HOME
Recipes On This Page
Grandma's Buttermilk Cornbread
Easy and Quick Quick Biscuit Mix
Join our free mailing list to swap recipes daily with other talented cooks.
More Soulful Recipes October 14th, 2002
Publisher: Willie Crawford
http://www.chitterlings.com
Home Office: Phone 850-651-3527
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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 at: http://chitterlings.com
They will thank you! ******
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe: Grandma's
Buttermilk Cornbread
Recipe: Crab and
Spinach Chowder
Recipes: Hermit
Cookies, Old
Fashion Gingerbread
Re: Black Walnut Pound Cake
Recipe: Apple Cake
With Cinnamon
Recipe: Southern Potato
Salad
Recipe: Pear Preserves
Recipe Request: Pineapple Icebox Cheesecake
Recipe: Grinding
Fresh Horseradish
Recipe Request: Bloomin Onion
Recipes: Moon Pies, Lunch Crispy Corn Dogs,
Easy and
Quick Quick
Biscuit Mix
Recipe: French
Fried Sweet Potatoes
Recipe Request: Collard Greens
Recipe: Buttermilk
Cornbread, Homemade
Potato Salad
Recipe: Apple Cake
You can also swap recipes on our online discussion board
by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** Sponsor Message ***********
FINALLY - You Can Create Food So Delicious That Your
Family
Will Look Forward To Every Meal. They'll dream about it
:-)
This incredible soul food cookbook has over 250
mouth-watering,
memory-making, no-left-over recipes. You get a variety of
traditional recipes, low-fat recipes, diabetic recipes,
and
some recipes you probably thought you'd NEVER taste
again.
Grab a copy today and get a BONUS COLLECTION of THOUSANDS
of
additional recipes. The holidays are just around the
corner.
Grab a few copies as gifts and get some of your shopping
out
of the way today. All orders shipped the same day
received!
Visit: <a href="http://www.chitterlings.com/cookbook.html">
AOL Users Click Here </a>
Don't make your family wait to experience these
incredible
reicpes: http://www.chitterlings.com/cookbook.html
*********** Sponsor Message ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cornbread
Grandma's
Buttermilk Cornbread
Ingredients
2 cups corn meal (white or yellow -- doesn't affect
taste)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
1-1/2 cups buttermilk
2 tablespoons melted shortening or vegetable oil
1 tablespoon bacon drippings, for pan (optional)
Directions:
Cornbread is best baked in a cast-iron skillet but, if
you don't have
one, a square Pyrex dish will do just fine.
Preheat oven to 450°F.
Stir together the dry ingredients and set aside. In a
medium bowl,
combine the beaten egg, buttermilk and oil. Combine the
cornmeal
mixture with the buttermilk mixture, stirring just enough
to moisten.
Pour into a very hot, well-greased (bacon drippings are
optional, but
I recommend them) 9- or 10-inch skillet or pan, muffin
tins or corn
stick molds. Bake about 12 to 15 minutes for muffins or
corn sticks,
and 18 to 20 minutes for pan or skillet. Cornbread will
begin to pull
away from sides of pan. Makes about a dozen muffins, corn
sticks or
pieces. Enjoy hot with lots of butter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Chowder
Crab and Spinach
Chowder
Ingredients
1 lb. fresh or frozen spinach
Cooking spray
1 cup chopped onion
2 cups cubed peeled red potato (about 3/4 pound)
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Dash of hot sauce
3 (10-1/2 ounce) cans low-salt chicken broth
1 (15 oz.) can creamed corn
5 tablespoons all-purpose flour
2-1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3/4 pound lump crabmeat, drained and shell pieces removed
2 tablespoons lemon juice
1 tablespoon sherry
Directions
Cook spinach until tender.
Place a Dutch oven coated with cooking spray over medium
heat until
hot. Add onion; sauté 4 minutes. Add potato and next 8
ingredients
(potato through broth); bring to a boil. Reduce heat;
simmer,
uncovered, 30 minutes or until tender.
