Recipes On This Page
Baked Tilapia in Garlic and Olive Oil
Traditional Chicken Quesadillas
Quick and Easy Chicken Quesadillas
Amish Slush (Frozen Fruit Slush)
More Soulful Recipes January 23rd, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Talapia Fish
Recipes: Fillet of Tilapia 'Normandy',
Baked Tilapia in Garlic
and Olive Oil
Recipes: Traditional Chicken
Quesadillas, Quick
and Easy Chicken Quesadillas
Recipe Request: Home Town Buffet's Bread Pudding
Recipe: Amish Slush (Frozen Fruit Slush)
Recipes: Old-fashioned Creamed
Potatoes, Creamed Potatoes
Recipe: Stuffed Cabbage
Re: Cake Mix Cookies
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From: chyna chyna
Subject: tilapia fish
To: posts@chitterlings.com
hi this is wonderful with tilapia fillets!
Thaw your fillets,put in 9 by 13 baking dish, pour
melted butter over fillets, sprinkle with garlic
powder, season salt and pepper and little dried parsly
for the looks on both sides of fillets. Cover with
foil and put in oven at 325 for about 45 mins, very
tasty and tender. Serv with rice and corn.
You can also fry them with flour, season salt, garlic
powder and parsly flakes. Put fillets in flour
mixture, then pan fry in oil about 6 mins on each
side, depending how thick your fillets are.
hope you enjoy! let me know how it turned out! monalisa
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Fish
Fillet of Tilapia 'Normandy'
Serves 2 or 4
Ingredients
4 tilapia fillets
2 green apples (Granny Smith)
1 onion
8 slices of bacon
8 coriander leaves
cooking oil, butter, pepper
1 piece of aluminium foil per portion
Method
Lightly grease the aluminium foil with butter. Place the raw
fillets on the foil and season with a little pepper. Cut the apples,
onion and bacon into regular pieces. Sauté the apples and
sprinkle them with sugar, to give a caramelized effect. Fry the
bacon. Add the apple, raw onion and bacon to the fillets and
garnish them with coriander leaves. Wrap this mix in the foil and
cook for 15 minutes at 200°C in a pre-warmed oven. Serve with
rice and curry sauce.
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Baked Tilapia in Garlic
and Olive Oil
Serves 4
Ingredients
4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
Directions
Rub the fish fillets with the crushed garlic, then place them in
a shallow, non-reactive dish. Spoon the olive oil over the fish
until they are coated. Place the onion on top of the fish.
Cover the fish and refrigerate overnight to allow the fish to
soak in the marinade.
Preheat the oven to 350 degrees F.
If baking the fish, transfer it to a 9x13 inch baking dish along
with the olive oil, garlic, and onion. Sprinkle the fish with the
cayenne or white pepper.
If you are grilling the fish, wrap the fish and oil, garlic,
onion, and pepper in aluminum foil. Bake at 350 degrees F
for 30 minutes.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Chicken
Traditional Chicken Quesadillas
2 tablespoons oil
1/4 cup onions, chopped
1 small garlic clove, minced
1/4 cup bell peppers, chopped
2 chili peppers (to taste), minced
3 plum tomatoes, chopped
oil for frying
8 flour tortillas
2 cups cheddar cheese, shredded
1-1/2 cups cooked chicken
salsa
sour cream
Directions
In a medium-heavy skillet, saute the onions, garlic and peppers
until soft in the 2 tablespoons oil. Add the chili peppers and
tomatoes and simmer for a few minutes more. Add the chicken
and stir well to combine. Heat a thin layer of oil
in a heavy medium-size pan over medium-low heat. Place a tortilla
in the pan and sprinkle with 1/4 cup cheese. Add about a quarter
of the chicken mixture and top with another 1/4 cup cheese.
Cover with another tortilla and cook for two to three minutes or
until golden brown. Flip the quesadilla over and cook for an
additional two minutes. Remove from the heat and cut into
wedges. Keep warm while frying the remaining quesadillas.
Serve with salsa and sour cream.
