Recipes On This Page
Old Fashioned Southern Tea Cakes
Marty Ingels Nutty Cheese Rolls
More Soulful Recipes September 30th, 2002
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:
Question: Re: REX Jelly
Re: Grated sweet Potatoe Pie
Recipe Request: Green Tomato Mincemeat
Recipes: Sharese's Spaghetti Salad,
Spaghetti Salad
Recipe: Cookie Jar Sugar Cookies
Recipes: Chicken Lo Mein, Chicken Lo Mein 2
Recipe Request: Cream Of Crab Soup
Recipe: Brunswick Stew
Recipe: Banana Nut Bread
Recipe: Barbecued Tongue
Recipe: Braised Pork
Recipe: Horseradish Sauce
Recipe: Currant Jelly Sauce
Recipe: Old Fashioned Southern
Tea Cakes
Recipe: Salmon Patties
Recipe: Marty Ingels Nutty
Cheese Rolls
Recipe: Salmon Croquettes
New Orleans Style
Recipes Requested: Southern BBQ Sauce, Sweet Potato Cheese Cake
Many Recipes: Tongue, Brains, Heart
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: "Phil DeVazeir"
To: posts@chitterlings.com
Subject: Rex Jelly
pdevazier
Recipe request
When I was in school in the 50's we would get toast and jelly before
school started.
The Jelly all I knew was REX JELLY. Can any body
Tell me what it was made of, it was red in color.I cannot buy
it any where.
PS: I love post@chittlings.com cause I like the old recipes
Thank You
pdevazier
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From: BMARYC230
Subject: Grated sweet Potatoe Pie
To: posts@chitterlings.com
I was told that to make a grated sweet pie you follow the same recipe.
The only thing that you do is GRATE your POTATOES. You will need to
add a little bit of flour to the mixture. Pour it into a pie shell. As
the pie bake you will need to stir it continually as it bake.
I got this information from Rev. Betty Smith who is a great cook...she
told me that our mother used to make this all the time. I will try it
today.
Mary C. Breedlove,
Jamaica NY
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From: "Penny Shipman"
To: posts@chitterlings.com
I need a good old fashioned recipe for green tomatoe mincemeat
suitable for canning. Thanks
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From: "Elvee O'Kelley"
Subject: Salad
Sharese's Spaghetti Salad
Makes 20 servings
Cold Italian spaghetti salad. Great after it's been in the
refrigerator overnight.
Ingredients
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook bacon until crisp. Drain
and crumble.
3. In a large bowl combine spaghetti, bacon, celery, onion, bell
pepper, olives, tomatoes, salad seasoning, salad dressing and
Parmesan. Toss to coat. Chill until serving.
-------------
Spaghetti Salad
Ingredients
1 onion chopped
1/2 green pepper chopped
1 bunch radishes sliced
1 cup cubed mozzarella cheese
1 package salami or pepperoni cut up
1 small can black olives sliced
a handful of stuffed green olives chopped
small jar hearts of artichoke chopped up and drained of oil (but save
it)
few sprigs cilantro chopped up
Small bottle Italian Salad dressing
3 tablespoons Shilling Salad supreme (or your brand)
1 package spaghetti noodles cooked and drained
Directions
Put all in a bowl and stir well. Cover with plastic wrap and put in
fridge for overnight or several hours.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cookies
Cookie Jar Sugar Cookies
Makes 2 dozen
Ingredients
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Directions
1. Combine the flour with the baking powder, baking soda, salt and
nutmeg. In a clean 1 liter sized glass jar with a wide mouth layer
the white sugar followed by the flour mixture. Press firmly in place
and seal. Attach a card with the following instructions:
2. In a large bowl: beat 1 egg with 1 cup softened butter or
margarine until light and fluffy. At low speed of an electric mixer
add 1/2 cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix
until combined. Using hands if necessary. Cover dough and refrigerate
for several hours or overnight. Remove dough from the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out
on a lightly floured surface to 1/8 inch thick. Cut dough into
desired shapes. Place on an ungreased cookie sheet and bake at 375
degrees F (190 degrees C) for 10 to 12 minutes.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Chinese
Chicken Lo Mein
Ingredients
1 tablespoon oil
2 boneless chicken breasts (cut into thin, bite-sized pieces)
1 clove garlic, minces
1/4 teaspoon ginger
1/2 cup water
2 tablespoon soy sauce
1 (10-1/2 oz.) can chicken broth
4 oz. angel hair pasta (broken into thirds)
1 lb. pkg. broccoli florets with carrots
water chestnuts (optional)
Directions
Heat oil in large skillet until hot. Add chicken and garlic and cook
until chicken is no longer pink. Add ginger, water, soy sauce and
broth and bring to a boil. Stir in pasta. Add frozen vegetables and
return to a boil. Cover and simmer 5 to 8 minutes or until tender.
