Great Soulfood Recipes Shared By Visitors To The Chitterlings Site

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What's in this issue...

Recipes: Sauteed Chicken With Ginger Sauce, Benihana Ginger
Sauce

Recipe: Superbowl Wings Or Tenders

Recipe: Jamaican Jerk Chicken

Two 7-Up Cake Recipes

Recipe: BBQ Chicken

Recipe: Old Fashioned Butter Rolls

Recipe: Cabbage Rolls

Recipe: 7 Up Cake

Recipe: Candied Yams

Recipe: Reuben Baked Chicken

Recipe: Chilly Peanut Butter Pie

Recipe: Butter Rolls

Recipe: Peanut Butter Pie

Recipe: Lemon Cake With Crumb Topping

Recipe: Candied Yams

Recipes: Fun Foods For Kids (Breakfast Tortilla, Baked Pasta,
Amazingly Yummy Surprise Inside

Recipe: Coconut Cream Pie

Recipe: Butter Roll

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      traditional, and lower-salt, lower-fat soul food recipes.
      Learn to cook! Order your copy TODAY! and start creating
      memories! Visit: http://www.chitterlings.com/cookbook.html

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Sauce

Sauteed Chicken with Ginger Sauce

1 Lemon
4 slices Ginger Root
4 tablespoons Olive Oil
4 half Chicken Breasts
1 tablespoon Corn Starch
1 cup Chicken Stock
3 Cloves of Garlic (diced)
1/2 cup Toasted Almonds (slivered)
1 tablespoon Sugar
Salt & Pepper to taste

Grate lemon and cut in slices. Peel ginger root and mince. In a
skillet, sate chicken until golden (partially done) in one half of
the olive oil.
Remove chicken and dissolve corn starch in remaining chicken broth.
Add the rest of the olive oil, the lemon zest, garlic and ginger.
Sauté. Add the chicken stock and bring to a boil. Add chicken, lemon
slices, sugar, salt and pepper and bring to boil. Reduce heat and
simmer until heated through and thickened.
Serve with rice, vegetables and garnish, sprinkle sliced almonds
over chicken.

BENIHANA GINGER SAUCE
Yield: 8 servings

1 small onion, sliced
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 1 inch piece ginger root

Place all ingredients in blender and mix at high speed until ginger
root and onion are finely chopped, about 2 minutes.

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Subject: Superbowl Wings or Tenders
From: Vera Z Nicholson

This is a favorite in my house. My folks get excited when they see
buttermilk in the fridge. Noone dares drink it. Try this recipe
and you will see why. This is not fast food, it is better than the
Colonel.
Vera

Chicken wings or tenders are thawed overnight in buttermilk (enough
to cover - I use gallon size ZipLoc Bags).

Season your flour the way you like or you can purchase commercial
chicken breading (I use Hooters or Andy's). Put in another gallon
size ZipLoc bag. (I use freezer bags because they are more
substantial and will stand up to the shaking.

I empty my chicken and buttermilk into a colander in the sink. I
let the buttermilk drain off.

I dredge the wings or tenders in the seasoned flour or breading.
Place the flour coated pieces on a large baking tray or pan. Place
pan of floured pieces in the refrigerator and wait 60 to 90 minutes
before frying. If you want extra crispy, you may re-flour pieces just
before frying.

Heat vegetable oil in a chicken fryer to 375 degrees. (Do not
overload the oil with too much chicken. If you drop the temperature
of the oil, you get greasy chicken.)

Wings and Tenders both take about 11 minutes to be completely done.
Hold completed chicken in a warm oven until all chicken is done.

Serve with Hot Sauce, Blue Cheese or Ranch Dressing, Celery, and
Iced cold beer or Pepsi.

