Recipes: Simple Beans and Sausage or Chicken Casserole, Potato Salad, Dang Good Meatloaf, Country Fried Potatoes, Pumpkin Raisin Muffins, Pumpkin Rollout Cookies, Pumpkin Cheesecake Bars, Tasy Tacky Pumpkin Cake, Pumpkin Cookies, Spoon Cornbread, Grandma's Creamed Cornbread, Pumpkin Cornbread, Cilantro Cornbread, Easy Pumpkin Cake, So Easy Pumpkin Pie, Prairie Pumpkin Soup, Easy Chicken with Pumpkin and Cranberries, Cornbread Stuffing, Giblet Gravy, Grandma's Creamed Cornbread, French Apple Pie, Pork Chops with Mushroom Onion Gravy, Brown Gravy, Brown Creamy Gravy, Country Gravy, Pumpkin Pound Cake

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they
should subscribe at: http://chitterlings.com

They will thank you! ******

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What's In This Issue:

Note: Our site was offline for much of the 17th and 18th
so this is the first issue sent out since October 16th.

Festival: Chitterling Strut

Recipes: Simple Beans and Sausage (or Chicken) Casserole

Recipe: Potato Salad

Recipes Requested: Deep Fried Catfish, Banana Pudding,
Rice Pudding, Rum Bread Pudding

Recipes Requested: Patie Labelle's Blazing Potato Salad, and
Macaroni Salad

Recipes Requested: French Onion Soup, Cream Of Broccoli Soup,
Cheese Soup

Recipe: Dang Good Meatloaf

Recipe: Country Fried Potatoes

Recipe Request: Banana Pudding

Recipe Request: Good Old Fashion Mince Meat

Recipes: Pumpkin Raisin Muffins, Pumpkin Rollout Cookies,
Pumpkin Cheesecake Bars, Tasty Tacky Pumpkin Cake, Pumpkin
Cookies

Recipes: Spoon Cornbread, Grandma's Creamed Cornbread,
Pumpkin Cornbread, Cilantro Cornbread

Recipes: Easy Pumpkin Cake, so Easy Pumpkin Pie, Prairie Pumpkin
Soup, Easy Chicken with Pumpkin and Cranberries

Recipe: Cornbread Stuffing, Giblet Gravy

Recipe: Grandma's Creamed Cornbread

Recipe: French Apple Pie

Recipe: Pork Chops with Mushroom Onion Gravy

Recipes: Brown Gravy, Brown Cream Gravy, Country Gravy

Recipe: Pumpkin Pound Cake

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "

Finally - You Can Create Food So Delicious That People Make
Excuses To Visit You Around Dinner Time.

Grab this incredible soulfood cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your copy now and start fixing some MEMORIES!
<a href="http://www.chitterlings.com/cookbook.html">
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Grab a copy now and get an amazing free bonus collection
of THOUSANDS of other recipes. Download these bonus
recipes instantly. Don't miss this special. Visit:
http://www.chitterlings.com/cookbook.html

*********** Sponsor Message ***********

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Jrpsmp123
Subject: Chitterling Festival Info. for Sam
To: Posts@chitterlings.com

Sam, don't know of a festival in NC but there is one on Nov. 30 in
Salley, SC. called the Chitlin' Strut. The population of Salley goes
from about 500 to 50, 000 during the weekend of the "Strut". If
you're interested in the drive across the border, click below to get
more info. http://www.chitlinstrut.com/Schedule%20of%20Events.htm

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Simple Beans and Sausage or Chicken Casserole

Simple Beans and Sausage (or Chicken) Casserole

4 cans (15oz) Glory Foods Great Northern Beans (or any brand)
1 lb. smoked sausage (or one whole chicken)
1/2 cup bread crumbs

Method:
1. Preheat oven at 350 degrees. F.
2. Combine the beans with their liquid and the smoke sausage in a
casserole dish. Sprinkle the top with the breadcrumbs.
3. Bake 1/2 hour to 1 hour, longer is better. Allow to stand 10
minutes before serving.
4. A wonderful variation is to substitute one whole chicken ( cut in
parts) for the smoke sausage. Season the chicken with 2 tablespoons
of poultry a 1/2 teaspoons of salt and pepper. Drain the beans before
combining. The chicken will provide moisture. Cover with the
breadcrumbs and bake at least 1 hour and 30 minutes, or until the
chicken is thoroughly cooked.

