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Shipwrecks (Breakfast Burritos)
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More Soulful Recipes October 16th, 2002 (Part 2)
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Recipes: Apple Or Peach Dumplings,
Peach Raspberry Cobbler
Recipe: Fresh Peach Dumpling
Recipe: Tina Reed Beans
Recipe Request: Pumpkin Recipes
Recipe: Peach Dumplings
Recipe: Pizza Grilled Cheese
Recipe: Ann Landers' Meatloaf
Recipe: Peach Dumplings
Recipe: Shipwrecks (Breakfast
Burritos)
Re: Information On Festivals
Recipe: Ham Hocks & Collard
Greens
Question: Wine To Go With Chowder Recipe
Recipe: Pumpkin Roll
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: "DEBBIE MACKEY"
To: posts@chitterlings.com
Subject: DUMPLINGS
Apple Or Peach Dumplings
Yield: 6
Ingredients
1 pastry for double crust pie
6 baking apples; pared & cored
3 tb raisins
3 tb nuts; chopped
2 c brown sugar; packed
1 c water
1 light karo syrup; as needed
Instructions
Heat oven to 425 degrees.
Prepare pastry for 2 crust pie, on lightly floured board, roll 2/3 of
dough into 14 inch squares; cut into 4 squares. Roll remaining dough
into rectangle 14x7-inches; cut into 2 squares. Place an apple on
each square.
Mix raisins and nuts; fill center of each apple. Moisten corners of
square; bring 2 opposite corners of pastry up over apple and press
together. Fold in sides of remaining corners; bring corners up over
apple and press together.
Place dumplings in ungreased baking dish, 11 1/2x7 1/2x1 1/2-inches.
Heat sugar and water to boiling; carefully pour around dumplings.
Bake 40 minutes or until crust is brown and apples are tender when
pricked with fork. Spoon syrup over apples 2 or 3 times during
baking. Serve warm or cool with whipped cream.
PEACH DUMPLINGS:
Substitute 6 peaches, peeled, halved and pitted, for the apples, and
1/4 cup cranberry relish for the raisins and nuts. Fill centers of
each 2
peach halves with relish.
6 servings.
~~~~~~~~~~~~~
Peach Raspberry Cobbler
A cobbler is a comfort dessert that goes way back. You can use any
fruit or combination of fruits depending on your taste or what's in
season. I like it with a little ice cream on top.
Ingredients:
Dumplings:
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup sour cream
2 tablespoons butter, melted
Fruit:
1/3 cup sugar
2 tablespoons cornstarch
Few grains salt
3 cups sliced peaches
1 package (10 oz.) frozen raspberries, thawed
Additional white sugar
Directions:
Dumplings:
In a medium bowl combine the flour, sugar, baking powder and salt.
In a small bowl, mix the egg, sour cream and melted butter. Stir into
the flour mixture and blend well. Set aside.
Fruit:
In a large saucepan, combine sugar, cornstarch and salt. Stir in the
peaches
and raspberries.
Cook and stir until the mixture thickens. Pour into a 1 1/2 quart
casserole.
Drop dumpling dough from a tablespoon into the hot fruit mixture,
making 6 even mounds.
Sprinkle dough with a little additional sugar. Bake at 350 degrees F.
for about 30 minutes, until dumplings are done. Serve warm.
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From: "DEBBIE MACKEY"
To: posts@chitterlings.com
Subject: PEACH DUMPLINGS
Fresh Peach Dumplings
3/4 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, chilled
1 package frozen puff pastry dough, thawed but chilled
6 medium, ripe peaches [must be freestone]
2 tablespoons lemon juice
1 egg beaten with 1 teaspoon water
Caramel sauce
Preheat oven to 375 degrees F.
Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a
pastry blender mix in the butter until it resembles coarse meal.
Roll out the chilled puff pastry dough on a lightly floured surface to
a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on
a
baking sheet and refrigerate.
Blanch the peaches for 10 seconds in rapidly boiling water. Remove and
drain. Peel the peaches, split in half, and remove the pits. Toss the
halves in lemon juice and then in the cinnamon mixture. Reassemble the
peach halves with the remaining cinnamon mixture in the cavity.
Remove baking sheet from refrigerator. Place a peach in the center of
each square of dough. Paint the edges of the dough with cold water.
Bring the points of the square together at the top and pinch the seams
together to seal.
Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons
of sugar (use crystal sugar for these two tablespoons if you have it
available). Prick a few holes around the top to allow steam to escape.
Bake for about 40 minutes or until the peaches are tender and the
pastry
has browned. When dumplings are done, remove from the baking sheet
and allow to cool for 20 minutes.
To serve, spoon some of the sauce onto each serving plate, place
dumpling in the center and drizzle some additional sauce over the top.
You may serve with vanilla or peach ice cream or peach sorbet
(recipe follows).
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
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From: R Smith
Subject: Tina Reed Beans
To: posts@chitterlings.com
Tina Reed Beans
Source of Recipe
my old friend, Tina Reed
Recipe Introduction
Tina made these to share at a work potluck several
years ago, and they were they best baked bean dish I'd
ever had and have named them for her and have made
them a million times since. Can be a side dish or main
dish. I sometimes add a can of black beans also.
List of Ingredients
1/2 lb. ground beef (browned and drained)(I sometimes
substitute ground turkey, browned in bacon grease)
1/2 lb. diced bacon (browned and drained)
1 chopped onion
1/2 c. catsup
1/3 c. brown sugar
1/2 c. BBQ sauce
1 can pork and beans
1 can kidney beans
1 can lima beans (I've used green limas or brown
butter beans)
2 tb. molasses
Recipe
Mix all together in 13x9 greased dish and bake at 350*
for 1 hour, or you could cook these in the crockpot.
