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May 06, 2007
Peanut Butter Cookies
From the Cookbook,
Cajun Clark's One Inch From The Top"
1 cup butter
1 cup brown sugar, packed
3/4 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
2 eggs
1 cup oatmeal, dry
1 cup creamy peanut butter
1/2 teaspoon salt
1/2 cups cold water
Cream butter and both sugars slowly. Add
eggs one at a time, blend well. Add baking
soda and salt. Add flour and oatmeal a little
at a time. Then alternate water and peanut
butter. Drop on ungreased cookie sheets.
Bake in 350ºF oven for about 8 to 10 minutes.
Posted by Willie Crawford at 10:11 PM | Comments (0)
Sugar Cookies
From the Cookbook,
Cajun Clark's One Inch From The Top"
Sugar Cookies
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter
1 cup sugar
2 whole eggs
Beat butter, eggs and sugar together until
smooth. Add flour 1 cup at a time. Add baking
powder and baking soda. Last roll to 1/2-inch
thick. Cut with metal cutters.
Bake 8 to 10 minutes at 350ºF. Cool. Can be
stored to decorate later.
Posted by Willie Crawford at 10:06 PM | Comments (0)
Garlic Fried Catfish
Garlic Fried Catfish
From the Cookbook,
Cajun Clark's One Inch From The Top"
2 pounds catfish fillets
2 medium sized eggs
1/2 cup all purpose flour
3/4 cup yellow corn meal
1 tablespoon Lawry's seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup vegetable cooking oil
Heat oil in frying pan over medium-high heat.
Lightly beat eggs in bowl large enough to dip
fish fillets in. Dip fillets in eggs. Mix
seasoned salt, black pepper, cayenne pepper and
garlic powder in small dish. Sprinkle the mixed
seasonings on both sides of catfish fillets.
Combine flour and cornmeal in a dish or paper
bag. Dip fillets in this mixture and lightly coat.
Place fillets in frying pan and cook.
Posted by Willie Crawford at 09:52 PM | Comments (0)
Vinegar Pie
1 cup of water
2 eggs
2 tablespoons of vinegar
1 cup of sugar
2 tablespoons of flour
1 tablespoons of butter
1/2 teaspoon of lemon extract
1 9-inch baked piecrust
Mix together the sugar, water, eggs,
vinegar, and the flour in the top of
a double boiler. Cook, stirring
constantly until the mixture is smooth
and thick.
Remove the mixture from the heat and
stir in the lemon extract and the butter.
Pour into the baked piecrust and let cool.
Top with whipped cream if you like.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" - click here to check
it out!
Posted by Willie Crawford at 05:26 PM | Comments (0)
Rice And Sausage Casserole
4 cups of cooked brown rice
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped green pepper
1/4 cup of chopped red pepper
1 cup of sliced mushrooms
3 tablespoons of olive oil
3 tablespoons of butter
1 pound of cooked sausage, drained
A dash of Tabasco sauce
Sauté all of the vegetables in the
olive oil and butter for about 5 minutes.
Mix the cooked vegetables along with the
sausage and Tabasco sauce into the cooked
rice.
Place the rice mixture into a buttered
casserole and bake at 350 degrees until hot.
This is great for cool days or holiday
cooking.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" Click here to get your
copy.
Posted by Willie Crawford at 04:57 PM | Comments (0)
Buttermilk Pie
Buttermilk Pie
1 tablespoon of flour
1 cup of sugar
3 well beaten egg yolks
3 egg whites
2 teaspoons of ground nutmeg
2 tablespoons of melted butter
1/2 cup of buttermilk with 1/4 teaspoon of baking soda added
In a bowl, mix the flour, sugar, and the nutmeg together and then add the egg yolks, melted butter.
Add the buttermilk and mix well. Pour into an unbaked piecrust and bake at 325 degrees
until set. Beat the egg whites with 6 tablespoons of sugar to form a meringue. Spread the meringue
on the cooled pie and brown slightly in the oven.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" Click here to get that cookbook.
