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More Soulful Recipes September 15th, 2002 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
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What's In This Issue:
Recipe: Crawfish Pie
Recipe: Peanut Butter
Fudge
Recipe: Blackberry Cobbler
Recipe Request: Chocolate Kiss Pie
Recipes: Seafood Potpie, Seafood Stirfry, Biscuit Topped Gumbo Pie
Recipe: Granny
Reese’s Tartar Sauce
Recipe: Hopping John
Recipe: Olive
Garden Chicken Marsala
Recipe: Fried Corn
Recipe: Collard Greens
Recipe: Seafood Pie
Recipe: Cajun-style
Chicken Nuggets
Recipe: Low-fat Dump Cake
Recipe: Lower Fat
Cheesecake
Recipe: Low Fat Pork Chops
Recipes: Mexican Burger, Mexican Burger 2, Lowfat Mexican Burger 1,
Low-fat Mexican
Burger 2
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: "kathy kent"
To: posts@chitterlings.com
Subject: crawfish pie
Here is a recipe that we use all the time for crawfish
pie. you can
add shrimp and crab to it if you like.
Crawfish Pie
2 pie crust
½ c chopped tomatoe
½ stick butter
1 lb peeled crawfish tails
1 c chopped onion
2 T chopped parsley
¼ c chopped green bell pepper
2 T flour
¼ c chopped red bell pepper
1 c water
½ c chopped celery
2 T minced garlic
1 ½ t salt
½ t cayenne
¼ t black pepper
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From: Debbie Forrest
To: posts@chitterlings.com
Subject: Peanut Butter Fudge
This is the Great School Fudge some of us grew up with
down south!
Peanut Butter Fudge
2 cps sugar
1/2 cp milk
2 1/2 tbs cocoa
1/2 cp butter
1/2 cp peanut butter
2 cps uncooked old fashioned oatmeal
Mix sugar and cocoa in large pan; add milk, stirring; add
butter.
Place over high heat and bring to a boil. Boil 2 mins.
and remove.
Add peanut butter and stir till melted. Add oats, mixing
well. S
pread in buttered dish and cut when cool.
In large sauté pan melt butter. When melted and the
onions, peppers,
celery, garlic, salt, cayenne, and black pepper. Saute 8
min or
till golden and wilted. Add the tomatoes and cook for 6
min. Add
the crawfish tails and parsley. Stirring occasionally
cook for
about 4 min. Dissolve the flour in the water and add to
the pan.
Stir and cook for 2 min or till thickened.
Remove from heat and cool for 30 min.
Place one pie crust in pie pan. Pour in cooled filling.
Top with the
other crust and crimp edges. Brush with egg wash. Place
in the
center of a cookie sheet and bake 45 min at 400 degrees
or till deep
golden brown. Cool 10 min before slicing.
6 servings
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Blackberry Cobbler
Blackberry Cobbler
Ingredients
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
2 pints blackberries
1 Stick Margarine or Butter
3/4 cup of Milk
1/2 cup sugar for top of cobbler
cinnamon and/or nutmeg (optional)
Instructions:
Sift together dry ingredients. Preheat oven to 350
degrees. Melt
margarine in oven in 9"X13" pan. When melted,
pour in dry ingredients
and milk to make batter. Distribute fruit evenly on top.
Do not stir.
Distribute 1/2 cup of sugar on top. Sprinkle cinnamon or
nutmeg on
top. Bake about 30 minutes or until done.
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From: "Linda Turner"
To: <posts@chitterlings.com>
Subject: request for a recipe
Would someone please provide me the recipe for the
"Chocate Kiss Pie?"
It sounds delicious.
-Linda
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From: GLASSWOMN9
Subject: Seafood Pot Pies
Cc: posts@chitterlings.com
Seafood Pot Pie
1/2 cup dry white wine1 pound sea scallops, cut in half
if very large1
large baking potato, peeled and cut into 1/2 inch dice3
tablespoons
butter, softened1/2 cup peeled and minced tart apple1
large carrot,
minced1 celery rib, minced1 large onions, minced1 garlic
clove,
minced1 1/2 cups chicken broth1/4 cup heavy cream2
tablespoons
all-purpose flour3/4 teasoon salt1/2 teaspoon freshly
ground white
pepperPinch of cayennee papper1 pound medium shrimp,
shelled and
deveined1 cup corn kernels1 small jar (3 1/2 ounces)
pimiento strips2
tablepoons minced parsleyFlaky PastryIn a medium
nonreactive saucepan,
bring the wine to a boil over high heat.Add the scallops
and cook
until just opaque throughout, about 1 minute.Drain the
scallops,
reserving the liquid. In another medium saucepan
ofboiling salted
water, cook the potato until just tender, 6 to 8
minutes;drain an! d
set aside.Preheat the oven to 425F. In a large saucepan,
melt 2
tablespoons of the butter over moderately high heat. Add
the apple,
carrot, celery and onion and cook until the mixture
softens and starts
to brown, about 6minutes. Add the garlic and cook for 1
minute
longer. Pour in the chickenstock and increase the heat to
high. Boil
until most of the liquid hasevaporated, about 5
minutes.Transfer the
apple-vegetable mixture to a food processor. Puree
untilsmooth.
