More Soulful Recipes July 28th 2001
A compilation of recipes and
requests for recipes from visitors
to: http://www.chitterlings.com
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What's in this issue...
Recipe Request: Tomatoe Pie
Recipe: Sylvester's "Sufferin" Succotash Salad
Recipes: Corn Chow Chow, Chow Chow
Berks, Chow Chow Montgomery,
Dryville Chow Chow, Irene Selway
Robinson's Chow Chow
Recipe Request: Gumbo
Recipe: Taco Casserole
Taco Casserole Recipe, Suggestion
On Frying Chicken, Chicken Recipe
Recipe: Chow Chow
Recipe: Sandwich Spread
Diabetic Recipes: Diabetic
Banana Split Pie, Mixed Pasta With
Fresh Herbs, Penne ala Pollo, Chicken
And Broccoli, Cucumber Salad,
Sugar-free Apple Pie
Recipe: WW2 Rookie Cookies
Recipe: Jamaican Curried Chicken
Chow Chow Relish, Tips For Fighting High Blood Pressure
Recipe Request: Peach Cobbler
Recipe Request: Cracklin Corn Bread
Recipe Request: Pigs Feet
Recipe: Miz Bea's Guava Ice Cream
Recipe Requests: Beef Kidneys, Fruit Cocktail Cake
Recipe Request: Peanut Butter Cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
AD Cason
Subject:
Recipe Request for Tomato Pie
To:
posts@chitterlings.com
If anyone out there has a recipe
for Tomato Pie, would
you please post it? Thanks!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
diaconal
To:
posts@chitterlings.com,
Subject:
SYLVESTER'S "SUFFERIN' SUCCOTASH" SALAD
SYLVESTER'S "SUFFERIN' SUCCOTASH" SALAD
This is a good dish to serve on these sweltering summer days.
Ingredients:
16 oz. can
whole kernel corn
16 oz. can
your favorite shelled beans
16 oz. can
black olives
1 large red
onion
˝ cup olive
oil
Directions:
Chop onion
moderately fine, place it in a large bowl with the
olive oil and let it marinate while
preparing other ingredients.
Open and drain olives, chop them and
add to the onion. Mix
thoroughly. Open and drain the
corn and beans. Add to
onion-olive mixture, Combine
thoroughly and serve.
Makes 6 servings.
Original recipe from Arnold
Pancratz, Chef de Cuisine,
Jackson, MS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Philocrates pjh"
Subject:
Cha Cha = Chow Chow???
The closet name I know to this is a
relish dish by the Amish/PA
Dutch community called Chow
Chow. Here is several recipes. I
hope this is what you are looking
for. Very good eating and a
great way to clear out the garden at
the end of season.
Corn Chow-Chow
1 quart of vinegar,
1 quart of string beans,
1/2 doz. red peppers,
1 pint of lima beans,
1 pint of small onions,
1 doz. ears of corn,
2 tablespoonfuls of salt,
1/2 lb. of sugar,
1/4 lb. of mustard.
Mix mustard and vinegar and bring to a
scald. Cook separately the
corn, onions, and beans till tender.
Put all the ingredients
together, boil only five minutes and
seal.
Chow-Chow, Berks
List of Ingredients
6 large white onions,
6 large sweet peppers, red and green,
1 head of cabbage,
1/2 peck green tomatoes,
2 doz. medium sized cucumbers,
1 bunch celery,
1 head cauliflower,
1 pint small onions,
and about 50 little pickles.
Slice the onions, cabbage and
tomatoes on slaw cutter. Cut the
peppers and
cucumbers into small pieces. Put all
of rise with cauliflower
into strong salt water and boil until
tender but not too soft.
Then drain well through a sieve or
colander. Put back into the
kettle with the small onions, celery,
and little pickles. The
small pickles should stand in salt
water several times before
adding. Add to this i pound of white
mustard seed, tablespoonful
of celery seed, handful each of
cinnamon bark and whole
allspice, some mace and pint of grated
horseradish, I gallon of
cider vinegar.
Mix up some yellow mustard and add
half a teaspoonful of turmeric,
sweeten with brown sugar to taste. Mix
all well and let come to a
boil, then pack in jars, having the
pickle well covered with the
vinegar.
