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More Soulful Recipes January 25th, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Cabbage Patch Stew
Comment: How Many Servings?
Recipe: Hotwater Cornbread
Recipes: Fried Cornbread Fritters,
Fried Cornbread
Recipe: Chicken Chimichangas
Recipe: Hot Water Cornbread
Recipe: Skillet Cornbread
Recipe: Old-Fashioned Butter Rolls
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From: JamesE.Morgan
To: posts@chitterlings.com
need a recipe for cabbage patch stew
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From: 'Dorothy Ratliff'
To: posts@chitterlings.com
You always have a number of good recipes, but I am always
guesting as to how many they will serve.
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From: Suelwright
Subject: cornbread
To: posts@chitterlings.com
To the person who wanted cornbread cooked in a skillet:
I'll bet you are talking about Hot Water Cornbread, or Fried
cornbread. It is wonderful. You take about two cups of
cornmeal, a teaspoon full of salt, and about a half a stick of
margarine. Bring water to boil, and when it is boiling, pour it
over the dry mixture. Use enough water to make the meal mixture
leave the sides of the bowl and become a sticky kind of ball in
the bowl. You will have to judge how much water. Then make
patties in your hand about three inches across and fry them in
hot grease in an iron skillet. When brown on one side, turn the
patties over and brown the other side.
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From: 'Elvee O'Kelley'
To: posts@chitterlings.com
Subject: Cornbread
Fried Cornbread Fritters
Serves 4 to 8
Ingredients
2 cups self-rising cornmeal
2 large eggs
1-1/2 cups HOT water
1 can whole kernel corn, drained (optional)
Directions
Mix together and fry in an iron skillet with 1/2 cup cooking oil.
Have oil HOT, but not smoking and fry like pancakes, 3 or 4
minutes on each side or until golden-brown. Serve with fresh
vegetables.
†††††††
Fried Cornbread
Ingredients
1 cup self-rising cornmeal
2/3 to 3/4 cup of buttermilk
1 large egg
finely chopped onions (optional)
Directions
Mix together and fry in an iron skillet in hot (but not smoking)
oil, like pancakes. NOTE: If you want the bread thick, use less
buttermilk; thin, use more.
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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: CHICKEN CHIMICHANGAS
CHICKEN CHIMICHANGAS
2 C. shredded, cooked chicken
1/2 C. shredded Cheddar cheese
1/4 C. sliced scallions
3/4 C. mild salsa
1/2 tsp. garlic salt
1/2 C. diced avocado
8 flour tortillas, warmed
In a small bowl, combine first five ingredients; carefully fold
in
avocado. Divide mixture evenly among tortillas. Carefully fold in
sides of tortillas, making sure to enclose all filling; secure on
both ends with wooden picks. Deep fry in oil at 350ºF for 3 to 5
minutes or until golden brown.
Serve hot with sour cream and salsa.
--
Richard Lee Holbert '85 North Richland Hills, Texas
oldag85tx ICQ # 39883849 Yahoo Messenger rlholbert
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From: 'Rose Whatley'
To: posts@chitterlings.com
Subject: HOT WATER CORNBREAD
2 cups yellow cornmeal
1 t. salt
2 T. Crisco
2 c. boiling water
1/2 t. baking powder
2 T. warm water
Combine cornmeal and salt in a bowl. Add Crisco. Bring 2 cups
of water to a rolling boil; add to cornmeal mixture, stirring
well. Let cool 20 minutes. Combine baking powder and 2 T. warm
water. Add to cornmeal mixture and stir. Shape dough into
one-inch balls. Press each ball between two fingers to make a
slight indention on sides. Carefully drop shaped
dough into deep hot oil (375 degrees). Cook only a few at a
time. Fry 1 to 2 minutes, or until golden brown. Serve
immediately. Makes about 2 dozen.
(I sometimes shape mine into pones, about 2-1/2 to 3 inches long
and 2 inches wide. I also wet my hands when shaping, keeps the
mixture from sticking to your hands and also helps if you are
working with very hot mixture).
Option: Add 1/4 c. minced onion
Option: add 1/4 cup of minced onion to the mixture
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From: mcgheep
To: <posts@chitterlings.com>
Subject: SKILLET CORN BREAD
The bread you are referring to is called Hot Water Corn Bread.
you will need about 2 cups Corn meal I use Martha White Plain
a pinch of salt, and 2 pinches of sugar.
I mix all of the dry ingredients together and I get the cast Iron
skillet out I put water in the skillet and let it come to a
boil. After it comes to a boil I pour it into the mix you don't
want to pour to much water into the mix at once because it will
become to waterre and once you put skillet it will not taste
right. After you stir the mix you are going to use the same
skillet pour out any left over water and wipe out the skillet you
can't have any water left in it because you are going to put
cooking oil in the skillet once the oil gets hot take a
tablespoon and put 2 tablespoons of the mixture in your hands
make a pattie out of it and place it into the oil turn the heat
on the stove to about 5 and watch to ensure that it does not burn
you want a golden brown color on each side, depending on the size
of the skillet you will be able to fit at least 6 in a skillet.
If the first batch does not work out no worries it has taken me
25 years to get it to a science and some Sundays I still have
problems. The blessing of the lord be upon you and I bless you
in the name of the lord.
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From: CFWIL2
Subject: OLD FASHIONED BUTTER ROLL
My Mom use to make what was called a Butter Roll. This was done
to provide a dessert when there were no longer canned, dried or
fresh fruit left in the winter months.
BUTTER ROLL
Roll the pie crust as thin as you would for a pie. Cut into
squares approx. 3 to 4 inches. Spread each square with butter
generously. Sprinkle with sugar and nutmeg. Roll each square into
a roll and pinch or use a fork to close the ends. Place in a
backing pan/dish and bake at 350-375 F. While this is baking
prepare the sauce. In a sauce pan place butter, water sugar,
vanilla and nutmeg. Heat this mixture until it become a runny
sauce (not to thick). When the butter rolls have browned, while
pan is still in the oven pour the sauce mixture gently over the
rolls and return to the oven until most of the mixture is
absorbed then remove from the oven let set for approx. another 10
to 15 mins. Serve warm or cold. I like to serve with a scoop of
vanilla ice cream. The sauce mixture can be made with milk in
place of the water as well. As you can see there are no specific
measurement but to your own taste for sweetness and flavors.
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