Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business

June 16, 2008

Don't Miss This Special Reports Generator Software

Thought you might want to see this...

How do you feel about writing reports to
build your list and drive mad traffic?

I've always had the toughest time when
it comes to writing. Anything really, but
a report -seriously- used to take me weeks
if not months to put together.

That is, until I found a new piece of software
that cranks out brilliant reports in about 45
minutes for ANY product or service you want.

Sound too good to be true? (I thought so too)

Just watch the quick demonstration video:
http://specialreportgenerator.com/?e=innercircle

Here's what pro copywriter Jeffrey Levesque
had to say about the Special Report Generator:

"I have to admit, being an experienced copywriter,
I originally downloaded your software to SPY on you!

But, I was pleasantly surprised once I opened
the software! The software, along with your easy
to follow instructions, flows beautifully!

With all the services available to submit
reports online, creating special reports is
an important part of my marketing efforts..."

You can get the full scoop here:
http://specialreportgenerator.com/?e=innercircle

Just check out the video and let me know
what you think. :) I am so excited every time
I sit down to write a report now. And it's only
because I know I'll have the evening off... and
have a finished promotional masterpiece. :)

If you'd like to generate powerful viral reports
that bring in leads and sales for anything you promote
- watch the video, and use the software.

http://specialreportgenerator.com/?e=innercircle

There is one other thing you should know
before you head over to that page...

It's a killer. No kidding. You'll see what I
mean within seconds of hitting the site. You've
got a full 20 minutes to take action, or lose out.

It's so brilliant, it's almost devious. ;)

Do us both a favor, and check this out right now!

http://specialreportgenerator.com/?e=innercircle

Take Massive Action Today,
Willie

Posted by Willie Crawford at 01:15 PM | Comments (0)

June 13, 2008

18,000 email subscribers in 3 months offline?

When you work with regular brick and mortar
businesses the numbers and potential profit can be huge.

In less than 3 months the average offline business can
generate an email list of 900 to 18,000 highly targeted
subscribers...

Just one email to a highly targeted list like that can bring
in 500 dollars to 12,500 dollars or more in sales.

And you can be charging substantial fees to offline business
owners for setting up the email autoresponder system.

It's all revealed in this gift article. Check it out now...
http://TheRealSecrets.com/18000/

Let's Rock!
Willie

P.S. Most internet marketers are focused on creating an income
online.

But if you learn how to create a series of automated emails
for an OFFLINE business you can be making 500 dollars
or more in as little as 24 hours from now.

Best of all you don't need your own website and the business
you work with doesn't need a website either.

This article explains exactly how this works. Go take a look
now... http://TheRealSecrets.com/18000/

Posted by Willie Crawford at 11:35 PM | Comments (0)

May 22, 2008

Want More Sales, More Traffic, More Money?

You absolutely need to start using rebrandable
ebooks.

Rebrandable ebooks are ebooks where you let
affiliates, JV partners, website visitors,
customers, etc. change links or text within
the ebook, and then pass them on.

They are a very powerful sales and traffic
generation tool.

Affiliates LOVE them.

Creating your own rebrandable, or rebranded
ebooks has never been easier.

Check out: http://ViralDocumentToolkits.com
now.

You'll love this tool as much as I do :-)

Willie

Posted by Willie Crawford at 02:16 PM | Comments (0)

May 21, 2008

The Official Joint Ventures Expert

Just another title added to my resume....

The Official Joint Ventures Expert :-)

Willie

Posted by Willie Crawford at 02:05 AM | Comments (0)

May 19, 2008

How To Help Offline Businesses And Profit Handsomely - With The U.S. Government's Help

One of the BEST reports that I've EVER read was
Andrew Cavanagh's "Offline Gold For The Online
Marketer."

http://TheRealSecrets.com/AndrewCavanagh/

Andrew points out that most local businesses have NO
idea how to use the leverage offered by the Internet
to bring in an endless stream of new customers.

Things that seem "obvious" or "old news" to you really
are fresh new ideas to them.

Most small offline business owners really feel like
it's them against the world. Nobody seems to understand
them. Employees, suppliers, and customers all seem
to be “out to get them."

Most small offline business owners are too busy working
in, and being consumed by, their businesses to have time
to step back and actually look at the bigger picture.

Andrew shows you how to step in, be a hero by showing
them that you not only understand their businesses, but
also that you can really help them, and with ZERO RISK.

If you haven't read, "Offline Gold For The Online
Marketer" get a copy now:
http://TheRealSecrets.com/AndrewCavanagh/

One of my friends who read Andrews report has used what
Andrews taught... with a slight twist, and should easily
clear 7-figures this year. He showed me what he’s doing…
yesterday, as we had dinner at the Louisiana Lagniappe
Restaurant in Destin, Florida... and I was floored.

He took the information in Andrew’s report and NOW has
"the U.S. Government" sending him an endless stream of
new offline customers ANXIOUS to pay him big bucks for
sharing his expertise. This is the same expertise that
many Internet marketers take for granted.

I'll tell you more about what my friend David did in a
day or so. He's traveling back home today, and I want
to make sure that it's ok with him.

Imagine for a minute though, showing up to give a
short presentation on how you can help a few local
businesses and seeing 150 people lined up, waiting to
hear you, AND they were all invited by the government...
via direct mail, radio, newspaper ads, flyers, etc.

In the meantime… grab and DIGEST Andrew's report.

The ONLY reason that you wouldn't thank me for this
recommendation is that you read the report and then
were too lazy to do anything with this information.

If you DO use the information, you’ll smile all the way to
the bank!

Check out: http://TheRealSecrets.com/AndrewCavanagh/

Willie

Posted by Willie Crawford at 11:35 AM | Comments (0)

How To Help Offline Businesses And Profit Handsomely - With The U.S. Government's Help

One of the BEST reports that I've EVER read was
Andrew Cavanagh's "Offline Gold For The Online
Marketer."

http://TheRealSecrets.com/AndrewCavanagh/

Andrew points out that most local businesses have NO
idea how to use the leverage offered by the Internet
to bring in an endless stream of new customers.

Things that seem "obvious" or "old news" to you really
are fresh new ideas to them.

Most small offline business owners really feel like
it's them against the world. Nobody seems to understand
them. Employees, suppliers, and customers all seem
to be “out to get them."

Most small offline business owners are too busy working
in, and being consumed by, their businesses to have time
to step back and actually look at the bigger picture.

Andrew shows you how to step in, be a hero by showing
them that you not only understand their businesses, but
also that you can really help them, and with ZERO RISK.

If you haven't read, "Offline Gold For The Online
Marketer" get a copy now:
http://TheRealSecrets.com/AndrewCavanagh/

One of my friends who read Andrews report has used what
Andrews taught... with a slight twist, and should easily
clear 7-figures this year. He showed me what he’s doing…
yesterday, as we had dinner at the Louisiana Lagniappe
Restaurant in Destin, Florida... and I was floored.

He took the information in Andrew’s report and NOW has
"the U.S. Government" sending him an endless stream of
new offline customers ANXIOUS to pay him big bucks for
sharing his expertise. This is the same expertise that
many Internet marketers take for granted.

I'll tell you more about what my friend David did in a
day or so. He's traveling back home today, and I want
to make sure that it's ok with him.

Imagine for a minute though, showing up to give a
short presentation on how you can help a few local
businesses and seeing 150 people lined up, waiting to
hear you, AND they were all invited by the government...
via direct mail, radio, newspaper ads, flyers, etc.

In the meantime… grab and DIGEST Andrew's report.

The ONLY reason that you wouldn't thank me for this
recommendation is that you read the report and then
were too lazy to do anything with this information.

If you DO use the information, you’ll smile all the way to
the bank!

Check out: http://TheRealSecrets.com/AndrewCavanagh/

Willie

Posted by Willie Crawford at 11:29 AM | Comments (0)

May 17, 2008

$5K Monthly Residual From A Few Hours Work...

Earlier this week I was on the phone with my dear friend
Thea Swafford.

We were mainly just catching up with what's happening in
the world of online marketing.

Somewhere in the conversation, we got on "forced continuity"
and membership sites. That's where Thea pointed out to me
that many of today's "gurus" were doing it ALL WRONG!

She pointed out to me that she has set up membership sites
in mere minutes, that without any additional maintenance,
generate 4-figure monthly RESIDUAL incomes. That's right,
she actually sets up "evergreen" membership sites.

As I dug a little deeper, fishing for more of her secrets,
she said, "It's all in my chapter in the ebook that we
wrote together!"

She was referring to the ebook, "20 Ways To Make $100 Per
Day Online" which Thea, myself, and 16 other authors
co-wrote. I wrote 2 chapters as did my friend Dr. Mani.
We both seem to be "over-achievers" :-)

Anyway, I went back and reread the ebook, and there,
sandwiched between pages 207 and 212, was Thea's exact
formula for how she sets up very lucrative membership
sites. It was a plan that ANYONE could do... even
someone without a website :-)

If you haven't read "20 Ways" yet, you're doing yourself
a big disservice.

If you didn't read Thea's chapter, go back and read it...
today! She writes in a very easy-to-follow style.

Thea proved to me that this online business really
doesn't require that you be a genius... even though
she is. If you're like me... "one of those people who
could complicate a ball bearing" then this ebook will
prove to you how simple it really is.

Get it now at: http://20Ways.org

Willie

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

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...

Earn Up To $1,000 Per Day Selling Ads. Also, Earn Up To
$250,000 Per Year Just For Making A Referral.

Do you know anyone that could be a portal director for your
town or any town?

If so, I will pay you up to $250,000 per year for each
Portal Websites Director that we recruit as a result of
your referral (pay depends upon how well they do).

However, we only need 1 Portal Director per town.

You need to sign up to be a portal director right
away, because there is a LIMIT to how many we need.

Get details on becoming a portal director, or referring
one at: http://TheRealSecrets.com/PortalDirectors.html

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

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 :-)

"This Works - It Really Does!"
===>>>> 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

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

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

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...

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
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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...

Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby Back
Ribs Like Your Mom Use To Fix! All of those recipes you
remember from when you were growing up.... recipes you thought
were now only a memory.

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

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

From: 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.

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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...

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 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.

Name Primary Email  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

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

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

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

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

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

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

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

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

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

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

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

Cajun Style Deep Fried Turkey

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

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

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 potatoes with potato masher until about half of the chunks are left.
6. Add corn, bacon, salt, pepper, and milk to potatoes and cook for 35 minutes over low heat.

Willie

Posted by Willie Crawford at 05:55 PM | Comments (0)

Soda Biscuits

SODA BISCUITS

From the cookbook "Soul Food Recipes Learned On A North Carolina Tobacco
Farm."

Ingredients:

2 cups all purpose flour 3/4 teaspoon baking soda 1 teaspoon cream of tartar 1/2 tablespoon shortening 1/2 teaspoon salt
1 cup milk

Preparation:
1. Sift flour in bowl if not pre-sifted.
2. Add other ingredients.
3. Mix thoroughly then form into a dough ball.
4. Place on lightly floured surface and roll to
about 1/2 inch thick.
5. Cut with biscuit/cooking cutter.
6. Place in floured biscuit pan.
7. Bake in oven preheated to 400 degrees for 12 - 15 minutes or until golden brown.

Willie

Posted by Willie Crawford at 02:08 PM | Comments (1)

Split Pea Soup

SPLIT PEA SOUP

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

Ingredients:
2 cups dried split peas 2 quarts water
1 pound smoked ham hocks
1 medium onion, chopped 1 cup celery, chopped
1 sprig parsley, chopped 1/4 teaspoon pepper 1/4 teaspoon salt
2 medium carrots, thinly sliced

Preparation:

1. Boil peas in a large dutch oven for approximately 2 minutes. Remove from heat and let stand for at least 1 hour.
2. Add ham hocks, onion, celery, parsley, pepper, and salt. Bring mixture back to a boil, then reduce heat and simmer covered for 90 minutes.
3. Add sliced carrots, cover and simmer for 25 minutes.
4. Take ham hocks from soup, trim off meat and return meat to soup. Simmer for another 5 minutes.
Serve hot.

Posted by Willie Crawford at 08:57 AM | Comments (0)

April 03, 2007

Jamaican Dishes - Oxtail and Beans, Stew Peas And Rice

(Stew Peas and Oxtail )

Make wonderful Mouthwatering Jamaican dishes at home this weekend and surprise your loved ones, friends and relatives.

Oxtail and Beans

2 lb (1 kg) oxtail, jointed
¼ cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
salt and black pepper
½ lb cooked broad beans

Method

Wash and dry the pieces of oxtail and brown them in die oil. Add 4 cups (1 Vi pints, 1 litre) of water, bring to the boil, then lower the heat and simmer until the oxtail is tender, adding more water if necessary. Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper. Stir for a few minutes, then add the remaining water and the broad beans. Mix them in, lower the heat, cover again, and simmer for 10 minutes or until the water evaporates leaving a thick gravy. Serve with rice. Enough for 4.
Another way of preparing the oxtail is to boil it until tender, and then add the seasonings. Excess liquid is removed by rapid boiling. This second method of preparation gives a less thick, rich sauce, but is perhaps less fattening.

Stew Peas and Rice

½ lb pig's tail
½ lb salt beef
2 cups red peas
2 lb (1 kg) shin of beef water
1 sprig thyme
1 clove garlic, crushed
2 stalks escallion, crushed
4 slices hot pepper, chopped
1 whole hot pepper
black pepper and salt
1 ½ cups flour for spinners

Method

Soak the pig's tail and the salt beef in plenty of cold water for an hour. In the meantime, clean the red peas of all grit and fluff, and wash in cold water. Wash the shin of beef and cut into small pieces. Put the peas into a large pan and add the soaked salt beef and pig's tail and the shin of beef. Add enough water to cover the meat and peas completely. Bring to the boil, then lower the heat to medium and simmer until the meat is tender and the peas almost disintegrating. This will take approximately 2 hours. Add water if necessary during the cooking.
When the meat and peas are tender, add the thyme, garlic, escallion, chopped and whole hot pepper and some black pepper. There should be no need for salt, but taste and see.
To make the spinners (tiny dumplings), add to the flour a pinch of salt and enough water to make a smooth dough. Make tiny elongated dumplings by rolling small pieces of dough between the palms. Add these to the stew and they will help to thicken and give body to it. If it is still not thick enough, mash some of the peas against the side of the pot and reduce the liquid by further boiling — not too much, or the peas will stick to the bottom and burn. Stew peas must be served very hot, as the dish tends to congeal as it gets cold. Serve it with fluffy rice, fried plantains, avocado slices and a salad. Enough for 5-6.

Posted by Willie Crawford at 11:35 AM | Comments (0)

February 04, 2007

Rocky Mountain Oysters

Rocky Mountain Oysters Recipe

2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.

** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.

"Rocky Mountain"

Posted by Willie Crawford at 10:41 PM | Comments (0)

January 28, 2007

Pierogi Recipe: Cheese And Potato Filling

One of the most popular, if not the best, Polish dishes is the
pierogi. Pierogi is a versatile food that can be enjoyed
several different ways. It is basically a dumpling that can be
stuffed with meat, sauerkraut, potato, or any other filling of
your choice. My personal favorite is pierogi stuffed with
cheese and potato. Here is the recipe:

Dough:

2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt

Filling:

2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking

Directions:

Peel the potatoes and cut them into small pieces. Put the
potatoes in a pot of water and bring to a boil. Reduce the heat
to medium/high and let the potatoes cook for 20 minutes or until
soft.

While the potatoes are cooking, start making the dough. Spray
and coat an empty bowl with cooking spray. Add the water, egg,
and vegetable oil to the bowl and stir. Then mix in the flour
and salt until you make a dough. Take the dough out of the bowl
and kneed it on a table with flour until it is smooth and not
too sticky. Roll the dough into a ball, put it under plastic
wrap, and let it sit for 30 minutes.

When the potatoes are done cooking, drain the water out of the
pot. Add the Velveeta and cream cheese along with some salt and
pepper. You can also add a small bit of milk to make the
potatoes easier to mash. Then mash the potatoes until they are
smooth and fluffy. Let the potatoes cool.

After you let the potatoes cool for about 15 minutes, your
dough should be ready. Take a large piece of dough and flatten
it out, with a rolling pin, on a table coated with some flour.
Use a circle cookie cutter and cut out pieces of dough. With a
teaspoon, scoop a small amount of the potato filling and put it
in the middle of a piece of dough. Close the dough around the
potato and pinch shut with your fingers and a fork. Keep
repeating this process until you run out of dough or filling.
This should make about 20 pierogi.

When you are done making the pierogi, boil them, five at a
time, in a pot of water for two to three minutes, or until they
float. Then fry them in pan with butter. Now they are ready to
eat. You can top them with sour cream, onion, bacon, or your
favorite gravy. Either way, this is a dish you are sure to
enjoy.

About The Author: Michael A. Stazko is a food lover and founder
of http://www.buyandsellnorthtexas. com ,
http://www.bigdallasrealestate. com , and
http://www.bigsandiegorealestate. com .

Posted by Willie Crawford at 10:32 PM | Comments (0)

December 10, 2006

Jamaican Oxtails, Rice and Peas

For those who requested an oxtail recipe this is one
of my favorites. Have the butcher cut your oxtails
small instead of in the large pieces that are usually
sold in the supermarkets.

Jamaican Oxtails:

4 tbsp olive oil
3 lbs oxtails cut small
salt and pepper
1 medium onion diced
1/2 c carrots diced
1/4 c celery diced
2 tbsp grated ginger
1/4 c scallions
2 cloves garlic
2 tbsp tomato paste
2 1/2 c flour
1 bottle Stout beer
1 1/2 c beef stock
1/2 tsp allspice
1 tbsp chopped parsley
In a dutch oven heat olive oil. Season oxtails with
salt and pepper to taste and brown. Remove from pan
and sautee onions, carrots, celery, and ginger till
soft. Add tomato paste and stir till mixed, then add
flour and cook aprox 3 minutes. Add beer and bring to
a boil. Add stock, allspice, and browned oxtails and
bring to a boil. Reduce and simmer and 2 hrs covered.
Garnish with parsley and serve over rice and peas.

Rice and Peas:

1 1/2 c dry red kidney beans, cow peas or pinto beans
2 cloves garlic
1/2 c unsweetened coconut milk
3 scallions
1 scotch bonnet pepper diced
3 sprigs thyme
1 1/2 long grain rice
salt and pepper
Soak beans overnight then cook in a pot with garlic,
salt and pepper to taste and water 1 1/2 to 2 hrs till
tender. Then add milk, scallion, scotch bonnet and
thyme. Bring to a boil then add rice. Cook till
tender.

Note about scotch bonnet peppers:
Although these peppers are small they are EXTREMELY
hot and should be handled with care. Wear rubber
gloves when handeling to ensure the peppers dont touch
any scratches that may be on your hands and make sure
you wash your hands thouroughly afterwards. To reduce
heat remove seeds or only use half the pepper instead
of a whole one.

Contributed to our recipe list by Michele

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December 09, 2006

Holiday Eating Tips

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-aholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and  size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips; start over, but hurry, January is just around the corner.

Remember this motto to live by:

"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming  "WOO HOO what a ride!" 
 

Have an amazing holiday season!

Willie
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Posted by Willie Crawford at 02:15 PM | Comments (0)

November 30, 2006

Southern Neckbones

SOUTHERN NECKBONES

10 lbs. fresh pork neck bones
3 qts. water
4 beef or chicken bouillon cubes
2 tsp. salt
1 tsp. black pepper
2 tsp. crushed red pepper
1 tsp. thyme leaves
2 bay leaves

Wash neck bones and place all ingredients in large pot. Cook
until tender
and meat is nearly off bone. Use low flame for cooking. This
makes its own
gravy.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at 07:34 AM | Comments (0)

October 14, 2006

Chipotle Chicken Wings

Chipotle Chicken Wings

6 dried chipotle chilies
3 cloves garlic -- crushed
1/4 cup tomato sauce
3 tablespoons fresh time juice
1/2 teaspoon kosher salt or to taste
Freshly ground pepper to taste
2 pounds chicken drumettes -- rinsed, patted dry

***DIPPING SAUCE***

1 Serrano or jalapeno pepper -- minced
1/4 cup sour cream
2 tablespoons minced cilantro leaves
2 tablespoons half-and-half

Place chipotle in medium bowl. Cover chilies with boiling water;
let stand 30 minutes. Drain chipotle.

Heat oven to 325º degrees F. Puree chipotle, garlic, tomato
sauce and limejuice in blender or food processor fitted with
metal blade. Season with salt and pepper. Place chicken
drumettes in single layer in baking pan; top with chipotle
sauce. Bake, turning occasionally, until cooked through and
golden, about 1 hour.

Stir together all dipping sauce ingredients in small bowl. Serve
chicken with sauce on side.

Shared with our recipe list by Marti.

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Crawfish Cakes

Crawfish Cakes
Serves 4

You should be able to buy a 16 ounce package of frozen crawfish
meat. Let it completely thaw out; wash and drain.

Saute one small onion chopped fine and one stalk of celery
chopped fine in 1 tablespoon of olive oil and let cool.

Put the crawfish meat in a bowl and add:
A big pinch of cayenne
A pinch of either sea salt or kosher salt and pepper.
1 Tablespoon of horseradish
2 Tablespoons of Mayonnaise
2 eggs
The juice of 2 small lemons
The cooled sauteed onion/celery mixture
1 and a half rows of Ritz Crackers crushed in your hands

Mix together with your hands the above ingredients. Make small
meatball like form and place each one on a plate. You should get
around a dozen.

Cover with plastic wrap. Let them set up in the fridge for about
an hour.

Heat about 4 - 5 tablespoons of butter in a skillet. When the
butter is foaming, skim off the foam leaving the clarified
butter.

Make patties out of the crawfish balls and carefully place them
in the skillet.

Do not crowd them. Do a few at a time. Do not move around or
turn. Let them fry for about 3 or 4 minutes per side or until
brown. You can place them on a cookie sheet and keep warm in the
oven as they are all done.

You can serve these with any kind of sauce you like. Maybe a
salsa, or a cocktail sauce, or even a Béarnaise

Shared with our recipe list by Johnny.

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Posted by Willie Crawford at 08:55 PM | Comments (0)

October 10, 2006

Baked Brisket From North Louisiana

BAKED BRISKET FROM NORTH LOUISIANA

1 TB garlic powder
2 TB celery seed
2 TB black pepper
1 TB Mrs.. Dash (any flavor)
1 TB seasoned salt
2 TB liquid smoke
2 TB Worcestershire sauce
1 large brisket

Mix in a small bowl until you make a paste. With a pastry brush
pat on large
brisket. Wrap in foil tightly, then cook for five hours at 300
degrees.

Shared with our recipe list by Johnny.

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Posted by Willie Crawford at 05:39 PM | Comments (0)

October 07, 2006

Sweet Potato Fries

Sweet Potato Fries

Makes 4 servings.

2 pounds sweet potatoes (4 medium)
2 quarts vegetable or peanut oil, for frying

SPICE BLEND
1 teaspoon kosher salt
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground dried thyme
1/4 teaspoon ground dried oregano

Peel potatoes and cut into 1/4-inch matchsticks. Heat oil to 300
degrees. "Blanch" fries for 2 minutes and let cool.
Heat oil to 350 degrees. Fry for 3 minutes, or until fries are
brown and rise to the top. Sprinkle with the spice blend.

Spice blend: Toss all the spices together in a large bowl. Store
in an airtight container.

Shared with our recipe list by Steve.

Posted by Willie Crawford at 08:00 PM | Comments (0)

Magic Beef Pie

Magic Beef Pie

1 lb. ground beef
1 onion, chopped
2 Tbsp. flour
2 c. water
1 c. sliced cooked carrots
1 can green peas, drained
1 Tbsp. Worcestershire sauce
Salt and pepper
12 unbaked refrigrated biscuits

In a large skillet, brown beef with onion; drain. Add flour and
water. Cook until thick. Add all remaining ingredients except the
biscuits.

Put hot mixture in a 9x13-inch baking dish and top with
biscuits. Bake at 375 degrees for 20 minutes or until biscuits
are done.

Shared with our recipe list by Vicki.

