More Soulful Recipes -- July 16th, 2012

More Soulful Recipes -- July 16th, 2012
Published by Willie Crawford
http://Chitterlings.com

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recipes via email to: posts@chitterlings.com

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In This Issue:

Recipe: Crockpot Hamburger And Beans Supreme

Recipe: Mexican Vnagrette Chiles

Recipe: Oven "Fried" Fish

Recipe: No Bake Fruit Cake

Recipes: Tuna Macaroni Casserole, Baked Noodles
And Tuna With Mushrooms


Recipe Request: Tuna Macaroni Salad

Recipe Request: Maple Nut Sponge

Recipe: Blueberry Cobbler

Recipe: Easy Summer Bean Salsa

Recipe: Homemade Mashed Potatoes

Recipe: Dorito Bake

Recipe: Teriyaki Pork Kabobs

Recipe Request: Spaghetti Squash

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From: "Johnny Lonadier"

Crockpot Hamburger And Beans Supreme


Posted on July 12, 2012 by The Southern Lady

This recipe for hamburger and beans in the crock pot makes a lot
and is great to serve if you have people over to just hang out,
watch ballgames and entertain family. You can serve this with
shredded cheese on the side, with nachos, or a salad for a meal.

1 1/2 to 2 pounds ground beef
1 large onion, chopped
1 small green pepper, chopped
1 clove of garlic, chopped
1 (16 ounce) can pork-n-beans, drained
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1 (10 ounce) can diced tomatoes with green chilis,undrained. I
USE EXTRA SPICY.
1 (10 3/4 ounce) can tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne or several drops hot sauce (Optional)
1 tablespoon worcestershire sauce
1 (4 ounce) can mushroom pieces, drained
1 teaspoon liquid smoke, (Optional)

Brown ground beef, onion, green pepper and garlic in skillet on
top of the stove. Drain. Add to crock pot along with remaining
ingredients. Cook on low for about 4 hours until flavors have
blended. Makes a 3 quart crock pot about three fourths full.
Serve with toppings of your choice or with cornbread for a great
meal. Enjoy!


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From: LOURDES MALDONADO SALINAS

MEXICAN�VNAGRETTE�GREEN�CHILES�
�����������������������������������������������
Lourdes�Maldonado�(Lula)�
Monterrey,�Mex.�
�
1 fresh�jalape�os�chiles�(optional,�let�whole�or�with�out�seed's)�
1 kg�sliced�red�onion�sliced�
3���������������peeled�and�sliced�carrots�(just�blanched)�
12�����������coliflouer's�(fresh)�
12�����������baby�red�potatoes�precooked�
1 ��������cup�green�squash�sliced�(uncooked)�
2 ��������cucumber's�
15�����������garlic�colves�
15�����������black�pepper�(whole)�
�������������cup�olive�oil�
11/2������cup�cider�vinegar�
�������������cup�boling�water�
3 ��Tbsp�fresh�oregano�
1��������������Tbsp�fresh�tyme�
�������������Tbsp�marjoram�
4 bay�leaves�
Sea�salt�(to�taste)�

�You�can�use�all�that�your�taste�or�imagination's�want!!!!�It's�
delicious�over�tacos,� rice,�salads,�etc.�

You�can�use�all�that�you�want�and�your�imagination's�want!!!�
I�LOVE�THIS�CURTIDO!!!!!!!!!!�

Its�my�original�recipe.�Also�you�can�put�it�on�sterilized�botlles,�for�
all�the�year,� or�in�the�refrigerator.�

�������
If�you�dont�have�cazuela,�you�can�use�a�hard�skillet�or�saucepan.�

First,�olive�oil,�garlic�clove,�chiles,�onion�and�vinegar,�alter,�
the�herbes�and�all� the�aromatic's�herbes.�Let�boil�2�minutes.�

Willie�dear,�please,�let�me�now�if�you�and�your�friends�liked�it�
SORRY�FOR�MY�ENGLISH!!!!!I�dont�speak!!!!!!�
LOVE,�Your�mexican�friend,�Lula�
��
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From: "Elizabeth Fortner"

