More Soulful Recipes September 26th, 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:

Recipe Request: BBQ Sauce For Ribs
Recipe: Sweet Rolls
Recipe: Zucchini With Basil
Recipe: Gateau Sirop (Syrup Cake)
Recipe: Italian Cheesecake
Recipe Request: Popeye's Chicken
Recipe: Hawaiian Wedding Cake
Recipe Request: Chicken Spaghetti
Recipe Request: Pork Roast Marinated In Coke
Recipe: Italian Cream Cake
Recipe: Fruit Cocktail Cake
Recipe: Bread Pudding
Recipe: Fresh Vegetable Pickles
Recipe Request: T-Cakes
Recipe: Ultimate Mashed Potatoes
Thanks For Wonderful Recipes Question: Where To Buy Liquid Smoke
Recipe Request: Simple Peanut Butter Cookies
Recipe: Basic Quick Mix (Like Bisquick or Jiffy), Muffins, Pancakes, Biscuits

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From: A23C20
To: posts@chitterlings.com

Does anyone have a good Bar-b-que sauce for ribs?

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

Sweet Rolls
Makes 4 dozen rolls

Ingredients

Rolls:
2 packages yeast
1/2 cup warm water
1/2 cup plus 1 teaspoon sugar, divided
4 1/2 cup flour
dash salt
2 sticks butter
3 large eggs, beaten well (room temperature)
1/2 cup sour cream

Filling:
1 stick butter, melted
1-1/3 cup raisins
3/4 cup sugar
2 tablespoons cinnamon

Topping:
2 cups firmly packed brown sugar
1/2 cup water
1-1/4 cups chopped pecans or walnuts

Directions

Dissolve yeast in warm water and add 1 teaspoon sugar. Let stand for
10 minutes or until yeast begins to foam. Put flour, salt and 1/2 cup
sugar in mixing bowl and cut in butter. Add eggs, sour cream and
yeast mixture. Mix until ingredients are fully incorporated. Place in
a bowl that has been coated with non-stick
vegetable spray. Cover with plastic wrap and refrigerate for several
hours or overnight. It should rise to about double in size.

When ready to bake, remove from refrigerator and divide into 4 parts
on a lightly floured board or pastry cloth. Roll one piece into a
1/2-inch-thick rectangle about 12 inches by 14 inches. Cover
remaining pieces until ready to use. Brush with 2 tablespoons melted
butter. Sprinkle with a quarter of cinnamon-sugar mixture and 1/3 cup
raisins. Starting with long side, roll up jelly roll-style. Tuck ends
in and cut into 12 slices.

Coat four 12-muffin tins well with non-stick vegetable spray. Combine
topping ingredients and place 1/2 tablespoon in bottom of each tin.
Place dough slices over topping. Brush tops with any remaining
butter. Cover with a cloth and let rise in a warm place for 1 to 2
hours or until doubled in size. Bake in preheated 350F. oven until
deep golden brown, about 15 minutes. Remove from oven and invert
immediately onto a baking sheet to cool.

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: ZUCCHINI WITH BASIL BUTTER:

ZUCCHINI WITH BASIL BUTTER:

- 1/2 cup butter or margarine
- 1 cup fresh basil leaves, finely chopped, or 2 Tbs dried basil
leaves, crushed
- 2 pounds zucchini, cut into 2 inch long thin strips
- 1/2 tsp salt
- 1/4 tsp ground black pepper

In a large skillet, melt butter over medium heat. Add basil and cook 1
minute if using fresh or 3 minutes if using dried. Add zucchini; cook
3 to 4 minutes longer. Stir in salt and pepper. Serve warm. YIELD: 8
servings

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: GATEAU SIROP( SYRUP CAKE):

GATEAU SIROP ( SYRUP CAKE):
This is a handy everyday cake that is often made in southern
Louisiana. Pure cane syrup is a popular Louisiana product. Light
molasses can be substituted for the cane syrup, if it is not
available.