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Posted by Willie Crawford at 02:52 PM | Comments (0)

October 01, 2006

Chicken Liver Meal

Chicken Liver Meal

3/4 lb. chicken livers
1/4 cup butter
2 Tbsps. brandy
2 Tbsps. green onions (minced)
1/2 lb. fresh mushrooms (sliced)
1 1/2 Tbsps. flour
1 cup sour cream
3 Tbsps. butter(melted)
1 lb. mixed greens(cooked & drained)
Savory Rice (see below)
Saute 1/2 cup of chopped onion in 1/4 cup
of butter until the onions are soft and tender.
Add 1 cup of long-grain rice and stir. Pour in
2 cups of chicken broth and cook uncovered about
15 mins. or until the broth is absorbed.

Heat the 1/4 cup of butter in a hot skillet. Add the livers and
saute about 2 mins. until the outside is brown but the inside is
still pink. Remove the livers and wrap in foil to keep warm. Add
the brandy, minced onions, and the mushrooms to the hot skillet
and saute for 2 mins. Stir in the flour, sour cream, and return
the livers, blend well then remove the skillet from the heat.

Mix the 3 Tbsps. of melted butter to the greens and line the
bottom of a buttered casserole dish, layer in the Savory Rice,
then top with the liver mixture. Bake at 350 for 25 mins.
serves 4

Shared with our recipe list by Vicki.

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

September 27, 2006

Cajun Mayonnaise

Cajun Mayonnaise

1/2 c. mayonnaise
1/2 c. non-fat, plain yogurt
1/2 tsp. crumbled, dried oregano
1/4 tsp. garlic salt
1/4 tsp. ground cumin
2 pinches Cayenne pepper
2 pinches black pepper

Spiced up with the best of the South, this mayonnaise echoes the
great seasoning on the crabs.

Prepare 24 hr.. before using, for flavors to blend.

Combine all ingredients in a small bowl.

Refrigerate, covered, until ready to use.

Makes 1 c.

Shared with out recipe list by Johnny.

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Posted by Willie Crawford at 09:32 PM | Comments (0)

Seafood Casserole

Seafood Casserole

Makes:8 servings

Ingredients
1 package 8 oz cream cheese
1 1/2 stick butter or margarine
2 large chopped onions
1 bell pepper chopped
2 celery ribs chopped
1/2 pound fresh sliced mushrooms or 1 large can mushroom bits
and pieces
drained
1 pound peeled and de-veined shrimp
1 tbsp garlic salt
1 tsp Tobasco sauce
1/2 tsp red pepper
1 can cream of mushroom soup undiluted
1 1/2 cup cooked medium grain rice
1 pound fresh crabmeat
grated cheddar cheese
Ritz cracker crumbs

In small sauce pan, melt cream cheese and 1 stick of butter
together on low heat. In a separate pan, melt remaining
1/2 stick butter, add onions, bell pepper, celery, and mushrooms
sauté until vegetables are tender.
Add shrimp and sauté until shrimp are pink. Add garlic salt,
Tabasco, red pepper, soup, rice, and cream cheese mixture;
mix well. Gently spoon in crabmeat. Pour into 2-3 quart
casserole dish, top with cracker crumbs and cheese. Bake at
350 degrees for 30 minutes

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Posted by Willie Crawford at 09:22 PM | Comments (0)

Halloween Recipe - Chocolate Covered Spider Legs

Chocolate Covered Spider Legs

1 pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles
1 cup peanuts

Melt chocolate and butterscotch chips in a double boiler or
microwavable container. Stir in chow mein noodles and peanuts.
Place small scoops of mixture on a wax paper covered cookie
sheet. Place in fridge or outside in cooler weather. Cookies
will harden up. Store in airtight container. ENJOY! (Makes a
lot)

Variation You can use white and butterscotch chips and make into
nests for Easter time, along with green tinted coconut and jelly
beans.

Posted by Willie Crawford at 09:51 AM | Comments (0)

September 26, 2006

Shrimp And Grits with Red Eye Gravy

Shrimp And Grits with Red Eye Gravy

4 servings

1 tablespoon olive oil
4 ounces smoked ham, chopped
8 ounces white mushrooms, sliced
1/2 teaspoon Creole seasoning (like Tony Chachere's)
1 teaspoon fresh thyme leaves, chopped
1/2 cup scallions, chopped
3 cloves garlic, minced
3/4 cup strong coffee
1/4 cup dry sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce
1 pound peeled and deveined shrimp
1 recipe cheese grits ( see below )

Heat the olive oil in a large saucepan or skillet over medium
high heat until hot but not smoking.
Add the ham and sauté until beginning to brown around the edges.
Add the sliced mushrooms, Creole seasoning and fresh thyme.
Continue to cook for 3 minutes, or until mushrooms soften and
mixture is fragrant.
Add the scallions and garlic, stir well to combine and cook for
an additional 4 minutes.
In a small bowl, combine coffee, sherry, cornstarch and hot
sauce.
Add the shrimp to the mushroom mixture, followed by the coffee
mixture. Stir to incorporate.
Simmer for about 2 - 3 minutes until shrimp are cooked through
and the gravy has thickened.

Contributed to our recipe list by Richard.

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Cornbread Casserole

CORNBREAD CASSEROLE

1 stick of butter/margarine
1 Jiffy brand cornbread
1 can creamed corn
1 egg
1 cup sour cream

Mix all ingredients together. Put in greased casserole dish.

Bake at 350 degrees for about 45-50 minutes. You can put
shredded cheddar cheese in and on top if you want.

Serves: 6

Shared with our recipe list by Linda Perry.

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Posted by Willie Crawford at 12:48 AM | Comments (0)

September 23, 2006

World's Best Crab Cakes

WORLD'S BEST CRAB CAKES

1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 tbsp. chopped parsley
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 tbsp. mayonnaise

Trim crust from bread. Pull inside of bread into small pieces,
soak well in beaten eggs with mustard, Worcestershire sauce and
seasonings. Add crab meat, mix lightly with fork. Shape into
cakes. Brown in hot skillet just brushed with fat.
Cakes will be light and fluffy and delicate flavor.
Makes 8 cakes.

Submitted by Edythe

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Posted by Willie Crawford at 12:01 PM | Comments (0)

September 22, 2006

Confieti Spaghetti

Confetti Spaghetti

1 pck. (12 oz.) spaghetti
1 1/2 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 T. light brown sugar
1 t. salt
1 t. chili powder
1/2 t. pepper
1/4 t. garlic powder
1/8 t. cayenne pepper
3/4 c. shredded Cheddar cheese

Cook spaghetti according to directions (or 2 minutes less if you
like it al dente). Meanwhile in a large skillet, cook beef,
green pepper and onion over medium heat til meat is no longer
pink. Drain. Stir in tomatoes, tomato sauce and brown sugar;
stir. Add remaining ingredients, except cheese, and stir. Drain
spaghetti and add.Transfer to a greased (9x13 inch) baking dish
(you can freeze the dish at this point for up to a month to cook
at a later time). Cover and bake 350° for 30 minutes. Uncover,
sprinkle with cheese and bake, uncovered, for 5 more minutes or
til cheese is melted. If you have frozen it for later use, thaw
for a day in the refrigerator before baking or allow about 10
more minutes to bake. Serves 5-8

Posted by Willie Crawford at 11:22 PM | Comments (0)

September 21, 2006

Pineapple-Hawaiian Chicken

PINEAPPLE-HAWAIIAN CHICKEN

4 boneless chicken breasts
Salt and pepper to taste
1 (8 oz.) sliced pineapple (can), drained
1/2 c. Heinz 57 sauce
1/3 c. honey

Note: Drain pineapple but reserve 1/2 cup for sauce to marinate.
Marinate chicken in Heinz 57 sauce, 1/2 cup pineapple juice and
honey for 2 or 3 hours. I grill chicken until done and just
brush chicken with sauce during cooking. Last 10 minutes put
pineapple slice on each breast and brush a little with sauce.
Note: If you bake in conventional oven - add sauce last 30
minutes and pineapple slices last 10 minutes.

Shared with our recipe list.

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Posted by Willie Crawford at 05:32 PM | Comments (0)

September 20, 2006

Firehouse Stuffed Chicken Breast

FIREHOUSE STUFFED CHICKEN BREAST

4 boneless,, skinless,, breast
Salt
Black Pepper
Cajun Seasoning
Sliced jalapenos
2 slices of deli ham sliced thin
8 oz cream cheese
four slices of good smoked bacon

Butterfly the breast and spread open,,, Sprinkle salt, pepper,
and Cajun Seasoning.
On one side of each breast,, put a layer jalapenos,,,,top with
half slice of ham.. Top the ham with a slice of cream cheese
1/2" thick.
Close the breast and wrap each one in a slice of bacon...Bake or
grill indirectly until chicken is done... About half hour...
Recipe BY: Captain Mike Echols, Shreveport , La. Fire
Department..

Contributed to our recipe list by Johnny.

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Posted by Willie Crawford at 07:53 PM | Comments (1)

Chicken And Broccoli Casserole

Chicken and Broccoli Casserole

Preheat oven to 350 degrees Fahrenheit. Spray 13x9 casserole
dish with non-stick cooking spray.

1 Cup Minute Rice
1 Cup Water
2 large stalks of fresh broccoli, steamed (or frozen can be
used), cut up
1 onion, diced
1 stick margarine or butter, reserved
2 Large cans of Chicken Breasts (or 3 large chicken breasts,
boiled and shredded)
1 Block cream cheese
1 can cream of mushroom
2 Cups of shredded cheddar (I used 2 Cups of Velveeta cubed)
1 sleeve of crushed Ritz crackers

In a small pot, take the Minute Rice, cover with the water and
bring to a boil. Cover and remove from heat. Set rice aside.
Meanwhile, in a skillet, sauté the onion with ¼ a stick of
melted butter or margarine. Add cream cheese and cream of
mushroom soup. When cream cheese is almost completely melted
add chicken. Remove chicken mixture from heat. In 13 x9
casserole dish layer rice, broccoli, cheese, and chicken. Cover
with crushed Ritz crackers. Dot with remaining butter. Bake in
350 degree oven for about 30-35 minutes or until golden brown.

Shared with our recipe list by Yvonne.

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Posted by Willie Crawford at 07:47 PM | Comments (0)

September 17, 2006

Seafood Paella

SEAFOOD PAELLA
COOKING TIME: About 40 Minutes
1 dozen Mussels
¾ lb. Scallops (cut large Scallops into quarters(
¾ lb. Shrimp (peeled and de-veined)
1 Clove Garlic, minced
1 medium Tomato, chopped
1 (9 oz.) package Frozen or Canned Artichokes, chopped coarsely
1½ cups Chicken Broth
¾ cup Dry Rice
½ cup chopped Onion
½ cup Peas
¼ tsp. Saffron or Ground Turmeric
Pinch Ground red Pepper
Preheat oven to 350º F. In a large saucepan, combine rice, chicken broth,
artichokes, spices, garlic and onion. Bring to a boil; reduce heat and
simmer, covered (15 minutes); pour into an oven-proof baking pan and add
Scallops, Shrimp, Mussels, Tomatoes and peas; bake covered (15 minutes) or
until Shrimp turn pink and Mussels open and Scallops are done. Remove from
heat and serve with a green salad.

Shared with our recipe list by Lucky.

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Posted by Willie Crawford at 09:13 PM | Comments (0)

Chicken Garlic and Broccoli Pasta Casserole

Chicken Garlic and Broccoli Pasta Casserole

3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 cup steamed, chopped broccoli
2 1/2 tbsp. butter or margarine
1 cup chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 cup chicken broth
1 1/2 cup whole milk
1 bay leaf
3/4 lb. chicken breast tenders (strips)
Pinch nutmeg
2 tbsp. chopped parsley
1/2 cup cottage cheese
3 tbsp. Parmesan cheese
In large bowl put cooked pasta and broccoli. Heat oven to 350°.
In a sauce pan, heat the butter over medium heat. Add onion and
cook for about 3 minutes until softened. Stir in garlic and
flour; cook for 1 minute. Stir in thyme and then slowly whisk in
the broth and milk. Add bay leaf, bring to boil, reduce heat and
cook gently for 10 minutes. Add chicken and cook for
2 to 3 minutes until chicken is barely cooked
through. Remove from heat and season with salt and pepper and
nutmeg. Add to the bowl with the pasta and broccoli along with
parsley and stir until mixed. Put casserole into oiled 11 1/2 x
8 inch baking dish. Dot with cottage cheese and sprinkle with
Parmesan. Bake for about 20 minutes until heated through and the
top is lightly browned.

Shared with our daily recipe list by Peggine.

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Posted by Willie Crawford at 08:10 PM | Comments (0)

Chicken Garlic and Broccoli Pasta Casserole

Chicken Garlic and Broccoli Pasta Casserole

3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 cup steamed, chopped broccoli
2 1/2 tbsp. butter or margarine
1 cup chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 cup chicken broth
1 1/2 cup whole milk
1 bay leaf
3/4 lb. chicken breast tenders (strips)
Pinch nutmeg
2 tbsp. chopped parsley
1/2 cup cottage cheese
3 tbsp. Parmesan cheese
In large bowl put cooked pasta and broccoli. Heat oven to 350°.
In a sauce pan, heat the butter over medium heat. Add onion and
cook for about 3 minutes until softened. Stir in garlic and
flour; cook for 1 minute. Stir in thyme and then slowly whisk in
the broth and milk. Add bay leaf, bring to boil, reduce heat and
cook gently for 10 minutes. Add chicken and cook for
2 to 3 minutes until chicken is barely cooked
through. Remove from heat and season with salt and pepper and
nutmeg. Add to the bowl with the pasta and broccoli along with
parsley and stir until mixed. Put casserole into oiled 11 1/2 x
8 inch baking dish. Dot with cottage cheese and sprinkle with
Parmesan. Bake for about 20 minutes until heated through and the
top is lightly browned.

Shared with our daily recipe list by Peggine.

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Posted by Willie Crawford at 08:10 PM | Comments (0)

September 10, 2006

Short Ribs With Noodles

SHORT RIBS WITH NOODLES

Ingredients
3 to 4 pounds beef short ribs
2 tablespoons oil
1 medium onion, chopped
1 can (8-ounces) tomato sauce
1 can or bottle (12-ounces) beer
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 cup flour
2 to 3 cups cooked noodles

Brown ribs slowly in oil in a Dutch oven or deep skillet. Remove as they are browned.

Add onion and saute until golden. Add tomato sauce, 1-1/4 cups beer, and seasonings. Return ribs. Cover and simmer 1-1/2 to 2 hours, or until tender.

Place ribs on platter; keep warm. Skim fat from cooking liquid (there should be about 2 cups liquid). Stir in paste made from flour and remaining 1/4 cup beer. Cook, stirring constantly, until thickened. Serve gravy over ribs and noodles.

Makes 4 servings

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Crockpot Beef Short Ribs

CROCKPOT BEEF SHORT RIBS

1 to 1-1/2 lbs Beef Short Ribs
1 Can Beef Consomme Soup (undiluted)
1 pkg taco seasoning

Brown ribs....mix taco seasoning with soup. Pour over ribs in Crockpot. Cook on high 4 to 5 hrs or low for 8 to 10 hrs, or until tender..... You may add onions if you like....
 
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September 09, 2006

Popeye s Red Beans And Rice

Popeye s Red Beans And Rice (The Real One )

Serves/Makes: 8

1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock
1 pound red beans, soaked and drained
9 cups chicken stock
2 cups cooked white long grain rice, warm
Garnish:
2 tablespoons chopped green onions and Essence
Crusty loaf of bread

In a stock pot, saute the onions, celery, and garlic for 1-2
minutes. Add the sausage, bay leaf, black pepper, thyme,
cayenne, and salt, saute for 2-3 minutes. Add the ham hock and
beans. Cover the mixture with the stock. Bring up to a boil and
reduce heat to a simmer. Cook the bean mixture for 2 hours or
until the beans are tender.

Mash 1/4 of the mixture against the side of the pot with a
spoon. Re-season with salt and pepper if needed. Remove the ham
hock and slice the meat off the bone. To assemble, spoon the
warm rice onto the serving bowl. Ladle the bean mixture right
over the top.

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New England Baked Beans

This is my recipe with some ideas from my mother when she was
alive. I used to bake beans in a bean crock, in the oven, for 8
hours. Now I cook them in a crock-pot on low for 24 hours and
they taste exactly the same!

NEW ENGLAND BAKED BEANS:

1 lb.small white beans
1 tsp. dry mustard
salt & pepper
1/2 lb. lean as possible salt pork (rinse in cold water & cut in
chunks)
1/4 cup molasses
1 whole onion
water

Start in the morning, clean beans by picking out broken and
discolored beans. Also, look for rocks that are sometimes in
the beans. Put beans in a large bowl, cover with cold water,
and let sit for 8 hours or all day.

Around 5-6 P.M. pour water out of beans. Place beans in heavy
cook pan and cover beans with water. Bring to boil on stove and
simmer for 10 minutes. Then drain and rinse beans and place in
crockpot. Add all ingredients and place onion whole in the pot,
and cover with water. The onion not only adds flavor, but soaks
up excess fat. Cook on low heat for 24 hours. Adding water as
necessary. I usually put about 1/4 inch water over the beans
and don't have to add any more. Better than B & M or Bush
beans!!

Donna S.

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September 06, 2006

Bob Evan's Cheddar Baked Potato Soup Recipe

Bob Evan's Cheddar Baked Potato Soup Recipe

Ingredients & Directions:
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt - 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled
Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese,
and milk. Stir in cornstarch with rest of broth, add to soup.
Add spices and butter. Bring to a boil, reduce heat, and simmer
for 15-20 minutes.
Add boiled potatoes, and simmer 15 minutes more. Top with chives
and bacon bits. For the best taste, let cool and reheat.

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Cornish Hens

CORNISH HENS

2-4 cornish hens (1 per person)
1 can cream of mushroom soup
1 can onion soup
2-4 servings of rice, uncooked

Prepare hens; place in a roaster (whole). Mix soups together;
pour over chicken. Add rice. Cook until tender. Juice from
hens will mix with soups, create gravy and mix with rice. Serve
with rolls and vegetables or tossed salad.

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September 05, 2006

Crab-Rice Casserole

CRAB-RICE CASSEROLE

2 c. cooked rice
1 can canned shrimp
1 can crab
1 c. celery
1/2 c. onions
1/2 c. green pepper
1 can water chestnuts
1 c. tomato juice
1 c. mayonnaise
12 c. sliced almonds
1 c. grated Cheddar cheese
Salt and pepper

Mix all ingredients together in large casserole dish. Bake at
350 degrees for 30 minutes and serve.

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Crab And Fish Chowder

CRAB AND FISH CHOWDER

1 lg. onion, chopped
2 tbsp. butter
1 c. raw, diced potatoes
1 lb. grouper or trout, skinned and boned
1/2 lb. fresh crab (can use canned lump meat)
1 c. water
2 c. milk
1 lg. can cream style corn
1 tbsp. salt
1/2 tbsp. pepper
3/4 c. sliced raw carrots
1/2 lb. Polish sausage, diced
1 lg. can evaporated milk

Saute sausage and onion in butter until tender. Add potatoes,
carrots, fish and water. Cover and simmer 30 minutes or until
everything tender. Add remaining ingredients and heat through.

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Crab Sauce With Spaghetti

CRAB SAUCE WITH SPAGHETTI

1 lb. fresh crab or canned crabmeat
1/2 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, finely chopped
2 tbsp. chopped parsley
1/4 c. margarine, melted
1 c. canned tomatoes
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/2 tsp. paprika
Dash of pepper
3 c. cooked spaghetti

Cut crabmeat into 1/2 inch pieces. Cook onion, celery, garlic,
and parsley in margarine until tender. Add tomatoes,
tomato sauce, and seasonings. Simmer for 20 minutes, stirring
occasionally. Add crabmeat; heat. Serve over spaghetti.
Yield: 6 servings.

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World's Best Crab Cakes

WORLD'S BEST CRAB CAKES

1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 tbsp. chopped parsley
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 tbsp. mayonnaise

Trim crust from bread. Pull inside of bread into small pieces,
soak well in beaten eggs with mustard, Worcestershire sauce and
seasonings. Add crab meat, mix lightly with fork. Shape into
cakes. Brown in hot skillet just brushed with fat.
Cakes will be light and fluffy and delicate flavor.
Makes 8 cakes.

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Beer Soaked Buffalo Wings

Beer-Soaked Buffalo Wings

2 cans (12 ounces each) beer
1 package (5 pounds) frozen chicken wings thawed
2 teaspoons ground red pepper
1 teaspoon salt
3/4 cup cayenne pepper sauce (see Preparation Tip)
1/4 cup (1/2 stick) butter, melted

Set aside 1/3 cup beer. Pour the remaining beer into a large
shallow dish; add the chicken wings, cover, and marinate for
at least 4 hours in the refrigerator; drain the wings.

Preheat the oven to 425 degrees. Line two large rimmed baking
sheets with aluminum foil; coat the foil with nonstick cooking
spray.
Season the wings with ground red pepper and salt and place on
the baking sheets. Bake for 30 minutes. Turn the wings over
and cook for 25 to 30 more minutes, or until crispy and no
pink remains.

In a large bowl, combine the cayenne pepper sauce, butter,
and the reserved 1/3 cup beer; mix well. Add the chicken wings
and toss until evenly coated. Serve immediately.

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Potluck Baked Beans

Potluck Baked Beans

Ingredients:
3 3/4 pounds cooked ground beef
5 cups chopped onion
10 cans (15 Oz) brick oven baked beans
5 cans (15 Oz) honey baked beans
5 cans (15 Oz) kidney beans, drained
5 cups ketchup
1 1/4 cup brown sugar
15 tablespoons white vinegar
5 green bell pepper, chopped
5 tablespoons liquid barbecue smoke

Directions:
Mix all ingredients together, then divide into and cook in
crockpots on low
for two hours.

OR
bake in oven at 275 until bubbly

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September 03, 2006

Recipe: Neck Bones

Someone request a recipe for neck bones. Everyone cooks
"bones" different - this is how I cook them.

6-8 meaty neck bones (if you live in the south - try a meat
market)
Ground sea salt or regular salt (to your taste)
coarse pepper (to your taste)
1-2 tablespoons sage
1 teaspoon basil flakes
1/4 cup chopped onions.
one small red hot pepper

Put neck bones in a large pot. Add all the above seasonings.
Add enough water to cover the neck bones. Simmer on top
of stove on low until tender. After neck bones are done drain
some of the broth off. Leave enough broth to cover bottom layer
of
neck bones..
In a small cup mix 1 tablespoon of corn starch in 1/4 cup of
water. Stir well and pour into neck bones. Make sure you
pour the corn starch mixture in the liquid and not directly on
the neck bones.
Let simmer 10 minutes or until there is a thicken gravy.
Serve with corn bread.

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Sherry Sweet And Sour Spare Ribs

SHERRY SWEET AND SOUR SPARERIBS:

3 lbs. Spareribs
Salt & Pepper
2 Tbs. Minced onions
1 clove garlic, minced
1 can tomato sauce (8oz.)
1/2 cup Sherry
1/2 cup honey
1/2 tsp. Worcestershire
1/2 tsp. salt
2 Tbs. wine vinegar

Salt and pepper ribs. Place in shallow pan and bake in a
preheated 400 degrees oven for 40 minutes. Drain fat and
combine ingredients and pour over ribs. Bake at 350 degrees for
1 hour longer or until tender, basting once in awhile.

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Sherry Sweet And Sour Spare Ribs

SHERRY SWEET AND SOUR SPARERIBS:

3 lbs. Spareribs
Salt & Pepper
2 Tbs. Minced onions
1 clove garlic, minced
1 can tomato sauce (8oz.)
1/2 cup Sherry
1/2 cup honey
1/2 tsp. Worcestershire
1/2 tsp. salt
2 Tbs. wine vinegar

Salt and pepper ribs. Place in shallow pan and bake in a
preheated 400 degrees oven for 40 minutes. Drain fat and
combine ingredients and pour over ribs. Bake at 350 degrees for
1 hour longer or until tender, basting once in awhile.

