Recipes: Home Remedies, Homemade Chicken Soup, Chocolate Earthquake Cake, Earthquake Cake, Old Fashioned Potato Salad, Cold Pasta Salad, Stir Fried Collard Greens

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From: coweyesbrown (Angel D. Cason)
To: posts@chitterlings.com
Subject: spices/make spices

Without salt or meat? Use other vegatables. Fresh Garlic (instead of
powdered, because it's mostly salt), low-fat broths, even salt-free or
low-sodium bullion cubes.

Also, dried herbs are good for vegatables, such as thyme, bay leaf,
dehydrated carrots, parsley flakes, mexican oregano.

If you're in the store, look for Sylvia's seasonings. She has one
that vegatable based with no salt.

Subject: spices/make spices

Does anyone know how to season vegetables without salt and meat? I
use powered garlic, pepper and lawry's season salt, smoked turkey
parts and sometimes chicken broth in everything so everything tastes
the same. Are there any other spices that would make vegetable
flavorful?

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From: LAC2251
Subject: Re: good ole pork chop sandwich
To: posts@chitterlings.com

I long for a good pork chop that deliocious flavor and after taste

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From: Raycine Jones
Subject: Wingers Hot Wings
To: posts@chitterlings.com

THANK YOU! THANK YOU! THANK YOU! my daughter and I are chowing down:)
Happy holidays to you all:)

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From: Norma Throckmorton
Subject: Knocking out a cold.....
To: posts@chitterlings.com

Home Remedies
Once you have a cold, this certainly help relieve the symptoms and
cuts it short, but the ideal thing is to take this as soon as you feel
the cold coming on. It's all safe enough to take several time in a 24
hour period, also:

500 mgs vitamin c

2 or 3 echinachea capsules

1 zinc tablet
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From: "Carroll"
To: <posts@chitterlings.com>
Subject: home remedies

We need to share what we know and remember chicken soup!
Lois
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DECONGESTANT INHALANT

1 C. water
2 tsp. powdered eucalyptus leaves
2 tsp. powdered rosemary leaves
2 tsp. powdered pennyroyal leaves and flower tops

Bring water to boil in a saucepan. Add herbs and simmer on low heat.
Turn
off heat and remove pan to a heatproof surface. Inhale the vapors
deeply.
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NIGHTTIME COLD REMEDY remedies

(reminiscent of NyQuil®)

This remedy lets you sleep very soundly all night long.

1 lemon
1/4 C. maple syrup
1/4 C. hot water
2 T. brandy

Squeeze all the juice from the lemon and stir it into the maple syrup.
Add hot water and brandy. Drink at once. Repeat after 24 hours, if
necessary.
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LEMON-HONEY COUGH SYRUP

1 lemon
2 T. glycerine
2 T. honey

Heat the lemon by boiling it in water for 10 minutes.
Cut lemon in half and squeeze out the juice. Add the glycerine and
honey.
Take 1 teaspoonful as needed.
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HERBAL TEAS FOR COLDS AND FLU

Hot Ginger Lemonade
1 1/2 C. water
3 (1/4-inch) slices fresh ginger root, bruised
1/2 of a fresh lemon
1 tsp. honey
1/4 tsp. powdered cayenne pepper

Bring water to a boil in a glass or stainless steel pan.

Meanwhile, hit each ginger root slice gently with the broad side of a
knife to break up the pulp a bit. Put the ginger in the boiling water
and simmer uncovered 5 minutes.

Meanwhile, Squeeze the juice from the lemon into a cup. Add the honey
and cayenne. Strain the ginger tea in to the cup, stir and sip slowly
while hot.

NOTE: You may add an ounce of brandy to your bedtime dose to help ease
you into sleep.

Cooling Blend
1 tsp. crushed dried rose hips
1 tsp. dried peppermint leaves
1 tsp. dried sage leaves
1 C. water, barely boiled

Place the herbs in a teapot. Pour the boiling water over the herbs,
cover and steep 10 minutes. Strain and sweeten with honey to taste.
Sip slowly while warm.

The rose hips deliver a large dose of vitamin C, while peppermint and
sage have a cooling effect on the system. This tea is particularly
helpful with feverish colds. And it tastes good!

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

Homemade Chicken Soup
Serves 8

This will help knock out your cold. Make sure the soup is piping hot.
While it is cooling down, inhale the aroma and vapors and that, in
itself, will open up your nasal passages. Feel better soon.

Ingredients

1 quart chicken stock (homemade, or good-quality canned)
4 cups cooked chicken
4 carrots, sliced into rounds
4 ribs of celery, sliced
1/2 pound egg noodles
salt and freshly ground pepper
fresh dill sprigs

Other ingredients you can add: green peas, green beans, sliced
mushrooms

DIRECTIONS:

If you are making this soup from meat leftover from a roast chicken,
you can begin by simmering the stock in the leftover carcass for
about an hour to boost the stock. Otherwise, bring the stock to a
boil and then turn the heat down so that it gently simmers. Add the
chicken, carrots, celery and any other vegetables and cook for about
5 minutes. Add the egg noodles and cook for another 5 minutes. The
vegetables should be crisp, but tender and the noodles should be
soft, but not mushy. Add salt and pepper to taste. Ladle into warm
soup bowls and garnish with fresh dill sprigs.

