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Melt butter.
Add spices and soy sauce.
Stir until blended
Stir in pecans to coat.
Line a baking sheet with foil.
Spoon pecans in one layer.
Bake at 300 degrees (150 C.) until golden, about 20 minutes.
Stir half way through."
Barbecue Sauce "Ingredients
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat and whisk until s
mooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or
until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that
flavors can develop. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups."
Beefy Rice "Serves/Makes:6 or more
Ingredients
1 box of rice
1 large sized steak, chopped in little cubes
1 green pepper, cut in little pieces
4 mushrooms, diced
2 cans of beef consumme or beef broth
2 cans of water (one of the consumme cans filled twice)
soy sauce
Preparation
Put the two cans of water and the two cans of consumme in a large pot.
Add the green peppers and the mushrooms to the broth and water mixture.
Bring it to a boil.
In a frying pan, fry the steak cubes.
When the water boils remove from heat and add the rice; cover.
Let set for 10 minutes.
When the rice is done setting add soy sauce to taste (If you use light soy sauce
it will become more salty).
When you finish mixing in soy sauce add the fried steak.
Stir in the steak and serve.
"
Southern Pot Roast "Ingredients
2 cans of Campbell's Cream of Mushroom Soup
1 envelope of onion soup mix (any brand)
2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
black pepper to taste
4 cups (950 ml) water
4 carrots sliced or cut into lengths
4 medium sized potatoes
2 celery stalks, sliced into 1/2 inch slices
2 small onions, sliced
1/4 bell pepper, sliced
1 can of beef broth
Preparation
Use a 4 qt. pot.
Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
Place the roast in the pot.
Pour dry onion soup mix over roast and coat.
Add 4 cups (950 ml) of water to pot.
Pour in can of beef broth over roast.
Add second can of Cream of Mushroom Soup and spread over roast.
Add all vegetables and pepper to taste.
Bring to boil, stirring all ingredients together, including roast.
Cook on low heat for 3 to 4 hours until fork tender.
The mixture that the roast cooks in makes its own delicious gravy.
Comments
The liquid may be cloudy colored to begin, but keep an eye on it and stir when s
tarts boiling again. Adjust heat. This discoloration will go away and will turn
into a delicious gravy. And you will have fork tender pot roast. MMMMMMMM, good!
"
Beef And Vegetable Fried Rice "Serves/Makes:4 servings
Ingredients
1 pound Lean ground beef
2 cloves Garlic, crushed
1 tsp (5 ml) Fresh ginger, grated (OR 1/4 tsp (1 ml) ground ginger)
2 tbsp (30 ml) Water
1 Red bell pepper, cut into 1/2-inch pieces
1 pkg Frozen pea pods (6 ounces)
3 cups (700 ml) Cooked rice, cold
3 tbsp (45 ml) Soy sauce
1/4 cup (60 ml) Green onion, thinly sliced
2 tsp (10 ml) Sesame oil
Preparation
Use large, nonstick pan.
Add beef, garlic and ginger and cook over medium heat until beef is no longer pi
nk (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
Remove with slotted spoon; pour off any dripping.
In same skillet, heat water over medium-high heat until hot.
Add bell pepper and pea pods.
Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
Add rice, soy sauce and sesame oil. Mix well.
Return beef to skillet and heat through, about 5 minutes.
Stir in green onions before serving."
Braised Beef With Beer "Serves/Makes:Serves 6
Ingredients
3 lbs (1.4 kg). round steak
3 onions, sliced
2 cloves garlic, finely chopped
3 Tb. finely chopped parsley
1/4 tsp (1 ml). salt
Freshly ground pepper
1/8 tsp (1 ml). nutmeg
2 tbsp (30 ml). quick cooking tapioca
1/2 cup (125 ml) beer
Preparation
Place the steak in a crockpot.
Cover with onions, garlic and parsley.
Season with salt, pepper and nutmeg.
Stir tapioca into beer and pour down the side of pot.
Cover and cook on low temperature for 8 to 10 hours.
Serve with mashed potatoes and green beans.
Comments
As well as providing an excellent flavor for beef, beer is also a good meat tend
erizer.
"
Braised Beef Short Ribs "Ingredients
Block cut beef short ribs, cut 2 inches thick
Onion
Garlic
Salt and pepper
Flour
Beef stock
Preparation
Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions,
garlic, course ground black pepper, and a touch of salt, until well browned. In
gredient quantities are flexible and to taste. Chef Hank says of the onion and g
arlic, ""the more, the better.""
Remove ribs from oven pan into another pot.
Strain out the onion and garlic and discard.
Make a roux with the flour and rib drippings in the pan.
Add beef stock and stir until smooth.
Check seasoning, adding beef base and gravy color if desired.
Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, a
bout 1-1/2 hours.
Strain gravy before serving.
Comments
From Chef Hank at one of San Diego's landmark restaurants"
Campfire Stew "Serves/Makes:10
Ingredients
3 lbs (1.4 kg). ground beef
1 large onion, peeled and diced
1 tbsp (15 ml) fat
3 (10 oz (280 grm).) cans concentrated vegetable soup
salt
pepper
Preparation
Make little balls of ground beef, adding seasoning.
Fry with onions in a frying pan or in the bottom of a kettle until the onion is
light brown and balls are well-browned all over.
Pour off the excess fat.
Add vegetable soup and enough water or soup stock to prevent sticking.
Cover and cook slowly until the meat balls are cooked all through.
Serve hot.
"
Chicken Fried Steak "Serves/Makes:4
Ingredients
4 cube steaks
1/2 tsp (2 ml) salt
1-1/2 tsp (7 ml) pepper
1 cup (225 ml) flour
2 eggs, slightly beaten
1/4 cup (60 ml) oil
1 cup (225 ml) milk
Preparation
Season meat with 1/4 tsp (1 ml) salt and pepper.
Mix flour with 1 tsp (5 ml) pepper in shallow pan.
Dredge meat in flour, then egg, and then in flour.
Heat oil in skillet on medium-high heat.
Fry meat 4 to 5 minutes per side until golden brown.
Drain on paper towel.
Pour off all but 2 Tbsp (30 ml) oil from pan.
Sprinkle 2 Tbsp (30 ml) dredging flour in hot oil in pan.
Cook and stir over medium heat 1 minute.
Stir in milk slowly and simmer 3 to 4 minutes.
Add 1/2 tsp (2 ml) pepper and 1/4 tsp (1 ml) salt.
Gravy should be quite peppery.
Comments
This is the only recipe for chicken fried steak that the flour coating does not
come off when frying, and I have tried a lot of recipes!
"
Coney Island Hot Dogs "Serves/Makes:8 hotdogs
Ingredients
1 lb (.5 kg) ground beef
1 medium onion, diced
2 tsp (10 ml) prepared mustard
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) celery seed
1/4 tsp (1 ml) Tabasco sauce
ketchup as desired
1 package hot dogs
Preparation
Brown beef with onion, over medium heat.
Breaking up with a fork to crumble.
Drain fat, add remaing ingredients except ketchup.
Mix well then add enough ketchup to keep the mixture loose as it cooks.
Simmer, partially covered, add ketchup as needed."
Possum Stew "Serves/Makes:6
Ingredients
1 lb (.5 kg). ground beef
1 can (16 oz (448 grm).) diced tomatoes
1 can (16 oz (448 grm).) ranch style beans
1 can (4-1/2 oz (126 grm).) sliced mushrooms
1 can (4-1/2 oz (126 grm).) chopped green chilies
1-1/2 cups (350 ml) uncooked rice (Minute Rice takes less time)
1 can water
1 cup (225 ml) crushed tortilla chips
1 cup (225 ml) shredded cheese
Chili Powder to taste
Salt & Pepper to taste
Preparation
Brown beef in pot.
Add tomatoes, beans, drained mushrooms, chilies, rice and water.
Season with the chili powder, salt & pepper.
When rice is done turn down heat to low.
Top with the crushed tortilla chips (do not stir in) and sprinkle shredded chees
e on top of chips.
Put lid on pot; dinner is ready when cheese is melted.
A pan of cornbread will make this meal complete."
S.O.B. Stew "Recipe includes beef cheeks, beef tongue, and beef tripe
Serves/Makes:15-18
Ingredients
5 lbs (2.3 kg). beef cheeks, cut in inch pieces
1/2 cup (125 ml) oil
3 cups (700 ml) chopped onion
3 cloves of garlic, minced
1/2 cup (125 ml) flour
1 quart (950 ml) chicken stock
1 cup (225 ml) white wine
1 #2 can solid pack tomatoes
1 small can tomato paste
1 tbsp (15 ml) crushed cumin seeds
1 tbsp (15 ml) salt
1 tsp (5 ml) black pepper
1 beef tongue, under 3 pounds
1 pound tripe, partially cooked
2 medium onions
1 large carrot
3 outer stalks of celery with leaves
8 crushed peppercorns
Preparation
Order the beef cheeks ahead of time.