Oven "Fried" Fish


2 pounds cod or haddock fillets
1 egg, beaten
1 T vegetable oil
1/4 t salt
1/4 t black pepper
1/4 t dried dillweed
1/4 t paprika
1/4 t garlic powder
1 c fine cornflake crumbs

1. Preheat oven 400 deg F.
2. Coat baking pan with cooking spray.
3. Cut each fillet into 3-in-wide pieces.
4. In shallow dish, combine egg, oil, salt, pepper,
dill-weed, paprika, and garlic powder.
5. Place cornflake crumbs in separate shallow dish.
6. Dip fish pieces into egg mixture, then in cornflakes.
7. Place on prepared baking pan
8. Bake 20-25 min til fish flakes easily with fork.


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From: "Joy B. Paul"


Some one wanted this recipe


No Bake Fruit Cake

Graham Cracker Ice Box Fruit Cake
1 Can Eagle Bran Milk
1 Quart chopped pecans (I use Brazil nuts and walnuts, too)
1 pound raisins
6 Tbs. Maraschino cherry juice
2 cup flaked coconut
1 box graham crackers, finely crushed
1 small jar maraschino cherries
Combine all ingredients well, firmly pack into wax paper lined
graham
cracker box.

Refrigerate for several weeks before serving. (Less if needed)

Before opening the graham crackers, I slit the box open along
three sides, like a cigar box.
then line it with heavy waxed paper allowing enough overlap to
cover the cake entirely after it is packed into the box.

After packing the cake, I tape the box securely and refrigerate
for 3-4 weeks before serving. I usually cut it in 3 sections.
So I can freeze what we don,t eat
Keep in refrigerator. This cake freezes well.

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From: Gina Wathen

these recipe i gotten from an amish cook book, i really like
them, esp. when i do not feel like doing a lots of cooking, i
serve this with hot roll, and green salad i am writting these
recipe-the same ways i gotten them from the cookbook.

tuna macaroni casserole

add 2 cups macaroni to 2 qt. of boiling water, add 2 tablespoon
salt and stir, cook 8 min. then drain. do not rinse!

add 4 tablespoon butter or margarine and 1/4 cup milk. add 3/4
cup cheese. pour into baking dish and blend

1 (6 1/2 oz.) can tuna
1 cup cooked peas
2 tablespoon finely chopped onions

place in 350, oven for 20 min, or until thoroughly heated, i
usually put more onions and peas in than what it says, if you
wish, you can put in 1 diced pepper-i do when it on hand.

baked noodles and tuna with mushrooms

1/2 lb. noodles
1 1/2 qts. boiling water
1 1/2 teaspoon salt
1 cup canned tuna
1 (10 1/2 oz.) can mushroom soup
1/4 cup buttered crumbs

cook noodles in salt water until tender and drain. flakes the
tuna with a fork, mix with noodles and mushroom soup. turn into a
greased baking dish. sprinkle with crumbs and bake at 350,f. for
40 minutes

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From: Danitra Reed

Looking for the best tuna macaroni salad

~Danitra~
~Life is too short~
~ Live~Love~Laugh~
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Greetings! I just love this newsletter :) Now I have a request I
am hoping someone can help me with. My mom who is nearly 84 yrs
old made what was called "Maple Nut Sponge" I know it had brown
sugar and something... that was boiled and Knox gelatin. I know
that was allowed to sit up and then it was beaten with maybe cool
whip I know it had nuts too. This was not a cake and it was
refrigerated. This recipe would go back many years.
Thanks!
Cathy Williamson

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From: "Sugar"

BLUEBERRY COBBLER

This recipe was the winner in 2008!

15 Servings prep time: 20 min. bake time: 40 min.

6 cups fresh or frozen blueberries
1-1/2 cups sugar
1/4 cup water



CRUST:

3/4 cup butter, softened
1-1/2 cups plus 2 tablespoons sugar, divided
3 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
Vanilla ice cream, optional



Place blueberries in a greased 13-in. x 9-in. baking dish; set
aside.

In a small saucepan, bring sugar and water to a boil; cook and
stir until sugar is dissolved. Pour over berries.

