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Tastes Like Kentucky Fried Chicken
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More Soulful Recipes October 15th, 2002 (Part 2)
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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posts@chitterlings.com
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What's In This Issue:
Recipe: Mincemeat Cookies
Re: Cooking Beans
Recipe: Hermit Cookies
Recipe Request: Meatloaf
Recipe Request: Wine From Watermelon Rind
Recipe Request: Peach Dumplings
Recipe: Spam Again
Kelaguen
Thanks For Christmas Cookie Recipes
Recipe: Chili Con Queso
Recipe: Tastes
Like Kentucky Fried Chicken
Recipe Request: Gravy
Recipe: Pumpkin Roll
Recipe: Mrs Beasley's
Fondue
Recipe: Pumpkin Roll
Recipe Request: French Apple Pie
Recipe: Pumpkin Roll
Recipe: Pickled
Watermelon Rind
Recipe: Bloomin' Onion
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: Rosita Williams
Subject: Mincemeat Cookie Recipe
To: posts@chitterlings.com
Mincemeat Cookies
You can use either traditional mincemeat or all fruit
mincemeat with
this recipe with great results. You can substitute
walnuts or your
other favorite nut for the pecans if desired.
1 cup shortening
1 1/2 cups white sugar
1 teaspoon pure vanilla extract
3 large eggs
3 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 cup chopped pecans
2 cups mincemeat, drained
Preheat oven to 350 degrees and lightly grease cookie
sheets. Cream
the shortening with the sugar until light and fluffy.
Beat in vanilla
and eggs until well mixed. In a small bowl whisk the
flour, salt,
baking soda, cinnamon, nutmeg, and allspice together. Add
the dry
ingredients to the shortening mixture and mix well. Stir
in the pecans
and mincemeat and mix until blended. Drop by the
teaspoonsful onto the
prepared cookie sheet. Bake for 7 to 10 minutes or until
light brown.
Cool on the sheets for four minutes, then finish cooling
on wire
racks. Store in an airtight container or freezer.
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From: "Davenport, Pat A."
To: "'posts@chitterlings.com'"
<posts@chitterlings.com>
In re: Beans... I swear by Beans and Greens seasoning. It
is a vacumn
package with meat and seasoning combined. I get mine from
my local Wal
Mart.
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From: Rosita Williams
Subject: Hermit Cookies
To: posts@chitterlings.com
Hermit Cookies
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)
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.
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From: CHIRRO
To: posts@chitterlings.com
Subject: meatloaf
do anyone have a good meatloaf recipe thank you
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From: RoyceBarr
Subject: Recipe Request: Wine made from Watermelon rinds
To: posts@chitterlings.com
My father-in-law is looking for a watermelon rind wind
recipe.
I am so delighted to learn of your website. I enjoy
cooking, and I
have found a lot of interesting ways to cook. My favorite
e-mail of
the day! Thank You
Willie!!
Royce in Houston
Does your light shine?
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From: COvertonsr
Subject: Peach Dumplings
To: posts@chitterlings.com
Does anyone have a recipe for Peach Dumplings?
Thank You
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From: Wayawmn
o: posts@chitterlings.com
Spam again Kelaguen
1 can Spam shredded fine
1/4 cup lemon juice
1/4 onion grated fine
toss ingredients together and eat with rice and hot sauce
to taste.
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From: sharon gonterman
Subject: Thank you
To: Willie <posts@chitterlings.com>
I want to thank Elvee O'Kelley for the Christmas cookie
recipe. It
just may be the one I've been looking for. Thanks so
much!!!
Sharon
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chili con queso
Chili con queso
submitted by Paula Woten
1- lb Velveeta cut in cubes and placed in a big pot
25 oz. can of evaporated milk
2 small cans of chopped green chilies (the hotter the
better)
1 can of stewed tomatoes (add with juice)
1/2 of a large onion diced
Add all to the large pot, simmer. This goes great with
chips, or
hamburger rolled with corn torts and con queso poured
over the top.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Taste Like KENTUCKY FRIED CHICKEN
Taste Like
KENTUCKY FRIED CHICKEN
Ingredients
**************
3 1/2 cups flour
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. oregano
1 tsp. dry garlic
1 tsp. thyme
1 tsp. paprika
1 tsp. cayenne
1 tsp. cumin
Procedure
*************
Mix all of the ingredients into the flour, mix very well
until
perfectly blended. Pat dry the pieces of chicken which
are at room
temperature. Beat 1 egg (depending on how many pieces you
have to fry)
into some milk. Heat the oil for deep frying. Dip one
piece of chicken
at a time into the egg-milk mixture, roll it into the
flour mixture,
shake the excess flour and delicately place it into the
hot oil.
