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More Soulful Recipes January 25th, 2003 (Part 2)
Publisher: Willie Crawford
http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Cabbage Stew
Recipe: Chicken And Rice Casserole
Recipe: Roast From Heaven
Recipe: Beef And Broccoli Stirfry
Recipe: Cuban Chicken And Rice
Recipe: Upside-down Apple Pie
Recipe: BBQ Short Ribs
Recipe: Whoopie Pie
Recipe Request: Chicken And Dumplings
Recipe: Peanut Butter Smoothies
Recipe Request: Best And Most Delicious Pancakes
Recipes: Michelle's Baked Ham,
Michelle's Black Eyed Peas
Recipe: Chilies Rellenos Quiche
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From: 'Denise Jo'
To: <posts@chitterlings.com>
Subject: Re: Cabbage Patch Stew
I don't know what cabbage patch stew is exactly, but I make a
wonderful cabbage stew.
You use the amounts that your family likes.
carrots
green pepper
celery
onion
potatoes
cabbage
smoked sausage or kielbasa or turkey kielbasa
water
margarine or butter
This can be made on the stove or in the crockpot.
Melt some butter in a pot. Add green pepper, carrots that are cut
in coin size, green peppers diced, diced green peppers, and
onions. Sauté for just a minute. Add your sausage or kielbasa
that is cut into bite size pieces, and fill the pot approximately
1/4 to 1/2 full of water. Bring to a boil and then reduce heat
to simmer. Add cabbage that is cut into wedges and stir. Simmer
until all the vegetables are tender. Add a stick of margarine, or
you can even leave it out, and that's it. The more water that
you add the more of a soup it becomes. The less you add the more
of a stew it is. We like it for a stew.
Servings are hard to tell as it depends on the size of your pot
and how much you decide to put in it.
Denise Jo
'I'm not 40 something. I'm 39.95 plus shipping and handling.'
http://www.theanimalrescuesite.com
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From: Robin Gayle Huber
To: posts@chitterlings.com
Subject: CHICKEN AND RICE CASSEROLE
CHICKEN AND RICE CASSEROLE
BY ROBIN GAYLE
1 CUP OF RICE ( NOT COOKED)
2 TO 3 CUPS OF WATER ( I LIKE USING THE WATER I
BOILED CHICKEN IN.)
1 CAN OF CREAM OF CHICKEN SOUP
1 ENVELOPE LIPTON ONION SOUP MIX
2 CELERY LIMBS CUT UP
1 LARGE ONION CUT UP
3 LARGE CARROTS CUT THIN
1 SMALL CAN OF MUSHROOMS
1 OR 2 GARLIC PODS
I USE CHICKEN THIGHS FROM SAMS, BOIL IN WATER
UNTIL ALMOST DONE. THEN CUT UP IN DESIRE SIZE,
BITE SIZE IS GOOD.
SPRAY A CASSEROLE PAN WITH PAM AND ADD RICE ON
BOTTOM OF PAN. ADD ALL CUT VEGETABLES, THEN ADD
CHICKEN ON TOP.
I LIKE TO MIX MY CAN SOUP, ENVELOPE SOUP AND WATER
ALL TOGETHER IN A LARGE BOWL. SOMETIMES I ALSO
ADD ½ ENVELOPE OF LIPTON HERB AND GARLIC SOUP MIX
THIS ADDS A GREAT FLAVOR OR YOU CAN ADD HERB AND
GARLIC SPICE.
POUR LIQUID MIXTURE OVER CHICKEN AND VEGETABLES, ADD PEPPER
AND COVER TIGHTLY WITH FOIL AND BAKE 1HR. ON 350.
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From: Robin Gayle Huber
To: posts@chitterlings.com
Subject: roast from heaven
ROAST FROM HEAVEN
THIS IS MY OWN RECIPE AND IT IS SOOOOOOOOOOO GOOD....IT IS VERY
TENDER.....
Turn your crock pot on high and spray it all over with pam......
you take your roast and put slits in it all over
about 6 and add a whole clove in each slit... then you take your
roast and put flour all over it and brown it in a pan.... till it
is brown on all sides and top and bottom....
now put your roast in crock pot.... add 2 cream of
chicken soup...(do not dilute) and 1 envelope of lipton onion
soup mix...... and 1 can of Swanson roasted garlic chicken broth
chop onions, celery, carrots and chop about 2
cloves of garlic....
put lid on and crock pot and cook on high for
about 2 hrs... then turn on low....over night
will be done in the morning....
now for your gravy... get kitchen bouquet and that will turn
your gravy brown when my roast is through cooking I add several
drops to my juice in the crock pot.... it makes a beautiful
brown gravy....
