More Soulful Recipes 27 June 2001
A compilation of recipes and requests for recipes from visitors
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's in this issue...
Still need your help!
Recipe Request: Hot Wings or Buffalo Wings
Recipe Request: Country Pork Ribs
Recipe Requests: Quick And Easy Pound Cake, Bread Pudding
Recipe Request: Strawberry Cream Cheese Pie
Need Help Finding Gumbo Powder in Britian
Recipe: New York Cheese Cake
Recipes: Beef Brisket In Beer, Beef Brisket With
Barbecue
Sauce
Recipe: Tomato Pudding
Recipe: 7Up Cake
Recipe: Stuffed Cabbage Rolls
Recipe Request: Turkey Breast Rub
Recipe: Baked Acorn Squash
Recipe: Apple Crisps
Recipe Request: Cush
Recipe: Spinach Casserole
Recipe Request: Country Pork Ribs
Recipes: Chocolate Black Forest Cake, Turkey/Chicken
Waldorf
Salad, Stuffing/Dressing for Turkey... Chicken etc.
Recipe: Eggnog Cake
Recipe: Peach Pie
Recipe: Baked Fresh Cherry Pie
Off-topic But Worth Passing On
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Still Need Your Help - From List Moderator.
We still need your help in keeping the email
straight. Please
send ALL email other than unsubscribe requests to
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This address was set up specifically to automatically
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Thanks,
Willie Crawford
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Jimbo"
To:
posts@chitterlings.com
Subject: Hot Wings or Buffalo Wings
Hi,
Do any of you guys have a great recipe for hot
wings. I love
them so hot that they make you sweat, but I'm looking for
both
spicy and mild recipes. I'm hoping to make
some and take
them to a party on the 4th of July.
Thanks.. Jim
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject: Re: More Soulful Recipes - 14 June 2001
To: postmaster@chitterlings.com
i love your list . the recipes are awesome . could you
help me .
i need a good recipe on how to cook country pork
ribs. thank
you so much .
katherine
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Subject: Re: A Message From The Webmaster At
Chitterlings.Com
To:
posts@chitterlings.com
I'd like to request the following recipes:
A quick and easy POUND CAKE and
BREAD PUDDING
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HELLO
I WOULD LIKE TO GET A STRAW BERRY CREAM CHEESE PIE
RECIPE
THANKS JOANN BUTLER
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
i,m an ex serviceman now living in scotland outside of
the
capital city edinburgh.I.ve always told people about
gumbo
here but haven,t made it yet because i can,t seem
to find
gumbo powder anywhere.can you please advise me where i
might
find this in Britain,hopefully scotland.thank you.
gumbo starved.
mel
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
<posts@chitterlings.com>
Subject:
New York Cheesecake
New York Cheesecake
1 can eagle brand condensed milk
1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
4 (8oz.) pkgs. cream cheese softened
1/2 cup flour
4 eggs
1 tbsp. vanilla extract
Preheat oven 300 degrees.
In saucepan melt butter; stir in crumbs and sugar.
Pat firmly on
bottom of buttered 9" spring form pan. Beat 4
(8oz.) cream cheese
until fluffy. Beat in 1/2 cup flour and 4
eggs. Mix well. Stir
in Eagle brand, 1 tbsp. vanilla. Bake 1 hour and 10 - 15
minutes.
Cool to room temp.
Be sure to turn off oven and leave cheesecake in oven
for 1 hour
to minimize cracking.
Remove and chill. Remove side of springform pan.
Delicious topped with cherry, strawberry or blueberry glaze.
Pam Turner
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Beef Brisket
BEEF BRISKET IN BEER
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
4
lb
Beef brisket
1/2
ts
Pepper
1
c
Sliced onion, rings separate
1/2
c
Chili sauce
3
tb
Brown sugar
2
Cloves garlic, crushed
12
oz
Beer
2 1/2
tb
Flour
1/2
c
+2T water
Black pepper
Trim fat from brisket; place in a 13- x 9- x2-in
baking dish.
