More Soulful Recipes October 25th 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:

Recipe: Pigs' Tails And Lima Beans
Re: Scuffin and Muskin Dines
Recipe Request: Italian Whipped Cream Cake
Recipe Request: Low Fat Deserts
Recipe: Muscadine Hull Pie
Recipe Request: Chow Chow or Cha Cha Without Sugar
Re: Muscadines
Recipe: Tex Mex Casserole
Recipe: Collard Greens
Recipe Request: Creamy Warm Cereal-Like Dish
Recipes: Collard Green Soup, Green Soup (Caldo Verde)

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

--
PIGS' TAILS AND LIMA BEANS
Yield: 8 servings

12 pigs' tails, cut in 2-inch pieces
1 lb. dried lima beans, or navy beans, or great northern beans,
washed and soaked overnight
1 onion, sliced
1 clove garlic, finely chopped
2 bell peppers, sliced
1/2 tsp. dry mustard
1 Whole dried red chili
1/4 c chopped parsley
Salt and freshly ground pepper to taste

Prepare pigs' tails according to Step I in the basic
instructions.

Place in a pot and cover with water; simmer for 1/2 hour,
skimming to remove any scum. Add all other ingredients. Cook
for another 1 to 1-1/2 hours until tender. Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for
the pigs' tails; just prepare particular meats according to basic
instructions for cleaning.

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To: posts@chitterlings.com
Subject: SCUFFIN and MUSKIN DINES

For Keytoniamcclendon - I suspecty what you refer to is a
variety of grape common in the South referred to as Scuppernong
or Muscadine. If you buy a package of fruit pectin such as
Sure-Jell or Certo you should find recipes for grape jam and
grape jelly. - Arnold Pancratz, Maitre de
Cuisine, Jackson, MS
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From: GREGORY GARON
Subject: Custard/Italian whipped cream cake
To: posts@chitterlings.com

Hi to all food lovers,

I am looking for a receipe for an Italian whipped
cream cake. All I remember is from my childhood days
and we had one on the table each Sunday after church.
I say Italian, but I do believe it is in any culture
that enjoys whole cream in cooking. My mother thinks
that a custard was used in the batter and cream icing.
The cake was always yellow and had such a smooth
flavor and not bitting as found in receipes that use
too much sugar.
If
anyone can help me I would really appreciate. Have
had a craving lately to reinvent my child hood days in
the area of food.

Best
Greg

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From: "Angela"
To: posts@chitterlings.com
Subject: Low-fat dessert recipes

Hi Willie:
I am enjoying the recipes! I have tried several of the recipes
and they are great! It makes me feel as though I have entered my
grandma's kitchen (with the tea cakes and pigs feet) with all the
terrific down-home southern recipes.
Anyway, I have lost 65 pounds and want to lose another 15 pounds
and am looking for low-fat dessert. I am an exercise guru and am
in love w/TaeBo, but would also like to enjoy some delicious
low-fat desserts.
Thanks, Angela

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Subject: Re: Scuffin or Muskin Dines
To: posts@chitterlings.com

Now I'm going to assume you mean scuppernongs and muscadines and
hope some others will pitch in with their own recipes. Actually
the muscadines (vitis rotundifolia) are a type of native grape
which grow in the Southern United States and include a variety
named scuppernong. The "mother vine" (the first and only) of the
cuppernong was discovered in 1554 by a member of the Sir Walter
Raleigh colony and is still in Nags Head, NC. The belief that
muscadines are blue and scuppernongs are white is erroneous.
uscadines are several colors but the scuppernong variety is
white.

Muscadine Hull Pie

About 4 cups of muscadines
1 & 1/2 cups of sugar
1 teaspoon lemon or lime juice
3 tablespoons plain flour
2 tablespoons butter
Your favorite covered pie crust
Separate hulls from pulp.
Heat pulp to a boil and simmer for 5 mins.
Press pulp through strainer to separate pulp from seeds.
Discard seeds and mix hulls with pulp.
Mix flour with sugar and lemon/lime juice and blend with hulls
and pulp.

