Recipes: Garlic and Cheese Biscuits, Uncle Dewey's Bar-B-Que Ribs, To Die For Roast, Triple Layer Devil's Food Cake, Lemon Barbequed Chicken, Cream of Turnip Soup, Italian Turnip Soup, Seafood Gumbo, Top of the Stove Shrimp and Rice Casserole, Good and Easy Roll and Cut Dumplings, Barbeque Spare Ribs, Spare Ribs with Barbeque Sauce, Faboulous Red Velvet Cake, Chocolate Cake

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:

Cookie Tip

Re: Bitter Greens

Recipe: Garlic And Cheese Biscuits

Recipe: Uncle Dewey's Bar-B-Q Ribs

Recipe: To Die For Roast

Recipe: Triple Layer Devil's Food Cake

Recipe: Lemon-Barbecued Chicken

Recipes: Cream of Turnip Soup, Italian Turnip Soup

Recipes: Seafood Gumbo, Top of the stove Shrimp and Rice
Casserole

Recipe: Good & Easy Roll & Cut Dumplings

Recipes Requested: Favorite Holiday Desserts, Favorite
Fudge

Recipes: Barbecued Spareribs, Spareribs with Barbecue Sauce

Recipe Request: Pulled Pork

Recipe: Fabulous Red Velvet Cake

Recipe: Chocolate Cake

Recipe Request: Apple Cake

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: "Davenport, Pat A."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Just a tip to keep those moist cookies moist and soft. My mother (now
deceased) always placed a slice of bread in the bottom of the cookie
jar or whatever type container you are using. I have also placed a
bread slice in store bought cookies . Have a good day all.

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Subject: Bitter greens
To: posts@chitterlings.com

My mother always par-boiled her greens if they were older. She knew
they would be bitter. Just clean and wash greens as you usually do.
Place in a saucepan and cover with water and let boil for about 5
minutes. Pour off the water and drain greens. Place in saucepan and
cook as usual with sugar and other seasonings you ordinarily use.
This will help prevent bitteness. Good
luck!

Marlene
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Garlic and Cheese Biscuits

Garlic and Cheese Biscuits

2 cups bisquick
1 tsp. garlic powder
1 cup shredded, sharp cheddar cheese
2/3 cup milk
1/4 cup melted butter

Preheat oven to 425.Combine the baking mix and 1/2 tsp. Garlic powder;
mix in the cheese. Add milk, stirring just until dry ingredients are
moistened. Roll or pat dough on a lightly floured surface to 1/2 inch
thick, cut with a 1 1/2 inch cutter. Place on a lightly greased
baking sheet. Combine melted butter and remaining garlic powder,
brush on tops of the biscuits, bake for 10 minutes serve warm.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Uncle Dewey's Bar-B-Q Ribs

Uncle Dewey's Bar-B-Q Ribs
This was posted on the Chitterlings site by 'tjohns'

Ingredients:

4 racks of Baby Back Pork ribs (1 rack per person)
1 liter Coke
1 liter Pineapple juice
1 cup brown sugar
Bar-B-Q Sauce
2 large onions, chopped
2 cloves of garlic, chopped
1 bell pepper, chopped
1 small can tomato paste
2 tablespoons canola or corn oil
2 tablespoons Worchestershire sauce
1 large tablespoon Dijon mustard
1 cup Balsamic vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 cup lemon juice

1. Boil ribs in mixture of Coke, pineapple juice, brown sugar. If ribs
are not submerged in liquid, add water. Boil 1 hour. (Don't throw out
the liquid!)

2. Grill ribs on Bar-B-Q for 5-10 minutes on each side.

3. To make sauce...sauté onions, garlic, bell pepper in oil for about
5 minutes. Then add tomato paste and about 3 cups of the liquid
remaining from boiling. Now add Worchestershire sauce, mustard,
vinegar and spices. Let boil down until thick like Bar-B-Q sauce. Add
lemon juice at the end. (Here's a little trick...if you like your
B-B-Q sauce a little sweeter, add more brown sugar here!)