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From: "Vicki Smith"
To: <posts@chitterlings.com>
Subject: GRAVY
How do you make gravy using the oil you just fried
something in? I
tried last nite and it didn't turn out right. Please
help! I was
trying to make smothered pork chops.
Vicki
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From: "Ms.Willie Whitmore"
To: <posts@chitterlings.com>
Subject: Pumpkin Roll
3 Eggs
1 cup white sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all- purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
1 (8ounce) package cream cheese
2 tablespoons butter
1 1/2 cups confectioners sugar
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C) and
lightly grease a
10x15 inch jelly roll pan.
2. In a large bowl, beat eggs until fluffy. Beat in sugar
until
fluffiness resumes.
Stir in pumpkin and lemon juice. In a separate bowl,
combine flour,
baking powder, salt, cinnamon and nutmeg. Fold dry
ingredients into
pumpkin mixture. Spread in prepared pan; Sprinkle with
nuts.
3. Bake in a preheated oven 15 minutes. Sprinkle a
kitchen towel with
confectioners sugar. Turn cake out onto towel while still
hot.
Carefully roll cake in towel, long ends together, and let
cool
completely.
4. To Make Filling: In medium bowl, cream together cream
cheese,
butter and confectioners sugar. Stir in vanilla.
5. Carefully unroll cooled cake and remove kitchen towel.
Spread cake
with filling and re- roll. Refrigerate until ready to
serve.
Hope this recipe helps PUMPKIN ROLL
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From: "Stephen"
To: "Willie" <posts@chitterlings.com>
Subject: MRS BEASLEY'S FONDUE
This recipe for fondue is always greatly recieved by our
customers at
Mrs. Beasley's restaurant, and more importantly the help
likes it ..
they seem to be the pickiest of the lot. The Brie cheese
gives it that
unique extra but delicate cheesy flavor that leaves such
a good taste
in your mouth.
MRS. BEASLEY'S FONDUE
½ Cup water
½ Cup Riesling
8 oz. Cream cheese
6 oz. or one small wheel of brie cheese
3 oz. Of Swiss cheese grated.
1 tsp fresh minced garlic
½ tsp cayenne pepper
½ tsp nutmeg.
Salt (optional)
In a double boiler or saucepan add the water and heat to
a simmer.
Add the wine.
Melt the cream cheese in the microwave in a
microwave-able dish for
60-second intervals, till it is soft enough to whip
smooth, and then
add to the simmering water and blend.
Cut the rind off the Brie cheese, break into chunks and
melt into the
pot of hot cheese mixture.
Whip till melted and smooth.
Add the grated Swiss cheese and whip till smooth.
Add the garlic, nutmeg and cayenne pepper.
Season with salt if needed.
Water can be added if you want to make the sauce a bit
thinner.
Warmest regards,
Stephen Block
stephen@kitchenproject.com
Recipes from a German Grandma
stephen@kitchenproject.com/german
Vanilla beans for Christmas baking
http://www.kitchenproject.com/vanilla/Vanilla_Bean.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "KIMBERLY PEARSON"
To: posts@chitterlings.com
Subject: PUMPKIN ROLL
pumpkin roll
3 eggs
1 cup sugar
½ cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp ginger
2 tsp cinnamon
½ tsp salt
1 cup powdered sugar
FILLING
1½ cup powdered sugar
8 oz. cream cheese
4 tblsp butter
1 tsp vanilla
beat eggs for 4-5 minutes. slowly add sugar, pumpkin,
lemon juice,
flour, baking powder, ginger, cinnamon and salt. Greas a
small cookie
wheet (jelly roll pan) then line with parchment paper.
Grease
parchment paper. Pour mixture and bake on 350º for 20-25
minutes.
remove cake from oven and sprinkle with powdered sugar..
