Recipes On This Page
Lemon-Garlic Lamb Shish Kabobs
More Soulful Recipes September 23rd, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Popeye's Gravy
Recipes Requested: Southern Fried Chicken, Gravy, Southern
Ribs with Homemade BBQ Sauce
Recipes: Roast Leg of Lamb, Eastertime
Leg of Lamb, Irish Stew
Recipe: Greek Lamb Kabobs
Recipe: Ryan's Steakhouse Rolls
Recipe: Lemon-Garlic Lamb Shish
Kabobs
Recipe Request: Bennigans Rice O'Reilly
Recipe: Sweet Potato Mellow Crisp
Recipe: Steamed Cabbage
Recipe: Chicken Spectacular
Recipe: Lamb Shanks
Recipe: Sauteed Kale With
Garlic And Bread Crumbs
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: "Mary F. Williams"
To: posts@chitterlings.com
Subject: Need Popeye's Gravy
I now have the recipe for Popeye's Dirty Rice and Biscuits, does
anyone have the recipe for Popeye's Gravy.
thanks
theservant14@hotmail.com
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From: BrnEyedCajunBBW
To: posts@chitterlings.com
Hello........I was wondering if someone had a southern fried chicken
recipes with gravy and southern ribs with a good homemade bbq
sauce........thx
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From: CorinnaMarieE
Subject: 3 Lamb Recipes
To: posts@chitterlings.com
3 Lamb Recipes
Roast Leg of Lamb, Eastertime Leg of Lamb, Irish Stew
Roast Leg of Lamb
Makes 10 to 12 servings
Recipe Institute
Ingredients
3 tablespoons coarse-grained mustard
2 cloves garlic, minced*
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper
1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
Mint jelly (optional)
*For more intense garlic flavor inside the meat, cut garlic into
slivers. Cut small pockets at random intervals throughout roast with
tip of sharp knife; insert garlic slivers.
Preheat oven to 400°F. Combine mustard, garlic, rosemary and pepper.
Rub mustard mixture over lamb.** Place roast on meat rack in
shallow, foil-lined roasting pan. Roast 15 minutes. Reduce oven
temperature to 325°F; roast about 20 minutes per pound for medium or
until internal temperature reaches 145°F when tested with meat
thermometer inserted into thickest part of roast.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15
minutes before carving. Internal temperature will continue to rise 5°
to 10°F during stand time.
Cut strings; discard. Carve roast into thin slices; serve with mint
jelly, if
desired.
**At this point lamb may be covered and refrigerated up to 24 hours
before
roasting.
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Eastertime Leg of Lamb
Makes 8 to 12 servings
Ingredients
1 leg of American lamb (6 to 9 pounds)
2 cloves garlic, cut into slivers
Juice of 1 lemon
2 teaspoons fresh basil, chopped*
2 teaspoons fresh rosemary, chopped or fresh summer savory*
Salt, to taste
Coarse black pepper, to taste
*Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't
available.
Place lamb, fat side up, in shallow roasting pan. With sharp knife,
cut slits in surface of lamb. Insert garlic slivers in slits.
Gently squeeze lemon juice over lamb, rubbing surface. Sprinkle with
basil, rosemary, salt and pepper. Rub seasonings into lamb surface.
Roast in preheated 325°F oven 20 to 25 minutes per pound, or until
meat thermometer registers 150°F for medium rare, 160°F for medium,
or to desired degree of doneness.
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Irish Stew
Makes 6 servings
Ingredients
1 cup fat-free reduced-sodium chicken broth
1 teaspoon dried marjoram leaves
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1-1/4 pounds white potatoes, peeled and cut into 1-inch pieces
1 pound lean lamb stew meat, cut into 1-inch cubes
8 ounces frozen cut green beans
2 small leeks, cut lengthwise into halves then crosswise into slices
1-1/2 cups coarsely chopped carrots
Slow Cooker Directions
Combine broth, marjoram, parsley, salt, garlic powder and pepper in
large bowl; mix well. Pour mixture into slow cooker. Add potatoes,
lamb, green beans, leeks and carrots. Cover and cook on LOW for 7 to
9 hours.
