Recipes: Stuffed Cabbage, Honey-Baked Spiral Ham, Turducken, Honey Baked Ham, Baked Ham with a Secret Glaze, Homemade Mackinaw Fudge I, Homemade Mackinaw Fudge II, Banana Pound Cake, Old Timey Cocoa Fudge, Ham, Sweet Potato Pound Cake, Easy Ghost Cookies, Boo Cups

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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

Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they should
subscribe by fillig in the form at: http://chitterlings.com

They will thank you! ******

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

What's In This Issue:

Recipe: Stuffed Cabbage

Recipe: Honey-Baked Spiral Ham

Recipe: Turducken

Recipe Request: Crockpot And Lowfat Recipes

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

Re: Peanut Oil for Frying Turkey

Recipes: Homemade Mackinaw Fudge I, Homemade Mackinaw
Fudge II

Recipe: Banana Pound Cake

Recipe: Old Timey Cocoa Fudge

Recipe: Ham

Recipe Request: Salmon Dip

Recipe Request: Fried Peaches Pie

Recipe: Sweet Potato Pound Cake

Recipe Request: Strawberry Dumplings

Recipe: Easy Ghost Cookies

Recipe: Boo Cups

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

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

*********** Sponsor Message ***********

Discover How Easy It Is To Fix Irresistible Soulfood!

Now YOU can create those mouthwatering favorites right in
your own kitchen! Our soul food cookbook contains over 250
country favorites... everything from cobblers to chitlins.
Easy to follow recipes will have you preparing foods so GOOD
they sneak back in the middle of the night to finish the
leftovers. Co-workers and family alike will constantly beg
you for more of these prize-winning recipes. Grab your copy
now and Save $10 off the regular price. Visit:
http://www.chitterlings.com/cookbook.html

"Willie,

I love, LOVE, love your cookbook! The recipes I have
tried remind me of my Granny's cooking. I never learned
any of her recipes =( but having your cookbook brings back
so many warm yummy memories!
Thanks---Corinna"

*********** Sponsor Message ***********

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: stuffed cabbage
To: posts@chitterlings.com

Stuffed Cabbage
is my mom's recipe. Use regular rice, not instant. Prep
Time: approx. 30 Minutes. Cook Time: approx. 1 Hour . Ready
in: approx. 1 Hour 30 Minutes. Makes 6 to 8 servings.
Printed from Allrecipes, Submitted by Christa 1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
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.)

Enjoy!!!! Tracey Glasswomn9

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

From: GLASSWOMN9
Subject: Honey Baked Spiral Ham
To: posts@chitterlings.com

Recipe:Honey-Baked Spiral Ham

My brother used to work at Honey Baked Ham, and they would get the
hams from Hormel, they were pre-baked, and then he would put the
brown-sugar and honey glaze over the hams, place them on top of huge
oil drums (tops covered with aluminum foil, of course) and they use a
butane torch to caramelize the glaze to a crust. I love them, and get
one every year for my parents. Here is a close copycat recipe for
it.:O)Yield: 16 servings1/2 Spiral-cut smoked ham (about7 lbs.
fully cooked)1/2 c Pear Nectar1/2 c Orange juice1/2 c Firmly packed
brown sugar1/2 c HoneyPreheat oven to 375*. Place ham, cut end down,
in a large baking pan. Mix together Pear nectar and orange juice In a
bowl. Bake ham in a preheated Oven for 15 min., basting Twice with
juice mixture. Mix together brown sugar And honey i! n a small bowl.
Brush mixture over ham. bake For about another hour, or Until internal
temperature Measures 140* on an instant Read meat thermometer. Serve
Immediately.NOTE: The picture on this Recipe looked exactly like An
expensive commercial Honey-baked ham.***This recipe is from April,
1995 Family Circle Magazine.

Enjoy!!!!! Tracey Glasswomn9
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Turducken
To: posts@chitterlings.com

This recipe is wonderful!!! I first had it when my sister in
law made it for Christmas dinner one year.

