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More Soulful Recipes October 15th, 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
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What's In This Issue:
Recipe: Horseradish Sauce
Recipe: Oven
Fried Catfish Sandwiches
Recipe Request: Pickled Watermelon Rind
Recipe: Joyce's
Macaroni Salad
Thanks For Sweet Potato Recipes
Recipes: Homemade
Andouille Sausage, Italian Sausages
(Medium Hot)
Recipe: Dr Byrd Cake
Recipe Request: Bean Recipes
Recipe: Taco
Salad
Question: Location Of Chitterling Festivals
Thanks For Apple Recipes
Thanks For Posting Recipes Online
Thanks For Molassas Pudding Recipe
Recipe Request: Pumpkin Roll
Recipe Request: Hermits Or Mincemeat Cookies
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: diaconal
Subject: HORSERADISH SAUCE
HORSERADISH SAUCE
The March/April issue of Organic Gardening states
":The fumes from
grating horseradish can burn the eyes, so use
caution." When I was in
French Morocco during WW2, I would often eat at a
restaurant where the
proprietress would prepare a dish and ask me its name in
English.
When
she prepared a nice creamy horseradish sauce she thought
I was telling
her to feed it to the horses, The French name for
horeradish,
raifort, has no relation to the name for horse, cheval.
In Germany, sharp and middle-sharp mustards have
horseradish as well
as the ground mustard seeds. In America, some merely
combine the
grated
horseradish with vinegar or lemon juice while others add
cream, cream
cheese or sour cream. I enjoy the creamy version on ham
and roast
beef.
It is also used in making pickles.
I would recommend first washing any dirt off, then using
a potato
peeler, remove the skin, then using a fine grater or food
processor.
Use gloves and avert the eyes.
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From: "Paul Infante"
To: "Willie Crawford"
<posts@chitterlings.com>
Subject: OVEN FRIED CATFISH SANDWICHES:
OVEN FRIED
CATFISH SANDWICHES:
- 8 large sandwich buns
- 4 catfish fillets ( about 1 pound), cut in half
crosswise
- salt & ground black pepper to taste
- 1 1/2 cups finely crushed corn flake cereal
- 1 tsp paprika
- 1/2 tsp salt
- 4 egg whites, beaten till foamy
- vegetable cooking spray
- 3/4 cup Thousand Island salad dressing
- 1/4 tsp ground red pepper
- 16 slices bacon, cooked & drained
- tomato slices
- Lettuce
Wrap buns in aluminun foil; set aside. Preheat oven to
400 degrees.
Sprinkle catfish w/ salt & pepper. In a medium bowl,
combine cereal
crumbs, paprika and salt. Place egg whites in a shallow
bowl. Dip
catfish one piece at a time in egg whites and coat with
cereal
mixture. Place coated pieces of catfish in a baking pan
sprayed w/
cooking spray. Bake 25 to 30 minutes or until catfish is
flaky.
Durilast 5 minutes of baking, place buns in oven to heat.
In a small
bowl, combine salad dressing and red pepper. Spread salad
dressing
mixture evenly over both halves of each bun. Place 1
piece of catfish,
2 slices of bacon, tomato and lettuce on bottom of each
bun; replace
tops. Yield 8 sandwiches
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From: Bertha russell
Subject: Watermelon Rine
To: posts@chitterlings.com
I need the recipe for pickle watermelon rine.
Bertha Flynn / Russell
"my world is a little nicer
because I share it with you"
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Macaroni Salad
Joyce's Macaroni Salad
submitted by Joyce Brown
1 pound of elbow macaroni
6 boiled eggs peeled and chopped
1 Med. onion chopped small
3 ribs of celery diced small
1 jar of chopped pimento drained. ( either size jar)
1/2 cup of sweet pickle relish or more to taste
1/2 cup sweet pickle juice
Mayonnaise divided about 2 to 3 cups
Cook macaroni in boiling salted water as package directs
to al
dente do not over cook. Drain and rinse under cold water.
