Recipes:Bourbon Pound Cake, Rose Petal Pound Cake, Blackberry Cobbler, Diabetic Apple Crisp, Diabetic Apple Sauce Cookies, Diabetic Cinnamon Apple Pork Tenderloin, REAL Red Velvet Cake Recipe with Cream Cheese Frosting, Apple Cake, Dumplings, Roasted Red Pepper Dip, Shrimp Dip, Ranch Torte Dip, Chicken Croquettes, Oreille Du Cochon- W/ Syrup for Coating for Burgers, Cheese Balls, Blue Cheese Log, Old Fashioned Chicken and Noodles, $20,000 Prize Winning Chili, Gingerbread People

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:

Recipe Request: Baked Chicken

Recipes: Bourbon Pound Cake, Rose Petal Pound Cake

Recipe: Blackberry Cobbler

Recipes: Diabetic Apple Crisp, Diabetic Apple Sauce Cookies,
Diabetic Cinnamon Apple Pork Tenderloin

Recipe: REAL Red Velvet Cake Recipe with Cream Cheese Frosting

Recipe: Apple Cake

Question on Rose's Chocolate Cake

Recipe: Dumplings

Christmas Recipes: Roasted Red Pepper Dip, Shrimp Dip, Ranch Torte
Dip

Recipes: Chicken Croquettes, Oreille Du Cochon-W/Syrup For Coating

Recipes: Rum Balls, Sour Cream Dressing for Baked Potatoes, Dad's
Crab Meat Burgers-w/Coating for Burgers

Recipes: Cheese Balls, Blue Cheese Log

Recipe: Old-Fashioned Chicken and Noodles

Recipe: $20,000 Prize Winning Chili

Recipe Request: Shrimp Hut Chicken Batter

Recipe: Gingerbread People

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: "Lisa Howard"
To: <posts@chitterlings.com>
Subject: Baked Chicken

I would like to know if anyone has a good baked chicken recipe. It
doesn't have to be anything fancy just something simple that has a
good taste and flavor/seasonings. Thanks.

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

Bourbon Pound Cake
Yield: 12 Servings

Ingredients

1 lb softened butter
3 cups sugar
8 large eggs room temperature and separated
2/3 cup bourbon
2 teaspoons vanilla
2 teaspoons almond extract
3 cups flour
1/2 cup chopped nuts

Directions

1. Preheat oven to 350°. Butter a 10" tube pan well, sprinkle with
chopped nuts.
2. Cream butter and 2 cups sugar until light and fluffy. Add yolks
one at a time, beating well after each.
3. Combine bourbon, vanilla and almond extract. Add alternately with
flour to butter mixture until well mixed.
4. Beat egg whites with remaining cup sugar until stiff but not dry.
Gently fold into batter.
5. Bake in prepared pan about 1-1/2 hours. Invert pan on wire rack to
cool completely before removing cake. Serve thinly sliced.

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Rose Petal Pound Cake
Makes 1 -9 inch tube pan

This cake is very different to the usual recipes and calls for
rosewater which you can obtain in Middle Eastern grocery stores. You
could also substitute orange water for the rosewater. Rosewater and
orange water are used in Middle Eastern pastries. Both are very sweet
and they are clear liquids found in bottles.

Ingredients

1 cup butter, softened
1-2/3 cups white sugar
5 large eggs, room temperature
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1-1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch
tube pan.
2. Cream butter well. In a separate bowl beat sugar and eggs together
until doubled in volume. Add sifted flour and salt gradually. Fold in
creamed butter thoroughly.
3. Divide batter into two equal parts. Into one part add the almond
extract and the ground almonds. To the other part add the rosewater
and the red food coloring. Spoon batters alternately into the
prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let
cake cool then remove from pan and dust with confectioner's sugar.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Blackberry Cobbler

Blackberry Cobbler

Ingredients
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
2 pints blackberries
1 Stick Margarine or Butter
3/4 cup of Milk
1/2 cup sugar for top of cobbler
cinnamon and/or nutmeg (optional)

Instructions:
Sift together dry ingredients. Preheat oven to 350 degrees. Melt
margarine in oven in 9"X13" pan. When melted, pour in dry ingredients
and milk to make batter. Distribute fruit evenly on top. Do not stir.
Distribute 1/2 cup of sugar on top. Sprinkle cinnamon or nutmeg on
top. Bake about 30 minutes or until done.

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

Diabetic Apple Crisp

Ingredients

1 cooking apple (peeled and sliced)
1 teaspoon orange juice
2 teaspoons granulated sugar replacement
2 tablespoons cornflakes (crushed)
1 teaspoon margarine

Directions

Place apple slices in small baking dish. Sprinkle with orange juice,
sugar replacement and crushed cornflakes; top with margarine. Bake at
350°F for 20-25 minutes.

