More Soulful Recipes - June 13th, 2021

Published: Sun, 06/13/21

Publisher:  Willie Crawford            [email protected]
Editor:     Myra Paige

Home of the Soul Food Cookbook...
http://chitterlings.com/cookbook.html

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What's In This Issue:

Editor's Note:  Please send in some of your personal favorite
tried and true recipes. Please send recipes and requests to:
[email protected] 

Thank You In Advance :-)

Recipe:  Fantastic Carrots

Two Ton Bourbon Pecan Cake Question

Recipe:  Watermelon Lemonade

Recipe:  Peach Dump Cake

Recipe:  Butterscotch Oatmeal Cookies

Recipe:  Jailhouse Rice

Recipe:  Candied Brussels Sprouts With Bacon

Recipe:  Mom's Skillet Kielbasa

Recipe:  Bisquick Chicken Pot Pie

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From:  Sugar

FANTASTIC CARROTS     

8-9 carrots (minimum)
1 can chicken broth
1/4 c. butter
3 med. onions, sliced in rings
3 Tbsp. flour
3/4 c. water
Dash salt & pepper

Boil carrots in broth until soft. In #2 small pot, saute for 15
minutes. Onion in butter (soft and don't burn). Mix flour and
water in jar, then add to onion and butter. Cook until thick.
Pour everything into carrots and simmer approximately 10 minutes
more.

Please walk with me through a second chance of life:
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-Sugar, ❤😘

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From:  Lorilyn Brock Busby
Two Ton Bourbon Pecan Cake Question

Hi Neisha,

I have a couple of questions about your Two Ton Bourbon Pecan
cake recipe:

At what oven temperature do you bake the cake (I'm guessing in a
fairly slow oven?)

and 

Do you start the cake in a cold oven or do you preheat the oven
before baking?

Thank you!

lorie

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From:  Neisha

Watermelon Lemonade
 
1 1/2 lbs sliced seedless watermelon (rind removed)
Zest of 1 lemon
3/4 c fresh lemon juice
1/2 c mild honey
A lemon thinly sliced for garnish

Place watermelon in a food processor anf process til smooth.

Strain through a sieve pushing the pulp through. Pour juice into
a pitcher, add lemon yest.

In a bowl whisk honey and lemon juice til honey is dissolved,
stir in watermelon juice. 

Stir in 1 1/2 c cold water, cover and refrigerate until very
cold.

Serve over ice in tall class with lemon garnishes.

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- 250 Of Willie Crawford's Own Recipes...

Macaroni, Fried Chicken, Biscuits, Red-eye Gravy, and Baby
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From:  Carol Adams 

Peach Dump Cake

-9x13 inch cake

 2 (16 ounce) cans peaches in heavy syrup
 1 (18.25 ounce) package yellow cake mix
 1/2 cup butter
 1/2 teaspoon ground cinnamon, or to taste

Preheat oven to 375 degrees 

Empty peaches into the bottom of one 9x13 inch pan. Cover with
the dry cake mix and press down firmly. Cut butter into small
pieces and place on top of cake mix. Sprinkle top with cinnamon.

Bake at 375 degrees for 45 minutes.

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From:  Sugar

Butterscotch Oatmeal Cookies
Recipe Yield: about 4 dozen cookies
Serving size: 1 cookie


Ingredients

1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup Splenda Sugar Blend for Baking
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package)
Nestle Toll House Butter-scotch Flavored Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat
butter, sugar blend, brown sugar, eggs and vanilla extract in
large mixer bowl. Gradually beat in flour mixture. Stir in oats
and morsels. Drop by rounded tablespoon onto ungreased baking
sheets.

Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp
cookies. Cool on baking sheets 2 minutes; remove to wire racks to
cool completely.

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From:  Sugar

JAILHOUSE RICE

An easy comfort food casserole recipe made with rice, ground beef
and sausage.

Prep Time: 15 Min
Time: 1 Hour
Total Time: 1 H & 15 M

1 lb. lean ground beef
1 lb. sausage (I use 'Hot')
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups finely diced celery
2 14.5-oz cans chicken broth
1 10.5-oz can cream of celery soup
1 10.5-oz can cream of onion soup
2 cups long-grain white rice

Preheat oven to 350F. Spray a 13x9 baking dish with cooking
spray; set aside.

Add ground beef, sausage, salt, pepper and garlic to a large
skillet then brown and crumble over medium-high heat.

When meat is about half cooked, add onion and celery then
continue cooking until meat is cooked through and veggies are
tender. Do not drain

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From:  Sugar

CANDIED BRUSSELS SPROUTS WITH BACON

6-7 slices of bacon, fried crisp

1 lb. fresh brussel sprouts,  sliced in half and the tough end
removed

salt to taste
black pepper to taste
dash of garlic powder
2 Tbs. soy sauce
1/2 cup brown sugar
2 Tbs. apple cider vinegar

Fry the bacon in a a skillet until crisp.  Remove to a paper
towel lined plate.   Reserve the drippings in the pan.   Turn the
heat to medium.  Place the sliced brussel sprouts, cut side down
in the hot drippings.  If there are loose leaves that fall off,
you can discard them. 

Allow the cut side to sort of brown or char .  See the two I
turned over how they are browned.  This takes about 3 -4 minutes.
 Brown them without burning them.  Sprinkle with salt, pepper and
garlic powder to taste.   Turn them over and sprinkle with brown
sugar then the soy sauce and vinegar.  Place the top on the pan
and steam the for about 5 to 7 minutes!   This makes them tender!

Remove the lid and turn the heat up to medium high.  Toss the
brussel sprouts until the liquid has caramelized!   Sprinkle the
top with the crumbled bacon right before serving!

They are delicious!!

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From:  Sugar

MOM'S SKILLET KIELBASA       

1 package kielbasa
1 med onion (sliced)
3-4 med potatoes (cut in lg cubes)
1 can beef broth
1 bay leaf
1/2 tsp. thyme
1 can green beans (drained)

Place everything in covered skillet except the green beans, bring
to a boil, cover and simmer for 20-25 minutes. Add green beans
during the last 5 minutes.

Add salt and pepper to taste.

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From:  Sugar

BISQUICK CHICKEN POT PIE

Bisquick chicken pot pie is like love in a dish boasting savory
chicken & tender veggies basking in a creamy sauce with a sweet
flakey crust.

Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins
Servings: 8 Servings

1 cup cooked chicken, cut into 1 inch pieces
1 2/3 cups frozen mixed vegetables, thawed and drained
1 (10-oz) can cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 large egg, lightly beaten


Preheat oven to 350F.

In a medium mixing bowl, combine chicken, vegetables, and soup.
Pour into the bottom of a 9-inch pie plate.

In a small mixing bowl, whisk together the Bisquick, milk, and
egg. Pour on top of pie plate.

Bake in the preheated oven until the crust is golden brown, about
30 minutes.

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