Recipes: Southern Sweet Potato Bread with Pecans, 3 Recipes for Old Fashioned Vanilla Ice Cream, Ice Cream (Junket Recipe), Vanilla Bean Ice Cream, KFC Extra Tasty Crispy Chicken, Marvelous Vanilla Ice Cream, Applesauce Oatmeal Cake, Cabbage Soup Diet, Spaghetti Salad, Logan's Texas Roadhouse Buttery Dinner Rolls, Salmon Cakes, Salmon Patties with Dill Sauce, 2 Recipes for Salmon Patties, Creamed Horseradish, Horseradish Sauce

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

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What's In This Issue:

Recipe: Southern Sweet Potato Bread with Pecans

Recipes: Old Fashioned Vanilla Ice Cream, Ice Cream (Junket
Recipe), Old Fashioned Vanilla Ice Cream, Old Fashioned Vanilla
Ice Cream, Vanilla Bean Ice Cream

Recipe: KFC Extra Tasty Crispy Chicken

Recipe: Marvelous Vanilla Ice Cream

Recipes: Applesauce Oatmeal Cake, Cabbage Soup Diet

Recipe: Spaghetti Salad

Recipe: Logan's Texas Roadhouse Buttery Dinner Rolls

Recipes: Salmon Cakes, Salmon Patties With Dill Sauce

Recipe Request: Fried Won Ton

Recipe: Salmon Patties

Recipe: Creamed Horseradish, Horseradish Sauce

Recipe: Salmon Patties

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

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

Southern Sweet Potato Bread with Pecans
Makes 1 loaf

A fragrant southern style quick bread. Perfect for the holidays.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

Directions

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4
inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt,
nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until
well blended. Finally, stir in the mashed sweet potatoes, pecans,
and golden raisins. Pour the batter into the prepared pan and bake
for 70 minutes or until a toothpick inserted comes out clean. Allow
bread to cool in the pan at least 15 minutes before removing. For
best flavor, store overnight before serving.

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From: GLASSWOMN9
Subject: old fashioned vanilla ice cream
To: posts@chitterlings.com

Vanilla Ice Cream Recipe

Put 1-1/2 cups milk in top of double boiler and add 1 teaspoon
gelatin. When milk is scalded, stir until gelatin is dissolved. Mix
1/2 cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon
flour and a Few grains salt. Add to milk and stir until thickened.
Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of
the hot milk, return to double boiler and stir and cook one minute.
Strain into refrigerator pan, chill, then beat until very light. Beat
1 egg white until stiff, then beat 1/2 cup cream until stiff and beat
into first mixture with 2 teaspoons vanilla and egg whites. Freeze and
serve in any way desired.
--------------------

Vanilla Ice Cream, Junket Recipe

1 pint of milk
1/2 tablespoonful of vanilla extract
1/2 cup of double cream
1/2 cup of sugar
1/2 junket tablet
1 tablespoonful of cold water

Crush the half tablet and let stand in the cold water to dissolve.
Heat the milk, cream, sugar and vanilla to about 90 deg F.; stir in
the dissolved tablet, pour into the can of the freezer and let stand
in a warm place until the mixture "sets" or jellies. Do not jar the
mixture while it is jellying. When cold freeze as in the first recipe.
This makes an exceptionally nice ice cream.
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Old-Fashioned Vanilla Ice Cream

