Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business: August 2005 Archives

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August 31, 2005

School Cafeteria Egg Salad

Ingredients

6-8 hard boiled eggs, peeled
1/2 cup diced celery
1/2 cup sweet pickle relish
1/4 tsp. ground pepper
1/2 tsp. salt
3 Tbsp. mayonnaise

In a medium bowl chop eggs into small pieces (I use a potato ricer - it chops the eggs quickly). Add rest of ingredients and mix well (add more mayo to your desired consistency and adjust salt and pepper if necessary). Serve on toast. Makes about 4 servings. (You can add about 2 Tbsp. sliced olives with pimiento if you wish.)

Contributed to our recipe list by Brenda.

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Posted by Willie Crawford at 01:20 AM | Comments (0)

August 30, 2005

7-Up Cake

7-up Cake

3 sticks butter
3 cup sugar
5 eggs
3 cup flour
2 teaspoon lemon extract
3/4 cup 7-up

Cream together butter and sugar until very light and fluffy. Add eggs, one at a time. Add flour,lemon extract and fold in 7-up.
Pour into a well greased and floured 12 cup bundt pan.
Bake @325 for 1 hour-1hour 15 mintues.

Contributed to our recipe list by Pam.
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Posted by Willie Crawford at 09:54 PM | Comments (0)

Buttermilk Pie Recipe

Buttermilk Pie

3 cup sugar
6 tablespoon flour
6 eggs
1 cup buttermilk
2 sticks oleo
2 teaspoon vanilla

Combine all ingredients and mix well. Spoon into 2 unbaked pie shells. Bake for 10 minutes @ 400. Then bake for 25-30 mintues @ 325. The filling will be puffed up during baking, but will settle when pies are taken from the oven.

Contributed to our recipe list by Pam.
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Posted by Willie Crawford at 09:44 PM | Comments (0)

Prune Cake Recipe

Prune Cake

This is one of our sweets for the holidays...

2 cup sugar
1 cup wesson oil
3 eggs
2 cup flour
1 teaspoon baking soda
1 cup chopped pecans
1 cup cooked pitted prunes
1 cup buttermilk
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice

Mix sugar,oil and eggs. Mix soda in buttermilk. Mix spices in flour. Add the buttermilk and soda into the sugar, oil and eggs
mixture Cut up the prunes and nuts. Add the flour. Mix well. Bake in a bundt pan for aprox. 1 hour and 15 min.@ 350.

Contributed to our recipe list by Pam.
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Posted by Willie Crawford at 09:39 PM | Comments (0)

August 29, 2005

Terry's Spanish Rice

Terry's Spanish Rice

Oil - enough barely to cover rice
1 cup Rice
1/4 cup Picante Salsa (mild, med, hot, chunky or what ever)
1 3/4 Chicken Broth or Water

Put rice in pot and add enough oil to just cover rice and cook on med until rice is browned then add broth (water) and salsa bring to boil then cover and cook on low heat for 20 minutes.
Perfect ever time.
If you have any question feel free to email me.

Contributed to our recipe list by Terry.
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Posted by Willie Crawford at 10:29 AM | Comments (0)

August 26, 2005

Red Velvet Cocoa Cake Recipe, Red Velvet Pound Cake Recipe, Red Velvet Cake Recipe

RED VELVET COCOA CAKE

1 tsp. vinegar
1 tsp. baking soda
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. salt
1 tsp. cocoa
1 tsp. vanilla
2 oz. red food coloring
2 1/4 c. cake flour, sifted
1 c. buttermilk

Mix vinegar and baking soda and let settle. Beat shortening, sugar, salt,
eggs, cocoa and vanilla until light. Beat in food coloring. Alternately
beat in flour and buttermilk. Fold in vinegar and baking soda mixture.
Pour into 2 greased 9 inch round pans. Bake at 350 degrees for 30 to 35
minutes. --CAKE ICING:--

1 stick margarine
8 tbsp. Crisco
1 box powdered sugar (10X)
3 tbsp. flour
1/2 c. sweet milk
1 tsp. vanilla

RED VELVET POUND CAKE

7 eggs
3 c. sugar
1 1/2 c. Crisco
2 oz. red food coloring
1/8 tsp. salt
3 c. cake flour
1 c. buttermilk
2 tsp. vanilla

Cream sugar and Crisco. Add eggs, 1 at a time, beating thoroughly after
each. Add flour and buttermilk alternately. Add vanilla and red food
coloring. Bake at 325 degrees for 1 1/2 hours. --ICING:--

1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1 tsp. vanilla
Dash of salt

Mix preceding ingredients and spread on cake.

RED VELVET CAKE

1 1/2 c. salad oil
2 eggs
1 tsp. vanilla
1 tsp. soda
1/2 tsp. salt
1 1/2 c. sugar
1 oz. bottle red food coloring
2 c. flour (plain)
1 c. buttermilk

Mix oil and sugar thoroughly. Add eggs, 1 at a time. Next add coloring
and vanilla. Now add dry ingredients, which have been sifted together
alternately with buttermilk. Bake at 350 degrees in a 13 x 9 x 2 inch pan
for 30 to 35 minutes. -- CREAM CHEESE FROSTING FOR RED VELVET
CAKE:

3 oz. pkg. cream cheese
1 tsp. vanilla
3 to 4 tbsp. milk
3 c. confectioners' sugar
1/2 c. margarine
3/4 c. pecan pieces (opt.)

Soften cream cheese and cream together the remaining ingredients and spread
on top of cake.

Contributed to our recipe list by Rosemary.
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Posted by Willie Crawford at 03:17 PM | Comments (0)

August 25, 2005

Sausage Balls

Ingredients:

l lb. of Hot Sausage
2 cups of Cheddar Cheese
2 cups of Bisquik baking mix

Mix with hands (better to wear rubber gloves) into a dough and roll into balls about 1-inch in diameter. Bake on an ungreased baking sheet for 25 minutes in an oven preheated to 350 degrees.

Contributed to our recipe list by Janis.
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Posted by Willie Crawford at 08:38 PM | Comments (0)

Roasted Sweet Peppers

ROASTED SWEET PEPPERS

Red and Yellow Sweet Peppers
Portabella mushrooms
Onion
Provolone Cheese
3 clove of Garlic
Butter
Olive Oil
Salt and Pepper

Slice peppers in half lengthwise, clean out the ribs and seeds. Chop garlic in small pieces. Chop mushrooms in medium to small pieces.

Layer mushrooms, onions, cheese, butter, garlic, salt and pepper to taste in pepper halves and drizzle with olive oil.

Place on gas fired grill and let roast till desired doneness.

Goes well with grilled steak.

Contributed to our recipe list by Gary.
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Posted by Willie Crawford at 08:32 PM | Comments (0)

ZucchinCasserole, Zucchini Bread

Squash (Zucchini Casserole) Serves 6
4 zucchini; sliced
1 medium onion; sliced
1 TB. unsalted margarine; melted
1/8 tsp. paprika
1 TB. chives; chopped
2 c. bread crumbs
1/4 c. light sour cream

Cook squash and onion until almost tender. Stir together butter,
sour cream, paprika and chives. Add drained squash. Place in 1 1/2
quart baking dish sprayed with vegetable oil spray. Top with bread
crumbs. Bake at 350oF for 20 minutes.

Zucchini Bread Makes 2 loaves
3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. zucchini grated fine
3 1/2 c. all-purpose flour
1 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. nuts, chopped
1/2 c. raisins

Beat eggs until light and foamy. Add oil, sugar, vanilla and zucchini. In separate bowl, mix dry ingredients. Slowly mix with egg mixture. Add nuts and raisins. Pour into two greased and floured loaf pans. Bake at 325*F for 1 hour and 15 minutes.

From our recipe list.
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Posted by Willie Crawford at 06:56 PM | Comments (0)

Easy Homemade Ice Cream

Easy Homemade Ice Cream
4 eggs
2 cups sugar
1 large box vanilla instant pudding
1 can Eagle brand condensed milk
1 can evaporated milk (not small can)
2 T. vanilla

Mix together and pour into freezer. Fill remainder with milk and freeze according to freezer directions.

Contributed to our recipe list by Beverly.
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Posted by Willie Crawford at 06:48 PM | Comments (0)

Best Meatloaf

Here's a foolproof, moist meatloaf for Steve. I have been making this
for years for a husband who "didn't like meatloaf" when we married. He
loves it!

