Recipes: Red Waldorf Cake, Broccoli Casserole, 2 Recipes for West Indian Pepper, Hummingbird Cake, Drunken Chicken, Creole Cabbage, Black-Eyed Peas and Ham Hocks, Cow Peas and Rice- Hoppin' John, Caramel Layer Cake, Della Mae's Cornbread

Ingredients:
1/2 cup unsweetened cocoa powder (Dutch Process)
2 ounces (4 tbsp.) red food coloring
2-1/4 cups sifted cake flour
1/2 tablespoons salt
1/2 cup shortening
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cider vinegar

For Frosting:
1 cup milk
3 tablespoons all-purpose flour
1 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Red Cinnamon Candies and Heart-Shaped Candies (optional)

Instructions:
1. Grease and flour two 9x1-1/2-inch round baking pans or one
13x9x2-inch baking pan. In a small bowl stir together cocoa powder and
food coloring. In a small mixing bowl stir together flour and salt.
Set pans, cocoa mixture, and flour mixture aside.

2. In a large mixing bowl beat shortening with an electric mixer on
medium to high speed about 30 seconds or until softened. Add the 1 1/2
cups sugar and 1 teaspoon vanilla to shortening and beat until well
combined. Add eggs, one at a time, beating on medium speed after each
addition until combined. Beat in cocoa mixture. Alternately add flour
mixture and buttermilk, beating on low to medium speed after each
addition just until combined. Stir together baking soda and vinegar.
Add to batter, mixing until combined.

3. Pour batter into prepared pan(s). Bake in a 350 degree F oven for
30 to 35 minutes (about 30 minutes for 13x9x2-inch pan) or until
wooden toothpick inserted near the center of each cake comes out
clean. Cool cake layers in pans for 10 minutes. Remove cake layers
from pans and completely cool on the wire racks. If using
13x9x2-inch pan, do not remove from pan; completely cool it in pan
on a wire rack.

For Frosting:
In a medium saucepan, using a whisk, blend milk into the all-purpose
flour. Cook and stir over medium heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes more. Cover surface with plastic
wrap. Cool to room temperature (do not stir).
In a mixing bowl beat butter, the 1 cup sugar, and 1 teaspoon vanilla
with an electric mixer on medium speed until light and fluffy. Add the
cooled cooked mixture, 1/4 cup at a time, beating on low speed after
each addition until smooth.

Spread over cake. If desired, decorate with candies. Cover and store
in the refrigerator for up to 3 days.

Make-Ahead Tip:
Prepare and bake layer cakes as directed; cool completely. Do not
frost.
Place the cakes on a baking sheet and freeze until firm. Once firm,
place cakes in 2-gallon freezer bags and freeze up to 3 months. Before
serving, thaw at room temperature several hours. Frost as directed.

Makes 10-12 servings.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: Broccoli Casserole

2 pkgs. frozen broccoli
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces
1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli to package directions, drain. Add all ingredients
together, except the Ritz crackers and butter. Mix well, pour into a
bakin dish. Melt the butter, add the cracker crumbs, and mix well. Add
to the top of the casserole. Bake 15 minutes in a 400 degree oven
Serves 8

Enjoy!

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From: SMMiller1
To: posts@chitterlings.com
Subject: West Indian Pepper Pot Soup

This is for Sara:

~West Indian Pepper Pot Soup~

Yield: 6 Servings

Ingredients

1 Link Italian Hot Sausage
1/4 Lb. Corned Beef; in one piece
1 Large Onion; chopped
4 Scallions; chopped
1 Bay Leaf
2 Sprigs Fresh Thyme
1/2 Scotch Bonnet Pepper; * see-note
Red Pepper Flakes Or CayennePepper;
to taste
1 1/2 T. Whole Allspice
1/2 T. Whole Black Peppercorns
6 C. Beef Stock
2 C. Shredded Callaloo, Spinach, Mustard; or
other
1 Med. Carrot; peeled and diced
1/2 Lb. Yuca; peeled and diced
3/4 C. Chayote Or Yellow Squash, diced
Salt To Taste

Instructions
* or other small hot chili, seeded and minced, or hot

1. Dice the sausage, place it in a 3-4 quart saucepan and cook over
med. heat until lightly browned. Dice the corned beef. add it and
continue to cook a few minutes. Add the onion, scallions, bay leaf
and thyme and continue to cook until the onion is tender. Stir in the
hot chili or pepper.

