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Collard Greens With Ham Hocks

Potato Salad

Cole Slaw


Pinto Beans with Ham Hocks

Sweet Potato Pie

Fried Catfish

Southern Fried Chicken

Maccaroni and Cheese


Hush Puppies

Pound Cake

Salmon Croquettes

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More Soulful Recipes                              July 11th 2001

A compilation of recipes and requests for recipes from visitors
to:  http://www.chitterlings.com

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What's in this issue...

Recipe:  Old-fashion Chili

Recipe Requests:  Creamy Chicken and Broccoli, Hot Barbecue Ribs

Recipe:  Simple Buttery Pound Cake

Recipe:  Strawberry Cheesecake

Gumbo File Powder - Several Sources

Recipe:  Country Style Pork Ribs

Interested In Mexican Food Recipes

Recipe:  Hot Wings

Recipe:  Cream Carmel Cake

Recipe:  Easiest Macaroni and Cheese

What Beverages Are Soul Food

Recipe: Hot Wings

Recipes:  Chicken/Broccoli Bake, Bar-B-Que Ribs

Recipe:  Old-fashioned Candied Yams

Seasoning Salt - Make Your Own

Recipe:  Jamaican Patties

Recipe:  Louisiana Crab Cakes

Seasoning Chicken

Recipe:  Old-fashioned Banana Pudding

Recipe:  Southern Corn Pudding

Recipe:  Maryland Crab Cakes

Recipe:  Pot Roast

Need Fool-proof Recipe and Method For Frying Chicken

Recipe:  Peach Cobbler

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Old-fashioned Chili

Pat's Old Fashioned Chili
Makes 10-12 servings

 1 pound red kidney or pink beans
 5 cups canned whole tomatoes
 1 pound green pepper, chopped
 1 tablespoon oil
 1  pound onions, chopped 4 cloves garlic, crushed
 1 cup chopped parsley
 2-1/2 pounds ground turkey breast or sirloin (coarse or chili
 1-1/2 pounds ground lean pork
 1/3 cup chili powder
 2 tablespoons salt
 2 teaspoons pepper
 1 teaspoon cumin seed

 Soak beans by preferred method found on this site.  Drain beans
and in a four-quart cooking kettle add enough fresh water to
cover beans, then simmer, covered, until beans are tender
(approximately 1 to 1-1/2 hours).  Saute green pepper in oil for
5 minutes, then add onions and cook until tender, stirring often.
Add garlic and parsley.  In a seaparate skillet, brown meat for
about 15 minutes.  Add meat to the onion mixture, stir in chili
powder and cook for 10 minutes.  Combine all ingredients
including the spices in the large kettle and simmer covered for
one hour then uncovered for another 30 minutes.

This recipe makes a geneorus amount of chili.  It's great for a
party or even for the family since the leftover can be frozen for
future use.

To:             posts@chitterlings.com
From:           Yolanda R Walker
Subject:        In search of a creamy chicken and broccoli and
                hot barbecue ribs recipe

I hope some one out there can help me find the perfect creamy
chicken and broccoli recipe that kids will love.  I'm having the
hardest time trying to get them to eat their veggies but I love
broccoli so much also a better way to make barbecue ribs that's
good and hot.  Thank you.  Yolanda


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

Simple Buttery Pound Cake

Your basic pound cake: buttery, moist, simple, and rich. This
versatile cake can be made into one 10-inch bundt, two 9 x 5-inch
loaf cakes, one 9 x 5-inch and two 8 x 4-inch loaf cakes, or four
8 x 4-inch loaf cakes.

1 pound (4 sticks) unsalted butter at room temperature
3 cups sugar
6 eggs, at room temperature
4 cups all-purpose flour
1 cup whole or 2% milk
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees. Generously grease and flour the

Place the butter and sugar in the bowl of a mixer fitted with a
paddle and beat until smooth and creamy. Add the eggs, one at a
time, beating well and scraping down the bowl before each
addition. Add 2 cups of the flour and beat well. Scrape down the
sides of the bowl and add the milk and vanilla, continuing to

Scrape down the sides of the bowl and add the baking powder,
salt, and the remaining 2 cups of flour. Beat well.