If unavailable you can substitute other cuts of beef, but it is the gelatinous q
uality of the cheeks that make this dish outstanding.
It is great for an outdoor gathering.
You can keep it hot in an olla set in sand with a ring of burning embers around
it.
Brown beef cheeks in oil, in a lage heavy pot.
Add chopped onions and garlic, and saute until limp and yellow.
Stir in flour thoroughly, then add chicken stock, wine, tomatoes, and tomato pas
te.
Add crushed cumin seeds, salt and pepper.
Cover and simmer until beef cheeks are tender, about 3 hours.
Add more stock or water if necessary.
Meantime, scrub the tongue thoroughly.
Put in a separate kettle with the tripe.
Add the 2 medium onions, carrot, celery, and peppercorns. Add boiling water, bar
ely covering, and simmer, uncovered until tongue and tripe are tender, about 3 h
ours.
When done drain, skin and trim tongue.
Dice tongue and tripe and add to beef cheeks.
It is possible to buy partially cooked tripe from your butcher.
If not, it is a 12-hour process and should be cooked ahead of time.
"
S.O.S. (Marine Corp. Style) "Ingredients
1 lb (.5 kg) hamburger meat (or Sausage)
1 onion (chopped)
2 tbsp (30 ml) flour
water or milk for gravy
salt and pepper to taste
8 - 16 slices of toast
Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired."
Grilled Pepper Sirloin Steak "Ingredients
1 (2-1/2 pound) sirloin steak, 1-1/2 inch thick
1/2 cup (125 ml) butter or margarine
1/4 cup (60 ml) chopped fresh parsley or 4 tsp (20 ml) dried parsley
1/4 cup (60 ml) minced onion
2 tbsp (30 ml) worcestershire sauce
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dry mustard
Add all ingredients to kettle at the same time (don't brown ground beef first.)
Simmer on low for about 1 hour and its ready to serve!
Comments
My mom has used this recipe for years and it is now a great quick saturday lunch
!! The kids love it!"
Beef Tripe "Ingredients
2 lbs (.9 kg). of tripe
vinegar
salt
pepper
Boil tripe until done, appox 45 minutes for 2 lbs (.9 kg).
After cooking, let cool.
After cooling, cut into 1 inch cubes.
Mix with vinegar, salt and pepper
Serve.
Comments
This is how my Itailian grandmother used to make it. My son and I love it this w
ay!"
Mulligan Stew "Ingredients
3/4 lb (.3 kg). lean stewing beef
3/4 lb (.3 kg) pork shoulder, cubed
3-1/2 qts. water or stock
3-1/2 lbs (1.6 kg) chicken cut into pieces
2-1/2 cups (600 ml) skinned ripe tomatoes
1 cup (225 ml) fresh lima beans
1/2 diced hot red pepper
2 green peppers, diced
3/4 cup (175 ml) diced onions
1 cup (225 ml) diced carrots
1/2 cup (125 ml) diced celery
2 cups (475 ml) diced potatoes
1 cup (225 ml) diced okra
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
2 cups (475 ml) corn kernels
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and brin
g to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
(http://www.topsecretrecipes.com)
Makes about 12 servings."
A Sweet Meatloaf "Ingredients
2 lbs (.9 kg). ground beef
2 eggs
1 tsp (5 ml). salt
1 tsp (5 ml). pepper
2 slices crumbled up bread
1/2 cup (125 ml) oats
1-1/4 cups (300 ml) heinz ketchup
1 McCormick meatloaf mix
1/3 cup (80 ml) green chili's (optional)
1/2 cup (125 ml) milk
Glaze:
1/2 cup (125 ml) Welches grape jelly
1/2 cup (125 ml) Heinz ketchup
Cream the shortening with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and sour cream.
Combine the remaining ingredients and add to the sour cream mixture.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray filling each
cup 1/2 full.
Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
Serve warm.
Frosting:
Beat together cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups (475 ml) powdered sugar, beating well.
Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading co
nsistency.
This frosts the tops of 24 muffins or top and sides of an 8"" or 9"" two layer c
ake.
After frosting, cover and store in refrigerator.
Comments
If muffins are to be frosted, cool first."
Applesauce Spice Muffins "Ingredients
1-1/2 cups (350 ml) flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) nutmeg
2 egg whites
3/4 cup (175 ml) brown sugar
3/4 cup (175 ml) chunky applesauce
3 tbsp (45 ml) plain nonfat yogurt
1/2 tsp (2 ml) finely shredded orange peel
Nonstick spray coating
Just mix and spoon into hot grease-keep turning-place on paper towels to absorb
excess grease/if we are doing an oyster roast or clam bake, we add pork cracklin
gs to the batter."
Hush Puppies "Ingredients
1 cup (225 ml) yellow cornmeal
1/2 cup (125 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1/2 tsp (2 ml) soda
1/2 tsp (2 ml) garlic powder
1/2 onion salt
1 egg, beaten well
1 cup (225 ml) buttermilk (start with 3/4 cup (175 ml) & add rest if needed)
1/4 cup (60 ml) chopped green onion
optional: 1/4 cup (60 ml) freshly grated parmesan cheese or 1 cup (225 ml) corn
Mix lightly.
Form into walnut-sized balls.
Deep fry at 375 degrees (200 C.) F., turning once.
Drain well."
Zucchini Muffins "Ingredients
3 eggs
1-1/3 cups (325 ml) sugar
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) orange juice
1 tsp (5 ml) almond extract
2-1/2 cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground cloves
1-1/2 cups (350 ml) shredded zucchini
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix in well.
Fill greased or paper-lined muffin cups two thirds full.
Bake at 350 degrees (175 C.) for 20-25 minutes.
Cool for 10 minutes before removing to wire rack.
Comments
What a great way to use the abundance of zucchini. These muffins can be frozen t
o be used later."
Bagels "Ingredients
4-1/2 cups (1050 ml) flour
2 pkgs. active dry yeast (approx. 4-1/2 tsp (20 ml).)
1-1/2 cups (350 ml) warm water (110-115 degrees)
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
In mixing bowl, combine 1-1/2 cups (350 ml) of the flour and the yeast.
Combine warm water, 3 tbsp (45 ml) sugar, and salt.
Pour over flour mixture.
Beat with electric mixer at low speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth
& elastic, 6 to 8 minutes total.
Cover, let rise 20 minutes.
Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).
Heat 1 gallon (3.8 ltr) water and the 1 tbsp (15 ml) sugar to boiling; reduce he
at.
Cook 4 or 5 bagels at a time for 7 min., turning once.
Drain.
Place on greased baking sheet.
Bake at 375 degrees (200 C.) for 25 - 30 minutes.
Comments
This is the basic recipe. Add onions, etc., to dough for a variety. Or, before b
aking, brush with beaten egg & sprinkle with sesame or poppy seeds, etc."
Sweet Bread "Ingredients
1 cup (225 ml) milk
1 egg
1/2 tsp (2 ml) vanilla extract
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1-1/2 tsp (7 ml) salt
3 cups (700 ml) bread flour
2-1/4 tsp (10 ml) yeast (I use granulated ""bread machine"" yeast.)
Preparation
Beat all the ingredients together.
Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C.) or
until cake tests done..
"
Fruit Cake "Ingredients
2 cups (475 ml) flour
1-2/3 cups (400 ml) sugar
1/2 lb (.2 kg). butter
5 eggs
1 tsp (5 ml). nutmeg
1 tsp (5 ml). cinnamon
1 tsp (5 ml). cloves
1 cup (225 ml) applesauce
1-1/4 cups (300 ml) mixed fruit
1 cup (225 ml) chopped pecans
1 cup (225 ml) chopped black walnuts
1 cup (225 ml) raisins
1/2 cup (125 ml) chopped dates
Preparation
Preheat oven to 325 degrees (175 C.).
Mix flour, sugar, butter and eggs.
Add remaining ingredients.
Pour into 3 9 inch greased and floured cake pans.
Bake at 325 degrees (175 C.) for 35 minutes or until done.
Cool on racks.
