Traffic Secrets 2.0 Bonuses - Willie Crawford Offers The Best One!

« Don't Miss My Free Ebook - "How To Keep Digital Product Thieves From Robbing You Blind" | Main | Why You May Not Want Lemon Slices In Your Water At Restaurants »

February 08, 2008

More Soulful Recipes - February 5th, 2008

More Soulful Recipes February 5th, 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
provided when you subscribe.

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

What's In This Issue:

Recipes: Paprika Potatoes, Tortellini En Brochette

Recipe: Civil War Fruitcake

Recipe: Baked Ham

Recipe Request: Lemon Pepper Chicken Wings ( Wingstop )

Recipe: Lemon Meringue Pie

Recipe: Lobster Or Crab Salad On Potato Cakes

Recipe Request: Seafood Gumbo ( Slow-Cooker )

Recipe Request: Hamburger Soup

Recipe: Conch Fritters

Recipe: Beef Zinfandel

Recipe Request: Granny's Rolls

Recipe: Pork Chop & Potato Casserole

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

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

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

From: Bobbymrrdjr

PAPRIKA POTATOES

Yield: 4 servings Cooking with The Diabetic Chef" by Chris Smith

INGREDIENTS:
3/4 pound red potatoes, cut into quarters
- 2 tablespoons unsalted butter, melted
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt

DIRECTIONS:
reheat the oven to 350*F. Pour the melted butter over the
potatoes. Add the paprika, black pepper, and salt.
Mix well so that the potatoes are evenly coated.
Bake in the oven for 30-35 minutes, or until the potatoes are
fully cooked.
Nutritional Information Per Serving (About 3/4 cup):Calories:
187, Fat: 12 g, Cholesterol: 31 mg, Sodium:588 mg,
Carbohydrate: 19 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 2 Fat

Tortellini en brochette

Prep Time: 30 Minutes
Servings: 20
Difficulty Level: 2

Ingredients
1 package (9 ounces) refrigerated spinach-cheese tortellini
1 package (9 ounces) refrigerated plain cheese tortellini

Parmesan Dip:
1-1/2 cups ranch-style salad dressing
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
Salt (optional)
1/4 teaspoon black pepper

Directions
Cook tortellini in a large pot of lightly salted boiling water
until al dente, firm but tender. Drain; cool under cold running
water. Prepare Parmesan dip: Combine dressing. Parmesan cheese,
parsley, garlic, salt if desired and pepper in a small bowl.
Refrigerate until ready to serve. Skewer tortellini on wooden
picks; place on a serving plate. Serve with dip.
Calories 146, Fat 10g, Sodium 233mg, Carbohydrate 10g, Protein
5g
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Emoong

Subject: For JOHANNA SANTORE

CIVIL WAR FRUIT CAKE (1)

Boil for 5 minutes and then let cool: 3 c. raisins 2 c.
granulated sugar 2 c. water 2 tbsp. butter or Crisco

Sift together and add to cooled mixture: 2 tsp. baking soda 1
tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg 1 tsp. ground cloves
Mix and then add 1 cup chopped black walnuts. Bake in a well
greased angel food or loaf pan for 1 hour at 300 degrees.
This cake was developed during the Civil War when fancier
fruits were rare
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: MaryAnnDarr

Willie: I love recipes, don't you? I hope that when I send all
of my recipes to you that you don't think I am boring. Here is
a recipe for a baked ham that is tremendous! Preheat oven to
350 degrees.

1/2 to 1 whole ham, scored
1 box brown sugar (I'm not sure, but I think a box is equal to 3
cups packed down as much as they can pack down)
1 small can sliced pineapple or pineapple chunks in heavy syrup
Enough Cherries with stems for "pretty-sake"
Enough whole cloves for "pretty-sake"
1/2 cup prepared mustard
1/4 cup to 1/2 cup Coca-Cola

Mix brown sugar, mustard & Coca-Cola and set aside. Line a deep
roaster with foil and put in your ham. Stick whole cloves all
over ham to make the taste divine and to also make pretty. Coat
ham with brown sugar sauce. Decorate with pineapple ring or
chunks (whichever you can find the easiest at your market but
make sure it is in heavy syrup) and cherries with stems, secured
with toothpicks. Wrap ham in foil and bake at 350 degrees for
25-30 minutes per pound. Serve hot or cold. (I always tell my
guests to be cautious because of the toothpicks and the
cloves...the cloves won't hurt them, but the toothpicks will. I
have a family that gets to my ham before I do, and they make
little piglets out of themselves. My husband (PawPaw) being the
biggest of the little pigs.) I hope my recipe friends love it!
This is full of calories but at my age (62), who care!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Nyra Smith"

I would like to know if anyone has the Wingstop Lemon Pepper
Chicken Wing recipe. I just love how they make their wings.
Thank you.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Oommpapa

I have been making this since 1971.
I love lemon pie


Lemon Meringue Pie

Lemon Filling
1/4 cup cornstarch
3 T. flour
1 3/4 cup sugar
2 cup water
1/4 tsp.salt
4 egg yolk, slightly beaten
juice of 2 lemons
1 T. grated lemon peel
1 T. butter

Bake a pie crust at 450* for 8-10 minutes or
golden brown. Cool on rack.

