Recipes: Broccoli Casserole, Caramel Cake with Caramel Nut, Buttermilk Cornbread, Honey Sweetened Cornbread, Maple Cornbread, Chicken Broccoli Cheese Casserole, Cookies from Cake Mix, Sliced Tomatoes Provencal, Pan Fried Oysters, Mustard-Glazed Ham, Crowder Peas, Crispy Batter-Fried Chicken, Saag, Nepal Style Mustard Greens, Mama's Eggnog

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

Broccoli Casserole
Serves 8 to 10

Ingredients

2 pkgs. frozen broccoli
1 (8 oz). pkg cream cheese
1 envelope dry onion soup mix
1 (8 oz.) carton sour cream
Sharp grated cheese
Ritz cracker crumbs

Directions

Cook broccoli until tender in the amount of water called for on one
package and drain.

Have cream cheese out of refrigerator at least 3 hours to soften.
Mash together soup mix, cream cheese, and sour cream. Add to drained
broccoli and stir well.

Place in lightly buttered casserole dish and top with grated cheese
and cracker crumbs; dot with butter.

Bake at 275°F for 30 to 35 minutes.

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

Hi, Tashai:

8 or 9 medium peaches equals 4 cups.

Happy Holidays!!

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To: crm400@aol.com, posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake

Caramel Cake with Caramel Nut
Makes 3 layer 8 inch cake

Ingredients

Cake:

1/2 cup butter
1-1/4 cups white sugar
4 large eggs, room temperature
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I prefer buttermilk)
1 teaspoon vanilla extract

Frosting:

3 cups white sugar
1 (12 oz.) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.

Grease and flour three 8 inch round pans. Sift flour, baking powder
and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter
and 1-1/4 cup sugar until light and fluffy. Add eggs one at a time,
beating well after each. Add flour mixture alternately with milk.
Add 1 teaspoon vanilla and beat until smooth.

Divide batter into three 8 inch pans. Bake at 350 degrees F for 25 to
30 minutes, or until a toothpick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar,
evaporated milk and a pinch of salt. Bring to a boil and stir until
sugar is dissolved. Lower heat and cook until soft ball stage. Stir
with spatula to keep from sticking.

Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon
vanilla and nuts. Beat until spreading consistency.

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: 3 Cornbread Recipes

Buttermilk Cornbread

1/2 cup (1 stick) unsalted butter
1 1/2 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt
butter in large saucepan over low heat. Remove from heat. Whisk in
buttermilk, then eggs. Mix all remaining ingredients in large bowl.
Stir in buttermilk mixture. Transfer to prepared pan.

Bake corn bread until edges are lightly browned and tester inserted
into center comes out clean, about 20 minutes. Cool completely in pan.
If using in stuffing, cover tightly and store at room temperature at
least 1 day and up to 2 days.

Honey Sweetened Cornbread

Prep Time: 10 minutes
Bake Time: About 20 minutes
Makes: 8 Servings

Ingredients:
1 cup whole or 2% milk
2 large eggs
1/3 cup honey
4 tablespoon (1/2 stick) butter or margarine, melted
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
Butter and honey (optional)

1. Preheat oven to 425 degrees. Oil an 8-inch square pan.
2. In a medium bowl, whisk milk, eggs, honey, and butter until
blended. Stir in flour, cornmeal, baking powder, and salt until
thoroughly blended.
3. Pour into prepared pan and bake in center of oven for 20 minutes or
until top is puffed and golden.
4. Cut into squares and serve hot with butter and honey, if desired.

Maple Cornbread

2 1/3 cups yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine
cornmeal, flour, baking powder, and salt in processor; blend 5
seconds. Add butter; process until mixture resembles coarse meal.
Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal
mixture; stir just until evenly moistened (do not overblend). Transfer
to prepared pan.

Bake bread until golden and cracked on top and tester inserted into
center comes out clean, about 45 minutes. Cool bread in pan on rack.
(Can be made 1 day ahead. Cover; store at room temperature.)

Melissa

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Chicken Broccoli Cheese Casserole

Chicken Broccoli Cheese Casserole

1 12.5 ounce can Tyson Premium Chunk White Chicken
4 cups cooked white rice
2 15 ounce cans condensed cream of chicken soup
2 cups chopped broccoli
10 to 12 ounce Velveeta cheese
2 cups milk
Salt and pepper to taste

Preheat oven to 400 degrees.

Drain liquid from chicken into bowl. Mix with mild and soup. Dice or
slice Velveeta cheese. Spray a 9 x 13 inch baking dish with non-stick
cooking spray. Combine chicken, cheese, broccoli and rice in baking
dish. Add the soup mixture, salt and pepper and blend together all
ingredients.

