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Post by April B. on Apr 16, 2004 7:01:44 GMT -6
More Soulful Recipes April 15th, 2004 Publisher: Willie Crawford Editor: Joleene www.chitterlings.comFrom: "Carroll" <carroll@ecr.net> Carol Channing's German Pot Roast 4 lb Beef brisket; all fat - trimmed off 2 ts Salt 1 ts Ground ginger 1 cl Garlic 1/2 ts Dry mustard 2 c Water 2 md Yellow onions; peeled and - quartered 2 Bay leaves 2 tb Whole cloves 1/3 c Sugar 2 ts Fat or vegetables oil 6 Ginger snaps; finely crushed Rub meat with salt, ginger and cut garlic. Combine remaining ingredients except fat and ginger snaps in saucepan. Bring to a boil and pour over meat. Cool, cover and chill in refrigerator overnight, turning once. remove meat and reserve the marinade. Dry meat with paper towel. Heat fat in heavy skillet until it is sizzling. Sear the meat on all sides. Transfer meat to Dutch oven or deep heavy skillet. Add 1 1/2 cup of marinade. Cover tightly. Simmer on top of stove or braise in moderate oven for 3 1/2 hour, or until meat is tender. Add more marinade as needed. Remove meat to heated serving platter. Strain liquid in spot and return to heat. Skim off excess fat. Thicken with ginger snaps and season to taste with salt and pepper. Reduce gravy slightly, stirring constantly over low heat. Slice meat diagonally and serve alone or with side dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles. NOTE: Carol's pot roast works well in a crock pot. Sear meat first as directed in recipe, then cook in crock pot at low oven temperature 6-8 hours. Her dish is an old fashioned delight, aromatic, delicious and memorable.
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Post by April B. on Apr 16, 2004 6:54:48 GMT -6
Baked German Pork Chops 1 lb Sauerkraut; drained 1/2 c Brown sugar 4 Pork chops; trimmed 2 md Onions; thinly sliced 2 md Apples, tart (granny smith) 4 sm Celery ribs 3 c Pale ale 1/2 ts Fennel seeds 1/2 ts Cinnamon 1/2 ts Cloves 1/2 c Dry sherry Core apples and slice thinly. Slice celery ribs thinly. 1. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer. 2. Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables. 3. Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes or spaetzle.
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Post by April B. on Dec 5, 2003 8:46:19 GMT -6
Herbed Mushroom Pate Makes 8 Servings 4 tablespoons vegetable broth 1 onion, minced 2 cloves garlic, crushed 2 sticks celery, chopped 12 ounces (about 2 cups) button mushrooms, sliced 12 ounces (about 2 cups) brown cap mushrooms, sliced 3-4 tablespoons chopped fresh mixed herbs 3 tablespoons port wine salt and freshly ground black pepper 6 tablespoons fresh whole-wheat bread crumbs 2 eggs, beaten fresh herb sprigs and tomato slices, to garnish 1. Place the broth, onion, garlic and celery in a saucepan, cover, and cook gently for 10 minutes, stirring occasionally. 2. Stir in the mushrooms, cover, and cook gently for 10 minutes, stirring occasionally. 3. Remove the pan from the heat, add the herbs, port wine, and seasoning and mix well. 4. Set aside to cool slightly, then place the mixture in a liquidizer or food processor and blend until smooth. Transfer the mixture to a bowl, add the bread crumbs and eggs, and mix well. 5. Adjust the seasoning, transfer to a lightly greased and lined 2-pound loaf pan and level the surface. 6. Bake in a preheated oven at 350 degrees for about 1 hour, until lightly browned and set on top. 7. Set aside to cool completely in the pan. Once cool, cover and refrigerate for several hours before serving. 8. To serve, turn carefully out of the pan and garnish with fresh herb sprigs and tomato slices. Serve in slices with fresh crusty bread or toast. Per Serving: Calories 72 Protein 4.7 g Carbohydrates 7.0 g Total Fat 2.3g (0.6 g. sat.) Sodium 0.1 g % calories from fat 29 Fiber 2.0g
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Post by April B. on Nov 24, 2003 8:31:07 GMT -6
Beef Tongue Vinaigrette 1 beef tongue 2 carrots, coarsely chopped 2 ribs celery, coarsely chopped 1 medium onion, quartered 2 bay leaves 10 whole black peppercorns 3/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 Tbs Dijon-style mustard 1 hard-cooked egg, finely chopped or pressed through a coarse sieve Salt and freshly ground pepper to taste Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter. Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue. Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature. Serves 8 to 12 as an appetizer.
