A compilation of recipes and requests
for recipes from visitors
to: http://www.chitterlings.com
Members of this list join by using the form on
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Please send your posts to: posts@chitterlings.com
Please forward this to a friend who might enjoy it
along with an
introduction.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Thanks,
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webmaster - http://williecrawford.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's in this issue...
Recipe: Corn Pudding
Recipe: Fried Chicken
Recipe: Mexican Hen and Noodle Soup
Looking For Diabetic Recipes
Recipe Request: Browned Jamaican Chicken
Recipes: Real Old-Fashioned Lemonade, Old Fashioned
Pink
Lemonade, Lemon and Mint Iced Tea, Aztec Punch
Recipe: Old Fashioned Fried Chicken
Recipes: Easy Enchiladas, Mexican Eggs With
Cheese,
Santa Fe Chicken
Recipe Request: Cha Cha
Recipes: Banana Foster Bread Pudding, Bread
Pudding With
Jack Daniels Sauce, Bread Pudding With Whiskey Sauce
Recipe Request: 123 Scratch Cake
Recipe: Enhanced Pork and Beans
Recipe Request: Carrot Cake
Looking For Good Pasta Recipes
Recipe: Strawberry Banana Pudding
Recipe Request: Veggie Sticks
File, Buffalo Wings, Barbeque Ribs Recipe
Recipe Request: White Potato Pie
Recipe: Potato Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"ReBecca Macklin"
To:
posts@chitterlings.com
Subject:
for Cheryl Miller
Corn pudding can be made a varity of ways and
everybody who
knows corn pudding has their favorite. I highly
recommend a
"Sweet Corn Pudding" as follows:
2 cans of cream corn
6 eggs
1 1/2 cups of sugar
cinnamon (to taste)
vanilla extract
butter/oleo
blend the sugar and cinnamon together and sit aside.
beat the eggs very well and add the cream corn.
stir in the sugar and cinnamon mixture.
melt the oleo and pour into the mixture.
add the vanilla extract to taste.
Bake at 350 degrees in a slightly oiled pan until the
pudding
has risen and turned a golden brown. Remove the
pudding from
the oven and let set for at least 20 minutes for the hot
air
to release itself and the pudding settles.
The finished product
is a light, sweet corn pudding.Practice makes perfect and
the
rule of thumb that will never go wrong is 6 eggs to every
2 cans
of cream corn. Never use milk in this
pudding. The milk fat
tends to make a HEAVY pudding, which you don't want.
Enjoy,
Becca
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Fried Chicken
Someone said they don't know how to fry chicken.
I am white,
and my Mom used to always BOIL her chicken first, then
dip it in
egg and cracker crumbs before frying...........
yuck! It wasn't
until I met my husband that I learned to fry
chicken! He is black,
and his Mom taught me try fry chicken that ALL my family
& friends
rave over!
Best thing is...... there's no set amounts! Just
cook what you
need for your crowd!
Fried Chicken
Chicken pieces
Cider vinegar
Seasoned salt
pepper
Place chicken in a colander. Sprinkle with
vinegar and seasonings.
Place in refrigerator for at least an hour. Can be
kept in
refrigerator to cook later. Put oil in fryer,
or pan until it's
half full. Place pieces, skin side up in hot
grease. Fry at a
moderate temperature until golden on one side. Turn
and fry the
other side. Drain on paper towels and serve!
It's so easy, even I
can fry chicken like a sister! My in-laws say I can
really BURN!
That means cook, but I guess you all know what I
mean! ;)
Soul Sister Wanna Be
Jane
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Paul Infante"
To:
<posts@chitterlings.com>
Subject:
mexican hen and noodle soup
Ingredients:
chicken quarters
zuchini
corn on cob
onions
green onions
potatoes
garlic(minced)
knorr or maggi cube
salt & pepper to taste
Vermicelli noodles
Preparation:
Put a bit of oil, vegetable, or mazola is fine, in
pot. About 3
tbs. fry the vermicelli noodles, until they turn golden.
Remove
& set aside. Chop all veggies and place aside.
Saute the chicken
in oil, with veggies. Then add water that covers
everything after
sauteeing everything. Add the noodles at the end.Till
soft. Serve
with lemon, and sprinkle with fresh cilantro.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Betty J. Tubbs"
Subject:
Diebetic
Please help me, I am a diebetic - do you have receipes
that will
help keep me alive.
