Recipes: 2 Recipes for White Potato Pie, Holiday Green Beans and Bacon, Eggs New Orleans, Sweet Potato Pie, Hot Bacon Dressing, Homemade Layer Cake, Nita's Mom's Chicken and Dumplings, Coosh, Cornmeal Mush, Yassa

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From: "Carroll"
To: <posts@chitterlings.com>
Copies to: <CPenguinE>
Subject: White Potato Pie

White Potato Pie

Makes 2 pies
Ingredients
2 potatoes - peeled, boiled and mashed
2/3 cup butter
1 cup white sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 eggs, beaten
2 (9 inch) pie shell

Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium mixing bowl mix sugar, baking powder, and salt, then add
potatoes and butter or margarine; mix well. Gradually add whipping
cream and milk, stirring until well blended. Stir in lemon rind,
juice,
vanilla, and nutmeg. Add beaten eggs and mix well.
3 Pour mixture into pie shells and put in preheated oven. Bake for 55
minutes or until knife inserted in center comes out clean. Best when
served cold.
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From: Hatz4U
To: posts@chitterlings.com

Subject: Homemade Vanilla Flavor

Would like a recipe for making homemade vanilla flavor. I know you
use vanilla bean (where do I get it from ?) what are the other
ingredients?

Thanks Mr. Willie for this site.

Thanks

hatz

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Holiday Green Beans and Bacon

7 slices bacon
2 - 9-ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3- to 4-inch-long strips
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper

In a large skillet cook bacon, uncovered, over medium heat for 8 to
10 minutes or until just crisp, turning occasionally. Remove bacon,
reserving 2 tablespoons drippings in skillet; drain bacon on paper
towels.
Add green beans, carrots, margarine or butter, and garlic to
reserved drippings in skillet. Stir-fry over medium-high heat about
5 minutes or until vegetables are crisp-tender.
Crumble bacon. Stir pepper into vegetable mixture. Remove from heat.
Transfer to a serving bowl. Top with crumbled bacon

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From: COvertonsr
Subject: RE: Chili Recipe
To: posts@chitterlings.com

Hi everyone, does anyone have a recipe for southern chili? You have
been very helpful in the past. Thanks.
Marge

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Eggs New Orleans

Eggs New Orleans

1 stick butter
2 tablespoons flour
2 cups evaporated milk
1 cup water
1/2 teaspoon salt
1/3 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 pound lump crabmeat picked over for shells
6 hard boiled eggs
Paprika
1 tablespoon chopped parsley

Melt the butter in a pot, add the flour, stirring well and cook about
5 minutes. Add the milk slowly stirring then the water cooking slowly
until the mixture thickens. Add the salt, cayenne pepper,
Worcestershire
and crab and cook for another 5 minutes. Pour into a glass casserole
dish. Cut the eggs in half and place, cut side up, over the crab
mixture. Sprinkle with a little paprika and parsley then bake at 375
degrees for 10 minutes.

--
Richard Lee Holbert '85 North Richland Hills, Texas
oldag85tx
ICQ # 39883849 Yahoo Messenger rlholbert Type 2 Diabetic
Romance,Genealogy,Texas A&M University,Diabetes,Depression
Merry "Fitness" and a Happy New "Rear" to you

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: bettypoob6
To: posts@chitterlings.com

HI, I WOULD LIKE A QUICK AND EASY RECIPE FOR AN APPLE CAKE AND
EASY SCONES

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com (Willie)
From: "Rita Sellars"

Recipe Request for Pistachio Pudding and Watergate Salad.

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To: posts@chitterlings.com
Subject: Sweet Potato Pie
From: "Joyce Mitchell-Melton"

This is the best sweet potato pie I have made.

Sweet Potato Pie

Equipment

To make this pie, you will need:

A whisk. Do not make the filling with a hand mixer or in a food
processor. A 10-inch glass pie pan.

Special ingredients

Fresh sweet potatoes. Buy the type of sweet potatoes that taper at the
ends and have a bright orange flesh.

Sweetened, condensed milk. This is the thick, syrupy sweet milk,not
evaporated milk.

Softened butter. The butter must be at room temperature but not
melted for best absorption by the potatoes.

Use fresh potatoes, not canned.

Boil the potatoes whole, with their skins on, to help retain the
nutrients and color. The cooked potatoes should be very soft but not
mushy.

To peel the hot potatoes easily without burning your fingers, slice
off the tips on each end and cut the potatoes in half lengthwise. The
skins will slip right off. Mash the potatoes with a whisk, not a
potato
masher. Hold the whisk perpendicular to the bottom of the bowl and
mash as with a potato masher. Allow some lumps to remain. Most
lumps will be smoothed out as other ingredients are beaten in.

