More Soulful Recipes 14 June 2001

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:

Important Note!
Recipe: 7 Up Pound Cake
Recipe: Tea Cakes
Recipe Request: Barbecue Brisket
Recipe: Seafood Gumbo
Recipes: Eggnog Cake, 7-up Cake
Recipes: Homemade Strawberry Ice Cream, Homemade Vanilla Ice Cream, Best Ever Homemade Ice Cream (Winner of the Frozen Creations Contest!), Peach Ice Cream
Recipe: Maryland Jumbo Lump Crab Cakes
Recipe: Green Chile Stuffing
Recipe: Shoo-Fly Pie
Recipe: Peachy Cream Pie
Recipe Request: Hot Water Cornbread
Recipe: Carrot Cake
Recipe: Old Fashioned Carrot Cake
Recipe: Watermelon Ice
Recipe: Red Cabbage And Apples
Recipes Request: Jello Salad, Breaded Tomatoes
Recipe: Easy Peach Cobbler
Recipe: Tea Cakes
Recipes: Meatloaf, Mac & Cheese
Recipe: Fried Pies
Recipe: Shrimp Fried Rice

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Important Note - Request for help!

Many parts of operating this list are automated. As email
comes in, those sent to the email address
posts@chitterlings are automatically set aside in a folder
for the moderator to sift through and process. Those
addressed to postmaster@chitterlings.com are filtered
automatically by a computer program based upon the
subject among other criteria. Those sent to the email
address webmaster@chitterlings.com are put into another
folder to be processed later. We get 300 - 400 emails a
day lately so it's very important that messages are sent
to the correct address.

All recipes or anything you want posted to the list should
be sent to posts@chitterlings.com

Hitting reply and changing the subject to remove automatically
sends unsubscribe request to the correct place.

Sponsorship information can be obtained by sending a blank
email to sponsor@chitterlings.com

It may seem like a little thing but it helps us tremendously
if emails are sent to the correct addresss.

Thanks,
Willie


P.S. We still have a big backlog of recipes sent in, so if
you haven't seen yours yet, we will get it post.
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Subject: Recipe for seven up pound cake
To: webmaster@chitterlings.com

This recipe works every for me.
1 cup of butter (2 sticks)
1/2 cup oil (I use Crisco)
3 cups of sugar
5 eggs
1 cup of seven
1 tbs lemon extract flavor
3 cups of flour ( I use cake flour)
1/2 teaspoon salt
Directions:
1. cream butter and Crisco ( butter should be room
temperature)
2. Add sugar half cup at a time.(beat until creamy
3. Add eggs, one at a time beat until yellow disapear
4. Add flavor
5. Gradually add flour, alternate with 7up beat until all
flour is well blended.
6. Pour into greased and flour pan. Bake for 1hour and 10
min. at 325 degree. Let cool for about 20 min. before you
remove from pan.

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Subject: Tea Cakes
Date sent: Wed, 13 Jun 2001 09:26:41 -0500

Willie this is a recipe for tea cakes that was given to me
by a next door neighbor. It had been in her family for years.
I hope you enjoy!
Pam Turner

Tea Cakes

1 cup Crisco shortening
2 cups sugar
2 eggs
1 tsp. vanilla extract
3 cups sifted self rising flour
1/2 cup milk

Cream together shortening and sugar.
Add eggs and vanilla.
Add 1 cup of flour at a time
then stir, to ensure proper mixing. T
hen add milk and blend.
Spoon dough out with 1 tbsp, roll into hand
and then flatten out.

Bake on ungreased cookie sheet
350 degrees for 10 - 12 minutes

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Subject: Looking for barbecue brisket recipe
Date sent: Wed, 13 Jun 2001 09:04:40 -0500

Does anyone have a good recipe for barbecue brisket? One that
could be done either on the grill or baked in the oven. I
prefer one that is marinated if possible.
Thanks,

Pam Turner

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

Seafood Gumbo
Makes 8 servings

Serve over long-grain white rice.