- 1 1/2 cups granulated sugar
- 1 scant cup vegetable oil
- 1 cup pure cane syrup
- 2 tsp baking soda, dissolved in 1 cup boiling water
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 1/2 cups all-purpose flour, sifted
- Pinch of salt
- 2 eggs, well beaten

In a large mixing bowl, combine sugar, vegetable oil, cane syrup,
baking soda in boiling water, inger, cloves, cinnamon, flour and salt.
Add eggs. Do not overmix. Pour batter into a greased 13x9x2 inch
baking pan. Bake in a preheated 350 degree oven for 35-40 minutes, or
until cake springs back when touched.Serves 12-15

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From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: ITALIAN CHEESECAKE:

ITALIAN CHEESECAKE:

- 1 pound ricotta cheese
- 1 pound cream cheese
- 1 1/2 cups granulates sugar
- 4 eggs, slightly beaten
- 1 tsp vanilla
- 1 tsp lemon extract ( not lemon juice)
- 3 Tbs all-purpose flour
- 3 Tbs cornstarch
- 1/2 cup butter, melted & cooled
- 2 cups sour cream
- Graham cracker crumbs

In a large mixing bowl with an electric mixer, cream ricotta cheese
and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix
well. Add flour and cornstarch, then add melted butter. Fold in sour
cream. Grease an 9 inch springform pan and sprinkle generously with
graham cracker crumbs. Pour cheese mixture into pan. Bake in a
preheated oven for 325 degree , 1 hour. Then turn off the heat and
leave the cake in oven for 2 hours. Do not open the oven door for 3
hours afteer the cake is placed in the oven THIS IS THE MOST IMPORTANT
STEP OF THE RECIPE. After 3 hours, remove cheesecake from oven and
cool completely. Store in refrigerator until ready to serve. MAKES
12-15 SERVINGS

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From: JoAnn Miguel
To: webmaster@chitterlings.com

does anyone have a recipe for the popeye chicken. that is soo good..

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Paul Infante"
To: "Willie Crawford" posts@chitterlings.com
Subject: HAWAIIAN WEDDING CAKE:

HAWAIIAN WEDDING CAKE:

- 1 cup margarine
- 2 cups granulated sugar
- 5 eggs
- 2 tsp baking powder
- 1 pound graham cracker crumbs
- 1 cup milk
- 1 can ( 3-1/2 oz) flaked coconut
- 1 cup chopped nuts
- 1 can (20 oz) crushed pineapple, well drained
- Whipped cream, ( optional)

In a large mixing bowl with an electric mixer, cream margarine and
sugar until well blended. Add eggs; mix well. Combine baking powder
and crumbs; add to sugar mixture. Slowly add milk,coconut, nuts and
pineapple. Batter will look curdled. Pour batter into a greased and
floured 13x9x2 inch baking pan. Bake in a preheated 375-degree oven
for 40-50 minutes, or until done. Cool slightly in pan before cutting
into squares. Serve with whipped cream if desired. MAKES 12-15
SERVINGS

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From: "KIMWANNA HENDERSON"
To: posts@chitterlings.com

HI THERE!
I found a reciepe a long time ago and it was so good that I can't stop
thinking about it...I am hoping that someone out there has heard about
it. It's called chicken spagehtti.
I have been trying to get this

KIMMIE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: kbama125

To: posts@chitterlings.com

I'M LOOKING FOR A MARINATE WHERE YOU CAN USE COKE FOR PORK ROAST. IF ANYONE HAVE A GOOD ONE, PLEASE SEND IT TO ME.



THANKS A LOT.

NETTIE

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Italian Cake

Italian Cream Cake

cup solid vegetable shortening
cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes

Pre-heat oven to 350 degrees F.

Cream shortening and margarine until even consistency. Add sugar and
vanilla, cream until even. Add egg yolks 1 at a time, creaming
after each addition. In a separate bowl, mix the maraschino cherry
juice and buttermilk. In a separate bowl, mix the flour, salt, and
baking soda. Add half of the wet ingredients to the creamed mixture
and then mix into the dry ingredients. Repeat with the other half of
ingredients. Fold in coconut. Beat egg whites to stiff peaks and
fold into the mixture. Divide mixture between 2 greased floured layer
pans and bake for 45 minutes. Remove from oven a! nd cool completely
before icing.