I really enjoy More Soulful Recipes. Pat in Albuquerque

BEST MEATLOAF

1 1/2 lbs. Ground Beef
1 C. medium cracker crumbs
2 Beaten Eggs
1 8-oz. can seasoned tomato sauce
1/2 Cup finely chopped onion
2 T. chopped green bell pepper
1 1/2 tsp. salt
Dash thyme
Dash oregano

Combine all ingredients except chili sauce; mix well. Shape mixture in
a loaf in shallow baking dish. Score the top by pressing top with
handle of wooden spoon. Fill the score marks with chili sauce or
ketchup. Bake at 350 deg. for 1 hour.

This is so simple and so good. You don't have to score the meatloaf if
you don't want to.....just makes it look nice for company. I always
serve my meatloaf with ketchup anyway. Recipe is from a 1963 Better
Homes and Gardens cookbook called "So-Good Meals." The meatloaf was in
a chapter called "Meals Men Love."

Posted by Willie Crawford at 05:16 AM | Comments (0)

Homemade Vanilla Pudding

Homemade Vanilla Pudding
Ingredients
1 cup sugar
1/2 cup flour
2 cups evaporated milk -- (Carnation)
1/8 teaspoon salt
2 egg yolks -- beaten
2 tablespoons butter -- melted
1 tablespoon vanilla

Combine sugar, flour, salt, egg yolks, and evaporated milk. Cook in a double boiler, stirring constantly, until thickened. Add butter and vanilla. Mix well. Top with whipped cream if desired.

Posted by Willie Crawford at 12:21 AM | Comments (0)

Ham Hocks And Lima Bean Soup, Lima Beans

Ham Hock And Lima Bean Soup

Ingredients

1 large or several small meaty ham hocks
1 clove garlic, minced
4 medium onions, peeled, quartered
Salt and pepper to taste
4-8 cups drained large limas, cooked* or canned (3 to 5 16-oz cans)
2-3 stalks celery, medium dice
2-3 carrots, cut in pieces

Directions

Cover ham hocks with water, add onions and garlic, and simmer until
tender (about 2 hours). Add celery and carrots fo last hour of
cooking. When ham is done, remove from pot to cool until it can be
handled. Remove skin and bones and
cut meat into bite-size pieces. Return ham to pot and add drained
limas. Cook uncovered for about an hour. Taste, adding salt if
needed. Mixture should be thick soup consistency. Add water to thin,
or mashed beans to thicken. Serve hot in individual bowls with hot
cornbread. Makes 8-10 servings.

-----
Lima Beans

Ingredients for butter (lima) beans:

1/2 lb lima beans, (dried) soaked in water overnight -or- lb fresh
lima beans, blanched - or- 1 lb frozen lima beans
3 cups chicken broth
1/2 cup minced onions
1 tablespoon minced garlic
4 tablespoons butter
Salt and pepper to taste

Directions/Beans

Drain the beans of the water and place in 1-quart saucepan covered
with chicken broth or water. Bring to a boil and reduce to a simmer.
Continue to simmer for two hours or until the beans are tender. In a
sauté pan set over a medium heat, melt the butter and add the onions
to the pan. Sauté the onions are tender and translucent (about five
minutes). Add the garlic and sweat for 30 seconds.
Toss the cooked beans with the onions and season with the salt and pepper.

Posted by Willie Crawford at 12:07 AM | Comments (0)

August 24, 2005

Grandma's Vanilla Pudding

GRANDMA'S VANILLA PUDDING

1 can evaporated milk
3 heaping tbsp. cornstarch or flour
3/4 c. sugar
2 eggs
1/2 stick margarine
Milk
Vanilla

Mix cornstarch and sugar together. Add slightly beaten eggs and canned
milk. In an average size pan, finish filling pan with regular milk. Cook
over medium heat with 1/2 stick margarine, stirring constantly until thick.
Then add vanilla after taken off stove. (For chocolate pudding add 1/2 cup
cocoa with flour and sugar.)

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 05:07 PM | Comments (0)

August 23, 2005

Best Ever Chicken Casserole

Best Ever Chicken Casserole
Makes 7 to 10 servings

Ingredients

4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise

Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large pot, boil the chicken until tender. Cut the breasts
into cubes or small pieces.
3 In a large bowl, combine the chicken pieces with the water
chestnuts, onion, soup, most of the crushed corn flakes and
mayonnaise. Mix well.
4 Pour mixture into a 9x13 inch baking dish. Sprinkle the rest
of the crushed corn flakes on top of the mixture. Bake in the
preheated oven for 1 hour.

Posted by Willie Crawford at 11:03 PM | Comments (0)

Fried Liver And Onions

Fried Liver And Onions

1/2 lb bacon
2 -3 large onions sliced
4 pieces of liver
1 c flour
salt & pepper

fry bacon until almost done -remove bacon from pan and leave bacon grease in pan

salt & pepper the flour and coat the liver in the flour
fry the liver in the bacon grease
put the sliced onion in with the liver while frying..it will fry up too
after turning liver to other side to fry put the bacon back in the pan on top of the liver and cover for a few minutes so the bacon will finish cooking...

liver bacon & onions......
i love liver cooked this way........enjoy.....

Shared with our recipe list by Lynn

Posted by Willie Crawford at 06:37 PM | Comments (0)

Liver And Onion

To make good liver and onions make sure you get de-veined liver. Calf liver is best. I've made this before and even people who claim not to like liver like it.

Liver & Onions

Enough liver for each person to have one or more pieces
Salt
Pepper
Flour
Onion
Oil

Rinse liver in cold water and drain. Season with salt and pepper to taste. Dredge liver in flour. Put enough oil in pan so that it is about as deep as your thickest piece of liver. When oil is hot, put liver in pan and lightly brown each side. Do not overcook or you will have shoeleather. Remove liver to drain on paper towels. Peel and slice onion into ringlets. Drain oil leaving small amount in pan. Add onions and cook until just done. Add a few tablespoons of flour and brown with the onions. When flour is browned add as much water as needed to make gravy the thickness you like. Add liver back to pan an cover with the gravy, add additional salt and pepper if desired. simmer for a couple of minutes to reheat liver. Serve with rice or mashed potatoes. UmmmUmm Good!

Posted by Willie Crawford at 06:11 PM | Comments (0)

Fried Okra, 2 Recipes

Fried Okra
1 lb. Small Okra Pods
3/4 Cup Corn Meal
Salt and Pepper
Bacon Fat
Wash okra and cut off the ends of the pods, cut into 1/2 inch slices.
Moisten slightly and
shake in paper bag containing corn meal, salt, and pepper. Fry in hot bacon
fat until golden
brown.

Fried Okra

1 Lb fresh okra cut up
1 cup flour
1 cup cornmeal
salt and pepper
5 eggs, beaten
cooking oil

Heat about 1/4-inch of cooking oil in a frying pan. Combine flour
and cornmeal and season with salt and pepper to taste. Dredge okra
in beaten eggs, then dredge in flour-cornmeal mixture. Place okra
in heated oil and fry on medium heat until golden brown. Stir
occasionally so all sides get browned. Drain on paper towels.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 04:44 PM | Comments (0)

Liver And Onions

LIVER AND ONIONS

1 1/2 lbs. sliced calf liver
Seasoned flour
6 med. onions, sliced
4 slices crisp bacon, crumbled

Dredge liver with flour; saute in hot fat until browned. Place in greased
baking dish. Cover with onions. Season with salt and pepper. Spread bacon
over top. Add 1/2 cup hot water; cover and bake in preheated 350 degree
oven for 30 minutes, adding more water as needed. Remove cover and bake 10
minutes more or until tender.

Shared with our recipe list by Lucky.

Posted by Willie Crawford at 04:38 PM | Comments (0)

August 22, 2005

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Individuals With U.S. Addresses).

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If you've seen the commercial about SendOutCards.com and you'd
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Posted by Willie Crawford at 11:32 PM | Comments (0)

Pot Roast Recipe

Needed:

a 2-3 lb. boneless bottom round roast
minced garlic

Make three or four slits in the top of the roast.
Force minced garlic into the slits. Wrap very tightly in plastic wrap, then in foil.

Freeze at least overnight.

