Recipes On This Page
June Meyer's Authentic Hungarian Kidney Stew (Veseporkolt)
Eastern North Carolina Barbeque Sauce
Amish Friendship Bread Starter
More Soulful Recipes September 24th, 2002 (Part 2)
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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Forward them a copy of this recipe list and tell them they
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What's In This Issue:
Recipe: BBQ Chicken Sandwhiches
Question Regarding Artery Bread
Recipe Request: Slow Roasted Pork
Recipe: June
Meyer's Authentic Hungarian Kidney Stew (Veseporkolt)
Recipe: Barbecue Pork Ribs
Recipe: Lamb Kebobs
How To Copy A Recipe On Web TV
Question: Buttermilk Substitute
Recipe: Ben's Turkey Burger
Recipe: Eastern North
Carolina Barbeque Sauce
Recipe: Amish Friendship Bread
Starter
Recipe: Stromboli
Recipe: Red Velvet Cake
Recipes: Slaw (for BBQ beef), Spiced
Pulled Pork Sandwiches
Recipe: New England Rice Pudding
Recipe: Southern Sweet Potato
Bread With Pecans
Recipe: Peanut Butter Moonpie
Recipes: Chicken Caesar Salad, Caesar
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: gretchin anderson
To: posts@chitterlings.com (Willie)
Recipe: BBQ Chicken Sandwhiches
6 chicken breast halves
2 bottles of favorite BBQ sauce (I use Sweet Baby Rays)
1 Package of Sandwich Rolls
Boil chicken until cooked all the way.
Remove from pot and let cool about 10 minutes on a plate.
Cut the chicken in very snall pieces till its more shredded than
chunky.
Put chicken in a stove top pan, add BBQ sause...as needed, Stir
frequently so that the chicken doesnt burn.
Cook on low heat for about 10-15 minutes.
Scoop mixture onto sandwich rolls and enjoy.
My family loves when I make this!
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From: RhodesWilliams
Subject: Fwd: Recipe Question?????????
To: posts@chitterlings.com
Willie,
You posted a recipe for ARTERY BREAD. One of the ingredients was
heavy cream. What are you supposed to do with the cream?
Have a great day!
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From: GMD1860
Subject: pork
To: posts@chitterlings.com
does anyone have a recipe for slow roasted pork as they make it in
puerto rico. I believe it is pork shoulder or pork butt and they use
adobo to season.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Stew
June
Meyer's Authentic Hungarian Kidney Stew (Veseporkolt)
Ingredients
5 or 6 Pork Kidneys
1 large onions, chopped
4 Tbs. Lard
1 Tbs. Paprika
1/2 tsp. salt
a little black pepper
2 Bay leaves
good pinch of mace
enough water to cover
2 Tbs. flour
2 Tbs. soft butter
sour cream
Dumplings or cooked potatoes
Directions
Soak Kidneys in milk for an hour and discard milk.
Dry kidneys and remove any membrane or tubes or tough tissue and as
much fat as possible. Slice kidneys and cut in small cubes. (smaller
than dice).
Into stew pot, melt 4 Tbs. of lard and cook onion till transparent.
Put Kidney dice into lard with onions and sprinkle Paprika and salt
over all. Cook for a few minutes to lightly brown Kidneys, add Bay
leaves and mace. Add water to cover and slowly cook for 30 to 45
minutes. After 30 minutes, see if the kidney dice is tender, and
cooked. If it is done, remove from heat. If it is too soft, continue
cooking for another 15 minutes. You do not want the Kidney to get
tough. Stir two tablespoons of flour into a cup with 2 Tbs. of soft
butter. Make a roux by blending flour and butter till well mixed.
Stir this into the Kidney stew, and let it cook till it is thickened.
Remove bay leaves. Serve Kidney Stew over cooked potatoes and a
dollop of sour cream. Nice to have, chopped hot banana peppers to
sprinkle over stew for spiciness.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Ribs
Barbecue Pork Ribs
Serves 4
Marinade
1/2 cup finely diced yellow onion
1/3 cup dark molasses
1/3 cup honey
1 cup ketchup
4 cloves garlic, minced
2 tablespoons Walker's Wood Jerk Seasoning or another spicy
jerk sauce
2 tablespoon Dijon-style mustard
3 pounds country-style pork ribs
Preparation
Combine marinade ingredients, mix well, and pour over ribs. Marinate
for 4 hours. Preheat oven to 350 degrees. Cover ribs and cook for 1/2
hour. Remove cover, lower temperature to 325 degrees, and cook for an
additional 20-30 minutes. (Or, remove from oven after initial 1/2
hour and finish on the grill).
