More Soulful Recipes March 20th, 2002

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: Skillet Candied Yams
Re: Previous Recipes, Recipe Requests: Lima Beans, Chitterlings
Recipe: Fruit Puss (Cobbler)
Recipe: Oatmeal Creme Pies
Recipe: Skillet Style Candied Yams
Recipe: One Crust Apple Crumb Pie
Recipe: Cabbage Stirfry
Recipes: Chicken Foot Soup, Steam Phoenix Feet (Chicken Feet)
Recipe: Fish And Chips
Re: Irish Applesauce Raising Bread
Recipe Request: Sweet And Spicy Chicken Wings
Re: Apple Jelly Cake
Recipe Request: Scrapper (Scrapple??)
Recipe Request: Mississippi Mud Pie
Recipe: Fruit Puss (Cobbler)
Recipe: Old-Fashioned Chocolate Cake With Cocoa Frosting

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From: "Rose Whatley"

To: posts@chitterlings.com
Subject: Skillet Candied Yams

6 med. yams
1 cup sugar
1 cup brown sugar
1 stick butter, cut into pieces
1/2 cup water
1/2 t. cinnamon
4 slices of lemon(optional)

Cook yams in boiling water about 10 min. Let cool; peel and cut into
1/2
inch slices. Put yams in skillet, cover with sugar, butter and water.
Cook
on low heat until yams are tender and liquid has become thick, about 1
hour.
Cook uncovered and baste often.

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From: "Estes-Pegues, Jan A."

To: "'posts@chitterlings.com'" posts@chitterlings.com
Subject: recipes request

I have sent my friend this e-mail address. Currently she wants some
recipes for barbecue sauces. Particularly, one similar to Jack
Daniel's or one which includes pineapples. I know in previous
e-mails
there has been a lot of barbecue recipes, but I didn't save them. Is
there a way I can get to the previous e-mailed recipes?

**** Moderators note: I will post as many of the previous recipes
online as practical in the next few days.
****

I would like some recipes on how to cook Lima beans. Could you cook
them the same way as green beans?
And how to cook (boil not fry) Chitterlings?

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From: Cindy White
Subject: Fruit Puss
To: posts@chitterlings.com

Although my mother is from Texas, she calls it
Cobbler, but this is what she does and I also do the
same thing. I prepare the fruit with spices such as
nutmeg, sugar, lemon extract, cinnamon, and butter
(not margarine, butter makes it richer) to taste. I
bring this to a boil and then turn it down low to
simmer. Take pie crust (you can make your own, take
frozen pie crust and thaw or pie dough) and semi ball
or shape it like a dumpling and drop it in the fruit
simmering. I test the dough in about 15 to 20
minutes, letting it absorb the juice and flavor of the
fruit mixture. When ready, it will be like a dumpling
and like Wilhelmina said, it would have the texture of
sweet spiced buscuits and tasty too. Then I put it in
a casserole dish put a crust over it and cook until
the crust is golden brown.

Then my eat is on! I also like to eat this with
vanilla ice cream.


Wilhelmina Perry wrote:

My grandmother Eva Murray was born in Folkston
Georgia. Eventually married Wiggins Perry from Way Cross
Georgia and made their home in Newport, News Virginia.
On Sundays she would make what she and my other older
relatives would call a FRUIT PUSS. I grew up calling
this blackberry, peach or apple puss, it was simular to
what the northerners call cobbler. One very
embarressing moment for me was to walk in a restuarent
in Washington, DC years ago and ask for peach puss and
to be told that is cobbler.
She would prepare the fruit seasoned with sugar and
spices and make dumplings and drop them in the prepared
fruit. I can prepare the fruit but can never get the
dumplings correct. The dumplings would be have the
texture of sweet spiced buscuits after the puss is baked.
Is there anyone that's familiar with Fruit Puss.
Wilhelmina Perry

Wilhelmina Perry

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

These are quite delicious. Perhaps this is the creme you are looking
for....

Oatmeal Creme Pies


Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla and eggs.
3. In a separate bowl combine the flour, salt, baking soda and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the
oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake
for 10-12 minutes, or until cookies are just starting to darken
around the edges. They will still appear moist in the center. Be
careful not to overcook --
when cooled, the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this solution
aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on high
speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of a
cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.

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

Skillet Style Candied Yams

Ingredients

1 cube butter
4 large, smooth yams, peeled and sliced into 1/2 inch slices
(crosswise)
1 cup sugar, white or brown (or 1/2 cup white sugar, 1/2 cup brown
sugar)
1 Tablespoon ground nutmeg
1 Tablespoon vanilla flavoring*

Directions

In a large skillet, over medium heat, melt the butter. Add the
sliced yams to the melted butter in the skillet until you have one
layer, sprinkle about 1/3 of the sugar and 1/3 of the nutmeg on top
of the layer, repeat twice. Evenly distribute the vanilla flavoring*
over the top layer. Reduce the heat to medium low and place a cover
on the skillet. Continue cooking slowly in this manner for about 25
to 30 minutes, or, until the yams are as one as is your preference.
Serve hot. Makes 6 to 8 servings.