Place 3 cups potato mixture in a blender; process until
smooth. Add
puree back to potato mixture in pan; stir well. Place
flour in a
bowl. Gradually add milk; stir with a whisk until
blended. Add to
potato mixture. Cook over medium heat until thick (about
10 minutes),
stirring constantly. Stir in cheese. Add spinach,
crabmeat, lemon
juice, and sherry; cook until thoroughly heated.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cookies
Hermit
Cookies (Schramm House Bed and Breakfast, Burlington, IA)
Ingredients
2 eggs
1/2 cup vegetable oil
1/2 cup molasses
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon each of cloves, cinnamon, ginger, and nutmeg
2-1/2 cups flour
1 cup raisins (plumped)
Directions
Mix first six ingredients; add flour and raisins. Spread
in greased
jelly roll pan ( 14"x10" or larger). Bake 30
minutes at 350 degrees
or until toothpick comes out clean. Cut into squares
while still warm.
---------
Old Fashioned
Gingerbread
Ingredients
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
a pinch of ground cloves
2 sticks (1 cup) unsalted butter
1 cup unsulphered molasses
1 cup sugar
1 large egg
3/4 cup boiling hot water
2/3 cup sour cream
1-1/2 tablespoons fresh orange juice
Directions
Preheat oven to 350 degrees.
In a bowl, sift together flour, baking soda, spices, and
a pinch of
salt. In a saucepan melt butter with molasses. In a large
bowl with
an electric mixer, beat together sugar and egg until
thick and pale.
Add butter mixture and beat until just combined. Add
flour mixture
and beat until just combined. Add water, sour cream, and
orange
juice and beat 2 minutes. Pour batter into cake pan and
bake in
middle of oven for 30 to 45 minutes or until tester comes
out clean.
Cool on wire rack.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Black Walnut Pound Cake
Hi, all:
I made this cake (from Dianne McCann's recipe) and it was
wonderful.
I will make a few variations when I bake it again. I will
use
buttermilk, real rum and add 1/2 cup more black walnuts.
Elvee.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake
Apple Cake With
Cinnamon
Ingredients
4 cups diced apples
2 cups sugar
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoon vanilla
1 cup pecans, chopped
2 cups all-purpose flour
2 teaspoon soda
2 teaspoon cinnamon
1 teaspoon salt
Directions
Toss apples and sugar. Add oil. mix and add nuts. Add
eggs and
vanilla. In a separate bowl, sift together flour, soda,
cinnamon and
salt and pour into other ingredients. Pour into a 9 x 13
baking pan.
Bake 350 degrees for 1 hour. Cool and frost.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Potato Salad
Southern Potato Salad
Ingredients
10 large redskin potatoes
2 teaspoons salt
8 eggs, hard cooked, chopped
1 cup Miracle Whip (may need more, but add gradually)
1/2 cup prepared mustard (regular yellow mustard)
1/4 cup pple cider vinegar (to taste)
2 large onions, finely chopped
6 ozs. chopped pimentos (optional)
1 teaspoon celery seed
1 small jar of sweet pickles, finely chopped
ground black pepper, to taste
Directions
In a large pot, cover the potatoes with water and add the
salt. Boil
until potatoes are tender when pierced with a fork. Do
not overcook
-- potatoes should not be mushy. Peel and dice the cooked
potatoes.
Put the chopped potatoes, eggs, onions, pimiento, sweet
pickles,
celery seed and black pepper in a large bowl.
Mix together the Miracle Whip, mustard and vinegar, and
stir until
smooth. Pour mixture over the chopped vegetables and
gently fold (or
mix with your hands) to coat. Chill several hours or
overnight before
serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Preserves
Pear Preserves
Ingredients
4 qts pears, sliced
8 cups sugar
4 tbsp lemon juice
2 tsp ground cloves
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Directions
Cover pears with sugar. Mix well and let stand for 2
hours. Add
spices and lemon juice and bring to a boil, stirring
frequently. Turn
to low to medium heat and cook until juice becomes medium
thick
syrup. Pears will change to a translucent look. Remove
from heat and
put in sterilized jars and seal.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Dsh1975
To: posts@chitterlings.com
Wonderful Site:)
I am looking for a pineapple icebox cheesecake. If anyone
know of such
a thing please let me know. Not a bake in the oven deal
just icebox.
Thanks a million.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: horseradish
Grinding Fresh
Horseradish
To grate your own horseradish by hand, hold cleaned and
trimmed
horseradish root firmly. Using a sharp vegetable peeler,
carefully
remove the outer layer. Rub peeled horseradish root
against a fine
grating surface using downward, criss cross motion. A
quicker, more
efficient method uses a blender. Wash and peel the root
as you would a
potato and dice it into small cubes. Place the cubes in
the blender
jar.