Put
into a large bowl with a lid add the pickle juice and
stir. Then
add all the rest except Mayo and stir well .Add 1 cup of
mayo and
stir well . season with salt and pepper , cover and
refrigerate
for a few hours. Check it and add 1 more cup of mayo .
you can
eat it at this stage. I like to make mine the day before
so it
gets all the good flavor. If you do this you may want to
add some
more mayo if it is too dry. I made this yesterday for a
cook out
today and it took almost 3 cups of mayo. You will have a
lot of
salad and be sure to use a large bowl as it expands as it
absorbs
the pickle juice and mayo.
Per Joyce: I have been making this since the 1950s so I
never measure
anything so I guesstamated the amounts of the relish and
pickle
juice. You may like it with more or less. My
granddaughter does
not like onions so she puts chopped black olives in hers.
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From: ELADYB12
To: posts@chitterlings.com
THANK YOU FOR THE SWEET POTATOES RECIPES, I AM SURE I
WILL ENJOY TRYING ALL OF THEM, Eunice
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Hot Links
Homemade Andouille
Sausage
Makes about 6 pounds of 20 inch sausages about
3 to 3-1/2 inches thick)
Ingredients
1-1/2 yards large sausage casing (approximately 2-3
inches wide)
4 lbs. lean fresh pork
2 lbs. pork fat
3-1/3 tablespoons finely minced garlic
2 tablespoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon chili powder
1/8 teaspoon mace
1/8 teaspoon allspice
1/2 teaspoon dried thyme
1 tablespoon paprika
1/4 teaspoon ground bay leaf
1/4 teaspoon sage
5 teaspoons Colgin's liquid hickory smoke
Directions
Soak the casing about an hour in cold water to soften it
and to
loosen the salt in which it is packed. Cut into 3 yard
lengths, then
place the narrow end of the sausage stuffer in one end of
the casing.
Place the wide end of the stuffer up against the sink
faucet and run
cold water through the inside of the casing to remove any
salt.
(Roll up the casing you do not intend to use; put about 2
inches of
coarse salt in a large jar, place the rolled up casing on
it, then
fill the rest of the jar with salt. Close tightly and
refrigerate for
later use.)
Cut the meat and fat into chunks about 1/2 inch across
and pass once
through the coarse blade of the meat grinder. Combine the
pork with
the remaining ingredients in a large bowl and mix well
with a wooden
spoon. Cut the casings into 26 inch lengths and stuff as
follows: Tie
a knot in each piece of casing about 2 inches from one
end. Fit the
open end over the tip of the sausage stuffer and slide it
to about 1
inch from the wide end. Push the rest of the casing onto
the stuffer
until the top touches the knot.
(The casing will look like accordian folds on the
stuffer.)
Fit the stuffer onto the meat grinder as directed on the
instructions
that come with the machine, or hold the wide end of the
stuffer
against or over the opening by hand. Fill the hopper with
stuffing.
Turn the machine on if it is electric and feed the
stuffing
gradually into the hopper; for a manual machine, push the
stuffing
through with a wooden pestle. The sausage casing will
fill and
inflate gradually. Stop filling about 1 1/4 inches from
the funnel
end and slip the casing off the funnel, smoothing out any
bumps
carefully with your fingers and being careful not to push
the
stuffing out of the casing. Tie off the open end of the
sausage
tightly with a piece of string or make a knot in the
casing itself.
Repeat until all the stuffing is used up.
To cook, slice the andouille 1/2 inch thick and grill in
a hot
skillet with no water for about 12 minutes on each side,
until brown
and crisp at the edges.