Needed:
2 -3 Tbsps. olive oil
1 16 oz. can, beef broth
10 baby carrots, split & cut in half
4 medium-sized white potatoes, cubed
1 large yellow onion, chopped
1 lb. frozen cut green beans
4-5 chopped fresh mushrooms, (if desired)
1 small can, diced tomatoes (if desired)
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
Black pepper.
*******************
Brown frozen roast, on all sides, in olive oil. Place browned meat
in center of pot, slitted side up. Pour broth over roast. Add
Worcestershire and soy sauces. Cover, and simmer one hour and
fifteen minutes. Surround meat with layers: carrots, potatoes,
onion, green beans, tomatoes, mushrooms.
Cover, continue to simmer another hour and fifteen minutes. Allow to
cool, (or refrigerate overnight....this lets the flavors blend).
Slice the roast. (If refrigerated, re-heat in microwave.) The roast
will be very tender, and you don't have to cook anything else...
except maybe biscuits or cornbread!

From Viv

Posted by Willie Crawford at 08:48 PM | Comments (0)

Key Lime Pie

1 1/4 cups vanilla wafer crumbs
1 1/2 teaspoons lime rind
1 tablespoon sugar
1/2 cup melted butter or margarine

1 envelope gelatin
1/2 cup sugar
1/4 teaspoon salt

4 egg yolks
1/2 cup lime juice
1/4 cup water

1 teaspoon grated lime peel
green food coloring (enough to give pale green color - 2-3 drops)

4 egg whites
1/2 cup sugar

1 cup heavy cream, whipped

Combine crumbs, rind, sugar and butter. Press into bottom and
sides of 9-inch pie plate. Bake at 375 degrees fahrenheit for 8
minutes. Cool

Thoroughly mix in saucepan gelatin, sugar and salt. Beat together
yolks, lime juice and water. Stir into gelatin mixture. Cook over
medium heat, stirring, just until mixture comes to a boil. Remove
from heat. Stir in grated lime peel and food coloring. Chill,
stirring occasionally until mixture mounds slightly when dropped
from spoon.

Beat egg whites until soft peaks form. Gradually add sugar, beating
until stiff. Fold in gelatin mixture. Fold in heavy cream.

Pile into shell. Chill until firm. Before serving top with additional
whipped cream, and garnish with grated lime peel.

Submitted to our recipe list by Lucky.

Posted by Willie Crawford at 07:32 PM | Comments (0)

Dad's Crock Pot Barbeque, Barbeque Slaw

Hi Willie,
I was reading your barbeque preparation in your Soul
Food Recipes cook book. It all looks so good. My
father used to make barbeque that is really deicious
in the crock pot. It is more like the Western NC
version with the tomato, only it calls for ketchup.
You could leave the ketchup out, however, and it would
be more like the Eastern NC style barbeque with the
heavy vinegar taste. I almost never give out this
recipe, but it is so good it seems a shame not to
share it, so here it is:

DAD'S CROCK POT BARBEQUE

3-1/2 to 4 lb Boston Butt Pork Roast (I have used a
roast as big as 6 lbs before without having to alter
the ingredients)

1 C cider vinegar

2 Tabsp sugar

1 Tabsp salt

Put meat in slow cooker or crock pot. Mix vinegar,
sugar, and salt, stirring until salt and vinegar are
dissolved. Pour mixture over meat. Cover and cook on
high 6 hrs, turning meat over after 3 hrs. or cook on
high 3 to 4 hrs, turn meat over, turn heat down to
low, and cook for about 10 hrs or until meat is soft
and falling off the bone. I usually cook it for about
6 hrs on high.

Remove meat from the pot reserving the broth. Let
meat sit in a colander for a few minutes and then
blot meat well with paper towels to remove as much fat
as possible. Cool reserved broth and remove fat from
the top.

Cool meat, remove any excess fat, veins, etc. Chop
and put into a large bowl. Make sauce as follows and
pour over meat and mix:

3/4 C reserved, defatted broth
3/4 C ketchup
Mix thoroughly

Can double or triple this as needed to get the taste
you prefer.

May add 1 to 2 Tabsp vinegar if you like a more
vinegary taste, but I really don't think it needs more
vinegar.

BARBEQUE SLAW:

1/2 medium head or 1 whole small head cabbage,
shredded.

Sprinkle shredded cabbage with salt, sugar, and pepper
to season to your taste.

SLAW DRESSING:

1/4 C ketchup
1/4 C water
1 or 2 Tabsp vinegar

May double or triple depending on amount of shredded
cabbage you use. Slaw is best when made a day ahead
and left to marinate in the refrigerator overnight.

Serve barbeque warm with the slaw and hush puppies.

I hope you enjoy this recipe as much as I and my
family and friends do here....

Sue

Posted by Willie Crawford at 06:49 PM | Comments (0)

Kentucky Fried Chicken Or Not Kentucky Fried Chicken

Check out the photo's on this site I found while doing some Kentucky Fried Chicken research. The site is loaded to the hilt with great photo's of New York City.

Click on the KFC link though to see what brought me to the site.
The site's a good distraction. It's "a photolog of New York, with an emphasis on urban decay, strange signage, and general weirdness."

Now, I need to go find that Kentucky Friend Chicken copycat recipe I was going to fix!

Willie

Posted by Willie Crawford at 04:47 PM | Comments (0)

Crunchy Cake

Quick, easy, and delicious!

Ingredients

1 box Duncan Hines Golden Butter cake mix
1 cup sour cream
1/2 cup granulated sugar
/2 box coconut pecan frosting (your favorite brand)
1/2 cup buttery Wesson oil
4 large eggs (room temperature)

Directions

Grease and flour your bundt pan. Blend cake mix, sour cream,
sugar and oil; add eggs one at a time, beating after each egg.
Put half the mixture into the bundt pan and sprinkle half of the
frosting on top of the batter; pour remaining mixture into the
pan and sprinkle remaining frosting mix on top and gentle
swirl with a knife through the batter. Bake at 350°F for 1 hour
or until toothpick comes out clean.

Contributed to our recipe list by Elvee.

Posted by Willie Crawford at 11:11 AM | Comments (0)

Breakfast Casserola

This recipe was an original Jimmy Dean recipe. I've used it many years at home. My church guild and missionary circles use it for breakfast meetings.

Very good! You will enjoy

Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note: may be assembled ahead and refrigerated up to 12 hours before baking.
6 servings

Contributed to our recipe list by Virginia.

Posted by Willie Crawford at 10:58 AM | Comments (0)

Beer Marinated Flank Steak

Beer-Marinated Flank Steak

1 large onion, chopped
1/2 teaspoon ground cumin
4 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 (12-ounce) bottle beer
1 (1 1/2-pound) flank steak

1. Combine all ingredients except steak in a large self-closing
plastic bag, mixing well. Add steak to marinade, seal and
refrigerate for 12 hours or overnight.

2. Remove steak from marinade. Broil 5-inches from heat for 4 to
5 minutes on each side, or until desired degree of doneness.

3. To serve, thinly slice steak diagonally across the grain.
Makes 4 to 6 servings.

Posted by Willie Crawford at 04:06 AM | Comments (0)

Low Fat Mock Deviled Eggs

Heart Healthy Appetizers...

LOW-FAT MOCK DEVILED EGGS
6 hard-boiled eggs
1 teaspoon sugar
1 tablespoon white vinegar
1 can (16-oz) garbanzo beans (chickpeas), rinsed and drained
2 tablespoon nonfat mayonnaise
2 tablespoons nonfat sour cream
2 tablespoons yellow mustard
1/4 teaspoon ground red pepper
2 tablespoons minced green onion
1/4 teaspoon ground paprika
Remove shells from eggs. Halve eggs lengthwise; remove and
discard the yolks. In a small bowl, dissolve sugar in vinegar.
Rinse the chickpeas and drain thoroughly. In a food processor or
blender, combine chickpeas, sugar mixture, mayonnaise, sour
cream, mustard, pepper, onions and clove and blend until smooth.
Spoon mixture into egg whites or fill using a fluted pastry bag.
Sprinkle with paprika, if desired, and refrigerate until ready to
serve.
This recipe removes 3 grams of fat and adds 6 grams of protein
and 7 grams of dietary fiber.
Makes 12 Servings
Serving Size: 1/2 egg
Nutrients per serving:
Calories: 151
Total fat: 2 grams
Saturated fat: trace
Cholesterol: trace
Sodium: 70 mg
Carbohydrate: 24 grams
Protein: 9 grams
Dietary fiber: 7 grams

Contributed to our recipe list by Barbara.

