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Old School Chitlins Chitlins And Maw Chitlins And
Eggplant Casserole Cajun Cuisine Chitlins Old School
Chitlins Just Chitlins
Old School Chitlins
20 pounds Queenella Brand Chitlins 1 pint vinegar 2 large,
chopped onions 6 hot peppers
1/4 cup salt corn meal salt and pepper oil thin
pancake batter
Rinse chitlins thoroughly. In a very large pot of water; put
chitlins, vinegar, onions, peppers and salt. There should be
enough water to cover all ingredients by about 2 inches.
Bring all ingredients to a boil and simmer for 3-1/2 to 4
hours. Serve piping hot with hot pepper sauce. To Fry: Dip
2-inch pieces of chitlins in corn meal, salt and pepper. Fry
in deep fat, but do not make too crisp. To Batter: Using
thin pancake batter, dip chitlins and fry until golden
brown. Serve with baked potatoes, cole slaw and corn bread.
Serves 4-6.
Chitlins And Maw
2 pounds Queenella Brand Pork Maw 2 tablespoons salt 2
teaspoons crushed red pepper flakes 4 stalks celery, finely
chopped 4 small onions, finely chopped 4 small green bell
peppers, cored, seeded, and finely chopped 5 pounds
precooked Queenella Brand Chitlins
Wash the pork maw thoroughly in several changes of cold
water. Drain thoroughly and place in a large pot with enough
cold water to cover by 2 inches. Add the salt, red pepper,
and half of the celery, onions, and green peppers. Heat to
boiling, reduce to simmering, and cook, covered, until
tender. This could take anywhere from 1-1/2 to 3 hours,
depending on the maw. Meanwhile, wash the chitlins carefully
in several changes of cold water. Drain thoroughly.
Refrigerate until needed. Drain the cooked maw and reserve
the cooking liquid. Place the chitlins in a large pot and
add enough of the maw cooking liquid to cover by 2 inches.
Add the remaining celery, onions, and green peppers. Heat to
boiling, reduce to simmering, and cook, covered, until
tender, about 1 hour and 30 minutes. Meanwhile, when the
pork maw is cool enough to handle, cut it into 1-inch
pieces. When the chitlins are tender, stir in the maw pieces
and simmer together a few minutes. Check the seasoning and
serve hot. Makes 8 servings, with plenty of leftovers.
Chitlins And Eggplant Casserole
1-1/2 pounds chopped Queenella Brand Chitlins, thawed and
rinsed well 2 tablespoons oil 3 small eggplants, cut into
small squares 4 small chopped onions 1 green pepper, chopped
6 cups chopped, canned tomatoes
2/2 teaspoon salt 1 teaspoon black pepper 2 cups water or
liquid from undrained tomatoes
Sauté chitlins in oil until tender. Add eggplant, onions and
green pepper and sauté until soft. Add remaining
ingredients, mix and place in large casserole dish and bake
at 350 degrees for an 1 hour. Serve with fried okra and black-
eyed peas.
Cajun Cuisine Chitlins
2 pounds Queenella Brand Chitlins 1 teaspoon minced garlic 1
tablespoon fresh, chopped cayenne pepper 1 egg 1 tablespoon
water cracker crumbs frying oil
Rinse chitlins thoroughly and cover with boiling salted
water. Add garlic and cayenne pepper and cook until tender;
about 2 hours. Drain chitlins and cut into 2-inch pieces.
Beat egg and water together. Dip each chitlin piece into the
egg and then into cracker crumbs. Fry in hot oil at 375
degrees until brown. Drain on paper towels.
Old School Chitlins
20 pounds Queenella Brand Chitlins 1 pint vinegar 2 large,
chopped onions 6 hot peppers
3/4 cup salt corn meal salt and pepper oil thin
pancake batter
Rinse chitlins thoroughly. In a very large pot of water; put
chitlins, vinegar, onions, peppers and salt. There should be
enough water to cover all ingredients by about 2 inches.
Bring all ingredients to a boil and simmer for 3-1/2 to 4
hours. Serve piping hot with hot pepper sauce. To fry: Dip
2-inch pieces of chitlins in corn meal, salt and pepper. Fry
in deep fat, but do not make too crisp. To batter: Using
thin pancake batter, dip chitlins and fry until golden
brown. Serve with baked potatoes, cole slaw and corn bread.
Serves 4-6.
Just Chitlins
10 pounds Queenella Brand Chitlins cut into 2-inch lengths 1
garlic clove 2 teaspoons salt
4/2 teaspoon pepper
5/2 teaspoon thyme
6/2 teaspoon clover
7/2 teaspoon mace
8/2 teaspoon allspice 1 bay leaf
9/4 cup sliced onions 3 red pepper pods 2 tablespoons white
wine vinegar
Rinse chitlins thoroughly. Place all ingredients in a pot
large enough to cover all ingredients. Slowly bring pot to a
boil. Cover and reduce the heat at once and simmer 3 to 4
hours. Stir occasionally to keep it from sticking. Serve
with cole slaw, corn bread, and spaghetti.
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