Recipes On This Page
Chicken Mushroom Pie with Dill Crust
Peanut Butter Refrigerator Cookies
More Soulful Recipes September 28th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe: Mason Jar's Mesquite Chicken
Recipe: Butt Stompin Barbeque
Sauce
Recipe: Great BBQ Sauce
Recipe: BBQ Sauce With Vinegar
Recipes: Chicken Mushroom
Pie with Dill Crust, Cornbread and
Broccoli Pie, Copper Mountain Quiche,
Blue Cheese Crab Cheese
Recipe: Peanut Butter Refrigerator
Cookies
Recipes: Hearty Beef Vegetable Soup,
Hearty Vegetable Beef Soup
Recipes: Chef Leo's Camp Stew, Camp
Stew
Recipes: Grape And Broccoli Slaw,
Sweet 'n Sour Slaw
Recipes: Easy Chicken Pot Pie, Impossibly
Easy Chicken Pot Pie
Recipes: Egg Drop Soup, Weightwatchers Wonton Soup
Recipe Request: Chicken Lo Mein
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: "Dianne McCann"
To: posts@chitterlings.com
Subject: Mason Jar's Mesquite Chicken
Mason Jar Mesquite Chicken
Ingredients:
4 Boneless Chicken Breast Flattened
1 large can Pineapple Chunks
1 jar Broiled Mushroom pieces or fresh mushrooms sliced and sautéed in
butter
1 lb. Deli Sliced Honey Ham
4 thick slices of Monterey Jack Cheese
12 oz.. Mesquite Cooking sauce and Marinade
Preparation:
In a large skillet pour in the jar of pineapples with juices and add
chicken breast. Cook over medium high heat until the breast are no
longer pink in the middle. Remove meat from skillet and discard
juices. Arrange breast in a large casserole. Pour mesquite marinade
over all the breasts. Evenly divide first mushrooms and then ham onto
the top each breast. Top each breast with a thick slice of Monterey
Jack cheese. Bake in oven at 350 degrees about 10 min. or until cheese
is melted. (You can also do this step in the microwave. It takes about
2 minutes on high!).
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Butt Stompin Barbeque Sauce
Butt Stompin' Barbeque Sauce
Makes 4 cups
Ingredients
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded and chopped
1/2 cup bourbon whiskey
Directions
1. Melt butter in a large saucepan over medium heat. Add onions, and
saute until they are transparent. Stir in the garlic, wine vinegar,
chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice.
Season with Worcestershire sauce, dry mustard, pepper, hot pepper
sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer
for 20 to 25 minutes.
2. Stir in the bourbon, and simmer for an additional 10 minutes.
Store in the refrigerator.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Great BBQ Sauce
Great BBQ Sauce (from Iris Ferber)
1/2 cup chopped onions
2 tbs. margarine
2 cans Campbell's Tomato Soup
1/2 cup brown sugar
1/3 cup Worcestershire sauce
2-4 tbs. hot sauce (optional)
1 tbs. Guldens mustard
1 tbs. white vinegar
1/4 tsp. ground cloves
In saucepan sauté onions in margarine until tender. Add remaining
ingredients. Simmer 5 minutes stirring often. Makes about 3 1/2
cups.
Great for chicken and ribs as well as less expensive cuts of beef, if
using beef, marinate overnight. (Stores well in the frig; double the
recipe for more sauce)
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From: VEEBME2
Subject: BBQ using vinegar
To: posts@chitterlings.com
I've tried this recipe from "The Black Family Reunion Cookbook"
and thought it was very good.
4 pounds fresh spareribs, cracked
1 quart cider vinegar
1 cup firmly packed dark brown sugar
1 tablespoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 large cloves garlic, crushed
1. cut ribs into 3 to 4 inch pieces. Rinse in cold water. Drain.
Pour vinegar into a large glass dish. Add brown sugar, pepper,
salt, cayenne, paprika, and garlic. Mix well. Place ribs in
mixture to marinate overnight in refrigerator.
