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Southern Style Chicken and Dumplings
Southern Sweet Potato Bread with Pecans
World's Best Chocolate Layer Cake
Ricotta-Sour Cream Cheesecake with Strawberry
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More Soulful Recipes October 12th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Hermit Cookies And Ginger Bread
Recipe: Homemade Biscuits
Recipe: Cornbread Stuffing
Recipe: Southern Style
Chicken and Dumplings
Recipe: Southern Sweet Potato
Bread with Pecans
Recipe: Red Velvet Cake
Recipe: World's Best Chocolate
Layer Cake
Recipe Request: Chowder Containing Corn, Crab And Spinach
Recipe Request: Black Walnut Pound Cake
Recipe: Pulled Pork
Recipe: German Chocolate Cake
Christmas Appetizers: Green Cheese "Grape",
Avacodo Roll
Recipes Requested: Homemade Potato Salad, Buttermilk Cornbread
Made In Cast Iron Skillet
Question Re: Popeye's Gravy
Recipe Request: Pear Preserves
Recipe: Ricotta-Sour Cream
Cheesecake with Strawberry
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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From: LOLA HUBBARD
To: Willie <posts@chitterlings.com>
DOES ANYONE HAVE A RECIPE FOR HERMIT COOKIES AND GINGER BREAD.
THANKS
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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Biscuits
Homemade Biscuits
Ingredients
2 cups flour
1 tablespoon baking powder (3 teaspoons)
1 teaspoon salt
1/4 to 1/3 cup shortening
2/3 cup milk
Directions
First get out your big bowl. Put the flour, baking powder and salt
into the bowl. Drop in the shortening and use your fingers to
casually mix it in with the dry ingredients. Don't get too serious
about it because it is better to under mix at this point than over
mix. There should still be a few lumps of shortening, the size of
peas, or even a little bigger. Two minutes or less of
mixing should do it. Next add the milk. Stir it up into a soft
dough. On dry days you may need another spoonful or two of milk.
Form the dough into a soft ball. Get a piece of waxed paper and lay
it on your counter. Sprinkle the waxed paper with a little bit of
flour. Place the dough ball on the flour and knead it exactly 10
times. No more, no less. This activates the gluten in
the flour just enough, but not too much. Next flatten out the dough
with a rolling pin or your hands so it is about 3/4" thick. Cut into
biscuit shapes with a biscuit cutter, or the rim of a clean cup or
can. I use a tomato paste can for small biscuits and a tuna can for
large biscuits. Works really well. Lay the biscuits onto a cookie
sheet or pizza pan and bake them at 425 degrees for 10 to 15 minutes,
depending on their size. Makes about a dozen medium sized biscuits.
You can brush them with melted margarine when you take them from the
oven if you want them to look pretty when they arrive at the table.
Cheese Biscuits: These are made simply by adding a cup of cheese to
the flour after you mix in the shortening, right before adding the
milk. Cut into smallish biscuits and cook as directed. They are
really good with spaghetti or lasagna.
Bacon Biscuits: Cook 6 or 8 slices of bacon and crumble them up into
small pieces. Add the crumbled bacon to the flour right after adding
the shortening. Cut into small circles and bake as directed. These
are good for snacks or as a quick breakfast on the go.
Drop Biscuits: Substitute melted shortening or oil for the solid
shortening. Increase the milk to almost a full cup. Stir it into
the flour making a sticky dough. Drop the biscuits by small
spoonfuls onto an oiled cookie sheet. Bake as directed. These used
to be called Emergency Biscuits, in my grandmother's day, because
they could be made in such a hurry. They still make their appearance
most often when I have forgotten to plan a hot bread to go with lunch
or supper.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Stuffing
Cornbread Stuffing
INGREDIENTS:
1.5 oz. soften butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
1 cooled skillet of cornbread
12 oz. crouton bread
2.5 cups cold chicken or turkey stock
COOKING INSTRUCTIONS:
1. Heat butter on medium heat until melted. Add onions, celery and
garlic
and cook for 2 minutes.