Bake casserole covered for approximately 45 minutes, or until it
starts to bubble and the cheese appears melted. Remove the cover and
allow casserole to brown slightly on top. Take out of oven and allow
to stand 10 to 15 minutes before serving.

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: RE: TASHAI SNELL/Peach Question

This is for Tashai Snell's Peach Question:

One pound of fresh peaches equals...
2 - 3 medium peaches
2 cups sliced
1 1/2 cups pureed.

For 4 cups of fresh peaches I would say to buy 4 - 6 medium sized
peaches.

Melissa
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From: "Mollie McAuliffe"
To: <posts@chitterlings.com>
Subject: Cookies from Cake Mixes

Use any flavor cake mix, including the ones with pudding in the mix.
Add 1/2 cup oil and 2 eggs. mix vigorously and very well. Bake at
350 for 7-10 mins. Watch them! Different flavors need different
amounts of time.

Spice cake mix is just wonderful this way (bake 10 mins). Have a
cup of coffee and warm cookies and you're in heaven! Or add
mini-chocolate chips to a Devil's Food cake mix w/pudding. The mix
will be crumbly but mush it together into the size dough ball you
want for your cookies and bake for 7-8 mins. These are a dream
come true for the chocoholic in your family. Add grated orange
and/or lemon rind to a lemon cake and they too are wonderful! The
combinations are amazing and easy!

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From: Angel D Cason
Subject: Sliced Tomatoes Provencal
To: Willie Crawford <posts@chitterlings.com>

Sliced Tomatoes Provencal
8 servings

4 large tomatoes ( 2 1/2 lbs. total)
3/4 tsp. salt
3 slices white bread, torn into pieces
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh parsley
1 tsp. olive oil
1 clove garlic, finely chopped
1/2 tsp. dried oregano, crumbled
1/2 tsp. black pepper

Heat oven to 475°

Core tomatoes, and cut each into 4 equal slices in a single layer on
a large ungreased baking sheet. Sprinkle tomatoes with a total of 1/2
tsp. Salt. Place bread in a food processor or blender. Pulse until
fine crumbs form.

Combine bread crumbs, Parmesan, parsley, oil, garlic, oregano, pepper
and remaining 1/4 tsp. salt in a small bowl Sprinkle evenly over
tomato slices. Bake tomatoes in heated 475° oven 15 min. or until
they are tender and topping is golden. Serve hot or at room
temperature.

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From: Angel D Cason
Subject: Pan Fried Oysters
To: Willie Crawford <posts@chitterlings.com>

Pan Fried Oysters Serves 4-5

4 eggs, beaten
1 Tsp. salt
2 tbs.. peanut oil
2 cups plain cracker meal
1 qt. drained oysters
Fresh lard

Place the eggs in a bowl, add salt, beat well with a fork, and add in
the peanut oil. Place a cup of cracker meal on a sheet of wax paper.
With a fork, pick up each oyster, dip it into the egg mixture, and
place it upon the cracker meal. To bread the oyster shift the wax
paper. Place each oyster on a second plain piece of wax paper as it
is breaded and let stand a few min. before frying. To fry, heat an
aluminum skillet with 1/2 cup lard; when it reaches the smoking
point, put oysters in and fry them until they turn a golden brown,
about 2 min. on each side. Drain the oysters on a piece of brown
paper and serve while hot and crispy.

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From: Angel D Cason
Subject: Mustard Glazed Ham
To: Willie Crawford <posts@chitterlings.com>

Mustard-Glazed Ham Serves 8 to 12

3 to 5 pounds cooked ham, drained
10 to 12 whole cloves
1/2 cup brown sugar
1 tablespoon prepared mustard
2 teaspoons lemon juice
2 tablespoons orange juice
2 tablespoons cornstarch

Score ham in a diamond pattern; stud with cloves. Place in crockpot.
Combine brown sugar, mustard and lemon juice; spoon over ham. Cover
and cook on high for 1 hour; turn to low and continue cooking for 8
to 10 hours.

Remove ham to a serving platter; keep warm. Turn crockpot to high.

Combine orange juice and cornstarch to form

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From: Angel D Cason
Subject: Crowder Peas
To: Willie Crawford <posts@chitterlings.com>

Crowder Peas

Categories: Vegetables Yield: 6 servings

1 pkg. Frozen Crowder Peas
1/4 lb. Ham or ham hock
3 1/2 c Water
1 Onion Flakes
1 Garlic Powder
1 Cajun Seasoning
1 Salt
1/4 c Cooking Oil

In two quart pot, add oil, and brown ham or ham hocks. Add water,
peas, and season to taste. Cover and simmer, stirring occasionally
until peas are tender (about one hour). Serve hot over rice or corn
bread.

