Recipes: Spinach Artichoke Dip, Meaty Spaghetti Sauce, Best Carolina BBQ Meat Sauce, Simple Peanut Butter Cookies, Chili Soup, Chicken Spaghetti, Wonton Soup, Eggdrop Soup, Chocolate Yogurt Shake, Peppered Black-Eyed Pea Salad, Grilled Red Onions, Coke Roast (Beef or Pork), Grandpa's Corn Fritters, 1-2-3 Peanut Butter Cookies, Chicken Dinner Pie

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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Please send recipes in the body of emails instead as attachments.

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What's In This Issue:

Recipe: Spinach Artichoke Dip

Recipe Request: Spaghetti Salad

Recipe: Meaty Spaghetti Sauce

Recipe: Best Carolina BBQ Meat Sauce

Recipe: Simple Peanut Butter Cookies

Recipe Request: Sugar Cookies From Scratch

Re: Pit Cooked

Question: Cleaning Cast Iron

Recipe: Chili Soup

Recipe: Chicken Spaghetti

Recipe: Wonton Soup

Recipe: Eggdrop Soup

Recipe: Chocolate Yogurt Shake

Recipe: Peppered Black-Eyed Pea Salad

Recipe: Grilled Red Onions

Question Re: Currant Jelly

Recipe: Coke Roast (Beef or Pork)

Recipe: Grandpa's Corn Fritters

Recipe: 1-2-3 Peanut Butter Cookies

Recipe: Chicken Dinner Pie

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: "Stephen"
To: "Willie" <posts@chitterlings.com>
Subject: SPINACH ARTICHOKE DIP

Hi every one , thank you for making me feel welcome to this
wonderful recipe exchange.

This one we have been serving at our caterings here in Oregon, and
every once in a while you find a recipe that is really special that
everyone seems to give extra kudos too and keep coming back for
more and some wanted to order quarts to take home...that doesn't
always happen with all recipes..I wish it did.....but it is nice
when it does. This is one that will work well for company or
tailgate parties and you will enjoy the remarks.

SPINACH ARTICHOKE DIP

Ingredients:
1 (8 ounce) package of cream cheese
1/4 Cup Mayonnaise
1/4 Cup grated or shredded Parmesan cheese
1/4 Cup grated or shredded Romano Cheese
1 clove garlic minced
1 teaspoon dried sweet basil
1 Tablespoon lemon juice
1/2 Cup frozen chopped spinach (squeeze out juice)
1 can artichoke hearts ( drained or chopped,)
For Topping;
1/4 Cup shredded Monterey Jack cheese or Mozzeralla

Directions:
1. Soften cream cheese in Microwave for 30 seconds.
2. Put in a large mixing bowl and add the mayonnaise and blend well.
3. Add all the remaining ingredients except the cheese for the topping
and blend well.
4. sprinkle the cheese for topping and
5. Place in a casserole dish ( a 1 quart size works well) and bake in
a pre-heated 350 degree oven for 25 minutes till bubbly and lightly
browned.

Serve with different crackers or thin sliced French bread.

Warmest regards,

Stephen Block
stephen@kitchenproject.com
http://www.kitchenproject.com

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From: Sltr982
Subject: re:spaghetti salad

I am looking for a recipe for a spaghetti salad that I tried at a
party once....or something similar. Can you help me? All I do know
about it is that you serve it cold and that one of the ingredients
is Wishbone Italian Dressing. It is real good and it fills you
up, too. If you have a recipe like that ,could you e-mail it to me
at sltr982@cs.com and tell me how can I go about obtaining it?
Thank you very much. Phyllis Slater

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Meaty Spaghetti Sauce

Meaty Spaghetti Sauce

1 1/2 pounds ground chuck
1/2 pound Italian sausage
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons sugar
2 teaspoons salt
1 teaspoon dried leaf basil
1 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper
2 cans (16 oz each) Italian-style tomatoes, broken up
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Remove sausage from casings; brown with ground beef in a skillet,
breaking up with a wooden spoon. Drain and add to crock pot with
remaining ingredients. Stir well. Cover and cook on low for 8 to 12
hours or on high for 4 to 6 hours. For thicker sauce, cook on high for
the last 2 hours, removing the cover for the last hour.
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Best Caroline BBQ Meat Sauce

