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Cheese and Spinach Oven Omelet
Broccoli, Rice & Cheese Casserole
Broccoli, Cheese and Rice Casserole
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More Soulful Recipes January 15th, 2003 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
Home Office: Phone 850-651-3527
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Member - Northwest Florida Better Business Bureau
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What's In This Issue:
Recipe: Cheese and Spinach Oven Omelet
Recipe: Maple Breakfast Cake
Recipe: Steak Marinade
Recipe: Squash Fritters
Recipe: Split Pea Soup
Recipes: Broccoli, Rice & Cheese
Casserole, Broccoli, Cheese and Rice Casserole
Great Tip For Banana Pudding
Recipe Request: Taco Soup Using Ranch Style Beans
Recipe: Buttermilk Biscuits
Recipe Request: Vegetable Lasagna
Recipe Request: Lasagna
Recipe Request: Coconut Shrimp w/Pina Colada
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Cheese and Spinach Oven Omelet
Cheese and Spinach Oven Omelet
1/4 cup margarine
1 1/2 dozen eggs
1 cup sour cream
1/2 of a 10 ounce package of frozen spinach
1 cup milk
2 tsp salt
1/4 cup chopped green onions
1 cup shredded Colby Jack Cheese
Heat oven to 325 degrees. Heat margarine in 13x9x2
baking dish in oven until melted, and swirl around to
coat dish. Thaw spinach and wring dry in a clean towel.
Beat eggs,sour cream, milk and salt until blended. Add
onions and spinach. Pour into baking dish. Bake for 25
minutes. Take out and sprinkle with the cheese, then
return to oven for 10 minutes or until eggs are set and the
cheese is melted. Serves 8-10. Garnish with chopped chives.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Maple Breakfast Cake
Maple Breakfast Cake
2 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, beaten
2/3 cup maple syrup
2/3 cup milk
1 1/2 tsp. melted butter
Mix the egg, syrup, milk and melted butter
together. Add to dry ingredients, which have
been combined in a bowl. Turn into a greased
9 inch pan and sprinkle the top with extra
cinnamon and drizzle with maple syrup. Bake
for 35 minutes at 400 degrees.
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From: 'Carroll'
Subject: Steak Marinade
Steak Marinade
1/3 cup minced shallots
3 Tbs. soy sauce
1/2 cup olive oil
3 Tbs. fresh thyme
generous dash of Tabasco Sauce
3 Tbs. freshly squeezed lemon juice
Mix the marinade ingredients in a non-reactive pan. Score the
meat, and place it in the pan and turn in the marinade. Marinate
for at least 2 hours at room temperature or up to 24 hours
refrigerated. If refrigerated, turn the steak in the marinade
occasionally.
Remove the steaks from the marinade (retain marinade) and
grill to taste.
Bring the remaining marinade to a boil in a non-reactive saucepan
and remove from heat. Carve the meat in thin diagonal slices
across the grain (this makes for a tender cut) and arrange the slices
on a warm platter. Pour the carving juices and the marinade over
the meat.
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From: jphillips97
To: posts@chitterlings.com
Squash Fritters
6 small yellow squash
1 medium onion
1 cup self-rising flour
salt and pepper
Oil for frying
Cut up squash and onion. Chop these to almost a puree in the food
processor.
Mix with enough flour to form a hushpuppy like batter; adding a
little milk if needed. Fry these by putting spoonfuls in a frying pan
using cooking oil, not too hot though, you want to cook the squash
and onion. Half way through cooking flip these over and cook on
both sides till done,
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From: 'Carroll'
Cc: <posts@chitterlings.com>
Subject: Split pea soup
Split pea soup
1/2 bag dried split peas
2 carrots, diced
2 ribs celery, diced
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1/2 to 1 tsp. tarragon **
1 medium potato, peeled and diced
3 cans beef or chicken broth
2 cups water
1 bottle or can of beer
(or a cup or so of red or white wine)
salt and pepper to taste
1 Tbs. olive oil
In a large dutch oven or soup pot, heat olive oil.
