Recipes: Strawberry Dumplings, Fried Dried Peach Pies, Fried Pies, Pot Roast Dinner, Creole Lemon Cake, Baked Apples, Lite n' Easy Crustless Pumpkin Pie, Low-fat Meat Loaf, Chicken Bonne Femme (Weight Watchers), Healthy Chicken Chowder, Crockpot Chicken Stroganoff (lowfat), Crockpot Italian Pot Roast (lowfat), Crockpot Garlic Chicken (lowfat), Crockpot Chicken Taco Filling (lowfat), Crockpot Sour Cream Salsa Chicken (lowfat), Crockpot Beef Stew (lowfat), Crockpot Stovetop Chicken (lowfat), Martha's Chicken Spaghetti, Cheezy Chicken Spaghetti Bake, Baking Powder Biscuits, Real Homemade Tamales

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What's In This Issue:

Recipe Request: Caldillo Soup

Recipe: Strawberry Dumplings

Recipe: Fried Dried Peach Pies

Recipe: Fried Pies

Recipe: Pot Roast Dinner

Recipe: Creole Lemon Cake

Low-Fat Dessert Recipes: Baked Apples, Lite 'n Easy Crustless
Pumpkin Pie

Low-Fat Crockpot Recipes: Low-fat Meat Loaf, Chicken Bonne
Femme (Weight Watchers), Healthy Chicken Chowder

Low-Fat Crockpot Recipes: Crockpot Chicken Stroganoff (low fat),
Crockpot Italian Pot Roast (low fat), Crockpot Garlic Chicken
(low fat), Crockpot Chicken Taco Filling (low fat),
Crockpot Sour Cream Salsa Chicken (low fat), Crockpot Beef Stew
(low fat), Crockpot Stovetop Chicken (low fat)

Recipe: Martha's Chicken Spaghetti, Cheezy Chicken Spaghetti Bake

Diabetic Recipe: Baking Powder Biscuits

Recipe: Real Homemade Tamales

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: MsTMyAngel
Subject: caldillo soup

Hi everyone,

Looking for an authentic Mexican recipe for Caldillo soup/stew. If
you can be of assistance, it will be greatly appreciated. Thank you
so much.

Tracey(mstmyangel)

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From: GLASSWOMN9
Subject: Strawberry Dumplings

Strawberry Dumplings

The legend of this recipe: This recipe was found in an old trunk
that came across the Oregon Trail in the 1800's. The pioneers used
any kind of wild berry, including wild strawberries. This recipe
has been cut down to this small amount from feeding about 120.

4 eggs
4 Tbsp. melted butter
4 tsp. baking powder
4 tsp. sugar
1 tsp. salt
12 Tbsp. flour

Combine to make stiff batter to hold shape.

4 cups strawberries
2 cups sugar

Mash berries with sugar. Bring to boil in a large pot with a tight
lid. Drop dumplings into hot liquid, reduce heat and
simmer, with lid on, for 15 minutes. Don't lift lid - don't peek!

Remove dumplings carefully to dessert dishes and spoon berries
over.

Serve with vanilla ice cream or whipped cream.

Enjoy!!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: Fried Dried Peach Pies

Fried Dried Peach Pies

4 cups flour
2 teaspoons salt 1 cup shortening
1 cup milk
2 cups dried peaches
3/4 cup white sugar 2 cups oil for frying
Make Crust...
Mix together flour and salt. Cut in shortening until mixture
is crumbly. Add milk and stir until dough forms a ball. Roll
out and cut into 6-inch circles...about 16 or so.
Make the filling... Add sugar to peaches...add enough water to cover
fruit.
Cook covered, over low heat until peaches are falling to pieces.
Remove lid and cook until water is evaporated.
Heat oil in skillet, over medium heat. Spoon equal amounts of peach
filling onto each circle of pastry and fold in half. Seal pastry with
a fork dipped in cold water.
Fry and drain.

Enjoy!!!!!!!! Tracey Glasswomn9

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From: GLASSWOMN9
Subject: fried pie

Fried Pies

1/2 cup Boiling Water
1/8 cup Solid Shortening
1/4 cup Sugar
1/2 tsp Salt
1/2 cup Evaporated Milk
1/2 pkg Dry Yeast
1/4 cup Lukewarm Water
1 Well Beaten Egg
3-3/4 cup Flour ***

Pour 1/2 cup boiling water over shortening,
sugar and salt. Mix. Add evaporated milk. Cool to
lukewarm. Dissolve yeast in 1/4 cup lukewarm water.
Add to cooled mixture with well beaten egg. Stir in 2
cups of flour. Beat then add 1-3/4 cups more flour
(enough to make soft dough). Place in greased bowl
and grease top of dough; cover with wax paper and
chill until ready to use. Roll to 1/4", fill with
favorite filling; seal with a fork and fry at 360F
until brown.