Ingredients


1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups seafood gumbo stock*
2 cups shucked oysters
1 cup crabmeat
1 shrimp, peeled and deveined


Directions


1 Combine the red, white, and black peppers, paprika,
thyme, oregano, bay leaf, and salt; set aside.
2 In a heavy pot, 5 quart or larger, heat oil over
medium heat, warming the pot first. Add onions,
celery, and green pepper. Turn heat to high.
Stirring frequently, add garlic, filet, hot sauce,
and the pepper-herb mixture. Cook for 5 minutes,
stirring constantly.
3 Add tomato sauce, and stir as it reduces over
high heat. Add Seafood Gumbo Stock, and bring to a boil.
Reduce heat, and simmer for 1 hour, stirring
occasionally.
4 When ready to serve, add shrimp, oysters, and crabmeat.
Cover, and wait 5
minutes. Turn off heat, and let stand for 10 minutes.
Serve.

Note: You can add sliced okra (if you like it), cubed
chicken, smoked sausage, crab legs and a nice, firm white
fish (cubed) to this recipe along with everything else.
It is most delicious and I hope you enjoy!


*Seafood Gumbo Stock
Makes 2 quarts

Ingredients


1 pound shrimp shells
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs of fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme

Directions


1 Bake shrimp shells at 375 degrees F (195 degrees C)
until dried and starting to brown on edges.
2 In an 8-quart pot, combine water, carrots, onions, celery,
bay leaves, garlic, parsley, cloves, pepper, basil, thyme
and shrimp shells. Bring slowly to a
boil.
3 Reduce heat, and cook 5 to 7 hours. Replace water as needed,
2 or 3 times, by pouring more water down the inside of the pot.
4 Remove stock from heat, and strain. Press all liquid from
the shells and vegetables, then discard them. Return liquid to
heat, and reduce to 2 to 3 quarts, or to taste.

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From: "Sonya Medearis"
To: posts@chitterlings.com
Subject: Requested Recipes

Hello Cooks!

I saw a couple of request that I could help out on.
These recipes I have thoroughly enjoyed and I hope you do as
well.

Sonya Carter

Eggnog Cake

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8x4 inch loaf pan. Sift together
the flour, baking powder, salt, nutmeg and ginger.
Set aside.
2 In a large bowl, cream together the sugar, butter
and shortening until light and fluffy. Beat in the
eggs one at a time, then add the rum extract. Beat
in the flour mixture alternately with the milk,
mixing just until incorporated.
3 Pour batter into prepared pan. Bake in the preheated
oven for 65 minutes, or until a toothpick inserted into
the center of the cake comes out clean. Allow to cool.

7-Up Cake

Ingredients
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
3/4 cup vegetable oil
10 fluid ounces lemon-lime flavored carbonated beverage

1 (20 ounce) can crushed pineapple
1/2 cup butter
1 egg, beaten
1 tablespoon all-purpose flour


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 9x13 inch pan.
2 In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in 4 eggs, oil and the
lemon-lime soda. Beat on low speed until blended. Scrape
bowl, and beat 4 minutes on medium speed. Pour batter into
prepared pan.
3 Bake in the preheated oven for 40 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Allow to cool.
4 Make cooked pineapple topping:Into large saucepan, combine
crushed pineapple, butter, 1 beaten egg, and flour. Cook over
low heat until thick. Pour over cake. Keep in the refrigerator.


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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

2 (3-3/4 oz.) packages instant vanilla pudding mix
4 eggs
* cup sugar
2 cups whipping cream
2 pints frozen syrup
4 (10 oz.) package frozen strawberries, thawed
1 teaspoon vanilla

1.Prepare pudding by directions, chill to set.
2.Beat eggs till light and fluffy.
3.Beat in sugar, whipping cream and pudding.
4.Stir in Strawberries, vanilla and * teaspoon red
food coloring.
5.Freeze in ice cream freezer.

Makes about 2 quarts.



Homemade Vanilla Ice Cream

No eggs in this quick and easy vanilla ice cream
recipe means it's less rich than others - and still
tastes great! Makes about 5 cups.

2 Cups Half-and-Half
2 Cups Heavy Cream
Ice Cream Maker
Mixing Bowl
plastic Wrap
3/4 c. sugar
1 Tbsp. Watkins Vanilla Extract
Wire Whisk

Combine the heavy cream and the half-and-half in a
large bowl. Gradually whisk in the sugar until blended.
Whisk in the vanilla. Cover bowl with plastic wrap and
refrigerate at least 3 hours or until very cold. Whisk
the mixture and then pour into the canister of an
ice cream maker. Freeze according to manufacturer's
directions. Transfer ice cream to a covered container
and freeze up to 8 hours, or simply eat immediately.