Note: I use bean sprouts instead of water chestnuts.
----------------
Chicken Lo Mein
Makes 4 to 6 servings
Ingredients
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1/2 pound spaghetti or linguine, cooked
Directions
1. In a medium bowl, combine first five ingredients. Add chicken,
cover, and marinate 1 to 24 hours in refrigerator.
2. In a wok or large, deep skillet, heat 2 tablespoons oil. Add
chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers,
and mushrooms. Stir-fry until tender.
3. In a small bowl, blend water, cornstarch, and bouillon. Stir into
chicken and cook until thickened. Add cooked spaghetti; toss until
thoroughly mixed. Serve
immediately.
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From: "Detra Blakeney"
To: "Willie" <posts@chitterlings.com>
Do you have a recipe for Cream of crab soup?
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Brunswick Stew
Brunswick Stew
2 tablespoons bacon fat
2 1/2 pounds chicken or rabbit
2 medium onions - chopped
6 cups chicken broth or water
2 large potatoes - cubed
1 clove garlic - minced
1 bay leaf
1/2 teaspoon dried oregano
1 10 ounce package frozen lima beans
1 10 ounce package corn
4 tomatoes - quartered
Salt and pepper to taste
Wash rabbit or chicken pieces, dry and season with salt and pepper.
Add chicken or rabbit to bacon fat and brown lightly on all sides for
10 minutes. Add broth and bring to a boil. Simmer for 15 minutes. Add
remaining ingredients. Simmer for 30-40 minutes until meat and
vegetables are tender. (Serves 4-6)
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Banana Nut Bread
Banana Nut Bread
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon soda in 1/2 cup of buttermilk
1 cup mashed bananas
1/2 teaspoon butter nut vanilla flavoring
1/2 teaspoon vanilla
1/2 cup chopped pecans
Cream butter and sugar. Add eggs, flour and salt. Add remaining
ingredients. Pour into greased and floured loaf pan. Bake at 325
degrees for 1 hour.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BARBECUED TONGUE:
BARBECUED TONGUE:
- 1 beef tongue
- 2 cloves garlic
- 2 stalks celery
- 1 onion, sliced
- 1 tsp peppercorns
- 1 onion, chopped
- 1 green pepper. chopped
- 1/3 cup chopped sweet pickle
- 1/3 cup vinegar
- 1/2 cup catsup
- 2 tsp sugar
- 2 tsp mustard
Place the tongue in a saucepan and cover with cold water. add the
garlic, celery, onion & peppercorns. Cover and bring to a boil. reduce
heat & simmer for 3 hours. Drain and discard the broth. Remove the
skin and gristle from the thick end of the tongue. Slice and place in
greased baking sheet. Combine remaining ingredients in a saucepan and
bring to a boil. Pout the sauce over tongue, & place cover on top.
