Recipes On This Page
More Soulful Recipes .........................................March
28th, 2002
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What's In This Issue:
Recipe Request: Beef Heart And Tongue
Recipe: Shrimp Newburg
Recipe Request: Pork Brains
Recipe: Frogmore Stew
Recipe: Cobb Sandwich
Recipe: Classic Lemonade
Recipe: OK Cafe Collard Greens
Recipe: Black-Eyed Pea Casserole
Recipes: Cherries and Chocolate Cake
Recipe Request: Tomato Dumplings
Recipe: Crusty Corn Casserole
You can view this issue online at:
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From: "Metroregina Pershard"
Subject: cooking beef heart and tongue
I would like to know if any one has the recipe for cooking beef
heart and tongue. I can remember my grandmother boiling it and
then skinning the skin off of it. I would appreciate as many
recipes as I can.
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From: Angel D Cason
Subject: Shrimp Newburg
To: Willie Crawford <posts@chitterlings.com>
Shrimp Newburg
For 4 servings you will need:
12 oz. Medium cooked shrimp (shelled with tail on)
1/4 cup butter
1/4 cup sliced green pepper
1/2 cup sliced mushrooms
2 Tbs. all-purpose flour
1/4 tsp. dry mustard
Dash cayenne pepper
Salt and pepper
2/3 cup milk or half and half
1/4 cup white wine, optional
Chopped parsley
Paprika
Parmesan cheese
In a medium skillet, sauté the green pepper and mushrooms in the
butter for 5 minutes.
Add to this mixture the flour, mustard, salt and peppers. Mix
well.
Add the milk or half and half and the wine, if desired. Cook and
stir constantly until mixture thickens, about 1 minutes. If you
desire a thicker sauce, take an extra tablespoon of flour and
dissolve it in 2 tablespoons of water. Add this mixture to the
sauce. Cook and stir a few minutes.
Add the shrimp and 1 tablespoon chopped parsley. Place the
mixture in an ovenproof casserole.
Sprinkle with paprika and parmesan cheese.
Bake at 375º F for 10 minutes.
Serve hot with white rice and a tossed green salad and white wine
if desired.
=====
Angel D. Cason (CoweyesBrown)
**When you're stuck in a spiral, to change all aspects of the
spin you need only change one thing.** ~Christina Baldwin
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From: "Metroregina Pershard"
Subject: cooking pork brains
I would like to know if anyone out there have the recipe for
cooking pork brains. My mother use to cook this when I was
little.
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From: Angel D Cason
Subject: Frogmore Stew
To: Willie Crawford <posts@chitterlings.com>
Frogmore Stew
Serves 4
1 large Onion, diced
1 large Potato, diced
2 ears Corn (on cob), cut into 3-4 pieces
1/2 pound Smoked sausage (like kielbasa)
1 cup Beer (drink the other 4 ounces)
1 1/2 Tablespoons Old Bay Seasoning
3/4 pound Shrimp, large, peeled
Salt, pepper, and hot sauce to taste
Place the onion, potato, corn, and sausage in a large, heavy soup
pot. Add water until the mixture is just covered. Add the beer
and Old Bay. Bring to a boil. Reduce the heat and simmer until
the vegetables are just soft (12-18 minutes). Add shrimp just
before serving and cook until pink (about three to five minutes,
depending upon the size).
Adjust seasonings and serve immediately in large bowls. (If Old
Bay Seasoning isn't available in your area you can order it at
1-800-474-SPICE.)
=====
Angel D. Cason (CoweyesBrown)
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From: Angel D Cason
Subject: Cobb Sandwich
To: Willie Crawford <posts@chitterlings.com>
Cobb Sandwich
This sandwich captures the flavor combinations of the
famous California Cobb salad.
Serves 1
4 ounce Grilled chicken breast, boneless, skinless
1 Kaiser roll
3 strips Bacon, cooked
3 slices Avocado
1 leaf Green leaf lettuce
2 large Tomato slices
1 slice Red onion
1 1/2 Tablespoons Blue cheese dressing
Spread the blue cheese dressing on the split roll. Add the
chicken breast to the bottom half. Top with the lettuce, tomato,
avocado, onion, and bacon. Top with other half of the roll. Slice
in two for easier eating.
=====
Angel D. Cason (CoweyesBrown)
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From: Angel D Cason
Subject: Classic Lemonade
To: Willie Crawford <posts@chitterlings.com>
Classic Lemonade
Makes 40 ounces (about 5 servings)
3 1/2 cups Water
1 cup Lemon juice, freshly squeezed (about 4-6 large lemons)
5 ounces Granulated sugar
Mix together all ingredients until well blended. Serve
immediately over ice.