Yields 4-8 servings

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From: "pamela davis"
To: posts@chitterlings.com

I have a favorite recipe for potato salad. These are the ingredients
i use

1 5lb bag of russet potatoes
6-7 eggs
2 1/2 stalks of celery
1 small onion
pickle relish
mustard
best foods mayonaise
accent
season salt
pepper

dice potatoes and boil along with eggs. boil until tender, but not
mash potatoe stage. rinse potatoes and eggs with cold water.
while potatoes are boiling finely dice onion and celery, set aside.
once potatoes and eggs have cooled.
transfer potatoes to a bowl. peel eggs and shred with a cheese grater
into the potatoes. Add onions and celery to mixture. Add accent,
season salt, pepper to taste. next add about 1/2 cup of pickle
relish.
mix after adding each ingredient. finally add enough best foods to
give it that nice creamy consistancy. I usually refrigerate to allow
flavors to come together.

enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Williams, Lisa"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Need recipe for the best Deep Fried catfish there is.
Need recipe for the best Banana Pudding there is.
Need recipe for the best Rice Pudding there is.
Need recipe for the best RUM Bread Pudding there is.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Williams, Lisa"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

Can you get me the recipe for PATTIE LABELLE'S BLAZING POTATOE SALAD and MACARONI SALAD? If not can you give me a recipe for the best
tasting flavorful potatoe salad and macaroni salad that exist.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Williams, Lisa"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>

I need an excellent and good tasting recipe for FRENCH ONION
SOUP, CREAM OF POTATOE SOUP, CREAM OF BROCCOLI AND CHEESE SOUP for the holidays and those cold, cold Winter nights.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Request: Meatloaf

Meatloaf request

dang good meatloaf
Posted By: smokey

1-lb hamburger
1-lb fresh sausage
2-eggs
1-onion(diced)
3- cloves roasted garlic
1/2-lb bacon
1/2-cup catup
1-cup milk
1-cup cracker crumbs
1/2-bell pepper(diced)
tblsp-lawerys
tblsp-basil
tblsp-parsley
2-tblsp Worcestershire sauce
teasp-dales
teasp-liqid smoke
salt
pepper

mix all ingredients except bacon and catsup in large bowl. form into a
loaf, pour catup on top and wrap with bacon, Bake at 400 for 45 min.
to 1 hour,(dang good stuff)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Country Fried Potatoes

Country Fried Potatoes

4-5 potatoes, sliced
1/2 cup shortening or oil
1 cup slices onions
2 teaspoons salt
1/4 teaspoon black pepper

Heat shortening or oil in heavy skilled over low heat. Arrange a layer
of sliced potatoes and sliced onion; repeat. Sprinkle with salt and
pepper. Cover tightly. Cook over low heat for 15 minutes. Uncover and
increase heat slightly and sauté for 10 minutes longer or until
potatoes are crisp and brown on underside. Do not stir. Fold in half
as with an omelet. Serve on a hot platter.