Vanilla ice cream just can't be beat because it can be enjoyed plain
or enhanced with a topping of your choice. And, it's practically the
perfect accompaniment with almost any cake, cookie or pie you can
think of.5 fresh large eggs (see Food Safety) 2 1/2 cups sugar 1 cup
milk 1/8 teaspoon salt 1 pint heavy whipping cream 2 tablespoons
vanilla extract 2 tablespoons instant vanilla pudding mix 1 quart half
and half Ice cream freezer 2 to 3 bags crushed ice (See Cook's Note)
Rock salt
In large mixing bowl beat eggs with electric mixer on high speed until
light, thick and creamy, about 5 minutes.
In small saucepan, mix sugar, milk and salt; warm over medium heat
just until sugar is dissolved and mixture is hot, but not boiling (do
not boil). Remove from heat.
Slowly pour a small stream of the hot milk mixture into eggs while
beating on low speed with electric mixer until milk mixture is fully
incorporated. Add the whipping cream, vanilla and instant pudding,
mixing until well blended.
Pour egg/milk mixture into a 4-quart hand-turned or electric freezer;
add the half-and-half; stir to mix.
Freeze according to manufacturers instructions.
When electric machine has stopped or you can no long turn the handle,
drain any melted water from the bucket and repack with more ice and
rock salt (3 parts ice to 1 part rock salt.) Cover with heavy towel
and let set undisturbed for 1 hour to "season".
Serve immediately or store in freezer. Makes 4 quarts.Cook's Note: If
you make ice cream often, try recycling milk and orange juice
1/2-gallon-sized wax cardboard cartons by filling with water and
freezing. Be sure to leave about a 1 1/2 to 2-inch space from the top
since water expands as it freezes. A couple of good whacks on the
sides of the box against a hard surface (i.e.; concrete) will shatter
the ice block inside and it's ready to use. It takes about 4 cartons
for enough ice to make ice cream in a 4-quart machine.
---------

Old-Fashioned Vanilla Ice Cream

>From the Kitchen of: Boomer
Source: Family Circle Joy of CookingUse this recipe as the base for
the below variations 2 Cups Milk
1 1/4 Cups Sugar
4 Egg yolks
2 Cups Heavy cream
1 1/4 Tsp. Vanilla extract

Place the first three ingredients in a heavy saucepan over low heat,
stirring constantly with a wooden spoon. Continue cooking custard,
stirring constantly, until mixture reaches 180° on an instant-read
thermometer, 5 to 8 minutes; do not let boil. Mixture will thicken
slightly but will not coat back of spoon. Strain mixture. Cover and
refrigerate untill well chilled, about 3 hours or overnight. Stir in 2
cups heavy cream and the vanilla. Freeze mixture in an ice cream maker
according to manufacturer's directions. Transfer to bowl. Place in
freezer until ready to eat.
VARIATIONS:
PEACH ICE CREAMIn a large pot, bring 4 quarts of water to a rolling
boil; add and cook for 1 minute 1 1/2 lbs. of peaches. Drain; When
cool, peel and pit. Puree half of peach flesh in food processor with 1
teaspoon fresh lemon juice. Prepare and chill custard for the
old-fashioned vanilla ice cream recipe above. Mash the remaining
peaches. Pour mashed peaches and puree along with cream into custard.
Proceed with vanilla ice cream recipe. When done, place in freezer.
CHOCOLATE ICE CREAMChop into small pieces: 2 ounces bittersweet
chocolate. Cook custard recipe for the old fashioned vanilla recipe as
above to 180°. Remove from heat and whisk in chopped up chocolate
until melted. Strain through sieve and proceed with remainder of
vanilla ice cream recipe. When done, place in freezer.
NECTARINE MANGO ICE CREAMIn a large pot, bring 4 quarts of water to a
rolling boil. Add and cook for about 1 minute,3/4 pound fresh
nectarines. Drain. When cool enough to handle, peel and pit the
nectarines and cut into small pieces. Meanwhile, cut in half around
pit; 3/4 pound mangoes. Score flesh of mangoes, then slice off in
pieces. Combine nectarines and mango in food procesor and blend until
smooth with 1 teaspoon fresh lemon juice. Prepare chilled custard for
The Old-Fashioned Vanilla Ice Cream recipe above. Pour fruit puree
along with cream into chilled custard and proceed with the remainder
of the recipe. When done, place in freezer.

--------------------------------------------
Vanilla Bean Ice Cream
makes 1 generous quart

4 egg yolks
2/3 cup sugar
2 cups half-and-half
1 vanilla bean or 2 teaspoons vanilla extract
1 cup whipping cream

In a bowl, beat the egg yolks until blended and mix in sugar. Heat the
half and half, stir into the egg yolks, and pour into the top part of
a double boiler. Split the vanilla bean and scrape its seeds into the
cream and add the bean as well. Place over simmering water and
stirring constantly, cook until the mixture is custard-like and coats
the spoon. Remove from heat and refrigerate until cold, or several
hours. Remove vanilla bean. If using vanilla extract, stir it in at
this point. Just before ready to churn; stir in the whipping cream.