=====
Angel D. Cason (CoweyesBrown)
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From: Angel D Cason
Subject: OK Cafe Collard Greens
To: Willie Crawford <posts@chitterlings.com>
OK Cafe Collard Greens
Ingredients
1/4 cup (1/2 stick) butter
1 medium onion -- sliced lengthwise
1 ham hock
1 quart water
1 tablespoon sea salt
1 teaspoon ground white pepper
1 pound honey
5 pounds collard greens * -- washed, stems removed, and
chopped into 1-inch pieces
* (or use a 3-pound bag of pre-washed and stemmed collard greens)
In a large stockpot or Dutch oven, melt the butter over
medium-high heat. Add the onion and ham hock and cook, stirring
constantly, until onions become translucent, 5 to 7 minutes. Add
the water, salt, pepper and honey and bring to a boil.
Add the collard greens and return to the boil. Reduce heat to
maintain a low simmer and cook until tender, about 1 hour and 45
minutes.
NOTE: Yes, the amount of honey is correct (1 pound!). It's sweet,
but, surprisingly, not cloying, as you might assume. If you don't
have much of a sweet tooth, though, you could certainly cut it
back to suit your taste.
=====
Angel D. Cason (CoweyesBrown)
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From: Angel D Cason
Subject: Black-Eyed Pea Casserole
To: Willie Crawford <posts@chitterlings.com>
Black-Eyed Pea Casserole
1 can Trappey'sTM Black-Eyed Peas (regular)
1 can Trappey'sTM Jalapeno Black-Eyed Peas
2 lbs. Ground Beef
1 cup instant white rice
1 can Rotel (tomatoes with chilies)
American cheese slices
Preheat oven at 350 degrees F. Brown ground beef and drain off
grease. Boil 1 cup rice as instructed on box.
Mix ground beef, cooked rice, rotel, and both cans of black-eyed
peas in medium sized mixing bowl.
In an 8"X10" glass or PyrexTM casserole dish, lay cheese slices
to cover bottom of dish. Pour contents of mixing bowl into the
casserole dish. Cover top of casserole with cheese slices. Put a
lid on top and bake for 10-15 minutes or until cheese is melted.
Makes 4-5 servings.
=====
Angel D. Cason (CoweyesBrown)
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From: Angel D Cason
Subject: Cherries and Chocolate Cake
To: Willie Crawford <posts@chitterlings.com>
Cherries and Chocolate Cake
3/4 cup shortening
3 cup light brown sugar, packed
4 eggs
2 tsp. vanilla extract
3/4 cup cocoa
1 tbs. baking soda
1/2 tsp. salt
3 cups sifted cake flour
1 1/3 cup dairy sour cream
1 1/2 cups boiling water
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
Grease 3- 9 inch layer cake pans and set aside. Preheat oven to
350 degrees. In large mixing bowl beat shortening, brown sugar
and eggs on high speed for 5 minutes. Blend in vanilla, cocoa,
baking soda and salt; mix well.
Add flour alternately with sour cream, beating on low speed until
smooth. Pour in boiling water mixing until blended. Pour into
prepared pans. Bake 30 to 35 minutes or until done. Cool in pans
10 minutes.
Light Chocolate Icing:
2/3 cup soft butter
2 lb. confectioner's sugar
2 oz. unsweetened chocolate melted and cooled
2 egg yolks
1 tbs. vanilla
about 1/2 cup whipping cream
In a large mixing bowl, cream butter gradually; blend in 1 pound
confectioner's sugar. Stir in melted chocolate, egg yolks and
vanilla.
Gradually beat in remaining 1 pound confectioner's sugar. Add
enough whipping cream to bring to spreading consistency. To
assemble, spread tops of 2 cake layers with frosting. Sprinkle each
with half of chopped cherries and nuts; stack layers top with
remaining cake layer. Frost top and sides of cake with remaining
frosting.
=====
Angel D. Cason (CoweyesBrown)
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From: "Metroregina Pershard"
Subject: tomato dumplings
I would like the recipe for tomatoe dumplings if anyone know it.
It's tomatoes boil with sugar and spices. It's using the tomatoe
as a fruit.
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From: katrinka.markowitz
To: <posts@chitterlings.com>
Subject: Corn Casserole Recipe (includes sour cream)
Crusty Corn Casserole
2 cans corn: 1 creamed, 1 whole kernel with juice (16 oz.)
2 beaten eggs
8 oz. sour cream
1 box cornbread mix (8oz)
1 stick butter or margarine
Dash of onion powder, 1 tsp. bacon bits,
or 1 tsp. finely chopped green pepper
or 1 small jalapeno pepper (optional)
Preheat oven to 350F. Melt butter in 8"x12" glass baking dish
in
the oven.
Mix all ingredients and pour into hot buttered pan. Bake 1 hour,
until crust forms.
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Great Soulfood Recipes!
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