onions
1 can, (10-1/2 oz.) cream of celery soup,
undiluted.
1 C. shredded Cheddar cheese
1/2 C. slivered almonds

Fold onions into soup. Pour into a greased 2 quart casserole.
Sprinkle cheese and almonds on top. Bake in a 375 degree oven for 15
to 20 minutes
. Makes 6 servings.

Enjoy!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: Creamy Noodle Casserole
To: GLASSWOMN9

CREAMY NOODLE CASSEROLE

8 oz dry noodles
2 tbs. vegetable oil
1-1/2 cups sour cream, light or regular
1/3 cup all-purpose flour
1-1/2 cups cottage cheese, light or regular
4 green onions, minced
1-2 celery stalks, finely chopped and sauteed in olive oil or butter
till they are tender
Shredded cheddar cheese, light or regular
OPTIONAL SPICES: Caraway seeds (go very lightly unless you are a big
fan of these), dill weed, thyme

Cook noodles in boiling water until just tender. Drain and toss with
vegetable oil. Saute celery.

Combine sour cream and flour in a large bowl, mixing well. Stir in
cottage cheese, celery, green onions, and spices of your choice (salt
to taste). Fold noodles into mixture until well combined.

Lightly spray the inside of a 2-qt. casserole dish with a non-stick
product. Pour in noodle mixture. Sprinkle top with shredded cheddar
(amount is up to you). Cover and cook at 350 degrees for 35 minutes.
Uncover and allow to cook 5 more minutes. Remove from oven and let
sit till bubbling subsides.

Enjoy!!!!! Tracey Glasswomn9

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Corn Pudding

This is a favorite at our church suppers:

Corn Pudding

1 can creamed corn
1 can whole kernel corn-drained
3/4 cup warm milk
1/2 stick margarine
4 Tbsp. flour
3 tsp. sugar
3 eggs well beaten

Melt margarine in milk. In casserole, combine corns, sugar, flour,
beaten eggs. Add warmed milk & margarine.

Bake at 350 degrees about an hour until golden brown on top.

To double this recipe, it will take about 2 hours to bake.

Melissa

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From: GLASSWOMN9
Subject: Gingerbread Ghosts
To: GLASSWOMN9

Gingerbread Ghosts

1/2 cup sugar
1/2 cup butter or margarine,
softened
1/3 cup molasses
2 1/2 cups sifted all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt

In a large bowl, blend together the sugar and butter. Add the
molasses. Fold in the sifted flour, ginger, baking
soda, cinnamon, and salt. Refrigerate for at least 2 hours. Preheat
oven to 350 degrees. Lightly grease a large
baking sheet. On a lightly floured board, roll out the dough until it
is 1/8 inch thick. Cut out the cookie with a
ghost-shaped cookie cutter and place on the baking sheet. Bake for 6
to 8 minutes, until lightly browned.
Remove form the oven and let cool thoroughly on a wire rack before
decorating with Frosting.

Frosting
1 16-ounce box powdered sugar
1 teaspoon vanilla Pinch of salt
3 to 4 tablespoons milk
1 8-ounce package miniature
chocolate chips

Take half of the sugar and add the vanilla, salt and 2 tablespoons of
the milk. Mix well. Now add the remaining sugar and mix again. Add
as much of the remaining milk as you need to reach the desired
consistency for spreading. Spread the Frosting on each cookie until
it is totally white and looks like a ghost. For eyes, use two
chocolate chips on each of the cookies. Makes 2 dozen.

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

Applebee's 'Veggie Patch' Pizza

Pizza Ingredients:

1 10-inch flour tortilla
Butter-flavor oil, as needed
1/2 cup sliced mushrooms
Black pepper, to taste
Granulated garlic, to taste
Salt, to taste
4 oz. hot spinach and artichoke dip (see recipe below)
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan/Romano cheese

Pizza Directions:

In a hot saute pan or on a griddle, place sliced mushrooms and
butter-flavor oil and season with salt, pepper and garlic. Cook until
hot. Brush tortilla with oil and place on griddle. Spread spinach and
artichoke dip evenly on top of tortilla to within 1/2 inch of the
edge. Top with mushrooms, when cooked, Italian seasoning and diced
tomatoes. Then, sprinkle shredded mozzarella cheese over pizza and
remove from griddle and place on a pizza pan in an oven preheated to
350°F. Remove from oven when cheese is melted and top with shredded
parmesan/Romano cheese. Cut into wedges and serve.