2. heat oven to 450
3. Place ribs in baking pan. Pour 1 cup marinade over top. Bake
at 450. Baste occasionally with the sauce. Brown ribs on both
sides. Reduce heat to 350 after 30 minutes. Continue to base
while cooking another 1-1/2 hours or until done.
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From: GLASSWOMN9
Subject: Dinner Pies
To: posts@chitterlings.com
Chicken Mushroom Pie with
Dill Crust
Yield: 6 servings
2 1/2 c Chicken; diced cooked
1 ts Steak sauce
1 c Cream of celery soup
1/2 ts Marjoram; crumbled,
2 Jars Mushrooms; (2.5 oz. eac)
1/2 pk Piecrust mix
1/2 c Celery; sliced
1/2 ts Dillweed
1/2 c Green pepper; diced
DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid,
celery,green pepper, steak sauce and marjoram in a large skillet.
Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup
shallow baking dish.Prepare piecrust mix, following label
directions, adding dillweed with water. Roll out to fit top
of baking dish; cover pie; turn edge under, flush with rim; flute.
Cut a 6-inch "X" in center of pastry. Fold corners back.Bake
in a
very hot oven (450^F.) for 20 minutes or until crust is golden
brown. Let stand 10 minutes before serving.
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Cornbread and Broccoli Pie (serves
6)
2 onions, chopped
1/2 lb small mushrooms, halved ,2 large cloves of garlic, minced,
1 28 oz can of whole tomatoes, juice reserved, tomatoes chopped,
1 1/2 lbs broccoli, cut into flowerets, stems chopped, 1/4 cup
madeira wine ,salt and pepper to taste, cornbread recipe of your
choice. Saute onions in large skillet over medium low heat until
softened.Add mushrooms and cook until liquid released from
mushrooms has evaporated.Add garlic and cook, stirring often, for 2
minutes.Add broccoli, tomatoes, reserved liquid, madeira, salt and
pepper. Bring to a boil. Reduce to a simmer and cook for 15
minutes.Make cornbread batter.Using a slotted spoon, transfer
vegetables to a 8 1/2" x 11" bakingpan. Boil liquid left in
skillet
until reduced to about 3/4 cup.Pour over vegetables.Spread cornbread
batter over vegetables. My cornbread baked for 30 minutes in a 400
degree preheated oven. That's probably reasonable for
most cornbreads.The broccoli mixture is also good as is.
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Copper Mountain Quiche
Amount Measure Ingredient -- Preparation Method--------
------------ ----------------------------------
CRUST:--1/2 cup butter
4 ounces cream cheese
1 cup flour--
FILLING:--3 eggs
10 ounces spinach -- cooked
2 tablespoons flour
1 cup Swiss cheese --shredded
1 cup Cheddar cheese -- shredded
1 cup sliced mushrooms
5 slices bacon -- crumbled
1/2 cup mayonnaise
1/2 cup milk
4 ounces cream cheese
Use
pastry cutter and combine butter, cream cheese and flour until
crumbly.
Press into quiche dish. Refrigerate. Dredge spinach in flour. Combine
all other ingredients, cropping pieces of cream cheese into batter.
Pour into quiche shell and bake at 350 degrees for 1 hour. If desired,
broccoli may be substituted for spinach and ham (1 cup) substituted
for bacon.
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Blue Cheese Crab Cheese
1 prepared pie crust
1 cup crab meat -- crumbled
1/4 cup blue cheese -- crumbled
1 cup mozzarella cheese -- shredded
1 green onion -- chpped fine
1/8 teaspoon pepper
4 eggs
1 cup milk1
/2 cup parmesan cheese
Spread crab, cheeses & onions in crust.
Whisk together eggs, milk and pepper and pour slowly into crust.
Sprinkle with Parmesan. Bake at 350 for about
35 minutes or until done. Allow to set 5 minutes before serving.
Enjoy!!!!!!!!!!! Tracey
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: PEANUT BUTTER REFRIGERATOR COOKIES
PEANUT BUTTER REFRIGERATOR
COOKIES
Makes about 5 dozen cookies
½ cup butter or margarine, at room temperature (1 stick; see note)
3/4 cup creamy or crunchy peanut butter, at room temperature
2 eggs
1-1/4 cups firmly packed brown sugar
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat butter or margarine, peanut butter and eggs for a few minutes;
beat in sugar and eat until mixture is light and very well-combined.