Chow-Chow, Montgomery
List of Ingredients
1 peck. green tomatoes,
1/2 peck. ripe tomatoes,
3 heads cabbage,
1/2 doz. green peppers,
1/2 doz. red peppers.
Cut all and sprinkle with 1 cupful
salt, let stand all night,
next day strain and add 3 lbs. of
sugar, 1 teacupful grated
horseradish, cover with vinegar and
let come to a boil;
then add 1 tablespoonful black pepper,
1 tablespoonful ground
mustard and 1 tablespoonful of mustard
seed, 1 tablespoonful
ground cloves, 1 tablespoonful mace,
and 1 tablespoonful celery
seed, 2 stalks celery, 2 cents worth
turmeric, 1 1/2 quarts lima
beans (boiled).
Dryville Chow Chow
MAKES 16 PINTS
recipe from a church in Dryville, PA.
1 pound bag dried Navy Beans
1 pound bag dried Red Kidney Beans
1 quart (5 pounds) unshelled lima
beans
2 pounds stringbeans (combination of
yellow and green)
1 large head cauliflower
1 medium head celery
4 large sweet red peppers
4 large sweet green peppers
1 quart (2 pounds) carrots
1-1/2 cups small boiling onions (can
used canned cocktail onions,
rinsed and drained)
1-1/2 cups small sweet gherkins (can
used canned, rinsed and
drained)
1 gallon white vinegar
6 cups granulated sugar
1/4 cup coarse canning or kosher salt,
more or less to taste
Cook dried beans separately,
according to package directions,
until tender.
Rinse with cold water and drain. Set
aside. Cook all other fresh
vegetables separately until
crisp-tender; drain and immerse
immediately in ice water. This will
stop cooking and help retain
color. Set aside.
Combine vinegar, sugar and salt in
large stockpot or kettle large
enough to hold all ingredients. Bring
to a boil, being certain
sugar and salt are completely
dissolved. Add all vegetables,
including canned onions and gerkhins.
Bring back to boil, then reduce heat
and keep at a simmer. Place
in hot sterilized jars, leaving
1/2-inch head space, and process
in a boiling water canner for 10
minutes at an altitude up to
1,000 feet, 15 minutes at 1,000 to
6,000 feet. (Processing times
are based on guidelines provided by
the USDA National Food Safety
Database.)
Note: Recipe can be made in smaller
amounts and kept in the
refrigerator for several months
Irene Selway Robinson's
Chow Chow
Shared by her Son, Thomas
4 cups onions
6 cups white sugar
4 cups cabbage
4 cups vinegar
4 cups green tomatoes
2 cups water
12 large green bell peppers
1 Tbs. celery seed
6 large red bell peppers
2 Tbs. mustard seed
1/2 cup salt (try to get non-iodized
salt, if possible)
1 1/2 tsp. turmeric
A pinch (hot) pepper flakes
Chop or grate onions, cabbage,
tomatoes, green and red bell
peppers, by what ever method is
easiest for you, until fairly
fine.
Sprinkle with salt, and let stand
overnight.
Heat the sugar, vinegar, water,
celery seed,
mustard seed, and turmeric to boiling.
Rinse and drain vegetables, mixing
well.
Add vegetables to liquid. Boil three
minutes.
Spoon or ladle into sterilized pint
jars and seal.
"This is my mother's (deceased
since 1993) recipe for Chow-chow,
a type of relish. She was a native of
Bristol England,
transplanted to Chapel-Hill, and later
Asheville, North Carolina.
This is a good recipe for summer, to
use up that excess garden
produce. She would make about 50 pint
jars of this each year,
and it would always be gone by Jan. or
Feb. at the latest.
Adjust the red (Hot) pepper flakes to
your taste.
We used it on pinto beans cooked with
a ham bone,
on hamburgers and hot-dogs, and in
deviled eggs."
Recipe by Irene Selway Robinson
(1923-1993)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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From: "Cassandra Quinn"
Hello Chitterlings.Com Members,
I am loving for a very good gumbo
recipe, which includes a roux
recipe as well. A recipe which
includes chicken, shrimp, crab
and all the other fixins.
I would like to invite guest over,
to enjoy this great feast.
Please forward soon.
