Recipes On This Page
Classic Meatloaf w Roasted Vegetables
More Soulful Recipes October 16th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Ham Hocks and Navy Beans
Recipe: Classic Meatloaf w Roasted
Vegetables
Recipe: Outback
Steakhouse Blooming Onion (with 2 dipping sauces)
Recipe: Pickled Watermelon Rind
Recipe Request: Corn Bread
Recipe: Denver Omelet Pie
Recipe: Fluffy Pineapple Cheesecake
Recipe: Gravy
Recipe: Gravy
Recipe: Olive Garden Chicken Marsala
Recipe Request: Cornbread Dressing And Giblet Gravy
Recipe: Cream Of Pumpkin Soup
Recipe: Cheerio Treats
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: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Beans
Ham Hocks and Navy Beans
Ingredients
1 16-oz package (2 cups) dry Navy Beans*
1 to 2 pounds smoked ham hocks or smoked ham shanks (may use regular
ham)
1 can diced tomatoes w/juice (14 to 16 oz)
1/2 to 3/4 cup onions, finely chopped
6 cups hot water
salt and/or pepper to taste
1 clove garlic, minced
Directions
Quick soak for beans: Rinse and sort beans in a large pot. To 1 lb of
beans (2 cups) add 6 to 8 cups hot water. Bring to a rapid boil and
boil for 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain soak water from beans, rinse and drain beans again.
Put beans back in large pot. Add 6 cups of hot water to the drained
and rinsed beans. Add the ham hocks (or meat) and the dried onion
flakes. Simmer gently with lid tilted. After about 1 hour add the
tomatoes, and continue simmering gently until desired tenderness is
reached...about 1-1/2 to 2 hours. taste and add salt and/or pepper if
desired.
I remove the ham hocks/shanks and take the lean meat off the bones
and add it back to the beans, discarding the fat and bone.
For a spicier recipe, you could add a small can of chilies to the
beans.
*Note: Can use pinto beans, black-eyed peas, great northern beans,
or lima beans.
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From: GLASSWOMN9
Subject: Classic Meatloaf w Roasted Vegetables
To: posts@chitterlings.com
CLASSIC MEAT LOAF
WITH ROASTED VEGETABLES
4 slices white sandwich bread, crust trimmed, bread
torn into bite-sized pieces
2 eggs
4 tablespoons Worcestershire sauce
1 cup chopped onion
1/3 cup plus 1 tablespoon ketchup
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 pounds lean ground beef
1 14 1/2-ounce can beef broth
1 large red-skinned sweet potato (yam), peeled, quartered lengthwise
2 russet potatoes, peeled, quartered lengthwise
4 carrots, peeled, halved lengthwise Preheat oven to 375°F. Mash
bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until
smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt
and pepper. Add beef and mix thoroughly. Mound meat mixture in
13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1
tablespoon ketchup over meat loaf.Pour broth and remaining 1
tablespoon Worcestershire sauce into pan around meat loaf. Arrange
vegetables around meat loaf. Cover pan with foil. Bake 45 minutes.
Uncover; bake until vegetables are tender and meat loaf is cooked
through, about 35 minutes. Using spatula, transfer meat loaf to
platter. Surround with vegetables; spoon some pan juices over. Serves
4.
This is the BEST Meatloaf i have ever made!!
My husband of 20 + years loves it more
than his Mom's!!! That's saying alot!!!
Enjoy!!!!!! Tracey Glasswomn9
Bon Appétit
January 1996
Ellen Lebow: Pittsburgh, Pennsylvania
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Onion
Outback
Steakhouse Blooming Onion (with 2 dipping sauces)
Serves 8
Ingredients
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 Vadalia onions
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
Directions
Seasoned flour: Combine flour, paprika, garlic powder, pepper and
cayenne. Mix well.
Creamy chili sauce: Combine mayo, sour cream, chili sauce and
cayenne-mix well.
Dipping sauce: Blend everything together well and let sit for 2
hours-refrigerated- or overnight.
Batter: Mix cornstarch, flour, and seasonings until well blended.
Add beer and mix well.
Cut approximately 3/4 inch off top of onion and peel. Cut onion into
12-16 vertical wedges. Do NOT cut completely through the end.
Remove 1 inch of petals from center. Dip in seasoned flour and gently
shake to remove excess. Separate petals and coat thoroughly with
batter.
Gently place in a fryer basket and deep fry at 375-400 degrees for
1-1/2 minutes. Turn over and fry 1-1/2 minutes more or until golden
brown.
Drain on paper towels. Place onion upright in a shallow bowl and
remove center core with a circular cutter or apple corer. Serve hot
with chili sauce and dipping sauce.
Time: 24 minutes (20 minutes prep, 4 minutes cooking)
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Watermelon
PICKLED WATERMELON RIND
Makes 6 pints
Ingredients
1 large watermelon rind
1 quart water
1/4 cup kosher salt
1 quart cider vinegar
8 cups sugar
8 whole cinnamon sticks -- broken up
1 tablespoon whole cloves
1 tablespoon allspice berries
Directions
Peel and remove all green and pink portions from rind. Cut into 1
inch cubes and soak in salt water overnight. Drain and cover with
fresh water. Cook until almost tender. Drain. Make a syrup of vinegar
and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15
minutes, then let stand 15 minutes. Remove spice bag. Add drained
watermelon rind. Cook until clear. Pack into sterile jars and seal
according to manufacturer's instructions.
