More Soulful Recipes January 2nd, 2003 (Part 2)

Publisher: Willie Crawford

http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau

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What's In This Issue:

Recipe: Southern Fried Squirrel with Gravy
Re: Shauna's URL
Recipe: Fried Squirrel and Gravy
Re: Shauna's Hand Cleaned Chitlins
Recipe: Juicy Neck Bones
Recipe Request: Outback Steak House Bread
Recipe: Fried Squirrel And Gravy
Recipe: Southern Fried Squirrel or Rabbit with Gravy
Recipe: Ana Maria's Special Nachos
Recipe: Scrumptious Ice-Cream Cake
Recipe: Bite-Size All-American Peanut Butter Cookies
Recipe: Mamacitas Mexican Burritos
Recipe: Peanut Butter Crispers, Valentine Kisses Cookies

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To: posts@chitterlings.com
Subject: Squirrel Gravy

Southern Fried Squirrel with Gravy

1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels , cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce

In large plastic food-storage bag, combine 1/3 cup flour, the
salt, black pepper, and cayenne pepper; shake to mix. Add
squirrel pieces; shake to coat. In large skillet, heat 1/8
inch of oil for squirrel, over medium-high heat until hot. Add
coated meat; brown on all sides. Reduce heat; cover tightly.
Cook over very low heat until tender, 35-45 minutes for
squirrel, turning pieces once. Remove cover; cook 5 minutes
longer to crisp. Transfer meat to plate lined with paper towels.
Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour
into reserved oil. Blend in milk. Cook over medium heat,
stirring constantly, until thicken and bubbly. Add salt and
pepper to taste. Add bouquet sauce if darker color is desired.
Serve gravy with meat

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From: 'Carroll'
To: posts@chitterlings.com
Subject: shauna's

http://www.chitlinmarket.com/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Squirrel

Fried Squirrel and Gravy

Clean the squirrel thoroughly, disjoint it, and cut the back into
two pieces. Put in a large glass container with salt water and
soak overnight in the refrigerator.

Next morning, drain and dry the pieces and remove any loose
membrane; roll in seasoned flour.

Heat oil or lard (not vegetable shortening) in a heavy skillet.
Brown the pieces, turning once. Cover the skillet and cook about
30 minutes longer.
Remove meat from skillet and pour off all but 3 tablespoons of
fat; add 2 tablespoons seasoned flour. When flour is brown stir
in equal parts of milk and water and cook, stirring constantly
until thick.
Serve with hot, buttered biscuits and rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Chitlins'

Shauna's Hand Cleaned Chitlins - READY TO COOK
Shauna's Chitlins are guaranteed hand cleaned to
perfection...2002
Chitlins By Shauna All Rights Reserved.
www.chitlinmarket.com/product.html

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Meat

Juicy Neck Bones

Ingredients

2 tablespoons vegetable oil
2 pounds pork neck bones
1 onion, finely chopped
1 celery stalk, diced
2 garlic cloves, finely minced
1 cup beef stock
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Directions

In a dutch oven, place the oil and cook the neck bones over a
medium heat. Cook until brown on all sides, about 10 minutes.
Remove the neck bones and set aside.
Add the onions, celery and garlic to the pot. Sauté until lightly
yellow. Return the neck bones back to the kettle and add the beef
stock, soy sauce, cayenne pepper, and black pepper. Cover and
simmer for 1 hour or until the neck bones are done and the liquid
has almost evaporated. This dish can be eaten with wide noodles,
rice, white potatoes, green beans with white potatoes, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Rita's'
To: 'WILLIE' posts@chitterlings.com
Subject: request recipe

Does anyone have the recipe for the bread at the Outback
Steak House. Thanks Rita

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'DEBBIE MACKEY'
To: posts@chitterlings.com
Subject: Fried squierrel and gravy


Fried Squirrel And Gravy
Yield: 4 Servings

Ingredients

1 squirrel; cut into 7 pieces
1 c flour; seasoned with
1/2 ts each salt and pepper
1/2 c crisco; for frying
1 milk; for gravy

Instructions

Put seasoned flour into small paper bag. Put squirrel, one or two
pieces at a time into bag and shake to coat with flour. Meanwhile
melt crisco in cast-iron skillet. Put squirrel pieces into pan
and
brown on both sides.
Reduce heat, cover skillet, and cook for about 20 minutes, or
until done.
Pour off about half the fat. Stir in flour from the bag
until you have a very thin roux, or put about 2 Tbs. of the flour
into a jar with a tight-fitting lid and add milk, then put on the
lid and shake until the flour is dissolved and all the lumps have
gone.
Make sure you scrape up all the brown bits from the bottom of the
pan. Add milk, stirring, and bring to a boil. If the gravy is too
thick, add more milk. If it is too thin add more flour and milk
mixture and reheat to a boil.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'DEBBIE MACKEY'
To: posts@chitterlings.com
Subject: Southern Fried Squirrel


Southern Fried Squirrel or Rabbit with Gravy

1/3 c All-purpose flour
1/2 ts Salt
1/8 ts Black pepper
1/8 ts Cayenne pepper
2 Squirrels or 1 wild rabbit, cut up
Vegetable oil
3 tb All-purpose flour
1 1/2 c Milk or chicken broth
Salt and pepper
Brown bouquet sauce


In large plastic food-storage bag, combine 1/3 cup flour, the
salt, black pepper, and cayenne pepper; shake to mix. Add
squirrel pieces; shake to coat. In large skillet, heat 1/8 inch
of oil for squirrel, or 1/4 inch of oil for rabbit, over
medium-high heat until hot. Add coated meat; brown on
all sides. Reduce heat; cover tightly. Cook over very low heat
until tender, 35-45 minutes for squirrel, 20-25 minutes for
rabbit, turning pieces once.
Remove cover; cook 5 minutes longer to crisp. Transfer meat to
plate lined with paper towels. Set aside to keep warm.