4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for
another 10-15 minutes. Don't let the sauce burn...
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: To Die for Roast

To Die For Roast

1 beef roast, any kind
1 package Hidden Valley Dressing Mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup warm water

Place roast in crock pot. Mix all three envelopes together and
sprinkle over roast. Pour water in the bottom of the crock pot. Cook
on low for 6 to 7 hours or until done.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Triple Layer Devil's Food Cake

Triple Layer Devil's Food Cake
Posted By: lindah on the Chitterlings site

1 3/4 cups water
1 tablespoon instant espresso powder or instant coffee powder
1 cup unsweetened cocoa powder
2 1/4 cups sifted all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter room temperature
2 cups firmly packed dark brown sugar (~ 1 lb)
2 large eggs
2 large egg yolks

Preheat oven to 350 degrees F. Lightly butter three 9-inch cake pans
with 1 3/4 inch high sides. Line pan bottoms with waxed paper rounds.
Butter paper. Bring water and coffee powder to boil in heavy small
saucepan. Remove from heat. Add cocoa and whisk until smooth. Cool
completely.

Sift flour, baking powder, baking soda and salt into medium bow. Using
electric mixer, beat butter in large bowl until fluffy. Add sugar in 4
additions, beating well after each addition and scraping down sides of
bowl occasionally. Add eggs and yolks 1 at a time, beating just to
blend after each addition. Using rubber spatula, mix dry ingredients
into butter mixture alternately with cocoa mixture, beginning and
ending with dry ingredients. Divide batter evenly among prepared pans.
Bake until toothpick inserted into center comes out clean, about 23
minutes. Cool cakes in pans on racks 10 minutes. Turn out onto racks.
Peel off waxed paper, cool completely. (Can be prepared 1 day ahead.
Return cakes to pans and cover tightly with foil. Let stand at room
temperature.)

Icing

--------------
12 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise liqueur or Grand Marnier

Melt chocolate, butter and corn syrup in heavy medium saucepan over
low heat, stirring until smooth. Stir in framboise. Cool icing until
firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2
layers using serrated knife. Place bottom cake layer on platter cut
side up. Spread 2/3 cup icing over. Cover with top cake layer cut side
down. Spread all but 1/2 cup icing over top and sides of cake.
Refrigerate cake until icing is set, about 1 hour. (Can be prepared
1 day ahead. Cover and refrigerate cake and remaining icing
separately. Rewarm icing over low heat until just spreadable before
continuing with recipe.)

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Lemon-Barbecued Chicken

Lemon-Barbecued Chicken

2 whole Chickens
1 cup Olive Oil
1/2 cup Lemon Juice
1 tsp Salt
1 tsp Paprika
2 tsp Onion Powder
1/2 tsp Thyme
1/2 tsp Garlic Powder

Cut chicken into serving pieces in shallow dish or pan. Combine all
other ingredients and pour over chicken. Cover dish with foil;
refrigerate overnight. Remove to room temperature 1 hour before
cooking. Place chicken on hot grill 25 minutes; then turn and cook 25
minutes more. Brush often with marinade.

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

Cream of Turnip Soup
Serves 8

Ingredients

2 teaspoons butter
3-1/2 cups chopped leek
3/4 cup chopped shallots
4 cups diced peeled turnips
2 cups water
16 ounces chicken broth
3/4 cup whole milk
1/4 teaspoon black pepper
chopped fresh chives

Directions

Melt butter in a large Dutch oven over medium-high heat. Add leek
and shallots; saute 4 minutes. Add turnips; saute 2 minutes. Stir
in water and broth;
bring to a boil. Reduce heat; simmer 30 minutes or until turnips are
tender.

Place one-third of turnip mixture in a blender; process until smooth.
Pour pureed mixture into a large bowl; repeat procedure with
remaining turnip mixture. Return turnip puree to pan; stir in milk
and pepper. Cook until
thoroughly heated. Ladle into soup bowls; garnish with fresh chives,
if desired.

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Italian Turnip Soup

This elegant soup has a flavor that sharpens the appetite in
unexpected ways; serve hot to 6 people as a first course, most
especially before pork.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 pound turnips, peeled and cut into a 1/2-inch dice
6 cups vegetable or chicken stock
1/2 cup rice, arborio if you have it
salt and pepper

Garnish: minced parsley and 3/4 cup fresh grated Parmesan

Directions

Melt the butter and oil in a large saucepan and bring to a froth.
Toss in the turnips and saute until brown, about 5 or so minutes.
Pour in the broth, bring to a boil, reduce heat and cook, covered,
for about 10 minutes. Stir in the rice and cook, covered, over medium
heat for about 15 minutes. When ready to serve, stir in salt and
pepper to taste, then parsley and 1/4 cup Parmesan. Ladle into bowls
and pass the extra Parmesan separately.

