Recipes: Old Time Fudge, Ghost Cookies, Rice Lasagna, Angel Hair Pasta with Creamy Mushroom Sauce, Heart Healthy Fettuccini Alfredo, Firecracker Shrimp, Shrimp and Jalapeno Ceviche, Spicy Shrimp Frittata, Shrimp Fried Rice, Gazpacho Shrimp, Baked Mostaccioli, Cheezy Garlic Bread, Cheaters Chicken Caccitore, Koki Bean Cakes from Africa, Garlic Herb Butter Marinade, Turkey Injection Marinade, Cajun Marinade (for Injection), Injection Marinade, Turkey Injection Marinade, Chocolate Kiss Pie

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: Old Time Fudge

Recipes: Ghost Cookies, Rice Lasagna, Angel Hair Pasta with Creamy
Mushroom Sauce, Heart Healthy Fettuccini Alfredo, Firecracker
Shrimp, Shrimp and Jalapeno Ceviche, Spicy Shrimp Frittata,
Shrimp Fried Rice, Gazpacho Shrimp, Baked Mostaccioli, Cheezy
Garlic Bread, Cheaters Chicken Caccitore

Recipe Request: Homemade Tamales

Recipe Request: Coca Cola Cake With Pecan Icing

Recipe: Koki Bean Cakes from Africa

Injectable Marinade Recipes: Garlic Herb Butter Marinade,
Turkey Injection Marinade, Cajun Marinade, Injection
Marinade, Turkey Injection Marinade

Recipe Request: Chicken Spaghetti

Re: How To Copy One Recipe At A Time

Recipe: Chocolate Kiss Pie

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: GLASSWOMN9
Subject: old time fudge
To: posts@chitterlings.com

Old Time Fudge Yield: 8 servings

3 cups sugar
1 cup whipping cream
3 oz chocolate, unsweetened
dash salt
2 ts corn syrup
3 Tbsp butter
1 1/2 ts vanilla
3/4 cup pecans

Use a 3 qt pan. Butter sides of the pan. Combine sugar, cream,
chocolate, salt and the corn syrup. Heat over medium heat. Stir
constantly until the sugar dissolves, the chocolate melts and mix
comes to boiling. Cook to soft-ball (234F). Stir only if necessary.
Immediately remove from the heat. Add the butter, and cool to
lukewarm (110F) without stirring. Add vanilla and pecans, beat
until thick. Spread in a buttered shallow pan.

Enjoy!!!!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: Ghost Cookies/ & Misc. Recipes
To: posts@chitterlings.com

Ghost Cookies

6 oz. vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions.
Dip 2/3 of each cookie in melted candy, shaking gently to
remove excess coating.
Place on wire rack with waxed paper underneath.
For eyes, cut jellybeans in half and place on cookies.
Cool completely before removing from rack.
-------------------------------------------

Rice Lasagna

3 Cups cooked brown rice
2 egg beaters (1/2 cup)
1/4 cup fat free parmesan cheese
2 cups Healthy choice Mozzarella (or other low-fat variety)
1/2 cup nonfat cottage cheese
1 pound ground (skinless) turkey breast
1 (26 3/4 oz) can Hunts spaghetti sauce (or other no added sugar
spaghetti sauce)
8 0z. can mushrooms (optional)

Cook rice and let cool. Add egg beaters, mix, set aside. Grate
mozzarella and mix with cottage cheese and 2 Tbls. parmesan cheese.
Set aside. Brown turkey breast in non-stick skillet, crumbling
until done. (spray pan with Pam if needed). Add spaghetti sauce
and mushrooms to meat, heat slightly.

Spray 9 x 13 inch pan with Pam. Layer 1/2 rice mixture, 1/2 cheese
mixture and 1/2 meat mixture. Repeat layers. Top with remainder of
parmesan cheese. Bake for 30 to 40 minutes or until bubbly at 375
degrees.

Makes 9 servings.
------------------------------

Angel Hair Pasta with Creamy Mushroom Sauce

4 Ounces Angel Hair Pasta
1 1/2 Cups Mushrooms, sliced (I use button mushrooms, but if you
wanted
to
make it richer you could use a combination of different mushrooms)
1 Medium Onion, chopped
1 Teaspoon Butter
3 Ounces Low Calorie Cream Cheese, cut in 1" cubes
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/3 Cups Skim Milk
2 Tablespoons Chives, snipped

1. Cook pasta according to package directions; drain.

2. Meanwhile, for sauce, in a medium saucepan cook the mushrooms
and onion in the margarine or butter till vegetables are tender.
Stir in cream cheese, salt, and pepper. Cook and stir over low heat
till cheese is melted.
Gradually stir in milk and chives; heat through.

