Recipes: Salsa, 3 Recipes for Wonton Soup, Egg Drop (Egg Flower) Soup, West Lake Beef Soup, Tomato Egg Drop (Egg Flower) Soup, Butter Pecan Cheesecake, Peanut Butter and Oatmeal Cookies, BBQ Ribs, Windy City Chili, 3 Recipes for Camp Stew, Old-Fashioned Buttermilk Pie, Vegetable Soup the Best Ever, Camp Style Italian Meatball Stew

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

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What's In This Issue:

Recipe: Salsa

Recipe: Wonton Soup

Recipe: Egg Drop (Egg Flower) Soup, West Lake Beef Soup,
Wonton Soup, Tomato Egg Drop (Egg Flower) Soup

Thanks, Recipe Requests: Crockpot Recipes, Sweet Potato Bread

Recipe: Butter Pecan Cheesecake

Recipe: Peanut Butter and Oatmeal Cookies

Recipe: Wonton Soup

Recipe: BBQ Ribs

Recipes: Windy City Chili

Recipe: Camp Stew

Recipe: Old-Fashioned Buttermilk Pie

Recipe: Vegatable Soup the Best Ever

Recipes: Camp Stew, Camp Style Italian Meatball Stew, Camp Stew

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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om: "dogfolks"
To: <posts@chitterlings.com>
Subject: Salsa

I recently came out of retirement to do a little work and missed the
salsa recipe request but would like to add mine.

1 medium to large onion finely chopped
5 or 6 (more if you want it hot) jalepeno peppers halved and sliced
1 28 oz. can crushed tomatoes
2-3 cloves garlic minced
chopped cilantro - optional
salt to taste (if not hot enough either add more peppers or some
cayenne pepper - if too, hot simply add some tomato sauce)

Boil onions and jalepenos a few minutes until onions are transparent.
Drain well. (I use a large strainer and a cup to mash down the
contents to extract the water)

Mix onions, jalepenos, garlic and crushed tomatoes; season with salt
to taste. Let sit a few minutes to allow flavors to blend. Keeps for
up to 1 week. This recipe came from a Mexican laborer who gave it to
a friend many years ago.

Norma Bell
Garland, Texas

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From: goldladyusa (The Lady Gold)
To: posts@chitterlings.com
Subject: Wonton soup

Gretings everyone,
I work near chinatown in New York city.
I used to buy the wonton skins & in the chinese meats markets you can
buy the beef, chicken. pork mixtures already grounded and seasoned by
the pound. You just buy raw baby shrimp & add one to each wonton with
ground mixtures.
I would stuff them & make from scratch. But, in those same stores they
sell the wontons aready made; atleast in NYC they do.
well I buy chicken feet & wings & boil for and hour I ad soy sauce,
garlic onions & a make a rich broth. Strain & reserve broth and simmer on
low flame & add wontons and cook for 15 mins, then I add baby corn and
whatever you desire. Garnish with scallions & in some places they add
a raw egg to hot broth immedatley before serving. You can also stop at
barbecue shops in chi town & get roast duck, pork ect & add it to soup
as well as rice noodles.
I spent so much time in the area as a teen that I would watch them
prepare it & the chef taught me how to find ingrediaents & make my
won. So if you live near a china town explore the stores they tend to
have meats, & others food products under one roof. In my area we have
prepared hot foods on one side( cheap & delicious ) & on the other
side meats, prepared wontons & all kinds of condiments, sauces exotic
stuff like dried ducks feet( the make broth with them!) & mushrooms &
in the basements you can finds woks pots pans untensils ect...
The chinese love gelatinous items too like tripe cow feet ect
If you are ever in NYC stop at bayard street on the corner is a place
called Noodletown EXCELLENT authentic wonton soup,noodle ect. You will
see all the meats & can watch chef prepare each one, I love mine with
roast duck & a side of steamed chinese broccoli.Ask for Jimmy.
Hope this is a help to you.

--
Gold is always best!

