Recipes On This Page
Cracker Barrel Old Country Store Carrot Cake
Puerto Rican Style Cream Cheese Flan
Betty Crocker's Fruited Cream Cheese Spread
Southern Grilled Barbecued Ribs
Southern Fried Chicken with Gravy
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More Soulful Recipes September 24th, 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: Butter Roll Pie
Recipe Request: Barbequed Chicken Sandwich
Recipes: Cracker Barrel Old
Country Store Carrot Cake, Red
Velvet Cake
Recipe: Waldorf Salad
Recipe: Louisiana Biscuits
Recipe: Rasberry Syrup
Recipe: Puerto Rican Style
Cream Cheese Flan
Recipe: Betty Crocker's Fruited
Cream Cheese Spread
Recipe: Yeast Rolls
Recipes Requested: Chinese Egg Rolls, Vegetable Soup
Recipe: Confetti Rice Pilaf
Recipe: Southern Grilled Barbecued
Ribs
Recipe: Southern Fried Chicken
with Gravy
Recipe: Popeye's Gravy
Recipe: Chicken Salad
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: "pamelamorgan"
Subject: BUTTER ROLL PIE
I WANTED TO KNOW IF YOU HAD A RECIPE FOR BUTTER ROLL PIE. IT'S A DESSERT
MY GRANDMA USE TO MAKE.
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From: "travis56"
To: <posts@chitterlings.com>
Subject: recipe request
barbequed chicken sandwich
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Carrot Cake & Red Velvet Cake
Cracker Barrel
Old Country Store Carrot Cake
Notes:
Rounding out our recent mission at the Cracker Barrel, Judy Chatham
came up with their wonderful Carrot Cake.
Ingredients:
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then
drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt
Preparatio:
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg
and cloves. Set aside. In a large bowl mix with beater oil, sugars,
vanilla and eggs until smooth and fluffy. Add pineapple, walnuts,
coconut, carrots, and raisins and blend well. Gradually add flour
mixture a half at a time until blended through.
Pour batter into a greased and floured 9"x13" pan and bake at
350 for
about 40-50 min. Test with toothpick for doneness. When cool frost
with cream cheese frosting.
Cream Cheese Frosting
1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla and
a little powder sugar at a time until all has been blend well. Turn
mixer on high and beat until frosting is light and fluffy. Spread
frosting over the cooled cake and sprinkle with pecans.
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RED VELVET CAKE
CAKE:1 C. Buttermilk1 ½ c. Vegetable Oil1 t. vanilla¼ c. (2- 1 oz.
bottles) red food coloring1 t. white vinegar2 ½ c. self-rising flour1
t. baking soda1 ½ c. sugar2 T. unsweetened cocoa powder2 eggs
FROSTING:10 oz. Cream cheese, softened1 ½ sticks butter, softened1 (16
oz) box confectioner's sugar1 ½ c. chopped pecans
Preheat oven to 350 degrees. In small bowl, combine buttermilk, oil,
vanilla, red food coloring and vinegar. Whisk to combine and set
aside. In large mixing bowl, combine flour, baking soda, sugar &
cocoa powder. Gradually add buttermilk mixture, wh!
ile beating at low speed and scraping sides andbottom of bowl. Add
eggs & beat until smooth.
Spray three 9-inch round cake pans with nonstick coating. Pour
batter, dividing equally, into the three pans. Bake 35 to 40 minutes
or until toothpick inserted in center of cake comes out clean. Remove
from oven and set aside to cool.
In small mixing bowl, combine cream cheese & butter. Beat at low
speed until well combined. Add sugar and beat until smooth. Frost
each layer of cake and sprinkle ½ c. pecan on each layer.
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From: Tracey Park
Subject: Waldorf Salad
To: willie <posts@chitterlings.com>
Waldorf Salad
Ingredients
5 red and yellow delicious apples, diced (unpeeled)
One 8-ounce can pineapple tidbits (drained)
1 cup seedless red or green grapes cut in half
1 cup chopped walnuts
Dressing
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup cream or evaporated milk
2 Tablespoons butter
1 Tablespoon flour
One 8-ounce carton Cool Whip whipped topping or favorite whipped cream
Mix sugar, flour, cream, butter, juice. Cook until boiling. Cool then
refrigerate. Fold in whipped topping or whipped cream. Mix with fresh
fruit until it covers to suit your taste. Add nuts just before serving
to avoid turning fruit dark.
