Product Launch Formula Bonuses: General Archives

May 07, 2008

Nice Little PLR Package - Pays 100% Commission

Here's a really nice set of Private Label Rights ebooks
that can be used in numerous way.

http://WillieCrawford.com/NiceLittlePackage/

The products are outside the Internet marketing
niche, and are on great topics.

You can also resell the entire PLR package to earn
100% commission paid directly to your Paypal account.

On a small test mailing that I did, the page converted at
11.5%... but I'm sure that's not typical.

If your customers are looking for something outside
the IM niche, or something other than all of the
big ticket product offers that they are being bombarded
with, this should convert very well for you.

Be one of the first to promote this very nice package ;-)
http://WillieCrawford.com/NiceLittlePackage/

Willie

Posted by Willie Crawford at 12:32 PM | Comments (0)

March 12, 2008

PDF Brander - How To Create A Rebrandable PDF In 3 Minutes!

Check out this short video demonstrating the
new viral pdf brander, "Viral Document Toolkit."

You can literally create a rebrandable pdf in
under 5 minutes, pass it to someone, and they can
create a rebranded pdf in under 5 minutes.

You can rebrand text, rebrand hypelinks, rebrand
entire blocks of text, rebrand embedded hyperlinks!

Here's the video showing the pdf brander in use:

Willie

Posted by Willie Crawford at 11:21 AM | Comments (0)

January 21, 2008

Stopping Digital Product Theft

Posted by Willie Crawford at 01:05 AM | Comments (0)

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

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

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

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

This issue sponsored by...

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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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: DCle100375

Does anyone have a recipe for Oyster Casserole?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Glor

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

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Pamela Allen

I need a chicken and dumpling recipe.
thanxs

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

From: "Pat Norenberg"

Good Shrimp Gumbo recipe requested.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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

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 05:25 PM | Comments (0)

January 05, 2008

More Soulful Recipes - January 5th, 2008

More Soulful Recipes January 5th, 2008
Publisher: Willie Crawford Editor: Willie Crawford

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

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

What's In This Issue:

Recipe: Pot Roast

Recipe: Fried Hand Pies

Recipe: Ann Landers Meatloaf

Recipe: Tea Cakes

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

This issue sponsored by...

Please Don't Miss...

"20 Ways To Make $100 Per Day Online" Working
Just One Or Two Hours Per Day.

Find out how ordinary people like you and I do this
everyday. For us, going to work means getting up and
walking across the room to the computer :-)

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===>>>> http://20Ways.org <<<<===

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

Recipe: Pot Roast

Needed:
a 2-3 lb. boneless bottom round roast
minced garlic
Make three or four slits in the top of the roast. Force minced
garlic into the slits. Wrap very tightly in plastic wrap, then
in foil.
Freeze at least
overnight.
Needed:
2 -3 Tbsps. olive oil
1 16 oz. can, beef broth
10 baby carrots, split & cut in half
4 medium-sized white potatoes, cubed
1 large yellow onion, chopped
1 lb. frozen cut green beans
4-5 chopped fresh mushrooms, (if desired)
1 small can, diced tomatoes (if desired)
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
Black pepper.

Instructions:

Brown frozen roast, on all sides, in olive oil. Place browned meat
in center of pot, slitted side up. Pour broth over roast. Add
Worcestershire and soy sauces. Cover, and simmer one hour and
fifteen minutes. Surround meat with layers: carrots, potatoes,
onion, green beans, tomatoes, mushrooms.
Cover, continue to simmer another hour and fifteen minutes. Allow to
cool, (or refrigerate overnight....this lets the flavors blend).
Slice the roast. (If refrigerated, re-heat in microwave.) The roast
will be very tender, and you don't have to cook anything else...
except maybe biscuits or cornbread!

Contributed by Viv

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

Fried Hand Pies

2 cups self rising flour
1/4 cup Crisco
1 cup milk

FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into balls the
size of a walnut (should make 12). Flatten each with a rolling.
Peel and chop apples. Cook apples, margarine, spices, and brown
sugar until apples are tender. Place 1 tbsp. of this apple
mixture in the center of each flattened ball of dough.
Fold corners and press edges with fork. Fry in oil until golden
brown on each side. Top with powdered sugar.

Contributed by Elvee

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

Ann Landers Meatloaf

2 pounds lean ground beef
2 eggs
1 1/2 cups bread crumbs (or grated old bread)
3/4 cup ketchup
1/2 cup warm water
1 package, Lipton onion soup mix
Bacon
1-8oz. can tomato sauce

Combine all ingredients, except the tomato sauce and bacon, in a
large bowl. Press into a loaf pan. Cover with 2-4 strips bacon.
Pour the can of tomato sauce over the top. Bake, uncovered 1 hour
at 350 degrees.

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

SOCK-IT-TO-ME CAKE

1 pkg. butter cake mix
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons brown sugar
3/4 cup pure vegetable oil
2 tsp. cinnamon
4 eggs
8 oz. sour cream
3 tablespoons milk, orange juice or lemon juice
1 cup confectioners sugar

Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour
cream and mix well. Stir in pecans. Pour half of the batter into
greased tube pan. Sprinkle brown sugar and cinnamon over batter.
Add remaining batter. Bake in a moderate 350 degrees oven for 60
to 65 minutes until cake tests done. Cool and glaze with mixture
of confectioners sugar and milk, orange juice or lemon juice.

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

Tea Cakes

1 cup Crisco shortening
2 cups sugar
2 eggs
1 tsp. vanilla extract
3 cups sifted self rising flour
1/2 cup milk

Cream together shortening and sugar.
Add eggs and vanilla.
Add 1 cup of flour at a time
then stir, to ensure proper mixing. T
hen add milk and blend.
Spoon dough out with 1 tbsp, roll into hand
and then flatten out.

Bake on ungreased cookie sheet
350 degrees for 10 - 12 minutes

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

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 07:23 PM | Comments (0)

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

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

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

This issue sponsored by...

Please Don't Miss...

"20 Ways To Make $100 Per Day Online" Working
Just One Or Two Hours Per Day.

Find out how ordinary people like you and I do this
everyday. For us, going to work means getting up and
walking across the room to the computer :-)

"This Works - It Really Does!"
===>>>> http://20Ways.org <<<<===

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

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

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

From: "Doris Kinmond"

Subject: Great Strawberry Desert

Strawberry Pretzel Desert

From Doris

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

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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

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

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

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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

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

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?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This issue sponsored by...

