Recipes: Tosi's Minestrone Soup, Coca-Cola Cake With Pecan Icing, Alfred's Cabbage Soup, Artichoke & Spinach Dip Restaurant Style, Withes Hats, Best Pound Cake, Old Fashioned Succotash, Halloween Candy Corn Payday Mix, Fettuccine & Herbed Alfredo Sauce, Halloween Severed Fingers, Popeye's Dirty Rice, Popeye's Red Beans and Rice, Popeye's Red Beans and Rice(Easy Method), Honey Baked Ham, Baked Ham With a Secret Glaze, Stuffed Cabbage, Baked Stuffed Cabbage Rolls, Lisa's Marinade (For Chicken, Seafood, Pork, Beef)

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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Forward them a copy of this recipe list and tell them they
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What's In This Issue:

Recipe: Tosi’s Minestrone Soup

Recipe: Coca-Cola Cake With Pecan Icing

Recipe: Alfred’s Cabbage Soup

Recipe: Artichoke & Spinach Dip Restaurant Style

Halloween Recipe: Witches Hats

Recipe: Best Pound Cake

Recipe: Old Fashioned Succotash

Recipe: Halloween Candy Corn Payday Mix

Recipes Requested: Marinade For Fried Turkey, Old Time Fudge
Question: Re: Peanut Oil For Fried Turkey

Recipe Request: Injectable Marinade For Fried Turkey

Recipe: Fettuccine & Herbed Alfredo Sauce

Halloween Recipe: Halloween Severed Fingers

Re: How To Copy One Recipe At A Time

Recipes: Popeye's Dirty Rice, Popeye's Red Beans And Rice,
Popeye's Red Beans and Rice (Easy method)

Recipe: Honey Baked Ham, Baked Ham With A Secret Glaze

Recipe: Stuffed Cabbage, Baked Stuffed Cabbage Rolls

Recipe: Lisa's Marinade (For Chicken, Seafood, Pork, Beef)

How To Copy One Recipe At A Time

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: "Dianne McCann"
To: posts@chitterlings.com
Subject: Tosis Minestrone Soup

Tosi’s Minestrone Soup
Ease of Cooking: Beginner

Notes:
Tosi’s, in Stevensville, Michigan, is a beautiful Italian restaurant
with a wonderful reputation for fine dining. One of their specialties
is their Minestrone Soup.

Ingredients:
1 lb. Navy beans
1/2 lb. salt pork
1 medium onion (chopped)
2 cloves garlic (minced)
3 medium potatoes (diced)
3 medium celery stalks (diced)
3 carrots (diced)
1/2 head cabbage (shredded)
1 Tbsp. chopped parsley
1 tsp. salt
1 tsp. pepper
6 Tbsp. olive oil
2 - 6oz cans tomato paste
1 Tbsp. oregano (to taste)
1/2 cup rice (uncooked)
Optional: ½ cup frozen peas

Preparation:
Heat 12 cups water to boil, turn off heat, add beans and soak for 1
hour. Add salt pork and simmer 1 hour. Sauté onion, garlic, in oil
until golden and set aside. Prepare vegetables, then add to beans with
garlic, onions, salt,! pepper, seasonings, tomato paste, and rice. At
this time, you can also add 4 additional cups of water and continue to
cook until thick. Puree in processor at least ½ soup mixture, and then
mix with un-pureed portion. Serve with Parmesan or Asiago cheese
sprinkled on top. Note: This is better when prepared at least 1 day
before serving, and then re-heated to serve. Add either Asaigo or
Parmesean cheese to the top.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Coca-Cola Cake With Pecan Icing

Coca-Cola Cake With Pecan Icing

2 sticks butter
1 cup Coca-Cola
2 tablespoons cocoa
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Shortening and flour (to grease and flour cake pans)
Preheat oven to 350 degrees. In a large saucepan, melt butter over
medium heat. Add cocoa and Coca-Cola and bring to a boil, stirring
often. Remove from heat.
Sift dry ingredients into the saucepan. Stir until incorporated. Add
the buttermilk, eggs, and vanilla extract and mix well. Pour into two
greased and floured layer pans (or three for thinner layers). Bake for
30 minutes or until a knife inserted in the center comes out clean.
Let cool completely before removing from pans.