2. Add black pepper and sage. Continue to cook until vegetables are
tender. Remove from heat and allow to cool thoroughly.
3. Mix together cooled and sauteed veggies with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to buttered baking
dish.
4. Dot with softened butter to taste. Cover with foil.
5. Bake for approximately 10 minutes in 350 degree oven until hot.
Remove foil and bake for an additional 5 minutes.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Chicken
Southern Style Chicken
and Dumplings
Makes 4 to 6 servings
Ingredients
1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water
Directions
1. In a heavy pot with a lid place the chicken, onion, lemon, salt,
pepper, water, bay leaf and thyme. Simmer all over low heat until
tender, about 1 hour.
2. Let chicken cool slightly in pot, then remove and take the meat
off of the bones. Discard the bones and skin and skim excess fat off
the broth if desired. Discard the onion, lemon and bay leaf. If
desired, wash out pot well. Return broth and chicken pieces to the
pot. Simmer over low heat while making the
dumplings.
To Make Dumplings: In a medium mixing bowl, cut shortening into the
flour and salt. Stir in 1/4 cup water (more if needed) to form a soft
dough. Roll out dough on a floured surface, with a rolling pin, until
very thin. Cut into 1 inch wide strips using a pizza cutter or knife.
Tear off 1 inch long pieces from these strips and drop into simmering
broth and chicken meat. Simmer for 10 minutes with the lid off, then
10 minutes more with the lid on. Serve immediately.
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bread
Southern Sweet Potato
Bread with Pecans
Makes 1 loaf
Ingredients
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins
Directions
1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4
inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt,
nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until
well blended. Finally, stir in the mashed sweet potatoes, pecans, and
golden raisins. Pour the batter into the prepared pan and bake for 70
minutes or until a toothpick
inserted comes out clean. Allow bread to cool in the pan at least 15
minutes before removing. For best flavor, store overnight before
serving.
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From: BMARYC230
Subject: Reqest for Red Velvet Cake
To: posts@chitterlings.com
Cake
2 1/2 cups cake flour (sifted four times)
1 teaspoon baking soda
2 teaspoon Hershey's cocoa
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 cups sugar
1 1/2 cup oil
1 teaspoon vinegar
4 oz red food coloring
1/4 teaspoon salt
Filling
1 stick butter
1 (8 oz) package of cream cheese, softened
1 (1 LB) box confectioners' sugar
1 teaspoon vanilla
1 cup pecans, chopped
Cake
Cream oil, sugar eggs, and flavoring. Make a paste of cocoa and food
coloring, add to cream mixture. Alternately add flour and buttermilk.
Mix baking soda and vinegar in small bowl; add to batter. Blend well.
Bake in three 9-inch pans for 20-25 minutes, bake at 350. Let cool
completely.
Frosting
Cream butter, cream cheese and sugar until smooth. Add vanilla and
nuts. Spread over cooled cake.
M. C. Breedlove
Jamaica, NY
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rom: JZemboy
Subject: World's best chocolate
layer cake
To: posts@chitterlings.com
For the person wanting a perfect chocolate layer cake, this recipe
is from the McCall's cooking school magazine. At the beginning of
the recipe the editors wrote "We're going to say it right now...
this is the best chocolate cake you ever tasted." My wife and I
tried it and they were right! And we've made it over and over and
everyone says it's the best chocolate cake they ever tasted. And
the icing is easy to make and easy to handle and delicious.
Cake:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups all purpose flour (sift before measuring)
2 teaspoons baking soda
one-half teaspoon salt
one-half teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla
FROSTING:
1 PKG (6 Oz.) semisweet chocolate pieces
1/2 cup light cream (Half and Half)
1 cup butter or regular margarine
2 1/2 cups unsifted confectioners' sugar
FILLING
1 cup heavy cream (whipping cream) chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla
Method: In medium bowl, combine cocoa with 2 cups boiling water,
mixing with wire whisk till smooth. Cool completely. Sift flour
with soda, salt and baking powder. Preheat oven to 350 degrees.
