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Chicago Public School Cafateria Butter Cookies
Jollof Rice From Western Africa
Rice Pudding Supreme With Hot Chocolate Sauce
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More Soulful Recipes May 8th, 2002
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What's In This Issue:
Recipe: 7-Up Cake
Recipe: Spiced candied nuts
Recipes: Peanut Butter Cookies, Chicago Public School
Cafeteria Butter Cookies
Recipe Request: Lemon Pie Made With Lemon Pudding, Creme
Cheese and Bisquick
Recipe: Jollof Rice from Western Africa
Recipe: Plum Pudding
Recipes: Southern Peach Cobbler, Old Fashioned Peach Cobbler
Recipe Request: German Chocolate Cake
Recipes: Rice Pudding Supreme, Hot Chocolate Sauce
Recipes: Everyday Meatloaf, Meatloaf With Onion Gravy
Recipe: Creamy Rice Pudding
Recipe: Chili Colorado
Recipe Request: A Very Tasty Old Fashion Recipe For Chicken
and/or Turkey-n- Dressing
Recipes: Tomato Soup Cake, Tomato Soup Cake
Recipe Request: Hot Onion Relish
To sign up for our recipe of strictly soul foods and southern
dishes visit: http://chitterlings.com/signup.html
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From: <katrinka.markowitz"AT"ots.treas.gov>
To: <posts@chitterlings.com>
Subject: 7-Up Cake
7-Up Cake
3 sticks of butter, softened
3 cups of sugar
5 eggs
3 cups of flour, sifted (or use cake flour)
2 tbs. lemon extract
¾ cup of 7-Up
Preheat oven to 325 degrees.
In a large bowl, cream butter thoroughly. Slowly add sugar and
cream together until fluffy. Beat in eggs, one at a time,
beating well after each. Slowly add flour and mix well. Stir in
lemon extract and 7-Up.
Pour batter into a well-greased and floured pan (bundt or tube).
Bake for 1 ½ hours, until done.
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From: Fina Ingenaed <mybelovedstar"AT"yahoo.com>
To: Willie <posts@chitterlings.com>
Candied Nuts
Finally found my candied nut recipe, Here it is, Hope
others will enjoy it too.
Spiced candied nuts
1 - 12 oz can evaporated milk (Not Condensed)
3 cups sugar
4 1/2 tsp cinnamon
1 1/2 tsp vanilla
2 tsp salt
9 - 10 cups whole nuts --- Almonds, Pecans or Walnuts
or mixed
Mix milk, sugar and cinnamon - Bring to boil and cook
to soft ball stage (234 - 238 degrees on a candy
therm) - Stirring constantly. Remove from heat - add
salt and vanill, beat until well mixed. Pour in all
the nuts and mix till well coated. and mixture is
creamy.
Spread on a couple layers of waxed paper - Try to get
into a single layer, cools quicker that way. As it
cools, turn over so the other side cools too...them
break into bite size pieces Or separate individual
notes.
If you use less nuts - you will have more sugar
mixture and the mixture will set up more like a
praline candy. More nuts will make the sugar a light
glaze around the nuts. Either way is fine, just
depends on what you have on hand.
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Cafeteria
Peanut Butter cookies (from Joanna Faulkner)
I saw a request for a good Peanut Butter cookie recipe. My mother
was a cafeteria cook and I think she did a lot of the baked goods
there. I wouldn't be surprised if she did the big dinner rolls
and cinnamon rolls we all remember. I have her recipe for Peanut
Butter Cookies and hope you all enjoy:
Cream 1 cup Crisco
1/2 teaspoon salt
1 cup peanut butter
Add - gradually
1 cup brown sugar (packed),
1 cup granulated sugar
Add 2 large eggs (room temperature)
1 tablespoon milk
Sift and add 2 cups flour
1 teaspoon soda
Put on greased cookie sheet in walnut sized chunks; press
down with fork tines. (Can make them larger if you wish).
Bake at 325 degrees for 15-20 minutes.
Can bake them to a light golden brown or leave in oven a
little longer for a darker crisper cookie.
I think you will find these cookies equal to the cafeteria
cookies.