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From: GLASSWOMN9
Subject: egg drop/ wonton soups
To: posts@chitterlings.com

Egg Drop (Egg Flower) Soup
This is a very simple recipe. The trick is to pour the beaten egg out
in a
slow steady stream. Western versions often add cornstarch and
vegetables;
I've included a few variations below.

Serves 2 - 4
Ingredients
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (if desired)

Directions:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
Add the white pepper and salt, and the sesame oil if using. Cook
for about another minute. Very slowly pour in the eggs in a steady
stream. To make shreds, stir the egg rapidly in a clockwise
direction for one minute. To make thin streams or ribbons, gently
stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Variations
These would all be added after the seasonings. After adding, let the
soup cook for a few more minutes and then add the beaten egg.
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir
until thickened.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding
a slice of fresh, grated ginger. Among its many benefits, ginger is
believed to be helpful in treating colds and flue. If you like this
recipe, you might want to try West Lake Beef Sooi, a variation made
with ground beef
-------------------------------
West Lake Beef Soup

This popular soup is really just another variation on Egg Drop Soup,
with the addition of marinated ground beef and a slight variation in
seasonings.Serves
42/3 cup lean ground beef
4 - 5 cups chicken stock

Beef Seasonings
1 tablespoon light soy sauce
1 tablespoon cooking wine or dry sherry
1 tablespoon cornstarch
1/4 teaspoon salt1 teaspoon sugar
1/4 teaspoon pepper
Salt to taste
2 green onions, minced
2 egg whites, lightly beaten

1 1/2 tablespoons cornstarch mixed with 1/3 cup water to thicken soup
(optional)Directions:
Add the seasonings to the ground beef and mix together with
chopsticks. Allow to marinate for 10 - 15 minutes.
Bring the chicken stock or broth to a boil.
Stir in the marinated ground beef. Add the sugar and pepper. Allow the
soup to boil for another 5 minutes. Taste and add extra salt if
needed.
If desired, add the extra 1 1/2 tablespoons cornstarch mixed with
water
and stir to thicken. Stir.
Very slowly pour in the egg whites in a steady stream. Use a fork to
gently stir the eggs in a clockwise direction until they form thin
streams or ribbons.
Garnish with green onion and serve.
-----------------------------------------
Won Ton Soup The won tons floating in the soup resemble tiny clouds;
hence the name won ton, which means "swallowing a cloud."
Ingredients:
18 - 24 won ton wrappers

Filling:
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepperWater for boiling won tons4 1/2 - 5 cups
chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Directions:Combine all the filling ingredients in a bowl, mixing well.
Lay one won ton skin in front of you. Cover the remaining won ton
skins with a damp towel to keep them from drying out.

Filling the wontons: Moisten all the edges of
the won ton wrapper with water. Place a heaping teaspoon of won ton
filling in the center. Fold the won ton wrapper in half lengthwise,
making sure the ends meet. Press down firmly on the ends to seal.
Use thumbs to push down on the edges of the filling to center it.
Keeping thumbs in place, fold over the won ton wrapper one more time.
Push the corners up and hold in place between your thumb and index
finger. Wet the corners with your fingers. Bring the two
ends together so that they overlap. Press to seal. The finished
product should resemble a nurse's cap. Repeat with remaining won
tons.

Alternate method: Place the teaspoon of filling in the middle of the
wrapper and twist to seal. The final result should resemble a money
bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the
won tons, making sure there is enough room for them to move about
freely. Let the won tons boil for 5 - 8 minutes, until they rise to
the top and the filling is cooked through. Remove from the pot with
a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons
and bring the soup back to a boil. Add the green onion, remove the
pot from the heat and add the sesame oil, stirring. Ladle into soup
bowls, allowing 6 won tons per person.
-------------------------

Tomato Egg Drop (Egg Flower) Soup
This recipe is the same as for Egg Drop Soup, except that I have added
two tomatoes cut into 6 equal pieces, and sugar to balance the sour
tomato taste. Western versions often add cornstarch and vegetables;
I've included a few variations below.

