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Soulful Recipes
Digest # 118 December 12th, 2000
Brought to you by http://chitterlings.com

Subscribe and unsubscribe instructions are at the very bottom
of this email.

Send your recipes or requests to:
mailto:posts@chitterlings.com

Be sure to visit http://chitterlings.com to see what new
recipes are available on the discussion board too!

----------------------------------
I just wanted to welcome you to the revamped version of the
mailing list associated with http://chitterlings.com. I'd
also like to offer a quick explanation.

When we first started this list at onelist.com/egroups.com
we were getting only a few postings to the list per week. The
website has grown tremendously in popularity, and along with
that so has the mailing list. Lately we were getting so many
postings that many people were beginning to feel flooded with
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version. When we get 10-20 postings, a moderator will compile
all of them into 1 email which is then sent from our email
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Copies of the digests will also be archived on our website.
You can check out issues by visiting:
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*******
Many people responded to list posting by just hitting the reply
button and then typing a response. This means that the entire
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list. The moderator, trims the original message (leaving only
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When responding to a specific item in the digest please make
the subject line reflect what your email is on. This makes it
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only applies to one list member, please respond directly to
that list member.

=============================

We get about 30 emails per day requesting recipes. I will pass
many of these along to the list so that we can all share our
recipes. Recently I received recipe requests for:

- Squash Casserole
- Egg Pie or Egg Custard
- Christmas Cookies
- Beef Short Ribs
- Ceasar Salad
- Carmel Cake Frosting
- Tea Cakes
- Peach Cobbler
- Souse Meat

=============================

From: BRED32
Date: Wed Dec 6, 2000 6:20am
Subject: Re: [chitterlings] THREE Great Chitterling Recipes

These sound like great recipes. I called Stevens yesterday to
inquire about having some of their Chitterlings shipped to me,
and they said they don't ship Chitterlings because they have no
way to keep them frozen, (maybe they don't want the added
expense for ice packs, insulation etc.?).

If you know otherwise, please let me know. Or if you know of
any other sources that will ship nationwide in small quantity,
please post. I'll do the same if I hear of any.
Thanks
Oh, bye the way, I've got a pretty good chitlin recipe that I
call "My Chitlins and Rajas", that I will post when I have
time to sit down and type it.

Bridgette Rowley

==============================

From: txm32
Date: Wed Dec 6, 2000 3:20pm
Subject: Re: [chitterlings] Re: Pre-cleaned Chitterlings
On Tue, 05 December 2000, Vernadine Williams wrote: Hello:

I often buy Queenella pre-cleaned chitlins & think they are
great! My husband hooks them up & rarely finds them dirty.
But still washes them like any other pre-cleaned or non
pre-cleaned chitlins. By the way, they do come in 5lb pkgs
here in Allentown PA.
>
> >Hello:
> > I have a meat market in Washington D.C. and have had very
>>good reviews from Queenella Brand pre-cleaned pork
>>chitterlings. Have you tried them? If so, would you please
>>let me know what you think of them!
> >
>>Thanks,
> >
> > George Lesznar
> >
> > Harvey's Market
> > eGroups Sponsor

=================================

From: txm32
Date: Wed Dec 6, 2000 3:49pm
Subject: Re: [chitterlings] Pork Chops


On Tue, 05 December 2000, "Teresa Harvey" wrote: I KNOW HOW
YOU FEEL GIRLFRIEND! I DIDN'T KNOW HOW TO COOK EITHER WHEN I MET MY HUSBAND. BETWEEN HIM AND HIS MOTHER, THEY BOTH TAUGHT ME HOW TO COOK.


SMOTHERED PORK CHOPS W/ONIONS

4 NICE SIZE CENTER CUT PORK CHOPS
1 LARGE ONION, SLICED IN RINGS SALT
PEPPER GARLIC POWDER FLOUR
2 CUPS OF WATER
1 1/2 CUP OF OLIVE OIL OR CANOLA OIL(CHOLESTEROL FREE)

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

-WASH & PAT DRY CHOPS
-SEASON TO TASTE -HEAT OIL ON MEDIUM -FLOUR CHOPS & BROWN ON
BOTH SIDES

ONCE DONE FRYING CHOPS, EMPTY OIL FROM PAN, BUT LEAVE A LITTLE
BIT OF OIL & FLOUR DRIPPING IN PAN TO FRY ONIONS & BROWN 2
TEASPOONS OF FLOUR.

ONCE FLOUR IS BROWN, ADD WATER & SEASON TO TASTE. GRAVY SHOULD
START TO THICKEN AS IT SIMMERS. STIR OCCASIONALLY.