Sprinkle top
of brisket with pepper; arrange onion rings over brisket.
Combine chili sauce and next 3 ingredients; stir well,
and pour
over brisket. Cover and bake at 350 for 3 hours. Uncover
and
bake an additional 20 min or until. brisket is tender.
Place
brisket on a serving platter, reserving cooking liquid.
Set
brisket aside, and keep warm. Pour 1 1/2 c cooking
liquid into
a sm saucepan. Place flour in a sm bowl. Grad add
water, blending with a wire whisk; add to cooking liquid.
Bring
to a boil and cook 2 min or until gravy is thickened,
stirring
constantly.
Serve gravy with brisket. Sprinkle with pepper, and
garnish with
tomato slices and parsley springs, if desired.
(Serving size is
3 oz brisket and 3 T. sauce).
ллллллл
BEEF BRISKET WITH BARBEQUE SAUCE
6 servings
3/4 c Water
1/2 c Worcestershire sauce
2 tb Vinegar
2 ts Beef bouillon;
granules
1 ts Mustard; dry
1 ts Chili powder
1/2 ts Red pepper; ground
2 Garlic
cloves; minced
2 1/2 lb Beef brisket
1/2 c Catsup
2 tb Brown sugar
2 tb Margarine; or butter
For cooking liquid, in a bowl combine water,
worcestershire sauce,
vinegar,bouillon, mustard, chili powder, red pepper, and
garlic;
reserve 1/2 c. liquid for sauce. Trim fat from
brisket. If
necessary, cut brisket to fit crockery. Cover; cook
on low-heat
setting for 10-12 hours or high-heat setting for 5-6
hours. For
sauce, in a small sauce pan combine 1/2 c reserved
liquid, catsup,
brown sugar, and margarine. Heat through.
Pass sauce with meat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Tomato Pudding
Tomato Pudding
2 cans (28oz) crushed tomatoes with juice
1 cup brown sugar, packed
1 can (6 oz.) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
Pinch baking soda
1/2 cup butter, melted
Heat oven to 375 degrees F. Grease a 3-quart baking
dish. In a
bowl,combine tomatoes, sugar, paste, mustard, soda, and
salt.
Place bread cubes in the baking dish; drizzle with
melted
butter. Pour tomato mixture over bread.
Refrigerate up to 4 hours, if desired. Bake 35 to 40
minutes,
or until hot and bubbly. Garnish with fresh parsley or
rosemary
sprigs, if desired.
Serves about 10.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
G Hicks
To:
posts@chitterlings.com
Subject:
Recipe for 7up Cake
This is a great recipe that I have been using for over 15 years....
3/4 lb. of butter
3 cups of granulated sugar
5 large eggs
3 cups of Swan's Down cake flour (I like its texture
better than
Soft as Silk)
2/3 cup of 7 up
2 tsp. of flavorings (I use 1-vanilla and 1 lemon)
Preheat oven to 350 degrees. Cream Butter.
Gradually add sugar to
butter and beat until fluffy. Add eggs one at a
time and beat
thoroughly. Alternately add cake flour and 7up--beginning
and ending
with the flour.
Beat well after each addition. Last add
extracts. Mix thoroughly.
Bake in a greased and floured tube pan (or bundt pan) for
approx.
1 hour in hot oven (350 deg.) Cake is done when
toothpick inserted
comes out clean.
Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
Makes 8 cabbage rolls
Ingredients
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
Directions
1 In a medium saucepan, bring water to a boil. Add
rice and stir.
Reduce heat, cover and simmer for 20 minutes.
2 Bring a large, wide saucepan of lightly salted water to
a boil.
Add cabbage leaves and cook for 2 to 4 minutes or until
softened;
drain.
3 In a medium mixing bowl, combine the ground beef, 1 cup
cooked
rice, onion, egg, salt and pepper, along with 2
tablespoons of
tomato soup. Mix thoroughly.
4 Divide the beef mixture evenly among the cabbage
leaves. Roll
and secure them with toothpicks or string.
