Recipes On This Page
Green and Red Tomato and Corn Soup
More Soulful Recipes September 16th, 2002 (Part 2)
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipes: Green Tomato Salsa, Summer
Corn Salad, Green Tomato Cake,
Green Tomato Pie II, Green and Red Tomato and Corn
Soup,
Green Tomato Pasta Toss
Recipe: 7 Bone Standing Rib
Recipe: Fried Green Tomatoes
Recipe: Diabetic Pound Cake
Recipes: Impossible Seafood Pie,
Seafood Pie
Recipe: Caldillo Soup
Recipe: Lemon Cheesecake
Recipe: Caldillo
de Congrio (Pescado) Conger (or Fish) Chowder
Recipes Requested: Shrimp Creole and Shrimp Etoufee
Recipe Request: Pumpkin Flower Soup
Recipe Request: Key Lime Pie
Recipes Requested: Christmas Dinner Recipes
Recipe Request: Meatloaf Recipe From Rainforest Cafe,
Grapevine, Texas
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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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.
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From: Rosita Williams
Subject: Green Tomato Recipes
To: posts@chitterlings.com
Green Tomato Salsa
as many green tomatoes as you have
2- jalapenos 3-5 depending on how hot you like it
3- cilantro (a must in my herb garden)
4- garlic 2-4 cloves
5- med size onions 1-2
6- small amts basil/oregano
Green tomatoes do not blanche well so I just chop them up and put in a
large sealable bowl. Then wearing rubber gloves, I chop the
peppers,garlic,onions,and herbs. Add to the tomatoes seal bowl and
let marinate for a couple of days. Taste to make sure it's hot
enough for you. Put into freezer containers or freezer bags. Use as
you need,works great in spanish rice,on omelettes, burritoes,etc.
Summer Corn Salad
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
Directions
1 Bring a large pot of lightly salted water to a boil.
Add corn and cook for 7 to 10 minutes, or until desired
tenderness. Drain, cool and cut kernels off the cob with a sharp
knife.
2 In a large bowl, toss together the corn, tomatoes,
onion, basil, oil, vinegar, salt and pepper. Chill until serving.
Green Tomato Cake
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
4 cups chopped tomatoes
1 tablespoon salt
Directions
1. Wash, peel and dice green tomatoes. Sprinkle with 1 tablespoon
salt. Let stand 10 minutes. Place in a colander and rinse with cold
water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch pan.
3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, raisins, cinnamon, nutmeg, soda and salt. Add
raisins and nuts to dry mixture; add to creamed mixture. Dough will be
very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into a prepared 9 x 13 inch
pan.
6. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or
until toothpick inserted into cake comes out clean. Sprinkle with
confectioners sugar or frost with your favorite caramel or cream
cheese frosting.
Green Tomato Pie II
1 recipe pastry for a 9 inch double crust pie
2 cups sliced green tomatoes
1 cup white sugar
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
1. Mix sugar, flour, cinnamon, and nutmeg together. Sprinkle over
sliced tomatoes, coating them. Pour into pastry lined dish. Dot with
butter or margarine. Cover with second crust, fluting edges. Cut three
or four slits in top to allow steam to escape.
2. Bake at 375 degree F (190 degrees C) for 35 to 40 minutes
Green and Red Tomato and
Corn Soup
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ground cumin
4 green tomatoes, chopped
4 tomatoes, chopped
1 1/2 cups fresh corn kernels
7 cups vegetable broth
salt and pepper to taste
Directions
1. In a stockpot heat the oil over medium heat. Add the onion and
garlic, saute until soft.
2 Stir in the cumin powder, tomatoes and corn. Cook over medium heat
for 5 minutes.
3 Stir in vegetable broth, reduce heat to low and cook until heated
through. Season to taste with salt and pepper.
Green Tomato Pasta Toss
2 tablespoons olive oil
1 onion, chopped
6 green tomatoes, chopped
salt and pepper to taste
1 (16 ounce) package tri-colored pasta assortment
1 cup crumbled feta cheese
Directions
1. In a large skillet, heat the olive oil over medium heat. Add the
onion, and saute until soft. Stir in the green tomatoes, and season to
taste with salt and pepper. Reduce heat to medium low, and cook for
about 10 minutes.
2. Meanwhile in a large pot of boiling salted, water cook pasta until
al dente. Drain.