Posted by Willie Crawford at 01:37 AM | Comments (0)

Squash Casserole

Squash Casserole (from the Black Eyed Pea restaurant)

5 lb. yellow squash
1 cups bread crumbs plus more for topping
1 stick butter
2 eggs, beaten
1/4 cup sugar
2 tablespoons chopped onion
salt to taste
dash pepper

Cut squash, boil until tender. Drain then mash. Combine with all other ingredients, turn into a 3 quart greased casserole. Cover with a light layer of bread crumbs. Bake at 350 degrees for 20-25 minutes or until lightly brown.

Serves 10

Recipe contributed to our recipe list by Tina.

Posted by Willie Crawford at 01:12 AM | Comments (0)

Pork Chops And Mustard Onion Gravy

Pork Chops and Mustard Onion Gravy

4 boneless pork chops, 3/4" thick each
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 cup sliced onion
1 can (10 1/2 oz.) Franco-American(R) Golden Pork Gravy
1 tbsp. spicy-brown mustard
4 cups hot mashed potatoes

Coat chops with flour.
Heat oil in skillet. Add chops and cook until browned. Add onion and
cook 10 min. or until chops are done.
Add gravy and mustard. Heat through. Serve with potatoes.

Serves 4.

Submitted to our recipe list by Rosemary.

Posted by Willie Crawford at 12:59 AM | Comments (0)

August 21, 2005

Easy Seafood Pie

Ingredients

6 oz Crab Delights FF Imitation Crabmeat Flake Style
1 C -LF shredded cheddar cheese
3 oz FF cream cheese
1 bunch green onions
1/2 C Reduced-Fat Bisquick Baking Mix
1 C- FF skim milk
1/2 tsp table salt
1/8 tsp ground nutmeg
2 lge egg(s)

Heat oven to 400 degrees, Grease 9-inch pie plate. Mix crabmeat, cheeses,
and onions in pie plate.
Stir remaining ingredients in bowl with fork until blended, Pour into pie
plate.
Bake uncovered 35 to 40 min or until golden brown and knife inserted in
center comes out clean (some cheese may stick to knife.)
Let stand 10 min before cutting.

Contributed to our recipe list by Rosemary.
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Posted by Willie Crawford at 01:35 PM | Comments (0)

August 20, 2005

Oxtail Soup

Oxtail Soup
3 - 4 lbs. oxtails
1 Tabs. salt
2 1/2 cups water
2 cups stewed tomatoes
1 Tbsp. Worcestershire sauce
1 bay leaf
4 Onions, quartered
3 cans stewed tomatoes
1/2 cup flour
1/2 tsp. black pepper
1 cup chopped onion
2 cloves minced garlic
1 cup chopped celery
4 carrots cut in 1/2 inch pieces
4 potatoes, quartered
1 cup barley

Boil oxtail in water with salt, pepper, chopped onion, 2 cups stewed tomatoes, garlic, bay leaf and 1 cup cut celery. Cook 2 hours on low - medium heat. Add water if necessary. Add carrots, onions, potatoes, 3 cans stewed tomatoes and barley. Cook 30 to 45 minutes longer. To make thicker, stir the flour into 1 cup water - mix well. Pour slowly into soup and cook 15 minutes longer. Stir occasionally.

Note: Meat may be taken off the oxtails and only the meat put back into the soup. We prefer to just leave the pieces in the soup. This is a very hearty soup and may be used for a luncheon meal.

Contributed to our recipe list by Barb.
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Posted by Willie Crawford at 09:27 AM | Comments (0)

Fresh Rhubarb Rolls, Fresh Rhubarb Bread, Fresh Rhubarb Betty Dessert, Fresh Rhubarb Pie, Fresh Rhubarb Custard Pie

FRESH RHUBARB ROLL

1 1/2 c. sugar
1 1/2 c. water
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1/2 c. shortening
1 c. milk
3 tbsp. melted butter
3 c. cut rhubarb

Combine sugar and water; cook 5 minutes. Pour into greased 13"x9" baking
pan. Make biscuit dough by sifting together flour, baking powder, salt and
1/3 cup sugar. Cut in shortening. Add milk and stir lightly. Knead on
floured board. Roll into a 12" square, 1/3" thick. Brush with melted
butter. Spread dough with cut rhubarb and roll as for a jelly roll. Cut
into 1 1/2" slices and place in syrup in pan. Bake at 450 degrees for 40
minutes. During baking baste with sauce made by cooking together 1 cup of
cut rhubarb, 1/2 cup sugar and 2/3 cup water. Serves 8.

FRESH RHUBARB BREAD

1 egg
1 1/2 c. packed brown sugar
1/2 c. cooking oil
1 tsp. vanilla
1 c. sour milk

2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. soda

1/2 c. chopped walnuts
1 1/2 c. diced rhubarb

Pour batter into 2 greased 8 1/2 x 4 1/2 inch loaf pans. Bake about 40
minutes in a 350 degree oven. Cool on racks about 20 minutes, then remove
from pans.

FRESH RHUBARB BETTY DESSERT

1 3/4 c. sugar
1 tbsp. flour
1/4 tsp. salt
1 tsp. grated orange peel
5 c. rhubarb, cut into 1/2 inch pieces
2 oranges, peeled, sectioned and
diced (3/4 c.)
4 c. soft bread cubes (about 5 slices
bread)
1/2 c. butter or margarine, melted
1/2 c. flaked coconut

In mixing bowl, combine sugar, flour, salt, and 1/2 teaspoon of the orange
peel. Stir in rhubarb and orange. Add 2 cups of the bread cubes and 1/4 cup
of the melted margarine; mix lightly. Turn into 8x8x2 inch baking dish.
Combine the remaining bread cubes, melted margarine, remaining orange peel,
and the coconut. Sprinkle over rhubarb. Bake in 375 degree oven for 35 to
40 minutes or until mixture is golden brown and rhubarb is tender. Serve
warm. 6 to 8 servings.

FRESH RHUBARB PIE

4 c. rhubarb, cut in 1 inch pieces
1 1/2 c. sugar
6 tbsp. flour
1 egg
1/2 tsp. nutmeg

Place rhubarb in large bowl. In smaller bowl combine sugar, flour, egg,
and nutmeg. Pour this over rhubarb and stir well. Place this mixture in
lined pie plate. Dot with butter if desired. Adjust the top crust (vent top
crust). Bake at 450 degrees for 15 minutes and then at 350 degrees for 45
minutes.

FRESH RHUBARB CUSTARD PIE

3 eggs
3 tbsp. milk or cream
2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. diced fresh rhubarb
1 tbsp. butter

Beat eggs. Add milk, sugar, flour, nutmeg. Stir well. Add rhubarb. Pour
into 9" crust. Dot with butter. Cover with lattice top. Sprinkle with a
bit of sugar. Bake at 400 degrees until golden, about 50 to 60 minutes.

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 09:19 AM | Comments (0)

Old Fashioned Beef Pot Roast

OLD - FASHIONED BEEF POT ROAST

4 lb. beef chuck roast
2 tbsp. all-purpose flour
1 tbsp. cooking oil
2 tsp. salt
1/2 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/4 tsp. pepper
1/2 onion, sliced
1/2 c. water
1/2 c. dry red wine
3 med. onions, cut in sixths
1 lb. carrots, pared and cut in chunks
1 lb. (about 8) sm. potatoes, pared
1/2 c. water
1/2 tsp. salt

Sprinkle roast lightly with flour; rub in. In Dutch oven, brown meat
slowly on all sides in hot oil. Season with the 2 teaspoons salt, the
marjoram, thyme, basil and pepper. Add sliced onion, the 1/2 cup water and
the wine. Cover and roast in 350 degree oven for 2 hours. Add vegetables
and remaining water; sprinkle vegetables with the 1/2 teaspoon salt. Cover;
continue cooking for 1 to 1 1/2 hours more or until meat and vegetables are
tender. Remove to platter. Skim fat from pan juices. Add water to juices
to make 1 1/2 cups. In shaker, combine 1/2 cup cold water and 4 tablespoons
flour; shake well. Stir into juices; cook, stirring constantly, until gravy
bubbles. Season with a little salt and pepper. Simmer 2 to 3 minutes,
stirring occasionally. Pass gravy. Makes 6 to 8 servings.