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September 01, 2006

Paprika Pork Patties

PAPRIKA PORK PATTIES

1 lb. Pork ground
6 Garlic cloves
2-3 Pancetta slices, chopped & cooked crisp
Pancetta is a type of Italian bacon, regular
bacon may be substituted with the addition of Italian seasoning
6 T. Ice water
5 t. Paprika
½ t. Pepper
½ c. Sauerkraut, drained

Mince garlic in processor; add ingredients through pepper &
process till paste forms; add pork & sauerkraut; form in patties
and sauté till browned on both sides.

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August 31, 2006

Steak Marinades

Steak Marinades
by George Royal

When you are looking to spruce up an otherwise unremarkable
steak, one of the best ways to do it is with a steak marinade.
Coming in a wide variety of styles and flavors, there are
plenty of choices available if you are looking to spruce up a
nice steak with something a little different. Whether the
flavor takes the form of teriyaki, olive oil, barbeque, or
something spicy, there is a steak marinade out there that can
make all the difference in your next meal.

Using a steak marinade is exceptionally easy. Simply pour the
marinade into a large, shallow bowl, plate, or platter and
place the steaks in the marinade. Then flip them over and let
them soak in the refrigerator for an hour or two. Then cook
your steak however you like. With the flavors of the marinade
locked into the steak, it will come to life in a way you would
have never imagined before.

Fortunately, it is not difficult to find a nice variety of
sauces to use on your steak. The local grocery store will
usually have a variety of steak marinades available and the
only problem will be figuring out which one to choose. Whatever
you have a taste for on your steak, there is a marinade to
match.

Once you have tried out a few marinades, you might want to
experiment on your own to see what you can create. You may wish
to concoct a creation on your own once you have determined just
what you enjoy on your own steak. That way, you will be able to
have that blend that is just right every time.

Another bonus of cooking with a steak marinade is that it
allows your steak to be more forgiving. After all, adding a
little more flavor never hurt a meal, and soaking meat in a
marinade can also make it more tender. Thus, by readying your
steak beforehand, the beef will be more tender and will give
you a little more leeway in the preparation. After all, you
aren’t going to get it on and off the grill perfectly every
time, so giving yourself a little more flavor and a little more
cushion all at the same time will make for a much easier meal.

Overall, a steak marinade can provide a great deal to meal. It
adds a little more flexibility to your repertoire, it can give
a variety of different flavors to one type of meat, and it
makes the cook’s job a little easier when working with the meat
on the grill. So, when you want to add a little something to
your steak and bring out more flavor in an otherwise routine
meal, a marinade can do the trick. It’s very easy, it only
takes a little bit of preparation, and the rewards are well
worth it. So, the next time you want to do something more with
a steak, see what a good steak marinade can do for you.

About The Author: Everything about steaks http://steaki.com/
from cooking steaks, ordering them by mail, preparing steaks
and much more including favorite recipes.

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August 29, 2006

Recipes: Corn Pudding , Corn Pudding

Corn Pudding

1 bag frozen whole kernel corn, defrosted (20 oz.)
1 small onion, quartered
2 c. milk
2 eggs
1 package corn muffin mix (8 1/2 ounces)
1/2 tsp. salt
1 c. Cheddar cheese, shredded

