Recipes On This Page
Chicken Cutlets Parmesan Also Parmesan Style
Bob Hope's Favorite Chicken Hash
Elizabeth Taylor's Spicy Chicken
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More Soulful Recipes October 27th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
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What's In This Issue:
Recipe: Pumpkin Cookies
Correction To Sausage Apples
And Potatoes Stuffing Recipe
Recipe: Chicken Cutlets
Parmesan Also Parmesan Style
Recipe Request: Refried Beans
Recipe: Southern Plantation Bananas
Recipe: Carrot Souffle'
Recipe: Bob
Hope's Favorite Chicken Hash
Recipe: Elizabeth Taylor's
Spicy Chicken
Recipe: Pumpkin Cookies
Recipe: Black-eyed Pea Cake
Recipe: Whiskey Cake
Recipe: Homemade Blue
Cheese Dressing
Recipe: Popcorn
Balls
Recipe: Black-eyed Pea Cakes (#2)
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: llewiskwi
Subject: pumpkin cookies for
Penny Shipman
To: posts@chitterlings.com
1 C shortening
1C sugar
1C pumpkin
1 egg
1 teas. cinnimon
1 teas soda
1/2 teas salt
1 teas vanilla
2 C flour
1/2 C nuts
spoon on cookie sheet. Bake 400 for 8 min.
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From: "Stephen"
Subject: Missing step on recipe, SAUSAGE,
APPLE and POTATO
STUFFING
On the SAUSAGE, APPLE and POTATO STUFFING
,...I don't know what happened ..I am sure it was my fault, I often
make mistakes.
Anyway you use about 1 Tablespoon of poultry seasoning and you can
cut the potatoes up into small cubes, place in a microwaveable dish
with a bit of water and micro until tender, which would be about 4 to
5 minutes on high. .
add to the bowl of fried sausage, apples and onion. mix it then with
the bread, eggs and milk.
Then proceed with the baking instructions.
I am sorry for the mistake,
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: Italian_Diva
To: posts@chitterlings.com
Subject: Chicken Culets Also
Parmesan Style
Chicken Cutlets Parmesan Also Parmesan Style
1 lb. of sliced chicken breast sliced one inch thick.
Italian bread crumbs.
2 eggs.
2 tbsp. of milk.
salt and pepper to taste.
oil for frying.
In a large bowl,mix eggs,milk,salt and pepper well.
Dredge each chicken cutlet in egg mixture.
in another bowl add Italian bread crumbs,
place egg coated chicken cutlets in Italian bread crumbs coating both
sides well.
heat oil in frying pan.
place chicken in oil and fry on both sides till golden brown.
drain on paper towels.
NOTE: to make chicken parmesan,add prepared tomato sauce and sliced
provolone or mozzarella cheese to each cutlet.
ALSO NOTE:.. you may substitute veal or pork for the chicken
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: Littlejay2000000
Subject: Re: Refried beans
To: posts@chitterlings.com
I need a receipe for refried beans. I think you use pinto beans. But
how do you get the brown gravy thats in it?
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SOUTHERN PLANTATION BANANAS:
SOUTHERN PLANTATION BANANAS:
- 1/2 cup (packed) brown sugar
- 4 Tbs (1/2 stick) butter
- 4 bananas, peeled and halved crosswise and lengthwise
- Cinnamon to taste
- 1/4 cup banana liqueur
- 1/3 cup light rum
- 1/2 cup chopped pecans
- Ice cream for serving
Blend the brown sugar and butter in a skillet and heat until the
mixture bubbles. Add the babanas and saute until tender. Sprinkle with
cinnamon. Combine the babana liqueur and rum. Heat slightly, ignite,
and pour over the bananas. Baste with the flaming liquid until the
flame burns out. Sprinkle with pecans. Serve each person 2 banana
halves over scoops of ice cream. SERVES 8
In the South,"fried" or "flamed" bananas were first
prepared in the
cook houses behind plantation homes. New Orleans restaurants regularly
feature this dessert.
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From: Christie Mason
Subject: Reply 10/21/02 - Carrot Reciepe Request
To: posts@chitterlings.com
Carrot Souffle'
3 1/2 lbs peeled carrots
1 1/2 lbs sugar
1 tblsp baking powder
1 tblsp vanilla extract
1/4 cup of flour
6 eggs
1/2 lb margarine or butter
powdered sugar (optional)
Steam or boil carrots until extra soft. Drain well. While carrots are
warm, add sugar, baking powder and vanilla. Whip with mixer until
smooth.
Add flour and mix well. Whip eggs and add to mixture. Blend well. Add
softend margarine to mixture and blend well.
Pour mixture into baking dish about 1/2 full (souffle' will rise)
Bake in 350 oven for about 1 hour or until top is a light golden
brown.
Optional : Sprinkle souffle lightly with powdered sugar before
serving.
This reciepe will yield approximately 10 servings.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BOB HOPE'S FAVORITE CHICKEN HASH:
BOB
HOPE'S FAVORITE CHICKEN HASH:(From the book: DINING WITH THE
STARS)
- 2 boneless, skinless chicken breats, broiled
- 2 strips of bacon, fried until crisp
- 1/2 small onion, sauteed
- 2 Tbs butter
- 1/2 tsp lemon juice
- 1 tsp dry sherry
- Salt & Pepper to taste
- 2 Tbs sour cream
Cut the chicken into fine strips. Crumble the bacon and combine until
heated through. Shortly before serving, add the sherry and sour cream.