Sift flour with baking soda and salt; add to butter mixture, mixing
well. Form the dough into 2-inch rolls, roll up in wax paper or
aluminum foil, and store in refrigerator until firm. Or put the rolls
in a freezer bag and seal, freezing until needed. When ready to bake,
preheat oven to 375 degrees. Unwrap dough and slice about ¼-inch
thick. Place on greased baking sheet.
Bake 8 to 10 minutes, until a delicate brown.
Note: Use real butter or stick margarine that's at least 80 percent
fat. Do not substitute reduced-fat spreads; their higher water content
often yields less-satisfactory results.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Soup
Hearty Beef Vegetable Soup
Serves 10
Ingredients
1 lb. round steak or roast
1 whole yellow onion
2 carrots, sliced
1 lb. celery
10 to 15 large mushrooms
1 potato, cubed
1/2 cup beef base
1 tbsp. sweet basil
1/2 tsp white pepper
1/2 tsp. garlic powder
1 gallon water
Directions
Place water on to start boiling. While water is heating thinly slice
mushrooms and carrot. Add to water. Cube meat and potato. Add to
water. Dice celery and onion. after water has boiled add beef base
and seasonings. Serve with Italian bread and dark beer!
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Hearty Vegetable Beef Soup
Serves 6
Ingredients
2 pound stew beef, cubed
1-1/2 cups corn
3-1/2 quarts water
2 onions, chopped
2 large potatoes, cubed
1 tablespoon salt
1 cup spinach, chopped
1/2 tsp. thyme
1 cup green beans, chopped
1/2 cup split peas
1 cup green peas
6 carrots, sliced
3 cups celery, diced
1 cup ketchup
1 green pepper, diced
2 tablespoons parsley, chopped
3 medium tomatoes, cubed
Directions
In large kettle, cover beef with water and add onion, salt, and
thyme. Bring to a boil. Skim fat from surface. Add split peas, cover
and simmer over low heat 3-5 hours. Add all remaining ingredients.
Cover and simmer 30 minutes. Adjust seasoning.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Stew
Chef Leo's Camp Stew
Ingredients
4 medium potatoes cut into chunks
2 Carrots sliced
1/2 cabbage chopped into chunks
4 tomatoes cut into chunks
2 ears of corn (take corn off of the cobb)
1 lb. venison, pork, or smoked sausage, cut into chunks
Salt and Cayenne Pepper to taste
Directions
Combine ingredients in a good pot add 1 inch of water or chicken
stock cook slowly until the vegetables reduce. This hearty stew will
feed the hungriest of hands around the house. This meal is simple and
very tasty for the few cold days ahead!
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Camp Stew
Ingredients
2 lb Hamburger
1 can stewed tomatoes
1 can corn
8 oz elbow macaroni
1/2 cup chopped onions
1 cup water
1/4 lb. Longhorn cheddar cheese
Brown beef in dutch oven, kettle, or skillet. Drain. Stir in
tomatoes, corn, macaroni, and water. Cook until done. Just before
serving add cheese.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Slaw
GRAPE AND BROCCOLI SLAW
Serves 4 to 6
Ingredients
4 cups fine julienne broccoli stems
2 cups California seedless grapes, halved
1 can (16 ounces) navy beans, rinsed and drained
1/2 cup sliced water chestnuts
1/2 cup Balsamic Dressing (recipe follows)
1 cup diced low-fat Cheddar cheese
Toss broccoli stems, grapes, beans, water chestnuts and dressing
together. Refrigerate until serving time. Mix in cheese and serve.
BALSAMIC DRESSING
Makes 1/2 cup
1/3 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon-style mustard
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Mix well.
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Sweet 'n Sour Slaw
Serves 4
Ingredients
2 cups seedless grapes, divided
2 tablespoons finely chopped onions
3 tablespoons rice vinegar
2 tablespoons vegetable oil
1 teaspoons sugar
1 teaspoon grated ginger root
teaspoon salt
teaspoon ground pepper
3 cups shredded red cabbage
Directions
Puree cup grapes and onion in food processor or blender; strain.