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From: (Orlando Jackson)
To: posts@chitterlings.com
Subject: BANANNA PUDDING

HELP!!!!!CAN SOMEONE E-MAIL ON HOW TO MAKE THIS PUDDIND PLEASE.

http://community.webtv.net/kimmymorton/SweetMusic

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: greg moreland
Subject: mincemeat
To: posts@chitterlings.com

I would like a recipe for good old fashioned mincemeat. My mother
always made mincemeat when I was a kid and I miss it so much. Thank
you.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Pumpkin Recipes
To: posts@chitterlings.com

Pumpkin Raisin Muffins

Description: Even George on Sienfeld will eat more than the tops of
these muffins. Number of Servings: Two dozen Ingredients: 1 cup
Fresh or Canned Pumpkin
3 1/2 cups Flour
1 cup Sugar
2 Eggs
1 1/4 cup 2% Milk
1/4 cup Soft Butter or margarine
1 cup Raisins
4 teaspoons Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
Preparation Directions:
Preheat oven to 400 degrees.
Put muffin cups into muffin tins or grease the tins.
Cream butter(or margarine) and sugar until fluffy.
Beat in pumpkin and eggs.
Dredge raisins in 1/2 cup of flour.
Sift remaining flour and spices together.
Pour milk into a mixing bowl.
Mix in dry ingredients by hand until just mixed.
Stir in raisins.
Spoon mix into paper cups in muffin tin.
Bake at 400 degrees for 20 - 25 minutes.
---------------

Pumpkin Rollout Cookies

Description: Here's a recipe that beats other holiday cookies,
because it is made with pumpkin!
Contributed by: Ann K. in Nashua. New Hampshire.
Makes: 3
cups Ingredients: 3/4 cups unsalted butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2-1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch Salt
Preparation Directions: 1. Preheat oven to 375 degrees F. 2. In a
large mixing bowl, combine with electric mixer the butter, brown
sugar and orange zest. 3.Add the pumpkin, egg yolk, and vanilla.
4. Gradually add the flour and spices. 5. Mix with your hands to
create a soft dough. 6. Wrap in plastic and refrigerate for 30
minutes. 7. Divide dough into two pieces. 8. Roll out
each piece to 1/8-inch thickness on a floured surface. 9. Cut into
shapes with cookie cutters. 10. Place on ungreased cookie sheet
and bake for 10-15 minutes. 11. Decorate with favorite frosting
and candies.

-------------------

Pumpkin Cheesecake Bars

Description: A must try for cheesecake lovers. Contributed by: Linda
K. in Rochester, N.Y. Makes: 3 cups Ingredients: Crust:
1 cup Flour
1/4 cup brown sugar
1 stick sweet butter
1/2 cup chopped walnuts

Filling:
8 oz. cream cheese
1/2 cup sugar
2 eggs
1/2 cup pumpkin
1 t. vanilla
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. ginger
Directions for crust: 1. Blend in coisinart until a ball forms. 2.
Press in 8x8 pan 3. Bake 350 degrees for 15 - 20 minutes 4. Cool
slightly
Directions
for Filling: 1. Blend until smooth 2. Pour over crust 3. Bake 350
degrees for 35-40 minutes or until set 4. Cool and cut into bars.

------------------

Tasty Tacky Pumpkin Cake

Description: This recipe may look rather tacky at first glance, but be
assured, it is scrumptious! Contributed by: Leah Zinn gets credit for
this,
by way of Trudy Umansky of San Diego. Ingredients: 1 29 oz. can
pumpkin
(or use fresh)
12 ounces evaporated milk (1 can)
4 eggs
1 cup sugar (brown sugar is OK too)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1 package yellow cake mix
1 cup melted butter
1 cup chopped nuts (walnuts, pecans)
Preparation Directions:
Pre-heat oven to 350 degrees.
Mix first 7 ingredients well.
Pour into 9 x 13 pan (greased with towel and margarine).
Sprinkle dry cake mix on top of mixture.
Sprinkle nuts over cake.
Sprinkle butter over cake.
Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
----------------------------------------------

Pumpkin Cookies

Grandma's Favorite

Description: This is grandma's favorite recipe. We provide the
pumpkins each year. A week or two later the kids are rewarded with this mouth
watering seasonal goodie. It's one of the things that makes us look forward to
"over the river and through the woods..." Ingredients: 1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt

