February 08, 2008
More Soulful Recipes - February 5th, 2008
More Soulful Recipes February 5th, 2008
Publisher: Willie Crawford Editor: Willie Crawford
Home of the Soul Food Cookbook...
http://Chitterlings.com/cookbook.html
Note: Please send recipes and requests to the email
provided when you subscribe.
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What's In This Issue:
Recipes: Paprika Potatoes, Tortellini En Brochette
Recipe: Civil War Fruitcake
Recipe: Baked Ham
Recipe Request: Lemon Pepper Chicken Wings ( Wingstop )
Recipe: Lemon Meringue Pie
Recipe: Lobster Or Crab Salad On Potato Cakes
Recipe Request: Seafood Gumbo ( Slow-Cooker )
Recipe Request: Hamburger Soup
Recipe: Conch Fritters
Recipe: Beef Zinfandel
Recipe Request: Granny's Rolls
Recipe: Pork Chop & Potato Casserole
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- 250 Of Willie Crawford's Own Recipes...
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remember from when you were growing up.... recipes you thought
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From: Bobbymrrdjr
PAPRIKA POTATOES
Yield: 4 servings Cooking with The Diabetic Chef" by Chris Smith
INGREDIENTS:
3/4 pound red potatoes, cut into quarters
- 2 tablespoons unsalted butter, melted
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
DIRECTIONS:
reheat the oven to 350*F. Pour the melted butter over the
potatoes. Add the paprika, black pepper, and salt.
Mix well so that the potatoes are evenly coated.
Bake in the oven for 30-35 minutes, or until the potatoes are
fully cooked.
Nutritional Information Per Serving (About 3/4 cup):Calories:
187, Fat: 12 g, Cholesterol: 31 mg, Sodium:588 mg,
Carbohydrate: 19 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 2 Fat
Tortellini en brochette
Prep Time: 30 Minutes
Servings: 20
Difficulty Level: 2
Ingredients
1 package (9 ounces) refrigerated spinach-cheese tortellini
1 package (9 ounces) refrigerated plain cheese tortellini
Parmesan Dip:
1-1/2 cups ranch-style salad dressing
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
Salt (optional)
1/4 teaspoon black pepper
Directions
Cook tortellini in a large pot of lightly salted boiling water
until al dente, firm but tender. Drain; cool under cold running
water. Prepare Parmesan dip: Combine dressing. Parmesan cheese,
parsley, garlic, salt if desired and pepper in a small bowl.
Refrigerate until ready to serve. Skewer tortellini on wooden
picks; place on a serving plate. Serve with dip.
Calories 146, Fat 10g, Sodium 233mg, Carbohydrate 10g, Protein
5g
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From: Emoong
Subject: For JOHANNA SANTORE
CIVIL WAR FRUIT CAKE (1)
Boil for 5 minutes and then let cool: 3 c. raisins 2 c.
granulated sugar 2 c. water 2 tbsp. butter or Crisco
Sift together and add to cooled mixture: 2 tsp. baking soda 1
tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg 1 tsp. ground cloves
Mix and then add 1 cup chopped black walnuts. Bake in a well
greased angel food or loaf pan for 1 hour at 300 degrees.
This cake was developed during the Civil War when fancier
fruits were rare
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From: MaryAnnDarr
Willie: I love recipes, don't you? I hope that when I send all
of my recipes to you that you don't think I am boring. Here is
a recipe for a baked ham that is tremendous! Preheat oven to
350 degrees.
1/2 to 1 whole ham, scored
1 box brown sugar (I'm not sure, but I think a box is equal to 3
cups packed down as much as they can pack down)
1 small can sliced pineapple or pineapple chunks in heavy syrup
Enough Cherries with stems for "pretty-sake"
Enough whole cloves for "pretty-sake"
1/2 cup prepared mustard
1/4 cup to 1/2 cup Coca-Cola
Mix brown sugar, mustard & Coca-Cola and set aside. Line a deep
roaster with foil and put in your ham. Stick whole cloves all
over ham to make the taste divine and to also make pretty. Coat
ham with brown sugar sauce. Decorate with pineapple ring or
chunks (whichever you can find the easiest at your market but
make sure it is in heavy syrup) and cherries with stems, secured
with toothpicks. Wrap ham in foil and bake at 350 degrees for
25-30 minutes per pound. Serve hot or cold. (I always tell my
guests to be cautious because of the toothpicks and the
cloves...the cloves won't hurt them, but the toothpicks will. I
have a family that gets to my ham before I do, and they make
little piglets out of themselves. My husband (PawPaw) being the
biggest of the little pigs.) I hope my recipe friends love it!
