More Soulful Recipes January 8th, 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: Basic Pasta Bake
Recipe Request: Chicken Chimichangas
Request Repost Of Tangy Short Rib BBQ & Spicy Shrimp Recipes
Recipe: Brunswick Stew
Recipe: Chocolate Chip Cake
Recipe: Old Fashion Dumplings
Recipe: Cajun Shrimp Marinade
Recipe: Hot and Spicy Buffalo Chicken Wings
Recipe: New England Clam Chowder, New England Clam Chowder 2
Recipe: War Won Ton Soup
Recipe: Deep-fried Chicken Nuggets
Recipe: Gulaschsuppe (Goulash Soup)
Recipe: Oyster Fritters
Recipe: New England Clam Chowder 3

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From: 'Carroll'
To: posts@chitterlings.com
Subject: BASIC PASTA BAKE

BASIC PASTA BAKE

About 1/2 lb pasta (dry weight), cooked (I used rigatoni)
2 cups cooked shredded veggies (I used shredded
carrots and steamed spinach mixed together)
2 cups small curd cottage cheese or ricotta
1 jar spaghetti sauce
1 cup mozzarella cheese
1/4 cup shredded parmesan cheese

Spread 1/4-1/2 cup spaghetti sauce in bottom of 9x12
lasagna pan. Cover with half of the cooked pasta.
Spoon veggies over pasta and spread evenly. Top with
cottage/ricotta cheese and spread evenly. Spoon on
half of spaghetti sauce and spread evenly.

Cover with remaining cooked pasta. Top with
mozzarella cheese, then the remaining spaghetti sauce.
Sprinkle with parmesan cheese. Bake at 350 for 45
minutes or until bubbly.

Make about 8-10 servings.

I could see using zucchini, eggplant, yellow squash,
and/or mushrooms in the filling, as well as the
possibility of adding some meat.


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From: TLC7777
To: posts@chitterlings.com

Trying to get a recipe for chicken chimichangas..

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From: 'Janice Samuels'
To: posts@chitterlings.com
Can someone please post the tangy short rib BBQ and spicy
shrimp recipes from Dec 14th? I read a post that they were
delicious!
Thanks,
Janice
Through Jesus, All things are possible!


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From: 'Carroll'
Cc: posts@chitterlings.com
Subject: BRUNSWICK STEW


BRUNSWICK STEW

1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter

Cut up a pound of Chicken and put it in a large pan with
three quarts of water, one large onion, one half pound
of lean ham, and simmer gently for two hours. Add two
pints of tomatoes, one pint of lima beans, four large
Irish potatoes diced, one pint of corn, one tablespoon of
salt, one fourth teaspoon pepper, a small pod of red
pepper. Cover and simmer gently for one more hour
stirring frequently to prevent scorching. Add three once
of butter and serve hot.

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

Chocolate Chip Cake
Serves 8

Ingredients:

1 cup butter
2 cups sugar
4 large eggs, room temperature
3 cups flour
1 teaspoon baking soda
2 cups sour cream
3 teaspoons baking powder
2 teaspoons vanilla

Topping mixture

1 cup chocolate chips (1/2 semi-sweet and 1/2 milk
chocolate)
2 teaspoons cinnamon
1/2 cup sugar

Directions

Cream butter in large mixing bowl. Gradually add sugar; beat
until light and fluffy. Add eggs, beating well. Sift flour
with
baking powder and baking soda. Add dry ingredients
alternately with sour cream and vanilla, beginning and
ending with dry ingredients. Turn half of batter into
greased
9x13 inch pan (or 10-inch tube pan).
Sprinkle half of topping mixture over batter. Repeat with
batter and topping. Bake at 350 for 45 minutes.


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

Old-fashioned Dumplings

Ingredients

1-3/4 cups flour
1/4 cup cornstarch
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon vegetable oil (or oil from fried chicken)
3/4 cup milk or water

Directions

Sift together the dry ingredients, stir in the oil and milk,
and drop small tablespoons onto the boiling stew.
Cover and boil gently fifteen to twenty minutes.


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

Cajun Shrimp Marinade

Ingredients

1/2 cup vegetable oil
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh parsley
2 tablespoon each Worcestershire sauce and red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 tablespoon ground red pepper

Directions

Marinate raw peeled and deveined shrimp for 1/2 hour. Thread
shrimp on skewers and grill. Reserve marinade for dipping.