Thanks Cassandra
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"M. Dale"
To:
<posts@chitterlings.com>
Subject: Re: posting on July 17,
2001
Hi,
Willie: Well, you done it again - another wonderful
posting. I really enjoyed it (as
usual). How do you keep your
standards up so high?
I enjoyed reading the Mexican
recipes and perhaps by the next
time, I can submit a bunch. I do
have one quick recipe that has
always been well received. This
is another one of those that you
do by pinch and taste, etc.
TACO CASSEROLE:
Ingredients:
a can of a good chili, with or without
beans, heated to boiling,
1 package of Fritoes
chopped onions
chopped olives
grated cheddar cheese
If you want to make your own chili,
do so and add one can of
drained pinto or red or black
beans. Be sure chili is "soupy".
In a greased casserole dish, place a
layer of crushed Fritoes
(you can use any corn chips you desire
but original recipe called
for Fritoes and I do like them best -
but watch out for salt. Do
not salt until after tasting).
Pour about half of the chili/bean
mixture over the Fritoes.
Sprinkle chopped onions and you can add
chopped ripe olives, if desired but do
use onions.
Sprinkle shredded or grated Cheddar
cheese, repeat layers, ending
up with Cheddar cheese. This is
best if you let it sit for at
least an hour or so before baking in
350 degree oven until
bubbling and cheese is melted. I
usually add some comino powder
and chili powder to my chili
mixture. Cominos (not seeds -
they are too chewy!) or Cumin has a
chili flavor but no heat
like some of the chili powders.
Try it, you'll like it. Anyway,
this is practically foolproof
and everyone that likes Mexican food
seems to like it.
ONE MORE SUGGESTION ABOUT FRIED
CHICKEN:
I cook my chicken in hot grease as
fast as possible, browning
both sides, do not even try to get
done in the middle. Remove
from skillet and place on a baking pan
in a hot oven, 450 degrees
for 20-30 minutes depending on size of
chicken pieces. This
cooks it completely in the middle,
lets most of the grease drain
away - best if put on a rack, if you
have one. This works out
well if you have lots of chicken to
fry since you don't have to
spend literally hours frying, trying
to get it done in the middle.
There is nothing worse than
"pink, bloody" chicken, is there? Oh,
yes, I sometimes dip my chicken in
buttermilk or beaten egg or
nothing and then in flour before
frying. Lots of people swear by
season salt and pepper.
Speaking of chicken, I have another
recipe that is really good.
I buy chicken breasts when they are on
sale - the ones with
bones, skin, etc. I then remove
the large muscle mass from the
bones, be sure and keep in one
piece. Save the skin and fat
(put it in the oven to render out the
chicken fat - give the
crispy skin to my two spoiled dogs,
save fat for frying, etc.),
boil the bones with meat on them with
the old standbys: celery,
onion, garlic, carrots, bell pepper,
salt, pepper until done.
Pick off meat, use for enchiladas,
chicken salad, etc.
Chicken broth is left. And everyone
has lots of uses for chicken
broth, don't they?
Next take the raw chicken breasts,
using a sharp knife, make a
slit in one side from almost top to
bottom and not quite thru
the back side (make a nice slot in
it). Then take ham (I buy
the small packages of ham sandwich
meat - the 2.5 oz packages,
eg.), cut the ham slices into pieces
that fit in the slot in the
meat, place the ham and a slice of
both Cheddar and Monterrey
cheese - don't have to use both but I
like the slight
difference in the flavor. In
other words, in the chicken slot
you will have 2-3 thin slices of ham,
2 slices of cheese. You
can close with toothpick but not
really necessary. Next I mix
half plain yogurt and sour
cream. Roll chicken "bundles" in
flour, shaking off excess, then in
sour cream/yogurt mixture and
then in crushed corn flakes.
Ooh, this is so messy at this point.
Chill bundles in refrigerator.
When ready to cook, I saute the
bundles briefly on each side in
a small amount of oil/butter, place on
baking sheet and bake in
a 350 degree oven until done (juices
run clear). This doesn't
take long since chicken cooks so
fast. This also freezes well,
too. I serve these with rice,
peas, dinner salad and set back
and receive the compliments. I
think you will also.