5 In a large skillet over medium heat, place the cabbage
rolls
and pour the remaining tomato soup over the top. Cover
and bring
to a boil. Reduce heat to low and simmer for about 40
minutes,
stirring and basting with the liquid often.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
<posts@chitterlings.com>
Subject:
turkey breast rub?
Hi :)
I love this list, love all the great recipes I've found
here.
I'm planning to smoke a turkey breast over a mix of
hickroy and
mesquite chips, would love to get some suggestions on
lowfat rub
for the bird?
Thanks in advance,
Paula Looper
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Baked Acorn Squash
Baked Acorn Squash
Makes 4 servings
Ingredients
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place squash in a shallow baking pan, cut side down.
3 Bake in preheated oven for 30 minutes, or until tender.
4 Turn cut side up; season with salt and pepper, dot
with
butter and sprinkle with brown sugar and cinnamon.
5 Bake for 20 minutes more.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Date sent: Tue, 12
Jun 2001 08:20:10 -0500
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Apple Crisp
Apple Crisp
Ingredients:
3/4 cup flour
1 cup sugar
1/3 cup soft butter
4 cups peeled and cut apples
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup water
Directions:
Blend the butter, sugar and flour together in a
bowl,
then set aside.
Place your peeled and cut apples in a square baking
pan.
Mix the cinnamon, salt and water together then
sprinkle
over the apples. Spread first mixture over the apples
for
the topping. Bake at 350 for about 40 min. The topping
should be lightly browned.
This is great served warm with your favorite vanilla
ice
cream. You may use any apple you like, for a more
tart
flavor use Granny Smith or McIntosh (slightly milder).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
Subject:
recipes
HI,
I AM TRYING TO LOCATE A RECIPE FOR CUSH. I ATE A
SMALL TASTE OF
CUSH AS A SMALL CHILD AND I HAVE NEVER TASTED IT
SINCE. BUT I
CAN STILL REMEMBER THE TASTE WHICH I ENJOYED. CAN
YOU LOCATE
FOR ME A RECIPE.
THANK YOU
KREOOLE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
Dalila Stewart
To:
posts@chitterlings.com
This delicious recipe is for people who like spinach,
hate spinach, and for people who are vegetarians. I
guarantee you this recipe you will love. If you make
it right.!!
HERE IT IS:
Preheat oven to 350
6 Cans of Spinach
2 Blocks of Colby cheese
1 Pack of kraft cheese
2 Containers of Cottage cheese
3 Bags of shreded Mozzarella cheese
1 Box of lasanga
2 Big jars of Prego
2 Tbs. of nutmeg
BOIL: Box of Lasagna (Drain) Set aside.
MIX: In a large bowl Spinach, cottage cheese ,and
nutmeg in mixing bowl. (Set aside).
SHRED: Colby cheese. (Not all of it) Just half of it.
COVER: Bottom of pan with Lasagna.
POUR: Some Prego on top of Lasagna (Alot) Not the
whole jar.
SPOON: Some of the Spinach mix over the Prego until
covered. (Use your fingers to spread the Spinach mix
carefully. You do not want to use up all your
spinach.)
SPRINKLE: Colby, and Mozerella cheeses on top of
spinach.(Except for the Kraft cheese.)Just a little
thin layer.
COVER: Spinach with more Lasagna.
SPRINKLE: Some more Colby, and Mozerella cheeses on
top of Lasagna. (thin layer)
Repeat Layers!!!
When done repeating layers!! The Lasagna should be
last in your casserole.
Place: All the Colby cheese, Mozerrella cheese,on top
of the Lasagna.
LAST: Cover the Colby cheese, and Mozerella cheese
with the Kraft cheese.
COVER: With Aluminum foil (or a top). Place in oven.
Leave Alumin on top of Lasagna until the
Prego boils.
Remove the Aluminum foil (If you have a top
to go on your dish do not remove). And leave in oven
until everything melts together.