Soul Food Recipes Learned On A North Carolina Tobacco Farm
- 250 Of Willie Crawford's Own Recipes...

Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html

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

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 07:36 PM | Comments (0)

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

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

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

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

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...

Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html

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

From: cyunvd

Recipe Request: Homemade Chicken Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: dee bee

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

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

From: "Diane Walls"

Does anyone have a recipe for Scalloped Potatoes with Mushrooms?

Diane
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: EUDORA WARD

I would love to recieve a recipe for "chitterlings"!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

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

This issue sponsored by...

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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/

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

Posted by Willie Crawford at 05:30 PM | Comments (0)

January 01, 2008

Recipe For A Happy New Year

Recipe For A Happy New Year
Author Unknown

To leave the old with a burst of song
To recall the right and forgive the wrong;
To forget the thing that binds you fast
To the vain regrets of the year that's past;
To have the strength to let go your hold of the not worthwhile of the
days grown old,
To dare to go forth with a purpose true,
To the unknown task of the year that's new;
To help your brother along the road
To do his work and lift his load;
To add your gift to the world's good cheer is to have and to give a

Happy New Year.

Your Opportunity!

Posted by Willie Crawford at 09:45 AM | Comments (0)

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.

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

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

This issue sponsored by...

Please Don't Miss...

"20 Ways To Make $100 Per Day Online" working
just one or two hours per day.

Considered by many as the most significant ebook
of 2007. Get your copy at: http://20Ways.org

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

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

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: Jesi Allen

recipe request: pickled whole beets
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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...

Grab this book filled with mouthwatering soul food recipes
now at:
http://chitterlings.com/cookbook.html

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

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 06:13 PM | Comments (0)

An Important Note To All Recipe List Members - December 31st, 2007

More Soulful Recipes December 31st, 2007
Publisher: Willie Crawford Editor: Willie Crawford

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

Offices at:
2345 Whispering Pines Blvd., Navarre, Florida 32566

Note: Please send recipes and recipe requests to
the address you got when you subscribed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This issue of "More Soulful Recipes" is an IMPORTANT note, from
the publisher, of CHANGES that we're making to improve this list
in 2008.

Please take a few minutes to read these changes so that you'll
understand what's going on.

If you check the registration record at: http://betterwhois.com/
you'll see that Chitterlings.com has been online since December
24th, 1998. We actually had recipes online on a different domain
prior to then, but this is when our current website started AND
when I first decided to publish an email recipe list.

In the intervening 9 years, we've gone through a number of changes,
all forced upon us by changing circumstances.

That's what's happening now.

One of the PROBLEMS that we've encountered lately is that people
are taking the issues sent to them and posting the entire email
onto their websites. That violates all types of copyright and
privacy rules because the emails contain personal email addresses
of list members... and for other reasons.

When you take an issue sent to you as an email and post it to
a webpage you've basically just added that person's email address
to hundreds of spammers lists. There are email harvesting robots
that constantly "crawl" the internet collecting email addresses.
Those harvested email addresses are sold to spammer... and those
spammers then send out blasts offering their junk to tens of
millions. They don't care who they email to, they just play a
numbers game.

Your email address is perfectly safe being sent in an email as it
only appears in the recipient's email box - not on a website.

However, starting today, we will no longer publish the email
addresses of list members even in the email issues. That's
because when we've emailed people in the past asking them NOT
to post entire email issues to their websites, they've ignored
us.

That's one of the reasons we do have members getting lots of
junk email as a result of belong to our recipe list. It comes
from other places to, but having members posts issues to their
websites HAS BECOME A BIG PROBLEM!

Now, we request that when you submit a recipe, that just above
the title of the recipe that you include your name if you want
credit for the recipe. We'll publish your name and the recipe but
NOT the email address.

If you have a website, you may also include ONE link to your
website at the bottom of the recipe. This will send some of
the over 1 million visitors that we get to our website EVERY
month over to visit your website.

Another change that we're making is that from now on we will
not run more than two recipes from any one person in any issue.
With tens of thousands of subscribers, we want the list to feel
like it belongs to everyone. To encourage more people to submit
recipes again, we'll only run a maximum of two recipes per
person per day.

At the same time, we ask that you ONLY submit your own recipes,
not recipes copied from other recipe lists that you may
belong to. We want people to have confidence in using recipes
on our list, and the only way that can happen is if you only
pass along recipes that you've actually tried and loved.

We have had list members go out and purchase items and prepare
untested recipes that they've gotten from the list... only
resulting in them wasting their time and money... and creating
a MESS. So please only submit tried-and-true recipes!

Thank you for taking the time to read this very important
note.

If you have any questions, please submit them to our help
desk where we have support people standing by. Please submit
them at: http://WillieCrawford.com/helpdesk/

Click on the link where it says "open a new ticket" and then
choose the category "cooking list." This will ensure that your
note gets to the right person on our staff. That help desk is
used to support several hundred websites, so it IS important
that you submit the ticket to the proper category.

Please DO NOT submit recipes to the helpdesk. Instead, please
submit recipes or request for recipes to the email address
that you were given when you first subscribed.

The final change that I'll mention today is that, starting
today, you'll also always be able to read the latest issue
online. Since we won't have the email addresses in the
issues, we can now post them on our website. So, you'll be
able to read each issue at: http://Chitterlings.com/blog/

Back issues are not posted there, but some may eventually
be. A staff member will have to go through and edit them
first, and we don't have anyone available for that job yet.

Thank you VERY much for being a loyal subscriber. We look
forward to making this recipe list better than ever in 2008.

Sincerely,
Willie Crawford
Editor - More Soulful Recipes
Webmaster - http://Chitterlings.com

Posted by Willie Crawford at 12:09 PM | Comments (0)

November 24, 2007

Send Out All Of Your Christmas Cards Now!

In December 2004, I was introduced to Send Out Cards.
This is a company that allows customers to send real,
full-color greeting cards right over the Internet.

I now use this system to stay in touch with family,
friends, and clients. I also earn a NICE living
from telling others about the system.

Customers log-in to their accounts, select from a
card catalog of more than 8000 cards, enter a
message, upload a digital image to the inside or
cover, confirm the addresses, and click send.

The company prints out a full-color greeting cards,
puts it in a nice envelope, and mails it anywhere
in the world via first-class postage.

I do this for $1.03 per card (if sent to a U.S.
address). Outside of the U.S.... it's slightly more
due to differences in postage rates.

You can also include a gift like a nice box of candy,
or caramel popcorn... and other types of "holiday
gifts" right along with the card.

