More Soulful Recipes January 15th, 2003

Publisher: Willie Crawford

http://www.chitterlings.com
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau

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

What's In This Issue:

Recipe: Tender Steak
Recipe: Cream Cheese Pie Pastry
Recipe: Italian Wedding Bells Soup
Recipe Request: Stuffed Cabbage
Recipe: Roasted Garlic Fettucine Pomodoro
Recipe: Futtucine Milano
Recipes: Frosted Grapes, Golden Sticks, Mexican Orange Candies
Recipes: Brownie Nuggets, Party Puffs
Recipes: Can't Fail Divinities, Chocolate Strawberries
Recipes: Cinnamon Balls, Butterscotch Chip Cookies
Recipe Request: Steak Marinade
Recipe Request: Split Pea Soup
Recipe Request: Broccoli Casserole

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

From: Cynthia Thornton-Landis
Subject: tender steak
To: posts@chitterlings.com

I have had great success tenderizing even the toughest
steak by first pounding the meat with a clean hammer.
I have also marinated the pounded steak for 30
minutes, in a zip lock bag in the refrigerator in
pineapple juice for extra tender meat. Pineapple and
papaya have enzymes that dissolve meat protein, so
monitor the progress of the process if you use the
marinade longer than one hour. Hope this helps. Take
care and God Bless.

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

From: Rosita Williams
Subject: Cream Cheese Pie Pastry
To: posts@chitterlings.com


Cream Cheese Pastry

I found this recipe in the marvelous book Cook My Darling
Daughter by Mildred O. Knopf. This is definitely a book worth
searching for! The recipe is easy and works beautifully every
time.

2 sticks butter, softened
1 8-oz. pkg. cream cheese, softened
2 cups flour

Cream the butter with the cream cheese until thoroughly mixed.
Add flour and mix well until a dough forms. Form into ball, wrap
in plastic wrap, and refrigerate overnight before using. Use the
traditional flour and stockinette method for rolling out this
dough.

This recipe makes enough pastry for a 2 crust 9' pie.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Wedding Bells Soup recipe
To: posts@chitterlings.com

Italian Wedding Bells Soup
Ingredients:
1/4 cup olive oil
4 leeks
2 small white onions
1 bunch spinach
1 bunch swiss chard
1 quart chicken stock
4 eggs
Grated parmesan cheese or quark or goat cheeseDirections: Slice
leeks in half and chop into 1/4 inch slices, wash and drain.
Slowly saute leeks and onions in olive oil till soft. Add
shredded spinach and swiss chard to soften. Add chicken stock,
bring to a boil. Add salt and pepper. Whip 4 eggs and add to
boiling soup. Stir and turn soup off. If reheating, do not boil
again. Garnish with parmesan cheese, grated gouda or crumbled
goat cheese.

6 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Mozingo, Movicia'
To: 'Willie' posts@chitterlings.com

Does anyone have a recipe for stuffed cabbages?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: ROASTED GARLIC FETTUCINE POMODORO:


ROASTED GARLIC FETTUCINE POMODORO:

- 1 pkg ( 12 oz) Fettucine uncooked ( I use the Ronzoni Garlic
roasted)
- 2 cups chopped fresh tomato
- 1/4 cup italian salad dressing
- 1/3 cup grated parmesan cheese

Cook pasta according to package directions; drain. meanwhile, in
a shallow dish, stir together tomato and salad dressing. Toss hot
pasta with tomato mixture; sprinkle with cheese. Serve
immediately. Makes 7 servings, of 1 cup each.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: FETTUCINE MILANO:

FETTUCINE MILANO:

- 1 pkg. 12 oz Garlic roasted fettucine
- 6 Tbs butter or margarine, divided
- 4 cups ( about 12 oz ) sliced fresh mushrooms
- 1/4 lb. thinly sliced prosciutto or ham, chopped, ( optional)
- 1 cup frozen peas, thawed
- salt & pepper to taste
- grated parmesan cheese to taste

Cook pasta according to directions, drain. Meanwhile, in a
skillet over medium heat, melt 4 Tbs butter; add mushrooms and
ham, or proscuitto. Cook, stirring frequently, about 5 minutes or
till mushrooms are tender. Add peas; heat through. Add remaining
butter; stir until melted. Toss hot pasta thoroughly with
mushroom mixture; season to taste with salt, ground pepper and
cheese. Makes 8 1 cup servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: FROSTED GRAPES: GOLDEN STICKS: MEXICAN ORANGE
CANDIES:

FROSTED GRAPES:

- 1/2 lb. black grapes
- 1/2 lb. white grapes
- 1/2 cup powdered sugar
- 1 egg white

Wash the grapes and break into pairs, keeping the stalks
attached. Dry the grapes carefully with a clean, soft cloth.
Place the sugar in a small plate. Place the egg white in a bowl.
Dip each pair of grapes into the egg white, then coat very
thickly with sugar. Shake off excess sugar and place on waxed
paper. let set for 24 hours to dry

``````````````````````````````````

GOLDEN STICKS:

- 1 12 ounce package dry apricots
- 1 cup golden raisins
- 1 can flaked coconut
- 1 can sweetened condensed milk
- 1 can finely chopped coconut

Chop lightly the apricots and raisins. Add the flaked coconut and
milk, mix well. Wet hands and shape mixture into sticks about 1
1/2 X 1/2 inch. Roll in chopped coconut and let stand for 20
minutes before placing in airtight container. refrigerate or
freeze. Makes about 60 pieces.