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From: GLASSWOMN9
Subject: extra crunchy kentucky fried chicken
To: posts@chitterlings.com

-----------------------------
KFC Extra Tasty Crispy Chicken
Unlike the Original Recipe chicken clone which is pressure-cooked in
oil, this version is simply deep fried. 1 whole frying chicken, cut up
6-8 cups vegetable oil Marinade 4 cups water 1 tablespoon salt 1/2
teaspoon MSG Coating 1 egg, beaten 1 cup milk 2 cups all-purpose flour
2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1. Trim any
excess skin and fat from the chicken pieces. Preheat the oil in a
deep-fryer to 350 degrees. 2. Combine the water, salt and MSG for the
marinade in a large bowl. Add the chicken to the bowl and let it sit
for 20 minutes. Turn the chicken a couple times as it marinates. 3.
Combine the beaten egg and milk in a medium bowl. In another medium
bowl, combine the remaining coating ingredients (flour, salt, pepper
and MSG). 4. When the chicken has marinated, transfer each piece to
paper towels so that excess liquid can drain off. Working with one
piece at a time, first coat the chicken with the dry flour mixture,
then the egg and milk mixt! ure, and then back into the flour. Be sure
that each piece is coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. 5. Drop the
chicken, one piece at a time into the hot oil. Fry half of the chicken
at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the
cooking time so that each piece cooks evenly. 6. Remove the chicken to
a rack or towels to drain for about 5 minutes before eating. Serves
3-4 (8 pieces of chicken).
-------------------

Enjoy!!!!!!! Tracey Glasswomn9

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: MARVELOUS VANILLA ICE CREAM:
MARVELOUS VANILLA ICE CREAM:

- 5 LARGE EGGS
- 2 1/3 CUP SUGAR
- 1 LARGE CAN EVAPORATED MILK
- 2 TSP VANILLA
- 1/2 GALLON MILK

Beat the eggs in a bowl with a mixer at high speed until thick. Add
sugar and beat until well mixed. Add remaining ingredients and mix
well. Freeze in 1 gallon mechanical freezer according to freezer
directions.

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From: GLASSWOMN9
Subject: Applesauce Oatmeal Cake & more
To: posts@chitterlings.com

Applesauce Oatmeal Cake

Ingredients for Cake:
1-1/4 cups applesauce
1/3 cup water
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 cup raisins
1 cup quick oats
1/3 cup granulated sugar
1 cup light brown sugar
2 eggs
1-1/3 cups self-rising flour (see Note)

Ingredients for Topping:
3/4 cup sugar
1/3 cup butter
1/2 cup milk
1 teaspoon vanilla

Procedure:
TO PREPARE CAKE:
Heat first 7 ingredients to boiling and pour over oats. Let stand 20
minutes. Stir in remaining ingredients. Pour into greased 2-quart
rectangular dish (10 x 6 x 2 inches). Bake at 350 degrees for 35 to 40
minutes. Pour topping over cake in pan while cake is hot.

NOTE: You can use 1-1/2 cups sifted all-purpose flour, 1 teaspoon
baking soda and 3/4 teaspoon salt in place of the self-rising flour.

TO PREPARE TOPPING:
Bring to boil the sugar, butter and milk. Add vanilla and pour over
cake after cake is baked and while still hot. Allow to sit long enough
for sauce to be absorbed, approximately 15 minutes, before cutting
cake.

SERVES 8 to 12.
-------------------

Cabbage Soup Diet

Cabbage Soup
Ingredients:
3 large onions
1 large green pepper
1 head celery
Half a dark green cabbage
Tin of chopped tomatoes
1 pack onion soup mix
3 vegetable stock cubes
24 oz Vegetable (V8) Juice (optional)
Procedure:Cut all vegetables into small pieces. Place in a saucepan
with the rest of ingredients, cover with water, season and
simmer until vegetables are soft. Blend if preferred.

Diet PlanDay One: eat only fruit and as much soup as you like. Drink
unsweetened tea, black coffee, cranberry juice and water.

Day Two: eat raw and cooked vegetables (avoid peas, sweetcorn, dry
beans): at dinner reward yourself with a large baked potato and
butter, and eat as much soup as you like, but no fruit.

Day Three: mix days one and two, eat as much fruit, vegetables and
soup as you like but no baked potato.