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Chicken

Jamaican Jerk Chicken (Family Favorite!)
Serves 4

        1 tablespoon Ground allspice
        1 tablespoon Dried thyme
        1 1/2 teaspoons Cayenne pepper
        1 1/2 teaspoons Freshly ground black pepper
        1 1/2 teaspoons Ground sage
        3/4 teaspoon Ground nutmeg
        3/4 teaspoon Ground cinnamon
        2 tablespoons Garlic powder or fresh
        1 tablespoon Sugar
        1/4 cup Olive oil
        1/4 cup Soy sauce
        3/4 cup White Vinegar
        1/2 cup Orange juice
        1 Lime juice
        1 Scotch bonnet pepper (habanero)
        3 Green onions -- finely chopped
        1 cup Onion -- finely chopped
        4 Chicken breasts

"JERK": This method of cooking pork and chicken dates back to the
Carib-Arawak Indians who inhabited Jamaica. After capturing an
animal and thoroughly cleaning and gutting it, the Indians placed
it in a deep pit lined with stones and covered with green wood,
which, when burned, would smoke heavily and add to the flavor. But
first, the carcass was "jerked" with a sharp object to make holes,
which were stuffed with a variety of spices.
The holes also allowed heat to escape without loss of moisture. The
results were superb. The meat was not only wonderfully spiced, but
moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In
a large bowl, combine the allspice, thyme, cayenne pepper, black
pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With
a wire whisk, slowly add the olive oil, say sauce, vinegar, orange
juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix
well. Add the chicken breasts, cover and marinate for at least 1
hour, longer if possible.
Preheat an outdoor grill. Remove the breasts from the marinade and
grill for 6 minutes on each side or until fully cooked. While
grilling, baste with the marinade. Heat the leftover marinade and
serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the
hottest of the capsicum peppers, they're truly incendiary.
Substitute Serranos of Thai Bird Chiles if you can't find them.

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Subject: Scratch 7UP Cake

TJ4AJack requested a recipe for scratch 7UP Cake. Here are two
recipes, hope this helps. I have seven recipes for this cake, if
there is a need for more,
I can be emailed.

Nan (Nnov8ive@aol.com)
Sacramento, CA

7 Up Cake #1

2 sticks of butter
1 stick of margarine
3 cups of sugar
3 heaping cups of flour
5 eggs
1 t vanilla
1 t lemon extract
1 cup 7 up

Cream together 2 sticks of butter, 1 stick of margarine and 3
cups of sugar. Alternately add, in small amounts 3 heaping cups
of flour and 5 eggs. Beat well after each addition, Add 1 t
vanilla, 1 t lemon extract and 1 cup 7 UP. Bake in a well greased and
floured large bundt pan at 300 for 1 hour and 15 minutes or longer
until done.

7-UP CAKE#2

3 sticks butter
3 cups granulated sugar
5 large eggs
3 cups all purpose flour
3/4 cup 7-Up
2 tblsps lemon flavoring

Cream sugar & butter together 20 mins; add 5 eggs, 1 at a time. Now
add 3 cups flour & 2 tblsps lemon flavoring & 7-Up. Mix well together.
Bake at 325F 60-90 mins or until tests done.

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Chicken

BBQ Chicken

Ingredients

Whole chicken, cut-up
1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
cayenne pepper (to taste)
2 fluid ounces gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1/4 cup honey

Directions

1. In a large bowl combine teriyaki sauce, oyster sauce,
soy sauce, ketchup, garlic powder, gin, liquid smoke,and sugar.
Marinate chicken overnight in the sauce.
2. Cook on grill at a low heat, and when halfway cooked spread
honey over chicken with brush.

Let chicken rest for about 15-20 minutes. Slice or "pull" to make
sandwiches.

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From:            AMcFulton
Subject:         Recipe: Butter Rolls
To:              posts@chitterlings.com

This recipe was given to me by a lady on this website two years
ago. My husband constantly described this weird sounding recipe
that his "Big Mama" used to make. When I made it for him, I was
raised to the position of wife extraordinaire! We are still grateful
to the lady who provided the recipe 50 pounds later :-) Enjoy!

