More Soulful Recipes September 16th 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:

Prayers For Terrorists' Attack Victims
Recipe Request: Sweet Potato Cobbler
Recipe Request: Collard Kraut
Recipe Request: Chicken Spaghetti
Recipe: Dutch Spiced Cucumbers
Recipe Request: Smothered Chicken
Recipe Request: Low Fat Alfredo Sauce
Recipe: Peach Cobbler
Recipe: Spanish Rice Caliente
Reggae Recipes: Jamaican Beef Patties, Key West Tropical Gazpacho, Cayobo's Caribbean Sweet Potatos, Passion Fruit Sorbet
Recipes: Broccoli Rice Casserole, Best Ever Chicken Casserole,
Recipe: Mexican Cornbread
Recipes: Carrot Souffle, La Comedia's Famous Sweet Potato Soufflé

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Prayers For Terrorists' Attack Victims

My heart really goes out to those affected by the September
11th hijackings and terrorists' attacks. I pray that they
may somehow find peace and hope during this very trying
period. I believe that pray helps and ask you all to join
me in praying for the victims at this time.

I also ask that you pray for our county's leaders to make
the right decisions on how to respond to this. Our young
soldiers will take the brunt of any military actions taken
so I also ask that you pray for them too.

We are the greatest country in the world and will recover
from this attack. United, we cannot be defeated.

Willie Crawford

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To: postmaster@chitterlings.com

I need the recipe for sweet potato cobbler please. I am ready
to try my own recipe for this soon but I don't want to mess up
anything. Please help anyone!
Glo

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From: pat
To: posts@chitterlings.com
I am looking for a recipe for Collard Kraut. Thank you

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

DO YOU HAVE A RECIPE FOR CHICKEN SPAGHETTI?
>
>THANX

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: For Helen Blevins

Dutch Spiced Cucumbers

List of Ingredients

20 cucumbers
3 green peppers
4 red peppers
1/2 cup salt
5 onions
1 quart vinegar
1 teaspoon turmeric powder
1 tablespoon cloves
1 cup sugar


After peeling the cucumbers, do not slice but cut the long way
into inch long slabs. Thinly slice onions and peppers. Put these
in large bowl, sprinkle the salt over them and mix. After letting
stand four hours, drain through colander, and then squeeze juices
out through cheese cloth. Then boil the vinegar, cloves, turmeric
powder (first dissolved in a little vinegar) and the sugar. Then
add the cucumbers to this liquid and boil for
two or three minutes. Place in glass jars.

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Subject: smothered chicken

I am looking for a recipe for smothered chicken. I had the best
smothered chicken and rice from a restaurant in Atlanta named
"Gladys and Ron's Chicken and Waffles" Could someone give me
a recipe?

Thank you!!!
Mika


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From: Nicole Poindexter
Subject: Alfredo sauce
To: posts@chitterlings.com

I once made a low fat alfredo sauce that was really
good. I do not remember it. I know that it had cream
cheese in it and chicken broth. Can anyone help?

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

Best Damn Peach Cobbler

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cobblers Cobbler

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
2 quarts Canned peach slices
3/4 cup Sugar
1/4 cup Water
3 teaspoons Corn starch
Topping:
2 cups Flour
3 tablespoons Sugar
4 teaspoons Baking powder
6 tablespoons Lard or butter
3/4 cup Canned milk cut half- -- strength with
waterto moisten dough)


FILLING: Dissolve corn starch in water; add mixture to peaches
and juice in a large, warm Dutch oven; stir well; sprinkle sugar
on top; cover and allow to simmer lightly while topping is
prepared.

TOPPING: On a floured board, turn out a soft dough; pat down to
1/2" thick; cut into strips 1/2" wide and place criss-cross atop
peach mixture; cover and cook approximately 20 minutes
until golden brown.

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To: posts@chitterlings.com
Subject: SPANISH RICE CALIENTE

SPANISH RICE CALIENTE

Ingredients:
1 cup rice
3 quarts water
1 cup yellow onion, chopped
2 cups tomato, chopped or 1 lb can stewed tomatoes
1/4 lb smoked bacon chopped
1 cup green pepper (hotness according to taste. I use bell)
1 tsp salt
1 tsp garlic powder

Directions:
In 4 qt or larger pressure pot, place ingredients. Cook
15 minutes at 15 lbs pressure.

Serves 4

Arnold Pancratz, Maitre de Cuisine, Jackson, MS

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

Jamaican Beef Patties

Filling

2 tb Oilve oil
1 Onion; finely chopped
3 Garlic cloves; finely chopped
1 lb Ground beef; lean
1 tb Curry powder
1 ts -salt
1/2 ts -freshly ground black pepper
1/2 c Bread crumbs, dry
1/2 c Chicken stock; or water
2 Green onions; finely chopped

Pastry

2 c Flour; all purpose
1/2 ts Tumeric
1/4 ts -salt
2/3 c Shortening or Butter
1/4 c -ice water or more if necessary
1 Egg; lightly beaten

Heat oil in large heavy skillet. Add onions and garlic. Cook,
stirring till onion wilts. Add ground meat. Cook, stirring until
meat is browned and combined with onions. Sprinkle with curry,
salt and pepper. Cook about 5 minutes. Stir in breadcrumbs and
stock or water. Cook, stirring often, about 20 minutes.
Mixture should be thick but not dry. Stir in green onions.

