Recipes On This Page
More Soulful Recipes September 29th, 2002 (Part 2)
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: Vegetable Soup
Recipe: Easy Chicken Pot Pie
Recipe: Shredded Chicken Lo Mein
Recipe: Chicken Lo Mein
Recipe: Mal Mal's Peanut Butter
Cookies
Recipe Request: Cream Style Prepared Horseradish
Recipe: White Chocolate Bread
Pudding
Recipe Request: Salmon Patties
2 Spaghetti Salad Recipes
6 Spaghetti Salad Recipes
Recipe: Pound Cake
Recipe: Banana Upside Down Cake
Recipe: Funnel Cake
Recipe: Fried Pies
Recipes Requested: Logan's Steakhouse Dinner Rolls, Old
Fashioned Vanilla Ice Cream
Recipes Requested: Beef Heart, Pork Brains, Beef Tongue
Recipes Requested: Easy And Thrifty Winter Recipes
Thank You Note
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: GLASSWOMN9
Subject: Vegetable Soup
To: posts@chitterlings.com
Vegetable Soup
This recipe can be easily modified to use what you produce from your
garden.
Add vegetables in any quantity or variety to suit your taste.
Ingredients:
8 cups water
4 beef bouillon cubes
1/2 tsp. marjoram
1 tsp. oregano
pepper to taste
1 small red cabbage, shredded
3/4 lb. corn kernels
1 lb. diced tomatoes
1 cup summer squash cubed
1 cup broccoli
1 cup green beans
15 oz. can Kidney Beans
Directions:
Bring water to a boil in a large pot. Add beef bouillon,
marjoram, oregano, and pepper. Boil until bouillon dissolves.
Add cabbage and broccoli and cook until tender. Add corn,
tomatoes, summer squash, green beans and kidney beans and cook
until tender. Serve.
Enjoy!!!!! Tracey Glasswomn9
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From: CorinnaMarieE
Subject: Easy Chicken Pot Pie
To: posts@chitterlings.com
Pat's Chicken Pot Pie
Crescent rolls make the crust for this complete meal in one delicious
dish!
3-4 lb whole chicken or chicken parts, boiled, skinned, deboned and
torn into
bite-sized pieces.
2 tubes of refrigerated crescent rolls
1 can cream of chicken soup
4 oz cream cheese
2 cans mixed vegetables, drained
*3/4 cup chicken broth
Unroll one package of crescent rolls. Do not seperate. Place the
crescent rolls in bottom of a 9X12 baking dish that has been
sprayed liberally with cooking spray. Gently press the rolls out
all along the bottom of the dish to make a crust.
Place chicken pieces on top of the crust.
In large sauce pan combine soup, cream cheese, broth and vegetables.
Stirring frequently, heat until cheese is melted and mixture is
bubbly, . Pour mixture over chicken.
Unroll second package of crescent rolls and place over chicken
mixture, stretching and covering as much as possible. It's okay to
seperate the crescent rolls and stretch them out a little one by
one and place over the chicken.
Bake in 350 degree oven until crusts are browned.
*You may use the broth made by boiling whole chicken. However, if
you are using chicken pieces such as breasts or thighs the broth
may be too thin. Use canned chicken broth in that case. Or drop a
chicken boullion cube into the water while boiling the breasts or
thighs and the broth will be just right to use.
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From: CorinnaMarieE
Subject: Shredded Chicken Lo Mein
To: posts@chitterlings.com
Shredded Chicken Lo Mein
16 oz. Udon noodles in 2 bags 200 g. chicken
6 black mushrooms
6 oz. green bean sprouts
1 chicken egg
adequate amount of hotbed chives
Chicken Marinade:
1/2 t. each of ginger juice, light soy sauce, oil, salt
and sugar
1 t. potato starch
adequate amount of white wine
Seasonings:
1 t. each of chopped garlic and ground bean paste (can use chile
paste)
2 t. dark soy sauce
Method:
1. Shred the chicken; mix it well with marinade and heat oil in wok
to fry until cooked, soak black mushrooms thoroughly; shred them and
add a dash each of oil, light soy sauce, potato starch and sugar mix
well. 2. Beat egg well; shallow- fry it an egg sheet and shred it;
wash green bean sprouts; clean and drain. 3. Heating 2 tablespoons
of oil; saute chopped garlic and ground bean paste (part of
seasonings); put black mushrooms in and reduce the fire to slow heat
for a while; raise the fire to medium heat, Fry Udon noodles and
green bean sprouts together until sprouts are 70 percent cooked;
stir-fry chicken shreds and chives. 4. Season with salt and dark
soy sauce and stir- fry Serve well for serving.
