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More Soulful Recipes January 13th, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Homemade Banana Pudding and Triple Crust Peach Cobbler
Recipe: Little Cheddar Meat Loaves
Recipes: Lemon Garlic Dressing,
Parmesan Dressing
Recipe Request: Low Carb Recipes
Recipe: Eggplant Pate
Recipes: Texas Sreakhouse Rolls,
Golden Corral-like Rolls
Recipe: Blonde Brownies
Recipe: Italian Roses
Recipe: Enchiladas
Recipe: Nougat
Recipe: Wonton Sauce
Recipe Request: Punchbowl Cake
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From: rozwell_3
To: posts@chitterlings.com
Subject: request for homemade banana pudding &
triple crust peach cobbler
Help! Does anyone out there have a recipe for real homemade
banana pudding?
Most of the recipes I have come across use the instant
pudding mix.
Also, does anyone know of a triple crust peach cobbler
recipe?
Thanks
John 3:16
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Little Cheddar Meat Loaves
Little Cheddar Meat Loaves
1 egg
3/4 cup of milk
1 cup of cheddar cheese, shredded
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound of lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoon prepared mustard
Preparation
In a bowl, beat the egg and milk.
Stir in the cheese, oats, onion, and salt.
Add beef and mix well.
Shape into eight loaves and place in a 13 x 9 x 2 baking
dish.
Combine ketchup, brown sugar, and mustard.
Spoon over loaves.
Bake uncovered, at 350 degrees for 45 minutes or until the
meat is no longer pink.
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: LEMON GARLIC DRESSING: PARMESAN DRESSING:
LEMON GARLIC DRESSING:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 tsp salt
- 1 heaping tsp pressed garlic
- 1 Tbs minced fresh parsley
Blend the oil with the freshly squeezed lemon juice. Add the
salt and the garlic. The parsley adds color and consistency.
Makes 1/2 cup
VARIATION: Lemon Sherry Dressing: Add 2 tsps grated lemon
rind and 2 tsp dry sherry to dressing.
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PARMESAN DRESSING:
- 1 egg
- 1/4 cup lemon juice
- 1 garlic clove, pressed
- 1 tsp Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- salt & pepper to taste
- 1 Tbs Dijon-sytle mustard(Optional)
In a jar that can be fitted w/a tight lid, beat the raw egg
with a fork; add the lemon juice and beat again. Then add
the other ingredients, adding salt and pepper to taste, and
shake to mix thoroughly. If you like, add 1 Tbs Dijon-style
mustard.
This goes well on a spinach,bacon and sliced mushrooms
salad. If you pour it over romaine pieces, add some
anchovies and croutons, and you'll have a Caesar salad.
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From: Winoka Wilkes
Subject: Low Carb Recipes
To: posts@chitterlings.com
Hi fellow foodies. I love this list and was wondering if
anyone had any “home style” low carb recipes?
Remember no rice, flour, corn or bread – Fat
is OKAY :-). I await your culinary responses.
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: EGGPLANT PATE:
EGGPLANT PATE: This makes a delicious vegetarian
spread or
dip.
- 1 large eggplant
- 1 small clove garlic, crushed
- 1 Tbs chopped cilantro or 1 tsp ground coriander seeds
- 1 Tbs lemon juice
- 2 tsp tahini paste
- 1/4 tsp ground cumin
- 1 Tbs olive oil
- salt & pepper to taste
Heat the oven to 400 D. Prick the eggplant all over with the
point of a sharp knife and bake for 30 minutes, until the
skin is wrinkled and the flesh feels soft. remove from the
oven and leave to cool for 10 minutes.
Peel and discard the skin and chop the flesh. Place in a
food processor or blender with all the remaining ingredients
and blend until smooth.
Transfer to a small dish, cover and chill. Serve the PATE
with pita bread, or a selection of vegetables.
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From: 'Michael Mathis'
To: posts@chitterlings.com
Subject: Texas Sreakhouse Rolls Recipe
Steakhouse Rolls Recipe
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Cream margarine and shortening with sugar until light. Add
eggs slowly, blending well between each addition. Dissolve
yeast in lukewarm water (about 110 degrees). Sift together
flour and salt. Add half of flour and half of milk to the
shortening-sugar mixture. Add dissolved yeast.
Add remainder of milk and flour to make a soft dough.
Cover dough; let rest for 10 minutes. Turn dough out onto a
lightly floured surface and knead for 8 to 10 minutes or until
dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold
dough when doubled in size, turning once to grease the
surface. Cover; let rise in a warm place (90 F) until double
in size (about 2 hours). Fold dough over from
4 sides to knead lightly. Let rise again until double in
size. Turn dough out onto a lightly floured surface and
shape as desired.
To Make Cloverleaf Rolls Shape dough into small balls.
Three balls should half-fill a greased muffin pan. Brush
with melted margarine or butter. Let rise in
warm place (90 F) until double in size (about 25 to 30
minutes).Do not let rolls 'over-rise'. Bake in a preheated
350 F oven until both the top and bottom of rolls are
golden brown, about 10 to 12 minutes.