Best Ever Homemade Ice Cream
Winner of the Frozen Creations Contest!

1 half-gallon of chocolate milk
1 container (12 ounces) Cool Whip
1 can (8 ounces) Eagle Brand Condensed Milk

Combine all the ingredients and mix well. Put into a
n ice cream maker and freeze according to manufacturer's
directions. Serve immediately.



Peach ice cream recipe


8 peaches

3 eggs, beaten

2 cups sugar

2 cups Half & Half

1 cup whipping cream

2 tablespoons vanilla

1 tablespoon lemon juice

Directions:

Mash peaches, mix with remaining ingredients.
Place in ice cream maker and freeze according
to the manufacturer's directions.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Maryland Jumbo Lump Crab Cakes

Maryland Jumbo Lump Crab Cakes

Ingredients

2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbls. Of Bay Seasoning
1 tbls. fresh lemon juice
1 tbls. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbls. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbls. breadcrumbs

Preparation

Pick through the crabmeat to remove "bones". Place
in refrigerator and chill (about 30 minutes). Mix
all remaining ingredients except for the breadcrumbs.
Gently fold in crabmeat taking care not to break lumps
apart. Add breadcrumbs, maintaining moisture but not
making it doughy. Form mixture into 2-3 inch rounds.
Place on greased sheet pan. Set in refrigerator for
one hour. Preheat oven to broiler to 400 degrees.
Place under broiler and allow to cook until golden.
Serve with individual sauces such as coctail, tarter,
or a spicy remoulade.



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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Green Chile Stuffing

Green Chile Stuffing

2 medium onions
2 cups chopped mushrooms
1 large green chile pepper, chopped (mild to medium hot)
2 cups colorful bell peppers (red and yellow preferred,
green okay)
2- 16 oz packages frozen whole kernel corn
3/4 to 1 lb grated mozarella cheese
2 medium to large, ripe tomatoes, chopped
16 oz frozen green chile (thawed of course)
8 oz frozen red chile (thawed, as above)
2 and 1/2 cups bread crumbs
1 Tbs butter
2 Tbs sesame oil
salt, tamari, and garlic to taste

In a large skillet melt 1 Tbs butter and add 2 Tbs sesame
oil. Then saute the onions, fresh green chili and mushrooms
until tender. In a large bowl, mix the onions, chili and
mushrooms with the bell peppers, corn, and tomatoes. Then
add spices, remaining chili, bread crumbs and cheese. A
touch of parmesan is good, too.
Adjust spices to taste.

This recipe will stuff a large turkey, with leftovers for
pan stuffing.

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To: posts@chitterlings.com
Subject: 2 Pie Recipes


I'm just fowarding 2 recipes I received from another list.


Shoo-Fly Pie
Serves: 6 to 8


1 1/4 cups all-purpose flour, divided
3/4 cup light corn syrup
1/2 cup molasses
4 eggs
1/2 teaspoon baking soda
One 9-inch frozen ready-to-bake pie shell, thawed
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F. In a medium bowl,
combine 1/4 cup flour, the corn syrup, molasses,
eggs, and baking soda; mix well and pour into the pie
shell. In a small bowl, combine the remaining 1 cup
flour, the butter, cinnamon, and nutmeg; stir until
crumbly then sprinkle evenly over the corn syrup
mixture. Bake for 50 to 55 minutes, or until firm.
Serve warm, or allow to cool to room temperature
before serving.



Peachy Cream Pie
Serves: 8 to 10


1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy cream
1 can (29 ounces) sliced peaches, drained

One 9-inch frozen ready-to-bake deep-dish pie shell,
thawed. Preheat the oven to 400 degrees F. In a
medium bowl, combine the sugar, flour, cinnamon, and
salt. Add the cream; mix well. Place the peaches in
the pie shell and pour the cream mixture over them.
Bake for 35 to 40 minutes, until firm in the center.
Remove from the oven and let cool for 20 to 30 minutes.
Chill for at least 2 hours and serve, or cover and
keep chilled until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Pier Washington
To: "'webmaster@chitterlings.com'" <
Subject: Recipe Request

Can someone please provide me with a recipe for
"Hot Water Cornbread?"
Thanks in advance.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
may i have a carrot cake recipe?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To: posts@chitterlings.com
Subject: Recipe: Old Fashioned Carrot Cake


Old-Fashioned Carrot Cake

4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional

In a mixing bowl, combine eggs, sugar and oil;
mix well. Combine flour, cinnamon, baking powder,
baking soda, salt and nutmeg; beat into egg mixture.
Stir in carrots.

