More Soulful Recipes January 21st, 2003 (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: Collard Greens Quiche
Recipe: Quiche
Recipe: Basic Quiche
Recipe: Shrimp Tacos with Spicy Cream Sauce
Recipe: Pink House Spinach Bacon Quiche, Basic Quiche
Recipe Request: Cream Peas
Recipe: Bacon Quiche
Recipe: Nectarine-Orange Marmalade Recipe, Bob's Orange Marmalade

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From: 'Stefanie Thacker'
Subject: Collard Greens Quiche
To: 'Willie' posts@chitterlings.com

Collard Greens Quiche

1 1/2 cups cooked collard greens, chopped and drained*
2/3 cup chopped cooked turkey or bacon
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 eggs, slightly beaten
1 cup heavy (whipping) cream
1/2 teaspoon salt 1/8 teaspoon pepper
1 frozen 9' deep dish pie crust

Heat oven to 350°. Arrange collard greens and turkey or bacon in
shell. Sprinkle with 1 cup of the cheese. Beat eggs, cream, salt
and pepper, using fork. Pour into shell. Sprinkle with remaining
cheese.

Bake 40 to 45 minutes or until tip of knife inserted in center
comes out clean. Let stand 20 minutes. Cut into wedges. Serve
warm or cold. Cover and refrigerate any remaining quiche. 4 to 6
servings.

*1 package (9 or 10 ounces) frozen collard greens, cooked and
drained, or 1 1/2 cups canned collard greens, drained, can be
used instead.
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From: diaconal Subject: QUICHE

QUICHE 'REAL MEN EAT THIS'

Ingredients:
5 slices bacon, cooked and crumbled
3 ounces chopped ham
1 tablespoon chopped onion
1 pint evaporated milk
4 eggs
1/2 pound shredded American cheese
salt and pepper to taste
dash of cayenne pepper
1 unbaked 9-inch pie shell
Directions:
Saute bacon crumbs, ham and onion in butter. Mix milk,
eggs, cheese, salt and pepper to taste, and dash of red pepper.
Stir into ham mixture and pour into unbaked pastry shell. Bake
at 350 degrees for 20 minutes, reduce oven temperature to 300
and continue cooking for 40 minutes longer. Let stand about 5
minutes after removing from oven for easier slicing. Serve hot.

from 'Grandpa' Arnold Pancratz, Maitre de Cuisine (Meisterkoch),
Jackson,
MS

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Lindahsrman
Subject: basic quiche
To: posts@chitterlings.com

1 each 9 Inch Pie Shell -- unbaked
2 Ounces Swiss Cheese -- shredded
1/2 Cup Cooked, Meat, Vege, Seafood

6 each Eggs -- large
1 1/2 Cups Half And Half
Salt and Pepper -- to taste
Herb Or Spice -- to taste


[1) Sprinkle Cheese and Meat, vegetable etc in Pie Shell.

[2) Beat Eggs. Blend in Half & Half and Seasonings. Pour Egg
mixture over filling in pie shell.

[3) Bake at 375°F in deck oven for 35 to 40 minutes OR---at 325°F
in Convection oven for 25 to 30 minutes. Quiche is done when a
knife in center comes out clean

[4) LET STAND 10 MINUTES. Cut pie into 6 wedges.

NOTES : QUICHE LORRAINE: Swiss, bacon, onion. Dash nutmeg &
cayenne.

OPTIONS: onion, parsley, ham, sausage, leeks, nutmeats, green
pepper, mushrooms, paprika, dill, basil, thyme, curry powder.


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From: Richard Lee Holbert
SoulFood posts@chitterlings.com
Subject: Shrimp Tacos with Spicy Cream Sauce

Shrimp Tacos with Spicy Cream Sauce

1 (16-ounce) container nonfat sour cream
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1 1/2 cups water
1 pound unpeeled, medium-size fresh shrimp
3 tablespoons orange juice
2 garlic cloves
2 teaspoons olive oil
1 avocado, chopped
8 (8-inch) corn tortillas, warmed

WHISK together sour cream, 1 teaspoon chili powder, 1/2 teaspoon
cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon.
Add 1 1/2 cups water, stirring until smooth. Cover and chill
until ready to serve.

PEEL shrimp, and devein, if desired; chop. Combine remaining 1
teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon red
pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty
zip-top plastic bag; add orange juice and shrimp, turning to
coat. Cover or seal, and chill 15 minutes. Remove shrimp from
marinade, discarding marinade.

SAUTÉ garlic in hot olive oil in a large skillet over medium-high
heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until
shrimp turn pink. Serve with sour cream mixture and avocado in
warm tortillas. Yield: 8 servings.

Prep: 20 min., Chill: 15 min., Cook: 10 min.