Posted by Willie Crawford at 04:06 PM | Comments (0)
Fried Apple Pies
Fried Apple Pies
2 tablespoons of butter
2 pounds of apples, cored and diced
1/2 teaspoon of cinnamon
A pinch nutmeg
1/4 cup of sugar
1/4 cup of brown sugar
1 1/2 cup of water
The juice of 1/2 of a lemon
1 teaspoon of vanilla
1 tablespoon of cornstarch
For the crust:
3 cups of flour
2 teaspoons of sugar
1 1/2 teaspoons of salt
1/4 teaspoon of baking powder
6 tablespoons of shortening
1 egg
3/4 cup of milk
Powdered sugar
Preheat oil in a skillet for frying.
In a saucepan, melt the butter and add
the apples and cook for 2 minutes. Stir
in the cinnamon, nutmeg, 1/4 cup of sugar,
and 1/4 cup of brown sugar. Continue
cooking for 1 minute, stirring constantly
to dissolve the sugar. Add the water and
lemon juice.
Bring the liquid to a boil and add the
cornstarch dissolved in 1 tablespoon of
water.
Whisk the vanilla and the cornstarch
mixture into the liquid. Reduce the heat
to a simmer and cook for 15 - 20 minutes,
or until the apples are soft.
Remove from heat and allow to cool completely.
Mix together the shortening, egg, and 3/4 cup
of milk. In a mixing bowl, sift the flour,
sugar, salt and baking powder together.
Gradually add the egg mixture to the flour
mixture, working it to make a thick dough.
Divide the dough into 12 equal portions. On
a lightly floured surface, roll the dough
pieces into thin rounds, about 5 inches in
diameter. Put 1/4 cup of the apple mixture
in the center of each round, fold the dough
over and crimp the edges with a fork.
Fry the pies, two to three at a time, in the
hot oil, until golden brown.
Remove from the oil and drain on paper
towels. Powder the pies with the powdered
sugar.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
Click here for this excellent cookbook.
Posted by Willie Crawford at 02:53 PM | Comments (0)
Ground Beef And Corn Casserole
Ground Beef And Corn Casserole
1 1/2 pounds of lean ground beef
1 cup of chopped onion
1 - 12 ounce can of whole kernel corn, drained
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup of sour cream
1/4 cup of chopped pimiento
3/4 teaspoon of salt
1/4 teaspoon of black pepper
3 cups of noodles, cooked and drained
3 tablespoons of butter, melted
1 cup of soft breadcrumbs
Brown the ground beef; add the onion and
cook until tender, but not brown. Add the
corn, soup, sour cream, pimiento, salt,
and pepper. Mix well; then stir in the
cooked noodles. Taste and add more seasoning
if needed.
Pour into a 2-1/2 quart casserole dish. Add
the melted butter to the breadcrumbs and sprinkle
over top of the casserole.
Bake at 350 degrees for 30 minutes or until hot.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
Click here to get this southern recipe cookbook!
Posted by Willie Crawford at 02:46 PM | Comments (0)
Chess Pie
Chess Pie
1/4 pound of butter
1/2 cup of brown sugar
1 cup of white sugar
3 eggs
1 tablespoon of vinegar
1/2 tablespoon of vanilla
1 tablespoon of cornmeal
Melt the butter, brown and white sugars.
Add the eggs, vinegar, vanilla, and the
cornmeal and stir until mixed but do not
beat. Pour into an unbaked piecrust and
bake for 1 hour at 350 degrees.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
Click here to get the cookbook.
Posted by Willie Crawford at 02:35 PM | Comments (0)
Chicken Fried Steak And Gravy
Chicken Fried Steak And Gravy
2 pounds of round steak, about 1 inch thick
2 large eggs
2 tablespoons of milk
1/4 cup of unbleached Flour
Salt and black pepper, to taste
2 tablespoons of butter
For the gravy:
1 cup of milk
1 cup of water
1/4 cup of flour
Salt
Black Pepper
Cut the steak crosswise into 4 serving pieces
and pound each piece to a thickness of about
1/4 of an inch. In a large plate, beat the milk
and eggs together, in a second plate combine the
flour, salt, and the black pepper. Dip each piece
of steak first into the egg mixture and then into
the flour mixture, coating completely. Shake each
piece gently to remove the excess flour. Melt
the butter in a skillet, using medium heat and
fry the steaks, two at a time, for about 5 minutes
on each side or until golden brown.
