Recipes On This Page
Espresso Carrot Cake (by Lura Lee)
Chicken Sandwich Seasonings & Toppings
Captain D's Fried Fish Beer Batter
More Soulful Recipes September 25th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
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Please send recipes in the body of emails instead as attachments.
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What's In This Issue:
Re: Artery Bread
Recipes: Sand Cake, Gelatine Cream Cake
Recipe Request: Sweet Rolls
Recipes: Unbaked Fruit Cake, Chicken-Tuna
Casserole
Recipe: Biscuits D'Epernay Recipe
Recipe: Buttermilk Substitute
Recipe: Lavon Blakeman's Carrot
Cake
Recipe: Chinese Vegetable Soup
Recipe: Espresso Carrot
Cake (by Lura Lee)
Recipe: Buttermilk Substitute
Recipe: Egg Rolls with Pork
Recipe: Chicken Sandwich Seasonings
& Toppings
Recipe: Captain D's Fried
Fish Beer Batter
Recipe: Kenny Rogers Corn Muffins
Recipe: Grandmother's Old Fashioned
Butter Roll
Recipes: Classic Waldorf Salad, Chicken
Waldorf 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: "Paul Infante"
Subject: ARTERY BREAD:
ARTERY BREAD: ( SORRY!!!!!,Here's the missing continuation of this
recipe)
- 1 long sourdough baguette
- 5 garlic cloves, finely chopped
- 1/4 pound ( 1 stick ) salted butter
- 2 cups heavy cream
- 1 cup grated Parmesan Cheese
- 2 Tbs ground coriander
- Pepper medley to taste
- Parsley flakes to taste
Melt about 2 Tbs or less of the butter in a meium saucepan. Add the
garlic and saute until golden. Slice the baguette the length of the
bread, creating 2 halves. Then cut 3 inch wide slices down each half,
without cutting all the way through bottom. Add the remaining butter
to the saucepan & melt it. Evenly pour the garlic & butter over
each
half of the bread. Set the saucepan aside, but don't clean it yet.
Close the bread back up & put it on a baking sheet. Bake, uncovered,
until the outside is slightly crispy and the inside is very
warm.****Missing part**** While the bread is heating, pour the cream
into the buttery saucepan and add the parmesan cheese & the rest of
the ingredients. Stir slowly until the sauce is thick and rich. This
may take 15 minutes or so. You can add more cheese to help thicken the
cream at anytime. When the bread is warm and sauce is ready, open the
bread back up & begin to pour the sauce over it. THIS IS
DELICIOUS!!!!!! Enjoy!!!!!!
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From: Tracey Park
Subject: Cake recipes
To: willie <posts@chitterlings.com>
Sand Cake Recipe
2 cups flour
2 eggs, beaten
1 1/2 cups sugar
3/4 cup butter
2 teaspoons baking powder
1 egg, white only
chopped almonds mixed with sugar
Cream the butter. Add the sugar and the beaten eggs. Mix and sift
flour and baking powder together. Add to the first mixture. Toss on
floured pastry board. Roll out 1/8 inch thick. Cut with biscuit
cutter. Place on greased pastry sheets. Brush over each sand cake the
white of egg unbeaten and diluted with a little cold water. Sprinkle
with the chopped almonds. Bake in slow oven for about 10 minutes.
------------------------------
Gelatine Cream Cake Recipe
Sift sugar and flour several times before measuring. Beat the whites
of three eggs until stiff and dry, fold in gently a cup of sugar and
flavor with vanilla. Beat the yolks of three eggs until light, add two
teaspoons of lemon juice, and a fourth of a cup of hot water, then add
to the first mixture; lastly fold in a cup of flour. Bake in a large
square pan in a moderate oven; when cold, cut into two-inch squares.
Soak a level tablespoon of granulated gelatine in a fourth of a cup of
cold water; dissolve in half a cup of boiling water, then add four
tablespoons of orange juice and one tablespoon of lemon juice; strain
and cool. Cook three- fourths of a cup of sugar and a fourth of a cup
of water until it spins a thread, then add gradually to the stiffly
beaten whites of two eggs and beat until smooth; flavor with vanilla
and when the gelatine mixture commences to thicken, add it gradually
by the spoonful; next add half a cup of seeded raisins, o! r candied
fruit cut into dice, and half a cup of chopped English walnuts and
chill thoroughly. Shortly before serving, beat a cup of rich cream
until stiff, add a third of a cup of sugar and vanilla to flavor.