Old Fashioned Butter Rolls

2 C Self Rising Flour
1/3 C Crisco
2/3 C Buttermilk
6 TBSP Butter
5-6 TBSP Sugar
1 QT Milk
1 C Sugar
11/2 TSP Vanilla
2 TBSP Butter
Cinnamon or Nutmeg

Mix first three ingredients like you are mixing biscuit doug.
Knead until dough is just a little firmer than normal biscuit dough.
Roll into a 9 x 13 rectangle. Spread 6 Tbsp softened butter over
the surface and sprinkle with 5 to 6 tbsp sugar and cinnamon or
nutmeg. Roll up jellyroll style; starting with the 13 inch side.
Cut into 3/4 inch thick slices. Place cut side down into a 9 x 13
pan. In a large saucepan, combine milk, sugar, vanilla and 2
tbsp butter. Heat until hot and the butter is melted. Pur over
rolls. Bake at 400 degrees for approximately 30 minutes. Rolls
will be lightly browned on top and the milk mixture will have
thickened slightly to form a sauce. To serve: Spoon sauce over
rolls.

Note: Use only whole milk. I decrease the milk portion to get a
thicker sauce. I would say start with two cups of milk and
increase as desired.
Personally, I think 1 Qt is way too much. I also add a pinch of
salt to the dough. Happy Baking!

Angela

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From:            Littlejay
Subject:         Cabbage Rolls For Marlene From "J.J"
To:              posts@chitterlings.com

2 lbs. Ground Beef
Onion chopped
1 Head of Cabbage
Big can of Tomato Juice
1-1/2 Cups rice
Tooth picks to hold together

1. Cook rice as directed.
2. Brown ground beef and onion in a skillet. Season with salt &
pepper. Drain any excess fat. Then mix the meat mixture with the rice,
set aside.
3. Boil the whole head of cabbage in a large pot. You will have to
peel the leaves off the cabbage one at a time. I use a fork & knife to
help remove the leaves. You can tell when cabbage is ready to peel
off.
Cabbage will become a lighter green color & easy to pull off. Start
with at least 10 cabbage leaves to get you started.
4. Open one cabbage leaf at a time. Add meat mixture to the middle
of the cabbage leaf. Fold both sides of the cabbage together. Add a
toothpick to the middle of the cabbage roll to hold together. Continue
to do this until all meat mixture is gone.
5. Pour tomato juice all over the cabbage rolls.
6. Cover with foil bake at 350 for about one hour.

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From: METMATTHEWS
To: posts@chitterlings.com

Here is a simple recipe for 7-up cake. I got it from a co-worker it
is great and easy to make!!!!!!

For cake

5 eggs
3 sticks of butter
3 cups of cake flour ( all purpose flour can also be used instead
of cake
flour)
2 1/2 cups of sugar
1 teaspoon of lemon extract
1 cup 7-up

For glaze

1 cup of powered sugar
2 tablespoons milk
1 teaspoon oil
1 teaspoon lemon extract
1 tablespoon lemon juice

Mix butter with sugar until fluffy
Add eggs one at a time mixing well after each addtion
reduce speed to medium( if using electric mixer)
Add small amounts of flour alternating with 7-up
Continue adding flour and 7-up until all has been added to the
batter
Add lemon extract
Pour batter into greased and flour bundt or tube pan
Bake @ 325 for 1 1/2 hour or use toothpick test

For drizzle add all ingredients and cook on stove top and drizzle
over cooled
cake.

Enjoy!!!

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From:            Iris Ferber
Subject:         The best Candyed Yams
To:              POSTS@chitterlings.com

For 10 people

10 yas, try to get all the same size
1 bottle real maple syrup ( not log cabin or store brand) 8.5 ons.
1 stick margarine
3/4 t0 1 cup brown surgar (depending on how sweet you want it)

Boil the potatoes until when you pierce with a folk it comes out
quickly, do not overcook
Let them cool and then peel and slice in half.

Please in a pan which has been covered with foil.
Our syrup over the yams, then pour sugar and put pats of margarine
on scattered over everything.

Bake at 350 degress until they start to luck carmelized. Remove
from oven and serve.
These are the best yams you will ever taste and tit's easy to
prepare.

