Recipes On This Page
More Soulful Recipes September 22nd 2001
A compilation of recipes and requests for recipes from visitors
to: http://www.chitterlings.com
******************** IMPORTANT ********************
Please send your posts to: posts@chitterlings.com
If you want your name to be included with your recipe be sure
to include it. We do not post email addresses because we will
eventually post copies of these lists online and want to avoid
people harvesting your email address and spamming you.
Do not hit reply and send posts, the address you get when you
hit reply is only used to automatically process unsubscribes.
******************* IMPORTANT *********************
Members of this list join by using the form on our website.
We keep copies of all subscription requests. If you would like
to unsubscribe simply hit reply and change the subject to
"remove" and you will be automatically removed.
Please forward this to a friend who might enjoy it along with an
introduction. Thanks to all who have passed copies along.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Each issue will also have some short ads from sponsors. This
is how we pay for the website our small staff and list
management services :-) For information on becoming a
sponsor send a blank email to sponsor@chitterlings.com
If for some reason you want to be removed from the list, just hit
your reply button and change the subject to remove. Our software
will automatically remove your email address from out database.
Thanks,
Willie Crawford
webmaster - http://chitterlings.com
webmaster - http://williecrawford.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's in this issue...
Recipe: Fettucine With
Low-Fat Alfredo Sauce
Recipe: Smothered Chicken
Recipe: Chicken Spaghetti
Recipe: Smothered Chicken
Recipe: Smothered Chicken
Recipe: Chicken Spaghetti
Recipe: 7 Up Pound Cake
Recipe Request: Strawberry Cream Cheese Pie
Recipe Request: Chocolate Bread Pudding;
Recipe: Crockpot Beef Stew
Beef Stew Recipes
Octoberfest Menu: Schnitzel
Paniert (breaded pork steak),
Rosti (roasted potatoes) and Rotkohl (red cabbage)
Recipe: Creamed Corn Casserole
Recipe Request: Peach Cobbler With Fresh Peaches
Recipe: White Coconut Cake
Recipes: Key Lime Cake, Hershey's Coconut Cream Pie
Recipe: Cheese Cake
Recipe: Fried Egg Plant
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Sauce
Fettucine With Low-Fat
Alfredo Sauce
Yield: 1 servings
1 c ricotta cheese -- at room temperature
3 tbls milk
1/4 c parmesan cheese -- freshly grated *
1/2 lb fettucine
2 tbls unsalted butter
1/4 c parsley -- minced
salt and pepper
* Plus extra for topping.
Heat serving plates in warm oven while cooking pasta.
Put ricotta, milk, and parmesan in blender and blend until
creamy. When pasta is done, drain and add butter to it. Add
ricotta mixture, parsley, salt and pepper. Serve with additional
grated parmesan.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Smothered Chicken
To: posts@chitterlings.com
First wash chicken, pat dry. In bowl mix flour, seasoning (salt,
pepper, paprika).
Put frying oil in skillet (enough to cover chicken). Get the oil
hot but do not burn. Once its ready, put chicken in hot grease
and fry golden brown. Fry your chicken until its crispy. Pour all
of the grease out of the skillet except about 3-4 tablespoons of
grease. Put enough flour in the grease to make a paste, brown it.
The darker the better (do not burn). Once you brown the paste,
add water (add water according to how soupy you want it) (As the
chicken simmer the gravy should get thicker). (You can keep
adding water to it until the chicken is tender). Add onions,
salt and pepper (season to taste), put the chicken in the mixture
over slow to medium heat and let simmer until tender and soft.