IN THE MEANTIME, TAKE COOKED PORK CHOPS & PLACE IN BAKING DISH
& ONCE GRAVY IS DONE, POUR OVER CHOPS & PLACE IN OVEN ON 350
FOR ABOUT AN HOUR & A HALF OR UNTIL DONE.

P.S. EMAIL ME BACK TO LET ME KNOW HOW IT TURNED OUT

GOOD LUCK


How about a recipe for some good baked pork chops w/gravy?
I need some serious help. I love to cook but sometimes I
mess up on my meals. My husband grew up on soul food (his
family is from mississippi) and he likes to eat. I was
spoiled rotten growing up because I didn't have to do anything
but eat and sleep so when I got married I didn't know how to
boil water...and I still can't cook eggs.

I have gotten so much better, but I still have problems such
as burning my food or my gravy not turning out right. I have
mastered my greens...Praise GOD! My husband tells me that
it's so good it taste like meat. smile.

My lasagna is pretty good but I could always try different
things. Please help. We are a young christian couple
just trying to stay focused
and EAT GOOD!

Be Blessed!!

=======================

From: "Tanya Hendricks"
Date: Wed Dec 6, 2000 4:44pm
Subject: Re: [chitterlings] Pork Chops


Hi, I hope this helps you out.
--T

I'll give these gravies my best shot. Like I said before,
I'm not good with measurements, so please forgive me.
--T

Smothered Fried Chicken/Pork Chop/Beef Steak/Beef -or-
Chicken Liver

1. Fry your meat as usual and drain when done. Pour off as
much of the grease as possible, try to leave in as many of
the little "crumb thingys" as possible.
2. Put the skillet back on the stove (on about medium/low -
medium heat...so the other stuff in the skillet won't burn).
3. Get a jar (about 16 oz) with a lid and fill about 3/4 of
the jar with water and about 2 TBSP of flour and a couple
dashes of black pepper.
4. Put the lid on and shake like crazy. (My grandmama taught
me this trick for lump-free gravy every time)
NOTE: When making gravy for either of these livers, I add a
beef bullion cube & use hot water (from the faucet) along
with flour. I make up my "gravy jar" when I start to cook
my meat, so the bullion will be dissolved when I'm ready to
used. (You could also use the amount of beef granules that
equal one cube.)
5. When all the lumps are gone, pour into the skillet and
stir real good with a spoon (I prefer wooden), as the gravy
heats up it'll start to bubble...continue to stir. If you
like, you can add some sliced onions.
6. If it's too thick, add a little more water in small
increments, always stirring.
7. If not quite thick enough, repeat step 5, except with not
quite as much water & flour.
8. Once your gravy is the consistency of your liking, put your
meat back in, cover & turn the stove on low & let simmer.

Good Luck!!!!!!!!!!!!!

====================
From: "J Armstrong"
Date: Wed Dec 6, 2000 10:32pm
Subject: macaroni and cheese


Hello,
Do anyone have a recipe for Mac and Cheese using sour cream?

Val
=========================
From: bobbysocks
Date: Wed Dec 6, 2000 9:07pm
Subject: Re: [chitterlings] What Items Are On Your Christmas
Menu


Gumbo Recipe

SEAFOOD GUMBO
5 lb. (100 to 150) shrimp,
peeled, deveined and
chopped in small pieces
1 lb. lump crabmeat
8 medium onions, chopped into
large pieces
1/8 c. granulated garlic or 1
medium clove garlic,
chopped
1/2 c. Wesson oil
1/8 c. salt
1/8 c. pepper
2/3 c. Worcestershire sauce
1 (No. 10) can tomatoes,
chopped
1/3 c. file gumbo powder
1 (No. 10) can water
1 (No. 10) can cut okra or 6
lb. fresh okra, boiled
Saute onions and garlic in oil with salt and pepper,
until tender. Add shrimp and cook for 15 minutes. Add toma-
toes, water and Worcestershire sauce and bring to a boil. Add
file powder. Remove from heat. Add okra and crabmeat. Stir
well. Serve over rice. Makes 4 gallons.
For spicier gumbo, add Louisiana hot sauce. Other
ingredients such as crab claws, raw oysters, crayfish tail or
bay scallops may be added after removing gumbo from heat.
Gumbo can be frozen or stored in refrigerator for 4
days.
Bobby

===========================

From: bobbysocks
Date: Wed Dec 6, 2000 9:15pm
Subject: Baked Pork Chops & Gravy


BAKED PORK CHOPS AND GRAVY
6 pork chops
salt
pepper
flour
milk and water (1/2 and 1/2)
oil
Salt, pepper and flour pork chops. Brown in oil. Drain
well. Set aside. Drain oil. Add flour, water, milk, salt,
pepper to pork chop drippings to make gravy. Place pork chops
in a large baking dish and cover with gravy. Bake at 350
degrees for about 1 hour

Enjoy,
Bobby

========================
From: "hilda spencer"
Date: Thu Dec 7, 2000 6:34am
Subject: Re: [chitterlings] Digest Number 117


THANKS, EVERYONE FOR YOU HELP ON RECIPES. AFTER MY MOM PAST
I WAS STUCK COOKING DINNER FOR THE FAMILY ON HOLIDAYS AND I
CAN'T COOK. MERRY CHRISTMAS.
I'M GOING TO HAVE ONE HAPPY FAMILY THIS HOLIDAY.

