More Soulful Recipes September 25th, 2002 (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:

Re: Buttermilk Substitute
Recipe: Puerto Rican Roast Pork, Roast Pork Shoulder
Recipe: Lemon Nut Bars
Recipe Request: Salad With Lettuce, Peas, Carrots, Sour Cream Or Cream Cheese, Grated Cheddar Cheese
Recipe: Strawberry Lemonade
Recipe: Navy Bean Soup
Recipe: Cranberry Waldorf Salad
Recipe: Pecan Carmel Sauce
Recipes: Quiche (Southern Egg Pie), Egg Custard Pie
Recipe: Easy Sweet Potato Or Yam Pie
Recipe: Fruitcake, Old Fashioned Light Fruitcake
Recipe: Prize Carrot Cake
Recipe Request: Oven Barbecued Ribs
Recipe Request: Shepherds Pie
Recipe: Russian Salad Dressing
Recipe: Habanero Pepper Sauce

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From: Iris Ferber
To: Willie posts@chitterlings.com

For Carolyn,

I never have buttermilk in thr house so I make my own.

Use the amount they call for by substituting whole
milk and adding either lemon juice or vinegar. The
lemon juice is better but in a pinch I do use the vinegar.

Probably about 1/8 to 1/4 cup of juice to 2 cups
of milk. Works everytime. You can also use sour cream
or plain yogurt as well.

Iris Ferber

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: CorinnaMarieE
Subject: Puerto Rican Roast Pork 2 Recipes
To: posts@chitterlings.com

Recipes: Puerto Rican Roast Pork, Roast Pork Shoulder


PUERTO RICAN ROAST PORK
Pernil de Cerdo al horno


INGREDIENTS:
1 bone-in pork shoulder roast (4½ to 5 pounds)
12 medium cloves garlic peeled and left whole
1 tablespoon dried powdered oregano (not crumbled)
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup distilled white vinegar* (or lime juice)
2 tablespoons olive oil

*some prefer and equal amount of freshly squeezed lime juice.


COOKING INSTRUCTIONS:


Rinse the pork shoulder under cold running water. Pat it dry with
paper towels. Cut shallow slits with a small sharp knife all over
the pork shoulder.

Make an adobo, a garlic-spice rub: Purée the garlic with the oregano,
salt, black pepper, and distilled white vinegar in a food processor
or electric blender. Pour in the olive oil and blend well. (Or make
the adobo the old-fashioned way by crushing the garlic, oregano, and
salt and pepper with a mortar and pestle, and then combining the
crushed garlic mixture and the vinegar and oil.)

Place the pork in a shallow roasting pan, then pour the adobo over it.
Rub the adobo into the pork with your fingers, forcing it into the
slits. Cover the pork with plastic wrap and marinate it in the
refrigerator overnight. Roast the pork in a 350°F oven, basting
regularly with pan juices, until tender, about 2½ to 3 hours. Remove
the pork from the pan to a carving board and let it rest for 10
minutes before slicing. Serve the pork hot or warm, with rice or any
accompaniments of your choice.
Serves 6 to 8

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

Roasted Pork Shoulder (Pernil de Cerdo al Horno)

INGREDIENTS:
8 garlic cloves
8 black peppercorns (or assorted peppercorns)
2 teaspoons dried oregano
2 tablespoons corn oil
2 tablespoons cider vinegar
2 tablespoons salt
1 5-1/2 to 6 pound pork shoulder


1 Combine the first 6 ingredients in a mortar and crush. Rub the meat
well with this "adobo." Let the meat rest for at least 3 hours in the
refrigerator, or overnight if possible.
2 Preheat the oven to 350 F. Bake the pork shoulder in a roasting pan
for 3 to 3-1/2 hours, or until the skin is very crispy, turning it
every hour.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: BMARYC230
ubject: Lemon Nut Bars
To: posts@chitterlings.com

Lemon Nut Bars

1 1/3 cups flour
1/2 cup brown sugar, packed
1/4 cup granulated sugar
3/4 cup butter, or margarine
1 cup old fashioned or quick oats, uncooked
1/2 cup chopped nuts
1 8-oz pkg. cream cheese, softened
1 egg
3 tablespoons lemon juice
1 1 tablespoon grated lemon peel

Preheat oven to 350. Stir together flour and sugars in medium bowl.
Cut in butter until mixture resembles coarse crumbs. Stir in oats and
nuts. Reserve 1 cup crumb mixture; press remaining crumb mixture onto
bottom of greased 13 x 9-inch baking pan. Bake for 15 minutes. Beat
cream cheese, egg, juice and peel in small mixing bowl at medium speed
with mixer until well blended. Pour over crust; sprinkle with reserved
crumb mixture. Bake 25 minutes. Cool; cut into bars.