This is full of calories but at my age (62), who care!
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From: "Nyra Smith"
I would like to know if anyone has the Wingstop Lemon Pepper
Chicken Wing recipe. I just love how they make their wings.
Thank you.
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From: Oommpapa
I have been making this since 1971.
I love lemon pie
Lemon Meringue Pie
Lemon Filling
1/4 cup cornstarch
3 T. flour
1 3/4 cup sugar
2 cup water
1/4 tsp.salt
4 egg yolk, slightly beaten
juice of 2 lemons
1 T. grated lemon peel
1 T. butter
Bake a pie crust at 450* for 8-10 minutes or
golden brown. Cool on rack.
Combine cornstarch, flour, 1 3/4 cup sugar
and salt. Mix well. Gradually add 2 C. water,
stirring until smooth, over medium heat.
Bring to a boil stirring occasionally.
Boil 1 minute until shiny and translucent.
Quickly stir some of hot mixture into yolks.
Pour back into hot mixture and stir to blend.
Return to low heat for 5 minutes. Stir occasionally.
Remove from heat and add lemon juice, peel and butter.
Pour into cooked pie shell and top with meringue.
Preheat oven to 400*
Meringue
4 egg whites
1/4 tsp. cream of tarter
1/2 cup sugar
Make meringue in bowl with mixer at medium speed.
Beat whites with cream of tarter until frothy. Gradually
beat in sugar, 2 T. at a time. Beating until stiff peaks
form when beater is slowly raised.
Spread meringue over lemon filling, carefull to seal edges
crust with the meringue. Bake 7-9 minutes or until golden
brown. Let cool completely on rack for 2-3 hours.
Cut with a wet knife
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From: Peg Andreou
LOBSTER OR CRAB SALAD ON POTATO CAKES
2 Onions or leeks [white part only] chopped
2 Potatoes, grated
1 T. Flour
1/2 c. Mayo
1 T. Dijon mustard
1 T. Lemon juice
1/4 c. Green onions or chives
1 t. Tarragon (fresh) or 1 T dried
3/4 lb. Lobster or crab or shrimp meat, finely diced
1 Fennel bulb, finely diced
Mix onion, potatoes, flour and form large cakes and fry till
golden. Mix mayo, mustard, lemon, onion, tarragon; fold in meat
and fennel; place scoop on top of each cake. Can be served on
lettuce lined plates.
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From: Rozlyn Wade
This is from Roz in Springfield.
I am looking for a recipe for seafood gumbo in a slow-cooker.
I have only been a member for a few years, but I just love what
you are doing. Please keep up the good work.
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From: "sarahc"
I WOULD LIKE A HAMBUGER SOUP THANKS. SARAH
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From: "Sharon Latta"
CONCH FRITTERS
3 conchs, ground (you may use clams)
1 c. Flour, sifted
1 tsp. Baking powder
2 T. Onion, minced
1/2 tsp. Salt
1/2 tsp. Pepper
2 T. Water
1 egg, well beaten
3 T. Tomato sauce
Dash of gator sauce (hot sauce) mix all ingredients well. Form
into walnut size balls and deep fry until golden brown.
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From: Shelly J Gresham
BEEF ZINFANDEL
1/4 lb. mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbsp. Butter
1/4 lb. bacon, diced
1 lb. Top Sirloin steak, cut into 1" cubes or 1 pkg. Tenderloin
tips, cut in cubes
1 Tbsp. Flour
1/2 cup Zinfandel
3/4 cup beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp. ground thyme
1 1/2 cups carrots, diagonally sliced
Salt and pepper
Hot buttered noodles
1 1/2 Tbsp. parsley chopped
In a large skillet, sauté mushrooms and onions in hot butter
untilgolden brown. Remove from skillet and set aside. Add bacon
to skillet and fry until crisp; remove with a slotted spoon and
reserve. Add Top Sirloin steak to skillet and fry in bacon fat,
stirring frequently, until well browned. Return mushroom and
onion mixture to skillet and add flour; toss until flour
disappears. Add Zinfandel, beef broth, bay leaf, garlic and
thyme. Simmer, covered, for 30 minutes, stirring frequently. Add
carrots and cooked bacon, and cook covered, for 15 minutes
longer. Season with salt and pepper. Before serving, remove bay
leaf. Serve over hot buttered noodles. Sprinkle with parsley.
Serves 3-4.
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From: silkshadow01
a few weeks ago, you sent me a recipe for granny's rolls, my
young daughter deleted it before I could copy it. You mixed it
up and let it set out overnight...had eggs in it. I sure hope
you can send it again.