* Instead of the vanilla flavoring, if you would like to substitute
rum, bourbon, scotch, brandy, or whatever, you will certainly get a
different taste!

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

One Crust Apple Crumb Pie
Makes 1 pie


INGREDIENTS (Makes 1 pie)

4 cups tart apples
2 Tbsp butter
3/4 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1/2 cup chopped nuts (walnuts, pecans, etc.)
1 pie crust

PROCEDURE

(1) Core, peel and slice the apples.
(2) Melt the butter, and mix the rest in with it. Pour over apples
and mix around so the apples are coated.
(3) Put in an unbaked pie shell
(4) Combine brown sugar, flour, melted butter, and nuts. Spread
over top of the filling.
(5) Bake at 375 deg. F for 50 minutes, or until it is
bubbling.

NOTES: The pie can also be frozen and then baked, right from the
freezer, at 360 deg. F for 90 minutes. The pies will keep a very
long time in the freezer, and not be worse for wear.

PS: For those who like the quality of home-made pie crusts but the
convenience of ready-made, make a bunch of crusts someday when the
mood grabs you, and put them in the freezer in a big plastic bag.

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To: posts@chitterlings.com
From: "Shirley A. Carter"
Subject: CABBAGE STIRFRY

Does anyone have a recipe for cabbage that uses fresh ginger,
cornstarch and pimentoes? I think it was from a Betty Crocker
Cookbook in the eighties. I would appreciate any similar recipes.

Thanks

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

CHICKEN FOOT SOUP
Yield: 8 servings

Ingredients

2 Pkg chicken feet, about 2 lbs
2 Chicken breast, boned, coarsley chopped
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled, coarsley chopped
1 Garlic cloves, minced
Green onions, chopped, tops and bottoms
Flour, for thickening liquid
4 Carrots, peel, cut into pieces 2"long, 1/4" wide
Oil, for saute
Salt/pepper to taste
1 teaspoon Dried oregano
1 teaspoon Dried Rosemary
Dry white wine.. a cup or a quart, to your taste

Directions

Wash the chicken's feet.. scrub between toes...remove "toe-jam". Rinse
in clear
water. Wash and de-fat chicken breasts... remove skin and bones. Cut
into small pieces. Pat dry with paper towels, and saute in hot oil or
butter for a few minutes. Add vegetables... and spices...saute a few
minutes more. Stir, make wine and some of the liquid evaporates...
oh, yeah... do not cover skillet.
Boil water... add bouillion and dissolve (the bouillion). Throw in
the whole mess from the skillet, all meat and vegetables... toss in
the feet... bring to a boil and then simmer until the chicken is
cooked and tender. Have another cup of wine. Heat some oil...add
some flour, equal measure... maybe 1/4 cup, each... over moderate
heat, make a "roux"... browning the flour/oil mixture, but do not
burn...add to the soup. Cook the whole thing until slightly
thickened... remove from heat... add the rest of the
wine...heh...heh... cover... let set a few minutes... and serve with
cooked rice (maybe add cooked rice to the soup... or seperately)...
Open a second bottle of wine to serve with the soup.
-------

Steam Phoenix Feet (Chicken Feet)

Ingredients:

2 lbs. Chicken Feet
2 tablespoons soy sauce
2 tablespoons cornstarch

Seasoning Sauce:
2 tablespoons oyster sauce
1 tablespoon wine
1/2 teaspoon sugar
1/2 teaspoon blacke pepper
1 teaspoon garlic, chopped

Instructions :

1. Remove the chicken feet tip point, clean, boiler with water, drain.
2. Mix with soy sauce, preserve 20 about minutes, remove extra soy
sauce,
mix with cornstarch.
3. Heat oil, fry the chicken feet to golden color, pick up,set side.
4. Stir-fry seasoning sauce with 2 tablespoons oil, mix wirh the
sauce, then saute with chicken feet together. When done, set in plate.
5. Steam with electric cooker or steamer about 40 minutes, than serve!

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

Fish and Chips

INGREDIENTS

1/2 cup flour
1/2 cup cornmeal
4 to 6 ounces ale (beer)
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise

METHOD

Preheat oven to 250 F.

