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January 03, 2008

Recipe Mailing List - January 3rd, 2008

More Soulful Recipes January 3rd, 2008
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 email address
in your welcome email

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What's In This Issue:

Recipe: Homemade Chicken Salad

Recipe Request: Pound Cake ( Cake Mix )

Recipe Request: Scalloped Potatoes With Mushrooms

Recipe: Smoked Oyster

Recipe Request: Chitterlings

Re: Crab Cakes

Recipe Request: Stuffed Pepper

Recipe: Best Ever Corn Muffins

Recipe Request: Cod Fish Cakes

Recipe: A To Z Bread

Recipe: Crab Cakes

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This issue sponsored by...

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Recipes You Thought You'd Never Taste Again...

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- 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

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From: cyunvd

Recipe Request: Homemade Chicken Salad
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From: dee bee

please send me a recipe for a pound cake I can make with a cake
mix. thank you.

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From: "Diane Walls"

Does anyone have a recipe for Scalloped Potatoes with Mushrooms?

Diane
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From: "Doris Kinmond"

Here is a great smoked oyster recipe

Doris ;)

Smoked Oysters & Bacon

Ingredients:
1/2 lb bacon strips
2 can smoked oysters
40 round wooden toothpicks
1/4 cup light vegetable oil
3 tbsp garlic, minced

Directions:
Cut bacon strips in thirds. Wrap a bacon slice around each
oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic. Cook wrapped
oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
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From: EUDORA WARD

I would love to recieve a recipe for "chitterlings"!
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From: GaNeane Lewis

Ok, not only do I need a good recipe for Crab Cakes, but I need
some tips. Whenever I make this the hardest thing is for me to
keep the cakes from falling apart..how do you keep it together
in cakes while frying?
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From: "Harper, Angela Y."

Greetings:

I am looking for a stuffed pepper recipe from someone that lives
in New Orleans. Friend cooked some the other day and was
delicious. She will not give out the recipe. She also did not
use rice.
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From: "Jayme"

Dear Willie,
Thanks for this forum for great recipes! I've been a regular
reader for quite some time. My husband and I currently live in
Abu Dhabi, United Arab Emirates.
We could not find any collard greens for New Years, but
discovered the large leaves cut from the heads of cauliflower
have a similar taste and texture.

Here is our favorite corn muffin recipe:

Best Ever Corn Muffins

1 cup all purpose flour
1 cup corn meal
1/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil or melted shortening (room temperature)
1 1/2 cups milk
1 egg

Preheat oven at 425 degrees
Mix dry ingredients. Add liquid ingredients, but do not over
mix. Pour into greased and floured muffin pan.
Bake for 20 minutes. Makes 12 muffins.
Jayme Wills
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From: "KAREN JOHNSON"

Does anyone have a recipe for cod fish cakes, I use to have this
recipe and I remember using boiled potatoes. Thank you and Happy
New Year!!
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From: LaWanda

This is for the person looking for a recipe that makes
different breads from one recipe.I hope this is what you're
looking for.Feel free to add to this list

A TO Z BREAD

3 C FLOUR
1 C OIL
1 t. SALT
3/4 C SUGAR
1 t.BAKING SODA
2 Cups of A TO Z
3 t.CINNAMON
3 t. VANILLA
3 EGGS
1 C NUTS

PREHEAT OVEN TO 350 DEG.SIFT DRY INGREDIENTS.SET
ASIDE. BEAT EGGS IN A LARGE BOWL.ADD OIL AND SUGAR
CREAM WELL.
ADD A TO Z AND VANILLA.ADD DRY INGREDIENTS.MIX
WELL.ADD NUTS.SPOON INTO 2 WELL GREASED LOAF PANS.BAKE
IN PREHEATED OVEN 350 DEG. 1 HOUR.

A TO Z :

APPLES
APPLESAUCE
APRICOTS
BANANAS
CARROTS
CHERRIES
COCONUT
DATES
EGGPLANT
FIGS
GRAPES
HONEY-OMIT SUGAR
LEMONS(1/2 JUICE)
MARMALADE
MINCEMEAT
ORANGES
PRUNES 1 C
PEACHES
PEARS
PUMPKIN
PEPPERMINT,crushed (1/2 C)
RAISINS( SOAK IN WARM WATER,DRAIN
RHUBARB
STRAWBERRIES
SWEET POTATO
TAPIOCA
TOMATOES.add 1/2 C SUGAR
YAMS
YOGURT
ZUCCHINI
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From: "Marti"

This is for Deby Doerhoff

Here are 2 different ones to try.

Crab Cakes

3 large eggs slightly beaten
2 tablespoons milk
1 teaspoon worchestershire sauce
1/2 teaspoon dry mustard
1 pound lump crab meat or 4 cans (6oz each) lump crab meat
1 & 1/2 cups crushed saltines (about 16 crackers)
1 cup chopped bell pepper
1/2 cup chopped vidalia or sweet yellow onion
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons virgin or light tasting olive oil
lemon or lime wedges for serving

In a large bowl wisk together the eggs, milk, worchestershire,
and dry mustard. Stir in the crabmeat, crackers, green pepper,
onion, parsley, salt and pepper and toss well to combine.
Cover and chill for 30 minutes to allow the crabmeat to absorb
the eggs and the milk so the patties hold together.
With your hands, shape the crab mixture into nine round cakes,
about 3 inches wide, 1/2 inch thick.
In a large skillet, heat the olive oil over meadium-hugh heat.
Add the crab cakes and cook for about 5 minutes a side or until
golden brown, turning the cakes carefully with a wide spatula
to preserve their shape.
Serve hot with the lemon or lime wedges.

Crabby Cakes

Recipe courtesy Linda Taglioli

Recipe Summary
Prep Time: 1 hour 30 minutes Cook Time: 15 minutes
Yield: 10 (3-ounce) cakes

1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells
and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
Special sauce, recipe follows

Set bread crumbs aside; combine remaining ingredients together
until mixed well. Form mixture into 3-ounce cakes. Roll each
cake in bread crumbs.
Place cakes in freezer for 1 hour, to set up. Saute on medium
heat until each cake is golden brown and heated through.
Serve with special sauce.

Special Sauce:
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
2 tablespoons cayenne pepper

In a small bowl combine all of the ingredients and mix well.
Refrigerate until ready to use.
Yield: 1 1/4 cups
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This issue sponsored by...

Oprah Winfrey, Louis Gossett Jr., Governor Lamar Alexander...
They All Enjoyed This Man's Cooking. Now you can too.

Dave Franks' one of your fellow list members has finally
released the cookbook that his friend Alex Haley (whom he worked
and cooked for many years) pressed him to write. It's called
"Foods Of The Southland" and it contains over 250 of Dave's
own delicious recipes developed over nearly 70 years of cooking.

From barbecue beyond compare to deserts that you can't just
have one serving of, Dave's recipes are "the real deal!"

Grab a copy of Foods Of The Southland" today by visiting:
===>>> http://Chitterlings.com/southland/

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Posted by Willie Crawford at January 3, 2008 05:30 PM

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