Spread the gelatine mixture on the cake and pile the whipped cream on
top.
Enjoy!!!!!! Tracey
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From: LexusImar
To: posts@chitterlings.com
I would like to request a recipe for Sweet Rolls, the kinda taste like
the bread the is served in Ryans steakhouse but there kinda yellow in
color. My grandma was always the one to prepare them and I never got
the chance to get her recipe before she died.
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From: Squirrelene
Subject: Recipe: Unbaked Fruit Cake, Chicken-Tuna Casserole
To: posts@chitterlings.com
---------------------
Unbaked Fruit Cake
1 large can Pet milk
32 marshmellows, finely chopped
6 Tbls orange juice
8 dozen 2 1/2 inch graham crackers
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 cups seedless raisins
1 cup dates, finely chopped
1 1/2 cups walnuts, broken
1 1/2 cups ready mixed candied fruit
Combine marshmellows, orange juice, and Pet milk and let stand. Roll
crackers very fine. Mix all ingredients together and press into a
bundt, tube or loaf pan. Chill 2 days before serving. Makes a
4 1/2 pound cake.
Chicken -Tuna Casserole
1/2 of a 6 ounce package macaroni
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbls bacon fat
2 Tbls flour
1 1/4 cups milk
1 (10 1/2 oz) can Cream of Chicken Soup
3 Tbls parsley, chopped
1/4 cup pimento, chopped
1 (6 1/2 oz.) can tuna, flaked
Cook macaroni and drain. Saute' onion and green pepper in bacon fat.
Add flour and blend. Add milk and cook over low heat until thick,
stirring constantly. Stir in chicken soup, and add remaining
ingredients. Pour into a greased 1 1/2 quart casserole dish. Bake
in 350 degree oven for 30 minutes.
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From: Tracey Park
Subject: Cake Recipe
To: willie <posts@chitterlings.com>
Biscuits D'Epernay Recipe
The whites of 3 eggs
1 tablespoonful of fine-chopped almonds
The yolks of 4 eggs
1/2 cup of granulated sugar
1/2 cup of sifted pastry flour
Grated rind of 1/2 lemon
2 tablespoonfuls of melted butter
Prepare as sponge cake, adding the almonds to the yolks and sugar and
the melted butter last of all. Bake in small, fancy tins, well
buttered, or in a sponge cake pan.
Enjoy!!!!! Tracey
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From: "Stephen"
To: "Willie" <posts@chitterlings.com>
Subject: Buttermilk substitute
HI Carolyn,
Here is a simple buttermilk substitute
You can also get powdered buttermilk and make just what you need.
BUTTERMILK SUBSTITUTE
Clabber milk with lime or lemon juice to substitute for sour milk or
buttermilk in a recipe. 1-tablespoon lime or lemon juice to 1-cup
fresh whole milk.
Warmest regards,
Stephen Block
stephen@kitchenproject.com
http://www.kitchenproject.com
*** Moderator's note: Stephen is an old friend. He's a
professional chef in Oregon. Please make him feel welcome and
check out his website. *********
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From: SharonSshuck
Subject: Carrot Cake
To: posts@chitterlings.com
Lavon Blakeman's Carrot Cake
Cake:
1 1/4 cups vegetable oil
2 cups sugar
4 eggs
2 cups all-purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
3 cups grated carrots (I chop with a food processor)
1 cup chopped pecans
Icing:
6 ounces cream cheese, softened
1/2 cup butter, softened (I use Parkay Margarine)
4 cups powdered sugar
1 teaspoon vanilla
Pecan halves
Combine oil, sugar and eggs, and mix well. Sift together flour,
baking powder, baking soda, salt, cinnamon, nutmeg, and cloves;
add to egg mixture. Beat until smooth. Stir in carrots and
pecans.
to make icing:
Beat cream cheese, butter, sugar and vanilla together until completely
blended. Spread on cake. Garnish with pecans. (Optional)
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chinese soup
CHINESE VEGETABLE SOUP
Yield: 6 servings
Ingredients
6 cups soup stock
1 carrot, shredded
1 onion, finely chopped
3/4 cup mushrooms, sliced
3 cloves garlic, minced
1 cup celery, diced
1 tsp ginger
1/2 cup snow peas, chopped
1 tsp soy sauce
1/4 cup spinach, shredded
1/2 cup water chestnuts, chopped
1 cup cooked rice
1/2 cup bamboo shoots, chopped
1/8 tsp black pepper
3/4 cup broccoli, chopped
1 green bell pepper, chopped
Directions
Heat 1/2 cup of broth in a soup pot over high heat. When broth is
boiling, add onion, garlic and ginger. Cook for 3 minutes.