Turducken
Holiday Diner - Turducken
I't's a lot of fun to let your guests think you're serving them a
regular holiday turkey. When you start to carve the "turkey,"
they'll be quite surprised to see you cut through its "bones"! Since
the Turducken takes about 12 to 13 hours to cook (and then it needs to
cool at least 1 hour before it's carved), you will need to plan your
time wisely. First, be sure your oven temperature control is accurate.
If not (and ovens usually need adjusting every few months), get it
fixed or simply purchase an inexpensive oven thermometer to correctly
maintain the oven's temperature, instead of relying on the oven
temperature control. Otherwise, your Turducken may take considerably
fewer or more than 12 to 13 hours to cook. A good thing to know,
though, is that since you are cooking the Turducken at such a low
temperature (assuming your oven temperature is accurate!), you can
leave it cooking a couple of extra hours with no harm done; and once
it's removed from the oven, the Turducken will stay hot for several
hours. The quickest way to prepare your Turducken is to get friends or
family members to make the dressings (or, if you're on your own, you
will need to make the three dressings the day before boning the fowl
and assembling the Turducken). Cover the dressings tightly and
refrigerate them several hours so they will be well chilled before you
place them in the meat. You can bone the meat (be sure to save the
bones and necks for making stock) and assemble the Turducken the day
before cooking - - and family or friends can have fun helping you with
this, too! Keep the Turducken refrigerated until ready to cook. Make
the gravy after the Turducken comes out of the oven. To stuff the
Turducken itself, you will need about 7 cups of the andouille
dressing, about 4 cups cornbread dressing and about 3 cups oyster
dressing. It's also nice to serve additional dressing in bowls at
the table, so we've told you in the list of ingredients how many
times to multiply each dressing recipe to have plenty of extra. If
you're inexperienced at boning fowl, start with the turkey; because
of its size, you can more easily see the bone structure. After boning
the turkey, the duck and chicken will go much faster. And remember,
each time you do a Turducken it gets easier; it doesn't take magical
cooking abilities, it just takes care. What is magical is the way
people eating your Turducken will feel about your food! 4 recipes
Andouille Smoked Sausage Dressing (recipe follows)
5 recipes Sweet Potato Eggplant Gravy (recipe follows)
1 small hammer
2 recipes Cornbread Dressing (recipe follows)
1 (3-inch) needle (a "packing" needle with a curved tip works well)
4 recipes Oyster Dressing (recipe follows)
1 (20- to 25-pound) turkey
Strong thread, for sewing up the fowl
1 (4- to 5-pound) domestic duckling
1 (15 x 11-inch) baking pan, at least 2Â½ inches deep
1 (3- to 3Â½-pound) chicken 1 pan, larger than the 15 x 11-inch pan,
that the smaller pan will fit inside with room to spare
6 tablespoons Chef Paul Prudhomme's Meat MagicÂ® Make the three
dressings; cover well and refrigerate. Then bone the fowl. It's
helpful to keep the following in mind: 1. Your goal is to end up with
one large piece of essentially boneless turkey meat; the finished
product will contain only the tip end of each leg bone and the first
two joints of each wing. You will end up with one piece of completely
boneless duck meat and one piece of completely boneless chicken meat.
2. Be careful not to pierce the skin except for the initial slits.
(Cuts in the skin tend to enlarge during cooking and make the end
result less attractive as well as dryer.) 3. Allow yourself plenty of
time, especially if you're a beginner. And even if you are
experienced, approach the boning procedure with a gentle, careful
touch - - the meat is not tough and you want to end up with as much of
it as possible. 4. Bone one side of each bird - - either the left or
right - - before doing the other side. 5. Use a sharp knife and use
mainly the tip; stay close to the bone at all times with the knife. 6.
It's worth the time and effort! ANDOUILLE SMOKED SAUSAGE DRESSING 4
tablespoons margarine
4 tablespoons unsalted butter
4 cups chopped onions
2 tablespoons sweet paprika
2 cups chopped celery
2 tablespoons minced garlic
2 cups chopped green bell peppers
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauceâ„¢
1Â¼ pounds andouille smoked sausage (preferred) or any other good
smoked pure pork sausage such as Polish sausage (Kielbasa), ground (3
cups)
2 cups turkey, duck or chicken stock (recipe follows)
1Â½ cups very fine dry bread crumbs (preferably (see Note) French
bread) NOTE: If you are not using andouille, add approximately 2
tablespoons Chef Paul Prudhomme's Meat MagicÂ® to the meat for a
fuller flavor. K-Paul's Louisiana Kitchen Cajun Andouille Smoked
Sausage is available through 800-457-2857. Melt the margarine in a
large skillet over high heat. Add 2 cups of the onions, 1 cup of the
celery and 1 cup of the bell peppers; sautÃ© until onions are dark