Remove from oven and brush top of rolls with melted
margarine. Serve with honey butter.
Honey Butter
1/4 cup honey
1 cup margarine
1/4 cup confectioners' sugar
Combine all ingredients, blending well. Store in a airtight
container in refrigerator. Note: Yields about 1 cup of
margarine.
'Golden Corral Steakhouse'-
like rolls (bread making machine
recipe)
6-7 oz of milk
1 tsp salt
1/4 cup water
1! /4 cup butter (I just use margarine)
1 egg
3 1/4 cups bread flour
2 Tbsp sugar
2 tsp active dry yeast
Select dough cycle
Pour in all ingredients according to bread making machine
directions. When dough cycle is completed, remove and
form into rolls. Bake at 350...for about 15-20 minutes.
Makes about 15-20 rolls.
Hope you enjoy these
Mike Mathis
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: BLONDE BROWNIES:
BLONDE BROWNIES:
- 1 cup flour
- 1/2 tsp baking powder
- 1/8 tsp soda
- 1/2 cup chopped nuts
- 1/3 cup butter
- 1 cup brown sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 6 ounce package chocolate chips
Sift the dry ingredients together and add the nuts. melt the
butter and mix in the brown sugar, egg and vanilla. Add the
flour mixture to the butter mixture and mix. Spread in a
square baking pan. Sprinkle chocolate chips over the top.
Bake for 25 minutes at 350 degrees. Cut into squares.
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: ITALIAN ROSES:
ITALIAN ROSES:( I dont know why they call
them like this,
but they are good)
- 12 eggs, beaten
- 9 Tbs sugar
- Flour
- powdered sugar
Cream the eggs, sugar and enough flour to make a stiff
dough. Roll out thin on a floured surface and cut into
strips. Press ends of 3 strips together and braied. Fry in
deep, hot fat until lightly browned. Drain and sprinkle with
sifted powdered sugar.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: ENCHILADAS
A friend sent this to me and it is her tried and true
recipe.... Lois
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ENCHILADAS
(powdered seasoning in packet - use packet directions if
different)
1 packet Enchilada seasoning (we like Lawry's best - others
are good as well)
1 6-oz can tomato paste
3 cups water
1 lb ground meat (we use beef, turkey, or chicken) or 2 1/2
cups shredded
cooked chicken
4 cups shredded Cheddar or Monterey Jack cheese (can
decrease to 1 1/2 cups
like following recipe to cut down on fat)
8 corn tortillas - small size, 6 inch (we use flour)
1. Heat oven to 350. In saucepan, combine enchilada
seasoning packet, tomato paste, and water. Blend well.
Bring to boil, reduce heat, simmer, uncovered, 15 minutes,
stirring occasionally.
2. In skillet, brown ground meat until crumbly, drain.
Stir in 3 cups of cheese.
3. Pour 1 cup sauce in 13x9x2 baking dish (I use 11x7x1.5
and it fits perfect!). Coat tortillas with sauce, set aside.
(As this can get messy, I don't coat tortillas if in a hurry.)
4. Place 1/2 cup meat mixture in a line across center of
each tortilla, roll up. Place seam side down in baking dish.
Pour remaining sauce over enchiladas. Top with remaining
1 cup cheese. Bake uncovered at 350 for 20 minutes.
Makes 8 enchiladas.
ENCHILADAS (canned sauce)
1 lb ground meat or 2 1/2 cups shredded chicken
1 19-oz or 2 10-oz can(s) Enchilada Sauce
1 1/2 cups shredded cheese (we increase it to 4 cups like
the above recipe)
8 6-inch tortillas (corn or flour)
1. Heat oven to 375. Brown ground meat until crumbly,
drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
2. Spoon enchilada filling into tortillas, roll up, place
seam side down in baking dish.
3. Pour remaining enchilada sauce over top, sprinkle with
remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.
Makes 8 enchiladas.
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: NOUGAT:
NOUGAT:
- 4 cups ground pecans
- 2 cups sugar
- 6 egg whites, stiffly beaten
- 1/2 stick butter, melted
Mix the pecans and sugar and fold into the egg whites. Add
the melted butter and mix well.Spread in a well-greased pan.
Bake at 250 to 300 degrees until brown. Cut into squares.
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From: Ted Wanberg
Subject: Fried WonTons
To: posts@chitterlings.com
Copies to: eokelly@artic.edu
Willie, Elvee O'Kelley sent you a recipe for fried wontons
with sweet and sour sauce. They are excellent with sweet
and sour sauce, but adding an option of a pungent sauce in
addition makes for another taste treat. An excellent and
simple dipping sauce for those wontons can be made by mixing
the following:
1/3 cup of a brewed soy sauce such as Kikkoman brand
1/4 cup rice wine vinegar
1 TBLS Sesame Oil
1 tsp fresh grated ginger.
This is the dipping sauce served in Chinese restaurants for
Pot Stickers.
Enjoy, Wheatridge
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From: roslyn rawlins
Subject: punchbowl cake
anyone has recipes for this. pls email me the recipes. thank
u
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