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More Soulful Recipes January 21st, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Quiche
Recipes: Cuban Style Roast Pork,
Thai Roast Duck with Lemon
Recipe: Creeping Crust Peach
Cobbler
One-Skillet Recipes: Impossible
Cheeseburger Pie, Beefy Noodles
Casserole
Wedding Reception Recipes: Hot Clam Dip,
Bourbon Pecans,
Stuffed 'Deviled' Lemony Eggs
Recipe Request: Orange Marmalade
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From: 'kimberly'
To: <posts@chitterlings.com>
Subject: quiche
I am looking for a recipe for a quiche - I love to eat it but I
have no idea how to make it and neither does anyone else I know!
thank you
Kimberly
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Pork & Duck
Cuban Style Roast Pork
Serves 6
Ingredients
2 pounds pork loin roast, boneless
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons minced garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
Method
Combine first six ingredients for marinade and pour over roast.
Cover and refrigerate overnight.
Place roast in pan, reserving marinade. Preheat the oven to 450
degrees. Roast the meat about 15 minutes. Lower the heat to 350
degrees and roast another 40 minutes, or until juices run clear
when the roast is pierced with a sharp knife. A meat
thermometer inserted into the thickest part of the meat should
read about 155-160 degrees.
Bring reserved marinade to a boil. Let roast sit for 10 minutes,
carve and pour reserved marinade over roast and serve.
…………………
Thai Roast Duck with Lemon
Easy recipe!
Ingredients:
1 medium duck
1 teaspoon pepper
1 teaspoon salt
2 tablespoons sweet soy sauce
Sauce:
2 tablespoons sugar
1 teaspoon salt
4 tablespoons lemon juice
2 teaspoons flour
1 cup water
Garnish:
2 lemons, sliced into thin rings
2 tomatoes, sliced into rings
2 stalks coriander, chopped thin
Directions
Clean and dry the duck. Season the inside with half the salt and
pepper. Rub the outside with the remaining salt and pepper and
coat with the soy sauce.
Roast in a hot (425°F) oven allowing 20 minutes per lb. When
golden brown, remove from the oven, cut in portions and place
in a serving dish.
Meanwhile, mix all the sauce ingredients in a saucepan. Bring to
boil, stirring constantly, until the sauce thickens.
Pour the sauce over the duck. Just before serving, garnish with
the lemon and tomato rings and sprinkle with the coriander.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Cobbler
Creeping Crust Peach Cobbler
Serves 4
I make this cobbler when I have family/friends over for big
dinners.
I usually make 2 (either they love this dessert or they are just
plain greedy) and serve with vanilla ice cream to 'stretch' the
dessert. It is easy and fun to make.
Ingredients
1/2 cup butter or margarine (I ALWAYS use butter)
1 cup self-rising flour
1 cup sugar (If you don't want this dessert real sweet, use 1/2
cup sugar)
1/2 cup milk
2 cups sliced peaches (canned works well; I have even used peach
halves)
3/4 cup sugar
cinnamon and nutmeg (if desired)
Directions
Preheat oven to 350°F. In a 10-inch deep-dish pie plate, melt
butter.
In a medium bowl, combine flour and sugar; add milk and mix well.
Spoon over melted butter.
In a small saucepan, heat peaches and sugar (add 1/2 to 1
teaspoon cinnamon and 1 nice pinch of nutmeg, if desired).
Pour over dough.
Bake for 30 minutes or until crust is golden brown. Serve warm
topped with whipped cream or ice cream, if desired.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: One Skillet
Impossible Cheeseburger Pie
Directions
1 pound lean ground beef
1-1/2 cups chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 large onion, coarsely chopped
1 cup shredded cheddar cheese
1 cup milk
1/2 cup Bisquick
2 eggs
Directions
In a medium skillet, brown ground beef and onions. Drain fat. Add
salt and pepper, then spoon into the bottom of 9' deep-dish pie
pan.
Sprinkle with cheddar cheese. Beat the remaining ingredients
until smooth in a blender or food processor on high. Pour over
meat and cheese in pie dish. Bake in preheated oven at 350° for
30 minutes.
Let stand 5 minutes before serving.