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Diabetic Apple Sauce Cookies

Ingredients

1-3/4 cups cake flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
salt (optional)
1/2 cup butter
1 tablespoon Sweet Ten
1 egg
1 cup unsweetened applesauce
1/2 cup raisins and/or nuts
1 cup All Bran

Directions

Mix (do not over-mix). Drop on cookie sheet. Bake 20 minutes at 375
degrees.

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MMMMM----- Recipe via Meal-Master (tm) v8.01

Diabetic Cinnamon Apple Pork Tenderloin
Serves 4

Ingredients

1 lb pork tenderloin
2 apples, peeled, cored, slice
2 tablespoons cornstarch
2 tablespoons raisins
1 teaspoon ground cinnamon

Directions

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the
apple mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

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From: GLASSWOMN9
Subject: red velvet cake & cream cheese icing
To: posts@chitterlings.com

REAL Red Velvet Cake Recipe with Cream Cheese Frosting

I cannot tell you the number of times I have been served a Red Velvet
Cake which has no more claim to the name than the red food coloring
poured into it. The Real Thing has a very disctinctive taste - even
without the red. Plus it should be illegal to serve it with any other
frost other than cream cheese (crème cheese?). The recipe below is
the Real Thing. It was my grandmother's, and she is oooooold and
claims to have had this recipe for a loooong time.
Cake:

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavoring
1 1/2 oz. bottle of red color
3 Tbl. (level) cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and
food coloring. Add to first mixture. Alternately add flour and
buttermilk. Mix baking soda and vinegar in small bowl; add to batter.
Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350°. Let
cool completely. Cover with frosting.

Frosting:

2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar
Blend all ingredients until smooh.
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Enjoy!!!!!! Tracey Glasswomn9

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From: "Carol Perkins"
To: posts@chitterlings.com
Subject: Apple Cake

Here's an apple cake for Emily:
apples, Winesap or McIntosh
1 c sugar
1/2 c melted butter
1 beaten egg
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c whole raisins
1/2 c broken pecans
Peel and coarsley cut 1 3/4 cups of apples. Put into a large bowl and
add sugar. Stir and let this stand for about 15 minutes. Add melted
butter and egg to apple mixture and sift in dry ingredients. Add
raisins and pecans Pour into a greased 8-inch square pan and bake for
45 to 50 minutes in a 325 degree oven. Cut into squares.
I just made this - it's very good and very easy also.

Carol Perkins
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From: "Carol Perkins"
To: posts@chitterlings.com
Subject: Question on Rose's Chocolate Cake

Does this cake use chocolate instant pudding instead of vanilla?

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From: "dogfolks"
To: <posts@chitterlings.com>
Subject: dumplings

This is the easiest recipe ever.

2 cups flour
4 tsp. baking powder
1/2 tsp salt
Add ice cold water a tablespoon at a time until you have a thick
dough.

Drop by spoonfuls onto boiling broth. Leave heat on medium-high,
cover and cook for 20 minutes. DO NOT PEEK.

Norma Bell
Garland, Texas

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From: BUMION
Subject: (no subject)
To: posts@chitterlings.com

Here are a few of my favorite Xmas appetizers and dips.
Roasted Red Pepper Dip
1 8oz. cream cheese 1 clove garlic minced
1/2 c. sour cream
1/4 c. minced green onion
1 7oz. jar roasted red peppers, drained, dried , and minced
assorted vegetables and crackers for dipping
Beat cream cheese and sour cream till smooth. Stir in the
rest of ingredients by hand till blended. I hollow out a small head
of cabbage to serve this in. It is very attractive at Xmas. Save a
few red peppers for garnish on top.

Shrimp Dip
8 oz. cream cheese
1/4 c. mayonaise
1 t. ketchup
1/2 t. horseradish
1 t. lemon juice
1t. worchestershire
1/4 t. dill weed
1/4 t. garlic powder
4oz. can shrimp, reserve a few for garnish
Mix all ingred. together except for shrimp. Stir in shrimp
by hand gently. Garnish with saved shrimp and dill weed.

Ranch Torte dip
1 pk. dry ranch dressing
2 8oz. cream cheese, softened
1 small jar artichoke hearts, drained, dried , and chopped fine
1/3 c roasted red peppers, drained, dried , chopped
3 T. fresh parsley, chopped
Cream the cheese and dressing together. In seperate bowl,
stir together the hearts, red pepper, and parsley. In a 3 cup mold
or round 3 cup bowl lined with plastic wrap, alternate,(starting with
cheese first and last) the layers of cheese and pepper mix. Chill
overnight. Or for 2-3 hrs. Unmold and serve with crackers. This is a
very flavorful and festive dip. Serve with crackers.