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Lamb
Lamb Kebobs
Serves 4
Marinade
1 tsp. garlic, crushed or finely chopped
2 tsp. fresh ginger, finely chopped
2 tbs. lemon juice
1/4 cup peanut or vegetable oil
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground cayenne pepper
2 Tbs. grated onion
Kebobs
2 lbs. lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Directions
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate
for 1 hour.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the
pieces, alternating meat and vegetables, on 4 skewers. Place skewers
4 to 5 inches from flame. Grill, turning to cook evenly, for
approximately 10 minutes. Serve with rice and cucumber sauce.
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posts@chitterlings.com
Subject: How to copy recipe on webtv
Hello Sharon,
Saving recipes from the newsletter is very easy using the webtv CCP
(cut
and paste) and then transferring the lifted recipe to a printing site
and printing. You probably know most of this info, but bear with me
while I walk you through.
1. When you find a recipe you wish to save, press your "find"
key and
type in the name of the recipe. This will highlight the recipe name in
Willie's beginning index. Press "command" and "g"
to get to the actual
title at the beginning of the recipe.
2. To copy the recipe into the memory of your unit, hold down the
"command" key and use your down arrow to highlight the entire
recipe
you wish to copy. When the entire recipe is highlighted, press
"command" and "c" to copy the recipe into memory.
3. If you wish to copy and edit the recipe and send it to yourself (I
keep one webtv user account for storing recipes I might want to
reference in the future) press "go to" delete the box contents
and
write in "mailto:" This brings up the clipboard where you can
write
and edit your work. I especially like the clipboard because I can move
to another site and then back without losing the work.
4. Place the recipe into the body of the e-mail by pressing "command"
and "v".
You can now edit the recipe before mailing it to yourself. To
permanently separate lines (ingredients from instructions, or lines of
instructions from each other) put your cursor ahead of the line to
move and hit the return key once or twice. Then put a period into the
space between the lines as a place holder so webtv doesn't remove the
line spacing when transmitting. (You can see this in the spacing on
this e-mail) When finished, mail the recipe to yourself.
5. If you wish to print out the recipe, go to a printing site, edit
the recipe and print. I like
http://wtv-zone.com/hadoe/print/blankPage.html
After editing, go to the choices below the Hadoe write page, set your
margin at 10% to allow for binder ring holes, and click on the site's
"print" button. When the print page comes up, press "command"
and "p"
on your webtv keyboard and print the recipe.
After doing this a couple of times, you will find it's very
easy...happy copying
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From: Carolyn Bounds
Subject: Substitute
To: Willie <posts@chitterlings.com>
Hi, everyone...Willie, I love your site...everything I've tried has
been super delicious!
A lot of recipes call for buttermilk, which I don't usually have on
hand. Is there a substitute or a way that I can take whole milk and
make buttermilk. This would be a great help...thanks
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Burgers
Ben's Turkey Burger
Serves 6
TO DIE FOR!!
Ingredients
1-1/2 pounds ground turkey
3 tablespoons sweet onion, finely chopped
2 cloves garlic, freshly minced
1/4 teaspoon black pepper, freshly ground
1 cup Cheddar cheese, shredded
1/2 cup button mushrooms, sliced thin
6 slices turkey bacon, crisply cooked and crumbled
1 green onion, finely chopped
1/4 cup mayonnaise
Method
1. In a bowl, combine ground turkey, sweet onion, garlic and pepper;
mix well. Shape into 6 patties.
2. In a small bowl, combine cheese, mushrooms, cooked bacon, green
onion and mayonnaise; mix well.
3. Broil or grill burgers 4-6 inches from the flame, over medium
temperature or coals for about 10-12 minutes, turning once.
4. During the last several minutes of cooking, spoon 1/4 cup cheese
topping on each burger. Continue cooking until the cheese is melted.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Sauce
Eastern North Carolina
Barbeque Sauce
Makes 2 quarts
Ingredients
2 quarts cider vinegar
1/4 cup salt
2 tablespoons crushed red pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce
Directions
1. In a large bowl, mix together cider vinegar, salt, crushed red
pepper, red pepper flakes, light brown sugar and hot pepper sauce.