------
Chicago Public
School Cafeteria Butter Cookies
Ingredients
2 sticks softened butter
2/3 cup sugar
2 cups & 2 Tablespoons all Purpose flour
2 teaspoons vanilla
Instructions:
Preheat oven to 350°F. Cream butter and sugar until fluffy; add
vanilla. Mix in flour in small increments. Roll dough into balls;
Press out on ungreased cookie sheets. Bake until golden brown.
Enjoy!
Makes about 1-1/2 dozen.
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From: Sugababi412"AT"cs.com
Subject: Lemon pie recipe
To: posts@chitterlings.com
Does anyone have a recipe for a lemon pie that has lemon pudding,
cream cheese and I don't know the other ingredients also the
crust was made with bisquik please email it to me at
suygababi412"AT"cs.com. Thanks
Sugababi
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Rice
Jollof Rice from Western Africa
Ingredients
What you need
oil for frying
one chicken (and/or a pound or two of stew meat),
chopped into bite-sized pieces
one or two onions, finely chopped
salt, black pepper, cayenne pepper (to taste)
Flavoring add-ins (to taste)
chile pepper, chopped
garlic
thyme
bay leaf
ginger
cinnamon
curry powder
two cups chicken broth or chicken stock, or beef broth or beef
stock
(or Maggi® cubes and water) two or three ripe tomatoes, chopped
vegetable add-ins
sweet green pepper (or bell pepper), chopped
string beans or green beans
green peas
carrots, chopped
cabbage, chopped
four cups rice
one small can tomato paste
Meat add-ins
cooked ham
shrimp or prawns (or dried shrimp or dried prawns)
Garnishes
fresh parsley, chopped
cilantro, chopped
lettuce, shredded
hard-boiled egg, sliced
What you do:
Heat two tablespoons of oil in a large skillet. Stir-fry the
chicken (or beef) in the oil until it is browned on all
sides. Remove the meat from the oil and set aside. Add the
onions, the salt, pepper, cayenne pepper, and one or two of the
flavoring add-ins (if desired) to the skillet and fry the
mixture until the onions begin to become tender. Remove the onion
mixture from the skillet and set aside with the meat.
In a dutch oven or large covered saucepan, bring the broth and
two cups of water to a simmer. Place the meat and onion mixture
into the dutch oven and cover.
In the same skillet used for the meat and onions, stir-fry the
tomatoes and one or two of the vegetable add-ins. Continue frying
the mixture until the vegetables are partly cooked, then add them
to the meat, onions, and broth in the dutch oven.
Again in the same skillet, combine the rice and the tomato paste.
Over low heat, stir until the rice is evenly coated with the
tomato paste. The rice should end up a pink-orange color. Add the
rice to the dutch oven and stir gently.
Cover the dutch oven and cook the mixture over a low heat until
the rice is done and the vegetables are tender (maybe half an
hour). Stir gently occasionally and check to see that the bottom
of the pot does not become completely dry. Add warm water or
broth
(a quarter cup at a time) as necessary to help rice cook. Adjust
seasoning as needed. If desired, add one of the meat add-ins
while the dish is cooking.
(Shrimp cook very quickly and should not be over-cooked or they
will become tough; ham can be added at any time.)
Serve with one or two of the garnishes.
Serve Ginger Beer or Green Tea with Mint with or after the meal.
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From: "Paul Infante" <infantes"AT"att.net>
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PLUM PUDDING:
PLUM PUDDING:
- 1 cup boiling water
- 1/2 cup mincemeat
- 1 tsp. soda
- 1 cup bread crumbs
- 3/4 cup sugar
- 1 cup chopped nuts
- 2 egg yolks
Mix the boiling water & mincemeat in a bowl. Add remaining
ingredients & mix well. Place in a greased square pan. Bake @ 350
degrees for about 35 minutes. Cut into squares & top with whipped
cream or dessert topping & a cherry, if desired.
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Cobbler
Southern Peach Cobbler
2 cups all-purpose flour
1 tablespoon backing powder
1/4 teaspoon of salt
2 tablespoons of sugar
1 tablespoon of finely grated orange zest
4 tablespoons of cold butter, cut into 1 pieces
1/2 cup of milk
2 large eggs
Filling
14 peaches, pitted and unpeeled
1 1/2 cups of sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Preheat the oven to 350 F.