Serves 2 - 4
Ingredients
4 cups chicken broth or homemade stock
2 tomatoes, cut into 6 equal pieces
2 eggs, lightly beaten
1 -2 green onions, cut diagonally into thirds
1/4 teaspoon white pepper
1 tablespoon sugar
Salt to taste
A few drops of sesame oil (if desired)

Directions:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil.
Add the tomatoes, sugar, white pepper, salt, and the sesame oil if
using. Cook for about one more minute. Very slowly pour in the eggs
in a steady stream. Use a fork to gently stir the eggs in a
clockwise direction until they form thin streams or ribbons.
Garnish with green onion and serve hot.

Variations
(These would all be added after the tomato and seasonings. Let the
soup cook for a few more minutes before adding the eggs).
*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to
thicken.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a
slice of fresh, grated ginger. Among its many benefits, ginger is
believed to be helpful in treating colds and flu.

Enjoy!!!! Tracey Glasswomn9

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From: "n will"
To: posts@chitterlings.com

Thanks so much for the crockpot recipes. I recently tried the easy
chicken cacciatorre. It was the greatest and soooooo easy to make.
Keep those crockpot recipes coming especially the easy ones. Also
does anyone have a recipe for sweet potato bread, not the one
w/cornmeal. The one my grandmother used to make was like the pie, but
I think she added a little flour to it to thicken the batter and bake
it. Thanks in advance for any help!
--
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Butter Pecan Cheesecake

Ingredients:
1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, finely chopped
3 pk Cream cheese (8-oz pkgs),
-softened
1 1/2 c Sugar
3 Eggs
2 Crtns commercial sour cream
-(8-oz cartons)
1 ts Vanilla extract
1/2 ts Butter flavoring
1 c Pecans, finely chopped,
-toasted
Instructions:
*Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2
cup pecans, mixing well.
Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a
9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy;
gradually add 1-1/2 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition. Add sour
cream and flavorings; mix well. Stir in 1 cup pecans.
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at
475 degrees for 10 minutes; reduce temperature to 300 degrees, and
bake an additional 50 minutes.

Let cool to room temperature on a wire rack; chill. Yields one 9-inch
cheesecake.

Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>

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From: "Rob McCarter"
To: <posts@chitterlings.com>
Subject: Peanut Butter & Oatmeal Cookies

Peanut Butter and Oatmeal Cookies

1 c White sugar
1 c Brown sugar, packe
1/2 c Shortening
1/2 c Peanut butter
2 Eggs
1 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 ts Vanilla
3/4 ts Cinnamon
3 c Quaker quick oats

Mix all ingredients together. Roll in small balls and mash with a fork
dipped in sugar. Preheat oven to 375 degrees f. Bake for 8 minutes or
until edges .

Melissa

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Won Ton Soup
To: posts@chitterlings.com

Won Ton Soup

The won tons floating in the soup resemble tiny clouds; hence the name
won ton, which means "swallowing a cloud."

Ingredients:
18 - 24 won ton wrappers

Filling:
1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepperWater for boiling won tons4 1/2 - 5 cups
chicken
stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Directions:Combine all the filling ingredients in a bowl, mixing well.
Lay one won ton skin in front of you. Cover the remaining won ton
skins with a damp towel to keep them from drying out.

Filling the wontons : Moisten all the edges of the won ton wrapper
with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends
meet.
Press down firmly on the ends to seal. Use thumbs to push down on the
edges of the filling to center it. Keeping thumbs in place, fold over
the won ton wrapper one more time. Push the corners up and hold in
place between your thumb and index finger. Wet the corners with your
fingers. Bring the two ends together so that they overlap. Press to
seal. The finished product should resemble a nurse's cap. Repeat
with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the
wrapper and twist to seal. The final result should resemble a money
bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the
won tons, making sure there is enough room for them to move about
freely. Let the won tons boil for 5 - 8 minutes, until they rise to
the top and the filling is cooked through. Remove from the pot with
a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons
and bring the soup back to a boil. Add the green onion, remove the
pot from the heat and add the sesame oil, stirring. Ladle into soup
bowls, allowing 6 won tons per person.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: BBQ Ribs
To: posts@chitterlings.com

