More Soulful Recipes October 24th, 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:

Recipes: Whiting Fillets, Whiting Fillets With Tomato And Onion, Great Texas Whiting Fillet, Great Whiting Tartar Sauce, The Great Whiting Salad
Recipe: Patti LaBelles Blazing Potato Salad
Recipe: Milk Chocolate Bar Cake
Recipe: Brocolli Salad
Recipe Request: Bruce's Famous Barbeque Ribs (Hard Rock Cafe)
Recipe Request: The Roadhouse Grill's Rolls
Recipe Request: Baked Pork Chops And Rice
Recipe: Zesty Chicken Spread
Recipe: Chicken Live Pate
Recipe: Three Fruit Stuffing, Southern Stuffing, Speedy Celery Stuffing, Brazil Nut Stuffing

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: WHITING FILLETS:
Date: Thu, 24 Oct 2002 10:41:49 -0400


WHITING FILLETS:( For the person who requested the Whiting
recipes,Enjoy!!! I love whiting fish!!)

- 2 lb. whiting fillets
- 1/2 cup flour
- 1 cup milk
- 1 cup bread crumbs
- 3 eggs, beaten
- Lemon wedges
- Oil for frying
- Salt & pepper to taste

Heat oil, lightly put salt & pepper to fish. Dip fish fillets in milk,
then dust with flour. Dip into beaten eggs & roll in bread crumbs.
Deep fry fillets for 3-5 minutes, until golden brown & fish flakes
easily with a fork. Serves 6

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GREAT WHITING FILLETS WITH TOMATO AND ONIONS:

- 1 Tbs olive oil
- 1 cup chopped onion
- 1 cup chopped tomato
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1 Tbs water or chicken broth
- 1 Lb. Whiting fillets

Place olive oil & onion in a 2-3 quart microwave- safe casserole &
toss to blend. Cover & cook in microwave on high for 3 minutes. Stir
in the tomatoes, salt, basil & hot water or broth. Cut fillets into 4
pieces. Place fish in casserole dish & spoon some of the tomato &
onion mixture over the fillets. Cover & microwave on high for 5-7
minutes, or until fish is opaque throughout.

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

GREAT TEXAS WHITING FILLETS:

- 2 Lb. whiting fillets
- 2 Tbs Lemon juice
- 1/2 cup grated parmesan cheese
- 1/4 cup butter
- 3 Tbs mayonnaise
- 3 Tbs chopped green onions
- 1/4 tsp salt
- Dash liquid hot pepper sauce

Place fillets in a single layer on a well-greased baking platter.
Brush with lemon juice. Combine remaining ingredients & set
aside.Broil fish for 6 minutes or until fish flakes easily when tested
with a fork. remove from heat and spread with cheese mixture. Broil 2
more minutes until lightly brown.

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

GREAT WHITING TARTAR SAUCE:

- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbs chopped dill pickles
- 2 Tbs finely chopped onions
- 1 tsp lemon juce
- Dash of pepper

Mix well & chill

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THE GREAT WHITING SALAD:

- 1 LB WHITING FILLETS
- 1/4 CUP FLOUR
- 1/2 CUP MILK
- 1/2 CUP BREAD CRUMBS
- 1/3 CUP MAYONNAISE
- 2 EGGS BEATEN
- 1/2 TSP PREPARED HORSERADISH
- 1/2 CUP CHOPPED SWEET ONION
- SALT & PEPPER TO TASTE
- oIL FOR FRYING

Heat oil, cut fillets into 2 inch squares. Lightly salt and pepper
fillets. Dip fillets in milk, then dust with flour. Dip into eggs and
roll into bread crumbs. Deep fry fillet squares 3-4 minutes. Mix
remaining ingredients togteher. Add fish squares & mix well. Serve on
saltine crackers.

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From: EUNICEETW
To: Posts@chitterlings.com

Willie, someone asked for a recipe for Patti LaBelles Blazing potato
Salad. i think this is the one they wanted.
3pounds red-skinned potatoes
(20potatoes well scrubbed)
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3tablespoons sweet pickle relish
Salt and freshly ground black pepper
Paprika
Place the potatoes in a large pot and add enough salted water
by cover to 1 inch
Bring to a boil over high heat. Reduce the heat to medium-low
and simmer until tender, but not mushy, about 20 minutes. be sure they
are cooked! Pour out most of the water and place the pot in the sink.
Run cold water over the potatoes for about 2 minutes, or cool enough
to handle. Drain well. peel the potatoes and cut them into 1/2- inch
cubes. Place in a large bowl. Chop 4 hard cooked eggs and add to the
potatoes. along with the red onion,green pepper, and celery. Sprinkle
with the celery seed. Gradually stir in the mayonnaise, mustard, and
relish (wear rubber gloves or plastic gloves and use your hands. if
you wish), being careful not to smash the potatoes. Season with salt
and pepper to taste. Transfer to a large bowl. Slice the 2 remaining
eggs. Arrange the slices on the top of the salad and sprinkle with the
paprika. serve immediately, or cool, cover tightly with plastic wrap,
and refrigerate until chilled, at least 2 hours.

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From: Mstina29
Subject: Milk Chocolate Bar Cake
To: posts@chitterlings.com

The holidays are approaching and I found a cake that is sure to have
all your relatives begging for more...