This system makes it so easy to do your Christmas
shopping and send out your cards that it's crazy
not to use it. In fact, you can create ONE card,
inserting placeholder personalization tags in the
card, then you can upload your database of people
that you want to send that card to, and with a
few clicks of your mouse, you can have fully
personalized versions of that card on the way to
dozens or even hundreds of recipients.

what could be easier.

I'm hosting a free webinar on Wednesday, November
28th, at 9:30 - 10:30 PM EST where my friend Jack
Bastide and I will demonstrate the system and
tell you how to instantly get set up to use the system,
and/or to earn money from telling others how to use
the system.

As we're right in the middle of the holiday season,
NOW is the perfect time to learn more about
SendOutCards.

Get more details on the webinar and to register for
free here:

We'll actually be giving away some fairly valuable
gifts right on the webinar.

We Promise Not To Spam You!

I'll talk to you on Wednesday :-)

Willie

Posted by Willie Crawford at 03:49 PM | Comments (0)

November 03, 2007

Fried Apples and Onions (Fried Apples 'n' Onions)

Fried Apples and Onions (Fried Apples 'n' Onions)
Source: Little House Cookbook
Servings: 6

1/2 lb bacon slices
2 lb onions
2 lb tart apples, chopped
2 tbsp brown sugar

Salt pork may be substituted for the bacon. Fry bacon slices in 12-inch skillet until brown and crisp. Set aside on a warm serving platter.

While meat is frying, peel onions, leaving stems to hold for slicing. To prevent your eyes from watering, hold a slice of bread in your teeth while you slice the onions asthin as possible.

Discard stems. Core apples and cut crosswise in circles about 1/4-inch thick. Apple skins help the slices hold their shape and add color to the dish, so don't peel unless skins are tough or scarred.

Drain all but 1 Tbsp fat from skillet, then add onion slices. Cook over medium-high heat about 3minutes. Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover skillet, and cook until tender, a few minutes more. Stir only to prevent scorching. Remove to warm plate with bacon slices.

From the book: "This is a "country" dish, seldom mentioned in cookbooks but recalled by many old timers. Some feel sugar is essential; others call it a "sin." If you share Almanzo's enthusiasm you might also like to try fried apples'n'onions with fried potatoes for breakfast sometime."

Posted by Willie Crawford at 08:24 PM | Comments (0)

November 01, 2007

We Need Your PDF Cookbooks!

This morning, I kicked off what I think will be the
biggest free list-building givaway that we've ever
seen.

The giveaway allows JV partners to "stand in front of"
the millions of people coming online between now and
December 31st, who are looking for holiday cooking ideas
and holiday gifts.

We expect around 5 million visitors to this site.

To benefit from that traffic, you need to offer an
original PDF cookbook or cooking-related ebook. That
product can start out as private label, but you MUST
change the name and graphic, and should modify the inside
too. Adding links to your websites and writing about you
in the "About The Author" section can pay off for a very
long time.

Each JV partner can only contribute ONE ebook, and
each entry is reviewed by a live person :-)

Duplicate submissions will be rejected.

Join this free list-building giveaway, unlike anything
that you have ever seen at:
http://GreatCookbookGiveaway.com/jv/partners/1

Thanks,
Willie

Posted by Willie Crawford at 11:41 PM | Comments (0)

October 30, 2007

Show Someone That You Love Them Today - Send Them A Real Greeting Card At My Expense!

Show Someone That You're Thinking Of Them Today!

Suprise someone that you care about with an
unexpected greeting card.

Actually they wouldn't get it for 2-3 days since
it has to be mailed, but I'll pay for the card
and the postage.

Simply

1) Go to: http://sendoutcards.com/willie

2) Click the link labeled "Click To Send A Free Card"

3) Fill in the form to set up a free account.
- The address that you enter will be the return
address on the envelope.
- The username and password will be used to log
back in and mail additional cards later if you
choose to.

4) You'll step through a process where you can
select from several THOUSAND full-color greeting
cards, enter a message, upload a photo if desired..

Then when you click send, we'll print the card,
stuff it in an envelope with first class postage,
and mail it to anyone in the world :-)

Why would I do this for free... give you a card
that's costing me? I want you to see the system
that I use to keep in touch with family, friends,
and clients.

Many of the people that I set up with a free sample
account, letting them send a few cards at my expense,
later become my customers... especially when they
see what beautiful cards they can send dirt cheap!

Give it a try now. Mail the card to someone in your
house and you get to see their faces light up when
they get that unexpected card.

There's even a short video for you to watch if you
want... the video steps you through our very
intuitive system.

===>>> http://sendoutcards.com/willie

Willie

Posted by Willie Crawford at 01:03 PM | Comments (0)

August 19, 2007

Find Some Amazing Bargains At Ebay!

Posted by Willie Crawford at 10:05 PM | Comments (0)

August 15, 2007

Striped Bass Recipes

For top quality striped bass or "rockfish" as table fare, it's
important to take care of the fish prior to cooking. The fish
should be chilled on ice and laid out flat until cleaned. Once
the fish is home, it can be rinsed thoroughly and filleted.
Several cleaning methods exist and each angler learns their
favorite style.

The fish can be scaled and the skin left on, filleted and then
skinned or the skin can be cut around the perimeter of the fish
and pulled off with pliers. The skin-on version is nice when
baking or grilling smaller fish. Skinning the fish before
filleting has some advantages, the most important being speed.
Filleting the fish and then cutting the skin off removes the
most dark meat and leaves the highest quality portion, although
some fish is lost in the process.

Cooks have a variety of favorites for cooking rockfish. Small
pieces of any size rockfish is delicious fried. Other choices
include grilling, broiling, fish cakes and more. The following
are a few Chesapeake Bay favorites:

Dijon Rockfish

Ingredients:

1 lb striped bass fillets
2oz. white wine
2oz. mayonaise
2oz. dijon mustard

Instructions:

This one is real simple but it's also really good.

Mix equal parts of white wine, mayonaise and dijon mustard and
wisk until smooth.

Pour over fish fillets in baking dish and bake at 400 degrees
for 20 minutes or until done.

Lemon Butter Rockfish

Ingredients:
1 lb. striped bass fillets
1/2 fresh lemon
1 tbsp. butter
1 tsp. olive oil
1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish basted with olive
oil.

Squeeze lemon over fillets, drizzle with melted butter and
sprinkle with crab seasoning.

Bake for 10 minutes or until fish is white on the outside and
still slightly pink in the center.