Combine strained grape juice with vinegar, oil, sugar, ginger, salt
and pepper; mix well. Add grap juice mixture and remaining grapes to
cabbage; mix well. Refrigerate hour or longer.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pot Pie
Easy Chicken Pot Pie
Serves 4
Ingredients
1 can Campbell's Cream of Chicken with Herbs Soup
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Instructions
Preheat oven to 400°F. Mix soup, vegetables and chicken in 9" pie
plate. Mix milk, egg and baking mix in bowl. Pour over chicken
mixture. Bake 30 minutes or until golden.
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Impossibly Easy Chicken Pot
Pie (Betty Crocker)
Makes 6 servings
"This pot pie couldn't be easier. It's loaded with chicken and
vegetables in a
creamy sauce and baked under an impossibly easy crust."
Ingredients
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
Directions
1. Heat oven to 400 degrees F. Mix vegetables, chicken and soup in
ungreased glass pie plate, 9x1x1/4-inches.
2. Stir together remaining ingredients with fork until blended. Pour
into pie plate.
3. Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425 degrees F.
Betty's Tips:
Add more flavor by stirring 1/2 teaspoon of your favorite dried herb
into the veggie mixture. Oregano, basil, thyme and dill weed are all
great choices.
Have leftovers from another meal? You can substitute leftover turkey
for the chicken and the same amount of cooked vegetables for the
thawed frozen vegetables, if you like. Change the flavor by using
another variety of condensed creamy soup.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Soups
Egg Drop Soup
Serves 4
Ingredients
1-1/2 quart chicken broth, or clear soup stock
2 tablespoons cornstarch mixed in 1/4 cup of cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends
Directions
Bring soup stock to a boil. Slowly pour in the cornstarch mixture
while stirring the stock, until the stock thickens. Reduce heat so
stock just simmers. Pour in the eggs slowly while stirring the soup.
As soon as the last bit of egg is in, shut off heat at once. Serve
with chopped scallions on top.
Substitutions and Variations:
Tomato Egg-Drop soup is just a variation of plain egg-drop soup. The
added tartness of tomatoes gives this soup an extra "zing" and
helps
to pick up sagging appetites. The addition of 1 medium-size can of
stewed tomatoes is all that is needed. Bring stock to a boil. Add
the tomatoes. (Mash the tomatoes if the pieces are too large.) When
soup boils again, add the cornstarch mixture as before. Add the eggs
while stirring. Shut off heat at once and serve topped with the
chopped scallions.
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WONTON SOUP (from Weight Watchers Cookbook)
Serves 4 (about 3/4 cup of soup and 5 wontons each)
Ingredients
2 oz. cooked ground pork
1/4 cup chopped scallions (green onions)
2 teaspoons Teriyaki sauce
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
20 wonton wrappers (3 x 3-inch squares)
SOUP:
2-3/4 quarts water, divided
3 packages instant chicken broth and seasoning mix
1 cup shredded spinach
1/4 cup thinly sliced mushrooms
WONTONS: In small bowl combine pork, scallions, teriyaki sauce,
cornstarch and ginger, mixing well. Spoon an equal amount of pork
mixture (about 1/2 teaspoon) onto center of each wonton wrapper;
moisten edges of wrappers with water and fold wrappers in half,
triangle-fashion, enclosing filling and forming 20 wontons. Press
edges together to seal; bring base corners of each triangle together,
overlapping corners, and press to seal. Cover and refrigerate until
ready to use.
SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add
wontons; when wontons rise to surface, cook for 1 minute longer.
Using slotted spoon, remove wontons to plate and set aside. Discard
cooking liquid. In 1-quart saucepan bring remaining 3 cups water to a
boil; add broth mix and stir to dissolve. Add spinach and mushrooms
and cook for 1 minute; add wontons and cook until heated through.
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From: "Gaines, LaDonna"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
I am looking for a recipe for Chicken Lo Mein.
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