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 08:57 AM | Comments (0)

Broiled Catfish

BROILED CATFISH

COOKING TIME: 15 Minutes
1½ lbs. Catfish Fillets
4 Cloves Garlic, finely chopped and minced
1 Lemon, cut into Wedges
¼ cup Fresh Parsley, chopped
2 Tbsp. Butter, melted
1 Tbsp. Olive Oil
Salt - to taste
Freshly-ground Black Pepper
While oven is pre-heating, lightly oil a large baking pan with olive oil,
melt butter and fry garlic in a small saucepan until just golden brown.;
brush Catfish Fillets with garlic butter and sprinkle with salt and pepper.
Cook Catfish 4-5" from heat source (8-10 minutes), adjusting position of pan
every minute or so, so that fish browns evenly and cooks through. Fillets
begin to separate when done, and should flake easily when tested with a
fork. Garnish with parsley and serve with lemon wedges.
SERVINGS PER RECIPE: 4-6

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 08:50 AM | Comments (0)

August 19, 2005

Send A Free Full-Color, Animated Voicemail

Go here and click on the eAgent link to send free voice and picture emails. It's self explainatory.

It's sort of fun.

Willie

Posted by Willie Crawford at 05:00 PM | Comments (0)

Milky Way Bundt Cake

Milky Way Bundt Cake

10 Milky Way candy bars (2.1 oz size)
1 3/8 cups butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup chopped walnuts

In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup
butter. Stir until smooth, and set aside to cool. In a large bowl, cream
sugar and 1/2 cup softened butter or margarine until light and fluffy. Add
eggs one at a time, mixing after each addition. In another bowl, whisk
together flour and soda. Add flour mixture and buttermilk alternately to
creamed mixture, ending with the flour mixture. Stir in candy mixture and
vanilla until well blended.

Grease and flour a Bundt pan to within an inch of the top of the pan. It is
very important not to grease and flour clear to the top; it will run over,
make an awful mess in your oven, and the cake will fall.

Bake at 325ºF for about 60 minutes, or until toothpick inserted in cake
comes out dry.

Melt 3 Milky Way candy bars with 3/8 cup butter or margarine.

Pour glaze over top of the cake, and let it run down the sides.

Sprinkle with chopped nuts if desired.

Contributed to our recipe list by Teresa.
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Posted by Willie Crawford at 04:14 PM | Comments (0)

Barbecued Pig's Feet (2 Recipes)

BAR B Q PIG FEET
BARBECUED PIG FEET

BAR B Q PIG FEET

6-12 split pig feet
12x16 pan

Wash pig feet. Lightly season with Cajun seasoning. Place evenly in pan.
Add one cup water, cover tightly with foil. Bake 350 degrees for 1 1/2
hours. Remove excess liquid. Baste with Kraft K. C. style Bar-b-que sauce.
Cover and cook one additional hour or until desired tenderness. Optional:
May use crushed red pepper for extra flavoring, or for pickled flavor add
1/2 cup vinegar with bar-b-que sauce.

BARBECUED PIG FEET

8 pig feet, split
2 sm. onions, cut in halves
1 tbsp. salt
1 heaping tsp. herb seasoning
1 bay leaf
1 lg. bottle barbecue sauce
1/2 c. vinegar
1/2 tsp. black pepper
1 sm. garlic clove

Boil pig feet in spices until tender. Add water to keep feet covered.
When done, let feet stand in same water overnight. Next morning place feet
in large pan and cover with barbecue sauce. Place in 300 degree oven for 1
hour basting frequently with sauce until done. Serves 8.

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 03:02 PM | Comments (0)

Sweet Potato and Pulled Pork Salad

Pork Shoulder
4 sweet potatoes, medium size,
cut in 1-inch cubes
6 ounces pulled barbecue pork
2 roasted corn, cut off the cob
2 tablespoons cilantro, roughly chopped
2 scallions, chopped, green part only
1/2 cup red onions, diced
Queso fresca

Season a pork shoulder with barbecue spice. Let stand for 1 hour.

Smoke the pork shoulder for about 4 hours or until it reaches 160
degrees F internal temperature. Cool and pull the pork by hand. Set
aside until you toss salad.

Peel, cut, and season the sweet potatoes with salt, pepper and
vegetable oil. Roast the sweet potatoes in a 375 degrees F oven
until browned and tender (about 30 minutes). Let cool to room
temperature. Roast the corn on the cob in a 375 degrees F oven until
lightly browned. Cool and cut off the cob.

Barbecue Vinaigrette
1 1/2 cups your favorite barbecue sauce
1/4 cup rice wine vinegar
1/2 cup water
1 teaspoon cumin
1 tablespoon chipotle peppers in adobo, minced
Salt and pepper

Whisk all ingredients together.

Fried Buttermilk Onions
1 white onion, large
1/2 cup buttermilk
1 cup flour
Salt and pepper

Soak the onions in buttermilk for 1/2 hour.

Mix flour with salt and pepper. Drain the onions and dredge them in
flour. Fry the onions in vegetable oil until crisp and golden brown.
Use the fried onions to garnish.

Toss all the ingredients together, taste and adjust the seasoning.
Garnish with the queso fresca and the fried onions. Serve
immediately.

Contributed to our recipe list by Rosemary.
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Posted by Willie Crawford at 01:18 PM | Comments (0)

August 14, 2005

Fried Green Beans

FRIED GREEN BEANS

1/2 c. flour
3 tsp. corn meal
1/2 tsp. garlic powder
1/2 stick butter
1 (16 oz.) green beans
Salt & pepper

Combine the salt, pepper, garlic powder, flour and cornmeal.
drain beans and toss in the cornmeal mixture. Heat the butter in a large
skillet. Add beans and saute until they are tender
and golden.

Contributed by Lucky.

Posted by Willie Crawford at 06:34 AM | Comments (0)

August 13, 2005

Pork Chop Casserole

Pork Chop Casserole
3 Pork chops
2 Medium baking potatoes
2 Medium carrots
1 can cream of mushroom soup
1 large can green peas
1/4 c. Soy Sauce (Optional)
Brown pork chops in hot oil, about 5 minutes on each side.
Peel carrots and potatoes, cut into chunks. Drain peas reserving about 1/2
c. juice.
Place vegetables in 13 x 9 x 2 baking dish. Mix soup with reserved juice
from peas and
pour over vegetables. Place chops on top of soup and veggies, pour approx.
1/4 c. soy
sauce over chops.

Cover with foil, bake in 400 degree preheated oven, for one hour, check if
vegetables are
tender and chops have clear liquid running out, if not, bake until chops are
done.
From the kitchen of:
Bettye C.
Kentucky

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 09:38 PM | Comments (0)

Dirty Hominy

"Dirty Hominy"

1 lb. hamburger
1 c. chopped green peppers
1 c. chopped onion
1 (16 oz.) can tomatoes
2 to 4 hot jalapeno peppers
Salt and pepper to taste
1 med. can of hot taco sauce
4 oz. or more cheddar cheese
1 tbsp. Worcestershire sauce
3 (14 oz) cans hominy
Procedure
Brown meat with onion and green pepper. Combine all ingredients except
cheese in slow cooker. Cook 4 hours or more on low. Put cheese on top just
before done and let melt.

Serves: 4

Posted by Willie Crawford at 09:33 PM | Comments (0)

August 12, 2005

Macaroni and Tomatoes

We enjoy the macaroni and tomatoes that Lambert's (the "throwed rolls"
restaurant in Sikeston, MO) that I came home and made up my own recipe. We even
like it better than Lambert's! Enjoy!

1 16oz. box macaroni
3 cans stewed tomatoes
1/2 cup sugar

In a large pot, cook macaroni according to directions.
Drain. Place in medium sized pot. Add stewed tomatoes
and sugar. Heat through.

Serves 6-8.

Contributed to our recipe list by Trish.
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August 11, 2005

Easy Peanut Brittle

EASY PEANUT BRITTLE

2 c. sugar
3/4 c. white Karo syrup
1/2 c. cold water
1 lb. (2 c.) raw peanuts
1 tsp. salt
1 tsp. baking soda
Cook sugar, syrup and water to boil. Add peanuts. Cook with candy thermometer until it reaches 300 degrees, hard crack. Add salt and baking soda; stir real good. Pour on buttered cookie sheet and let cool. After cooled, break into small pieces.