Pour muscadine mixture in bottom crust, dot with butter, cover
with top crust.
Bake in pre-heated 425 deg. oven for about 40 mins.
Serving suggestions: Dollop a slice of pie w/ french vanilla ice
cream and a dash of cream sherry on top while it is still warm or
maybe some real whipped cream and chocolate shavings for style.
It's EV-IL, Honey! By the way, muscadines are called Bullis'es
in So. Car. and this pie is commonly made from the hulls left
after "hoggin' up" on this delicious late summer grape.
Doc Lisenby

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From: "Marcia Bowens"
To: posts@chitterlings.com
Subject: chow chow or cha cha

I am looking for a recipe that is made without sugar. Is there
anyone out there with a good recipe! I have never made it before
and most recipes include sugar. I was not sure if not including
sugar would change the recipes significantly - so all you chow
chow and cha cha experts-please help and advise! Will it be okay
to proceed and omit the sugar? Thanks!

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From: Marsha Wilgis
To: posts@chitterlings.com
Subject: Muscadine Grapes request

What is currently called muscadine in the US is a New World
grapes and is also referred to as scuppernong. It is a wild
grape that grows in the South. Muscadine can also be a wine
of muscat grapes. French Muscadet from the Loire Valley is
such a wine.

The deep south has a very plentiful supply of
muscadine/scuppernong grapes as they like warm winters. You can
make jelly, jam, juice, mead and regular wine and also eat them
for their prized high flavor.

Use the same measurements for making Concord Grape Jelly. You
will have to get a wine book for making wine. The juice is good
to freeze and serve in place of orange juice for a pick-me-up

Marsha Wilgis.

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Subject: Re:tex mex casserole
To: posts@chitterlings.com

awesome tex mex dish
1 medium onion, diced
One 8-ounce can diced green chiles
1 can green enchilada sauce
1 can chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 diced bell pepper
4 diced chicken breasts or 3/4 pound lean ground beef
1 package corn tortillas (at least 20)
Velveeta processed cheese
Saute all ingredients, except tortillas and cheese, over medium
heat. Cut corn tortillas into 1/2 x 2-inch portions. Spray an
11 x 7-inch Pyrex dish with non-stick cooking spray. Layer
tortillas to cover bottom; add 1/2 sauteed ingredients. Repeat
tortilla layer; add balance of ingredients. Cover with 1/4-inch
of cheese. Bake at 250 degrees for 30 minutes.
katherine

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From: BYRNESPM
Subject: Collard greens
To: posts@chitterlings.com

The colors and presentation
are wonderful.

Ingredients:

Fresh collard greens, chopped.
Teaspoon dark olive oil (the darker the more flavor)
tiny quantity of penne pasta (about 8 little tube)
---you can substitute rotelli or shells sprinkle of parmesan
cheese (optional)
salt


Boil the greens in plenty of water until tender. (This is a soup).
Cook the 8 little penne pastas separately until done.

Serve greens with plenty of broth in deep soup bowl.
Drizzle teaspoon (more if you like) of olive oil over greens.
Add salt.
Stir.
Top with cooked pasta and sprinkle a very small quantity of
parmesan (optional) over it all.

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From: "Paul Infante"
To: posts@chitterlings.com
Subject: request for recipe:

Hi!! I was raised in Houston tx. When I was in elementary school,
in the cafeteria, they served me a creamy, warm dish, it
resembled like a cornmeal ,kinda dish, that tasted like oatmeal,
but it's not grits, oatmeal, or any of these. All I know is that
it was delicious. I don;t even know what i'ts called. If any of
you know, can you send this recipe,PLEASE??? Thanks!!!!!!

Pilar Infante...

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

COLLARD GREEN SOUP

Ingredients:

Fresh collard greens, chopped.
Teaspoon dark olive oil (the darker the more flavor)
Tiny quantity of penne pasta (about 8 little tubes)---you can
substitute rotelli or shells sprinkle of parmesan cheese
(optional)
Salt to taste


Boil the greens in plenty of water (about 8 cups) until tender.
(This is a soup). Cook the 8 little penne pastas separately until
done.

Serve greens with plenty of broth in deep soup bowl. Drizzle
teaspoon (more if you like) of olive oil over greens. Add salt.
Stir. Top with cooked pasta and sprinkle a very small quantity
of parmesan (optional) over it all.


Green Soup (Caldo Verde)

Ingredients

8 potatoes, pared and cubed
1 lb Portuguese sausage
6 cups water
Salt to taste
2 tablespoons olive oil
2 bunches collard greens, large veins removed and leaves shredded

Instructions

In a sauce pot, add potatoes, whole sausage, and water. Cover and
bring to a boil; cook for 10 to 15 minutes or until potatoes are
tender. Remove sausage and slice; set aside. Mash potatoes in the
liquid. Add salt, olive oil, collard greens, and sausage.
Continue to cook, uncovered, for 10 minutes. Makes 6 to 8
servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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