Preparation Directions:
Pre-heat oven to 375.
Cream shortening and sugar.
Mix in pumpkin ,egg, and molasses.
Stir in dry ingredients, spices and raisins.
Drop by the spoonful onto an ungreased baking sheet.
Bake 10 to 12 minutes. Serving Tips and Suggestions:
These cookies taste best with a cold glass of milk.
-----------------

Enjoy!!!!! Tracey Glasswomn9

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Cornbread Recipes
To: posts@chitterlings.com

Spoon Cornbread Recipe

2 cups water
1 cup white cornmeal
1 cup milk
1 tablespoon butter
1 teaspoon salt
2 eggs

Mix the water and cornmeal and bring slowly to the boiling point.
Cook five minutes. Add the milk, butter, salt and well-beaten
eggs. Beat thoroughly and bake in a well-greased pan for twenty-five
minutes in a moderately hot oven (350 degrees F.).
Serve from the same dish with a spoon.
------------------------

Grandma's Creamed Cornbread Kwanzaa, an African-American
Celebration of
Culture and Cooking - Eric V. Copage
You'd have to go a long mile to find a cakier, more finely textured
cornbread than this one.

4 tablespoons unsalted butter, melted, 1/2 stick
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 can (8oz) creamed corn
1 cup milk
1 large egg, well beaten Preheat the oven to 450 degrees. Pour 2
tablespoons of the melted butter into a 9-inch cake pan and bake
for 5 minutes, until the cake pan is very hot.Meanwhile, in a medium
bowl, whisk together the cornmeal, flour, sugar, baking powder, and
salt. Make a well in the center of the mixture and pour the creamed
corn, milk, remaining 2 tablespoons butter and egg into the well.
Stir until smooth. Pour the batter into the hot cake
pan.Bake until the cornbread is golden brown and a toothpick inserted
in the center comes out clean, 30 to 35 minutes. Remove the cornbread
from the oven and let it stand for 15 minutes before serving.
Makes one 9-inch round cornbread.
-------------------

Pumpkin Cornbread Recipe

2 tablespoons brown sugar
2 egg whites
3/4 cup lowfat buttermilk
1/2 cup pumpkin puree, or canned pumpkin
1 cup cornmeal
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder Blend brown sugar, egg whites, buttermilk,
and pumpkin puree in a medium bowl. Stir in dry ingredients until just
mixed.
Pour into a 9 inch cake round sprayed with nonstick cooking spray.
Bake at 350 degrees for 20 to 25 minutes. Slice into 6 pieces and
serve.Makes 6 Servings
Serving Size: 1 slice
----------------
Cilantro Cornbread Recipe

1 egg separated
1 egg white
1/4 teaspoon cream of tartar
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2/3 cups skim milk
1 tablespoon olive oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons fresh cilantro, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground cuminHeat oven to 425 degrees. Spray round pan
(8x1 1/2 inch) with nonstick cooking spray. Beat 2 egg whites and
the cream of tartar in a medium bowl with electric mixer until
stiff but not dry. Mix egg yolk, flour, cornmeal, milk, oil, baking
powder, cilantro, salt and cumin in medium bowl and beat vigorously
for 30 seconds. Fold cornmeal mixture into egg whites and pour into
pan. Place a few cilantro leaves on batter and sprinkle with
additional cornmeal. Bake 15-20 minutes or until golden brown.
Cut into 8 wedges and serve warm.Makes 8 Servings
Serving Size: 1 slice
-------------------

Enjoy!!!!!!! Tracey Glasswomn9

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

Easy Pumpkin Cake

Ingredients

4 large eggs (room temperature)
2 cups pumpkin, cooked
2 cups flour
2 cups sugar
1 cup vegetable oil
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 tsp salt

Directions

Combine eggs, sugar, vegetable oil. Then add flour, cinnamon, baking
soda, salt and pumpkin. Bake in tube pan at 350°F for 1 hour 30
minutes.