Do not let dough rise before frying!

Enjoy!!!!! Tracey Glasswomn9
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Pot Roast Dinner

Pot Roast Dinner

Heavy-duty aluminum foil (about 30' x 18')
3 to 3-1/2-pound boneless beef pot roast (rump or chunk)
4 medium potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1/2 pound mushrooms
1/2 cup water
1 envelope Lipton Onion or Beefy Onion Soup Mix

Preheat oven to 350°.

On foil, place beef and vegetables. Add soup mix blended with water.

Wrap foil loosely around beef and vegetables, sealing edges airtight
with double fold. Place in shallow baking pan and bake 2 hours or
until beef is tender. Makes about 6 servings.

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From: BMARYC230
Subject: Creole Lemon Cake
To: posts@chitterlings.com

2 cups butter, softened
2 cups granulated sugar
6 eggs
1/2 cup lemon juice
3 tablespoons grated lemon peel
3 3/4 cups all-purpose flour
4 cups coarsely chopped walnuts
2 1/2 cups raisins, or golden raisins
Confectioners sugar for garnish

In large bowl, cream butter and sugar. Add eggs one at a time,
beating well after each addition. Stir in lemon juice and peel.
In another bowl, combine remaining ingredients, except
confectioners sugar; gradually stir into butter mixture, mixing
just until well blended. Spoon batter into well-greased and
floured 10-inch tube or bundt pan. Let stand for 10 minutes
before placing into oven. Bake in preheated 325 oven for 1 hour
and 45 minutes, or until browned and toothpick inserted in the
center comes out clean. Let cool in pan on wire rack for 15
minutes. Loosen edges and remove from pan. Cool completely on
wire rack. Wrap; let stand a day before slicing. Before serving,
dust with confectioners sugar, if desired.

Note: Place nuts and raisins in medium bowl, and dust with 1
tablespoon of the flour. This keeps the nuts and raisins from
sinking to bottom of batter.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Low-fat Desserts

Baked Apples
Serves 6

Ingredients

6 Granny Smith apples
1/2 cup raisins
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1-1/2 cups Libby's 100% apple juice

Directions

Preheat oven to 350°F. Wash and core apples; remove peel from around
the top. Place apples in a 9-inch square baking dish. Combine
raisins, walnuts and cinnamon; fill center of each apple with raisin
mixture. Pour apple juice around apples and cover loosely with
aluminum foil. Bake for 30 to 35 minutes; remove foil and bake 10
more minutes, until tender.

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Lite 'n Easy Crustless Pumpkin Pie
Yield: 10 Servings

Ingredients

2 package unflavored gelatin
2 tablespoons cold water
2-1/4 cups low fat evaporated milk (undiluted and divided)
16 oz can solid pack pumpkin
6 tablespoons dark brown sugar, packed OR low-cal sweetener equivalent
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Directions

In medium bowl, sprinkle gelatin over cold water to soften; set
aside. In small saucepan, heat 1 cup of the evaporated milk to just
boiling. Slowly stir hot milk into gelatin; stir until gelatin is
dissolved. Mix in remaining evaporated milk, the pumpkin, brown
sugar, pumpkin pie spice, and vanilla; set aside.
Spray 10-inch glass pie plate with non-stick vegetable coating. Pour
mixture into pie plate and chill until firm. NOTE: You may
substitute sweet potatoes for pumpkin and use allspice, if desired.

Calories: 97 Fat: 2 g Sodium: 70 mg Cholesterol: 4 mg

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Low-fat Crockpot

Low-fat Meat Loaf

Ingredients

1 lb extra lean ground beef
2 cups shredded cabbage
1 medium green pepper, diced
1/2 tsp salt
1 tbsp onion flakes
1/2 tsp caraway seeds (optional)

Directions

Combine all ingredients. Shape into loaf. Place on rack in crockpot.
Cover and cook on HIGH for 3-4 hours.