Icing:
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Beat first 4 ingredients until light and creamy. Spread mixture/icing
between layers and over entire surface. Press toasted nuts around the
periphery of the cake and arrange the remaining nuts on the top.

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

From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Fruit Cake

Fruit Cocktail Cake

2 cups sifted all-purpose flour
2 tsps baking soda
1/2 tsp salt
2 eggs
1 1/2 cups white sugar
1 15 oz can fruit cocktail
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 cup evaporated milk (or cream)
1/4 cup butter
3/4 cup white sugar

Mix flour, soda and salt together. In another large bowl, beat the
eggs into the sugar. Add dry ingredients alternately with the can of
undrained fruit cocktail. Mix well after each addition. Pour into
9x13 pan. Bake at 350 for 35-45 minutes. Mix the brown sugar and
walnuts and sprinkle over cake. Combine the last 3 ingredients and
cook over medium heat to full boil, and slightly thickened. Spread
over cake while still warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Good Bread Pudding

Bread Pudding (Pattie LaBell)

4 cups stale, firm sliced sandwich bread, cut into 1-inch
squares (about 7 ounces)
3 cups milk.
3 large eggs.
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
12 tablespoons ( 1 1/2 sticks) butter, melted
1/2 cup raisins

Preheat the oven to 350.

Lightly butter a 12x8 inch (2 1/2 quart) baking dish. In a large
bowl, gently mix the bread and milk. Let stand for 5 minutes.
In another large bowl mix the egg, sugar vanilla, and cinnamon.
Gradully stir in the melted butter. Add the bread with its milk
and the raisins, and mix gently. pour into the prepared dish. Bake
until golden brown, and a knife inserted in the center comes out
clean, about 45 minutes. Cool for 10 minutes. Serve hot, warm, or
at room temperature.

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From: "Stephen"
Subject: FRESH VEGETABLE PICKLES

FRESH VEGETABLE PICKLES
These pickles are fresh meaning that they haven't gone through the
canning
process but they become pickles right on your counter. You can then go
through the canning process if you want, or just keep them in your
refrigerator for several months.

1/2 cup kosher salt, or pickling salt
1 cup boiling water
cup distilled white vinegar
2 pounds approx. of fresh vegetables
(such as pickling cucumbers, or sliced larger ones, carrots,
cauliflower, celery, green beans, onions, zucchini, green tomatoes)
5 cloves or more garlic, peeled and smashed
1 large bunch dill, fresh and with flowers
OR 2 tablespoons dried dill and 1 teaspoon dill seeds,
and/or 1 teaspoon of coriander seeds

DIRECTIONS;
Wash and cut vegetables into fairly thick bite sized shapes. Pickling
cucumbers are good halved or in quartered into spears.

In a large bowl, combine the salt and boiling water; stir to dissolve
the salt. Add a handful of ice cubes to cool down the mixture,
Snip the flowers off the fresh dill if you have some, other wise use
dill weed and dill seed, and add it to the brine.
Add the garlic and coriander if desired.
Add the vinegar and cold water to cover. Use a plate slightly smaller
than the diameter of the bowl and a small weight to hold the
cucumbers under the water. Like a measuring cup full of water.

Keep at room temperature, and check one of the pickles the next
morning to see how the flavor is developing.

Keep testing each day until they are pickled to your desire. Place in
a covered container and keep in the chilled.

To see this recipe done in pictures with pickling cucumbers go here:
http://www.kitchenproject.com/german/pickles/index.htm

To see this recipe done in pictures with Fresh Mixed garden vegetables
go here:
http://www.kitchenproject.com/german/pickles/vegetables/
Warmest regards,

Stephen Block
stephen@kitchenproject.com
http://www.kitchenproject.com


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From: "vicki williams"
To: posts@chitterlings.com
Subject: T-Cakes

Does anyone have a good recipe for T-Cakes?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Kay Music
To: posts@chitterlings.com
Subject: Ultimate Mashed Potatoes

Ultimate Mashed Potatoes - regular mashed potatoes will never be the
same again!

