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December 31, 2007
Recipe Mailing List - December 31st, 2007
More Soulful Recipes December 31st, 2007 - Part 2
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
Note: Please send recipes and requests to the address provided
in the email to all subscribers.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipes: Creamy Spinach Dip, Espresso Cream Roll
Recipe Request: Pecan Nuggets Rolls
Re: Chess Pie
Recipe Request: Smoked Oyster Hors D' Ouevres
Recipe Request: Chitterlings
Recipe Request: Crab Cakes & Sauce
Recipe: Zucchini Oatmeal Cookies
Recipe: A-Z Bread
Recipe Request: Pickled Whole Beets
Recipe: Cajun Meatloaf
Recipe: Caramel Apple Pie
Recipe: Kellogg's Rice Krispie Treats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Please Don't Miss...
"20 Ways To Make $100 Per Day Online" working
just one or two hours per day.
Considered by many as the most significant ebook
of 2007. Get your copy at: http://20Ways.org
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Bobbymrrdjr
CREAMY SPINACH DIP
Yield: 16 servings
"The Diabetes Food and Nutrition Bible" by Hope Warshaw
INGREDIENTS:
- 1 (10 ounce) package frozen chopped spinach, thawed and
drained very well
- 1-1/2 cups low-fat sour cream
- 2 tablespoons red wine vinegar
- 2 tablespoons minced mint
- 2 garlic cloves, minced
- 1/2 cup minced water chestnuts
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
DIRECTIONS:
Prepare the spinach and set aside. In a medium bowl, combine
the sour cream, vinegar, mint, garlic, water chestnuts,
cayenne pepper, salt and pepper. Add the spinach and mix
well. Cover and refrigerate for 1 hour before serving.
Nutritional Information Per Serving (2 tablespoons): Calories:
33, Fat: 2 g, Cholesterol:
7 mg, Sodium: 27 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g,
Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate
Espresso Cream Roll
Prep Time: 30 Minutes
Servings: 10
Difficulty Level: 2
Ingredients:
Cake
4 eggs, separated
4 tablespoons granulated sugar, divided
1 teaspoon Sweet'N Low
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup cake flour
4 tablespoons unsweetened cocoa powder, divided
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon confectioner's sugar
Filling
2 teaspoons hot water
1 teaspoon instant espresso coffee
2 cups part-skim ricotta cheese
2 tablespoons lowfat vanilla yogurt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon Sweet'N Low
1 tablespoon granulated sugar
Directions:
Preheat oven to 325*F. Spray 15-1/2 x 10-1/2-inch jelly-roll
pan with nonstick cooking spray; line pan with waxed paper;
spray paper with cooking spray. In small bowl with mixer at
high speed, beat egg whites until soft peaks form. Gradually
add 2 tablespoons sugar, continuing to beat until stiff but
not dry.
In large bowl, beat egg yolks, 1 teaspoon Sweet'N Low and
remaining 2 tablespoons sugar until thick and lemon colored.
Beat in water and vanilla. In small bowl, stir together cake
flour, 3 tablespoons cocoa, baking powder and salt; beat into
egg-yolk mixture. Gently fold egg whites into egg-yolk mixture.
Spread batter in pan. Bake 12 to 15 minutes or until cake
springs back when touched in center. Immediately invert cake
onto paper towel sprinkled with 1 tablespoon cocoa. Peel waxed
paper from cake. Starting at narrow end, roll cake with towel,
jelly-roll fashion. Place cake, seam-side down, on wire rack to
cool completely. Meanwhile, prepare filling: In cup, mix hot
water with instant espresso coffee until completely dissolved.
In large bowl with mixer at medium speed, beat ricotta cheese,
yogurt, 1 tablespoon cocoa, 3/4 teaspoon Sweet'N Low, granulated
sugar and coffee mixture until smooth. Cover and refrigerate
until ready to use. Unroll cake. Spread with filling, reserving
1/4 cup for garnish. Roll cake without towel. Using small
strainer, sprinkle cake with confectioner's sugar. Pipe on
remaining filling. Serve immediately or refrigerate.