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Chicken Bonne Femme (Weight Watchers)

Ingredients

1-3 lb chicken cut into 8 pieces
2 cups frozen baby onions
2 cups whole baby carrots
1/2 lb new or red potatoes, cur into 1" chunks
1-1/2 cups low sodium chicken broth
2 medium celery ribs, cut into 2" pieces
2 strips turkey bacon, diced
bay leaf
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 cup minced fresh parsley
2 tbsp fresh tarragon or mint, minced
1 2" strip lemon zest, minced
2 tbsp fresh lemon juice
1/2 tsp salt

Directions

In slow cooker, combine chicken, onions, carrots, broth, celery,
bacon, bay leaf, thyme and pepper. Cook on LOW 8-10 hours. Meanwhile,
in small bowl, combine parsley, tarragon, lemon zest and juice. Set
aside. With slotted spoon, remove chicken and vegetables to heated
platter. Cover with foil and keep warm. Skim off and discard any fat
from liquid in crockpot. Stir in parsley mixture and salt, spoon over
chicken and vegetables.

------

Healthy Chicken Chowder

Ingredients

1/2 cup shredded carrot
1 cup skim milk
1/2 cup chicken broth
1/4 tsp black pepper
1/4 tsp onion powder
1 potato, peeled, cut into 1/2" chunks
4 chopped green onions
1/2 lb boneless skinless chicken breasts, cut into 1" cubes
2-15 oz cream style corn
1/2 cup shredded cheddar cheese
1/4 cup mashed potato flakes

Directions

Mix all ingredients except cheese and potato flakes in crockpot.
Cover and cook on LOW for 5-6 hours or until potato is tender and
chicken is no longer pink. Stir in potato flakes and cook on HIGH,
uncovered for 5 minutes until chowder has thickened and flakes have
dissolved. Top with cheese before serving.

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From: CorinnaMarieE
Subject: Crockpot Recipes Low Fat
To: posts@chitterlings.com

Crockpot Chicken Stroganoff (low fat), Crockpot Italian Pot Roast (low
fat), Crockpot Garlic Chicken (low fat), Crockpot Chicken Taco Filling (low
fat), Crockpot Sour Cream Salsa Chicken (low fat), Crockpot Beef Stew (low
fat), Crockpot Stovetop Chicken (low fat)

Crockpot Chicken Stroganoff (low fat)

servings | 6

1 lb boneless chicken breast, frozen
1 can 98% fat-free cream of mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot. Mix other
ingredients together and pour over chicken. Cook on low setting for
at least 7 hours.
Stir sauce well before serving.

If you serve this over rice or noodles, add appropriate points per
serving size!

(I omitted the onion soup mix the second time I made this as I thought
it was too salty using it. I instead cut up an onion and added a can
of mushrooms. I served this with zero point vegetables for a filling
low-point meal.
Very Good!)

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Crockpot Italian Pot Roast (low fat)

servings | 8

Ingredients

1 (2 1/2) pound boneless beef round roast
1 medium onion, sliced
1/4 tsp salt
1/4 tsp pepper
2 (8 oz.) cans no-salt-added tomato sauce
1 (0.7 oz) package Italian Salad dressing mix

Instructions

Slice roast in half; place in a 3 1/2 quart electric slow cooker. Add
onion and remaining ingredients. Cover and cook on high setting 1
hour,
reduce to low setting and cook 7 hours. Slice meat to serve. I serve
this on crusty rolls. Corinna

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Crockpot Garlic Chicken (low fat)

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of
chicken breast. Place onion in slow cooker. Place chicken breast
side up on onion.
Place garlic on chicken. Cover and cook on low in slow cooker for
about 6 hours or until juices run clear.

Serves 4

PER SERVING
Calories147
Fat1.6
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Chicken Taco Filling (low fat)

This very popular recipe is all over the Internet with good reason.
It is simple (three ingredients), easy (5 minutes of your time),
delicious and versatile. Use this flavorful meat in soft tacos, hard
tacos, nachos, burritos, salads, or almost anywhere.

1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in
crockpot and pour chicken broth over. Cover and cook on low for 6-8
hours.

With two forks, shred the chicken meat into bite-sized pieces. Use in
soft tacos, hard tacos, burritos, nachos, etc. To freeze, place
shredded meat into freezer bags with the juices. Press out all the
air and seal.

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Crockpot Sour Cream Salsa Chicken (low fat)
Weight Watchers
Serving Size : 4 servings

Ingredient
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts.
Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8
hours. When ready to serve, remove the chicken from the pot. Place
about 2 T cornstach in a small amount of water. Stir well. Stir the
cornstarch mixture into salsa sauce.
Stir in 1/4 cup of sour cream.

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Crockpot Beef Stew (low fat)

My family and I have been enjoying this recipe for years now, I have
always used round steak because it is leaner than stew meat and much
more tender.