For the gravy:
Pour off all but about 4 tablespoons of the
drippings from the skillet. Over medium heat,
slowly stir in the 1/4 cup flour, stirring
constantly. Combine the 1 cup milk and 1 cup
water and slowly add to flour mixture, stirring
constantly to loosen the brown pieces left on the
skillet from frying the steak. Add salt and black
pepper to taste and raise the heat to bring to a
boil. When bubbly, lower heat and continue to stir
until the gravy reaches the desired thickness.
Serve the steak and gravy with cat head biscuits
and mashed potatoes.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
Posted by Willie Crawford at 02:25 PM | Comments (0)
Save Over 75% on Tax Lien Certificate Course
Some of you may have noticed that Willie sells
a course on investing in government secured
tax lien certificates. The course teaches how
to earn 16%, 18%, 24%, even up to 50% on this
investment.
Since Willie has been out of pocket and feels
bad about that, he's authorized me to offer
you his course for less than 25% of the
normal price. The sale price is now on the
website and will last for a day or two.
It's at http://InsiderLiens.com
Paris
Posted by Willie Crawford at 10:44 AM | Comments (0)
Hushpuppies
Hushpuppies
1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt
Combine the flour, cornmeal, and the
sugar in a large bowl. Stir in the egg,
onions, and 1/2 cup of the buttermilk
to mixture.
Gradually stir in the remaining 1/2 cup
of the buttermilk until the batter
is well mixed, but not runny.
Drop by spoonfuls into hot oil and fry
until golden brown.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
http://Chitterlings.com/chb/
Posted by Willie Crawford at 06:27 AM | Comments (0)
Mountain Fried Rabbit
Mountain Fried Rabbit
2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of shortening
Dry the rabbits and cut into several pieces.
Combine the egg yolks and 1 cup of milk and
gradually add 1 cup of the flour, then add
the salt and beat until smooth.
Dip rabbit pieces into the batter and fry
in hot fat until brown, or about 15 minutes.
Reduce the heat and continue cooking until
tender, about 30 to 40 minutes, turning
frequently.
To make gravy add the remaining flour to fat
in pan, gradually add the remaining milk and
stirring constantly, heat to boiling and season
to taste with salt and black pepper. Pour
over the pieces of rabbit.
From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"
http://Chitterlings.com/chb/
Posted by Willie Crawford at 06:10 AM | Comments (0)
Cat Head Biscuits & Garlic Fried Chicken
Check out one of my favorite cookbooks, Cat Head Biscuits
And Garlic Fried Chicken!
Here are some of the recipes you'll find:
8. A Little About Carolina Mountain Cooking
9. “The Truth About The Cherry Tree”
10. “All Work And No Play In The 1920's”
Meats And Main Dishes:
11. Barbecued Chuck Roast
11. Mountain Fried Rabbit
12. Western North Carolina Style Barbecue Roast Chicken
12. Garlic Fried Chicken
13. Mom’s Pan Fried Fish
13. Blue Ridge Mountain Pot Roast
14. Southern Style Pork Roast
14. Pork Loin And Gravy
15. Old Timey Chicken “N’ Dumplings
15. Church Social Meatloaf
16. Aunt Beth’s Meatloaf
16. Aunt Abby’s Chicken Patties
17. Country Baked Chicken
17. Country Fried Steak
18. Company Pork Chops
18. Beef Barbecue Cups
19. Tomato Soup Meatloaf
19. Mother’s Beef Stew
20. Cabbage Rolls
21. Layered Hamburger Pie
21. Crockpot Apple Glazed Pork Roast
22. Crockpot Au Gratin Potatoes and Ham
22. Creamy Chicken And Biscuits
23. Country Meatballs
23. Catfish With Bacon And Horseradish Sauce
24. Creamy Skillet Chicken
24. Barbecued Spareribs
25. Chicken Fried Steak And Gravy
26. My Favorite Beef Stew
26. Pineapple Baked Ham
27. Salisbury Steak
27. Bacon Potato Pie
28. Ham Loaf
28. Cornbread Pie
29. Baked Trout with Fresh Herbs
29. Salmon Cakes
30. Beef and Cabbage Soup
31. “Childhood Fun On The Riverbank”
Fruits And Vegetables:
32. Mama’s Young Peas And Potatoes In White Gravy
32. Shuck Beans or Leather Britches (Dried Green Beans)
33. “Kilt” Lettuce Salad
33. Fried Green Onions
34. Squash Fritters
34. Country Fried Squash
34. Bean Salad
35. Homemade Baked Beans
35. Nine Day Slaw
36. Potato and Sausage Soup
36. Bean and Bacon Soup
37. Pinto Bean Soup
37. Quick Corn Chowder
38. Sour Cream And Chive Potato Soup
39. Fried Cabbage
39. Vinegar Coleslaw
39. Potato Dumplings
40. Scalloped Corn
40. Fried Apples
41. Spiced Rhubarb
41. Apple Pudding
42. Corn Pudding
42. Green Tomato Pie
43. Nanny’s Scalloped Broccoli
43. Crockpot Baked Beans
44. Broccoli Soufflé
44. Squash Patties
45. Cabbage With Mustard-Horseradish Sauce
45. Baked Mashed Potatoes
46. Split Pea Soup With Dumplings
47. Golden Baked Potatoes
47. Mustard Greens
48. Okra Fritters
48. Potato Pancakes
48. Fried Grits
49. Fried Corn
49. Hobo Beans
50. Southern Style Collard Greens
50. Corn Fritters
51. Fried Green Pepper Rings
51. Black Eyed Pea Soup
52. Tomato Cakes
52. Wilted Dandelion Greens
53. Ramps
54. Ramps and Eggs
54. Potatoes and Ramps
55. “Just Where Do Eggs Come From?”
Breads:
56. Sweet Potato Cakes
56. Johnny Cakes
57. Gritted Bread
57. Whipping Cream Biscuits
58. Spoonbread
58. Old-Time Dressing or Stuffing
59. Cat Head Biscuits (as big as a cat’s head)
61. Hushpuppies
61. Mountain Corn Bread
62. Rhubarb Pecan Bread
62. Southern Style Hush Puppies
63. Pearlie’s Potato Biscuits
63. Apple Roll
64. Orange Nut Bread
64. Zucchini Bread
65. Always Perfect Pan Rolls
65. Refrigerator Bran Muffins
66. Pumpkin Muffins
66. Banana Bread
67. Oatmeal Blueberry Muffins
68. Rhubarb Muffins
69. Molasses Oatmeal Bread
70. Sweet Potato And Apple Muffins
71. “Wooden Wheel Wagons And A Barn With No Nails”
“Jams” And Gravies:
72. Sausage Gravy
72. Chocolate Gravy
73. Old Fashioned Chicken Gravy
73. Old Fashioned Tomato Gravy
74. Mama’s Strawberry Jam
75. “No Water Was Too Cold To Have Fun”
Desserts:
76. Sour Cream Apple Pie
77. Buttermilk Pie
77. Chess Pie
78. Vinegar Pie
78. Berry Dumplings
79. Sweet Potato Pie
79. Bottom’s Up Peach Cobbler
80. Peach Dumplings
80. Black Walnut Cookies
81. Mom’s Cherry Pie
81. Mom’s Sugar Cookies
82. Black Mountain Buttermilk Pound Cake
82. Chocolate Fudge Cupcakes
83. North Carolina Date Cake
83. Apple Topping For Ice Cream
84. Nanny’s Homemade Chocolate Cake
85. Micaville Pineapple Cake
85. Strawberries In The Snow
86. Creamy Pumpkin Pie
86. Easy Strawberry Cake
87. Homemade Banana Pudding
87. Homemade Vanilla Wafers
88. Peaches And Cream
88. Strawberry Pudding
89. Hummingbird Cake
90. Grandma’s Spice Cake
91. Banana Nut Oatmeal Cookies
91. Fresh Apple Cobbler
92. Coconut Cream Pie
93. Peanut Butter And Chocolate Oatmeal Cookies
93. Orange Drop Cookies
94. Coconut Black Walnut Cake
95. Pumpkin Raisin Cake
96. Pumpkin Roll
97. Blueberry Cheesecake Pie
97. Date Balls
98. Fudge & Caramel Lover’s Cake
99. Caramel Apple Oat Bars
99. French Vanilla Cake
100. Blueberry Pound Cake
101. Applesauce Cake
101. Chocolate Cornmeal Cookies
102. Cranberry Cheese Cake Bars
102. Molasses Pie
103. Applesauce Fruit Cake
103. Baked Rice Pudding
104. Caramel Custard Pie
104. Mashed Potato Fudge
105. Huckleberry Coffeecake
105. Blackberry Pie
106. Peach Upside Down Cake
107. Chocolate Chip Oatmeal Cookies
107. Brown Sugar Pie
108. Upside Down Apple Pecan Pie
108. Kentucky Derby Pie
109. Chocolate Bread Pudding
110. Apple-Raspberry Crisp
110. Blueberry Buckle
111. Apple Turnovers
112. Fried Apple Pies
113. “Life Before Toy Stores”
Casseroles:
114. Dump Dish Dinner
114. Burnsville Beef And Macaroni Skillet
115. Rice And Sausage Casserole
115. Crescent Roll Casserole
116. Onion Casserole
117. Ground Beef And Corn Casserole
117. Chicken And Dressing Casserole
118. Three Bean Casserole
118. Mixed Vegetable Casserole
119. “The Short End Of The Stick”
120. My Favorite Recipes
You can get this cookbook in print or downloadable
form by clicking here.