Note: Instead of noodles, you can make this soup with barley, white
or brown rice or any type of pasta. Adjust the final few minutes of
cooking time accordingly. Remember that pasta and grains will
continue to absorb water after cooking, so slightly under cook these
additions.

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From: "Patricia Thomasson"
To: posts@chitterlings.com
Subject: Re: Cake Recipe Request

I may have the name wrong, but it was called a Cold Oven Cake. I
guess it got the name because you place the cake in the oven then turn
it on. I remember some of the ingredients that was in there, maybe
someone can help me out. Eggs, butter, cake flour, bundt pan. Results
would be: the grain of the cake was rich and you could slice and eat
without icing. Does anyone recognize any of this?

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From: SMMiller1
To: posts@chitterlings.com
Subject: Choclate Earthquake Cake (correction)

Chocolate Earthquake Cake

Really messy, but very yummy!
Makes 1 -9x12 inch cake
(18 servings).

1 cup chopped walnuts
1 (3.5 ounce) package flaked coconut
1 (18.25 ounce) package
German chocolate cake mix
1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

Directions

1) Preheat oven to 350 degrees F (175 degrees C). Grease
one 9x12 inch cake pan. Cover the bottom of the cake pan
with the chopped nuts and the flaked coconut.
2 )Prepare cake mix according to package directions. Pour
batter over chopped nuts and coconut.
3) Melt butter or margarine, add cream cheese and
confectioner's sugar. Stir until blended. Spoon over unbaked
batter.
4) Bake at 350 degrees F (175 degrees C) for 40 to 42
minutes. Please note: you cannot test for doneness, as the cake
will appear sticky even when it is done. The icing sinks
into the batter as it bakes, forming the white ribbon
inside. Makes 16 servings.

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Earthquake Cake

Ingredients

1 cup pecans
1-1/2 cups coconut
1 box German Chocolate cake mix
1 box powered sugar
One 8-ounce package cream cheese
1 stick butter
2-1/2 teaspoons vanilla

In bottom of 9 x 13-inch pan, place pecans and coconut. Mix box of
German Chocolate cake mix, per directions. Pour over pecans and
coconut.
Combine powered sugar, cream cheese, butter, and vanilla. Drop by
small spoonfuls onto top of cake. Bake at 350 degrees for 60
minutes.

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From: SMMiller1
To: posts@chitterlings.com
Subject: OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad

6 c. potatoes
2 c. sliced celery
6 hard-boiled eggs, sliced
1 c. diced sweet pickle
1/2 c. minced onion
1 c. mayonnaise
3 Tbsp. white vinegar
2 tsp. salt
1/4 tsp. pepper

Cook, peel and dice potatoes. In large bowl combine
mayonnaise, vinegar, salt, pepper, onion, pickle and eggs; stir
well. Add potatoes and celery, toss to coat well. Cover and
refrigerate at least 4 hours before serving. If desired,
sprinkle with paprika. Makes about 8 or 9 cups.

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From: SMMiller1
To: posts@chitterlings.com
Subject: COLD PASTA SALAD

Cold Pasta Salad

7 oz. tortellini (or spiral)
1 large jar marinated artichoke hearts
1 large can mushrooms, stems and pieces
1/2 basket cherry tomatoes, halved
1/2 lb. broccoli flowerets
1 large can medium size pitted black olives
Small bottle Bersteins dressing
1/2 tsp. lemon pepper seasoning
1/8 tsp. garlic powder
Parmesan cheese

Following package directions, cook tortellini in large kettle of
boiling water with a little olive oil added to it until tender and
done. Drain, rinse with cold water. Drain again. Turn into glass
bowl. Combine drained artichoke hearts, mushrooms, tomatoes, olives
and broccoli. Add to pasta.
To marinate in artichoke heart jar, add dressing to fill jar. Cover
and shake. Pour over salad. Add pepper and garlic powder. Cover
and refrigerate. Add Parmesan cheese to salad and serve. Serves 8
to 10 people.

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From: SMMiller1
To: posts@chitterlings.com
Subject: FRIED COLLARD GREENS

Stir Fried Collard Greens

2 pounds fresh collard greens
3 tablespoons pure olive oil
1 medium-size onion, minced
2 cloves garlic, minced

Wash the collards thoroughly and bunch it together. Take each bunch,
roll it tightly, and cut in crosswise into thin strips. Wash the
strips and drain them thoroughly. Heat the oil in a large, heavy
skillet over medium heat, then cook the onion and garlic, stirring
them until they are lightly browned. Add the kale strips and cook,
stirring for 5 minutes so that the greens are soft, but retain their
bright green color. Serve hot.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

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From: SMMiller1
To: posts@chitterlings.com
Subject: How to clean Chitterlings

Step 1: Boil raw chitterlings for five minutes before cleaning them.
This does not affect the taste and will kill harmful bacteria and
prevent them from spreading around the kitchen.

Step 2: Always wash hands after touching raw chitterlings and before
touching anything or anyone.

Step 3: While the chitterlings are boiling for five minutes, wash
everything in the kitchen that the raw chitterlings have touched. Use
one tablespoon of bleach mixed in a gallon of water for cleaning.

Step 4: Clean the chitterlings only after they have been boiled for
five
minutes. Boiling them for five minutes will not affect the taste and
will make it easier to clean them.

Step 5: Cook cleaned chitterlings like always, and enjoy!

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