"
Ice Cream In The Middle Of Biscuits "Ingredients
2 biscuits
1 scoop of ice cream
sprinkles (only if you want)
Cream shortening, gradually add peanut butter and cream until smooth.
Add sugar, and cream until mixture is light and fluffy.
Add well beaten eggs and mix well.
Combine all dry indredients and add to the creamed mixture alternating with the
milk.
Stir in the Vanilla flavoring.
Spoon mixture into 2 greased 9"" cake pans and bake at 375 degrees (200 C.) for
25 mins. or until cake pulls away from the sides of the pan.
Cool and Frost with Carmel Frosting.
Carmel Frosting:
Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles
form around edges of the pan.
Remove from heat and add the powdered sugar, beating well.
Cool before spreading on the cake."
Cranberry Angel Whip "Serves/Makes:4 Servings
Ingredients
1 tsp (5 ml) unflavored gelatin
2 tbsp (30 ml) cold water
1 cup (225 ml) jellied cranberry sauce
1/4 cup (60 ml) powdered sugar
2 egg whites
1/2 cup (125 ml) heavy cream, whipped
1/2 tsp (2 ml) vanilla
whipped cream or custard sauce, garnish
Preparation
Soften gelatin in cold water.
Heat 1/2 cup (125 ml) cranberry sauce and dissolve gelatin in it; cool.
Add powdered sugar and remaining cranberry sauce.
Fold in stiffly beaten egg whites and whipped cream to which vanilla has been ad
ded.
Chill.
Serve with whipped cream or custard sauce.
Comments
Note: I am too paranoid to use raw egg whites, so I whip the cranberry and gelat
in mixture to an inch of it's life and then fold in the whipped cream and omit t
he raw eggs. For Dessert Custard Sauce see recipe 000BF9.
"
Peach Cobbler "Ingredients
2 large cans sliced peached, drained
3 9inch Pillsbury Pie Crusts
4 cups sugar
1/4 cup flour
4 tsp. nutmeg
2 tsp. cinnamon
2 sticks butter
Using a 9x13 pan, lightly flour the pie crust and place in the pan, covering the
entire pan and letting it overlap the pan. Mix the peaches with sugar, cinnamon
, nutmeg, and add the 1/4 cup of flour for thickness. Pour into pan. Take the 2
sticks of butter and slice over peaches. Fold crust over and lightly sprinkle wi
th sugar. Place in the oven and bake at 350 degrees F. for 1 hour."
Cherry Cobbler "Ingredients
1 21oz. can cherry pie filling
1/4 cup slivered almonds
1 cup all-purpose flour
1 cup sugar
3/4 cup sour cream
3/4 cup butter, melted
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. almond extract (optional)
Whipped Cream, if desired
Preheat oven to 375 degrees. In a small bowl, stir together pie filling and almo
nds, set aside. Spray a 12x8 inch baking pan or 9 inch square pan with no-stick
cooking spray. Stir all remaining ingredients together until well-mixed. Spread
evenly over bottom of pan. Spoon pie filling mixture on top. Bake for 50-60 minu
tes or until toothpick inserted comes out clean. Cool 10 minutes before serving.
Serve with whipped cream.
Apple, apricot, blueberry, or peach pie filling may also be used in place of the
cherry pie filling for a different variety!
Preparation Time: 10 minutes Serves: 6 servings"
Cherry Cheesecake "Ingredients
1[8oz] pkg. philadelphia cream cheese
1 cup icing sugar
1 pkg. dream whip
1 1/2 cup grahan wafer crumbs
1/4 cup butter[melted]
1 tin cherry pie filling
Cream cheese and sugar. Beat dream whip as directed on pkg. and combine with che
ese and sugar. Mix crumbs and butter together and press in pan. Cover with cream
ed mixture. Refrigerate for about 20 minutes and then cover with cherries. Or yo
u can substitute cherries for baked apples or any filling of your choice!
Preparation Time: 20 minutes Serves: 12"
Fruit Pizza "Ingredients
Crust-
1/2 cup powdered sugar
1 cup margarine, softened
2 cups flour
Citrus Topping-
1 cup pineapple juice
2 Tbls. cornstarch
1/2 cup sugar
1 Tbls. lemon juice
Sauce-
8oz. cream cheese
1/3 cup sugar
1 tsp. vanilla
Toppings-
blueberries, pineapple, strawberries, cantaloupe, cherries, honeydew, kiwi fruit
, bananas, or any fruit of your choice-cut into bite-size pieces
Combine the powdered sugar, margarine, and flour and press into a 10x14 deep pan
or larger size. Bake at 350 degrees F. for 10 minutes.
Citrus Topping-
While the crust is baking, combine the pineapple juice, cornstarch, sugar, and l
emon juice and cook til thick. Let cool.
Sauce-
Beat the cream cheese, sugar, and vanilla together. Pour over the crust while it
s still warm.
Toppings-
Top with your favorite fruits cut into bite-size pieces. Pour the citrus topping
over the top of the fruit to keep fruit from browning. Refrigerate!
A delicious dessert your family and friends are sure to love!"
Pumpkin Log "Ingredients
3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 cup flour
Filling Ingredients-
2 Tbls. margarine
8oz. cream cheese
3/4 tsp. vanilla
1 cup powdered sugar
Remove the crust from the bread. Soak the bread in the milk until it becomes sof
t. Add the margarine, sugar, candied fruit, chocolate powder, and the brandy to
the bread and milk mixture. Mix well using your fingers. Beat the eggs lightly a
nd add to the mixture along with the vanilla extract and the raisins. Grease a b
aking dish with margarine and spread the mixture in it. Sprinkle the crushed alm
onds on top of the mixture and bake in a moderate oven for about half an hour. S
erve Cold!"
Christmas Pudding "Ingredients
260 grs. yesterday's bread
250 grs. brown or yellow sugar
100 grs. almonds
50 grs raisins
100 grs. candied fruit
1 tsp. cinnamon
juice and skin of lemon and orange
125 grs. melted butter or margarine
1 small glass of rum
5 eggs
1 cup milk
Pour boiling water over the almonds to peal them off and cut into pieces, as wel
l as the fruits and the bread. Pour boiling milk over these ingredients, add som
e more if the mixture is too dry. When cold, add the melted butter, eggs, and ot
her ingredients, mixing well. Put in a 'banho-maria' pan and let it cook for 50
minutes.
Unmold after cooling. You may decorate with caramel or cream"
Orange Dessert "Ingredients
1/2 lb. Ritz crackers (crushed)
1/4 cup sugar
1/4 cup margarine, softened
1 14oz. can sweetened condensed milk
1 6oz. can frozen orange juice (thawed)
2 small cans mandarin oranges (drained)
1 8oz. Cool Whip
Mix crackers with sugar and margarine. Press into a greased 9x13 pan, saving som
e crumbs for the topping. Mix the remaining ingredients together with a spoon. S
poon on top of the crust and sprinkle remaining crumbs over the top. Refrigerate
.
A refreshing dessert that is great for any holiday!"
Margaritta Pie "Ingredients
1/2 cup margarine
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream
Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold
in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refriger
ate or freeze leftovers( if there are any)!"
Lemon Freeze "Ingredients
1 box vanilla wafers, finely crushed
6 eggs, separated
1/2 cup lemon juice
2 tsp. lemon rind
1 cup sugar
1/2 pint whipping cream, whipped
1 8oz. container frozen whipped topped, thawed
Line the bottom of a 9x13 glass baking dish with all but 4 Tbls. of the crushed
wafers.
Beat egg yolks until foamy and add lemon juice and rind. Beat egg whites until s
tiff, gradually adding sugar in small quantities as you do. Beat until all the s
ugar is mixed in and the whites are stiff.
Fold yolk mixture, whipped cream, and whipped topping into beaten whites. Pour i
nto the dish and sprinkle reserved crushed wafers on top. Store in the freezer!
Preparation Time: Serves: 8-10"
Honey Vanilla Poached Apricots "Ingredients
2 cups water
6 tablespoons Beehive Co honey*
6 tablespoons sugar
1 vanilla bean, halved lengthwise
800g. fresh apricots, halved lengthwise and pitted
This is a perfect Summer dessert - easy to make, full of flavour and just perfec
t with cream or ice-cream.
In a small saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 min
utes.
Add apricots and simmer, covered, until just tender but not falling apart, 2 to
5 minutes, depending on ripeness of fruit.
Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to
about 1/2 cup. Pour syrup over apricots and chill 25 minutes."
