Recipes: Banana Popsicles, Fruit Cocktail Cake, Garlic Aaiied Potatoes, Pot Roast, Cioppino, Tea Cakes, Fried Hand Pies, Ann Landers Meatloaf, Fried Green Tomatoes, Baked Three Cheese Egg Casserole, Sock-It-To-Me Cake

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Thanks,
Willie Crawford
webmaster - http://chitterlings.com
webmaster - http://williecrawford.com

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What's in this issue...

Recipe request: Tea Cakes

Recipe: Banana Popscicles

Need Information On Chitterling Festivals

Recipe Request: Gumbo

Recipe: Fruit Cocktail Cake

Recipe: Garlic Aaiied Potatoes

Recipe: Pot Roast

Recipe: Cioppino

Recipe request: Homemade Ice Cream

Recipe request: Turkey Stuffing With Green Chilies

Recipe request: Cabbage Rolls

Recipe requests: Eggnog Cake, Maryland Eastern Shore Jumbo Lump
Crab Meat Cakes

Recipe: Tea Cakes

Recipe: Fried Hand Pies

Recipe: Ann Landers Meatloaf

Comment: Easy Way To Clean Chitterlings; Need Help - Pies Too
Runny

Recipe: Fried Green Tomatoes

Recipe: Baked Three Cheese Egg Casserole

Recipe: Sock-It-To-Me Cake

Recipe request: 7 Up Cake

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:            Toniqua Huckaby
Subject:        tea cakes recipe
To:              webmaster@chitterlings.com

Do you have a tea cakes recipe?

<moderators comment> There's one below :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com,

Subject: Banana Popscicles

Banana Popsicles

These sweet treats take only 10 minutes to make! Give them time to
freeze. Whip some up for an afternoon snack the kids (or you) will
love.

Dish Details:

INGREDIENTS:

1 3.4 oz package instant banana pudding mix
2 cups skim milk
1 banana, cut into pieces

PREPARATION:

1. Mix pudding mix and milk together. Add cut up banana to pudding
and blend evenly.

2. Spoon enough pudding/bananas into popsicle cups to cover bottom.

4. Periodically tap the cups to get any air pockets out. Freeze
till set and enjoy!

PREP/COOK
INFORMATION:

Prep time: 10 minutes
Serves: 7

NUTRITIONAL
INFORMATION:

Calories: 92
Carbs: 20
Fat: 0 grams
Protein: 3 grams

Source: iVillager Denise

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Welcome to another issue. We're still getting lots of great
recipes.

I get a lot of requests for information on Chitterling Festivals
held in different states. I need your help with information on
any local chitterling festivals since I only know of 1 or 2 but
know there must be more.

Thanks,
Willie Crawford
webmaster - http://chitterlings.com
webmaster - http://williecrawford.com

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

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

From:            willie james
Subject:         gumbo recipe
To:              webmaster@chitterlings.com

good morning!please send me your recipe for Gumbo

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

From: Lela Coy
To: webmaster@chitterlings.com

~-- FRUIT COCKTAIL CAKE 2 cups al/-purpose flour Icing: 1 '12 cups
sugar 1 Cup evaporated milk 2 teaspoons baking soda 1 cup sugar
1 teaspoon~",- ~,; cup (1StiCk)b mUttero1 m~rgar!n.!:~ 2 eggs I
teaspoon van a , 1 16-ounce can fruIt cocktail In syrup, drained
(reserve ilquld) Stir together the flour, sugar, baking soda and
salt. Stir the eggs together with the drained juice from the fruit
cocktail and beat into the dry mixture. Fold in the fruit.
Pour the batter into a greased and floured 9-by-13-inch pan and
bake 35 to 40 minutes at 350 degrees, or until a wooden pick
inserted in center comes out clean. About 10 mi/')utes before the
cake is done, combine evaporated milk, sugar and butter in a
medium saucepan; mix well. Cook over medium heat, strrring constantly,
about 1 Ominutes, or until mixtu..e is thickened. Remove from heat.
Stir in vanilla. Prick the cake all over with a fork while it is
still warm. Slice into squares. Pour the warm sauce over all and
serve warm or cool. Makes 12 servings.

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From: Lela Coy

To: webmaster@chitterlings.com

-GARLIC MAiiiED POTATOES
-

3 pounds potatoes (about 6 large), 1'/2 teaspoons white pepper
peeled and quartered 4 tablespoons (half stick) butter or 1 large
onion, peeled and chopped margarine coarsely, optional '/2 cup
milk or cream 6 garlic cloves, peeled and minced 1 bunch fresh
parsley, chopped fine 1 tablespoon salt, or to taste Place the
potatoes, onion and garlic in a largeJ:Jot and cover with
cold water. Bring to a boil over high heat. Add the salt, reduce
heat to a rolling simmer and cook until potatoes are tender, about
20 minutes. Drain well. Mash potatoes, ~arlic and onions. (I still
think a hand masher makes the best texture; it's too easy to turn
potatoes into glue if you use a food procesSor or electric mixer.)
Add pepper, butter and enough of the milk or cream to reach desired
consistency. Stir in the parsley, taste to see if additional salt
or pepper is desired, and keep warm until serving time, or
reheat in microwave. Makes 6 servings.