I guarantee you will love it. My
friends do not
like spinach, but they love spinach lasagna.!! Enjoy!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
i love your list . the recipes are awesome . could you
help me .
i need a good recipe on how to cook country pork
ribs. thank
you so much .
katherine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"M. Dale"
To:
<posts@chitterlings.com>
Subject:
A few bits of info/recipes/etc
Date sent: Sun, 17
Jun 2001 09:12:17 -0700
Hi, there again:
First, I want to tell all of you-all (how Southern
can you get?)
how much I am enjoying the e-mails, recipes, etc. I
have a couple
of recipes I'd like to share and hope you-all enjoy.
1. The world's easiest foolproof cake.
This is a Chocolate Black
Forest cake - out of the world but PLEASE, MAKE IT
EXACTLY LIKE I
TELL YOU.
INGREDIENTS:
1 box of chocolate cake mix, any kind - I prefer Duncan
Hines but
others are equally good.
1 can of cherry pie filling - DO NOT use the light one -
not enough
cherries.- I usually use Comstock.
3 large eggs, beaten with a fork
AND THAT IS ALL. Oven 350 degrees, pan 9 x 13
inch UNGREASED AND
UNFLOURED. You can use two pans, if desired.
Just do not
grease/flour. In a large bowl, dump cake mix, add
can of pie
filling and three eggs. Stir, do not beat until all
dry ingredients
are wet. Pour into ungreased pan and bake until
just barely done.
Do not overbake. Cake will be moist, not dry.
And believe it or
not, this is all there is to it.
Some additional info. Do not add water, oil,
etc, not necessary.
Do not beat since if you do cherries will
disintegrate. You can add
almond flavoring, if desired. This is such a rich
cake (even if low
in fat) that a frosting is not necessary. For
company, I cut in
squares, place each piece on a nice serving plate,
top with a big
dollop of whipped topping, either a sprig of mint or
drained
marschino cherry and voila, your reputation as a pastry
chef is made
and secure. Try it, you'll like it.
Turkey/Chicken Waldorf Salad:
This recipe is wonderful for a large group, keeps well
and
ingredients can vary, depending on what you have. I
cook this by
bunchs, wads, etc, not specific amounts so feel free to
do the same.
INGREDIENTS:
Cooked, diced turkey or chicken breast, no skin, no
bones, about 2
cups
2 cups cooked rice, either white or brown. I prefer
the new instant
brown rice
1 large red delicious apple, 1 yellow delicious apple,
cored, diced,
unpeeled, if desired. Be sure to use good flavored
apples
1 cup chopped celery
1/2 cup chopped sweet pickles
1 can diced or chunk pineapple, drained, reserve juice.
Mayo, tsp. prepared mustard, dash of Tabasco, reserved
pineapple
juice, some pickle juice. Use enough of this to
moisten mixture.
Don't drown it but should be moist.
Chopped walnuts - sprinkle on servings. Do not add
before since
they get yukky from sitting. Not necessary but
good. Pecans are
equally good.
This can be served on lettuce leaves or shredded lettuce
in
individual servings or used as main course and let
everyone serve
themselves (and they will, heh, heh).
Mix together, let sit in refrigerator several
hours. This keeps
well unless you have a large hungry bunch to feed.
Be sure and
dilute mayo with juices, etc. Tabasco gives a
little jolt but not
necessary. I think you will enjoy this. I've
made it with leftover
lean pork roast and it was good but believe the
turkey/chicken is
better. Enjoy.
STUFFING/DRESSING FOR TURKEY, CHICKEN, ETC;:
My mother made the world's best stuffing for
chicken/turkey and she
had an unusual twist to the usual recipe. She used
about 1/3
crumbled cornbread (no sugar, please and a good
cornbread,
not just baked cornmeal and water), 1/3 toasted stale
lightbread
or leftover biscuits, and here is the unusual part:
1/3 crumbled
saltine crackers. Other ingredients were: eggs,
chicken broth,
chopped onions and celery cooked in the broth with
giblets - some
broth and giblets saved for giblet gravy, minced garlic,
sage to
taste, diced cored apple, diced bell peppers (if they
don't give
you gas), sometimes cooked crumbled pork sausage,
sometimes oysters,
sometimes a handful of pecans, a handful of
raisins. This makes a
light fluffy dressing and was usually cooked in a
buttered/oiled
casserole but can be stuffed in fowl, if desired.