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From: Squirrelene
Subject: Gumbo, Top of the stove Shrimp and Rice Casserole
To: posts@chitterlings.com

---------------------
Seafood Gumbo

1 large onion, chopped
4 ribs celery, chopped
3/4 bell pepper, chopped
1/2 lb okra, sliced round 1/4 inch wide
Garlic powder
1 1/2 tbls Gumbo File'
3 tbls worcestershire sauce
1/4 tsp cayenne pepper, or to taste
2 large or 4 small bay leaves
1 quart tomatoes
2 1/2 quarts water
3 cans crab meat, plus 3 blue crabs if available, if not 4 cans crab
meat
1 lb raw shrimp, peeled and devaned
1 pint oysters, optional
1/2 stick margarine or 3 tbls bacon fat

Saute onion, bell pepper and celery in margarine or fat until tender.
When tender, I sprinkle garlic on it until the top is almost covered
with the garlic salt. Add one quart of tomatoes and okra. Let come
to a boil and turn heat down and simmer for 1 hour.
Keeping stirred. I use my potato masher and mash up the tomato and
vegetable mixture after it has simmered one hour. Add all other
ingredients except crab meat, crabs, shrimp and oysters and stir well.
Let come to a boil, turn heat down and simmer 2 to 3 hours, stirring
occasionally. You may simmer longer if you have time, the longer
this cooks, the better. Add the shrimp, crab (I break the fresh crab
in half and break off the claws) canned crab and oysters the last 15
minutes of cooking. Serve with a small amount of rice and then your
gumbo over the rice.

Top of the Stove Shrimp and Rice Casserole

1 cup celery, chopped
1 bell pepper, chopped
1 large onion chopped
1 tsp garlic powder or 1 garlic bud chopped
1 can Cream of Mushroom Soup
1 soup can water
1 to 1 1/2 lb boiled shrimp**
1 cup raw rice, cooked
2 tbls margarine

Saute celery, onion, bell pepper and garlic or garlic salt in
margarine until clear. Add cream of mushroom soup and 1 soup can
of water. Let come to a boil and reduce heat and let simmer one
hour, keeping stirred. Add rice and shrimp and mix well, keep
stirred until hot.
**I boil my shrimp in liquid crab boil or if the liquid is not
available, you may use the dry crab boil.

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From: carolofell719
To: posts@chitterlings.com
Cc:
Subject: Good & Easy Roll & Cut Dumplings

1 cup flour
1 tsp salt
3 T crisco shortening
1 egg
1/2 eggshell water....try to crack your egg even

In medium mixing bowl add the flour and salt and cut in the
shortening. In a small bowl mix the egg and water well, then add to
flour mixture all at once. Mix well and roll out thin about 1/8" on
floured surface. Use a pastry cutter or pizza wheel to cut in strips
and drop in boiling chicken stock. they are done in about 10 minutes.
this recipe is enough for 2 people but I usually tripled it for family
of four.

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From: Gina
Subject: recipes wanted.
To: posts@chitterlings.com

Would love to get everyone's favorite holiday dessert, cookie or cake
recipe. You know the tried and true ones that we make over and over
again because everyone wants you to make them. Also your favorite
fudge would be great also.

Thanks for your response in advance.

Gina

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

Barbecued Spareribs
Serves 4 to 6

Easy, but delicious!

Ingredients

1 cup water
2 tablespoons salt
5 to 6 lbs spareribs
2-1/2 tablespoons chili sauce
2 tablespoons chopped onion
1-1/2 cups pure maple syrup
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon pepper

Directions

In a small bowl mix water and salt. Place spareribs on a grill over
low heat. Baste ribs frequently with salt mixture for about 45
minutes. Mix last 8 ingredients together in a medium bowl. Cook ribs
15 minutes longer basting with barbecue sauce.

