Recipes: Deviled Pork Chops, Sweet Corn and Shrimp Soup, St. Paul's Rice, Real Red Velvet Cake with Cream Cheese Frosting, Raspberry Bread, Sweet Potato Casserole with Pecan Topping, Cornbread Dressing, Holiday Citrus Logs, Holiday Fruit Drops, Soft Heathbar Candy, Cracklin Cornbread, Easy Fresh Cranberry Salad, Cooking Beef Liver, Rum Custard Cake, Snickerdoodles

Discover the freedom, ease and sheer joy of running your own
internet-based business from the comforts of your own home.
Grab my free, 20-lesson course today. No cost. No obligation.

http://williecrawford.com/index.html

My gift to you for enriching my life so :-)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Merry Christmas To All From The Staff AT
Willie Crawford Incorporated:

http://chitterlings.com
http://williecrawford.com
http://internetmarketingseminarschedule.com
http://masterthepayperclicks.com
http://therealsecrets.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Richard Lee Holbert
SoulFood <posts@chitterlings.com>
Subject: DEVILED PORK CHOPS

Deviled Pork Chops

1/3 c. reduced calorie catsup
2 tsp. prepared horseradish
2 tsp. reduced sodium Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/8 tsp. poultry seasoning
1/8 tsp. pepper
6 (6 oz.) lean center cut loin pork chops (1/2" thick)
Vegetable spray
Fresh parsley sprigs (optional)

Combine catsup, horseradish, Worcestershire sauce, mustard, garlic
powder, chili powder, poultry seasoning & pepper in a small bowl,
stirring well until blended. Set aside.
Trim fat from chops. Coat a lg. nonstick skillet w/cooking spray,
place over med-high heat until hot. Add chops & cook 3 mins. on
each side or until browned. Spoon catsup mixture over chops. Bring to
a boil, cover, reduce heat & simmer 45 mins. or until tender.
Transfer chops to a serving platter. Spoon sauce over chops. Garnish
w/fresh parsley sprigs, if desired.
Makes 6 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Richard Lee Holbert
SoulFood <posts@chitterlings.com>
Subject: Sweet Corn and Shrimp Soup

SWEET CORN AND SHRIMP SOUP

SERVES: 12

INGREDIENTS:

3 cups whole kernel corn
2 pounds freshwater or other shrimp
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup diced garlic
1 cup diced tomatoes, seeded
1 cup flour
1 cup tomato sauce
2 1/2 quarts shellfish stock
1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and cracked pepper to taste
Hot Pepper Sauce to taste

METHOD:

In a two-gallon stock pot, melt butter over medium high heat. Add
corn, onions, celery, bell peppers and garlic. Sauté three to
five minutes or until vegetables are wilted. Add tomatoes, blend well
into the vegetable mixture and add flour. Using a wire whisk, whip
constantly until white roux is achieved. Do not brown. Add tomato
sauce and stock, one ladle at a time, stirring constantly until all
is incorporated. Bring to a low boil and reduce to simmer. Add half
of the shrimp and cook for thirty minutes.

Add remaining shrimp, cream, green onions and parsley. Allow the
shrimp to cook approximately ten minutes. Season to taste using salt,
pepper and Hot Sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
rom: "T."
Subject: Poor Man's Gumbo
To: posts@chitterlings.com

My aunt, now deceased, used to make a gumbo type dish that had shrimp,
pork neckbones, rice and a spice bag in it. Im sure there were other
ingredients, but I never got to ask her. This was really delicious and
I believe she called it Poor Man's Gumbo. Does this sound familiar to
anyone? Thanks for your time.

chilli

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Fauzia12
To: posts@chitterlings.com

PLEASE GIVE THE RED VELVET RECIPE AGAIN. I CANNOT FIND IT IN THE ONES YOU SENT ME. THANKS

FAUZIA

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Rice

St. Paul's Rice

Ingredients

1 large bell pepper, chopped
1 medium onion, chopped
4 stalks celery, chopped
1 lb. pork sausage
1 small jar pimentos
1/2 cup raw rice
2 envelopes of chicken noodle soup (dry mix)

Directions

Preheat oven to 350° F.

Brown sausage, onion, green pepper, and celery; Drain grease.

Bring to a boil 4 cups of water, pour in rice and soup. Boil for 7
minutes. Mix with sausage mixture, and stir in pimentos. Bake for 1
hour in 350°F oven. Serve hot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake

REAL Red Velvet Cake with Cream Cheese Frosting

Ingredients for the cake:

1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon butter flavoring
1-1/2 oz. bottle of red color
3 tablespoons (level) cocoa
2-1/2 cups sifted cake flour
1 cup buttermilk (do not substitute any other milk)
1 teaspoon salt
1 tablespoon vinegar
1 teaspoon baking soda

Directions

Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and
food coloring. Add to first mixture. Alternately add flour and
buttermilk. Mix baking soda and vinegar in small bowl; add to batter.
Blend. Bake in three 9" or 10" pans for 20 to 25 minutes at 350°F.
Let cool COMPLETELY. Cover with frosting.