2 medium sweet potatoes (1 1/2 lbs.)
4 tbsp. softened butter
3/4 cup sugar
3/4 cup sweetened condensed milk
4 eggs, beaten
1 1/2 tbsp. cornstarch
1 tbsp. vanilla
1/8 tsp. ground nutmeg
110-inch unbaked pie shell

Place whole potatoes in their skins in a pot and cover with water.
Bring to a boil and boil for about 30 to 40 minutes, until potatoes
can be pierced very easily with a fork. Cool for 5 to 10 minutes.

While potatoes are still very warm, slice off the tips and cut in half
lengthwise. Peel off the skins. Immediately place potatoes in a bowl
and add butter. With a whisk, mash the butter into the potatoes until
all of the butter has been absorbed and potatoes are mashed but still
slightly lumpy. Briefly whisk in sugar, then 1/2 cup
sweetened,condensed
milk.
Whisk in eggs.

Stir cornstarch into the remaining 1/4 cup sweetened, condensed milk.
Whisk into sweet-potato mixture. Stir in vanilla and nutmeg.
Pour into pie shell. Bake at 300 degrees for 60 to 70 minutes, until
Filling puffs up and is firm. The filling should not wiggle when the
pan
is gently shaken. Remove from oven and cool.

Makes 1 pie.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Dressing

Hot Bacon Dressing

Ingredients

1 pound chopped bacon
2 onions (finely chopped)
2/3 cup of flour
2-1/2 cups hot water
1-1/2 cups sugar
1 oz. chicken base
2-1/2 cups of cold water

Directions

Chop onion and bacon. Cook until bacon is brown. Add flour and stir
for 10 minutes. Add 2-1/2 cups of hot water whipping constantly. Add
chicken base.
Dissolve sugar into 2-1/2 cups of cold water and add to mixture. Cook
for 20 minutes.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Pie

White Potato Pie 2

Ingredients

2 cups sugar
2 cups hot mashed potatoes
1/4 lb. butter or margarine (1 stick)
4 large eggs, separated
1 teaspoon baking powder, mixed with egg yolks
2 cups milk
a scant teaspoon salt
2 teaspoons vanilla

Directions

Beat egg whites; fold in last after all other ingredients have been
well blended. Pour into 9" pie shell and bake in 375°F oven for 15
minutes. Continue baking, but turn oven temperature down to 350
degrees for remaining 30
minutes.

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From: "Bolling, Diane"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Subject: Recipe for Tur-Duc-Hen

Hello,

I'm looking for a recipe for Tur-Duc-Hen (that's a boned turkey, duck
and hen). Thanks

diane bolling
diane.bolling

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Carroll"
To: <posts@chitterlings.com>
Subject: Nita's Mom's CHICKEN & DUMPLINGS

>From a friend to all of you
````````````````
Nita's Mom's Chicken and Dumplings:

Boil chicken pieces until done in big pot of water (dutch oven size)
with 1 1/2 TBSP salt. Remove and let sit until you can handle.
Remove meat from bones and set aside (easier to do when warm
than after it completely cools).
To the broth add sliced celery and chopped onion to taste and let
simmer for about ten minutes before adding dumplings.

Dumpling Ingredients:
3 cups flour
1 tsp baking powder
pepper to taste
< 1 1/2 cups milk
yellow food coloring (optional)

While you are doing the above you can make the dumplings. Mix 3 cups
flour, 1 1/2 tsp salt, 1 tsp baking powder, pepper to taste, 1 1/2
cups
milk (I add a little yellow food coloring to the milk for color -
optional).
I always do this in the food processor - as soon as it forms a ball it
is ready, but my mom always makes hers by hand. On well-floured
surface roll the dough out as thin as you can and still handle (I do
1/2 batch at a time). Cut into strips about 1" wide x 3-4" long. I layer
these on floured wax paper on a cookie sheet. With broth on high start
dropping the dumplings into the "hot spots" - where the broth is
bubbling the hardest. Only stir if absolutely necessary. As soon as
you drop the last dumpling in turn heat to low-medium - just enough to
keep dumplings simmering. Let simmer 20 minutes (uncovered) and
then turn off heat and cover. Check for doneness after 15 minutes. As
soon as dumplings taste almost done, uncover, and turn heat back up
to medium-high. Mix one cup milk with 1/4 cup flour and pour through
strainer into broth. Stir gently to mix and add the boned chicken.
Taste for salt/pepper and add as necessary. Serve hot with biscuits or
cornbread.

Don't worry if there is extra creamy broth after the dumplings are
gone -- you now have the best homemade Cream of Chicken soup you
will ever eat.
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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Homemade Layer Cake (Silver White Cake )

To all hunting layer cakes here is a Betty Crocker favorite
Lois
```````````````````
Silver White Cake with Chocolate Frosting

This tender, snow-white cake is frosted with a rich, chocolate
buttercream.
A dessert lover's dream.

2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla or almond extract
5 egg whites
Chocolate Buttercream Frosting (below)

1. Heat oven to 350ºF. Grease and flour bottom and sides of
rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches, or
3 round pans, 8x1 1/2 inches.

