Recipes On This Page
More Soulful Recipes October 25th, 2002 (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: Snickers Cake
Recipe Request: Eggnog Icecream Without Alcohol
Recipe Request: Old Fashioned Tea Cakes
Re: Let's Drop Banana Pudding Recipes
Recipe: Buttermilk/Soda Biscuits
Recipe: Injera (Bread)
Recipe: Italian Style Mussels
Question: How Long Can Turkey Be Safely Frozen
Recipe: Tomato Dumplings
Recipe: Creole Pork Chop Casserole
Recipe: Sakura Sauce
Recipe: Pineapple Fajitas
Marinade
Recipe: Cornbread Salad
Recipe: Barbecued Turkey
Recipe Request: Nut Cake
Recipe: Southern Style
Candied Sweet Potatoes, Golden
Glow Salad, Peach Delight
Recipe: Corn Chowder
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: "Stephen"
Subject: Snickers Cake
This makes a wonderful birthday cake!
SNICKERS CAKE
Cake
10 ounces semisweet chocolate -- finely chopped
1 1/4 cups butter -- room temperature
1 1/2 cups sugar
8 large eggs -- separated, room temperature
2 teaspoons vanilla extract
1 1/4 cups roasted unsalted peanuts -- coarsely chopped
1 cup cake flour
Pinch cream of tartar
Buttercream
5 egg yolks
1 1/2 cups plus 1 1/2 tablespoons sugar
1 1/2 cups water
10 ounces semisweet chocolate -- finely chopped
2 1/4 cups unsalted butter, cut into tablespoon pieces -- at room
temperature
10 1 ounce Snickers bars -- chopped into small pieces
Make cake: Preheat oven to 350°F. Grease three 8-inch-diameter cake
pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Melt
chocolate in top of double boiler over simmering water. Stir until
smooth. Remove from over water and cool to barely lukewarm. Using
electric mixer, cream butter in large bowl until light and fluffy.
Gradually add 1 1/4 cups sugar, beating until smooth. Beat in egg
yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts.
Sift flour over batter and gently fold in. (Batter will be very
thick.) Using clean dry beaters, beat whites with cream
of tartar in another large bowl to soft peaks. Gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2
of whites into batter to lighten. Gently fold in remaining whites.
Divide batter among prepared pans.
Bake until tester inserted in centers comes out clean and tops are
crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run
small sharp knife around pan sides to loosen, if necessary. Turn
out onto racks. Peel off paper. Cool to room temperature. (Cakes
can be prepared 2 days ahead. Wrap tightly and refrigerate.)
Make buttercream: Using electric mixer, beat yolks in bowl until pale
yellow and slowly dissolving ribbon forms when beaters are lifted, 5
minutes. Meanwhile, stir sugar and water in heavy medium saucepan over
low heat until sugar dissolves. Increase heat and boil without
stirring until candy thermometer set in syrup registers 234°F. to
240°F. (soft-ball stage). Beat hot syrup into egg yolks in slow steady
stream. Continue beating until thick and cool, about 10 minutes. Melt
chocolate in top of double boiler over simmering water. Stir until
smooth. Remove from over water and let stand until cool but still
liquid. Gradually beat butter into yolk mixture 1 tablespoon at a
time. Add chocolate and stir to combine. Transfer 2 cups buttercream
to small bowl. Stir in chopped Snickers bars.
To assemble cake: Place one cake layer on platter top side down.
Spread half of Snickers buttercream over. Top with second cake layer.
Spread remaining Snickers buttercream over. Top with third cake
layer. Spoon 1 cup plain buttercream into pastry bag fitted with
medium star tip. Frost top and sides of cake with remaining
buttercream. Can be assembled 2 days ahead.
Cover with cake dome and refrigerate. Bring cake to room temperature
before serving.
Warmest regards,
Stephen Block
stephen@kitchenproject.com
Recipes from a German Grandma
stephen@kitchenproject.com/german
Vanilla beans for Christmas baking
http://www.kitchenproject.com/vanilla/Vanilla_Bean.html
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From: LadyBass36
Subject: Request: Egg Nog Ice Cream
To: posts@chitterlings.com
I was wondering if anyone has a good recipe for homemade egg nog ice
cream, without alcohol please? Thanks
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From: Honeyschild4
Subject: (no subject)
To: posts@chitterlings.com
Does anyone have a recipe for Old fashioned tea cakes?
Thanks
Pat
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From: "YVONNE WILLERS"
To: <posts@chitterlings.com>
Could we also drop the Banana Pudding recipe.?. So many recipes are
being repeated,day in day out. Thank you
*** Moderator Note: As we get new members join the list we do
get a lot of repeat recipes. It would be nice if we could get
them to check our online archives first. However, we don't
restrict what recipes are requested. The archives are at:
http://chitterlings.com/more.html
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Biscuits
Buttermilk/Soda Biscuits
Ingredients
2 cups flour
1/2 teaspoons soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 cup low-fat buttermilk (or thick low-fat sour cream)
Directions
Mix and sift dry ingredients. Work in the shortening with a fork and
add liquid quickly. Pat, roll out and cut into biscuits or drop by
spoonfuls on greased pan or in greased muffin pan. Bake in hot oven,
400°F , 10 to 15 minutes.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bread
Injera
Ingredients
1-3/4 cups unbleached white flour
1/2 cup self-rising flour
1/4 cup whole wheat bread flour
1 pkg dry yeast (about 1 tablespoon)
2-1/2 cups warm water
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Combine the flours and yeast in a ceramic or glass bowl. Add the warm
water and mix into a fairly thin, smooth batter. Let the mixture sit
for three full days at room temperature. Stir the mixture once a day.