Now, what I really started to write
about. For BETTY J. TUBBS
and her request for diabetic
recipes. Better Homes and Gardens
Magazine has a web site - e-mail with
weekly recipes for
diabetics. Their e-mail address
is:
BHG.com.Diabetic.kitchen or for
regular recipes, etc, address
is: bhg.com.Member.Center
Marion Dale
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Miriam Schylaske"
Subject:
CHA CHA
We call this Chow Chow. My
recipe makes about 30 qts.
Cook each vegetable separately and
drain well.
3 lb. Lima beans, 1 1/2 lbs. Navy
beans, 1 Lg. stalk celery,
3 heads cabbage chopped, 12 peppers,
green yellow and red bell
type chopped, 10 to 12 cucumbers thick
sliced cut 1/2 if too
large of pieces, 12 onions chopped, 10
to 12 carrots
sliced, 2 heads cauliflower separated
into floret's,after
cooking each vegetable to a
crisp/tender softness place all
vegetables in a large pot and add 3
cans shoepeg corn, and 3
cans string beans. In separate
pot heat 1 to 2 qts. vinegar,
1 pint salad mustard, 2 Tbsp.
turmeric,and 1/2 pk. pickling
spice tied in cheesecloth. Add 4
to 6 cups sugar, salt and
pepper to taste and 1 cup water.
Bring to a boil and pour
over vegetables and heat all over low
heat to boiling point.
STIR OFTEN AND DON'T LET IT
BURN!! Put into jars and seal.
Some people add celery seed and green
tomatoes cut into chunks.
Some people do not add the salad
mustard. This is a lot of
work, but worth the effort. Good
eating!
Miriam Schylaske
Pennsylvania
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"Philocrates
To:
posts@chitterlings.com
Subject:
Sandwich Spread
Speaking of Chow Chow...
My aunt makes this all the time.
As much as I believe you should
respect your parents Mom and I use to
have a battle to see who
got the last bite esp if you had some
great homemade bread to put
it on.
This recipe that I use is Mennonite
in origin because my aunt will
NOT hand over hers. It is just
as good as the Chow Chow for
cleaning up the garden and soooo good.
Sandwich Spread
3 qts green tomatoes
1 qt peppers
1 pt sweet pickles
1 qt vinegar
1 pt onions
1 stalk celery
6 tbs flour
Salt tomatoes, peppers and onions,
let stand overnight. Boil all
the veggies together with vinegar and
sugar for 25 minutes
When cooked add the flour. Bring to
a boil and remove from heat.
Add one quart mayo and a small jar of
mustard. Keep hot when
canning. Put in jars and seal.
Mrs. Lydia M Byler
Belleville PA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Diebetic recipes for Betty J. Tubbs
Diabetic Banana Split Pie
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat
until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all
juice. Sprinkle on top of
bananas. Cover with Cool Whip,
sprinkle pecans on top. Chill
well.
Mixed Pasta with Fresh Herbs
8 oz. assorted pastas
2 Tbsp. walnut or olive oil
2 Tbsp. coarsely snipped mixed fresh
herbs (such as sage,
rosemary, and basil)
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
Cook pasta according to package
directions and drain. Try
different pastashapes that have
similar cooking times so you
can cook them together. Toss hot pasta
with oil, herbs, salt
and pepper. Makes 8 side-dish
servings.
Penne ala Pollo
1/2 lb. boneless, skinless, chicken
breasts - cut into strips
1 lb. Penne Pasta cooked aldente
1 clove Garlic
1/8 cup fresh Basil - chopped fine or
1 tblsp. dried Basil
2 Roma Tomatoes or 1/2 cup Tomatoes -
diced
1/2 cup de-fatted Chicken Stock
1/4 cup skim Milk mixed with 1 tblsp.
Cornstarch
Pepper, Oregano, Seasoned Salt and
Onion Powder to taste
2 tbsp. Parmesan Cheese (optional)
Spray Oil
Heat deep sauté pan on high.
Season Chicken with spices to taste.
Sauté in pan 1 to 2 minutes, add
garlic and sauté until cooked
through. Add stock and simmer 5
minutes to reduce some. Add
milk and cornstarch mixture to
thicken. Remove from heat, add
penne, tomatoes, basil and
cheese. Toss well and serve
immediately.