Calories: 121 Protein: 7 g Sodium: 103 mg Cholesterol: 84
mg Fat: 5 g
Carbohydrates: 11 g Exchanges: 1 Starch, 1 Fat
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: BreakSunshine
pecan nugget rolls. ymmmm recipe request
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: BSUE3191
Help! What is the secret to a successful Chess Pie? The pie
looks beautiful for the first 30 or so minutes, then the top
separates from the filling. What am I doing wrong?
Thanks.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Carol Harris
Hi there!
I am searching for a
smoked oyster hors d'oeuvres recipe if
someone can find one for me. Thanks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Cynthia Davis
You posted some recipes for chitterlings. I have lost mine.
Can you repost soon? Thanks!
Cynthia, Houston
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Deby Doerhoff
Can someone please tell me how to make crab cakes and some kind
of sauce that goes on them?
Thanks, you all have never let me down. :-)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Ellen Deskin
ZUCCHINI OATMEAL COOKIES
1/2 cup butter
3/4 cup honey
1 egg
2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins
Cream butter with honey then add egg and beat well. Sift flour,
soda, cinnamon, cloves, nutmeg and salt then add flour mixture
alternately with zucchini to egg mixture. Stir in oats and
raisins then drop by teaspoons onto greased baking sheets and
bake at 375 F for 12 minutes. Remove to racks to cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Fromgrandmashand
I don't know if this if what your looking for but it makes guite
a few varietys with basic recipe. You adjust to your tastes.
A to Z bread
* 2 cups sugar
* 1 cup vegetable oil
* 3 eggs, lightly beaten
* 2 cups A-to-Z ingredients (choose from list below)
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup chopped walnuts
***A-TO-Z INGREDIENTS:***
* Apples, peeled and shredded
* Applesauce
* Apricots (dried), chopped
* Banana, mashed
* Carrots, shredded
* Coconut
* Dates, pitted and chopped
* Figs (dried), chopped
* Grapes (seedless), chopped
* Oranges, peeled and chopped
* Peaches, peeled and chopped
* Pears, peeled and chopped
* Pineapple (canned), crushed and drained
* Prunes, pitted and chopped
* Pumpkin, canned
* Raisins
* Raspberries, unsweetened fresh or frozen
* Rhubarb, chopped fresh or frozen
* Strawberries, fresh or frozen
* Sweet potatoes, cooked and mashed
* Zucchini, peeled and grated
In a mixing bowl, combine the sugar, oil and eggs; mix
well. Stir in A-to-Z ingredients of your choice and
vanilla. Combine flour cinnamon, baking powder, baking
soda and salt; stir into liquid ingredients just until
moistened. Stir in nuts.
Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 325 F for 55-65 minutes or until a wooden pick
inserted near the center comes out clean. Cool in pan
10 minutes before removing to a wire rack.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Jesi Allen
recipe request: pickled whole beets
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Johnny Lonadier Sr."
Cajun Meatloaf
1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs, fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs, slightly beaten
Preheat the oven to 375F. Mix the onion, celery, bell pepper,
green onions, garlic, bay leaves, salt, cayenne pepper,
black pepper, cumin, nutmeg, Worcestershire sauce, and
Tabasco sauce in a medium bowl. Melt the butter in a heavy
10 inch skillet over moderate heat. Add the vegetable/spice
mixture, and cook, uncovered, for 6 minutes, stirring
constantly, until the onions and peppers are soft.
Remove from the heat and let cool until warm to the touch.
Discard the bay leaves. Stir in the milk, catsup and bread
crumbs. In a large bowl, combine the beef, pork, eggs, and the
bread crumb mixture.
Pack the meat mixture into a greased, cast iron skillet.
Bake the meatloaf, uncovered, for 50 to 55 minutes or until
it is dark brown and pulls away from the sides of the pan.