Enjoy,
Mary C. Breedlove
Jamaica, NY

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From: "Andrea"
To: posts@chitterlings.com
Subject: Recipe Request

I am looking for a salad recipe. It contains lettuce, peas, i think
carrots, possibly sour cream or cream cheese, grated cheddar cheese.
Can anyone help me?
Thanks,
Andrea in cooking in Canada

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

Strawberry Lemonade
Serves 4

Ingredients

1 quart fresh strawberries, hulled
3 cups cold Water
3/4 cup lemon Juice
3/4 cup sugar
2 cups club Soda, chilled
Ice

Directions

Up to 1 cup sugar may be used to sweeten lemonade. Garnishes could be
more strawberries and/or mint leaves. Place strawberries in blender
(save some for garnish) add lemon juice, cold water and sugar; whirl
until blended to a texture you prefer. Pour into glasses and add club
soda and ice. Can use some ice cubes while blending the ingredients
if you like.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: posts@chitterlings.com
Subject: NAVY BEAN SOUP

>From "Taste of Home"

1 lb. dried navy beans
2 qts. chicken broth
2 T. minced fresh parsley
2 bay leaves
1/4 t. pepper
1 med. onion, chopped
1 med. carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Place beans in a Dutch oven or soup kettle; add water to cover by 2
inches. Bring to a boil; boil for 2 min. Remove from the heat;
cover and let stand for 1 hour. Drain and rinse beans, discarding
liquid. In a large saucepan, combine the broth, beans, parslsey,
bay leaves and pepper. Bring to a boil. Reduce heat; cover and
simmer for 1 hour.
Add the onion, carrot and celery. Cover and simmer for 20 to 25
min. or until veg. and beans are tender. Stir in bacon. Discard
the bay leaves before serving. Serves 8-10.
(Winter's coming, folks!)

FOOD FOR THOUGHT:
Kind hearts are the garden....
Kind thoughts are the roots...
Kind words are the flowers...
Kind deeds are the fruits.

Jeannine W.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Cranberry Waldorf Salad

1 med. apple, chopped
1 celery rib, chopped
1/2 c. dried cranberries
1/3 c. mayo.
1 T. sugar
2 t. lemon juice

In a serving bowl, combine the apple, celery and cranberries. In a
small bowl, combine mayo., sugar and lemon jjuice. Pour over apple
mixture and toss gently to combine.
This makes only TWO servings, so you will need to adjust measurements.

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

Pecan Caramel Sauce

Ingredients

1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Directions

In a small bowl, dissolve the cornstarch in the cup of water. In a
medium saucepan, melt the 2 tablespoons butter. Stir in the brown
sugar and cornstarch mixture. Bring to a boil, stirring constantly.
Reduce heat, and simmer for 10 minutes. Remove from heat. Add the 2
tablespoons dark rum. Cool. Just before serving stir the pecans into
the sauce.

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

Quiche (Southern Egg Pie)
Makes 1 (9 inch) pie


Ingredients

1 tablespoon butter
1/2 onion, chopped
1 (12 ounce) package spicy ground pork sausage
4 eggs
1/2 cup Ranch-style salad dressing
1/2 cup milk
1 (8 ounce) package Cheddar cheese, shredded
1 dash hot pepper sauce (optional)
salt and pepper to taste
1 pinch white sugar
1 (9 inch) unbaked deep dish pie crust

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat butter in a large skillet over medium heat. Saute onion until
soft. Add sausage, and cook until evenly brown. Drain, crumble, and
set aside.
3. In a medium bowl, whisk together eggs, Ranch dressing and milk.
Stir in shredded cheese. Season with hot sauce, salt, pepper and
sugar.
4. Spread sausage mixture in the bottom of crust. Cover with egg
mixture, and shake lightly to remove air, and to level contents.
5. Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350
degrees F, and bake 45 to 50 minutes, or until filling is puffed and
golden brown.
Remove from oven, prick top with a knife, and let cool 10 minutes
before serving.

--------

Egg Custard Pie
Yield: 8 servings

Ingredients

1 unbaked 9-inch pastry shell
4 large eggs, slightly beaten (room temperature)
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/4 cups milk
additional ground nutmeg

Directions

Bake pastry shell at 400 degrees for 5 minutes. Let cool. Combine
eggs, sugar, vanilla, salt, and 1/4 teaspoon nutmeg; beat until
blended. Gradually stir in milk; mix well. Pour filling into pastry
shell; sprinkle with additional nutmeg. Bake at 400 degrees for 15
minutes; reduce heat to 325 degrees, and bake an additional 35
minutes or until a knife inserted in center comes out
clean. Cool to room temperature before serving. Store in
refrigerator.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: posts@chitterlings.com
Subject: EASY SWEET POTATO or YAM PIE

1-1/2 Cups pureed coked yams or sweet potatoes
1-1/4 c. sugar
1/2 c. butter
1/4 c. evap. milk
3 eggs
1 t. van.
3/4 t. lemon extract
1 (9-inch) unbaked pie shell

Preheat oven to 350.
In a food processor bowl, combine all ingred. (except pie shell, of
course!)
Process until blended. Pour into unbaked pie shell. Bake for 50 to
55 min., or until knife inserted in center comes out clean and pie is
golden brown.