For the frosting:

Ingredients

2 packages cream cheese (3 oz. each), softened
6 tablespoons butter, softened
1 teaspoon vanilla
2 cups sifted powered sugar

Blend all ingredients until smooth. Spread on cake and enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bread

Raspberry Bread
Makes 1 loaf

Ingredients

1 (10-ounce) package frozen raspberries, thawed and undrained
1 tablespoon raspberry jam
2 large eggs, room temperature
3/4 cup vegetable oil
1 1/2 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda

Directions

Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan; set aside. In
blender or food processor puree raspberries and jam. In small bowl,
whisk together the eggs and oil. In large mixing bowl combine flour,
sugar, cinnamon and baking soda. Make a well in center and pour egg
mixture and raspberry puree into well. Mix ingredients together,
blending well. Pour batter into prepared loaf pan. Bake for 50 to 60
minutes or until wooden pick inserted in center comes out clean.
Allow to stand for 10 minutes before removing from pan. Cool
completely on wire rack before wrapping to store.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "robert"
To: <posts@chitterlings.com>
Subject: Recipes Request

need a Recipe for a Key Lime Cake if you can help me thank you
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com, goldladyusa
From: "Elvee O'Kelley"
Subject: Casserole

Sweet Potato Casserole with Pecan Topping

Ingredients

3 lbs. sweet potatoes
3/4 cups orange juice (or pineapple juice) OR 1 cup evaporated milk
2 large eggs
2 tablespoons butter, melted
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping ingredients for casserole

1/2 cup all-purpose flour
1/4 cup + 2 tablespoons golden brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, room temperature
1/2 cup chopped pecans (or any nuts you choose)

Directions

Preheat oven to 350°F. Place 3 pounds sweet potatoes in baking pan
and bake until all potatoes are tender, about 1 hour. Maintain oven
temperature. Butter 8x8x2-inch square glass baking dish. Scrap sweet
potato pulp from potato skins. Using electric mixer, mash sweet
potatoes. Add orange juice (or pineapple juice), eggs, melted butter,
sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are
smooth. Spoon potatoes into prepared baking dish. Bake for about 20
minutes.

Topping:

Combine flour, brown sugar, and ground cinnamon in medium bowl. Add
butter and cut in until mixture resembles coarse crumbs. Mix in
chopped pecans. Sprinkle pecan mixture over baked casserole. Return
casserole to 400°F oven and bake for an additional 10-15 minutes.
Serve hot or room temperature.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: MarthaWhitehead
Subject: Cornbread Dressing
To: posts@chitterlings.com

marthawhitehead
This is a easy and very good cornbread Dressing Receips
COOK A PAN OF CORNBREAD AFTER IT COOL (OR) HAVE DAY OLD CORNBREAD
2CANS CAMPBELLS CREAM OF MUSHROOM SOUP
2 """"""""""""""""""""""""""""""""""""""CELERY SOUP
2"""""""""""""""""""""""""""""""""""""""CHICKEN SOUP
2"""""""""""""""""""""""""""""""""""""""CHICKEN BROTH
1 SICK BUTTER (MELTED)
4 EGGS
POULTRY SEASONING
MIX AND BAKE

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: BMARYC230
Subject: Two Christmas Recipes
To: posts@chitterlings.com

Here's two recipes that someone might like to make for the holidays.

Holiday Citrus Logs

1 (12-oz) pkg. vanilla wafers, crushed (about 3 cups)
1 (8-oz ) pkg. candied cherries, coarsely chopped
1 (8-oz) pkg. chopped dates
1 cup chopped pecans (or any nut that you desire)
1/4 cup Lemon juice from concentrate
2 tablespoons orange flavored liqueur or (orange extract)
1 tablespoon white corn syrup
additional white corn syrup, heated
additional finely y chopped pecans, toasted

In large bowl combine all ingredients except addition corn syrup and
finely chopped nuts. Shape into two 10-inch logs. Brush with addition corn
syrup; roll in finely chopped nuts. Wrap tightly; refrigerate 3 to 4 days to
blend flavors. to serve, cut into slices.

Holiday Fruit Drops

1/2 cups butter, softened
3/4 cups packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
1 cup ( 8-oz) diced candied pineapple
1 cup ( 8-oz) red and greed candied cherries
8-ozs chopped pitted dates
1 cup semisweet chocolate chips
1 1/2 cup pecans halves
1 1/2 cup chopped walnuts

Preheat oven to 325. Lightly grease cookie sheet or line with
parchment paper.
Cream butter and sugar in large bowl. Beat in egg until light. Mix in
flour, vanilla, baking soda, cinnamon and salt. stir in pineapples,
cherries, dates, chocolate chips, pecans and walnuts. Drop by rounded
teaspoonfuls two inches apart onto prepared cookie sheets. Bake 15 to
20 minutes or until firm and lightly browned around edges. Remove to
wire racks to cool completely

Note: The cherries, and pecans halves are not chopped, but left whole.

