Recipes On This Page
Orange and Chipotle-Marinated Fish Fillets
Chipotle Salsa (Salsa de Chipotle)
More Soulful Recipes September 21st 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: Sausage Mac Casserole
Recipe: Blueberry Waffles
Recipe Request: Fried Eggplant
Recipes: Orange and Chipotle-Marinated
Fish Fillets, Chipotle
Corn Bread, Chipotle Salsa (Salsa de Chipotle),
Recipe Request: Downhome Beef Stew
Recipe Request: Fried Apple Pies
Recipe Request: Mexican Leche Candy
Recipe: Banana Sponge Cake
Recipe: Salt Pork
Recipe: Seven Layer Salad
Recipes: Pickled Baby Corn, Mustard
Pickles, Pear Bread
Recipe Request: Garlic Crab
Recipe: Boiled Peanuts
Recipe: Russian Tea Cakes
Recipe: Chopped Liver
Recipe: Chicken Spaghetti
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To: posts@chitterlings.com
Subject: SAUSAGE MAC CASSEROLE
Arnold Pancratz
SAUSAGE MAC
Ingredients:
1 lb elbow macaroni or other pasta
1 qt. water
1 lb. roll pork sausage (I like mild but hot for those
with hardier taste buds)
1 cup chopped yellow onions
½ cup chopped bell pepper
½ cup chopped tomato
½ cup Mozzarella cheese
½ tsp paprika
Directions:
Preheat oven to 350 F. In a 2 qt. or larger casserole dish
thoroughly mix all ingredients except cheese and paprika. Place
in oven for 24 minutes. Remove and top with cheese, then lightly
sprinkle paprika over this. Return to oven for one minute or
until cheese melts.
Serves 4. Total prep time 30 minutes.
Original recipe.
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To: posts@chitterlings.com
Subject: BLUEBERRY WAFFLES
BLUEBERRY WAFFLES
At Miz' Barbara's request I prepared blueberry waffles for
our breakfast this morning. The recipe:
Ingredients:
1 cup all-purpose flour
1 tablespoon Rumford Baking Powder*
2 tablespoons sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup evaporated milk
1/4 cup peanut oil
2/3 cup blueberries
Directions:
In a large bowl combine flour, baking powder and sugar.
Blend well. Next add vanilla, eggs, milk and oil and blend well.
Finally add blueberries and blend well. Pour batter into waffle
iron and cook. Makes4 average size waffles.
*Rumford does not contain aluminum.
by Arnold Pancratz, Maitre de Cuisine, Jackson, MS
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does anyone have a good receipe for frying eggplant?
>Thanks
>
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Subject: Re:chipolte recipes enjoy and go ole
To: posts@chitterlings.com
Orange and Chipotle-Marinated
Fish Fillets
Grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 chipotle chili in adobo sauce, minced
1 large clove garlic, peeled and minced
1 1/2 pounds snapper, flounder or other lean, white fish fillet,
cut into 4 serving pieces
1/8 teaspoon salt
Combine the orange peel, orange juice, lime juice, chili and
garlic in glass pan. Add fish, cover and refrigerate 1 hour.
Preheat oven to 450 degrees. Discard marinade and arrange fish on
baking sheet. Sprinkle lightly with salt and bake 10 minutes per
inch of thickness, until just cooked through. Makes 4 servings.
Chipotle Corn Bread
1 dried Chipotle chile
3/4 cup coarsely ground yellow cornmeal
1/4 cup all purpose flour
1 teaspoon doubleacting baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon unsalted butter
1 small onion, finely diced
2 1/2 teaspoons chilled shortening
3/4 cup buttermilk
Place chipotle chile in a small pot and add 1/2 cup of water.
Bring to a boil, cover and remove from heat until cool. When
cool, remove stem and seeds from chipotle and chop finely.
In a large bowl, combine the cornmeal, flour, baking powder,
sugar, salt and baking soda. Melt the butter in a medium skillet
over medium heat. Cook the onions until soft, about 5 minutes.
Add chopped chipotle and set aside.
Grease a cast iron skillet (6 inches in diameter and at least
1 inch deep), with 1 teaspoon of the shortening and heat skillet
in a 450 degree oven for 10 minutes. Add the remaining shortening
to the cornmeal mixture and blend until it resembles coarse
crumbs. Add the onion mixture and gradually stir in the buttermilk
so that batter that barely holds its shape. Stir until just mixed.