Pour the batter into the prepared pan(s). If you are using more
than one pan, be sure the batter comes to the halfway point.
Transfer to the oven and bake until the cake pulls away from the
sides of the pan and a tester comes out clean,
about 1 hour for the bundt pan, 50 minutes for the 9 x 5-inch
loaf pan, and 45 minutes for the smaller pans.

Cool for 20 minutes in the pan and then invert on a rack. Cool
to room temperature and cut into 12 to 16 pieces.


To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Strawberry Cheesecake

Strawberry Cheesecake

24 oz Cream cheese
1 c Strawberry pourable fruit
1 ts Vanilla
1/4 ts Salt
4 Eggs
2 ts Vanilla
1 c Sour cream
Strawberries; sliced
3/4 c strawberry fruit spread combined with 1/4 c warm water
may be substituted for the pourable fruit.
Do not use reduced-calorie sour cream.

Preheat oven to 325. Beat softened cream cheese in large bowl
until creamy.  Blend in pourable fruit, vanilla, and salt. Add
eggs, one at a time, beating well after each addition. Pour into
greased 9" springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over
warm cheesecake. Bake another 10 minutes, or until just set. Turn
oven off;  leave cheesecake in oven, with door closed, 30 minutes.
Transfer to wire rack; loosen cheesecake from rim of pan. Cool
overnight.  Just before serving, garnish with sliced strawberries.


To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Gumbo File Powder

Mel is an an address to purchase Gumbo File Powder.

Binky Botanika
8 Broad Street
On the Green
Milford, CT 06460
Phone: 203-877-4947
Fax: 203-877-4687
Email: binkybotanika@cs.com
Price:  $2.50 per cup


1 Ounce $0.95

Blue Ridge Herbs
7466 Floyd Hwy. S.
Willis, VA.  24380
540-789-7996 or 789-4787

If you are still having a problem with getting a hold of this
powder, I'll need your full name, address, country and I will be
glad to send it to you.
My e-mail address is eokelley

Hope this helps!!!


From: "Shelly Houston"

Here's a recipe for cooking COUNTRY STYLE Pork Ribs. 
These ribs are a lot meatier than regular baby back ribs...

Boil the ribs in a teaspoon of salted water until tender
Season with meat tenderizer, garlic salt, onion salt and pepper
Place in roasting pan or foiled lined covered pan and ADD sliced
Bake at 350 degrees for about 1 hour
Brush meat with your favorite bbq sauce and add a 1/4 cup of
water to the pan.
Cover and cook for another 10 minutes.


<< M. Dale >>  Said he or she had recipes for mexican food if
interested... I  am very interested. Love making food from other
cultures. :0)  Thanks in


Hot wings recipe:
Wings, cut into pieces....whatever amount you want to eat
Hot sauces (Texas Pete as base)

Deep fry wings until light/light golden brown.  Best done on an
outdoor  cooker, if you have one.   Remove and drain on
papertowels.  After all wings are fried, melt about a half
tablespoon of butter in a sauce pan and add about half cup of
Texas Pete hot sauce to the pan and other hot sauces, depending
on how hot you want the wings.  The Texas Pete can be used as the
only sauce if you want.  If that's too hot, dilute with a little
applecider vinegar.  Anyway, put some wings in a large mixing
bowl, cover with sauce,  and then put the wings in a single
layer on a cookie sheet.  Be sure to put the wings of varying
degree of heat together as someone may get one too hot for them.
Put the cookie sheet in the oven at 350 degrees for about 10
minutes.  Essentially, you want to bake the sauce onto the
wings.  Then turn  the oven to broil for about three minutes and
then enjoy.   If you like messy, drippy wings, don't bake them
or broil them.  Just serve them right out of the mixing bowl.