Butter a 10" x 12" x 2"' baking pan.
Make the topping:
Mix all the dry ingredients, including the orange zest, in a
medium-sized bowl. Using a fork, cut the butter into this
mixture until it has the consistency of coarse meal. Add the
milk and eggs, and mix until smooth. Cover and refrigerate.
Make the filling:
Cut the peaches into bite-sized chunks. In a large mixing bowl,
combine the sugar and spices. Add the peach chunks and toss
until
they are well coated.
Place the fruit mixture in the pan and bake for 20 minutes.
Remove from the oven and spoon the topping over the fruit until
the fruit is covered.
Put it back into the oven for another 20 to 25 minutes, or until
the top is light brown.
-----
OLD FASHIONED PEACH COBBLER
Ingredients
2-1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted
Directions
Sift flour, 3 tablespoons sugar and salt into a medium bowl.
Work in shortening with pastry blender until mixture is crumbly.
In a small bowl, whisk together egg and cold water. Sprinkle
over flour mixture and work with hands to form dough into a ball.
Chill in refrigerator 30 minutes. Preheat oven to 350F. Roll out
half of dough to 1/8 inch thickness and place in a 9x13 inch
baking dish, covering bottom and halfway up sides. Bake for 20
minutes, or until golden brown.
Combine peaches, lemon and orange juice in large saucepan. Add
1/2 cup butter and cook over medium low heat until butter is
melted. In a separate bowl, combine 2 cups sugar, nutmeg,
cinnamon and cornstarch. Stir into heated peach mixture, then
remove from heat. Roll remaining dough to a thickness of 1/4
inch. Cut into half-inch-wide strips.
Pour peach mixture into baked crust. Top with dough strips
interwoven in a lattice pattern. Sprinkle with 1 tablespoon
sugar and drizzle with 1 tablespoon melted butter. Bake at 350F
for 35 to 40 minutes, or until top crust is golden brown.
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From: mona sweetwine <cairia"AT"yahoo.com>
Subject: German Chocolate Cake
To: posts@chitterlings.com
Hi!! I'd Like a German Chocalate Cake Recipe!! thanks
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From: "Paul Infante" <infantes"AT"att.net>
To: "Willie Crawford" <posts@chitterlings.com>
Subject: RICE PUDDING SUPREME:/ Hot chocolate sauce
RICE PUDDING SUPREME:/Hot Chocolate
sauce,optional
- 2 cups milk
- 2 1/4 cup cooked rice
- 1 tbs butter
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 cup raisins
- 3 eggs,beaten
Scald the milk in saucepan & add the rice & the butter. Mix the
sugar,salt & raisins w/ eggs & stir into rice mixture slowly.
Pour into a greased baking dish & set in pan of hot water. Bake @
350 degrees for 1 hour.
HOT CHOCOLATE SAUCE:
- 1 square chocolate
- 1 tbs butter
- 1/4 cup cream
- 1/2 cup sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
Melt the chocolate in a pan over hot water. Add the butter,
cream,sugar & salt & stir until sugar is dissolved. Cook for 5
minutes, stirring constantly, then add vanilla. Serve over
pudding. Makes 4 servings
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Meatloaf
Everyday Meatloaf
Ingredients
2 lb Lean Ground Beef
3/4 c Dry Bread Crumbs
2 lg Beaten Eggs
1 c Milk
1/4 c Grated Onion
1/2 ts Sage
1 ts Salt
1/8 ts Pepper
Directions
Soak the bread crumbs in the milk. Add the ground beef, eggs,
onion and seasonings; mix well. Form the meat mixture into a
loaf and place in a loaf pan.
Bake in a 350 degrees F oven for 45 to 50 minutes. Catsup or
barbecue sauce may be spread over the top of the meat loaf
before baking. Bake potatoes at the same time by starting them
15 minutes before meatloaf.