Willie
Posted by Willie Crawford at 05:54 AM | Comments (0)
May 05, 2007
Another Soul Food Recipe Blog
Here's another soul food recipe blog that's just starting but that should eventually have hundreds of soul food recipes.
Posted by Willie Crawford at 11:12 PM | Comments (0)
Meat Loaf Recipe
MEAT LOAF
From Soul Food Recipes
by Willie Crawford
Meat loaf was always one of my favorites, maybe because I ate so much of it. They even served it practically every week in the school cafeteria.
Ingredient:
3 pounds ground beef (85% lean) 1/2 large yellow onion (chopped)
1 bell pepper (seeded and chopped) 3 eggs
1 cup tomato juice
2 cups bread crumbs
1 small can stewed tomatoes 1 tablespoon Tabasco sauce 1/2 tablespoon salt
1/2 can corn syrup
3/4 cups ketchup
Preparation:
1. Put the defrosted ground beef in a bowl. Spread it out a little to make it easier to mix ingredients.
2. Add the chopped onion, chopped peppers, Tabasco, and salt to the mixture. Sprinkle evenly across the mixture to make mixing easier. Mixed with your hands.
3. Crack the eggs in a small bowl and lightly beat them. Pour across the mixture.
4. Add the tomato juice to the mixture.
5. Cut the stewed tomatoes into small (crouton size) pieces and add to the mixture. Mix lightly.
6. Add the bread crumbs to the mixture and continue mixing to get everything evenly distributed throughout the mixture. You want the mixture to be slightly wetter than bread dough. Add more bread crumbs to the mixture if it's too wet.
7. Pour the mixture into a glass baking dish or into a large loaf pan.
8. Bake at 375 degrees for 1/2 hours. Since different ovens cook differently make sure it is done.
9. Glaze with syrup and ketchup mixture. Spread the mixture evenly across the top of the meatloaf and continue baking about 8 minutes.
Delicious served over mashed potatoes. Tastes great hot or cold. It can also be sliced and put on a sandwich.... a very versatile dish. Growing up, we used the cheapest ground beef because it WAS cheaper. Now I use leaner ground beef but the fat does at to the flavor so not too lean.
Posted by Willie Crawford at 02:17 PM | Comments (0)
Cajun Style Deep Fried Turkey
Cajun Style Deep Fried Turkey
From Cajun Clark's cookbook
"One Inch From The Top"
4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco, or the hot sauce you prefer
1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning
1 each poultry or meat injector
1 each DEFROSTED 10 to 12 pound turkey
5 gallons peanut oil
SAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.
USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.
Posted by Willie Crawford at 12:17 PM | Comments (0)
Snickerdoodles Cookie Recipe
Snickerdoodles
From Cajun Clark's cookbook
"One Inch From The Top"
MIX together thoroughly:
1 cup shortening
1 1/2 cups sugar
2 eggs
SIFT together and STIR in:
2 3/4 cups flour
2 teaspoons cream tartar
1 teaspoon baking soda
1/2 teaspoon salt
CHILL dough; ROLL into balls the size of small walnuts. ROLL IN mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. PLACE 2 inches apart on ungreased cookie sheet. BAKE 8 to 10 minutes at 400°F. As a VARIATION, omit the cinnamon; roll in sugar only. ADD 1/2 teaspoon lemon extract to dough before chilling.