Pour into two greased and floured 9-in. round baking
pans. Bake at 350 for 35-40 minutes or until a
toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire
racks.

For frosting, in a mixing bowl, cream butter and
cream cheese. Gradually beat in confectioners' sugar and
vanilla. Add enough milk to achieve desired spreading
consistency. Stir in walnuts. Spread frosting between
layers and over top and sides of cake. Garnish with
carrot curls and walnuts if desired. Refrigerate leftovers.
Yield: 12 servings.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To: posts@chitterlings.com,
Subject: Recipe: Watermelon Ice


Watermelon Ice

1 teaspoon unflavored gelatin
2 tablespoons water
4 cups seeded cubed watermelon, divided
2 tablespoons lime juice
2 tablespoons honey

In a microwave-safe bowl, sprinkle gelatin over water;
let stand for 2 minutes. Microwave on high for 40
seconds; stir. Let stand for 2 minutes or until gelatin
is dissolved. Pour into a blender or food processor;
add 1 cup watermelon, lime juice and honey. Cover and
process until smooth. Add remaining melon, a cup at a
time, and process until smooth.

Pour into a 9-in. square dish; freeze until almost firm.
Transfer to a chilled bowl; beat with an electric mixer
until mixture is bright pink. Pour into serving dishes;
freeze until firm. Remove from the freezer 15-20 minutes
before serving. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 85
calories, 1 g fat (trace saturated fat), 0 cholesterol,
5 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
Diabetic Exchange: 1-1/2 fruit.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Subject: Re: A Message From The Webmaster At Chitterlings.Com
To: webmaster@chitterlings.com

RED CABBAGE AND APPLES
I HEAD RED CABBAGE SLICED THIN
2 SMALL TART APPLES DICED IN SMALL CUBES
1 ONION DICED FINE
1 TBL. BROWN SUGAR
1 / 4 TSP. SALT
1 / 8 TSP. PEPPER
1 / 8 TSP. MACE
1 / 4 CUP DRY RED WINE
1 / 2 CUP APP;E JUICE
MIX AND LET SET FOR 1 HRS.
IF YOU WANT APPLES SOFT YOU MAY BOIL THEM TILL SOFT

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: MzVLK
Subject: recipe request jello salad and breaded tomatoes
To: webmaster@chitterlings.com

Hi! I just love this site, the recipes remind me so much of my
mother! I am looking for a recipe for a jello salad my Mom used
to make I remember it had pineapple, cottage cheese, lemon and
lime jello and I think it had mayo and canned milk. Also my Mom
used to make something she called breaded tomatoes I know she
used canned tomatoes and broke up bread in it but can't
remember the rest does anyone know?


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "annie washington"
To: posts@chitterlings.com
Subject: Easy Peach Cobbler

1/2C. butter or margarine
2c.sugar
pinch salt
4c.fresh peaches
1c.flour
1tlbs.baking powder
1c.milk
1tlbs.lemon juice
1tsp.nutmeg or cinnamon
Melt butter in 13x9 baking dish.
combine flour,1c.sugar,baking powder,and salt;
add milk stirring until dry ingrediants are moisten.
pour over butter do not stir.
bring peaches 1c.sugar,and lemon juice to a boil
stirring constantly.pour over batter [do not stir]
sprinkle nuitmeg or cinnamon over top.
Bake at 375degrees for 40-45 mins.or untill golden.