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Post by April B. on Jul 24, 2003 11:05:24 GMT -6
Baby Shower appetizer
This may sound complicated but it's really not!
Go to your local bakery and buy 2 loaves of white bread and have them sliced lengthwise instead of the regular way.
Using a cutting board carefully slice of crust. Place each slice on the board and gently roll each piece just a little to flatten with a rolling pin(optional).
At this point you can add any type of filling you like, ie, tuna salad,chicken salad,flavored cream cheeses or even thinly sliced deli meat.
After you have filled each layer roll each slice jelly roll style and use a tooth pick to hold.Wrap each loaf in plastic and then foil and put in fridge overnight.
Just before party time remove from fridge and slice loaves with sharp knife into pinwheel shaped pieces and place on a platter, garnish with fresh parsley.
I have used cream cheese mixed with the dry ranch dressing and also Italian dressing. Chicken salad also makes a nice filling.You can also use the flavored cream cheeses that the super markets sell if time is an issue.
Some bakeries if you order bread ahead of time might be willing to even dye the bread dough for you.
These are really quiet simple to prepare and look lovely when served. ;D ;D
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Post by April B. on Jul 24, 2003 11:02:35 GMT -6
PICKLE BREAD Makes : 6 rolls, about 10 slices each roll
2 (8-ounce) packages - cream cheese 6 French dinner rolls (small torpedo-shaped) 6 medium - whole Kosher dill pickles Parsley sprigs, optional garnish
Bring cream cheese to a spreadable temperature but not too soft. Hollow out the dinner rolls with a sharp, narrow knife to make a tunnel from end to end, making it a little larger than the pickle circumference. Take care not to break the outside well of the bread.
Spread cream cheese inside the hollowed-out rolls with a table knife, making sure there is sufficient cream cheese all around the tunnel. Insert pickle into the roll, all the way through. If some of the cream cheese comes out, just add it back in.
Wrap tightly in plastic wrap. Refrigerate for several hours or overnight. When ready to serve, remove plastic wrap and, with a serrated knife, slice into 1/4 to 1/2-inch slices. Place on a paper doily on a pretty serving plate. Garnish with parsley, if desired. ;D
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Post by April B. on Mar 21, 2003 11:25:15 GMT -6
Smoked Salmon Cream Cheese Balls
16 ounces softened cream cheese 8 ounces chopped smoked salmon 3 green onions, chopped 1/4 cup sour cream 1 teaspoon Worcestershire sauce 1/2 teaspoon horseradish 1/4 teaspoon garlic powder with parsley 1/4 teaspoon pepper 3/4 cup chopped walnuts 1/4 cup chopped fresh parsley
In a bowl, combine softened cream cheese, chopped smoked salmon, chopped green onions, sour cream, Worcestershire sauce, horseradish, garlic powder, and pepper. Chill at least 1 hour. Shape into 1-inch balls and roll in chopped walnuts then chopped parsley. Cover and chill for at least 4 hours. Serves 24.
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Post by April B. on Feb 17, 2003 8:07:53 GMT -6
Spinach Viktor
2 Tablespoons (30 ml) butter 2 Tablespoons (30 ml) all-purpose flour 1 cup (250 ml) heavy cream, half-and-half, or milk Salt and freshly ground pepper to taste 1 teaspoon (5 ml) lemon juice 1/4 teaspoon (1 ml) ground ginger Salt and freshly ground pepper to taste 10 ounce (280 g) chopped frozen spinach, thawed and thoroughly dried 2 to 3 ripe tomatoes, thinly sliced Caviar for garnish (optional)
Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for about 3 minutes and stir in the cream. Bring to a boil, stirring frequently. Stir in the lemon juice, ginger, salt, pepper, and chopped spinach. Bring to a boil and cook for 1 minute. Spoon over sliced tomatoes and garnish with a dollop of caviar if desired.
Serves 4 to 6.