Pour batter into the hot skillet and bake it in the middle of a
450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the
pan. Place a rack over the skillet, turn skillet over and invert
bread onto rack.
Yield: 6 servings
Chipotle Salsa (Salsa de
Chipotle)
1 large tomato
5 tomatillos
chipotle chili as desired
1 onion, finely diced
1 clove of garlic
1 teaspoon of vinegar
oil
salt
Procedure:
Boil the tomatillos and the chilis in a cup of water for 15
minutes. Liquify the chilis, the tomatoes, the tomatillos, the
garlic and add the vinegar. Strain. Fry the onion; add the above
mixture and cook 10 minutes more, stirring constantly. Add salt
and serve with warm tortillas. Often served with queso añejo
sprinkled on top (Romano cheese or dry or aged ricotta may
be substituted).
katherine
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Subject: beef stew
To: posts@chitterlings.com
need a downhome recipe for beefstew..Thanks in advance
ricardo
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From: christy johnson
Subject: FRIED APPLE PIES
To: posts@chitterlings.com
I anyone knows how to make fried apple pies would you
please tell me I had one but it got lost searching for
the recipe.
Christy Johnson
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Subject: re: mexican leche candy
To: Posts@chitterlings.com
would like a recipe for mexican candy like they make in san
antonio' market cut like fudge and has pecans in it but has a
carmel taste
thanks
linda h
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake
BANANA SPONGE CAKE
Serving Size : 8
7 Eggs
1 cup Sugar
3/4 cup Cake Meal
1/2 tsp Salt
1/4 cup Potato Starch
1 cup Chopped Walnuts
1 cup Mashed Bananas (2 ripe)
1/2 tsp Vanilla
Beat yolks with sugar until creamy. Add the mashed bananas,
beat well. Whip egg whites until stiff (in different bowl). Add
cake meal, potato starch and salt to yolk mixture. Fold in egg
whites into this mixture. Add flavoring fold in gently. Bake at
325 F. for an hour --more or less--. Use an angle food cake pan.
Cool upside down for about 30 minutes or until cooled. Cut in
half with knife. Ice with real whipped cream or cool whip. Top
with bananas and a few walnuts.
Variations:
Birthday cake: sponge layer cake
Make an 8" vanilla sponge cake and an 8" chocolate sponge cake.
Sandwich the two cakes together with a layer of butter-cream
icing. Spread the top of the cake with white icing or
butter-cream icing.
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From: "Elvee O'Kelley"
Subject: Pork
Salt Pork
1 slab fresh side
4 oz prague powder #1
2 1/2 lbs salt
Paprika (for polish style)
Remove skin from side and cut in half. Cut the side in half. Mix
the above ingredients, omit the paprika if you want plain salt
pork. Rub the mixture well into the meat, lay one piece in a
plastic or SS container on a thin bed of cure. Top with another
layer of cure. Place the other half of the side on top of the
first one, and add the remaining cure so they are covered. Make
more cure if needed. Place in cooler for a week. Take meat out
and we work, rubbing will with mix. Place in cooler for one more
week. remove side and wash with luke warm water, then cut into
pieces and re-pack in salt. Treat this as it is, uncooked pork.
Kept in cure & salt, this product will keep form months and
months in the cooler.
If you want the polish style, but the halves in quarters and
allow to dry for 2-3 hour. Rub pieces with a good grade of
paprika allowing as much as possible to adhere to the meat.
Place the meat in the smoker at 75 degrees for 24 hours until
it turns a bright brick red. Remove and store in cooler. Vac
packing is the method I use for storage.
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From: "Elvee O'Kelley"
Subject: Salad
Seven Layer Salad
Makes 6 servings
Ingredients
1 pound bacon
1 large head iceburg lettuce- rinsed, dried and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Crumble and set aside.
2 In a large flat bowl, place the chopped lettuce and top with a
layer of onion, peas, shredded cheese, cauliflower and bacon.
3 Prepare the dressing by whisking together the mayonnaise, sugar
and Parmesan cheese. Drizzle over salad and refrigerate until
chilled.
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Subject: pickle recipes pear bread recipe
To: posts@chitterlings.com
Pickled Baby Corn
1 1/2 cups sugar
1 cup vinegar
1/4 teaspoon ground turmeric
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1 clove minced garlic
1 1/2 pounds fresh baby corn, husked
In a large saucepan stir together the sugar, vinegar, turmeric,
celery seed, mustard, and garlic. Add corn. Bring to full boil.