Thank You so much
Katrina
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From: "Sta Girl"
For: P Walls4
PORK CHOP AND POTATO CASSEROLE
4 pork chops, browned
6 medium potatoes
1 pt. sour cream
1 can cream of mushroom soup
salt and pepper to taste
Brown pork chops and set aside. Mix sour cream and
cream of mushroom soup and set aside also. Peel and slice
potatoes, arrange half in a layer in bottom of casserole dish.
Salt and pepper to taste. Spread with half sour cream and soup
mixture. Put another layer of potatoes and top with remaining
sour cream soup mixture. Top with pork chops. Cook at 350
degrees for approximately 1 hour or until potatoes are tender
when tested with fork.
Enjoy!
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This issue sponsored by...
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Dave Franks' one of your fellow list members has finally
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and cooked for many years) pressed him to write. It's called
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Posted by Willie Crawford at 01:56 AM | Comments (0)
March 28, 2005
My High Blood Pressure
I encounter so many people with high blood pressure day in and day out that I thought I'd share a few article with you on the topic as well as a few recipes.
I also encourage you to get a copy of a free report on how to really prevent and cure many common ailments by clicking here.
My High Blood Pressure
Steve Alan
I have probably had high blood pressure for a long time. This is the story of how I found out.
In hindsight, I can identify many symptoms of high blood pressure, but I either ignored them or thought they were related to other things.
The major symptom I had was headaches. Most days I would either wake up with a headache or develop one. Some of them were real "head splitters" ... occasionally I would have to lie down to stop the nausea. I remember often working in front of my computer and trying very hard not to move my head to avoid feeling sharp pains.
Since being diagnosed with high blood pressure and starting medication, I have not had one headache (around nine months now). My headaches were definitely due to my high blood pressure, but back then I thought they were due to stress, or poor posture due to sitting at a computer all day ... or any number of things.
THE DIAGNOSIS
I had been told for years by doctors that my blood pressure was high, but that it was probably due to the "white coat"effect. Turns out it wasn't. I went to a new doctor, and as she took my blood pressure, she had a very worried look on her face.
My systolic blood pressure reading was over 200.
She told me to go to hospital immediately and made me promise I would not ignore her warning. At the time I did think she was over-reacting, and I pictured myself sitting in the hospital emergency waiting room for a couple of hours, waiting for a doctor to see me, giving me a couple of pills to take, and heading home.
The actual story was very different.
I arrived at emergency and was given the standard "patient detail" form to fill out. Before I was 1/3 of the way through, a nurse turned up to take my blood pressure. She also got a worried look on her face, and took me straight to one of the emergency beds. This is in a hospital system famous for making people wait hours in emergency.
I had doctors all over me ... injecting things, taking blood, scanning me and god knows what else.
My clearest memory of that day was suddenly feeling very light headed.
The doctor later told me that I "liked" a drug (I think it was hydralazine) he injected into me. I say "liked" because only a doctor could think I "liked" it. In about 30 seconds I went from feeling what I then considered normal, to being drenched in sweat, head spinning and throwing up my lunch. The nurses told me later that I was as white as a ghost.
I remember asking one of the emergency nurses if she thought I would be able to go home that night. She laughed.
I ended up spending 4 days in intensive care, and 6 days in the general hospital before they let me go home.
The quality of the care, the doctors and the nurses were all amazing. We have a free hospital system in Australia which sometimes gets a bad rap, but my experience was very positive.
MEDICATION
They never found a cause ... I just have high blood pressure. I take a fair bit of medication, and my blood pressure is now at normal levels.
My doctor told me to buy a blood pressure monitor and record my readings each day. Because I kept forgetting to take my readings, I wrote a software program to remind me. The software also charts the readings from my home monitor, and it is clear that my readings have been dropping over the last six months.
My readings are now around 110-120 over 70-80. Much better, but more importantly, I feel a lot better ... I had no idea that high blood pressure could make you feel so unwell.
If you also have high blood pressure I wish you well! If you have not seen a doctor about it, I highly recommend it ... don't leave it as late as I did, they can help you to feel a lot better!
Steve Alan is the author of a software program for Windows (free trial available), which reminds you to use your home blood pressure monitor, as well as recording and charting your readings. Email or print a report of your readings for your Doctor. For more information go to: http://www.my-blood-pressure.com.
steve@my-blood-pressure.com
Make sure you get the free report by clicking here.
Posted by Willie Crawford at 01:11 AM | Comments (1) | TrackBack
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