Return to the saucepan and stir in the reserved scallop
liquid and the
heavy cream.In a small bowl, blend the flour into the
remaining 1
tablespoon of butterto form a paste. Bring the scallop
cream to a
simmer over moderate heat.Gradually whisk in the butter
paste. Bring
to a boil, whisking untilthickened and smooth. Reduce the
heat to
low, season with the salt, whitepepper and cayenne and
simmer,
whisking occasionally, until there is noraw flour taste,
2 t! o 3
minutes.In a shallow 2 quart buttered baking dish,
arrange the
scallops in a singlelayer; top with the shrimp and then
the corn,
potato and pimiento. Sprinklethe parsley over the top.
Pour on the
sauce and gently shake the dish to distribute evenly.Roll
out one
portion of the dough (see Note) about 1/4 inch thick, a
little larger
than the dimensions of the baking dish. Place the dough
over thetop
of the pan and press against the outside rim to seal the
edges. Cutat
least several steam vents into the top. Bake until the
crust is
goldenbrown, about 40 minutes. Serve hot.Note: The pastry
recipe
makes enough dough for two pot pies; use only one ball of
dough in the
above step.Flaky Pastry1 egg About 1/4 cup ice water 2
1/2 cups
all-purpose flour1/2 teasopon salt1/2 cup vegetable
shortening4
tablespoons cold butter, cut into small pieces In a
measuring cup,
lightly beat the egg. Add enough ice water to measure 1/2
cup.In a
food processo! r, combine the flour, salt, shortening and
butter.
Turnthe machine on and off quickly about 10 times, until
the mixture
is thetexture of coarse meal.With the machine on,
gradually pour in
the egg and water. Process just until the dough begins to
mass
together; do not overmix.On a sheet of waxed paper, knead
the dough
briefly into a smooth ball.Divide in half and pat each
into a 6 inch
disk. Wrap separately and refrigerate for at least 1
hour.
----------------------------------------
Seafood Stirfry
Amazingly simple - and only takes 5 mins to cook from
start.In a wok
or shallow frying pan heat oil until fairly hot but not
smoking;add 1
chopped onionhandfull pound mange touthandfull baby
sweetcorn small
amount thinly sliced white cabbage (to add more
crunch)Stir fry for 2
mins then add1/2lb mixed seafood: mussels, cockles, squid
recommended2 tblespoons soy sauce2 mins more...add 1/2
bottle Oyster
sauce and crab sticks choppedThe reson for adding the
crab sticks at
the end is that they go soggy veryquickly otherwise.Serve
immediately
the sauce has heated through.....DELICIOUSServe with rice
or noodles
(we had ours with pitta bread and were happy)
-------------------------------------
Biscuit Topped Gumbo
Pie
3 tb Plus 1 teaspoon vegetable
-oil
3 tb All-purpose flour
3 tb Butter
3/4 lb Smoked sausage; sliced
3/4 lb Cooked bonelss ham steak;
-cut into 2 by 1/4 inch
-strips
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 Green bell pepper; chopped
1/2 Red bell pepper; chopped
1 sm Celery rib; minced
3 tb Rice
2 c Chicken stock
2 ts Fresh lemon juice
1/2 ts Cayenne pepper
3/4 lb Shrimp; shelled
1/2 lb Okra; sliced
Salt and freshly ground
-black pepper
BISCUIT TOPPING 2 c All-purpose flour
1 Tablspoon baking powder
2 ts Sugar
1/2 ts Baking soda
1/2 ts Salt
6 1/2 tb Cold butter
3/4 c Buttermilk
Make the gumbo: In a heavy medium skillet, combine 3
tablespoons of
the oil with the flour and cook over moderatly low heat,
stirring
occasionally, until the roux is dark mahogany in color,
about 1 hour.