-------------

So Easy Pumpkin Pie Recipe

Ingredients

1-1/3 cups pumpkin (cooked and pureed)
1-1/3 cups condensed milk (Eagle Brand)
1 large egg
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup hot water

Directions

Beat all ingredients together. Pour into a 9-inch pastry shell. Bake
at 375°F for 55 to 65 minutes.

------------

Prairie Pumpkin Soup Recipe
Serves 4 to 6 (small servings)

Ingredients

1/2 cup onions
3 tablespoons butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
3 cups chicken broth
1/2 cup light cream

Directions

Chop the onions and gently brown in the butter in a pan or kettle.
Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg
and pepper. Slowly add chicken broth and heat thoroughly, but do not
boil. To serve, pour into a tureen and add the cream.

------------

Easy Chicken with Pumpkin and Cranberries

Ingredients

2 chickens (broilers), cut in halves
1/2 pumpkin, small, peeled, seeded, quartered, sliced
1 cup cranberries, washed
1/2 cup water
2 tablespoons butter
seasonings to taste (your choice)

Directions

Put all ingredients in a roasting pan. Bake in moderate oven (about
375°F) for about 35 minutes. Serve.

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

Cornbread Stuffing

Ingredients

1-1/2 oz. soften butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
1 cooled skillet of cornbread
12 oz. crouton bread
2-1/2 cups cold chicken or turkey stock

Directions

1. Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes.
2. Add black pepper and sage. Continue to cook until vegetables are
tender. Remove from heat and allow to cool thoroughly.
3. Mix together cooled and sauteed veggies with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to buttered baking
dish.
4. Dot with softened butter to taste. Cover with foil.
5. Bake for approximately 10 minutes in 350 degree oven until hot.
Remove foil and bake for an additional 5 minutes.

----------

Giblet Gravy
Makes 6 to 8 servings

This old fashioned giblet turkey gravy recipe is very easy to prepare.

Ingredients

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2-1/2 cups turkey stock
1/4 cup cooked turkey giblets, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste

Directions

1. Heat pan drippings in a large skillet over medium heat; gradually
add flour and stir until golden brown.
2. Slowly whisk in turkey stock until blended and smooth. Stir in
giblets, and season with sage, pepper, and salt. Bring to a boil,
reduce heat, and simmer for 8 to 10 minutes, or until thickened.

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

Grandma's Creamed Cornbread (Kwanzaa, an African-American Celebration
of Culture and Cooking - Eric V. Copage)
Makes one 9-inch round

Great cornbread!!

Ingredients

4 tablespoons unsalted butter, melted, 1/2 stick
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 can (8 oz.) creamed corn
1 cup milk (I prefer buttermilk)
1 large egg, well beaten

Directions

Preheat the oven to 450 degrees. Pour 2 tablespoons of the melted
butter into a 9-inch cake pan and bake for 5 minutes, until the cake
pan is very hot.

Meanwhile, in a medium bowl, whisk together the cornmeal, flour,
sugar, baking powder, and salt. Make a well in the center of the
mixture and pour the creamed corn, milk, remaining 2 tablespoons
butter and egg into the well. Stir until smooth. Pour the batter into
the hot cake pan.

Bake until the cornbread is golden brown and a toothpick inserted in
the center comes out clean, 30 to 35 minutes. Remove the cornbread
from the oven and let it stand for 15 minutes before serving.

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

French Apple Pie

This pie with the streusel topping is a classic. Your house will
smell incredible as this pie bakes.

Ingredients

1 9" pie shell
8 cups thinly sliced peeled apples
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter

Directions

Mix together apples, sugar, 3 tablespoons flour and 1/2 teaspoon
cinnamon. Place into unbaked pie crust.

Mix together 1/2 cup flour, brown sugar, 1/2 tsp. cinnamon and butter
until crumbly. Sprinkle over the apples in the crust.

