Pork Chitterlings

Ingredients:

20 pounds pork chitterlings
*
1 pint vinegar
*

2 large onions
chopped
*
6 each hot chili peppers
*

¼ cup salt
*
1 x pancake mix


Directions:

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.

Simmer 3½ to 4 hours, changing water 2 times, until fork tender.

Cool. Remove all fat and foreign matter.

Reheat in fresh water and serve piping hot.

Pass hot pepper sauce.

To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper.

Fry in deep fat, not too crisp.

For battered chitterlings: make a thin pancake batter.

Dip chitterlings in batter and fry until golden brown.

Serve with baked potatoes, slaw and corn bread.

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Salmon Croquettes (Madea)

Ingredients:

1 cup cooked salmon*
1 Tbs butter
1 Tbs flour
1/4 cup milk or water
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/4 cup chopped onion
2 Tbs corn meal
*12 oz can pink salmon may be substituted

Preparation:

1. Make a roux with the butter,  flour and milk.

2. Pour the other ingredients into a large bowl and mix them, adding the roux last.

3. Mold the dough-like mix into 2 inch balls or patties (whatever purpose). May coat in breadcrumbs, if desired.

4. Fry in deep hot oil at 385 degrees F. until brown.

www.epicurious.com

Addendum:

* Salmon drained, skin and bones discarded.

2 tsp. Old Bay seasoning, optional

Roux Frosting

Igredients:


1/2 cup milk
1/2 cup butter
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla paste
1/8 teaspoon salt

Directions:

In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat.

Cool slightly.

Cream together the butter, vanilla paste and sugar.

Slowly add the milk mixture.

Beat until it is creamy and smooth. It will take longer than you'd think. Frost on cooled cupcakes or cake.

www.coconutandlime.com

Cool Whip Frosting

INGREDIENTS:


1 cup milk
1 (3 1/2 ounce) package instant pudding mix, any flavor
1⁄4 cup powdered sugar
8 ounces Cool Whip

DIRECTIONS:

Pour milk into bowl add pudding mix and sugar.
Beat with wire whisk for 2 minutes.

Gently fold in whipped topping.

www.food.com

Ruth Chris' Sweet Potato Casserole

Ingredients:


~CRUST~
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

~SWEET POTATO MIXTURE~
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

~Instructions~

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Dream Whip Butter Frosting

INGREDIENTS:


1⁄3 cup cold milk
1 teaspoon vanilla
1 (1 1/3 ounce) envelope Dream Whip
1 lb confectioners' sugar
2 tablespoons milk
3 tablespoons butter, softened

DIRECTIONS:

Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.

Add half of sugar; blend well. Whip rapidly until thickened–about 2 minutes.

At medium speed alternately add remaining sugar and milk; beat after each addition.
Add butter, 1 tablespoon at a time, beating well.

Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.

LEMON OR ORANGE BUTTER FROSTING.

Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.

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Luby's Cornbread Dressing

Ingredients:


4 cups crumbled corn bread (below)
2 1/4 cups torn dry white bread (1-inch pieces)
2 1/2 cups chicken broth
1 1/4 cups chopped celery
3/4 cup finely chopped onion
1/4 cup butter or margarine, melted
3 tbsp vegetable oil
2 tsp rubbed sage
3/4 tsp pepper
3 extra large eggs

Directions:

In large bowl, combine breads and broth. Mix well. Let stand 15 minutes.

Heat oven to 375 degrees.

Add celery, onion, butter, oil, sage, salt, and pepper to bread mixture. Toss lightly to coat evenly.

In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to greased 2-quart baking
dish.

Bake 50 to 65 minutes or until top is golden brown.

***   ***   ***   ***   ***   ***
(Corn Bread) - 9 servings

Ingredients:

1 cup milk
1 cup buttermilk
2 extra-large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cups all purpose flour
2 tbsp granualted sugar
1 tbsp baking powder
1 tsp salt

Directions:

Heat oven to 425 degrees.

Generously grease 9-inch square baking pan or 10-inch cast iron skillet.

In large bowl, whisk together milk, buttermilk, eggs, and oil until well blended. Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingreadients are moistened. Pour into baking pan.

Bake 20 to 25 minutes or until light golden brown and wooden pick inserted into center comes out clean.

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