Add onion, garlic, carrots, celery.
Saute until the onions are translucent. Don't burn the garlic!
Add the liquids, dried split peas, potato, bay leaves, tarragon,
salt and pepper.
Bring to a boil and then reduce the heat and allow the
soup to simmer until the peas have basically turned to mush.
Remove the bay leaves!
Puree in small batches in a food processor or blender and return
to the pot.
If desired, garnish with sour cream and croutons. Or toss in
slices of sausage (like Hillshire farms brand). Another variation
is to stir in a bit of brandy just before serving.
** If you don't like tarragon, use dried thyme or marjoram
instead.
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From: 'Carroll'
Subject: Broccoli, Rice & Cheese Casserole
Broccoli, Rice & Cheese
Casserole
1 fresh bunch broccoli or 2 small pkg. frozen
1 box Uncle Ben's long grain w wild rice
1 (8 oz.) jar Cheez Whiz
1 can cream of celery soup
1 can cream of mushroom soup
1 stick margarine
Cook broccoli & cut into bite-size pieces. Cook rice as directed
on box.
Combine soups, Cheez Whiz, & margarine w hot rice. Mix broccoli w
this mixture. Pour into 9 ' square casserole dish. Bake for 25-30 mins
at 350.
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BROCCOLI, CHEESE, & RICE CASSEROLE
2 pkgs. frozen chopped broccoli
1 & 1 1/2 cup cooked rice (more if you like alot of rice)
1 can cream of cheese soup OR Velvetta cheese OR Chez Whiz
1 can cream of chicken or mushroom soup
1 medium onion (optional)
Cook rice. Saute broccoli & onion in butter until tender. Mix
with chicken/mushroom soup & cheese/cheez whiz. Bake at
350* for 20-35 minutes.
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From: jphillips97
To: Posts@chitterlings.com
Subject: Great tip for Banana Pudding
I almost gave up on fixing banana puddings because my bananas
would turn to an ugly color and taste yukey. We had a covered
dish supper at our church and Iasked this person who was known
for her good banana puddings. She told me to always cool the
pudding mix before pouring it over the bananas. She told me
that when I poured the hot pudding mix over the bananas that I
was cooking the bananas and that was what was causing it to
turn colors and taste bad. Ever since that day, I have been
making delious Banana Puddings.
CATHYLEW
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From: Squirrelene
Subject: Recipe Request
To: posts@chitterlings.com
I need a recipe for Taco Soup using Ranch Style Beans. I would
appreciate any recipes submitted.
Thanks
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From: Angelblfsh
Subject: Buttermilk Biscuits
To: posts@chitterlings.com
Buttermilk Biscuits
2 cups AP flour
2 heaping Tsps. baking powder
1/4 tsp soda
1 tsp. salt
1 cup buttermilk
Sift dry ingredients into a bowl. Add enough buttermilk to form a
soft slightly wet dough. Turn out on a floured surface, knead and
turn a few times until dough absorbs flour. Roll or pat out to 1/2
inch thickness. Cut with biscuit cutter. ( I prefer an empty, clean
tin can) Put biscuits in a 9x13 dark pan, just touching. Drizzle
melted butter over each one.
Bake at 450 12 to 15 min.
PS: 1/3 cup shortening may be added but I prefer not to use it. I
like thetexture better without it.
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From: 'ILC'
To: <posts@chitterlings.com>
Subject: Vegetable Lasagna
Does Anyone Have an Easy, delicious recipe for Vegetable Lasagna?
Thank YOU
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From: 'mildred carson'
To: posts@chitterlings.com
Does anyone have a delicious recipe for lasagna, but that is not
to hard.
Preferably one with Ragu sauce. Thanks!
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From: vivian taylor
Subject: Recipe Request
To: posts@chitterlings.com
Hello,
I am searching for a recipe for Coconut Shrimp w/Pina Colada
sauce.
Thanks,
Vivian
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