Serving Suggestions: You can
make this dish with leftover
chicken, shrimp, scallops or no meat
at all. It goes great with
a green salad and a crusty loaf of
Italian bread.
Chicken and Broccoli (Diabetic)
Yield: 1 serving
1 tb
Cornstarch
1/2 c Fat-free chicken
broth
1 tb Sherry or fat-free
chicken 1/8 ts
Ground ginger
-broth
1/8 ts Garlic powder
2 tb Soy sauce
2 medium-size chicken breast halves
without skin or visible fat
1 tbsp. vegetable oil 1/2 cup sliced
onions 2 cups (6 oz.)
frozen broccoli cuts 1/2 cup fat-free
chicken broth Combine
first 6 ingredients and mix until
smooth to form a marinade.
Bone chicken breasts. Freeze bones for
later use in broth and
cut chicken into bite-sized pieces.
Place in marinade and
refrigerate for 1-4 hours. Drain well,
reserving marinade for
later use. Fry chicken in vegetable
oil in heavy frying pan u
ntil clear and firm. Remove chicken
from frying pan with a
slotted spoon, leaving as much of the
fat as possible still in
the frying pan. Add onions and
broccoli to the fat in the frying
pan.
Slice any larger pieces to about
1/2-inch thickness. Cook and
stir about 1 minute or until broccoli
is thawed. Add broth to
vegetables, mix lightly, cover, and
simmer for 5 minutes or
until the broccoli is crisp-tender.
Add marinade and cook and
stir over moderate heat until sauce is
thickened and clear. Add
chicken and reheat to serving
temperature. Serve 2/3 cup per
serving over rice.
Cucumber Salad
Yield: 10 nice folks
2 lg Cucumber;
peeled
2 cl Garlic; crushed or
2 c Plain low-fat
yogurt
1 ts Garlic powder;
4 tb
Vingar
1 ts Salt
3 ts Dried dill weed;
or
1/2 ts Fresh ground
pepper;
2 tb Fresh dill;
Slice cucumber lengthwise and
remove seeds. Dice the cucumber
and add remaining ingredients. Mix
throughly and chill at least
1/2 hour before serving.
Sugar-free Apple Pie
Yield: 6 - 8 folks
6 oz (1 cn) frozen apple juice
(unsweetened concentrate)
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell
(unbaked)
In a small saucepan, combine the
frozen apple juice, flour,
cinnamon and salt. Stir constantly
over medium heat until the
mixture is thick and bubbly, 3 to 5
minutes. Peel and slice
the apples and stir them into the
apple juice mixture. Pour
the mixture into the unbaked pie shell
and dot with butter.
Position the top crust over the
filling, cutting slits for
the steam to escape. Trim and seal the
edges. Brush the top
very lightly with water and sprinkle
with nutmeg if desired.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees
and bake for 30 minutes more.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
diaconal
To:
posts@chitterlings.com,
Subject: WW2 ROOKIE COOKIES
ROOKIE COOKIES (World War II recipe using available ingredients)
Beat: 2 eggs
Add: 1 1/4 cup sugar
1 teaspoon Mapleine while still
beating.
Combine: 1 cup flour, sifted
1/4 cup rolled oats
1 cup raisins
˝ tsp salt
1 cup chopped walnuts
Add: to egg mixture. Beat
well.
Drop: by teaspoonfuls onto a
paper-lined cookie sheet. Use
wrapping (butcher) paper. Do not
grease.
Bake: 8 to 10 minutes in
400 F oven. Cool slightly. Turn paper
and cookies over. Wipe paper
with damp cloth.
Makes 30 cookies.
My Mother sent me many batches of
these during the war. They were
well received by the men in my outfit.
- Arnold Pancratz,
Maitre de Cuisine, Jackson, MS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Chicken
JAMAICAN CURRIED CHICKEN
1 whole chicken (in pieces)
Olive oil
1 1/2 onions, diced
1 bunch scallions, chopped
2 tablespoons ginger
1 tablespoon garlic, chopped
4 tablespoons curry powder
2 cups of diced tomatoes
1 cup water or chicken stock
Salt and pepper
In sauce pot over medium heat put
some oil and brown chicken pieces
in batches. Do not crowd pot. Transfer
chicken to bowl until all is
browned. Pour off oil from pot. Now
add a little fresh oil and
start sauteeing onions. Just as they
start to get color, add
scallions, ginger, garlic, and curry
powder. Stir and continue to
saute for a few more minutes. Then,
add tomatoes and chicken pieces
back to pot. Now, add water or stock.