-------------------------------
Robin - Sprindale, 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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To: <posts@chitterlings.com>
Subject: need pumkin recipes
Help. I need pumpkin recipes A S A P. Thank you, Trinette of
Evanston, Illinois
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Dumplings
Peach Dumplings
Ingredients
1 cup sugar
1 tablespoon butter
2 cups hot water
2 cups sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk or cream
Make syrup with sugar, butter, and hot water. Add peaches. Let this
come to a boil. Make dumplings by mixing flour, baking powder, and
salt into stiff batter with milk. Drop large spoonfuls of batter into
boiling syrup and peaches. Cover and cook for 20 minutes. Spoon out
dumplings and fruit into bowl and serve with cream or milk if
desired. Blackberries or other fruits can also be used.
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From: R Smith
Subject: Pizza Grilled Cheese
To: posts@chitterlings.com
The kids loved these, and they are very quick and
easy.
Got the recipe from one of my Quick Cooking Magazines.
Pizza Grilled Cheese:
1 tb. butter, softened
2 slices bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 tb. pizza sauce
Butter one side of each slice of bread. Place one
slice in a heated skillet, butter side down. Top with
cheese, pepperoni, pizza sauce and second bread slice,
butter slice up. Cook over med heat until golden
brown, turning once. Serve with additional pizza
sauce if desired. Yield: 1 serving.
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: Meatloaf
Ann Landers' Meatloaf
Serves 6
I SWEAR by this recipe. Very moist!
Ingredients
2 lbs. ground round steak
2 eggs
1-1/2 cups bread crumbs
3/4 cups ketchup
1 teaspoon Accent (or use 1 teaspoon seasoning salt)
1/2 cup warm water
1 package dry onion soup mix
Directions
Beat all thoroughly and put in loaf pan. Cover mixture with 2 bacon
strips. Pour an 8 oz. can tomato sauce over meatloaf and bake for one
hour, 350°F.
NOTE: Sometimes I add Italian spices to the recipe.
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From: GLASSWOMN9
Subject: Peach Dumplings
To: posts@chitterlings.com
Peach Dumplings
Food & Recipes from the Smokies - Rose Houk
1 cup sugar
1 tablespoon butter
2 cups hot water
2 cups sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk or cream Make syrup with sugar, butter, and hot water. Add
peaches. Let this come to a boil. Make dumplings by mixing flour,
baking powder, and salt into stiff batter with milk. Drop large
spoonfuls of batter into boiling syrup and peaches. Cover and cook for
20 minutes. Spoon out dumplings and fruit into bowl and serve with
cream or milk if desired. Blackberries or other fruits can also be
used.
----------------------
Enjoy!!!!! Tracey Glasswomn9
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From: R Smith
Subject: Shipwrecks (Breakfast
Burritos)
To: posts@chitterlings.com
------------------------
This is an old Girl Scout recipe that I first had as a
girl on a camping trip. I made them for company this
weekend and they loved them. They are great reheated,
too. I'm told they can be frozen for quick breakfasts
but we never have anything left to freeze!
Shipwrecks:
1/2 lb. bacon, diced
4 large potatoes, washed, scrubbed (leave peel on if
like, I do) and diced
1 med onion chopped
1/2 med. bell pepper (any color)
garlic to taste (we put quite a bit)
salt and pepper to taste
parsley to taste
12 eggs, slightly beaten
1-2 cups of shredded cheddar cheese
tortillas
favorite salsa
Fry bacon till pretty done, add potatoes, onion,
peppers, garlic, and seasonings to bacon. Fry,
turning, until potatoes are tender to fork. Season
eggs w/ salt and pepper and pour over potatoes. Cook,
turning, until eggs are almost set. Add cheese, turn
to combine, and turn off heat. Warm tortillas, fill
with potatoe mixture and top with salsa (I guess you
could put sour cream, too, if you wanted...have not
tried it). Yum!!!!!!!
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: Festivals
Town of Salley
161 Railroad Avenue, North
PO Box 484
Salley, South Carolina 29137-0484
(Phone) 803-258-3485
(Fax) 803-258-3484
info@chitlinstrut.com
Virginia Pork Festival tickets ($22 each if purchased by April 30,
$24 each after that date) are limited and available on a first-come
first-serve basis. In the event of a sell-out, orders will be filled
based on the date of your postmark, phone call, or facsimile.
For your convenience, the links listed above will offer you access to
the Virginia Pork Festival's mail/fax order form, a toll free number
for credit card orders and information regarding ticket
point-of-purchase locations. In addition, secured on-line ticket
orders are now available.
Tickets will not be sold at the gate.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Greens
Ham Hocks & Collard Greens
Serves 8
Ingredients
4 ham hocks
5 lbs. collard greens,
1 red pepper, seeded and chopped
2 onions, chopped
salt and pepper, to taste
1 clove garlic, minced
Directions
Cover ham hocks with water and bring to a boil. Reduce heat, cover,
and simmer for two hours or until tender. Remove hocks and place in a
covered dish. Place collard greens (be sure to wash the greens well
to remove soil residues) in the water with the red pepper, onions,
salt, pepper and garlic. Cover the pot and simmer for 1 hour. Uncover
for last 30 minutes so the liquid will diminish. Just before serving,
place the ham hocks in the pot and let them heat through. Serve with
buttermilk cornbread.
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From: "Carolyn Williams"
To: <posts@chitterlings.com>
Subject: Chowder
Thanks for the chowder recipe, Elvee O'Kelley. It sounds great, and
doable. I'll try it out this weekend. BTW, is there a particular dry
white wine, or sherry that I should buy, or shoud I buy whatever is in
the grocery store? Your help is appreciated. Carolyn
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pumpkin
Pumpkin Roll Recipe
Ingredients
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
Directions
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 pumpkin 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.
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