More Soulful Recipes October 14th, 2002 (Part 2)

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: Red Cabbage And Apples
Recipe: Hot Bacon-Cheese Dip
Recipe: Potatoes Gratine
Recipe: Vanilla Ice Cream using Eagle Brand
Recipe: Mustard Barbeque Pulled Pork
Recipe: Easy Oven-Baked Chicken
Recipe: Creamy Horseradish Sauce
Recipe: Fried Sweet Potatoes
Recipe: Hot Water Corn Bread
Recipe Request: Hot Links
Recipe: Cornbread & Hot Water Cornbread
Recipe: Fresh Horseradish
Recipe: London Broil
Recipes: Best Ever Homemade Ice Cream, Mother's Homemade Ice Cream
Recipe: Fried Hand Pies
Recipes: Deep Fried Sweet Potatoes, Southern Fried Sweet Potatoes, Oven Fried Sweet Potatoes
Recipe: Homemade Vanilla Ice Cream

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: RED CABBAGE AND APPLES:

RED CABBAGE AND APPLES: ( GREAT FOR x-MAS!!)

- 1/4 cup butter or margarine
- 2 onions, chopped
- 2 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 2 pounds red cabbage, chopped
- 4 apples, peeled, cored, and sliced
- 1 can ( 14 1/2 ounces ) chicken broth
- 3 Tbs lemon juice
- 2 Tbs apple cider vinegar

In a Dutch oven, melt butter over medium heat. Stir in onions, salt,
pepper, and nutmeg; cook until onions are tender. Add remaining
ingredients and bring to a boil. reduce heat to medium-low, cover, and
simmer 25-30 minutes or until cabbage and apples are tender. Yield:
about 12 servings.

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: HOT BACON-CHEESE DIP:

HOT BACON-CHEESE DIP:

- 3 rolls ( 6 ounces each ) pasteurized process cheese food with
garlic, quartered
- 2 cups sour cream
- 1 can ( 11 1/2 ounces ) bean and bacon soup
- 2 Tbs dried chopped onion
- 2 tsp. hot pepper sauce
- 2 tsp. liquid smoke
- 2 tsp garlic powder
- 1 jar ( 2 ounces ) real bacon pieces

Chips to serve

In a blender or food processor, process the first 7 ingredients until
smooth. Transfer cheese mixture to a medium bowll stir in bacon. Cover
and refrigerate 8 hours or overnight to allow flavors to blend. Spoon
dip into a large saucepan. Stirring occasionally, cook over medium
heat until heated through. Serve warm with chips. Yield: about 5 cups
dip

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: POTATOES GRATINE:

POTATOES GRATINE:

- 2 large Russet potatoes, peeled & cut into 1/4 inch thick slices
- 1 1/2 cups ( 6 oz) shredded Cheddar Cheese
- 3/4 cup whipping cream
- 3/4 cup dry white wine
- 4 eggs
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp garlic powder

Place potato slices in a large saucepan & cover with water. bring to a
boil & cook until potatoes are tender; drain. Preheat oven to 350
degrees. Press aluminum foil around bottoms of 8 greased 4 inch tart
pans with removable bottoms. Arrange potato slices in pans. Sprinkle
cheese evenly over potatoes. In a medium bowl, whisk cream, eggs wine,
salt pepper and garlic powder. Pour cream mixture evenly over
potatoes. Bake 25 to 30 minutes or until golden brown. To serve,
remove from pans and place on individual plates. Yiel: 8 servings *
These are beautiful and delicious!!!!*

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From: BMARYC230
Subject: Vanilla Ice Cream using Eagle Brand
To: posts@chitterlings.com

Hello thanks for posting the Carolina Pound cake, Yummy Lemon Cake,
And Italian Cream cake I will be making them soon.

********
Vanilla Ice Cream
4 cup half-and-half or light cream
1 (14-oz) can EAGLE BRAND SWEETENED CONDENSE MILK
2 tablespoon vanilla extract

In 2 quart ice cream freezer container, combine all ingredients; mix
well. Freeze according to manufacturer's instructions. Store leftover
in freezer.

PEACH ICE CREAM: Reduce vanilla to 1 tablespoon and add 1 teaspoon
almond extract. If desired add 2 cups mashed fresh or frozen peaches,
thawed or 1 (16-oz) can peaches, drained and mashed. Proceed as above.

