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More Soulful Recipes January 13th, 2003 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Stuffed Pepper Soup
Recipe Request: Lobster
Recipe Request: Wedding Bells Soup
Recipe: Mushroom Shooters
Recipe: Chicken Alfredo
Recipe: Apple Oatmeal Muffins
Recipe Request: Pie Crust Using Philly Cream Cheese
Recipe Request: Hot Wings
Recipe: Tomato Aspic
RE: Blonde Brownies
Recipe: Banana Cake
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: STUFFED PEPPER SOUP
STUFFED PEPPER SOUP
2 lbs. lean ground beef
1 - 28 oz. can diced tomatoes
2 - 10 oz. cans tomato soup
1 - 8 oz. can tomato sauce
3 cups water
2 cups chopped green pepper
1 1/2 cups long grain rice
1 medium onion chopped
1 Tablespoon minced fresh garlic
2 beef bouillon cubes
2 Tablespoons brown sugar
2 Tablespoons Worcestershire Sauce
salt & pepper to taste
In a Dutch oven, brown beef with onion and garlic, drain.
Add remaining
ingredients, and bring to a light boil. Reduce heat, cover
and simmer for
about an hour. (Add water if too thick for your taste).
Yields 10 servings.
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From: 'Joyce Smith'
Subject: lobsters
Many thanks for all the wonderful recipes.
I would like to know the best way to thaw, heat, and serve
frozen lobsters.
Thank you
Joyce
jjedward
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From: JCBBOOP
Subject: RECIPE REQUEST
To: posts@chitterlings.com
Does anyone know of a soup that is called Wedding Bell Soup
that has tiny meatballs in it. Had it in Northern New York
at the Donut King Restaurant in Ogdensburg, and it was
really good.
thanks
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From: 'Carroll'
To: 'swap'
Subject: Mushroom Shooters
This recipe is a great for little finger foods or as a
complement to any
meal. It is quick
and easy and incredibly delicious.
Mushroom Shooters
1 package small portabella mushrooms
16 oz. fresh mozzarella cheese
1/2 pound imported ham
1 bottle fat free Italian dressing
Wash and remove stems from mushrooms.
Marinade with Italian dressing in a covered bowl in the
refrigerator
for at least 30 minutes.
Stuff each mushroom cap with one piece of ham and one piece
of cheese.
Grill for 5 minutes or until heated through
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From: 'Carroll'
Subject: Chicken Alfredo
You can vary the veggies to your like.
```````````````````````
Chicken Alfredo
Fettucine Pasta
1 - 8 oz package of cream cheese
6 Tbsp butter
1/2 cup milk
1 tsp garlic powder
pinch of salt
pinch of pepper
1-3 boneless and skinless chicken breast halves
2 cups chopped fresh broccoli
2 small zucchini, julienned (optional)
1 large red bell pepper, chopped
1 Bring large pot of lightly salted water to a boil. Add
pasta and cook as package directs.
2 When ready (al dente, or softer, as you like it), drain.
3. Melt cream cheese and butter in medium-large frying pan
over low heat. Stir.
4. As you keep stirring, gradually add in milk, garlic
powder, salt and pepper.
5. Mix in chicken, broccoli, zucchini and red pepper.
6. Cook for 4 or 5 minutes over medium heat and then reduce
heat and simmer for 5 minutes. Vegetables should be
soft/tender.
7. Serve over delicious fettucine.
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From: 'Carroll'
Subject: Apple Oatmeal Muffins
Apple Oatmeal Muffins
1 1/4 cups flour
1 cup quick cooking rolled oats
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup plain yogurt
1/2 cup butter, melted
2 eggs
1 1/2 cups apple, peeled and coarsely chopped
Preheat oven to 400 degrees F.
In a large bowl combine flour, rolled oats, brown sugar,
baking soda, salt, and cinnamon.
Combine remaining ingredients and mix well. Add to dry
mixture and mix only enough to combine.
Spoon into muffin tins that have been greased or lined with
paper muffin cups.
Bake for 15 to
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From: Roletha Williams
Subject: Pie Crust Using Philly Cream Cheese
Have anyone heard of a flakey pie crust recipe that uses
Philly Cream Cheese? I would like the recipe if anyone has
it. Be Blessed In Jesus Name.
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From: 'Carolyn Williams'
To: <posts@chitterlings.com>
Subject: Hot wing recipes
Can someone send me recipes on preparing hot wings? I would
prefer the hot kind, along with lemon pepper wings. I need
to know the full step-by-step process...seasoning, cooking,
and adding sauce. I am an newbee when it comes to hot
wings. THANKS!!!
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Tomato Aspic
An oldie but still good. Must have been one of the first
jell-o salads.
````````````
Tomato Aspic
1 3-ounce package lemon-flavored gelatin
1 1/4 boiling water
1 8-ounce can tomato sauce
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 rounded teaspoon horseradish
Lettuce leaves, for garnish
1. Dissolve gelatin in boiling water in a large bowl. Add
ingredients and mix well.
2. Wash out five individual gelatin or one 2-quart mold with
water. Pour mixture into the mold or molds and refrigerate
until firm.
3. Place lettuces on a platter or individual plates and
unmold aspic on top just before serving.
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From: RhodesWilliams
Subject: RE Blonde Brownies
To: posts@chitterlings.com
I love Blondies! I make mine a tad differently. Instead of
1/2 cup nuts, I add 1/2 cup shredded coconut! Give it a
whirl sometime!
Have a great day!
Jane
(Soul Sista Wannabe)
Hi Terry!
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Banana Cake
(This one won First Place at a regional cooking
competition.)
Banana Cake
1 3/4 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed bananas
1/2 c. buttermilk or sour milk
1 tsp. vanilla
1/2 c. pecans
1 c. coconut
Sift together flour, soda, powder and salt. Cream together
shortening and sugar. Add eggs one at a time, mashed
bananas and vanilla, beating thoroughly. Add dry ingredients
alternately with buttermilk or sour milk.
Beat well after each addition. Stir in 1/2 cup pecans.
Pour into 2 greased and floured 9 inch cake pans. Sprinkle
top of each with 1/2 cup coconut. Bake at 375 degrees for 25
to 30 minutes. Cool 10 minutes and remove from pans. Let cool.
Place first layer coconut side down, spread with pecan
filling and top with second layer coconut side up. Spread
with fluffy frosting on sides and 1 inch along top edge.
Leave center unfrosted.
PECAN FILLING:
1/2 c. sugar
2 tbsp. butter
2 tbsp. flour
1/2 c. light cream or milk
1/2 c. chopped pecans
1/4 tsp. salt
1 tsp. vanilla
Combine in saucepan sugar, flour, light cream or milk and
butter. Cook over medium heat, stirring constantly until
thickened. Add pecans, salt and vanilla. Mix well and cool.
FLUFFY FROSTING:
1 egg white
1/4 c. shortening
1/4 c. butter
1 tsp. vanilla
2 c. sifted confectioners' sugar
Combine egg white, shortening, butter and vanilla beating
until smooth and creamy. Gradually add sifted confectioners'
sugar, beating until fluffy.
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