Pecan Icing:
1 stick butter
2 tablespoons Coca-Cola
2 tablespoons cocoa
1 lb. box confectioner's sugar
1 cup chopped pecans
1 teaspoon vanilla extract

As with the cake, melt butter in a large saucepan, add cocoa and
Coca-Cola, and heat to a boil over medium heat, stirring often. Remove
from heat and cool slightly. Sift in sugar and stir until
incorporated.. Stir in pecans and vanilla. Let cool enough to be
fairly thickened, then ice the cake.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Alfreds Cabbage Soup

Alfred’s Cabbage Soup

Ease of Cooking: Easy

Notes:
Alfred’s is located in Downtown Houston. This recipe appeared first in
the Houston Chronicle.

Ingredients:
1 small head cabbage
1 small beef soup bone
1/2 C. sugar
1 Tbsp. salt
1 Tbsp. Worcestershire sauce
2 ½ C. each: tomato purée and tomato sauce
1 gallon water

Preparation:
Chop cabbage into bite-size pieces. Add soup bone, sugar, salt,
Worcestershire, tomato purée, tomato sauce and water. Cook over low
heat until cabbage is very tender.

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From: CorinnaMarieE
Subject: Spinach Dip
To: posts@chitterlings.com

Artichoke & Spinach Dip Restaurant Style

Ingredients

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package Alfredo-style pasta sauce (I try to use the
refrigerated
kind if I can find it)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened or you can use whole
package

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place garlic in a small baking dish. Bake in the preheated oven 20
to 30 minutes, until soft. Remove from heat. When cool enough to
touch, squeeze softened garlic from skins.

3 In an 8x8 inch baking dish, spread the roasted garlic, spinach,
artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese,
Parmesan cheese and cream cheese.

4 Cover and bake in the preheated oven 30 minutes, or until cheeses
are melted and bubbly. Serve warm.

I usually serve with tortilla chips, or I also use pita chips. There's
never any leftovers and I always take the recipe with me when I take
it to a potluck!

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From: CorinnaMarieE
Subject: Witches Hats
To: posts@chitterlings.com

WITCHES HATS...no baking involved!!
by: wenbee_PA

1. Pkg. of Keebler Fudge Stripe Cookies, the kind that are shortbread
with solid chocolate on the bottom and stripes on the top.

2. Hershey Kisses, unwrapped

3. Orange icing for decorating, put in decorating bag with plain
narrow tip. Or just get the ready made in a tube and use the small
tip.

To assemble, turn cookie upside down so the solid side is facing up
and pipe some icing around center. Set the Hershey Kiss on top --
now you've made the hat. Pipe icing around bottom edge of the Kiss
and leave like that or get fancier and do a bow on the hat brim. You
are done!
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Best Pound Cake

BEST POUND CAKE

Need: 1 large tube or bundt pan, greased and floured
Oven: Preheat to 350 degrees fht.
Cream together (but don't over-beat) using an electric mixer or wire
whisk)

2 sticks Pure Butter, at room temperature
3 cups granulated sugar

Add, one at a time, blending well:
5 fresh eggs, separated, at room temperature
Add, alternating with 1 cup milk:
2 cups cake flour
Mix well. Then add:
1 cup cake flour sifted with:
1/2 teaspoon baking powder
1/2 teaspoon Iodized table salt

Add at the last:
1 teaspoon PURE Vanilla extract
1 teaspoon PURE Almond extract (optional)
2 Tablespoons Frozen Orange Juice Concentrate, thawed but not diluted
(optional)
Pour batter into a prepared tube or bundt pan. Coat the pan
thoroughly, but lightly.
Gently drop the upright pan a few inches on counter to bring any air
bubbles to the top and slice through with a knife. Bake in oven
preheated to 350 degrees for approximately 1 hour and 15 minutes. The
cake should be golden brown on top and a toothpick stuck in the center
should come out clean.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Old Fashioned Succotash

Old Fashioned Succotash

2 cups of lima beans
1 teaspoon of salt
6 ripe tomatoes, peeled, diced and drained
2 cups of okra, cut up
3 tablespoons of bacon fat
3 cups of white corn

Wash the beans in cold water.
Next, place them into a 2 quart pot, cover the beans with water and
add salt.
Let the limas cook over low heat until tender, about 30 minutes.
Add a little water if needed, all of the water should be gone once the
limas are cooked.
Add the tomatoes, okra and butter.
Stir in the corn.
Cook slowly for 15 minutes, then remove from the heat and let it stand
for 15 to 20 minutes.

