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More Soulful Recipes October 29th 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...
Warning About Boiling Canned Milk, Chicken And
Dressing Recipe,
Cranberry - Cream Cheese Desert
Re: Creamy Cereal
Recipe: Banana Pudding From Scratch
Re: Creamy Warm Cereal
Recipe: Banana Pudding From Scratch
Recipe: Banana Pudding
Recipe: Chicken And Dressing
Recipe Request: Planters
Recipe: Banana Pudding
Recipe Request: White Potato Pie
Recipe: Chicken And Dressing
Recipe: Southern Banana Pudding
Recipe: Low Carb Stuffing
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "F.M. Dale"
To: <posts@chitterlings.com>
Subject: Re: Warning
Hi, Willie and All: I've been on a month long tripback to
Arkansas and about the time I got back, my computer had a complete
nervous breakdown so I've been unable to be in contact with you.
Before I left, I noticed several recipes, etc. regarding boiling
Eagle Brand Sweetened Condensed Milk in an unopened can. NOTE;
this is extremely dangerous and must NEVER, REPEAT NEVER be done.
Back in the 40s, there was a recipe that said to boil the Condensed
Milk until it carmelized, chill, slice in thin slices and serve on
lettuce - I forget the rest of the recipe but it was delicious,
pure sugar, but there were so many people burnt very badly when
the cans exploded. I'm not sure if someone has already written
with
this warning but since I feel very close to all of you - sorta like
a
close knit family, I sure don't want any of you to get hurt.
If anyone wants to make the recipes for carmelized milk, be sure
and open one end of the can, sit it in water, not too deep and cook
over a low heat until carmelized.
Chicken and Dressing:
This is the way we make chicken and dressing in my family. I
think you'll like it.
INGREDIENTS;
Chicken, preferably a hen or a turkey, cleaned, cavity rinsed,
giblets and neck removed.
We always had such a large family that we rarely stuffed the bird
and made dressing in large pan with chicken pieces placed on top to
brown. The chicken was cut in pieces or left whole. If whole and
you plan on stuffing, place chicken in refrigerator while making
dressing. If cut into pieces, place pieces in pan with diced
onions,
chopped celery, a clove or two of garlic, giblets, neck, water to
cover. Bring to boil and do not overcook chicken. Remove chicken
pieces and place to cool. Continue cooking broth, giblets, etc.
until done.
DRESSING:
I usually start with a package of cornbread stuffing mix -
warning, I make a lot of dressing since it freezes beautifully and
goes well with pork as well as turkey, etc. I use any leftover
cornbread. stale lightbread toasted, and here is the old family
secret, crackers, crumbled. Yep, I use about 1/3 cornbread, 1/3
toasted bread (biscuits are good, too) and 1/3 crackers -
regular old saltines. Note: This recipe is very forgiving and
is never made exactly the same way twice, amounts depend on how
much you want to make. . Place the bread mixture in a large bowl,
add 4-6 whole eggs, finely diced onion, a small amount of bell
pepper
(if you like it), chicken broth to make a nice slurpy mixture.
Using
an oldfashioned potato masher, I smash the mixture, very
satisfying,
heh, heh. Add sage/poultry seasoning to taste, dash of garlic
powder, salt and pepper. I also add some or all of the following:
Cook a good pork sausage, drain all the grease: a few raisins:
oysters: canned diced Ortega peppers, canned mushrooms, drained -
as
you can tell, this is the type of recipe to suit you and your
family's taste. Note: I don't add all of these at one time.
GRAVY:
If you want to make giblet gravy, be sure and save the boiled
giblets (I usually save a bunch in the freezer from other chickens
so I have plenty), mince finely, this includes the heart, liver,
meat
stripped from the neck, gizzard and using chicken broth, make a
gravy
in either of two ways.
Depending on the number of people you are feeding, melt
shortening or butter in skillet, add flour and stirring constantly,
brown flour. Add chicken broth slowly, again stirring constantly.
Cook until thickened as you like it. At this point, you can add
giblets, if desired. If you aren't going to add them to gravy, be
sure and add to the dressing before you cook it. This is a good
standard typical gravy.
Next: Giblet gravy: Heat chicken broth, minced giblets and
thicken with either flour dissolved in water or as my mother used
to do, add some of the uncooked dressing - yep, that is right -
and it thickened the gravy. Check for salt and pepper and add as
needed.