2 sticks butter
3 cups sugar
6 eggs
2 2/3 cups flour
1/4 teaspoon baking soda
1   teaspoon salt
1 8oz. sour cream
1 tablespoon vanilla extract

CAKE: Preheat oven 350 degree. Cream butter and sugar until
fluffy. Add eggs one at a time. Sift flour, baking soda and
salt together. Alternating, add flour and sour cream to butter
mixtures. Add vanilla. Pour into 3 9-inch prepared pans. Bake
for 25-35 minu-tes. Test doneness Remove from oven and cool on
racks for 10 minutes. Carefully remove from pans to cool
completely. Frost.


2 sticks butter
2 cups light brown sugar
1/2 cup evaporated can milk
1/2 teaspoon vanilla extract
4 cups confectioners sugar

FROSTING: Melt butter, add brown sugar and milk. Cook 2-3
minutes over medium heat stirring constantly remove from heat.
Add vanilla and pour over confectioners sugar. Beat until smooth.
Let cool slightly. Frost the cake

Subject:         beverages
To:              posts@chitterlings.com

last week at my club
(http://clubs.yahoo.com/clubs/youngandrestlessfans) we
held a soul food recipe contest. That got me wondering if
there were any specific beverages that could be fit into that


This is the best and the easiest Macaroni and cheese recipe
anyone can make.

Macaroni and Cheese
from the kitchen of Glenda Faye Davis, Cincinnati, Ohio
one small box of macaroni (Do NOT overcook) macaroni should
remain firm
3 cups milk
1 jar Ragu cheddar cheese sauce
1 12oz bag of shredded cheese (cheddar or colby)
1 stick margarine

Pour the cooked macoroni in a large casserole dish while still
hot. Cut up the margerine over the macoroni. Sprinkle with salt
and stir slightly. Pour the Ragu Cheese sauce over the macaroni
followed by the 3 cups of milk. Blend all ingredients together.
Put in oven preheated to 400 degrees. Cook about 45 minutes.


5 pounds chicken wings
2 sticks of butter
12 oz. bottle Louisiana Hot Sauce ( you may use more depending
on your taste)
1 bottle of garlic powder

Preheat oven to 350 degrees. Brown wings until completely cooked.

In a large pot melt butter and add the garlic powder on a low
heat until the powder is dissolved. Add the Louisiana Hot Sauce
and stir until completely blended. After the sauce is to your
taste add chicken wings to coat each one. Place completed wings
in another container until all wings are completed to keep them
warm and cover with foil. Enjoy!

 P.S.   Recipe may be doubled.

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Chicken/Broccoli Bake

This creamy and delicious casserole will have your family
begging for seconds!


10 ounces  frozen chopped broccoli
12 ounces  HEINZ HomeStyle Chicken or Turkey GravyŽ
2 cups  soft bread crumbs
2 cups cubed chicken
2 cups shredded sharp cheddar cheese
2/3 cup  evaporated milk
dash pepper

In buttered 8-inch square dish, layer broccoli, chicken, bread
cubes and cheese. Combine gravy, milk and pepper; pour over
cheese. Bake in 375°F oven, 40 minutes. Let stand 5 minutes.
Makes 6 servings.



3 3-pound slabs pork ribs (see Note)
Garlic powder


1 28-ounce bottle Open Pit Barbecue Sauce
3 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
4 to 6 ounces dark beer
2 teaspoons chili powder
1 teaspoon hot sauce (or more, if desired)
2 teaspoons liquid smoke
1 cup hickory chips (optional)

1. Sprinkle the ribs lightly on both sides with pepper and
garlic powder.

2.Combine the sauce ingredients in a 2-quart saucepan. Bring to
a boil over medium heat, stirring occasionally. Remove from the
heat and set aside. Taste and adjust the seasonings.

3.Prepare a charcoal grill. Soak the hickory chips in water to
cover. When the coals are hot, push them to one side of the
grill. Drain the chips and sprinkle half of them over the coals.

4.Grill the ribs in the center of the cooking rack, turning
occasionally. Sprinkle the remaining chips over the coals after
20 minutes. When the ribs are brown and almost done (around 50
minutes), slather the back side with sauce and turn after 10
minutes. Then slather the front side and cook until tender (about
10 to 15 minutes). Serve with additional sauce on the side.
Serves 6

Note: For the most tender ribs, ask the butcher to remove the
tough membrane from the back side of the meat.