5 lbs. potatoes - diced, cooked in salty water, and drained
4 oz. Cream Cheese - room temperature
4 oz. Sour Cream
4 T. Butter or Margarine
approx. 1/4 C. Milk
1 Package, Hidden Valley Ranch Mix
dash of black or white pepper


I cook 5 lbs. of potatoes, for my family. If you don't need as much,
I would still add the same amount of cream cheese, sour cream, and
ranch mix. Anyway, in a big mixing bowl, beat potatoes with a little
milk (I use my mixer) add cream cheese, butter, and sour cream. Add
ranch mix and more of the milk if needed. Add more milk according to
how thick or thin you like them. Dash of pepper. I don't add any
salt, as after using salt in the water, and the ranch mix, it is
salty enough. Taste first. There is nothing low cal about this
recipe! You can substitute low fat cream cheese and low/no fat sour
cream if you want. It is still GOOD.
Hope your family enjoys this as much as mine.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Deborah Theodule"
To: posts@chitterlings.com

Thank you so much for your wonderful recipes. My family are now
enjoying great meals on a regular basis thanks to you. May God
bless and keep you in his care.

Thanks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "nina hale"
To: posts@chitterlings.com

can anyone tell me where i can purchase liquid smoke

*** Moderator's Note: In my local supermarket it's in
the spices section (next to the pickling spice) ***

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "linda linda"
To: posts@chitterlings.com

hi
anyone have a receipe for some simple peanut butter cookies

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

Basic Quick Mix

Today we need recipes that are quick and easy. Using mixes can help
us make nutritious meals for our families in less time. A mix puts
together a few ingredients that can be stored and used later. A mix
will cost less if you make it yourself.

Here is a basic quick mix that is simple to make. It can be used just
like a quick mix from the store (like Bisquick or Jiffy). Store on a
cool, dry, kitchen shelf, or in the refrigerator or freezer. Use the
mix within a month or two.

Basic Quick Mix

4 cups flour
1/2 cup nonfat dry milk
1-1/2 teaspoons salt
2 tablespoons baking powder
3/4 cup shortening

Stir dry ingredients together until well mixed. Cut in shortening
until the mixture looks like cornmeal in texture. Store in an air
tight jar or can. Makes 5 cups of mix.

Try these recipes, or use this mix with your favorite recipes that
call for a basic quick mix.

Muffins
Makes 12 medium-sized muffins

Ingredients

2 cups basic quick mix
2/3 cup water
2 eggs, beaten

Directions

Grease 12 medium-sized cups in a muffin pan. Put all the ingredients
in a bowl. Stir just enough to make the dry ingredients wet. Fill
muffin cups two-thirds full. Bake at 425F for 18-20 minutes.

For Apple Muffins: Add 1 cup grated raw apples, and increase baking
time another 4 or 5 minutes.

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

Pancakes
Makes about 6 medium-sized pancakes

Ingredients

1 cup basic quick mix
1/2 cup water
1 egg, beaten

Directions

Put all the ingredients in a bowl. Stir just enough to make the dry
ingredients wet. Pour a small amount of batter onto a hot greased
griddle or skillet. Cook slowly until the top is covered with
bubbles. Turn and cook until second side is well browned. Continue
with rest of batter.

---------

Biscuits
Makes twelve 2-inch biscuits

Ingredients

2 cups basic quick mix
1/3 to 1/2 cup water

Directions

Add enough water to the mix to make a dough that is soft but not
sticky. Turn dough onto a lightly floured board or table top. Knead
(mix gently with hands) until the dough forms a lumpy ball. Roll or
pat to _ inch thickness. Cut with a biscuit cutter or cut into
squares with a knife. Place biscuits on a greased baking sheet. Bake
at 425F for 12-15 minutes.

Save time by making drop biscuits instead of rolled biscuits. Use
more water in the recipe to have a softer dough. Drop the dough by
spoonful onto the greased baking sheet. Bake as above. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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