Once its ready, you should have some hot biscuits ready to help
sop the gravy :-)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Spaghetti
Chicken Spaghetti
Makes 6 servings
Ingredients
1 (8 ounce) package spaghetti
1 onion, chopped
6 stalks celery, chopped
1 large red bell pepper, chopped
1/4 cup vegetable oil
4 skinless, boneless chicken breast halves - cooked
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (15 ounce) can chopped black olives
1 (4 ounce) jar sliced pimento peppers, drained
1 (4.5 ounce) can sliced mushrooms
1/2 pound processed cheese
Directions
1 Cook pasta in a large pot of boiling water until done.
2 Saute onion, celery, and bell pepper in oil until tender.
3 In a 9 x 13 inch baking pan, combine saute mixture with chicken,
cooked spaghetti, soup, olives, pimentos, and mushrooms.
4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Slice
cheese, place evenly across top of casserole, and bake until
cheese is melted. Cool and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chicken
Smothered Chicken
Serves 4
Ingredients:
2 pounds of boneless and skinless chicken (breasts or thighs)
Seasoning salt, garlic salt, pepper
6 cups of instant rice
2 cans cream of mushroom soup1/2 onion chopped
1/2 sliced bell pepper
1.5 cup of chopped mushrooms
Butter, margerine or Pam (cooking oil spray)
1.5 cans milk
Directions:
Season and bake chicken 30-45 minutes. Chop onions and mushrooms;
cut up bell pepper. Cut chicken into cubes; set aside. In skillet,
sautee onions, bell pepper and mushrooms until soft; set aside.
Put on instant rice. Follow box directions. In saucepan, mix both
cans of soup with 1.5 cans of milk. Heat, until boiling; remove
from heat. Stir in chicken and sauteed vegetables. Spoon over
rice. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Smothered Chicken
To: posts@chitterlings.com
There are so many good recipes for smothered chicken and they
basically use the same ingredients and cooking method. After you
prepare it a few times, you sort of "tailor" it to your own
taste
...adding a little more of this or a little less of that. Here is
a good one to get you started.
Smothered Chicken
1 whole chicken cut into pieces or your favorite ready-cut pieces
(about 4 lbs.)
1 tsp. seasoning or regular salt
1/2 tsp. pepper
1 1/2 cup flour
3/4 cup vegetable oil
2 chopped onions (med.)
2 chopped celery ribs
1/2 chopped bell pepper (large)
1/2 tsp. crushed dried rosemary
quart of chicken broth
1) Salt and pepper the chicken pieces and roll in the flour.
2) Heat the oil in a large skillet. Add the chicken and brown
on both sides. Remove chicken and set aside after browning.
3) Pour off the oil from the skillet reserving about 4 tblsp.
Reduce heat and add the onions, celery, bell pepper, and rosemary.
Cook until tender and transparent (approx. 5 min.)
4) Sprinkle about 4 tablespoons of flour over the mix and stir.
Slowly stir in the chicken broth and bring to simmer.
5) Add the browned chicken to the broth, reduce heat, cover,
and simmer until the chicken is cooked through (approx. 40 min.).
6) Remove the chicken to a serving bowl. If the gravy is not
thick enough, cook over high heat until thickened to your liking.
Season with additional salt and pepper, if needed. Pour over the
chicken. Serve with rice or side dish of your choice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarie
Subject: Chicken Spaghetti
To: posts@chitterlings.com
(This recipe can be made lighter by using Velveeta Light and 98%
fat free cream of mush. soup) I have done this and it still tastes
pretty good.
-Corinna
Chicken Spaghetti
Ingredients
32 oz. boneless, skinless chicken breasts
4 cups fat-free chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup celery, chopped
12 oz. uncooked spaghetti
1 can Campbell's Cream of Mushroom soup
8 oz. Velveeta cheese, shredded.
Instructions
Boil chicken and chopped vegetables in chicken broth until
chicken is tender. Remove chicken from broth, cool, and shred.
Set chicken aside. Boil spaghetti in remaining broth with
vegetables until done (add some water if necessary). Do not drain.
Add directly to pot the cream of mushroom soup and stir well.