Best Carolina BBQ Meat Sauce

Makes 3 cups
Ingredients
1 1/2 cups prepared mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
1/2 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon ground cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce
Directions
1. In a heavy non-reactive saucepan, combine mustard, brown
sugar, vinegar and beer. Season with chili powder, black,
white and cayenne pepper. Bring to a simmer over medium high
heat. DO NOT BOIL, or you will scorch the sugar and peppers.
Reduce heat and simmer for about 20 minutes.
2. Mix in the Worcestershire sauce, butter, and liquid smoke.
Simmer for another 15 to 20 minutes. Add a few dashes of the
hot sauce to taste. Pour into an airtight jar and refrigerate
over night to allow flavors to blend.

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From: "Kimberly.Trulove"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Simple Peanut Butter Cookies

Ingredients
2 cups peanut butter
2 cups sugar
1 cup flour
1-2 eggs

Directions
Mix the peanut butter and sugar together in a bowl (I use a heavy
spoon). Add the flour a little at a time, and continue to stir. Add
one egg and mix it together. If the mixture looks dry, add another
egg (it should hold its shape when rolled). Roll into 1" balls, and
put on an ungreased cookie sheet or baking pan. Dip a fork into flour
and slightly flatten the peanut butter balls. Then turn the fork 90
degrees and flatten some more (cookie should be about one-fourth to
one-half inch thick). Bake in a 350 degree oven until done (baking
time depends upon whether or not you want a soft or hard cookie).

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From: "Sha-Wanda Ransom"
To: <posts@chitterlings.com>
Subject: recipe request

Any good recipes, simple recipes, for sugar cookies from scratch?
Sha-Wanda

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From: goldladyusa (The Lady Gold)
To: posts@chitterlings.com
Subject: Amen to open pit

I have to agree I have tried the all & nothing tastes as authentic as
the PIT!
I wash my cluck & dry season it with cayenne black pepper & a drizzle
of white vinegar & bake for 30 mins when it starts to brown up & brush
on the PIT and baste ever 10 mins.... yeah baby!
I love this site & all the entries
WILLIE ROCKS!

--
Gold is always best!

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From: "Jackson, Rita Y."
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Cast Iron

A couple of weeks ago, at least two or three people
sent in "how to clean a cast iron skillet." I printed all of the
different ones out, but can't find my copy. Could you please reprint
it.

Thanks so much,
Rita Y. Jackson
Hogan & Hartson, LLP

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DirecFrom: "dogfolks"
To: <posts@chitterlings.com>
Subject: Chili Soup

We I was young and poor and had a house full of kids, I fixed this in
the winter time and everybody loved it.

1 large can of Chili (I usually use Wolf's)
2 -3 pounds potatoes
1 large onion
Water

Peel and chop potatoes in about 1-1/2" pices. Chop onion. Put in pan
and boil in plain water - just enough to cover. When potatoes are
almost done, add chili, salt and pepper to taste. Serve with
cornbread.

Norma Bell
Garland, Texas

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From: "dogfolks"
To: <posts@chitterlings.com>
Subject: chicken spaghetti

This recipe came from a Texas Aggie mom who got it out of the mother's
cookbook a lot of years ago.

1 whole chicken (boiled)
1 - 12 oz. pkg of spaghetti (cook in the chicken water)
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup chopped celery
1 diced green onion
1 medium onion diced
1 cup Velveeta cheese (grated)

After chicken is boiled, let cool and remove from bones and chop into
pieces.
Cook spaghetti in chicken water. Add vegetables last 5-7 minutes of
cooking. Drain spaghetti/vegetable mixture and add to chicken, soup,
tomatoes and velveeta. Stir well. Place in baking dish and bake 20
minutes at 350 deg. or until heated through and bubbly.

