Recipes On This Page
Beef Short Ribs With Vegetables
More Soulful Recipes September 17th 2001
A compilation of recipes and requests for recipes from visitors
to: http://www.chitterlings.com
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What's in this issue...
Recipe Request: Collard Green Soup
Recipe: Fried
Apples
Recipes: Beef Short Ribs With
Vegetables, Braised Short Ribs of
Beef, Best Old Fashioned Tea
Cakes
Recipe: Fried Apples
Recipe: Basic Meat Lasagna
Recipe: Tomato Gravy
Warmer Uppers Recipes: Cocoa Grandpa's
Way, Corn Chowda
Recipe: Chicken in
Garlic Cream Sauce Over Spinach Noodles
Recipe Request: Scuffin Or Muskin Dines
Recipe: Creamy Beef Lasagna
Recipe: Tomato Gravy
Recipe Request: Pig Tails And Beans
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To: <posts@chitterlings.com>
Subject: need a recipe
I want to cook collard green soup. Does anyone have a good
recipe? I know how to cook Collard greens But don't know what
to add. Please give some ideas. Thank, KeeKee
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To: posts@chitterlings.com
Subject: FRIED APPLES
FRIED
APPLES - My Ozark-reared Mother's recipe. Submitted by
Arnold Pancratz, Maitre de Cuisine, Jackson, MS.
Ingredients:
3 cups thinly sliced crisp apples (do not peel!)
1/3 cup dark brown sugar
1/3 cup peanut oil
1/4 stick butter
Directions:
In large skillet heat the oil and butter, then add the apples.
Stir from time to time. Once apples have lost their crunch, stir
in the brown sugar and cook for another 5 minutes.
Makes 4 servings
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Short Ribs
Beef Short Ribs With Vegetables
(Crock Pot version)
3 lb Beef short ribs;cut in serving-sized pieces
2 ts Salt
1 ts Accent
1/8 ts Pepper
1/3 c Fat
1 md Onion;thinly sliced
2 c Hot water
1/2 lb Green beans
6 md Potatoes; halved
1 ts Salt
1/4 ts Accent
1/8 ts Pepper
12 Stalks celery;cut in 3" slices
Season meat with salt and pepper and Accent. Heat fat on HIGH in
crockpot. Coat meat evenly with fat. Add remaining ingredients;
cover. Cook on LOW for 8 1/2-9 1/2 hrs.
-------
Braised Short Ribs of Beef
Servings: 4
Prep. Time: about 3 1/2 hours
Amount/Measure/Ingredient
8 Beef short ribs, about 5 pounds, tied with butcher's twine to
hold the bones in place during and after cooking
1 cup flour for dredging
1 tsp. salt
1 tsp. ground white pepper
1 cup carrots, diced 1/2 inch
1 cup celery, diced 1/2 inch
2 cups onions, diced 1/2 inch
3 cloves garlic, chopped fine
1 bay leaf
1 cup diced tomatoes
2 tsp. fresh ground black pepper
2 tsp. salt
1 tbsp. paprika
3 sprigs fresh thyme
1 stalk fresh rosemary
2 bottles beer, Sam Adams or Heineken
1 quart rich veal stock
1/2 cup chopped parsley
Cornstarch mixture for thickening---3 Tbsp. cornstarch dissolved
in 1/4 cup cold water, it must be a smooth mixture. You need to
stir the pan juices immediately with a whisk when the cornstarch
mixture is added to prevent lumps.
Preparation:
Wash the short ribs in cold water to remove any bone chips and
towel dry with paper towels. Coat (dredge) with flour, salt and
white pepper mixture. Place in a roasting pan on a bed of diced
carrots, celery and onions. Roast at 450° F. for 1 1/2 hours,
turning several times to brown evenly. Remove from the pan and
place in a Dutch oven on the stove; strain off any fat that may
have accumulated.
