Recipes: Green Beans and Okra, Fried Okra, Stewed Tomatoes, 2 Recipes for Menudo, No Bake Lime Pie, Pina Colada Cake, Polish Sweet Bread

An Introduction: My friend Cajun Clark has been cooking all
kinds of great foods for about 60 years. His recipes are so
good that people come from miles around whenever he creates
something like his world-famous jerky. "Caj" has just finished
up a cookbook. Since Caj's recipes are almost stories, he talks
a lot, the book is over 600 page - over 1000 recipes. Since I
like helping new cooks and new writers get the word out, I'd
like to encourage you to check out Cajun Clark-s new cookbook!

Check out by visiting: http://chitterlings.com/cajun.html

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: GREEN BEANS & OKRA

Green Beans and Okra

1 1/2 LB fresh green beans, trimmed & cut into large pieces
Prepared FRIED OKRA (recipe follows)
2 Tbsp light olive oil
1 Tbsp vinegar
1 Tbsp dried minced onion
1-2 cloves garlic, crushed
1/8 tsp pepper
2 Tbsp dried bread crumbs
2 Tbsp grated parmesan cheese
1 Tbsp melted butter
Paprika to taste

DIRECTIONS: Prepare okra per recipe. Bring bean to a boil in salted
water until crisp tender. Drain well. Toss beans with oil, vinegar,
salt, garlic & pepper to coat well. Place into a casserole. Stir
together bread crumbs, cheese & butter. Sprinkle over the beans & top
with the okra. Top with paprika. Bake uncovered 15 minutes or until
heated & beans are done, they should still be a bit crisp.

SERVES: 6-8

Fried Okra

1 LB fresh okra
1/2 cup cornmeal
1/2 tsp onion salt
Pepper to taste
1/2 cup salad dressing or light olive oil

DIRECTIONS: Wash & cut okra into 1/2 inch pieces. Place in boiling
salted water, cover & cook about 10 minutes or until tender. Remove &
drain well.
Place cornmeal, onion salt, & pepper in a plastic bag & shake okra in
the mixture until well coated. Heat oil in a large skillet & cook
until golden brown on all sides. Remove & drain on paper towels.

SERVINGS: 4

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: STEWED TOMATOES

Stewed Tomatoes

4 large tomatoes, peeled, seeded & chopped
(I use a large can of tomatoes)
1/2 cup butter
3/4 cup sugar

DIRECTIONS: Using a 3 quart sauce pan bring ingredients to a boil
then reduce to a simmer & cook stirring often for about 1 hour or
until mixture is reduced & thickens.
You can also pour over cubed bread rather than cook it down.

SERVINGS: 2 cups

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From: "Tamara Roberson"
To: posts@chitterlings.com
Subject: Re: Menudo Recipe Request

For the reader who wanted menudo recipes, I can't give you exact
measurements, because I've just made it, or had neighbors or relatives
who made it, all my life. Growing up on the Texas/New Mexico/Mexico
border, traditional Mexican cooking was a way of life.
Anyway, first you should take some tripa, or beef tripe, which you can
get at most meat counters, about a pound or two, depending upon how
big a pot you want to make. Try to include a honeycomb section if
available. Also, some people like it with patas, or the soft pad
flesh of the cow's foot. I must say, I personally prefer it without.
The grocery-store tripe will have already been put through a pretty
exacting cleaning process, but rinse it, cut it into approximate
1-inch squares, and place in a huge pot of cold water. Begin boiling,
skimming off any foam which may develop on the water surface.
After about a half-hour of boiling, drain off the entire pot of water,
re-fill, and begin boiling again, this time for 2-4 hours, or until
your tripe is tender enough for your taste. During the boiling
process, begin seasoning to taste using salt, garlic, a lot of
oregano, and comino. Some people also like to add a large chopped
onion at this point. When the tripe is tender enough, add a container
of frozen red chile paste--- NOT "chili", like the meat "chili and
beans" chili, but Chile paste, made from dried long red chiles, found
in New Mexico. A popular brand is Bueno, but if you cannot find it in
your grocery's ethnic frozen section, you can substitute a can of red
enchilada sauce, and kick it up with a couple of tablespoons (more or
less to your taste of hotness) of red chili powder. Keep cooking your
menudo, and finally add the posole, or hominy. Again, if you can find
the posole frozen fresh at your store! , that is the best; if not,
canned hominy will do fine. Get the largest can of hominy; add more
if the size of your pot of menudo is larger. Keep cooking after this
last addition. For the best tasting menudo, cooking time should last
at least six hours.
Serve it with fresh cut lime quarters, to be squeezed in by the menudo
eater, fresh chopped onion, and a little portion of dried oregano
leaves on a plate with a bolillo, or Mexican roll. It is traditionally
eaten in our family on Christmas eve.It is also reputed to have
great restorative powers when you wake up on the weekend finding
yourself feeling a bit crudo after becoming pretty boracho the
preceding evening! I, of course, could not testify to that. Tamara

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rom: "Carroll"
To: <MzVLK>
Copies to: <posts@chitterlings.com>
Subject: MENUDO

Menudo
Source: Better Homes and Gardens Mexican Cookbook (1977)
serves 8-10

2 pounds honeycomb tripe
1 1/2 pound veal knuckle
6 cups water
3 medium onions, chopped (1 1/2 cups)
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
15 oz can hominy
piquin chilies or crushed red pepper
lime wedges

Note: Plain, honeycomb and pocket tripe, all from beef, are sold
fresh, pickled or canned. Honeycomb is considered the best. Fresh
tripe is sold partially cooked and requires about 1 1/2 hours further
cooking in salted water, tightly covered to make it tender. Pickled
tripe is sold thoroughly cooked and need only be soaked before use.