Contributed to our recipe list by CD.
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Posted by Willie Crawford at 06:27 PM | Comments (0)

Easy Over Fried Potatoes

EASY OVEN FRIED POTATOES

4 med. sized potatoes
(do not peel potatoes)
1-2 tbsp. vegetable oil
Dash salt
Dash paprika
Preheat oven to 400 degrees. Wash potatoes thoroughly (don't peel). Cut into quarters. Pour oil into the bottom of a shallow oven proof glass dish. Spread oil into the bottom of dish. Sprinkle salt and paprika into oil. Put potato quarters in the oil and turn to coat all sides. With skin sides up, bake for about 30 minutes, or until potatoes are tender

Posted by Willie Crawford at 06:20 PM | Comments (0)

Bread Pudding

Foods of the southland
By DAVE FRANKS

BREAD PUDDING ( What Granmaw called biscuit pudding. Back then if you got
light bread you sure didn't let it get stale.

2 packed C crumbled up biscuits (you can use regular bread )

½ C white sugar

2 C cream (the thicker the better)

2 T real butter

4 whole eggs

¼ t cinnamon

½ t vanilla extract

1 C dry raisins

½ C chopped pecans

Melt your butter just enough to pour.

Break up the eggs

Mix every thing together and pour into your baking dish then place it in a
larger pan and add about 3 C water to the large pan after it is in the oven.
Bake at 350% for 35 or 40 min.(note a little rum flavor won't hurt)

Posted by Willie Crawford at 02:42 AM | Comments (0)

August 10, 2005

Pigs' Feet Fiesta

~Pigs' Feet Fiesta~

8-10 pigs feet
1/2 cup chopped onions
1/3 cup sliced celery
1 sm. green pepper, sliced
1 tsp. salt
1 tsp. seasoned salt
1 tsp. crushed red pepper, optional
1 cup vinegar
4 cup water
1 can (15 oz.) tomato sauce

Place pigs feet, onion, celery, green pepper, seasonings and vinegar in
8 quart saucepot. Add 4 cups water or enough to cover pigs feet. Bring
to a boil; reduce to medium heat. Cook 3 hours or until pork is tender
and meat starts to pull away from bone. Stir in tomato sauce, simmer 15
minutes. Serve immediately as pigs feet cool quickly.

Contributed to our recipe list by Shirley.
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Posted by Willie Crawford at 01:44 PM | Comments (0)

Dutch Pea Soup w/ Pig's Feet

~Dutch Pea Soup w/ Pig's Feet ~

2 cup split green peas
3 1/2 qts. water
1 1/2 tsp. salt
2 pigs feet
1/2 lb. smoked sausage
4 leeks, chopped
1 1/2 cup celery, chopped

Soak peas in 3 cups cold water for 12 hours; drain; add water to make 3
1/2 quarts; add salt and boil. Skim; add pigs feet, leeks and celery,
simmer 3-5 hours until tender. Remove meat, discard skin and bones.
Return meat to soup. One half hour before serving, add sliced sausage.
Eat with toasted bread. Serves 8.

Posted by Willie Crawford at 01:31 PM | Comments (0)

Tyree's Souse

~Tyree's Souse ~

10 lg. pigs feet
4 lbs. pig ears
4 Tbsp. or 1/4 cup salt
1 1/2 Tbsp. crushed red pepper
2 cup white or cider vinegar
2 Tbsp. sage

Wash the pig feet and ears in salted water. In a large pot, put ears and
feet with all ingredients. Cover with water and boil slowly until meat
falls from the bones. When meat is done, allow to cool so you can pull
all the meat from the bones. Cut the pig ears into tiny pieces. Mix meat
well. Put the meat mixture into loaf pans. Cover with wax paper and
refrigerate until firm. If you like it spicier, add a little hot sauce
before chilling.

Posted by Willie Crawford at 01:19 PM | Comments (1)

Lucy Sadler's Hogs Head Cheese

~Lucy Sadler's Hogs Head Cheese ~

6 fresh pigs feet
6 lbs. pork neck bones
2 lg. onions, chopped
1/2 head garlic, chopped

Sm. amount of green onion tops (a pinch will do) A pinch of parsley
Boil meat until tender and remove all bones. Cook onions and garlic in 1
cup water until tender. Mix this into meat and add green onion tops and
parsley. Cook about 5 minutes until water is boiled down. Pour into
bowls and allow to jell.

Posted by Willie Crawford at 01:15 PM | Comments (0)

August 09, 2005

Betty's Corn Bread

Bettys corn bread .

Foods of the Southland

by BETTY FRANKS

You will need a 6cast iron skillet
White corn meal mix ,Butter milk, Veg . oil,S/R flour

Spray your skillet with PAM

Then mix

1 C white corn meal mix

1 T veg. Oil

2 heaping T sp of S/R flour

½ C butter milk

¼ C water

Pre-heat oven to 450 df

You may need to add a little more liquid.

You want it to pour out of your mixing bowl in to your skillet and level up
when you shake it.

pour into your skillet and put it in your oven.

I wont say how long because each oven is different

Check after 20 min. Cook till it is good and brown. Then

Put a plate on top and flip it over . serve it with the bottom up. It looks
better. It is a must to have PLENTY of butter!!!

Contributed to our recipe list by Betty.
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Posted by Willie Crawford at 04:56 PM | Comments (0)

Southern Fried Chicken

SOUTHERN FRIED CHICKEN
Foods of the southland by DAVE FRANKS

Im 76 and have been cooking since 6

When I was 6 we would always have fried chicken on Sunday for dinner (that
was in the middle of the day) I looked up to see what Mr. Webster had to say
about it and he said that dinner was the biggest meal of the day.! We raised
our own. And had to dress and cut them up. We got 14 pc out of each chicken.
There was 2-wings 2 thighs 2 legs 1 keel breast (wish bone ) 2 pc
breast 1 back 1 neck 1 liver 1 heart 1 gizzard that was done
just before you cooked it.(now you can cook any parts you wish)

Today I think the only way to fry chicken is in a cast iron skillet. Always
wash your chicken. Shake the water off , sprinkle with salt and pepper and
roll in flour just before you put it in the grease.

Place about ½ in of shortening in your skillet put it on high till it starts
to smoke. And place your chicken in it ( be sure that the chicken is in the
grease before you turn it loss so it wont splash on you ) let it get good
and brown on one side then turn it over when it is brown turn your heat down
to low and cover for about 15 min. taste and remove when done.

Place on paper towels and blot any grease off then lightly sprinkle with
salt. It can be served hot or cold.

I do hope you know how to make chicken gravy , biscuits, and mashed tators.
DAVE

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Posted by Willie Crawford at 04:53 PM | Comments (0)

Creole Beans and Rice

1 pound dried red beans
1/4 pound salt pork
3 cups chopped onion
1 bunch green onions, chopped
1 cup fresh parsley, chopped
1 cup green pepper, chopped
2 cloves garlic, pressed
1 teaspoon red pepper
1 teaspoon black pepper
3 dashes hot sauce
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried whole thyme
2 pounds Mettwurst or other smoked German sausage, cut into bite-size pieces

Sort and wash beans; place in large Dutch oven. Cover with water
2 inches above beans; let soak 8 hours. Drain. Cover beans with
water and add salt pork; bring to a boil. Cover, reduce heat, and
simmer over low heat for 45 minutes. Add remaining ingredients
except sausage and rice. Cover and cook over low heat for 45 minutes,
stirring occasionally. Add sausage pieces, and cook until heated
through. Serve over rice. Serves eight.

Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 04:50 PM | Comments (0)

Beer Biscuits With Honey Butter

~Beer Biscuits with Honey Butter~

Break open one of these scrumptious biscuits and you'll find a moist,
cake-like texture on the inside.

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon kosher or coarse salt
1/4 cup vegetable shortening
1 1/2 teaspoons butter, melted
3/4 cup beer, flat and at room temperature (half of a 12-ounce can)

Honey Butter:
1/2 cup butter, softened
2 tablespoons honey - or to taste

Preheat oven to 400°F (205°C).
Grease muffin tin; set aside.

In a large bowl, combine flour, baking powder, sugar and salt. Cut in
the shortening with a pastry cutter or the tips of your fingers until
mixture is crumbly like split peas; stir in the butter and beer, mixing
well.

Fill muffin cups about three-fourths full.
Bake for approximately 12 to 15 minutes or until biscuits are golden
brown. Serve warm.

For Honey Butter: Combine the butter and honey together, mixing well.
Makes 1/2 cup.