Add shredded chicken and shredded Velveeta. Stir well until cheese
is melted and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
Our Soul Food Cookbook Is Almost Ready! Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat recipes. Advance
order your copy now and save $10. Grab a copy now by
visiting: http://www.chitterlings.com/cookbook.html
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Promise Daily"
To: posts@chitterlings.com
Subject: 7 Up Pound Cake
7 Up Pound Cake
1/2 Pound Butter
3 Cups Sugar
1/2 Cup Wesson Oil
5 Each Eggs
7 Ounces 7-Up
1 Teaspoon Coconut Flavor
1 Teaspoon Lemon or Vanilla Flavor
3 Cups Flour
Preparation Method:
Cream butter and sugar. Add Oil. Beat in eggs one at a time.
Add coconut and lemon flavoring. Add flour alternately with
7-Up. Bake in a greased and floured loaf or bundt pan for
1 1/2 hours or until done at 350 degrees Farenheit,
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
i am looking for a recipe for strawberry cream cheese pie
the kind that you can get at taco bell or ky. fries chicken
my grandson loves it
if any one can i would be so thankful for it
again thank you
joann butler
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Recipe request
I'm looking for a recipe for chocolate bread pudding.
Thanks.
I have a "recipe" of sorts for beef stew for a crock pot or
slow cooker, but could easily be adapted to just stove top.
1# stew meat
1/2 onion , thin slices
1 green bell pepper, thin slices
1 can tomato sauce
flour
carrots , peeled and cut in small pieces
potatoes, skinned or not, cut in medium sized chunks
celery, cut in 1 inch pieces
Dredge stew meat in flour, salt and pepper. Brown in skillet
with about 1/2 cup of oil in it until all sides are brown.
Put meat in crock pot on low. Add onions and bell pepper to
the skillet and brown. Put them in the crock pot. Leave about
3 Tablespoons oil in the skillet. Add 3 Tablespoons flour slowly
stirring until golden brown. Add one can of tomato sauce and one
or two cans of water, stirring until thick. If it is too thick
add more water until it is the consistency of a good hearty gravy.
Pour the gravy over the meat and vegetables in the crock pot.
Add the rest of the vegetables and simmer on slow all day
(6-8 hours) until meat is tender.
Cook up a pan of cornbread and enjoy.
Kathy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: BEEF STEW RECIPES
Arnold Pancratz, Maitre de Cuisine, Jackson, MS created these two
stew recipes.
STEPHANIE'S STEW
My granddaughter Stephanie said her friend wanted to fix a
stew and asked for a recipe. I came up with this one.
Ingredients:
1 lb ground beef
1 tsp garlic powder
4 cups water
1 cup sliced carrots
1 cup chopped onion
1 1/2 cups diced potatoes
other vegetables you like. I had 1/2 cup fresh blackeye
field peas on hand
1 teaspoon peanut or other vegetable oil
1/4 stick butter
2 tablespoons flour
pinch paprika
salt and pepper to taste - added by individual once served
Directions:
Place a 2 qt or larger pot on stove and turn on medium heat..
Open meat package, dust each piece on each side lightly with
garlic powder.
Place meat pieces in the hot, empty pan. Turn so that
neither side is still red.
Add 2 cups water. Cook at a rolling boil for 15 minutes,
then turn to simmer for another 15 minutes.
While meat is simmering, into a large bowl dice the potatoes,
then add the sliced carrots and finally the chopped onions and any
other favorite vegetables. Cover the bowl while waiting out the
45 minutes, then add vegetables to the meat. Add 2 more cups
water. Bring to a rolling boil for 15 minutes, then turn heat to
simmer for 45 minutes or until potatoes and carrots are soft.
During this time In a frying pan place 1 tsp oil and 1/4
stick (1/16 lb) butter. Place on medium heat. When butter has
melted, add 2 tablespoons flour and the paprika. Combine well.
Just before this starts to brown, turn off heat. When the
simmering time for meat and vegetables is finished, drain liquid
from pot into frying pan. Heat frying pan, stirring the roux
(flour mixture) and liquid, using a fork to mash any lumps that
may form. As this starts to thicken, pour it into the pot
Mix well, heat for a few minutes and serve.