Process corn and onion in food processor fitted with steel blade
until corn is broken but not pureed. Add milk and eggs; process
just until blended. Add muffin mix and salt; process only until
mixed. Pour into greased 11x7-inch baking dish. Bake in 325
degree oven 45 to 50 minutes or until edges are golden. Sprinkle
with cheese; broil 3 to 4 inches from heat, until cheese melts
and top is crusty.

~~~~~~~|||~~~~~~~

Corn Puddin'

INGREDIENTS
4 ounces butter or margarine, softened (1 stick)*
8 ounces sour cream
8 ounces prepared cornbread mix
2 eggs, lightly beaten
1/2 - 1 teaspoon sugar **
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn

Equipment: 9 inch pie pan or 9"x9" square bake pan, sprayed with
cooking spray or greased.

1.) Preheat oven to 325°F.
2.) In a medium bowl, cream margarine. Stir in sour cream and
mix until blended.
3.) Stir in cornbread mix, eggs, sugar and both corns. Mix until
blended, but do not overmix.
4.) Spread in pan and bake, uncovered, in preheated 325°F oven
for 60 minutes or until a knife inserted in the center comes out
clean.

Notes:
*You can use low fat margarine meant for baking.

**Taste the corn meal mix that you use to determine how sweet it
is. If it is sweet, use 1/2 teaspoon sugar, if not, use the full
teaspoon to bring out the sweetness of the corn.

If edges begin to brown too much, take a piece of foil large
enough to cover the pan, quarter it, cut a 3 to 4 inch hole in
the center, open the foil, and drape it loosely over the pan.

Serves: 6 to 8

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August 27, 2006

Taco Pie

TACO PIE

1 tube refrigerated crescent rolls
1 lb. ground beef
1 cup crumbled tortilla chips
1/2 cup sour cream
1 pkg. taco seasoning
2 cups shredded cheddar cheese
salsa (optional)

Preheat oven to 350 degrees. Spread out crescent rolls to fill
the bottom and sides of a pie dish to make a pie crust. Cook the
ground beef and drain the fat. On low heat combine the taco
seasoning and sour cream with the beef. Spread 1/2 cup tortilla
chips on the pie crust. Pour beef mixture on top and spread out.
Pour the remaining chips over the beef. Put the shredded cheese
on top. Bake for 20 minutes. Serve with salsa.

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August 26, 2006

Red Bean Soup with Shrimp

Red Bean Soup with Shrimp

1 pound dried kidney beans
10 cups good southern stock
1 cup chopped onion
1 garlic clove, minced
2 bay leaves
1/4 teaspoon ground sage
1/4 teaspoon cayenne pepper
2 cups small shrimp, peeled and deveined
salt

Cover the beans and soak overnight.

Place the stock, onion, garlic, bay leaves, sage, and cayenne
pepper in a large kettle and bring to a boil over medium heat.
Drain the beans and add them to the pot. Cover and let simmer
over low heat for about 2 hours, or until beans are soft.
Puree half the beans and stock in a processor. Return the
pureed beans to the soup and add the shrimp.
Bring the soup back to a simmer and cook the shrimp for about
5 minutes or until they turn bright pink. Add salt.

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August 24, 2006

Good Chili

Good Chili

1-2 tbs oil
1 pound ground beef ( ground round or sirloin)
1 large can red kidney beans drained
minced garlic 2 -3 tbs or more to taste
1 cup chopped onions
1 28 oz can tomatoes
chili powder to taste
cumin to taste
oyster/saltine crackers

In a 4 quart or larger pot sauté the onion and garlic in 1-2 tbs
oil, add
the meat and cook stirring until brown. Add the
tomatoes,beans and stir. Then add the chili powder and cumin,
as much or
as little as you like. Stir well,
let simmer over a very low flame for about 2 hours covered.
Taste while
it's cooking, add more of anything you think
it might need. I always start with less and add more
neccessary. If the
chili appears to been not thick enough
then tilt the cover for the remaining cook time.Stir
occasionally to keep
from sticking to pot.

Serve in bowls with oyster cracker which we crush over the top.
The
saltines work well also.

Iris

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August 22, 2006

Recipes: Peach Cobbler, Peach Muffins, Peach Pound Cake

PEACH COBBLER

1 c. self-rising flour
1 c. sugar plus 1/4 c. for crust
1 c. milk
1 stick butter
1 (36 oz.) can peaches in heavy syrup (do not drain)

Place butter in a casserole dish and place in the oven (before
you turn it on). Turn oven on to 350 degrees (with the
casserole dish & butter inside). Mix the flour, sugar and milk
together until well blended. By this time the oven should be up
to 350 degrees. Remove the casserole dish from the oven. Pour
the batter into the dish (on top of the melted butter but do not
stir). Open the can of peaches and dump it right in the middle
of the batter. DO NOT STIR. Sprinkle 1/4 c. sugar over the top
and bake for 30 to 35 minutes or until golden brown. This works
well with most fruits, not just peaches.

PEACH MUFFINS

1 egg
1/2 c. sour cream
1 tsp. vanilla extract
1/4 c. vegetable oil
1 (28 oz.) can peaches, drained & diced (fresh would be great
too)
2 c. flour
1/2 c. sugar
1 T. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

TOPPING:
1 c. flour
1 c. sugar
1 tsp. ground cinnamon
1 stick butter

Preheat oven to 400 degrees. Mix all topping ingredients with a
pastry blender to a course consistency; set aside. This makes a
large batch of topping mixture so you should keep it
refrigerated and use it for future muffin batches. Spray 12
medium muffin cups with non-stick cooking spray. In a
medium-size bowl, combine egg, sour cream, milk, vanilla extract
and oil. Stir in the peaches. In a large bowl, combine flour,
sugar, baking powder, baking soda and salt. Add the peach
mixture and stir until just moistened. Completely fill each
muffin cup, sprinkle with topping mixture and bake for 20 to 25
minutes.

PEACH POUND CAKE

1 c. plus 2 T. butter
2 1/4 c. sugar
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh peaches, chopped

Grease a tube pan with 2 tablespoons of the butter. Sprinkle
the pan with 1/4 c. of the sugar. Cream remaining butter and
sugar together; beating well. Add eggs, one at a time, beating
well after each addition. Add vanilla and mix well. Combine 2
3/4 cups of the flour, baking powder and salt and gradually add
to the creamed mixture, beating until well blended. Dredge
peaches in the remaining flour then fold peaches into the
batter. Pour batter into the prepared tube pan and bake at 325
degrees for 1 hour and 10 minutes. Remove from pan and cool
completely. NOTE: Dredging the peaches in flour keeps them
from rising to the top or sinking to the bottom of the batter
during baking.

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August 21, 2006

Recipe: Crawfish Smothered Grits

CRAWFISH SMOTHERED GRITS

1 pound peeled crawfish tails
Salt
Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated Parmigiano-Reggiano cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne.
In a 3-quart saucepan, over medium heat, add the olive oil.
When the oil is hot, add the onions. Season the onions with salt
and cayenne. Saute for 2 minutes, or until the onions are soft.
Add the crawfish and garlic. Continue to cook for 2 minutes.
Add the stock and half and half to the pan. Season with salt and
cayenne. Bring the liquid to a boil. Reduce the heat to medium-
low and simmer for 2 minutes. Add the grits and stir constantly
until they are very tender, about 10 minutes. Add the cheese and
stir to mix and melt it. Serve warm.

Yield: 8 to 10 servings

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3 Recipes: Meatloaf, Meatloaf, Cracker Barrell Meatloaf

MEATLOAF

2 lbs. lean ground beef
2 T. minced garlic
1 onion, minced
1 egg
1 box whole mushrooms
1/4 c. Worcestershire sauce
1 c. (any brand or flavor) barbeque sauce
1/4 c. sun dried tomatoes
1/2 c. feta cheese

Mix meat with all ingredients, except mushrooms and barbeque
sauce. Form a loaf and place in baking pan. Top with barbeque
sauce and place whole mushrooms randomly on top. Bake at 400
degrees for 50 minutes.

MEATLOAF

2 lbs. ground beef
1 egg
2 T. cream
1/2 c. chopped onions
1 c. corn flakes
ketchup, until it is smooth
hot sauce (optional)

Mix hamburger with corn flakes and pour 2 T. cream and ketchup
until it is smooth. Mix well. Add onion to taste then add egg
and mix well. Pour out into baking pan and rub hot sauce and
egg on meat mixture. Bake at 350 degrees until done, about 1
hour. Slice and serve. (you will want seconds) This recipe is
in memory of y mom, Marie Willingham.

CRACKER BARREL MEATLOAF

10 lbs. ground beef
30 oz. onions, chopped
1 lb. diced green bell pepper
10 eggs
5 T. salt
1 1/2 T. pepper
1 1/2 quarts diced canned tomatoes
2 1/4 c. grated biscuit crumbs


Place all ingredients in a large bowl; mix completely. Place in
3 loaf pans, press down with spoon. Bake at 300 degrees in
convection oven for 60 minutes. Remove from oven and invert
each loaf over wire racks to drain grease and juice. Spread 1/2
cup of catsup over each loaf. Cut into portions 5 to 6 ounces
each and keep warm.

Contributed to our recipe list by Sharon.

The Most Trusted Guy On The Internet

Posted by Willie Crawford at 02:15 PM | Comments (0)

Sweet Potato Casserole Bread

SWEET POTATO CASSEROLE BREAD

(Yield: 6 servings)
1-1/2 cups hot mashed sweet potatoes
1/2 cup butter or margarine, softened
1 tablespoon sugar
1/2 teaspoon ground nutmeg
1 teaspoon allspice
1/4 cup bread flour
2 eggs, separated
Preheat oven to 400°F. Spray 1-1/2 quart
casserole with non-stick vegetable spray.
In a large mixing bowl, combine sweet potatoes,
butter, sugar, nutmeg, allspice,
and flour; beat until well blended. Blend in egg
yolks. In a medium bowl, beat
egg whites until stiff; fold into sweet potato
mixture. Pour into prepared casserole.
Bake for 30 minutes or until golden brown and puffy.

Contributed to our recipe list by Brenda.

The Most Trusted Guy On The Internet

Ewen Chia EXPOSED!

Posted by Willie Crawford at 01:32 PM | Comments (0)

Recipes: Kickin Baked Beans, Texas Beans

KICKIN' BAKED BEANS

2 lbs. ground chuck
3 large cans Bush's baked beans
2 large sweet onions, chopped
1/2 c. brown sugar
4 T. Dijon mustard
salt and cayenne pepper, to taste
1 green bell pepper, chopped
1/2 c. barbeque sauce
2 bunches green onions, sliced thin
6 slices bacon

Brown ground beef along with the sweet onions and green peppers
then drain. Slice green onions and set aside. In a large bowl,
mix ground beef mixture, baked beans, brown sugar, mustard,
salt, cayenne pepper and barbeque sauce. Stir until well
mixed. Pour into a crock pot. Place raw bacon on top and
sprinkle green onions over bacon. Cook on high for several
hours or until bacon is well done. This can also be baked in
the oven at 350 degrees for 45 minutes or until bacon is crisp.

TEXAS BEANS

2 (53 oz.) cans pork and beans
1 lb. ground beef
1 lb. ground pork
1 lb. sausage
1 lb. bacon
2 jalapeno peppers (optional)
2 large onions, chopped
1 bell pepper, chopped
3 cloves garlic, crushed (2 T.)
1 can crushed tomatoes or 1 c. fresh
1 1/2 c. catsup
1 c. brown sugar
2 T. Worcestershire sauce
1/2 c. mustard
black pepper, to taste


Fry bacon; drain, chop and reserve. In 3 T. of bacon drippings,
sauté vegetables and add to beans in a large kettle. Cook and
drain meats. Add to beans. Add rest of ingredients. Slow cook
for hours in low oven or crock pot. Adjust spices to taste and
meat to taste. Recipe may be varied.

Shared with our recipe list by Sharon.

The Most Trusted Guy On The Internet

Ewen Chia Exposed

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

August 19, 2006

Baked Beans

Baked Beans

Ingredients
2 slices of bacon, diced
1/2 cup diced yellow onion
1 ham hock
1/4 cup yellow mustard
1/2 cup ketchup
1/2 cup firmly packed dark brown sugar
2 Tbs molasses
2 tablespoon white wine vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups chicken stock
4 15 1/2 0z. cans pinto beans rinsed and drained

Pre heat oven to 325 degrees.

In a six-quart, heavy-gauged, oven-proof pot with lid, render
the bacon. Add the onions and ham hocks. After the onions are
translucent add all the remaining ingredients except the beans.
Bring to a boil.

Fold in the beans carefully. Cover pot and place into the
preheated oven. Bake for 2 hours, until liquid is mostly
absorbed and beans are tangy and flavorful.

Remove ham hock and serve.

Makes 6-8 servings.

Contributed to our recipe list by Steve.

http://TheMostTrustedGuyOnTheInternet.com

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

ARROZ CON POLLO (Chicken with Rice)

ARROZ CON POLLO (Chicken with Rice)

1 3 lb. chicken
1 1/2 teaspoon salt
1 teaspoon pepper
1/3 cup orange juice
1/2 cup olive oil
1 large onion
1 green bell pepper
3 garlic cloves
1/2 tomato puree
1 lb. rice
5 cups chicken stock
1 teaspoon salt
dash of saffron
1/2 cup dry white wine
1 can green peas
1 can red peppers
1/2 cup green olives
2 tablespoons capers (optional)

Cut the chicken into pieces and season with salt, pepper and
orange juice. Let stand for 1 hour. Heat the olive oil and brown
the chicken pieces. Take the chicken out of the pan and add the
chopped onion, green pepper and garlic. Cook for 3 to 5 minutes
and add the tomato puree. Continue cooking for some more and the
chicken and the rice. Stir well and cook 3 more minutes. Add the
stock, salt, green olives and capers. Cover and cook over high
heat until it boils and the rice pops.

Uncover and lower heat. Pour the wine over the rice and continue
cooking until the rice is completely cooked and the chicken is
tender. Take the chicken out of the rice and take the meat off
the bones. Return the chicken meat to the rice and stir well.
Add the peas. When ready to serve, put on a serving dish and
decorate with the red pepper strips. 8 servings.

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Posted by Willie Crawford at 11:54 AM | Comments (0)

August 18, 2006

Sweet Potato Cornbread

SWEET POTATO CORN BREAD

Sweet potatoes add color and moistness. The corn bread is also
good on its own.
This recipe originally accompanied Sweet Potato Corn Bread
Stuffing with Greens and Bacon.
1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch
pieces

Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce
sweet potatoes in several places. Microwave on high until
tender, turning once, about 12 minutes. Cut open and cool. Mash
enough potatoes to yield 1 cup packed (reserve remaining
potatoes for another use). Place 1 cup mashed potatoes in large
bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter
and blend until mixture resembles coarse meal. Add to egg
mixture. Stir just until blended. Transfer to prepared pan.

Bake corn bread until deep golden on top and tester inserted
into center comes out clean, about 45 minutes. Cool in pan on
rack. (Can be made ahead. Cover and let stand at room
temperature up to 2 days or freeze up to 2 weeks. Thaw at room
temperature.)

Serves 10 to 12.
Bon Appétit

Shared with our recipe list by Vernalisa.

Posted by Willie Crawford at 11:43 PM | Comments (0)

Perfect Buttermilk Pancakes

Perfect Buttermilk Pancakes

These featherweight cakes stack up as the best you'll ever
taste.

2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)

Heat oven to 200 degrees F. Combine flour, sugar, baking powder,
baking soda and salt in a large bowl. Whisk until blended.
Combine buttermilk, milk, eggs and melted butter in a medium
bowl. Whisk until blended.
Heat a large nonstick griddle according to the manufacturer's
instructions. (Or heat a nonstick skillet over medium-high
heat.) When griddle is hot, add buttermilk mixture to dry
ingredients; vigorously mix batter with a wooden spoon just
until blended. If lumps of flour are visible, that's okay.
Reduce heat to medium and grease griddle with butter, oil or
shortening. Using a ladle or a 1/3-cup dry measure, pour
spoonfuls of batter a few inches apart onto the hot greased
griddle. Cook until small bubbles begin to form on the top and
some pop, 2 to 3 minutes. Carefully turn pancakes with a
flexible spatula, then cook 1 to 2 minutes more, until golden
brown. Serve immediately with maple syrup and additional butter,
if desired (or keep pancakes warm in oven). Repeat process with
remaining batter. Makes about 14 pancakes.

http://wcrawford.drecipes.hop.clickbank.net

Posted by Willie Crawford at 03:34 PM | Comments (0)

August 15, 2006

Baked Beans Recipe

Baked Beans

Serving Size: 20

1 can Pork and Beans (1 gallon )
1 large, chopped onion
1 cup chopped celery
1 cup Worcestershire sauce
1 cup prepared mustard
1 cup sorghum molasses
1 tablespoon black pepper
1 chopped jalapeno pepper

Topping
1/2 pound cooked bacon
3 handfuls brown sugar
3 handfuls flour
Enough bacon drippings to make it crumbly

Pour beans and the next seven ingredients into an extra large
baking dish. Cover with the bacon mixture. Cook in heated oven
for 2 1/2 hours. This is great!!!

I bake these beans in a 350° F oven for about one hour then
check to see how the topping is doing. If it appears to be
browning too much too fast, I usually turn oven down to 300° F
to finish cooking.

Contributed to our recipe list by Leverne.

Posted by Willie Crawford at 04:29 PM | Comments (0)

August 14, 2006

Recipes: Boiled Country Ham, Boiled Country Ham, Boiled North Carolina Ham

BOILED COUNTRY HAM

Wash 16 or 20 pound Country ham and scrape off any mold. Soak
in cold water overnight. Drain. Saw off ends so ham will fit
into large pressure canner. Place in canner. Cover with cold
water, let come to a hard boil, boil 30-40 minutes depending on
size of ham. While boiling, put lid on canner without pet
cock. Remove from heat, put pet cock on cooker, wrap cooker in
newspaper and quilt to keep heat in. Let set overnight, next
morning remove ham from cooker. Remove skin from ham. Wrap in
wax paper and newspaper. Place in refrigerator. May be sliced
and eaten cold or sliced and heated in skillet if desired.

BOILED COUNTRY HAM

1 tsp. whole cloves
2 tsp. unground pepper
2 c. vinegar
2 sticks cinnamon
2 c. molasses or sugar

Scrub ham with a brush and scrape it well. Let soak in cold
water overnight or longer if the ham is very old and large. Put
in a large kettle and cover with water. Add the above
ingredients and cook slowly until tender when pieced with a
fork. (Allow 20-30 minutes cooking time per pound.) When done,
let stand in the water until cold. Remove from the water and
remove the rind. Score the surface fat and spread with a
mixture of brown sugar, bread crumbs, and prepared mustard.
Insert a whole clove in the center of each section and bake at
325 degrees for about 35 minutes.

BOILED NORTH CAROLINA HAM

To boil a North Carolina ham, put washed ham into a large boiler
and completely cover with boiling water. Simmer (do not boil)
until tender, about 25 to 30 minutes to the pound. When ham is
about half done, add 1 cup of vinegar and 1 cup brown sugar.
When cooked, let ham remain in water until it is cold.

Contributed to our recipe list by Lucky!

Posted by Willie Crawford at 07:18 PM | Comments (0)

August 02, 2006

Simply Divine Casserole

Simply Divine Casserole

This is a great "make-one-to-eat, freeze one" casserole.
1 (8 ounce) package medium egg noodles
2 pounds ground beef
1 (15 1/2 ounce) jar Ragu plain spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (12 ounce) container cottage cheese
8 ounces cream cheese
1/2 pint sour cream
3 or 4 green onions, chopped
1/2 cup (1 stick) butter, melted
Boil, drain and rinse noodles. Brown meat well; add Ragu, tomato sauce, Worcestershire sauce, salt and pepper. Let meat cook with sauce for a few minutes.
In medium bowl, mix cottage cheese, cream cheese, sour cream and green onions. Grease 2 (2-quart) casserole dishes. Place 1/4 noodles in each casserole. Pour a little melted butter over noodles. Add 1/2 cheese mixture to each casserole. Add remaining noodles; drizzle with remaining butter and top with meat mixture. Bake at 350 degrees F for 35 to 45 minutes.
Freezes well.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 02:16 PM | Comments (0)

July 31, 2006

Rhubarb Jello Jelly, Rhubarb Jam, Fruit Slaw

RHUBARB JELLO JELLY
Cook 4 cups cut up rhubarb in ¼ cup water until mushy. Add 4 cups sugar and
boil for 15 minutes, watching carefully. Turn off heat and stir in 1 package
strawberry gelatin. Seal in jars while still piping hot.
*************************************************************************
RHUBARB JAM
4 cups rhubarb, chopped
4 cups sugar
1 tall can crushed pineapple
Stir well and let stand 3 to 4 hours. Boil ten minutes and add a box of
favorite flavored gelatin. Stir well. Pour while hot and paraffin while still hot.
Lid and store.
*************************************************************************
FRUIT SLAW
Yogurt Dressing (recipe below)
3 cups finely shredded green cabbage
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
1 can (8 oz.) crushed pineapple in juice (well drained; reserve juice)
2 tbsp. unsalted sunflower nuts
Yogurt Dressing:
½ cup plain yogurt
2 tbsps. reserved pineapple juice
1 tbsp. honey
1 tsp. Dijon mustard
Mix cabbage, apple, cranberries and pineapple. Stir in yogurt dressing until
mixture is well coated. Sprinkle with sunflower nuts.
******************************************************************************
*****************************
Contributed to our recipe list by Emma.

Posted by Willie Crawford at 07:26 PM | Comments (0)

July 24, 2006

Stroganoff-Style Chicken

Stroganoff-Style Chicken

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup sour cream
1/4 cup water
4 cups hot cooked medium egg noodles, cooked
Paprika

Heat half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. Add remaining oil. Add mushrooms and onion and cook until tender. Add soup, sour cream and water. Heat to a boil. Return chicken to skillet and heat through. Serve over noodles. Sprinkle with paprika. Serves 4

Posted by Willie Crawford at 11:51 PM | Comments (0)

July 22, 2006

Jean's Sticky Biscuits

All I can say is, "Just plain gooood!"
 
 
Jean's Sticky Biscuits
Recipe source: "Biscuit Bliss" by James Villas, Harvard Common Press © 2004

My long-time friend, colleague, and fellow Southerner, Jean Andersen, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

GLAZE
1/2 stick butter
1/2 cup orange juice
1/2 cup light brown sugar (firmly packed)
1 tablespoon finely-grated orange rind

BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup whole milk

FILLING
1/4 cup light brown sugar (firmly packed)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Make The Glaze:
Grease an 8-inch square baking pan. In a small, heavy saucepan, bring the glaze ingredients to a boil, spoon the mixture into the prepared pan so it completely covers the bottom, and set aside.

Make The Biscuits:
Preheat the oven to 450 degrees.

To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center. In a small mixing bowl, whisk together the oil and milk till well blended, pour into the well, and stir just till a soft dough forms.

Transfer the dough to a lightly floured work surface and roll into an 18- by 10-inch rectangle.

Make The Filling And Arrange:
In a small mixing bowl, mix together the filling ingredients, then sprinkle evenly over the rectangle. Starting from the short side, roll up the rectangle jelly-roll style into an 18-inch-long log, slice into 9 biscuits 2-inches thick, arrange the biscuits cut-side down in 3 rows in the glazed pan, and bake till puffed and golden brown, about 20 minutes.

Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot.

This recipe yields 9 biscuits.

Contributed to our recipe list by Steve.

Posted by Willie Crawford at 06:14 PM | Comments (0)

July 12, 2006

Beef Short Ribs - Islander Ribs

 
ISLANDER RIBS
 
Serves 4-6
 
3-4 lbs beef short ribs     Brown...Pour off drippings..I do this in a hot oven.
 
Add:
 
l tsp salt
1/2 cup water------------------------Add, simmer covered l 1/2-2 hours..Pour off drippings
 
l3 1/2 oz Can of pineapple tidbits
1/2 cup catsup
1/4 cup vinegar
1/4 cup water
1/2 cup minced onion
3 Tbs brown sugar
1/2 tsp dry mustard
1/2 tsp salt
 
Combine and pour over ribs..cover and cook 30 minutes longer.
 
These are so tender, will fall off bone.
 
Contributed to our recipe list by Janiece

Posted by Willie Crawford at 12:52 AM | Comments (0)

July 11, 2006

Beer Can Chicken

Beer Can Chicken
 
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.  (Other recipes suggest placing an onion or small potato in the neck opening to hold in the steam.  Seems a good idea.) Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. * 
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
 
*You can find a metal wire device in the kitchen dept. of many stores that will hold the beer can and the chicken.  Much easier than trying to balance it. 

Posted by Willie Crawford at 12:40 AM | Comments (0)

July 10, 2006

Beer Can Chicken

Beer Can Chicken BBQ
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken.
Rinse the chicken, inside and out, under cold water and pat dry with paper
towels. Lightly spray or brush all over with the vegetable oil and season,
inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a
flat surface and slide the chicken over the top so the can fits inside the
cavity. Transfer the bird to the grill, keeping the can upright. Carefully
balance the bird on its two legs and the can. Grill over Indirect Medium
heat until the juices run clear and the internal temperature reaches 170°F
in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2
hours. Wearing barbecue mitts, carefully remove the chicken and the can from
the grill, being careful not to spill the beer – it will be hot. Let the
chicken rest for about 10 minutes before lifting it from the can. Discard
the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings.

Posted by Willie Crawford at 07:29 PM | Comments (1)

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

 
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Posted by Willie Crawford at 03:41 PM | Comments (0)

July 02, 2006

Fried Chicken Gizzards - Tender And Moist

Fried Chicken Gizzards (Tender and moist)

 

Ingredients:

·                       Oil for frying peanut oil is best as it can withstand heat

·                       Self-rising flour to coat

·                       Seasonings: salt, pepper, garlic powder, poultry seasoning, sage, Cajun

·                       Seasoning (get the idea). Anything you would like.

·                       2 pounds chicken gizzards

Directions:

All ingredients are by sight and taste. Depending on how many gizzards you would like to cook.

Also, try boiling or pressure cooking the gizzards until done with a little meat tenderizer and then frying. It cuts down on the frying time and makes for a moister gizzard.

Rinse the gizzards well.

Season to taste.

Coat with flour.

Place in HOT cooking oil (be careful). They cook fairly fast. Keep a lid to cover with. This helps in splattering. Also, when a lid is placed over any frying food, it helps to keep it moist.

This recipe for Fried Chicken Gizzards serves/makes 8.

Recipe shared with our recipe list by Dennis.

Posted by Willie Crawford at 10:15 AM | Comments (1)

Hot Crab Meat Appetizer

Hot Crab Meat Appetizers
Ingredients
1 can (6 oz.) crabmeat
1 stick of margarine
1 jar Kraft old English cheddar cheese
2 Tbs. mayonnaise
1 tsp. seasoned salt
1 package English muffins- split
Directions

 
Blend together all ingredients but crab meat. When well blended, add drained crab meat and mix evenly.
Spread mixture on muffins.
Broil for ten minutes or until done.

Posted by Willie Crawford at 09:59 AM | Comments (0)

July 01, 2006

Baked Beans

This is a "copycat" recipe of a local restaurant's baked beans and it's always a big hit at cookouts and family get-togethers. It makes enough to fill a crock pot but don't be surprised if they don't last long!
 
Baked Beans
 
1-1/2 lbs. ground beef                              2 onions, finely chopped
1 cup barbecue sauce (your favorite)         1 cup brown sugar
5 (15 oz.) cans pork and beans                1/4 cup ketchup
salt and pepper to taste
 
Brown ground beef, onion, salt and pepper in skillet; drain fat. In crockpot, combine remaining ingredients. Cook on high 2 hours. (Can also bake in oven for 2 hours at 400 degrees.) Great side dish or as a main dish for an easy lunch or dinner.

Shared with our recipe list by Brenda.

Posted by Willie Crawford at 03:31 PM | Comments (0)

Gene Larseks Baked Potato Salad

This is a simple recipe conceived over 30 years ago by a gentleman in Youngstown Ohio.
 
3 Pounds Russet Potatos baked
8 Oz. Sour Cream
1-2 Tbl Minced Chives
 
Bake the potatoes till done for salads, not too soft.
Cool off for 2-3 hours.
Peel if wanted
Cut into 1/2 - 3/4 cubes
 
Put potatoes into a mixing bowl and add the chives then the sour cream.
Hand toss till Sour Cream is evenly spread on all potatoes.
 
Chill overnight and then serve.
 
Enjoy

Shared with our recipe list by Eddie.

Posted by Willie Crawford at 02:15 PM | Comments (0)

June 21, 2006

Confetti Corn and Pea Relish

2 lbs fresh peas or 1 10oz pkg frozen peas

3 large ears corn or 1 10oz pkg frozen whole kernel corn