3. Pour sauce over pasta. Toss to coat. Serve immediately.

Servings 4:
---------------------------

Heart Healthy Fettuccini Alfredo

Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean
Ornish

2 cups well-cooked canelli, great northern or white beans (fill the
cups with beans and add cooking liquid to top of cup)
2 cups soy milk (my favorites are Silk Brand Original or Pacific Brand
Unsweetened. Be careful not to use vanilla flavored soy milk)
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/8-1/4 teaspoon freshly ground nutmeg, depending on taste
1/4 cup grated low-fat Pecorino Romano sheep's milk cheese, or if diet
permits, low-fat Soy Veggie Parmesan (by Soyco Foods)
1 cup dried tomatoes (rehydrated by soaking in boiling water for 20
seconds, drained, allowed to cool and then sliced into thin strips.)
2 cups small broccoli flowers

Tomatoes and broccoli are optional.

Begin heating a large pot of water for cooking the pasta. In a
blender, puree beans, milk, garlic powder, salt and nutmeg until very
smooth and creamy.

When boiling, add fettuccini pasta to salted water. While pasta begins
to cook, in a medium sized pot, bring bean and milk mixture, stirring
occasionally, to a temperature just below simmering; remove the sauce
from the burner and stir in the grated cheese. Adjust the seasoning of
the sauce, if desired. Add broccoli, if desired, to the cooking pasta,
to cook the broccoli with the pasta for the last couple of minutes.

When the pasta is cooked, yet still firm, drain the pasta, return it
to its pot and add the sauce to the pasta. Divide the Fettuccini
Alfredo into individual serving bowls or put it into a serving
platter. Garnish the pasta with additional grated soy or Pecorino
cheese and minced Italian parsley.

Makes 6 servings.
----------------------------

Firecracker Shrimp

Serving Size: 4

Ingredients:

1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes -- or to taste
1 tablespoon vegetable oil
4 garlic cloves -- minced
2 teaspoons minced fresh ginger
1 red bell pepper -- seeded and chopped
1 cup snow peas -- cut into 1-inch pieces
1 1/2 pounds shrimp -- peeled and deveined
3 green onions -- cut into 1-inch pieces
6 cups cooked white rice - optional

Procedure:

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch,
orange peel and red pepper flakes until thoroughly mixed and
cornstarch is dissolved.

Set aside.

Heat oil in wok or large, heavy skillet over medium-high heat.

Stir in garlic and ginger; stir-fry until fragrant, about 1 minute.
Add bell pepper and snow peas, stir-fry 1 minute until crisp-tender.
Add shrimp and green onions, stir-fry until shrimp just turns pink,
about 1 minute.

Stir in reserved soy sauce mixture, cook and stir until sauce boils
and thickens. Serve over cooked rice, if desired.

Serving Ideas: Serve over stir-fry noodles or plain white rice.

NOTES: The most time consuming part of this dish is assembling the
ingredients, once that is done this dish is very simple
Heat this dish in a heavy pan on the stove, until gently bubbling
-------------------------------------

Shrimp and Jalapeno Ceviche

Yield: 2 servings

Ingredients:

1 lb. small shrimp; (approx. 36)
2 jalapenos, finely chopped
1 tbsp. white onion, finely chopped
2 medium ripe firm tomatoes, diced
1 tbsp. fresh parsley or cilantro, chopped
1 cup fresh lime juice
3 tbsp. fresh lemon juice

Instructions:

Peel and devein the shrimp and wash under cold running water. Place
the shrimp in a glass bowl (do not use metal). Add the jalapenos,
onion, tomatoes, and parsley, then pour the lime juice and lemon juice
over the shrimp and toss lightly. Chill in the refrigerator for at
least 8 hours.