Norma Bell
Garland, Texas

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From: "GTRJ & Yankee"
To: <posts@chitterlings.com>
Subject: Won Ton Soup

n reply to "Squirrelene"at aol request for a authenic Chinese recipe:
This is from Isabelle Chang's Book.."The Key to Chinese Cooking"

"WON TON" Soup
(Ravioli or kreplach" in Chicken Soup)
Stuffing: 1/2 lb ground pork
1/2 teaspoon salt
1/4 " " " pepper
1med. onion- minced
Mix all ingredients thoroughly.
"SKIN": 11/2 C. flour-sifted
1 teas. salt
1 egg-beaten lightly
1/8 C. water
sift flour with salt into mixing bowl.Blend in egg and water.Turn onto
a flour dusted pastery board and knead into smooth dough. Cover with
clean towel and let set for 15min.Roll dough out very thinand cut into
3" squares. Place 1 teas. stuffing in center of each square and fold
into a triangle. Pinch around edges to seal.
Boil 1 qt.salted water.Put in "WON TON". Boil for 15 min.and drain.
SOUP: 1 qt.chicken stock(I use canned chicken Broth)
1/2 C Celery-chopped
1/2 C cooked Pork roast-shredded
1 C. celery leaves, chopped up
Heat stock to a boil. Add in celery, pork and WON TON. Cook 5 min.
If desired, garnish with a quartered hard boiled egg. serves 4

Hope you enjoy this.
Submitted by Ruth Jenkins..Midway, Al

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From: "GTRJ & Yankee"
To: <posts@chitterlings.com>
Subject: Egg drop soup

Marlene' This is also from I. Chang's Book.
It doesn't say Egg Drop but ... Egg In Soup:

1Qt stock
1/2 c.green peas, frozen
4 mushrooms-sliced
1/4 c cooked ham -shredded
1 egg-beaten salt to taste

Pour stock in a pot and bring to a boil. Add peas, mushrooms and ham.
Bring to boil again. Pour in beaten egg and stir. Salt to taste.
Serves 4

Enjoy!.. Submitted by Ruth Jenkins, Midway Al.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHOCOLATE YOGURT SHAKES:

CHOCOLATE YOGURT SHAKES:

- 2 cups chocolate milk
- 2 cups chocolate frozen yogurt, softened
- 2 cups crushed ice
- 1/2 cup chocolate syrup

In a blender, combine all ingredients; process until well blended.
Serve immediately. YIELD: About eight 6-ounce servings

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PEPPERED BLACK- EYED PEA SALAD:

PEPPERED BLACK-EYED PEA SALAD:

- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 Tbs granulated sugar
- 1 Tbs garlic powder
- 2 tsp hot pepper sauce
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 tsp ground ginger
- 4 cans ( 15 oz ) each, black-eyed peas, drained
- 2 jars ( 7 oz each ) pickled baby corn, drained & coarsely chopped
- 1 onion, chopped
- 1/2 cup finely chopped carrots
- 1/4 cup chopped green pepper
- 1 jar ( 2 oz) chopped pimiento, drained

Combine first 8 ingredients in a 1 pint jar with a tight fitting lid.
Shake until well blended. Refrigerate 8 hours or overnight to allow
flavors to blend. In a large bowl, combine peas, corn, onion, carrots,
green pepper & pimiento. Pour dressing over vegetables and stir until
well coated. Refrigerate until ready to serve. Serve chilled. YIELD:
about 8 servings

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: GRILLED RED ONIONS:

GRILLED RED ONIONS:

- 4 large red onions, cut crosswise into 1/2 inch slices
- 1 cup red wine vinegar
- 1 cup soy sauce
- 1 cup honey
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1/4 cup vegetable oil