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From: Melinda324
To: posts@chitterlings.com
Beef and Broccoli Stir-Fry
6 servings
3/4 cup beef broth
1 tablespoon light soy sauce
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
1 pound beef top or bottom round steak, cut into 1/4-inch
julienne strips
2 medium onions, cut into 1/2-inch wedges
1 bunch broccoli, cut into florets
In a small bowl, combine the beef broth, soy sauce, garlic
powder, ginger, pepper, brown sugar, and cornstarch; mix well and
set aside.
Coat a large skillet or wok with nonstick cooking spray. Add the
beef and brown over medium-high heat for 5 minutes, stirring
frequently. Add the onions and broccoli, and cook for 3 to 4
minutes, or until the onion is tender.
Add the beef broth mixture to the skillet and stir constantly for
2 to 3 minutes, or until the sauce begins to thicken. Serve
immediately. ADD ZING…by sprinkling this with orange zest for
extra color and freshness.
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From: Melinda324
To: posts@chitterlings.com
CUBAN CHICKEN AND RICE
2 tablespoons canola or olive oil
4 boned chicken thighs (about ¾ pound)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 ½ cups hot water (faucet hot)
1 medium-sized garlic clove, minced
One 10-ounce package yellow (saffron) rice mix
Half of a 1-pound package frozen green peas (do not thaw)
2 roasted bell peppers (from a jar), halved or quartered
lengthwise
1. Heat oil in large, deep, heavy skillet over moderately high
heat 2 minutes. Add chicken and brown lightly on both sides, 5 to
8 minutes. Lift to plate, sprinkle with salt and black pepper,
and reserve.
2. Pour water into the skillet, add garlic, and bring to boiling.
Add rice, then stir or tilt skillet to spread rice. Lay chicken
on top, bring to gentle boil, cover, and cook until liquid is
absorbed and rice is tender, about 20 minutes.
3. Spoon peas on top, in piles or random pattern, then add red
peppers. Cover and cook just until peas are heated through, 3 to
5 minutes.
4. Taste for salt and pepper, adjust as needed, and serve.
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From: Melinda324
To: posts@chitterlings.com
Upside-Down Apple Pie
6 to 8 servings
6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 package (15 ounces) folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut
into 1/2-inch wedges
Preheat the oven to 375°F. Coat a deep-dish pie plate with
nonstick cooking spray and line it with waxed paper. Coat the
waxed paper with cooking spray.
In a small bowl, combine 4 tablespoons butter, the brown sugar,
and pecans; mix well and spread evenly over the bottom of the pie
plate. Unfold 1 pie crust and place it in the pie plate, pressing
the crust firmly against the nut mixture and the sides of the
plate; set aside.
In a large bowl, combine the granulated sugar, flour, cinnamon,
and the remaining 2 tablespoons butter; mix well. Add the apples
and toss gently to coat. Spoon into the pie crust.
Unfold the second pie crust and place over the apple mixture.
Trim, pinch the edges together to seal, and flute, if desired.
Using a knife, cut four 1-inch slits in the top crust.
Bake for 1 to 1-1/4 hours, or until the crust is golden.
Carefully loosen the waxed paper around the rim and invert the
pie onto a serving plate while still hot. Remove the waxed paper
and allow to cool slightly, then cut into wedges and serve warm,
or allow to cool completely before serving.
PREPARATION TIP: Position a cookie sheet on the bottom oven rack
to catch any juices that may leak from the pie during baking.
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From: Melinda324
BBQ Short Ribs
1 tablespoon vegetable oil
4 pounds beef short ribs
1 can (8 ounces) tomato sauce
3/4 cup tomato juice
1 small onion, chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1. In a large soup pot, heat the oil over medium-high heat. Add
the ribs and brown for 5 to 7 minutes. 2. Add the remaining
ingredients, bring to a boil, cover and cook for 1-1/2 hours, or
until the beef is fork-tender.
3. Skim the fat from the sauce; serve the ribs with sauce spooned
over them.