Makes about 10 biscuits. (Recipe can be doubled.)

Nutrition Facts (per serving):
253.0 calories; 52% calories from fat; 15.2g total fat; 25.9mg
cholesterol; 405.1mg sodium; 37.0mg potassium; 26.0g carbohydrates; 0.7g
fiber; 6.0g sugar; 25.3g net carbs; 2.8g protein

Contributed to our recipe list by Shirley.
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Posted by Willie Crawford at 04:45 PM | Comments (0)

Chicken Spaghetti

Chicken spaghetti

One whole chicken

Celery

Onions

Diced tomatoes (Italian style)

Bell peppers (any color )

Italian seasoning (dry)

Garlic (I like fresh but minced or powder

Will do. 1# box pasta (I like the medium size )

I like to ¼ my chicken place it in large pot

with a lot of water. Add some salt , pepper and rubbed sage You want enough
so you can cook your pasta in it later.

Chop 2 ned.-large onions 1 med pepper

4 ribs of celery place them in a large skillet

sauté till tender then add 1 t garlic powder and 2 T minced garlic stir for
a few min. now add your tomatoes 2- 15 oz. Cans and seasoning (I like to
start with 3 T Italian seasoning 2 T paprika 1 t salt 1 t black pepper ) and
let it simmer for about one hr. uncovered 1 T corn starch in a little water
then fold it in adding salt & pepper to your taste.

Remove skin and bones from chicken cut it into bite size pcs.

Cook your pasta till done you can test by tasting . drain pasta and fold
into sauce good then fold in the chicken. Dont over do it you dont want to
tear up your chicken.

You can add hot sauce if you like.

I would serve with a fresh cut combination

Salad with Italian dressing. And garlic bread.

Garlic bread

I use Italian or French bread

1 stick of butter softened with garlic powder

mixed in to your taste. pre heat oven broiler. Place slices on cookie sheet
with garlic butter on one side. If some dont like garlic leave some plain.
(note ) dont leave it alone for any reason. When it starts to brown the
least bit get it OUT. (Or it will be bitter.)
Chicken spaghetti

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Posted by Willie Crawford at 02:23 PM | Comments (0)

Broasted Chicken

Foods of the Southland
By DAVE FRANKS

Broasted chicken is deep fried chicken in a pressure fryer

You bring your grease to 360 df Dip damp chicken in to whatever breading
you are going to use. Then ease the chicken into the hot grease as soon as
it touches let go.

(Do not drop) Close and seal your cooker cook for 13 min.. Bleed off press.
And open

If you want crispy raise the basket to top of grease and let it sit for 2
min. If you want really crispy with a heavy crust . Bread it and let it sit
till it gets sticky then bread again

Then fry it the same way.

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Posted by Willie Crawford at 02:18 PM | Comments (0)

Grandma's Cucumbers

Do you remember the cucumbers that Grandma had on her dinner table
during the summertime? She would serve them in her traditional green
cut glass serving bowl--sliced cucumbers and onions from her garden in
that creamy white sauce, and nobody could get enough! So here's
Grandma's cucumber salad recipe, a sure hit with everyone I've served it to.

Ingredients:
(Increase proportionally if you want more dressing)
1 cup mayonnaise
1 cup white vinegar
1 1/2 cups sugar (don't scrimp!)
1/2 cup milk
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
Onions (as desired), peeled and sliced in half-rings
Cucumbers (as desired), peeled and sliced
(NOTE: If you want to be fancy, score the peeled cucumber with a table
fork before slicing)

Method:
Put mayonnaise, vinegar, sugar, and garlic powder in a bowl. Whisk it
together thoroughly. Then whisk in milk. Add sliced onions and
cucumbers to the dressing, and stir together. Sprinkle celery seed on
the top, and gently mix in. It works best to refirgerate overnight
before serving, allowing everything to marinade together.

NOTE: I make the mixture in a Tupperware-type bowl. As the cucumbers
and onions are consumed, I'll add more cucumbers and onions and celery
seed to the left-over dressing. You can keep doing this until the
dressing starts to lose its "zip."

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Posted by Willie Crawford at 07:07 AM | Comments (0)

Easy Chicken Pie

EASY CHICKEN PIE

1 chicken, boiled, seasoned and deboned
1 3/4 c. broth
1 can cream of chicken soup
1/2 stick butter
1 c. self rising flour
3/4 c. milk
Place chicken in bottom of large baking dish. Pour broth over the chicken. Spread soup on top. Mix butter, flour, and milk together. Pour on top of chicken broth and soup. Bake at 350 degrees for 30 minutes; then at 450 degrees until brown.

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Posted by Willie Crawford at 07:03 AM | Comments (0)

Easy Summer Salad

EASY SUMMER SALAD

1 head cauliflower
1 head broccoli
1 pkg. carrots, sliced
2 or 3 stalks celery, sliced
(Any type of vegetables you like to dip in ranch)
Cut up all veggies into bite size pieces and put ranch dressing over them. This makes a lot of salad. It's best if you just add dressing to meal size portions. Veggies stay nice and crisp if kept separate in an air-tight container. Great for those unexpected guests.
Apples, orange, peaches, etc. are good mixed with ranch dressing too. This has to be eaten same day though.

Posted by Willie Crawford at 06:59 AM | Comments (0)

August 08, 2005

Heart Healthy Bread Pudding

Heart Healthy Bread Pudding
1 tbs cinnamon
4 cups skim milk
4 cups pineapple juice
1/2 cup sugar
2 cups egg substitute
One 12 oz can evaporated skim milk
1 tbs vanilla
Butternut flavoring
1-1/2 cups raisins
1/2 cup flour
1 pkg butter buds
2 tbs diet margarine
Loaf stale whole wheat bread, cubed

Scald milk with margarine. Add juice and butter buds. Pour over bread. Beat eggs with sugar and add vanilla butternut flavoring. Pour egg mixture over bread and mix well. Combine raisins and flour. Sift raisins and discard excess flour. Stir in bread. Pour into 9x11 inch pan and bake at 350F for 60 minutes.
Top with Vanilla sauce:
1 cup evaporated skim milk
1 tbs cornstarch combined with 2 tbs water
2 tbs sugar
2 tbs vanilla

Combine milk and sugar. Heat. Thicken with cornstarch and add vanilla. Use as topping for bread pudding.

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Posted by Willie Crawford at 12:02 AM | Comments (0)

August 07, 2005

Stewed Okra And Tomatoes, Okra And Tomatoes

STEWED OKRA AND TOMATOES

1 tomato, cut in 8 pieces
1 clove minced garlic
1 tsp. white vinegar
Black pepper to taste
1/2 c. chopped onion
1 c. sliced okra
1/4 c. water
1/8 tsp. thyme

Heat okra and onion in skillet until limp, add rest of ingredients, cover,
simmer until all liquids evaporate. Yield: 2 servings

OKRA AND TOMATOES

1/4 c. sliced green onions
2 tsp. oleo
1 tbsp. flour
1/2 tsp. salt
1/2 c. milk
1/4 c. (1 oz.) shredded sharp
American cheese
1 c. okra, sliced
1 c. tomatoes, chopped and drained
3/4 c. soft bread crumbs (1 slice)
1 tbsp. butter, melted

In medium saucepan cook green onion in oleo until tender, but not brown.
Blend in flour and salt; add milk cook and stir until thickened and bubbly.
Add cheese, stirring until melted. Fold in okra and tomatoes. Turn into 1
quart casserole. Combine crumbs and the remaining butter, sprinkle around
edges of casserole. Bake in 350 degree oven for 30 minutes or until heated
through. Makes 6 servings.

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Posted by Willie Crawford at 11:58 PM | Comments (0)

Quick Catfish Gumbo

QUICK CATFISH GUMBO

2 tbsp. vegetable oil
1/2 c. chopped green bell pepper
4 slices ham (1 oz. each), stacked
and cut into 1-inch pieces
1 tsp. minced garlic
3/4 c. 5-minute rice
1 (16 oz.) can tomatoes, cut up
1 c. frozen or fresh sliced okra
4-6 drops hot pepper sauce
1/2 c. chopped onion
1 c. sliced celery
1 lb. catfish fillets, cut into
1-inch chunks
2 1/2 c. water
2 chicken bouillon cubes

Heat oil in a 3 to 3 1/2-quart pan over high heat. Add onion and green
pepper, the celery, ham and garlic. Stir to mix; cover and, stirring once,
cook 3 minutes. Add remaining ingredients except hot pepper sauce. Cover
and cook over high heat 6 or 7 minutes. Remove from heat; let stand covered
3 minutes until rice is tender and fish opaque. Add hot pepper sauce.