I got this recipe off the internet, and even though my Father-in-law
would probably ban me from the family if he knew I cooked ribs in
the oven (smile). I thought I'd share this with you... they are
very very tender and very flavorful. I put a rub on them, and then
finished them on the grill. It was the first time I ever got
compliments on my ribs :o)

Corinna

ABSOLUTELY THE MOST TENDER RIBS EVER - guaranteed to fall off the bone & melt in your mouth
Recipe by: avidcookGA

Take a broiler pan and fill the bottom section of the broiler pan with
water about half full. On the top section (the part with the slits in
it) lay out your ribs. You may add a rub or sauce at this time or
leave them plain. Cover the pan with foil and fold edges under to seal
in the steam as they cook.
Place in oven at 300 degrees for 2 1/2 to 3 hours. Remove foil
carefully as steam will be very hot. Now all the grease is down in the
bottom pan with the water and the ribs are completely cooked and
tender.
All you need to do is finish them up on the grill or under the broiler
with sauce.

For grill: place ribs on grill and coat with favorite bbq sauce. Grill
on each side just a few minutes until crispy.

For broiler: add bbq sauce and broil for a few minutes on each side.
Watch closely because sugar in the bbq sauce will burn quickly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Windy City Chili

Bubba's Windy City Chili
(Makes about 1 gallon)
(recipe from bluechef.com)

2 pounds ground beef
1 medium onion, diced
2 cloves fresh garlic, minced
2 green bell peppers, diced
3 tablespoons Worcestershire sauce
3 tablespoons dark chili powder
2 tablespoons ground cumin
2 cans (28 ounces ea.) diced tomatoes
1 can (10 ounces) tomato paste
2 cans (15 ounces ea.) kidney beans, rinsed
2 or three tablespoons salt, to taste

1. In a large heavy pot, brown ground beef over medium-high flame.
Drain and reserve grease for next step.
2. Sauté onions in excess grease, until transparent. Add garlic and
cook a few more minutes.
3. Add peppers, tomatoes, tomato paste and seasonings. Stir to
combine and bring to boil.
4. Add kidney beans and salt, to taste. Simmer for about an hour.
* Serve with diced onion, cheddar cheese and oyster crackers.

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From: carolofell719
To: posts@chitterlings.com
Subject: Camp Stew

3-4 lb whole chicken
3 lbs boston butt or pork loin
3 lbs potatoes...peeled, cooked and mashed
3 cans diced tomatoes
2 cans cream style corn
1/4 cup ketchup
1 tablespoon hot sauce
1 1/2 bottles Open Pit B-B-Q sauce or Kraft original
1 tablespoon worchestershire sauce
salt and pepper
3 large onions chopped
Put chicken and pork in very large pot..you may want to cut pork into
several pieces so it will cook faster..Cook meats until very tender
and remove from pot and cool until you can handle it with your hands.
Skim the fat off of the broth. Shred the meats by hand and add back to
the broth. Add all the other ingredients and bring to a simmer. You
will have to keep the heat low to avoid sticking and scorching. Stir
frequently. It takes all day to make this stew I cook it for at least
8 hours. Do not cover this while it cooks because you want the liquid
to reduce to make a thicker stew and not to be too soupy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Good Old Fashioned Buttermilk Pie

Old-Fashioned Buttermilk Pie

1 cup sugar
3 Tbsp plain flour
1/2 tsp salt
3 eggs yolks
2 cups buttermilk
2 Tbsp butter, melted and cooled
3 egg whites
1/4 tsp cream of tarter
1 deep dish pie crust

Combine the sugar, flour and salt, blending thoroughly. Beat egg
yolks slightly, add buttermilk and butter. Add gradually to dry
ingredients and blend thoroughly. Beat egg whites until fluffy; add
cream of tarter, and beat until stiff. Fold gently, but thoroughly
into the egg-yolk mixture. Pour buttermilk mixture into pie shell and
bake at 375 for 45 minutes or until a silver knife inserted in the
center comes out clean.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Iris Ferber
Subject: Re Vegatable Soup the Best Ever
To: Willie <posts@chitterlings.com>