About The Author: The author maintains seafood related websites
including http://www.fresh-seafood.net/,
http://www.commercial-fishing.org/ and
http://charter-guide.info/

Posted by Willie Crawford at 06:39 AM | Comments (0)

July 09, 2007

Paella

Paella Recipe

This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients
1 teaspoon dried oregano
2 cloves garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1/2 pound low-fat chorizo sausage or other spicy sausage
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup diced, canned tomatoes with their juices
2 1/4 cups long grain rice
4 cups low-sodium chicken broth
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
2 dozen cherrystone clams, scrubbed
2 pounds mussels, scrubbed
2 cups (1 package) frozen peas

Cooking Instructions
1. Combine the oregano, garlic, salt and pepper with 1
tablespoon of olive oil and rub the chicken with it.
2. Heat 2 tablespoons of olive oil in a deep skillet over
moderate heat. Brown the chicken lightly on both sides. Add the
chorizo, onion, green and red peppers and cook until the
vegetables are soft, about 10 minutes.
3. Add the tomatoes and rice and cook 5 minutes more. Add the
chicken broth and saffron, mix well, cover with foil and cook
until the liquid is almost absorbed, about 15 minutes.
4. Add the shrimp, cherrystones, mussels and peas. Cover and
cook until the mussels and clams are opened, about 10 minutes
more. Serve in a large shallow dish or in individual bowls.

Nutrition Facts

Serving size: 1 bowl
Calories 613
Total Fat 16 g
Saturated Fat 3 g
Protein 57 g
Total Carbohydrate 60 g
Dietary Fiber 4 g
Sodium 1042 mg
Percent Calories from Fat 23%
Percent Calories from Protein 37%
Percent Calories from Carbohydrate 39%

Posted by Willie Crawford at 04:28 PM | Comments (1)

July 01, 2007

Chicken And Dumplings Recipe

CHICKEN AND DUMPLINGS

1 (3 Pound) Chicken
2 Quarts
Water
1 Teaspoon Salt
¼ Teaspoon Pepper
1 Large Onion, Chopped
2 Ribs Celery, Chopped

In a Dutch oven, place cut up chicken, water, salt, pepper,
onion and celery. Simmer until chicken is tender. Remove
chicken, cool, remove meat from bones and cut into pieces.
Set aside.

DUMPLINGS:

1-1/2 Cups Flour
1 Egg
1 Egg White
1 Tablespoon Oil
½ Teaspoon Salt
A Few Drops of Water

Break egg in cup like well in mound of flour. Add egg white,
oil and salt. Fill well with flour pushed in from edge of
mound. Knead and add drops of water as needed. Knead for
about 10 minutes. The dough becomes smooth, shiny and elastic.
Divide into two parts. Dust parts with flour and roll out
about 1/16" thick. Roll up and slice as wide as you want your
dumplings. When ready to cook, unroll and drop into boiling
chicken broth that remained in the pot after cooking the
chicken. Turn heat to low and cook 10 to 20 (depends on the
thickness of the dumplings) minutes or until dumplings are
tender. Stir gently and return chicken to pot and heat.

Posted by Willie Crawford at 08:48 PM | Comments (0)

Recipe - Dr Pepper Ribs

DR PEPPER RIBS

2 slabs beef ribs, cut in 3-4 ribs each
Dry Rub
4 tsp dry mustard
2 tsp smoked paprika
4 tsp nutmeg
4 tsp cumin
4 tsp chili powder
2 tsp white pepper
2 tsp cayenne pepper
4 tsp garlic powder
4 tsp onion powder
1-2 2 liters of Dr. Pepper
1 lg onion cut up
1 tsp liquid smoke if desired
applecider vinegar in a spray bottle.

Directions

cut up ribs in 3-4 piece sections

litely spray down with vinegar and set aside for a couple of
hours mix all dry rub ingredients rinse off ribs from vinegar
and rub generously with dry rub put in ziplock bags over nite
in frig next morning get stock pot and place ribs in,
do not rinse off rub pour enough Dr.Pepper over them to cover
completely.

bring to a boil and then simmer til fork tender slatter ribs
with Sweet Baby Rays BBQ sauce and place on grill til sauce
carmelizes, serve with corn on the cobb and salad and party
potatoes.R RIBS

Posted by Willie Crawford at 08:40 PM | Comments (0)

OLD FASHIONED BUTTER ROLLS

2 Cups All-Purpose Flour
½ Teaspoon Salt
1 Cup Shortening
½ Cup Water
¾ Cup Butter, Softened
¼ Cup White Sugar
½ Teaspoon Ground Nutmeg
2 Cups Milk
2/3 Cup White Sugar
1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees. Lightly grease a 7x11 inch baking
pan. In a large bowl, mix together flour and salt. Cut
shortening in thoroughly with a pastry blender until mixture
resembles breadcrumbs. Stir in water and press dough together
with your hands. Roll out pastry into a large rectangle. Spread
the butter evenly over the pastry, and then sprinkle on 1/4 cup
sugar and nutmeg. Roll up the dough jelly roll style and pinch
to seal. Cut into 12 even slices. Place the rolls in the
prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and
vanilla until mixture begins to bubble. Pour milk mixture over
rolls.

Bake in preheated oven until brown, about 30 to 40 minutes.

Posted by Willie Crawford at 08:37 PM | Comments (0)

June 24, 2007

Herb-Roasted Pork Tenderloin

Yield: Makes 1 Tenderloin (4 Servings)
Serving size: About 3-1/2 ounces sliced tenderloin
Ingredients:

1 whole pork tenderloin (1 pound)
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
1 tablespoon chopped fresh oregano, or 1 tsp dried oregano
1 tablespoon chopped fresh sage, or 1 tsp dried sage
1 tablespoon chopped fresh thyme, or 1 tsp dried thyme
1/2 teaspoon freshly ground pepper
Directions:

Preheat the oven to 450*F. Prepare a shallow roasting pan and
rack with non-stick pan spray. Brush the tenderloin with the
mustard. Combine the herbs; pat them evenly onto the tenderloin
and sprinkle with pepper. Place the pork on the rack in the
roasting pan, set it in the oven, and immediately reduce the
oven temperature to 350*F. Roast until a meat thermometer
inserted in the thickest part of the tenderloin registers
145*F., about 25 minutes (depending on the size of the
tenderloin). Remove the pork from the oven and let rest 5
minutes. Carve in 1/2-inch slices and serve with the pan juices.
Calories: 141 Protein: 24 g Sodium: 96 mg Cholesterol: 66
mg Fat: 4 g Carbohydrates: 0 g Exchanges: 4 Very Lean Meat