Combine cornstarch, flour, 1 3/4 cup sugar
and salt. Mix well. Gradually add 2 C. water,
stirring until smooth, over medium heat.
Bring to a boil stirring occasionally.

Boil 1 minute until shiny and translucent.
Quickly stir some of hot mixture into yolks.
Pour back into hot mixture and stir to blend.
Return to low heat for 5 minutes. Stir occasionally.

Remove from heat and add lemon juice, peel and butter.
Pour into cooked pie shell and top with meringue.
Preheat oven to 400*

Meringue

4 egg whites
1/4 tsp. cream of tarter
1/2 cup sugar

Make meringue in bowl with mixer at medium speed.
Beat whites with cream of tarter until frothy. Gradually
beat in sugar, 2 T. at a time. Beating until stiff peaks
form when beater is slowly raised.

Spread meringue over lemon filling, carefull to seal edges
crust with the meringue. Bake 7-9 minutes or until golden
brown. Let cool completely on rack for 2-3 hours.
Cut with a wet knife
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Peg Andreou

LOBSTER OR CRAB SALAD ON POTATO CAKES

2 Onions or leeks [white part only] chopped
2 Potatoes, grated
1 T. Flour
1/2 c. Mayo
1 T. Dijon mustard
1 T. Lemon juice
1/4 c. Green onions or chives
1 t. Tarragon (fresh) or 1 T dried
3/4 lb. Lobster or crab or shrimp meat, finely diced
1 Fennel bulb, finely diced

Mix onion, potatoes, flour and form large cakes and fry till
golden. Mix mayo, mustard, lemon, onion, tarragon; fold in meat
and fennel; place scoop on top of each cake. Can be served on
lettuce lined plates.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Rozlyn Wade

This is from Roz in Springfield.
I am looking for a recipe for seafood gumbo in a slow-cooker.
I have only been a member for a few years, but I just love what
you are doing. Please keep up the good work.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "sarahc"

I WOULD LIKE A HAMBUGER SOUP THANKS. SARAH
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Sharon Latta"

CONCH FRITTERS

3 conchs, ground (you may use clams)
1 c. Flour, sifted
1 tsp. Baking powder
2 T. Onion, minced
1/2 tsp. Salt
1/2 tsp. Pepper
2 T. Water
1 egg, well beaten
3 T. Tomato sauce

Dash of gator sauce (hot sauce) mix all ingredients well. Form
into walnut size balls and deep fry until golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Shelly J Gresham

BEEF ZINFANDEL

1/4 lb. mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbsp. Butter
1/4 lb. bacon, diced
1 lb. Top Sirloin steak, cut into 1" cubes or 1 pkg. Tenderloin
tips, cut in cubes
1 Tbsp. Flour
1/2 cup Zinfandel
3/4 cup beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp. ground thyme
1 1/2 cups carrots, diagonally sliced
Salt and pepper
Hot buttered noodles
1 1/2 Tbsp. parsley chopped

In a large skillet, sauté mushrooms and onions in hot butter
untilgolden brown. Remove from skillet and set aside. Add bacon
to skillet and fry until crisp; remove with a slotted spoon and
reserve. Add Top Sirloin steak to skillet and fry in bacon fat,
stirring frequently, until well browned. Return mushroom and
onion mixture to skillet and add flour; toss until flour
disappears. Add Zinfandel, beef broth, bay leaf, garlic and
thyme. Simmer, covered, for 30 minutes, stirring frequently. Add
carrots and cooked bacon, and cook covered, for 15 minutes
longer. Season with salt and pepper. Before serving, remove bay
leaf. Serve over hot buttered noodles. Sprinkle with parsley.
Serves 3-4.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: silkshadow01

a few weeks ago, you sent me a recipe for granny's rolls, my
young daughter deleted it before I could copy it. You mixed it
up and let it set out overnight...had eggs in it. I sure hope
you can send it again.
Thank You so much
Katrina
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: "Sta Girl"

For: P Walls4

PORK CHOP AND POTATO CASSEROLE

4 pork chops, browned
6 medium potatoes
1 pt. sour cream
1 can cream of mushroom soup
salt and pepper to taste

Brown pork chops and set aside. Mix sour cream and
cream of mushroom soup and set aside also. Peel and slice
potatoes, arrange half in a layer in bottom of casserole dish.
Salt and pepper to taste. Spread with half sour cream and soup
mixture. Put another layer of potatoes and top with remaining
sour cream soup mixture. Top with pork chops. Cook at 350
degrees for approximately 1 hour or until potatoes are tender
when tested with fork.
Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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/

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

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
http://ProfitAutomation.com

Posted by Willie Crawford at February 8, 2008 01:56 AM

Comments

Post a comment