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Post by April B. on Feb 13, 2003 10:40:26 GMT -6
Makes: 20
10 slices white bread 2 Tablespoons butter 1/2 teaspoon thyme leaves 6 ounces cooked shrimp, cleaned and chopped 1/2 cup shredded Swiss Cheese 1/3 cup mayonnaise 1/2 cup fresh bread crumbs 1/4 teaspoon salt, or to taste Dill weed Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve scraps for crumbs). In small saucepan, melt butter and add thyme. Brush bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes.
This is an easy make-ahead: toast circles early in the day, mix topping, and refrigerate. Put together and pop in broiler as guests arrive!
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Post by April B. on Feb 11, 2003 10:24:58 GMT -6
Tuna-Stuffed Cherry Tomatoes Makes 36 appetizers 21 calories per Appetizer
1 can chunk light tuna packed in water ยฝ c. celery, finely chopped 1/3 c. low-calorie mayonnaise 1/4 c. parsley, finely chopped 2 Tbs. Green onion, minced 36 cherry tomatoes parsley sprigs (for garnish)
Drain tuna. Combine tuna with celery, chopped parsley, and onion. Cut off tops of tomatoes and scoop out seeds; turn upside down to drain. Fill tomatoes with tuna mixture, serve chilled on a parsley lined plate
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Post by April B. on Feb 9, 2003 12:33:08 GMT -6
Kona Nova
Time: 10 minutes, plus four days' marinating
1 large bunch fresh dill, stems removed 1 1/2 cup brown sugar 1 1/2 cup kosher salt 1 3-pound salmon fillet 1 cup Lapsong souchong tea, brewed 1 1/2 tablespoons pure maple syrup.
1. In a pan large enough to hold fish flat, cover bottom with a thick layer of dill. Mix sugar and salt, and spread over dill. Lay salmon over mixture. Mix tea and maple syrup, and pour over top. Cover fish with plastic wrap. Place a pan on top of fish, and weigh down with cans or bricks.
2. Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on endive or on bagels with cream cheese.
Yield: 15 to 20 appetizer servings.
Note: Water mixed with a tablespoon or two of Cognac, other brandy or liquid smoke extract may be used as a substitute for tea.
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Post by April B. on Jan 6, 2003 12:06:43 GMT -6
Connolly Snacks Serving Size: 50 Categories: Appetizers, Snacks Ingredients
8 ounces ricotta cheese 3 tablespoons confectioners' sugar 1 teaspoon grated orange peel 50 Melba rounds or roasts 1/4 cup cinnamon or cocoa powder -- to taste
In small bowl, combine cheese, sugar and orange peel. Spread about 1 teaspoon of mixture on each Melba round. Sprinkle with cinnamon or cocoa. Makes 50 servings. Preparation time: About 10 minutes. Per serving: About 20 cal, 1 g pro, 3 g car, 1 g fat, 23% cal from fat, 2 mg cholesterol, 23 mg sod, 0 g fiber.
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Post by April B. on Jan 6, 2003 12:08:44 GMT -6
Tortilla Roll-Ups Categories: Appetizers
Ingredient
8 ounces cream cheese 8 ounces sour cream 5 green onions with tops -- chopped 7 ounces chopped green chilies 2 tablespoons chopped black olives -- to taste 1 cup grated cheddar cheese 12 flour tortillas 6 inches each
1. In food processor, blend cream cheese, sour cream, green onions, chilies, olives and cheddar cheese.
2. Spread mixture on tortillas and roll up. Roll tortillas in damp paper towels and place in reseal able plastic bags. Chill. To serve, cut into 1-inch pieces.
Makes about 36 appetizers . Preparation time: 10 minutes. Chilling time: 15 minutes.
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Post by April B. on Jan 9, 2003 8:34:54 GMT -6
Fit N Fast Bruschetta Serves 9 Appetizers
1 medium plum tomato, seeded and chopped 1 Tbs. Chopped fresh Basil 1 tsp. Fresh grated Parmesan Cheese 1/4 tsp. Garlic powder 1/8 tsp. Black pepper 9 Melba rounds or toast
in small bowl, combine all the ingredients except for the Melba rounds. Spoon about 1 Tbs. Tomato mixture onto each Melba round Calories 17, 1gpro, 3g car, 0 g fat, 21% cal from fat, 1 mg cholesterol, 37mg sod, 0 g fiber.