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From: CorinnaMarieE
Subject: Chicken Lo Mein
To: posts@chitterlings.com
Chicken Lo Mein
Ingredients for Step 1
1 pound precooked noodles (Spaghetti is ok to use for this!)
1/2 pound of boneless chicken breast
1 teaspoon of cornstarch
1 teaspoon of lite soy sauce
1/2 teaspoon of ginger wine
1 teaspoon of sugar
1 teaspoon red chile paste OR 1 teaspoon of red pepper flakes
(optional) ( you can omit this if you don't like it spicy, I
like mine with a little kick :o)
Ingredients for Step 2
1 small yellow onion (you can use chopped green onions)
1/4 pound of cabbage
1 cup of bean sprouts
2 medium carrots
3-4 stalks of celery
2 tablespoons of soy sauce
3 pre-softened Chinese black mushrooms (or 4 oz. of white mushrooms
can be used!)
Preparation of Step 1
Boil and drain the noodles (or spaghetti) and set aside. Slice the
chicken breasts into strips and soak in a mixture of cornstarch,
ginger wine, soy sauce and sugar for about 10 minutes.
Preparation of Step 2
Slice the onion, cabbage, carrots, celery and mushrooms. Heat pan
and add 3 tablespoons of oil; saute the onions until the smell is
gone, then add the chicken and briskly stir fry for 3-5 minutes.
Add cabbage, carrots, celery and mushrooms and continue to stir
fry for an additional 5-7 minutes.
Add noodles, continue to stir fry, then add bean sprouts right at
the end.
(Optional: all lite soy sauce, salt, sesame oil and pepper to taste.)
Makes 6 servings.
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From: CorinnaMarieE
Subject: Mal Mal's Peanut Butter
Cookies
To: posts@chitterlings.com
Hi,
For those of you with little "chefs" in the kitchen...these
are so
easy to make and tasty too. My son and I make these often. It is a
great way to spend time with your young ones in the kitchen.
Corinna
Mal Mal's Peanut Butter Cookies
from Emeril's "There's a Chef in my Soup"
1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg, beaten
Preheat oven to 350.
Combine all ingredients. Divide dough into 24 portions, about 1
heaping tablespoon each. Roll each portion between your hand to
form a smooth ball.
Place the balls of dough about an inch apart on an ungreased baking
sheet. Press down with a fork in two direction to form a crosshatch
pattern. You should get 12 cookies per sheet.
Bake one sheet at a time in oven until the cookies rise and turn
lightly golden, about 10 minutes.
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From: dragonjr
To: <posts@chitterlings.com>
Recipe Request: Does anyone have a recipe for "Cream Style Prepared
Horseradish"? I need one similar to Kraft Foods store brand.
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From: "Janet Ensor"
To: posts@chitterlings.com
WHITE CHOCOLATE BREAD PUDDING
prep. 20 minutes * bake 1 1/4 * makes 15 servings
16 slices firm white bread
1 quart heavy cream
1 1/2 cups whole milk
1/2 cup sugar
12 ounces white chocolate, chopped
3 large eggs
8 large egg yolks
1. Preheat oven to 350 degrees F. Cut bread into 3/4 inch squares;
place in 15 1/2 " by 10 1/2" jelly-roll pan and bake 15 minutes
or
until toasted, stirring once.
2. Grease shallow 3 3/4-quart casserole. In 4-quart saucepan, heat
cream, milk, and sugar to boiling over medium-high heat. Remove from
heat; stir in chocolate.