ENJOY !

Linda bumion

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From: KatzzAzz
Subject: Chicken croquettes, Oreille Du Cochon-W/Syrup for coating
To: posts@chitterlings.com

Chicken Croquettes...
Serves 2
1 cup minced cooked chicken
1 cup stale bread crumbs, moistened in 1/4 well seasoned stock
2 Tbs. butter
2 Tbs. grated onion
1/2 tsp. dry mustard
pinch of oregano
salt and pepper to taste
1 egg, beaten, reserve 2 Tbs. and mix with 2 Tbs milk to coat
croquettes

With melted buter in a saucepan, add onion and cook until lightly
browned; add bread crumbs with stock; stir until bread mixture leaves
the side of the pan.
To the bread mixture add, chicken, egg, mustard and oregano; mix well;
salt and pepper to taste.
Divide into 4 equal portions, shape like cones or croquettes, let
stand to dry a few minutes.
Pat egg and milk mixture around balls, toss into cracker crumbs and
chill in refrigerator until ready to fry.
Fry in deep, hot fat until nicely browned.
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Oreille Du Cochon

An Acadian bread so called; because they resemble pig ears. Mama made
these delicious treats for us to keep everyone happy on rainy or cold
days. They're great fun to make.

1 cup all purpose flour
1/4 tsp salt
1/3 cup water
Gradualy add water to flour and salt, using fingertips to absorb all
the water. Using a little flour, kneed, divide into balls. Roll out
dough itno rounds, paper thin. Roll out all.
Fry in deep fat one at a time, using handle of a long wooden spoon, to
sink down and hold a few seconds. These resemble pig ears. Coat each
with the following syrup...or maybe just dusted a whole bunch with
some powdered sugar or cinnamon sugar might be good as well.
*Another version..
1 cup all purpose flour
1/4 tsp salt
2 melted Tbs. buter
1 well beaten egg
Mix and kneed-fry as above-coat with syrup!

Syrup for Coating Oreille Du Cochon:
1 cup cane syrup
1/4 cup sugar
A pinch of salt
1 tsp buttter
Boil sugar, syrup and salt over medium low heat, stiring constantly.
Take pan away from heat, test in a little cold water. It is right if
a few drops form a hard ball. Add butter. Coat each Oreille Du
Cochon with syrup.

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From: Ann
Subject: Rum Balls, Sour Cream Dressing for Baked Potatoes, Dad's Crab
Meat
Burgers-w/Coating for Burgers
To: posts@chitterlings.com

Rum Balls
Crushed Vanilla Wafer cookies, to measure 2 cups
1 cup finely chopped nuts, any kind but in Louisiana we use Pecans of
course
2 Tbs. melted butter
1/3 cup Rum
1 Tbs. white corn syrup
1 Tbs. cocoa
Combine all the ingredients, mix will and form into walnut sized
balls and roll in powered sugar. Store a week before using.
* can use day old cake instead of wafers...also can use whiskey or
brandy instead of the rum.
*****************
Sour Cream Dressing for Baked Potatoes

1 cup sour cream
1/3 cup chopped chives or green onions
1 Tbs. lemon juice
salt and white pepper to taste

combine all, serve with baked potatoes.
*For a dffereit taste, fry 3 slices of bacon, crumble and combine with
sour cream, a pinch of garlic salt, lemon and 1 Tbs. sweet pickle
relish.
***********
Dad's Crab Meat Burgers
Serves 2

1 cup crab meat
3/4 cup cooked, mashed potatoes
salt and pepper to taste
1/2 a small onion, grated or minced
1 Tbs. finely chopped parsley
2 tsp. fresh lemon juice
Half of an eggs shell of well beaten egg (use the egg shell to
measure) Combine all the ingredients and mix well. Form into flat,
round patties, one half inch thick.

Coating for frying Crab Meat Burgers

1/4 cup all purpose flour
Remaining part of beaten egg, mixed with 2 Tbs of milk
1/2 cup bread crumbs or cracker crumbs

Coat burgers on both sides with flour. With finger tips, pat on egg
mixture, then toss into the crumbs, coating gently. Chill burgers
about an hour. Fry in a little hot fat, 375*, turning to brown both
sides. Drain on paper towels.
*Can be made the same way as above using a small can of salmon. Drain
off the liquid from a small can of salmon. Do not use the liquid for
croquettes. Shape like meatballs-may make about 4 croquettes. Make
and fry as above.