Grease and flour three 9 inch cake pans.
In large bowl of electric mixer, at high speed, beat butter with
sugar, eggs and vanilla, scraping bowl occasionally, till light and
fluffy--about 5 minutes. At low speed, beat in the flour mixture
in fourths alternately with the cocoa mixture in thirds, beginning
and ending with flour mixture. Do not over beat. Divide evenly
into the three pans, smooth surface with a spatula.
Bake 25 to 30 minutes or till surface springs back when gently
pressed with fingertip. Cool in pans 10 minutes; carefully loosen
sides with spatula; remove from pans and cool on racks.
Make frosting: in medium saucepan, combine chocolate pieces, cream,
butter; stir over medium heat until smooth. Remove from heat; with
whisk, blend in 2 1/2 cups powdered sugar. Turn into bowl; place
over ice. Beat till it holds its shape.
Make filling: whip cream with sugar and vanilla.
Assemble cake with cream filling between layers and icing over sides
and top.
Refrigerate at least 1 hour before serving. Keep refrigerated if not
used right away because of the whipped cream filling.
I guarantee this will be the best chocolate cake anyone has tasted.
The cake itself is excellent, so is the frosting, and the whipped
cream filling is the perfect compliment to all that chocolate--no ice
cream necessary!
Jim
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From: "Carolyn Williams"
To: <posts@chitterlings.com>
Subject: soulful recipes
Please send me the recipe for a chowder that contains corn, crab, and
spinach. It has a rich base, and is really creamy. I would really
appreciate it.
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From: (Oliver Lee)
To: posts@chitterlings.com
Subject: Black Walnut Pound Cake:
Hello,A few days ago some one posted a BLACK WALNUT POUND CAKE. Please
Post that one again, think you. BJ
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From: GLASSWOMN9
Subject: Pulled Pork
To: posts@chitterlings.com
Pulled Pork
Recipe By :Mike Howard
Ingredients
2 pounds pork butt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon celery salt
olive oil
Directions
Mix all of the dry ingredients in a bowl. Rub oil over the entire
service of the pork butt. Rub spices all over the pork butt.
Place the pork butt in a roasting pan. Bake at 400 degrees for 1
hour, reduce the temperature to 300 degrees and bake for an
additional 3 hours. Let cool for 30 minutes.
After the pork butt is cooled, you should be able to shred the meat
with a fork.
Preheat oven to 400°.
----------
Enjoy!!!!!!!! Tracey Glasswomn9
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To: posts@chitterlings.com
Subject: German Chocolate Cake
GERMAN CHOCOLATE CAKE
This recipe requires less flour than the original recipe and makes a
more moist cake. THIS IS THE RECIPE ON THE INSIDE OF THE GERMAN'S
SWEET CHOCOLATE BOX.
1 pkg.(4 oz)Baker's German's Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
HEAT oven to 350 degrees F. Line bottoms of 3 (9-inch) round cake pans
with wax paper.
MICROWAVE chocolate and water in large microwavable bowl on HIGH 1 1/2
to 2 minutes or until chocolate is almost melted, stirring halfway
through heating time. Stir until chocolate is completely melted.
MIX flour, baking soda, and salt; set aside. Beat butter and sugar in
large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition. Stir in
chocolate mixture and vanilla. Add flour mixture alternately with
buttermilk, beating after each addition until smooth.
BEAT egg whites in another large bowl with electric mixer on high
speed until stiff peaks form. Gently stir into batter. Pour into
prepared pans.
BAKE 30 minutes or until cake springs back when lightly touched in
center. Immediately run spatula between cakes and sides of pans. Cool
15 minutes; remove from pans. Remove wax paper. Cool completely on!
wire racks. Spread Coconut-Pecan Filling and Frosting between layers,
over sides and top of cake. Make 12 servings.