Posted by Willie Crawford at 02:51 PM | Comments (0)

Charcoal Grilled Shrimp

Makes 30 appetizer servings

ingredients
2 pounds large shrimp in the shell
1/3 cup safflower oil
1/2 cup fresh lime juice
3 tablespoons dry white wine or vermouth
1 tablespoon minced shallots or green onions (white part only)
1 clove garlic minced
1 teaspoon salt
1 1/2 teaspoons minced fresh dill or 1/2 teaspoon dried
several dashes Tabasco sauce

instructions

Place shrimp in a shallow ceramic or glass baking dish. Combine
remaining ingredients and pour over shrimp. Cover and chill
several hours or overnight. Drain shrimp and reserve marinade.
Thread on skewers or place in a wire grill basket. Grill shrimp
over hot coals, turning and brushing with reserved marinade,
until pink and cooked through, about 8-10 minutes. Serve with
wooden picks.

Posted by Willie Crawford at 02:44 PM | Comments (0)

Dairy Queen Onion Rings

2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
2 cups flour
2 cups fine cracker crumbs
2 cups white cornmeal
2 cups buttermilk
1 cup Water
4 cups Crisco oil

Save the very small onion rings for another use.
Add buttermilk and water to a large bowl.
Mix together flour and fine cracker crumbs in another bowl.
Coat one ring at a time with flour mixture, then with buttermilk
mixture, and then coat with cornmeal.
Drop into hot oil and fry until golden. Drain on white paper
towels.

Posted by Willie Crawford at 02:41 PM | Comments (0)

June 18, 2007

Green Tomato Chow Chow

Yield: 11 pints

12 ½ pounds green tomatoes, cored & quartered
8 large onions, coarsely chopped
10 green bell peppers, coarsely chopped
6 hot peppers, seeded and chopped
3 tablespoons pickling salt
1 quart cider vinegar
3 garlic cloves, minced
2 cinnamon sticks, halved
1 tablespoon ground allspice
1 teaspoon whole cloves
3 tablespoons dry mustard
4 bay leaves
1¾ cups sugar

1.. Combine tomatoes, onions, and peppers.
2.. Sprinkle with pickling salt and refrigerate for 12 hours or
overnight.
3.. After 12 hours rinse under cold running water and drain,
removing as much liquid as possible.
4.. Make a spice bag out of cheesecloth containing cinnamon
sticks, bay leaves, allspice, and cloves.
5.. In a large non-aluminum stockpot, combine vegetables,
vinegar, sugar, garlic, dry mustard and spice bag.
6.. Bring to a slow boil and cook for about 15 minutes or until
the tomatoes are transparent and tender.
7.. Stir frequently.
8.. When done, remove spice bag and place chow chow in sterile,
glass jars.
9.. Gently push down mixture in the jar to be sure there are no
spaces or air pockets.
10.. Leave about 1/2 inch of space at the top.
11.. Seal by adding lids and rings to each jar.
12.. Process in a water bath, boiling for 30 minutes.

Posted by Willie Crawford at 01:05 PM | Comments (0)

June 17, 2007

Orange Basil Chicken

This chicken is delicious served with a little of the orange
sauce, along with rice and your favorite vegetables.

INGREDIENTS:
4 boneless chicken breast halves, skin removed
3/4 cup chicken broth
juice and zest of 2 oranges
2 tablespoons vinegar
1/4 teaspoon salt
4 to 6 medium basil leaves, chopped, or about 1 teaspoon dried
leaf basil
1 tablespoon freshly minced parsley, or 1 teaspoon dried parsley
flakes
4 medium cloves garlic, crushed and minced
1/8 teaspoon coarsely ground pepper
dash onion powder

PREPARATION:
Wash chicken breast halves; pat dry. Place the halves between
sheets of plastic wrap and pound lightly to flatten. Combine
remaining ingredients in a food storage bag; add the chicken
pieces. Seal the bag and refrigerate for 2 to 4 hours.
Grill or broil the chicken for 3 to 5 minutes on each side,
until cooked through.

Cooking time depends on the thickness of the chicken breasts. In
a saucepan, simmer the remaining marinade for 3 to 4 minutes,
until slightly reduced.
Serve chicken with a little of the sauce or a fruit salsa, if
desired.
Serves 4.

Posted by Willie Crawford at 12:15 AM | Comments (0)

June 16, 2007

Red Lobster Cheese Garlic Biscuits

RED LOBSTER CHEESE GARLIC BISCUITS

1 egg
2 c. bisquick baking mix
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. melted butter
1/2 tsp. garlic powder
1/2 tsp. parsley flakes

Mix bisquick, milk and egg together. Work into a soft dough,
adding more baking mix, if necessary. Knead in the shredded
cheese, working as little as possible. Drop by spoonfuls on a
greased baking sheet. Bake at 450 degrees for 8-10 minutes.
Melt butter and mix with garlic powder and parsley flakes.
Brush over warm rolls when they first come out of the oven.
Serve while hot.

Posted by Willie Crawford at 10:46 PM | Comments (1)

Roasted Garlic Mashed Turnips

ROASTED GARLIC MASHED TURNIPS

2 pounds turnips
1 garlic bulb
3 tablespoons butter
2 tablespoons horseradish
1/8 teaspoon nutmeg
3 tablespoons chives
6 ounces heavy cream
Preheat oven to 350 degrees. Wrap foil around garlic bulb and
place in heated oven for 45 minutes. Meanwhile place turnips
in a pot of cold salted water and bring to simmer. Cook turnips
until soft.. about 15 20 minutes. Drain turnips very well and
let dry for a few minutes.
Using a potato masher, mash turnips, garlic. Stir in chilled
butter, horseradish, salt, pepper and nutmeg and mix well.
If needed add heated cream. Stir in chives just before serving.

Posted by Willie Crawford at 10:40 PM | Comments (0)

June 15, 2007

Spanish (Mexican) Pork

SPANISH (MEXICAN) PORK

2 lb. pork loin roast, cut in small pieces (remove all gristle)
1 medium onion
1 medium green pepper
2 tomatoes
1 can Old El Paso tomatoes with green pepper (I used Ro*tel)
1 small can tomato paste
Hot pepper to taste
1/2 c. Wesson oil

Mix pork, onion, green pepper and tomatoes; simmer in
Wesson oil until tender; stir often. Add Old El Paso tomatoes
with green peppers, tomato paste and hot pepper to taste.
Simmer 30 minutes.