In a large bowl, cream butter and 1-1/2 cups sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition.

Beat in vanilla. Combine the flour, baking powder and salt; add
to creamed mixture. Spread over berry mixture. Drizzle with
melted butter; sprinkle with remaining sugar.

Bake at 350F for 40-45 minutes or until golden brown. Serve warm


'All that I have seen teaches me to trust God for all I have not
seen.'
~Sugar

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From: SusieQ

Easy Summer Bean Salsa

Ingredients:

1 15-ounce can black beans, drained and rinsed
1 15-ounce can black eyed peas, drained and rinsed
1 15-ounce can whole kernel corn, drained
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
2 fresh tomatoes, chopped
1/2 cup green pepper, chopped
2 cloves fresh garlic, minced (optional)
1 can pickled jalape�o peppers, chopped
Italian salad dressing, to taste

Directions:

Mix all ingredients together, cover, and refrigerate for a day.
Serve with tortilla chips.
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From: Peg Andreou

Homemade Mashed Potatoes


My Recipe Notes: Save recipe note
Ingredients
5 med. baking potatoes, peeled and sliced
1 C. shredded Monterey Jack cheese
1/2 C. garlic seasoned bread crumbs
1/2 C. milk
1 Tbs. butter
salt and pepper to taste

Directions
Preheat the oven to 400 degrees. Place the potatoes into a
saucepan, and fill with enough water to cover. Bring to a boil.
Cook for 5-10 minutes, just until soft. Drain water, and mash
potatoes. Beat in the butter, and about half of the milk using an
electric mixer. Add more milk if needed to achieve the desired
consistency of mashed potato. Season with salt and pepper. Spread
potatoes evenly in a 9x13-inch baking dish, or desired casserole
dish. Sprinkle the bread crumbs and cheese over the top. Bake for
about 10 minutes in the preheated oven, until the cheese is
melted and the top is browned. Serve immediately.


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From: "Terrie Nero"

Dorito Bake



1lb ground beef or turkey your choice
1-can rotel tomato
1-can cream of mushroom soup
1-pkg jack cheese
1-pkg nacho cheese chips



Brown ground beef drain fat, add rotel and cream of mushroom soup

In a casserole dish layer nacho cheese chips, and meat mixture,
and cheese, start with chips

End with meat and cheese on top, garnish with sour cream and
salsa. Quick and easy love this

Go to dish!!!

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From: "Sugar"

TERIYAKI PORK KABOBS

Fire up the grill to make these tasty glazed pork kabobs accented
with ginger, garlic, soy sauce and brown sugar.



Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40-45 mins



1 lb Boneless Pork Loin, cut into 1" cubes
12 Medium Button Mushrooms
1 Large Red Onion, cut into 12 wedges
4 Cherry Tomatoes
2 Tbsp Cornstarch
1� cups Beef Stock
2 Tbsp Soy Sauce
1 Tbsp Packed Brown Sugar
� tsp Garlic Powder or 2 Cloves, minced
� tsp Ground Ginger
4 cups Cooked White Rice, hot



Stir the cornstarch, stock, soy sauce, brown sugar, garlic powder

and ginger in a 2-quart saucepan until the mixture is smooth.
Cook and stir over medium heat until the mixture boils and
thickens.

Remove the saucepan from the heat.


Thread alternately the pork, mushrooms and onion on 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill
the kabobs for 20 minutes or until the pork is cooked through,
turning and brushing often with the stock mixture.

Thread 1 tomato on each skewer during last 3 to 5 minutes of
grilling.

Heat the remaining stock mixture to a boil over medium-high heat.

Serve the stock mixture with the kabobs and rice.


Helpful Tips:

Don't stop at pork-this recipe is equally terrific with chicken,
beef or lamb, and is exceptional with shrimp.


'All that I have seen teaches me to trust God for all I have not
seen.'
~Sugar



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From: Neenie Fassett

Subject: Re: spaghetti squash

how u cook it

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Willie Crawford
Namaste Businesses, LLC
P.O. Box 6508
Navarre, FL 32566




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