brown but not burned, about 10 to 12 minutes, stirring occasionally.
Add the andouille and cook until meat is browned, about 5 minutes,
stirring frequently. Add the remaining 2 cups onions, 1 cup celery and
1 cup bell peppers, the butter, paprika, garlic and Magic Pepper
Sauce, stirring well. Reduce heat to medium and cook about 3 minutes,
stirring occasionally. Stir in the stock and bring to a simmer;
continue cooking until the oil rises to the top (until the water
evaporates), about 10 minutes. Stir in the bread crumbs. Remove from
heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake
uncovered in a 425Â° oven until browned on top, about 45 minutes,
stirring and scraping pan bottom well every 15 minutes. Makes about 5
cups. CORNBREAD DRESSING Cajuns like their cornbreads and dressing
sweet, so the crumbled cornbread we start with in this dish is sweet.
If you prefer less sweet dressings, make your cornbread without sugar.
2 tablespoons Chef Paul Prudhomme's Poultry MagicÂ®
Â¾ pound turkey, duck or chicken giblets, boiled until tender, then
ground (preferably) or finely chopped
Â¼ pound (1 stick) unsalted butter
4 tablespoons margarine
1 cup turkey, duck or chicken stock (recipe follows)
Â¾ cup finely chopped onions
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauceâ„¢
Â¾ cup finely chopped green bell peppers
Â½ cup finely chopped celery
5 cups finely crumbled Cornbread or Cornbread Muffins (recipe follows)
1 tablespoon mined garlic
2 bay leaves
1 (13-ounce) can evaporated milk (1-2/3 cups)
3 eggs In a large skillet melt the butter and margarine with the
onions, bell peppers, celery, garlic and bay leaves over high heat;
sautÃ© about 2 minutes, stirring occasionally. Add the Poultry Magic
and continue cooking until vegetables are barely wilted, about 5
minutes. Stir in the giblets, stock and Magic Pepper Sauce; cook 5
minutes, stirring frequently. Turn off heat. Add the cornbread, milk
and eggs, stirring well. Spoon dressing into a greased 13 x 9-inch
baking pan. Bake at 350Â° until browned on top, about 35 to 40
minutes. Makes about 8 cups. CORNBREAD OR CORNBREAD MUFFINS 1-1/3 cups
all-purpose flour
1/2 teaspoon salt
2/3 cup cornmeal
1-1/3 cups milk
2/3 cup sugar
5 tablespoons unsalted butter, melted
1/2 cup corn flour (see Note)
1 small egg, beaten
5 teaspoons baking powder NOTE: Available at many health food stores.
In a large bowl combine the flour, cornmeal, sugar, corn flour, baking
powder and salt; mix well, breaking up any lumps. In a separate bowl
combine the milk, butter and egg and add to the dry ingredients; blend
just until mixed and large lumps are dissolved. Do not overbeat. For
bread, pour mixture into a greased 8 x 8-inch baking pan and bake at
350Â° until golden brown, about 55 minutes. Remove from pan and serve
immediately. For muffins, spoon mixture into 12 greased muffin cups.
Bake at 350Â° until golden brown, about 45 minutes. Remove from pan
immediately and serve while hot. Makes 1 loaf of bread, 1 dozen
muffins or about 6 cups finely crumbled cornbread. OYSTER DRESSING
About 20 small to medium oysters in their liquor,
4 teaspoons Chef Paul Prudhomme's Seafood MagicÂ®
1 teaspoon minced garlic
1 cup cold water
Â½ cup chopped green onions
3/8 pound (1Â½ sticks) margarine
Â½ cup very finely chopped fresh parsley
1Â½ cups chopped onions
3 bay leaves
1 cup chopped celery
About 1 cup very fine dry bread crumbs
1 cup chopped green bell peppers
2 tablespoons unsalted butter, softened Combine the oysters and water;
stir and refrigerate at least 1 hour. Strain and reserve the oysters
and oyster water; refrigerate until ready to use. Melt 4 tablespoons
of the margarine in a large skillet over high heat. When margarine is
almost melted, add Â¾ cup of the onions, Â½ cup of the celery and Â½
cup of the bell peppers. SautÃ© over high heat until onions are dark
brown but not burned, about 8 minutes, stirring frequently. When the
onions are browned, stir 2 teaspoons of the Seafood Magic and the
garlic into the skillet. Reduce heat to medium and continue cooking 5
minutes, stirring occasionally. Add the remaining Â¾ cup onions, Â½
cup celery, Â½ cup bell peppers and 1 stick margarine, and Â¼ cup of
the green onions, Â¼ cup of the parsley and the bay leaves. Stir until
margarine is melted. Continue cooking 10 minutes, stirring
occasionally. Stir in the reserved oyster water and cook over high
heat about 10 minutes, stirring occasionally. Stir in the remaining 2
teaspoons Seafood Magic and enough bread crumbs to make a moist, but
not runny dressing; remove from heat. Stir in the drained oysters.
Spoon dressing into an ungreased 8 x 8-inch baking pan and bake
uncovered in a 350Â° oven for 30 minutes. Remove from oven, discard
bay leaves and stir in the butter and the remaining Â¼ cup green
onions and Â¼ cup parsley. Makes about 3 cups. TO BONE THE TURKEY
Place the turkey, breast down, on a flat surface. Make an incision the
entire length of the spine through the skin and flesh. Starting from
the neck end and using the tip of the knife, follow as close to the