It will bubble and rise.
When you are ready to make the injera, add the baking soda and salt
and let the batter sit for 10 to 15 minutes.
Heat a small, non-stick 9-inch skillet. When a drop of water bounces
on the pan's surface, take about 1/3 cup of the batter and pour it in
the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to the heat.
The injera is cooked on only one side and the bottom should not
brown. When the moisture has evaporated and lots of bubble holes
appear on the surface, remove the injera. Let each injera cool and
then stack them as you go along.
If the first injera is undercooked, try using less of the mixture,
perhaps 1/4 cup, and maybe cook it just a bit longer. Be sure not to
overcook it. Injera should be soft and pliable so that it can be
rolled or folded like a crepe.
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Italian Style Mussels
Italian Style Mussels
2 lbs.of fresh mussels (cleaned)
1/4 cup of oil of your choice
3 cloves of garlic..minced
1 bottle of clam juice
3 tbsp.of butter
1/4 water of water
2 tsp.of garlic powder
1 small onion.. minced(optional)
2 tsp.of parsely
*Optional (1 tsp. of crushed red pepper seeds)
salt and pepper to taste
NOTE: if you want a red sauce,add 1 cup tomato sauce,seasoned
In a pot,heat oil,add onion,garlic and butter.
fry until onion is translucent(careful not to burn garlic or butter).
add clam juice,water,and all other ingredients.
place musells in pot and cover till mussels open and stir
occasionally.
NOTE: if some mussels should not open,do NOT open/or eat them.
you may serve this dish over spaghetti(or pasta of your choice)or
alone with hot Italian garlic bread
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html></a>
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From: "Carol Perkins"
To: posts@chitterlings.com
Subject: Turkey
Does anyone know how long a turkey can be kept in a freezer and still
be alright to cook and eat?
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Dumplings
Tomato Dumplings
Ingredients
1 quart tomatoes, chopped
1/2 cup chopped onions
1/4 cup butter
salt and pepper, to taste
1/2 cup brown sugar
Dumplings
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon cold butter
2/3 cup milk
Method
In a medium skillet, saute onion in butter until tender. Add
tomatoes, brown sugar, salt and pepper; cover and simmer for 20
minutes.
Combine flour, baking powder and salt, cut in butter. Mix in milk.
Drop by tablespoons onto bubbling tomato mixture; cover and simmer
for 15 minutes.
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From: CREOLESUGAR
Subject: CREOLE PORK CHOP CASSEROLE
To: posts@chitterlings.com
6 center cut pork chops OR boneless (salt& pepper)
2 cups of long grain rice (uncooked)
2 cups water
2 cans rotel tomatoes (I use the hot spicy rotel) regular is OK if you
like
1 small can tomato paste
1 tsp salt
1/4 cup vegetable oil
1 chopped onion
6 cloves minced fresh garlic
1/2 chopped green pepper
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp black pepper
1/4 tsp sugar
pre heat oven to 350, in heavy skillet sprayed with non stick spray
add a tablespoon of vegetable oil, salt and pepper pork chops to taste
brown chops when one side is done turn over and sprinkle with a little
of each, chopped onion, minced garlic, chopped green pepper when done
turn heat down and turn over chops again mixing the vegetables with
pork chops for a 2 minutes remove from heat and set aside, in a baking
dish combine all other ingredients mix well place chops on top cover
and bake 45 minutes then remove cover and bake 15 minutes more. ENJOY!
CREOLE
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Sauce
SAKURA SAUCE (from recipegoldmine)
Ingredients
3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5 to 6 tablespoons)
Cooking wine
Directions
Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also.
Add about 1/2 quart of vegetable oil. Use a hand held blender and
begin mixing until it
develops a mayonnaise consistency. Add white pepper, salt, desired
amount of soy sauce, and another 1/2 quart of oil and continue to mix
until well blended.