Prepare batter: Mix flour, cornmeal and salt together. Add ale and
mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish
will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes.
Drain on paper towels. Place in warmed oven. Repeat process until
potatoes are done. Do not put in too many potatoes at a time. It will
cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until
golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm
in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate
will have to suffice. Serve with a sprinkling of malt vinegar.
Serves: 4
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "carolyn bounds"
To: posts@chitterlings.com
Subject: Irish Applesauce Raising Bread

I love this website!
I recently tried the recipe for Irish Applesauce Raisin Bread...
It is delicious and moist!...Thanks to whomever sent that one in.
Next time I'll throw in some chopped walnut pieces!

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From: "Kimberly.Trulove"
To: "'posts@chitterlings.com'" posts@chitterlings.com
Subject: Recipe Request

First of all, I made Chicken and Dumplings and the 4-layer pie for
Sunday's dinner. Both of them were excellent, and give me cause to
hope that I have success with this request.

For many years I clipped recipes from magazines. I had two folders
full of these recipes and about three times a year I would throw a
dinner party and invite a small group over to "experiment" on them.
Somehow these folders disappeared during my last move. One of my
favorite recipes was for a sweet and spicy chicken wing. The recipe
included honey, green onion, soy sauce, chile sauce and some sort of
oil that I got out of the Asian foods aisle of the store. The
chicken wings were marinated, then baked or broiled.
If anyone knows of this recipe, or of one similar to it, I would
greatly appreciate it.

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From: "Wanda goodlow"
To: posts@chitterlings.com
Subject: Re. APPLE JELLY CAKE

This cake is called jelly cake and the icing is made with apply jelly.
The cake itself I guest is a basic yellow or white cake with this
apply jelly in the middle and on top. I think it's a cake that
Louisiana people make.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Vonda K. Nyang"
Subject: Meat dish
Organization: Medical College - Center for Science Education

To Whom It May Concern:

I was wondering if you have ever heard of a recipe called scrapper, it
is made out of meat and has the consistency of peanut butter. It was
a recipe that was well known in the south. I think it probably was
back in slavery time. It is pretty well known, just like Polk salad,
to the old generation of southerners, unfortunately, my parents have
passed away without leaving the recipe - so you can see this is
sentimental to me. I would appreciate if you could tell me; if you
dont know, maybe you could refer me to some who could possible have
an idea of what Im talking about.

Thank you,

Vonda K. Nyang
Medical College of Wisconsin
CSE

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From: "Mel Simpson"
To: posts@chitterlings.com
Subject: Re: More Soulful Recipes - March 16th, 2002

I am looking for a recipe for Mississippi Mud Pie that is made in a
pie shell. All of my cookbooks have the one that is made in a 9 x 13
pan. Thanks for all of your help. Mel

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Suelwright
Date sent: Wed, 20 Mar 2002 19:04:35 EST
Subject: Re: Fruit Puss (Cobbler)
To: posts@chitterlings.com

Well, I never heard it called that, but my mother (whose family came
to Texas from Georgia) always made her fruit cobblers with thin,
rolled dumplings. I have never heard of anybody else that knew this
recipe. Ever so often, I make this, and blackberry is especially
good.
I just make up dumplings from flour, salt, a small amount of
shortening,
and water. Just like those I use for chicken and dumplings, only I
add
about a fourth of a cup of sugar to the recipe. Roll them out until
they are thin, cut in strips, and drop into the simmering fruit and
juice. This was my mother's imprecise, but wonderful, recipe:

"I just take a couple cups of flour, a pinch of salt, and a piece of
shortning the size of a hen's egg--mix together good, and add enough
water to make a dough. Stir it around until you can handle it, and
put on a floured board and roll it out."

Then she would pour all this into a large pan, put some strips of pie
dough over the top and bake. She also did this same thing with sweet
potatoes!
Delicious

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

Old-Fashioned Chocolate Cake With Cocoa Frosting
Yield: 8-10 servings

CAKE

3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1-1/2 cups semisweet chocolate chips

FROSTING

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room
temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

FOR CAKE: Preheat oven to 350F. Butter and flour three
9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5
ingredients into medium bowl. Mix water, oil and vanilla in large
bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle
1/2 cup chocolate chips over batter in each pan. Bake cakes until
tester inserted into center comes out clean, about 25 minutes. Cool
cakes in pans on racks 15 minutes. Cut around pan sides to loosen
cakes. Turn cakes out; cool completely.

FOR FROSTING: Beat butter in large bowl until fluffy. Gradually beat
in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa
and remaining 2 cups sugar; beat until blended, thinning with more
milk if necessary. Place 1
cake layer, chocolate-chips side up, on platter. Spread 2/3 cup
frosting over. Top with second cake layer, chocolate-chips side up.
Spread 2/3 cup frosting over. Top with remaining cake layer,
chocolate-chips side down. Spread frosting over sides and top of
cake. (Can be made 1 day ahead. Cover with cake dome; let stand at
room temperature.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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