More Soulful Recipes January 4th, 2003

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: Amish Cream Pie
Recipe: Yoder's Pea Soup
Recipe: Mormon Fish Chowder
Recipe: Peach Dumplings with Maple Syrup
Recipe: Arroz Con Pollo
Re: Fondue Oil
Recipe Request: Slow Cooking T-Bone Steak
Recipe: Sweet Potato Fritters
Re: Outback Bread

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From: 'Carroll'
To: posts@chitterlings.com
Subject: AMISH CREAM PIE
AMISH CREAM PIE

3/4 cup white sugar
1/3 cup brown sugar
1 tablespoon flour
pinch of salt
1 cup milk
1 t.vanilla
2 egg whites, beaten very stiff

Mix together in order given. Add egg whites last. The egg
whites will come to top as meringue. Pour into unbaked
pie shell. Bake at 400 for 15 minutes, then reduce heat
to 350 until done.

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From: 'Carroll'
To: posts@chitterlings.com
Subject: YODER'S PEA SOUP

YODER'S PEA SOUP

1 cup of dried, green split peas
a ham bone (beef knuckles also can be used)
1 medium onion, chopped
1 1/2 quart of water
1 bay leaf
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of chunked tomatoes may be added

Put all the ingredients into a big pot. Simmer 2 hours -
stirring intermittently. Add boiling water if the soup
gets too thick of a consistency. Remove the bone. Press
the soup through a sieve and serve.

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Mormon Fish Chowder

Mormon Fish Chowder

1-1/2 pounds fresh or frozen haddock fillets or other
fish fillets
4 ounces salt pork, diced, or 3 strips bacon, diced
1 cup chopped onion
4 cups cubed, peeled potatoes (6 medium)
2 cups water
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 12-ounce can evaporated milk
2 tablespoons all-purpose flour

1. Thaw fish, if frozen. Cut fish into 1-inch pieces. Set
aside. In a Dutch oven cook salt pork or bacon slowly until
golden brown. Drain, reserving 1 tablespoon drippings in
pan; set salt pork or bacon aside.
2. Add onion to pan; cook until tender. Stir in potatoes,
water, salt, and pepper. Bring to boiling; reduce heat.
Simmer, covered, about 15 minutes or until potatoes are
tender. Add fish. Simmer, covered, about 3 minutes or
until fish just flakes when tested with a fork.
3. Combine milk and evaporated milk. Slowly stir milk
mixture into flour until smooth; add to fish mixture. Cook
and stir until thickened and bubbly.
Add cooked salt pork or bacon; heat through.
Makes 6 servings.

Nutritional facts per serving
calories: 384 , total fat: 11g , saturated fat: 5g ,
cholesterol: 88mg ,
sodium: 503mg , carbohydrate: 41g , protein: 30g

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From: RoyceBarr
Subject: Peach Dumplings with Maple Syrup
To: posts@chitterlings.com


Here is a requested recipe for Peach Dumplings with Maple
Syrup from the Creative Recipes with Bisquick, Vol II for
'MaryEllen Zabel'

1 can (8-3/4 oz) sliced peaches
Maple-flavored syrup
2 cups Bisquick baking mix
2/3 cup milk
Ground cinnamon ,if desired

DRAIN peaches, reserving syrup; add enough maple-flavored
syrup to peach syrup to measure 1-3/4 cups. Pour into
10-inch skillet. Heat to boiling over medium-high heat,
stirring occasionally.
CUT peach slices into piecies. Mix peach pieces, baking mix
and milk until sticky dough forms. Drop dough by rounded
tablespoonfuls onto boiling syrup mixture; reduce hea to
medium-low.
COOK uncovered 10 minutes; sprinkle with cinnamon. Cover and
cook 10 minutes longer.
6 Servings
High Altitude Directions (3500 to 6500 feet): Add 1/2 cup
water to syrup mixture in skillet. After dropping dough
onto boiling syrup mixture, reduce heat to low.

This is straight from the book. The picture of this looks
good.

Does your light shine?

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Arroz Con Pollo

Arroz Con Pollo

4 chicken breast halves, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 medium onion, chopped
1 small red pepper, chopped (or chopped roasted red pepper)
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1 can (14 1/2 oz) crushed tomatoes
1 package (10 oz) frozen peas
Season chicken with salt, pepper, paprika. In skillet, heat
oil and brown chicken. Put chicken in Crock Pot.
In a small bowl combine remaining ingredients, except peas.
Pour over chicken. Cover and cook on low 7 to 9 hours or on
high 3 to 4 hours. One hour before serving add peas. Serve
over rice.
4 servings.

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From: 'Brenda Harrell'
To: posts@chitterlings.com
Subject: Fondue oil

To K. Tetterton:

Peanut oil is recommended for fondue pots because it reacts
well to high heat. Any major supermarket should have peanut
oil in the same section as olive oil and vegetable oil.

Brenda

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From: 'Ann Francois'

Subject: Request

Help!!!!
Could someone please send the slow cooking T-Bone Steak
recipe again. I 've misplaced my steak recipe disc.
Thank you so much.

Ann Martin

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Black-eyed Peas With Ham

Black-eyed Peas With Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan.
Reduce heat and simmer until peas are tender, stirring
occasionally, about 45 minutes. Season to taste with
salt and pepper. Yield: 6 servings

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Sweet Potato Fritters

Sweet Potato Fritters

1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying

1. Spread potatoes and onion on clean dish towel; roll up,
twisting towel to extract excess moisture from vegetables.
2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper
until smooth.
3. In large nonstick skillet, heat 1/4 cup oil over medium-
high heat. Ad vegetables to batter; mix. Spoon mixture into
skillet, allowing heaping 1 T for each fritter; with back
of spoon, flatten slightly. Fry, six fritters at a time,
4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels;
keep warm while frying remaining fritters, adding more oil
if necessary.
Yield: 6-8 Servings
NUTRITIONAL INFORMATION/SERV
157 calories 5 g fat
5 g protein 106 mg cholesterol
23 g carbohydrate 217 mg sodium

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From: pcsaysyo1
To: posts@chitterlings.com
Subject: Outback Bread

The recipe submitted from Carroll for the Outback bread is the same one I have....it's called 'Outback Steakhouse Honey Wheat Bushman Bread'. Is there any thing better than Outback bread????? NO!

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