Day Four: eat as many as eight bananas, skimmed milk and as much soup
as you want.

Day Five: you may have 300-500g (10-20oz) beef (or chicken or fish)
and a large tin or six fresh tomatoes. Try to drink 6-8 glasses of
water and be sure to eat the soup at least once.

Day Six: eat 2-3 beef steaks with salad or fresh vegetables (no baked
potato) and soup at least once.

Day Seven: brown rice, fresh vegetables and unsweetened fruit juice,
eat as much as you like, plus soup at least once.
The Cabbage Soup Diet is based on a fat-burning soup that contains
negligible calories. The more soup you eat the more weight you should
lose, but do not eat soup only or you will become malnourished.

If the diet is correctly followed it should cleanse your system of
impurities and give you a sense of well-being with weight loss. Avoid
alcohol, bread and carbonated drinks. As with any other diet care is
required and you should consult
your doctor if you have any health concerns.
-----------------

enjoy!!! tracey glasswomn9

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From: Nyalae3
Subject: spagetti salad recipe
To: posts@chitterlings.com

-------
Phyllis,
I hope this is similar to what you are looking for. It is very
filling!
Nyala

Spaghetti Salad

1 lb. spaghetti, broken in half
1 (16 oz.) bottle Italian dressing
1 T. grated Parmesan cheese
1 T. sesame seed
1 T. poppy seed
2 t seasoned salt
1 t paprika
1/2 t garlic powder
1/2 t black pepper
1 medium red union, diced
1 cucumber, diced
2 tomatoes
1 bunch parsley

Break spigot in half and boil. Rinse with cold water. In a mixing
bowl, combine Italian dressing, Parmesan cheese, sesame seed, poppy
seed, seasoned salt, paprika,
garlic powder, and black pepper, Mix and set aside. Dice and set aside
onion and cucumber. After rinsing spaghetti, pour dressing mixture on
top: toss well. Pour onion and cucumber mixture on top of spaghetti
and toss well. Refrigerate 2 or more hours before serving. Before
serving, top with diced tomatoes and parsley sprigs.

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

LOGAN'S TEXAS ROADHOUSE BUTTERY DINNER ROLLS

Directions

3 cups all-purpose flour
2 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
2 tablespoon sugar
1/4 cup nonfat dry milk
1-1/4 cup warm water (105-115 degrees)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons butter flavored vegetable shortening

Directions

Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and
dry milk. Set aside. In a mixing bowl, combine water and egg and stir
to blend. Make a well in the center of the dry ingredients. Pour
water mixture into the well. Mix by hand, beating 150 strokes and
frequently scraping bottom and sides of bowl. Add 1/2 of the melted
butter and beat to incorporate. Add remaining flour, about 1/3 cup at
a time, beating to incorporate each addition. Cover bowl with plastic
wrap. Set dough in a warm, draft free place such as oven with a pan
of the hottest tap water on the rack below.

Allow batter to rise until doubled in bulk, about 1 hour. Coat cups,
bottoms and sides of 12 cup muffin pan (or two small round pans) with
shortening. Punch down batter (batter will be extremely soft and
sticky). Drop by hand or spoonful into prepared muffin cups to make
12 rolls (or in pan touching the next). Brush dough with 1/2
remaining melted butter. Let rise uncovered in a warm draft free
place until doubled in bulk, about 30 minutes. In preheated 400
degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops
of baked rolls with remaining melted butter.

Cinnamon Butter
1 stick butter
2 oz. granulated sugar
2 oz. brown sugar
4 tsp. cinnamon

Beat all of the above ingredients together until smooth. Cover and
refrigerate.

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

Salmon Cakes

Ingredients

1 egg
1/2 cup finely crushed crackers
1/3 cup milk
1/2 teaspoon good quality dry mustard
1/4 teaspoon freshly ground white pepper
1/4 to 1/2 teaspoon fine sea salt (depending on crackers)
1/8 teaspoon cayenne or Zip
1 cup flaked cooked salmon or crab
1 tablespoon snipped fresh chives
1 tablespoon snipped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons flour or fine corn meal
lemon wedges for serving

Directions

In batter bowl, whisk egg and then add crackers, milk, mustard,
pepper, salt, cayenne, salmon, chives, and parsley. Shape into
patties, using the flour or corn meal to coat them and to help hold
together. Heat oil in sauté pan. Add patties and cook over medium
heat until brown on both sides, about 6 minutes total. Serve with
lemon.