Allow to rest 10 minutes before slicing.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Marti"
For: johndre'a dawson
Caramel Apple Pie
Crust
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans
Apple Filling
5 Granny Smith apples, peeled, cored and thinly sliced
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cheese Topping
8 ounces cream cheese
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon juice
1/4 cup granulated sugar
Topping
3/4 cup heavy cream, whipped
2 tablespoons granulated sugar
1/2 cup caramel topping
1/4 cup chopped pecans
Preheat oven to 375 degrees F.
Crust: In a medium size bowl, combine the crumbs, sugar,
cinnamon and melted butter. Mix well and press into a
10-inch pie plate, going up the sides. Bakefor 6 to 8
minutes until golden in color. Remove pie shell from oven
and cool completely.
Pour caramel topping into pie shell and sprinkle with 1 cup
of chopped pecans. Refrigerate pie shell while making apple
filling.
Filling: Melt butter in a large 12-inch skillet over
medium heat; add brown sugar, salt and cinnamon.
Stir with wooden spoon. Add apples and stir. Cook over medium
to medium-high heat for 15 to 20 minutes until apples are
softened and tender. Let cool for 10 minutes and pour into
pie shell. Reduce oven to 350 degrees F.
Cheese Topping: Combine cream cheese and sugar for about 1
minute until smooth. Add egg, lemon juice and vanilla extract
and beat 1 minute or until fully blended. Pour over apple
filling in pie shell.
Bake 30 minutes or until an inserted knife comes out clean.
Remove pie from oven and let cool.
Refrigerate 4 hours.
Let stand outside the refrigerator for 30 minutes before
serving. Top with cream whipped with sugar
and add caramel and pecans; swirl with a knife.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "sarahc"
I MELT MARSHMALLOWS AND BUTTER IN MICROWAVE ALSO.
KELLOGG'S RICE KRISPIES TREATS
1/4 c. butter
1 pkg. (10 oz. about 40 regular) marshmallows or 4 c.
miniature marshmallows
6 c. Kellogg's Rice Krispies cereal
Melt butter in large saucepan over low heat. Add
marshmallows and stir until completely melted. Remove heat.
Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly
into buttered 13 x 9 x 2 inch pan. Cut into squares when
cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue sponsored by...
Rediscover All Those Amazing Old Fashioned Soul Food
Recipes You Thought You'd Never Taste Again...
Soul Food Recipes Learned On A North Carolina Tobacco Farm
- 250 Of Willie Crawford's Own Recipes...
Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby Back
Ribs Like Your Mom Use To Fix! All of those recipes you
remember from when you were growing up.... recipes you thought
were now only a memory.
Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our website.
We keep copies of all subscription requests.
Mailing list automatically powered by
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Posted by Willie Crawford at 06:13 PM | Comments (0)
An Important Note To All Recipe List Members - December 31st, 2007
More Soulful Recipes December 31st, 2007
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
Offices at:
2345 Whispering Pines Blvd., Navarre, Florida 32566
Note: Please send recipes and recipe requests to
the address you got when you subscribed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This issue of "More Soulful Recipes" is an IMPORTANT note, from
the publisher, of CHANGES that we're making to improve this list
in 2008.
Please take a few minutes to read these changes so that you'll
understand what's going on.
If you check the registration record at: http://betterwhois.com/
you'll see that Chitterlings.com has been online since December
24th, 1998. We actually had recipes online on a different domain
prior to then, but this is when our current website started AND
when I first decided to publish an email recipe list.
In the intervening 9 years, we've gone through a number of changes,
all forced upon us by changing circumstances.
That's what's happening now.
One of the PROBLEMS that we've encountered lately is that people
are taking the issues sent to them and posting the entire email
onto their websites. That violates all types of copyright and
privacy rules because the emails contain personal email addresses
of list members... and for other reasons.