Per serving: Calories 212 (26% from fat); Fat 6.2g (sat 1g, mono
3.6g, poly 1.1g); Protein 13g; Carb 26g; Fiber 3g; Chol 72mg;
Iron 2mg; Sodium 391mg; Calc 140mg

Richard Lee Holbert '85 North Richland Hills, Texas
oldag85tx ICQ # 39883849 Yahoo Messenger rlholbert

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

Pink House Spinach Bacon Quiche (From The Pink House, Claremore,
OK)

Ingredients

Pastry Quiche Shell (ready-made is just fine, too)

1-1/4 cups flour
1/2 cup butter-flavored Crisco shortening
2 to 3 tablespoons ICE water

Filling

6 large eggs
1/2 cup Hellmann's mayonnaise
1 cup milk
1 heaping tablespoon cornstarch
2 cups white cheese
1 cup fresh spinach, washed and with stems removed (drained well)
6 slices bacon, crumbled

Directions

Pastry Quiche Shell: You can easily make this in a food
processor.
Pulse all ingredients except the ice water, until crumbly. Add
ice water, a tablespoon at a time, and pulse briefly until the
dough will come together when pressed with your fingers. It
should not form a ball in the work bowl.

Filling: Whisk all ingredients together in a bowl. Pour mixture
in an unbaked quiche shell. Bake at 325 degrees for 40-45
minutes, or until filling is set and top is lightly browned.
Rest quiche for 5 minutes before cutting.

„„„„„„„

Basic Quiche
Serves 8

Ingredients

2 tablespoons flour
1/2 cup mayonnaise
1/2 cup milk
2 eggs, beaten
8 oz. sharp cheddar cheese, grated

Directions:

Combine all ingredients well; a wire whip works best. Add
whatever vegetables you desire (broccoli, spinach, onion,
peppers, mushrooms, etc.) and/or whatever meats you desire
(bacon, ham, cold cuts, shrimp, etc.). All meats should be
cooked and cut up or chopped, as should your vegetables,
although they'll cook slightly during cooking of quiche. Pour
entire mixture into a ready to bake pastry-lined pie pan
and bake at 350 degrees for 45 to 50 minutes. Cooking times
will vary, depending upon amounts and types of ingredients
added. Quiche is done when top is browning and
center has firmed up. Cool slightly before slicing, to allow
quiche to firm up. Use your imagination to design your own
special quiche.
Note: Swiss cheese may also be used, or a combination of Swiss
and cheddar cheese.

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

Will someone tell me how to make cream peas? The peas you buy in
the bag?
Thanks

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

From: Lindahsrman
Subject: bacon quiche
To: posts@chitterlings.com

Ingredients: 1/4 cup melted butter 1-1/2 cup milk 1 teaspoon salt
dash pepper 3 eggs 1/2 cup Bisquick baking mix 1 cup Swiss
cheese, shredded 1/2 cup bacon (about 6 to 7 slices pre-cooked),
cut or broken into small pieces. Mix first 5 ingredients together
and beat well (wire whisk works well). Stir in Bisquick. Pour
into 9-inch (deep) cake pan. Put meat and cheese on top of
mixture (do not mix). Bake at 350 degrees for 45 minutes.

Best when made the night before and served by heating in
microwave with plastic wrap covering.

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

Nectarine-Orange Marmalade Recipe
Makes about 4 half pints

Ingredients

3 pounds nectarines
3 medium-size oranges
4-1/2 cups sugar (2-1/4 pounds)

Instructions

Wash, blanch, peel and pit nectarines. Wash the oranges. Remove
the peel from 1-1/2 of the oranges and discard it. Put the
nectarines and the peeled and unpeeled oranges through a meat
grinder. There should be about 4-1/2 cups. Place the fruit in
a preserving kettle, add 4-1/2 cups of sugar and bring slowly
to a boil. Boil rapidly, uncovered, for about 30 minutes,
stirring frequently.
Skim off foam with a metal spoon. Ladle into hot, sterilized jars
and seal immediately.

To seal: Fill to within 1/4-inch head room, being sure to first
wipe the rim and threads of the jars with a hot damp cloth to
remove all particles of food, seeds or spices. Seal with
self-sealing lids, and process 5 minutes in a boiling-water
canner. Correct process time at higher elevations by adding 1
additional minute per 1000 ft. above sea level. If unsterile
jars are used, the jars should be processed 10 minutes. Use of
sterile jars is preferred, especially when fruits are low in
pectin, since the added 5 minute process time may cause weak
gels.

„„„„„„„

Bob's Orange Marmalade (from Cooking.com)

Wash six oranges. Quarter and remove seeds. Put through a food
chopper. Measure the ground citrus and add three cups of water
for each cup of pulp. Bring to a boil and cook covered for 15
minutes. Let stand, refrigerated overnight.

For marmalade measure out three cups of stock into a large heavy
saucepan. Add 1/2 cup of lime or lemon juice. Bring stock to a
boil.

Add three cups of sugar, stir to dissolve and cook rapidly,
stirring occasionally until a jelly or candy thermometer reads
220 degrees.

Remove from heat and cool to 190 degrees. Pour into sterilized
jars and seal at once with wax or caps and screw covers.

NOTE: The cooling to 190 prevents bits of peel from floating to
the top. Reaching 220 degrees is a slow process after it
reaches 215 and over. Do not remove from heat until it reaches
the 220 degree mark or the marmalade will not jell. Although
ome experts suggest re-cooking the stock if it does not jell,
this is, at best, haphazard. If the stock does not jell it will
still make a tasty topping for ice cream or other desserts. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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