Thanks,
Betty
**** Moderator note added: I also told Betty
about an excellent
magazine the contains nothing but recipes for
diabetics. It's
called Diabetic Cooking and you can get a full years
subscription
for only $9.50. A subscription regularly costs
$20. You can
subscribe to this ezine at
http://williecrawford.com/cgi-bin/tk.cgi?diabetic1
This page is just an order form so let me know if you
need more
description. Willie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Wallace, Jeannette"
To:
<posts@chitterlings.com>
Subject:
Browned Chicken
I really enjoy the website. You are doing a
great job! When
I was in college, my friend from Jamaica made great
browned
chicken. She fried it, but didnt use any
flour. I think she
may have fried some onion and tomatoes with it. If
anyone knows
of a great browned Jamaican chicken recipe, I'd
appreciate it.
Thanks.
Jeannette Wallace
New Jersey
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Soul Food Beverages
Real Old-Fashioned Lemonade
Makes about 6 cups (six 8-ounce servings).
A Sunkist classic ... Zesty, thirst-quenching, and not too sweet.
Juice of 6 Sunkist lemons (1 cup)
1 cup sugar, or to taste
4 cups cold water
1 Sunkist lemon, cut into cartwheel slices
Ice cubes
In a large pitcher, combine the lemon juice and sugar;
stir to
dissolve the sugar. Add the remaining ingredients and
blend well.
«««««««
Old-Fashioned Pink Lemonade
Makes 12 servings
"This is a wonderfully refreshing drink. Serve in
pitchers
garnished with mint leaves and orange or lemon
slices."
Ingredients
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled
Directions
1 In large pitcher combine sugar, water, lemon juice
and cranberry
juice. Stir to dissolve sugar. Serve over ice.
«««««««
Lemon and Mint Iced Tea
Mint adds an extra liveliness to this refreshing
lemony iced tea.
Makes about 7 cups (seven 8-ounce servings).
3 cups boiling water
6 tea bags*
1 teaspoon chopped fresh mint, or * teaspoon dried mint
flakes
3/4 cup sugar
3 cups cold water
Juice of 3 Sunkist lemons (* cup)
Ice cubes
Lemon cartwheel slices (or plain lemon slices)
Pour the boiling water over the tea bags and mint.
Cover and
steep for 5 minutes; strain. In a large pitcher, combine
the tea
and sugar; stir to dissolve the sugar. Add the cold water
and lemon
juice; cool. Serve over ice in tall glasses.
Garnish with lemon
cart-wheel slices.
*Or use 2 family size tea bags or 2 tablespoons of loose tea.
«««««««
Aztec Punch (ADULT'S ONLY)
Ingredients:
1 can Lemonade concentrate
5 oz Vodka
7 oz Rum
About 1 bottle Ginger ale and Ice
Mixing instructions:
Mix all ingredients in a pitcher. Mix thoroughly and
pour into
whatever is available, the bigger the better! This drink
packs a
big punch, so don't over do it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Fried Chicken
Old Fashioned Fried Chicken
List of Ingredients
1 (3 pound) chicken, cut into pieces
2 cups buttermilk
3 cups all purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
Peanut oil or vegetable shortening
Recipe
1. Rinse and dry chicken. Place in a glass dish with
buttermilk
and let soak for 10-30 minutes.
2. In a paper or ziploc bag, place the flour, salt,
and black
pepper. Close the top and shake to mix well. Drain the
chicken
and drop it in the bag, two or three pieces at a time,
shaking
the bag until each piece is thoroughly coated. Set
chicken on
a piece of waxed paper.
3. Heat about 1/2 inch peanut oil or vegetable
shortening in
an electric frying pan set at 350°F, or a large skillet
over
medium heat. Dredge the chicken once more in the flour,
shaking
off any excess. Test the oil temperature by dropping in a
sprinkle of water, it should sizzle. Add the chicken,
taking care
not to crowd it. Brown chicken well on both sides, then
set the
heat on low and cover the pan for 15 minutes.
4. Remove the lid and test for doneness - the juices
from the
thigh should run clear when prodded with a fork. The
chicken
will look soggy, but don't worry. Turn the heat back up
to
medium and cook until the chicken is brown and very
crisp, top
and bottom. Remove with tongs and drain well on paper
towels.
Serve immediately, or chill and save for a nice picnic.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Mexican Recipes
EASY ENCHILADAS
10 or 12 large flour tortillas
1 lb. grated Cheddar cheese
1 lg. onion, diced
Sour cream, lettuce, and other desired toppings
Filling:
1 lb. lean ground beef
1 can tomatoes and green chilies
2 cans chili with beans or homemade chili
Brown meat. Add rest and simmer about 1 hr. until thick.