Sprinkle
powdered sugar on towel, and invert cake onto towel. Roll
cake
refrigerate for 45 minutes.
FILLING:
Mix together powdered sugar, softened cream cheese,butter
and vanilla.
Blend until smooth. Remove cake from fridge. Unroll but
leave on
towel. Spread filling on cake, and roll cake again. Put
in fridge and
chill for 2 hours.
slice and enjoy.
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From: rockabye58
Subject: "HELP" French Apple Pie
To: posts@chitterlings.com
I am a countryboy in the Triad area of North Carolina.
Y'all from this
area know about the K & W Cafeteria's in the area. I
am looking for
the recipie for their French Apple Pie with the crumply
top crust and
the white iceing. Can anyone help?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Pumpkin Roll Recipe
To: posts@chitterlings.com
Pumpkin Roll Recipe
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix flour, soda and pumpkin
pie spice and
set aside. Blend eggs, sugar and pumpkin. Add flour
mixture and mix
well. Spread onto a well-greased jelly roll pan allowing
mixture to
taper at one end (helps with the rolling once cooked.)
Bake for 10-15
minutes.
Mix remaining ingredients and set aside in refrigerator.
Once pumpkin
cake is cooled, turn out on a cheese cloth lightly dusted
with
powdered sugar, roll loosely and let cool (this will help
form the
roll). Once cooled to room temperature, mix cream cheese
mixture to
soften. Unroll pumplin cake and spread cream cheese
mixture leaving a
1/4" border (the cream cheese will spread and may
ooze out the sides
once you start to roll. This will save some filling.)
Roll pumpkin
starting from the tapered end. Powder outside of roll
before wrapping
in wax paper or foil so not to stick to wrapping and
chill for at
least 1 hour. When ready to serve slice 1/4" thick
and garnish with
powdered sugar and cinnamon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Pickled Watermelon Rinds
To: posts@chitterlings.com
Pickled Watermelon Rind
3 lb White part of watermelon rind, cubed
2 tb Salt
1 qt Water
3 c Sugar
2 c Cider vinegar
1 c Cold water
1 tb Whole allspice
1 tb Whole cloves
1 tb Cinnamon stick pieces
1 Lemon, sliced
Set rind aside in a glass bowl.
In a large bowl, make a brine of 2 T salt and 1 qt of
water. Add rind,
making sure it is completely covered. Cover and
refrigerate overnight.
Remove from refrigerator and discard brine. Place rind in
a large
saucepan, stockpot, or Dutch oven over medium-high heat.
Cover rind
with fresh water. bring to a boil, reduce heat, and
simmer 10 minutes,
or until rind is tender. Drain and discard liquid. Set
rind aside.
In a stockpot over medium-high heat, combine sugar,
vinegar, and 1 c
cold water. Heat until sugar dissolves. Enclose allspice,
cloves,
cinnamon, and lemon in a cheesecloth bag. Place bag in
vinegar
mixture. Add watermelon rind and cook 45 mintues, or
until
transparent. Pour into sterilized jars and seal.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: diaconal
Subject: BLOOMIN' ONION
BLOOMIN' ONION - basically this is a large mild onion
such as Vidalia
with radial cuts almost to the base dipped in a tempura
batter and
then deep-fried in HOT oil. The results look like a
flower blossom
and if you like fried onions, you will love this.
Ingredients: (for 8)
8 large mild onions
1 cup all-purpose flour
1/2 cup evaporated milk
3 large eggs
1 tsp salt
1/2 tsp paprika
peanut oil for frying
Directions:
Heat oil i deep fryer (atleast 350 F).
Combine flour, milk, eggs, salt and paprika in a bowl.
Remove skin fom onion and with a sharp knife make cuts
from top to
bottom, but not all the way to the end, so that you end
up with 8
wedge-shaped sections that are still attached at the
bottom.
Using a slotted spoon or similar instrument dip the onion
into the
batter, gently spreading the wedges apart so that batter
gets inside
as well.
Gently drop the onions into the hot oil, a few at a time
and cook
until the batter turns golden brown. Then remove and
place on paper
toweling for any excess oil to drain off.
Bloomin' good! Enjoy!
from Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson, MS,
diaconal
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** 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 ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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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
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We keep copies of all subscription requests.
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Just send them to: posts@chitterlings.com
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