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Post by April B. on Jan 29, 2003 12:14:11 GMT -6
Lobster Spread
Ingredients: 2 envelopes of unflavored gelatin 1/2 cup of water 2 Tablespoons of lemon juice 1 pint of sour cream (2 cups) One 12 ounce bottle of chili sauce 2 tablespoons of horseradish 1 1/2 cup of finely chopped cooked lobster or shrimp (about 8 oz.) Assorted crackers or party-size bread
Preparation: In a medium saucepan, sprinkle unflavored gelatin over water and lemon juice. Let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in sour cream, chili sauce and horseradish; fold in lobster.
Turn into 3 1/2 cup lobster mold; chill until firm. Serve with crackers. Makes about 3 1/2 cups of spread.
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Post by April B. on Dec 20, 2003 11:44:33 GMT -6
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Post by April B. on Dec 19, 2003 13:54:31 GMT -6
Pistachio Salad Dessert
1 small box Jell-0 Instant Pudding, Pistachio Flavored 1 regular sized can of crushed pineapple, do not drain 1 c. mini-marshmallows 1 c. chopped nuts 1 small container of Cool Whip Green food coloring
Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well. Add marshmallows and nuts. Fold in Cool Whip. Chill in fridge for several hours or overnight.
PISTACHIO JELLO 2 lg. cans pineapple tidbits, drained 2 pkg. instant pistachio Jello pudding 8 oz. Cool Whip 1 c. nuts, chopped (pecans) 1 jar maraschino cherries, cut up
Cream together instant pudding and Cool Whip. Add pineapple, cherries and nuts. Add green food coloring, if more color is desired. Garnish with green candy mints, cut into leaves.
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Post by April B. on Dec 20, 2003 11:49:21 GMT -6
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Post by April B. on Dec 19, 2003 13:59:20 GMT -6
White Trash 2 C. Crispix 4 C. small Pretzels 2 C. dry Roasted Peanuts 1 lb. M&M's 1 1/4 lb. White Dipping Chocolate (melted) Mix all ingredients and cover with white chocolate. Spread into cookie sheet and cool. White Trash 1 cup Cheerios 1 cup Crispex 1 cup pretzel sticks 1 cup peanuts OR cashews 12 oz. bag vanilla baking chips 1 Tbls. vegetable oil Combine cereal, pretzels, and nuts in bowl; set aside. Melt chocolate chips in the microwave or in the top of a heated double boiler. Stir oil into melted chocolate. Pour chocolate mixture over dry mixture and stir to coat. Press onto waxed paper and allow to cool overnight. Break up into pieces before serving.
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Post by April B. on Dec 19, 2003 14:34:37 GMT -6
Traditional Peanut Brittle 2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts 1/2 tsp. salt 2 Tbsp. butter 2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Yield: About 1-1/2 pounds of peanut brittle.
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Post by April B. on Dec 19, 2003 13:46:13 GMT -6
JELL-O FROSTING 2 egg whites 1 1/2 cups granulated sugar 1 large box gelatin, desired flavor 2 teaspoons light corn syrup 1/2 cup water Beat at high speed for 7 minutes in the top of a double boiler while it cooks. Jell-O Pudding creamy Frosting Add 1 box pudding any flavor to 2 cups milk. Mix for 2 minutes. Add Cool Whip. Frost cake with pudding topping and serve. Jell-O Pudding creamy Dirt frosting Yield: 6 Servings 2 c cold milk 1 pkg. jell-o chocolate flavored instant pudding 8 oz tub chocolate cool whip ,-thawed 8 oz chocolate sandwich cookies, -crushed Pour milk into large bowl, add jell-o pudding. Beat until well blended. Let sit 5 minutes. Stir in cool whip and the cookies. spread on cake
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Post by April B. on Dec 19, 2003 14:04:25 GMT -6
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Post by April B. on Dec 20, 2003 11:51:19 GMT -6
You can certanly add the celery I have had it in both the lime with also the Pineapple
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Post by April B. on Dec 19, 2003 13:02:58 GMT -6
Rich 'n Moist Banana Bread Ingredients 1-1/2 cups sugar 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder pinch of salt 3 to 4 ripe bananas 2 large eggs 3/4 cup sour cream 2 teaspoons vanilla 1/4 cup milk 1 stick butter, melted 1/2 cup chopped nuts Directions Mix together sugar, flour, baking soda, baking powder and salt. Mash bananas and add to beaten eggs, sour cream, vanilla and melted butter. Combine wet with dry ingredients until blended. Stir in chopped nuts. Pour into 2 greased and floured loaf pans and bake in 350 oven for 45 minutes or until bread tests done. Cool before removing from pans. This bread stays moist and can be frozen.