Serves 8 to 10
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From: CorinnaMarieE
Subject: Halloween Candy Corn Mix
To: posts@chitterlings.com

Halloween Candy Corn Payday Mix

Fool your tastebuds into thinking you're eating a Payday candy bar.

2 cups salted peanuts
1 cup candy corn
Mix ingredients in bowl. Enjoy!

***I also add those orange pumpkin candies(with green tops) that are
made of the same kind of confection as candy corn.
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From: NANCY THOMAS
Subject: MERANIADE
To: posts@chitterlings.com

I would like to get the recipe for the mernaide for Fried Turkey. I
seen the recipe for the fried turkey, but not the mernainde. Can U
use another oil beside the peanut oil? I would like a recipe also for
the old time choclate fudge not with the marsmellow in it.
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From: Babydeanne
Subject: Marinade for fried turkey
To: posts@chitterlings.com

Does anyone have the recipe for making your own HERB/BUTTER/GARLIC
MARINADE to inject into a turkey before frying? I use to get it at
Walmart
Supercenter, but now they never have it. Please help.

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Fettuccine & Herbed Alfredo Sauce

Fettuccine & Herbed Alfredo Sauce

(You can add chicken to this recipe)

2 cups whipping cream
5 tablespoons butter
3/4 teaspoon salt

1 tsp. garlic
1/2 teaspoon ground nutmeg
Pinch of cayenne pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup loosely packed fresh basil, Italian parsley, chives or mint,
finely chopped
24 ounces spinach, tomato basil, or regular fettuccine, cooked

Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and
simmer (do not boil) for 15 minutes or until sauce is slightly
thickened.

Whisk in cheese and herbs and simmer another 5 minutes. Serve
immediately over hot cooked pasta. Makes 6 to 8 servings.

Melissa
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From: CorinnaMarieE
Subject: Halloween Severed Fingers
To: posts@chitterlings.com

These are really fun.
HALLOWEEN SEVERED FINGERS from MSL

If Halloween night were to find you in a misty graveyard, suddenly
feeling the touch of ghoulish fingers on the back of your neck, those
fingers would probably bear a strong resemblance to our Cookie of
the Week. And with red-stained blanched almonds standing in for
fingernails, these creepy confections will beckon to you from
beyond the grave, summoning you right over to their serving plate.
RECIPE

SEVERED FINGERS
Makes 30

2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour

1. Heat oven to 350°. Line two baking sheets with Silpats, and set
aside.

2. Place food coloring in a shallow bowl. Using a small paintbrush,
color one rounded half of each almond. Set aside to dry.

3. Separate 1 egg. Set aside the white. In a small bowl, whisk
together yolk, remaining egg, and vanilla. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment,
combine butter, confectioners' sugar, granulated sugar, and salt. Beat
on medium speed until well combined. Add egg mixture, and beat
until smooth, about 2 minutes. Add the flour, and mix on low speed
just until incorporated. Wrap the dough in plastic, and chill until
firm,
20 to 30 minutes.

5. Divide the dough in half. Work with one piece at a time, keeping
remaining dough covered with plastic wrap and chilled. Divide the
first half into fifteen pieces. On a lightly floured surface, roll
each
piece back and forth with palms into finger shapes, 3 to 4 inches
long. Pinch dough in two places to form knuckles. Score each
knuckle lightly with the back of a small knife.
Transfer fingers to prepared baking sheets. Repeat with remaining
dough.