STRAWBERRY ICE CREAM: Reduce vanilla to 1 tablespoon. Add 2 cups
mashed fresh or frozen strawberries, thawed and few drops of red food
coloring if desired. Proceed as above.

BANANA ICE CREAM: Reduce vanilla to 1 tablespoon; add 2 cups mashed
bananas about (4 medium). Proceed as above

Enjoy,
M. C.Breedlove

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

Mustard Barbeque Pulled Pork

Ingredients

2 tablespoons unsalted butter
2-1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper

Directions

5 pounds pork shoulder, cut into 2-inch cubes

In a saucepan melt butter and add onions and garlic and saute until
translucent. Add remaining ingredients and bring to a boil, then
simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3
hours until fork tender enough to pull with fork. Strain liquid
and reserve. When the pork is cooled, pull or shred the meat with
fork or fingers. Reheat the pork in the reserved sauce. Serve as a
sandwich with coleslaw and sesame seed buns.

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


Easy Oven-Baked Chicken

Ingredients

chicken cut into pieces
1/3 C flour
1/2 tsp. ground pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 - 1/4 tsp. paprika
salt (optional)

Directions

Mix all dry ingredients together in a brown paper sack mix together.
Add chicken one piece at a time and gently shake to coat chicken.

Melt 2 Tbs. butter with 2 Tbs. cooking oil in baking dish. Place
chicken in dish and cover.

Bake at 325 degrees for 1 hour. Remove foil and bake an additional
10 minutes to crisp chicken.

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From: GLASSWOMN9
Subject: Creamy Horseradish Sauce
To: posts@chitterlings.com

Creamy Horseradish Sauce

1/4 cup heavy cream
3 tablespoons grated horseradish
1/4 teaspoon salt
Sprinkle cayenne or pepper
1 tablespoon vinegar

Whip the cream until stiff. Gradually beat in mixture of other
ingredients. Serve on baked ham

Enjoy!!!!! Tracey Glasswomn9

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Fried Sweet Potatoes

This was my great-grandmother's recipe!!

4 to 5 good sized sweet potatoes
shortening for frying
sugar

Wash, peel, and slice the sweet potatoes as you would for french
fries. Fry in deep fat until crisp. Drain and sprinkle with
sugar.

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Hot Water Corn Bread

2 c. yellow cornmeal
1-1/2 t. salt
1 t. sugar
2-2/3 c. boiling water

Mix dry ingred., add 1/2 of the water. Stir, add remaining water a
little at a time. Wet you hands, shape dough into pones and fry 5
min. on one side, and 3 min. on the other.

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From: Jme6084
Subject: hot links
To: posts@chitterlings.com

Does anyone know how to make hot links? Arizona has no idea how good
they are!!! they think farmer john's are good, Oklahoma has great ones. sure could
use some help. thanks Jamie

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cornbread

Cornbread & Hot Water Cornbread


Ingredients:

1 cup corn meal (from a box, or home ground)
1 cup all purpose wheat flour (commercial, or home ground and sifted)
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

COMBINE: cornmeal, flour, sugar, baking powder and salt in medium
bowl. Combine milk, oil and egg in small bowl; mix well.

ADD milk mixture to flour mixture; stir just until blended. Pour into
greased 8" square pan or cast iron skillet; or for

Muffins, spoon batter into greased muffin cups or corn bread mold.

If you have a sweet tooth, add 1/4 honey, reducing milk to 3/4 cup;
or 3 tablespoons sugar.

BAKE in a preheated 400 F oven for 20 to 25 minutes or until wooden
pick inserted in the center comes out clean. Serve warm.


HOT WATER CORNBREAD

ust put some corn meal in a bowl, add a pinch of salt, and slowly add
hot water as you mix meal with your hand until the consistency forms
little thin biscuit shapes. Throw them suckers in a hot iron skillet,
sizzling with oil, lard or butter, and you've got some good eats,
'specially if you slather some syrup on top!

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

Fresh Horseradish

The perfect compliment to Roasted Beef.