SERVING SUGGESTIONS: Serve very cold on lettuce leaves. Excellent with
a
water wafer type cracker or tortilla chips.
----------------------------------------

Spicy Shrimp Frittata

Serves 4

Ingredients:

2 teaspoons vegetable oil
4 ounces frozen tiny shrimp, cooked
1/2 cup green bell peppers, chopped
1/4 cup onions, chopped
2 garlic cloves, minced
1/4 teaspoon thyme leaves, crushed
4 eggs
1/4 cup 2% lowfat milk
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/2-cup tomatoes, chopped, drained

Procedure:

In a 8-inch omelet pan or skillet with ovenproof handle, stir together
oil, shrimp, pepper, onion, garlic and thyme. Cook over medium heat,
stirring occasionally, until pepper is tender, about 3 to 4 minutes.
Beat together remaining ingredients except tomatoes until blended.
Pour over shrimp mixture. Cook over low
to medium heat until eggs are almost set, about 8 to 10 minutes.
Sprinkle with tomatoes. Broil about 6 inches from heat until eggs are
completely set, about 2 to 3 minutes. Cut into wedges and serve from
pan or slide from pan onto serving platter.

To make handle ovenproof, wrap completely with aluminum foil.
-----------------------------------------

Shrimp Fried Rice

Serves 4

Preparation: 20

Chilled leftover rice finds a new use in fried rice. It goes great
with any stir fry dish.

1 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/3 cup green onions, sliced, include tops
1 teaspoon minced fresh ginger root
1 egg, beaten
2 cups cooked rice, chilled
1 1/2 cups cooked shrimp, cut into small pieces
1 tablespoon soy sauce

Heat oil in large skillet or wok over medium-high heat. Add mushrooms
onions and ginger, stir-fry 1 minute. Push vegetables aside, pour egg
into skillet and scramble. Stir in rice, gently separating grains. Add
shrimp and soy sauce, stir until thoroughly heated.
--------------------------------------------------
Gazpacho Shrimp

Serves 2

Ingredients:

1 each Roma tomato, seeds removed, diced
1 tablespoon red onions, diced
2 tablespoons cucumbers, diced
2 tablespoons red bell peppers, diced
1 tablespoon green bell peppers, diced
1 sprig parsley, chopped
1 teaspoon minced garlic
1 pinch salt and pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup SPANISH RICE
1/2 cup white wine
1 tablespoon red wine vinegar
1 pinch salt and pepper
1 cup heavy cream
10 each shrimp, large, 16-20 count, peeled and deveined

Combine the first 10 ingredients in a bowl and blend. Allow to rest
for an hour at room temperature.

Begin the Spanish Rice (recipe below) This will take a total of 45
minutes.

Combine the white wine, vinegar, salt and pepper in a medium saucepan
and bring to a boil. Reduce by half. Then add the heavy cream and
reduce again by half. Once the sauce has thickened, add the shrimp and
cook for about 3 minutes, until shrimp are pink and done. Add the room
temperature veggies to the pan and cook to heat through.
--------------------------------------------

BAKED MOSTACCIOLI

INGREDIENTS:
1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

DIRECTIONS:
Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages,
onion, green pepper and garlic. cook breaking up meat,
until meat is browned. Drain off fat. To the meat, add
all remaining ingredients, except egg and cheeses. Bring
meat sauce to a boil. Reduce heat. Cover and simmer 15 to
20 minutes, stirring occasionally. meanwhile, combine egg
and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese
mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked
through.

Yield: 4 Servings
------------------------------------------------

CHEEZY GARLIC BREAD

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons virgin olive oil
3 cloves garlic, crushed
1 teaspoon oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

DIRECTIONS:
Preheat the broiler. Cut the bread into slices 1 to 2
inches thick. In a small bowl, mix butter, olive oil, garlic,
oregano, salt and pepper. Spread the mixture evenly on the
bread slices. On a medium baking sheet, arrange the slices
evenly and broil 5 minutes, or until slightly brown. Check
frequently so they do not burn. Remove from broiler. Top with
cheese and return to broiler 2 to 3 minutes, until cheese is
slightly brown and melted. Serve at once.
------------------------------------------------------------

CHEATERS CHICKEN CACCITORE

INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

DIRECTIONS:
Put the chicken in the slow cooker. Top with the spaghetti
sauce, green bell peppers, mushrooms, onion and garlic. Cook
on low for 7 to 9 hours. Serve!

Yield: 5 Servings

Enjoy!!!! Tracey Glasswomn9

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From: "Sarah Schuler"
To: <posts@chitterlings.com>
Subject: Recipe Request: Tamales

Does anyone have a recipe for homemade tamales? Please.