Makes approximately one quart.
GRANDPA'S BEEF AND BARLEY STEW
Ingredients:
4 cups water
1 cup barley (pearled or unpearled)
1 cup minced yellow onion
½ lb ground beef
½ tsp garlic powder
Salt & pepper to taste
Directions:
In a 4 qt or larger pressure pot place the water and barley.
Bring to a boil and then let sit for at least an hour. Add
onion, ground beef and garlic powder. Bring to a boil again.
Break the beef into fine pieces. Now pressure at 15 lbs for 45
minutes. Add salt and pepper to taste. Serves two.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com,
Subject: OKTOBERFEST MENU
OKTOBERFEST
MENU - from Meisterkoch Arnold Pancratz, Jackson, MS
Imagine yourself at the Hofbrau Haus or one of the
sidewalk cafes in Munich. Your meal would probably include
Schnitzel Paniert (breaded pork steak), Rosti (roasted potatoes)
and Rotkohl (red cabbage).
Schnitzel Paniert - Ingredients:
4 very thinly sliced pork steaks
2 eggs
½ cup milk
1 cup flour
1 tsp black pepper
½ tsp paprika
Peanut oil for deep-frying
Directions:
Preheat oil in deep fryer to medium heat.
Make a wash by blending well the eggs and milk.
Mix flour, pepper and paprika and place this on a sheet of
waxed paper.
Dip the steak in the egg wash, making certain that it is
thoroughly covered.
Now put the steak in the flour mixture, coating both sides.
Shake off excess.
Deep fry for 15 minutes or until meat is no longer pink.
Rosti - Ingredients:
2 lbs russet potatoes
1 cup olive oil
1 tbsp parsley flakes
Directions:
Preheat oven to 350 F.
Cut the potatoes into chunks about 1" thick.
Dip potato chunks in the olive oil.
Place cut side up in roasting pan.
Bake for 25 minutes or until fork inserted in a piece shows
it is tender.
Place in a serving dish and sprinkle parsley flakes over the
top.
Rotkohl - Ingredients
4 cups shredded red cabbage
1 cup thinly sliced onion
1½ cups water
½ cup vinegar (omit this if using an aluminum pot!)
Directions:
Mix cabbage and onion, place in 4 qt. or larger pressure pot
with water and vinegar (see note above).
Cook at 15 lbs pressure for 15 minutes.
Now all you need is an oompah bans and a buxom fraulein
bringing you one of those liter-sized glasses of beer!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Promise Daily"
To: posts@chitterlings.com
Subject: Creamed Corn Casserole
This is a really great recipe and is quick to make. Hope you
enjoy!!!
Creamed Corn Casserole
1 Can Whole Corn, Drained
1 Can Cream Corn
8 Ounce Sour Cream
1 Pkg. Jiffy Corn Bread Mix
1 Stick butter, melted
2 Eggs
Preparation:
Ingredients can be mixed in the pan to be baked in. Stir until
all ingredients are mixed well. Bake 1 hour at 350 degrees, or
15 - 18 minutes in a microwave on full power. This is very moist
and keeps and reheats well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Aiken, Kelliegh"
Subject: Peach Cobbler Recipe
Hi,
Every peach cobbler recipe I read calls for canned peaches.
Can you use fresh peaches in the recipe and if so what would be
the difference would you have to cook them in some type of syrup
or make a syrup? Please let me know. I would love to try a GREAT
peach cobbler recipe with Fresh peaches.
Kelliegh Aiken
Serious Peach Lover
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake
WHITE COCONUT CAKE
3 c Sifted cake flour
3 ts Baking powder
1/2 ts Salt
1 c Egg whites - about 8
1/2 ts Vinegar
2 c Sugar
1 c Butter, softened
1 tsp Vanilla
1 c Milk
Boiled White Frosting
7 oz Flaked coconut
1. Grease and line bottoms of two 9x1 1/2 inch cake pans with wax
paper; grease paper. Sift flour, baking powder and salt onto a
sheet of waxpaper. Preheat oven to 350.