1/4 cup olive or salad oil

1 med size red pepper, coarsely chopped

1 med size red onion, coarsely chopped

1 garlic clove, sliced in half

1/4 cup pitted ripe olives, sliced

1/4 cup cider vinegar

1 1/2 tsp salt

1/2 tsp sugar

1/2 tsp dried thyme

1/4 tsp black pepper

 

1. Shell peas if using fresh ones (there should be about 2 cups). With knife, cut kernels from corn (there should be about 2 cups).

2. In 3 qt saucepan over high heat, in 1 inch boiling water, heat peas and corn to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until tender. Drain vegetables; discard cooking liquid. Place vegetables in medium bowl.

3. In same saucepan over medium heat, in hot olive or salad oil, cook red pepper, onion, and garlic until pepper and onion are tender-crisp, stirring occasionally. Discard garlic. Add red pepper mixture, olives, vinegar, salt, sugar, thyme and black pepper to vegetables in bowl, stirring to mix. If not serving right away, cover and refrigerate to serve chilled later. Makes about 4 cups.

Shared with our recipe list by Shelly.

Posted by Willie Crawford at 12:43 AM | Comments (0)

June 20, 2006

Seafood Creole

Seafood Creole

INGREDIENTS:

3 tablespoons oil or bacon drippings
2 tablespoons flour
4 green onions with tops, chopped fine
1 clove garlic, minced
2 ribs celery, chopped fine
2 cans (16 ounces each) tomatoes
1 large bay leaf, crumbled
1 teaspoon each salt and thyme, or to taste
black pepper to taste
Tabasco sauce to taste
1/2 to 3/4 pound catfish fillets, cut crosswise in 1-inch strips
1/2 pound shrimp, shelled and cleaned
hot cooked rice

PREPARATION:

Heat oil in Dutch oven or stock pot.
Add flour to hot oil and stir over medium heat until deep golden brown - do not burn.
Add onions, garlic and celery and cook until onions and celery are tender, stirring occasionally.
Add tomatoes, bay leaf, salt, thyme, pepper, and pepper sauce.
Simmer uncovered, stirring occasionally, until thickened, about 20 to 25 minutes.
Add fish and shrimp; cover and simmer about 5 to 7 minutes, or until shrimp and fish is done but not overcooked.
Serve Seafood Creole over hot cooked rice

Shared with our recipe list by Richard.

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

Grilled Shrimp

This is a fantastic recipe for the BBQ season. really simple to prepare
and make. The magic of this is the dip served on the side.

Ingredients:
1 small onion
1 garlic clove
1 teaspoon vegetable oil
1 pound of the biggest shrimp you can get your hands on!

Dip:
1 teaspoon salt
1 teaspoon freshly ground black pepper
the juice of a lime.

Method:

1. Mix all the ingredients for the dip together. If it's too tart for
your taste, add a little water to dilute or some honey to sweeten.

2. finely chop the onion and crush the garlic. mix this all together
and toss in the shrimp. Leave it to marinate in the fridge for at least
3 or 4 hours.

3. grill the shrimp over a medium hot charcoal fire for no more than a
minute on each side. dip into the sauce and enjoy!

They're easier to handle if you put them on a skewer prior to grilling.
If you're using wood or bamboo skewers, remember to soak them in water
for a while before putting on the grill, otherwise they'll burn!

Rich

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Posted by Willie Crawford at 03:16 PM | Comments (0)

June 19, 2006

Spaghetti Bolognese, Bouquet Garni

Straight from Northern Italy... savory Bolognese meat sauce served on a mound of hot spaghetti. The Bolognese sauce can be made and kept, covered, in the refrigerator 24 hours. The spaghetti should be cooked just before serving.

 
Spaghetti Bolognese

This recipe serves 4 to 6 as a main course.

1 pound Spaghetti
1/2 cup Grated parmesan cheese

BOLOGNESE SAUCE
2 medium Onions
2 Garlic cloves
1 medium Carrot
2 pounds Tomatoes
1/4 cup Vegetable oil
3/4 pound Ground beef
3/4 pound Ground lean pork
1 cup Milk
1 1/2 cups Dry white wine
1 tablespoon Tomato paste
1 Bouquet garni (see below)
Salt to taste
Black pepper to taste
2 cups Water

1) Finely chop the onions. Chop the garlic. Chop the carrot into small dice.
2) Peel and seed the tomatoes, then chop them fairly coarsely.
3) Heat the oil in the saute pan, add the chopped onions, garlic, and carrot and saute until soft but not brown, 5 to 7 minutes, stirring frequently.
4) Add the ground meats and saute, stirring, until they lose their pink color, about 5 minutes. Break up any lumps in meat with edge of spoon while sauteing.
5) Pour in the milk and simmer gently, stirring occasionally, until the liquid has evaporated, about 5 minutes. Slow cooking, especially at the start, is the key to a good Bolognese sauce. If the meat boils, it will be tough.
6) Add the wine and continue simmering until it has evaporated, 8 to 10 minutes longer.
7) Stir in the tomatoes, tomato paste, bouquet garni, salt, and pepper, then add the water and simmer until the sauce is thick, 1 1/2 to 2 hours, stirring occasionally.
8) Discard the bouquet garni and taste the sauce for seasoning.
9) Fill a large pot with water, bring to a boil, and add 1 tablespoon salt. Add the spaghetti and simmer until tender but still chewy, 10 to 12 minutes, or according to package directions, stirring occasionally to keep from sticking. Meanwhile, if necessary, reheat the Bolognese sauce.
10) Drain the spaghetti in the colander, rinse with hot water, and drain again thoroughly. To serve, pile the hot spaghetti in warmed individual bowls or on plates, spoon the meat sauce on top, and sprinkle with Parmesan cheese.

 
Bouquet Garni
A simple but flavorful "broth posy" consisting of:

3 stalks parsley,
1 sprig thyme and
1 bay leaf

Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you're preparing and remove the bouquet garni before serving. You can use either fresh or dried herbs.

Shared with our recipe list by Steven.

Posted by Willie Crawford at 09:55 PM | Comments (0)

Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe

Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe
Source: Cooking Light magazine

2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)

A touch of cream gives the slightly tangy sauce a silky smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.

RECIPE INGREDIENTS

1 cup dry white wine

1/4 cup minced shallots

2 tablespoons fresh lime juice

1 tablespoon grated peeled fresh ginger

2 tablespoons whipping cream

1 tablespoon butter, cut into small pieces

2/3 cup chopped seeded plum tomatoes

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups hot cooked linguine

Cooking spray

3/4 pound large sea scallops

1/8 teaspoon salt

Chopped cilantro

 

RECIPE METHOD

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Shared with our recipe list by Peg.

Posted by Willie Crawford at 11:02 AM | Comments (0)

Cajun Style Ground Beef and Cabbage

Cajun Style Ground Beef and Cabbage

1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
1 10 ounce can diced tomatoes and green chilies
1 8 ounce can tomato sauce
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce
1 small head of cabbage
4 ounces of shredded colby cheese

In a skillet, cook the beef, green pepper, onion and garlic until meat is no
longer pink; drain. Stir in the tomatoes and tomato sauce, rice and
seasonings. spread to an ungreased 13 x 9 x 2 baking dish. Top with the
cabbage and cheese. Cover and bake at 350F until the rice is tender.

6 to 8 servings.

Contributed to our recipe list by Richard.

Posted by Willie Crawford at 12:13 AM | Comments (0)

June 18, 2006

KUGELIS (Grated Potato Pudding)

Old-Fashioned and "Mmm, Mmm, Good!"

 

KUGELIS (Grated Potato Pudding)
From Kay Pocius, 1967 Kugelis Queen - Chicago, IL

4 lbs. white potatoes
1 med. onion
1/2 lb. bacon
1 small can evaporated milk
1 c. whole milk
6 eggs
salt and pepper to taste

Peel and grate fine the potatoes and onion. Cut bacon in small pieces and fry until crisp. Pour fat and bacon over potato-onion mixture. Beat eggs and add to potatoes. Add both milks and salt and pepper; stir well.

Pour into a greased pan and bake in a 350 degree oven for 1-2 hours, or until crispy brown.

Depth of potato mixture should be no less than 2 1/2 inches in baking pan.
 
Cook's Note:  The consistency of the grated potatoes you want to achieve is that similar to a thick milkshake. Get out and prepare all ingredients before grating potatoes so that the grated potatoes do not sit as they will darken quickly. Potatoes can be cubed and grated in blender or food processor (not shredded).  As potatoes are blending, all the remaining ingredients can be added so that it mixes well.

Recipe shared with our recipe list by Steven.

Posted by Willie Crawford at 05:57 PM | Comments (0)

Taco Joes

Taco Joes

 
1 1/2 pounds Ground beef
2/3 cup Onion, finely chopped
1 medium Stalk celery, chopped (1/3 cup)
1 cup Ketchup
2 tablespoons Yellow mustard
1/2 teaspoon Garlic powder
12 Taco shells

 
TOPPINGS
Shredded lettuce
Chopped green onions
Diced ripe tomatoes
Grated Cheddar cheese

In large skillet over medium heat, cook ground beef, onion and celery until veggie's are tender and meat is no longer pink. Drain off fat. Stir in ketchup, mustard, and garlic powder. Cook, stirring occasionally, 10 to 15 minutes, or until flavors are blended.

To assemble tacos, place about 1/3 cup meat in each taco shell; top with lettuce, green onions, tomatoes, and cheese.

 
This recipe makes 6 servings, 2 tacos per serving.

Contributed to our recipe list by Steven.

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Honey Baked Red Onions

Honey Baked Red Onions

Recipe from "HONEY: THE NATURAL WINNER" by The National Honey Board
submitted to the Honey Board by Karen Levin of Highland Park, IL.

3 large Red onions (about 3 lbs)
1/3 cup Honey
1/4 cup Water
3 tablespoons Butter or margarine, melted
1 teaspoon Paprika (preferably sweet Hungarian paprika)
1 teaspoon Ground coriander
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper

Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions. Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.

 
This recipe provides 6 servings.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at 03:48 PM | Comments (0)

4 H Corn Special Casserole

4-H Corn Special    

 The only change made from original is added seasoings.
 INGREDIENTS
 

1 pound ground beef
 
1 small onion, finely chopped
 
1-1/2 cups cooked rice
 
2 cups seeded chopped fresh tomatoes or 1 can (16 ounces) tomatoes with liquid, cut up
 
2 cups fresh, frozen or canned sweet corn
 
Salt and pepper to taste
 
1 tablespoon Worcestershire sauce
 
1 teaspoon hot pepper sauce
 
1 cup crushed saltines
 
1/4 cup butter or margarine, melted SERVINGS 6-8 
 
DIRECTIONS
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350° for 30 minutes. Yield: 6-8 servings.

Shared with our recipe list by Emma.

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Posted by Willie Crawford at 03:33 PM | Comments (0)

Coleslaw

Many years ago this was printed in our local newspaper as the KFC coleslaw recipe. It is very good. Every time I take it as a potluck dish, everyone wants the recipe.
 
Coleslaw (Serves 4 to 6)
1 head cabbage (approximately 2-3 lbs) grated fine
1/4 cup finely diced onion
2 T. finely diced carrot
 
Coleslaw dressing
1/2 cup white sugar
1 tsp. salt
2 T. white vinegar
2 T. vegetable oil
1/2 cup sour cream
1/2 cup salad dressing
 
Adjust the amount of cabbage to how creamy you like your slaw. It seems best when Chopped in the food processor, but I have just chopped the cabbage by hand when time was short. This does need to set in the fridge for at least an hour to meld all the flavors.
 
This dressing can be made days ahead of when you need it. Enjoy

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 03:27 PM | Comments (0)

Creamy Cole Slaw

Creamy Cole Slaw
Arkansas Classic Country Cookbook
August House
 
1 firm young cabbage
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
2 eggs, beaten
3/4 cup milk
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thin. Let stand in cold water for 1/2 hour.
Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool then refrigerate.
 
Drain cabbage and mix with enough dressing to moisten.
Serves 8.

Shared with our recipe list by Emma.

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Posted by Willie Crawford at 12:19 PM | Comments (0)

Julia Child`s Coleslaw

Julia Child`s Coleslaw   
   
1 1/2 teaspoon Dijon-style mustard
2 tablespoons wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar
***Slaw***
 
1 1/2 pound cabbage --shredded
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced green onions (or diced mild yellow onions)
1/2 cup finely-diced green bell pepper
1 small apple --peeled, cored, and finely diced
1 peeled cucumber --peeled, halved lengthwise, seeded and diced
3 tablespoons chopped parsley
1/4 teaspoon caraway or cumin seeds
1/4 teaspoon celery seeds
Freshly-ground black pepper --to taste
1/3 cup sour cream
1/2 cup mayonnaise
Dressing: In small bowl, combine mustard, vinegar, salt and sugar. Set aside. Slaw: In large mixing bowl, toss cabbage, celery, carrot, green onions, bell pepper, apple, cucumber and parsley. Add mustard mixture to vegetables, tossing well to combine. Add caraway or cumin seeds, bay leaf, celery seeds and pepper to taste. Toss several times, adding a little more salt or vinegar to taste. Set aside for 20 to 30 minutes, then toss again and drain. (May be prepared up to this point, covered and refrigerated.) Combine sour cream and mayonnaise in bowl. Remove cabbage mixture from refrigerator, drain again and taste to correct seasonings.
 
Toss with sour cream-mayonnaise mixture and serve.
 
Each serving: 89 calories; 210 mg sodium; 4 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 1 gram protein; 2 grams fiber.

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

Baked Chicken Legs, Quarters

This is as easy as it gets!

I always do this with legs, thighs or whole quarters. I have several
different ways I like to prepare the breast, but for some reason, this works
better with the dark meat.

Zip-lock bag of appropriate size
A bottle of your favorite Italian Salad dressing, for this I prefer
Wishbone.
White wine

Prepare marinade by mixing The salad dressing and wine...3 Dressing to 1Wine
in an appropriate quantity for the amount of Chicken, about a cup for each 2
Quarters sections.

Rinse chicken well in cold water and pat dry then place in Ziploc with
marinade
Place in Refrigerator for at least 4 hours, but overnight works fine.

In an appropriate size oven safe bowl with a lid, like corning ware, bake
covered at 325 degrees for 1 hour. I like to use a rack in the bowl so the
chicken doesn't sit in the marinade

Remove cover and arrange chicken so skin side is up, baste skin with liquid
in dish and lightly sprinkle with garlic salt.

Finish Uncovered for 15 more minutes until skin turns crispy.

I like to serve this with Yellow rice, I prefer Vigo brand.

If You would like a nice Italian sauce with this, combine a little water and
a teaspoon of corn starch and mix with the drippings, while baking
uncovered.

Enjoy! Max

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Posted by Willie Crawford at 08:36 AM | Comments (0)

Martha Stewart's Foolproof Pie Crust

Martha Stewarts Foolproof Pie Crust
 
2 1/2  cups all-purpose flour 
1  teaspoon salt 
1  teaspoon sugar 
1  cup butter, unsalted,cut into 1 tbsp. pcs.,very cold 
1/4-1/2  cup water, cold 
 
8 servings  
15 minutes 15 mins prep
Put the flour, salt and sugar into a food processor and pulse once or twice.
Add the butter and process until the mixture looks grainy.
Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap.
Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
Split into two pieces and wrap each and chill for at least 4 hours before using.
Dough can be made ahead for up to one week.
*****************************************************************************
This is the best pie crust recipe I've ever found.  Use butter
not margarine
and make sure it's COLD not room temp.
 
One Crust Pastry
 
1 cup sifted flour
1/2 teaspoon salt
1/3 cup butter
2 tablespoons ice water
 
Two Crust Pastry
 
2 cups sifted flour
1 teaspoon salt
3/4 cup butter
4 1/2 tablespoons ice water
 
Directions: Combine flour & salt.  Add butter (cut in) mix till
grainy. 
Sprinkle with water, mix to moisten.  Form dough into a ball.
Chill until ready to use.  For two crust pie - Divide dough almost
in half & use larger half for bottom.  For baked crust flute edges
and prick thoroughly.  Bake at 450 for 8-10 minutes until golden
brown.   Makes 1-9 inch (2-9 inch) crust
*****************************************************************************
EASY EXCELLENT PIE CRUST  
 
1/2 lb. softened butter
1 tbsp. vanilla
1 tbsp. almond extract
1 egg
2 c. flour
1 tbsp. sugar
 
Mix the ingredients and roll out. Double the amount for a large pan.

 Shared with our recipe list by Emma.

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Posted by Willie Crawford at 08:30 AM | Comments (0)

June 17, 2006

Flakiest Pie Crust

Pie Crust 
 
3 cups all purpose flour
1 1/2 cups all vegetable shortening
1 egg
1/2 tsp salt
6 tablespoons water
2 tablespoons white vinegar
 
Cut shortening into the flour and add salt. Mix the egg with the water and vinegar. Add to the flour mixture. Be sure to let the dough rest in the fridge before rolling out.
 
This makes the flakiest pie crust.

Shared with our recipe list by Emma

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Posted by Willie Crawford at 07:57 PM | Comments (0)

Italian Pork Chops

Italian Pork Chops

 

These chops are the most moist and flavorful pork chops I have ever eaten.  They are baked and healthy for you.  If you wish to trim fat go ahead, but it will not be as flavorful!  For a sauce, I like to place a little chicken broth and a cup of canned crushed Italian seasoned tomatoes in a pot with the pan drippings and let that condense.  I serve this with garlic mashed potatoes and seasoned Italian green beans.  Place a little of the sauce on top of the mashed potatoes and you have a dinner fit for a King & Queen.

 

6 beautiful center cut pork chops - leave the fat on them!

2 medium or one very large tomato cut into 6 slices

2 medium or one very large onion cut into 6 slices

2 large green bell peppers cut into 6 slices

6 cloves crushed garlic (fresh)

Italian seasonings

Salt and pepper to taste

Olive oil

 

Sear pork chops, but the searing is not meant to cook them through.
Place the pork chops into a large lightly olive oiled glass baking dish
Season the pork chops with salt and pepper and place a portion of the garlic on each chop and use it all up!
Place a large slice of onion on top of the pork chop
Place a large slice of green pepper on the top of the onion
Then place a slice of tomato on the top of each onion
Sprinkle some Italian Seasoning and you can sprinkle some basal on top of this as well if you want.
Cover tightly with a lid, or with foil and bake for 30 to 45 minutes in a moderate oven 350°.
 

Guess what!  This recipe serves 6.

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

June 14, 2006

Italian Sausage & Spinach Lasagna

Here's my twist on classic lasagna. I use the no-boil lasagna noodles to save time and extra clean up.

Italian Sausage & Spinach Lasagna

1 large onion, chopped
1/3 cup bell pepper, chopped
4 cloves garlic, minced
1 1/2 pounds Italian turkey sausage, sweet or hot, casings removed
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 jars commercial pasta sauce (I use Healthy Choice Garlic and Herb Pasta Sauce)
1/2 cup dry red wine
1 (24-ounce) container ricotta cheese
1 large egg, beaten lightly
Salt and pepper to taste
12 no-boil lasagna pasta sheets (7-by-3 1/2 inches)
12 ounces part-skim mozzarella cheese, grated
1/4 cup Parmesan cheese, freshly grated

COOK the sausage in a large heavy skilled, breaking it up with a fork. Meanwhile, in a smaller skillet, cook the onion, bell pepper, and garlic until softened. Drain any fat from sausage, add the vegetable mixture and pasta sauce. Cover and simmer 10 minutes. Remove from heat and stir in the red wine.
PREHEAT oven to 375 degrees. In a bowl, stir together ricotta, spinach, 2/3 of the mozzarella, egg, salt and pepper. Spread the bottom of a 13x 9x 2” baking dish with 1 cup ofthe pasta sauce, and cover with 3 pasta sheets, making sure they do not touch. Spread about 1 cup sauce over pasta. Drop 1/2 ricotta-spinach mixture by spoonfuls onto sauce and gently spread with back of spoon. Add another layer of the pasta, 2 cups sauce, the remaining ricotta-spinach mixture, then pasta in that order. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
COVER tightly with foil, and bake for 20 minutes. Remove foil and bake 10 minutes longer, or until top is bubbling and golden. Let stand 15 minutes before serving.

Contributed to our recipe list by Diane.

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Posted by Willie Crawford at 08:05 PM | Comments (0)

Lasagna - 2 Recipes

My family debates over these two:  Mine and my mothers. Maybe you all can be the judge.  Connie
 
Lasagna
(Mine)
 

1 lb Italian Sausage (type in the wrappers from butcher)

1 Clove garlic, minced

1 tbl whole basil

1 ½ tsp salt

1 (1lb) can tomatoes

2 (6oz) cans tomato paste

10 oz lasagna noodles

2 eggs

2 cups Ricotta Cheese

1 cup small curd cottage cheese

2 tbl parsley flakes

1 tsp salt

½ tsp pepper

1 lb mozzarella cheese, sliced very thin

 

Preheat oven to 375 deg.  Brown meat slowly and spoon off excess fat.  Add next 5 ingredients.  Simmer uncovered 30 minutes, stirring occasionally.  Cook noodles in large amount boiling salted water till tender, drain, rinse.  Beat eggs, add remaining ingredients except mozzarella.  Layer half the noodles in 13 x 9 x 2 baking dish, spread with half the ricotta filling, add half the mozzarella cheese and half the meat sauce.  Repeat.  Bake at 375 deg about 30 minutes (Or assemble early and refrigerate, bake 45 minutes).  Let stand 10 minutes before serving.  Serves 8 to 10.

 

Lasagna
(My Mom's) 

¾ lb bulk sweet Italian sausage

¾ lb lean ground beef

1 clove garlic (or 1 tsp minced)

1 ½ tbsp parsley flakes

1 tbsp basil

1 tsp oregano

1 ½ tsp salt

28 oz canned tomatoes

12 oz tomato paste

10 oz lasagna noodles

30 oz Ricotta cheese

2 eggs beaten

1 tsp salt

½ tsp pepper

2 tbsp parsley flakes

2/3 cup Parmesan cheese

1 lb (plus) Mozzarella cheese

 

Brown meats- drain!!  Add next 7 ingredients.  Simmer uncovered, 30 min. stirring occasionally.  Cook noodles till tender (al dente).  Drain and rinse in cold water.  Meanwhile combine Ricotta with eggs, seasonings, and Parmesan.

Place half noodles in oiled 13x9x2” dish.  Spread half cheese mix over.  Add half mozzarella slices and half meat sauce.  Repeat layers, top with shredded mozzarella.

Bake 375 deg. for 30 minutes.  Let set 10 minutes then cut.

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Posted by Willie Crawford at 07:52 PM | Comments (0)

Hash Brown Casserole

A friend of mine gave me this recipe.  It's pretty close to Cracker Barrel's. Can be made in advance and frozen.  Thaw before cooking. Enjoy,  Connie
 
HASH BROWN POTATOE CASSEROLE

 

Ingredients:

- 2lb frozen hash browns                                

- 1/2 cup melted margarine

- 2 1/2 cups cheddar cheese shredded            

- 1 1/2 cup sour cream

- 1 can cream chicken soup                           

- salt and pepper to taste

- 1/2 cup chopped onions

 

This makes enough for 8 - 10 people (1/2 of what I made for the party)

 

Mix all ingredients in a large bowl and pour into a buttered baking dish. Bake at 350 degrees for 2 hours.

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Posted by Willie Crawford at 05:55 PM | Comments (0)

Lasagna

Lasagna
1 pound ground beef (or ground sausage or both )
1 regular can tomato puree
2 large cans tomato sauce
1 small can Italian flavored tomato paste
1 small onion
1 clove garlic
Spices (I use basil, oregano, Italian seasoning, and parsley).
1 pound ricotta
1 cup parmesan
1 egg
Olive oil
1 pound mozzarella
Fresh mushrooms
Blanched spinach, optional
Lasagna noodles (usually a box and a half)
I don't use Hunt's tomato products because they can taste bitter.
Brown meat in olive oil with finely chopped onion and garlic. Drain meat but
save oil for sauce.
Refrigerate meat until ready to use. Heat tomato paste in oil until it's
thinned out a bit (5 minutes) Add
tomato sauce, tomato puree, mushrooms, and spices. Cook on medium for at
least 4 hours.
Mix together ricotta cheese, parmesan, parsley, and egg in a medium bowl.
Cook lasagna noodles right
before you're ready to put it together. Put a little sauce on the bottom of
the lasagna pan so that the
noodles don't stick. First layer of noodles go lengthwise in the pan. Make
sure that they overlap.
Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix
every few inches along the
noodles. Sprinkle some mozzarella on top and cover with sauce. The next
layer should go crosswise.
Repeat until you use all ingredients. A layer of noodles on the top. Cover
with sauce and sprinkle with
remaining mozzarella. Heat in a 350 degrees F oven for about an hour.
Servings: 4

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Cinnabon's for the Bread Machine, Mockingbird Cake With Cream Cheese Frosting

Cinnabon's for the Bread Machine      
 
Ingredients:
These are sweet, rich and oooh sooo good!
This recipe uses a bread machine. 2 pounds.
 
Ingredients
1 c. milk  
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast

Filling   
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins, opt.

 Frosting 1      (Real Cinnabon Frosting)
4 oz. cream cheese, room temp.   (with walnuts and raisins)
1/4 c. butter, softened   
1-1/2 c. powdered sugar
1/2 t. vanilla    
1-1/2 tsp. milk  
3 T. real maple syrup

Frosting 2   (not the real thing, but good) 
1 t. milk
1-1/2 c. powdered sugar
4 T. butter, softened
1 t. vanilla
1-1/2 T. milk
*
> Preparation Instructions:
> Place all ingredients in your machine in order
> recommended by your machine’s manufacturer. Place
> the
> pan in your machine. Select the dough cycle and
> press
> start. When cycle is finished, remove the dough,
> knead
> enough to punch down and roll to 17X10. Combine
> first
> three filling ingredients and mix well. Heat in
> microwave 10 sec. to make it spreadable. Spread over
> rolled out dough with rubber spatula. Get as close
> to
> the edges as possible. Sprinkle nuts or raisins over
> dough. Starting with widest end, roll the dough into
> tight log. Cut into 1/2-1” slices. Place in a
> lightly
> greased baking dish with sides. Put in warm draft
> free
> place and allow them to raise until double. (I turn
> my
> oven on warm and place them inside. When the temp.
> light goes off, turn off the oven. I let them rise
> 20-30 minutes this way. Take out to heat oven to
> baking temp.) Bake at 350 for 15-20 minutes. When
> the
> rolls are done top with frosting of your choice.
> Note:
> For a real treat replace raisins in the filling with
> chopped dried cherries, blueberries or strawberries.
> when doing this use frosting 1 or 2 and add a Tbsp.
> of
> matching fruit jam.
> Yield: A full 9x13 pan.
******************************************************************************
Mockingbird Cake with
Cream Cheese Frosting
 
3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 large eggs (room temperature)
1 cup oil
1/2 cup butter
1 tsp. vanilla
dash liquid butter flavor
1 cup mashed bananas
1 8 oz. can pineapple, crushed
1 large jar applesauce Baby food (or Dutch apple dessert Baby Food)
1 small jar carrot baby food
1 small jar peach baby food (or one jar of Peach Cobbler Baby food)
1/4-1/2 cup of sweetened angel flake coconut
1 small serving box raisins (about 1/4 cup) -- optional
 
Combine the dry ingredients in a large bowl. Mix eggs and salad oil
together and stir into dry ingredients. Do not beat.
 
Stir in remaining ingredients until well mixed. Spoon batter into 3
oiled and floured 9" cake pans.
 
Bake at 350º F., for 25-30 minutes or until the cake tests done. Allow
cake to cool in pans for 10 minutes after removing from the oven.
Remove from pan and cool completely. Frost (see below).
 
Cream Cheese Frosting:
2 pkg.( 8 oz. ea.) cream cheese, softened
1 cup butter, softened
2 boxes (16 oz. ea.) powdered sugar
1 cup pecans, chopped
2 tdp. vanilla
 
Combine cream cheese and butter and mix together until smooth. Add
powdered sugar and beat together until light and fluffy. Add vanilla
and mix. Spread frosting between layers and on top and sides of cake.
Sprinkle with pecans.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 09:38 AM | Comments (0)

June 13, 2006

Oven Roasted Chicken

It works every time
Oven Roasted Chicken
From foods of the southland

Pre heat oven to 350 deg.

3# chicken ,salt ,pepper rubbed sage and butter.

First I would remove the giblets , wash the chicken and pat dry In the
cavity I would place 1 t salt ,1 t pepper and 1 t rubbed sage

I would rub the out side with butter sprinkle with salt , pepper and sage.
And rap with heavy duty alum foil and place it in a 8x11x2 pan Into the oven