Do not let burn. Immediately remove from heat.
In a medium flameproof casserole, melt 2 tablespoons of
the butter
with the remaining 1 teaspoon oil. Add the sliced sausage
and cook
over moderate heat until well browned, about 5 minutes.
Transfer to a
plate with a slotted spoon. Add the ham strips to the
casserole and
cook until lightly browned, about 7 minutes; add to the
plate with
the sausage slices.
Add the remaining 1 tablespoon butter and the onion to
the casserole.
Cook over moderate heat, stirring constantly, until
softened and
translucent, about 2 minutes. Reduce the heat to
moderately low and
add the garlic, green and red bell peppers, celery and
rice. Cook,
stirring, for 5 minutes longer.
Reheat the brown roux if necessary. Scrape it into the
casserole with
the vegetables and rice. Stir in the chicken stock and
lemon juice.
Bring to a boil over high heat. Add the sausages and ham,
reduce the
heat to moderately low and cook, covered, for 25 minutes.
Stir in the cayenne, shrimp and okra and season with salt
and black
pepper to taste. Cook, stirring once or twice, for 2
minutes. Remove
from the heat.
Make the topping: Preheat the oven to 450F. In a medium
bowl, combine
the flour, baking soda and salt. Cut in the 5 1/2
tablespoons of the
butter until the mixture resembles coarse crumbs. Stir in
the
buttermilk until a soft dough forms.
On a lightly floured surface, roll out the dough 1/2 inch
thick.
Using a 2 1/2 inch round cutter, stamp out 12 biscuits.
Melt the remaining 1 tablespoon butter. Pour the hot
gumbo into a
shallow 9 inch round baking dish. Arrange the bicuits on
top and
brush with the melted butter. Bake until the biscuits are
puffed and
golden brown, about 20 minutes.
Enjoy!!!!!!! Tracey Glasswomn9
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From: "Mary"
To: <posts@chitterlings.com>
Subject: Granny_Reese's_Tartar_Sauce
Granny
Reese’s Tartar Sauce
1 cup mayonnaise
¼ cup finely chopped dill pickles
2 Tablespoons minced parsley (or flakes)
1 teaspoon lemon juice
½ teaspoon grated onion
¼ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Mix all ingredients together. Store in refrigerator.
This recipe is so good, you might as well go ahead and
make another
batch!
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Hopping John
Hopping John
1 pound of black eyed peas
2 quarts of boiling water
1 chopped onion
1 pound of lean salt pork or bacon, diced
salt and pepper to taste
crushed red peppers
1 cup of rice, cooked, separately
Wash the black eyed peas, soak them overnight in cold
water. Drain
well.
Place the peas in a large pot, add the boiling water,
onion, salt
pork/bacon and seasonings.
Simmer, covered for about 2 hours or until the peas are
very soft,
adding water as needed.
Taste and correct the seasonings.
Cook the rice per the instructions on the package.
Add the cooked rice to the cooked peas in the pot.
Simmer gently until all of the liquid is absorbed.
Serves 8
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Olive Garden Chicken Marsala
Olive Garden
Chicken Marsala
'Copykat' recipe.
Ingredients:
4 Chicken half breasts - boneless, skinless
1/4 C. Wondra Flour (Cake Flour)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine
Preparation:
Combine flour, salt, pepper, and oregano and blend well.
Heat the oil
and butter in a skillet until bubbling lightly. Dredge
the chicken in
the flour and shake off the excess. Cook the chicken on
medium heat
for about 2 minutes on the first side, until lightly
brown. As you
turn the beasts to the second side to cook, add the
mushrooms around
the chicken pieces. Cook about 2 more minutes, until
lightly browned
on the second side. Stir the mushrooms. When the second
side is
lightly browned, add the wine around the pieces, cover
the pan and
simmer for about 10 minutes.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Fried Corn
Fried Corn
1 tablespoon bacon grease
4-6 ears Silver Queen or other white Corn
1/4 cup heavy cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cut corn from cob with a sharp knife. Using the back edge
of the
knife, scrape the cob to remove the milk from the cob and
reserve
this liquid.
In a large skillet, heat bacon grease until it shimmers
but doesn’t
smoke. Add corn and season with salt and pepper. Heat
through, then
add milk and cream. Cook until corn is hot and liquid
just comes to a
boil.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Collard Greens
Collard Greens
3-4 bunches collard greens
2 cups water
1 ham hock or salt pork (small piece)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
Wash and remove stems from greens. Boil ham hock or salt
pork for 1
hour in water. Tear leaves into bit-sized pieces. Add
greens, sugar,
salt and pepper. Cover and cook greens slowly until
tender. Simmer for
2 hours. (Serves 4)
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From: "Sheryl Magee"
To: "willie" <posts@chitterlings.com>
Subject: Seafood Pie
This is my own recipe.