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From: Vivenorton
Subject: Re: A Message From The Webmaster At Chitterlings.Com

In a message dated 6/5/01 12:41:55 PM, williec writes:

<< pot roast recipe >>

Needed:
a 2-3 lb. boneless bottom round roast
minced garlic
Make three or four slits in the top of the roast. Force minced
garlic into the slits. Wrap very tightly in plastic wrap, then
in foil.
Freeze at least
overnight.
Needed:
2 -3 Tbsps. olive oil
1 16 oz. can, beef broth
10 baby carrots, split & cut in half
4 medium-sized white potatoes, cubed
1 large yellow onion, chopped
1 lb. frozen cut green beans
4-5 chopped fresh mushrooms, (if desired)
1 small can, diced tomatoes (if desired)
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
Black pepper.
*******************
Brown frozen roast, on all sides, in olive oil. Place browned meat
in center of pot, slitted side up. Pour broth over roast. Add
Worcestershire and soy sauces. Cover, and simmer one hour and
fifteen minutes. Surround meat with layers: carrots, potatoes,
onion, green beans, tomatoes, mushrooms.
Cover, continue to simmer another hour and fifteen minutes. Allow to
cool, (or refrigerate overnight....this lets the flavors blend).
Slice the roast. (If refrigerated, re-heat in microwave.) The roast
will be very tender, and you don't have to cook anything else...
except maybe biscuits or cornbread!

Best-

vivenorton

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From: "Aaron Cherry"
Subject: CIOPPINO

CIOPPINO
       Serves 8
       Adapted from San Francisco’s Tadich Grill
       Ingredients
1 cup extra-virgin olive oil
16 tbsp. butter
1 medium yellow onion, peeled and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 leek, white part only, trimmed, cleaned, and chopped
1/2 small bulb fennel, trimmed and chopped
2 28-oz. cans crushed Italian tomatoes
2 tbsp. tomato paste
4 bay leaves
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
2 pinches cayenne
Salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
11/2 lbs. halibut filet, cut into large pieces
16 sea scallops
16 large shrimp, peeled and deveined
1/2 lb. raw bay shrimp, if available, or smallest shrimp
available, peeled
1-2 cups flour
12 oz. crabmeat, preferably dungeness, picked over
2 cups dry white wine
16 manila clams, scrubbed
1/2 bunch parsley, chopped
        Directions
       Heat 1/2 cup of the oil and 8 tbsp. of the butter in a
large pot over medium heat. Add onions and cook, stirring often,
for about 2 minutes.

Add carrots, celery, peppers, leeks, and fennel and cook,
stirring often, for about 5 minutes. Add crushed tomatoes, tomato
paste, 4 cups water, bay leaves, oregano, thyme, basil, and
cayenne and season to taste with salt and pepper. Bring to a boil,
reduce heat to low, and simmer, stirring occasionally, for 2 hours.

Heat remaining 1/2 cup oil, 8 tbsp. butter, and garlic in a large,
heavy skillet over high heat until fragrant, 1-2 minutes. Working
in 2 batches, dredge halibut, scallops, and large and bay shrimp
in flour, shaking excess, and fry, turning seafood frequently,
until golden, 1-2 minutes.
Transfer seafood with a slotted spoon to pot with sauce, add
crabmeat, cover, and simmer for 10-15 minutes.

Add wine to same skillet over high heat, scraping browned bits
stuck to bottom of skillet. Add clams, cover, and cook until
shells open, about 5 minutes. (Discard any clams that don’t open.)
Add clams and broth to pot; adjust seasonings. Ladle soup into
large bowls, garnish with parsley, and serve with toasted sour
dough bread, if you like.

Aaron Cherry

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From:            Stan Lindsey
To:              "Willie Crawford"
Subject:         Re: A Message From The Webmaster At
Chitterlings.Com

Looking for homemade ice cream recipes?

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

Subject:         turkey stuffing request
From:            Myrna McGee
To:              <posts@chitterlings.com>

Last fall we were at a dinner in Clarksdale, MS at Delta
State--they served turkey and stuffing. The stuffing seemed to
have green chilies in it and was a very interesting stuffing.
Does anyone have a stuffing recipe thatincludes green chilies?
Thanks
Myrna McGee

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From:            "Glen C. Holley"
To:              <posts@chitterlings.com>
Subject:         Recipe Request

I am looking for a good recipe for cabbage rolls.