Bake at 425 degrees for 12 minutes. Reduce oven temperature to 350
degrees, and bake 25-40 minutes longer, until apples are tender when
pierced with fork and juices are bubbling. Cool pie on wire rack.
Drizzle icing. Serve warm.

White Icing
Makes 3 cups

Ingredients

3 tablespoons Corn Syrup
3/4 cup Hot Water

In a seperate bowl, place

2 pounds powdered sugar

Add the water mixture to the sugar and stir until smooth. Adjust
thickness with additional warm water as needed. The consistency
should resemble sour cream.

Store covered at room temperature overnight. The next day there will
be residual water on top of icing. Do not mix this in with the icing,
but rather pour off.

NOTE: Slightly warm icing, enough that it will become free flowing,
but still very thick. Dip a wire whip into icing. Fan over the top
of pastries to get that fine drizzled look.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pork Chops

Pork Chops with Mushroom Onion Gravy
Makes 6 servings

Very easy recipe!

Ingredients

6 pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Heat a small amount of oil in a large skillet, add chops and brown
on both sides. When chops are almost done, sprinkle marjoram on both
sides.
3. Stir together half the can of soup, water, salt and pepper. Pour
into a foil-lined 9x13 inch baking pan.
4. Put the onions and then the browned chops on top of the soup
mixture. Spoon the remaining soup over the top of chops so they are
covered. Cover with foil and bake for 40 minutes. Take off foil and
bake another 20 minutes. Let stand 5
minutes before serving.

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

Brown Gravy Recipe

Ingredients

2-1/2 tablespoons solid vegetable fat
4 tablespoons flour
1 tablespoon chopped onion
1 small tomato (optional)
2 cups vegetable broth or water
Salt and pepper to taste

Directions

Put the fat into a frying pan, and when hot, add the flour, and stir
constantly until a nice brown. Add the chopped onion, and continue to
stir for a few minutes; then the tomato (optional) and stir for about
5 minutes, or until the liquid is mostly evaporated, as this will
give it a good flavor. Add one third of the liquid, and stir until
smooth and free from lumps. Add the rest of the liquid, and let boil
slowly for 10 minutes; then strain and serve.

Brown Cream Gravy

Cook down 1/2 cup sour cream, stirring constantly, until the oil and
the albumen separate and the albumen turns a light brown color. Then
add enough brown flour to take up the oil thus made. Add potato water
or vegetable broth, and finish the same as the preceding .

Country Gravy

Use the same proportions of flour and fat as in either of the two
preceding ; omit the onion, and use milk in the place of vegetable
broth or water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: posts@chitterlings.com
Subject: PUMPKIN POUND CAKE

1-1/2 c. butter, softened
2-3/4 c. sugar
6 eggs
1 t. vanilla extract
3/4 t. ground cinnamon
1/2 t. baking powder
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
1 c. cooked OR canned pumpkin

WALNUT SAUCE:
1 c. packed brown sugar
1/2 c. whipping cream
1/4 c. corn syrup
2 T. butter
1/2 c. chopped walnuts
1/2 t. vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Stir in vanilla. Combine the
dry ingred. Add to creamed mixture alternately with pumpkin,
beating just until combined.
Pour into 2 greased and floured 9X5X3 inch loaf pans.
Bake at 350 degrees for 65 to 70 min. or until a toothpick inserted
near the center comes out clean. Cool for 10 min. before removing
from pans to wire racks to cool completely.
For sauce, combine brown sugar, cream, corn syrup and butter in a
sucepan.
Bring to a boil over med. heat, stirring constantly. Reduce heat;
cook and stir 5 min. longer. Remove from heat; stir in walnuts and
vanilla. Serve warm over the cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

Our Soul Food Cookbook
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

Members of this list join by using the form on our website.
We keep copies of all subscription requests.

Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

----------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~