Add soy sauce and the remaining 5-1/2 cups broth. Bring stock to a
gentle boil. Add water chestnuts, bamboo shoots, broccoli, carrots,
mushrooms, spinach, snow peas, cooked rice, celery, and black pepper.
Bring to a simmer and cook for 10 minutes.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake
Espresso Carrot Cake (by
Lura Lee)
This lady is awesome. I made this cake once (I dare not make it
again too soon because I tried to eat the whole cake). Since I am
not a "coffee drinker", I love almost anything with a coffee
flavor.
Try this cake!
Ingredients for the cake:
2 cups sugar
2 cups flour (all purpose)
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons powdered cinnamon
1/2 teaspoon powdered allspice
4 eggs
1 cup oil
1 cup pecans (after being chopped in a food processor)
4 cups carrots (after being chopped in a food processor)
1/2 cup raisins
1 shot espresso
Ingredients for the frosting (frosting is optional):
1 package of cream cheese
4 cups powdered sugar
1 teaspoon vanilla
Equipment needed:
Electric mixer
Food Processor
13x9 cake pan
Measuring cup, measuring spoons
Directions:
Chop the carrots and pecans in a food processor, set them to the
side. Mix the dry ingredients in a large bowl, set that to the side.
Pull the shot of espresso, set it to the side. Oil and lightly flour
a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF.
In a small bowl, beat the eggs and add the espresso. Add the oil and
egg mixture to the dry ingredients, then mix in the carrots. Use the
electric mixer on medium speed to blend well. When this is well
blended, set the electric mixer aside. Use a spoon to fold in the
pecans and raisins.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Buttermilk
Buttermilk Substitute
Makes 1 cup
Ingredients
1 cup warm milk
1-1/2 tablespoons lemon juice
Method
Combine ingredients well. Let mixture stand at room temperature
until thickened, stirring occasionally. Use when recipe calls for
buttermilk or soured milk.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Egg Rolls
Egg Rolls with Pork
Ingredients
8 ounces bean sprouts
3 tablespoons oil
1/2 pound ground pork
3 cups finely-chopped celery
6 mushrooms, cup into 1/4-inch slices
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
16 ounces egg-roll wrappers
Oil for deep frying
Directions
Rinse bean sprouts in cold water and place on towel to drain well.
Heat 1 tablespoon of the oil in a wok or large skillet over high
heat. Add the ground pork and cook until browned, about 2 minutes.
Add the rice wine, soy sauce, and mushrooms and cook for another
minute. Transfer mixture to a large bowl and set aside.
Pour remaining oil in wok and heat. Add celery and stir-fry for about
5 minutes. then add salt, sugar, and bean sprouts. Return pork
mixture and mix thoroughly. Give the cornstarch mixture a stir, then
add it to the work, stirring until combined. Transfer mixture to
large bowl and cool.
For each egg roll, place about 1/4 cup of filling in center of
wrapper, lying diagonally. Lift the lower corner over the filling and
tuck the point under it.
Bring both side corners over the filling, then roll up egg roll. To
assure than top corner of wrapper stays put, first dab on a drop of
water. Repeat with
remaining filling.
Heat about 3 cups of oil in a work until the oil reaches about 375
degrees F on a deep-frying thermometer. Place 5 or 6 egg rolls in hot
oil and deep fry them for about 2 or 3 minutes. They should become golden
brown.
Fry in batches. Serve while still warm.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Sandwich
Chicken Sandwich
Seasonings & Toppings
4 chicken fillets or breasts (frozen "grilled" style work
well)
4 round rolls (kaiser, bulkie, etc.)
lettuce leaves
4 ounces of cheese and ingredients from the variations below
Grill, bake, microwave, or broil the chicken fillets according to
package directions or your recipe with seasonings. Place lettuce
leaves and chicken on buns and top with the desired topping from the
variations
below.