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To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Old-fashioned Candied Yams

Old-fashioned Candied Yams

      3 medium yams
      1 cup sugar
      1 Tablespoon nutmeg
      1/4 stick butter
      1 teaspoon vanilla
      pinch of salt
      1 1/2 cups water

Peel and cut yams in quarters. Sprinkle with sugar and nutmeg.
Add butter.  Add vanilla, salt and water. Cover and simmer over
medium heat until liquid forms a syrup. Remove from heat and

From:            "Bobbie and Lee"
To:              <posts@chitterlings.com>
Subject:         seasoning salt--make your own

Try using just salt and pepper, or salt, pepper, and cayenne
pepper. You might experiment with adding garlic powder, but this
alters the flavor radically.  Whatever combination you use,
sprinkle on the chicken parts and also in the flour you dredge
it in. Important: soak chicken in brine (salt water) for a
minimum of a half hour before cooking. Drain it dry in a
colander. Congratulations on learning to cook Southern. Important
 to remember: you must start with quality ingredients, such as
"choice," not "select" meats, and name-brand chicken.  Work from
scratch whenever possible. And regardless of some opinions,
NEVER substitute margarine for butter.  Bobbie Harwell

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         For Shelly Houston

Jamaican Patties


2 cups Flour
1/4 tsp Salt
1/4 cup Solid shortening (Crisco)
1/4 cup (1/2 stick) margarine
1/3 cup Cold water


2 tbs Margarine
1 small white onion, finely chopped
1/4 tsp Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 tsp Curry powder
1/2 tsp Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

Note: Scotch Bonnet pepper is a very hot pepper native to
Jamaica and the Caribbean islands. Try to find it at your
area's West Indian grocery stores, or use jalapenos as a
substitute. Also known as habinera peppers.

1. Sift the flour and salt into a large bowl. Cut in the
shortening and margarine until crumbly. Add the cold water to
make a stiff dough. Lightly flour a wooden cutting board and
roll out the dough until about 1/8 inch thick. Cut out 8 inch
circles. Cover with wax paper or damp cloth until ready to use.
2. In a heavy skillet, melt the margarine and sauté the onion
and Scotch Bonnet Pepper until they become limp. Add the ground
beef, salt, pepper, curry powder and thyme and mix well. Brown
the meat for about 10 minutes, stirring occasionally.
3. Add the breadcrumbs and stock and combine all the
ingredients well. Cover the skillet and simmer for about
10 to 15 minutes, stirring occasionally. When all the liquids
have been absorbed, the filling is ready. It should be moist but
not watery. Remove the skillet from the stove and preheat oven to
400 degrees F.
4. Uncover the dough circles and place 2 to 3 tablespoons of
filling on half of each. Moisten the edges of the dough with
water and fold the dough circle over the meat filling. Pinch the
edges closed with a fork. Lightly brush the pastry with a mixture
of the egg and water. Bake on a lightly greased baking sheet for
30 to 40 minutes or until the pastry is golden brown.
Yield: 10 patties.

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         For Lisa Morrison

Louisiana Crab Cakes

1 pound fresh crabmeat, cleaned and flaked
1/2 cup minced green bell pepper
1/4 cup minced onion
1 egg, beaten
1 teaspoon TABASCO Pepper sauce
1/2 teaspoon dry mustard
3/4 cup plain dry bread crumbs, divided
Vegetable oil

(1) Mix crabmeat, pepper, onion,egg, mustard, pepper
sauce and 1/2 cup crumbs. Cover, refrigerate for 1 hour or
until firm. Shape crab mixture into ( 3/4-inch thick)
patties; coat with remaining crumbs.

(2) Pour oil into large heavy skillet to 1/2 inch depth; heat
over medium heat. Brown crab cakes, in batches, for 3 to 5
minutes on each side or until done. Drain on paper towels.
Serve warm.