Bake at 350 degrees for 30 minutes. Makes 4 servings
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: BRAISED PORK:
BRAISED PORK:
- 1 1/2 Tbs tomato sauce
- 1 Tbs lemon juice
- 1/4 Tbs mustard
- 1/2 tsp Worcestershire sauce
- 2 pork steaks, cut in strips
- 1/2 small onion, sliced
- 3 cups water
Combine the tomato sauce, lemon juice, mustard and Worcestershire
sauce. Add the pork and mix well. Brown in small amount of fat in a
skillet. Top with onion slices and add water. Cover the skillet. Bake
at 350 degrees for 1 hour.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: HORSERADISH SAUCE:
HORSERADISH SAUCE:
- 6 Tbs butter or margarine
- 6 Tbs flour
- 3 cups beef stock
- 1 cup sour cream
- 1/4 cup prepared horseradish
Melt the butter in a saucepan and blend in flour. Add the stock and
cook over medium heat, stirring constantly, until smooth and
thickened. Remove from heat and stir in the sour cream and
horseradish.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Jelly
Currant Jelly Sauce Recipe
Ingredients
1 onion
1 tablespoon butter
1 tablespoon flour
1/2 cup currant jelly
1 stalk celery
1 bay leaf
2 tablespoons vinegar
2 cups stock
Directions
Slice the onion and cook in the butter till it begins to color, then
add the flour and herbs and stir until brown. Add the vinegar and the
stock and simmer twenty minutes. Strain, skim off all the fat, put in
the jelly and stir it until it is melted. This sauce is used with
game.
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From: tapatio
To: posts@chitterlings.com
Subject: Old fashioned southern tea cakes
Old Fashioned Southern Tea
Cakes
1 cup Crisco
2 cups sugar
3 eggs
1/4 cup buttermilk with 1/2 teaspoon soda
stirred into it
2 teaspoons vanilla
Self-rising flour as much as it takes to
make a stiff dough (try 3-1/2 cups to start
- I probably use about 6 cups)
Cream Crisco and sugar. Add eggs one at a
time beating between each. Add
milk, vanilla and flour. Let set in
refrigerator for two hours. Roll out very
thin, cut and bake at 325 to 350 degrees depending
upon your oven. Bake until golden
brown on bottom.
It takes awhile to make these cookies, but
they are worth every minute of it when
they are your children's favorite.
I hope this is the recipe you needed -Karen
Pearson
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SALMON APPETIZERS:
SALMON APPETIZERS:
( Makes 40 appetizers )
- 1 can ( 15 oz ) salmon or 2 cups cooked salmon, flaked
- 1 package ( 8 oz ) cream cheese, softened
- 4 Tbs mild or medium salsa
- 2 Tbs mild or medium salsa
- 2 Tbs chopped fresh parsley
- 1 tsp chopped fresh cilantro
- 1/4 tsp ground cumin ( optional)
- 8 flour tortillas ( 8 inches)
Drain the salmon, removing any bones. Combine the salmon, cream
cheese, salsa, parsley, and cilantro in a small bowl. Add the cumin,
if desired. Spread 2 Tbs of the salmon mixture over each tortilla.
Roll each tortilla up tightly & wrap individually w/ plastic wrap.
Refrigerate for 2-3 hours. Slice each tortilla into bite-size pieces.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: MARTY INGELS NUTTY
CHEESE ROLLS:
MARTY INGELS NUTTY CHEESE ROLLS:
- 1 package ( 8 oz ) cream cheese
- 2 ounces blue cheese
- 4 ounces shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- Dash of Worcestershire sauce
- 1 tbs brandy
- 1 Tbs sherry wine
- Dash of white pepper
- 1 cup chopped walnuts
Blend all the ingredients except the walnuts. Make into a ball and
roll in the chopped nuts. Cover with plastic wrap and refrigerate for
2 hours.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: SALMON CROQUETTES NEW ORLEAN STYLE:
SALMON CROQUETTES NEW ORLEANS
STYLE:
- 8 Tbs margarine
- 1-2 Tbs flour
- 1 onion chopped
- 1 cup milk
- Juice of 1 lemon
- 1 large can salmon, save liquid
- Cracker crumbs
- 1 egg, beaten
Brown onions in margarine until clear. Add enough flour to thicken.
