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January 07, 2008

More Soulful Recipes - January 7th, 2008

More Soulful Recipes January 7th, 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:

Recipe: Portuguese Peri Peri Chicken

Recipe: Oyster Casserole

Re: Frosting For Best Ever Chocolate Cake

Recipe: Fluffygranny's Chicken Salad

Recipe: White Chocolate Chex Mix

Recipe: Macaroni & Cheese

Recipe Request: Chicken & Dumpling

Recipe Request: Shrimp Gumbo

Re: Strawberry Pretzel Dessert

Recipe: Crab Cakes

Recipe: South Louisiana Stuffed Bell Peppers

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From: Ellen Deskin

PORTUGUESE PERI PERI CHICKEN

4 Tbsp. coarse salt
1/4 cup olive oil
11/2 Tbsp. fresh crushed garlic
2 cups sunflower oil
1/4 cup white vinegar
8 small chilies or less if desired
2 tsp. Paprika

Add all ingredients into blender and blend well.

Prepare chicken breasts by poking each with fork so marinade
will be absorbed into flesh. Rub each breast with lemon juice
and leave for 1/2 hour.

In 13 x 9 pan; soak chicken in above marinade for four hours.

Grill over medium heat for forty
five minutes. Baste with marinade for fifteen
minutes on hot heat.

Serve with many glasses of ice water or milk.
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From: DCle100375

Does anyone have a recipe for Oyster Casserole?
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From: Glor

To MaryAnn Darr
Please post the rest of the recipe for the frosting on that
Best Ever Chocolate cake. Thanks
Gloria
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From: janbury1

Fluffygranny's Chicken Salad

People are always asking for this recipe. It is super simple
and keeps well for up to a week.

Candied Dills

1. Medium size jar dill pickles (I make a really big jar and
use it for other things. The grand babies eat them as a snack)
2. several lbs white sugar
Drain the dills (I buy the sliced for this) and repack in jar
with just pickles layered with sugar packed down. This needs to
happen 5 days prior to making the chicken salad, potato salad,
deviled eggs or whatever you plan to use them in. Set them
aside and turn the jar a couple of times a day.

Fluffygranny's Chicken Salad

I make a couple of pounds at a time since all my kids want
there own to take home.

4 chicken breasts
6 leg/thigh (connected) pieces
1 cup of chopped pickles, or to taste
4 tbl pickle juice
1 small onion diced fine
2 stalks of celery chopped not fine but small pieces
GOOD mayonnaise about 2 cups
2 tbl yellow mustard
a few shakes of hot sauce (you will never taste it but it helps
with the final flavor)
salt and pepper to taste

Boil the chicken with some salt and pepper until done.
Cool and pull or chop chicken into large bowl. Add pickles,
celery, onion, adding mayo, mustard, hot sauce and salt/pepper.
Since all chicken is not the same you may want to add the
mayo/mustard gradually until you get the consistency you want.
Remember it will get dryer as it chills so adjust accordingly.
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From: Jesi Allen

White Chocolate Chex Mix

2 lbs. white chocolate
6 cups Rice Chex
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini candy-coated chocolate pieces

Melt chocolate in a large saucepan over low heat or in
microwave until just until soft. Stir until melted. Combine
all the other ingredients in big roaster pan or bowl.
Stir chocolate into mixture. Turn out on waxed paper.
Of course anything you like can be added or substituted-but
this recipe is a great combination! Combine the crispy
rice cereal squares, toasted oat cereal, pretzels, cashews and
candy in big roaster pan or bowl.
Stir chocolate into mixture. Turn out on waxed paper and let
cool.
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From: Fromgrandmashand

Mr Burns requested a homemade mac n cheese recipe. This is the
one I make and there are rarely leftovers.

Baked Macaroni and Cheese

4 tablespoons cornstarch
4 tablespoons margarine or butter
2 teaspoon salt

4 cups shredded american or cheddar cheese
1/2 teaspoon pepper
5 cups milk
16 oz box elbow macaroni, cooked five minutes and drained

preheat oven to 375 degrees. In medium saucepan combine
cornstarch, salt and pepper; stir in milk. Add margarine.
Stirring constantly, bring to a boil over medium high heat and
boil 1 minute. Remove from heat. Stir in 3 cups of cheese
until melted. Add elbows.
Pour into greased 4 quart casserole. Sprinkle with reserved
cheese.
Bake uncovered 25 minutes or until lightly browned.
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From: Pamela Allen

I need a chicken and dumpling recipe.
thanxs

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From: "Pat Norenberg"

Good Shrimp Gumbo recipe requested.
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From: REEMARGARET

Our family have been making this salad for years, we just simply
call it pretzel salad. Instead of using boiling water, use
pineapple juice to dissolve the Jello. It gives it an extra
punch.

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 350 F. Mix pretzels, butter and sugar and press
into 13 x 9 pan. Bake for 10-12 minutes. Cool completely. Mix
cream cheese (room temperature), 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: "Sharon Kluth"

This recipe is for GaNeane Lewis ….I’m from Maryland and have
been told I make the best Crab Cakes in the world.

1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp worstershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal

Mix the egg, soy sauce, worstershire sauce, mayo,& mustard
together in a bowl. Pick thru the crab meat and remove any
cartledge or shells (shouldn’t have any using jumbo lump)
Add the egg mixture to the crab meat and gently mix, try not to
break up the lump crab. Sprinkle the old bay and gently mix into
the mixture.
Add the cracker meal…a little at a time…until the crab mixture
holds together. The amount of craker meal you use depends on
the way you going to prepare the crab cakes. If your going to
broil the crab cakes, you don’t need as much craker meal. I
hope you enjoy this recipe
Sharon Kluth
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From: "Sta Girl"

Request for a member

SOUTH LOUISIANA STUFFED BELL PEPPERS

5 medium bell peppers
4 stalks celery, chopped
1 medium onion, chopped
1 medium jar sliced mushrooms
1 beef bouillon cube, prepared
in 1/2 c. water
garlic salt
salt
pepper
1 1/2 c. rice, cooked (makes
about 3 c.)
1 lb. ground beef
1 can cream of mushroom soup

Slice off top of bell peppers. Clean and boil 4 of the
bell peppers. Set aside. Dice tops of 4 bell peppers, plus
remaining peppers. Saute diced bell peppers, celery and onions
until tender. Add ground beef. Cook until beef is brown.
Drain excess fat. Stir in rice, mushroom slices, prepared
bouillon and enough mushroom soup until moist. Season to
taste. Stuff peppers with mixture. Handle carefully not to
tear peppers. Place remaining rice in bottom of casserole
dish. Place stuffed peppers on top of rice. Garnish each
pepper with mushroom slice.
Suggestion: Can be served as dirty rice by omitting
stuffed peppers.
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now at: http://chitterlings.com/cookbook.html

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Posted by Willie Crawford at January 7, 2008 05:25 PM

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