Cajun
Sprinkle chicken with Cajun seasonings before cooking. Top cooked
chicken with sliced cheese with peppers. Spread buns with Thousand
Island salad dressing mixed with a few dashes bottled hot pepper
sauce and top with roasted red sweet pepper strips.
Pizza
Season chicken with dried Italian seasoning before cooking. Top
cooked chicken with sliced mozzarella cheese. Place in a bun and
spoon some pizza sauce atop cheese. Top with thinly sliced zucchini or
other veggies, if desired.
Barbecue
Season chicken with chili powder before cooking. Top cooked chicken
with sliced cheddar cheese. Place in bun. Spoon barbecue sauce atop.
Top with half-slices of cooked bacon and/or fresh onion rings.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Batter
Captain D's Fried Fish Beer
Batter
Ingredients
1-1/2 cups flour
1 pkg. dry yeast
1 egg
1 cup beer (Coors worked)
1/2 cup hot water
1/2 tsp. salt
Directions
Mix the yeast and flour together. In another bowl beat together the
egg, hot water and salt. Add the beer to the egg mixture. Next beat
in the flour and yeast.
Drop fish into batter and cover thoroughly. Fry in hot oil. Drain on
paper towels after removing from oil.
This also makes the crumbles that Long John Silvers and Captain D's
has.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Muffins
Kenny Rogers Corn Muffins
Makes 12 muffins
INGREDIENTS:
1/2 cup butter, softened
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
DIRECTIONS:
Preheat oven to 400 degrees. Cream together butter, sugar, honey,
eggs and salt in a large bowl. Add flour, cornmeal and baking powder
and blend thoroughly.
Add milk while mixing. Add corn to mixture and combine by hand until
corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter. Bake for
20-25 minutes or until muffins begin to turn brown on top.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Butter Roll
Grandmother's Old Fashioned
Butter Roll
Makes 12 rolls
If you like butter, you'll love these simple but delicious butter
rolls. They're baked in a sweet milk sauce. Just the thing for a cold
morning.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 teaspoon ground nutmeg
2 cups milk
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 7 x 11 inch baking
pan.
2. In a large bowl, mix together flour and salt. Cut shortening in
thoroughly with a pastry blender until mixture resembles bread
crumbs. Stir in water and press dough together with your hands. Roll
out pastry into a large rectangle. Spread the butter evenly over the
pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough
jelly roll style and pinch to seal. Cut into 12 even slices. Place
the rolls in the prepared pan.
3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until
mixture begins to bubble. Pour milk mixture over rolls.
4. Bake in preheated oven until brown, about 30 to 40 minutes.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Salad
Classic Waldorf Salad
Makes 4 servings
Ingredients
3 tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons plain yogurt
3 tablespoons apple juice
1/4 teaspoon celery seed
1 bunch watercress, trimmed and chopped
2 tablespoons chopped walnuts
Directions
1. In a large bowl, combine the apples and lemon juice. Add the
grapes, celery, and green onions; toss.
2. In a small bowl, whisk together the mayonnaise, yogurt, apple
juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. Wash the watercress, and dry thoroughly. Arrange greens on
individual salad plates. Mound the apple mixture on top, and sprinkle
with the walnuts.
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Chicken Waldorf Salad
Ingredients
1 lb. skinless, boneless chicken breasts
1 large red skinned apple such as Macintosh or Red Delicious, cored
and cut into chunks
2 celery stalks, sliced
1/4 cup raisins
1/2 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tsp. lemon juice
1/2 tsp. salt
1/4 cup walnut pieces
2 oz. crumbled blue cheese, optional
Romaine lettuce leaves
Directions
1. Bring 2 inches of water to boil in skillet, add chicken breast,
reduce and let simmer 8 to 10 minutes. Do not let water boil or
chicken will toughen. Cool and cut into 1 inch chunks. Combine with
apple, celery slices, raisins and walnuts.
2. In a small bowl, stir together mayonnaise, sour cream, lemon juice
and salt. Pour over chicken mixture and toss well to coat.
3. Serve on Romaine lettuce leaves and sprinkle with blue cheese if
desired. Serve chilled. Serve with crusty bread or rolls.
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