3. Toss pasta with tomatoes. Top with the crumbled feta cheese
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From: Rosita Williams
Subject: Prime Rib Recipe
To: posts@chitterlings.com
7 Bone Standing Rib
Ingredients
7 bone prime rib
2 to 3 tablespoons peppercorn
1 tablespoon coarse salt
3 to 4 tablespoons fresh minced garlic
1 tsp. dried rosemary
1 tsp. dried basil
Preparation Have the butcher remove the chine bone, separate the meat
from the ribs and tie back together with string. Pre-heat oven to 450
degrees. In mortar with pestle, crush peppercorn, garlic, salt and
herbs.
Place roast fat side up, bone side down in a shallow baking pan and
insert meat thermometer into center of roast, being careful that
pointed end of thermometer does not touch bone. When meat comes to
room temperature, rub with peppercorn mixture and cook 25 to 30
minutes to sear. Reduce heat to 325 degrees and continue cooking
approximately 14 to 15 minutes per pound or until desired temperature
is reached (less 5 degrees).
When beef is done, place on warm large platter and let stand 10 to 15
minutes for easier carving.
The final temperature for rare will be 130, medium rare 135 and 140
for medium. Remember too, that the placement of the thermometer can
greatly affect the done-ness of the meat vs thermometer temperature
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From: diaconal
Subject: FRIED GREEN TOMATOES
FRIED GREEN TOMATOES (for 4 persons)
Ingredients:
4 cups green tomatoes sliced 1/4" thick or less
3 large eggs
1/2 cup evaporated milk
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tbsp black pepper
1 tsp garlic powder
1 tsp Cayenne pepper
2 tsp salt
peanut oil for frying
Directions:
In a bowl, combine the eggs and evaporated milk, beat well.
In another bowl combine the dry ingredients.
Heat the peaut oilto the p[oint where a drop of water plced in it
will sizzle.
Take each slice of tomato, dip it in egg & milk mixture thoroughly
coating both sides.
Now dredge the slice in the dry ingredients, then place it in hot
oil.
Brown both sides, turning when needed, then place it on a plate on
which some paper towel has been placed. Cover with paper towel until
entire batch is cooked.
Note: Okra (gumbo) slices can be prepared the same way and at the same
time They can be served together.
Heirloom recipe from "Grandpa" Arnold Pancratz, Maitre de Cuisine
(Meisterkoch), Jackson, MS (diaconal)
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake
Diabetic Pound Cake
Ingredients
2 cups flour
1/2 cup oil
3 large bananas
4 tablespoons buttermilk
1-1/2 tablespoons liquid sweetener
1-1/2 cups pecans
1 teaspoon soda
2 large eggs, room temperature
1 teaspoon vanilla
1 cup raisins
Method
Blend all ingredients. Pour into 5 x 9 x 2-inch pan and bake at 350
degrees F. for 45 minutes until tester comes out clean.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pie
Impossible Seafood Pie
Serves 8
Ingredients
1 pk (6 oz) frozen crabmeat
1 can (6 oz) tuna drained
1 cup shredded sharp cheese
3 oz cream cheese, cut into 1/4"
1/4 cup green onions, sliced
2 oz chopped pimento, drained (optional)
2 cups milk
1 cup Bisquick
4 eggs
3/4 teaspoon salt
dash nutmeg
Method
Heat oven to 400 degrees. Grease pie plate,(10 x 1-1/2 inch) Mix
crabmeat,cheeses, onions and pimiento in plate. Beat remaining
ingredients until smooth, 15 seconds in blender or 1 minute with
hand beater. Pour into plate. Bake until knife inserted between
center and edge comes out clean, 35 to 40 minutes. Cool 5
minutes *1 can (6 oz) crabmeat, drained and cartilage removed,
or 1 can (4-1/2 oz) shrimp, well rinsed and drained, can be
substituted for the frozen crabmeat and shrimp.
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SEAFOOD PIE
Serves 6
Ingredients
1 (9 inch) pie shell
2 tablespoons butter
1/4 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 (3 oz.) can mushrooms
1/2 pound lump crab meat
1/2 pound shrimp, boiled and peeled
1 cup shredded cheddar cheese
1/2 cup fresh grated Parmesan cheese
1 tablespoon lemon juice
Dash of hot pepper sauce
1 egg, beaten
1/4 cup mayonnaise
Creole Seasoning
1/4 cup slivered almonds
Directions
Partially bake pie shell at 400 degrees for 5 to 7 minutes. Remove
from oven. Lower heat to 350 degrees. Melt butter in a large
skillet and sauté bell pepper, onions, celery, and mushrooms until
tender. Add crab meat, shrimp, 3/4 cup cheddar cheese, Parmesan
cheese, lemon juice, hot pepper sauce, egg, and mayonnaise, stirring
well until moist. Add Creole Seasoning. Remove from heat and drain
excess liquid. Spoon into pie shell and bake for about 20 minutes.