Cherry Dessert "Ingredients
26 graham crackers, crushed fine
6 Tbls. margarine, melted
1/2 cup brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup RealLemon juice
10 oz. Cool Whip, thawed
1 can Cherry Pie Filling
Mix the graham crackers, margarine, and brown sugar together and pat into a 9x13
pan. Refrigerate, while preparing the filling.
Stir together the sweetened condensed milk, almond extract, vanilla, and RealLem
on juice until thick. Add the Cool Whip.
Spread the filling over the crust, and spoon 1 can of Cherry Pie Mix over the cr
eam filling. Refrigerate. I use a glass cake pan!
Preparation Time: 20 min"
Carrot Halwa "Ingredients
3 cups grated carrot
1 1/2 cups half and half cream
6 tsp. butter
1 cup sugar
10 cashew nuts
15 seedless raisins
10 raw sliced almonds
1/2 tsp. cardamom powder
Fry grated carrot in a non-stick pan for 5 minutes on high heat while stirring c
onstantly. Now add cream and sugar and lower the heat to medium and cook until a
ll the liquid is absorbed while stirring occasionally. Remove from heat.
In a small skillet, heat oil and fry cashew nuts until light brown. Add raisins
and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve ho
t!
Note-If planning to store, then store the cooked carrot only. Add the nuts, rais
ins, cardamom powder before serving and serve hot!
Preparation Time: 10 min Serves: 4"
Baked Custard "Ingredients
1 egg
1/2 pint milk
1 Tbls. sugar
grated nutmeg
few drops of vanilla essence
Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa.
Stir to remove lumps and mix well.
Add remaining dry ingredients and mix well, smoothing out evenly in pan.
Hollow out 3 holes in flour mixture.
Fill first hole with vanilla, second with vinegar and third with oil.
Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven.
While cake is cooling, make frosting.
In small sauce pan over medium low heat, add all ingredients, stirring to mix we
ll.
Add enough powdered sugar to make thick enough to spread but not too thick.
Pour over still warm cake to spread evenly."
Coconut Coffee Cake "Ingredients
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
Topping:
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice
In a bowl mix raisins, chopped dates, candied fruit and chopped nuts.
In a saucepan bring evaporated milk to a boil; add marshmallows.
Stir till thoroughly combined; set aside.
Crush graham crackers and stir into the fruit and nut mixture.
Add the marshmallow mixture.
Using wet hands, press the mixture into a 9"" loaf pan lined with waxed paper.
Press down well and refrigerate until set."
Chocolate Mocha Cake "Serves/Makes:Serves 10 or more
Ingredients
1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)
Ingredients
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more
Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bo
ttom of a 9 inch springform pan.
Combine cream cheese, sugar and flour then beat well on medium speed.
Add in cocoa, sour cream and vanilla extract until well blended.
Add eggs one at a time, mix on a low speed until blended.
Pour the mixture into the springform pan with the crust.
Bake 10 minutes at 450 degrees (225 C.), then reduce the temperature to 250 degr
ees (125 C.) and continue to bake for another 40 minutes.
Remove and place on wire rack to cool slowly.
Refridgerate for several hours.
Serve with homemade thick and sweetened whipped cream.
Garnish with berries or toasted nuts and drizzle with chocolate sauce.
Dusting with powdered sugar and/or cocoa is a nice touch too."
Butter Creme Mints "Ingredients
4 T butter, softened
3 T sweetened condensed milk
4 cups (950 ml) Powdered Sugar
1/2 tsp (2 ml) spearmint flavoring
2 drops green food coloring or color of choice
granulated sugar
Rubber Candy Molds
In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sou
r cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (1
00 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.
Comments
* I suppose you can substitute maraschino cherries for the dried apricots. Just
make sure to drain the cherries before adding them. Use only white chocolate squ
ares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove
the marshmallow cream from the jar, take off lid and seal and microwave on High
for 30 seconds."
Candy Apples "Ingredients
2 cups (475 ml) granulated sugar
1/2 cup (125 ml) Karo light corn syrup
3/4 cup (175 ml) water
red food coloring
12 red apples
12 wooden skewers or popsicle sticks
1/2 tsp (2 ml) cinnamon
Cook sugar corn syrup and water in a small saucepan, stirring until sugar is dis
solved.
Continue cooking, without stirring, to 300 degrees (150 C.) on a candy thermomet
er or until syrup is brittle when dropped in cold tap water.
Remove from heat and set at once over hot water.
Add coloring and cinnamon.
Mix well.
Insert sticks in blossom end of apples.
Plunge into hot syrup.
Remove quickly and twirl until the syrup is spread smoothly over apple.
Place on race until hardened.
Comments
These should be made the day they are to be used."
Fudge "Ingredients
4-1/2 cups (1050 ml) granulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
1 tsp (5 ml) vanilla
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped
Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 23
4 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (T
his is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.
Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Ch
ocolate Chips just before pouring into the buttered pan. This came from my siste
r, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey coco
a recipe book that she has used so much it is about to fall apart."
Homemade Caramel Corn "Ingredients
2 batches air-popped popcorn
1 Box Brown Sugar
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) light Karo Syrup
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking soda
Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum roaster p
an.)
Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup.
Remove from heat and add vanilla and baking soda.
Stir until well blended.
Pour over popcorn and mix until coated.
Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.
Comments
My family requests this recipe for every family gathering."
Marshmallow Fudge "Ingredients
2 cups (475 ml) miniature marshmallows
2/3 cup (150 ml) canned milk or cream
1/4 cup (60 ml) butter
1-1/2 cups (350 ml) sugar
1/4 tsp (1 ml) salt
6 oz (168 grm) chocolate chips
6 oz (168 grm) butterscotch chips
1 tsp (5 ml) vanilla
1 cup (225 ml) chopped nuts(optional)
In microwave safe bowl, melt all of the chocolate (stirring very often - every 2
0-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in cho
colate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tuppe
rware"
Cinnamon Sugar Nuts "1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/8 tsp (1 ml) salt
1 egg white
1 tbsp (15 ml) water
2 cups (475 ml) almonds and/or pecans
Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.
Comments
I like to give this away at Christmas time on candy dishes.
"
Potato Candy "1/4 cup (60 ml) leftover mashed potatoes
1 box powdered sugar
peanut butter
Mix mashed potatoes with powdered sugar, a little at a time, until it is the con
sistency of dough.
Roll out into a rectangle, sprinkling surface with powdered sugar so it doesn't
stick.
Spread rectangle with peanut butter.
Roll up like a jelly roll.
Refrigerate, slice and serve."
Rocky Road Candy "1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips
1/3 cup (80 ml) vegetable oil
1 bag (10 1/2 oz) miniature marshmallows
3/4 cup (175 ml) coarsely chopped pecans or walnuts
Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan.
Lightly butter foil, set aside.
In a large saucepan, combine the choc. chips and oil.
Heat over low heat until chips are melted and mixture is smooth, stirring consta
ntly.
Remove from heat.
Stir in the marshamallows and nuts.
Spread the mixture evenly in the prepared pan.
Cover and refrigerate for four hours or until firm.
Grasp the foil and lift candy out of pan.
Cut into squares.
To store, cover tightly and refrigerate.
"
Coconut Candy Bar Cookies "Serves/Makes:12 large or 18 smaller bars
2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
1/2 cup (125 ml) water
Chocolate Dipping Sauces
Mix sugar, cream of tartar and water; put this mixture in a large saucepan and s
tir until it boils, continue to stir and only stop stirring and until it foms a
nice soft ball when dropped into icy water.
Take off the stove and beat until it whitens, then add the shredded coconut and
continue beating until it becomes thick.
Pour into a buttered pan and when it is cool, slice into bars.
Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for
the dark chocolate ones and we use White Chocolate Almond bark to dip for the wh
ite ones).
Comments
For pretty spring or Spring bars, use white almond bark to dip and have it tinte
d to your favorite pastel colors!
For Easter, tint the white almond bark, and while the bark is still warm, press
a colorful jelly bean of your choice onto the top and use some green tinted coco
nut as a decorative grass around the jelly bean (egg). A wonderful treat for you
r Easter Celebrations!