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From: BUMION
Subject: Cheese balls
To: posts@chitterlings.com

This cheese ball is one my Mom made at all family gatherings. It was
her favorite. She added alot more horseradish. You can too.
Gram's favorite cheese ball
8 oz. cream cheese, soft
1 jar dried beef, chop , coarsely
1 t. seasoned salt
2 T. horseradish
1/2 t. garlic powder
3 small green onions with tops, chop fine
Mix all together except for beef and shape into a 2 small
balls or one big one. Roll in the chopped beef. Chill and serve with
crackers.

Blue cheese log
1 8 oz. cream cheese
4 oz. crumbled blue cheese or more to taste
1 c. toasted finely chopped pecans
Mix cheeses together and shape into 2 logs. Roll in
pecans.
Serve with fruit and crackers on a board.

Linda
bumion
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rom: "Dianne McCann"
To: posts@chitterlings.com
Subject: Old-Fashioned Chicken and Noodles

Old-Fashioned Chicken and Noodles

Makes 8 servings

Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

Directions
1. In a large pot over medium heat, combine chicken, celery and
their tops, carrot, onion and its peel, and pepper. Pour broth over
and bring to a boil. Cover, reduce heat and simmer until chicken is
tender and falls from the bone, about 45 minutes.
2. While chicken is cooking, make noodles. In a large bowl,
combine eggs, water, oil, salt and enough of the flour to make a
stiff dough.
3. Strain chicken stock, reserving meat, celery and carrots. Pull
meat from bones and return strained stock and meat, celery and
carrots to pot. Bring to a boil. Make noodles by cutting dough
from a broth-dipped spoon or using scissors or your fingers to
make small, chickpea sized, noodles and dropping them in the
boiling water. When the noodles rise to the surface they are done.

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: $20,000 Prize Winning Chili

$20,000 Prize-winning Chili
Posted By: lindah on the Chitterlings Site

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant -bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour 1 ts Cornmeal
1 tb Warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat.
Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps.
Add onion, garlic; cook and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix well. Bring to
boil; reduce heat and simmer covered 2 hours. Stir together flour and
cornmeal; add warm water. Mix well. Stir into chili mixture. Cook
covered 20 minutes longer. Serve hot. Makes 2 quarts.

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From: Kispco
Subject: Chicken Batter request

I am from a small town outside of Detroit called Ecorse. We had a
place called the "Shrimp Hut" that made the best chicken and shrimp
in the world.
Does anyone out there have the batter recipe they used for the
chicken? The restaurant closed down a couple of years ago after
being open for years. I have been trying to duplicate the batter in
my kitchen with no success.
Please help!
Shelia Henderson-Glenn
Henderson, Nevada
p.s. This is my second time asking for this. You indicated on 10/3 you
would post my request. I have been looking everyday since and have not
seen it yet.

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From: diaconal
Subject: GINGERBREAD PEOPLE

GINGERBREAD PEOPLE (When I was a youngster, one of my favorite stories
was about the Gingerbread Man - "Run, riun, fast as you can, you can't
catch me, I'm the gingerbred man." I won't spoil the story by telling
you the ending. In Germany gingerbread ie called Lebkuechen. The
recipe below is a bit different from the one the wicked witch used in
Hansel & Gretel.)

Ingredients:
2 tablespoons dark molasses
1 tablespoon water
1 large whole egg
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (lightly packed) light brown sugar
1 1/2 tablespoons grated orange zest
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, cold, cut into pieces

Directions:
Using a whisk, vigorously stir the molasses, water and egg
together in a small bowl or cup, and set aside.

Blend the flour, baking soda, salt, brown sugar, orange zest
and all the spices. Distribute the butter over the flour mixture
and blend until the dough resembles coarse meal. Pour the molasses
mixture over the flour mixture, and blend until the dough comes
together.

Place the dough on a work surface and knead it for several
seconds.
Divide the dough into two slabs, wrap each in plastic wrap, and
refrigerate for one to two hours. When you're ready to make the
cookies, preheat the oven to 350 degrees. Line several baking sheets
with parchment paper. Remove one slab of dough from the refrigerator
and place it between two new pieces of plastic wrap. Roll it out 1/8
inch thick. Remove the top piece of plastic wrap, and using a 5-inch
cookie cutter, cut out as many "people" as you can. Using a spatula,
place the cookies on a prepared baking sheet, leaving about 1 inch
between them. Place currants for eyes and little cinnamon candies
for buttons and the mouth, pressing them down slightly into the dough.
Repeat with the second slab, then put the scraps together, roll and
repeat the process.

Place the cookies in the oven and bake until firm, 12 to 14
minutes.
Cool completely on the baking sheet or on wire racks. While the
cookies are cooling, prepare icing, then finish decorating.

Makes about 15 5 inch gingerbread people

"Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch), Jackson,
MS, diaconal

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This is a compilation of recipes and recipe requests from
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