…………………
Beefy Noodles Casserole
Serves 6
Ingredients
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 (15 oz.) can HORMEL® chili with no beans
1 (10 oz.) can CHI-CHI'S® diced tomatoes with green chilies,
drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Directions
Heat oven to 350°F. In large skillet, cook ground beef and onion
until beef is browned; drain. Stir in chili, tomatoes, and
mustard.
Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni
with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour
into oiled casserole dish. Top with 1/2 cup cheese. Bake,
uncovered, 35 to 40 minutes or until bubbly.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Wedding
Hot Clam Dip
Serves 6 to 8
Ingredients
3 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, drained and reserving juice
3/4 cup milk
2 egg yolks, beaten
2 tablespoons chopped fresh chives
1/4 teaspoon hot pepper sauce
1 tablespoon prepared horseradish
1/8 teaspoon salt
1/4 cup bread crumbs
1/2 cups shredded cheddar cheese
butter or margarine
assorted crackers
Directions
Preheat oven to 350 degrees. Lightly grease 1-1/2 quart baking
dish.
In a medium saucepan over medium heat, melt butter or margarine.
Add flour, 1/2 cup of reserved clam juice, and milk, stirring
continuously until mixture just starts to boil. Remove from heat;
stir in egg yolks, chives, clams, hot pepper sauce, prepared
horseradish and salt.
Pour mixture into prepared baking dish. Top with bread crumbs and
cheddar cheese. Dot with butter or margarine. Bake, uncovered, 45
minutes. Remove from oven and serve with assorted crackers.
…………………
Bourbon Pecans (From The Frog Commissary
Cookbook by Steven
Poses, Anne Clark, & Becky Roller)
Makes about 4 cups
Directions
1 pound pecan halves
3 ounces bourbon, reduced by 1/2 to 3 tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Directions
Preheat oven to 325 degrees. In a large pan with boiling water,
blanch the pecans for one minute; remove from heat and drain in a
colander. In a small bowl, combine the reduced bourbon, sugar,
Angostura bitters, Worcestershire sauce, and vegetable oil.
In a large bowl, place the still hot nuts and toss with the
bourbon mixture. Let stand 10 minutes and then spread on a
rimmed baking sheet. Bake for approximately 30 to 50 minutes,
stirring every 10 minutes. When nuts are crisp and lightly brown
and the liquid has evaporated, remove from oven and place into
a large bowl.
In a small bowl, combine the cayenne pepper, salt, pepper, and
cumin.
Sprinkle over the nuts while tossing. Place on a sheet pan to
cool in a single layer. Store in an airtight container.
…………………
Stuffed 'Deviled' Lemony Eggs
Makes 16 eggs
Ingredients
8 large eggs
2 tablespoons mayonnaise
1 tablespoon lemon olive oil
1 tablespoon finely chopped fresh dill weed
1/2 teaspoon lemon zest
Salt to taste
Directions
Place the eggs in a saucepan just large enough to hold them all
in one layer. Add water to cover by 1-1/2 inches. Add 1
tablespoon salt.
Partially cover the pan and bring to a full rolling boil. Cover,
reduce heat to low and leave on heat for 30 seconds. Remove from
heat and let stand, covered, for 15 minutes. Pour off hot water and
rinse eggs under cold running water for 5 minutes. Pour off the
water and shake the pans to crack the eggs. Peel under cold
running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl.
Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the
mayonnaise and lemon olive oil. Add dill, lemon zest, and salt;
stir until well blended.
Fill the egg white halves with the yolk mixture, extending the
filling over part of the white. Generously sprinkle each half
with chives, leaving a little yellow showing around the edges.
Sprinkle each half with lemon zest. Cover and
refrigerate. Serve well chilled. NOTE: The stuffed eggs may be
made 1 day in advance and kept covered and chilled.
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From: 'Mike Wade'
To: 'Willie' <posts@chitterlings.com>
Subject: homemade orange marmalade
Date: Mon, 20 Jan 2003 19:34:57 -0800
--------------------------------------------------------------------------------
does any one have a recipe for orange marmalade . we are just
starting to get florida oranges up here and i would like to try
and make some
thanks mike from canada
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