When you take an issue sent to you as an email and post it to
a webpage you've basically just added that person's email address
to hundreds of spammers lists. There are email harvesting robots
that constantly "crawl" the internet collecting email addresses.
Those harvested email addresses are sold to spammer... and those
spammers then send out blasts offering their junk to tens of
millions. They don't care who they email to, they just play a
numbers game.
Your email address is perfectly safe being sent in an email as it
only appears in the recipient's email box - not on a website.
However, starting today, we will no longer publish the email
addresses of list members even in the email issues. That's
because when we've emailed people in the past asking them NOT
to post entire email issues to their websites, they've ignored
us.
That's one of the reasons we do have members getting lots of
junk email as a result of belong to our recipe list. It comes
from other places to, but having members posts issues to their
websites HAS BECOME A BIG PROBLEM!
Now, we request that when you submit a recipe, that just above
the title of the recipe that you include your name if you want
credit for the recipe. We'll publish your name and the recipe but
NOT the email address.
If you have a website, you may also include ONE link to your
website at the bottom of the recipe. This will send some of
the over 1 million visitors that we get to our website EVERY
month over to visit your website.
Another change that we're making is that from now on we will
not run more than two recipes from any one person in any issue.
With tens of thousands of subscribers, we want the list to feel
like it belongs to everyone. To encourage more people to submit
recipes again, we'll only run a maximum of two recipes per
person per day.
At the same time, we ask that you ONLY submit your own recipes,
not recipes copied from other recipe lists that you may
belong to. We want people to have confidence in using recipes
on our list, and the only way that can happen is if you only
pass along recipes that you've actually tried and loved.
We have had list members go out and purchase items and prepare
untested recipes that they've gotten from the list... only
resulting in them wasting their time and money... and creating
a MESS. So please only submit tried-and-true recipes!
Thank you for taking the time to read this very important
note.
If you have any questions, please submit them to our help
desk where we have support people standing by. Please submit
them at: http://WillieCrawford.com/helpdesk/
Click on the link where it says "open a new ticket" and then
choose the category "cooking list." This will ensure that your
note gets to the right person on our staff. That help desk is
used to support several hundred websites, so it IS important
that you submit the ticket to the proper category.
Please DO NOT submit recipes to the helpdesk. Instead, please
submit recipes or request for recipes to the email address
that you were given when you first subscribed.
The final change that I'll mention today is that, starting
today, you'll also always be able to read the latest issue
online. Since we won't have the email addresses in the
issues, we can now post them on our website. So, you'll be
able to read each issue at: http://Chitterlings.com/blog/
Back issues are not posted there, but some may eventually
be. A staff member will have to go through and edit them
first, and we don't have anyone available for that job yet.
Thank you VERY much for being a loyal subscriber. We look
forward to making this recipe list better than ever in 2008.
Sincerely,
Willie Crawford
Editor - More Soulful Recipes
Webmaster - http://Chitterlings.com
Posted by Willie Crawford at 12:09 PM | Comments (0)
December 30, 2007
The Beach Near My House In Beautiful Navarre, Florida
I live in a very beautiful part of Florida, and love the
area. From time to time, I have to remind myself of just
how beautiful it is. Like most residents, I take much
of the natural beauty and climate for granted.
Here's a webcam shot of the beach about 5 minutes from
my house in beautiful Navarre, Florida.
http://www.destinpasslive.com/index.php?option=com_content&task=view&id=25&Itemid=40
This is one of my favorite places to sit and work on my
websites actually. There's an area with a few picnic
tables just off camera :-)
You can learn more about Navarre, Florida at my new
portal, Navarre Florida Information
Willie
Posted by Willie Crawford at 11:05 AM | Comments (0)
December 18, 2007
Soft Snickerdoodles
Soft Snickerdoodles
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
1. Preheat oven to 350°.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a
separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15
minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop out 1 inch spoonfulls of dough, roll into balls - then drop
the balls into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.
