Recipes On This Page
More Soulful Recipes September 16th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Question: Re: Fried Turkey
Recipe: Crawfish Pie
Recipe: Jamaican Banana Cake
Recipes: Prime Rib, Blackened Prime Rib
Recipe Request: Green Tomato Recipes
Recipe: Chocolate Kiss Peanut
Butter Pie
Recipe: Mom's Easy Spanish Hamburger
Recipe: Chocolate Kiss Pie
Thanks For Pizza Crust Recipes
Recipe: Fruit Upside Down Cake
Recipe: Magic Lemon Meringue Pie
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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I have over 300 cookbooks and yours is by far my favorite.
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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,
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From: "Linett Brantley"
To: "Willie" <posts@chitterlings.com>
Subject: Fried Turkeys
Can If fry Turkeys and freeze them for future use? Is their a length
of time that I can store them this way?
** Comment from Willie: I've nevr frozen fried turkeys :-) ***
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From: "kathy kent"
To: posts@chitterlings.com
Subject: let's try the crawfish pie again!
So sorry. I do not know what happen to the instructions! let's try it
again. it is a very good recipe.
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
In large sauté pan melt butter. When melted add 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: CorinnaMarieE
Subject: Jamaican Banana Cake
To: posts@chitterlings.com
This cake was so yummy, I thought I share it with you.
Jamaican Banana Cake
Ingredients Cake:
2/3 cup butter
2-1/2 cups flour
1-2/3 cups sugar
1-1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1-1/4 cups mashed ripe banana
2/3 cup buttermilk
2 eggs
2/3 cup chopped walnuts
Coconut Topping:
1-1/2 cups packed dark brown sugar
2/3 cup butter
2 Tablespoons milk
2 cup flaked coconut
2/3 cup chopped walnuts
Cake: Preheat oven to 350 degrees. Cream butter. Add dry ingredients,
bananas, and buttermilk. Mix slightly. Add eggs and beat at medium
speed for 3 minutes. Stir in walnuts. Pour into a greased and floured
9 x 13-inch pan. Bake for about 35 minutes or until very well browned
and toothpick inserted into the center comes out clean. When cool,
prepare topping.
Coconut Topping: Set oven to broil. Mix butter, sugar, and milk in a
medium saucepan over medium heat, stirring until butter melts. Add
coconut and walnuts. Pour and spread over cooled cake. Place
under broiler (not too close) and broil for 2 to 3 minutes or just
until
coconut begins to brown.
Cool.
Cake does best when not refrigerated or covered.
Casa de La Paz Bayfront Bed and Breakfast
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From: GLASSWOMN9
Subject: prime rib
prime rib
1 8lb. Roast
4 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
3 cups beef stock
Preheat oven to 400 degrees. Allow meat to warm to room temperature by
removing it from the refrigerator at least 1 hour before roasting.
Using a knife, poke small holes in the meat and insert the garlic into
them. Coat roast with salt and pepper to taste. Place the roast in a
large roasting pan, bone side down. Roast for 15 minutes. Turn the
heat down to 350 degrees and continue to roast for 1 hour to 1 hour
and 15 minutes for medium-rare doneness. Remove meat to a carving
board and let rest. Place roasting pan on top of stove over high heat.
Add the wine and cook, stirring and scraping up any brown bits and
reduce. Add stock and reduce by half, season with salt and pepper.
Slice meat and pour on some of the sauce.
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Blackened Prime Rib
Cajun Prime Rib - Blackened10 1/2 lb prime rib roast (4 rib)1/4 cup
black pepper1/4 cup garlic powder1/4 cup salt2 onions, thinly sliced1
tbsp plus 1 tsp salt1 tbsp plus 2 tsp white pepper1 tbsp plus 2 tsp
fennel seeds1 tbsp plus 3/4 tsp black pepper2 1/2 tsp dry mustard2 1/2
tsp ground cayenne pepperRemove fat cap off top of meat (butcher can
do this for you) andsave. Place the roast, standing on the rib bones,
in a very largeroasting pan. Then with a knife make several dozen
punctures throughthe silver skin so seasoning can permeate meat. Pour
a very generous,even layer of black pepper over the top of the meat
(the peppershould completely cover it); repeat with the garlic powder,
thenthe salt, totally covering the preceding layer. Carefully
arrangethe onions in an even layer on top so as not to knock off
theseasoning. Place the fat cap back on top. Refrigerate 24 hours.Bake
ribs in a 550F oven until the fat is dark brown and crispy ontop,
about 35 minutes. Remov! e from oven and cool slightly.Refrigerate
until well chilled, about 3 hours. (this is done sothe juices will
solidify and the steaks can be cooked rare.) Removefat cap and
discard. With the blade of a large knife, scrape offthe onions and as
much of the seasonings as possible and discard.Then with a long knife,
slice between ribs into 6 steaks (4 willhave bones); trim the cooked
surface of meat from the 2 pieces thatwere on the outside of the
roast. Season and cook in your favoriteway for steaks.Combine the
ingredients of the seasoning mix thoroughly in a smallbowl; you will
have about 8 tablespoons. Sprinkle the steaksgenerously and evenly on
both sides with the mix. using about 4teaspoons on each steak and
pressing it in with your hands. Heata cast iron skillet over very high
heat until it is beyond thesmoking stage and you see white ash on the
skillet bottom--at least10 minutes. (The skillet cannot be too hot for
this method.) Placeone steak in the hot skillet (cook only on! e side
at a time) andcook over a very high heat until the underside starts to
developa heavy, black crust, about 2 to 3 minutes. Turn the steak
overand cook until the underside is crusted like the first, about 2
to3 minutes more. Repeat with the remaining steaks. Serve each
steakwhile piping hot. (*NOTE*: If you don't have a commercial
hoodvent over your stove, this dish may smoke you out of the
kitchen.It's worth it! But you can also cook it outdoors on a gas
grill;a charcoal fire doesn't get hot enough to "blacken" the
steakproperly. (FHT-if you have a smoke detector in your house, you
willbe able to determine if it is working correctly. This is NOT a
dish to prepare in an apartment building with a central fire alarm
system wired into your smoke detector. It causes great excitement!