2. In a mortar or spice grinder, crush the allspice and peppercorns
and add them to the pot. Stir, then add the stock. Bring to a simmer,
and add the greens. Cook for 20 minutes.

3. Add the carrot, yuca and squash and cook about 10 minutes longer.
Taste, adjust the amount of pepper if necessary and season with salt.
Remove the bay leaf and thyme before serving.

Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Marie Alexander
To: "Willie" <posts@chitterlings.com>
Subject: glycerine

In the drugstore
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: ~Hummingbird Cake~

Servings: 12-16

A little bit of history about Hummingbird Cake from cookbook author,
Anne Byrn,

"This wonderful banana-pineapple cake has been around for nearly
thirty years, and I used to think its name came from the fact that
when
you tasted it the flavor was so good it caused you to hum.
But Southern food writers Martha Pearl
Villas and her son John Villas say the cake might have been so named
because it is so sweet, and hummingbirds are known for their love of
sugar water".

Ingredients:
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, well beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple,
drained (reserve 1/4 cup juice to add to batter)
3/4 cup coarsely chopped pecans
1/4 cup coarsely chopped black walnuts
2 cups chopped or mashed bananas, 4-6 medium to large ripe bananas

FOR CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, at room temperature
1 (3 ounces) package cream cheese, at room temperature
1/2 cup (4 ounces) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted*
1/2 cup toasted* chopped pecans, for garnishing top of cake

Instructions:

For Cake:
Preheat oven to 350 degrees F. Sift flour, sugar, salt, baking soda
and cinnamon together several times. Put into mixing bowl.
Add eggs and vegetable oil. Stir until dry ingredients are moistened.
Do NOT beat with a mixer. Stir in vanilla, the crushed pineapple, the
reserved 1/4 cup pineapple juice, the chopped black walnuts, and the
chopped pecans, then add the chopped or mashed bananas. Spoon the
batter into 3 well-greased and floured 9-inch round cake pans. Bake
for 25 to 30 minutes or until cake tests done. Cool in pan for 10
minutes, then turn onto cooling rack. Cool completely before frosting.
Serve at room temperature. Keep cake stored in refrigerator.

FOR THE CREAM CHEESE FROSTING:
Beat cream cheese and butter at low speed with an electric mixer until
creamy. Gradually add powdered sugar, a little at a time, beating at
low speed just until
smooth. Add the vanilla , and beat on medium speed until light and
fluffy, about 1 minute. Stir in the 3/4 cup toasted chopped pecans.
Frost the tops of all 3 layers, stack and then frost sides. After
frosting, carefully draw a circle on the top of cake with a toothpick
and fill in the circle with the 1/2 cup toasted chopped pecans.
*How To Toast the Pecans:
It's amazing how just a little toasting brings out the full, total
flavor of nuts. Here is how you would toast pecans.
Pre-heat oven to 350 degrees F. Spread pecans out in one layer on a
baking pan. Stir once or twice with a metal spatula or a long wooden
spoon while toasting. Remember that chopped nuts will take less time
than whole nuts and halves. Toast pecans for 4 to 5 minutes or until
you smell a wonderful aroma coming from your oven.

Enjoy this wonderful cake.........

~Cherry~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Jenkins, Georgina M."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Would like the recipe for Junior's Original Cheesecake.