for about 1 hr

Check (watch out for steam when you check

it. It should be 180 deg If it is and not brown You should un wrap and turn
your broiler on low and brown. (DON’T LEAVE IT)

If you want gravy put the giblets in a sauce pan and boil till tender . take
giblets and chop. Take the drippings from chicken and make a rue then add
your broth to it till it gets as thin as you like. It should be like heavy
cream.

DAVE

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Posted by Willie Crawford at 11:10 PM | Comments (0)

Pina Colada Empanadas

PINA COLADA EMPANADAS

24 servings (as appetizer: 30-40 servings)
Note from source: These tasty little treats can be habit forming. I
found the recipe
in a grocery store circular and have made them several times since.
FOR THE DOUGH:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
FOR THE FILLING:
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or Splenda sugar substitute
1 1/2 cups flaked coconut (sub coconut extract?)
1 teaspoon vanilla
3 tablespoons all-purpose flour
FOR THE GLAZE:
1/4 cup sweetened condensed milk
OR egg wash
TO MAKE DOUGH:
Sift flour& salt into a large bowl. Add shortening and mix with
electric mixer on
medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir. Add i/2 of water at a time, stirring until
the dough forms
a ball. Divide dough into 24 small balls (or 60 if for appetizers)
and place on plate,
cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425 degrees and spray 2 large baking sheets with cooking
spray; set
aside.
TO MAKE FILLING:
Combine WELL DRAINED pineapple, sugar or splenda, coconut, and
vanilla in bowl,set
aside.
Using the 3 Tbsp flour as needed, roll each dough ball into a 6-inch circle.
Place 2 Tbsp filling in the center of each dough round. Roll and
pinch edges of dough
together to seal: place on baking sheet. Pierce empanadas with a fork
and brush tops
with sweetened condensed milk.
Bake for 18 minutes or until golden. Cool and serve.

Contributed to our recipe list by Brenda!

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Posted by Willie Crawford at 05:54 PM | Comments (0)

Sausage and Crawfish Spread

Sausage and Crawfish Spread

1 pound crawfish tails, chopped
1 pound hot pork sausage
A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)
1 tablespoon minced garlic
1 teaspoon fish seasoning, (Panola's blackened blend is best if you can find it)
1 medium box Velveeta cheese
Dash of All Things Southern Hot Sauce
1 can cream of mushroom soup
Couple loaves of a good French bread

Topping:
1 bundle chopped green onions

I've gotten us started by browning the Holy Trinity of Southern cooking on
stove along with a pound of Jimmy Dean hot pork sausage. For any Yankees
visiting today, the "The Holy Trinity of southern cooking" consists of chopped
onions, celery and bell pepper. Got it? Good. Now, we'll drain the sausage
and veggies and return them to the skillet.

It's time to stir in a can of cream of mushroom soup and a medium box of
Velveeta cheese. When the cheese melts we'll add a pound of chopped
crawfish tails. We'll season this hearty mixture with a tablespoon of minced
garlic, a teaspoon or so of a good fish seasoning, and a dash of All Things
Southern Hot Sauce. Allow it to cook over medium heat for about thirty minutes
and look-a-there! (Look-a-there is the southern equivalent of Voila.)

Spoon over French bread and top with chopped green onions - or serve
with rice. I've tried it both ways. Oh, and one more thing. Don't hurt yourself.
This is good eating!

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Posted by Willie Crawford at 11:07 AM | Comments (0)

Seafood Ceviche

Seafood Ceviche

1 pound firm flesh white fish fillets
1/2 pound small raw shrimp
1/2 pound small scallops
1 sweet purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 Anaheim or poblano chile, roasted
1 jalapeño chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnish

Makes About 6 Cups

Cut fish into bite-size chunks. Peel shrimp. Cut
scallops in half. Put seafood into a colander and
rinse well under cold running water. Pat dry and
put into a large bowl. Add remaining ingredients
and stir gently. Refrigerate at least 3 to 4
hours before serving. Pile onto bed of lettuce
and garnish with avocado and tomato slices.

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Posted by Willie Crawford at 10:01 AM | Comments (0)

June 12, 2006

Potato Bread

I have this recipe for potato bread. It's a lot of work since the dough has to rise a few times. 
 
Potato Bread
3 1/2 Cup Milk
6 Tblsp. Sugar
6 Tblsp. Lard or butter
2 tsp. salt
1/4 C instant mashed potatoes (not reconstituted)
2 pkgs active dry yeast
1/2 cup warm water (110 - 115 degrees F)
10-11 cup sifted all-purpose flour
3 tbs cornmeal
 
Scald the milk; pour into large bowl and stir in sugar, lard, salt and instant mashed potatoes.  Cook to lukewarm.
Sprinkle yeast on warm water; stir to dissolve
Add yeast and 4 cups flour to milk mixture. Beat 2 minutes with electric mixer at medium speed or until batter is smooth.  Mix in just enough of remaining flour, a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl.
Turn onto lightly floured board; cover and let rest 10 to 15 minutes.  Knead until smooth, about 10 minutes. Place in greased bowl; turn dough over to grease top.  Cover and let rise in warm place until doubled, 1 1/2 to 2 hours. Punch dough down; cover and let rise again until doubled, about 45 minutes.
Turn onto floured board and divide in 3 equal parts, round up in balls, cover and let rest 10 minutes.
Meanwhile, grease 3 loaf pans (8-1/2X4-1/2X2-1/2"). Sprinkle bottoms and sides of pans with cornmeal (1 tblsp. each pan.)
Shape dough into loaves; place in pans, cover and let rise until doubled 50 to 60 minutes.
Bake in moderate oven (375 F) 45 minutes, or until loaves are rich brown and have a hollow sound when tapped with fingers.  Remove from pans; cool on wire racks.
 

Contributed to our recipe list by Deborah.

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Posted by Willie Crawford at 11:23 PM | Comments (0)

Apple Or Pear Wine

      apple or pear wine
                              
5 bottles or 1 galon

8 pound apple or pears
2 campden tablets
1 gallon boiling water
2 pounds sugar
juice of 2 lemons or 4 teaspoons acid blend
1 teaspoon yeast nutrient
1/2 teaspoon pectic ensyme
1/2 teaspoon grape tannin
yeast culture
 
remove stem from the fruit, cut the fruit into quarters, and crush it in a large plastic vesel. dissolve campden tablets in the boiling water, and pour the water over the fruit, stirring the mix well. tightly cover the vat. after 72 hours, pour off the liquid and press out the fruit. add sugar, adjusting the sg to 1.o9o. then add lemon juice or acid blend, yeast nutrient,pectic enzyme, tannin, and yeast culture.cover. stir twice daily for 7 days. remove to a glass vessel with air lock. rack in 3 weeks again at 3 months. when the wine is clear, stabilize and bottle.

Contributed to our recipe list by Gina.

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Posted by Willie Crawford at 10:39 PM | Comments (0)

Buffalo Chicken Strips

 
Buffalo Chicken Strips

Breading:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Sauce:
1 Tablespoon Margarine or butter
1/4 cup Franks Red Hot Sauce
1/4 teaspoon garlic powder
some extra hot chili sauce like Tabasco or Srirracha (optional)

Chicken:
This recipe works with 2-3 breasts nicely (cut into strips)
 
Directions:
Preheat oven to 350 degrees F.
 
Melt margarine (in a glass measuring cup in microwave) and mix in hot sauce and garlic. Pour into a clean bowl for tossing and set it aside. If Franks isn't quite hot enough for you, add some jalapeno juice or your favorite hot chili sauce (like Tabasco or srirracha) for extra heat.
 
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
 
Place strips in the flour bowl, coating each strip evenly. Put the strips in the refrigerator for 60-90 minutes. This will help the breading to stick to them when cooked.
 
Pan fry strips on Med-High heat 3-4 min each side in about 2 Tablespoons of oil to get crisp and cook mostly through. Toss in the bowl with the hot sauce. Place in oven for about 10-12 minutes. Then take out and throw back into hot sauce bowl for a final coat before serving.
 
Serve with celery, carrots and some blue cheese dressing or ranch dip. Enjoy!
 
NOTE: Do remember to refrigerate though, it helps the flour stick.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at 10:31 PM | Comments (0)

Open Faced Barbeque Sandwich

Open Faced Barbeque Sandwich

Ingredients
1 pound lean ground beef or turkey
1/2 cup catsup
1/2 cup steak sauce
1/3 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot mustard
1 teaspoon salt
1/4 teaspoon chili powder
6 hamburger buns

Brown the meat in a non-stick pan, or with a little oil in a
regular pan. Add remaining ingredients, except the buns. Cook
for about 15 minutes, to blend flavors and to reduce the
liquids. Serve over the buns for open face barbecue. Sprinkle
with pickle relish for a little extra zest.

Willie
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Posted by Willie Crawford at 11:51 AM | Comments (0)

June 11, 2006

Honey-Molasses Chicken Drumsticks

Honey-Molasses Chicken Drumsticks
(Can be made up to 2 days ahead)

Ingredients:
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks (skinned)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1) Combine first 7 ingredients, stirring with
a whisk

2) Heat oil in large nonstick skillet over
medium high heat.

3) Sprinkle the chicken with salt and pepper.
Add chicken to pan, browing on all sides.
Add honey mixture to pan, turning to chicken
to coat.

4) Reduce heat to medium low. Cover and
cook 15 minutes or until chicken is done.
Turn every 5 minutes. Uncover and cook
1 minute or until mixture thickens and is a
mahogony color.

Remove from heat and cool 15 minutes.
Cover and chill.

Yields 6 servings of 1 drumstick each)

Willie Crawford

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Posted by Willie Crawford at 03:32 PM | Comments (0)

Potato Skins

This is how I've always made them.
 
Bake potatoes as usual.  Scoop out most of the potatoe leaving a 1/4" layer in shell.  Brush with olive oil and salt.  Place skins back into the broiler to crisp slightly.  Add cheese while still hot so it will melt.  Serve with sour cream and chopped chives or green onions.
 
To the potatoes you scooped out you can add sour cream, shredded cheddar cheese, and chopped scallions.  This can be served as another side dish, or put back into the shells and backed until the cheese looks like it is going to melt and they become twice baked potatoes.
 
Enjoy,  Connie

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Posted by Willie Crawford at 12:19 PM | Comments (0)

Cranberry And Walnut Coleslaw

Cranberry and Walnut Coleslaw

Dressing:
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar (I use Splenda)
1 teaspoon celery seed
Coleslaw:
1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion.
Mix the dressing ingredients together. Put the coleslaw
ingredients into a bowl and toss with the dressing.
Cover and let refrigerate about 3 hours before serving.

Stir and drain off all liquid before serving. Note: The
slaw keeps for about five days, covered and refrigerated.
It is very good with roast chicken and cornbread. Makes 6
servings.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at 07:21 AM | Comments (0)

June 10, 2006

Tex-Mex Breakfast Casserole

Tex-Mex Breakfast Casserole

1 pound ground pork sausage
2 tablespoons butter or margarine
6 eggs, lightly beaten
1/4 cup cottage cheese
3 green onion tops, chopped
1 tablespoon chopped fresh parsley
Sour Cream Sauce (see recipe below)
8 (7-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
 
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
 
Melt butter in a large skillet over medium heat; add eggs and next 3 ingredients to skillet. Cook without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds and begin to scramble. Continue scrambling until egg mixture is thickened but still moist. Remove from heat. Add the scrambled egg mixture to the cooked and drained sausage. Blend well.
 
Spread 1 cup Sour Cream Sauce evenly into a lightly greased 13x9-inch baking dish. Spoon egg and sausage mixture evenly down center of tortillas and roll up. Place tortillas, seam-side down, in prepared dish. Pour remaining Sour Cream Sauce over tortillas; sprinkle with Cheddar and Monterey Jack cheeses. Bake, covered, at 325 degrees for 30 minutes or until tortillas are thoroughly heated.
 
Serves 4-6
 

Sour Cream Sauce

1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) container sour cream
1 (4.5-ounce) can chopped green chiles, undrained
2 tablespoons green chile salsa
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin

Whisk together all ingredients.
Makes 2-1/2 cups

Contributed to our recipe list by Steven.

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Cole Slaw

Cole Slaw

Scroll down the page for more coleslaw recipes and other salads.
INGREDIENTS:
1 large head cabbage, shredded
1 carrot, shredded
1 green pepper, diced
1 small onion, diced
1/2 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 1/2 cups white vinegar
PREPARATION:
In a large bowl, combine shredded cabbage, carrot, diced green pepper, and diced onion. In another bowl, combine remaining ingredients; pour over vegetables and stir well to blend. Refrigerate cole slaw for at least 1 day before serving. Cole slaw serves 8.

Contributed to our recipe list by Brenda.

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Posted by Willie Crawford at 08:06 PM | Comments (0)

Sizzling Party Beef Kebabs

Sizzling Party Beef Kebabs

Just as good cooked under the broiler as over the grill. The marinade is brushed on, glazing the beef, onions and chestnuts.

1 1/2 lbs beef round steak, cut into 2 by 2 by 1 inch pieces
6-8 fresh mushrooms
1 (8 ounce) can water chestnuts
2 red onions, quartered
4 pieces bacon

Marinade
1/2 cup sliced green onions
1 teaspoon minced garlic
1/4 cup soy sauce
3 tablespoons oil
1/2 cup beef broth
1 tablespoon wine vinegar
1/2 teaspoon crushed red pepper flakes

    1. Trim beef of any excess fat. Place in a shallow dish.
    2. Combine the marinade ingredients. Pour over the meat, coating  well. Cover.
    3. Refrigerate for a few hours or overnight.
    4. Add mushrooms to marinade. Simmer onion quarters in water  until barely tender.
    5. Thread the meat, mushrooms, onions, water chestnuts and pieces  of bacon on individual skewers.
    6. Broil about 4 inches from heat. Turn and baste with marinade  while cooking for 12 to 15 minutes until glazed.

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Posted by Willie Crawford at 01:45 PM | Comments (0)

Homemade Wine

Thought I would share a recipe for quick small batch of wine.

3 cans of concentrated grape juice
1 pack of bread yeast
1/2 cup of sugar
six cans of water (using the grape juice cans)
a balloon

sanitize gallon jug with bleach
put grape juice in jug
put six cans of room temp water in jug
add 1/2 cup of sugar
shake shake shake
add rapid rise yeast package (or if using reg yeast, put in a small cup with a teaspoon of sugar and a half cup of water... let it sit for about 10 minutes or foamy and then dump in jug
put 5 holes in balloon with pin
place balloon over jug and place jug in a warm dark spot for about 2 weeks.

makes a decent, fast, small amount of wine.

Shared with our recipe list by Peg.

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June 09, 2006

Flower Wine Recipe, Root Wine Recipe

 
                            flower wine
                           --------------------5 bottles or 1 gallon
 
2 quart flowers-( dandelion head, clover blossoms, honeysuckles blossoms )
1/4 pound raisins, chopped
juice and peel of 2 oranges
juice and peel of 2 lemon
3 pounds sugar
1 ounce acid blend
1/4 teaspoon grape tannin
1 gallon boiling water
yeast culture
 
gather the flours on a dry, sunny day  and make sure they are fully open. remove the green parts, and put the flowers in a 2-gallon plastic vessel with the peel only of the oranges and lemons, add boiling water. cover the vat and secure, stirring the mixture every 12 hours to keep flowers saturated. after 4 days, strain off the liquid and press the pulp. add to the liquid all the other ingredients, including the juice of the oranges and lemons, stirring well to dissolve the sugar. adust the must to sg 1,1oo ferment to sg 1,030, and remove to a gallon jug with air lock. rack in 3 weeks, then in 3 months. when the wine is clear, stabilize and bottle.
 
                                         roots wine
                                        --------------------5 bottles or 1 gallon
potato or carrot or parsnip wine
 
4 1/2 pounds of roots vegetable-anly one
peel and juice of  2 oranges
peel and juice of 2 lemons
1 gallon boiling water
2 1/2 pounds sugar
1 teaspoon yeast nutrient
1/2 teaspoon grape tannin
yeast culture
 
scrub and dice the vegetables, removing the skins and all the discolored parts. add the peel only of the fruit. add the water and boil until vegetable are tender. let stand for 1 hour. strain into a plastic vessel and add sugar, cover. when the liquid is cool, add the other ingredients, including the juice of the orange and lemons,( some people at this point like to add ground ginger,/ cloves,/chopped raisins ) adjust to sg 1.o85. stir daily for 5 days. move to a glass vessel with an air lock ( if you added raisins, strain the wine first ) rack in 3 weeks, again at 3 months. when the wine is clear, stabilize and bottle it. it will reach its peak of palatability in 6 to 15 month,
 
note i have never made wine, my aunts did, sorry to say she not with us no more-if you have questing about these recipe-i won't know the answere.-i only got her recipes (i have more than these two.),i'll try to send more of wine recipe in for anlyone who want them.

Contributed to our recipe list by Gina.

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Simple Slaw, Carolina Sandwich Slaw

Southern barbecue is smoked pork. In the Carolinas, the BBQ sandwich usually consists of pulled pork, sometimes shredded or chopped, on a plain white bun. A finishing or table sauce of your choosing, sweet, spicy, hot, etc. And a mild coleslaw not to strong in flavor usually on the sandwich but can be on the side. You want a mild slaw so that its flavor does not overpower the marvelous smoked pork flavor you've worked so hard to create.
 
 
Simple Slaw

This cole slaw is easy to make and perfect for topping Carolina style pulled pork sandwiches.

INGREDIENTS:
1 small head cabbage
1/4 cup cider vinegar
1/4 cup mayonnaise
1 tablespoon sugar
1/2 tablespoon black pepper
1 teaspoon salt

PREPARATION:
Chop cabbage finely. Mix other ingredients in a large bowl. Add cabbage and toss.
 

Carolina Sandwich Slaw

2 cups cabbage; shredded
2 tablespoons onions; minced
2 tablespoons white vinegar
1 1/2 tablespoons mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
1 big pinch black pepper; freshly ground

Mix all ingredients together.
 

Recipe submitted to our recipe list by Steven.

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Posted by Willie Crawford at 03:51 PM | Comments (0)

North Carolina Style Cole Slaw

NORTH CAROLINA PORK PRODUCERS COLE SLAW
 
1 1/2 medium cabbage heads - chopped
1/4 cup minced green onion
2 cups mayonnaise
3 tablespoons sugar
3 tablespoons vinegar
1 3/4 tablespoons celery seed
1/2 tablespoon salt
 
In a large bowl, combine the cabbage and green onion.
 
In a small bowl, blend the mayonnaise, sugar, vinegar, celery seed, and salt. Mix well.
 
Drizzle the mayonnaise mixture over the cabbage mixture and toss lightly to mix well. Refrigerate until ready to serve.
 

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Posted by Willie Crawford at 03:18 PM | Comments (0)

Cucumber Salsa

CUCUMBER SALSA

2 medium cucumbers, peeled,seeded,chopped 
2 medium tomatoes, chopped 
1/2 cup green bell peppers, chopped 
1 jalapeno pepper, seeded, minced 
1 small onion, chopped 
1 clove garlic, minced 
2 tablespoons fresh lime juice 
1 teaspoon fresh parsley, minced 
2 teaspoons fresh cilantro, minced 
1/2 teaspoon dried dill weed 
1/2 teaspoon salt 

In a medium bowl stir together all ingredients.
Cover and refrigerate at least one hour.
Serve with tortilla chips.

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Hazelnut-Encrusted Wild Salmon Fillets On A Bed Of Wilted Greens

HAZELNUT-ENCRUSTED WILD SALMON FILLETS ON A BED OF WILTED GREENS
Makes 2 servings
 
 
½ cup hazelnuts*
¼ cup chopped fresh parsley
1 tablespoon grated organic lemon zest (use organic lemons--non-organic lemon rind is treated with fungicide)
2 6-ounce wild skinless salmon fillets
2 tablespoons olive oil
4 cups of mixed organic baby greens (arugula, mesclun, spinach, etc.)
Dash of sea salt and fresh pepper
Lemon wedges
 
o                                Grind the hazelnuts in a coffee grinder or food processor-do not over grind and turn into a paste.  
o                                Mix ground hazelnuts, parsley, grated lemon peel, salt and pepper on plate.
o                                Dry the salmon; dredge salmon on both sides in the hazelnut mixture. 
o                                Heat the oil in a large skillet over medium heat. 
o                                Add the salmon and cook about 5 minutes on each side, making sure that the salmon is cooked through.
o                                Arrange two cups of greens-such as spinach, or a mix of greens such as baby lettuce, arugula, turnip or mustard greens, herbs, endive, escarole, etc.-per plate. 
o                                Transfer the hot salmon fillets directly onto the greens.
o                                Garnish with lemon wedges and serve immediately
*Almonds, walnuts or sunflower seeds may also be used in place of hazelnuts.

Contributed to our recipe list by Peg.

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Posted by Willie Crawford at 02:20 PM | Comments (0)

Spinach Egg Casserole

SPINACH EGG CASSEROLE

 
 
3 c. shredded cheddar cheese
3 c. shredded mozzarella cheese
6 T. flour
2 c. cottage cheese
1 onion, chopped
6 eggs, beaten
6 T. butter, melted
frozen spinach, thawed and chopped
 
 
Mix the cheddar, mozzarella and cottage cheeses then add flour.  Sauté onions and mix with cheese mixture.  Add eggs, butter and spinach.  Mix well and pour into a greased baking pan.  Bake at 350 degrees for 60-80 minutes.  

Shared with our recipe list by Sharon.

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

June 08, 2006

Chicken Casserole

Chicken Casserole

1 whole chicken, cut up
1 family size can cream of chicken soup
1 12 oz carton of sour cream
1 small pkg. pepperidge farm herb stuffing
salt/pepper to taste

Boil chicken, until meat falls off the bone. Shred chicken with fingers. Layer a large casserole dish with the chicken. Mix together soup and sourcream, and mix well with chicken. Add chicken stock to stuffing until moist and layer over chicken mixture. Bake at 350* for 45 mins.

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Posted by Willie Crawford at 02:48 PM | Comments (0)

Cream Of Crab Soup, Simple Crab Soup

    cream of crab soup
                        ---------------------------------  4-6 serving
 
1 pound lump, or backfin, or regular crabmeat
1/4 cup grated onion
1 medium carrot, grated
2 tablespoons unsalted butter
2 tablespoon all-purpose flour
2 cups chicken broth
2 cups half and half
1 tablespoon dry sherry (optional-not must have )
1 or 2 dashes of tabasco
salt
1 tablespoon chopped parsley- for garnish
 
remove anly carilage from the crabmeat and set aside. in a soup pot, soften the onion and carrot in the butter over low heat. after the vegetables have cooked for about 10 minutes, sprinkle them with the flour and cook for about 5 minutes, being careful that the flour does not brown. stir in the chicken broth and the half and half. add the sherry and tabasco, cook, stirring occasionally, for about 10 minutes. add the crabmeat and heat throughly for about 5 minutes. adjust the seasoning to taste.serve the soup garnished with the chopped parsley if desired.
 
                             simple crab soup
                            ---------------------------- 4-6 serving
 
2 tablespoons vegetable oil
1 medium carrot, diced
1/2 medium onion, diced
2 quarts chicken broth
1 pound potatoes, peeled and cubed or diced
1 pound ripe tomatoes, peeled, diced, or canned tomatoes,drained
2 teaspoons old bays or chesapeake seafood seasining
1 pound crabmeat, cartilage removed
about 2 tablespoons chopped parsley
 
place the oil in a soup poy, and add the carrots and onions, cover the pot and cook the vegetables over low heat just until softened. add the broth, potatoes, tomatoes, and seafrood seasoning, simmer just until the pot5atoes are tender, about 10 minutes, add the crabmeat and parsley and heat through. taste and fix seasoning,if desires,can add salt if desired, serve hot.
 

Contributed to our recipe list by Gina.

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Posted by Willie Crawford at 12:05 PM | Comments (0)

June 07, 2006

Santa Fe Rice, Speedy Santa Fe Black Beans and Rice

Santa Fe Rice

2 cups MINUTE White Rice, uncooked
1 can (15 oz.) black beans, drained, rinsed
1 cup TACO BELL HOME ORIGINALS Salsa
COOK rice as directed on package.
ADD beans and salsa; mix well. Reduce heat to low.
COOK 5 minutes or until heated through, stirring occasionally.
Prep Time: 5 min
Total Time: 5 min

Speedy Santa Fe Black Beans and Rice

When time is at a premium use instant rice to
create this quick and delightful black
bean and rice side dish.
1 (15.5-ounce) can diced tomatoes
1 1/2 cups frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can ORTEGA® Diced Green Chiles
3/4 cup water
1 cup uncooked instant white rice
2 tablespoons sliced green onion
1/4 cup shredded cheddar cheese
1. COMBINE tomatoes, corn, black beans, chiles
and water. Bring to boil; add rice. Cover;
turn off heat. Let stand for 5 minutes or until liquid is absorbed.
2. SPRINKLE with green onion and cheese.
Makes 6 servings.

Recipes contributed to our recipe list by Brenda.

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June 06, 2006

Sweet N' Sour Cabbage Slaw

Here's a very good sweet n' sour slaw recipe that I have made for many years to serve with barbecued chicken or ribs:

Sweet N' Sour Cabbage Slaw

1 medium cabbage, shredded
1 small onion, finely chopped
1 medium-sized green pepper, finely chopped
¼ cup sliced pimento-stuffed olives
3/4 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon celery seeds
1 teaspoon salt
Pepper to taste

COMBINE cabbage, onion, green pepper, and olives in a large bowl; sprinkle with sugar.

COMBINE remaining ingredients in a medium saucepan; boil 3 minutes. Pour over vegetables; stirring well. Chill several hours or overnight, turning occasionally.

Shared with our recipe list by Diane.

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Posted by Willie Crawford at 11:22 PM | Comments (0)

Mixed Greens with Peppered Turnips

Mixed Greens with Peppered Turnips

Ingredients

2 pounds fresh mustard greens
2 pounds fresh turnip greens
4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
3 cloves garlic, minced
2 teaspoons seasoned salt
1 teaspoon pepper, divided
One smoked turkey wing (about 1 pound)
Two (16-ounce) cans chicken broth
3 turnips (about 1/2 pound), peeled, and cut into quarters

Instructions

Remove stems from greens. Wash leaves; pat dry.
Coarsely chop leaves to measure 16 cups; set aside.
Combine water, onion, bell pepper, garlic, salt, 1/2 teaspoon pepper, turkey
and broth in a Dutch oven or stockpot; bring to a boil.
Add greens; cover. Reduce heat; simmer 30 minutes.
Place turnips on top of greens; sprinkle turnips with remaining 1/2 teaspoon pepper (do not stir).
Cover and simmer 30 minutes or until greens and turnips are tender.
Remove from heat; and keep warm.
Remove turkey from bone, shred meat with 2 forks and return to pan.

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Posted by Willie Crawford at 10:09 PM | Comments (0)

Ziploc Omelette

This works beautifully, and cleanup is a snap!

Something so simple, but a good idea for a crowd over holidays, etc. 
 
 
ZIPLOC OMELETTE
(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to scramble them.

Putout a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, salt & pepper etc. (use your imagination)

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Note...Can also be prepared the night before and refrigerated. The next morning,just place in boiling water for 13 minutes and individual omelets are ready.

 
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Posted by Willie Crawford at 02:01 PM | Comments (0)

Russian Wedding Cake

RUSSIAN WEDDING CAKE
 
1pkg.Yellow cake mix
1 pkg. Instant butterscotch pudding mix
1 c. Cold water
4 Egg
1 c.Oil
1/4 t. Poppy seeds
 
Beat well for 2 minutes. Pour into a prepared 9 x 13  inch pan.Bake at 350 degrees for 45 minutes. While hot spread with butter. This freezes well.