Bring this all to a simmer and cover.
In about 35 to 50 minutes,
depending on size of chicken pieces,
curry will be ready.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
From:
"Elvee O'Kelley"
Subject:
Relish
CHOW-CHOW RELISH
Serving Size : 4
4 c Chopped cabbage
3 c Chopped cauliflower
2 c Chopped onions
2 c Chopped green tomatoes
2 c Chopped green bell peppers
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Dry mustard
1 t Ground turmeric
1/2 ts Ground ginger
2 ts Celery seeds
1 ts Mustard seeds
Combine cabbage, cauliflower,
onions, green tomatoes and bell
peppers. Sprinkle with salt. Let
mixture stand 4 to 6 hours in
cool place. Drain well. Combine
vinegar, sugar, mustard,
turmeric, ginger, celery seeds and
mustard seeds in large
saucepan. Simmer 10 minutes. Add
vegetable mixture and simmer
10 minutes longer. Bring to boil.
Pack, boiling hot, into hot
sterilized jars, leaving 1/4-inch head
space. Adjust lids and
process 10 minutes in boiling water
bath.
Makes 4 pints
If the meats you are using are
"smoked" they are not good for your
high blood pressure. I have high
blood pressure but I still cook
with ham hocks. I do not eat the
skin, only the ham portion and
don't overdo that. Cut back on how
many ham hocks you use. Also,
the main secret is to cut back on
fats, alcohol, and sweets. Eat
lots of fruits and veggies, drink lots
of water and walking is
good. I try to do things in
moderation and it helps a lot. I
don't ever see myself cooking greens
without smoked meat!!
Have fun.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
Subject:
Request a good Peach Cobbler Recipe
My grandfather use to make the best
peach cobbler around. It had
a crust in the middle as well as on
the top and bottom. If anyone
has a recipe, please forward. I
am a dessert lover and peach cobbler
is right at the top of the list of my
favorites.
Thanks,
Yonna Diggs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"cheryl george"
To:
posts@chitterlings.com
Subject:
cracklin' corn bread
Hello, I am new to the site, but
have enjoyed every moment.
A friend has been under the
weather for some time now - I have
tried to help by cooking meals for him
occassionally. He recently
asked me if I knew how to make
cracklin' corn bread.
Do you have a recipe for this?
Keep of the good work.
cg
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
"marygoldman"
To:
posts@chitterlings.com
Subject:
pigs feet
I like southern cooking, even
though I am a born and bred
northerner. I know that there
are folk ways to cook certain
things. I would like to know the
secrets to cooking pigs feet;
and any recipes that you might
recommend.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From:
diaconal
To:
posts@chitterlings.com,
Subject:
Miz" Bea's Guava Ice Cream
Miz' Bea's Guava Ice Cream
Chances are you don't have the
guavas for this recipe, but is a
fond memory of Miz' Bea's children.
Ingredients:
2 qts strawberry
guavas
2 12 oz cans
evaporated milk
1˝ cups sugar
2 tbsp cornstarch
2 cups water
Directions:
Cut
guavas in half. Scoop out pulp and run it through a
colander to remove seeds. Cut
rind into small pieces.
Mix cornstarch and sugar, add to
water and heat until mixture
starts to thicken. Add guava
puree and milk. Heat until entire
mixture starts to thicken.
Add pieces of guava rind.
Process in ice cream freezer.
Makes approximately one gallon
of delicious and unique ice cream.
Arnold Pancratz, Maitre de Cuisine, Jackson, MS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To:
posts@chitterlings.com
What's the best way to cook beef
kidney? Also, any good recipes
for fruitcocktail cake.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Subject:
peanut butter cups
From:
Andrea Hill
To:
<posts@chitterlings.com>
When I was in grammar school we
used to have these peanut butter
cups that had bits of chocolate in
them. They were so good! But
it wasn't like a reeses peanut butter
cup though.....anyone
heard of it
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