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From: "Linda Turner"
To: <posts@chitterlings.com>
Subject: coca-cola cake with pecan icing

Request for the recipe-COCA COLA CAKE W/PECAN ICING.

Thanks.
-Linda Turner

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From: CorinnaMarieE
Subject: Koki Bean Cakes from Africa
To: posts@chitterlings.com

Koki
from: Central Africa

cooking method: steaming
Koki (or Ekoki, Haricots Koki, Koki de Niébé, Gâteau de haricots,
or Bean Cake) is popular all over Cameroon. It is made from cowpeas
(niébé or black-eyed peas) or other beans (haricots). It is similar
to the Moyin-Moyin of western Africa in that the beans are mashed
into a paste which is wrapped in banana leaves and steamed.

What you need

1.two to four cups cowpeas (black-eyed peas), kidney beans, white
beans, or similar, dried
2.one or two sweet peppers (red, green, or in between) and/or chile
pepper, cleaned and finely chopped
3.one cup palm oil
4.salt
5.banana leaves (or aluminum foil) and string

What you do

Soak the beans in cold water overnight. Then clean and rinse them. If
using cowpeas (black-eyed peas), it may be necessary to remove the
skins, depending on the variety. Do so by rubbing the beans between
your hands. Make sure the beans are clean, then drain.

Crush, grind, or mash the black-eyed peas into a thick paste. Put the
crushed beans in a large bowl. Slowly stir in enough water to make
the paste smooth. Beat with a wire whisk or wooden spoon for a few
minutes or more. It is important to incorporate small air bubbles
into the paste.

Heat the oil in a skillet for a few minutes, when warmed, add half
the oil to the bean paste.

Fry the chopped pepper in the remaining oil for a few minutes, then
add pepper and oil to the bean paste. Add salt to taste and mix
well.

Warm the banana leaves for a half-minute in a hot oven, or on a grill,
or in a pot of boiling water. This makes them easier to fold. Remove
the center rib of each leaf by cutting across it with a knife and
pulling it off. Cut the ends off each leaf to form a large rectangle.
Fold the banana leaves to completely enclose the ingredients in a
packet two or three layers thick.
(Use something like the burrito folding technique. How many leaves and
how much koki you are cooking will determine how many packets to make.
Use oven-proof string to tie them closed.)

Place sticks or a wire basket on the bottom of a large pot. (A
stovetop steamer can be used.) Carefully stack the packets on the
sticks, add enough water to steam-cook them (the water level should
be below the packets). Cover tightly and boil for one to three hours.
Cooking time depends on the size of the packet. The finished Koki
should be cooked to the center, like a cake.

Koki can be eaten hot or cold and is often served with boiled Yam
or sweet potato. To make the most authentic Koki, red palm oil is
essential as it gives the beans the right flavor and color. In
rural areas of Africa fresh palm nut sauce (similar to Moambé
Sauce / Nyembwe Sauce) is often used instead of the refined red palm
oil which is available in cities. Outside of Africa canned palm soup
base, also called sauce graine or noix de palme can be found in
speciality grocery stores anc can be used in place of the red palm
oil.

Koki can also be made from cocoyam (taro) tubers which are cleaned,
peeled and grated and substituted for the beans. Crushed dried fish
or shrimp are often added along with the red palm oil.

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From: CorinnaMarieE
Subject: Injection Marinades
To: posts@chitterlings.com

Garlic Herb Butter Marinade

1/4 cup olive oil
1 Stick butter, melted
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram (optional)
1 tablespoon chopped fresh thyme (optional)
1 tablespoon butter
1/8 teaspoon salt
1 pinch ground black pepper

Bring ingredient to a light boil, strain and cool slightly. Inject
Turkey let set in refrigerator if not using right away. Fry Turkey
as directed

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey Injection Marinade

1/2 can of beer
1/2 lb of butter
2tbs salt
2tbs worcestershire sauce
2tbs Luzianne Cajun Seasoning
2tsp garlic powder
2tsp onion powder
1tsp rosemary
1tsp thyme
1/2 tsp nutmeg

Inject the night before. Refrigerate over night, then allow bird to
warm at
room temp for about an hour before cooking.