Cut tripe into 1 inch pieces. Place in a Dutch oven with veal knuckle,
water, onions, garlic, salt, coriander, oregano , the 1/4 teaspoon
crushed red pepper and black pepper. Cover and simmer for 3 hours
until tripe has a clear, Jellylike appearance and veal is very
tender. Remove veal knuckle from pot. when cool enough to handle,
discard bones. Chop meat and return to soup. Add UNdrained hominy.
Cover and simmer 20 minutes longer. Serve with piquin chilies or
crushed red pepper to taste. Garnish with lime wedges.

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From: "Carroll"
To: <ddouglas_32>
Copies to: <posts@chitterlings.com>
Subject: No Bake Lemon Pie

No Bake Lemon Pie

1 pkg. cream cheese
1 can Eagle Brand milk
1 tsp. vanilla
1/3 cup lemon juice
1 graham cracker pie crust

Mix all ingredients together and pour in pie crust. Let chill for 2 to
3 hours.

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From: "Randy Awalt"
To: <posts@chitterlings.com>
Subject: coconut cake

Hey Donna I have the coconut cake recipe. be glad to share. Ihope this
is the one you are looking for.
Louise Awalt

Pina Colado Cake
1 white cake mix
3/4 cup oil
2 beaten eggs 1 1/3 cup water
Small can crushed pineapple
Pour oil in bottom of pan (13x9x2). Sprinkle cakes mix-- add other
ingredients mix well and Bake 30 minutes @ 325 degrees. Poke holes in
hot cake-- pour 1/2 cup ( maybe a little more) pina colada mix. When
cool completely top with cool whip and coconut.

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From: NursingMom2
To: posts@chitterlings.com

Do you have a great black peas recipe?

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From: "Michelle Moreland Orlando"
To: <posts@chitterlings.com>
Subject: Recipe Request: Frog Legs

I love Frog Legs and have not had them in years. My husband was at a
grocery store on another side of town where his elderly mother lives
and they sell frog legs.

I used to have them at a now now longer resturant. So, if I can buy
them. How do you cook them?

Michelle
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From: "Scott"
To: "Willie" <posts@chitterlings.com>
Reply-To: "Scott"

Jo <josrecipes> requested a prune bread recipe. here's what
i have, hope it helps.
My friend's Polish grandmother made this from scratch, but this is
updated for a bread machine.

Polish Sweet Bread

1/2 c milk
4 T butter
2 eggs, beaten
1/2 c sugar
1 t vanilla extract
4 c bread flour
3 t active dry yeast
1 teaspoon salt

Warm the milk and butter in a small saucepan until it the butter
melts, then remove from heat. Let cool until lukewarm.
Pour milk mixture into bread machine pan. Add 2 eggs, 1/2 cup sugar,
vanilla extract, 4 cups bread flour, yeast and salt. Choose Dough
setting; press start. When dough is finished mixing, leave it in the
bread machine pan and cover with a towel. Let rise until doubled,
about 45 minutes. Deflate the dough and turn it out onto a lightly
flouredm surface.

Divide the dough into two equal pieces and roll out to 9x15 inch
rectangle and cover lightly with prune spread (recipe below) and roll
into loaves. Place the loaves into two lightly greased 9x5 inch loaf
pans. Cover the loaves with a damp cloth and let rise until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F.

EGG WASH
1 egg
1 tablespoon water

Beat together 1 egg and 1 tablespoon water.

TOPPING
1/4 c white sugar
1/4 c brown sugar
1/3 c flour
1/4 c butter

In a small bowl, combine 1/4 cup sugar, 1/4 brown sugar and 1/3 cup
flour.
Cut in butter until mixture resembles coarse crumbs. Brush loaves of
risen bread with the egg wash and then sprinkle on crumb topping. Bake
at 350 degrees for about 30 minutes, until golden brown.

PRUNE BUTTER (LEKVAR)
6 lbs. prune plums
Sugar to taste if necessary

Wash plums and remove pits, cut up into small pieces. Put into heavy
pot cook on top of stove with low flame or in oven at 250 degrees all
day. Maybe 2 days. Cook until very stiff. Add a little sugar if it
tastes sour. Stir often as it will scorch if cooked too fast. Put into
jars and seal as you would jelly. Use as a bread spread or as a pastry
filling.

Happy New Year, Ya'll

scott in FTL

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From: "Janice LeBeau"
To: <posts@chitterlings.com>
Subject: Mud Peas

Can someone tell me what is another name for Mud Peas. This type of
peas was mention in "Driving Miss Daisy".

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