Place onions in a 1-gallon resealable plastic bag. In a medium bowl,
whisk next 5 ingredients. Pour vinegar mixture into bag and seal.
Refrigerate 8 hours or overnight. Heat oil in a large skillet over
medium-high heat. using a slotted spoon, place onions in skillet and
cook until brown on both sides; drain on paper towels. Serve warm.
YIELD: about 8 servings

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From: kbama125
To: posts@chitterlings.com

CAN ANYONE TELL ME WHAT CURRANT JELLY IS? AND WHERE DO I FIND IT IN THE SUPER MARKET?
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From: R Smith
Subject: Coke Roast (Beef or Pork)
To: posts@chitterlings.com

Coke Roast (Beef or Pork)

Put roast in desired pan. Pour one envelope dry onion
soup mix over roast. Pour one can of Coke over roast
and soup mix. Cover and bake until fall apart tender.

It's my families favorite roast!

Robin - Springdale, AR

=====
Peace,
Robin
wife to wonderful Donny
mom to India, Taylor and Trinity

http://recipecircus.com/recipes/rosmith/
www.auntrunnersrecipes.com

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From: diaconal
Subject: GRANDPA'S CORN FRITTERS

GRANDPA'S CORN FRITTERS

Ingredients:
16 oz can whole kernel corn
1 cup all-pujrpose flour
2 large eggs
1/2 cup evaporatedmilk
1 tbsp baking powder (Rumford is aluminum-free)
1/2 cup minced onion
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
peanut oil for frying

Directions
In a 10" or larger frying pan heat oil until a drop of water will
sizzle. Mix other ingredients thoroughly and drop into hot oil 1/3
cup at a time. Brown on both sides and place on paper towels to
absorb oil and keep warm until ready to serve.

from "Grandpa" Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson, MS,

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From: UnJoyce
To: posts@chitterlings.com

For: "linda linda"
"hi anyone have a receipe for some simple peanut butter
cookies"
-------------

1-2-3 Peanut Butter Cookies

1 cup peanut butter - plain or chunky
1 cup sugar
1 egg

Ingredients should be at room temperature. Mix all three ingredients
together well. Roll into balls and place on cookie sheet 1 1/2" apart.
Flatten with fork in a criss-cross pattern. Bake at 350 degrees for 10
minutes or until a golden brown.

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From: TAG5ALONG
Subject: Chicken Dinner Pie
To: Posts@chitterlings.com
This simple and easy recipe comes from my old friend "Betty Crocker."
Although I read cookbooks like novels, and love food, cooking and
entertaining, I have yet to have anyone turn their nose up at this
simple, easy and surprisingly tasty, dish.
This can be made early in the day and just put into the oven when
ready. I've tweeked the recipe. Here is my version.

Chicken Dinner Pie

Pastry for 9-inch two crust pie
(when short on time I buy Oranoque brand in the freezer section.
I happen to like this particular crust)

2 cups cooked and cubed chicken (or turkey) I sometimes use more
chicken. I take a chicken and stew it, or make soup, cool and
removed from bone. I save all of my stock and freeze for later use.

2 Tbs. butter or margarine
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 cup chicken broth
1/2 cup light cream (e.g. half & half)
1 package frozen peas and carrots. (I like to dice fresh carrots and
cook in water til just tender. Add frozen peas and cook til bright
green. Drain.
2-3 shallots diced or 2 tbsp. minced onion.

Heat oven to 425º. Prepare pastry. Melt butter on low heat and add
flour, salt, pepper and thyme. Cook over low heat, stirring, until
mixture is smooth and bubbly. Add shallots or onion. Stir quickly
until slightly soft.

Remove from heat and add broth and cream. Heat to boiling stirring
constantly. Cook 1 minute. Stir in chicken and veggies. Pour into
pie crust. Top with crust or lattice. Seal. If you used a crust
then cut slits for venting. I make a design that looks like chicken
feet all over the pie.

Bake 35 to 40 minutes until golden. (You make have to cover the crust
edge with tin foil to prevent burning. You can do this before putting
in the oven and then removing during the last 15 minutes of baking.
You can serve this with gravy made from some of the chicken stock.
Enjoy!

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