Posted by Willie Crawford at 11:45 PM | Comments (0)

Turkey Enchiladas

3 cups Cooked turkey; shredded
2 cups Sour cream
2 cups Shredded cheddar cheese
1 teaspoon Salt
12 10" corn or flour tortillas
1/3 cup Corn oil
SAUCE FOR TURKEY
2 cans 4 oz green chilli peppers
1 large Garlic; minced
2 tablespoons Salad or olive oil
2 cups Chopped onions
1 teaspoon Salt
1/2 teaspoon Oregano
1/2 cup Water
1 1/2 pounds Stewed tomatoes

Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan.

TURKEY SAUCE

Rinse seeds from chillies and chop. Saute with garlic in oil. Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered until thick, about 1/2 hour. Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes. Let set 5-10 minutes before serving.
Yield: 4 servings

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Posted by Willie Crawford at 11:39 PM | Comments (0)

Stuffed Green Peppers

Almost too easy but soooooo tasty.

Stuffed Green Peppers (Easy)
4 green peppers
l lb. very lean ground beef
1 can Spanish Rice (I use LaPreferida, but
and kind will do)
1 tsp. salt (opt.)
Ketchup
Clean and cut peppers in halves up and down,
not crosswise. Mix uncooked ground beef with
Spanish rice and salt. Stuff each pepper half
with mixture. Pour ketchup over top of each
pepper. Bake in 350 oven, uncovered first 15 min,
cover for 30-45 min. then uncover another
15 minutes. All there is to it. Yummy!

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Posted by Willie Crawford at 11:34 PM | Comments (0)

Pecan Coated Catfish

Catfish fillets are coated with ground pecans, cornmeal, and seasonings, then baked.
INGREDIENTS:
1 cup pecan halves, toasted*
1 teaspoon salt
6 catfish fillets, about 2 to 2 1/2 pounds
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 teaspoon Tabasco sauce
1/2 cup flour
lemon wedges and parsley sprigs for garnish, optional

PREPARATION:
Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce.
In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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Posted by Willie Crawford at 11:28 PM | Comments (0)

Mayonaise Cake With No Eggs

Mayonaise Cake with no eggs.

This is a wonderfully moist cake! I haven't made it for a while but I think I used a 9"x13" pan although the recipe says round pans, I would guess two. It is a thin batter as I remember.

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup mayonnaise
1 cup hot water

Blend all ingredients with mixer 2 to 3 minutes and pour into greased round
cake pans. Bake at 350 degrees F for about 25 minutes. Don't undercook it as it will be too dense and almost gummy.

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Posted by Willie Crawford at 02:26 PM | Comments (1)

August 05, 2005

Chicken Fried Steak

INGREDIENTS:
1 1/2 lb beef round steak
3/4 cup seasoned breadcrumbs
1/4 cup cooking oil
2 tbsp milk
2 tbsp flour
1 tsp salt
1 egg, beaten
A few dashes of pepper to taste
Gravy Sauce:
1/2 tsp salt
2 tbsp cooking oil
2 tbsp flour
1 cup milk
pepper to taste
STEP BY STEP:
Pound the round steak very thin and cut into serving portions. In a small
bowl mix together egg and milk
In a separate shallow bowl mix together flour and breadcrumbs. In a skillet
heat 1/4 cup of cooking oil
Cook the round steak on all sides until brown. Season with salt and pepper
To make gravy sauce: In a saucepan blend together 2 tablespoons of oil and
flour. Add salt and pepper to taste. Gradually pour in milk. Cook over
medium heat for 1 minute stirring constantly until the gravy thickens. Pour
over round steak. Cook 3-5 minutes till thoroughly heated.

Posted by Willie Crawford at 12:21 AM | Comments (0)

August 03, 2005

Old Fashioned Peach Cobbler

OLD - FASHIONED PEACH COBBLER

4 c. sliced fresh peaches
1 c. sugar
1/2 c. butter
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 c. shortening
1/4 c. plus 1 tbsp. cold water

Combine first 3 ingredients in a medium saucepan; bring to a boil and cook
over low heat until peaches are tender and mixture thickens. Pour peach
mixture into a lightly buttered 10 x 6 x 2 inch baking dish. Combine flour
and salt; cut in shortening with a pastry blender until mixture resembles
coarse meal. Mix in water with a fork to form a stiff dough. Drop from a
tablespoon on top, spacing evenly. Bake at 400 degrees for 30 minutes.
Cool to room temperature before serving.

Posted by Willie Crawford at 05:15 PM | Comments (0)

Southern Fried Chicken

Soak chicken parts (don't be a fool and tear off the skin...it's the best
part) in buttermilk overnight in the frig.
In a big cast iron skillet (or electric fry pan, or even one of those
Teflon jobbies) melt about 2" of a 50/50 mixture of Crisco shortening and
butter over medium high heat, til a drop of water jumps all over it.
When you're ready to cook, take one piece of chicken out of the
buttermilk at a time and roll it in flour, then put it in the skillet til
the skillet is about 1/2 full. If you fill it up, you'll cool down the
grease too much and get greasy chicken.
Fry that chicken til all sides are golden brown, using salt and pepper
on all sides, and then put the chicken in an uncovered roaster pan in a 200
degree oven til supper time.

Posted by Willie Crawford at 05:10 PM | Comments (0)

Cube Steak With Mushroom Sauce

CUBE STEAK WITH MUSHROOM SAUCE

4 cube steaks, 1 to 1 1/2 lb.
1 tbsp. olive or vegetable oil
2 tbsp. butter or margarine
1/4 lb. fresh mushrooms, quartered
1 tbsp. Dijon mustard
1/2 c. beef broth or water
Salt and pepper to taste
Chopped parsley (for garnish)

Place cube steaks between sheets of wax paper or plastic wrap. Using flat
side of mallet, pound meat until about double in size. Heat oil and 1
tablespoon of the butter in wide frying pan. Add steaks and brown quickly
on both sides. Place browned steaks on warm serving dish and keep warm.
Add remaining butter to pan. Add mushrooms and cook quickly over high heat
until browned. Pour over steaks on platter. By this time, steaks may have
"wept" juices on to the plate. Drain them into frying pan and heat to
boiling. Whisk in the mustard and broth and drippings. Boil hard over high
heat; scraping up brownings, until juices are reduced to shiny glaze. Pour
over steak and mushrooms; add salt, pepper, and garnish.

Posted by Willie Crawford at 05:04 PM | Comments (0)

Big Mamma´s Super Easy Cobbler

Big Mamma´s Super Easy Cobbler
1 cup flour
1 cup sugar
1 cup milk
1/2 cup butter
1 tsp. baking powder
1 can any kind of canned fruit pie filling(apple, peach, cherry etc.)
Preheat oven to 350 deg. Melt butter and pour into a 9x9 baking dish. In large bowl,
combine flour, sugar, milk, and baking powder; mix well.
Pour mixture into baking dish and spread evenly. Pour fruit pie filling over top by
spoonfuls; sprinkle with a little sugar and bake for 30 min. or until top is brown
and almost crisp.

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Posted by Willie Crawford at 02:42 PM | Comments (0)

Quick Chicken Spaghetti

Quick Chicken Spaghetti
1 stick butter or margarine
1 small onion chopped
1 can of mushrooms (small)
1 can of cream of mushroom soup
1 can of Rotel Tomatoes (or 1 cup picante sauce)
1 lb. pkg. of velveeta cheese
1 can of Swanson's canned chicken (or two chicken breast that have been cooked)
spaghetti noodles to serve four
Sauti onions in butter with can of mushrooms in large saucepan, add onions, mushrooms,
stir in rotel tomatoes, and chicken. Cube entire package of velveeta and add to saucepan.
Heat until all cheese is melted.
Boil spaghetti to desired tenderness.
Spread spahretti into large glass baking dish, and cover with cheese sauce. Bake at 350 deg.
until hot.

Posted by Willie Crawford at 02:36 PM | Comments (0)

Crockpot Yam Pudding

6 large yams or sweet potaotes
1/4 cup butter
1/4 cup brown sugar
2 teaspoons lemon peel -- grated
1 tablespoon lemon juice
1/