bone as you can cut, carefully teasing the skin and meat away from the
frame. Toward the neck end, cut through the meat to expose the
shoulder blade (feel for it first and cut through small amounts of
meat at a time if you have trouble locating it); cut the meat away
from around the bone and sever the bone at the joint so you can remove
the blade. Disjoint the wing between the second and third joint; free
the heavy drumstick of the wing and remove it, being careful to leave
the skin intact. Continue teasing the meat away from the backbone,
heading toward the thighbone and being careful to keep the "oyster"
(pocket of meat on the back) attached to the skin instead of leaving
it with the bone. Cut through the ball-and-socket joint to release the
thighbone from the carcass; you should now be able to open up the bird
more in order to better see what bones are still left to deal with.
Continue teasing the meat away from the carcass until you reach the
center front of the breastbone. Then very carefully separate the skin
from the breastbone at the midline without piercing the skin (go
slowly because the skin is very thin at this point). Repeat the same
boning procedure on the other side (left or right) of the turkey, with
the turkey still breast down. When both sides are finished, carefully
remove the carcass. Then remove the thighbone and leg bone on each
side as follows. Being careful not to break through the skin, use a
small hammer to break the leg bone completely across, about two inches
from the tip end. Then manipulate both ends of the bone with your
hands to be sure the break is complete. Leave the tip of the bone in,
but remove the leg bone and thighbone as one unit. To do this, cut the
meat away from around the thighbone first, using the knife tip; then,
holding the thighbone up with one hand, use the other hand to
carefully cut the meat away from around the leg-thigh joint. (Don't
cut through this joint, and don't worry if it seems as if you're
leaving a lot of meat around the joint - - it can't be helped and,
besides, it will add flavor when you make the stock with the bones!)
Then use the blade of the knife to scrape the meat away from the leg
bone; remove the leg-thigh bone. With your hands or the knife, one by
one remove as many pin bones from the leg meat as possible; then, if
necessary, pull the tip of the leg bone to turn the meat to the inside
(so the skin is on the outside and it looks like a turkey again).
Refrigerate. TO BONE THE DUCK Place the duck, breast down, on a flat
surface and follow the same procedure as you did to bone the turkey,
except this time you will remove all the bones, instead of leaving in
part of the wing and leg bones. To bone each wing, cut off the first
two joints of the wing (and save for stock), leaving the wing's
drumstick; cut the meat from around the drumstick and remove this
bone. When you reach the thigh, follow the thigh-leg bone with the
knife blade to release the bone as one unit, again being careful not
to cut through the skin. Trim some of the excess skin and fat from the
neck area; cut the skin in small pieces and reserve it for making the
gravy; discard the fat. Refrigerate the duck and skin pieces. TO BONE
THE CHICKEN Use precisely the same procedure to bone the chicken as
you used to bone the duck. TO ASSEMBLE THE TURDUCKEN Spread the
turkey, skin down, on a flat surface exposing as much meat as
possible. Sprinkle the meat generously and evenly with a total of
about 2 tablespoons of the Meat Magic, patting it in with your hands.
(Be sure to turn the leg, thigh and wing meat to the outside so you
can season it, too.) then stuff some of the cold andouille dressing
into the leg, thigh and wing cavities until full but not tightly
packed (if too tightly packed, it may cause the leg and wing to burst
open during cooking). Spread an even layer of the dressing over the
remaining exposed meat, about Â½ to Â¾-inch thick. You should use a
total of about 7 cups dressing. Place the duck, skin down, on top of
the andouille dressing, arranging the duck evenly over the dressing.
Season the exposed duck meat generously and evenly with about 1
tablespoon more Meat Magic, pressing it in with your hands. Then
spread the cold cornbread dressing evenly over the expose duck meat,
making the layer slightly less thick than the andouille dressing,
about Â½ inch thick. Use a total of about 4 cups dressing. Arrange the
chicken, skin down, evenly on top of the cornbread dressing. Season
the exposed chicken meat generously and evenly with about 1 tablespoon
more Meat Magic, pressing it in with your hands. Spread the cold
oyster dressing evenly over the exposed chicken meat, using about 3
cups dressing and making the layer about Â½ inch thick. Enlist another
person's help to carefully lift the open Turducken into an ungreased
15 x 11-inch baking pan that is at least 2Â½ inches deep. (NOTE: This
pan size is ideal because the Turducken fits snugly in the pan and
stays in the proper shape while cooking.) As you lift the Turducken
