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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.

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

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

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
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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.
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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.
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From: Jesi Allen

recipe request: pickled whole beets
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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.
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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.
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Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html

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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.

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Posted by Willie Crawford at December 31, 2007 06:13 PM

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