NOTE - This delicate will have a flat slightly sugary top crust which
tends to crack.
COCONUT-PECAN FILL AND FROSTING
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
2 1/3 cups flaked coconut (Baker's Angel Flake is Good)
1 1/2 cups chopped pecans
STIR milk, sugar, butter, egg yolks, and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened
and golden brown. Remove from heat. STIR in coconut and pecans. Cool
to room temperature and of spreading consistency. Makes about 4 1/2
cups.
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From: BUMION
Subject: More Xmas appetizers
To: posts@chitterlings.com
Green Cheese "Grape "
In food processor or with whip blend 2 8oz. blocks soft cream cheese
with 2t. dry ranch dressing, dash salt, 1/4 t. garlic powder. Blend
till mixed and smooth. Refridgerate several hours or overnight. Shape
into small grape like balls. Roll in parsley and shape into a "bunch".
I decorate with plastic or cloth leaves and arrange on a board with
crackers.
Avacodo Roll
1 c. mashed avacodo
1 1/2 c toasted cashews , ground fine
8 oz. cream cheese, soft
1/2 c. grated cheddar
2 t. lome juice
1 clove garlic, minced
1/2 t. worchesshire
1/2 t. salt
dash tabasco--optional
paprika
Combine all ingred. except paprika. Chill up to an hour.
Divide in half and shape into 2 rolls. Sprinkle wax paper with paprika
and roll the logs in it. Serve with tortilla chips or crackers.
Linda
bumion
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From: KNAY4
Subject: Recipe Request
To: posts@chitterlings.com
Does anyone have a good recipe for homemade potatoe salad, and
buttermilk cornbread made in a black iron skillet? Thanks Nadine
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From: Italian_Diva
To: posts@chitterlings.com
Subject: Thanks...
Thanks to the two ladies that posted Popeye's gravy..I have one
question...is that the same gravy that Popeye's puts on their mashed
potatoes, cause the kind I was looking for is brown..with pieces of
meat bits. Yumyyyyy :)
Diva's Italian Kitchen:
<a href="http://www.angelfire.com/cantina/ital/DivasKitchen.html"></a>
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From: "Phyllis Smith"
To: posts@chitterlings.com
Hello again,
I am looking for a recipe for pear preserves that my momma used to
make. I loved the pear preserves with homemade biscuits. I know she
use to put cloves in it as one of the ingredients. Any version will
be much appreciated.
Thanks
Mrs. Phyllis Smith
My momma was from Alabama. I don't know if this is a regional recipe.
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From: CorinnaMarieE
Subject: Ricotta Sour Cream Cheesecake
To: posts@chitterlings.com
Ricotta-Sour Cream
Cheesecake with Strawberry
Ingredients
(10 servings)
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced
Instructions
1. Preheat oven to 400F. Spray and 8" springform pan with non-stick
cooking spray.
2. In a large bowl, with an electric mixer, beat ricotta cheese until
smooth; add eggs one at a time, beating well after each addition. Add
sour cream, honey, 2 tsps. of the lemon juice and the lemon peel;
beat until combined.
3. Pour mixture into prepared springform pan; set pan in 13x9 baking
pan. Pour hot water into the baking pan until it comes halfway up on
the sides of the springform pan. Bake 1 hour or until top feels firm
to the touch. Cool to room temperature.
4. Set aside 5 whole strawberries for garnish; slice the remaining
berries. In a blender combine the sliced strawberries, sugar and
remaining 1 tsp lemon juice; puree until smooth. Strain through
cheesecloth into a small bowl.
5. Carefully remove sides of springform pan from cheesecake. Cut
reserved strawberries into halves. Garnish cheesecake with sliced
kiwi fruit and halved strawberries; serve with strawberry sauce.
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