Enchilada Sauce: Sauté 1/4 cup very finely chopped
onion in
2 Tbsp oil. Add 1 can enchilada sauce, 1 can tomato
paste,
2 - 3 cans water, 1/4 tsp. each oregano and cumin, 1 or 2
Tbsp chili powder, dash of garlic powder. Simmer
until
filling is done. Place 1/3 cup filling along with
some grated
cheese and chopped onion in each tortilla. Roll up.
Place with
seam down in large greased baking pan. When all are
rolled and
placed in pan, top with sauce, remaining onions and
cheese,
and bake in 350 degree oven for 20 minutes.
Serve with a dollop of sour cream, lettuce, tomatoes,
etc.
<<<<<<<
HUEVOS CON QUESO
(Mexican Eggs with Cheese)
Reminiscent of chile con queso (melted cheese with
chiles), cheese
sauce is blended with eggs and spooned over tortillas.
Serve with
sliced tomatoes and beer or iced tea.
Tortilla Strips
(see below)
3 tablespoons butter
or margarine
1 small onion,
minced
1/2 teaspoon ground
cumin
1 tablespoon
all-purpose flour
1/2 cup sour cream
6 eggs, lightly
beaten
1/2 cup diced
tomatoes
1 large tomatillo,
husked, rinsed and chopped (optional)
1 large Anaheim or
other mild green chile, stemmed,
seeded and chopped
Prepare Tortilla Strips. Distribute evenly among 6
dinner plates
and keep warm in an 150 degree oven.
In a 10- to 12-inch frying pan, melt butter over low
heat. Add
onion and cumin; cook, stirring occasionally, until onion
is
soft (about 5 minutes). Mix in flour; cook, stirring,
until
bubbly. Remove from heat and blend in sour cream. Return
to heat
and cook, stirring, over low heat until smooth and
bubbly. Add
jack and cheddar cheeses and continue to cook, stirring,
until
melted. Stir in eggs; cook until eggs are lightly set and
mixture
looks like soft scrambled eggs (about 10 more minutes).
Dividing equally, spoon egg mixture over tortilla
strips and
sprinkle with tomatoes, tomatillo (if desired) and chile.
Makes 6 servings.
TORTILLA STRIPS
Stack 16 to 18 corn tortillas (6-inch diameter) and
cut into
1/4-inch wide strips. Pour salad oil to a depth of 1 inch
into
a 3- to 4-quart pan and heat to 375 degrees F. on a
deep-frying
thermometer. Add strips, a handful at a time, and cook,
stirring
often, until crisp and lightly browned (about 1 min.).
Lift out;
drain on paper towels. Sprinkle with salt.
„„„„„„„
Santa Fe Chicken
Serving Size : 4
1 large onion, chopped
1 tablespoon margarine
1 1/4 cups chicken broth
1 cup salsa
1 cup rice -- uncooked
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves
3/4 cup shredded cheddar cheese
chopped fresh cilantro or parlsey
In a large skillet, saute onion in margarine until
tender. Add
broth and salsa; bring to a boil. Stir in rice and garlic
powder.
Place chicken over rice; cover and simmer for 10 minutes.
Turn
chicken; cook 10-15 minutes longer or until meat juices
run clear.
Remove from the heat. Sprinkle with cheese; cover and let
stand for
5 minutes. Garnish with cilantro if desired.
- - - - - - - - - - - - - - - - - -
NOTES: This would be good with shrimp. It would also
be good with
no meat at all. I added chopped green peppers to it the
first time
I made it, because I only had half of an onion. I must
say I
prefered the green pepper in it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject:
recipe for cha cha
To:
webmaster@chitterlings.com
My greatgrandmother used to make a relish type dish at
Thanksgiving time that she called cha cha.
Unfortunately
I did not get a chance to get the recipe before she
passed
on. I was wondering would you know of one, or if
any of your
subscribers have one. I also would love to know
your feedback
on turkey butts vs. ham hocks cooked woth collard
greens. I
have a love for both. Recently because of
diet and highblood
pressure, I have been cooking greens with turkey
butt. Is this
any healthier? I love your website. Hope to hear
from you soon.
