Recipes On This Page
Pineapple Willie's Jack Daniel's Bbq Sauce
More Soulful Recipes March 22nd, 2002
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What's In This Issue:
Recipes: Pineapple Willie's Jack Daniel's Bbq Sauce, Texas
Style BBQ Sauce, Coca Cola Barbecue Sauce, Butt Stompin'
Barbeque Sauce
Recipes: Ham Hock And Lima Bean Soup, Lima Beans
Recipe Request: Old Fashioned Chocolate Frosting
Recipe: Plain Old Pennsylvania Dutch Scrapple
Recipe: Mississippi Mud Pie
Recipes: China Sam's Chicken Wings, Sweet And Spicy Chicken
wings
Re: Oil Wings Were Cooked In
Recipe: Ginger Vegetable Stir Fry
Recipes: Downhome Chitterlings, Chitterlings, Memphis
Chitterlings, Chitlins with Hog Maws
Recipe: Mississippi Mud Pie
Re: Chocolate Cake Recipe and Frosting
Recipes: Mississippi Mud Pie
To sign up for our recipe of strictly soul foods and southern
dishes visit: http://chitterlings.com/signup.html
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Barbeque Sauces
Pineapple Willie's Jack Daniel's
Bbq Sauce
Yield: 4 cups
Ingredients
1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniel's Whiskey
2 cups catsup
1/3 cup vinegar
1/4 cup worcestershire sauce
1/2 cup brown sugar, packed
3/4 cup molasses
1/2 teaspoon black pepper
1/2 tablespoon salt
1/4 cup tomato paste
2 tablespoons Liquid Smoke
1/3 teaspoon Tabasco
Directions
Saute' until onion and garlic are translucent, approximately 10
minutes. Combine onion, garlic, and Jack Daniel's Whiskey in a
3-quart saucepan. Remove from heat and light mixture; flame for 20
seconds. Add all remaining ingredients. Bring to a boil, then turn
down to a medium simmer. Simmer 20 minutes, stirring constantly. Run
sauce through a medium strainer to remove onion and garlic bits if
you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets
better with age. If time permits, keep it in the refrigerator a day
or so to develop a deeper, richer taste.
-----
Texas Style BBQ Sauce
Yield: 1 servings
Ingredients
1/2 lb. pickling spices
1 teaspoon whole cloves
1 medium Onion, chopped
2 stalks celery, chopped
36 oz ketchup
1/2 cup chili sauce
1 qt Water
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 cup worcestershire sauce
1/2 cup light brown sugar, packed
1/4 tablespoon garlic powder
1 tablespoon salt or to taste
1 tablespoon Tabasco
2 tablespoons lemon juice
Directions
Tie pickling spices and cloves loosely in cheesecloth bag. Combine
all ingredients in a heavy pot; heat to a boil. Reduce heat and
simmer slowly, about 1-1/2 hours. Remove from heat; cool partially.
Remove spice bag. Pour mixture into blender and blend until smooth.
Cover until ready to serve.
-----
COCA COLA BARBECUE SAUCE
Ingredients
2 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 c. catsup
16 oz. bottle Coca-Cola
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
2 tsp. vinegar
Salt and pepper to taste
Directions
Heat the butter in a large saucepan over medium-low heat. Add the
onions and garlic. Cook for 5 minutes, do not brown. Add the
remaining ingredients. Simmer, stirring occasionally for 1 hour.
Makes about 1 1/2 cups.
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Butt Stompin' Barbeque Sauce
Makes 4 cups
Ingredients
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
1/2 cup bourbon whiskey
Directions
1. Melt butter in a large saucepan over medium heat. Add onions, and
saute until they are transparent. Stir in the garlic, wine vinegar,
chili sauce, pineapple juice, pineapple, brown sugar, and lemon
juice. Season with Worcestershire sauce, dry mustard, pepper, hot
pepper sauce, and habanero pepper. Bring to a boil, reduce heat, and
simmer for 20 to 25 minutes.
2. Stir in the bourbon, and simmer for an additional 10 minutes.
Store in the refrigerator.