"
Peanut Clusters "1 bag milk chocolate chips
1 can salted peanuts
1. Combine all ingredients for the centers, except the powdered sugar, in a smal
l saucepan over low heat. Stir often as the caramel slowly melts. When the mixtu
re is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of
powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
s.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, ""paint"" a coating of caramel onto one side of a cent
er roll. Quickly turn the center over, caramel-side-down, onto the peanuts and p
ress gently so that the peanuts stick to the surface of the candy. Paint more ca
ramel onto the other side of the roll and press it down onto the peanuts. The ca
ndy should have a solid layer of peanuts covering all sides. If needed, brush ad
ditional caramel onto the roll, then turn it onto the peanuts to coat the roll c
ompletely. Place the candy bar onto wax paper, and repeat with the remaining ing
redients. Place these bars into your refrigerator for an hour or two so that the
y firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an ad
ditional 30 seconds at 50% power. Repeat if necessary, stirring gently after eac
h 30 seconds. Don't over cook the chips or the chocolate will burn and seize up
on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar w
ith chocolate using two forks, one in each hand. When the candy is covered with
chocolate, balance the bar on both of the forks, one at each end of the candy ba
r, and tap the forks on the top edge of the bowl so that much of the chocolate d
rops off. Carefully place the candy bar onto wax paper and remove the two forks.
Repeat with the remaining ingredients, and then chill the candy bars until firm
.
(www.topsecretrecipes.com)
Makes 8 candy bars.
"
Payday Candy Bar "Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1. Combine all ingredients for the centers, except the powdered sugar, in a smal
l saucepan over low heat. Stir often as the caramel slowly melts. When the mixtu
re is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of
powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
s.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, ""paint"" a coating of caramel onto one side of a cent
er roll. Quickly turn the center over, caramel-side-down, onto the peanuts and p
ress gently so that the peanuts stick to the surface of the candy. Paint more ca
ramel onto the other side of the roll and press it down onto the peanuts. The ca
ndy should have a solid layer of peanuts covering all sides. If needed, brush ad
ditional caramel onto the roll, then turn it onto the peanuts to coat the roll c
ompletely. Place the candy bar onto wax paper, and repeat with the remaining ing
redients. Eat when completely cool. (www.topsecretrecipes.com)
Makes 8 candy bars.
"
Peanut Butter Cups "12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
1. Cut the top half off of the muffin cups so that they are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Mi
crowave at 50% power for 2 minutes. Stir the chips gently, and let them sit for
a minute or so. If the chocolate needs more melting, microwave those chippies ag
ain at half power for 30 seconds. Stir gently. Continue the process, stirring ge
ntly as you go. But be very careful not to overcook the chocolate or it'll seize
up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffi
n cup. Draw the chocolate up the edges of the cup with the back of the spoon. Co
at the entire inside of the muffin cup with chocolate and place it into a muffin
tin. Repeat with the remaining muffin cups and then put the whole muffin tin in
the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bo
wl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut
butter into the microwave oven on full power for 1 minute. This will soften up t
he peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups
. Leave room at the top for an additional layer of chocolate, which we'll add la
ter. Pop the candy back in the refrigerator to harden the peanut butter. This sh
ould take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in t
he microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a laye
r of chocolate over the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups
before eating them. (http://www.topsecretrecipes.com)
Makes 12 candies.
"
Cat Litter Casserole "1 c Bisquick
1 c Shredded Cheddar cheese
1 lb Ground beef, turkey or pork
Sausage
Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Saute
onions in butter until tender-do not let brown! Arrange onion over chicken. Spri
nkle rice evenly over top and add enough chicken broth to cover. Cover pan and b
ake at 350 degrees one and one-half hours. Add milk, full strength. Re-cover and
bake another 30 minutes. Do not stir.
Hope people enjoy this!"
Beef And Noodle Casserole "1 pkg (8oz) noodles, cooked & drained
1 1/2 pounds ground beef, lean
1 medium onion, chopped
1 jar (15oz) spaghetti sauce
1 can Cheddar cheese soup, (10 3/4 oz)
1 can tomato sauce, (8 oz)
1 can or jar sliced mushrooms, (4 oz)
1/4 teaspoon garlic powder
pepper, to taste
2 cups shredded Cheddar cheese
In a large skillet, brown ground beef with chopped onion; drain well. Stir in sp
aghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Si
mmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3
-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 deg
rees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, an
d bake just until cheese is melted.
Serves 8. In a large skillet, brown ground beef with chopped onion; drain well.
Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and
pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pou
r into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake
at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with
cheese, and bake just until cheese is melted.
Serves 8."
Chicken Asparagus Casserole "2 cans asparagus -- drained
2 to 4 chicken breasts -- cooked, chopped
2 cans cream of chicken soup -- (10 3/4 oz)
1 cup mayonnaise
1 tablespoon lemon juice
1 cup shredded Cheddar cheese
1 cup bread crumbs, or cracker crumbs
Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise
, and lemon juice; pour over chicken and asparagus. Top with cheese and bread cr
umbs. Bake at 350 degrees for 30 to 40 minutes.
Serves 6"
Chicken Breasts With Crab Dressing "8 chicken breast halves, skinned & bone
d
salt and pepper
1 cup packaged herb stuffing mix
1 egg, beaten
1 can cream of mushroom soup
1/4 cup chopped green pepper
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can crabmeat, (6oz) picked
1/4 cup salad oil
1/2 teaspoon onion powder
salt and pepper, to taste
Slice meat into 1 inch squares 1/4 inch thick. Alternately place meat on wooden
skewers; (one pork, one veal etc.). Roll finished skewers first into eggs to whi
ch you have added salt and pepper; then into cornflake crumbs. Brown in skillet,
being sure coating is well done. Place in casserole. Mix milk, soup and mushroo
ms together in pan dripping heat through, pour over meat in casserole. Bake cove
red at 300 degrees for about 2 1/2 to 3 hours."
Cornmeal Shepherd'S Pie "1/2 c Green peppers; chopped finely
1/2 c Flour
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round
5 tb Oil
1 c Tomato sauce
2 tb Tomato catsup;
2 ts Salt
Dash lemon pepper
1 ts Chili powder
Sugar sub equivalent to -1 tb sugar
2 ts Baking powder
1/2 ts Thyme;
1/4 c Egg (1 med)
1/2 c Skim milk
Preheat oven to 400 degrees F. Sauté pepper, onion, beef in 2 tablespoons of oil i
n skillet, until beef is well browned. Stir in tomato sauce, catsup, 1 ts salt,
lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, corn
meal, sweetener, baking powder, remaining salt and thyme together in a bowl; the
n add egg milk, and rest of oil. Stir until smooth. Top the first mixture with s
econd and bake, uncovered, or until the cornmeal is slightly brown and firm to t
ouch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving
plate with top side down.
Serves 8."
Crab Casserole "1 can crab meat, (8 ounce)
1 can cream of mushroom soup, (98% reduced fat)
1/2 cup prepared dressing/stuffing mix (such as Pepperidge Farms)
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup mayonnaise
Tabasco sauce, to taste
Cajun seasoning, to taste
Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add mi
lk and soup; bring to medium boil. Add crawfish, bring to medium boil again then
add corn starch. Lower heat and cook for another 10 minutes or until thick. Gre
ase pie shell w/butter and place pie shell in bottom of pan then add thickened m
ixture. Put on top shell and bake at 350° for 20 minutes.
"
Escalloped Oysters "1/2 pound saltine crackers -- crushed,not rolled
1/4 pound butter
1 pint oysters -- drained
salt and pepper -- to taste
2 1/2 cups milk
1 cup heavy cream
2 slices bread
melted butter
paprika
Butter bottom and sides of an 8x12x2 1/2-inch baking dish. Add layer of crackers
, layer of oysters, lightly season and dot with butter. Repeat with crackers and
oysters. Add 1 cup milk, 1/2 cup cream, season and dot with butter. Add layer o
f remaining crackers, topped with 1 cup milk and 1/2 cup cream. Melt any remaini
ng butter in 1/2 cup milk and pour over mixture. Trim crusts from bread. Cut eac
h slice into quarters, then halve each quarter to get 8 triangles per slice. Dip
each triangle in melted butter and place 1 1/2 inch apart over top of casserole
, with point standing up. Sprinkle with paprika. Refrigerate overnight. Bake 40
to 50 minutes at 350 degrees."
Georgia Creamed Chicken "2 chickens, cut up, together weighing 5 pounds
6 cups chicken stock
1 cup sherry
2 tablespoons butter
2 tablespoons flour
1 1/4 cups light cream (half and half)
2 tablespoons chopped fresh parsley
1/8 teaspoon white pepper
1 teaspoon grated onion
1/2 pounds mushrooms, sliced, sautéed in 2 tablespoons butter
salt
2 cups fresh bread crumbs
small bits of butter
1. Cook the chicken in stock until tender, about 40 minutes. Cool and remove mea
t from bones; cut into small pieces. Place the chicken in a bowl and cover with
sherry. Let marinate for 1 hour, turning chicken frequently. Drain off sherry.