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Cajun Marinade (for injection)

2 tb Hungarian paprika (Hot)
1 tb Cayenne pepper
1 tb Black pepper
1 tb White pepper
1 tb Granulated garlic
1 tb Ground passilla chile
2 ts Dry mustard
1 ts Roasted and ground cumin
1/2 ts Thyme
1/2 ts Oregano
1 1/2 tb Kosher salt
3 tb Cayenne pepper sauce
1 tb Worchestersire sauce
1/4 c Cider vinegar
12 oz Chicken stock
12 oz Beer

Place the dry ingredients in a clean coffee grinder and grind until
very fine. Place the liquid ingredients in a small saucepan and
add the ground dry ingredients. Bring to a boil. When it comes to a
boil, remove from heat and let cool completely . Using a syringe
with a large needle, inject the turkey every inch or so. Do this 24
hours before cooking. After 24 hours you can cook the turkey how you
like, deep fried, smoked, roasted, etc. I think the deep fry method
is best suited for this marinade.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Injection Marinade

1/2 c. butter, melted
1/4 c. canola oil
4 T. Worcestershire sauce
1 t. garlic
1 t. onion powder
1/2 t. sage
1/2 t. thyme

Bring mixture to a boil . Let cool, strain and shoot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Turkey Injection Marinade for Two 13 lb. Turkeys

1/2 cup Grand Marnier
1/2 cup Trappey's Mexi-Pep Hot Sauce
1/4 cup Worcestershire sauce
2 oz. bottle garlic juice
2 oz. bottle onion juice
1 Tbsp salt
1 tsp fresh ground black pepper
1/2 tsp white pepper
1 tsp smoked jalapeno powder (chipotle powder)
1 tsp paprika
1/2 stick butter
2 tsp liquid smoke
2 tsp Turkish oregano

sometimes I also add:
2 tsp cajun power liquid spice mixMix together and simmer lightly 10
minutes.
Cool slightly and strain through first a fine mesh, then a super fine
mesh (tea) strainer, with a mesh smaller than your injector's bore
(so it doesn't plug up).Inject turkeys the day before frying. The
marinade must be warm.
Stir often while processing. Inject every 1/2 inch or so.After
injecting then do a dry rub for each bird -1/2 c salt
1/4 c garlic powder
1/4 c onion powder
1/8 c each - thyme, paprika, ground bay
1/8 c each - oregano and black pepper Rub liberally on meat under skin
and on outside skin. Cook at 350 for 3.5 minutes/lb for 3/4 of the
calculated time.
Let stand for 15-20 min. Carve/seperate drumsticks, wings, and breast
from bone. Cut meat across the grain.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "cheryl jones"
To: posts@chitterlings.com

Does anyone have a recipe for chicken spaghetti.My aunt used to make
it when I visited Alabama and I would love to make it.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Bryant Weatherspoon
Subject: Copy one recipe at a time
To: posts@chitterlings.com

The key word is "COPY."

1. Highlight the desired recipe by slowly dragging your cursor down
the left side of the page until all the recipe information is
highlighted. If you drag too far, don't panic, just tap
the left side of the mouse away from the text and the material
will un-highlight. Begin the highlight again until you get it right.
2. With the desired recipe highlighted, click on "EDIT" at the top of
your screen. Then click on "COPY."
3. Click on the "MINIMIZE" square at the upper right hand side of your
screen.
4. Open "Microsoft Word" and click on "FILE."
5. Click on "NEW."
6. Click on "OK."
7. Click on "EDIT."
8. Click on "PASTE." Now the recipe you copied will appear on the
Microsoft Word screen.
9. Click on "FILE."

10. Click on "PRINT."
11. Click on "OK." The recipe you copied and pasted will print out.
12. Click on "FILE" again.
13. Click on "CLOSE."
14. Click on "NO."
15. Click on "MINIMIZE" to cause the Microsoft Word screen to clear
the screen and you will then see the highlighted recipe, just as
you left it on the screen.
16. Tap the left side of the mouse and the highlight will disappear.
Just go on to your next desired recipe, highlight it, copy it,
minimize it, except this time, since you only minimized the Microsoft
Word screen, simply click on it at the bar at the bottom of your
screen, and Microsoft Word screen will reappear. Follow the steps
from Number "4" on as I have presented them herein.

God bless you. Enjoy,

Bryant

PS. Willie: Outstanding! Keep up the good work. You are keeping our
heritage alive. It's a "Good Thing."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Paul Infante"

Chocolate Kiss Pie
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in the
milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it
doesn't burn). Pour into crust. Refrigerate until set. Serves 6-8.

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Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com