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From: "Jackson, Rita Y."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Corn Bread
I am looking for a corn bread recipe that is sweet and
cake-like. I don't like the bitter, grainy corn bread, and I like my
corn bread to be yellow not white. Does anyone have a recipe for some
good corn bread?
Rita Jackson
Rita Y. Jackson
Hogan & Hartson, LLP
Columbia Square
Suite 9W1-1
202 637-8340
RYJackson
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From: R Smith
Subject: Denver Omelet Pie
To: posts@chitterlings.com
I tried this recipe this past weekend for some weekend
guests we had. Was pretty tasty! And easy. I served
it with biscuits, butter/jelly, and sliced tomatoes.
I got the recipe from one of my Quick Cooking
Magazines.
Denver Omelet Pie:
6 eggs
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper
3 c. frozen shredded hash brown potatoes
1 c. (4oz) shredded swiss cheese
1/2 c. diced fully cooked ham
1/2 c. chopped green pepper (I used a red one)
1 med. tomato, thinly sliced (I served the tomato on
the side)
Beat eggs, onion pwdr, thyme, salt and pepper. Stir
in potatoes, cheese, ham and green pepper. Pour into
a greased 9" pie plate. Bake at 350* for 40-45 min.
or until knife inserted near center comes out clean.
Garnish with tomato slices. Yield: 6 servings
Robin - Springdale, AR
=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity
http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cheesecake
FLUFFY PINEAPPLE CHEESECAKE
Ingredients
2 packages ladyfingers
2 (8 oz.) packages cream cheese
20 ounce can crushed pineapple
1/4 cup sugar
16 ounces Cool Whip
Directions
Line bottom and sides of 9 1/2 inch spring form pan with both
packages of lady fingers. Put Cream cheese; sugar and 1/2 can
pineapple in bowl and mix with electric mixer about 1-1/2 minutes.
Add rest of pineapple and mix well. Fold in all of Cool Whip. Pour
entire ingredients over lady fingers. Refrigerate 5 or 6 hours before
serving.
NOTE: This takes just a few minutes to put together and needs no
cooking.
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From: "Davenport, Pat A."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
In Re: Gravy I take about 3T. of the remainder
frying oil, sprinkle
about 3T of flour, stir until smooth. Add salt and pepper to that
mixture.
Slowly add warm water to the gravy mix. If you like a thinner gravy
add more water. I always add the meat a few mintues after letting the
gravy simmer a bit. I hope this helps. Good luck. I learned the hard
way of making gravy. I used to live next door to a KFC years ago.
After my (then husband) asked for gravy after KFC was closed. I
used to sneak over to KFC and buy gravy. I learned real quick how
to make good gravy.
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From: "Skip Madsen"
Cc: "Willie" <posts@chitterlings.com>
Subject: Gravy
Hi Vicki.
1. What type of oil?
2. Burned oil will never work.
3. With a good oil [olive, peanut, veg., canola, safflower,
grape seed ] that's not burned and not over seasoned from what you
were frying, use 3-4 T. of the oil with the browned bits on the bottom
of the pan [if they are not burned] and 3-4 T. flour and cook over
med. heat till the oil/flour turns nut brown [if you desire dark
gravy]. Add just enough stock and cook on med.-high to produce the
thickness you desire. The stock you ask? Well, there's chicken,
beef, ham, lamb, pork, veg. and/or veg. combined with one of the
others, or just use water. Then turn the heat off and season w/ salt,
pepper and a little cayenne pepper and/or white pepper. Enjoy.
[Remember - don't burn the oil] Skip Madsen
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Olive Garden Chicken Marsala
Olive Garden Chicken Marsala
Ingredients:
4 Chicken half breasts - boneless, skinless
1/4 C. Wondra Flour (or any 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
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From: mikeandkim112
To: Willie <posts@chitterlings.com>
Subject: cornbread dressing
Thank you for all of the recipes.
I would like to know how to cook cornbread dressing and giblet gravy.
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From: GLASSWOMN9
Subject: cream of pumpkin soup
To: posts@chitterlings.com
Cream Of Pumpkin Soup
Ingredients
2 tablespoon margarine
1/2 cup onion, chopped fine
2 cup chicken broth (canned, powdered, or homemade)
1 1/2 cup cooked pumpkin, pureed (may use canned)
1 cup milk
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup light cream
1 teaspoon lemon juice Melt margarine in soup pot. Add onion and cook
until transparent. Add all other ingredients except cream and lemon
juice. Put mixture into a blender and puree, if desired. Return to
soup pot and bring to a boil. Slowly add cream, mixing constantly.
Remove from heat, add lemon juice and serve. NOTE:
If you have any leftover mashed potatoes, throw them in, too. Just
don't add more potatoes than pumpkin.
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From: R Smith
Subject: Cheerio Treats
To: posts@chitterlings.com
I used holiday colored M&M's if making around the
holidays. Very easy to make. I have also used the
frosted Cheerios, and has turned out fine.
Cheerio Treats:
3 tb. butter or margarine
1 pkg. (10 1/2 oz size) miniature marshmallows
1/2 c. peanut butter (I used chunky)
5 c. Cheerios
1 c. plain M&M's
Place butter and mmallows in large pan over med heat.
Stir until all melted and combined. Remove from heat.
Stir in peanut butter until blended. Add cereal and
M&M's, mix well. Spoon into greased 13x9 pan,
pressing down gently. Cool before cutting. Yield:
15 servings.
Robin - Springdale, AR
=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity
http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com
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