So here you are, kitchen in a mess, large bowl of dressing,
chicken, etc. Next: In a greased casserole/pan, place the
uncooked
dressing mixture, arrange the chicken pieces on top, skin side up
and place pan/casserole in a 350 degree oven, sit down, have some
coffee or something more, relax, and bake until dressing is done
and
chicken nicely browned. Make gravy as desired and enjoy.
If you are going to stuff the chicken and then bake it, follow
your usual directions for doing so. You can also cook some of the
dressing in another casserole so you will have plenty. Be sure and
freeze immediately any uncooked dressing and use it another time.
The
cooked dressing also freezes well. I usually freeze the leftover
poultry, dressing and gravy in portionsnthat will make another meal
for the family.
I honestly think you will like this. Everyone always has
Sorry to be so long winded but did want to give all the details
so no one would be confused.
One more recipe that is unusual and quite good with Thanksgiving
coming up.
INGREDIENTS;
a can of cranberry sauce, the whole berry kind
8 oz. cream cheese
2 TB. mayonnaise - must be mayonnaise, not salad dressing.
1 TB sugar
1 package Cool Whip.
Chopped nuts are optional.
With cream cheese at room temperature, add mayonnaise and sugar
and mix thoroughly. Add can of cranberry sauce, broken up. Again,
mix thoroughly.
Fold in Cool Whip and enjoy. This can be frozen or made into a
pie, etc.
GOOD!
Marion D- never called Silent Sam in the past. .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Remember The Incredible Smells Of Food Cooking At Grandma's House?
Now you can recreate those great dishes in your house!
Those recipes are all in our cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your autographed copy now by visiting us at:
http://www.chitterlings.com/cookbook.html
********** Sponsor Message ************
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To: posts@chitterlings.com
Subject: CREAMY CEREAL
For Mary C. Stewart re Creamy Cereal, Paul's Request
From: Arnold Pancratz, Maitre de Cuisine, Jackson, MS
The pinkish cereal was Ralston, made by the Ralston Purina
Company of Checkerboard Square, St. Louis. I haven't seen this on
store shelves since they started the Chex line.
Cream of Wheat was white in color. It sponsored a children's
radio program on Saturday mornings called "Let's Pretend"
dramatizing
fairy tales. I believe this product is still available.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
Subject: BANANA PUDDING FROM SCRATCH
For: Shirley K. Junius
From: Arnoid Pancratz, Maitre de Cuisine, Jackson, MS
BANANA PUDDING FROM SCRATCH
Ingredients:
4 tbsp corn starch
1 cup sugar
1 cup water
1 cup evaporated milk
2 large eggs
3 medium-sized ripe bananas
Directions:
In a 2 qt or larger sauce pan blend corn starch amd sugar.
Add cup of room temperature water and dissolve starch-sugar
mixture.
Place pan on medium heat and bring to a gentle boil. During
heating process stir to prevent sticking to bottom of pan and
scorching.
As mixture starts to thicken, add the milk, mix thoroughly
and continue to heat.
Beat the eggs with a whisk in a bowl. When mixture in pan
starts to thicken again, add eggs and mix thoroughly.
Mash one of the bananas and slice the others. Stir the
mashed banana into the mixture.
Continue heating until desired stiffnes is reached. Stir in
all but 1/2 cup of sliced bananas and use these to garnish the top.
Makes 4 servings.
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From: LONGDISTSHTR
Subject: RE: Creamy warm cereal
To: posts@chitterlings.com
Sounds like Cream of Wheat, Ralston Wheat, Farina or gruel/mush.
It times were tough, it was bound to be mush but in Texas wheat
was just about as cheap as corn.
Now if the preparer knows what he/she is doing cornmeal mush
ain't that bad. Eating it every morning is why those who know
don't like it.
The secret in preparation of any hot cereal is to keep the water
rapidly boiling and moving while the cereal is added slowly so
that each individual grain is surrounded by boiling water. This
prevents gumminess. I saw a New Mexico cowboy throw a bowl across
the room because it was gummy. Most restaurants serve gummy grits
nowadays. When I smoked I always stood my cigarette butt in them.
Here where I presently live, grits are served too watery, they
aren't gummy but I always ask for a straw just to hint that they
don't know how to cook grits. Northerners like to put sugar and
cream on them (when they eat them) 'cause they are used to eating
cream of wheat. I always throw a dash of tabasco and a dab of
butter in mine (just to shake their bushes) and they are not cooked
right if they aren't gray with black pepper.