3. In large bowl, wisk eggs and egg yolks until blended; gradually
whisk in hot cream mixture.
4. Place bread in casserole; top with custard. Pressing bread into
custard, cover and refigerate 1 hour.
5. Preheat oven to 300 degrees F. Bake 1 hour or until knife
inserted into center comes out clean. Cool 15 minutes.
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From: janice l mullins
To: posts@chitterlings.com
Does anyone have a great recipe... or different for salmon patties. I
have been using white tuna, packed in water... it's very good. But, I
thought.... maybe someone had a "secret" recipe... something
great?? I
love your site. Can't get the cookbook now... we were in a flood and
are living in a make-shift apartment.. moved from a 2 story log
home...
have had my things packed for over a year.... hoping every day our
re-location check will come in. As soon as we get situated... first
thing I will buy is your COOKBOOK!!!! Love and Prayers, Janice
rbiggin
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From: GLASSWOMN9
Subject: Spaghetti Salads
To: posts@chitterlings.com
Spaghetti Salad 1
1 pound spaghetti, cooked and rinsed in cold water4 - 5 large vine
ripened tomatoes, chopped4 - 6 cloves fresh garlic, minced1 bunch
fresh basil, choppedtoss spaghetti with about 1/2 - 2/3 of the
vegetables, arrange in a prettybowl. Season wo taste with salt and
pepper. Arrange a nice layer ofvegetables on top. Decorate with
basil.
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Spaghetti Salad 2
1 pound spaghetti, broken into 1/2 or 1/3, cook al dente, according to
directions on package, rinse in cool water and drain thoroughly.1/2 -
3/4 cup scallions, cut into 1/2 inch pieces1/2 cup fresh basil leaves,
chopped1 - 2 tablespoons fresh chives, chopped1 - 3 cloves garlic,
mincedapprox 3 ripe tomatoes, chopped, 3 - 4 cups1/3 cup balsamic
vinegarPut the drained pasta into a large salad bowl.Add the herbs and
vegetables, toss well, then pour the vinegar over all and toss
well.Decorate top of salad with tomato wedges and basil leaves.Serve
immediately, or keep well chilled for a short time
Enjoy!!! Tracey Glasswomn9
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From: GLASSWOMN9
Subject: Spaghetti salad Recipes
To: posts@chitterlings.com
Spaghetti Salad
8 oz. thin spaghetti
1 8oz. bottle Italian Dressing
1/2 bottle McCormicks Salad Supreme Seasoning
Cucumbers, sliced
tomatoes, sliced
celery, diced
1 onion
Cook the spaghetti according to package directions. Pour dressing over
the hot spaghetti and let sit overnight in the fridge.
Before serving add the cucumbers, tomatoes, and celery. Then add the
1/2 bottle of McCormicks Salad Supreme and the onion.
Mix well and serve!
Delicious!!!
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Summer Spaghetti Salad
1 - package thin spaghetti (16 ounces), break in half
3 - medium tomatoes, diced
3 - zucchinis, diced
1 - cucumber, diced
1 - green pepper, diced
1 - red pepper, diced
8 - ounces of Italian salad dressing
2 - tablespoons grated Parmesan cheese
1-1/2 - teaspoons sesame seeds
1-1/2 - teaspoons poppy seeds
1/2 - teaspoon paprika
1/4 - teaspoon celery seed
1/8 - teaspoon garlic powder Cook spaghetti according to package
directions. Drain and rinse in cold water. Place in a large bowl and
add tomatoes, zucchini, cucumber and peppers. Combine remaining
ingredients in a small bowl. Pour over salad and toss to coat. Cover
and refrigerate for at least 2 hours.Makes about 16 servings.The salad
can be made the night before.