2. Melt butter in a large skillet, add flour, and cook roux for 2 minutes over l
ow heat. Remove from heat and slowly add cream, stirring constantly. Add the par
sley, pepper, and grated onion. Cook, stirring until sauce thickens.
3. Prepare mushrooms and add salt to taste. Add the mushrooms and the chicken to
the sauce, and correct the seasoning. Let mixture cool, then chill it.
4. Pour chilled mixture into a large, buttered ovenproof casserole, sprinkle wit
h bread crumbs and dot with bits of butter.
5. Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot and
crumbs are browned. Serve with rice.
Serves 8.
"
Ham And Cheese Casserole "1/2 cup flour
1/4 teaspoon pepper
2 teaspoon salt
1/2 cup butter or margarine - 1 stick
3 cups milk
4 cups ham - chopped
5 cups potatoes - thinly sliced
3 cups cheese - cheddar, shredded
1 onion - chopped
1 green bell pepper - chopped
Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty eno
ugh, I do). Melt butter in saucepan. Add flour mixture. Cook over medium heat fo
r one minute, stirring constantly. Remove from heat. Stir in milk. Return to hea
t and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered cass
erole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after first 30
minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and then
everything combined in that before putting it in casserole dishes.
Servings: 8
"
Herb Baked Pork Chops And Rice "4 thick center cut or butterflied pork chops
marjoram
thyme
salt and pepper -- to taste
8 tablespoons uncooked rice -- (1/2 cup)
1 can beef consommé -- (10 1/2-ounce)
1/2 bell pepper -- sliced
1/2 tomato -- sliced
1/2 onion -- sliced
Sprinkle pork chops with marjoram, thyme, and salt and pepper to taste. Place ri
ce in a large casserole dish. Top with pork chops and cover with consommé. Layer v
egetables over pork and cover. Bake at 350 degrees for 1 hour.
Serves 4."
Jalapeno Pie "1 can green chilies, chopped
3-5 seedless jalapenos, chopped
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
6 eggs, beaten
Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread
cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over che
eses. Bake at 350 degrees for 30 minutes. Cut into small squares."
Macaroni & Cheese With Green Chiles "6 cups cooked macaroni
2 packages cheese sauce mix
1 can green chiles, whole or diced
1 medium onion, diced
3 cups shredded cheddar cheese
3/4 cups milk
1 cube butter
Put precooked macaroni in a casserole dish. In a medium sauce pan make cheese sa
uce according to package directions. Add 1 cup of cheese and diced green chiles.
In a small frying pan saute onion in butter until transparent. Add to cheese sa
uce. Add cheese sauce mix to macaroni and mix. Top with the whole green chiles (
unless using diced) Top with remaining cheese and bake at 350 degrees for 30 min
utes. May put under broiler to crisp cheese.
"
Sausage And Egg Casserole "6 slices bread -- cubed
1 pound sausage -- browned, drained
1 1/2 cups shredded cheese
8 each eggs -- beaten
1 teaspoon salt
pepper to taste
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly
with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients
in pan. May cover and chill overnight. (if left overnight, remove from refrigera
tor 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut
into squares to serve.
Serves: 10"
Shrimp And Crabmeat Au Gratin "1 medium onion, chopped
2 green onion, chopped
1 rib celery, chopped
1/2 cup butter
1/4 cup flour
1 cup half and half
1/4 cup dry white wine
1 tablespoon fresh parsley
1 egg, beaten
1 pound crabmeat
1 pound shrimp, cooked, peeled
2 tablespoons Romano cheese, grated
5 ounces cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 1/2 teaspoons lemon juice
bread crumbs
Saute onions and celery in butter until soft. Stir in flour and add half and hal
f slowly to make a smooth sauce. Remove from heat. Add white wine and stir to co
mbine. Add remaining ingredients except bread crumbs. Blend carefully and put in
a 1 1/2-quart casserole dish. Top with bread crumbs. Bake 20 minutes at 350 deg
rees. Yield: 6 to 8 servings."
Steak And Kidney Pie "Pastry for 1-crust pie
1 beef kidney
2 lbs. round steak, cubed
2 Tbs. fat
2 cups chopped onions
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
2 tsp. Worcestershire sauce
2 cups water
4 cups diced raw potatoes
6 Tbs. flour
Cover beef kidney with lightly salted water, cover and refrigerate overnight. Dr
ain; cut out tubes and white membrane with scissors. Dice meat.
Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. S
immer until meat is almost tender, about 1 hour.
Blend together flour and remaining 1/2 cup water; stir into meat mixture. Contin
ue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.
Roll out pastry slightly larger than top of casserole. Place over meat mixture a
nd trim to overhang 1"". Fold under and flute against inside edge of casserole.
Cut several steam vents in center.
Bake at 425 degrees until lightly browned, about 30 minutes.
Serves 8
NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, i
f availiable. You can skip the soaking.
"
Texas Bean Bake "1 can (16oz) pork and beans
1 can (16oz) red kidney beans
1 can (16oz) chick peas or pinto beans
8 slices bacon, cooked crisp -- crumbled
1 pound lean ground beef
1 chopped onion
1 tablespoon prepared mustard
1 1/2 cups ketchup
3/4 cup brown sugar
1/4 cup white sugar
Brown the ground beef with chopped onion. Combine all ingredients, except bacon,
in a large casserole dish. Top with the crumbled bacon. Bake at 350 degrees F f
or about 1 hour.
Serves 6"
Tuna Pie With Cheese Biscuit "1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 3/4 cups milk
1 can (7oz) tuna, drained
1 teaspoon chopped pimiento
1 can (4oz) mushrooms, sliced -- drained
2 hard-boiled egg -- diced
1 teaspoon minced onions
Cheese Biscuits
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup grated Cheddar cheese
3/4 cup milk
Melt butter in saucepan; add flour and salt, mixing well. Add milk slowly; bring
to boil. Boil 1 minute, stirring constantly. Add remaining ingredients; bring t
o a boil. Pour into a 2-quart casserole. Arrange cheese biscuits on top.
Cheese Biscuits:
Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese.
Add milk, stirring with a fork until all flour is moistened. Turn out onto a li
ghtly floured cloth-covered board and knead gently for 20 seconds. Roll to 1/2-i
nch thickness; cut with lightly floured 2-inch biscuit cutter. Place biscuits on
top of hot tuna mixture in casserole dish. Bake at 450 degrees for 20 to 25 min
utes.
Serves 6 to 8.
"
Turkey And Wild Rice Casserole "2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Saute onions in butter, remove fro
m heat and stir in flour. Drain mushrooms, save liquid. Combine that liquid with
cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook a
nd stir until thick. Add rice, mushrooms, turkey (chicken), toasted almonds, pim
iento, parsley, salt and pepper. Put in a 9 x 12 x 2 - inch casserole, top with
buttered breadcrumbs and bake 40 minutes at 350 degrees. This may be prepared th
e day before, or frozen.
"
Venison-Vegetable Bake "2 pounds smoked venison sausage
1 small onion, thinly sliced
1 can stewed tomatoes, (14 1/2 oz)
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes
4 medium carrots
Remove casing from sausage, and discard. Brown meat in a large, lightly greased
skillet over medium heat, stirring to crumble. Remove sausage, and drain well, r
eserving drippings in skillet. Saute onion in drippings; drain well, and discard
drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer unti
l thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Top with ca
rrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Serves 8.
Note: Thinly sliced Polish sausage may be substituted for venison sausages, if d
esired.
"
Vidalia Onion Chicken Breast Casserole "1 large chicken breast, split and boned
2 tablespoons Vegetable oil
2 medium-sized potatoes, peeled and sliced
2 medium-sized Vidalia sweet onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted
Paprika
Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer
potatoes on bottom; follow with a layer of onions and top with a layer of mushr
oom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cove
r tightly and bake at 350° for 1 hour.
Yield: 2 servings"
Olive Garden Chicken Spiedies "Course : Copycat
Serves: 6
Ingredients:
Preparation:
MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl an
d mix thoroughly until the sugar and salt are completely dissolved. Pound the ch
icken breast between sheets of waxed peper until an even thickness of 3/16"" ove
rall. Cut the chicken breast meat into 1"" squares and add to the marinade, cove
ring completely. Allow to marinate for 2 hours, refrigerated. Remove from the ma
rinade after 2 hours and drain. SPIEDIES-Assemble in the following order: red be
ll pepper, onion, chicken (folded into ""C"" shape on the skewer), green bell pe
pper, onion, chicken, alternately, finishing with a red pepper strip after the 4
th piece of chicken on each skewer. Spread the skewered items out on each skewer
, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook
approximately 1 minute per side, turning 4 times. Adjust the timing according t
o your equipment's heat output. Serve immediately, 4 per quest, with dipping sau
ce, about 1/4 c per serving. SAUCE-Mix all ingredients together just until blend
ed. Chill 1 to 2 hours to blend flavors. Serve cold.