Heat on high heat until it begins to sizzle. Add the garlic, bay
leaf, diced tomatoes, ground black pepper, salt, paprika, fresh
thyme, rosemary and beer. Bring to a boil for one minute. Add the
veal stock, return to the boil, reduce the heat so the liquid
simmers. Cover loosely with a sheet of aluminum foil and simmer
for 1 1/2 hours or until the ribs are fork tender. Remove the ribs
from the pot and place in a serving bowl, cover loosely with
plastic wrap and keep warm. Skim any fat off the liquid in the
pot, return the liquid to a boil, reduce to a simmer and whisk in
the cornstarch mixture, stirring continually until lightly
thickened, about 2-3 minutes. Uncover the short ribs, remove the
twine and strain the sauce over the warm short ribs, sprinkle with
fresh chopped parsley and serve. They are delicious with any
accompaniment and even with a loaf of freshly baked crusty bread.
--------
Best Old Fashioned Tea Cakes
1/4 lb. oleo
1 cup sugar
3 eggs (beaten one at a time then added)
1 1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Mix well all the above ingredients. Chill dough for 3 hours. Cut
in desired shapes. Cook 10 to 12 minures in 400 degree oven.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Apples
Fried Apples
Quarter and core five apples without paring. Put into a frying pan
one cup of sugar one tablespoon of butter an three tablespoons of
water. Let this melt and lay in the apples with the skin up. Cover
and fry slowly until brown.
---------
Southern Fried Apples
2 servings
2 medium Cooking apples
2 tablespoons butter
3 1/2 tablespoons sugar
1 teaspoon ground cinnamon
Dash of salt
Core but do not peal apples. Slice 1/2-inch thick to make perfect
rings. Heat butter in a heavy skillet. Fit the apple slices to
cover bottom of skillet without breaking slices. Mix the sugar,
cinnamon and salt and cover apples with 1/2 the mixture. Cook
slowly for 5 minutes; turn slices with a pancake turner to avoid
breaking. Cover with remaining sugar mixture and cook over low
heat until apples are almost transparent (if too well cooked, they
will break easily).
Serve hot.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Meat Lasagna
Basic Meat Lasagna
Makes 10 servings
Ingredients
1 1/2 pounds ground beef
Garlic powder to taste
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
Oregano to taste
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces Provolone cheese, shredded
1 (15 ounce) package ricotta cheese
2 eggs
1/4 cup milk
Oregano to taste
9 lasagna noodles
1/4 cup grated parmesan cheese
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a skillet over medium heat season ground beef with garlic
powder and oregano. Brown the meat and drain.
3 In a large sauce pan add spaghetti sauce, tomato sauce, and
oregano; set aside. In a skillet heat olive oil. Saute garlic
and onions for about 5 minutes. Mix sauteed onions and garlic
with meat into the sauce and cook for 15 to 20 minutes.
4 Combine mozzarella and provolone cheeses in a medium bowl. In
a medium bowl mix ricotta cheese, eggs, milk, and oregano.
5 Layer a 9x13 inch baking pan with just enough sauce to cover
the bottom of the pan. Lay three lasagna noodles in the pan.
Cover with sauce, then with ricotta
mixture then sprinkle with mozzarella/provolone mixture; repeat
layering. Finish with a layer of noodles and remaining sauce.
Sprinkle with parmesan cheese.
6 Bake covered in a preheated oven at 375 degrees for 30 minutes.
Uncover and bake for 15 minutes.
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Subject: Recipe for Tomatoe Gravy
To: posts@chitterlings.com
Hello to all .....................
tomato gravy
1 can tomatoes (diced or whole)
4 slices bacon
Fry 4 slices of Bacon.
Remove Bacon, keep drippings in pan
Keep heat on medium
Add tomatoes and stir
Stir until it bubbles
Add water or milk to the consistency of your liking.
Crumble bacon in gravy (if you like) or serve on side with hot
biscuit.
Enjoy
Janet
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To: posts@chitterlings.com
Subject: "WARMER-UPPERS"
WARMER-UPPERS
When cold winds blow there's nothing like a hot cup of
Cocoa and a bowl of Corn Chow-dah to warm the innards.
COCOA, GRANDPA'S WAY
Ingredients:
2 tbsp cocoa powder
1/2 cup sugar
1 cup water
1 cup evaporated milk
1 pat butter
1 tsp vanilla or Mapleine (optional)
1/2 tsp powdered cinnamon (optional)
1/2 cup marshmallows (optional)
Directions:
In a 2 qt or larger sauce pan blend the cocoa and sugar,
then add water and get it to a rolling boil. Then add milk and
butter plus any options, stir and serve.