To use: After seafood or chicken is 75% cooked, cover with sakura
sauce, sprinkle water / wine around it, simmer for 3 to 4 minutes and
serve. The water
is used to create steam so the sauce will cook on top.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: Pineapple Fajitas Marinade:
FAJITAS DE PINA
( PINEAPPLE FAJITAS ):Marinade
- 1/2 cup cooking oil
- 1/2 cup wine vinegar
- 1/2 cup onion, finely chopped
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 cup pineapple juice
Combine all ingredients, sprinkling garlic salt and pepper first and
mix well into fajitas. Marinade for 1 hour or more before cooking. Use
remaining marinade for basting. Marinates 4 pounds of fajitas.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CORN BREAD SALAD:
CORN BREAD SALAD:
- 6 cups crumbled corn bread
- 1 pound bacon, cooked, drained, and crumbled
- 2 cups ( 8 oz ) shredded cheddar cheese
- 2 large tomatoes, chopped
- 1 can ( 17 oz ) whole kernel corn, drained
- 1 cup mayonnaise
- 1/2 cup chopped green onions
- 1/2 cup chopped green pepper
In a large bowl, combine all ingredients. Cover and refrigerate until
well chilled. Yield: about 12 servings
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BARBECUED TURKEY:
BARBECUED TURKEY:
- 2 cups chopped onions
- 1/4 cup vegetable oil
- 2 clove garlic,minced
- 2 cups ketchup
- 1/2 cup maple syrup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup worcestershire sauce
- 1/4 cup Dijon-style mustard
- 1 tsp crushed red pepper
- 1 tsp celery seed
- 1 tsp ground black pepper
- 1/2 tsp ground ginger
- 1 turkey ( 13-15 pounds )
- 2 tbs vegetable oil
- Salt & Pepper
- 1 cup water
- Fresh parsley and red and yellow peppers to garnish
For sauce, combine onions, 1/4 cup oil, and garlic in a large
saucepan. Cook over medium heat until onions are tender. Stir in next
11 ingredients. Bring to a boil, reduce heat to low, and simmer
uncovered 30 minutes. remove from heat. Preheat oven to 350 degrees.
remove giblets from turkey and the neck from turkey. rinse turkey and
pat dry. Rub turkey with 3 Tbs oil. Liberally salt and pepper turkey
inside and out. Tie ends of legs to tail with kitchen twine. Place
turkey breast side up, in a large roasting pan. Insert thermometer
into the thickest of the thigh, making sure thermometer does not touch
bone. Pour 1 cup water into pan. Baste turkey with sauce. Lossely
cover with aluminum foil and roast basting with sauce every 30
minutes, for 3 1/2 hours or until meat themometer registers 180 to 185
degrees and juices run clear when thickest part of thigh is pierced
with a fork. Transfer turkey to a serving platter and let stand 20
minutes before carving. Garnish with parsley and pepprs. Serve warm
sauce with turkey.
Yield: 18-20 servings,ENJOY!!!!!!!!
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From: Katherine_Hogan
To: posts@chitterlings.com
Subject: Nut cake recipe
I am looking for a pound cake with finely chopped nuts that my mother
and aunts made during the holidays. My mother and aunts used to make
this cake when they were alive. I would greatly appreciate receiving
this recipe. PLEASE post the recipe(s). Thanks
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Recipes
Southern Style Candied
Sweet Potatoes
Serves 4
These recipes are from my Aunt Tynee's kitchen. She is now deceased,
but left me with wonderful childhood memories of being in the kitchen
with her. Since I don't measure my ingredients, I need a little help
from her favorite cookbook (and mine), "THE NEW SETTLEMENT COOKBOOK".
Ingredients
4 boiled sweet potatoes
1/4 lb. butter
1 tablespoon water
juice of 1 lemon
1/4 cup brown sugar
Directions
Peel boiled potatoes and quarter. Place them in a baking dish, with
butter on top and sprinkle with brown sugar. Add water and lemon
juice. Bake in 350°F oven and serve hot.
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Golden Glow Salad
Ingredients
2 cups grated raw carrots
1 cup drained crushed pineapple
1 cup boiling water
1 cup pineapple juice
1 package lemon-flavored gelatin
Directions
Bring water and pineapple juice to a boil and add gelatin. Stir
thoroughly until dissolved. Cool and when it begins to thicken, mix
the carrots and pineapple and pour into a mold. Chill until firm.
Suggestions: Serve with mayonnaise. Surround with watermelon balls
and pitted black cherries.
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Peach Delight
Serves 12
Ingredients
1 (10 oz.) package sugar wafers (crushed)
8 to 10 fresh peaches (peeled and sliced)
1 cup powdered sugar
3/4 cup butter
2 large eggs (room temperature and separated)
1 pint whipping cream
Directions
Crush wafers and place layer in bottom of large cake pan (save some
to sprinkle on top). Beat egg whites until stiff and set aside. Cream
butter, powdered sugar and egg yolks then gently fold in whipped egg
whites. Spoon this on top of wafer crumbs. Slice fresh peaches on
top. This may take 8-10 depending on size of peaches. Top off with
sweetened whipped cream and remaining wafer crumbs. Refrigerate
overnight before serving.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chowder
Corn Chowder
Serves 4
Ingredients
1 can or 2 cups fresh corn, cooked
4 potatoes, cubed
2 onions, sliced
2 cups chicken stock
2 tablespoons flour
3 cups scalded milk
3 tablespoons oil
salt and pepper, to taste
Directions
Fry onions in oil; add flour, stirring often. Add 2 cups stock and
potatoes. Cook until potatoes are soft, but firm. Add corn and milk,
and cook 5 minutes. Season with salt and pepper and serve.
Note: You may add a variety of seasons, if you wish. Top dish off
with chopped parsley.
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