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

Hot and Spicy Buffalo Chicken Wings

Ingredients

2 pounds chicken wings (Purdue chickens have large chicken
wings)
4 tablespoons butter
3 to 5 tablespoons Louisiana Hot Sauce
1 tablespoon white wine vinegar
salt and pepper, to taste
oil for deep frying

2 celery stalks (julienne)
2 carrots (julienne)
1 cup blue cheese salad dressing (Ranch works well, too)

Directions

Cut the chicken wings at the joints, pat dry, and season
with salt and pepper.
Heat oil in a pot to medium high, and fry the chicken wings
until golden and crisp (10 to 12 minutes). Drain the oil
when done. Heat butter in a frying pan on medium - low
heat until melted.
Mix in hot sauce and vinegar. Add in the fried chicken
wings and mix well. Serve buffalo wings with blue cheese
dressing, celery and carrot.


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

New England Clam Chowder

Ingredients

4 dozen clams
5 cups cold water
1 2-inch cube of salt pork, diced
1 large onion, chopped very fine
4 medium-size potatoes, diced
salt and freshly ground black pepper, to taste
2 cups milk, hot
1-1/2 cups heavy cream, hot

Directions

Wash clams thoroughly. Place them in a deep pan with the 5
cups of cold water covering the clams. Bring to a boil, then
reduce heat and simmer just until the shells open. Strain
the
broth through cheesecloth and reserve. Remove the clams
from their shells and chop into small pieces. Combine salt
pork and onion in a saucepan, and cook gently over low
heat for about 3 minutes; do not brown.
Add reserved broth and the potatoes. Add salt and
pepper to taste. Cook until potatoes are tender. Add clams.
Remove from heat and slowly add milk and cream.
Serve immediately.


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New England Clam Chowder
Serves 4 to 6

This version is easier and I have tried it once and it was
very good.

Ingredients

1 tablespoon vegetable oil
1 cup carrots, chopped
1 cup celery, chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup clam juice (or fish stock if you have it)
1 cup water
1 cup milk (low fat, or 2%, if desired)
1 large russet potato, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
3 cans (6-1/2 ounces each) minced clams, undrained

Directions

In a large pot, heat oil over medium heat. Add carrot,
celery, and onion. Cook, stirring frequently, until
vegetables are just tender, about 5 minutes. Stir in
flour. Cook, stirring, for about 2 minutes.
Whisk in clam juice, water, and milk. Stir in potato,
thyme, and pepper.
Reduce heat to low; simmer until potato is tender, about 20
to 25 minutes. Add clams with liquid; cook until heated
through, about 5 to 7 minutes. Serve piping hot.

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

War Won Ton Soup
Serves 6

Ingredients

4 chicken bouillon cubes
4 beef bouillon cubes
1/2 lb. fresh mushrooms, washed, stems trimmed, and sliced
3 green onions, chopped
1/2 head nappa cabbage
1/2 head bok choy
1 (10 oz.) pkg. frozen peas
1 (5 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can bamboo shoots, drained
1 lb. pork shoulder roast, sliced to thin bite size piece
1 chicken breast, boneless
36 medium to large shrimp, shelled and deveined (cut to bite
size)

Directions

Wash chicken breast, remove skin. Place in small saucepan,
cover with water, bring to boil and simmer for 20 minutes,
turn off heat. Wash nappa cabbage and bok choy well and
drain, cut into bite size pieces.

In large saucepan, place bouillon cubes, add 8 cups of
water, heat over medium heat. Add green onions,
cabbage, and bok choy, and peas and cook until almost
tender. Meanwhile, cut chicken into bite size
pieces and add chicken and broth to saucepan. Add all other
ingredients, and heat thoroughly, except won tons.
Add won tons last, but do not over cook. When ready to
serve, place 4 won tons on bottom of large soup bowl,
and cover with soup.
Serve immediately. If additional broth is needed, make from
bouillon cubes and water, 1 chicken and 1 beef. Serve with
crispy chow mein noodles.