Soul Food Cookbook

Posted by Willie Crawford at 12:16 PM | Comments (0)

June 10, 2007

Creamy Spam Broccoli Casserole

CREAMY SPAM BROCCOLI CASSEROLE

Serves 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1 pack Elbow macaroni (7 oz)
2 cups Frozen cut broccoli, thawed
-and drained
1 can SPAM Luncheon Meat, cubed
-(12 oz)
1/2 cup Chopped red bell pepper
2 cups Skim milk
2 tablespoons Cornstarch
1/4 teaspoon Black Pepper
1 cup Shredded fat-free Cheddar cheese
3/4 cups Soft bread crumbs
2 teaspoons Margarine, melted

Heat oven to 350'F. Spray 2-quart casserole with vegetable cooking spray.
Cook macaroni according to package directions; drain. In casserole,
combine macaroni, broccoli, SPAM, and red pepper. In small saucepan,
stir together milk, cornstarch, and pepper until cornstarch is
dissolved. Bring to a boil, stirring constantly, until thickened.
Reduce heat to low. Add cheese; stir until melted. Stir sauce into
SPAM mixture. combine bread crumbs and margarine; sprinkle on top of
casserole. Bake 40 minutes or until thoroughly heated.

Posted by Willie Crawford at 11:11 PM | Comments (0)

JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING

Ingredients:
2 dozen 21-25 count Louisiana shrimp, peel & deveined
1 container Chef John Folse's Bittersweet Plantation Dairy
Creole Cream Cheese
2 cups heavy whipping cream
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 cup sugar
2 (8oz. cans fruit cocktail, drained very well)
1 cup chopped pecans
2 1/2 cups seedless green grapes
2 cups shredded coconut
2 (11 ounce) cans mandarin oranges, drained
10 ounce jar maraschino cherries, drained
2 (8 ounce) cans pineapple chunks, drained

Chef: Bittersweet Plantation

It is important to drain the fruit very well so that there will
be no excess moisture in the finished dessert. In a large pot,
salt water and boil shrimp until just done, about 2-4 minutes.
Set aside to cool. In the bowl of a mixer, combine Creole
cream cheese, whipping cream, nutmeg and cinnamon. Whip on
medium high speed. When mixture starts to thicken slightly,
add sugar slowly and beat until stiff peaks form. Set aside.
When layering the whipped cream between fruit, use a generous
amount. In a glass trifle bowl, layer in order: fruit cocktail,
whipped cream, pecans, whipped cream, grapes, coconut, mandarin
oranges, whipped cream, 16 shrimp, marshmallows, cherries,
whipped cream and pineapple. Top with remaining whipped cream.
Garnish with mint and maraschino cherries and place 8 jumbo
shrimp curled over the edges of the bowl. This recipe can be
created in individual servings by layering the ingredients in
the same manner in parfait or pilsner glasses.

Posted by Willie Crawford at 12:51 AM | Comments (0)

June 09, 2007

Yogurt Marinated Grilled Chicken with Fresh Corn Salsa Recipe

This recipe serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients
For the marinated grilled chicken:
1 cup low-fat or non-fat plain yogurt
zest and juice of 1 lime
2 cloves garlic
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped cilantro leaves
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the corn salsa:
2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob (about 2 ears)
1/4 teaspoon sugar
salt to taste
freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
1 jalapeño pepper, or to taste, seeded and finely chopped

Cooking Instructions
For the marinated grilled chicken:
1. Mix all the ingredients except the chicken in a large bowl.
2. Add the chicken to the mixture and coat evenly.
3. Cover the bowl and refrigerate for at least 4 hours or
overnight.
4. Preheat the grill.
5. Remove the chicken from the marinade and discard the
marinade.
(This protects against cross-contamination.) Sprinkle the
chicken with the salt and pepper.
6. Place the chicken on the hot grill and cook until the juices
run clear, 6 to 8 minutes per side.

For the corn salsa:
1. Heat the oil in a skillet over medium heat. Add the corn and
cook for 2 minutes. Add the sugar, season with salt and pepper
and cook for another minute. Add the vinegar and cook for
1 more minute.
2. Transfer the corn into a small bowl and cool slightly.
Stir in the tomatoes, onion, cilantro, and jalapeño pepper.
Adjust the salt and pepper to suit your taste.
3. Spoon the salsa over each piece of grilled chicken.

Soul Food Recipes - http://Chitterlings.com/cookbook.html

Garlic Fried Chicken And Cat Head Biscuits http://Chitterlings.com/chb/

Posted by Willie Crawford at 11:48 PM | Comments (0)

May 06, 2007

Garlic Fried Catfish

From the Cookbook,

Cajun Clark's One Inch From The Top"

2 pounds catfish fillets
2 medium sized eggs
1/2 cup all purpose flour
3/4 cup yellow corn meal
1 tablespoon Lawry's seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup vegetable cooking oil

Heat oil in frying pan over medium-high heat.
Lightly beat eggs in bowl large enough to dip
fish fillets in. Dip fillets in eggs. Mix
seasoned salt, black pepper, cayenne pepper and
garlic powder in small dish. Sprinkle the mixed
seasonings on both sides of catfish fillets.

Combine flour and cornmeal in a dish or paper
bag. Dip fillets in this mixture and lightly coat.
Place fillets in frying pan and cook.

Posted by Willie Crawford at 09:52 PM | Comments (0)

Rice And Sausage Casserole

4 cups of cooked brown rice
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped green pepper
1/4 cup of chopped red pepper
1 cup of sliced mushrooms
3 tablespoons of olive oil
3 tablespoons of butter
1 pound of cooked sausage, drained
A dash of Tabasco sauce

Sauté all of the vegetables in the
olive oil and butter for about 5 minutes.
Mix the cooked vegetables along with the
sausage and Tabasco sauce into the cooked
rice.

Place the rice mixture into a buttered
casserole and bake at 350 degrees until hot.
This is great for cool days or holiday
cooking.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken" Click here to get your
copy.