Process not more that half a container load at a time.
Add a small
amount of cold water and crushed ice. Start with enough
cold water to
completely cover the blades of the blender. Add several
crushed ice
cubes. Put the cover on the blender before turning the
blender on. If
necessary, add more water or crushed ice to complete the
grinding.
When the mixture reaches the desired consistency, add
white vinegar.
Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon
of salt for
each cup of grated horseradish.
The time at which you add the vinegar is important.
Vinegar stops the
enzymatic action in the ground product and stabilizes the
degree of
hotness. If you prefer horseradish that is not too hot,
add the
vinegar immediately. If you like it as hot as can be,
wait three
minutes before adding the vinegar
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "paulene morton"
To: "Willie" <posts@chitterlings.com>
Could someone gave me a recipe for 'bloomin onion'
many thanks
Paulene
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Moon Pies Recipe & 2 more
To: posts@chitterlings.com
Moon Pies
Minutes. Cook Time: approx. 12 Minutes. Ready in:
approx. 32
Minutes. Makes 1 1/2 dozen (18 servings).
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 tablespoons all-purpose flour
1 pinch salt
1 cup milk
3/4 cup shortening
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
cookie sheets. In a small bowl, stir together the cocoa
and
boiling water. Let cool for 5 minutes.
2 In a medium bowl, cream together 1/2 cup shortening and
white sugar. Beat in the eggs one at a time then stir in
the
vanilla. Combine 2 2/3 cups flour with baking powder,
baking
soda and salt; stir into the sugar mixture alternately
with
the buttermilk. Drop by rounded tablespoons 2 inches
apart
onto the prepared cookie sheets.
3 Bake for 10 to 12 minutes in the preheated oven, until
firm. To make the filling: In a small saucepan, stir
together remaining flour and pinch of salt. Gradually
whisk in
the milk. Cook over medium heat, stirring constantly
until
thick, about 5 to 7 minutes. Remove from heat, cover and
refrigerate. In a medium bowl, cream together 3/4 cup of
shortening
and confectioners' sugar until light and fluffy.
Gradually
add the vanilla and the milk mixture and beat until
fluffy. Sandwich filling between cookies.
---------------------------------
Lunch Crispy Corn Dogs
10 Frankfurters
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Yellow cornmeal
3 tb Shortening
1 Egg, beaten
3/4 c Milk
oil or shortening for frying In medium bowl, mix flour,
cornmeal,
sugar, baking powder and salt. With pastry blender or
fork, cut in 2 T
shortening until mixture resembles fine crumbs. In small
bowl, combine
egg and milk. Add to dry mixture; mix well. Pat
frankfurters dry with
paper towels. Dip franks into batter with tongs, being
careful to coat
all sides. Let excess batter drip off. Drop 1 or 2 at a
time into hot
oil in mini-fryer. Fry until golden, about 1 minute on
each side.
Insert wooden skewer in end of each. Serve hot, with
mustard, if
desired.
-----------------------------------
Easy and Quick
Quick Biscuit Mix
2 3/4 c Wheat flour
1/2 c Soy flour; 2 T
1 1/4 ts -salt
1/2 c Inst dry milk;less 1 T
2 1/2 tb Baking powder
1 c Wheat germ
Combine all ingredients store in sealed container. Makes
5 c
------------------------------
Enjoy!!!!! Tracey Glasswomn9
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Fried sweet potatoes
To: posts@chitterlings.com
French Fried Sweet
Potatoes
Frying twice ensures crisp-textured French fries that
retain their
crunch for a longer period of time.3 large sweet potatoes
Canola,
peanut or vegetable oil Salt to taste Deep fryer or pan
Peel potatoes. Cut each in 1/2-inch slices. Then cut
slices into
1/4-inch sticks. Place in a bowl of ice water to soak for
30 minutes.
(Soaking removes starch, so that potatoes will be crisp
when deep
fried.)
Heat oil to 360*F (180*C) in deep fryer.
Drain potatoes and pat dry thoroughly using paper towels.
Any excess
water will splatter when they are added to the hot oil.
Dip frying basket in oil (this prevents the potatoes from
sticking to
it), then add a handful of potatoes into basket. Lower
into oil and
par-fry for 3 minutes or until potatoes are tender, but
not browned.
Lift basket and allow potatoes to drain. Turn out onto a
brown paper
bag lined with paper towels. Repeat procedure with
remaining potatoes.