Makes 4 cups
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Lima Beans
Ham Hock And Lima Bean Soup
Ingredients
1 large or several small meaty ham hocks
1 clove garlic, minced
4 medium onions, peeled, quartered
Salt and pepper to taste
4-8 cups drained large limas, cooked* or canned (3 to 5 16-oz cans)
2-3 stalks celery, medium dice
2-3 carrots, cut in pieces
Directions
Cover ham hocks with water, add onions and garlic, and simmer until
tender (about 2 hours). Add celery and carrots fo last hour of
cooking. When ham is done, remove from pot to cool until it can be
handled. Remove skin and bones and
cut meat into bite-size pieces. Return ham to pot and add drained
limas. Cook uncovered for about an hour. Taste, adding salt if
needed. Mixture should be thick soup consistency. Add water to thin,
or mashed beans to thicken. Serve hot in individual bowls with hot
cornbread. Makes 8-10 servings.
-----
Lima Beans
Ingredients for butter (lima) beans:
1/2 lb lima beans, (dried) soaked in water overnight -or- lb fresh
lima beans, blanched - or- 1 lb frozen lima beans
3 cups chicken broth
1/2 cup minced onions
1 tablespoon minced garlic
4 tablespoons butter
Salt and pepper to taste
Directions/Beans
Drain the beans of the water and place in 1-quart saucepan covered
with chicken broth or water. Bring to a boil and reduce to a simmer.
Continue to simmer for two hours or until the beans are tender. In a
sauté pan set over a medium heat, melt the butter and add the onions
to the pan. Sauté the onions are tender and translucent (about five
minutes). Add the garlic and sweat for 30 seconds.
Toss the cooked beans with the onions and season with the salt and pepper.
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From: "wanda whitten"
To: posts@chitterlings.com
Subject: Old Fashioned Chocolate Frosting
Many years ago, I had an aunt that made a 'cooked' chocolate frosting
for
her cakes. The frosting would set up with a thin crust on the outside
and
would taste like old fashioned fudge. It was made with cocoa and used
plain
white sugar. It did not use powdered sugar. Does anyone have the recipe
for this type frosting? I almost crave it at times!!! :)
Thank you,
Wanda Whitten
Jerome, Arkansas
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Scrapple
Plain Old Pennsylvania
Dutch Scrapple
Ingredients
1/2 pound chopped raw pork
1-1/4 teaspoon salt
1/8 teaspoon pepper
1 cup corn meal 1 medium onion, chopped
1-1/4 quarts water
Directions
Brown onion slowly in a little fat. Add meat, seasoning and water.
Cook at simmering point 20 minutes. Add corn meal and cook over
medium heat for one hour. Turn into loaf pan and cool. Cut in slices
and fry in fat until brown. Serve with gravy or tomato sauce.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pie
Mississippi Mud Pie
Ingredients
8 tablespoons (one stick) butter
3 ounces unsweetened chocolate squares
3 large eggs, room temperature
3 tablespoons light corn syrup
1-1/2 cups sugar
1 teaspoon vanilla extract
unbaked 9 inch pie shell
Vanilla ice cream
Directions
Combine butter and chocolate in a saucepan. Heat gently, stirring
frequently, until blended. Beat eggs. Stir in syrup, sugar, and
vanilla. Then pour in the chocolate mixture. Stir and mix well. Fill
the unbaked pie shell with the mixture. Bake at 350° for 35 to 40
minutes, until the top is slightly crunchy and filling is still soft.
Serve warm with a scoop of vanilla ice cream on top.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Chicken
CHINA SAM'S CHICKEN WINGS
Serves 4
Ingredients
1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce, Kikoman
1/4 cup Lee Kum Kee, (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings, whole
1 teaspoon Oriental Seasoning
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Kikoman soy sauce
Directions
Separate drumette from rest of wing. Place on broiler pan skin side down.
Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning
(from Calaphon). Place on middle rack of preheated oven to broil. As
wings start to cook, begin making dipping sauce. Place Teriyaki,
Oriental BBQ, Soy and brown sugar together, whisk. When wings start
to color good, 10 minutes or so, remove from oven and turn over,
season slightly, return to oven. When wings are Golden brown on this
side, remove. Dip and shake of excess sauce. After all have been
dipped return to broiler pan and return to oven. Let broil until a
bit crusted, not more than a few minutes. Great as an appetizer or
side dish with fried rice. Try with a glass of plum wine.
------
Sweet and Spicy Wings
Makes 48 pieces, or 4-6 main-course servings.