Ingredients

1/2 lb. fresh horseradish
juice of 1/2 fresh lemon
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Directions

1. Grate the horseradish very fine. Add other ingredients, such as
sour cream, or mayonnaise if you want a creamy horseradish sauce. Mix
well and serve on the side.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: London Broil

London Broil
Makes 2 to 5 servings


Ingredients

3 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds round steak


Directions

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup,
oregano, and black pepper.
2. Pierce meat generously with a fork on both sides. Place meat and
marinade in a large, re-sealable plastic bag. Refrigerate overnight.
3. Preheat grill for medium high heat.
4. Lightly oil grate, and place steak on grill. Cook for 5 to 8
minutes per side, depending on thickness. Do not overcook, as it is
better on the rare side.

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From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Ice Cream

Best Ever Homemade Ice Cream

1/2 gal. choc. milk
1 12-oz. container Cool Whip
1 8-oz. can Eagle Brand Condensed milk

Combine ingred. Put in ice cream freezer and freeze according to mgf.
instructions.


Mother's Homemade Ice Cream
4 eggs, well beaten
2 c. sugar
2 T. flour
1/2 t. salt
4 c. milk
1 can sweetened condensed milk
2 T. vanilla
Milk to fill freezer can (about 2 more qts.)

Mix sugar, flour, and salt and stir into beaten eggs. Stir in 4 cups
milk and cook, while stirring over med. heat until mixture comes to
a slight boil. Immediately turn heat down, and let it cook for about
4 to 5 min. while stirring constantly. Do not let it boil. It will
curdle, and will taste bad. Remove from heat, and let cool. (I put
this in fridge to cool).
Add sweetened condensed milk, and rest of milk and vanilla, just
before freezing in ice cream freezer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Pies

Fried Hand Pies

Ingredients

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

Directions

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Sweet Potatoes

Deep Fried Sweet Potatoes
Serves 6

Ingredients

6 large sweet potatoes
7 cups oil
1 tablespoon brown sugar
1 tablespoon salt
1 tablespooon freshly grated nutmeg (optional)

Cooking Instructions

Wash the sweet potatoes, then parboil for 15 minutes. Pare and cut
them into strips. Pour 7 cups of oil into deep fryer.

Preheat the deep fryer to 350°F.

Fry the sweet potato strips in the deep fryer for 15 minutes or until
they are golden brown. Drain them on absorbent paper. Sprinkle with
salt, brown sugar or freshly ground nutmeg.

------------

Southern Fried Sweet Potatoes
Serves 4 to 6

Ingredients

3 medium cold boiled sweet potatoes
salt
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil

Preparation:

Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with
salt. Beat eggs with water in a shallow bowl. Spread out crumbs on
waxed paper. Dip potatoes first in beaten eggs, then in crumbs.

Skillet Cooking Procedure:
Fill skillet to about 1/2-inch of rim with oil and heat to 375
degrees. Fry the prepared potato slices, a few at a time, until
golden. Drain briefly on paper toweling and serve.

------------

OVEN FRIED SWEET POTATOES

Ingredients

4 medium sweet potatoes
1 tablespoon canola oil
1/2 teaspoon coarse black pepper
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 3 cloves of garlic, minced

Cut the potatoes into thin wedges. Pile them in a bowl and cover them
with cold water. Let rest 15 minutes.

Preheat oven to 425 degrees F. Coat a baking sheet with vegetable
spray. Set aside.

Drain the potatoes and dry them with paper towels. Press the potatoes
with paper towels to remove all water.

Transfer the potatoes to a large bowl. Sprinkle the potatoes with
oil, tossing the potatoes to disburse it. Then sprinkle with pepper,
salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees F
for 20 minutes. Turn over the potatoes. Sprinkle potatoes with garlic
and continue cooking for another 15 to 20 minutes or until crisp and
brown. Serve immediately.

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

Homemade Vanilla Ice Cream

Ingredients

1 can Eagle Brand condensed milk
1/2 cup milk
1 large container whipping cream

Directions

Combine the condensed milk and milk; mix thoroughly and freeze
overnight. The next morning, whip the cream until soft peaks form. I
recommend whipping this in two separate batches. Gradually add the
frozen mixture to the whipped cream and blend thoroughly after each
addition. Return the mixture to the freezer. In the evening, remove
the mixture from the freezer, re-whip, and re-freeze. The ice cream
will be ready the following day. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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