```````````````````````````````````

MEXICAN ORANGE CANDY:

- 3 Cups sugar
- 1 1/2 cup milk, scalded
- 1 cup walnuts
- grated rind of 2 oranges
- 1/2 cup butter

Place 1 cup sugar in a skillet and cook over low heat, stirring
constantly until disolved. add milk and remaining sugar and bring
to a boil. Cook to hard-ball stage. Add walnuts, rind and butter
and beat until creamy. Drop on waxed paper and cool.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: BROWNIE NUGGETS: PARTY PUFFS:

BROWNIE NUGGETS:

- 2 Tbs cocoa
- 1/4 cup milk
- 1 cup sugar
- 1/2 stick margarine
- 1 cup quick cooking oats
- 1/4 cup peanut butter

Place the cocoa in a saucepan and add milk gradually, stirring
constantly. stir in the sugar and margarine and bring to a boil.
Cook for 1 minute. remove from heat and stir in the oats and
peanut butter. Drop by teaspoonfuls onto waxed paper and let
stand until firm.

``````````````````````````````````````````

PARTY PUFFS:

-4 egg whites
- 1 1/2 cup sugar
- 1 tsp vanilla
- 1 1/2 cup chopped pecans

Beat the egg whites and sugar in top of a double boiler over hot
water until warm. remove from water and beat until stiff peaks
form. Fold in the vanilla and pecans. Drop by teaspoonfuls on an
ungreased cookie sheet. Bake at 325 degrees for 12-15 minutes.
makes 5 dozen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
rom: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: CANT FAIL DIVINITY: CHOCOLATE STRAWBERRIES:

CANT FAIL DIVINITY:

- 2 cups sugar
- 1/2 cup water
- pinch of salt
- 1 pint marshmallow cream
- 1/2 cup chopped nuts or fruit
- 1 tsp vanilla

Mix the sugar, water and salt in a saucepan and cook until small
amount of mixture forms a hard ball in cold water. Place the
marshmallow creme in a mixing bowl and beat in hot syrup slowly.
Continue beating until thick. Fold in the nuts and vanilla and
drop from spoon onto waxed paper.

```````````````````````````````

CHOCOLATE STRAWBERRIES:

- 1 6 ounce package semi-sweet chocolate pieces
- 1 pint fresh strawberries

Melt chocolate over hot, not boiling water. Remove from heat.
Wash and drain the berries. Hold the strawberries by stem ends
and dip into chocolate to coat. Place on waxed paper and let
stand at room temperature until chocolate is set. Place chocolate
over hot water until dipping consistency if too thick before all
strawberries are coated.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Paul Infante'
To: 'Willie Crawford' posts@chitterlings.com
Subject: CINNAMON BALLS: BUTTERSCOTCH CHIP COOKIES:

CINNAMON BALLS:

- 1 stick soft butter
- 3 Tbs powdered sugar
- 1 cup sifted flour
- 1 cup chopped pecans
- cinnamos sugar

Cream the butter and blend in the sugar and flour. Stir in the
pecans. Roll into small balls and place on a baking sheet. bake
at 375 degrees for about 10 minutes. Remove from baking sheet and
dip in cinnamon sugar. Makes 30 cookies.

`````````````````````````````````

BUTTERSCOTCH CHIP COOKIES:

- 1/2 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs, beaten
- 2 1/4 cup flour
- 1 tsp soda
- 1 6 ounce package butterscotch pieces
- 2 cups crushed potato chips

Cream the butter and the sugars, then add the eggs and mix well.
Add the remaining ingredients and mix well. Roll in the balls the
size of a walnut and place on baking sheet. Bake for 12 minutes
at 350 degrees. Makes 3 dozen.

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

From: 'LYDIA LAPOINTE'
To: posts@chitterlings.com
Subject: Recipe Request - Steak Marinade

I would love to have a really great steak marinade recipe - you
know, like the kind your steak is grilled with over an open fire
at a steakhouse restaurant. With all the wonderful cooks out
there, I just KNOW someone has a secret recipe somewhere!! Love
and best withes to all !!

Lydia LaPointe

'But they that wait upon the Lord shall renew their strength;
they shall mount up with wings as eagles; they shall run and not
be weary; and they shall walk and not faint'. Isaiah 40:31

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: jodie updike
Subject: split pea soup
To: posts@chitterlings.com

I'm trying to find a simple receipe for split pea soup. thanks

Have a nice day

jodie

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Sha-Wanda Ransom'
To: posts@chitterlings.com
Subject: recipe request

I desperately need the recipe for the broccoli casserole w/ the
ingredients:
broccoli, ham, rice, Velveeta cheese, etc.
If anyone has it, please post it for me.
Thank you.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Even MORE Delicious Old-Fashioned Recipes!



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


 

A Free Gift From The Soul Food Site - Get Delicious Soul Food and Old-Fashioned Recipes Free Each Day Via Email.

Join our free mailing list to swap recipes daily with other talented cooks.

Name:
Email:

Your Information Will Never Be Shared With Anyone!

Join our free mailing list to swap recipes daily with other talented cooks.

Do You Love Soul Food, Swapping Great Old-Fashioned Recipes, Southern Recipes, Comfort Foods, Or Soulfood Cooking?


Then you've come to the right place!



But FIRST, if you came here looking for my critically acclaimed soul food cookbook, Click Here!

After joining our list, please continue exploring this site. There are tons of recipes, back issues of some of our recipe list, and Willie has even written a soul food cookbook that you'd absolutely love. For more on the cookbook, click here!

Click here to see why LOTS of others love this list so!


  Sitemap | Sitemap II | Sitemap III | Chitterlings More Recipes | Search