After I get them cooled on my wire cookie racks, I put
them right into large ziplock plastic bags so that they don't get
hard. These cookies are super to take to your Christmas parties.
Recipe from Michelle.
Posted by Willie Crawford at 04:48 PM | Comments (0)
December 10, 2007
Let's Talk Soul Food, Collard Greens, Writing A Cookbook, and Marketing
Today, at 5:30pm CST, I'll be the featured guest
on Mary Lou Cheatham's radio show GreensCast.
Mary's show is at:
http://www.blogtalkradio.com/marycheatham
Here's the show's description from the url above:
"Willie Crawford, world famous Internet marketer,
is the author of SOUL FOOD RECIPES. It is full
of amazing, mouth-watering, old-fashioned Soul
Food And Southern recipes he learned while growing
up on a North Carolina tobacco farm. He will
discuss the development, publication, and
distribution of this outstanding cookbook.
He is the author of the world's most famous collard
greens recipe. With Willie's permission, authors
Paul Elliott and Mary Cheatham included his recipe
in their cookbook, The Collard Patch.
http://www.CollardLovers.com"
Mary and Paul are authors of "The Collard Patch,"
the world's finest collars cookbook.
By the way, if you are in the market for a great
Christmas present, we are running a special where you
get autographed copies of my cookbook and of Paul and
Mary's cookbook. You can grab that special at:
http://www.collardlovers.com/soulcollards/
I'll talk to you on the show :-)
Willie
Posted by Willie Crawford at 09:33 AM | Comments (0)
December 07, 2007
Pumpkin Bars
Pumpkin Bars
Prep Time: 30 Minutes -
Servings: 36 Bars
Difficulty Level: 2
Ingredients:
1/2 cup margarine
1/2 cup fruit sweetener
1/2 cup mashed banana (1 medium banana)
1 egg
1/2 cup canned pumpkin
2 tsp vanilla
1-1/2 cups flour
1 tsp cinnamon
1 tsp each: ginger, allspice, baking soda
1/2 cup raisins
1/2 cup chopped nuts
TOPPING:
3 Tbsp orange juice concentrate
3 Tbsp fruit sweetener
2 tsp orange rind, freshly grated
1 tsp vanilla
Directions:
Combine margarine, fruit sweetener, and mashed banana. Beat in
egg, pumpkin & vanilla. Combine dry ingredients and stir into
pumpkin mixture. Add raisins and nuts. Spread into a 9 x 13-inch
pan which has been sprayed with a non-stick coating. Bake 20-25
minutes at 325*F, or until firm in the center. Combine juice
concentrate, 3 Tbsp fruit sweetener, orange rind and 1 tsp
vanilla. Spread glaze over warm bars.
Calories: 78 Sodium: 54 mg Cholesterol: 8 mg Fat: 4 g
Carbohydrates: 10 g Exchanges: 2/3 Bread, 1 Fat
Posted by Willie Crawford at 06:10 PM | Comments (0)
Soul Food And Collard Cookbooks For Christmas
You knew it had to happen, didn't you? Soul Food
and Collard Greens!
They simply HAD to happen TOGETHER--collard greens and
cornbread ARE soul food . . . some of the VERY BEST!
The world-famous cookbooks, SOUL FOOD RECIPES and THE
COLLARD PATCH, are paired up for the first--perhaps the
only--time!
. . . AND at a SPECIAL PRICE!
You can order them, a bunch of 'em, for Christmas and Holiday
presents! In addition to the Holidays, don't forget
Valentine's Day, Mother's Day, and Father's Day. Don't forget
to lay in a supply these fine books for gifts for all occasions
and seasons. Everyone needs a few "just because gifts"
for those unexpected house warmings, special visitors, or "get
well" needs.
Stock up for special presents--they've never been cheaper!
Get more information. Check 'em out.