Serves 6 to 8
Enjoy!!!!!! Tracey
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: Louisiana Biscuits:
Louisiana Biscuits:
- 1/4 cup shortening
- 2 cups sifted flour
- 1 tsp salt
- 4 tsp baking powder
- 3/4 to 1 cup milk
Cut shortening into sifted dry ingredients. Add milk gradually to form
soft dough. Knead 1/2 minute on lightly floured board. Roll out to 1/2
inch thickness. Cut with floured biscuit cutter. Place on greased
cookie sheet. Bake at 450 for about 12 minutes. Yields 12 Biscuits
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: Rasberry Syrup:
RASBERRY SYRUP:
- 3 cups fresh rasberries, or a 12 oz. bag frozen unsweetened
rasberries
- 1 cup light corn syrup
- 2 tsp fresh lemon juice
Place fresh or frozen berries into a blender or food processor &
puree. Use stariner & remove seeds. Add corn syrup and lemon juice
&
blend till smooth. Taste & adjust flavorings. Refrigerate. Makes 2
cups
(This recipe I got from a Disney Cookbook, Its delicious for breakfast
waffles, and pancakes) ENJOY!!!!!!!
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PUERTO RICAN CREAM CHEESE STYLE FLAN:
PUERTO RICAN STYLE CREAM
CHEESE FLAN:
- 3/4 cup sugar
- 1-8 oz. softened cream cheese
- 8 eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
In mold or pot, place 3 Tbs sugar & 2 Tbs water, mix well. Cook on
medium heat till sugar turns amber. Beat all ingredients together.
Carefully pour into prepared pan & bake at 350F, in bain marie for
50
minutes, or till golden.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BETTY CROCKER'S FRUITED CREAM CHEESE SPREAD:
BETTY CROCKER'S
FRUITED CREAM CHEESE SPREAD:
- 1 package ( 8 oz ) cream cheese, softened
- 1/4 cup apricot, peach or OTHER flavor preserves
Beat ingredients in small bowl, on medium speed until fluffy. Store
covered in refrigerator. Makes about 1 1/4 cups spread.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: YEAST ROLLS-1ST PRIZE @ STATE FAIR:
YEAST ROLLS 1ST PRIZE @ STATE
FAIR:
These are the best rolls I've made,Hope you like them.( I got this one
on the computer, posted)
- 2 Tbs shortening
- 3 Tbs white sugar
- 1 cup hot water
- 1 (.25 oz) package dry active yeast
- 1 egg, beaten
- 1 tsp salt
- 2-1/4 cups all-purpose flour
Preheat oven to 425F. In bowl combine shortening, sugar & hot water.
Allow to cool. Add yeast to luke warm water & dissolve. Add egg and
salt; mix well.Add flour, mix well and allow to double in size. Place
dough into greased muffin tins & allow to double in size again. Bake
for 10 minutes, or till brown on top, ENJOY!!!!!!! ( My kids eat these
up, sometimes before I can get to 1.)
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From: SHARON BROWN
To: Willie <posts@chitterlings.com>
IF ANYONE HAS A GOOD RECIPE FOR CHINSE EGG ROLLS AND
VEGETABLE SOUP PLEASE SEND IT IN.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Rice
Confetti Rice Pilaf
Serves 6
Ingredients
1 package Mahatma® or Carolina® Classic Pilaf Rice Mix
1 can (14.5 ounce) chicken broth
1/2 cup chopped green onions
3/4 cup sliced mushrooms
1/2 cup chopped red pepper
1 tablespoon olive oil
Sprinkle with lemon pepper
Directions
Prepare rice mix according to package directions,
substituting
chicken broth for water.
While rice is cooking, sauté onions, mushrooms, and
pepper in olive
oil until tender. Add cooked rice mixture and toss gently
over low
heat. Sprinkle with lemon pepper.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Ribs
Southern
Grilled Barbecued Ribs
Makes 6 servings
Ingredients
4 pounds baby back ribs OR spare ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. For basting sauce: In a small bowl, combine the water
and the red
wine vinegar. Place ribs in two 10x15 inch roasting pans.
