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January 04, 2008

More Soulful Recipes - January 4th, 2008

More Soulful Recipes January 4th, 2008
Publisher: Willie Crawford Editor: Willie Crawford

Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html

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What's In This Issue:

Re: Steak Seasoning ( Sirloin Stockade )

Recipe Request: Soft Peanut Brittle

Recipe: Strawberry Pretzel Dessert

Recipe: Chitterlings

Recipe: Pound Cake ( Cake Mix )

Recipe: Best Ever Chocolate Cake

Recipe: Smoked Oyster Pate

Re: Crab Cakes

Recipe Request: Fried Chicken, Macaroni & Cheese,
Sweet Potatoes, Cornbread Dressing,
Pound Cake, Peach Cobbler

Recipe: Chicken Salad

Recipe Request: Canned Sausage, Ham & Bacon

Recipe Request: Chex Mix With Pretzel, M&M's, Nuts With
White Chocolate
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From: Beth

My son is crazy about the steak seasoning they use at Sirloin
Stockade, does anyone know what combination of spices they
use? Thanks so much
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From: debbie stagg

Just haven't taken the time to ask my Aunt's about a (soft)
Peanut Brittle.
Does someone have the receipe, its so much quicker asking you
guys!! smile
Debbie in Georgia
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From: "Doris Kinmond"

Subject: Great Strawberry Desert

Strawberry Pretzel Desert

From Doris

Serves: 12-15
Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients
2 cups coarsely chopped pretzels
1/4 C sugar
1 stick margarine, (1/2 cup), melted
1 8 oz. Cool Whip
1 8 oz. cream cheese, softened
3/4 C sugar
2 cups boiling water
2 Sm or 1 lg box strawberry jello
2 Sm or 1 lg pkg frozen strawberries, with juice

Directions
Preheat oven to 350F. Mix pretzels, butter and sugar and press
into 13x9 pan. Bake for 10-12 minutes. Cool completely. Mix
cream cheese, cool whip and sugar. Smooth over cooled crust.
Refrigerate. Boil water and dissolve jello. Stir in
strawberries. Pour thickened strawberry
mixture over cream mixture. Refrigerate overnight.
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From: ERICJROME

Chitterlings

After cleaning them

sprinkle kosher salt to taste
some crack peppercorn
sliced onions
sliced garlic

Bring pot to a boil and then turn down the heat to simmer for
4-6 hrs.

Jerome III
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From: Iris Ferber

Pound Cake from a Cake Mix

1 package of your favorite flavor cake mix, lemon,chocolate,
yellow,etc
1 small package same flavor instant pudding (do not prepare)
4 large eggs
1 cup water
1/3 cup oil

Mix all ingredients together in a large bowl and pour into a
greased bundt pan.
Bake at 350 degrees for 1 hour or until toothpick inserted in
center comes out dry. Place on cake rack for 10 mins then
remove from pan until completely cool.
You can also make 2 loaf pans but the bundt looks pretty.

You can either sprinkle with confectionary sugar or glaze the
cool cake by using 1/2 cup of your favorite flavored canned
frosting, microwave until melted and then drizzle over the
top of the cake.

This recipe has been around for years and orginially comes from
Duncan Hines.
Iris Ferber
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From: MaryAnnDarr

Dear Willie:

I received a recipe, in the mail, the other day called
"Best-Ever Chocolate Cake". Well, I made it, and it is really
good. It's very rich and it would be wonderful served with
vanilla ice cream (do y'all have Blue Bell Vanilla Ice
Cream?) Try making this cake and see what you think; or if there
are people out there in "Recipe Land" who love chocolate, this
will be right down their alley. As follows:

Best Ever Chocolate Cake

2 cups all purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder (I used Dutch-Process cocoa)
l-l/2 teaspoons baking soda
l/4 teaspoon salt (throw another l/4 t. over your back for good
luck!)
l/2 cup vegetable shortening
l cup milk
l/ 2 cup cold black coffee
l teaspoon vanilla extract