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Spaghetti Salad
* Exported from MasterCook *SPAGHETTI
SALADRecipe By : Serving Size : 24 Preparation Time
:0:00Categories : Cheese Main dishPasta
VegetablesAmount Measure Ingredient --
Preparation Method-------- ------------
--------------------------------2 lb Spaghetti3
Tomatoes -- diced8 oz Medium Cheddar
cheese-- shredded2 Cucumbers -- diced1 bn
Green onions -- diced-- (or 1 md. regular onion)1
Green pepper -- chopped1 Jar Salad
Supreme/McCormick8 oz Bottle Italian dressingChopped
ham (opt'l.)Cook spaghetti. Drain, rinse, & cool. Rinse w/coldwater
again and *drain well*.Add all other ingredients; mix well. Taste and
addany salt, pepper, etc. as desired. Adjust and addmore tomatoes,
green onions, etc. as needed. In thesummertime, I also like to add
some chopped freshbasil and oregano. Let stand at least 2 hrs.
(Thelonger this stands the better, so this can be easilymade &
refrigerated the night before.)Optional: Add any chopped meat.
Chopped ham is thebest.Note: This recipe makes a lot, but can be
easilyhalved.Recipe from Dora Johnson/Seminole, Alabama.
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Spaghetti Salad I
Tangy pasta salad which is better made the day before!
Prep Time: approx. 10 Minutes. Cook Time: approx. 15
Minutes. Ready in: approx. 13 Hours 45 Minutes. Makes 8 to 10
servings.
Printed from Allrecipes, Submitted by Kathy Young 1 pound spaghetti
1 (8 ounce) bottle zesty
Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 (2 ounce) can sliced black olives
Directions
1 In a large pot of salted boiling water cook pasta until
al dente. Drain and cool under cold water.
2 Combine cooked pasta with Italian dressing, Italian
salad seasoning, green onions, cucumber, tomatoes and black
olives. Toss to coat and refrigerate overnight before serving.
-----------------------------------------
Spaghetti Salad II
This is a zesty cold salad that goes well with just about
any meal. The proportions can be halved and stays well in
the fridge for up to 5 days. Prep Time: approx. 15
Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30
Minutes. Makes 20 servings.
Printed from Allrecipes, Submitted by DEE HERDEBU 1 pound spaghetti
1 head fresh broccoli,
chopped small
1 head cauliflower, finely chopped
2 large cucumbers, finely chopped
2 (6 ounce) cans black
olives, drained and halved
1 (16 ounce) bottle zesty
Italian dressing
1 (1 ounce) package ranch
dressing mix
1 tablespoon salad seasoning mix
Directions
1 In a large pot of salted boiling water, cook spaghetti
until al-dente, rinse and cool. Add the pasta to a large
bowl and mix with the chopped broccoli, cauliflower and cucumbers.
2 Add the ranch salad dressing mix and zesty Italian
dressing to the spaghetti and vegetables and sprinkle with the
Schilling Salad Seasoning â„¢ . Mix well and add more
seasoning to taste. Before serving add the black olives. For
added color halved cherry tomatoes may be added.
-------------------------------------------
Spaghetti Salad III
This is a very easy salad to make and you can add almost
anything to it. We like adding shrimp but you could use tuna
or crab. Prep Time: approx. 10 Minutes. Cook Time:
approx. 15 Minutes. Ready in: approx. 25 Minutes. Makes 6 to 8
servings.
Printed from Allrecipes, Submitted by Rickie Yopp 22 ounces
spaghetti
1 cup chopped celery
1 (4.5 ounce) can small
shrimp, drained
1 onion, chopped
1 cup frozen green peas
1 (16 ounce) bottle ranch
style salad dressing
Directions
1 Break pasta in half and cook in a pot of boiling salted
water until al-dente. Drain and cool under cold water.
2 In a large bowl, combine the pasta, celery, seafood,
onion and peas. Toss with enough dressing to coat.
Refrigerate until chilled and serve.
-------------------------------
Enjoy!!!!! Tracey
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From: JZemboy
Subject: Pound cake recipe
To: posts@chitterlings.com
Hello.
I make this pound cake often and everyone says it's the best they've
ever tasted.
3 cups sugar
3 cups cake flour
6 eggs
1 teaspoon lemon extract
one 8-ounce package cream cheese
one pound butter or margarine
Have all ingredients at room temperature before starting. Soften
cream cheese and butter, beat in eggs, then sugar and extract.
Blend in flour. Batter will be stiff.