2. Beat all ingredients except egg whites and Chocolate Buttercream
Frosting in large bowl with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 2 minutes, scraping
bowl occasionally.

3. Beat in egg whites on high speed 2 minutes, scraping bowl
occasionally. Pour into pan(s).

4. Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes,
8-inch rounds 23 to 28 minutes or until toothpick inserted in center
comes out clean or until cake springs back when touched lightly in
center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes;
remove from pans to wire rack. Cool completely.

5. Frost rectangle or fill and frost layers with Chocolate
Buttercream Frosting.

Chocolate Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled
2 to 3 tablespoons milk

Mix all ingredients except milk in medium bowl. Stir in milk until
smooth and spreadable.

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From: "Vivian Davis"
Organization: Fayetteville State University
To: posts@chitterlings.com
Subject: recipe
Priority: normal

Hi Willie,

I am looking for a recipe for crackling bread, could you email me or
one of your customer with a recipe so that I can try it for the
holidays. Thank you. Vivian

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From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Coosh - Cornmeal Mush

Coosh (Cornmeal Mush)

2 cups of cornmeal
1 teaspoon of salt
1 teaspoon of baking powder
2 cups of water
1/4 cup of bacon drippings or butter

In a bowl stir together the cornmeal, salt, baking powder and water,
mixing well.
In a cast iron skillet over high heat, melt the butter and add the
cornmeal mixture.
Stir well and reduce the heat to medium low.
Cover and cook, for 20 minutes, stirring often.
Once a crust has formed on the bottom, stir and serve.
It will be very thick and clump together.
Mash it down and then spoon it onto a plate.
Serves 6

Cornmeal Mush 2

1-1/4 cups of cornmeal
2-1/2 cups of water
1/2 teaspoon of salt

Mix together cornmeal, water, and salt in a medium saucepan.
Cook over medium heat, stirring frequently, until mixture thickens,
about 5 to 7 minutes.
If using as cereal, spoon mush into bowls and serve with milk and
sugar, if desired.
If frying, pour mixture into a loaf pan and chill completely.
Remove from pan, cut into slices, and fry in a small amount of oil
over medium-high heat, until browned on both sides. Serve with
sauce of your choice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Richard Lee Holbert
To: SoulFood <posts@chitterlings.com>
Subject: Yassa (Pot-Roast Chicken with Greens and Peanuts)

Yassa (Pot-Roast Chicken with Greens and Peanuts)
Serves 6

A perfect choice for Karamu, the central feast of Kwanzaa, this
fragrant, slow-cooked chicken casserole is served at weddings,
initiations, and other tribal gatherings by the Senegalese people
of Equatorial Africa. African chickens are lean little birds with a
gamey flavor; Cornish hens make a good substitute. Serve piled
high on a dish, with mashed yam, white rice, and fried plantains.

2 Cornish hens or 1 chicken, cut into serving pieces (with bone)
Coarse salt and freshly ground black pepper
1/3 cup sesame or peanut oil
1/2 cup crushed peanuts (or sesame seeds or crunchy peanut butter)
2-3 hot chili peppers (for example, jalapeño, serrano, malagueta),
seeded
and finely chopped
2 large onions, finely sliced
2-3 large ripe tomatoes, sliced
1 pound tender okra, trimmed
4 handfuls mustard greens or spinach leaves, well washed

1. Preheat oven to 300°. Rinse chicken pieces, pat dry, and season
generously with coarse salt and black pepper. Have ready a roomy
casserole dish or Dutch oven with a tight-fitting lid.

2. Heat oil in a frying pan and fry chicken pieces, turning to brown
on all sides. Remove and reserve.

3. Add crushed nuts to remaining oil and fry for a moment. (If using
sesame seeds, keep a lid handy to catch seeds that jump; if using
peanut butter, no need to fry.) As soon as nuts begin to brown, add
a splash of water and stir in chopped peppers. Remove from heat.

4. In casserole dish, layer chicken with onions, tomatoes, okra, and
mustard greens, sprinkling layers with nut sauce and seasoning with
salt and pepper as you go. Cover tightly and transfer to oven. Cook
for 30 minutes at 300° then reduce heat to 275°. Continue cooking
for 2 more hours.

5. Remove dish from oven. Turn layers over so top is on the bottom. If
more liquid is needed, add a little boiling water. Cover, return dish
to
oven, and cook for 1 1/2 hours more (4 hours total cooking time).

Per Serving: Calories: 463 calories Fat: 34g Saturated Fat: 7g
Cholesterol: 52mg Carbohydrate: 21g Protein: 23g Points: 12

Delicious Living Dec. 2002
--
Richard Lee Holbert '85 North Richland Hills, Texas
oldag85tx
ICQ # 39883849 Yahoo Messenger rlholbert Type 2 Diabetic
Romance,Genealogy,Texas A&M University,Diabetes,Depression
Merry "Fitness" and a Happy New "Rear" to you

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This is a compilation of recipes and recipe requests from
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