into the pan, fold the sides of the turkey together to close the bird.
Have your helper hold the turkey closed while you sew up all openings,
making the stitches about 1 inch apart; when you finish sewing up the
Turducken on the first side, turn it over in the pan to sew closed any
openings on the other side. Then tie the legs together just above the
tip bones. Leave the Turducken breast side up in the pan, tucking in
the turkey wings. Place the Turducken pan in a slightly larger pan
with sides at least 2Â½ inches deep, so that the larger pan will catch
the overflow of drippings during cooking. Season the exposed side of
the Turducken generously and evenly with about 2 tablespoons more Meat
Magic, patting it in with your hands. Refrigerate until ready to bake.
Bake at 190Â° until done, about 12 to 13 hours, or until a meat
thermometer inserted through to the center reads 165Â°. (NOTE: There
is no need to baste, but you will need to remove accumulated drippings
from the Turducken pan every few hours so that the lower portion of
the turkey doesn't "deep fry" in the hot oil.) When done, remove the
Turducken from oven and let cool in its pan at least 1 hour.
Meanwhile, make the gravy with some of the pan drippings and the
reserved duck skin. With strong spatulas inserted underneath (remember
there are no bones to support the bird's structure), carefully
transfer the Turducken to a serving platter and present it to your
guests before carving. Then place the Turducken on a flat surface to
carve. Be sure to make your slices crosswise so that each slice
contains all three dressings and all three meats. (It's easy to do
this and still have manageable size servings if you slice the
Turducken in half lengthwise, then cut servings crosswise to the
desired thickness from one side of the Turducken at a time.) Serve
additional bowls of the dressings on the side. SWEET POTATO EGGPLANT
GRAVY 4 teaspoons Chef Paul Prudhomme's Meat MagicÂ®
3 bay leaves
Â½ cup drippings from Turducken, plus the reserved duck skin
8 cups turkey, duck or chicken stock (recipe follows)
Â½ cup packed dark brown sugar
4 cups peeled and chopped eggplant
1 cup peeled sweet potatoes, cut into Â½-inch dice
1Â½ cups chopped onions
3 tablespoons grand Marnier
1 cup peeled and finely chopped sweet potatoes
Â½ cup finely chopped green onions
1 teaspoon minced garlic Place the drippings and duck skin in a large
skillet over medium-high heat. Add 3 cups of the eggplant and sautÃ©
until eggplant starts to get soft, translucent and brown, about 5
minutes, stirring frequently. Add the onions and remaining 1 cup
eggplant; cook until the onions start to brown, about 8 to 10 minutes,
stirring occasionally. Add the finely chopped sweet potatoes; continue
cooking and stirring for 4 minutes. Stir in the garlic and cook 3
minutes, stirring occasionally. Add the bay leaves, 3 teaspoons of the
Meat Magic and stir well, scraping pan bottom as needed. Next, stir 1
cup of the stock into the vegetables and cook 2 minutes, then add
another 1 cup stock; cook 5 minutes, stirring occasionally. Stir in Â¼
cup of the sugar and cook 2 minutes, stirring occasionally. Add
another 1 cup stock and cook 10 minutes, stirring occasionally. Add
the remaining Â¼ cup sugar and 1 cup more stock; cook 10 minutes,
stirring occasionally, then add another 1 cup stock and cook 10
minutes more, stirring occasionally. Reduce heat to low and simmer 13
minutes. Stir in another 1 cup stock and simmer 3 minutes more. Remove
from heat and strain well, forcing as much liquid as possible through
the strainer. Place the strained gravy in a 2-quart saucepan. Add the
diced sweet potatoes and 1 cup stock; bring to a boil over high heat,
then reduce heat and simmer 3 minutes, skimming off any froth from the
surface. Stir in the grand Marnier and continue simmering 7 minutes,
stirring occasionally. Add the green onions, the remaining teaspoon of
Meat Magic and 1 cup more stock. Bring gravy to a boil and simmer
until it reduces to about 3 cups, about 8 minutes, stirring
occasionally. Makes about 3 cups. BASIC FOWL AND GAME STOCK About 5
gallons cold water (see Note)
6 medium onions, unpeeled and quartered
1 stalk celery, separated into ribs
1 large head garlic, unpeeled and halved crosswise to expose meat
1Â½ to 2 pounds bones and necks from the turkey, duck and chicken or
use 10 pounds backs, necks and/or bones from chickens, guinea hens,
ducks, geese, pheasants (for all fowl, the giblets, excluding livers,
may be used), rabbits, squirrels or other fowl or game NOTE: Always
start with cold water. Enough to cover all the ingredients. Place all
ingredients in a very large stockpot; bring to a boil over high heat,
then gently simmer at least 4 hours, preferably 8 (unless otherwise
directed in a recipe), replenishing the water as needed to keep about
4 gallons of liquid in the pan. Strain, cool and refrigerate until
ready to use. Makes about 4 gallons. (NOTE: Remember, if you are short
on time, that using a stock simmered 20 to 30 minutes is far better
than using just water in any recipe.)