2. Beat egg whites in a medium size bowl with electric mixer on
high until foamy. Beat in vinegar, then beat in 1 cup of the
sugar 1 tablespoon at a time until meringue forms soft peaks.
3. Without washing beater, beat butter in a large owl until
creamy. Beat in remaining 1 cup sugar and the vanilla.
4. Add sifted dry ingredients alternately with milk, stirring
between each addition until batter is smooth. Carefully fold in
meringue. Pour batter into pans.
5. Bake in preheated oven for 30 minutes or until centers spring
back when lightly pressed with fingertip. Cool in pans on wire
rack 5 minutes. Remove from pans; peel off wax paper; cool
completely.
6. spread Boiled White Frosting between layers and on top and
side of cake. Sprinkle generously with coconut.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: recipes from katherine
To: posts@chitterlings.com
* KEY LIME CAKE * * *
1 box lemon cake mix
1 small box lemon instant pudding
1/2 cup oil
1/2 cup applesauce
4 eggs
2 Tbsp key lime juice (such as Joe and Nellie's)
Glaze
2 cups powdered sugar
1/4 cup key lime juice (such as Joe and Nellie's)
Mix together the mix, pudding, oil, applesauce, eggs and lime
juice and beat according to package directions. Bake batter in
greased sheet cake pan at 325 according to time on cake box.
Prick top of hot cake with a fork. Spread glaze over entire cake.
Slice and serve warm or cold.
katherine
* * * HERSHEY'S COCOA CREAM PIE
(very, very rich) * * *
1/2 cup Hershey's cocoa
1 1/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3 cup milk
3 tbsp butter or margarine
1 1/2 tsp vanilla
1 baked 9" pie crust or graham cracker crumb crust (cooled)
sweetened whipped cream
In medium saucepan, stir together cocoa, sugar, cornstarch and
salt. Gradually add milk to dry ingredients, stirring until
smooth. Cook over medium heat, stirring constantly, until mixture
boils; boil l minute. Remove from heat; stir in butter and
vanilla. Pour into baked pie crust. Carefully press plastic wrap
directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top
with whipped cream. Cover; refrigerate leftover pie.
Yield: 6 to 8 serving.
katherine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Promised Day
To: posts@chitterlings.com
Subject: Cheese Cake
Cheese Cake
16 Ounce Cream Cheesre
2 Eggs
1 1/2 Cup C & H Powdered Sugar (unsifted)
1 Teaspoon Vanilla
2 Cups Dairy Sour Cream
2 Crumb Crust (9 inch)
Soften cream cheese and beat until smooth. Add eggs, sugar and
vanilla. Mix throughly until creamy smooth. Fold in sour cream.
Pour into prepared crumb crust. Bake at 250 degrees Farenheit
for 30 minutes. Turn off oven. Leave cake in oven 1 to 1 1/2
hours to cool. Put in the refrigerator for 2 hours and serve
cold.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: FRIED EGGPLANT
Arnold Pancratz, Maitre de Cuisine, Jackson, MS discovered this
recipe of "Eggplant to die for" when living in temporary men's
dorm at Stetson University in1947.
"EGGPLANT TO DIE FOR"
Ingredients:
2 lbs small eggplant
2 large eggs
1/2 cup evaporated milk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
peanut oil for frying
Directions:
In a bowl, combine egg and milk, mix thoroughly.
In another bowl mix flour, salt, pepper and paprika.
Place flour mixture on a sheet of waxed paper.
Heat oil in a large frying pan. Oil needs to be hot for
best results.
Thinly slice the eggplant, dip in egg wash, then coat with
flour mixture and place in hot oil. When both sides are lightly
browned, remove to a bowl in which a piece of paper towel has
been placed.
Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~