Back to your question Paul, I'll bet it was milled and bleached
wheat or could be barley, millet or buckwheat groats. If it was
served in a school cafeteria, you can bet it was nutritious and
cheap. Wheat bulgur, triticale and 548 are others which fit this
bill. Good Luck! Doc Lisenby
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Subject: BANANA PUDDING FROM SCRATCH:
To: posts@chitterlings.com
Willie,
someone requested Banana Pudding from Scratch, this is one I have
been using for years.
Banana Pudding
5 or 6 med bananas (ripe but don't have to be too soft)
1 box vanilla wafers
2 cups milk
3/4 Cups sugar
1/4 Cup (or a little less) corn starch or 3 TBSP flour
1 TBSP vanilla flavoring
4 eggs
Heat your milk over med heat on stove, save just a little to add
to mixture below, (if you're not going to be right at the stove
watching your mixture, you should use a double boiler).
Mix 1/2 Cup of the sugar, cornstarch or flour ,egg yolks and a
tiny bit of milk so that the mixture thins a bit and you can pour
easier into your heating milk when milk is hot but not to scalding
point, stir in slowly and continue to stir until mixture thickens
( not too thick, you still want to be able to spread or pour it
out).Remove from heat and add vanilla flavoring.
Pour and spread a little of the mixture in bottom of a square
caserole dish so that the first layer which will be your vanilla
wafers can get kind of soft, the next layer will be sliced bananas,
next layer 1/2 of the mixture, continue layering with remaining
mixture on top.
Meringue
Your remaining 4 egg whites,
beat on high adding remaing 1/4 c sugar a little at a time ,
until it forms stiff peaks, spread on top and bake at 425 deg,
until lightly browned ( approx. 7-8 minutes)
Hugs Always,
Juanita
"Friendships Are Special"
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From: Carol O Fell
To: posts@chitterlings.com
Subject: Banana Pudding
2 cups sugar
6 T cornstarch
1/2 tsp salt
4 cups milk
4 whole eggs beaten with fork or whisk
2 tsp vanilla extract.....not imitation
2 t butter
1 box vanilla wafers
5-6 bananas
Mix sugar, cornstarch and salt in large boiler and stir or whisk
in milk. Bring to a boil over medium high heat stirring
constantly. Remove from heat while you stir some of the hot mixture
into the eggs and then add the egg mixture back to the boiler and
return to heat and bring back to a boil and cook for 2 minutes.
Remove from heat and add vanilla and butter and stir until butter
is melted and mixed. Make layers with the pudding, sliced bananas
and vanilla wafers in that order until bowl is full or
ingredients are used up. End with vanilla wafers and a last layer
of pudding. Chill and serve.
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From: Cecilia James
Subject: chicken and dressing
To: posts@chitterlings.com
here is a step by step recipe that i use. hope it
will help you!
1. combine cornmeal mix,egg,milk,just like you were
going to make regular bread for dressing except
you are going to add your celery and onion to this
before,(before you cook it). You may just chop or
you use a food processor. I just chop the old time
way.(3to4 cups meal mix)
when done you are going to add 6to8 eggs with a
cup of sweet milk/or buttermilk what ever you
prefer. Crumble 5 or 6 slices of toasted light
bread into your mixture.
Next you are going to add your seasonings.
Sprinkle your poultry dressing,until it covers the top
of your pan,next do the sage the same way you may go
pretty heavy on the sage if you like lots of seasoning
do the same with your salt and pepper. Now you are
going to add your broth. If you don't have enough
from your chicken/turkey you may use bullion cubes to
make more broth or a couple cans of bought broth
either one.Add a pinch or two of nutmeg (no upset
stomach) This recipe is from an old REV.N.H.McGill who
was a chef for a hotel in Fort Smith Ark.
Stir very well you will want your broth to be
very plentiful before you cook your dressing,almost
like it's standing in broth,it will not hurt it at all
cook at 350 until brown,but do not over cook your
dressing,you must remember the eggs are the only thing
that is not done!
GIBLET GRAVY
Brown a stick of butter,add your flour,next your
giblets,then your broth,+salt,and pepper to taste.