Note: All beans, peas may be prepared in the same manner. Dry beans
should be rinsed and sorted in a colander before using. Dry beans
require a longer cooking time than fresh or frozen legumes. Any of
your favorite sausages/seasoning meats can replace ham. Monitor
liquids closely while cooking and add water as necessary to prevent
scorching.
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From: Angel D Cason
Subject: Crispy Batter-Fried Chicken
To: Willie Crawford <posts@chitterlings.com>

Crispy Batter-Fried Chicken

3 cups vegetable oil
1/2 cup flour
2 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup ice water
1 egg white
8 chicken legs

Heat oil in a deep pot to 365 F or until a bread cube browns in about
1 minute. combine dry ingredients in a large bowl. Add water to
mixed dry ingredients; stir until combined. Beat egg white until
small peaks form. Fold egg white into flour mixture.

Coat chicken legs well with batter. Lower chicken into oil. Fry
until deeply golden brown and cooked through. About 15 minutes.
Drain chicken on a paper towel.
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From: Angel D Cason
Subject: Saag (East Indian Spinach & Mustard Greens)
Willie Crawford <posts@chitterlings.com>

Saag (East Indian Spinach & Mustard Greens)

1 1/2 lb... mustard greens
3/4 lb... spinach
1 1/2 inch piece ginger root, peeled and chopped
1 jalapeno chili, chopped
salt
1 quart water
1/2 cup oil (you can certainly use less, if you like but this give it
the right texture)
3 medium onions, finely chopped
1 Tbs. more of chopped ginger root
4 Tsp.. ground coriander
1 Tbs. ground cumin
1 Tsp.. ground turmeric
3 small juicy tomatoes, chopped
1 Tbs. chopped garlic
1 Tbs. Butter

Rinse mustard greens and spinach. Remove only coarsest bottom portion
of stems. Chop roughly and place in a Dutch oven (or a big pot) and
add chopped 1 1/4 inch of ginger root, chili, salt and water. Boil,
uncovered, about 30 minutes.

Heat oil in large pot. Add onions and fry until tender but not
browned. Add 1 Tbs. Chopped ginger, coriander, cumin and turmeric.
Fry 1-2 minutes then add tomatoes, garlic, and salt to taste and cook
until tomatoes are softened.

Drain any liquid remaining with the greens and reserve it in a
separate bowl. Place greens in food processor or blender and blend
until finely chopped but not pureed. Add greens to onion mixture with
reserved cooking liquid. Boil, uncovered, 40 minutes, until well
combined and liquid is reduced but mixture is still moist. Turn into
serving bowl and place butter in the center.

(As an easy, fast alternative use chopped frozen spinach only and cut
out most of the work including the liquid separation part.)

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From: Angel D Cason
Subject: Nepal Style Mustard Greens
To: Willie Crawford <posts@chitterlings.com>

*You may have to go to Eastern Indian owned stores to find some of
the ingredients.*

Nepal Style Mustard Greens

1 lb... Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste

In a nonstick pan heat 3 tablespoons of mustard oil. Splitter jwanu
seeds, whole timur mustard seeds, and cumin seeds until they turn
dark. Fry dried red chilies for 15 sec. till it turns dark. Add
garlic, ginger, ground pepper, and turmeric; fry for 1 min in low
heat. Add mustard greens to the spice-mixture, and stir-fry for about
2 min. Salt it. Increase the heat to high; cook the mustard greens
until wilted and the excess liquid has evaporated off. Do not
overcook the greens. Adjust seasoning with salt and pepper. Garnish
with chopped dill weed. Serve with rice.

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: For SSunshine: MAMA's EGGNOG
This recipe is courtesy of Paula Deen

Mama's Eggnog

6 eggs, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 T. vanilla
Nutmeg

In a bowl beat the egg yolks with 1/2 cup of the sugar until thick.
In another bowl beat the egg whites with 1/4 cup of sugar until
thick.
Add the cream to the yolks, fold in the egg whites, and add the
milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill
in freezer before serving.
Serve in a large punch bowl.

(RAW EGG WARNING: The American Egg Board states: "There have been
warnings against consuming raw or lightly cooked eggs on the grounds
that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of foodborne illness. Healthy people need
to remember that there is a very small risk and treat eggs and other
raw animal foods accordingly. Use only properly refrigerated, clean,
sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell.")

Yield: 8 to 10 servings

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