Make pastry by combining flour with tumeric and salt. Cut in
butter or shortening until in tiny bites. Add water; gather into
a ball. Roll out to about 1/4" thickness and cut into 4" circles.
Gather remaining dough together and lightly cut out again. Place
about 1 Tbsp filling on each circle. Brush edges with lightly
beaten egg, fold over and seal. Preheat oven to 400F. Place
patties on cookie sheets lined with aluminium foil. Brush lightly
with remaining lightly beaten egg. Bake 25 to 30 till browned.

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Key West Tropical Gazpacho

Ingredients:

2 cups pineapple or papaya juice
2 cups tomaoto juice
3/4 cup almost ripe papaya, peeled and chopped into large chunks
3/4 cup frech pineapple, coarsely chopped
1/3 cup each green, red, amd yellow bell pepper, diced
1/2 fresh Schotch bonnet, seeds and stems removed
3 tablespoons fresh Key lime juice
2 tablespoons fresh cilantro, chopped
1/2 teaspoon whole black peppercorns, crushed

Place all of the ingredients in a blender and blend for 5 seconds.
Refrigerate the mixture for 6 hours. Serve this soup in icy cold
bowls.

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


Cayobo's Caribbean Sweet Potatos

Ingredients:

3 large sweet potatos
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Appleton's Jamaican dark rum
1/2 teaspoon Jamaican alspice

Preheat the oven to 350 degrees for 20 minutes. Wrap the sweet
potatos in foil and bake them for 30 minutes.

Remove the foil, wait until the potatos are cool enough to be
handled, then slice them into 1/2 inch slices. Use the vegetable
oil to coat a 9 by 13 inch ovenproof baking pan (preferably
glass). Layer the potato slices in the pan.

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

Passion Fruit Sorbet

1 quart passion fruit puree (approx. 4 whole fruit)
1 cup sugar
1 egg white, whipped
1/2 (one half) cup water

Over moderate heat, dissolve the sugar with water, let the
mixture cool and add the passion fruit puree. Fold in egg white
and place into an ice cream machine and freeze. Remove and store
in freezer several hours before using. For a passion fruit
mimosa, simply add fresh fruit to sorbet and finish with
champagne and mint.

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

Broccoli Rice Casserole
Makes 10 servings


Ingredients

2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 1/2 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
Salt and pepper to taste


Directions


1 Cook broccoli and rice according to package directions. Preheat
oven to 350 degrees F (175 degrees C).
2 In a medium saucepan over low heat, mix cream of mushroom soup
and cream of chicken soup with water. Gradually stir in cheese
until melted. Be careful that the cheese doesn't burn.
3 Melt butter in a large skillet over medium-high heat, and saute
celery and onion until soft.
4 In a large mixing bowl, combine broccoli, rice, soup and cheese
mixture, celery and onion. Pour mixture into a 9x13 inch baking
dish.
5 Bake in the preheated oven for 15 minutes, until bubbly and
lightly brown.

-----------
Best Ever Chicken Casserole
Makes 7 to 10 servings


Ingredients

4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise

Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large pot, boil the chicken until tender. Cut the breasts
into cubes or small pieces.
3 In a large bowl, combine the chicken pieces with the water
chestnuts, onion, soup, most of the crushed corn flakes and
mayonnaise. Mix well.
4 Pour mixture into a 9x13 inch baking dish. Sprinkle the rest
of the crushed corn flakes on top of the mixture. Bake in the
preheated oven for 1 hour.

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To: posts@chitterlings.com
Subject: MEXICAN CORN BREAD

MEXICAN CORN BREAD
Miz' Barbara's Favorite Recipe

Ingredients:
2 cups yellow corn meal
1 cup chopped bell pepper (or hotter varieties if your taste
buds can take it!)
1 cup chopped smoked bacon
2 medium yellow onions, chopped
3 large eggs
1 tbsp red pepper flakes
2 tbsp Rumford Baking Powder
1 tsp salt
1 lb can diced tomatoes or 2 small cans tomato sauce
1/4 cup peanut oil

Directions:

Preheat oven to 350 F.
Mix the chopped pepper, onion and bacon in a bowl.
In another, larger bowl combine the corn meal, baking
powder, salt, red pepper flakes. Mix thoroughly then add
eggs and tomatoes & mix thoroughly.
Put the oil in a large cast iron frying pan, making
sure the bottom is thoroughly coated.
Combine all ingredients, mix thoroughly.
Place batter in pan, put pan in oven.
Bake 25 minutes.

Makes 8 servings.

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

Carrot Souffle
Makes 8 servings


Ingredients

1 3/4 pounds carrots, chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/4 pound butter, softened
2 teaspoons confectioners' sugar

Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large pot of boiling water, steam or boil carrots until
soft. Drain well and transfer to a large mixing bowl.
3 While carrots are warm, add sugar, baking powder and vanilla;
beat until smooth.
4 Add flour, eggs and margarine and mix well.
5 Pour mixture into 2 quart baking dish and bake for 1 hour or
until top is light golden brown. Sprinkle lightly with
confectioners sugar before serving.

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La Comedia's Famous Sweet Potato Soufflé

4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/3 stick butter or margarine (melted)
1 tsp. vanilla
Mix well and pour into buttered pan

Topping:

1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine (melted)
1 cup pecans

Crumble topping evenly over potato mixture. Bake at 350° for
35-45 minutes uncovered. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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