Discard all but 3 tablespoons oil. Over medium heat, stir flour
into reserved oil. Blend in milk. Cook over medium heat,
stirring constantly, until thicken and bubbly. Add salt and
pepper to taste. Add bouquet sauce if darker color is desired.
Serve gravy with meat.

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From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: ANA MARIAS SPECIAL NACHOS:

ANA MARIAS SPECIAL NACHOS:

- 1 package crisp tortilla chips
- 1 8 ounce can refried beans
- 1 cup grated cheddar cheese

Spread tortilla chips with refried beans,place on baking sheet
and top with grated cheese. Heat until cheese melts. Makes 20
servings

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From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: SCRUMPTIOUS ICE CREAM CAKE:

SCRUMPTIOUS ICE-CREAM CAKE:

- 1 angel food cake
- 1/2 gallon vanilla ice-cream
- 2 quarts of different sherberts( lime,orange, pineapple, or
rasberry)

Grease tube pan. Break cake into small pieces. alternately press
cake, tablespoons of ice-cream and sherbert into cake pan. Freeze
overnight. Unmold and slice. Makes 20 slices of cake.

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To: posts@chitterlings.com
From: 'Elvee O'Kelley'
Subject: Cookies

Bite-Size All-American Peanut Butter Cookies (Revised 8/19/02,
see below)

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla extract
1 large egg
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Semi-sweet chocolate chips and white chocolate chips for
decoration (optional)

Directions

Preheat the oven to 350°F. Lightly grease 3 cookie sheets or line
with parchment paper.

In a large mixing bowl, cream the butter and both sugars until
light and fluffy. Add the peanut butter and mix well. Add the
milk and vanilla and mix well. Add the egg and mix until fully
incorporated.
Sift together the flour, baking soda, and salt into another bowl.
Add to the butter mixture and mix until a dough forms. On a
lightly floured work surface, roll the dough into 1/2-inch thick
logs.
(The length is not important.) Slice the logs into 3/4-inch
lengths and place 1 inch apart on the prepared cookie sheets.
Top each cookie with a semi-sweet chocolate or white chocolate
chip. [This is where I had the hardest time making them small
enough. The half-inch roll is really skinny -- I need to get
something to use as a guide. I can tell you that my butter knife
is 3/4' wide at one point, though.
-chaz]

Bake one pan at a time on the middle rack of the oven for 8 to 10
minutes, until the cookies are lightly browned on the bottoms and
the tops are very lightly colored. (While one pan is baking,
prepare the next cookie sheet.) Allow cookies to cool directly on
the cookie sheet on a rack. [For my oven, it was 10 minutes. The
reason you have three cookie sheets is because one's in the oven,
one's cooling, and one of them is being filled for the next
cycle.
-chaz]

[Page 48, 'Cindy's Itty Bitty Baking Book: Bite-Size Cookies and
Savory Crackers from Cindy's Santa Fe Bite-Size Bakery' by Cindy
Brooks. Hearst Books, William Morrw and Company Inc., New York,
1995.
143 pages including index.]

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From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: MAMACITAS MEXICAN BURITOS:

MAMACITAS MEXICAN BURRITOS:

- 1 onion, chopped ( optional)
- 1/4 pound ground beef
- 1 8 ounce can refried beans ( or home made)
- oil
- 1/2 cup grated cheddar cheese
- 8 flour tortillas

Brown meat and onion; drain well. Add refried beans and grated
cheese to meat mixture and stir. Spoon 3 Tbs of the mixture into
the center of each tortilla. Fold in half and fold the corners
into the center. Fry the stuffed tortillas in oil over low heat
until both sides are crisp. makes 8 burritos.

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From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: PEANUT BUTTER CRISPERS:VALENTINE KISSES COOKIES:

PEANUT BUTTER CRISPERS:

- 1 cup crunchy peanut butter
- 1 cup sugar
- 1 cup corn syrup
- 6 cups Rice Krispies cereal

Grease a 9'x13' pan. In a large saucepan over low heat, stir
together the peanut butter, sugar, and syrup. Stirring
constantly, bring to a boil for 3 minutes. Remove from heat. Add
cereal. Press into pan. Cool. Cut into squares. Makes 12 large
squares.

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UNCLE ERNIE'S VALENTINE KISSES COOKIES:

- 1 cup peanut butter
- 1 stick margarine
- 1 cup brown sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pound bag of chocolate kisses
- Powdered sugar

Cream peanut butter, margarine, and sugar. Beat in eggs. Combine
flour, baking powder, and cinnamon, and add to mixture gradually.
Chill dough for 30 minutes. Wrap about one tsp dough around each
chocolate kiss. Place on cookie sheet and bake at 350 degrees for
10-12 minutes. Roll in powdered sugar. Makes 8 dozen cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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