Increase the temperature of the heated oil to 390*F
(200*C).
Return the par-fried potatoes to the oil in batches and
cook a second
time until golden and crispy, watching closely as they
will finish
cooking quickly. Drain on a fresh brown paper bag lined
with paper
towels. Salt to taste and serve hot. Makes 3 to 4
servings.
---------------------
Enjoy!!!!!! Tracey Glasswomn9
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: (Orlando Jackson)
To: posts@chitterlings.com
Subject: COLLARD GREENS
CAN ANY ONE TELL ME HOW TO MAKE
MOUTH WATERING COLLARD GREENS
AND WHAT GOOD SMOKE''' MEAT I COULD USE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Jean McMahon
o: Willie <posts@chitterlings.com>
Subject: Re: Buttermilk Cornbread
This recipe is for Nadine
Does anyone have a good recipe for homemade potato salad,
and
buttermilk cornbread made in a black iron skillet? Thanks
Nadine
BUTTERMILK CORNBREAD
This is a recipe my grandmother used. When my mother
married into the
family, she learned to make it this way. I use this
recipe and now my
daughter and daughter-in-law make their cornbread this
way for their
families. This makes the best cornbread for Cornbread
Dressing.
2 cups Buttermilk
1 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Bacon Grease or Cooking Oil
about 2 cups White Cornmeal or enough to make a fairly
thick batter
(about like cake batter)
Place cast-iron skillet with bacon grease or oil in 400
degree oven
until grease or oil is hot.
Mix all ingredients together and pour into hot skillet.
Bake about 20
minutes or until top is nicely browned.
NOTES: This recipe is correct. There are no eggs, flour
or sugar.
If you like Yellow Cornmeal you may use it. I prefer the
White
Cornmeal but I sometimes mix it about 3/4 White to 1/4
Yellow.
Homemade POTATO SALAD
I don't use a recipe but will try to tell you how I make
my potato
salad.
Boil about 6 medium red-skin potatoes or any potato you
prefer until
tender, whole with skin still on (I often just use
Idaho's but my
mother says red-skinned are best)
Boil 3 or 4 Eggs to hard-boil stage
Chop:
1 medium Onion (use your judgment as to how much)
6 - 8 sweet pickles (use your judgment as to how much)
Hard-boiled eggs
1 Tablespoon or so of prepared mustard
Miracle Whip Salad Dressing (I probably start with about
3 heaping
Tablespoons and add until it is the consistency I like)
Salt & Pepper to taste
I peel the potatoes as soon as they are cool enough to
handle and
often do this under running cold water. The potatoes take
the flavor
of other ingredients best if you chop them when they are
hot and then
add the other ingredients while potatoes are still hot.
Place in large mixing bowl.
Mix in chopped ingredients. Add mustard and Miracle Whip
and salt &
pepper.
Place mixture into your serving bowl and serve at once.
Or you can
place in refrigerate until chilled. I prefer it not
chilled so try
to plan to have it ready to serve as soon as the other
meal items are
ready.
I hope this makes sense. I very seldom use a recipe
except the first
time I make it or do it as someone tells me. I have to
have a recipe
for baked goods and enjoy reading recipes and getting new
ideas for
different ingredients and then I mix and match to my
families taste.
I really enjoy this site and have been saving recipes I
like. I think
reading recipes is more fun than reading a novel. So keep
those good
recipes coming.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake
Apple Cake
Ingredients
1/3 cup margarine
1 cup white flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda, in 2/3 cup water
1/3 cup raisins
2 egg whites, whipped
2/3 cup sugar
1 cup whole-wheat flour
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup finely chopped apple
1/3 cup chopped walnuts
Directions
Cream the margarine and sugar. Add dry ingredients and
water
alternately, then apple. Dust the raisins and nuts with a
small
amount of flour and add them to the batter. Fold in the
egg whites.
Bake in a 8 in. square nonstick pan at 350F for 30 to 40
minutes or
until firm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our
website.
We keep copies of all subscription requests.
Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com
----------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Receive Recipes Daily In Your Email!
Please use this form to sign
up for our recipe trading list restricted to:
- Soul Food Recipes
- Southern Food Recipes
- Comfort Food Recipes
|
||||||||||||
Please use
this form if you'd like to join our general recipe
trading list.
You are free to post
virtually any recipe to this moderated list.
|
||||||||||||