==> Go here now-- http://www.collardlovers.com/soulcollards/
Enjoy delicious Southern cooking with classic recipes from the
North Carolina tobacco farm along with many new ones
--taster tested-- you've never thought of! Yes, soul food and
collard greens CAN be very healthy, nutritious eating. Learn
how in SOUL FOOD RECIPES and THE COLLARD PATCH.
Not only can you learn the wonderful methods of cooking, you can
learn to grow your own collard greens. And don't miss the great
stories of a youth learning to farm the hard way--by trial and
error.
And did that make the professoinal farmers howl with laughter!
They never supposed a neophyte farmer could mess it up like that!
-- BONUS #1: Willie, Mary, and Paul will personally autograph
each copy of their books for you making them collectable!
-- BONUS #2: You also get a special collection of recipes and
other great stuff with each copy of SOUL FOOD RECIPES and THE
COLLARD PATCH valued at more than $98.
But our supplies of cookbooks are running low, and this offer
lasts for a few days only or until our supplies are exhausted!
Don't miss out on this great opportunity to get a supply of SOUL
FOOD RECIPES and THE COLLARD PATCH at this great price!
==> Go here now-- http://www.collardlovers.com/soulcollards/
Yours in great cooking and eating!
Willie Crawford, SOUL FOOD RECIPES
Mary Cheatham & Paul Elliott, THE COLLARD PATCH
Posted by Willie Crawford at 06:03 PM | Comments (0)
Mom's Southern Pecan Pie
Mom's Southern Pecan Pie
Prep Time: 25 Minutes
Servings: 10
Difficulty Level: 3
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen
apple juice concentrate (thawed) and 1/2 cup granulated
fructose.
Directions:
Prepare pastry and place in 9-inch pie pan. In large bowl,
combine fruit sweetener, gelatin and apple sauce. Beat with
electric mixer. In small bowl, blend water and cornstarch until
smooth. Add cornstarch to fruit sweetener mixture and blend.
Beat in eggs, one at a time. Stir in vanilla and coffee. Pour
mixture into pie shell. Decorate top with pecan halves. Bake
30-40 minutes (until custard is set) at 375° F. Cool slightly
before cutting.
Calories: 211 Protein: 3 g Sodium: 69 mg Cholesterol: 82
mg Fat: 9 g
Carbohydrates: 28 g Exchanges: 1 Fruit; 1 Bread; 2 Fat
Posted by Willie Crawford at 05:52 PM | Comments (0)
December 06, 2007
Actually Losing Weight During The Holidays - Without Struggle
On my radio show on December 5th, 2007,
Dr. Alan Jenks made me realize how easy
it should be to actually lose weight
without any expensive supplements and
by just making a few lifestyle changes.
He mentioned two things in the interview
that I've already implemented, and I do
see it as causing me to drop a few pounds
right during the holiday season.
Dr. Al's "Get Thin For Life Weight
Loss System is here.
Get Thin For Life Is A Weight Loss System
Developed By A Doctor To Help With The
Physical, Emotional And Nutritional Parts
Of Weight Loss.
You can listen to my Posted by Willie Crawford at 11:27 PM | Comments (0)
December 01, 2007
Twentyfive Days To Make A Difference
Meet Laura and Her Pet Project - Twenty Five Days To Make A Difference
She is maintaining a blog this holiday season entitled
"Twenty Five Days to Make a Difference."
Each day, she will be doing something small to make a difference
in the world and blogging about it. She is also encouraging
other children and adults to do as well. The goals of this
project is to inspire as many people as possible to have a
meaningful holiday season by "making a difference." She is eager
to create a massive ripple effect with this project.
In order to encourage others to do so as well, she is saving her
allowance for the next twenty five days. She will monitor those
who participate in the project, and the person who consistently
works to make the most substantial, impressive "difference" this
holiday season will win a 25 dollar donation to the charity of
their choice.
Drop by to check out her blog, and then help spread the word :-)
http://www.twentyfivedays.wordpress.com/
Willie
Posted by Willie Crawford at 05:45 PM | Comments (0)
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