1 lb of round steak, fat trimmed, and cubed
3 cups of water
2 packages lipton Onion soup mix
24 ounces of potatos
2 large onions
1 pound of baby carrots cut in half
4 stalks of celery chopped
12 ounces of mushrooms (washed and stems off if desired)
1 tablespoon of cornstarch mixed with 1 tablespoon of cold water until
smooth.
salt and pepper to taste.

Throw all but the cornstarch mixture in, and cook all day. Add the
cornstarch mixture about an hour before eating. I make biscuits to go
with it for my husband and son, for myself, I take a wheat bun and
toast
it in the toaster and serve the stew over it. This is Very Hearty and
filling. It fills a 3 qt crockpot, which is 12 cups.
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Crockpot Stovetop Chicken (low fat)
course | main meals
servings | 6

Ingredients

6 serving Kraft Stove top stuffing
10 3/4 oz Campbell's (U.S.) 98% Fat-Free Cream Of Chicken Soup
1 cup fat-free chicken broth
2 cup water
4 boneless chicken breast

Instructions

Place frozen chicken breasts in the bottom. Mix stove top stuffing,
soup and water and cover chicken. Pour chicken broth over all. Cook
on low for 7 hours.

I love this!!!!!!!!

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

Martha's Chicken Spaghetti
Serves 8

Ingredients

4 boneless skinless whole chicken breasts, cut in strips
2 green bell peppers, cut in strips
10 cherry tomatoes, cut in half
1 8-oz bottle low-fat Italian salad dressing
cooked spaghetti

Directions

1. Stir fry chicken and peppers until chicken is done and peppers are
still slightly crunchy.
2. Add salad dressing and simmer for about 10 minutes. Add tomatoes
during the last 5 minutes, just to heat them. Serve over hot
spaghetti.

TIP: This is great using any type of bell pepper.

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Cheezy Chicken Spaghetti Bake
Makes 4 servings

This is very good served with garlic bread.

Ingredients

8 ounces spaghetti
4 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 (5 ounce) jar processed cheese spread
1 (5 ounce) bottle processed cheese spread with jalapenos

Directions

1. Boil spaghetti as directed on package. Drain.
2. Meanwhile, brown chicken breast until tender and done all the way
through. Shred chicken into bite-size pieces.
3. Melt Cheeze-Whiz in a microwave oven as directed on jar.
4 Pour drained spaghetti in a large baking dish. Add melted cheese
whiz and soup; mix well. Stir in chicken, and mix well. Cover with
foil.
5. Bake at 425 degrees F for 25 minutes.

NOTE: Velveeta cheese works well, too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Diabetic Biscuits
To: posts@chitterlings.com

Baking Powder Biscuits (diabetic)

2 c Flour
3 tbls Baking powder
1 tsp Salt
4 tbls Shortening
3/4 c Skim milk

Mix flour, baking powder, and salt together.
Cut in the shortening until it is evenly mixed with the dry
ingredients.
Then ADD, Milk, mixing well.
Then Knead for a a 1/2 minute and roll out to about 1-1/2 inch in
thickness.
Cut with a Biscuit cutter.
Place the biscuits 1-1/2 inches apart on a greased baking sheet.
The BRUSH with the Milk and BAKE at 450F oven degrees 10-12 minutes
One
biscuit may be Exchanged for: 1 bread exchange or 1 fat exchange.

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

Real Homemade Tamales
Makes 16 tamales

This recipe came from a sweet old lady. The pork can be substituted
with either chicken or beef. This is great served with refried beans
and a salad. "

Ingredients

Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt

Tamale Dough:
2 cups masa harina (can be found in Mexican grocery store)
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Directions

1. Place pork into a Dutch oven with onion and garlic, and add water
to cover. Bring to a boil, then reduce heat to low and simmer until
the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods.
Place chiles in a saucepan with 2 cups of water. Simmer, uncovered,
for 20 minutes, then remove from heat to cool. Transfer the chiles
and water to a blender and blend until smooth. Strain the mixture,
stir in salt, and set aside. Shred the cooked meat and mix in one cup
of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat
the lard with a tablespoon of the broth until fluffy. Combine the
masa harina, baking powder and salt; stir into the lard mixture,
adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch
thickness. Place one tablespoon of the meat filling into the center.
Fold the sides of the husks in toward the center and place in a
steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over.
Top with sour cream. For a creamy sauce, mix sour cream into the
chile sauce.
--
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