I hope this will be a success for you and a blessing
as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Teenie
To: postmaster@chitterlings.com
Do you have a Recipe for planters?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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From: "Malaundja Johnson"
My mothers old recipe would be the following:
2 cans of carnation milk
sugar to taste
bananas
vanilla wafers
Take your milk and sugar and cook until thick. As this thickens
take your bananas and wafers and layer in your pan. Take your
thickened milk and pour over and there you go.
I have changed that recipe to suit my taste for the new day and
age as follows:
2 to 3 cans of bordens milk
1-2 pkg of cream cheese
½ cup of lemon juice
vanilla wafers
bananas
Mix my milk,cream cheese and lemon juice til it's nice and
creamy. Layer by layer start with your wafers and bananas then
spread your cream mix thick and finish with wafers and bananas
and cream mix and wafers and bananas. Let chill.
You can also use Jello mix for banana puddings but I choose
cream cheese.
Malaundja Johnson
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Fina Ingenaed
Subject: looking for a recipe for white potato pie
To: posts@chitterlings.com
I am looking for a recipe for white potato pie. I have
only had it one time but I really liked it. The
person who made it is no longer with us so I can not
get it from her. If anyone has this recipe I would
really like a copy of it.
Thank You
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Ginny Lynch"
To: <posts@chitterlings.com>
Subject: Chicken and Dressing
Michael, don't know if you are talking about roast chicken and
dressing or a casserole,but here is a recipe that we love...
Chicken Casserole
Cooked chicken,skinned,deboned and cut into bite size pieces
Place chicken in a casserole dish
Mix together and pour over chicken:
2 cans Cream of Chicken soup
1 cup milk
Now in a pan,heat:
1 cup chicken broth
1 stick margarine
Add:
1 box Stovetop stuffing
Stir and drop by spoonfuls over top the chicken and soup
Bake @350 about 30 min. or till bubbly
(Note)
I have substituted unsalted chicken broth for the milk in the
soup and it's very good also. This is probably not the dish you
were looking for,but it is like eating,chicken,stuffing and gravy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pudding
Southern Banana Pudding
Ingredients
3-1/2 tbs. all-purpose flour
1-1/2 cup sugar
1/4 tsp. salt
3 cups milk
3 eggs yolks, beaten
1 tsp. vanilla
5 or 6 bananas, sliced
1 pkg. vanilla wafers
3 egg whites, beaten until stiff
1 tsp. vanilla
1/4 cup sugar
Preparation
Mix flour, sugar and salt in saucepan. Combine beaten egg yolks
and milk. Stir to mix well. Add flour mixture & blend well.
Cook over medium heat, stirring constantly until thickened &
smooth. Remove from heat and add 1 teaspoon vanilla.
Place a layer of vanilla wafers in bottom of a large casserole
dish.
Add a layer of sliced bananas over wafers. Top with cooked
custard mixture. Repeat layers as needed. Beat egg whites
lightly. Gradually add 1/4 cup sugar. Beat until stiff.
Add 1 teaspoon vanilla. Spread meringue over pudding. Bake at
425 degrees until golden brown.
Note: When you purchase a box of Vanilla Wafers, there is an
original recipe on the side of the box.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Low Carb Stuffing
Cornbread Stuffing
Serves 6-8
1/2 tsp. thyme
1/2 tsp. sage
3/4 C celery, finely chopped
1/2 C onion, finely chopped
1/4 C parsley, chopped
4 C cornbread crumbs
1/4 C butter
1/2 tsp. salt
1/2 tsp. pepper
Cook celery, onion, and parsley in butter for about 4-5 minutes
or until tender. Add thyme and sage. Mix lightly with other
ingredients.
To stuff a turkey: Fill main turkey cavity and neck cavity with
stuffing. Bake remaining dressing in a dish as outlined below.
To bake stuffing in pan: Preheat oven to 350°F. Butter a 15 x 10
inch baking dish. Transfer stuffing to prepared dish. Cover with
buttered foil and bake until heated through, about 45 minutes.
Uncover and bake until top is golden brown, about 15 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
********** Sponsor Message ***********
Remember The Incredible Smells Of Food Cooking At Grandma's House?
Now you can recreate those great dishes in your house!
Those recipes are all in our cookbook. Willie Crawford
has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
Makes a Great Present! Order your copy today and save
$10. Grab your autographed copy now by visiting us at:
http://www.chitterlings.com/cookbook.html
********** Sponsor Message ************
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~