Ingredients
3 lb chicken wings
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice
Directions
Remove tips from wings and reserve for stock or discard. Separate
wings at joint; set aside. Roll wings in beaten eggs and then in
cornstarch, shaking off
excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil
over medium heat. Cook wings in batches, without crowding, for 4 to 6
minutes or until one side is golden. Turn wings over and cook 3 to 5
minutes longer or until golden all over, adding more oil if necessary.
Arrange wings in single layer on foil-lined baking sheet. In small saucepan,
combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring
to
boil, reduce heat and simmer for 10 minutes. Pour over chicken wings.
Bake
in 350°F (180°C) oven for 30 minutes or until chicken is tender and
well glazed.
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From: goldladyusa (The Lady Gold)
To: posts@chitterlings.com
Subject: oil she needs
for the chicken wing request sounds like asian wing recipe to me,
the oilmight be sesame seed oil. I would just use measurements found in
reqular sauce recipe but use ur ungredient, mind the sesame oil can be
strong & over power flavor, it for enhancing not seasoning.
lie 1/4 soy to 1/2 cup chili sauce & 1 teaspoon sesame ect to for
every
2lbs of wings.
good luck.
--
Gold is always best!
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Stir Fry
Ginger Vegetable Stir Fry
Ingredients:
1 cup pearl onions
1/4 cup orange juice
1/4 cup water
1 Tbsp cooking sherry
2 tsp orange peel, finely sliced
1 tsp cornstarch
1 Tbsp vegetable oil
1 clove garlic, minced
2 Tbsp crystallized ginger, finely chopped
1 large red or green pepper, cut into bite-sized strips
1 small jar pimentoes
2 cups cabbage, coursely chopped
1/2 cup stir-fry sprouts
Instructions:
Peel pearl onions according to package directions. Halve peeled
onions. To prepare sauce, stir together orange juice, water, sherry,
orange peel, and cornstarch. Set aside. In wok or large skillet heat
some of the oil; add garlic and crystallized ginger, stir-fry for 30
seconds. Add pepper; stir-fry for 2 minutes more. Remove from wok.
Stir sauce again; pour into center or wok and stir until thickened
and bubbly. Add the cooked onions, peppers, and broccoli to
wok; stir well to coat with the sauce. Cover and cook for 3 minutes
more or until heated through. Uncover; stir in sprouts and pimentoes
and serve.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Hog
Down Home Chitterlings
Ingredients
10 pounds of pork chitterlings
3 pounds of hog maw
1 whole onion, red or yellow
3 cans chicken broth or 6 chicken bouillon cubes
3 tablespoons of dried red pepper, crushed
3 tablespoons of garlic salt
Directions
Unthaw chitterling and hog maws; remove all excess fat and waste.
Wash very well. Let drain. Add water to just cover. In large cooker,
add onion, chicken broth or bouillon cubes and red pepper and garlic
salt. Let ingredients come to a boil, then cut to low to simmer and
cook until WELL DONE.
-----
Chitterlings
Serves 4-6
Ingredients
5 pounds of frozen chitterlings - thawed
5 cups of water
2 stalks of celery with leaves
2 large onions, chopped
2 bay leaves
1 clove garlic, minced
1/2 cup of vinegar
1 teaspoon of salt
1/2 teaspoon of pepper
1 red pepper, cut in pieces (optional)
Directions
Soak chitterlings in cold water for at least 6 hours. Cover pot.
Drain. Strip as much fat as possible from each piece and wash
thoroughly in cold water. Make sure it is entirely free of dirt. Cut
into small pieces about 1 inch. Place in full pot of water with salt
and pepper. Add other ingredients to the pot and cover. Cook over
medium heat until tender about 2-1/2 or 3 hours. Serve with vinegar
or hot sauce.
-----
Memphis Chitterlings
Ingredients
1 1/2 teaspoons of peppercorns
1 1/2 teaspoon of salt
1 stalk of celery
1 medium whole onion
1 white potato, washed and peeled
10 pounds of chitterlings
3 pounds of hog maws
Directions
Thaw chitterlings in warm water (not hot). As soon as they are
thawed enough to separate, begin cleaning. Remove all fat skin and
foreign matter. Thoroughly rinse until chitterlings are completely
cleaned. Repeat this process with the maws. Place cleaned
chitterlings and maws in a large cooking container; boil for 45
minutes, then pour off this water. Cut up chitterlings and maws,
cover with water, add celery, peppercorns, potato, and salt. Simmer
for 4 to 6 hours.