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Seasonings for Natalie

Hi, Natalie:

When seasoning your chicken, stick to the basics:

Garlic Powder
Onion Powder
Salt (don't overdo)
Black Pepper
Paprika (optional)

Season both sides of your chicken, put in refrigerator for about
45 minutes to 1 hour.  Remove, flour and fry it up.  Delicious!!

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         For Tamara Garner

Banana Pudding
Makes 4 servings

"An old fashioned banana pudding recipe."


2 eggs, beaten
2 1/2 cups milk
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine (I prefer real butter)
32 vanilla wafers
4 bananas, sliced


1 In a double boiler over simmering water, combine eggs, milk,
sugar, cornstarch and salt. Stir constantly and cook until
thick, 10 to 15 minutes.
Remove from heat and stir in vanilla and margarine.
2 Place a layer of 16 wafers in a glass serving dish. Top with
half the bananas.
Top with half the pudding. Repeat. Serve immediately or
refrigerate until serving.

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         For Cheryl Miller

Southern Corn Pudding


       15-1/2 oz can creamed corn
       1 c Farm Fresh Non-Dairy, Fat Free Creamer or rich
       soy milk
       2 eggs
       2 tbsp oil
       1 tbsp sugar
       1/2 tsp salt
       8 Ritz type crackers
       1 tsp chopped onion
       1 tsp chopped green pepper


Preheat oven to 350 degrees. Combine all ingredients, mix well.
Place in 1 quart casserole dish. Place casserole in pan of water
in preheated oven.
Bake one hour or until golden.

Serves: 4

Subject:         The BEST Crab Cake Recipe !
To:              posts@chitterlings.com

For Lisa Morrison:

Maryland Crab Cakes

1 lb. fresh Backfin crabmeat
1 large egg
1 tbsp. Worcestershire sauce
1 tsp. Old Bay seasoning
2 tbsps. Hellmans mayonnaise
8 saltine crackers ( finely crumbled )
vegetable oil for frying

Carefully remove the cartilage from the crabmeat, keeping the
pieces as large as possible. Blot crabmeat with paper towels.
In a medium bowl, mix the egg, Worcestershire sauce, Old Bay
& mayonnaise until combined. ( I use a whisk ) Add crabmeat
& crackers & toss lightly but thoroughly. Shape the mixture
into 6 large crab cakes 0r 24 small crab balls. If not cooking
immediately, keep  covered in refrigerator. Fry until golden
brown about 2 to 4 minutes per side. Serve with cocktail or
Tartar sauce. Delicious !!!

From:            "Winfred Richardson"
To:              posts@chitterlings.com

Here is a recipe that will make you slap yo mama and say yall!!

Pot Roast

Take a roast either whole or cut into chunks and roll in flour
then fry in preheated hot skillet, browning and searing only.

Cut up your potato's and carrots and sear them to a light tan.

Put the above in a pot or slow cooker with cut up onions.

Add flour to the grease in the skillet and stir until it's a
light tan then add watter stiring and pour this into the pot and
add a little water to keep it from being too thick.

Spice it like you like it and drool until it's done. I would
have posted this sooner but I wuz still mad that some folks claim
them yankees won tha big war!


To:              posts@chitterlings.com
Subject:         Fried Chicken

Though I was raised in a southern family, the one thing that
I simply cannot prepare is fried chicken.  Can anyone give a
fool-proof recipe and method for frying chicken.  It would be
greatly appreciated.  Thanks.

To:              posts@chitterlings.com
From:            "Elvee O'Kelley"
Subject:         Peach Cobbler

Creeping Crust Cobbler

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2  cup butter or margarine
   1 cup flour
   1 cup sugar
   1 teaspoon baking powder
   1/2 cup milk
   2 cups sliced peaches, blackberries, cherries, etc.
   1/2 cup sugar

Melt margarine in 10-inch round baking dish.  Mix flour, sugar
and baking powder.  Add milk and mix.  Spoon over melted butter
in dish.  Heat the peaches with sugar.  Pour over dough. Bake
at 350° about 30 minutes until crust is golden brown.  Crust
will rise to the top around the edges.


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