Posted by Willie Crawford at 04:57 PM | Comments (0)

Ground Beef And Corn Casserole

Ground Beef And Corn Casserole

1 1/2 pounds of lean ground beef
1 cup of chopped onion
1 - 12 ounce can of whole kernel corn, drained
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup of sour cream
1/4 cup of chopped pimiento
3/4 teaspoon of salt
1/4 teaspoon of black pepper
3 cups of noodles, cooked and drained
3 tablespoons of butter, melted
1 cup of soft breadcrumbs

Brown the ground beef; add the onion and
cook until tender, but not brown. Add the
corn, soup, sour cream, pimiento, salt,
and pepper. Mix well; then stir in the
cooked noodles. Taste and add more seasoning
if needed.

Pour into a 2-1/2 quart casserole dish. Add
the melted butter to the breadcrumbs and sprinkle
over top of the casserole.

Bake at 350 degrees for 30 minutes or until hot.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

Click here to get this southern recipe cookbook!

Posted by Willie Crawford at 02:46 PM | Comments (0)

Chicken Fried Steak And Gravy

2 pounds of round steak, about 1 inch thick
2 large eggs
2 tablespoons of milk
1/4 cup of unbleached Flour
Salt and black pepper, to taste
2 tablespoons of butter
For the gravy:
1 cup of milk
1 cup of water
1/4 cup of flour
Salt
Black Pepper

Cut the steak crosswise into 4 serving pieces
and pound each piece to a thickness of about
1/4 of an inch. In a large plate, beat the milk
and eggs together, in a second plate combine the
flour, salt, and the black pepper. Dip each piece
of steak first into the egg mixture and then into
the flour mixture, coating completely. Shake each
piece gently to remove the excess flour. Melt
the butter in a skillet, using medium heat and
fry the steaks, two at a time, for about 5 minutes
on each side or until golden brown.

For the gravy:

Pour off all but about 4 tablespoons of the
drippings from the skillet. Over medium heat,
slowly stir in the 1/4 cup flour, stirring
constantly. Combine the 1 cup milk and 1 cup
water and slowly add to flour mixture, stirring
constantly to loosen the brown pieces left on the
skillet from frying the steak. Add salt and black
pepper to taste and raise the heat to bring to a
boil. When bubbly, lower heat and continue to stir
until the gravy reaches the desired thickness.

Serve the steak and gravy with cat head biscuits
and mashed potatoes.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

Posted by Willie Crawford at 02:25 PM | Comments (0)

Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt

Combine the flour, cornmeal, and the
sugar in a large bowl. Stir in the egg,
onions, and 1/2 cup of the buttermilk
to mixture.

Gradually stir in the remaining 1/2 cup
of the buttermilk until the batter
is well mixed, but not runny.

Drop by spoonfuls into hot oil and fry
until golden brown.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

http://Chitterlings.com/chb/

Posted by Willie Crawford at 06:27 AM | Comments (0)

Mountain Fried Rabbit

2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of shortening

Dry the rabbits and cut into several pieces.
Combine the egg yolks and 1 cup of milk and
gradually add 1 cup of the flour, then add
the salt and beat until smooth.

Dip rabbit pieces into the batter and fry
in hot fat until brown, or about 15 minutes.
Reduce the heat and continue cooking until
tender, about 30 to 40 minutes, turning
frequently.

To make gravy add the remaining flour to fat
in pan, gradually add the remaining milk and
stirring constantly, heat to boiling and season
to taste with salt and black pepper. Pour
over the pieces of rabbit.

From the cookbook "Cat Head Biscuits And
Garlic Fried Chicken"

http://Chitterlings.com/chb/

Posted by Willie Crawford at 06:10 AM | Comments (0)

May 05, 2007

Another Soul Food Recipe Blog

Here's another soul food recipe blog that's just starting but that should eventually have hundreds of soul food recipes.

Posted by Willie Crawford at 11:12 PM | Comments (0)

Meat Loaf Recipe

MEAT LOAF

From Soul Food Recipes
by Willie Crawford

Meat loaf was always one of my favorites, maybe because I ate so much of it. They even served it practically every week in the school cafeteria.

Ingredient:

3 pounds ground beef (85% lean) 1/2 large yellow onion (chopped)
1 bell pepper (seeded and chopped) 3 eggs
1 cup tomato juice
2 cups bread crumbs
1 small can stewed tomatoes 1 tablespoon Tabasco sauce 1/2 tablespoon salt
1/2 can corn syrup
3/4 cups ketchup

Preparation:

1. Put the defrosted ground beef in a bowl. Spread it out a little to make it easier to mix ingredients.
2. Add the chopped onion, chopped peppers, Tabasco, and salt to the mixture. Sprinkle evenly across the mixture to make mixing easier. Mixed with your hands.
3. Crack the eggs in a small bowl and lightly beat them. Pour across the mixture.
4. Add the tomato juice to the mixture.
5. Cut the stewed tomatoes into small (crouton size) pieces and add to the mixture. Mix lightly.
6. Add the bread crumbs to the mixture and continue mixing to get everything evenly distributed throughout the mixture. You want the mixture to be slightly wetter than bread dough. Add more bread crumbs to the mixture if it's too wet.
7. Pour the mixture into a glass baking dish or into a large loaf pan.
8. Bake at 375 degrees for 1/2 hours. Since different ovens cook differently make sure it is done.
9. Glaze with syrup and ketchup mixture. Spread the mixture evenly across the top of the meatloaf and continue baking about 8 minutes.
Delicious served over mashed potatoes. Tastes great hot or cold. It can also be sliced and put on a sandwich.... a very versatile dish. Growing up, we used the cheapest ground beef because it WAS cheaper. Now I use leaner ground beef but the fat does at to the flavor so not too lean.

Posted by Willie Crawford at 02:17 PM | Comments (0)

Cajun Style Deep Fried Turkey

From Cajun Clark's cookbook
"One Inch From The Top"

cajun-clark-cook book.jpg

4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco, or the hot sauce you prefer
1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning
1 each poultry or meat injector
1 each DEFROSTED 10 to 12 pound turkey
5 gallons peanut oil
SAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.
USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.