Hope you like them.
Iris

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From:            "Paul Infante"
To:              <posts@chitterlings.com>
Subject:         REUBEN BAKED CHICKEN:

Reuben Baked Chicken:

- 4 boneless skinless chicken breasts
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 can ( 16 oz) sauerkraut, well drained
- 4 slices swiss cheese
- 1 1/4 cups Thousand Island salad dressing

Preheat oven to 325 F. Place chicken in single layer in greased
baking pan. Sprinkle with salt & pepper.Spoon sauerkraut over
chicken. Arrange cheese over sauerkraut.Pour dressing evenly over
top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until
fork can be inserted into chicken w/ ease. Makes 6-8
servings.ENJOY!!!!!

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From:            Campbell Rita
To:              "'posts@chitterlings.com'"
Subject:         PEANUT BUTTER PIE

FOR SERENA JACKSON

CHILLY PEANUT BUTTER PIE

1 CARTON ( 8 OZ ) WHIPPED TOPPING, DIVIDED
1 GRAHAM CRAKER CRUST (9 INCHES)
1/2 CUP STRAWBERRY JELLY OR JAM
1 CUP COLD MILK
1 PKG (3.4 OZ) INSTANT VANILLA PUDDING MIX
1/2 CUP PEANUT BUTTER

SPREAD 1 CUP WHIPPED TOPPING OVER THE BOTTOM OF THE CRUST. DROP
JELLY BY TABLESPOONFULS ONTO TOPPING; SPREAD CAREFULLY. IN A BOWL,
WHISK MILK AND PUDDING MIX UNTIL THIKENED. ADD PEANUT BUTTER;
MIX WELL. FOLD IN THE REMAINING WHIPPED TOPPING. SPREAD OVER
JELLY. COVER AND FREEZE FOR 4 HRS OR UNTIL FIRM. REMOVE FROM THE
FREEZER 10 MINUTES BEFORE SERVING. 6-8 SERVINGS.

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From:            "Rose Whatley"
To:              posts@chitterlings.com
Subject:         Butter Rolls

This may not be exactly what you are looking for but I thought this
recipe was rather "interesting".

Butter Rolls

This recipe is over 150 years old. The original recipe calls for
"lard the size of a hen egg and a medium size pitcher of sweetmilk"

1 and 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening or butter

Sift the flour and salt together. Add the shortening and blend to
a crumbly stage. Add enough ice water to make a stiff dough. Make
the
dough into five balls. Roll each ball of dough into a circle the size
of a saucer, dot with butter and sprinkle 1/2 cup sugar over each
circle.
Roll each circle of dough up as you would a jelly roll. Place side by
side in a square baking dish. Bake in a moderate oven (350 degrees)
until brown. Remove the rolls from the oven and pour over them a
mixture
of one pint sweet milk, 1/4 teaspoon nutmeg, and one teaspoon vanilla.
Put the rolls back into the oven for 5 more minutes. Serve warm.

Enjoy,
Jeannine
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From:            "Rose Whatley"
To:              posts@chitterlings.com
Subject:         Peanut Butter Pie Recipe

Hope you enjoy this simple recipe for Peanut Butter Pie

One cup peanut butter (smooth)
One 8oz. pkg. cream cheese
one cup sugar
2 Tbs. melted butter or oleo
one cup WHIPPED cream (NOT COOL WHIP)
one Tbs. vanilla

Cream together the peanut butter, cream cheese, sugr and butter.
Add the whipped cream and vanilla. Pour into a graham cracker crust
and chill several hours or overnight.

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Cake

LEMON CAKE
Pre-heat oven to 350
Grease and flour a bundt cake pan.

1 1/2 C self rising flour
1 1/2 C sugar
1 C cream
1/4 C lemon juice
1 tables grated lemon rind
3 large eggs (room temperature)

Mix flour and sugar in a large bowl. In separate bowls whip cream
-
beat egg whites - beat yolks with lemon juice and rind. Fold all
into flour mixture. Pour into bundt pan. Bake 50 - 60 minutes.