Remove and discard the celery, potato, and peppercorns.
-----
Chitlins with Hog Maws
Ingredients
10 pounds of chitterlings
1 to 2 pounds of hog maws, cut up
1 large yellow onion, cut-up
1 large green pepper, cut up
1 Bay Leaf
1 large white potato, peeled
2 pods red pepper
1 tablespoon of salt
1 tablespoon of pepper
1/2 cup of vinegar
2 cloves garlic, sliced
Directions
If frozen, thaw chitterlings (this could take overnight). CLEANING
CHITTERLINGS. Under running water, remove and discard fat and any
debris from each chitterling section. Place cleaned sections in a pot
of cold water as you continue to remove and discard. Pour the
chitterlings into the sink, fill the sink with water and clean each
piece, carefully and thoroughly. Double check to make sure there is
no debris clinging to any piece. Rinse in fresh water several times.
Cut the chitterlings into pieces about 2 inches long. Transfer to pot
for cooking. CLEANING HOG MAWS. Thaw maws if frozen. Under running
water, remove the fat and debris from maws. Cut maws into 2 inch
pieces. Rinse in fresh water several times. Place chitterlings and
maws in large pot. Add garlic, onion, bay leaf, salt, vinegar, potato
and red pepper. Bring pot to a boil. Reduce heat.
Cover and simmer 4-5 hours or until chitterlings are tender. Stir occasionally.
Remove and discard the bay leaf. Using a fork or spoon, mash the
potato against the side of the pot. Stir to distribute the mashed
potato. Serve hot.
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Re. Request for Mississippi
Mud Pie
This is easy to make, but baking can be a little tricky. If you overbake
the pie it will still be good, but it will lose the silky texture which
makes if outstanding.
unbaked 9-inch pie shell
1 stick butter
1/2 c. semi-sweet choc. chips
4 eggs, beaten
3 Tablespoons light corn syrup
1 and 1/2 cups sugar
1/4 t. salt
1 t. van.
Melt butter and chocolate and cool slightly. Add remaining ingredients
and
blend thoroughly. Pour into pie shell and bake at 325 degrees for 30-40
minutes or until top is crusty and filling is just set.
(sometimes I use milk choc. chips)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: LJOHN21302
Subject: Re: More Soulful Recipes - March 20th, 2002
To: posts@chitterlings.com
need a recipe for penn dutch scrapple or Maryland scrapple thanks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Squirrelene
Subject: Re: Chocolate Cake Recipe and Frosting for same.
To: posts@chitterlings.com
I noticed that there are no eggs in the cake recipe. I wondered if the
eggs
had been accidently omitted from the recipe or if there are no eggs in
the
recipe.
Thanks!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Squirrelene
Subject: Mississippi Mud Pie
To: posts@chitterlings.com
The following recipe came from "WILLIE
CRAWFORD'S" wonderful cookbook. If
you do not have it, you should get it. He has two (2) recipes for
Mississippi Mud Pie, I am sending both recipes.
MISSISSIPPI MUD PIE
Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine--softened
Filing:
12 ounces Cool Whip
3/4 cup sugar
8 ounce cream cheese--softened
1 small package instant pudding--chocolate
1 small package instant pudding--butterscotch
3 cups milk
Thoroughly blend crust ingredients.
Press firmly in bottom of pan. Blend together half of the cool whip, sugar,
and cream cheese. Spread mixture on top of crust. Whip together the
puddings and milk and spread on top of cream cheese mixture. Top with
remaining cool whip.
MISSISSIPPI MUD PIE II
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine--melted
1 (8 ounce) package cream cheese--softened
3/4 cup sugar
1 (12 ounce) container non-dairy whipped topping--thawed
1 (4 ounce size) package instant chocolate pudding mix
1 (4 ounce size) package instant butterscotch pudding mix
3 cups milk
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press firmly
onto
the bottom and sides of a 9 inch pie plate.
Blend together the cream cheese and sugar; mixing well. Fold in half the
non-dairy whipped topping. Spread mixture in the crust-lined pie plate.
Whisk togeather the pudding mixes and milk; mixing well. Spread on top
of
the cream cheese mixture. Top with the remaining non-dairy whipped topping.
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