Kiki Brown
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bananasfoster bread pudding
Yield: 16 Servings
10 oz Bread -- stale crumbled
1 1/2 c Milk
1 1/2 c Cream
1 c Banana liqueur
2 c Sugar
8 tb Butter -- melted
4 lg Eggs
2 TB Vanilla
5 MD Bananas -- cut up
1 c Pecans -- chopped
1 TB Cinnamon MMMMM
--------------------BANANAS FOSTER SAUCE--------------------
1 ea Stick butter
2 c Dark brown sugar 4 oz
Banana liqueur
4 oz Dark rum
Ground cinnamon Combine all ingredients; mixture
should be very
moist but not soupy. Pour into buttered 9x12"
or larger baking
dish. Place into non-preheated oven. Bake at 350 degrees
for
approx. 75 minutes until top is golden brown. Serve warm
with
sauce.
Bananas Foster Sauce: Melt butter and add brown sugar to
form a
creamy paste. Let this mixture caramelize over heat for
approx.
5 minutes. Stir in banana liqueur and rum. Heat and
ignite.
Agitate to keep flame burning and add a few pinches of
voodoo
magic (ground cinnamon) to the flame. Let flames go out
and
serve warm over warm bread pudding.
Recipe By: New Orleans School of Cooking
=========================================
Breadpudding with jack daniels sauce
Yield: 24 Servings
3 (1 lb) loaves stale bread
4 c Milk
8 Eggs
1 cn (12-oz.) evaporated milk
1/2 c Water
3/4 c Butter
2 c Sugar
2 tb Vanilla
1/2 ts Nutmeg
1 1/2 ts Cinnamon
1 c Butter (cut into pieces) Sauce MMMMM-
--------------------JACK DANIELSSAUCE--------------------
1/2 c Sugar
1/2 c Water
1/2 c Butter
2 oz Jack Daniels (Black Label)
Pudding ~----- Cube bread. Set aside in a large mixing
bowl.
Combine all ingredients except 1 cup butter. Mix well and
pour over bread. Soak bread in milk mixture for 15
minutes.
Pour into a 13x9-inch buttered pan. Top bread mixture
with
cut up butter. Bake at 325 degrees for 60 to 90 minutes
or
until bread pudding mixture has risen 1-inch. Serve warm
sauce over bread pudding.
Jack Daniels Sauce:
~----------------- Mix sugar and water until
dissolved.
Add butter and simmer until melted. Cook over high heat
for 2 minutes. Add JackDaniels and simmer for 3 to 5
minutes.
========================================================
Breadpudding with whiskey sauce
Yield: 8 Servings
4 tb Sugar 3 1/2 c Milk
4 ea Eggs separatged 1 tb
Vanilla
1 x Salt pinch 1/2 ea Block
butter
1 x Raisins (optional) 1/2
c Sugar
1/4 c Water 1/4 ea Block
butter
1 x Whiskey
to taste ˙˙˙˙1 x BREAD PUDDING 4 ea Slices stale
bread
BREAD PUDDING: Break bread into ovenproof dish (1-1/2
quart at least). Soften bread with small amount of milk.
Beat sugar and egg yolks. Add milk stir well. Add vanilla
and salt. Pour milk mixture over bread. Fold in raisins
if
used. Cut butter into chunks and fold in. Place dish in
pan of water and bake at 300 degrees for 40-50 minutes or
until a silver knife inserted comes out clean. Make
meringue adding 2 level tablespoons sugar to each egg
white. Spread and return to 350 degree oven until brown
(browning in a slow oven prevents falling).
Serve warm WHISKEY SAUCE: Cook until dissolved. Remove
from heat add whiskey to individual taste..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Waunice Betton"
Subject:
123 Scratch Cake
Have searched your website looking for 123 Scratch
cake.
Do you know if someone has submitted it yet? Thanks
in
advance and keep up the great work!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject:
ENHANCED PORK & BEANS
ENHANCED PORK & BEANS
Ingredients:
˝ lb bacon, not too lean
1 large yellow onion
1 large bell pepper
1/4 cup water
1 lb can pork and beans
˝ cup barbecue sauce
Directions:
Finely dice the bacon and fry it to crispness in
frying pan. While this is cooking, finely dice
onion.
Remove the seeds and core from the pepper and finely dice
it. When bacon has reached desired crispness, add
vegetables
and water, thoroughly mixing them with bacon and
grease. When
vegetables are cooked (onions should be somewhat
transparent),
add pork and beans and barbecue sauce, mixing thoroughly
with
other ingredients. Heat until mixture starts to
bubble, then
serve. Feeds two hungry people.
by Arnold Pancratz, Maitre de Cuisine, Jackson, MS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi i would like a good recipe for carrot cake, thank
you for a
ll of the other recipes they have helped me cook up a
great
dinner many times over!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
is there any good pasta receipts? anything from pasta
salads to
fetticinni?
how do i find them?
kristy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Williams GS12 Margurite
Thank you. Here's a good summer recipe everyone
enjoys.
enjoy.