This is also
very good with pork roast, leaving out the chicken broth
and using
either milk or hot water to moisten. I think you
will like this and
it is different from usual dressing. And is it
delicious! Wow.
If anyone is interested, I have lots of wonderful
recipes for
Mexican dishes, e.g. tamales, enchiladas (chicken, beef,
pork,
cheese), casseroles - shucks, you request it and I
probably have it.
Happy cooking to all of you and better yet, happy eating!!!!!
Willie, keep up the good work. Hope all is well
with you and yours.
Bye for now
Marion the long winded.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Eggnog Cake
Eggnog Cake
2 tbsp. butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix (approx. 18 1/2 oz.)
1/4 tsp. nutmeg
2 eggs
1 1/2 cups commercial eggnog
1/4 cup vegetable oil
2 tbsp. rum or 1 tsp. rum flavoring plus 1 tsp. brandy
flavoring
Grease a 12-cup Bundt pan with soft butter. Press
almonds against
sides and bottom of pan; set aside. In large bowl combine
cake mix,
nutmeg, eggs, eggnog, vegetable oil, and flavoring. Beat
at medium
spread until smooth and creamy about 4 minutes. Pour
batter in
prepared pan. Bake at 325 degrees for 50 to 55 minutes or
until
cake tests done. Cool in pan for 10 minutes; turn out on
wire rack
or serving plate to complete cooling.
Prick cake with think skewer and top with Rum Syrup while
cake is
still warm.
Rum Syrup:
1 cup granulated sugar
1/2 cup water
1 tsp. butter or margarine
1/2 tsp. vanilla
1 1/2 ounces rum (3 tbsp.)
Boil sugar and water 5 minutes. Add butter, vanilla
and rum. Cook
until a syrupy mixture. Yields about one cup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Peach Pie
Incredible Peach Pie
Best of the Best from Georgia
2 eggs
1/2 cup milk
1/2 cup light corn syrup
1/4 cup melted butter
1/4 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour
1 cup coconut, shredded
2 1/2 cups peaches, chopped
1/2 cup chopped pecans
nutmeg or cinnamon
In large bowl beat eggs and next 6 ingredients; mix
until smooth.
Stir in peaches and coconut. Pour into a greased and
floured pie
plate.
Sprinkle generously with nutmeg or cinnamon. Top with
pecans. Bake
at 350 degrees for 40 to 50 minutes, or until custard is
set. Let
stand for awhile before cutting. This pie makes its own
crust and
needs to set awhile to make the crust firm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Baked Fresh Cherry Pie
Baked Fresh Cherry Pie
Makes 1 - 9 inch pie
Ingredients
1 recipe pastry for a 9 inch double crust pie (a store
bought
one will do)
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
1 Preheat oven to 400 degrees F (205 degrees C). Place
bottom crust
in piepan. Set top crust aside, covered.
2 In a large mixing bowl combine tapioca, salt, sugar,
cherries and
extracts. Let stand 15 minutes. Turn out into bottom
crust and dot
with butter. Cover with top crust, flute edges and cut
vents in top.
Place pie on a foil lined cookie sheet --- in case of
drips!
3 Bake for 50 minutes in the preheated oven, until golden
brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Off-topic but worth passing on. I spend a lot of
time comparison
shopping both online and off. I recently discovered
a source that
tells me about things that are either free or very
inexpensive
after rebates. These are things such as cameras,
tools,
computer software, clothing, etc. I get a list
every week of
these items. I'd be more than happy to pass this
list along to
anyone who wants a copy. To get these lists
automatically
forwarded to you each week, just send an email to
postmaster@chitterlings.com and make the subject of your
email
"rebates" You can be removed from
that list any time you want
just by following the instructions posted on that list.
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