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

Fruitcake

Ingredients

1 pound of butter
1 lb. of sugar
4 cups of flour
10 large eggs, room temperature
1 teaspoon each of ground cloves, allspice, cinnamon, and nutmeg
1 box of dark raisins
1 box of golden raisins
1/2 lb. of candied citrus or citron
1 lb. of shelled and chopped pecans
1/2 cup of orange juice
1/2 cup of concord wine
1/2 lb. of candied cherries
1 dozen pecan halves and cherry halves for top of cake

Directions

Using an additional cup of flour, dredge fruits and nuts, and set
aside. Cream butter and sugar. Add eggs one at a time and blend. Mix
spices with flour and add alternately with the orange juice and wine
to the creamed batter. Add dredged fruit and nuts and gently stir
into batter. Pour into paper-lined, greased pan and bake in 250
degree oven for 2 hours and 40 minutes. Be sure to place a pan of
water in the oven to add moisture during baking time. During last 10
minutes of baking, place pecan halves and cherries on top of cake.

------

Old Fashioned Light Fruitcake
Makes one 10-inch cake or 2 loaves

Ingredients

1 cup butter or margarine, softened
2-1/4 cups sugar
6 large eggs, room temperature
3 Tablespoon brandy flavoring
4 cups all purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 pound coarsely chopped pecans (about 6 cups)
1-1/2 pound mixed candied fruit and peel (about 4 cups)
15 ounce package golden raisins
honey
Additional candied fruit and nuts, optional

Directions

Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after additions; stir in brandy flavoring. Combine
dry ingredients, pecans, candied fruit, and raisins; mix well. Add
fruit mixture to creamed mixture, blending well. Spoon batter into a
well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with
brown paper. Bake at 275 degrees for 2-1/2 to 3 hours. Brush top with
honey 30 minutes before cake is done; then decorate top with
additional candied fruit and nuts, if desired. Remove from oven when
cake tests done; when completely cool, wrap cake tightly in aluminum
foil. Store several weeks to allow flavors to mellow.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Rose Whatley"
To: posts@chitterlings.com
Subject: Prize Carrot Cake

CAKE:
2 C. ALL-PURPOSE FLOUR
2 C. sugar
2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. baking powder
2 c. grated carrots
3/4 c. Wesson veg. oil
3 eggs, beaten
1/2 c. chopped walnuts
1/2 c. crushed pineapple, WELL DRAINED
1/2 c. shredded coconut (optional)

FROSTING:
1 pkg. (8-oz.) cream cheese, softened
1 box (16-oz.) powdered sugar
2 t. van.
1/4 c. butter, softened

Preheat oven to 325.

In lg. bowl, sift together dry ingred. Add carrots, oil, eggs, nuts,
pineapple and coconut; beat well. Pour into ungreased 13X9X2-inch
baking dish. Bake for 1 hour and 25 min. Cool completely.
In a med. bowl, combine frosting ingred., blending well. Spread
frosting on top of cooled cake. SUPER!

Jeannine W.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Johnson, Gennell"
To: "'posts@chitterlings.com'" posts@chitterlings.com
Subject: Oven BBQ Ribs

Does anyone have a good recipe for BBQ ribs in the oven?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Gonzalez, Jennifer"
To: "'posts@chitterlings.com'" posts@chitterlings.com
Subject: Request

I would love to know how to make shepherds pie.... If any one has a
great recipe please share it with me...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Salad Dressing

Russian Salad Dressing
Makes about 2 cups

Ingredients

1 cup tomatoes (whole canned) or thick juice
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon honey
1 teaspoon paprika
1 small green onion OR 1 tsp onion powder
1 teaspoon horseradish powder
1 garlic clove

Method

Add ingredients and blend until smooth. Refrigerate.

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

Habanero Pepper Sauce
Makes 2 cups

Ingredients

12 Habanero chiles, stems removed, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup lime juice

Directions

Sauté onion and garlic in oil until soft. Add carrots with a small
amount of water. Bring to boil, reduce heat, and simmer until
carrots are soft. Place mixture in blender with chiles, and pureé
until smooth. Combine pureé with vinegar and lime juice; simmer 5
minutes to combine flavors. Put mixture into sterilized bottles and
seal. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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