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Soulful Recipes
Digest # 120 December 21st, 2000
Brought to you by http://chitterlings.com

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recipes are available on the discussion board too!

In this issue:

Holiday Pies & Sweet Potatoes
Peanut Brittle
Lemon Butter Pound Cake Bars
Request For Strawberry Cobbler
Looking For A Good Lasagna Recipe
Soft Chocolate Chip Cookies


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From: "C.E. Brown"
Date: Fri Dec 15, 2000 12:07pm
Subject: Recipe: Holiday Pies & Sweet Potatoes

Someone requested these recipes on one of the many many lists
that I'm on (I deleted the request). Please forgive me if it
wasn't you, and if it was please enjoy. Let me know how
they turn out for you so that I can tell everyone!


1 3/4 cups cooked mashed sweet potatoes
1/4 teaspoon salt
3/4 cup milk
1/2 cup packed brown sugar
2 tablespoon butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 eggs
9-inch pie shell, unbaked
Pecan Crunch Topping (recipe follows)

Preheat oven to 375 degrees.

In a large bowl, with mixer on low, beat potatoes with salt
until smooth. Add milk and remaining ingredients, except
the topping, and beat at medium speed until well blended.

Pour the sweet potato mixture into the pie shell and bake 35
minutes or until knife inserted 1-inch from edge comes out
clean. Remove from the oven.

Preheat the broiler and prepare the topping:
In a 1-quart sauce pan over low heat, heat 2 tablespoons
butter until melted. Remove saucepan from heat and stir in
1 cup chopped pecans and 1/2 cup packed brown sugar.

Spoon topping evenly over the pie. About 5 to 7-inches from
the heat source, broil pie about 2 minutes, or until the
topping is golden.

Cool pie on a wire rack.

Crunchy Caramel Apple Pie

With or without a scoop of vanilla ice cream, a piece of
this pie is a memorable indulgence.

1 recipe Pastry for Single-Crust Pie (see below)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter or margarine
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping

1. Prepare Pastry for Single-Crust Pie. On a lightly floured
surface, roll out dough to a 12-inch circle. Transfer pastry
to a 9-inch pie plate. Ease pastry into pie plate, being
careful not to stretch pastry. Trim; crimp edge as desired.

2. For Crumb Topping, stir together brown sugar, 1/2 cup
all-purpose flour, and the oats. Using a pastry blender, cut
in butter or margarine until the topping mixture resembles
coarse crumbs. Set aside.

3. In a large mixing bowl stir together the granulated sugar,
3 tablespoons flour, the cinnamon, and salt. Add apple slices
and gently toss until coated. Transfer apple mixture to the
pastry-lined pie plate. Sprinkle Crumb Topping over apple

4. To prevent overbrowning, cover edge of pie with foil. Bake
in a 375 degree F oven for 25 minutes. Remove foil. Bake for
25 to 30 minutes more or until top is golden. Remove from
oven; sprinkle pie with pecans, then drizzle with caramel
Cool on a wire rack.

Makes 8 servings.

Pastry for Single-Crust Pie:

In a bowl stir together 1-1/4 cups all-purpose flour and 1/4
teaspoon salt. Using a pastry blender, cut in 1/3 cup
shortening until pieces are pea-size. Using 4 to 5 tablespoons
cold water total, sprinkle 1 tablespoon of water at a time
over the flour mixture, tossing with a fork until all of the
dough is moistened. Form dough into a ball.

Butterscotch Sweet Potatoes

6 servings

6 medium sweet potatoes, cooked, peeled and quartered
1/2 cup Karo, light or dark, corn syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
2 tablespoons margarine
1/2 teaspoon cinnamon
1/2 teaspoon salt

Arrange sweet potatoes in a single layer in a 13 x 9 x 2-inch
baking dish. Bake at 325 degrees for 15 minutes. In a
heavy 2-quart saucepan, combine the remaining ingredients.
Bring to a boil, stirring constantly over medium heat and
boil for 5 minutes. Pour this mixture over the sweet potatoes.
Bake, basting frequently for 15 minutes longer, or until the
sweet potatoes are glazed.


From: willie
Date: Monday Dec 18, 2000 1:30am
Subject: Precleaned and Pre-cooked Chitterlings

I have located two places where you can get precleaned and/or
precooked chitterlings. Both places though are processing
plants and are set up to handle large orders only. For
example, one place prefers to deal in orders of 1000 pounds
or more only and sends the precleaned chitterlings via truck.

If you are opening a restaurant or own a supermarket that can
handle large order such as this please drop me a line. You can
also give me a call at 850-651-3527 or 850-651-3594

Willie Crawford
Webmaster - http://chitterlings.com
Webmaster - http://williecrawford.com


From: lindam65
Date: Mon Dec 18, 2000 2:35am
Subject: Peanut Brittle

And For All Of You ,I Have Try This One And It Is Good !!!
Traditional Peanut Brittle
A traditional holiday classic

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
1 Tbsp. butter
1 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart
saucepan until the sugar dissolves. Cook over medium heat
to soft ball stage (234 degrees). Add nuts and salt. Cook
to hard crack stage (305 degrees), stirring often. Remove
from heat.

Quickly, stir in butter and soda. Pour at once onto 2
well-buttered 15-1/2x10-1/2x1-inch pans, spreading with
spatula. If desired, cool slightly and pull with forks to
stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.

From: lindam65
Date: Mon Dec 18, 2000 4:55am
Subject: (no subject)

Lemon Butter Pound Cake Bars
Prep Time: 15 minutes (Ready in 2 hours)

1 cup butter or margarine
2 cups sugar
4 eggs
2 cups Martha WhiteŽ Self-Rising Flour
2 tablespoons grated lemon peel
1/3 cup fresh lemon juice

1 cup powdered sugar
2 tablespoons lemon juice

1. Heat oven to 375°F. Grease bottom only of 13x9-inch pan.
Melt butter in large saucepan over medium heat. Remove from
heat. Stir in all remaining bar ingredients in order listed,
mixing well after each addition. Spread batter in greased pan.
2. Bake at 375°F. for 35 to 45 minutes or until top is
golden brown.
Cool 10 minutes.
3. In small bowl, combine glaze ingredients; blend until
smooth. Drizzle over bars. Cool 1 hour or until completely
cooled. Cut into bars.

48 bars


From: "BBlue"
To: <posts@chitterlings.com>
Subject: strawberry cobbler
Date sent: Tue, 19 Dec 2000 14:28:19 -1000

I saw a request for this strawberry cobbler. My grandmother
use to make it and it was so good it would make you cry. I
would love to have it as well.


From: Robin Lidge
To: webmaster@chitterlings.com
Subject: RE: Soul Food Recipes
Date sent: Tue, 19 Dec 2000 19:20:55 -0500

Hello I'm looking for a good lasagna recipe


From: lindam65
Date: Wed Dec 20, 2000 12:12pm
Subject: Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

1 cup softened margarine or butter
3/4 cup brown sugar, packed
1 small box vanilla instant pudding
2 eggs
2 cups chocolate chips
1/4 cup sugar
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
nuts (optional)
Mix all ingredients. Add chips and nuts.Preheat
oven to 375 degrees.Bake until they start to brown
on top, approximately 8 to 10 minutes.


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