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

Deep-fried Chicken Nuggets

Ingredients:

2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

3 tablespoons soy sauce
1 oz. root ginger, peeled and grated
2 large garlic cloves, peeled and grated
salt and freshly ground black pepper

For the coating:

2 tablespoons cornflour (cornstarch)
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemon, to garnish

Directions

Marinate the chicken with the soy sauce, ginger, garlic,
salt and pepper for 30 minutes.

Mix the cornflour (cornstarch) with the plain flour. Take
each piece of chicken from the marinade and roll in the
flour mixture until completely coated.

Heat the oil to 350 degrees F and deep-fry the chicken
pieces for 4-5 minutes or until a burnished golden brown.
Garnish with the sliced lemon and serve on a bed of
salad leaves.

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From: 'Carroll'
To: posts@chitterlings.com
Subject: Goulash Soup

Gulaschsuppe (Goulash Soup)

2 c Onion; Chopped
1 ts Paprika
1/4 c Shortening
2 ea Garlic Cloves; Minced
3 ea Green Bell Peppers; Chopped
6 c Beef Broth; *
3 tb Tomato Paste
1 tb Lemon Juice
1 lb Beef Cubes; 1-inch Cubes
1/4 ts Caraway Seeds
1 - Red Pepper; Dash

* Beef Broth can be either canned or home made (home made
is preferred.)

Fry onions in hot fat until transparent. Add green peppers
and tomato paste. Cover and simmer 10 minutes. Add
lean beef cubes and remaining ingredients. Simmer about
1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.)
Best when reheated and served the second day.
Yield: 6 servings

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From: Richard Lee Holbert
To: SoulFood posts@chitterlings.com
Subject: Oyster Fritters

Oyster Fritters

4 cups oysters
4 cups flour
2 tbsp. baking powder
2 tsp. baking soda
1 1/3 tbsp. Cajun seasoning
1/2 tsp. nutmeg
4 each eggs -- beaten
2 cups milk
1/2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
2 ounces butter -- melted
1 cup scallion -- chopped
2 tsp. garlic -- minced
1/4 cup parsley -- fresh chopped

Heat Deep fat fryer.

Drain the oysters until most of the liquid is removed. Chop
them and set them aside.

In a large bowl, combine the flour, baking powder, baking
soda, Cajun seasoning, and nutmeg. Set aside. In another
bowl, mix together the eggs, milk, Tabasco,
Worcestershire and melted butter, mix until well blended.
Slowly pour the egg mixture into the flour mixture, and
blend well. Fold in the chopped oysters, scallions, garlic
and parsley.

Drop this batter, using a 1 ounce scoop, into your preheated
deep fryer and cook until golden brown, about 3 minutes.
Remove and drain on paper towels.
Serve with Remoulade Sauce.

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From: 'Mae Brewer'

Here's a recipe for delicious New England Clam Chowder,
requested by PWashington

NEW ENGLAND CLAM CHOWDER
White Sauce:

5 Tbsp of butter or margarine (heaping)

5 Tbsp of flour

2 cups Half and Half milk

In saucepan, over medium to medium-high heat, melt butter,
add flour and stir until completely blended (if it’s too dry
or clumpy, add more butter or margarine). Continue to stir
over medium heat for at least a minute or two, to cook the
flour taste out of it. Remove from heat, add Half and Half
milk, replace on medium heat and stir constantly with a
whisk until thick, smooth, and bubbly. If it’s too thick,
add more milk. Set aside.

Chowder:

8 slices of bacon, chopped in small pieces
1 large onion, peeled and chopped
5 potatoes, peeled and cut up into small pieces
2 or 3 cans chicken broth
2 cans chopped clams, including juice in the can
1 bottle clam juice

In a large, heavy-bottomed soup pot, saute bacon until crisp
and crumbly. Remove bacon and set aside on a paper towel to
drain. In bacon grease, saute onion until soft and
translucent. Add two cans of chicken broth and potatoes.
Bring to a boil, and boil until potatoes are tender (12-15
minutes). When potatoes are done, add the clams (including
clam juice), and white sauce. Stir until completely blended.
Add about ½ bottle of the clam juice, and as much more
chicken broth as you need to make it the thickness you like.
Add bacon bits and let simmer gently on LOW heat for a
little while (maybe 20 or 30 minutes) to let the flavors
meld together. Serve with big pieces of San Francisco Sour
Dough Bread! Yum-m-m-m!

Mae Brewer

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