With Gods richest Blessings
From:K&A Washington


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Bobbie Bouldin"
To: posts@chitterlings.com
Subject: tea cakes


My Grandmother used to make the most wonderful "Tea Cakes"
this is the closest I have to it, that I copied from one of
her old handwritten cookbooks.
TEA CAKES
2 eggs
2/3 cups butter
2 tsp vanilla
1 cup sugar
2 cups flour
Beat eggs until well mixed, add butter & vanilla. Add sugar and
stir. Dough will be soft. Add flour. Mix well. Drop by spoonfuls
on ungreased cookie sheet. Dip glass in sugar and stamp cookie to
flatten out.
Bake @ 400 degrees about 8 minutes. Cookies will be thick and
soft. bake until just golden.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Subject: Meat Loaf & Mac-& Cheese
To: posts@chitterlings.com

MEATLOAF

Needed:
2 lbs. ground beef
8 baby carrots, minced, (or food processed)
1 large onion, finely chopped, (or food processed)
1 medium white potato, peeled and finely chopped,
(or food processed)
3 cloves garlic, minced, (or use 2 tsps. from a jar)
1 cup flavored bread crumbs, (or left-over cooked rice,
or plain oatmeal)
2 eggs, beaten
2 Tbsps. ketchup
1 Tbsp. Worcestershire sauce
1 Tbsp. Soy sauce
1 tsp. Tabasco sauce
1 Tbsp. dried parsley, powdered
1/2 tsp. dried mint, powdered
*****************************************
In a large bowl, mix everything together except the
meat, (it LOOKS horrible, but forget that!). Break
off hunks of ground meat, and press into the mixture.
When all the meat is in the mixture, knead it through
as you would bread dough, until you can't distinguish
the ingredients, and it "cleans" the bowl. Shape it
into the loaf pan, (or whatever you're cooking it
in......), and "frost" the surface lightly but completely
with ketchup.
Bake in a pre-heated oven at 350, for one hour. POUR OFF
THE FAT IMMEDIATELY, if you are not using a "meat loaf
pan" which drains. If it isn't very slightly crusty
around the edges, continue to bake, in 10-minute
intervals, until the slight crust is obtained. It can
also be baked in a microwave oven, (in a microwave-safe
bowl, of course), for one hour, at 60% power. You still
have to pour off the fat. Let cool a bit before slicing.
(You can use the fat as a basis for gravy. What FLAVOR!
This is fantastic the next day, and re-heats very nicely
in the microwave oven!

******************************************************

MACARONI & CHEESE, (This AIN'T for dieters!!)

Needed:
One-half pound each Extra Sharp Cheddar, and Jarlsberg
cheeses, grated together
2-and-1/2 cups, (uncooked), elbow macaroni
2 large eggs and one Tbsp. Wondra flour, beaten into
3 cups milk
Butter
Salt and pepper
Cook and drain the pasta. Lightly butter the sides and
bottom of the cooking vessel, (pan or baking dish). Put
in one-half the cooked pasta. Sprinkle with salt and
pepper. Cover with one-half the grated cheese. Cover
that with the remainder of the pasta, salt and pepper,
then the rest of the cheese. Pour the milk-and-egg
mixture over these layers. Dot the top with chunks of
butter. Bake in a pre-heated oven at 350 for 30 minutes,
or until the cheese on top is mottled gold and brown, and
the butter is bubbling up around the edges. This will be
juicy, but not soupy. If you like mac-and-cheese with
MELTED cheese, this recipe isn't for you.

Bon Appetit!

vivenorton

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: john bare
To: posts@chitterlings.com
Subject: fried pies


I HOPE THIS HELPS YOU JOHN

Fried Hand Pies
2 cups self rising flour
1/4 cup Crisco
1 cup milk

FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into
balls the size of a walnut (should make 12). Flatten
each with a rolling.

Peel and chop apples. Cook apples, margarine, spices,
and brown sugar until apples are tender. Place 1 tbsp.
of this apple mixture in the center of each flattened
ball of dough. Fold corners and press edges with fork.

Fry in oil until golden brown on each side. Top with
powdered sugar.



A favorite recipe of Linda Rose.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Shrimp Fried Rice

Shrimp Fried Rice
Makes 4 servings

Ingredients


1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and
deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil

Directions


1 In a saucepan bring water to a boil. Add rice and stir.
Reduce heat,cover and simmer for 20 minutes. Set aside
and allow rice to cool.
2 Heat a large skillet or wok for 2 minutes. When the
skillet or wok is hot, pour in vegetable oil, bean
sprouts and onions. Mix well and cook for
3 minutes.
3 Mix in cooled rice and shrimp and cook for another
3 minutes. Stirring constantly.
4 Mix in green onions, eggs, salt, pepper, soy sauce and
sesame oil. Cook for another 4 minutes, stirring
continuously, until eggs are cooked and everything is
blended evenly. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Even MORE Delicious Old-Fashioned Recipes!



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 

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