Thanks

Glen Holley

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

To: posts@chitterlings.com
Subject: REQUEST

Certainly hope things are better now and it is great
hearing from you. I am still looking for that eggnog
cake recipe. Also, if anyone can supply a recipe for
Maryland Eastern Shore jumbo lump crab meat cakes, I
would be ever so grateful - honestly!

Thanks & kindest regards,

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

From: Nesial Miller

Hi Willie:

I have a recipe for Tea Cakes. I saw someone ask for this. My
grandma, Nana used to make them for us all the time. That was
over 30 years ago. However, I got this recipe for a co-worker
Ms. Barbara Griffin several years ago.

Tea Cakes
3 1/2 cups self rising flour
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 to 3/4 cup crisco

Mix all ingredients together and kned until sugar does not feel
grainy on hands. Work dough well. Roll small pinches inhand.
Lay on sheet.
Pat thin. Cook 10 minutes in preheated oven at 375.

Nesial Miller

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Hello everyone,

I am looking for an old recipe for tea cake. The good old fashion
tea cake grandmom used to make. The first time I had tea cakes is
when I was in Mississippi visiting relatives. Have you ever heard
of the recipe or have taste tea cakes?
MsJHyde

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

From: "Elvee O'Kelley"

Fried Hand Pies

2 cups self rising flour
1/4 cup Crisco
1 cup milk

FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into balls the
size of a walnut (should make 12). Flatten each with a rolling.
Peel and chop apples. Cook apples, margarine, spices, and brown
sugar until apples are tender. Place 1 tbsp. of this apple
mixture in the center of each flattened ball of dough.
Fold corners and press edges with fork. Fry in oil until golden
brown on each side. Top with powdered sugar.

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From: "Elvee O'Kelley"

Ann Landers Meatloaf

2 pounds lean ground beef
2 eggs
1 1/2 cups bread crumbs (or grated old bread)
3/4 cup ketchup
1/2 cup warm water
1 package, Lipton onion soup mix
Bacon
1-8oz. can tomato sauce

Combine all ingredients, except the tomato sauce and bacon, in a
large bowl. Press into a loaf pan. Cover with 2-4 strips bacon.
Pour the can of tomato sauce over the top. Bake, uncovered 1 hour
at 350 degrees.

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I just recently found you guys. I have died and gone to heaven!!!
To the person who asked about an easy way to clean chitterlings:
you don't want to
eat chitterlings that have in any way been cleaned easily!! I need
some help, please. I love to bake fresh fruit pies during the
summer. My favorites are peach or cherry. I follow recipes very
carefully, but always end up with a runny pie. Will somebody kindly
share the secret to creating a perfect fruit pie? I have used
tapioca, flour and corn starch, all with runny results.

Michael Menchaca

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From: "Elvee O'Kelley"

Fried Green Tomatoes

4 large green tomatoes
2 cups plain white corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil

Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices.
Sprinkle
with salt and pepper. Dip each slice in corn meal and lay aside on
waxed
paper. Heat oil. Fry tomato slices until golden brown. Drain on
paper
towels. Serve hot.

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From: "Elvee O'Kelley"

Baked Three Cheese Egg Casserole

       7 large eggs
       1 cup milk
       2 teaspoons sugar
       4 cups ( 1 pound) shredded Monterey Jack (or cheese of your
choice)
       4 ounces cream cheese, cubed
       1 (16-ounce) container small curd cottage cheese
       2/3 cup butter or margarine, melted
       1/2 cup all-purpose flour
       1 teaspoon baking powder

1.Preheat oven to 350*F (175*C). Grease a 3-quart casserole dish;
set aside.
2.Beat together eggs, milk and sugar. Add cheeses and melted butter
and mix well. Stir in flour and baking powder and pour into a
prepared dish.
3.Bake for 45 to 50 minutes or until knife inserted in center comes
out clean. Cut into squares and serve.
Serves 12.

Note: May be prepared in advance and refrigerated, covered. If
placed in oven directly from refrigerator, uncover and bake up to 60
minutes.

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From: "Elvee O'Kelley"

SOCK-IT-TO-ME CAKE

1 pkg. butter cake mix
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons brown sugar
3/4 cup pure vegetable oil
2 tsp. cinnamon
4 eggs
8 oz. sour cream
3 tablespoons milk, orange juice or lemon juice
1 cup confectioners sugar

Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour
cream and mix well. Stir in pecans. Pour half of the batter into
greased tube pan. Sprinkle brown sugar and cinnamon over batter.
Add remaining batter. Bake in a moderate 350 degrees oven for 60
to 65 minutes until cake tests done. Cool and glaze with mixture
of confectioners sugar and milk, orange juice or lemon juice.

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Subject: 7 UP CAKE
To: webmaster@chitterlings.com

I HAVE BEEN TRYING TO FIND A GOOD RECIPE FOR A 7 UP CAKE. CAN
SOMEONE HELP ME? THANKING YOU IN ADVANCE

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