6. When all fingers are formed, brush lightly with egg white. Position
almond nails; push into dough to attach.

7. Bake until lightly browned, about 12 minutes. Cool completely.
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From: "Raymond Bond"
To: <posts@chitterlings.com>
Subject: Copy one Recipe at a time

First use the right button on your mouse and click the mouse pointer
next to the title of the recipe. Hold the button down and start
dragging the mouse pointer across and down the recipe until you are at
the end of the recipe. This will highlight the whole recipe. Take it
slow while you are doing the highlighting. Now take your finger off
the right button of your mouse and put it on the left button and click
on the highlighted recipe. This will give you a menu for which you
will choose and click on copy. This process has copied the recipe to
windows clipboard.

Next you need a word processor like Microsoft Word, WordPerfect, you
can use Notepad or Wordpad in Windows. Open the program of your choice
to a blank page and use the left button on your mouse click and select
from the menu paste. This will copy the recipe onto the page so that
you can print it, save to disk or folder and send as a e-mail
attachment. I hope this will help you, I now do this for all recipes
I want to keep. You may want to open your program ( word processor)
before you start copying the recipe.

Do this on a daily basis because it is hard going back to do this.

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

Popeye's Dirty Rice

Ingredients

1 lb spicy bulk breakfast sausage
1 (14 oz) can clear chicken broth
1/2 cup long-grain rice
1 teaspoon dry minced onion

Directions

Brown sausage in skillet until pink color disappears, crumbling with
fork. Stir in broth, rice and minced onion. Simmer gently, covered,
18 to 20 minutes or
until rice is tender and most of broth is absorbed.

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Popeye's Red Beans and Rice

Beans:
2 pounds smoked ham hocks
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
dash garlic powder
dash onion powder

Rice:
2-1/4 cups water
1/4 cup butter
1/4 teaspoon salt
1 cup converted rice

Method

First you must render the fat from the smoked ham hocks. Preheat oven
to 375°F and place the ham hocks in a deep pan. Cover pan with foil
and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from
the hocks. Combine 1/4 cup pork fat with one 15-ounce can red beans
plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8
teaspoon salt, garlic powder, and onion powder. Bring mixture to a
boil, then reduce heat and simmer for 20 minutes. Use a potato masher
to smash beans into a paste-like consistency. Add entire contents of
remaining can of beans to the mixture and cook for an additional 10
minutes.

Prepare rice for 4 servings. For Uncle Ben's converted rice you bring
2-1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt.
Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes
or until tender (do not lift lid during cooking).

To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup
of rice on top of the beans and serve.

----------

Popeye's Red Beans and Rice (Easy method)
Serves 6

Ingredients

1 cup Uncle Ben's long-grain rice (cooked)
2 cans red chili beans in chili gravy
1 teaspoon chili powder
1/4 teaspoon cumin
dash garlic salt
Chili Seasoning Mix (optional)

Method

Cook enough rice to yield 1 cup cooked. In saucepan heat beans
without letting it boil and stir in chili powder, cumin and garlic
salt. When piping hot, spoon chili mixture into 6 small dishes,
adding a few tablespoons of hot, cooked rice to each serving. Season
with chili seasoning mix, if desired.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Ham

Honey Baked Ham

1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey

Preheat oven to 375* F. Place ham, cut end down, in a baking pan. Mix
together pear nectar and orange juiceiIn a bowl. Bake ham in a
preheated oven for 15 minutes, basting twice with juice mixture. Mix
together brown sugar and honey in a small bowl. Brush mixture over
ham. Bake for about another hour, or until internal temperature
measures 140°F on an instant read meat thermometer. Serve Immediately.

-----------

Baked Ham with a Secret Glaze
Serves 8 to 10

We prefer using a bone-in ham, but this punch-like blend of wine,
honey and pineapple juice is also just the thing to gussy up a canned
ham.

Ingredients

1/2 cup light brown sugar, packed
1/2 cup honey
1/2 cup dry red wine
1/2 cup pineapple juice
1 clove garlic, minced
1 (6 pound) bone in smoked pre-cooked ham

In a large bowl, whisk together the brown sugar, honey, red wine,
pineapple juice, and garlic. Place the ham in the marinade, turn to
coat it, and let it stand at room temperature for at least 1 or up to
4 hours, or cover and refrigerate overnight. Turn the ham in the
marinade as many times as you remember to do so.