Enjoy!!!!!! Tracey Glasswomn9
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Julie"
To: <posts@chitterlings.com>
Subject: Crockpot Recipes

I was looking for some crock pot recipes or some low fat recipes. Can
you help me out? Thanks!

Julie Neathery
Oak Grove, Louisiana

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Re: Peanut Oil for Frying Turkey
To: posts@chitterlings.com

------------------------------------
The oils used to fry turkey are critical to the success of the
product.

I. Selection of Oil
Only oils that have high smoke points should be used. Such oils
include peanut, canola and sunflower. Peanut oil has abundant
flavor and is the top hoice of many cooks. Canola oil is low in
saturated fats and would be appropriate to combine with peanut
oil if fat and cholesterol are a concern.

II. Filtering of Oil
These high smoke-point oils allow reusing the oil with proper
filtration.
Depending on the recipe used, remember to filter the oil...not just
strain it. The first step is to strain the cooled oil through a fine
strainer. If a breading, spice or herb rub are used in the preparation
of the turkey, it will be necessary to further filter the oil through
fine
cheesecloth.

III. Storage of Oil
The oil should be covered and refrigerated to prevent it from becoming
rancid. The oil may be stored in the refrigerator for several months
or until signs of deterioration begin. The oil will thicken when it is
chilled,
but will return to its original consistency when reheated.

IV. Shelf Life of Oil
According to the Texas Peanut Producers Board, peanut oil may be used
three or four times to fry turkeys before signs of deterioration
begin. Such
indications include foaming, darkening or smoking excessively,
indicating the oil must be discarded. Other signs of deteriorated oil
include
a rancid smell and/or failure to bubble when food is added.

http://www.turkeyfed.org/consumer/cookinfo/fryturk.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: CorinnaMarieE
Subject: Mackinaw Island Fudge
To: posts@chitterlings.com

--------------------------------------------------------------------------------
Have you ever been to Mackinaw Island in Michigan...they have the best
fudge! Here is an article I found about how they make it.

Mackinaw Fudge is as much an experience as it is a recipe.

There are a couple of unique features needed to make a true Mackinaw
fudge. You need a cooper kettle, a marble slab, and a turning paddle.