"
Olive Garden Parmesan Crusted Chicken "Ease of Cooking: Medium Difficulty
Serving Size: 2
Notes:
This does take a couple of extra steps, but it is worth it!
Ingredients:
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2"") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Preparation:
Prepare pasta according to package directions. Wash and drain chicken strips. Mi
x breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dippi
ng. Dip chicken in breadcrumb mixture and then in milk and then back in breadcru
mbs. Place in fry pan that the oil has bee heated and fry at medium to medium lo
w temperature until golden. Remove and drain chicken. In a saucepan on medium he
at, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly
add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Imme
diately add half and half and sour cream stir. When mixture is smooth add grated
cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir li
ghtly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce o
ver pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprin
kle red crushed pepper and add grated Parmesan cheese if desired.
"
Cream Cheese And Fruit Squares "Serves/Makes:Makes 24 nice sized squares
1/2 lb (.2 kg). butter
2 cups (475 ml) flour
8 oz (224 grm). cream cheese
3/4 tsp (4 ml) salt
Raspberry Jam and Damson Plum Jam (use your favorite jam)
Cut the softened butter into small pieces and mix with the flour until well blen
ded.
Add the cream cheese and salt; mix thoroughly.
Refrigrate until dough is firm.
Roll out the dough and cut into 2 inch to 3 inch squares (depending on how big y
ou want them).
Place a tsp or so of the jam or marmalade in the center of each square.
Fold the corners to the center and press together.
Bake at 400 degrees (200 C.) until lightly browned.
Comments
My favorite fillings are Orange Marmalade, three fruit marmalade, or my very fav
orite of all when I have time to make it or find it in specialty gourmet shops i
s Peach Almond Perserves.
"
Peanut Butter Big Cookies "1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
Add the dream whip to the pudding mix. Add milk according to what both call for.
Beat until it gets fluffy. The longer you beat this, the fluffier it will get,
so beat for awhile.
Layer a 9x13 pan with a layer of vanilla wafers, a layer of bananas, another lay
er of wafers, and another layer of bananas. Pour the pudding mixture of the laye
rs. Crush some vanilla wafers and sprinkle over the top to make a light crust to
pping. Refrigerate 15 minutes!! Serve
"
Black Forest Dessert "1 cup (225 ml) all-purpose flour
1/2 cup (125 ml) chopped pecans
1/2 cup (125 ml) (1 stick) of margarine or butter
1 8 oz (224 grm) package of cream cheese
1 cup (225 ml) confectionary sugar
1 cup (225 ml) Cool Whip
1 cup (225 ml) of peanut butter
1 small box of instant cocolate pudding
1 small box of instant vanilla pudding
2-1/2 cups (600 ml) of milk
Cool Whip ( as much as desired )
chopped pecans ( optional )
cherries (optional )
Preheat oven to 350 degrees (175 C.) and spray a 13 inch by 9 inch pan lightly w
ith Pam.
Mix flour, 1/2 cup (125 ml) chopped pecans, and the margarine by hand until well
blended.
Press the dough into the pan and bake for 20 minutes or until a light golden bro
wn. Let cool before adding any other layers.
Mix the cream cheese, confectionary sugar, and 1 cup (225 ml) of Cool Whip toget
her until well blended and smooth.
Spread on top of the cooled crust.
Spread the peanut butter on top of the first layer.
Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes
of pudding calls for) until thick.
Spread on top of the second layer.
Spread Cool Whip on top of the third layer (I usually use what remains of a medi
um container of Cool Whip ) as you desire.
If you desire, sprinkle more chopped nuts and cherries onto the top of the desse
rt.
Chill. If you want you can eat it right away, but after you cut your slices, pla
ce the remaining dessert in the refrigerator so that the Cool Whip won't melt.
ENJOY!!! :O
Comments
A mouth watering dessert with a pecan crust.
"
Oatmeal Caramel Bars "32 caramel candies (the Kraft caramel squares are what
I use)
5 tbsp (70 ml) heavy cream
1 cup (225 ml) flour
1 cup (225 ml) quick oats
3/4 cup (175 ml) brown sugar
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (175 ml) butter, melted
12 ounces chocolate chips
1/2 cup (125 ml) chopped pecans
In the top of double boiler, melt caramels with the cream, keep warm, not hot, a
nd set aside.
Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mi
xture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan)
and bake 10 minutes at 350 degrees (175 C.).
Immediately when the crust comes out of the oven , sprinkle chocolate chips and
pecans over baked crumb mixture.
Next, pour caramel mixture over the top of the nuts and chocolate.
For the next layer, sprinkle with the remaining crumbs and bake for 20 more minu
tes at 350 degrees (175 C.).
Chill for at least 2 hours before cutting into squares."
Layered Fudge Bars "1 cup (225 ml) shortening (I use half butter flavored C
risco and half real unsalted butter)
2 cups (475 ml) brown sugar
2 eggs (I use Jumbo eggs, large or x-large are fine)
3 tsp (15 ml) vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml) baking soda
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
2 tbsp (30 ml) butter
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk
Cream the shortening (and butter if you use it) until fluffy; add sugar and beat
thoroughly.
Add eggs and 1 tsp (5 ml) vanilla; beat well.
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
Press remaining dough into greased 9inch x 13 inch pan.
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; s
tir, but do not cook.
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate
mixture.
Spread this mixture over the dough in the pan.
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350
degrees (175 C.) for 25 minutes or until golden brown.
Cool before cutting.. if you can wait!
Comments
This is especially delicious gently warmed in the mircowave and then put a scoop
of vanilla ice cream over it!
"
Strawberry Angelfood Dessert "-1/2 pt. fresh strawberries
1 angel food cake
1 large container Cool Whip
1 large box vanilla instant pudding mix, prepared according to pkg. directions w
ith 3 or 4 cups (950 ml) of milk.
Crumble angel food cake into medium sized pieces in bottom of large bowl (a clea
r glass bowl is better because you can see the layers).
Pour a layer of vanilla pudding, then arrange a layer of strawberries and a laye
r of Cool Whip.
Repeat layers with Cool Whip at top of bowl.
"
Fruit Cobbler "Serves/Makes:8 or more
2 cups (475 ml) fruit pie filling (any kind)
2 cups (475 ml) all-purpose flour
2 tsp (10 ml). baking powder
1-1/2 cups (350 ml) granulated sugar
2 sticks margarine, melted and slightly cooled
2 cups (475 ml) milk
1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk u
ntil mixture is smooth, then gradually fold in whipped topping.
2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3
of pudding mixture over crackers. Cover pudding with another layer of graham cra
ckers. Continue layering until pudding mixture is gone. Cover last pudding layer
with another layer of graham crackers.
3 Remove lid and seal from frosting and microwave at 20 second intervals, stirri
ng between intervals, unil frosting is pourable (about 1 minute). Spread frostin
g evenly over top layer of graham crackers. Refrigerate 24 hours before serving.
"
Cinnamon Buns "Dough Ingredients:
1/4 cup (60 ml) butter, melted
1/4 cup (60 ml) water
1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
1 cup (225 ml) milk
1 egg, beaten
1 tbsp (15 ml) sugar
1/2 tsp (2 ml) salt
4 cups (950 ml) all-purpose flour (unbleached is best)
2-1/2 tsp (12.5 ml) yeast
Filling:
1/2 cup (125 ml) butter, melted
1 cup (225 ml) brown sugar
2 tsp (10 ml) ground cinnamon
raisins (optional)
chopped nuts (optional)
Frosting:
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) butter, softened
1-1/2 cups (350 ml) confectioners sugar
1/2 tsp (2 ml) vanilla
1-1/2 tsp (7 ml) milk
1/4 tsp (1 ml) vanilla extract
1/4 tsp (1 ml) almond extract
Dough:
Place ingredients in your bread machine following its specifications for the dou
gh cycle.
When it is completed with the dough making option, remove from machine and roll
out to a 17 inch x 10 inch (approx.) rectangle.
Filling:
Mix together brown sugar and cinnamon, set aside.
Spread melted butter over dough.
Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if yo
u want them, on top of the buttered dough.