Boil gently for 2 minutes. Remove from heat, cool slightly.
Transfer corn to a moisture and vapor proof container. add enough
of the liquid to cover. cover and chill in refrigerator for up to
one week.
Mustard Pickles
1 lb Cucumbers; 5" to 6" long
1 c Salt
2 qt Vinegar
1 lb Sugar, brown
1 c Dry mustard
2 qt Water
Scrub cucumbers well and slit to within 1" of end, but don't cut
in half. Mix vinegar, water, sugar, salt and mustard. Put
cucumbers in a crock and pour vinegar mixture over them. Cover
with a place to keep pickles under the liquid. Let sit in a
basement or other cool place for two or three weeks.
Pear Bread
3 Cups All-purpose flour
1/4 Teaspoon Baking powder
1 Teaspoon Baking soda
1 Teaspoon Salt
1 Tablespoon Ground cinnamon
3/4 Cup Vegetable oil
3 Each Eggs
2 Cups White sugar
2 Cups Pears -- peeled and grated
1 Cup Pecans -- chopped
2 Teaspoons Vanilla extract
In a large mixing bowl combine flour, baking powder, baking soda,
salt, and cinnamon. Make a well in the center of the bowl.
In a separate bowl combine the oil, eggs, sugar, grated pears,
pecans and vanilla. Blend well. Add to well of dry ingredients.
Stir until just moistened. Spoon batter into 2 greased and
floured 8 x 5 x 3 inch loaf pans. Bake in preheated 325º oven
for one hour and 15 minutes. Cool on wire rack before removing
from the loaf pans
katherine
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From: "Tanisha Brown"
To: <posts@chitterlings.com>
Subject: recipe request - Garlic Crab
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Peanuts
Boiled Peanuts
Makes 5 pounds
Ingredients
5 pounds peanuts, still in shell
1 cup salt
Water to cover
Directions
1 Wash the peanuts and place them in a pot. Add salt and water.
Bring the water to a boil.
2 Let the water boil for 3 hours.
3 Taste the peanuts, if they are not salty enough for your
taste add more salt. If you would like the peanuts to be
softer, return the water to boil and cook until they reach the
consistency you desire.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Tea Cakes
Russian Tea Cakes
Makes 3 dozen
Ingredients
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup butter
1 cup chopped walnuts
1 teaspoon vanilla extract
1/3 cup confectioners' sugar for decoration
Directions
1 Preheat oven to 350 degrees F (180 degrees C).
2 Cream the butter. Add vanilla and mix. Sift together the flour
and sugar and add to the butter mixture. Stir in the nuts. Form
into 1" balls. And place on an ungreased cookie sheet.
3 Bake for 12 minutes in the preheated oven. When cool, roll in
confectioners sugar. Be careful not to over work or over bake. I
also like to roll mine in the sugar a second time.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chopped Liver
CHOPPED LIVER
1 pound chicken livers (approximately 16)
4-6 large eggs, hard cooked and shelled
1 medium onion, peeled and coarsely chopped
4 tablespoons margarine or chicken fat
1/2 teaspoon black pepper
2-4 tablespoons mayonnaise
2-3 teaspoons salt
1/2 teaspoon thyme
1 tablespoon sherry
Saute chicken livers and half the onions in margarine until
livers are only slightly pink in center. Chop liver with the
margarine remaining in the pain, cooked and raw onions, and
eggs until fine. Add pepper, salt, and mayonnaise to taste. It
should be peppery and salty. Add thyme and sherry. Chill 24 hours.
Serve with crackers and/or rye bread.
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From: "Promise Daily"
To: posts@chitterlings.com
Subject: Chicken Spaghetti
Chicken Spaghetti
Ingredients:
4 Boneless whole chicken breast, cut in strips
2 green bell peppers, cut into strips
10 cherry tomatoes, cut in half
1 8 oz bottle low fat Italian Dressing
Cooked Spaghetti
Directions:
Stir fry chicken and peppers until chicken is done and peppers
are still slightly crunchy.
Add salad dressing and simmer for about 10 minutes. Add
tomatoes during the last 5 minutes just to heat them. Serve
over hot spaghetti.
This is great usinhg any type of bell pepper
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