2 lbs. med. shrimp
2cans crab meat
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 can of chicken broth
1 pkg shredded cheese
2 pie crust
makes 2 pies
combine all ingredients in large sauce pan. making sure
everything is
well mixed. Pour in un-baked pie crust, top with
shredded cheese just before taking out of the oven
"Ms Magee"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Willie"
Subject: Cajun-style
Chicken Nuggets
MMMMM----- Meal-Master Recipe
Title: Cajun-Style Chicken Nuggets
Categories: Appetizers
Yield: 12
1 Env. Onion Soup Mix *
1/2 c Plain Dry Bread Crumbs
1 1/2 ts Chili Powder
1 ts Ground Cumin
1 ts Thyme Leaves
1/4 ts Red Pepper
2 lb Boneless Chicken Breasts **
Oil
* You can use onion or onion-mushroom recipe soup mix in
this
recipe. ** Chicken breasts should be cut into 1-inch
pieces.
~----------------------------
-------- In large bowl, combine onion recipe soup mix,
bread
crumbs, chili powder, cumin, thyme and pepper. Dip
chicken in
bread crumb mixture, coating well. In large skillet, heat
1/2-inch oil and cook chicken over medium heat, turning
once,
until done; drain on paper towels. Serve warm and if
desired with
assorted mustards.
-
-------- MICROWAVE DIRECTIONS: Prepare chicken as above.
In 13 x
9-inch baking dish, arrange chicken, then drizzle with 2
to 3 T
oil. Heat uncovered at High (Full Power) 6 minutes or
until
chicken is done, rearranging chicken once; drain on paper
towels.
Serve as above Makes about 5 dozen nuggets.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Willie"
Subject: Dump Cake - Low Fat
Version
MMMMM----- Meal-Master Recipe
Title: Dump Cake - Low Fat Version
Categories: Low-Fat Recipes
Yield: 1
21 oz Can cherry pie filling
(regular)
16 oz Can crushed pineapple,
undrained
1 Box Betty Crocker Light
Cake Mix
(white or yellow)
1 c Liquid Butter Buds
Place pie filling in a glass casserole dish (9x11). Add
pineapple. Sprinkle dry cake mix over top of fruit. Pour
liquid
Butter Buds on top. Bake at 350 until golden brown (35-40
minutes). Check for doneness at 30 minutes. Top with
Dream Whip
or non-fat frozen yogurt. Best served warm. Serves 24.
(Yuh,
right !!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Willie"
Subject: Lower Fat
Cheesecake
MMMMM----- Meal-Master Recipe
Title: Lower Fat Cheesecake
Categories: Low-Fat Recipes
Yield: 1
MMMMM------------------------------ CRUST
--------------------------------
1 c Oat bran (or rolled oats)
2 tb Butter; melted
2 tb Honey
1 ts Vanilla
MMMMM----------------------------- FILLING
-------------------------------
1/4 c Arrowroot powder OR- corn
starch
1 c Lowfat plain yogurt
2 c Lowfat cottage cheese
1/2 c Honey
4 Egg yolks
2 tb Fresh lemon juice
2 ts Vanilla
1/2 ts Sea salt
4 Egg whites
, beaten until stiff
CRUST: Grind oat bran to flour in a blender. Stir butter
into
bran. Add honey and vanilla. Press into bottom of cheese
cake
pan. Bake at 350 F. for 15 minutes. Cool. (May be placed
in
freezer if you're in a hurry.)
FILLING: In a blender or processor blend all ingredients,
except
egg whites, until smooth. Fold stiffly beaten whites into
the
mixture. Pour over crust. Bake at 300 F. for 45 to 50
minutes or
until center is firm (does not jiggle). Turn off heat.
Leave door
of oven partially open. Let cake cool in oven 1 hour.
Finish
cooling at room temperature. Then can be refrigerated.