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From: 'Carroll'
To: <posts@chitterlings.com>
Subject: Whoopie Pies
Whoopie Pies
Ingredients:
4 c. flour
1 c. cocoa
2 c. sugar
1 c. shortening
1 c. sour milk
1 c. hot water
2 tsp. salt
2 tsp. soda
2 eggs
Cream shortening, sugar and add eggs. Beat well. Add flour,
cocoa, salt and milk alternately. Add soda to hot water and
add to mixture. Drop by teaspoon on greased cookie sheet.
Bake at 400 for 8 minutes.
Whoopie Pie Filling:
Ingredients:
2 egg whites
1 tsp. vanilla
4 Tbsp. milk
4 Tbsp. flour
4 c. 10x sugar
1 ½ c. Crisco
Cream egg whites, add vanilla, milk and flour. Beat. Add 2 cups
10x sugar, Crisco and beat. Then add 2 more cups 10x sugar.
Beat until fluffy and put between cookies.
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From: 'Sha-Wanda Ransom'
To: <posts@chitterlings.com>
Does anyone have a recipe for some good chicken n' dumpling?
also, for cream peas?
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: PEANUT BUTTER SMOOTHIES:
PEANUT BUTTER SMOOTHIES:
- 4 cups cold milk
- 4 ripe bananas
- 8 Tbs creamy peanut butter
In a blender, combine ingredients and process until smooth. To
make it thicker, use a frozen ripe banana. For fun flavor, use
chocolate milk, or half milk and half yogurt. Makes 4 servings
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: Request:
Hi!!!!
Who can give me the BEST & Most DELICIOUS PANCAKE recipe?!!!!!!!!
Please!!!! Thanks!!!!
Pilar
Miami, Fla
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: MICHELLES BAKED HAM & BLACK EYED PEAS:
MICHELLES BAKED HAM:
- 1 ( 10 pound) smoked ham
- 1 ( 13 ounce) jar orange marmalade
- 1/4 cup stone-ground mustard
- 1 Tbs chopped fresh thyme
Wrap ham in aluminum foil, and place in a lightly greased 13 x 9
inch pan; bake at 300 degrees for 2 hours. Remove ham from oven,
and unwrap. Remove skin and excess fat from ham. Score fat on ham
in a diamond pattern. stir together marmalade and remaining
ingredients in a small bowl. Spoon glaze over ham and bake 1
hour, basting every 15 minutes or until a meat thermometer
inserted in the thickest portion registers 140 degrees. Let stand
15 minutes before slicing. Makes 16 servings
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MICHELLES BLACK-EYED PEAS:
- 1 ( 16 ounce) package dried black eyed peas
- 3 cups chicken broth
- 2 cups water
- 2 ( 8 ounce) smoked ham hocks
- 1 large onion, chopped
- 1 rib celery, chopped
- 2 medium carrots diced
- 1 small jalapeno pepper, seeded and diced
- 1 tsp salt
- 1 tsp pepper
Place peas in a dutch oven; add water to cover 2 inches above
peas. Bring to a boil; boil 1 minute. Cover, remove from heat,
and let stand 1 hour. Drain peas, and set aside. Bring broth, 2
cups water, and ham hocks to a boil in the dutch oven over medium
high heat. Cover, reduce heat, and cook 1 hour.
Add peas, onion and remaining ingredients; cook covered 45
minutes to 1 hour or until peas are tender, stiring occasionally.
Makes 6-8 servings
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From: 'Paul Infante'
To: 'Willie Crawford' <posts@chitterlings.com>
Subject: CHILES RELLENOS QUICHE:
CHILES RELLENOS QUICHE:
- some pam spray
- 2 ( 4 ounce) cans diced green cheles, drained
- 2 cups ( 8 ounces ) shredded sharp cheddar cheese
- 1 cup ( 4 ounces) shredded monterrey jack cheese with peppers
- 2 cups milk
- 1 cup Biscuik original all-purpose baking mix
- 4 large eggs, lightly beaten
- 1 cup Ricotta cheese
Preheat oven to 350. Coat a 12 x 8 x 2 inch baking dish with
cooking spray. Sprinkle green chiles, cheddar cheese, and
monterrey jack cheese evenly into baking dish.
Beat milk, baking mix, and eggs at low speed with a mixer until
smooth. Stir in ricotta cheese; spoon mixture evenly over chilies
and cheeses in baking dish.
Bake uncovered at 350 degrees for 45 minutes or till a knife
inserted in center comes out clean. Let stand 10 minutes before
cutting. Makes 6 servings
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