Japanese Salad
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
Recipe Introduction
This traditional Japanese salad is cool as a cucumber. The blend
of rice
vinegar, soy sauce and ginger offers a tangy, tantalizing flavor
to ordinary
cukes. Say sayanara to simple salads and hello to great taste.
List of Ingredients
a.. 2 medium cucumbers, peeled and seeded
b.. 2 tsp. salt
c.. 1/3 cup rice vinegar
d.. 1 tbsp. sugar
e.. 2 tsp. Kikkoman Soy Sauce
f.. 1/4 tsp. grated fresh ginger root
Recipe
More Soulful Recipes - July 30th, 2012
Mon, Jul 30, 2012 10:56 am
Willie Crawford (posts@chitterlings.com)
To:you Details
More Soulful Recipes -- July 30th, 2012
Published by Willie Crawford
http://Chitterlings.com
Join our list for free by using the form at:
http://Chitterlings.com
Members, please submit recipes or requests for
recipes via email to: posts@chitterlings.com
=================================================
In This Issue:
Recipe Request: Strawberry Cobbler
Re: Questions About Cornbread Cake Recipe
Recipe: Sugar's Lasagna
Recipe: St. Louis Style BBQ Pork Steaks
Recipe Request: 7up Pound Cake
Question Re: Avocado Fiesta Salad
Recipe: Oven-Fried Fish and Chips
Recipes: Verde Chicken Mexican Lasagna,
Jalapeno & Corn Casserole
Recipe: Japanese Salad
Recipe: Quick Chicken
Recipes Requested: Rice Pudding And Bread Pudding
Recipe Request: Crockpot Lima Beans And Ham
Recipe: Rice Cooker Macaroni And Cheese With
Wild Mushrooms
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=================================================
From: Pat K.
Willie
I am looking for a Strawberry cobbler that is homemade and just
like a peach cobble with the crust made from shortening and
rolled out.
Thanks
=================================================
From: Pugdoot
In answer to your question :
I don't know where the name cornbread cake came from since it has
no cornbread in it. Try it though. It's very simple to make and
very good.
=================================================
From: Sugar
Sugar's Lasagna
My Daniel just loves all the beef in it!
Ingredients:
2lbs of lean beef(4%)
2lbs of mozarela(saving a cup for topping)
1 16oz. Parmesan cheese(kraft in container)
1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)
1lg egg
salt and pepper to taste
12 lasagna noodles(boiling 2-3 extras in case one breaks)
1 can black, pitted olives
1sm. green pepper
1sm. red pepper
1sm. red onion
garlic to taste
(Italian sausage(mild)
at times I use "hillshire" smoked Italian sausage)
salt for boiling water
1 med. bottle of "Prego" speghetti sauce
(I like to use the roasted garlic with mushrooms)
Pam( to spray cassarole dish
Instructions:
in a rolling boil of hot water, place noodles up to 12 minutes,
or until noodles are slightly soften
while noodles are boiling, heat and brown meat and sausage, and
since I use the 4% lean beef, no need to drain...
adding veggies, all chopped, continue to stir, then pour entire
spaghetti sauce in, for a slow simmer(don't forget to season your
beef with your choice of spices)
preheat oven at 350 degrees for 15 minutes:
on a piece of foil, lay out noodles to cool, being careful not to
burn your fingers...smile...
now mix your cheeses, placing all cheeses in a bowl, and the egg,
as the egg plays like a glue
remember to save at least 1 cup of mozeralla for topping.
mix all together until a dough like substance, making sure egg
has been broken and spread through out mixture.
Add some pepper to cheese about half a tea spoon, or to taste
Now the fun begins!
1st layer: your meat sauce
2nd: noodles
3: cheese
repeat for 3 layers, being very generous with cheese, as you may
have some left over, if that happens, and you have a few noodles
left, take all left overs and roll up and place in oven for bit
size stuffed noodles.
the same foil paper you used to place the noodles on, can be used
to cover lasagna .
bake for 35-45 minutes, or until all melted
remember your meat has already been browned...
last 15 minutes, remove foil and let sit for a few minutes more
removing out of the oven, to cool for about 10 minutes before
sliceing.
Enjoy
Sugar
'All that I have seen teaches me to trust God for all I have not
seen.'
~Sugar
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From: SusieQ
St. Louis Style BBQ Pork Steaks
4 pork steaks, untrimmed and seasoned with salt and pepper
3 cups of your favorite BBQ sauce
3 large cloves of garlic
1 1/2 tsp. cayenne pepper
1 Tbs. dried oregano
1 Tbs. brown sugar
3-4 beers (and more for drinking)
Prepare your charcoal grill or turn your gas grill on medium
direct heat. If using charcoal, spread the hot coals in an even
thin layer over the bottom of the grill. Grill the seasoned pork
steaks over medium direct heat for 7-10 minutes, or till the meat
has browned and some of the fat has rendered and turn and cook
the other side for another 5-10 minutes.
In an older, clean metal baking pan or an aluminum pan with high
sides, add the BBQ sauce, garlic, cayenne, brown sugar, and
oregano with one beer. (I start with Sweet Baby Ray's and doctor
it, but feel free to use your favorite as long as it's tangy and
tomato based)
Place the pork steaks in the pan, and add more beer until the
pork steaks are 1/2 covered. Tightly cover the pan with foil, and
place on the grill. Cover, and simmer for 2-3 hours. Occasionally
listen to the pan, and if it's stopped bubbling, add 1 more beer
and re-cover to continue cooking.