Pour the
basting sauce over the ribs and cover with foil.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes
(for baby
back ribs) OR 1 hour (for spare ribs). Baste the ribs
with the sauce
again halfway through cooking time.
4. For barbecue sauce: In a medium saucepan over medium
heat, combine
the ketchup, water, cider vinegar, Worcestershire sauce,
mustard,
butter or margarine, brown sugar, hot pepper sauce and
salt. Stir
well and bring to a boil. Reduce heat to low, cover and
simmer for 1
hour.
5. Preheat an outdoor grill for medium heat, and lightly
oil grate.
6. Remove ribs from the oven and transfer to the grill.
Discard any
remaining basting sauce. Brush ribs generously with the
barbecue
sauce.
7. Grill over medium heat for 8 minutes, turn ribs, and
grill for 7
more minutes, basting regularly.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Chicken
Southern
Fried Chicken with Gravy
Serves 4
Truly Southern comfort food.
Fried Chicken:
1 (2-1/2 to 3-pound) fryer chicken, cut into serving
pieces
1 tablespoon salt
1 teaspoon baking soda
1-1/2 cups all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon salt
Vegetable shortening (preferably Crisco brand)
Gravy:
3 tablespoons reserved chicken grease
4 tablespoons reserved seasoned flour
1 (12-ounce) can evaporated milk
12 ounces water
Salt and pepper to taste
1. Place the chicken pieces in a large bowl or pan.
Sprinkle with 1
tablespoon salt and the baking soda and cover with cold
water. Cover
and refrigerate for 1
hour.
2 .Remove chicken from the water and drain thoroughly.
Allow to sit
for about 10 minutes.
3. In a medium mixing bowl, combine the flour, poultry
seasoning,
paprika and 1/2 teaspoon salt. Reserve 4 tablespoons of
the seasoned
flour.
4. Dredge the chicken pieces in the seasoned flour.
Remove and place
in a single layer on a baking sheet. Let sit for at least
5 minutes,
then dredge the chicken a second time in the seasoned
flour.
5. Meanwhile, melt shortening (1 1/2 to 2-inches deep
melted) in a
large, high-sided skillet or Dutch oven over medium-high
heat and
heat until it reaches a temperature of 350*F (175*C).
6. When the melted shortening has reached the desired
temperature,
carefully place the prepared chicken pieces, bone-side
down, in the
skillet. Cover the pan and cook until nicely browned,
about 12 to 15 minutes. Turn the chicken pieces over,
cover and cook an additional 12 to 15 minutes or
until the juices run clear when tested. Remove the cover
and continue cooking just long enough to crisp the
chicken. Remove chicken and drain on a brown
paper bag lined with paper towels. Keep warm.
7. To make the gravy: Drain all but 3 tablespoons of the
grease in
the skillet. Heat over medium heat and stir in the
reserved 3
tablespoons seasoned flour.
Reduce the heat to low and cook for 2 minutes, stirring
constantly,
scraping up any browned bits on the bottom of the pan.
Slowly add the
evaporated milk and water, stirring constantly until
gravy is thickened and smooth.
Season to taste with salt and pepper.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Gravy
POPEYE'S GRAVY
Ingredients
4-1/2 tablespoons vegetable oil
4-1/2 tablespoons all-purpose flour
1 to 2 dashes white pepper
1 to 2 dashes cayenne pepper
1/8 tsp. paprika
1/4 tsp. salt
1 can condensed chicken broth
1 can water
Directions
Cook the oil and flour for 10 to 15 minutes over low
heat, making
sure that the mixture browns but does not burn.
Add remaining ingredients, and bring to a boil. Cook for
10 minutes
or until the mixture thickens.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Salad
Chicken Salad
Ingredients
4 cups cooked chicken, diced
6 boiled eggs, diced
6 sweet pickles, diced
1 cup Miracle Whip
1 cup celery finely chopped
1 cup diced apple (optional)
1/2 cup onion, finely chopped
salt and pepper, to taste
1/2 cup chopped pecans (optional)
Preparation
Boil chicken until done. Dice enough chicken to make 4
cups. Stir
in pickles, celery, onion, apple, & pecans. Add
Miracle Whip and mix
well. Add salt and pepper to taste. Stir in eggs until
well mixed.
You may use sweet pickle relish in place of sweet
pickles.
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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
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