------
MEATLOAF WITH ONION GRAVY
Ingredients
1-1/2 pounds lean ground beef
1 cup bread crumbs or crushed crackers
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
GRAVY
2 cups water
1 envelope dry onion soup mix
4 to 6 tbsp. flour
1 cup water
Directions
1. In a large bowl, combine beef, bread crumbs, onion, egg, milk,
catsup, Worcestershire sauce, salt and pepper; mix thoroughly. In
a shallow baking pan, shape into loaf. Bake at 350º for 1 hour,
draining off fat half way through cooking.
2. In a medium saucepan, bring 2 cups water to a boil; stir in
soup mix. Simmer, covered, for 10 minutes. Combine flour with 1
cup water and gradually stir into soup. Bring to a boil; reduce
heat and simmer, stirring frequently, until gravy thickens, about
5 minutes.
Serve with meatloaf. Yield: 6 servings.
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To: posts@chitterlings.com (Willie)
Subject: CREAMY RICE PUDDING
CREAMY RICE PUDDING
Cook in covered double boiler until rice is cooked, stirring
frequently.
1/2 cup uncooked rice
1/4 cup sugar
1/4 tsp cinnamon or nutmeg
2 1/2 cups milk
1/2 cup raisins if desired
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Chile Colorado
Chile Colorado
Ernesto's Mexican Food
1901 16th Street
Sacramento, CA 95814
(916) 441-5850
INGREDIENTS:
2 lbs Lean beef special trim (cut into 1/2" cubes)
1 1/2 lbs California chile peppers
1 tsp. pepper
1 tsp. cumin
1 medium chopped onion
10 Cloves garlic sliced
3 tsp. salt
1 cup water
COOKING INSTRUCTIONS:
1. Place all ingredients in blenders except beef and puree.
2. In a small pot, brown cubed beef with 3 tablespoons of oil.
Make sure to brown all sides evenly. This should take about
10 minutes.
3. Remove all excess oil from meat. Stir in pureed ingredients
and let simmer for 20-25 minutes. Cooking time depends on size
of cube and how much the meat cooked while browning.
4. You may add flour to thicken sauce. Taste to flavor, for more
spice add jalapenos.
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From: "wautel" <wautel"AT"netzero.net>
To: <posts@chitterlings.com>
Subject: a very good and tasty turkey and/or chicken and
dressing recipe
I would like a very tasty old fashion recipe for chicken and/or
turkey-n- dressing.
Or just a good dressing recipe.
Thank you
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To: posts@chitterlings.com
From: "Elvee O'Kelley" <eokelly"AT"artic.edu>
Subject: Cake
Tomato Soup Cake
12 to 16 servings
Ingredients
2 cups all-purpose flour
1-1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can (10-3/4 ounces) condensed tomato soup
1/2 cup vegetable oil
3 large eggs (room temperature)
1/4 cup water
1 container (16 ounces) cream cheese frosting
Directions
1. Preheat the oven to 350 degrees F. Coat two 8-inch round cake
pans with non-stick cooking spray and lightly flour.
2. In a large bowl, combine the flour, sugar, baking powder,
baking soda, allspice, and cinnamon; mix well. Add the soup,
oil, eggs, and water and beat until well combined.
3. Pour into the cake pans and bake for 25 to 30 minutes, or
until a wooden toothpick inserted in the center comes out clean.
Allow to cool in the pans, then remove to a platter and frost
with the cream cheese frosting.
-----
Tomato Soup Cake (From Mom, Eleanor
Murray Huntress)
Ingredients
1 cup sugar
1/2 cup shortening
2 cups flour
1 can tomato soup (Campbell's)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. each nutmeg, cloves, cinnamon
1/2 cup raisins
1/2 cup nuts
Cream sugar and shortening. Add soup. Sift together flour, baking
soda, baking powder and spices and add to first mixture. Add
raisins and nuts. Bake in loaf pan 1 hour, 350 degrees.
Cream Cheese Frosting
1 package cream cheese
1 tsp. milk
1 1/2 cups confectioners sugar
1 tsp. vanilla
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From: "Humpin Bear" <humpinbear"AT"hotmail.com>
To: posts@chitterlings.com
Could someone please give me a recipe for hot onion
relish?.....Thank You.
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