Recipes On This Page
Country Pork Chops With Sage Smashed Potatoes
More Soulful Recipes October 23rd, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Candy Recipes: Mocha Truffles, Peanut
Butter Snowballs
Recipe: Peanut Butter Cake
Recipe Request: Grinder
Recipes: Pork Chop Dinner, Country
Pork Chops With Sage
Smashed Potatoes
Recipe: Peanut Butter Cake
Recipe Request: Chicken Salad Puffs
Recipe: Chocolate Chip Cookies
Recipe Request: Buffalo Chicken Wings
Recipe Request: Chicken Bog
Recipe: Lemon-Glazed Carrots
Recipe: Banana Pudding-
Sugar Free, Egg Free
Recipe: Sugar-free Lemon
Meringue Pie
Recipe; Squewered Shrimp
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Christmas Candies
I sometimes made these for the holidays and family eats 'em up!!
MOCHA TRUFFLES
2 pkgs. (12 oz. each) semisweet chocolate chips
1 pkg. (8 oz.) cream cheese, softened
3 T. instant coffee granules
2 t. water
1 lb. dark choc. confectionery coating (almond bark)
White confectionery coating (optional)
In a microwave-safe bowl or double boiler, melt choc. chips. Add
cream cheese, coffee and water; mix well. Chill until firm enough to
shape. Shape into one-inch balls and place on waxed paper lined
cookie sheet.
Chill for 1 to 2 hours or until firm. Melt chocolate coating in a
microwave-safe bowl or double boiler. Dip balls and place on
waxed paper to harden. If desired, melt white coating and drizzle
over truffles. Makes about 5-1/2 doz. Truffles can be frozen
for several months before dipping in choc. Thaw in refrig. before
dipping.
PEANUT BUTTER SNOWBALLS
1 c. powdered sugar
1/2 c. creamy peanut butter
3 T. butter, softened
1 lb. white confectionery coating (almond bark)
In a mixing bowl, combine sugar, peanut butter and butter; mix well.
Shape into one-inch balls and place on a waxed-paper lined cookie
sheet. Chill for 30 min. or until firm. Meanwhile, melt the white
coating in a double boiler or microwave-safe bowl. Dip balls and
place on waxed paper to harden.
Makes 2 dozen.
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: PEANUT BUTTER CAKE
For Ethelyn
1 c. flour
1 c. plus 2 T. sugar
3-1/2 t. baking powder
3/4 t. salt
2 c. graham cracker crumbs
1/2 c. peanut butter
3/4 c. Crisco
1 c. plus 2 T. milk
1-1/2 t. vanilla
3 eggs
Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and
salt together. Add graham cracker crumbs, peanut butter, Crisco,
milk, and vanilla. Beat mixture with elec. mixer on low until
moistened, then beat on med. for 2 min. Add eggs and beat for 1
min. Bake in a greased 9X13 inch pan for 30 to 35 min. Do not
remove from pan.
FROSTING
2 c. sugar
1/2 c. cocoa
8 T. butter
1/2 c. milk
Mix all ingred. together. Heat in saucepan and bring to a boil. Boil
for 1 min. Cool slightly. With a wooden spoon handle, poke holes in
the cake, then pour warm frosting over it.
(The Lady and Sons Restaurant in Georgia)
(If you use 2 9-inch round pans, try this frosting, it is from my
file)
3 c. sugar
3 squares unsweetened chocolate
1/4 t. salt
1 c. milk
3/4 c. Crisco
1/2 c. creamy peanut butter
1 t. vanilla
Mix first 5 ingred. in heavy pan. ; Bring to a boil stirring
constantly.
Remove from heat. Pour into a large mixing bowl. Add peanut butter
and vanilla. Beat at high speed for 7 minutes.
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From: COIL49
To: posts@chitterlings.com
I NEED A RECEIPE FOR GET GRINDER.
THANK YOU
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Pork Chop recipes
Pork chop dinner
4 pork chops
1 can chicken broth
1 onion chopped
2 cloves garlic, chopped
2 teaspoons olive oil
Put oil in frying pan and heat until hot. Brown the pork chops on
both sides. Now add the chicken broth, onions, garlic and any other
spices that you might like into the frying pan. Simmer on low heat for
about an hour. The pork chops are tender and not dried out.
Country Pork Chops
With Sage Smashed Potatoes
(recipe obtained from this site)
1 1/3 lb (4 medium) potatoes, cut into 1-inch chunks
1 Tbsp Olive oil
1 Large Garlic clove; pressed
4 Pork chops (3/4 inch thick)
1 1/2 Tbsp Butter or margarine
1/2 Cup Lowfat milk
1 Tsp Dried sage
salt and pepper to taste
Directions:
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2
inches boiling water until tender, about 20 minutes. While potatoes
cook, mix olive oil with garlic and rub on both sides of pork
chops. Coat large nonstick skillet with vegetable cooking spray.