CORN CHOW-DAH
Ingredients:
2 cups diced potatoes
1 cup chopped onion
1 cup chopped bacon
1 1/2 cups water
1 16-oz cream style corn
1 cup evaporated milk
salt and pepper to taste
Directions:
In a 4 qt or larger pressure pot place the potatoes, onion,
bacon
and water. Cook at 15 lbs pressure for 15 minutes. Add corn and
milk, heat another few minutes with lid off, then serve.
Individuals can add salt and pepper to taste.
Makes 4 servings
Arnold Pancratz, Maitre de Cuisine, Jackson, MS
Makes 2 cups.
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From: brad grauberger
To: posts@chitterlings.com
From- Tammy Rene'
Chicken in Garlic
Cream Sauce Over Spinach Noodles
1 lb. cooked, diced chicken
8 oz. spinach noodles
2 Tbsp. margarine
2 minced garlic cloves
1/2 tsp. white pepper
1 1/2 C milk
1 egg
1 C parmesan
Cook noodles according to directions. Melt butter and
saute garlic for 2 min.. Add white pepper, and only 1
1/4 C milk. Bring to a boil and stir for 2 min..
Beat egg with remaining milk. Remove from heat.
Briskly whisk mixture and parmesan into sauce. Cook
another 1 1/2 min., stirring briskly. Add chicken to
warm and serve over noodles.
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From: Keytoniamcclendon
To: <posts@chitterlings.com>
DOES ANYONE,
HAVE A RECIPE FOR SCUFFIN OR MUSKIN DINES? WHETHER IT BE CANNING OR WHATEVER
WOULD APPRECIATE IT, IF I COULD LEARN SOME WAY TO DO SOMETHING WITH THESE
SCUFFIN OR MUSKIN DINES
THANKS ANYONE IN ADVANCE THAT COULD HELP!
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From: "Alexandria Moody"
To: posts@chitterlings.com
Subject: Lasagna Recipe
Here is an absolute FAVORITE recipe that I make for my family
and friends. They love it and request it a lot!
Creamy Beef Lasagna
1-1/2 Pounds Ground Beef
2 Cans (15 ozs each) tomato sauce
1/4 Cup chopped onion
2 tsp sugar
2 tsp salt
2 tsp Worcestershire sauce
1/2 tsp garlic salt
2 pkgs (8ozs each) cream cheese, softened
1 Cup (8ozs) sour cream
1/4 Cup milk
18 lasagna noodles, cooked and drained
1 Cup (4ozs) cheddar cheese, shredded
In a skillet, cook beef over medium heat until no longer pink;
drain. Stir in tomato sauce, onion, sugar, salt. In a mixing
bowl, beat cream cheese, sour cream and milk until smooth. In
a greased 13" x 9" x 2" baking dish, layer a fourth of
the meat
sauce, six noodles and a third of cream cheese mixture. Repeat
layers twice. Top with remaining meat sauce. Cover and
bake at 350 degrees for 40 minutes. Uncover, sprinkle with
cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Let stand 15 minutes before cutting.
Yield: 12 Servings
***NOTE***
I prefer to use uncooked noodles and lay them out. You have to let
it cook a little longer, but you will know when it is done
cooking.
The noodles soak up the flavors of the sauce and spices. It also
makes spreading the cheese mixture a lot easier.
Also, I tend to add another can or two of the tomato sauce. I
always seem to come up short on sauce.
You can also add mushrooms, olives, or italian sausage. Put in it
what you like. Make it to your taste buds.
Enjoy!
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Gravy
Tomato Gravy
Yield: 1 Serving
1/4 c Chopped onion; optional
3 tbls. Bacon drippings
1 tbls. Flour
3 Tomatoes, peeled & chopped (up to 4,if necessary)
1 c Water
Salt & pepper to taste
Saute onion in bacon fat. Stir in flour and brown. Add tomatoes,
with juice; stir as gravy thickens. Add water, a little at a time,
and cook until gravy is of desired thickness. Salt & pepper to
taste. This is also good as a casserole sauce. Makes 2 to
2 1/2 cups.
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From: "Richard Clark"
To: <posts@chitterlings.com>
Subject: Pig Tails
Looking for a delicious pig tails and beans recipe. Can anyone
please help?
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