Allow the mixture to stand covered at least 3 hours before serving on
meat.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Starter
Amish Friendship Bread Starter
Submitted by: Ginger McKenney
Makes 4 cups of starter
Do not use metal containers or utensils.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
Directions
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In
a 2 quart container glass, plastic or ceramic container, combine 1
cup flour and 1 cup sugar. Mix thoroughly or flour will lump when
milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand at room
temperature until bubbly. Consider this day 1 of the 10 day cycle.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup
flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1
cup to make your first bread, give 2 cups to friends along with this
recipe, and your favorite Amish Bread recipe. Store the remaining 1
cup starter in a container in the refrigerator, or begin the 10 day
process over again (beginning with step 2).
NOTE: Once you have made the starter, you will consider it Day One,
and thus ignore step 1 in this recipe and proceed with step 2. You
can also freeze this starter in 1 cup measures for later use. Frozen
starter will take at least 3 hours at room temperature to thaw before
using.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Stromboli
Elizzzy's Stromboli
Serves 4 to 6
Ingredients
One package frozen white bread dough (3 loaves in a pack)
1 can Del Monte Tomato and Basil spaghetti sauce
3 cups shredded mozzarella cheese
1 pkg. sliced ham (any kind)
sliced pepperoni
Method
Thaw the dough either in the refrigerator or at room temperature,
just until it is soft all of the way through. Cover a cookie sheet
with foil and spray with non-stick cooking spray. Preheat oven to 325
degrees. Spray a small area of your
clean counter top with a little bit of non-stick cooking spray. Spray
the top of the loaves also. Take out one loaf, place it on the
counter top, and mash it and roll it out until it is a rectangle,
approximately 14x6 inches. Place two large
tablespoonfuls of sauce down the middle of the dough. Spread the
sauce out with a spoon, being careful not to let it get too close to
the edges of the dough. (If you let it get too close, the edges will
never stick and seal when you go to close it.) Put 1 cup of shredded
cheese on top of the sauce. Cut the ham into 1x3 inch strips, layer
it on top of the cheese. Now layer pepperoni on top of that. Close
the dough up, long sides first, and then seal up the ends and tuck
them under. Flip this over, and place it on your prepared pan. This
can be cooked now, or you may keep it until it rises a little bit.
This also freezes well. Cook it just until it is a golden color. Let
it rest for ten minutes before slicing. You may also wish to
substitute other ingredients, such as mushrooms, green peppers,
sausage, cheddar cheese, etc. This recipe makes three
loaves. I usually make it on Christmas Eve, and we have it on
Christmas morning with coffee and juice. Easy (prep. time 15 minutes)
and delicious!
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From: Gdavis1457
To: posts@chitterlings.com
Subject: Red Velvet Cake
I got this recipe from Allrecipes. It's very easy, moist, and
delicious.
1 (18.5 oz) package yellow cake mix
1 (3.5 oz) package instant vanilla pudding mix
4 eggs
1 oz red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 oz) package cream cheese
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping,thawed
1. Preheat oven to 350 degrees. Grease & flour one 9X13 inch pan.
2. Mix together cake mix, 1 box pudding mix, eggs, oil, food
coloring, water, vinegar, and cocoa. Pour into prepared pan.
3. Bake at 350 degrees for 35 to 40 minutes. Cool.
4. Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold
in whipped topping. Spread on cooled cake. Refrigerate.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Slaw (for BBQ beef)
Corky 's Memphis-Style Cole Slaw (from Corky's Ribs & BBQ)
Serves 6
Ingredients:
1 medium head green cabbage, cored and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
Directions:
Place cabbage, carrots, bell pepper and onion into a large bowl and
set aside. In another bowl, mix all remaining ingredients. Pour over
vegetables and toss well. Cover and refrigerate three to four hours
before serving.
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Spiced Pulled Pork Sandwiches
Serves 8 to 10
PREP AND COOK TIME: About 3 hours, plus at least 2 hours to chill.
NOTES: The spiced pulled pork filling for these sandwiches can be made
(through step 4) up to 2 days ahead; cover and chill. Bring to room
temperature (or warm slightly in a microwave oven) before filling
sandwiches. Serve sandwiches piled on a large platter.
Ingredients
1-1/2 pounds boned pork shoulder or butt, fat trimmed
4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
2 cloves garlic, peeled
2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed,
stemmed, and seeded
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon ground dried thyme
About 1 teaspoon salt
About 1/2 teaspoon pepper
1/4 cup cider vinegar
8 to 10 soft dinner rolls (about 1 oz. each), sliced in half
horizontally
Directions
1. Rinse pork and pat dry.
2. In a blender or food processor, whirl green onions, garlic,
chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon
salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar
and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart
pan. Add pork and turn to coat completely. Cover and chill
at least 2 hours or up to 1 day.