Stir in all of the salmon juice & milk to the onion mixture. When
this
thickens, add mashed salmon & lemon juice. Mix well. Chill in the
refrigerator 3-5 hours. When thoroughly chilled, shape into
croquettes. Dip into beaten egg & roll in cracker crumbs. Fry in hot
oil until tender. SERVES 4
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From: Deidrabri
To: posts@chitterlings.com
hi looking for hot southern Bar B Que sauce that is thin looks watery
it is used on shredded pork sandwiches
the 2nd recipe that I would like is for a sweet potato cheese cake
thanks
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From: GLASSWOMN9
Subject: Tounge 2 ways,brains & heart
To: posts@chitterlings.com
Cc: Mpershard@yahoo.com
Tongue is one of the least tender of meat sundries.
It is sold fresh,pickled,corned or smoked. Pork & lamb tongues are
small & and are usually sold ready to serve;calf & beef tongues
aare
much larger & must be cooked by moist heat until they are thoroughly
tender.
To prepare tongue for cooking, scrub it thoroughly
in warm water, using a small brush. Soak smoked or pickled tongue for
severaal hours before cooking.
Directions for cooking tongue
Tongue is aalways cooked in water. Place in pot &
cover completely with water,allowing 1 tsp.salt for each
quart water if the tonhue is fresh. Omit salt for cured
tongues.
Cover & simmer until tongue is tender. A large beef tongue will take
3-4 hours.
Place tongue in cold water to losten skin;remove skin & cut away
roots.
If tongue is to be served cold, cool in the cooking water.
Serve with chili sauce or horse-radish white sauce.
-------------------------
Boiled Beef Tongue
1 Beef tongue,fresh,corned or smoked.
4 whole cloves
1 Tablespoon salt ( for fresh tongue)
6 peppercorns
1 Tablespoon vinegar
Scrub the tongue under running water;plaace in dep kettle.
Corned or smoked tongues are improved by soaking in cold water for
several hours and then cooked in fresh water.
Add the season; cover with boiling water. Boil 110 minutes,then
simmer about 3 hours or until a fork
will penetrate readily to the center..... Allow the tongue
to remain in the water until cool enough to handle.
Peel off the outer skin and cut out he membranous portions of the
roots. Press into shape for serving.
Tongue may be served hot with horseradish sauce or may be pressed
like corned beef.
-----------------------------------
Calf's brains are considered the most delicate but the
brains of other animals can be used. Remove the membrane fromm the
brains;simmer 20 minutes in 1 quart of water to which have been added
1 teaspoon salt & 1 tablespoon vinegar. Drain; when cool seperate
the
brains into small pieces or slice them. Brains can be prepared
according to any of the recipesfor sweetbreads.
Brains Scrambled with Eggs
1/2 lb brains
4 eggs
1/2 teaspoon salt
2 Tablespoons milk
2 Tablespoons tomato catsup
1 teaspoon worcestershire sauce
2 tablespoons butter or other fat
1 Tablespoon chopped parsley
Cook the brains according to the preceding recipe;break into 1/2
inch pieces. Beat the eggs
slightly; add the seasonings and the brains. Heat
the buter in a frying pan;pour in the mixture of
seasoneed eggs & brains; cook like scrambled
eggs. Serve on a hot platter;sprinkle with the
chopped parsley.
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Broiled Calf's Heart
Remove the veins and arteries from calf's heart; wash and cut
crosswise into thin slices. Broil or pan-broil for 10-15 minutes. The
flavor is improved if tiny dice of salt pork or bacon are sprinkled
over the slices during broilng.
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Stufffed Calf's Heart
Remove veins & arteries from a calf's heart; wash. Fill
the cavity with bread stuffing, allowing about 1/2 cup fo each heart.
Roll the heartin seasoned flour . Pan-fry in a small amount of hot
fat, turning so that surface will be
uniformly browned. Remove to a casserole; rinse the frying pan wih
hot water and the water into the casserole; the heart should be about
1/2 covered.
Cover the casserole and cook in a moderate oven
(350 degrees) for 2 hours. Remove the heart to a
serving dish, pour the stock into a saucepan and stir
in 1-2 Tablespoons flour which have been mixed to a
paste with cold water. Stir until the sauce boils, season, pour around
the heart.
I hope these help you out. I copied them out of some very old
cookbooks i have.
Enjoy!!!!! Tracey Glasswomn9
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