--
Quick and Easy Chicken Quesadillas
Serves 6 to 8
Ingredients
2 cups chicken (cut into bite size pieces)
1 packet fajita seasoning
8 flour tortillas (burrito size)
2 cups shredded cheddar cheese
2 tomatoes (cut into small chunks)
1 bunch cilantro
1 jalapeno pepper(seeded)
1 small onion
2 medium avacados
1 (8 oz.) container sour cream
2 tablespoons vegetable oil
garlic salt, to taste
Directions
In medium size skillet heat 1 tablespoon vegetable oil. Combine
chicken, fajita seasoning, onions, and jalapeno. Add to hot oil.
Cook for about 5-10 minutes or until the onions and jalapenos
are soft.
Add tomatoes, garlic salt and cilantro to skillet. Cook another 5
minutes. Remove from fire. Top 4 tortillas evenly with the
mixture and cheese. Then top with each of the 4 remaining tortillas.
Heat 1 tablespoon oil in skillet. Add 1 quesadilla. Cook 2
minutes, turn and cook 2 minutes longer until tortilla is lightly
browned and the cheese is melted. Repeat process until all are
made. You may need to add additional oil until all are done.
Top with avacados, sour cream and salsa. NOTE: You can also
make these with beef or ground meat.
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From: 'NEAL, CYNTHIA'
To: <posts@chitterlings.com>
Does anyone have a recipe for the bread pudding that is made at
Home Town Buffet
Thanks
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Fruit
Amish Slush (Frozen Fruit Slush)
(From The Country Victorian Bed and Breakfast Inn, Middlebury,
Indiana)
Ingredients
2 (16 oz.) cans crushed pineapple
2 (6 oz.) cans mandarin oranges
4 bananas sliced
1 bag or 2 cartons frozen raspberries
1 can orange juice concentrate
1 can Sprite or similar soft drink
Method
Stir all together in a large bowl, juice from cans and all. It
can be sweetened with up to 3/4 cups sugar, but we generally
like to freeze it and serve it this way. We like to ladle it into
individual plastic party cups and freeze on trays. Remove cups
as needed from freezer about 45 minutes before serving time,
enough time to soften, but not melt. We invert and serve in
shallow china bowls with a sprig of fresh mint for garnish.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Potatoes
Old-fashioned Creamed Potatoes
Serves 4
Ingredients
2 cups milk
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups diced, cooked potatoes (boiled or baked)
1 teaspoon onion juice (optional)
Directions
To make the sauce, put the vegetable oil in a saucepan, add the
cornstarch and seasonings and gradually stir in the milk. When
boiling, add the potatoes and onion juice (if desired). Cook
slowly until the potatoes have absorbed part of the sauce.
Serve hot.
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Creamed Potatoes
Serves 4
Ingredients
4 cold, cooked potatoes
1/2 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon chopped parsley
Directions
Cut potatoes into cubes or thin slices. Put into a double boiler
with the milk, and cook until they have absorbed nearly all the
milk. Add butter and seasoning; cook 5 minutes longer.
Serve hot.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Cabbage
Stuffed Cabbage
Serves 6 to 8
Ingredients
8 large cabbage leaves
2/3 cup water
1/2 to 1 cup cooked white rice
1 pound lean ground beef
1 small onion, chopped
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
Directions
Soak cabbage leaves in hot water until soft enough to handle. In
a medium mixing bowl, combine the ground beef, cooked rice,
onion, egg, salt and pepper, along with 2 tablespoons of tomato
soup. Mix thoroughly. Divide the beef mixture evenly among the
cabbage leaves.
Roll and secure them with toothpicks or butchers string. In a
large skillet over medium heat, place the cabbage rolls and pour
the remaining tomato soup over the top. Cover and bring to a boil.
Reduce heat to low and simmer for about 40 minutes, stirring and
basting with the liquid often. NOTE: You may use 1/2 pound
ground beef and 1/2 pound ground pork or 1 pound ground
turkey.
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From: 'Davenport, Pat A.'
To: ''posts@chitterlings.com'' <posts@chitterlings.com>
In Re: Cake Mix Cookie Mix. Try adding peanut butter for very,
very good Peanut Butter Cookies.
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