Crumb Topping

1 cup sugar
1 cup all-purpose flour
2 tsp. cinnamon
1/2 cup butter

Into medium bowl, sift flour with sugar, baking powder, and salt.
With pastry blender cut in butter until mixture resembles coarse
crumbs. Sprinkle on cake and bake as directed.
--
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From:            "David Light"
To:              posts@chitterlings.com
Subject:         Recipe: Candied Yams

Bake 5 large yams until done (350 degree oven for an hour or until
they are soft when squeezed)
Peel yams and cross slice into mixing bowl
Add while mixing with electric mixer:
½ stick butter
salt to taste
1 cup white sugar
2 whole raw eggs to make them fluff up in the oven
enough milk to make them the consistency of thick mashed potatoes
(not much)
Spoon into 9" X 13" X 2" glass baking dish that has been sprayed
with Pam
Bake at 350 degrees for 45 minutes
Top with chopped fresh pecans and brown sugar
Return to the oven to finish cooking 15-20 minutes
Serve hot in dish used for baking

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Fun Foods for Kids

Breakfast Tortilla
Makes 4 burritos

Ingredients

2 tablespoons refried beans
2 tablespoons salsa
3 eggs, beaten
1 tablespoon mayonnaise (low-fat)
4 (6 inch) flour tortillas
1-1/2 cups shredded lettuce

Directions

1 In a small bowl, mix together beans and salsa. Place a medium
nonstick skillet over medium heat. Pour beaten eggs into pan and
allow bottom to set, approximately 1 minute. Spread bean mixture
onto one half of eggs and flip other half over to make a
half-circle. Continue to cook until eggs are set.
2 Spread an equal amount of mayonnaise onto each tortilla. Cut eggs
into 4 equal pieces and place one piece on each tortilla. Cover
each with shredded lettuce. Roll up tortillas and serve.

-----
Baked Pasta
Makes 8 servings

Ingredients

1 (16 ounce) package dry pasta
1 pound ground beef
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
12 ounces brown gravy
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded mozzarella cheese

Directions

1. In a Dutch oven or large frying pan, cook and stir ground beef
until brown. Add garlic, tomato sauce, gravy, cream, Parmesan
cheese, oregano and basil.
Simmer for 30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling water until al
dente. Drain.
3. Combine the cooked ziti and the sauce, and spread into a greased
9x13 baking dish. Sprinkle with mozzarella cheese.
4. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes,
until bubbly.

------

Amazingly Yummy Surprise Inside
Makes 5 dozen

Ingredients

2 cups butter, softened
2-3/4 cups all-purpose flour
1 (18.5 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo)
1/4 cup confectioners' sugar for rolling

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat the butter and flour together until soft
and smooth. Stir in the cake mix to form a soft dough. Roll dough
into 1inch balls. Press a candy into the center of each ball, covering
completely. Place 2 inches apart onto an ungreased cookie sheet.
3. Bake for 15 minutes in the preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before removing to a wire rack to
cool completely. Roll cookies in confectioners sugar while still warm.

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Pie

Coconut Cream Pie
Makes 8 servings

Ingredients

1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 large eggs (room temperature)
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Directions

1. In a medium saucepan, combine sugar, flour and salt over a
medium heat; gradually stir in milk. Cook and stir over medium heat
until the mixture is thick and bubbly. Reduce heat to low and cook
2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return the egg
mixture to the saucepan and bring the entire mixture to a gentle
boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the
hot filling into the baked pie crust. Cool. Cover and chill to
store the pie if not serving immediately.

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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Dessert

BUTTER ROLL

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup shortening
2/3 cups milk

Make a rich biscuit dough. Roll dough to 1/4 inch thick, using lots
of flour. Spread heavy with room temperature butter. Sprinkle heavy
with sugar, cinnamon and lightly with nutmeg (optional). Roll up
like jellyroll; pinch in both ends and place seam side down in deep
baking dish. Don't crowd roll.
Cover with whole milk, about 1/2-inch over top of dough. A little half
and half cream can be added. Bake on center rack at 350 degrees at
least 1 hour until golden brown and a custard is made of the milk.
Serve in dessert bowls and cover with custard. Best when served warm.

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