Posted by Willie Crawford at 12:02 PM | Comments (0)
Fried Green Tomatoes
Fried Green Tomatoes
From Soul Food Recipes
by Willie Crawford
Tomatoes were and still are a very easy plant to grow. All you need is soil with the right ph balance, a little sun, and regular watering to harvest a great tomato crop just about anywhere. I have lived in many states from North Carolina, to Florida, to Hawaii, to Alaska (while flying military transport aircraft). I grew tomatoes in each of these locations with ease. While tomatoes grow fast, it's hard to wait for them to ripen. Now you've got a great way to eat mature but not ripened tomatoes. Do let some vine ripen though. A juicy fully vine-ripened tomato eaten fresh off the vine is a treat in itself.
Ingredients
4 large green tomatoes
2 cups corn meal (white)
1 tablespoon salt
1/2 teaspoon black pepper 1/2 cup Wesson oil
Preparation:
1. Clean tomatoes
2. Slice tomatoes in slices about the thickness of a cooked hamburger patty
3. Heat oil in frying pan over medium heat.
4. Sprinkle salt and pepper on both sides of tomato slices. I spread them on a clean plate to do this.
5. Coat each side of tomato slices with cornmeal. I simply sprinkled the corn meal over the tomatoes on the plate, turned them over, and sprinkled the other side.
6. Gently shake off the loose meal and then place tomato slices in hot oil.
7. Cook over medium heat until brown on one side, turn over and brown the other side.
8. Place on a paper towel to drain.
9. Serve hot.
I enjoy them with grits.
Willie
Posted by Willie Crawford at 11:56 AM | Comments (0)
Fried Collard Greens
FRIED COLLARDS
From "Soul Food Recipes"
by Willie Crawford
Ingredients:
1/2 pound salt pork or country style bacon 3 pounds collards
2 cups water
1/4 cup apple cider vinegar
1/2 medium onion (chopped)
1/4 teaspoon red pepper flakes
Preparation:
1. Wash collards thoroughly under cold running water
2. Cut up leaves by stacking them on top of each other, rolling them up, and then slicing across the roll to produce strips.
3. Pour vinegar and water into pot.
4. Bring to a boil and add collards, onions and pepper flakes.
5. Cover, reduce heat to medium and cook for 30 minutes (stirring occasionally).
6. Removed pot from heat and set aside.
7. Cut salt pork into small cubes.
8. Fry salt port in a cast iron skillet over medium high heat until most of the grease is rendered and you have a lots of crunchy pieces of meat and skin.
9. Strain collards, pouring liquid off through strainer. Pour collards and onions into frying pan containing hot grease and meat remnants. Stir to mix thoroughly. Cover and cook for 15 minutes, stirring occasionally. Taste to confirm doneness.
Serve with fried catfish or fried chicken.
Posted by Willie Crawford at 11:41 AM | Comments (0)
May 01, 2007
Yeast Doughnuts
Yeast Doughnuts
From the Cookbook, Cajun Clark's One Inch From The Top"
1/2 cup milk
1/4 cup shortening
1 teaspoon salt
1/3 cup sugar
1 package yeast
1 egg
2 1/2 cups flour
SCALD milk. ADD shortening, salt, sugar. STIR 'til dissolved. COOL to lukewarm. ADD yeast--dissolve. ADD beaten egg. ADD flour. MIX and KNEAD to smooth dough. PUT in greased bowl and turn. LET rise to double. ROLL 1/2-inch thick; CUT with cutter. PLACE on greased pan 1-inch apart. COVER, let rise 'til double. FRY in deep fat. DRAIN on paper. SHAKE in powdered sugar.
Posted by Willie Crawford at 09:05 PM | Comments (0)
Aztec Chicken Salad
Aztec Chicken Salad
From the Cookbook, Cajun Clark's One Inch From The Top"
Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don't use for another meal the next day. Makes sense to da ol' mon Caj, especially if you're cookin' One Inch From the Top.
Prep:
2 boneless chicken breasts, seasoned to your liking, cooked--broiled, fried, grilled, you name it; it's your decision--and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips
MIX chicken, beans, corn, lettuce, onion and tomato together. ADD Catalina dressing and hot sauce to taste. SERVE over Tortilla chips. Can't get much easier than this, no way.
Posted by Willie Crawford at 09:00 PM | Comments (0)
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