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Posted by Willie Crawford at 12:42 PM | Comments (0)

Asian Grilled Shrimp

Asian Grilled Shrimp
1 lb shrimp
1 teaspoon of sesame oil (5ml)
1 tablespoon of rice wine (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon of honey (15ml)
1 tablespoon of sesame seeds (15ml)
2 teaspoons five spice powder (10ml)
3 garlic cloves, whole, smashed
4 slices of fresh ginger
Combine all of the ingredients in a sealable bag and mix well. Leave to marinate for 30 minutes.
Preheat the grill to high heat.
Oil the grill. Remove the shrimp from the marinade and place directly on the grill. Cook for 2 minutes per side until pink.
Place remaining marinade in a saucepan and bring to a simmer. Reduce by half and drizzle over cooked shrimp.
Yield: Serves 4

Contributed to our recipe site by Peg.

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Ham And Cheese Muffins

HAM & CHEESE MUFFINS

 
 
2 eggs
3 c. bisquick mix
1 c. milk
3 T. vegetable oil
4 oz. shredded cheddar cheese
3/4 c. fully cooked ham, chopped
 
 
Preheat oven to 400 degrees.  Spray muffin pan with non-stick cooking spray.  Beat eggs slightly in medium bowl with fork.  Stir in bisquick mix, milk and oil, just until moistened.  Stir in 3/4 c. of the cheese and ham.  Divide the batter evenly among muffin cups.  Sprinkle the remaining cheese evenly over tops of muffins.  Bake for 18 to 20 minutes or until light golden brown.  Immediately remove from pan, serve warm.  Wrap and refrigerate any remaining muffins.  To reheat:  microwave for 30 seconds.

Shared with our recipe list by Sharon.

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Posted by Willie Crawford at 09:22 AM | Comments (0)

Lemon Cheesecake

LEMON CHEESECAKE
 
 
16 oz. cream cheese
2 cans sweetened condensed milk
2/3 c. lemon juice
2 tsp. vanilla extract
1 box graham cracker crumbs
1 stick butter, melted
 
 
Melt butter and pour into 9" x 11" dish.  Sprinkle with graham cracker crumbs (about 2 cups).  In a large mixing bowl beat cream cheese until smooth.  Add milk and beat until well mixed.  Add lemon juice and vanilla extract and mix well.  Pour into crust.  Refrigerate at least 2 hours before serving.

Shared with our recipe list by Sharon.

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Posted by Willie Crawford at 07:32 AM | Comments (0)

Stuffed Rock Fish (Stripped Bass)

One Rock Fish split and backbone removed.
 
STUFFING: 1 LB of crab meat
                      1/4 cup chopped chives
                      1/4 cup chopped parsley
                       4 TBS. melted butter
                       3 TBS. chopped celery
                       1/2 cup crumbs
                       1/4 cup heavy cream   
                       salt & pepper
Stuff the fish and sew it up. Oil & season it & place it on an oiled baking dish and bake at 400 for 25 to 35 min.
 
ENJOY

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Posted by Willie Crawford at 06:57 AM | Comments (0)

June 05, 2006

Gator Salsa

Gator Salsa

This salsa is not for the wimps.

Makes 2 quarts (128 servings).

10 pounds ripe tomatoes
2 1/2 pounds green bell peppers, diced
12 jalapeno peppers, seeded and minced
3 habanero peppers, seeded and minced
1 pound green chile peppers, diced
1 1/2 pounds onions, chopped
6 cloves garlic, minced
4 tablespoons white sugar
4 tablespoons ground black pepper
4 tablespoons chopped fresh cilantro

Directions

1 Bring a large saucepan filled 2/3 full with water to
boil. Blanch tomatoes. Drain and rinse with cold water. Peel
and chop.
2 Place tomatoes in a large saucepan with enough water to
cover. Bring to a boil and reduce heat to simmer.
3 In a separate large saucepan, bring approximately 2
quarts lightly salted water to boil. Place green bell
peppers, jalapeno peppers, habanero chile peppers, green chile
peppers, onions and garlic in the boiling water. Cook until
tender, about 15 minutes.
4 Drain vegetables and stir into saucepan with tomatoes.
Mix in white sugar, ground black pepper and chopped fresh
cilantro. Simmer 15 to 20 minutes, stirring occasionally. Stir
in more water if necessary to attain desired consistency.
5 Transfer the finished salsa to sterile containers, and
store in the refrigerator until serving.

Contributed to our recipe list by Richard.

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Almond Coconut 3-layer Cake With Coconut Frosting

Almond Coconut 3-layer Cake With Coconut Frosting

Be prepared, everyone will be asking you for this recipe after they try it, it is just heavenly! This cake can be made without the almond extract, but I think it is better with it.
8-10 servings 55 minutes 30 mins prep 5 eggs, separated
2 cups white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (plain)
1-2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut, packed
1 cup chopped nuts
FROSTING

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 cup flaked coconut
1 teaspoon vanilla
half-and-half cream

Set oven to 350 degrees.
Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
In a medium bowl, beat egg whites until stiff, but not dry; set aside.
In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
Add in yolks (one at a time) beating well after each addition.
In a bowl, sift flour and baking soda together.
Add to the egg yolk mixture alternating with buttermilk.
Add in coconut and nuts; beat well.
Fold in beaten egg whites with a spatula.
Divide the batter evenly between the three cake pans.
Bake for 25 minutes, or until cake tests done.
Place the pans on a wire rack to cool.
Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
Allow to cool completely before frosting.
For frosting: Cream together the cream cheese and butter until fluffy.
Gradually beat in the powdered sugar (this takes about 5 minutes).
To achieve the spreading consistancy you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
Stir in 3/4 cup coconut and 3/4 cups pecans.
Frost and fill cake.
Sprinkle the top with reserved coconut.

Contributed to our recipe list by Emma.

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Coconut Cake Recipe, Coconut Cake with Coconut Cream Cheese Frosting Recipe,

Coconut cake
5 eggs, separated
8 tablespoons butter, room temperature
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk, shaken
1 cup unsweetened coconut
1 cup pecans, finely chopped
Coconut Frosting:
8 ounces cream cheese
1/2 cup butter, softened
3 cups confectioners' sugar
Milk, to thin as needed
1 cup unsweetened coconut plus 1/4 cup unsweetened coconut, toasted for garnish
1 cup pecans, chopped, plus 1/4 cup pecans, toasted, for garnish
1 teaspoon vanilla extract
 
Special equipment: 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased
 
 
 
Preheat the oven to 350 degrees F.
To make the cake, whip the egg whites until stiff, but not dry in an electric mixer. Set the whites aside.
 
Switch to the paddle attachment. In a clean bowl cream the butter with the shortening, and sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Stir in the vanilla.
 
Sift the flour and baking soda together. Add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat in the coconut and pecans. Gently fold in the whipped egg whites. Do not overmix.
 
Pour the batter into the prepared pans and bake until toothpick comes out clean, about 25 minutes. Do not overbake or cake will become too dry. Remove the cakes from the oven and cool in pans for 10 minutes. Turn the cakes out onto a rack. Cool completely.
 
To make the frosting: Cream the cream cheese with the butter in an electric mixer. Gradually beat in confectioners' sugar. To achieve the spreading consistency you desire, add milk to thin, as needed. Add the vanilla and beat in 1 cup of coconut and the chopped nuts. Frost the cake and sprinkle the toasted coconut and pecans.
 
Difficulty: Medium
Prep Time: 50 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 8 to 10 servings
************************************************************************
I got this recipe 25 or 30 years ago on the back of bakers
Coconut package,
and it is the best! Everyone who eats it, asks for the recipe.
 
 Coconut Cake
 
1 package ( 2 layer size) yellow cake mix
1 package (4 serving size) jello brand vanilla instant pudding
and pie
filling
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups Bakers angel flake coconut
1 cup chopped walnuts or pecans
 
Blend cake mix, pudding mix, water, eggs, and oil in large mixer
bowl. Beat
at medium speed for 4 minutes. Stir in coconut and walnuts. Pour
into 3
greased and floured 9 inch layer pans. Bake at 350 degrees for
35 minutes.
Cool in pans for 15 minutes, remove and cool on rack. Fill and
frost with
Coconut cream cheese frosting.
 
Coconut Cream Cheese Frosting
 
4 Tablespoons Butter, softened
2 cups Bakers Coconut
1 package ( 8 ounce) cream cheese
2 teaspoons milk
3 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla
 
Melt 2 Tablespoons Butter in skillet. Add Coconut, stir
constantly over low
heat until golden brown. Spread Coconut on paper towel to cool.
Cream 2
Tablespoons butter with cream cheese. Add milk and sugar
alternately,
beating well. Add vanilla, stir in 1 3/4 cups of coconut. Spread
on tops and
sides of the cake layers. Sprinkle with remaining coconut.
 
High altitude areas, increase water to 1 3/4 cups and add 1/4
cup more
flour.

 
Shared with our recipe list by Emma.

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Posted by Willie Crawford at 03:07 PM | Comments (0)

Grilled Shrimp in a Peanut Sauce

Grilled Shrimp in a Peanut Sauce

1 1/2 lbs of shrimp, shelled and deveined
3/4 cup of coconut milk (188 ml)
1/3 cup of lime juice, freshly squeezed (84ml)
3 cloves of garlic, minced
1 teaspoon of salt (5ml)
1 teaspoon of ground pepper (5ml)
Sauce
3 tablespoons of extra virgin olive oil (45ml)
5 cloves of garlic, minced
1 bunch of scallions, green and white parts minced
2 tablespoons of fresh ginger, minced (30ml)
1/2 medium green pepper, stemmed, seeded and finely chopped
1/2 medium red pepper, stemmed, seeded and finely chopped
2 fresh tomatoes, peeled, seeded and finely chopped
1 1/4 cup of coconut milk
1/2 cup of creamy peanut butter
5 tablespoons of freshly squeezed lime juice
1/4 teaspoon of cayenne pepper
1/2 cup of of cilantro, freshly chopped (125ml)
Salt and pepper
Rinse the shrimp and pat dry. Place in a large sealable plastic bag. In a bowl, combine the coconut milk, lime juice, garlic, and salt and pepper. Pour the marinade over the shrimp and place in the fridge to marinate for 30 minutes.
In a saucepan over medium heat, sweat off the garlic, scallions and ginger in oil. Add the green and red pepper and continue to cook for 5 minutes. Add tomatoes and cook for another 2 minutes until some of the liquid has evaporated.
Stir in coconut milk, peanut butter, lime juice and half of the cilantro. Reduce the heat to low and continue to cook uncovered for approximately 10 minutes until the sauce beings to thicken. Adjust the seasoning and set aside until it is time to serve.
Preheat the grill to high.
Remove the shrimp and discard of the marinade. Pat the shrimp dry and bring to the grill. Oil the grill liberally to avoid sticking. Cook the shrimp for 2 minutes per side until pink. Brush them with some of the peanut sauce after the first flip.
Sprinkle the remaining cilantro into the sauce just prior to serving.
Yield: Serves 8

Shared with our recipe list by Peg!

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

Fried Pies - Fig Tarts

Growing up in South Georgia in the 50"s everyone had a fig tree in their back yard usually near the chicken pen.  This recipe is very similar to my grandmother's except she did not use a written recipe when making fig tarts for us.  We grew up calling fied pies fig tarts.  Hope you enjoy.  Remember it may take a time or two making these to get the hang of closing the dough tightly enough that grease does not enter the pie during the frying process.

 

Martha

 

FRIED PIES 

 

Pastry

2 cups all-purpose flour

1 teaspoon salt

½ cup solid shortening

½ cup cold water

 

Filling

1 can (16 ounces) cling free peach slices, drained  (other fruits may be used) I use chopped fig preserves and omit the next 3 ingredients.

2 tablespoons sugar

1 tablespoon cornstarch

1/8 teaspoon nutmeg (optional)

 

Filling:     Place peaches on paper towels.  Dry.  Combine peaches, sugar, cornstarch and nutmeg in small bowl.  Toss.  If using fig preserves..drain slightly, chop figs coarsely and use in place of other fruit.)

Pastry:  Combine flour and salt in medium bowl.  Cut in Crisco using pastry blender until all flour is blended in to form pea-size chunks.  Sprinkle with cold water, one tablespoon at a time.  Toss lightly with fork until dough forms a ball.  Flour rolling surface and rolling pin lightly.  Divide dough in half.  Roll each half to 1/16 inch thickness.  Use lid from a 3 pound shortening can or coffee can as a pattern for the tart.  They should be about 5 ¼ inches in diameter.  This recipe should make 6 circles.  Moisten edges with water.  Place a tablespoon or more of the filling in the center of the dough ring.  Fold dough in half over filling.  Seal edges with a fork being careful not to puncture holes in the dough.  Heat 2 to 3 inches shortening or oil to 365 degrees in deep fryer.  Fry, a few at a time, for 3 minutes or until golden brown in color on each side.  Drain on paper towels.  Serve warm or at room temperature.  Yield:  12 pies

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Posted by Willie Crawford at 09:14 AM | Comments (0)

Banana Split Cake

                                      
Banana Split Cake                   
makes 24 servings
 
1 1/2 cups Honey Maid Graham cracker crumbs
1 1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 pkg. cream cheese, softened
1 can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 oz. serving size each) Jello-O Vanilla instant pudding & pie filling
2 cups thawed Cool Whip Whipped topping, divided
1 cup Chopped Pecans
 
 
Mix crumbs, 1/4 cup sugar & butter; press onto bottom of foil-lined 13x9 inch pan.
Freeze for 10 minutes.
 
Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas;( I used only 3 )arrange over pineapple.
 
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until blended. Stir in 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
 
Enjoy!

Contributed to our recipe list by Edna.

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Posted by Willie Crawford at 07:54 AM | Comments (0)

June 04, 2006

Fried Apricot Pies

FRIED APRICOT PIES

12 oz Dried Apricots
1/2 c Sugar
1 tb Lemon juice
1/2 ts Cinnamon
1/2 ts Nutmeg
3 c All-purpose flour
1 ts Salt
3/4 c Shortening
1/4 c Water
1 Egg, slightly beaten
1 ts Vinegar

Place apricots with enough water to cover in medium saucepan. Bring to a boil, reduce heat and simmer for 30 mins. Drain and mash. Stir in sugar, lemon juice, cinnamon and nutmeg. Set aside. Make pastry while apricots are cooking. Combine flour and salt in large mixing bowl; cut in shortening with pastry blender until mixture resembles course meal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir with a fork until mixture forms a ball. Wrap pastry in wax paper; chill at least 1 hr, or until ready to use. Roll dough to 1/8" thickness on a lightly floured surface. Cut into circles (4-6"). Place 1 or 2 TB apricot mixture in center of each pastry circle. Moisten edges of pastry, fold in half, making sure edges are even. Press edges of pastry together using a fork dipped in flour. Heat 1" of oil to 375° F in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar, granulated sugar or sugar/cinnamon mixture.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at 05:18 PM | Comments (0)

Fried Peach Pies

 
Fried Peach Pie

Ingredients:
2-1/2 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1 ts Salt
1/3 c Shortening
1 ea Egg; beaten
3/4 c Plus 1 tbsp evaporated milk
1 ea 8 oz package dried peaches
1 1/4 c
water
1/4 c to 1/3 c sugar
Vegetable oil

Combine flour, sugar, baking powder, and salt; cut in shortening until mixture resembles coarse meal. Combine egg and milk; mix well, and stir into flour mixture just until moistened. Cover mixture, and chill 24 hours. Cut peaches into quarters. Bring peaches and water to a boil; simmer, uncovered, 15 minutes, stirring occasionally. Stir in sugar. Divide pastry into 22 to 24 portions. On a lightly floured surface, roll each portion to a 3-inch circle. Place about 1 tablespoon peach mixture on each pastry circle. Moisten edges of circles; fold pastry in half, making sure edges are even. Using a fork dipped in flour, press edges of pastry together to seal. Prick pastry 2 or 3 times. Heat 1 inch of oil to 375° F. Cook pies until golden brown, turning only once. Drain well.

Yield: about 2 dozen.
 

Contributed to our recipe list by Steven.

**** Exciting News ****

Willie Crawford Is Starting His Own TV Cooking Show!

We'll launch the show on NETWORK Television in the Fall.
We'll start shooting as early as the end of next month!
The show will be called "The Devotional Chef." We will
have a cookbook associated with the show called "The
Devotional Cookbook" which we are already selling.

The Devotional Cookbook was written by my partner, Rev.
Robert Lacy, and is now available in a special limited
collectors edition. Only 1000 autographed copies of
this autographed version of the cookbook will EVER be
availabe, so we encourage you to check it out now.
You can read more about the cookbook now at:
http://Chitterlings.com/devotionalcookbook.html

You can read more about the show at:
http://TheDevotionalChef.com/blog Sign up for our
mailing list while you are there, and be sure to say "Hi.

Posted by Willie Crawford at 04:50 PM | Comments (0)

Spicy Tomato Chutney

Spicy Tomato Chutney

6 tablespoons vegetable oil
2 inch piece of cinnamon
4 cloves
1 teaspoon ground cumin seeds
4 bay leaves
1 teaspoon crushed mustard seeds
1 3/4 pounds of tinned (canned) tomatoes - chopped
4 cloves of garlic - crushed
2 inch piece of fresh ginger root - crushed
1 teaspoon chilli powder (more if you want it hotter)
1 teaspoon ground turmeric
4 tablespoons brown sugar

1. put the oil in a pan or wok and heat. When hot, put in the cinnamon, cloves, cumin, mustard seeds and the bay leaves and fry for about 5 minutes.

2. put into the spices the crushed garlic cloves and fry until golden. drain the tomatoes and reserve the liquid.

3. add the ginger, chili powder, turmeric, sugar and the reserved tomato juices. Ensure the sugar has dissolved and simmer until the mixture is reduced by 3/4 or more.

4. add the tomatoes and cook for a further 15 to 20 minutes until the mixture reaches the consistency of jam. cool and serve.


Optional extras:

As soon as it's off the heat, add fresh green chilies cut lengthways to really up the heat. The more you put in, the hotter it gets! the heat will bring out the flavor of the chili and leaving them in large pieces means that people can see them and avoid them if they are not too brave.

Once it cools, add the zest of a lemon if you want to give it an extra fresh finish.

Enjoy.

Shared with our recipe list by Richard.

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Posted by Willie Crawford at 03:53 PM | Comments (0)

Jamaican Jerk Chicken

Jamaican Jerk Chicken
 
3 Tablespoons dark rum
 
2 Tablespoons water
 
 
 
1/2 cup malt vinegar
 
10 green onions, chopped
 
4 garlic cloves, peeled and minced
 
2 Tablespoons dried thyme
 
2 Scotch Bonnet (habanero) chiles with seeds, minced
 
2 Tablespoons vegetable oil
 
4 teaspoons ground allspice
 
4 teaspoons ground ginger
 
4 teaspoons ground cinnamon
 
2 teaspoons ground nutmeg
 
2 teaspoons salt
 
2 teaspoons black pepper
 
2 teaspoons brown sugar
 
1 cup ketchup
 
3 Tablespoons soy sauce
 
 
2 - 3 to 3 1/2 pound chickens, halved through the breast
 
1/2 cup fresh lime juice
 
 
 
 
Boil rum and water in small sauce pan for 3 minutes
 
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth.  Transfer 2 Tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.  (Jerk seasoning and sauce can be make 1 day ahead; cover separately and refrigerate.)
 
Arrange chicken in large roasting pan or baking dish.  Pour lime juice over; turn to coat.  Spoon jerk seasoning over chicken and rub in.  Cover and refrigerate at least 4 hours, turning occasionally.  (Can be prepared 1 day ahead and kept refrigerated).
 
You can bake or grill chicken.  Preheat oven to 350 degrees or prepare barbeque (medium heat).  Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper.  If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet.  Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.  If grilling chicken, place chicken, skin side down, on grill rack, close lid and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
 
Cut chicken into pieces and serve with sauce.
 
  
Contributed to our recipe list by Russ.

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Posted by Willie Crawford at 02:21 PM | Comments (0)

Barbecue Beef And Bean Bake, Barbecue Baked Beans

Barbecue Beef And Bean Bake
 
1 tablespoon vegetable oil
1 large onion, finely chopped
1   sweet green pepper, chopped
2 cloves garlic, chopped
1 pound ground beef
1 can (16 ounces) baked beans
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup bottled barbecue sauce
1/4 cup molasses
1/4 cup Worcestershire sauce
1 tablespoon prepared spicy-brown mustard
 
Heat oven to 375.  Heat oil in large skillet over medium heat. Add onion and green pepper; cook, stirring, for 6 minutes or until softened. Add garlic and ground beef; cook, breaking up meat with wooden spoon, for 4 to 6 minutes or until meat is no longer pink. Carefully drain off excess liquid from skillet.  Stir baked beans, kidney beans, barbecue sauce, molasses, Worcestershire and mustard into meat mixture. Scrape into 13 x 9 x 2-inch baking dish.  Bake, uncovered, for 40 minutes, until liquid has evaporated and mixture thickened. Makes 6 servings. 
 
Barbecue Baked Beans
 
1 small dried navy or pea beans, picked over and rinsed
4 ounces lean bacon strips
3/4 cup bottled barbecue sauce
1/4 cup dark molasses
1/4 cup packed dark-brown sugar
2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
 
Combine beans and 7 cups water in large saucepan. Bring to boiling; cook 2 minutes. Remove from heat. Cover and let soak 1 hour.  Bring undrained beans slowly to boiling over medium-low heat; this should take about 25 minutes. Simmer until firm-tender, 15 minutes. Drain, reserving 2 cups liquid.  Heat oven to 300. 
 
Cook bacon between pieces of paper toweling in microwave oven on high power to remove some of the fat, 3 to 4 minutes. Reserve.  Stir together beans, reserved cooking liquid, barbecue sauce, molasses, sugar, vinegar, mustard and salt in large bowl. Scrape into 2-1/2-quart baking casserole or bean pot. Place bacon on top. Cover.  Bake for 3 hours or until beans are tender. Add water if needed to keep beans just covered with water. Serve warm. Makes 8 servings. 

Contributed to our recipe list by Shelly.

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Posted by Willie Crawford at 02:29 AM | Comments (0)

Jamaican Chicken Gizzards

Jamaican Chicken Gizzards

 

2 pounds Chicken Gizzards washed clean

2 very large onions wedge sliced about ½ inch across the wide side

4 large (1 each) green, yellow, red and yellow sweet peppers

1 habanera pepper chopped finely (wear some plastic gloves!) You may reduce this to half a pepper but you got to have some!

(You may also use cayenne pepper or red pepper flakes)

2 stalks celery sliced ¼ inch slices

4 chopped garlic cloves

1 small can tomato paste

2 cups of chicken stock or broth

Salt and pepper to taste

For another version of this recipe you may want to try some Jamaican Jerk seasoning to this recipe

 

Cooked Rice to serve gizzards on

 

This recipe will be cooked slow so that the gizzards will be tender

Salt and pepper the gizzards and braise them in the broth for about 30 minutes on med heat until they are starting to get tender

Add the tomato paste and stir until well blended if you need more chicken stock to make this saucy add what you like

Add all the veggies on top of the gizzards

Cook on med heat for 30 more minutes.

 

Test the gizzards for tenderness and if they are good and tender

 

Place some rice on a serving dish and top with the gizzards and sauce and dive in

 

They are delicious!

 
Shared with our recipe list by Dennis.

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Posted by Willie Crawford at 01:35 AM | Comments (0)

June 03, 2006

Four Different Breakfast Casseroles

Breakfast Casserole #1
 
6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
6 slices of Texas Toast (thick cut, crusty white bread)
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese

In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
 
Breakfast Casserole #2
 
12 ounces mild bulk sausage
12 ounces hot bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese

Preheat the oven to 350 degrees F.
Cook sausage. Drain grease and set aside to cool slightly.
In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.
 
Breakfast Casserole #3
 
2 cups broken blue tortilla chips
1 1/2 cups milk
5 cups day old biscuits
18 eggs
1/2 cup chopped red bell peppers
2 1/2 cups Mexican white cheese, shredded
Cactus Sauce, recipe follows

Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.

Cactus Sauce
14 ounces diced chiles
3 to 4 ripe avocados
Puree all ingredients together and refrigerate.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Inactive Prep Time: 2 hours

 
Breakfast Casserole #4
 
INGREDIENTS:
1/2 pound pork sausage
1 teaspoon salt
2 1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup shredded Cheddar cheese
4 large eggs
PREPARATION:
In a heavy skillet, brown sausage, breaking up with spatula. Drain off excess fat; set aside. In a saucepan, bring salted water to a boil and stir in grits. Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally. In a medium saucepan, melt butter; stir in flour, pepper and milk. Cook, stirring constantly, until thickened. Add cheese, stirring until blended. Add sausage and half of the cheese sauce to cooked grits. Pour mixture into lightly greased casserole. With back of a large serving spoon, ake 4 indentations in grits. Break an egg into each indentation. Bake at 325° for 15 to 18 minutes, or until eggs are done as desired. Reheat remaining cheese sauce to serve with grits and eggs.
Serves 4.

Contributed to our recipe list by Sharron.

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Posted by Willie Crawford at 08:53 PM | Comments (0)

Strawberry-Rhubarb Pie

STRAWBERRY-RHUBARB PIE
 
Preheat oven to 375º
 
Ingreds:
 
pastry for 2 crust pie
3            cups sliced strawberries
2            cups rhubarb, sliced 1/2 inch thick
3 to 4     Tablespoons quick cooking tapioca
1 1/2 to
 1 3/4     cups sugar
1/2         teaspoon salt
1/4         teaspoon ground nutmeg
2            Tablespoons butter or margarine
 
Wash and slice strawberries, add sliced rhubarb, sugar nutmeg, salt and tapioca; stir well and set aside for 15 minutes.
Meanwhile prepare your favorite pastry recipe for a 2 crust pie.
Line 9 inch pie plate with bottom crust, trimming edge.  Roll out and cut vents into top crust, cover with cloth while you fill the bottom crust, with strawberry mixture.  Dot with butter, moisten edge of pie dough, place top crust, sealing edges.  Trim off excess dough, turn edges under and crimp.  Place pie on drip catching pan, to avoid boil. over going into your 375º oven.  Cover pie with foil for the first 15 minutes of baking time, remove and continue to bake your pie for another 25 to 35 minutes or until the filling is bubbling. I like to brush the top crust with milk or beaten egg and sprinkle with sugar for a little something extra.
I hope that this recipe is one you will enjoy.

Contributed to our recipe list by Jane.

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Posted by Willie Crawford at 08:33 PM | Comments (0)

Sweet Pototo Souffle

SWEET POTATO SOUFFLÉ

 
 
FILLING:
3 small cans sweet potatoes
3 eggs
1/2 c. white sugar
3/4 c. melted butter
3 small cans evaporated milk
1 tsp. vanilla extract
1 pinch nutmeg
 
TOPPING:
1 c. brown sugar
1 c. chopped pecans
1/3 c. flour
1/2 stick butter, melted
 
 
Mix all filling ingredients until well blended. Pour into a casserole dish.  In a separate bowl, mix together all the topping ingredients and sprinkle over the casserole.  Bake at 350 degrees for 30 minutes or until golden brown and bubbly.

Contributed to our recipe list by Sharon.

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Posted by Willie Crawford at 03:34 PM | Comments (0)

Carrot Cake With Coconut Cream Cheese Icing

CARROT CAKE WITH COCONUT CREAM CHEESE
ICING

The Cake:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large

mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other

ingredients and stir. Put into baking pans.
Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Combine butter and cream cheese; cream until light and fluffy. Add sugar and

vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store

cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet.
Freeze

until hard. Remove from freezer and wrap in plastic wrap and then in foil.

Return to freezer. Unwrap totally and then defrost cake.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 12:54 PM | Comments (0)

Apple Butter Anniversary Cake

Apple Butter Anniversary Cake
Contributed by Emma

Makes 1 Tube Cake
Prep time: 45 minutes
Bake time: 50-60 minutes

Cake:
Crisco® No-Stick Flour Spray
1 (18.25-ounce) package Pillsbury yellow cake mix
1 cup (11-ounce jar) SMUCKER'S® Cider Apple Butter
1/3 cup sour cream
1/3 cup Crisco® Oil
1/3 cup water
4 eggs
1 -1/2 teaspoons cinnamon
1/8 teaspoon ginger
1/8 teaspoon allspice

Filling:
1 -1/2 cups peeled, chopped apples
1/3 cup firmly packed brown sugar
1 tablespoon PILLSBURY® Best All-Purpose Flour
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
1/2 cup finely chopped pecans , toasted

Frosting:
1 (8-ounce) can crushed pineapple , undrained
1 (4-serving) package vanilla instant pudding mix
1 (8-ounce) container frozen whipped topping (regular or lite), thawed
1/2 cup finely chopped pecans , toasted
Cinnamon
Preheat oven to 350°F.
Spray a 12-cup tube pan with Crisco No Stick Flour Spray; set aside.
In the bowl of an electric mixer combine all cake ingredients; beat at medium
speed just until blended, about 2 minutes. Spread batter in prepared pan.
Bake at for 50 to 60 minutes or until toothpick inserted in center of cake
comes out clean. Cool in pan for 15 minutes.
Remove from pan to wire rack; cool completely. Place cake on serving plate.
In large saucepan, combine all filling ingredients except pecans. Cook over
medium heat, stirring constantly, for 3 to 4 minutes or until apples are
tender. Stir in nuts.
Mark center of side of cake with toothpicks. Using a long serrated knife,
slice cake in half. Carefully remove top half.
Spoon filling onto bottom half; replace top half.

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Posted by Willie Crawford at 12:46 PM | Comments (0)

Mixed Bean Pot (Barbeque Beans)

Mixed Bean Pot (Barbeque beans)
 
1 large onion chopped
1 clove garlic chopped fine
4 slices bacon chopped, (I use scissors and cut it in pieces)
1 lb can baked beans tomato style
1 lb can garbanzo or chick peas drained
1 lb  can red kidney beans
1/2 cup hickory or regular barbeque sauce or catsup( I use both)
1/4 cup red wine. Or water
3 TBS lemon juice. Or vinegar
2 TBS brown sugar or molasses
1 teaspoon dry mustard
salt to taste. about 1-2 tsp.
1/4 tsp black pepper
 In large cast iron or heavy skillet add onion, garlic and bacon.. cook until brown on high heat.
Add all other ingredients and cook on low for 30 to 35 min with lid ajar on skillet. or tin foil with an opening.
Serves 10-12
I do this in a crock pot for 4-5 hrs on high. It is the best and will be gone fast at a big barbeque.

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Posted by Willie Crawford at 11:59 AM | Comments (0)

Banana Pudding

Banana Pudding

1 1/4 cups sugar
4 egg yolks, beaten
1/4 cup cornstarch
5 tablespoons butter
Pinch salt
2 teaspoons vanilla extract
5 cups whole milk
Vanilla wafers
6 bananas in thin slices

In the top of a double boiler, combine sugar, cornstarch,and salt. Add milk and whisk until smooth.Cook over medium heat until milk is hot.To temper the egg yolks, add a cup of the hot milk mixture to the egg yolks, whisking as you pour to avoid scrambling the eggs. Return the egg/milk mixture to the double boiler, whisking as you pour. Stir frequently until custard begins to thicken and will coat the back of a wooden spoon. Remove from heat and stir in butter and vanilla.Stir until butter is melted. COVER THE BOTTOM of a deep 2-quart bowl or casserole with a thick layer of vanilla wafers. Cover the cookies with a layer of thinly sliced bananas. Pour the custard over the cookies and bananas, covering them completely. Cover the bowl with a piece of plastic wrap placed directly on the custard to avoid the formation of a "skin"on top of the custard. Chill thoroughly before serving. For individual servings, put vanilla wafers and banana slices in the bottom of each of 10 dessert bowls, cover with hot custard, and proceed as above. Makes 10 servings.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at 11:50 AM | Comments (0)

Corned Beef Hash

Make this hash with leftover roast beef or corned beef
3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 ribs celery, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups.
Combine all ingredients and pack into a well-greased shallow baking pan. Cover with foil and bake at 375° for 45 minutes. Uncover and brown under broiler.
Serves 6.

Contributed to our recipe list by Brenda.

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Posted by Willie Crawford at 02:04 AM | Comments (0)

June 02, 2006

Strawberry Delight

strawberry delight ( or lucky if you get a piece dessert )
 
first layer
2 c. self rising flour
2 sticks butter (melted )
1 c. chopped pecan
 
second layer
8 oz softened cream cheese
1 lb. powdered sugar
1 ( 8 oz ) cool whip
 
third layer
1 pkg. strawberry glaze
1 qt. sliced strawberries ( fresh or frozen )
4 sliced bananas ( i dont use the bananas my self )
combine 3 first  ing. and press in a buttered 13 x 9 dish. bake at 350 for 25 minutes.combine sugar and cream cheese,fold in cool whip and spread over cooled crust .mix last 3 ing. together and spread over all. chill over night. serves 8 to 12

From our recipe list.

Posted by Willie Crawford at 11:25 PM | Comments (0)

Old Fashion Banana Pudding with Meringue

Old Fashion Banana Pudding with Meringue

1/2 cup sugar
1/4 cup flour
1 pinch of salt
1 cup milk
2 egg yolks, beaten
1 tbs butter
1 tsp vanilla
1 banana, mashed
18 vanilla wafers
1 banana, sliced
2 egg whites
1/2 cup sugar

In pan combine sugar, flour, salt and milk, blend. Cook over low heat, stirring constantly, until smooth and thickened. Add some of this mixture to beaten yolks, then add yolks to mixture. Return to the fire and cook 2 mins, stirring constantly. Stir in butter, vanilla and mashed banana. Remove from heat. In a 6 cup baking dish alternate, the custard, vanilla wafers and sliced banana and ending with custard on top. Cool. Top with a meringue made of egg white and 1/2 cup sugar.

Bake at 325F for 20 minutes.

Contributed to our recipe list by Monica!

**** Exciting News ****

Willie Crawford Is Starting His Own TV Cooking Show!

We'll launch the show on NETWORK Television in the Fall.
We'll start shooting as early as the end of next month!
The show will be called "The Devotional Chef." We will
have a cookbook associated with the show called "The
Devotional Cookbook" which we are already selling.

The Devotional Cookbook was written by my partner, Rev.
Robert Lacy, and is now available in a special limited
collectors edition. Only 1000 autographed copies of
this autographed version of the cookbook will EVER be
availabe, so we encourage you to check it out now.
You can read more about the cookbook now at:
http://Chitterlings.com/devotionalcookbook.html

You can read more about the show at:
http://TheDevotionalChef.com/blog Sign up for our
mailing list while you are there, and be sure to say "Hi."

Posted by Willie Crawford at 09:55 PM | Comments (0)

Deep Dish Apple Crisps

 
DEEP DISH APPLE CRISP
Recipe courtesy Betty

Prepare firm, tart apples by peeling and slicing as you would for a regular pie. Arrange in large pie plate. Use enough apples to fill.

TOPPING
Beat 2 eggs and 1 cup sugar together. Add 2 tablespoons melted butter. Beat well. Fold in 1 cup sifted flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 teaspoon vanilla. Spread mixture over apples and bake in 350° F oven until apples are done and top is crisp, about 45 minutes. Serve with whipped cream.

**** Exciting News ****

Willie Crawford Is Starting His Own TV Cooking Show!

We'll launch the show on NETWORK Television in the Fall.
We'll start shooting as early as the end of next month!
The show will be called "The Devotional Chef." We will
have a cookbook associated with the show called "The
Devotional Cookbook" which we are already selling.

The Devotional Cookbook was written by my partner, Rev.
Robert Lacy, and is now available in a special limited
collectors edition. Only 1000 autographed copies of
this autographed version of the cookbook will EVER be
availabe, so we encourage you to check it out now.
You can read more about the cookbook now at:
http://Chitterlings.com/devotionalcookbook.html

You can read more about the show at:
http://TheDevotionalChef.com/blog Sign up for our
mailing list while you are there, and be sure to say "Hi."

Posted by Willie Crawford at 07:47 PM | Comments (0)

Butter Cake With Caramel Frosting

BUTTER CAKE
 
Rich and delicious!
 
INGREDIENTS:
3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups super fine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
 
 
Caramel Frosting:
 
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

Blend all ingredients at medium speed until combined and spread over cake after it has cooled.

Contributed to our recipe list by Stephen.

Posted by Willie Crawford at 06:15 PM | Comments (0)

Grilled Squid

Grilled Squid
1 pound fresh squid, cleaned
½ cup olive oil (125ml)
6 to 8 garlic cloves, minced
2 to 3 tablespoons fresh Italian parsley, minced (30ml-45ml)
Juice of 1 lemon
½ cup Dijon-style (125ml)
½ teaspoon ground black pepper (2.5ml)
½ teaspoon salt (2.5ml)
Mixed green salad
Combine the oil, garlic, parsley, lemon, Dijon, salt and pepper in a mixing bowl and whisk well.  Place the squid in a plastic resealable bag pour half of the mixture in the bag, reserving the remaining marinade for salad dressing. Chill squid in the refrigerator for 2 to 3 hours. 
Preheat grill to 375°F.
Remove the squid from the marinade, shake off the excess liquid, and place on the oiled grill. Cook for 2 to 5 minutes on each side, until firm and cooked in the center.
Remove the squid from the grill and place over the lettuce on each plate.
Yield: 4 servings

Shared with our recipe list by Peg.

**** Exciting News ****

Willie Crawford Is Starting His Own TV Cooking Show!

We'll launch the show on NETWORK Television in the Fall.
We'll start shooting as early as the end of next month!
The show will be called "The Devotional Chef." We will
have a cookbook associated with the show called "The
Devotional Cookbook" which we are already selling.

The Devotional Cookbook was written by my partner, Rev.
Robert Lacy, and is now available in a special limited
collectors edition. Only 1000 autographed copies of
this autographed version of the cookbook will EVER be
availabe, so we encourage you to check it out now.
You can read more about the cookbook now at:
http://Chitterlings.com/devotionalcookbook.html

You can read more about the show at:
http://TheDevotionalChef.com/blog Sign up for our
mailing list while you are there, and be sure to say "Hi."

Posted by Willie Crawford at 05:12 PM | Comments (0)

Chicken Livers And Gizzards

Chicken Gizzards and Livers
Serves 4 to 6

Ingredients
 
1 pound chicken livers
1 pound chicken gizzards
1 onion, chopped
1/2 green pepper, chopped
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 cup cooking oil

Directions

Season gizzards and livers. Roll in flour and
brown in hot oil. Remove meat and drain. Pour
off all but a few tablespoons oil. Add about 4
tablespoons flour, stir until brown. Add onions,
green pepper, and about 2 cups of water and stir
until smooth. Add livers and gizzards. Simmer 10
to 15 minutes. Serve over rice with biscuits and
a nice green veggie on the side. Note: Use your
favorite seasonings on your livers and gizzards.

Shared with our recipes list by Elvee.

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

Coconut Cream Pie and Lemon Coconut Cake

Quick Coconut Cream Pie
1 pkg. ( 5.1 ounce) instant vanilla pudding
1 1/2 cups milk
8 oz. cool whip
3/4 cup flaked coconut , toasted
1 baked or graham cracker pie crust

In a bowl, beat pudding & milk on low speed for 2 min. Fold in 1/2 of the cool whip & 1/2 - 3/4 cup of coconut.
Pour into crust Spread with remaining cool whip, sprinkle with remaining coconut.

Lemon Coconut Cake
Bake 1 box of white cake mix according to directions.Set aside to cool.
Filling :
3/4 cup sugar
2 Tbsp. cornstarch
Dash of salt
3/4 cup cold water
2 egg yolks
3 Tbsp. lemon juice
1 Tbsp. butter
In a heavy saucepan, combine sugar, cornstarch & salt.Stir in water until smooth. Cook and stir over med. heat until thickened. Reduce heat and cook
2 min. longer. Remove from heat. Stir in small amount of filling into egg yolks, returning all to pan, stirring constantly.Cook  and stir 2 min. longer. Remove from heat and stir in lemon juice. Cool without stirring.

Frosting :
3/4 cup shortening
3 3/4 cups confectioners sugar
1/2 tsp. vanilla
1/3 cup water
1 1/4 cups flaked coconut

In a large mixing bowl, cream shortening and confectioners sugar until light and fluffy.
Beat in vanilla
Gradually add water , beating till smooth.

Spread filling between layers . frost top and sides of cake. Sprinkle with coconut.

Posted by Willie Crawford at 04:52 PM | Comments (0)

Corned Beef Hash

CORNED BEEF HASH

2 c. of cooked corned beef chopped,
use blender
3 c. cold boiled potatoes chopped or
cold mashed potatoes
1 sm. to med. chopped onion
Salt and pepper to taste
Milk or cream*

*Not necessary if using mashed potatoes unless consistency not enough.
Combine beef, potatoes and onion. Season with salt and pepper and moisten
with milk or cream if necessary. Put into hot buttered frying pan. Stir
until well mixed, spread evenly, then place over low heat where it may brown
slowly underneath. Turn and fold on a hot platter. Can be done in
casserole in the oven. Heat at 325 degrees for about 40 to 45 minutes.
Serve each portion with a poached egg.

Shared with our recipe list by Lucky.

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Posted by Willie Crawford at 12:37 PM | Comments (0)

Sour Cream Pound Cake

Sour Cream Pound Cake
 
Quick and Easy and Good!
 
1 box butter cake mix
3/4 oil
1/2 cup sugar
4 eggs
1 cup sour cream
1 teaspoon almond extract
1 teaspoon lemon extract
 
Pour all the above into a bowl and mix until fluffy.  Grease bundt pan.  Pre-heat oven for 30 minutes at 350 degrees.  Bake for 40 minutes. 
 
 
Enjoy!
Beverly from Michigan

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Posted by Willie Crawford at 11:23 AM | Comments (0)

Kickin Baked Beans

KICKIN' BAKED BEANS

 
 
2 lbs. ground chuck
3 large cans Bush's baked beans
2 large sweet onions
1/2 c. brown sugar
4 T. Dijon mustard
salt and cayenne pepper to taste
1 green bell pepper, diced
1/2 c. barbecue sauce
2 bunches green onions, sliced thin
6 slices bacon
 
 
Brown ground beef along with the sweet onions and green peppers then drain.  Slice green onions and set aside.  In a large bowl, mix ground beef mixture, baked beans, brown sugar, mustard, salt, cayenne pepper and barbeque sauce.  Stir until well mixed.  Pour into a crock pot.  Place raw bacon on top and sprinkle green onions over bacon.  Cook on high for several hours or until bacon is well done.

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Posted by Willie Crawford at 10:43 AM | Comments (0)

June 01, 2006

Cherry Pie

CHERRY PIE

 
 
2 c. all-purpose flour
1 c. shortening
1/2 c. cold water
1 pinch salt
2 c. pitted sour cherries
1 1/4 c. white sugar
1 tsp. cornstarch
1 T. butter
1/4 tsp. almond extract
 
 
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized.  Mix in cold water.  Refrigerate until chilled through.  Roll out dough for a two crust pie.  Line a 9" pie pan with pastry.  Place the cherries, sugar and cornstarch in a medium size non-aluminum sauce pan.  Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar.  Bring to a boil over medium heat, stirring constantly.  Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent.  Remove pan from heat, and stir in butter and almond extract.  Pour the filling into the pie shell.  Cover with top crust.  Bake at 375 degrees for 45 to 55 minutes, or until the crust is golden brown.

Contributed to our recipe list by Sharon.

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Posted by Willie Crawford at 09:32 PM | Comments (0)

Cherry Cobbler

CHERRY COBBLER
 
 
1 c. milk
1 stick butter
1 c. self rising flour
1 c. sugar
36 oz. can cherries
 
 
Melt butter and pour into baking dish.  Mix all the other ingredients together (except the fruit) and blend well.  Pour into baking dish.  Pour cherries into the middle of the batter, juice and all.  DO NOT STIR OR MIX.  Batter will cook around the cherries on its own.  Sprinkle a little sugar on top to make a nice crust.  Bake at 350 degrees until golden brown and bubbly.  Usually 30-35 minutes.

Contributed to our recipe list by Sharon.

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Posted by Willie Crawford at 09:14 PM | Comments (0)

FRIED MEAT SAWMILL GRAVY AND CATHEAD BISCUITS

FRIED MEAT SAWMILL GRAVY AND CATHEAD BISCUITS

Wash a pound or so of salt pork and slice to a quarter inch. Put in a black
iron skillet and cover with water and bring to a boil. Drain the meat and
rinse again to get rid of what's left of the salt. Then cook the salt pork
in the skillet, slowly, until golden brown. Drain on paper. Pour off all but
two or three tablespoons of the grease from the skillet and turn the heat up
to medium. Add about three tablespoons of flour and brown. Mix a quarter cup of water and three fourths cup of milk.
Add slowly to the skillet, stirring constantly. Salt and pepper it to taste and bring to a boil at medium
heat. Good served over hot Cathead Biscuits.

CATHEAD BISCUITS

2 cups White Lily self-rising flour
1/2 cup lard
314 cup buttermilk

Cut in shortening till it looks like meal. Add enough milk to make the dough
come away from the sides of the bowl. Knead on a floured surface 10 or more
times. Pinch off 6 to 8 good-size pieces and roll into biscuits no more that
three quarters inch thick. Place on an ungreased baking tin and put in a
preheated 450-degree oven for 15 minutes or until golden brown and big as
cat heads.

Make your biscuit, meat and gravy sandwiches before you leave home. They'll
be good and juicy by the time they're served.
Will serve four or more, depending on their appetites.

Contributed to our recipe list by Richard.

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Posted by Willie Crawford at 08:06 PM | Comments (0)

Crockpot Baked Beans

Crockpot Baked Beans

Makes 6 to 8 Servings

3 cups of dried white navy beans, soaked overnight
1-1/2 cup ketchup
1-1/2 cup water
1/4 cup molasses
1 large onion chopped
1 tablespoon dry mustard
6 slices bacon, chopped
1 cup brown sugar 
Coarse salt and freshly ground pepper

Place all ingredients in slow-cooker
Cook for 8 - 10 hours on low.
Taste and adjust for seasoning.

Contributed to our recipe list by Stephen.

Posted by Willie Crawford at 07:30 PM | Comments (0)

Willie Crawford Is Starting His Own TV Cooking Show!

Willie Crawford Is Starting His Own TV Cooking Show!

We'll launch the show on NETWORK Television in the Fall.
We'll start shooting as early as the end of next month!
The show will be called "The Devotional Chef." We will
have a cookbook associated with the show called "The
Devotional Cookbook" which we are already selling.

The Devotional Cookbook was written by my partner, Rev.
Robert Lacy, and is now available in a special limited
collectors edition. Only 1000 autographed copies of
this autographed version of the cookbook will EVER be
availabe, so we encourage you to check it out now.
You can read more about the cookbook now at:
http://Chitterlings.com/devotionalcookbook.html

You can read more about the show at:
http://TheDevotionalChef.com/blog Sign up for our
mailing list while you are there, and be sure to say "Hi."

Posted by Willie Crawford at 05:50 PM | Comments (0)

Cucumber-Shrimp Sandwiches

CUCUMBER-SHRIMP SANDWICHES
 
1 large loaf white bread
1 8-ounce pkg. cream cheese
2 tablespoons milk
1 teaspoon mayonnaise
2 medium cucumbers, thinly sliced
1 can small shrimp
 
Cut rounds of bread with a biscuit cutter. Mix cream cheese, milk and mayonnaise; spread on bread. Place 1 slice cucumber on top; add dot of cream cheese mixture on top of cucumber. Place 1 shrimp on cream cheese mixture.
 
YIELD: 4 1/2 dozen.

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Posted by Willie Crawford at 02:24 PM | Comments (0)

Cucumber Sandwiches

CUCUMBER SANDWICHES
 
2 medium cucumbers, peeled and chopped
1 teaspoon onion juice
1/4 teaspoon salt
1/3 cup mayonnaise
2 tablespoons butter
8 thin slices whole wheat bread
 
Press water out of cucumbers; combine cucumbers with onion juice, salt and mayonnaise. Spread butter and cucumber mixture on 4 slices bread. Top with remaining bread; cut in half.
 
YIELD: 8 servings

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Posted by Willie Crawford at 01:18 PM | Comments (0)

E-Z Crispy Fried Okra

E-Z Crispy Fried Okra

1 pound fresh okra
2 eggs, beaten
4-6 dashes hot pepper sauce
1 c cornmeal
1/2 t salt
1/2 t ground cayenne pepper
oil for deep frying

Wash okra, drain well; cut off ends, discard.
Cut okra crosswise into 1/2" slices. I
n bowl, combine beaten eggs, hot sauce; add okra, stir to coat all
pieces well.
In shallow dish, combine cornmeal, salt, cayenne.
Dip okra pieces into cornmeal mixture to coat well.
Heat oil in deep fryer to 375°.
Fry okra in batches til browned, about 4-6 minutes for each batch.
Drain on paper towels, serve immediately.
Serves 4.

Shared with our recipe list by Elizabeth.

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Posted by Willie Crawford at 12:24 PM | Comments (0)

May 31, 2006

Apple Gingerbread Pie

Apple Gingerbread Pie  
 
 
 Makes One 9-inch Pie
8 Servings
 
Crust
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger
Filling
4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice , to taste
Topping
1 cup whipping cream , whipped
2 tablespoons finely chopped pecans
  For crust, heat oven to 375ºF. Cream Crisco and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.
 **************************************************************************
 
   
 
Apricot Cream Cake  
 
 
 Makes one 10-inch cake
Prep time: 1 hour
Bake time: 1 hour
 

Filling
Crisco® No-Stick Flour Spray
1 cup chopped dried apricots (1/4- to 1/2-inch pieces)
Water
1/3 cup sugar
1/3 cup chopped pecans
 
Topping
1/2 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon melted Butter Flavor Crisco all-vegetable shortening or 1
 
tablespoon Butter Flavor Crisco stick
 
Cake
1 package (8 ounces) light (Neufchatel) cream , softened cheese
1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick
1 1/4 cups Sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted PILLSBURY® Best All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
 
Garnish
10 pecan halves
SMUCKER'S Caramel Topping
10 dried apricot halves
Nasturtiums (optional)
  Heat oven to 350°F. Spray a 10-inch springform pan with Crisco No Stick
 
Flour Spray; set aside.
Filling:
In a medium saucepan cover chopped with enough water to cover (about 1
 
cup). Bring to a boil; reduce heat. Cover. Simmer until tender. Stir in 1/3 cup
 
sugar. Cool completely. Stir in 1/3 cup nuts.
Topping: In a small bowl combine coconut, 1/4 cup sugar, 1/4 cup nuts and
 
melted CRISCO Shortening; stir to mix.
Cake: In the bowl of an electric mixer combine cream cheese and 1/2 cup
 
CRISCO Shortening ; beat at high speed until fluffy. Add 11/4 cups sugar
 
gradually, beating until light and fluffy. Add eggs and vanilla extract. Beat 2
 
minutes.
In a small bowl combine flour, baking powder, baking soda and salt; add to
 
creamed mixture alternately with milk, beating at medium speed 1 minute
 
after each addition. Spread half of batter (about 21/4 cups) into pan. Spoon
 
filling over batter to within 1/2 inch of edge. Cover with remaining batter.
 
Sprinkle with topping.
Bake 1 hour or until cake begins to pull away from side of pan and toothpick
 
inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of
 
pan with knife or metal spatula.
Remove side of pan. Invert cake on wire rack. Remove bottom of pan using
 
thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up,
 
on serving plate. Cool completely.
Garnish:
Brush nut halves lightly with caramel topping. Place 1 nut half in center of
 
each apricot half. Press apricot half around nut. Place filled apricots around
 
edge of cake. Place nasturtiums in center of cake, if desired.
 

Contributed to our recipe list by Emma.

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

Banana Cake with Caramel Cream Cheese Frosting

Banana Cake with Caramel Cream Cheese Frosting
    
Ingredients
 
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed, ripe banana (about 3 bananas)
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
 
Caramel glaze:
1/4 cup packed brown sugar
1/4 sweetened condensed milk
2 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
 
Frosting:
1 small package (3 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1 tbsp sour cream
1 tbsp pure maple syrup
1 tsp pure vanilla extract
3 to 3 1/2 cups confectioners' sugar
 

Instructions
 
1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.

2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.

4. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.

5. For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.

Shared with our recipe list by Emma.

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Posted by Willie Crawford at 06:09 PM | Comments (0)

Cole Slaw With Sour Cream Dressing

cole slaw w/sour cream dressing

one head of cabbage or
16oz package slaw mix 3/4 teaspoon seasoned salt
3/4 cup mayonnaise or salad dressing 1/4 teaspoon celery seed
1/2 cup sour cream 1 8oz can crushed pineapple
1/4 cup sugar

directions:
1 )If using head of cabbage shredd into large bowl, if using slaw mix
empty contents into large bowl.

2 )In small bowl, combine the remaining ingredients; stir until blended
pour over cabbage or coleslaw mix and toss to coat. refrigerate until
serving.

makes 6-8 servings

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Posted by Willie Crawford at 11:17 AM | Comments (0)

Deviled Eggs

Basic Deviled Eggs Recipe

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. Makes 24 appetizers.

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Try one of these options

 

Substitute sour cream for the mayonnaise.

Substitute mustard with Dijon mustard or spicy brown mustard.

Add one of the following to the filling: 2 finely chopped green onions, 2 tablespoons minced parsley, 1 tablespoon chopped chives, 1/2 cup chopped shrimp, crab, or salmon, 3 tablespoons crumbled blue cheese, 1/2 cup chopped olives, or 1/2 cup shredded cheddar cheese.

Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce

Contributed to our recipe list by Brenda.

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

Asian Over-Fried Chicken

Asian Oven-Fried Chicken
    
2 tsp. unsalted butter
1/4 cup plus 3 Tbs. buttermilk baking mix
2 Tbs. sesame seeds
2 tsp. soy sauce
2 tsp. lemon peel, grated
1-1/4 tsp. parsley
1 tsp. garlic powder
1-1/2 lbs. whole chicken, cut up
Preheat oven to 425°F. Melt butter in a 9x13 inch pan in oven until melted. Combine baking mix, next 5 ingredients and salt to taste in a shallow bowl. Coat chicken. Place skin sides down in pan. Bake 35 minutes uncovered. Turn, and bake about 15 minutes more, until chicken is cooked through.

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Posted by Willie Crawford at 12:06 AM | Comments (0)

May 30, 2006

Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy

2-1/4 cups all purpose flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3 Tbs. unsalted butter, chilled
1/3 cup vegetable shortening, chilled
3/4 cup buttermilk
1 lb. pork sausage
2 cups skim milk
1/8 tsp. hot pepper sauce, or to taste

Preheat oven to 450°F.

Combine 2 cups flour and next 4 ingredients in a food processor or mixing bowl. Cut in butter and shortening until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball. Transfer to a lightly floured work surface. Knead 6 times and roll to 1/2 inch thickness. Cut into 2 inch disks.

Arrange on a lightly oiled baking sheet so that biscuits are not touching.

Bake 16 minutes or until biscuits have risen and are golden.

Meanwhile, prepare sausage gravy by cooking sausage 12-15 minutes in a heavy nonstick skillet over medium high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer meat to a bowl and set aside. Discard all but 3 Tbs. pan drippings. Return skillet to medium heat. Sprinkle 3 Tbs. flour into drippings and whisk 2-3 minutes until lightly browned. Whisk in milk and hot pepper sauce. Increase heat to medium high and stir constantly 2-3 minutes, or until it begins to thicken. Return sausage to gravy and simmer 1-2 minutes until heated throughout. Season with salt and pepper to taste and serve over biscuits.

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