Spinach and Artichoke Dip Ingredients:

10 oz. (1 box) frozen, chopped spinach (thawed)
14 oz. (1 can) artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 oz. prepared Alfredo sauce
1 teaspoon minced garlic
4 oz. (1/2 pkg.) softened cream cheese

Spinach and Artichoke Dip Directions:

Combine ingredients thoroughly in a bowl and spread mixture into a
small baking dish. Bake in an oven preheated to 350 degrees
Fahrenheit for 30 minutes or until cheeses are bubbling and melted.
Serve as the "sauce" for the veggie pizza or as a dip for chips.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Halloween

"Ghoul-Ade" (Kool-Aid)

Ingredients

1 envelope Kool-Aid grape flavor unsweetened mix
1 envelope Kool-Aid orange flavor unsweetened mix
2 cups sugar (maybe a little more)
3 quarts cold water
1 quart ginger ale, chilled

Preparation

Mix Kool-Aid together with sugar, in large pitcher. Add water and
mix. Just before serving, add ginger ale.

----------

Dead Men's Legs (Cookies)
Makes 2 dozen

Ingredients

1 large egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour

Instructions:

Preheat oven to 325°F. Beat egg lightly and gradually add sugar.
Beat with mixer until light and foamy--about 20 minutes. Add almonds
and flour; mix well. Roll dough into finger-thick ropes on a very
light floured surface. Flatten slightly with fingertips and cut into
3 inch lengths and place on un-greased cookie sheets. Bake in oven
until light brown--about 10 minutes. Remove from cookie sheets and
cool completely before storing in airtight containers. Stores 1 to 2
months.

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

Double Delicious Halloween Bars
Serves 6

Ingredients

1/2 cup butter
1-1/2 cups graham cracker crumbs
1 (14 Oz.) can sweetened condensed milk
1 (12 Oz.) package milk chocolate chips
1 cup peanut butter chips

Preparation

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9
inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over
butter; pour sweetened condensed milk evenly over crumbs. Top with
chips; press down firmly. Bake 25 to 30 minutes or until lightly
browned. Cool and cut into bars.

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

Easy Chicken Alfredo
Makes 4 servings

Ingredients

8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in
boiling water for 8 to 10 minutes, or until al dente; drain, and set
aside.
2. In a food processor, place the milk, flour, cottage cheese, garlic
powder, onion, salt and pepper, and Parmesan cheese. Blend until
smooth.
3. Transfer the blended mixture to a saucepan over medium heat. Mix
in the chicken, and cook until heated through. Serve hot over pasta.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Fettuccine & Herbed Alfredo Sauce

Fettuccine & Herbed Alfredo Sauce

(You can add chicken to this recipe)

2 cups whipping cream
5 tablespoons butter
3/4 teaspoon salt

1 tsp. garlic
1/2 teaspoon ground nutmeg
Pinch of cayenne pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup loosely packed fresh basil, Italian parsley, chives or mint,
finely chopped
24 ounces spinach, tomato basil, or regular fettuccine, cooked

Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and
simmer (do not boil) for 15 minutes or until sauce is slightly
thickened.

Whisk in cheese and herbs and simmer another 5 minutes. Serve
immediately over hot cooked pasta. Makes 6 to 8 servings.

Melissa

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From: VEEBME2
Subject: Recipe Request: Chicken, Rice and Spinach Soup
To: posts@chitterlings.com

Would like recipe for chicken, rice and spinach soup. Anyone find the
recipe yet for the black-eyed pea bean cake? I think its an african
or jamacian dish or something.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Sausage Balls

Sausage Balls

Makes 5 dozen.

1 lb. hot sausage
4 cups grated sharp Cheddar cheese (1 lb.)
3 cups Bisquick brand baking mix

Combine ingredients and shape into walnut sized balls. Bake on cookie
sheet at 400 degrees for 10-15 minutes. Sausage cheese balls may be
frozen before or after baking. Serve hot.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Coconut Cream Cake

COCONUT CREAM CAKE

1 box white cake mix
1/4 cup oil
1 ( 81/2 oz.) can cream of coconut
3 eggs
1 small ctn. sour cream

ICING
1 can Angel Flake coconut
8 oz. pkg. cream cheese
2 tsp. sweet milk
1 box powdered sugar.

Mix preceding ingredients. Bake at 350. Makes 3 layers. Mix
ingredients for icing and spread over cooled cake. This is really
good.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Peach Pound Cake

Peach Pound Cake

Submitted by Mrs. Eunice Whittaker:

1 cup vegetable oil
3 cups fresh peaches peeled and chopped
2 cups sugar
(1 cup flaked coconut) opt
3 cups self-rising flour
1 cup chopped pecans
3 eggs
1 teaspoon vanilla flavoring

Mix ingredients in order listed, pour in greased and floured tube pan
bake at 350 degrees for 1 hour or until done, cool in pan10 min. pour
out on plate and cool

Icing

Puree 1 medium peach, mix 1 cup 10X sugar and drizzle over cake and
enjoy.