--
hilda spencer
hildaspencer
(773) 377-5000 x6650 - voicemail/fax
===============================

From: txm32
Date: Thu Dec 7, 2000 10:17am
Subject: Re: [chitterlings] Re: Pre-cleaned Chitterlings


On Sun, 03 December 2000, williec wrote:
Where can I get Aunt Bessie's chitlins from besides ordering
them through the manufacturer? Does he ship to any
Pennsylvania stores?


Thanks
TAMARA
====================================
From: Sonya Carter
Date: Thu Dec 7, 2000 11:06am
Subject: Re: [chitterlings] Digest Number 117


This is to Teresa in reference to Pork Chops and gravy. I too
when I first got married had a time struggling with cooking
but it becomes a breeze with trial and error and cookbooks.
:-) Here is what I do sometimes to change up from fried Pork
Chops.

Pork Chops with Mushroom Gravy

4 to 6 center cut pork chops
2 cans cream of mushroom soup
1 mushroom can of milk
3 tablespoons of butter
1 small onion (chopped) Salt, pepper, and garlic powder (not
garlic salt)

Season pork chops with salt, pepper and garlic powder to taste.
Spray a cookie sheet with Pam. Place pork chops on sheet and
bake until done.

While pork chops are baking, chop and saute onions in a skillet
with 3 tablespoons of butter. Cook onions until tender and
transparent. Then mix 2 cans of mushroom soup with milk. Stir
in onions.

Spray a 13x9 inch pan or pyrex dish with Pan. Place cooked
chops in pan, then pour mushroom mixture over the top. Bake at
350 for about 20 minutes.

I sometimes serve it over rice or I make Stove Top Stuffing
to accompany it.

Happy cooking!
===========================
From: "Neens"
Date: Fri Dec 8, 2000 6:51am
Subject: ginger molasses cookies

I've been a member for a while, reading and trying out recipes
mostly. Now, I find myself with a question to post.

Growing up in the southeast part of Texas, we used to enjoy
the most wonderful gingerbread men at local bakeries. I
constantly purchase these little men, and try countless
recipes each year in hopes I will find a similar texture/taste.

What I'm looking for, is a dough that yeilds a good cut out
cookie, yet bakes up chewy with a wonderful cross between a
molasses and gingerbread cookie. Do any of you folks out there
possibly have a treasured tried and true recipe that would
provide me with this long sought after cookie? :)
I'm so tired of wasting my Steens cane syrup, molasses, and
butter every holiday doing the pass/fail test on new recipes.
<sigh> I just want some good cookies darn it! HA!

I've searched here in the Seattle area where I now live...
what a futile attempt that has been. Got some darn good butter
cookie recipes though! :) I will still continue searching!

Thank you all!

neens

===============================
From: "linda lake"
Date: Sat Dec 9, 2000 7:08am
Subject: Sowman Soup

Snowman Soup
1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane

Place all the above in a mug, attach the following poem.

THE POEM:
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!

============================
From: "fred darden"
To: <posts@chitterlings.com>
Subject: Beef Neck Bones and Kidney Beans
Date: Fri, 8 Dec 2000 21:27:47 -0800
X-Mailer: Microsoft Outlook Express 5.00.2919.6600
X-RCPT-TO: <williec@bsc.net>


GOOD OLE FASHION NECK BONES AND BEANS

BEEF NECK BONES AND KIDNEY BEANS

1-1/2 CUPS KIDNEY BEANS OR RED BEANS
1 PACKET LIPTON BEEFY ONION SOUP MIX
2 Tsp. JOHNNY'S SEASONING (Your favorite seasoning
salt will do)
4 - 5 LARGE BEEF NECK BONES

Prep:
Rinse and soak beans overnight in refrigerator. This
speeds up cooking time.
Rinse Beef neck bones under cold running water.

Add one packet Lipton Beefy Onion soup mix and 2 tsp.
Johnny's seasoning salt to 5 cups of hot water bring to
a boil. Add beef neck bones and lower heat to medium.
Cover with lid and cook for about 30 minutes. Add
beans and continue to cook for 1 hour or until beans
and meat are tender.

Serve with white rice and hush puppies


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