Creole Chitterlings (Chitlins)

Ingredients:


20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste

Directions:

Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.


www.allrecipes.com

Kool-Aid Punch

Ingredients:

1 packet cherry kool-aid
1 packet strawberry kool-aid
2 cups sugar
6 ounces frozen orange juice concentrate
6 ounces frozen lemonade concentrate
3 quarts water
1 quart ginger ale

Directions:

Combine all in punch bowl. If not serving immediately, add the ginger ale just before serving.

www.cdkitchen.com

Country Oxtails

Ingredients:

3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions:

Preheat oven to 300 to 350 degrees F.

Sprinkle the oxtails liberally with House Seasoning on both sides.

Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.

Cover tightly, place in oven, and bake for 2 to 3 hours.

Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.

Serve oxtails with the vegetables over hot buttered rice.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe courtesy of Paula Deen, 2008

Island Oxtail Stew

Ingredients:


2 1/2 -3 lbs. oxtail
½ c. flour
½ tsp. salt
¼ tsp. freshly ground black pepper
1/4 c. vegetable oil
1 large onion, wedges
2 cloves garlic, chopped
3 c. water
2 bay leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can condensed tomato soup
2 small carrots, peeled, 1-inch pieces
1 large potato, peeled, quartered
2 stalks celery, peeled, 1-inch pieces
3 TB flour, mixed with ½ c. water

Cooking Process:

Dredge oxtails in flour; brown lightly in large pot on all sides in hot oil. Add onions and garlic; brown lightly. Add water and bay leaves; bring to boil; cover and simmer 1 1/2 to 2 hours or until oxtails are tender. Add remaining ingredients; simmer additional 30 minutes or until vegetables are done. Thicken with flour slurry as desired.

Serve 3-4.

www.cookinghawaiinstyle.com

Mary's Favorite Hamburger Soup

Ingredients:

1 tablespoon cooking oil
1 cup of chopped or sliced carrots
1-1/2 cups of chopped onion
1/4 cup of chopped celery
1 tablespoon of minced garlic
1-1/4 pounds of ground beef
2 (14.5 oz.) cans diced or stewed tomatoes
1 teaspoon of kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups water
4 cups of beef stock or broth
4 teaspoons beef base, like Better Than Bouillon
1/2 tablespoon Worcestershire sauce
Splash Kitchen Bouquet, optional
2 to 4 cups of frozen, canned and drained, or leftover mixed vegetables
Egg noodles or other medium cut pasta, cooked
Parmesan cheese, grated, for garnish, optional
Dried parsley flakes, for garnish, optional

Instructions:

In a large soup pot, sauté the carrots, onion, celery and garlic in oil over medium high until veggies soften. Add the ground beef and cook through; drain off any excess fat, if needed.

Add the tomatoes, along with the juice, salt, both peppers, basil, and oregano; cook and stir over medium high, about 5 minutes. Add the water, stock, beef base, Worcestershire and Kitchen Bouquet, if using. Increase to high and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Add the vegetables, bring back up to a boil, reduce heat to simmer and continue to cook until veggies are cooked or warmed through. Taste and adjust seasonings if needed.

Soup can be served at this point, or reduce heat to low and let it slow simmer an hour or more, stirring occasionally, until you are ready to eat! Cook egg noodles, or your favorite pasta separately, according to package directions; drain. Spoon noodles into soup bowls, ladle soup over top of noodles and sprinkle with grated Parmesan cheese. Serve with homemade bread, or crusty rolls.

Crockpot: Sauté veggies, brown and drain ground beef, transfer to slow cooker. Add remaining ingredients (except for noodles and garnishes) down to the veggies, cover and cook on low for 6 to 8 hours.

Tip: You can save leftover bits and pieces of vegetables from meals in a small container in the freezer. As you have leftover veggies, continue layering them into the container. This works perfect for soups like this!

Source:  http://deepsouthdish.com

Bags of Gold

INGREDIENTS:


1 quart tomato juice or 1 quart tomato soup
4 cheddar cheese cubes (or your fav. - 1 in.)
1 1⁄2 cups baking mix
1⁄2 cup milk


DIRECTIONS:

Heat the juice or soup in a large pot.

Cut the cubes of cheese.
Combine the baking mix and milk.

Divide dough into 4 dumplings and wrap around the cheese cubes.

Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.

Put a dumpling in each bowl and cover with soup.

www.food.com