Top with almonds and remaining cheese. Bake another 10 minutes.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Soup
Caldillo Soup
Ingredients:
3 green peppers
1/2 cup chopped green onions
4 large ripe tomatoes, chopped
1 small can tomato paste (6 oz)
8 cups of consomme or chicken broth
cayenne pepper or aji chombo
salt and pepper
cream or evaporated milk
12 eggs
In a large heavy pot, saute the vegetables in a little butter for
about 5 minutes, add the tomato paste, and cook slowly until well
blended and vegetables are soft. Add the cayenne pepper or aji
chombo and salt and pepper to taste. Add the consomme and bring
to a boil and simmer. About 10 minutes before serving, break eggs
separately and add two at a time to the simmering soup. As they
set, remove the eggs to six individual bowls containing about
1/3 cup of warm milk or cream and fill the bowl with the
caldillo.
Note: For "Shrimp Caldillo":
Cook two pounds of raw shrimp in 6 cups of lightly seasoned water
until they turn pink. Strain and use this water as the stock for the
soup. Peel and devein the shrimp, cut in pieces (not too small),
and add to the soup after it has come to a boil. Simmer and correct
seasonings and continue with the rest of the recipe.
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From: Rosita Williams
Subject: lemon cheesecake recipe
To: posts@chitterlings.com
Lemon Cheesecake
1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
2 1/2 tablespoons lemon juice
1/2 cup egg substitute
1 (8 ounce) container nonfat lemon yogurt
Directions
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in
flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour
into crust.
3. Bake in the preheated oven for 50 to 60 minutes, or until filling
is set. Allow to cool. Refrigerate at least 4 hours before serving.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Soup
Caldillo
de Congrio (Pescado)
Conger (or Fish) Chowder
Ingredients
2 Tablespoons olive oil
6 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 jalapeno pepper, seeded and chopped finely
4 tomatoes, peeled and chopped, juices reserved (canned tomatoes are
fine)
1 pound large shrimp, peeled and deveined
1 pound eel, skinned, or other fish fillets
1 pound potatoes, diced and cooked until tender in fish stock
(optional)
1 cup seafood stock
1 cup heavy cream
salt and pepper to taste
Garnish: finely chopped parsley or scallions
Directions
Heat the oil in a large pot and stir in garlic, onions, and jalapeno
pepper and sauté until soft. Add the tomato pieces and cook down over
medium heat, about 8 minutes. Toss in the eel and the shrimp,
covering and steaming for about 2 minutes. Remove cover and let stew
gently for 5 more minutes, until the eel is just done and a little
shrunk. Pour in the reserved tomato juice and stock and bring to a
boil. Stir in the cooked potatoes, if you decide to use them, and
return to a simmer. Stir in cream. When the chowder is simmering, it
is ready to serve. Fork the eel off the bone into the soup,
discarding the bone. Ladle the soup into bowls and garnish with
minced parsley or scallion.
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From: "Roberts, Adrienne"
Subject: Request for Shrimp!!
To: <posts@chitterlings.com>
Hi all. I misplaced my recipes for Shrimp Creole and Shrimp Etoufee.
Please help!!
Thanks
Adrienne
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From: sharon gonterman
Subject: Pumpkin Flower Soup Recipe Request
To: posts@chitterlings.com
Does anyone have a recipe for Pumpkin Flower Soup? I understand it is
a traditional Mexican recipe. It sounds delicious. Thanks.
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From: "Phil DeVazeir"
To: posts@chitterlings.com
Subject: Key lime pie
I am looking for a recips for key lime pie that is baked.
It is not like a limon ice box pie.
Thank You
>From pdevazier
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From: tamika minion
Subject: Christmas Dinner
To: posts@chitterlings.com
I am staring a menu for Christmas dinner and wanted to
know any receipes anyone may have that I can try?
Thank Tamika
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From: jackieeking
To: posts@chitterlings.com
COULD YOU PLEASE FIND THE RECIPE, FOR THE MEATLOAF AT THE
RAINFOREST CAFE, THE CAFE IS INSIDE THE GRAPEVINE MILLS MALL IN GRAPEVINE
TEXAS...
PLEASE TRY TO FIND IT FOR ME...
THANK YOU...
JACKIE
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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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