Preheat the oven to 350 degrees. Place the ham on a rack in an
aluminum foil-lined roasting pan, reserving the marinade. Bake the
ham, basting often with the reserved marinade, until a meat
thermometer inserted in the thickest part of the ham (not touching
the bone) reads 120 degrees, about 1 hour.

Note: For larger hams, allow 10 minutes per pound to heat the ham
through, but baste only during the last hour of cooking or the glaze
may scorch.
Serves 8 to 10.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cabbage

Stuffed Cabbage
Makes 6 to 8 servings

Ingredients

1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice (do not use instant)
garlic powder to taste
1 egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover

Directions

1. Place the head of cabbage in a large pot over high heat and add
water to cover. Boil cabbage for 15 minutes, or until it is pliable
and soft. Drain and allow to cool completely. Remove the hard outer
vein from the leaves.
2. In a separate large bowl, combine the beef, rice, garlic powder
and the egg, mixing well. Place a small amount, about the size of
your palm, into the center of a cabbage leaf and fold leaf over,
tucking in the sides of the leaf to keep meat mixture inside.
3. Pile up the filled leaves in a large pot, putting the larger
leaves on the bottom. Add the tomato juice, vinegar and sugar and
enough water to cover. Simmer over medium low heat for about 60
minutes. (Note: Keep an eye on them, making sure the bottom of leaves
do not burn).

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

BAKED STUFFED CABBAGE ROLLS

1 pound ground beef
1 cup cooked rice (not instant)
1/2 cup bread crumbs
2 eggs
onion juice
1-1/2 teaspoons salt
cabbage leaves
flour for dredging
oil for browning
1-1/2 cups tomato sauce

Mix first 6 ingredients. Cut out and discard hard center core of
cabbage. Put cabbage in large pot. Pour boiling water over it. Let
stand until leaves are flexible and can be easily removed from the
head. Fill each leaf with prepared mixture, roll up, and fasten with
toothpicks. Sprinkle with salt and dredge in flour. Brown in fat. Add
tomato sauce, cover, and bake in a slow oven, 300°F., for about 2
hours.

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From: "Brown, Lisa N (GEL, MSX)"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Please Post My Marinade Recipe.

I hope you guys will Enjoy this. I love to cook Salmon with this
recipe I through together.

Lisa's Marinade

For Chicken, Seafood, Pork, Beef.

These Measurements are based on 1 to 1 ½ lbs.. of meat.
½ Cup of Whiskey or Wine
1 Tlb. Spoons of Vinegar
¼ cup of Dijon or Grain Mustard
¼ Cup of Grated Onion
1 Heaping tsp. of Crushed Garlic or 2 Tlb. spoons of garlic powder
¼ cup of Dark Brown Sugar, Packed Firm (Light brown sugar can be
used for Chicken or Seafood)
1tsp. Salt
1 tsp.. Pepper
A Dash or Two of Worcestershire Sauce

If you like your food a little spicy a dash of Red Pepper.

Combine all ingredients. Blend well, can be mixed in shaker.

Marinate Seafood for One to two Hours. Beef Chicken and Pork
overnight in

Refrigerator. Can also use to bast meats and Seafood on Grill.

Tip: Great for Fish. Marinate Fish for one or two hours remove from
marinate and place on George Forman Grill top with Sliced Onions and
Green Peppers. Grill until fish is Flaky. Grilling Time depends on
Type
of Fish and cut. Enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "m.alexander"
To: "Willie" <posts@chitterlings.com>
Subject: to copy one recipe at a time

1. HIGHLIGHT the recipe you want to copy, by left clicking and holding
the left click down as you drag it across the recipe.
2. Go to EDIT, and click on COPY.
3. Go to start and click on PROGRAMS
4. Go to microsoft word, and go to EDIT
5. Click on PASTE. The recipe will APPEAR.
6. If you want to print it out, click on FILE, then Print
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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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