Add chops and over medium heat pan fry until chops are lightly browned
and meat is no longer pink, about
10 minutes on each side. Season with salt and pepper. Drain potatoes;
shake in pan over low heat 1 minute. Remove from heat and "smash"
potatoes with fork, leaving them lumpy. Mix in butter, then milk and
sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve
chops with potatoes.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Peanut Butter Cake
Peanut Butter Cake
Ingredients:
Cake:
2 c. flour
2 c. sugar
2 eggs
3/4 c. shortening
1 tsp. soda
1/4 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. hot water
1 c. peanut butter (creamy or crunchy)
Icing:
2 c. powder sugar
1 stick margarine, softened
1 tsp. vanilla
1/4 c. milk
1/2 c. peanut butter
Recipe
Combine cake ingredients, mix well until smooth. Pour into greased and
floured 13 x 9 cake pan or 2 layer pans. Bake at 350* for 30-35 min.
until done (depends on what pans you cook it in).
Cream all icing ingredients. Ice cooled cake.
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From: MSCCOATES
Subject: Chicken Salad Puffs
To: posts@chitterlings.com
Hi, Willie!
I've been on the mailing list well over one year. I try to collect
all receipies and am working up to sending in some of my family heirlooms.
However, six months ago I sent in my request for the small pastry
puffs made by my friends mom's and mine for parties. These tender
morsels were stuffed with chicken or tine shrimp salad and would get
you a fork in the hand for reaching 'cause they were so delicious.
Did my request air in the Posted requests in chiterlings.com? If so,
did anyone respond? I'm relying on you all for this treat and hope
you can help.
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Yummy Chocolate Chip Cookies
Get your glass of ice cold milk ready! Each cookie, loaded with
chocolate chips and is a treat worthy of dunking. Try them as pan
cookies, cut into brownie-like squares.
Estimated Times:
Preparation - 10 min | Cooking - 27
min | Yields - 60
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter-flavored shortening*
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz pkg) Semi-Sweet
Chocolate Morsels
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Add eggs one at a time, beating well after each
addition.
Gradually beat in flour mixture. Stir in morsels and nuts. Drop by
rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until
golden brown. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack. Makes 4 dozen bars.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups.
Add 2 teaspoons water with flour and reduce both granulated sugar and
brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and
pan cookie for 17 to 19 minutes.
NOTE: If you don't have butter-flavored shortening, you may use 1 cup
(2 sticks) butter or margarine, softened.
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: Littlejay2000000
Subject: Re: Buffalo chicken wings
To: posts@chitterlings.com
Does anyone have a really good receipe for buffalo chicken wings? Not
the receipe from the back of " franks red hot". And when you
do cook
them can you take off the skin? Or is it better to leave the skin on.
Thank's.
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From: AVANTI63LARK60
Subject: recipes
To: posts@chitterlings.com
would like a good chicken bog recipe thanks charles lewis
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From: "Marie Alexander"
To: "Willie" <posts@chitterlings.com>
Subject: Carrot receipe for Dianne
Lemon-Glazed Carrots
1-1/2 pounds medium carrots, cut into 1/2 inch diagonal slices
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
grated lemon peel, optional
Place carrots in a saucepan; cover with water. Bring to a boil;
reduce heat. Cover and simmer for 10-12 minutes or until
crisp-tender. Meanwhile, in a small saucepan, melt butter. Add brown
sugar, lemon juice and salt; bring to a boil stirring constantly.
Drain carrots; add butter mixture and toss gently. Garnish with lemon
peel if desired.
Yield: 6 servings.
Marie
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From: Ed Frye
Subject: Recipe
To: posts@chitterlings.com
Banana Pudding- Sugar
Free, Egg Free.
2 small or 1 large box of Sugar-Free Jello Instant
Pudding
3 cups milk
8 oz Cool Whip, divided into halves
4 Bananas sliced
1 box vanilla wafers
Mix pudding with milk following directions on box.
Make 2 layers of pudding, Cool Whip, and vanilla
wafers in container.
Top with other half of Cool Whip
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From: Ed Frye
Subject: Recipe
To: posts@chitterlings.com
Recipe- Sugar-free Lemon
Meringue Pie
Sugar Free Lemon Pie (without Meringue)
This is a sugar and egg free version of Lemon Meringue
Pie
2 small Pkgs. Sugar Free instant vanilla Pudding
! ½ tubs ( makes 3 quarts) of Crystal Light Lemonade
Powder Mix
4 pkgs. Equal or other sweetener that is NutraSweet
2 ¾ cups milk
1- 8 oz container Cool Whip
2 Graham cracker crusts
Mix all above except Cool Whip and put into the Graham
cracker crusts. Top with Cool Whip.
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From: gretchin.anderson
To: posts@chitterlings.com (Willie)
Squewered Shrimp
5 squewers (long metal sticks for cabobs, etc..)
30-40 cooked and peeled shrimp
2 cups of butter melted
1 tablespoon of garlic clove mince
Seasonings...to your liking.
Combine shrimp, melted butter, garlic in bowl and marinade in fridge
for 30 minutes.
Put shrimp on squewers,lightly add desired seasoning if any, we use a
chunky steak seasoning, and grill on each side, med flame for 4-5
minutes. Add lemon juice while grilling for a really good flavor!
This recipe can also be made just as easily in the kitchen if you have
a George Forman grill or something like it.
With doing it on the kitchen grill dont use squewers, just put shrimp
on grill and press top down 3 minutes. Also you can add lemon
while cooking for this one also.
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