Posted by Willie Crawford at 12:17 PM | Comments (0)

Fried Green Tomatoes

Fried Green Tomatoes

From Soul Food Recipes
by Willie Crawford

Tomatoes were and still are a very easy plant to grow. All you need is soil with the right ph balance, a little sun, and regular watering to harvest a great tomato crop just about anywhere. I have lived in many states from North Carolina, to Florida, to Hawaii, to Alaska (while flying military transport aircraft). I grew tomatoes in each of these locations with ease. While tomatoes grow fast, it's hard to wait for them to ripen. Now you've got a great way to eat mature but not ripened tomatoes. Do let some vine ripen though. A juicy fully vine-ripened tomato eaten fresh off the vine is a treat in itself.
Ingredients
4 large green tomatoes
2 cups corn meal (white)
1 tablespoon salt
1/2 teaspoon black pepper 1/2 cup Wesson oil
Preparation:
1. Clean tomatoes
2. Slice tomatoes in slices about the thickness of a cooked hamburger patty
3. Heat oil in frying pan over medium heat.
4. Sprinkle salt and pepper on both sides of tomato slices. I spread them on a clean plate to do this.
5. Coat each side of tomato slices with cornmeal. I simply sprinkled the corn meal over the tomatoes on the plate, turned them over, and sprinkled the other side.
6. Gently shake off the loose meal and then place tomato slices in hot oil.
7. Cook over medium heat until brown on one side, turn over and brown the other side.
8. Place on a paper towel to drain.
9. Serve hot.
I enjoy them with grits.

Willie

Posted by Willie Crawford at 11:56 AM | Comments (0)

Fried Collard Greens

FRIED COLLARDS

From "Soul Food Recipes"
by Willie Crawford

Ingredients:
1/2 pound salt pork or country style bacon 3 pounds collards
2 cups water
1/4 cup apple cider vinegar
1/2 medium onion (chopped)
1/4 teaspoon red pepper flakes
Preparation:
1. Wash collards thoroughly under cold running water
2. Cut up leaves by stacking them on top of each other, rolling them up, and then slicing across the roll to produce strips.
3. Pour vinegar and water into pot.
4. Bring to a boil and add collards, onions and pepper flakes.
5. Cover, reduce heat to medium and cook for 30 minutes (stirring occasionally).
6. Removed pot from heat and set aside.
7. Cut salt pork into small cubes.
8. Fry salt port in a cast iron skillet over medium high heat until most of the grease is rendered and you have a lots of crunchy pieces of meat and skin.
9. Strain collards, pouring liquid off through strainer. Pour collards and onions into frying pan containing hot grease and meat remnants. Stir to mix thoroughly. Cover and cook for 15 minutes, stirring occasionally. Taste to confirm doneness.
Serve with fried catfish or fried chicken.

Posted by Willie Crawford at 11:41 AM | Comments (0)

April 28, 2007

Stew Beef

From "Soul Food Recipes Learned On A North Carolina
Tobacco Farm" by Willie Crawford

Ingredients:
3 pounds stew beef
2 yellow onions (sliced)
8 large potatoes (chunked)
8 carrots (sliced)
4 celery sticks (sliced)
1 teaspoon Lawry's Seasoned Salt

Preparation:
1. Place meat in roasting pan.
2. Place vegetables around meat in pan.
3. Sprinkle seasoning salt across everything.
4. Bake in 400-degree oven for 1 1/2 hours.
Serve over rice. I always though that the best part was potatoes. They soaked up the flavor so nicely.

Willie

Posted by Willie Crawford at 10:59 AM | Comments (0)

April 27, 2007

Pinto Beans And Ham Hocks

From "Soul Food Recipes Learned On A North Carolina
Tobacco Farm" by Willie Crawford

Ingredients:
3 smoked ham hocks
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion

Directions:
Boil ham hocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste.
Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day.
Serve with rice and a meat side dish. You can also use the ham hocks as your meat side dish. However, ham hocks are a high-fat food with not that much meat (mostly skin).

Posted by Willie Crawford at 12:08 PM | Comments (0)

April 26, 2007

Beer Battered Catfish

From "Soul Food Recipes Learned On A North Carolina
Tobacco Farm" by Willie Crawford

Just like you can deep fry just about anything and make it taste great, you can beer batter just about any fish and make it taste great. Catfish were plentiful in the rivers near my house and beer battered turned out to be an excellent way to cook them. Here's my recipe for beer battered catfish.
Ingredients:
3 pounds catfish (caught or farm raised)
1/4 cups all-purpose flour
1/3 cups corn meal 1 small can of beer
1/2 small onion, diced 1 teaspoon salt
1/2 teaspoon pepper 3 cups Wesson oil
Preparation:
1. Cut catfish filets into 1 inch chunks
2. Combine all dry ingredients and onion in bowl, mix, and then stir in beer.
3. Drop catfish chunks into beer batter.
4. Heat oil over medium high heat. You can also use a deep fryer with the heat turned to about 375 degrees.
5. Drop chunks of battered catfish into hot oil and fry until golden brown. If using frying pan turn to brown both sides. In deep fryer, it's done when it's golden brown and floats to the top.
6. Drain on a paper towel and serve with rice, hush puppies, cole slaw, iced tea.

Posted by Willie Crawford at 10:54 PM | Comments (0)

April 23, 2007

Bacon Cheeseburger Soup

BACON CHEESEBURGER SOUP

From "Soul Food Recipes Learned On A North Carolina Tobacco
Farm" by Willie Crawford

Ingredients:
2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese 4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry's Seasoned Salt Preparation:
1. Fry bacon in medium pot.
1. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot.
2. Stir in onion, celery and green pepper, lightly cook until done.
3. Stir in the ground been and cook over medium heat until browned.
4. Slowly stir in the beef bullion and the seasoned salt.
5. Stir in the flour, mixing well.
6. Turn down heat to low and mix in the milk slowly. Mix thoroughly.
7. Stir in the cheese and allow to melt.
8. Serve hot sprinkling some of the crumbled bacon bits in each bowl.

Willie

Posted by Willie Crawford at 05:59 PM | Comments (0)

Bacon Corn Chowder

BACON CORN CHOWDER

From "Soul Food Recipes Learned On A North Carolina Tobacco
Farm" by Willie Crawford

Ingredients:
8 large potatoes
1 large can creamed corn 1 pound bacon
1 can evaporated milk 1 medium onion
1/2 teaspoon salt
1/8 teaspoon black pepper

Preparation:

1. Fry bacon until crisp.
2. Peel and dice potatoes.
3. Peel and chop onion.
4. Cook potatoes and onions in a large saucepan with water (enough to cover) for 12 minutes.
5. Pour off most of the water. Mash the pot

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Recipe Mailing List - December 31st, 2007

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Another Soul Food Recipe Blog

Meat Loaf Recipe

Cajun Style Deep Fried Turkey

Fried Green Tomatoes

Fried Collard Greens

April 28, 2007

Stew Beef

April 27, 2007

Pinto Beans And Ham Hocks

April 26, 2007

Beer Battered Catfish

April 23, 2007

Bacon Cheeseburger Soup

Bacon Corn Chowder