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Salmon Patties With Dill Sauce

Ingredients

1 14-3/4-ounce can salmon (including liquid and bones)
1 (10 3/4-ounce) can cream of celery soup (reserve 1/4 cup for
sauce)
1 1/2 cups crushed herb-seasoned stuffing mix
1/3 cup finely chopped onion
1 large egg, slightly beaten
Dill Sauce (recipe follows)

In a large bowl, mix together salmon with liquid and bones),
undiluted soup, stuffing mix, onion and egg. Form into 8 patties or
pack into a lightly greased 1-1/2 quart loaf pan. Fry patties in
lightly greased, non stick skillet over medium heat 2 to 3 minutes on
each side, or until lightly browned, or bake loaf in a 350 degree
oven 40 minutes or until firm to the touch. Serve sauce with patties
or loaf.

Dill Sauce

3 tablespoons milk
1/4 cup condensed cream of celery soup (reserved from salmon mixture)
1/2 teaspoon dried dill

Mix milk, undiluted soup and dill in a small bowl. Serve with patties
or loaf.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: JamesE.Morgan

RECIPES FOR FREID WON- TON

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Joyce Brown"
To: "Willie " <posts@chitterlings.com>
Subject: SALMON PATTIES

I had sent this in before but someone requested so I am resending it.

Salmon Patties

1 can ( 14 3/4 oz.) Salmon red or pink use liquid and all. Some people
take the skin and bones out but we don't. Put in a large mixing bowl.
Add:
3 eggs and
1 Sleeve of saltine crackers crushed coarsely. That is 1/4 of a pound
of saltine crackers.
Oil or Crisco to about 1/4 inch in the skillet ( I have done them in a
Pam sprayed skillet but they don't get crispy)
Mix ( do this by hand not a mixer . you want the salmon and crackers
just broken up not pulverized) the salmon, eggs, and cracker crumbs
until the crackers have absorbed the salmon liquid.
Heat the oil until hot then drop a about a fourth of a cup of salmon
mixture in to the hot oil be careful not to burn yourself. I use a
soup ( table spoon heaping full then flatten the patty out with the
back of the spoon. Keep adding patties until your skillet is full but
they are not touching each other. Fry until golden brown then turn
them over and fry the other side. Remove from skillet and drain on a
wire rack over paper towels to catch the oil so you don't have a mess
to clean up after. Continue with the rest of the patties . You may
need to add more oil as you go ,just make sure you heat the oil before
adding the patties or they will fall apart. This makes about 13
patties. We like to serve them with fried potatoes and kidney beans.
Enjoy!!!

Happy Little Merry Ole" Me
Joyce

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

Creamed Horseradish
Serves 8

Ingredients

1/2 cup horseradish
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup sour cream

Directions

Combine horseradish, mayonnaise, mustard, sugar, vinegar, salt, and
white pepper in a food processor. Process to a smooth pureé. Fold
in sour cream.
Serve slightly chilled or at room temperature.

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

Horseradish Sauce
1 serving

Ingredients

1 cup cooked cream sauce
1 teaspoon lemon juice
2 tablespoons prepared horseradish

Directions

Mix white sauce with horseradish and stir in lemon juice. Serve hot
on corned beef or boiled beef.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: salmon patties
To: posts@chitterlings.com

-----------------------
Salmon Patties

1 can (16 ounces) salmon
1 small onion, finely grated (use juice and pulp)
3 tablespoons minced fresh parsley
pepper to taste
2 large eggs, well beaten
1 to 1 1/2 cups fine dry bread crumbs
3 tablespoons butter Turn salmon and liquid into a medium mixing bowl.
Flake with a fork, removing OR mashing any bones (they are edible).
Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon.
Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to
shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In
a large heavy skillet over low heat, melt 2 tablespoons of butter; add
patties. Fry patties slowly on one side; add remaining butter, turn
patties and fry until brown on the other side.
Serves 6.
------------------------------
Enjoy!!!!! Tracey Glasswomn9
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This is a compilation of recipes and recipe requests from
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