Source: Arrowhead Mills "Something Sweet"
tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Willie"
Subject: Low Fat Pork Chops
MMMMM----- Meal-Master Recipe
Title: Low Fat Pork Chops
Categories: Low-Fat Recipes
Yield: 2
4 Pork chops; thick, boneless
1 Egg White
2 tb Pineapple juice,
unsweetened
1 tb Soy Sauce
1 ts Ginger
1 ts Garlic Powder
1 c Italian Seasoned Bread,
Crumbs
1 ts Paprika
Mix together Pineapple Juice, Soy Sauce, Ginger and
Garlic
Powder. In a flat dish mix together bread crumbs and
Paprika. Dip
pork chops in wet mixture and then coat with bread crumb
mixture.
Bake on each side for 25 minutes at 325 degrees.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Date: Sun, 15 Sep 2002 17:38:45 EDT
Subject: Mexican Burgers
To: posts@chitterlings.com
Hi I couldn't find anything for a Spanish Burger here are
4 recipes
for Mexican Burgers :o)
Mexican Burger #2
Yield: 8 Servings
Ingredients
1/4 c taco sauce
3 tb dried minced onion
2 cloves garlic; minced
2 ts oregano leaves
2 ts chili powder
1 ts ground cumin
1 1/2 ts salt
2 1/2 lb lean ground beef
2 ripe avocados
3 tb lemon juice
1 garlic salt to taste
1 tabasco to taste
1/2 c butter
1 tb chili powder
2 cn (4-oz) whole green chilies;-drained; split and
flatte
2 tomatoes; sliced
1 black olives; sliced
Instructions
Mix first 8 ingredients and shape into patties. Grill.
For topping,
mash avocados and add lemon juice, garlic salt and
Tabasco. Mix
butter and chili powder. Brush on rolls to warm them.
Place burger
on warm roll, add avocado topping, chilies, tomato and
black
olives. Yield: 8 servings.
FLETCHERLORD, JR.
---------------------------
Title: Mexican Burgers #1
Yield: 4 Servings
Ingredients
1 lb ground beef
1 pk taco seasoning
1 cn tomatoes with green chiles-(rotel)
1 cn cheddar cheese soup or-pasteurized; process cheese
1 hamburger buns
1 shredded lettuce
Instructions
Brown ground beef & drain. Add taco seasoning &
water according to
package directions. Simmer until all liquid is absorbed.
Mix &
heat tomatoes & Cheddar cheese. Serve open-faced on
plates,
layering buns, hamburger mixture, cheese and then
lettuce.
PAT RINKE
-------------------------
Title: Mexican
Burgers (low fat)
Yield: 6 Servings
Ingredients
1 1/2 lb ground turkey
2 tb ice water
2 tb hot salsa
1/4 c finely crushed tortilla-chips; low-fat
2 ts ground cumin
1/2 ts chili powder
Instructions
Serving size: 3-4 oz
Crushed tortilla chips give this burger a great texture
and an
interesting
bite!
Prepare an outside grill with an oiled rack set 4 inches
above
the heat source. On a gas grill, set the heat to high.
Combine
the meat with the remaining ingredients. Shape into 6
patties.
Grill the burgers, turning once, for a total of 8 to 10
minutes until the turkey is white throughout.
Exchanges: Very Lean Meat Exchange -- 4 Calories -- 136
Calories from
Fat- 7
Total Fat -- 1g Saturated Fat -- 0g Cholesterol -- 75mg
Sodium -- 78mg
Carbohydrate -- 3g Dietary Fiber -- 1g Sugars -- 0g
Protein -- 28g
---------------
Mexican Burgers
(low fat) 2
Makes 8 burgers
Ingredients
1/2 cup chopped onion
2 tbsp chili powder
1/2 cup bulgur (or 1 cup cooked rice)
1/2 cup water
1 tsp lime juice
1 egg white
1 lb extra lean ground beef
Non-stick spray
Sauté onion & chili powder for 1 minute over medium
heat. Add bulgur.
Cook 1 minute more. Add water. Remove from heat.
(Substitute cooked
rice instead of bulgur.) Mix with remaining ingredients
& form into
8 patties. Grill or barbecue about 8 minutes per side.
Top with low-
fat yogurt or sour cream, salsa, shredded lettuce, sliced
tomatoes
or cucumbers, chopped green or red pepper, and chopped
green onion.
SERVING SIZE: 1 burger (with bulgur)
PER SERVING: 360 Calories, 11 g Fat, 13 g Dietary Fiber
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** Sponsor Message ***********
"Willie, Thank you so much! Your cookbook is
wonderful!
I have over 300 cookbooks and yours is by far my
favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "
Now you can recreate those great dishes right in your
home!
Those recipes are all in our cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your copy now and start fixing some MEMORIES!
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
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