Also,you can be guaranteed you will meet your landlord.)
Enjoy!!!!!!! Tracey Glasswomn9
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From: Kathleen Harnish
Subject: Recipe request
To: posts@chitterlings.com
Hi willie
I wanted to know if you have a recipe for green tomatoes. especially
fried green tomatoes.
Thanks :)
Kathleen
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From: GLASSWOMN9
Subject: Chocolate Kiss Peanut Butter Pie
Chocolate Kiss Peanut Butter
Pie
" This recipe has a wonderful combination of a chocolate and peanut
butter. It's simple and inexpensive. I make this pie for a restaurant
owned by my mother, and we receive many compliments and even requests
to purchase whole pies. You can also use chocolate pudding; the pie
tastes like peanut butter cup candy. For a really spectacular
presentation, garnish with whipped cream, peanuts, and chopped peanut
butter cups. "
Ingredients
20 milk chocolate candy kisses, unwrapped
2 tablespoons heavy whipping cream
1/2 cup creamy peanut butter
1 (5 ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 (9 inch) pie shell, baked
Directions
1
Melt the chocolate with the whipping cream. Stir until smooth, and
spread evenly over the bottom of the pie shell. Refrigerate until
ready to fill; chocolate should be firm before filling.
2
Put the dry pudding mix and peanut butter in a heavy saucepan. Over
low heat, gradually stir in the milk using a wire whisk. Stir
constantly until mixture thickens and comes to a boil. Cool for 15
minutes, stirring often. Pour peanut butter filling into crust. Chill
several hours.
3
Top with whipped topping and chopped peanuts if desired.
Enjoy!!!!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Mom's Easy Spanish Hamburgers
To: posts@chitterlings.com
Mom's Easy Spanish Hamburger
1 pound ground beef or chuck8 ounces can tomato sauce8 ounces can
water1 or 2 stalks celery -- choppedSmall onion -- choppedSalt and
pepperbutterhamburger bunsIn skillet cook celery and onion in small
amount of water until celery issoft. Fry beef and crumble it up. When
done, drain off grease. Add tomatosauce and water; salt and pepper to
taste. Simmer for 15 minutes. Butterhamburger buns and broil until
lightly golden. Serve closed or open faced.- - - -
Enjoy!!!!!! Tracey Glasswomn9
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From: "Kamala Kelley"
To: posts@chitterlings.com
Subject: Chocolate Kiss Pie
Chocolate Kiss Pie
1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust
Remove foil wrappers and melt kisses over medium heat in themilk. When
melted, add cream cheese and stir until completely melted.Rapidly stir
in whipped topping with the heat off. (Be careful itdoesn't burn).
Pour into crust. Refrigerate until set. Serves 6-8.
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From: "Theresa Snyder"
To: <posts@chitterlings.com>
Subject: pizza crust
Thanks to everyone who sent in recipes for pizza crust from scratch.
I can't wait to try them. Great site - isn't it??
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From: "Susan"
To: "Willie" posts@chitterlings.com
Subject: Fruit Upside Down Cake
Fruit Upside Down Cake
4 tablespoons (60 ml) butter
1/2 (125 ml) cup light brown sugar
1/4 (1 ml) teaspoon grated nutmeg
2 cups (1/2 liter) peaches, sliced thin
1 teaspoon (5 ml) fresh lemon juice
1 1/3 cups (325 ml) cake flour
3/4 cup (175 ml) sugar
1 3/4 teaspoon (9 ml) baking powder
1/4 teaspoon (1 ml) salt
3 tablespoons (45 ml) butter
1/2 cup (125 ml) milk
1 teaspoon (5 ml) vanilla extract
1 egg
Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar
and nutmeg and blend well. Remove the pan from the heat and
arrange the peach slices, slightly overlapping them, on the
brown-sugar mixture. Sprinkle the peach slices with lemon juice.
Sift the flour with the sugar, baking powder and salt. Stir the
butter to soften it, then stir in the flour mixture, milk and vanilla
extract. Mix until the flour is dampened.
Beat the batter for two minutes with an electric mixer at medium speed
or beat 300 strokes by hand. Add the egg, and beat for one minute
longer with the mixer or 150 strokes by hand. Pour the batter over
the peaches.
Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let
stand for one minute more before removing the pan. Serve warm.
(Note: in my experience, this cake does not keep very well.)
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From: "Susan"
To: "Willie" posts@chitterlings.com
Subject: Magic Lemon Meringue Pie
MAGIC LEMON MERINGUE PIE
Filling
1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14 ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel
2 egg yolks
In medium-sized mixing bowl blend together Borden Sweetened Condensed
Milk, lemon juice, lemon peel and yolks until thickened. Turn into pie
shell.
Meringue
2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar
In small-sized mixing bowl whip whites with cream of tartar until they
hold a soft peak. Gradually whip in sugar, continue to whip just until
whites hold firm peaks. Pile onto pie filling and seal to inside edge
of pie shell. Bake at 325 degrees F. (slow) oven until top is golden
brown, about 15 minutes. Cool.
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Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
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