Step-By-Step Method

Preheat oven to 350 degrees. Recipe said to grease and flour
two 9-inch cake pans. I always grease and sugar my pan/s
because when you taste the cake, you can sometimes taste the
flour that stuck to the bottom of the layer, and I don't like
that...besides, it's not pretty. The sugar makes it look a
little lacy/crusty. I use granulated sugar with my shortening
to grease my pans. It's prettier and it tastes yummy. Then, you
will sift together your flour, sugar, cocoa powder, baking soda
& salt.
Beat in the shortening into the dry contents with an electric
mixer on low speed. Beat in milk (incidentally, I used soured
milk); coffee; and vanilla until combined. Increase speed to
high and beat for 2 minutes. Add the eggs; beat for 2 minutes.
Pour the batter into the prepared pans; smooth with a spatula.
Bake the cake in the middle of the oven until a toothpick
inserted in the center comes out clean, 30-35 minutes. Willie,
between you and me, I never fool with the toothpick because the
food is going to still be cooking as it cools on the
drainboard! I always elect for the shorter time; so I cooked it
for 30 minutes; brought them out and put them on my cake coolers
(incidentally, they were a little dipped in the middle when I
first brought them out, but I figure if you have chocolate, you
want a little "goo"). Now, the next step...this is important.
Cool the cakes in the pans for 5 minutes, then turn the cakes
onto wire racks to cool completely. You know, Willie, I have
some cake pans that I probably paid quite a bit for mail order;
but if you go to Walmart, Target, whatever, you can probably
find those kind of cake pans that have that little lever that
you can pull completely around the circumference of the cake to
help it release from the pan. That's the best cake pan you can
buy and probably one of the cheapest.
Willie, for the frosting, combine the cocoa powder, butter, corn
syrup, vanilla and salt in a large mixing bowl. Beat on medium
speed for 2 minutes. Add the warm water; mix well at low
speed. Beat in the confectioners' sugar in two batches. Beat
until smooth.
Place one of the cake layers top side down on a large,
flat plate. Spread with one cup of the frosting; sprinkle with
2/3 cup walnuts. Top with remaining cake layer top side up.
Frost the top and sides with the remaining frosting swirling
with a small spatula. Garnish the cake with the remaining
walnuts. Get ready to say "Yummy-Yummy", because
it "sho-am-good"!
Willie, a little hint when measuring fats such as shortening,
butter, margarine, etc., what I do to make my life easier is
this. If I want l/2 cup shortening, I put l/2 cup cold water in
my measuring cup and then I just add my fat until it makes the
water rise to l cup. This is so easy...learned it a long time
ago from a very wise cook!

Maryann Darr

Best Ever Chocolate Cake Frosting

l cup unsweetened cocoa powder
l/2 cup softened butter

Maryann
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From: "Milt Keller"

Smoked Oyster Pate'

Recipe By : The Gourmet TV Channel 1997
Serving Size : 8 Preparation Time :0:15
Categories : Appetizer(s)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1 can smoked oysters -- 10 ounces
1/2 cup scallions -- chopped
1 teaspoon paprika

Combine all in food processor. Put in pastery bag and fill
endive leaves, or use as a pate' on crackers.

This is very good AND unusual!

JMKeller
San Diego, CA
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From: Mopegasus

for deby

the best crab cake recipe i've found is on the can of "old bay
seasoning" maybe you would like to try that one.
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From: "Mr.Burns"

Willie -
Conversate:
I would like to have the following recipes, if possible....
[all from scratch]
Fried Chicken
Macaroni and Cheese
Sweet Potatoes
Cornbread DRESSING [not stuffing]
Pound Caike
Peach Cobbler

Thanks,
E.Ronald Burns
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From: Nanajoan

For: cyunvd

CHICKEN SALAD

FROM JOAN'S KITCHEN

2 Cups Cubed Cold Cooked Chicken*
1 Cup Minced Celery, or less if you prefer.
1 Tablespoon Lemon Juice
3 Tablespoons Sweet Pickle Relish
1 Teaspoon Salt, or to taste
1/8 Teaspoon Pepper, or to taste
½ to 2/3 Cup Miracle Whip or Mayonnaise, (I prefer Miracle Whip)
3 - 4 Hard-Cooked Eggs, chopped

Toss together chicken, celery, lemon juice, pickle relish and
seasonings. Mix in Miracle Whip. Carefully fold in eggs.
Chill thoroughly.
*Boil three chicken breast in salted water to which ½ chopped
onion has been added. ( You can use mixed chicken pieces, dark
and white meat.) This gives the chicken a good flavor. When
chicken is done cool and refrigerate until cold before cutting
up.
Add boiled shrimp to this for a delicious Shrimp Salad
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From: "Rachel Nichols"

Hello! I’ve been enjoying Willie’s recipes for over two years
now, and truly appreciate all the fine recipes I’ve obtained,
many of which I’d been wanting for years!
My request is this: my dear, departed Mother spoke many times of
the most wonderful, canned sausage, ham and bacon she used to
eat as a girl at her grandmother’s. She said it had been canned
in Mason jars in pork grease/fat; the jars were sealed as in
canning. Does anyone know the recipes, amounts, process and
procedure for this fine, old-fashioned meat-canning? I would be
SO thankful if anyone has this information and doesn’t mind
sharing. Thank you again!

Rachel Nichols
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From: REEMARGARET

This is a recipe request. We had snack day at school and someone
brought in Chex mix made with pretzels, M&M's and nuts. It was
made with white chocolate. Does anyone have such a recipe?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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now at:
http://chitterlings.com/cookbook.html

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Posted by Willie Crawford at January 4, 2008 07:36 PM

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