Grease and flour a bundt pan or standard tube pan, spoon batter
into pan. For a moist cake, place a pan of water in oven on lower
rack before preheating oven and leave in the whole time.
Bake at 350-375 degrees at least 55 minutes; test with toothpick
for doneness and bake as long as necessary. Using the pan of
water in oven will prolong baking time.
Marble pound cake variation: substitute almond extract for the
lemon; blend 2 squares melted and cooled baking chocolate with
one-third of batter; put spoonfuls of chocolate batter
alternating with light batter and swirl gently
with knife or spatula before putting into oven.
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From: parkerbruce
To: <posts@chitterlings.com>
Subject: BANANA UPSIDE DOWN CAKE
Banana Upside Down Cake
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix
Preheat oven to 350 degrees. Grease and flour 2 (8 inch) pans. Combine
butter and brown sugar, divide and spread evenly between the 2 pans.
Sprinkle pecans evenly over both brown sugar mixtures, arrange banana
slices evenly over each. Prepare cake mix according to package
instructions. Divide batter into the 2 pans. Bake in the preheated
oven for 40 to 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Turn cakes upside down on a
platter or plate, gently tap bottom and carefully remove pans,
replacing caramel mixture that sticks to pan.
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From: Squirrelene
Subject: Recipe: Funnel Cake
Funnel Cake
2 cups all purpose flour
1/2 tsp salt
1 1/2 cups milk
1 tsp baking powder
2 large eggs
Combine all ingredients. Heat cooking oil in deep skillet until
very hot. Put batter into funnel, be sure to cover spout with
finger. Using caution, hold funnel over hot oil, release some
batter in circular motions then to criss-cross motions to form
one funnel cake. The cake will rise quickly and expand, so be
careful how much batter you use until you get the feel for
cooking it. Cook to light golden brown on both sides. Remove
from oil and place on paper towel to drain oil. Sprinkle with
powdered sugar and serve while hot.
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From: Donna Coosey
Subject: Fried Pies
To: posts@chitterlings.com
This recipe came from my mom and she made these when we were little
and boy we thought we had a treat hope you will try them too.
1 can of biscuits (my mom used pillsbury)
1 can of apple pie filling and add just a touch of cinnamon to it.
cinnamon and sugar mixed together( about a cup of sugar and as much
cinnamon as you desire.)
Take biscuits and roll them out flat and thin.You may need a little
flour to help roll them out.Add a small amout of pie filling in the
middle and then fold over and make sure to seal them good.In a skillet
heat up your oil and fry them until they are golden brown.When out of
the oil place them in a cinnamon and sugar mixture and put on a
plate.They are just the best ever.Hope you enjoy.
Love ya and have a great day!
Remember "You can do all things thru Christ who strengthens
you."Phil.4:13
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From: "cheryl jones"
To: posts@chitterlings.com
Does anyone have the recipe for Logan's Steakhouse dinner rolls.My
coworker is retiring and I'd like to make them for her retirement
dinner.She's from the Phillipines and she just absolutely loves
soulfood,so we're giving her recipes to make once she's retired.Also
does anyone have the recipe for Old fashioned vanilla ice crea(the one
used with the old fashioned ice cream maker that you had to turn).
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From: Metroregina Pershard
Subject: how to cook the following meats: beef heart, pork
brains, and beef tongue
To: posts@chitterlings.com
I miss my grandmother so very much. She was from Alabama and was an
excellent cook. These were some of my favorite foods and I would like
to learn how to cook them. My computer caught a virus and it wipe out
my files.
mpershard@yahoo.com
Metroregina Pershard
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From: VEEBME2
Subject: Recipe Request: Easy and Thrifty Recipes for the
Winter Months
To: posts@chitterlings.com
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From: "GTRJ & Yankee"
I just want to say how very much I appreciate your site and what a
Blessing for you to be able to have a tremendous following, from
the non-cooks to the very experienced. It brings me great
pleasure to be able to "contribute" as well as receive some
delicious and enjoyable recipes.
Keep up the Good Works!!!
GOD BLESS!
Sincerely, Ruth Jenkins
Midway, Ala.
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