When the pork steaks are mostly falling off the bone, carefully
remove them from the pan and serve.
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=================================================
I would like to request the recipe for the 7up Pound Cake,
Thanks,
karen
=================================================
From: Denise Gaines
I think a piece of the recipe is missing from the Avocado Fiesta
Salad submitted by Peg Andreou.
It had 3 tablespoons of chopped fresh ????
The rest is missing. Really would like to try this one.
=================================================
From: Peg Andreou
Oven-Fried Fish and Chips
Fish and chips are traditionally sold wrapped in paper to soak up
all the grease - not a good sign. To cut the calories in half and
reduce the fat, we coat the delicate fish in a crispy cornflake
crust and then bake it along with sliced potatoes. Serve with
coleslaw and malt vinegar or lemon wedges.
Nutritional Information
(per serving)
Calories 325
Total Fat 5g
Saturated Fat --
Cholesterol 43mg
Sodium 331mg
Total Carbohydrate 45g
Dietary Fiber 3g
Sugars --
Protein 24g
Calcium --
Yields: 4 servings
Total Time: 45 min
Prep Time: 25 min
Ingredients
Canola or olive oil cooking spray
1 1/2 pound(s) russet potatoes, scrubbed and cut into
1/4-inch-thick wedges
4 teaspoon(s) canola oil
1 1/2 teaspoon(s) Cajun or Creole seasoning divided
2 cup(s) cornflakes
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
2 large egg whites, beaten
1 pound(s) Pacific cod (see Tips & Techniques) or haddock, cut
into 4 portions
-------------------------------------------------
Directions
Position racks in upper and lower third of oven; preheat to
425�F. Coat a large baking sheet with cooking spray. Set a wire
rack on another large baking sheet; coat with cooking spray.
Place potatoes in a colander. Thoroughly rinse with cold water,
then pat dry completely with paper towels. Toss the potatoes,
oil, and 3/4 teaspoon Cajun (or Creole) seasoning in a large
bowl. Spread on the baking sheet without the rack. Bake on the
lower oven rack, turning every 10 minutes, until tender and
golden, 30 to 35 minutes.
Meanwhile, coarsely grind cornflakes in a food processor or
blender or crush in a sealable plastic bag. Transfer to a shallow
dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole)
seasoning, and salt in another shallow dish and egg whites in a
third shallow dish. Dredge fish in the flour mixture, dip it in
egg white, and then coat all sides with the ground cornflakes.
Place on the prepared wire rack. Coat both sides of the breaded
fish with cooking spray.
Bake the fish on the upper oven rack until opaque in the center
and the breading is golden brown and crisp, about 20 minutes.
Carb Servings: 3 starch, 3 lean meat. Carbohydrate Servings: 3.
Nutrition Bonus: Vitamin C (58% daily value), Potassium (27% dv).
=================================================
From: SusieQ
Verde Chicken Mexican Lasagna
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 � cups green salsa
1 � cups frozen corn, thawed and drained
1 teaspoon garlic powder
� teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
Mix chicken, sour
cream, black beans, salsa, corn, cilantro and spices in a large
bowl. Taste and adjust seasonings to your preference. Cut
tortillas in half with kitchen shears.
In a 9�13
dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread
evenly. Place one layer of cut tortillas (about 4 tortillas) on
chicken mixture to cover. Top with 1/3 of the amount of shredded
cheese. Repeat with chicken mixture, tortillas, shredded cheese
two more times. There should be three layers total.
Bake in oven for 20 - 25 minutes or until cheese is bubbly
and casserole is warmed through. Serve with sour cream and
additional chopped cilantro.
Jalapeno & Corn Casserole
Ingredients:
4 (15.2 oz) cans of whole kernel corn, drained
� C. regular butter
1 (8 oz) package of low fat cream cheese, at room temperature
1 (12 oz) can of evaporated milk
4 Tbs all purpose flour
1 Jalapeno, seeded & chopped (you can use more if you prefer more
heat)
1 (7 oz) can of diced green chiles, drained
Directions:
Preheat oven to 400�, spray a 9�13 pan with cooking spray and set
aside. In a medium saucepan, over medium heat, melt butter and
cream cream. Stir often to combine. Once melted and combined,
add evaporated milk and flour and continue cooking over medium
heat until creamy, about 5 minutes. Mixture will begin to
thicken. Add jalapenos and green chiles and cook for another
minute. Turn off heat and stir in corn. Pour into the baking
dish and bake for 30 minutes or until it's bubbly and the edges
begin to brown.
Bake time: 30 mins Serves: 12
=================================================
From: Sugar
Japanese Salad
4 servings
This traditional Japanese salad is cool as a cucumber. The blend
of rice
vinegar, soy sauce and ginger offers a tangy, tantalizing flavor
to ordinary
cukes. Say sayanara to simple salads and hello to great taste.
a.. 2 medium cucumbers, peeled and seeded
b.. 2 tsp. salt
c.. 1/3 cup rice vinegar
d.. 1 tbsp. sugar
e.. 2 tsp. Kikkoman Soy Sauce
f.. 1/4 tsp. grated fresh ginger root
Cut cucumbers into thin slices; place in bowl and sprinkle with
salt. Let stand at room temperature 30 minutes, or until
cucumbers are softened. Drain and squeeze out excess liquid.
Combine vinegar, sugar, soy sauce and ginger
in serving bowl; add cucumbers and mix well. Chill thoroughly
before serving.
Ready in 35 min
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