Strawberry Banana pudding
2 box instant vanilla pudding
1 box vanilla wafers
1 med container whip cream
8 bananas
Mix pudding as directed
add whip cream
layer in med size container or baking as directed below:
first layer = wafer
second layer = sliced bananas
third layer = pudding mixture until banana layer is
covered
Repeat layering process ending with pudding.
crumble wafers on top and refrigerate until serving.
Note: a layer of sliced strawberries really kicks it off.
Enjoy
SUBMITTED BY: MARGUERITE WILLIAMS
San Jacinto, Calif.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
Yolanda R Walker
Subject:
RECIPE REQUEST FOR VEGGIE STICKS
Do anyone have a recipe for veggie sticks, I remember
eating them
in high school, but haven't been able to find them in the
grocery
store all. It will we well appreciated.
Thanks Yolanda.
PS I love this website.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"M. Dale"
To:
<posts@chitterlings.com>
Subject:
Reply to some queries
Hi, Willie:
Yep, it's me again. Couldn't resist jumping in with
some helpful (?)
hints and a correction. First of all, File powder
is made from
dried sassasfras leaves, not roots. This
comes from the Choctaw
Indians in Mississippi. The roots are used to make
a tea which,
now after a hundred or more years, they have decided is
not healthy!!!
Re: Buffalo wings - I read all of the recipes
and they all sound
quite good but not one of them mentioned one of the main
things.
The wings are served with a dipping sauce of Ranch
Dressing and/or
Bleu cheese dressing. Don't forget the napkins.
I make very good barbequed ribs as follows: I
buy the baby back ribs
- here in Arizona Safeway has them in 10 lb.
boxes, usually for less
than a dollar a pound. Thaw, rinse, strip off any extra
fat on the
backs, and in the bottom of an old bluestone(?)
large pan (the one
I use for my Xmas turkey which has a lid), I place
several stalks of
celery, cut into chunks, leaves and all, a couple
of onions, sliced
and several cloves of garlic. Place the ribs over
this, add a couple
of cups of water, cover with lid or aluminum foil
and in a 325 degree
oven, bake until fork tender. Do not
overbake, just want to
tenderize
the meat. When done, remove the ribs and be sure
and save the broth.
I usually strain it, chill it, remove all fat from top
and cook with
rice - yummy. At this point, you can place the ribs
on a barbeque
grill and brown. DO NOT PUT BARBEQUE SAUCE WITH
TOMATOES ON THE RIBS
AT THIS POINT. The tomatoes will char and become
bitter. The meat
will be "fat" enough to brown nicely.
Just before serving, slather
on the barbeque sauce and heat on both sides.
I usually brown/bake my ribs in the oven after they
are cooked and
put the sauce on them when I first put the ribs in the
oven. This
will brown without becoming bitter.
My barbeque sauce: Well, there are so many good
ones on the market
it would be hard to pinpoint any one. But when I'm
out, I mix tomato
catsup, a dab of French's mustard, vinegar, PEACH OR
APRICOT PRESERVES
(Yep, that's right), garlic salt or powder, chili
powder, dash of
soy sauce and Worchestershire sauce, taste and correct,
if necessary.
Can also add some tabasco if you like hot sauce, some
good salsa.
Just
play it by ear and experiment. Try this, I think
you'll like it.
I really do enjoy reading your column. Keep up
the good work.
Love the recipes.
Marion D.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Recipe
I am looking for a recipe for a White Potato Pie that
my Grandmother
used to make. When she got through with the pie, you
could not taste
the
difference between the white potato pie and a sweet
potato pie. Has
anyone out there have a recipe for such a pie? My
Grandmother died
years ago, and no one in the family can remember how she
made it. I
would appreciate hearing from someone out there if they
have such a
recipe. Thanking anyone in advance that has a
recipe for this pie.
Shirley Sanders
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Salads
Southern Potato Salad
Makes 4 servings
"This potato salad includes eggs, celery and
relish and should be
served warm."
Ingredients
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Directions
1 Bring a large pot of salted water to a boil. Add
potatoes and cook
until
tender but still firm, about 15 minutes; drain and
chop.
2 Place eggs in a saucepan and cover with cold water.
Bring water to a
boil; cover, remove from heat, and let eggs stand in hot
water for 10
to 12
minutes. Remove from hot water; peel and chop.
3 In a large bowl, combine the potatoes, eggs, celery,
sweet relish,
garlic,
mustard, mayonnaise and salt and pepper. Gently mix
together and serve
warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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