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From: CorinnaMarieE
Subject: Greek Lamb Kabobs
To: posts@chitterlings.com
Greek Lamb Kabobs
When barbecuing calls for something on the elegant side, Greek lamb
kabobs fit the occasion. The meat can be marinated to absorb the
flavors of herb and spices, then grilled alongside colorful vegetables
such as zucchini, tomatoes, and onions.
Serves 4
12 - 16 large shallots or 2 heads elephant garlic, separated into
cloves, unpeeled
3 fresh lemon juice
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary, crushed
2 Tbsp olive oil
1 tsp salt
1 tsp coarsely ground black pepper
1 1/2 lb lamb cubes (1 1/2 inches) for kabobs
2 small zucchini (6 oz each), cut into 1 inch thick slices
4 10 inch metal skewers
Rosemary sprigs for garnish
In 3 quart saucepan, heat shallots with water to cover to boiling over
high heat
Reduce heat to low, cover and simmer 5 minutes (15 minutes if using
elephant garlic) Drain and peel In medium bowl, mix lemon juice,
rosemary, oil, salt, and pepper Add lamb, zucchini, and shallots,
toss to coat Cover, refrigerate, tossing occasionally, 2 hours
Prepare grill On skewers, thread lamb, zucchini, and shallots
Grill kabobs over medium heat, turning occasionally, 8 to 10 minutes
for medium rare Serve on large platter, arrange lamb kabobs
Garnish with rosemary sprigs
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From: CorinnaMarieE
Subject: Ryan's Steakhouse Rolls
To: posts@chitterlings.com
RYAN'S STEAKHOUSE ROLLS
List of Ingredients
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
Recipe
Cream margarine and shortening with sugar until light. Add eggs
slowly, blending well between each addition. Dissolve yeast in
lukewarm water (110° be sure that water is not too hot). Sift
together flour and salt. Add half of flour and half of milk to
the shortening-sugar mixture. Add dissolved yeast.
Add remainder of milk and flour to make a soft dough.
Cover dough; let rest for 10 minutes. Turn dough out onto a lightly
floured surface and knead for 8 to 10 minutes or until dough is
smooth and elastic.
Place dough in a lightly greased bowl large enough to hold dough when
doubled in size, turning once to grease the surface. Cover; let rise
in a warm place (90 °) until double in size (about 2 hours). Fold
dough over from 4 sides to knead lightly. Let rise again until double
in size. Turn dough out onto a lightly floured surface and shape as
desired.
To Make Cloverleaf Rolls
1. Shape dough into small balls. Three balls should half-fill a
greased muffin pan. Brush with melted margarine or butter.
2. Let rise in warm place (90° ) until double in size (about 25 to 30
minutes). Do not let rolls "over-rise".
3. Bake in a preheated 350 ° oven until both the top and bottom of
rolls are golden brown, about 10 to 12 minutes. 4. Remove from oven and
brush top of rolls with melted margarine.
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From: CorinnaMarieE
Subject: Lemon-Garlic Lamb Shish Kabobs
To: posts@chitterlings.com
Lemon-Garlic Lamb Shish Kabobs
Makes 6 servings (2 kabobs each)
Ingredients
1-1/2 pounds well-trimmed boneless lamb leg, cubed
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 red or yellow bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
8 ounces large fresh button mushrooms, wiped clean and stems trimmed
Fresh oregano sprigs for garnish
Place lamb in large resealable plastic food storage bag. Combine oil,
juice, garlic, chopped oregano, salt and black pepper in glass
measuring cup; pour over lamb in bag. Close bag securely; turn to coat.
Marinate lamb in refrigerator 1 to 4 hours, turning once.
Prepare grill for direct cooking.
Drain lamb, reserving marinade. Alternately thread lamb, bell pepper,
zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal
skewers;* brush both sides with reserved marinade.
Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6
minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium
or until desired doneness is reached. Garnish, if desired. Serve hot.
*If using bamboo skewers, soak in cold water 10 to 15 minutes to
prevent burning.
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From: (Angel D. Cason)
To: posts@chitterlings.com
Subject: Recipe Request: Bennigans Rice O'Reilly
Would anyone out there have a recipe (or something similar) to
Bennigan's Rice O'Reilly? Please post if you do. Thanks!
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SWEET POTATOE MELLOW CRISP:
SWEET POTATOE MELLOW CRISP:
- 2 cans ( 15 3/4 ounces each) yams
- 1/4 cup orange juice
- 3/4 cup flour
- 1/2 cup sugar
- 1 tsp cinnamon
- Dash of salt
- 1/4 pound ( 1 stick) margarine or butter
- 1 1/2 cup miniature marshmallows
Place the yams in a 10x6 inch shallow baking dish and pour the orange
juice over. Combine the flour, sugar, cinnamon, and salt in a bowl and
mix well. Cut in the margarine ( or butter) until the mixture
resembles coarse crumbs. Sprinkle over the yams. Bake at 350 F for 30
minutes. Sprinkle marshmallows on top. Put under the broiler until
light brown, watching every second.Serves 6
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: STEAMED CABBAGE:
STEAMED CABBAGE:
- 1 head cabbage, quartered and cored
- 1 tsp salt
- 1/4 cup extra virgen olive oil
- 1/2 tsp crushed red pepper
- 2 cups cooked sliced carrots, chopped cauliflower, torn spinach
leaves or baby new potatoes
Separate the cabbage leaves by hand, sprinkle with salt, and wash
well. Using your hands, coat each leaf with oil. Place in a large
skillet, add red pepper and 1 cup water, cover and steam over medium
heat for 1 1/2 hours. Check every 30 minutes and add water as needed.
Cabbage is done when it has a translucent look. At this point, combine
it with the other vegetables and serve.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHICKEN SPECTACULAR:
CHICKEN SPECTACULAR: ( FROM jOE dIFFIE)
- 1 jar dried beef
- 6 boneless, skinless chicken breasts
- 6 slices of bacon
- 1 cup sour cream
- 1 can cream of mushroom soup
Layer the bottom of a 13x9 inch baking dish with dried beef. Roll each
chicken breast up and wrap with a slice of bacon, using a toothpick to
hold it together. Lay the breasts on top of the dried beef. In
separate bowl, mix together the sour cream and soup. Pour over the
chicken and cover with foil. Bake at 275 degrees for 3 hours. Take off
foil for the last 10 minutes, to brown the top.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: LAMB SHANKS:
LAMB SHANKS:
- 1 lamb shank, browned
- 1 onion, sliced
- 2 whole cloves
- 2 Tbs brown sugar
- 2 Tbs vinegar
- Salt & Pepper to taste
- Pinch of celery seed, or celery salt
- Chopped garlic to taste
- 1 tsp ground ginger
- Dash of Worcestershire sauce
- 1/2 cup red wine
- 1 can mushroom soup
- 1 can celery soup
- 3 Tbs all-purpose flour( optional)
Combine all the ingredients except the flour in a roasting pan, cover
and braise for 6-7 hours on low heat. If a thicker gravy is desired,
make a smooth paste with the flour and 3 Tbs water, mix in, and cook
for another 30 minutes or so. Serves 2
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SAUTEED KALE WITH GARLIC & BREAD CRUMBS:
SAUTEED KALE WITH
GARLIC & BREAD CRUMBS:
- 1 Tbs olive oil
- 1/4 cup Italian-style bread crumbs
- 1 Tbs minced garlic
- 1/8 tsp salt
- 1 large bunch of kale, rinsed and stems and tough ribs removed
Heat olive oil in a large skillet, add the bread crumbs, garlic and
salt and saute for 2 minutes. Add the kale, turning with tongs. Saute
for 2 minutes more, or just until the leaves wilt.SERVES 4
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