The fudge ingredients are cooked in a Copper Kettle
The cooked fudge is then poured out onto a large marble slab. This
acts as an almost constant temperature - a "heat sink" - on which the
fudge begins to set.
The fudge is turned ("loafed") using a fudge paddle. The more
theatrical the loafing the better.
The loaf is formed into the shape of a bread loaf and cut ("spade")
into bread loaf pieces about an inch thick.
The loaf pieces are immediately sold to the crowd for $1-$4 each. Hey,
it's a living.
(Morgan's Fudge of Michigan). It should be noted that some confuse
"Nantucket" fudge with "Mackinaw" Fudge. To my knowledge, Mackinaw was
doing the show first.
HOMEMADE MACKINAW FUDGE I

1/2 cup Butter
3 cups Sugar
1 1/2 cups Milk
2/3 cup Cocoa Powder
1/8 tsp Salt
1 tsp Vanilla Extract
1 cup Walnuts (chopped) optional

Butter (or PAM spray) the sides of a 9" x 9" glass pan and set aside.
Heat Sugar, Milk, Cocoa, and Salt over medium heat to 234°F while
stirring occasionally. Remove from heat and let cool slightly. Stir in
butter and vanilla. Continue to stir while letting cool and thicken
while watching for the gloss of the mixture to disappear. Add nuts if
desired.
Pour into the glass pan. Use a buttered spatula to work the edges of
the mixture back to the center -- insert spatula at the edge then fold
over mix to the center. As the fudge cools it will begin to set. Work the fudge
into a loaf and let set in the refrigerator for one hour. Remove and cut.
--------------------
HOMEMADE MACKINAW FUDGE II

1/4 cup Butter
4 cup Sugar
1 1/4 cup Milk
1 cup Cocoa Powder
1/4 tsp Salt
1 1/2 tsp Vanilla Extract
1 cup Nuts, Chopped (optional)

Warm milk in a large sauce pan under low heat. Add sugar, cocoa, and
salt and stir until all sugar dissolves. Bring to a boil over medium
heat, stirring constantly. Once boiling, stir only occasionally. Once
mixture has reached soft ball stage (approx. 234°F), take mixture off stove
and add the butter.
Let the mixture sit until it has cooled down to the point where you
can touch the pan with your hand and it is just warm. Add the vanilla
and stir mixture vigorously until it loses its sheen. Pour into a
buttered pan and refrigerate for 1/2 hour.

The candy makers of Mackinaw Island let the hot mixture cool a bit
before you start stirring it. This is supposed to reduce the grainy
texture of the fudge.

VARIATION: Chocolate Peanut Butter Fudge; add 1 cup of peanut butter
when you begin to stir the cooled mixture.

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

From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Banana Pound Cake

Banana Pound Cake

1 package (18 1/2 ounces) yellow cake
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine all ingredients in large mixer bowl. Mix until blended, then
beat at medium speed for 4 minutes. Turn batter into greased and
lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour
or until done. If desired, dust with confectioner's sugar before
serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Sue Anderson"
o: <posts@chitterlings.com>
Subject: Old Timey Cocoa Fudge

2/3 cup Cocoa
3 cup Sugar
1/8 Teaspoon salt
1 1/2 cup milk
1/4 cup butter
1 teaspoon vanilla

Combine cocoa, sugar, and salt in a large sauce pan. Add milk
gradulely, mix thorougly, bring to a bubbly boil on high heat,
stirring continuously. Reduce heat to medium and continure to boil the
mixture without stirring until it forms a medium ball when dropped in
cold water. Then take off heat add namilla and butter then pour into
buttered pan. You can also add 1 cup of chopped pecans when you take
off heat too. this recipe has been in my family for over 50
years...Enjoy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: SharonSshuck
Subject: Ham
To: posts@chitterlings.com

I use Cook's Ham
Reynolds Oven Bag (use as directed)
1 can Pineapples drained
about 15 whole cloves
2 cups brown sugar
12 oz. can of 7-UP or Sprite

Put 3 TBSP. flour in bag and shake. Place in a roasting pan,
then add ham pineapple, cloves, brown sugar then pour 7-UP over it
,close bag and bake in 350 degree oven for about 3 to 4 hours,,,I
stick a
long pronged fork into it and if it goes in easy then it is done.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: cmb7779311
To: posts@chitterlings.com
Subject: RECIPE REQUEST

PLEASE POST THE FOLLOWING..........