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Spareribs with Barbecue Sauce
Serves 4 to 5

Ingredients

3 pounds spareribs, cut into serving pieces
salt/pepper/paprika
1 tablespoon shortening or oil
1 large onion sliced
1/4 cup catsup
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon chili powder
1/4 teaspoon celery seed
1/2 cup water

Directions

Season the ribs with salt,pepper and paprika. Heat cooker and add
shortening/oil; brown ribs on both sides. Add sliced onion. Combine
catsup, vinegar, Worcestershire sauce, chili powder, celery seed
and water. Pour sauce over meat in Cooker.

Close cover securely. Put on vent pipe and cook 15 minutes at 15 lbs.
Let pressure drop of its own accord.

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From: Susan C Richards
To: posts@chitterlings.com

Hi

I was wondering if there is a recipe out there for pulled pork. We
had it in Virginia on our last visit and loved it.

Thanks

Susan

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

Fabulous Red Velvet Cake

Ingredients

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
White frosting, recipe follows

White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

In the bowl of a mixer, cream together the shortening, eggs and sugar.
In a separate small bowl, mix together the cocoa and food coloring.
Add the paste to the shortening mixture. Sift the flour and salt
together over parchment. Add to the batter alternately with the
buttermilk in 3 additions. Add the vanilla extract. Fold in the
baking soda and vinegar. Pour the batter into 2 greased 9-inch cake
pans. Bake for 30 minutes or until an inserted cake tester comes out
clean. Let cool on a cooling rack.

Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened.
Let cool. In the bowl of an electric mixer, cream together the
butter, sugar and vanilla until light and fluffy. Beat in the flour
mixture.

Frost the top of the first layer with frosting and set the second
layer on top. Frost the entire cake with remaining frosting.

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Chocolate Cake

This is in response to esavarese@webtv.nets request for a WONDERFUL
chocolate cake, which this one is!!!

1 pkg. plain yellow cake mix
1 pkg. (3.4 oz.) vanilla instant pudding mix
1-1/4 c. milk
1/2 c. veg. oil
3 lg. eggs
1 t. pure vanilla extract

Grease and flour 2 cake pans. Place a rack in the center of your oven
and preheat the oven to 350 degrees.

Place cake mix, pudding mix, milk, oil, eggs, and vanilla in a large
mixing bowl. Blend with elec. mixer on low speed for 1 min. Stop and
scrape down sides of bowl with rubber spatula. Increase mixer speed
to med. and beat 2 min. more, scraping down the sides again if needed.
The batter should look well combined. Divide the batter between the 2
cake pans, smoothing it out with the rubber spatula. Place the pans
in oven, side by side
Bake the cakes until they turn golden brown and spring back when
lightly pressed with your finger, 30 to 35 min. Remove the pans from
the oven and place them on wire racks to cool for 10 min. Run a dinner
knife around the edge of each layer and invert each onto a rack, then
invert again onto another rack so that the layers are right side up.
Allow to cool completely, 30 min. more.

Meanwhile, prepare the Chocolate Pan Frosting.

Place one cake layer, right side up, on a serving platter. Spread the
top with frosting. Place the second layer, right side up, on top of
the first layer and frost the top and sides of the cake with clean,
smooth strokes.

CHOCOLATE PAN FROSTING

12 Tb. (1-1/2 sticks) butter
1/2 c. unsweetened cocoa powder
1/2 c. milk
5-1/2 c. confectioners' sugar, sifted

Melt the butter in a medium-size pan over low heat, 2 to 3 min. Stir
in the cocoa powder and milk. Cook another min., sitrring until the
mixture thickens and just begins to come to a boil. Remove the pan
from the heat. Stir in 5 cups of the confectioners's sugar, adding
more if needed, until the frosting is thickened and smooth and the
consistency of hot fudge sauce.
Ladle the warm frosting liberally over the top of cooled cake,
spreading it with a metal spatula so that it reaches the edges of
the cake. ; Spread the sides of the cake with more frosting,
smoothing it out with a long metal spatula as you go. It will harden
as it cools. Work quickly because this frosting goes on best while
still warm.

I realize this is a looooog one, but well worth the effort, I
promise!!

Jeannine

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From: "Emily Searcy"
To: <posts@chitterlings.com>
Subject: Apple Cake

Hey everyone, I want a receipe for Apple Cake, that you can bake in
a square cake pan.Can you send in few please? Thanks,
Kay Searcy

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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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