Do not allow to cook after adding the last 2 ingredients, just heat
through. SERVES 4-6
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: ELIZABETH TAYLOR'S
SPICY CHICKEN:
ELIZABETH TAYLOR'S SPICY CHICKEN: ( I got this recipe from the Book of
DINING WITH THE STARS)
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 1 garlic clove, crushed
- 1 onion, chopped
- 1 tsp grated fresh ginger
- 1 medium chicken (about 3 pounds) skinned and cut into serving
pieces
Combine the spices with the garlic, onion and fresh ginger. Coat the
chicken with this mixture and refrigerate for at least 2 hours,
preferably longer. Place on a moderately hot barbecue grill or broil
for about 30 minutes, or until done, turning once. SERVES 4-6
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From: BMARYC230
Subject: Pumpkin Cookies
To: posts@chitterlings.com
This recipe is for Penny who requested these cookies. My coworker gave
this to me. I have not tried them yet.
1 cup butter, softened
2 cups canned pumpkin
2 cups sugar
1 teaspoon vanilla extract
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
In large bowl, mix butter, pumpkin, sugar and vanilla. In separate
bowl, combine remaining ingredients. Fold into pumpkin mixture and
mix well.
Drop by teaspoon onto lightly greased cookie sheet. Bake at 350 for
degrees for 10 - 12 minutes.
Note...Add 1/2 cup raisins to mixture before baking if desired.
M. C. Breedlove,
Jamaica, NY
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: BLACK-EYED PEA CAKE
3 c. black-eyed peas, cooked (puree in blender and measure out 2 cups)
2 c. flour
1/2 t. baking powder
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. allspice
3 eggs
2 c. sugar
3/4 c. veg. oil
1 small 4 oz. jar of baby food carrots
1/2 c. crushed pineapple (drained)
1/2 c. cherries (optional)
1/2 c. chopped almonds
Combine eggs, add sugar, oil and vanilla. Beat until smooth. Stir in
the pureed peas and remaining ingred. Pour into two round cake pans.
Bake at 350 degrees for 35 to 40 min.
ORANGE CREAM CHEESE FROSTING
1 c. butter
1 8 oz. pkg. cream cheese, softened
1 t. vanilla
2 c. sifted powdered sugar
1 t. orange juice
Combine and frost cake.
Source: Velma Thieme
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: WHISKEY CAKE:
WHISKEY CAKE:
- 1 box yellow cake mix,without pudding
- 1 box ( 3 1/2 oz) instant vanilla pudding
- 4 eggs
- 1 cup milk
- 1 shot of whiskey ( 1 1/2 oz )
- 1/2 cup oil
- 1 cup walnuts
TOPPING:
- 1/4 pound butter ( 1 stick)
- 1 cup sugar
- 1/2 cup whiskey
Combine the cake mix, pudding, eggs, milk, whiskey,oil and walnuts.
Mix for 3 minutes, then pour into a greased and floured tube pan. Bake
at 350 degrees for 50-60 minutes. Remove cake from oven, but leave the
cake in the pan.
To make the topping, melt the butter, add the sugar and whiskey, and
cook until the sugar is dissolved and the mixture is syrupy. Poke
holes with a meat fork in the top of the cake. Pour about two thirds
of the syrup over the cake and let stand for 20 minutes. remove the
cake from the pan and pour the remaining syrup over the cake. SERVES
10
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From: Gmomangel
To: posts@chitterlings.com
My Husbands Homemade
Blue Cheese Dressing ( HOT )
2 onions fairsize
2 garlic cubes ( med )
4 TAB. apple vinegar
- Liquify in blender for 10 sec. first 3 ingredients Then add
1 container sourcream 4 Tab. mayonaise
4-6 oz. blue cheese 1 1/2 Tablespoons of Worchester Sauce
pinch of salt and blend in blender to your likings. Keep in
refrigerator .
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From: Gmomangel
To: posts@chitterlings.com
Holiday
Popcorn Balls Recipe handed down on My Moms side of family
2/3 cup molasses 1 1/2 cups sugar 1/3 tsp. vinegar
1/2 cup water
MIX in a very heavy saucepan and bring to a boil. Stirring
infrequently ,
simmer until the mixture spins a thread when dropped from spoon.
Remove from heat and add 2 TAB. butter and 2 tsp. vanilla.
Pour over popped and salted popcorn ( about 1 1/2 cups of
unpopped corn will make enough )
Happy Holidays To All from Our House To Yours.
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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Black-eyed Pea Cakes (#2)
1 small onion, chopped
1 T. olive oil
2 (15.5 oz.) cans black-eyed peas
1 (8 oz.) container of chive-and-onion-falvored cream cheese, softened
1 egg
1/2 t. salt
1 t. hot sauce
1 8oz. pkg. hush puppy mix with onion
olive oil
Toppings: sour cream and green tomato relish
1. Sautee onion in 1 T. hot oil in a large skillet over med.-high
heat until tender.
2. Process onion, 1 can of peas and next 4 ingred. in a blender or
food processor until mixture is smooth, stopping to scrape down sides.
Stir in hush puppy mix, and gently fold in remaining can of peas.
3. Shape mixture by 2 T. into 3-inch patties, and place on a wax
paper-lined baking sheet. Cover and chill 1 hour.
4. Cook patties, in batches, in 3 T. hot oil, adding oil as needed,
in a large skillet over med. heat for 1-1/2 min. on each side or
until patties are golden brown. Drain ptties on paper towels, and
keep them warm. Serve with desired toppings.
SOURCE: Southern Living magazine
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