This cake also is good using canned peaches, bananas, apples, pears,
or fruit cocktail

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Easy German Chocolate Cake

Easy German Chocolate Cake

1 box German Chocolate Cake Mix
1 can Coconut Pecan Frosting
1 cup large Pecan pieces
1 cup Water
3 Eggs
½ cup Vegetable Oil
1 (14 oz) can Eagle Brand Sweetened Condensed Milk

Preheat oven to 350 degrees. In large mixing bowl, beat cake mix,
water, 3 eggs, oil and 1/3 cup sweetened condensed milk on low speed
until moistened...beat on high for 2 minutes. Pour into well-greased
and floured

9 x 13 inch baking pan. Bake 40 minutes or until wooden pick comes out
clean.

In saucepan, combine canned frosting, ½ cup sweetened condensed milk
and pecans. Cook over medium heat until thoroughly blended. Spread
over warm cake.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Seven Layer Salad

SEVEN LAYER SALAD

1 head of lettuce
1/2 c. bell pepper
1/2 c. green onions
1 pkg. of frozen green peas (uncooked but thawed at room temperature)
1/2 c. mayonnaise
8-10 slices of bacon, cooked or sprinkle with Hormel 100% Bacon Bits
1 c. shredded cheddar cheese

Layer in order and refrigerate.

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From: CorinnaMarieE
Subject: Halloween Spider Cake
To: posts@chitterlings.com

Halloween Spider Cake
When cake is cut, it spurts green goop.

BATTER
18 1/4 oz box white cake mix
4-serving package green gelatin

BLACK FROSTING
Blue food coloring
Chocolate frosting

DECORATIONS
4 black licorice whips
2 big green gumballs
6 little gumballs

Prepare cake using two 9-inch round cake pans. Cool.
Prepare the gelatin according to package directions. It works best if
it is just a little on the soft side. On a foil-covered cookie-sheet,
place one cake layer for the body. Cut a smaller circle out of the
center of the layer.
Place this smaller round of cake as the spider's head. Fill the hole
left in the body layer with gelatin. Place the other cake layer on
top of the body and trim cake slightly to shape , if desired.

To prepare frosting, in a mixing bowl, add blue food coloring to the
chocolate frosting until black in color. Frost the entire cake black.
Cut the black licorice whips in half and insert for the eight legs.
Position the gumballs as eyes.

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From: CorinnaMarieE
Subject: Halloween Hands
To: posts@chitterlings.com

Halloween Hands

Food Service Gloves
Candy Corn
Popped Popcorn

Take a glove and put one candy corn in each finger hole (for the
nail). Then fill with popcorn. Tie off end of bag.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Restaurant Style Buttered Parsley Potatoes

Restaurant Style Buttered Parsley Potatoes

Ease of Cooking: Easy
Serving Size: 4-6

Ingredients:
1 ½ lb. small red potatoes, cut into bite sized chunks
1/4 tsp. salt
2 Tbsp. fresh parsley (finely chopped)
4 Tbsp. Butter

Preparation:
In a medium sized sauté pan place potato chunks, salt, and cover with
water. On medium heat bring potato pieces to a soft boil. Cook
uncovered until fork tender. When tender drain water and place back
into sauté pan. Place freshly chopped parsley and butter on top of
potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30
minutes, stir gently several times to mix parsley and butter. When
ready to serve season with salt and pepper.

An optional way to make these is to add one sliced onion to the
potatoes during the boiling process.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Poppy Seed Cake

Poppy Seed Cake

1 pkg yellow cake mix
1 small pkg instant vanilla pudding
4 eggs
1/3 cup poppy seeds
1/2 cup cream sherry
1/2 cup corn oil
1 cup sour cream

Mix all ingredients together well. Pour into a greased tube or bundt
pan. Bake at 350 degrees for 1 hr.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Mashed Potatoes

Mashed Potatoes

6 large baking potatoes
1 stick unsalted butter, melted
2 tsp. salt
1 pint half and half
2 tsp. minced garlic (optional)

Peel and cut potatoes into 1 inch cubes. Boil until fork tender, about
10 minutes. Drain and return to heat, s tiring for about 1 minute to
dry out water. Mash by hand or use electric mixer or potato ricer. Add
butter, salt and garlic if desired. Gradually add half and half until
potatoes are desired consistency.

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Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

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

Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

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