Recipes On This Page
More Soulful Recipes January 16th, 2003
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Tender Steak
Recipe: Pizza Macaroni
Recipe: Sugared Cauliflower
Recipe: Pork Pie
Recipe Request: Fresh Tomato Basil Soup
Recipe Request: Bread
Recipe: Taco Soup
Recipe: Split Pea Soup
Recipe: Taco Soup
Recipe: Eugene's (O'Kelley) Lasagna
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From: DWChristy1
Subject: Tender Steak
To: Posts@chitterlings.com
FOR: Karima Edwards and Lydia LaPointe
FROM: Dwchristy1
>From the Bar-B-Que bible, the trick is in the marinating.
A cup of red wine, a quarter cup of lemon juice, some chopped
garlic, and a few dashes of Worcestershire sauce. The steak
should be covered. So depending on the size of the meat and the
container, you may need to make more marinade.
Let the steak marinate for twenty four hours in the fridge. Then
charcoal or oven broil turning only once, and turning with tongs,
not a fork. The fork will puncture the meat, release and waste the
juices.
Use the same marinade for London Broil, but marinate 48 to 72
hours. The longer the better.
And if a particular herb or spice is a favorite of yours, add it
to the marinade.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: PIZZA MACARONI
PIZZA MACARONI
1 small pkg. Creamettes macaroni
1 lb. ground beef
1 onion chopped
1 small can (8 oz.) pizza sauce
1 large can tomato sauce with bits
salt and pepper to taste
1/4t. garlic salt
1/2t. oregano
1 pkg. (8 oz.) grated Mozzarella cheese
1 green pepper sliced
1 small pkg. sliced thin pepperoni sausage
1 small can mushroom bits drained
Cook meat and onion; drain off fat. Cook macaroni until almost
tender (about 5 minutes). Do not overcook or rinse. Mix
macaroni, meat mixture and tomato sauce in bowl. Pour into
9 x l3 inch pan. Sprinkle top with seasonings. Pour pizza sauce
over top, cover with Mozzarella and top with green pepper,
mushrooms and pepperoni. Bake at 350°, for 25 minutes. (Can be
made a day ahead and kept in refrigerator, but bake 5 minutes
longer).
(Serves 4-6).
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: SUGARED CAULIFLOWER
SUGARED CAULIFLOWER
(LIKE THE LAKESIDE TOO IN TAWAS, MI.)
1 lb. frozen cauliflower buds
1/4 lb. butter
1/2 c. light brown sugar, packed
Par boil the cauliflower buds til they're tender-crisp (don't let
them get limp), drain and set aside. In a 'roomy' skillet melt
butter (don't let it change color to brown), add cauliflower
and turn gently to coat evenly.
Sprinkle evenly with the brown sugar. Continue turning and
coating til sugar begins to melt completely and begins to
caramelize (about 3-4 minutes).
Remove from heat. Transfer pieces to a serving bowl using a
slotted spoon.
Cool. Serve at room temperature. (serves 8 as a side dish)
SUGAR-FREE: Use 1/2 c. sugar free pancake syrup instead of brown
sugar.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: PORK PIE
PORK PIE
3 c. cubed leftover pork
3 c. sliced carrots, cooked
3 T. fat
1/4 c. chopped, peeled onion
3 T. flour
1 1/2 c. well seasoned chicken broth or chicken bouillon
1/2 t. Kitchen Bouquet
1/4 t. ginger
1/8 t. dry mustard
1 t. salt
1 c. chopped green peppers
1 recipe pie crust with 1/16 t. thyme in crust
Cook carrots until barely tender. Fry onion in fat 1 minute. Stir
in flour.
Add broth, stirring frequently until broth thickens. Add spices.
Combine sauce, pork, carrots and green peppers. Pour into
greased shallow baking dish. Mix thyme with pastry and roll
out. Place over casserole and vent.
Bake for 25 minutes or until pastry is golden brown. (biscuit
dough can be used instead of pastry).
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From: jimmywoo
To: posts@chitterlings.com
Subject: Fresh Tomato basil soup
I am looking for a good homemade (not canned tomatoes) tomato
basil soup recipe for my mom. Thanks!
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From: teresa hillin
Subject: need help with making flour bread
To: posts@chitterlings.com
could any one, please help me.
my ex-sister-in-law would make a bread,using flour,baking
powder&water.could some please help.
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From: 'Paul and Norma Bell'
To: <posts@chitterlings.com>
Subject: Taco Soup
This came from a Weight Watchers meeting.