Thanks

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Angel D Cason
Subject: Drunken Chicken
Willie Crawford <posts@chitterlings.com>

Drunken Chicken

1 chicken
1/2 cup flour
salt and pepper to taste
1/2 cup oil
1 cup sliced onions
3 cloves garlic
1/2 cup blanched almonds
1/2 green olives
1 1/2 cup chicken stock
1 tbs.. cornstarch
1 cup tequila (or Bourbon)
1/3 cup white vinegar
1 tbs.. sugar

Dredge chicken in combined flour, salt and pepper. Brown in oil,
Remove, place in ovenproof dish or Dutch oven. Add onions, garlic,
olives and almonds to skillet and cook until soft. Add cornstarch,
chicken stock, tequila, white vinegar and sugar and cook until
thickened. Pour over chicken, bake in 350 to 375 degree oven 20 to 25
minutes until done.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Angel D Cason
Subject: Creole Cabbage
Willie Crawford <posts@chitterlings.com>

Creole Cabbage

The flavors of Louisiana go well with cabbage. Serve 4-6

2 Tablespoons Butter
1 small head Cabbage, shredded
1 medium Onion, sliced
1 medium Green bell pepper, seeded and sliced
1 teaspoon Oregano
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
1 cup Tomatoes, diced

Melt the butter in a heavy skillet. Add the cabbage, onion, pepper
and seasonings. Cover and cook over low heat until tender (stirring
frequently). Add the tomatoes and cook for 10 minutes longer,
uncovered.

- Nick Sundberg
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Angel D Cason
Subject: Black-Eyed Peas and Ham Hocks
Willie Crawford <posts@chitterlings.com>

You can substitute smoked turkey wings/legs for the ham hocks and cut
out the bacon.

Black-Eye Peas & Ham Hocks

1 pound dried black-eyed peas
1 large onion
1 large ham hock
2 to 4 slices cooked bacon (can use heat 'n eat kind)
1 large onion
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
1/2 teaspoon salt

In a large saucepan, cover peas with water to 3 inches over the peas.
Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour.
Place ham hock, sliced onion, bacon, pepper, garlic and salt in the
crockpot. Pour in 3 cups water. Cover and cook on HIGH until peas are
tender and ready to go in. When peas are tender, transfer to the
crockpot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste
and adjust seasonings. Serve with hot cornbread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Angel D Cason
Subject: Cow Peas and Rice (Hoppin' John)
Willie Crawford <posts@chitterlings.com>

Cow Peas and Rice - Hoppin' John

1 pound dried cow peas (black-eyed peas)
1/2 pound salt pork, cubed
1 large onion, chopped
2 cloves garlic, minced
1/2 pound cooked ham, cubed
1 ham bone or pig's foot
black pepper, to taste
1/4 teaspoon red pepper flakes
dash Tabasco sauce

Pick over peas for stones, rinse, and cover peas with cold water.
Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1
hour.

Sauté salt pork until golden brown to release fat, add onion and
garlic, and sauté until onion is somewhat softened. Add the pork and
onion mixture to the peas, along with the ham, ham bone, and
seasonings, adding enough water to cover. Bring to a simmer, cover,
and simmer gently until peas are tender but not mushed, 1 to 2 hours.

Taste for seasoning and adjust. Cook rice separately. Mound rice on
a platter and surround with peas. Serves 6 to 8.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: ~Caramel Layer Cake~

Servings: 8-10

Ingredients:

For The Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups granulated sugar
1/2 cup (4 ounces) butter or stick margarine, softened
2 large eggs
1 large egg white
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 teaspoons vanilla extract

For The Caramel Frosting:
1 cup dark brown sugar, firmly packed
1/2 cup evaporated milk
2 1/2 tablespoons butter or stick margarine
2 teaspoons light-colored corn syrup
Dash of salt
2 cups confectioners' sugar
2 1/2 teaspoons vanilla extract
Garnish-Optional
Unsalted Pecan Halves

You Will Need For Baking:
Two 9-inch round cake pans
Waxed paper or parchment paper

Instructions:

TO PREPARE THE CAKE:
Coat two (9-inch) round cake pans with cooking spray; line bottoms
with wax paper or parchment paper. Coat paper with cooking spray;
dust with the 1 tablespoon flour.
Beat granulated sugar and 1/2 cup butter at medium speed of a mixer
until well-blended (about 5 minutes). Add eggs and egg white, 1 at a
time, beating well after each addition. Lightly spoon 2 1/4 cups flour
into dry measuring cups; level with a knife. Combine 2 1/4 cups flour,
baking powder, and salt; stir well with a whisk. Add flour mixture to
sugar mixture alternately with 1 1/4 cups milk, beginning and ending
with flour mixture. Stir in 2 teaspoons vanilla.
Pour batter into prepared pans, and sharply tap pans once on counter
to remove air bubbles. Bake at 350 degrees F for 30 minutes*, or
until a wooden pick inserted in center comes out clean. Cool in pan
10 minutes on a wire rack; remove from pans. Carefully peel off
wax paper or parchment paper; cool completely on wire rack.

*Note: If using non-stick or dark colored cake pans, bake at 325
degrees F, and bake for 25-27 minutes.

TO PREPARE THE CARAMEL FROSTING:
Combine brown sugar and next 4 ingredients (brown sugar through salt)
in a medium saucepan, and bring to a boil over medium-high heat,
stirring constantly. Reduce heat, and simmer until thick (about 5
minutes), stirring occasionally. Remove from heat. Add confectioners'
sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer
until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be
thin
but thickens as it cools).
Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer
spreading to cover.

Top with remaining cake layer. Frost top and sides of cake, and
garnish top of cake with pecan halves (optional). Store cake loosely
covered in refrigerator.

Makes 8-10 servings

~Cherry~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Dwendolyn.Walk
To: posts@chitterlings.com (Willie)

I need a good recipe for kids, last week was my b-day and my
daughter's class made me a b-day card and now I would like to make
them something really good that they will talk about for weeks.
Please somebody help me with a super recipe for the kids I'm
speaking of 9yr olds.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Bread

Della Mae's Cornbread

Ingredients

1 cup buttermilk
1 cup stone ground yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening

Directions

Preheat oven to 450°. Melt the shortening in one 9 inch round iron
skillet in the heating oven. Stir the cornmeal, salt and baking soda
together. Add the egg and buttermilk and mix well. Remove skillet
from the oven and pour the batter into the skillet, stirring the
melted shortening into the batter. Bake at 450° for 30 to 40 minutes.
Remove when cornbread is brown.

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

West Indian Pepper Pot Soup

Ingredients

1/4 lb salt pork
1-1/2 lbs short rib of beef, 3" pieces
1-1/2 lbs stew beef chunks, cut into 2" cubes
12 cups water
1/2 teaspoon dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 large onion, peeled and diced
2 cloves garlic, crushed
2 scallions, with some tops (cleaned and sliced)
2 tablespoons salad oil
1 large green pepper, cleaned (and chopped)
10 ounces fresh spinach, washed, trimmed
10 ounces fresh kale, washed and trimmed
1 can okra, drained (15-1/2 oz.)
4 medium sweet potatoes, peeled and cubed
1 large tomato, peeled and cubed

Directions

1. Put salt pork and short rib pieces in a large kettle; brown ribs
on all sides.
2. Add stew beef and brown on all sides.
3. Pour in water and slowly bring just to a boil.
4. Skim.
5. Add thyme, salt, and pepper.
6. Lower heat and simmer, covered, 1 hour, occasionally removing any
scum that rises to the top.
7. While meat is simmering, saute onion, garlic, and scallions in
heated oil in a skillet until tender.
8. Add green pepper and saute 1 minute.
9. Remove from heat and set aside.
10. After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle.
11. Continue to cook slowly, covered, about 30 minutes, until
vegetables and meat are cooked.
12. Remove from heat and cool slightly.
13. Take out short ribs and cut off and discard any fat.
14. Cube meat and return to kettle.
15. Reheat, if necessary.

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