3. Add 1 cup water to pan, cover, and bring to a simmer over
medium-high heat; reduce heat to very low and simmer pork, turning
once, until meat is very tender when pierced and shreds easily
with a fork, 2 to 2-1/2 hours.
4. Remove from heat and let cool about 15 minutes. Transfer meat to
a bowl.
Skim and discard fat from surface of cooking liquid. Measure liquid;
if there's more than 1-1/2 cups, boil over high heat until reduced
to 1-1/2 cups. With a fork or your fingers, pull meat into thin
shreds; remove and discard fat. Mix meat with cooking liquid. Add
more salt and pepper to taste.
5. Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in
place.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: NEW ENGLAND RICE PUDDING:
NEW ENGLAND RICE PUDDING:
- 1 1/2 cups boiled rice
- 6 eggs, beaten with 3/4 cup sugar
- 1 tsp vanilla extract
- 5 cups whole milk
- Handful of raisins
- Cinnamon and Nutmeg to taste
Toss all the ingredients together in a glass ovenproof bowl. Place the
bowl in a shallow pan with 1/2 inch of boiling water. Bake at 325
degrees for 1 hour 15 minutes or so. Sprinkle more cinnamon & Nutmeg
on top.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Bread
Southern Sweet Potato
Bread with Pecans
Makes 1 loaf
Ingredients
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins
Directions
1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4
inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt,
nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until
well blended. Finally, stir in the mashed sweet potatoes, pecans, and
golden raisins.
Pour the batter into the prepared pan and bake for 70 minutes or
until a toothpick inserted comes out clean. Allow bread to cool in
the pan at least 15 minutes before removing. For best flavor, store
overnight before serving.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PEANUT BUTTER MOON PIE:
PEANUT BUTTER MOON PIE:
- 1 small package ( 3 oz) cream cheese
- 1 cup confectioners sugar
- 1/2 cup crunchy peanut butter
- 1/2 cup milk
- 1 tub ( 8 oz) Cool whip
- Two 9 inch prepared chocolate pie crusts
- 1/4 cup finely chopped peanuts
- 1/2 cup finely chopped semisweet chocolate bits
Whip the cream cheese until soft and fluffy. Beat in the sugar &
peanut butter. Slowly add the milk & blend thoroughly. Fold the Cool
Whip into the peanut butter mixture. Pour into the pie crusts.
Sprinkle with peanuts and chocolate bits. Freeze or chill thoroughly.
Can be served frozen. SERVES 10-12
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Salad
Chicken Caesar Salad
INGREDIENTS:
1 lb. boneless, skinless chicken breast, cut into strips
8 cups torn Romaine lettuce or 1 pkg. mixed salad greens
3/4 cup Kraft Classic Caesar Dressing or Kraft Caesar Italian Dressing
1 cup seasoned croutons
1/2 cup Kraft 100% Shredded or Grated Parmesan Cheese
DIRECTIONS:
COOK and stir chicken in 1/4 cup of dressing in skillet on medium
high heat for 8 minutes or until chicken is cooked through. TOSS
chicken, lettuce, croutons and cheese in large bowl. TOP with
remaining 1/2 cup dressing. SERVE with fresh lemon wedges and fresh
ground pepper, if desired.
HERE ARE SOME ADDITIONAL TIPS AND VARIATIONS:
GREAT SUBSTITUTES: Prepare as directed, substituting 2 pkg. (6 oz.
each) LOUIS RICH Grilled Chicken Breast strips for chicken. Heat
chicken breast strips and 1/4 cup of the dressing in medium skillet
on medium-high heat 2 to 3 minutes or until thoroughly heated.
USE YOUR GRILL: Grill boneless skinless chicken breast halves on
greased grill over hot coals 14 to 18 minutes or until cooked
through. Slice chicken. Toss as directed.
----------
Caesar Salad
Ingredients
1 egg*
juice of 1/2 lemon
1 inch anchovy paste
large dab mustard
1-2 tbs. Worcestershire sauce
2 plump garlic cloves (or more)
freshly ground black pepper, to taste
olive oil (1/2 - 2/3 c. for large bowl)
romaine lettuce
freshly grated parmesan cheese
croutons (stale baguette bread works great)
Directions
1. Mix up the dressing in the bowl you plan to serve from: blend raw
egg, lemon juice, anchovy paste, mustard, Worcestershire sauce,
garlic (through a press or very finely minced), and pepper. Add olive
oil in a thin stream, stirring constantly.
2. Adjust seasonings to taste.
3. Toss dressing with lettuce, cheese and croutons.
4. Serve immediately.
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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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