1 pkg Swiss chocolate cake mix
1 8oz pkg cream cheese softened
1 c powdered sugar
1/2 c granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds, divided
1 (12oz) container frozen whipped topping, thawed
Prepare cake batter according to directions. Pour into 3 greased and
floured 8 inch round cake pans.
Bake at 325 for 20 to 25 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 min. Remove from
pans and cool completely on wire racks.
Beat cream cheese, powdered and granulated sugar at med. speed with an
electric mixer until mixture is creamy.
Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy
into whipped topping.
Spread icing between layers and top and sides of cake. Chop remaining
2 candy bars over cake along bottom edge of cake

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Brenda Harrell"
To: posts@chitterlings.com
Subject: Brocolli/Cauliflower Salad

This may be what Janet was requesting.

Broccoli Salad

from Duplin County Social Services Cookbook (Duplin County, NC)

2 bunches broccoli buds
1 medium onion, finely sliced
1 c. golden raisins
12 slices fried bacon, crumbled
1 c. mayonnaise
1/4 c. sugar
2 T. vinegar

Wash, drain, and separate broccoli buds. Add onions, raisins, and
bacon. Combine mayonnaise, sugar, and vinegar. Pour over broccoli
mixture. Refrigerate overnight before serving. (I sometimes use 1 head
broccoli and 1 head cauliflower instead of 2 heads broccoli. I have
found that purchased bacon pieces (Hormel in a jar) work just as well
as the fried bacon. That is a lot quicker and a lot less messy.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "april barkulis"

I would love to try out Bruce's Famous Barbeque Ribs (Hard Rock Cafe)
Would you pertty Please send it to me.

I would be very grateful
Thank you so much I do enjoy your site

AprilBark

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: Rolls Request:

Hi!!! In Miami Florida, theres a few restaurants called The Roadhouse
Grill. They serve these DELICIOUS SWEET WARM ROLLS!!!!!!!!!!!!
YUMM!!!!!!!!!! Does anyone know how to make these?
Thanks,
pilar........P.S. HAPPY HALLOWEEN TO YA"LL!!!!!!!!!!!!!!!!!!!!!!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "McLean Kimberly L SSgt 43SFS/CSS"

Hi,

Please provide a recipe for baked pork chops and rice. Thanks!

Kimberly L. McLean, SSgt, USAF

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: CHICKEN SPREAD:

ZESTY CHICKEN SPREAD:

- 1 5 oz can chicken spread
- 2 Tbs mayonnaise or salad dressing
- 1 1/2 tsp prepared horseradish
- 3/4 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1/4 cup finely chopped almonds toasted ( opt)
-1 Tbs milk

Blend all ingredients. Chill. Thin with additional milk, if desired.
Spread on crackers or party rye bread slices. Garnish with crisp
bacon, if desired. Makes about 3/4 cup spread.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: CHICKEN LIVER PATE:

CHICKEN LIVER PATE:

- Butter or margarine
- 1 pound chicken livers
-----------------------
- 3 Tbs mayonnaise or salad dressing
- 2 Tbs lemon juice
- 2 Tbs butter or margarine, softened
- 1 Tbs minced onion
- 8-10 drops bottled hot pepper sauce
- 1/2 tsp dry mustard
- 1/2 tsp salt
- Dash pepper

In a heavy saucepan, melt a small amount of butter or margarine. Add
livers; cover and cook, stirring occasionally, till livers through
meat grinder; blend with mayonnaise, lemon juice, the 2 Tbs butter,
the onion, hot pepper sauce, and seasonings. Place mixture in 2 cup
mold. Chill several hours; carefully unmold. Garnish with chopped
hard-cooked egg.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: THREE FRUIT STUFFING,SOUTHERN STUFFING,BRAZIL NUT STUFFING:

THREE FRUIT STUFFING: ( FOR 4-5 LB CHICKEN OR DUCKLING )


- 2 cups toasted bread cubes
- 2 medium oranges, sectioned and diced ( 1/2 cup)
- 1 small apple, pared, cored and chopped ( 1/2 cup)
- 1/3 cup light raisins
- 1/4 cup chopped pecans
- 1/2 tsp salt
- 1/4 tsp ground nutmeg

In large mixing bowl, toss together bread cubes, fruits, pecans, salt,
and nutmeg. Cover and let stand 1 hour. Stir before stuffing bird.

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SOUTHERN STUFFING:

- 1/2 pound bacon ( 8-10 slices)
- 1 cup chopped celery
- 1/4 cup chopped onion
- 1/2 cup water
- 3 cups coarse corn bread crumbs
- 6 slices toasted bread, cubed ( 3 cups)
- 1/2 tsp rubbed sage
- 1 cup chicken or turkey broth

In skillet, cook bacon till crisp; drain reserving 1/4 cup drippings.
Crumble bacon and set aside. To same skillet, add celery, onion and
1/2 cup water. Cover and cook till vegetables ate barely tender, about
7 minutes. Combine bacon, reserved drippings, vegetable mixture and
remaining ingredients; toss well. Bake. covered in a 1 1/2 quart
casserole in 350 degrees for 30 minutes. Makes 8 servings or enough
for an 8 lb turkey.


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SPEEDY CELERY STUFFING:

- 1 7 or 8 ounce package herb- seasoned stuffing mix
- 1 tsp ground sage
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup butter or margarine
- 1 1/4 cups chicken broth
To stuffing mix, add sage, celery and onion. Add butter to broth;
heat; add to stuffing. Toss lightly. Makes about 6 cups of stuffing.


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BRAZIL NUT STUFFING:

- 1 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup butter or margarine
- 2 7 ounce packages herb-seasoned stuffing
- 1 cup chopped brazil nuts
- 1 3 ounce can sliced mushrooms, drained
- 3 cups hot milk

Cook celery and onion in the butter or margarine till just tender.
Combine stuffing, nuts, mushrooms, and cooked vegetables. Add milk,
tossing lightly. makes enough stuffing for one 10-12 lb turkey, two
capons, or for 2 large roasting chickens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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