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Post by April B. on Dec 19, 2003 14:47:36 GMT -6
Fruitcake Made with Sweetened Condensed Milk 1 lb candied cherries, chopped 1 lb candied pineapple, chopped 4 cups chopped pecans 1-1/2 cups flour 1 can sweetened condensed milk (any brand will do like Eagle Brand) Mix flour with fruits and nuts; and coat all the fruits and nuts. Add sweetened condensed milk and mix well. Pour or spoon mixture into greased and floured bread pan(s) and bake at 300ยบ for 1-1/2 hours. Remove from oven and brush tops of loafs with a little warmed Karo light corn syrup (optional). This gives a nice shine to the tops. Let cool in pan(s) for 10 minutes or so, then remove from pan(s) and place on rack to finish cooling. Wrap in plastic wrap and store in refrigerator or freezer. Measurements for the fruits and nuts don't have to be exact.... anywhere from 3 to 4 cups for the fruits and nuts work fine. 5-3/4 x 3 x 2-1/8-inch pans; this size pan yields 4 Fruitcakes. If tops get too brown, lay a piece of foil over tops of loaves after about 45 minutes
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Post by April B. on Dec 20, 2003 11:57:50 GMT -6
Tanya try this one it is very easy to make Chocolate Cream Pie 1-3/4 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate or Chocolate Fudge Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1 prepared chocolate flavor crumb crust (6 oz. or 9 in.) Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Garnish with additional whipped topping and grated Semi-Sweet Baking Chocolate. Store leftover pie in refrigerator.
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Post by April B. on Dec 19, 2003 12:39:59 GMT -6
Hi April try this one out Alaska Glacier Ice Box Fruit Cake This is the best fruit cake I've ever tasted 1 pound vanilla wafers 1 can Carnation evaporated milk 1 pound candied cherries (red) 1 pound seedless raisins (black) 2 pounds pecans (4 cups nut meats) 1 pound (2 cups) English walnuts 1 pound marshmallows Crush/crumble vanilla wafers and cut up cherries and nuts, saving 15 pecan halves and 11 cherries for decoration. Mix all ingredients except milk and marshmallows. Pour milk into large double boiler; when hot, drop in marshmallows, a few at a time, until all are dissolved. Pour over ingredients and begin to mix immediately. Pour into buttered mold and let stay in refrigerator overnight. Turn out and decorate. Keep wrapped in waxed paper in refrigerator (makes it stay fresh and keeps for months).
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Post by April B. on Dec 20, 2003 12:04:45 GMT -6
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Post by April B. on Dec 19, 2003 12:51:14 GMT -6
I hope this helps
Marbled Peanut Butter Fudge
4 cups sugar 1 can (12oz) evaporated milk (You can use Eagle brand not sweetened) 1 cup butter or margarine 1 jar (7oz) marshmallow cream 3 pkgs (6oz) semisweet chocolate chips, 18 ounces total, or about 3 cups 1 tablespoon vanilla 1 cup peanut butter
Combine sugar, milk and butter in a heavy saucepan; bring to a boil and cook for 8 minutes, stirring constantly. Add marshmallow cream, chocolate chips and vanilla; stir to blend. Pour half of mixture into a buttered 13- x 9- x 2-inch pan; dollop with spoonfuls of peanut butter. Spoon remaining chocolate mixture over the peanut butter. Gently swirl the mixture with a knife to create a marble effect. Chill until firm; cut into 1-inch pieces and store in an airtight container in the refrigerator. Makes about 5 pounds.
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Post by April B. on Dec 20, 2003 12:12:39 GMT -6
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