Enjoy
M. Breedlove

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Olga Moore"
To: <posts@chitterlings.com>
Subject: recipe

Soft "Heathbar Candy"

40 saltine crackers ( with salt) (approx. 1 sleeve)
1 cup brown sugar
1 cup butter
6oz real chocolate chips
1/2 cup chopped nuts

Lay crackers in a foil lined pan (cookie sheet)
Boil brown sugar and butter
Pour over crackers and bake @ 350 for 5 minutes or until mixture
bubbles and crackers are coated.
Sprinkle with chocolate chips - spread when melted.
Top with nuts
After cool, remove foil and cut into pieces

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: vdavis, posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bread

Cracklin' Cornbread
Serves 8 to 10

Ingredients

1/4 cup bacon grease
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk , may need a bit more
1 cup cracklings*

Directions

Place butter in a 9-inch cast iron skillet, and heat in a 425 degree
oven 4 minutes. Combine cornmeal and flour in a large bowl; Stir
together, buttermilk and cracklings; add to dry ingredients, stirring
just until moistened. Pour over
bacon grease in hot skillet. Bake at 425 degrees for 25 to 30 minutes
or until golden brown.

Note: I also use oil from well-seasoned fried chicken -- delicious
flavor!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: R Smith
Subject: Easy Fresh Cranberry Salad
To: posts@chitterlings.com

1 med. bag (about 3 cups) of fresh cranberries
1 orange (including rind)
1 cup of sugar

In food processer, grind orange and cranberries to
desired "chunkieness" (I like mine a little on the
chunky side). Stir in sugar, cover and let sit
overnight. Very good!

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: R Smith
Subject: Cooking Beef Liver
To: posts@chitterlings.com

The best beef liver I've had was rolled in bread
crumbs and seasoning, placed on a greast broiler pan
with bacon slices layed on top. Cooking, in 350* oven
until done.

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: RUM CUSTARD CAKE

Rum Custard Cake

Serves: 8

Ingredients:
1 (3 1/8 oz) pkg vanilla pudding and pie filling mix (not
instant)
2 1/2 cMilk
1 tsVanilla
1 (10 3/4 oz) prepared loaf pound cake
3 tb Rum or orange-flavored liqueur
1 c Whipping cream
2 tbPowdered sugar

Instructions:
Canned fruit (mandarin oranges, pineapple and maraschino cherries)
well-drained
Prepare pudding mix according to package directions using

2 1/2 cups milk.
Add vanilla, cool.

Line 9x5 inch loaf pan with plastic wrap.
Cut pound cake into fifteen 1/2 inch thick slices.
Place on tray or cookie sheet, sprinkle with rum.

Place 5 slices, cut side up, in prepared pan.
Spoon about 1/3 of pudding over cake; repeat layers twice.

Cover with plastic wrap; place weight on top of layers*.

Refrigerate several hours or overnight.
Invert onto serving plate; remove plastic wrap.
In small bowl, whip cream with powdered sugar until stiff peaks form.

Frost cake with whipped cream.
Arrange fruit around cake.
8 servings

*Tip: a large unopened can of fruit makes a good weight.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: R Smith
Subject: Snickerdoodles
To: posts@chitterlings.com

Cream:

1/2 c. butter or margarine (softened)
1/2 c. shortening
1 1/2 c. sugar
2 eggs

Blend into creamed ingredients:

2 3/4 c. flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

Shape dough by rounded teaspoonfuls into balls. Mix 2
tb. sugar and 2 tsp. cinnamon. roll balls in mixture.
Place 2 " apart on ungreased baking sheet.
Cook at 400* 8-10 min. or until set.

We just made these last week and they were yummy!
Don't overcook if you want them to be soft.

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*********** Sponsor Message ***********

Need A Last Minute Recipe For The Holidays?

Grab an electronic copy of our soul food cookbook.

Now you can create those same incomparable foods for your family.
You can share that priceless heritage with your children and
friends. In his incredible soul food cookbook Willie Crawford
shares over 250 of his own ORIGINAL family favorite recipes.
Makes the perfect Christmas Present! Order your copy today and
save $10. Grab your copy now and start fixing those foods you
miss so much!

Get your copy today and get an incredible free bonus collection of
THOUSANDS of other recipes. Download these bonus recipes instantly.
Don't miss this very limited special. Order now by visiting:

<a href="http://www.chitterlings.com/cookbook.html">
http://www.chitterlings.com/cookbook.html </a>

"Willie,
I must tell you that because of your recipes my Thanksgiving was
a big hit. Everyone was commenting on my Banana Pudding and Peach
Cobler. I can not thank you enough. I will definately refer my
friends and family to your web site.
Thank you,
Tonya Vail"
*********** Sponsor Message ***********

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com

Members of this list join by using the form on our website.
We keep copies of all subscription requests.

Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~