2 stalks celery chopped
1 onion chopped
3 tablespoons olive oil
4 cups chicken broth
2 cups beef broth
1 can (14.5 ounce) diced tomatoes with juice
1 (12 fluid ounce) can V8 juice
1/3 cup uncooked alphabet pasta
1/3 cup quick cooking barley
2 cans (15 ounce) mixed vegetables with liquid
1 can (11.25 ounces )white corn with liquid
salt and pepper to taste
fresh baby carrots
4-6 beef bouillon cubes
shorts ribs (optional) about 6

In a large pot on medium heat sauté the celery and
onions in the oil 5 to 10 minutes or until onions are
tender. Add the chicken and beef broth,tomatoes with
juice and vegetable juice.Add bouillon cubes.

Bring to a boil, add the pasta,barley,carrots and beef ribs,reduce
heat to
low and simmer until the pasta ,barley
carrots and beef are tender.At this point you can add the
mixed vegetable and corn.

I like to let this simmer for about 2 to 3 hours. We eat
this for dinner with a nice salad and good loaf of your
favorite bread.

Iris Ferber

Add the mixed vegatables and corn

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Camp Stews
To: posts@chitterlings.com

Camp Stew
1 ea Or more chickens
2 ea Twice as many squirrels as chickens
Slices of pickled pork -or- bacon to cover bottom of stew-pan
Irish potatoes
2 lg Onions; cut up fine
Butter beans
Corn
Tomatoes
Red, black pepper & salt to taste
Prepare one or more chickens, and twice as many squirrels, as for
frying. Into the bottom of a pot or deep stew-pan, lay slices of
pickled pork or bacon, cutting off the rind and rancid parts, if
bacon is used. Put a layer of chicken, one of Irish potatoes
peeled and sliced, two large onions cut up fine, butter beans,
corn and tomatoes; red and black pepper and salt to taste; a layer
of game, then of pork. Finish with a layer of vegetables;
cover with water, and, putting on a well-fitting cover, set the
vessel where the mixture will simmer gently and steadily for four
hours.
--------------------------

Camp Style Italian Meatball Stew
Submitted by DebWilgus I always try to come up with new and exciting
dishes while camping to get away from the normal hamburgers and hot
dogs. I made this meal on our last camping trip and surprisingly it
was delicious. I served with new potatoes and corn on the cob, both
cooked in foil packs, along with pre-buttered garlic bread you buy
at the store that is in a foil wrap. It was a very filling meal that
my husband and kids enjoyed.
Happy
camping! Ingredients:
1 pound Italian sausage
1 small head of cabbage
1 onion
2 cans tomato sauce
salt and pepper, to taste
garlic seasoning, to taste
heavy aluminum foil Instructions:
Use a large piece of aluminum foil to make foil pack for dinner. Cut
head of cabbage and onion set aside. Roll out meatballs with the
Italian sausage. Place the cabbage, onion and meatballs in middle of
foil. Pour both cans of sauce on the mixture. Salt, pepper and season
to taste. Fold foil to make a packet and place on medium coils or
over fire. Servings: 4 - 6
Preparation
time: 20 minutes
--------------------------------

Camp Stew

1 lb. of lean pork
1 whole chicken
1/2 lb. lean beef
2 large grated onions
2 tsp. salt
2 tsp. meat tenderizer
2 tsp. black pepper

Boil all the above until tender. Take the meat from the chicken bones.
Grind the meat and onion in a food chopper. Grind 2 cans of tomatoes
with the meat. Peel and cube 6 medium-sized potatoes. Cook in a small
amount of water and 1 stick of oleo. To the ground mixture, add 1
large can cream corn, 1.4 cup lemon juice, 1/4 cup sugar, 1.4 cup
ketchup and the cooked potato. Let come to a good boil and simmer for
30 minutes or more. This will stick and scorch, therefore, you must
stir regularly. You may add tabasco sauce if you like it hot.
----------------------

Enjoy!!!!!!! Tracey Glasswomn9

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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This is a compilation of recipes and recipe requests from
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Just send them to: posts@chitterlings.com

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