"Hi, everyone! I am looking for a salmon dip like the one served at
Houston's in downtown Chicago. Please help.....they also have a GREAT
spinach and artichoke dip. I will try the ones I have seen posted
recently but if anyone has one that is closer, I'll try it!"

DIEHARD BEARS FAN
--- cmb7779311

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Linda Turner"
Subject: Request for fried peach pies

This is a request for a recipe for old-fashioned fried peach pies
using the dried peaches. Anxious for a response.

-Linda

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Sweet Potato Pound Cake

Sweet Potato Pound Cake

Cake:
1 cup of butter
2 cups of sugar
1 1/2 cups of mashed cooked sweet potatoes
4 eggs
3 cups of flour
1/4 teaspoon of soda
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon of vanilla
1/2 cup of chopped pecans
1/2 cup of flaked coconut

Icing:
1 (pound) box of confectioner's sugar
grated rind of one orange
grated rind of one lemon
juice of one lemon
juice of one orange

Cake: Cream the butter and sugar; add sweet potatoes and beat until
light and fluffy.
Add the eggs one at a time beating well after each.
Combine the dry ingredients and stir into creamed mixture; add
vanilla, nuts and coconut.
Pour the mixture into greased 10 inch tube pan and bake at 350 degrees
for 1 hour 15 minutes or until cake tests done. Spread with icing
while warm.

Icing: Combine all of the icing ingredients, slowly adding enough
orange juice to make spreading consistency.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: PteeJa
Subject: Re: More Soulful Recipes - September 10th, 2002
To: posts@chitterlings.com

I would like to know if any one know how to cook strawberry dumplings?
It's cooked on top of the stove in a skillet. Please send it if so.

Thank you
Friend in Det.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: CorinnaMarieE
Subject: Ghost Cookies
To: posts@chitterlings.com

Easy Ghost Cookies

Ingredients
BAKER'S Premium White Baking Chocolate

NUTTER BUTTER Peanut Butter Sandwich Cookies

decorating gel

Preparation
PLACE BAKER'S Premium White Baking Chocolate in microwavable bowl.
Microwave on HIGH 1-1/2 minutes or until chocolate is completely
melted,
stirring every 30 seconds.

SPREAD one side of NUTTER BUTTER Peanut Butter Sandwich Cookies with
melted chocolate for ghosts' bodies. Cool slightly.

DECORATE with raisins, decorating gels and/or candies to create faces.
Cool until chocolate is set.

Fun Idea: Place decorated cookies in small gift bags to give to
trick-or-treaters.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Boo Cups
To: posts@chitterlings.com

Boo Cups

Serves: 15

Ingredients
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding &
Pie
Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Chocolate Sandwich Cookies, crushed, divided
Assorted small round and oval shaped candies (optional)

Preparation
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2
minutes or until well blended. Gently stir in 1/2 of the whipped
topping
and 1/2 of the crushed cookies.

SPOON 1 Tbsp. of the crushed cookies into each of 15 individual cups.
Spoon pudding mixture evenly into cups; top with remaining crushed
cookies.

DROP remaining whipped topping by spoonfuls onto desserts to create
"ghosts." Decorate with candies to create "eyes." Refrigerate until ready to
serve. Watch the ghosts disappear! Store leftover desserts in refrigerator.

Take a Shortcut: Instead of dropping spoonfuls of whipped topping,
fill zipper-style plastic bag with remaining whipped topping; seal.
Using scissors, snip one corner diagonally. Squeeze out topping to create
"ghosts."
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

Tired Of Working Your Butt Off Only Making Somebody Else Rich?

Why not start your own internet-based business today? It's not
as complicated as they want you to imagine. The few making the
big bucks just want to keep it all to themselves. Join in our
Internet Marketing Power Workshop where we take 30 students by
the hand and TEACH YOU. Your teachers all earn hundreds of
thousands of dollars EVERY year in their own online businesses.
Hurry, there are only a few seats left. Declare your
financial independence today! Stop dreaming and start doing.

Visit The Real Secrets

Only 30 total seat available so sign up now! Do miss out!

*********** Sponsor Message ***********

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

Administrative Notes:

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

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