1 can corn
1 can black beans (substitute ranch style beans)
28oz can diced tomatoes
1 can Rotel tomaroes
1 pkg taco seasoning mix
Mix altogether, heat and serve.
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From: Wheatridge
Subject: Split Pea Soup
To: ramblinjodie
Cc: posts@chitterlings.com
Here is a recipe for Split Pea Soup. It
is almost mandatory to
make it with a Hambone or Ham Hocks.
1 hambone with meat (or 2 ham hocks)
1 pound green or yellow split peas (2 1/2 cups)
3 quarts chicken stock (or water/stock mixture)
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp ground pepper
1 bay leaf
1 1/2 cups thinly sliced carrots
1 cup chopped celery
Rinse and pick over the peas. In a 6-qt. pot, combine all
ingredients except the carrots and celery. Bring to a boil;
reduce heat and simmer uncovered for 1 1/2 hours, stirring
occasionally, and removing the froth that comes to the top.
Remove the ham bone to cool as well as the bay leaf. Add the
carrots and celery to the pot and simmer another hour or so, or
until soup reaches the desired thickness. While soup is
simmering, remove the ham from the bone and cut into dice. Just
before serving, add the diced ham back to the pot.
Wheatridge-
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From: 'Mollie McAuliffe'
To: <posts@chitterlings.com>
Subject: Taco Soup
TACO SOUP
Brown 1.5# ground beef with 1 medium chopped onion and 1-2 finely
chopped cloves of garlic.
Pour off the grease. Add 2 cans chicken broth, 2 cans stewed
tomatoes (Spanish/Mexican style is good, or one plain stewed
tomatoes and one Rotel), 1 can kidney beans drained and rinsed
(look for kidney beans
that are just water and beans), 1 can Ranch Style Beans drained &
rinsed, 1 can white navy beans drained and rinsed (look for white
beans without seasoning, just like the kidney beans). Add 1 can
water-packed corn drained and rinsed, 1 can black beans with
jalapenos drained and rinsed (Ranch Style Black Beans are great!),
1 package taco seasoning, 1 package Hidden Valley Ranch
dressing mix. If you think it needs salt or pepper, add at this time.
Simmer 20-25 minutes or until hot and seasoned through.
Serve with tortilla chips to crush into the soup, and cheese to
sprinkle over all, and with picante sauce if you want the soup
spicier.
Enjoy!
*For Boy Scout Winter Camp, I tripled the recipe for 20-22
people.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Pasta
Eugene's (O'Kelley) Lasagna
Serves 8 to 10
This recipe is quite easy. My dad and I prepared this dish when
he would visit me in Chicago (about twice a year). As far back
as I can remember, he was a BIG pasta fan, but he loved making
this dish because it brought the family together from all over the
Chicago area. The ingredient measurements are approximate.
Ingredients
1-1/2 pounds ground beef
1/2 pound ground pork (optional)
6 Italian sausage links, casings removed (or 1 lb. roll)
3 tablespoons olive oil (vegetable oil works fine, too)
1 large green pepper (finely chopped)
1 large yellow onion (finely chopped)
2 stalks celery (finely chopped)
2 to 3 garlic cloves (finely chopped)
2 large jars spaghetti sauce (Ragu, Prago, etc.)
2 large containers small curd cottage cheese
4 large eggs
3 bay leaves
Italian seasoning
salt and pepper, to taste
3/4 cups sugar (to cut acid in spaghetti sauce)
2 boxes lasagna noodles
assorted cheese (mozzarella, sharp/mild cheddar, colby, your
choice,
but use at least 3 cheeses)
Directions
Sauteé green pepper, celery, onion, and garlic in olive oil (I
add about 2 pats of butter to the oil) until tender. Add ground
beef, pork (if desired), Italian sausage and brown. Pour off fat
during and after browning. Add spaghetti sauce, bay leaves,
seasonings, and sugar. Cook on LOW flame for about 45
minutes. If mixture gets too thick, add a little HOT water until
you get your desired consistency.
Follow cooking instructions on box(es) of noodles. Drain in
colander.
In a large bowl, beat together cottage cheese and eggs until
creamy.
In deep rectangle dish, spread meat sauce mixture in bottom of
dish with spoon (this prevents noodles from sticking while
cooking). Place noodles in dish, spoon in meat mixture, spread
cottage cheese mixture over meat, sprinkle with cheeses.
Continue layering until you have the thickness you desire.
NOTE: We went for the 5 or 6 layers.
Enjoy.
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