-------------
Italian Sausages
(Medium Hot)
Ingredients
2-1/2 tablespoons salt
1 cup ice cold water
1/2 tablespoon fennel seeds
1 teaspoon black pepper
1/2 tablespoon sugar
1-1/2 teaspoon crushed dried hot peppers
1/2 teaspoon caraway seeds
1/2 tablespoon coriander seeds
5 lbs. pork meat (not too lean)
Directions
Ground the pork meat. Combine all the spices, using a
coffee grinder
to crush the seeds. Mix all ingredients. Put into small
hog casing.
Cook on a hot grill.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Dr. Bird Cake
Dr. Bird Cake
3 c. flour
1 t. baking soda
1 t. cinnamon
2 c. sugar
1 t. salt
11/2 c. cooking oil
1 (8oz.) can crushed pineapple with juice
11/2 t. vanilla
1 c. chopped walnuts or pecans
3 eggs
2 c. mashed ripe bananas
Sift dry ingredients together in large bowl. Make a well
in center &
dump all other ingredients in. Stir with wooden spoon til
just mixed,
do not beat. Pour into a greased 10" tube or bundt
pan. Bake at 350
degrees for 1 hr. & 20 min. or til inserted toothpick
comes our
clean. Cool slightly before removing from pan.
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From: Leitha Robinson
To: Willie <posts@chitterlings.com>
Hi Willie can anybody tell me how to fix beans
navy,and any other kind and what meat do I put in them
and what seasonings would be good for them?
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From: Teri
Subject: Taco Salad
To: posts@chitterlings.com
Taco Salad
That everyone enjoys!
Per one pound ground turkey (browned and drained) add:
1 can pinto beans
1 can kidney beans
1 can black beans
(You can vary on your taste, can use garbanzo what ever
you prefer)
1 can black olives (I prefer 2 cans)
Add:
I package of taco seasoning mix per the directions (need
to add the
water)
Salad part:
Cut lettuce in half and slice down to medium shreds
Add 2 or 3 tomatoes
Add bag of taco chips (I usually, crumble them on top of
salad as I
serve it then add meat mixture. Cause if you don’t
use all lettuce and
tomato will get soggy)
Dressing:
Mayo and salsa to taste…..I add in sour cream too!
To serve.
Layer on plate:
Salad
Crumble chips
Top with meat mixture
Top with grated cheese
Spoon around dressing
Enjoy! Pass with extra chips!!
~~There is a light,That guides us, Through unforged
paths, Moment by
moment, One step at a time, Forever leading us, Forever
showing us,
How much we can be. ~~
"Love all. Trust a few. Do wrong to none."
~William Shakespeare~
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Subject: CHITTILINGS FEAST!
From: "Sam Grant"
To: <webmaster@chitterlings.com>
Do you know of any chittlings feast that takes place in
NC ever year?
This is a festival of people cooking Chittilings. Please
advise if so. Thanks.
SAM GRANT
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From: "Davenport, Pat A."
To: "'posts@chitterlings.com'"
<posts@chitterlings.com>
Thanks for the apple recipes.
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Subject: RE: More Soulful Recipes Now Posted Online
From: "Taylor, Maria"
To: "Willie" <posts@chitterlings.com>
Willie/Charlene,
Thank you so very much for this information, I been
searching for a
recipe that you posted a while ago I was not sure which
month it was
printed in, and to my advantage you sent me this email. I
scrolled
down the back issues list and found what I was looking
for. Without
your assistant it would have taken me awhile.
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From: lvdancy
Subject: ThankYou!
To: posts@chitterlings.com
Thank you Elvee O'Kelley, for the receipe on the
Molassas Pudding, I will be using it for my
Thanksgiving feast.
Lenette
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To: posts@chitterlings.com
Subject: Pumpkin Roll
From: "Joyce Mitchell"
I' am looking for a recipe for a pumpkin roll, Can
someone help me
please?? !!
Joyce
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From: "Penny Shipman"
To: posts@chitterlings.com
Does any one have a good recipe for old fashioned hermits
or mincemeat
cookies? Thanks
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