Roll tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 3/4"" slices, (I use the dental floss trick and avoid th
e problems with knife slicing).
Place into greased cake pans. (I use just my rectangle turkey roaster!).
Let rise until doubled.
Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake
! Essential to keep them tender and perfectly textured.
Frosting:
Mix all the ingredients together. (I have also used rum and brandy for flavoring
s with great success).
Spread on very warm rolls.
Comments
They are best when eaten fresh, but you can freeze them. Thaw to room temperatur
e and then microwave them for about 15-20 seconds to warm them up. "
Granny'S Cheesecake "Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1 1/4 cups sugar
Filling:
3 - 8 oz cream cheese - softened
1 cup sugar
2 tsp vanilla (I use mexican)
3 eggs
1 cup sour cream
For brownies: Position rack in center of oven and preheat to 350°F. Generously but
ter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in sma
ll bowl. Stir chocolate and butter in top of double boiler set over simmering wa
ter until melted and smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens a
nd falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanill
a. Stir in flour mixture in 2 additions, blending well after each. Gradually add
warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserte
d into center comes out with moist crumbs attached, about 35 minutes. Cool compl
etely in pan on rack. for ganache: Whisk all ingredients in small saucepan over
medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. (Can be
prepared 2 days ahead. Cover; chill. Serve at room temperature.)
Makes 16 "
Crockpot Meat & Cheese Dip "2 lbs (.9 kg). lean ground beef
1 lb (.5 kg). medium or hot pork sausage
1 box of Velveta Cheese
1 medium size jar of thick and chunky salsa, medium to mild
2 large bags White Corn Tortilla Chips
Mix lemonade concentrate, orange juice concentrate, water, ginger ale, and whisk
ey in a large punch bowl.
Add the bottle of Maraschino Cherries and the frozen ice ring.
Comments
This punch has been in tradition in our family for years. Everyone loves it!
"
New Years Cocktail "3 cups (700 ml) cranberry juice cocktail
1 cup (225 ml) peach schnapps
1 cup (225 ml) vodka
Put in cup
Fill with hot water
Top with lots of good whipped cream
"
Tequila Slush "7 cups (1650 ml) water
2 cups (475 ml) granulated sugar
1 12 oz (336 grm). can frozen limeade concentrate, undiluted
1-1/2 cups (350 ml) Tequila
1/4 cup (60 ml) Triple Sec
1 or sour mix soda
In a large pan bring water to a boil and then remove from heat.
Stir in the granulated sugar until dissolved.
Stir in both frozen concentrates until dissolved also.
Stir in the Tequilla and the Triple Sec.
Pour into a large container and freeze for at least 24 hours. If time permits, s
tirring ever so often.
Scoop out desired amount of frozen mixture and place into a glass.
Pour some 50/50 soda over it and stir until combined. More or less of both to su
it your own taste.
Comments
These are great during those hot summer days. Nice and refreshing! Goes great wi
th those Hot Mexican meals. Great for summer cookouts and parties.
"
Non-Alcoholic Margaritas "1 can lime Bacardi Frozen mixer (located with t
he frozen juice in the freezer section of your grocer)
I have not had them in ages but you just follow the directions on the can & repl
ace the alcohol with fruit juice, water or cool aid. You can also add fruit; pea
ches, strawberries, watermellon etc. It is fun to experiment!
Comments
My college roomies & I drank these all the time!!!! They are good even when you
are over 21!!!! :)
"
Pear Wine "4 lbs (1.8 kg) pears whole skins seeds still on
6 pints water
4 cups (950 ml) sugar
2 tbsp (30 ml) lemon juice
1 package bakers yeast
Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a ny
lon straining bag and extract the juice.
After the juice is extracted add to the water and add remaining ingredients.
Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at a
round 70 to 75 degrees (25 C.).
After it is done fermenting let it sit and settle.
At this point it can be put in the refegerator this will help it settle.
Once that it is clear it can be bottled and is ready for drinking.
Should have about 10 to 12% (alcohol content).
Keep for a long time also keep out of the sun light as it will make it bitter."
Southern Spiced Tea "4 cups (950 ml) boiling water
3 tbsp (45 ml) tea leaves
Juice of 1/2 lemon
1 cup (225 ml) sugar
Juice of 3 oranges
1 tsp (5 ml) whole cloves
4 cups (950 ml) cold water
Combine water, sugar and cinnamon in a saucepan; bring to a boil and stir until
sugar dissolves.
Chill.
Combine sugar syrup, fruit juices and ginger ale.
Serve over ice.
"
Slushy Fruit Punch "3 oz (84 grm). strawberry powdered jell-o
3 cups (700 ml) sugar
4 cups (950 ml) boiling water
12 oz (336 grm). can frozen lemonade concentrate
46 oz (1288 grm). pineapple juice
2 quarts (1900 ml) ginger ale
Mix 3 oz (84 grm). powdered strawberry jell-o with the 3 cups (700 ml) sugar.
Add the 4 cups (950 ml) boiling water and mix this good.
Freeze this in small freezer containers.
When you need the punch mix 12 oz (336 grm). (not made up, just the frozen conce
ntrate) lemonade with the 46 oz (1288 grm). pineapple juice and the 2 quarts (19
00 ml) of ginger ale.
Mix this well and add your frozen containers of the strawberry mixture, this wil
l make it slushy.
A really nice fruit punch.
"
Creamed Salmon And Peas "Serves/Makes:4 or more servings
Ingredients
6 tbsp (90 ml) butter
5 tbsp (70 ml) flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1 cup (225 ml) whole milk
1 cup (225 ml) of the liquid from the canned salmon and peas
1 pound can salmon
1 can (no. 2) peas (the normal size)
2 tbsp (30 ml) green pepper, finely chopped
1 tbsp (15 ml) onion, finely chopped
2 tbsp (30 ml) pimiento
Preparation
Melt butter over medium heat.
Blend in flour, salt and pepper.
Add milk and liquid from salmon and peas; stir until thick.
Break salmon into large pieces.
Add Salmon and peas to the white sauce.
Sprinkle green pepper, onion, and pimiento over top; cover.
Reduce heat to simmer setting and cook for 20 minutes.
Comments
In my family, we served this over big thick slices of fresh homemade bread oven
toasted with sweet butter. Now, with diets and nutrition concerns, I serve it ov
er steamed rice. But, every now and then, I just HAVE to have that fresh bread a
nd butter! Note: You can substitute Albacore tuna or other flakey fish if you ha
ve leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, i
f you use frozen peas, use fish stock or chicken stock to make up the 1 cup of l
iquid for the missing canned pea liquid.
"
Catfish Stew "Serves/Makes:8
Ingredients
2 lbs (.9 kg) catfish fillet cut into nuggets
1/2 lb (.2 kg) sliced smoked sausage cajun spiced
1/4 lb (.1 kg) peeled raw shrimp
1-1/2 cups (350 ml) imitation crabmeat lump style
3 bell peppers chopped (red,yellow,green)
1 med tomato cut in wedges
1 cup (225 ml) whole frozen baby okra
32 oz (896 grm) beer
2 beef boullion cubes
2 chicken boullion cubes
water
2 tbsp (30 ml) Old Bay seasoning more to taste
1/2 tsp (2 ml) ground cumin
3 smashed garlic cloves
1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
1/2 tsp (2 ml) ground cayenne red pepper
1/4 cup (60 ml) uncooked rice
4 Tbs (60 ml) file powder (ground sasafrass leaves)
1/2 stick butter or margarine
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional
Preparation
In large soup pot add beer, spices (except file powder), garlic, boullion cubes,
bell peppers, tomato.
Simmer covered 20 min till skins come off peppers and tomato.
Add water as necessary from here on out.
Add roux and thicken slightly.
Add sausage and rice.
Add catfish nuggets and okra.
Add shrimp and crab meat.
Stir gently and simmer with lid on till rice is done.
When rice is done stir in butter, sugar, sambal, and file.
Comments
Serve with wine and french bread.
"
Buttermilk Fried Carp Fillets "Buttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
Remove the skin of the carp. Take out all the brownish-redish-colored part of th
e meat, the ""mud vein""; discard. Chunk up the rest of the carp fillets.
Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it
stand for half an hour, turning the fillets over once during that time.
Stir the salt into the biscuit mix.
Take fillets out of the buttermilk and pat them into the biscuit mix, covering b
oth sides.
Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cook
ed through and browned on both sides. Use tongs or slotted spoon to turn them. (
If oil is too hot, they will brown too quickly and not cook within.)
Drain on paper towels.
Serve with lemon wedges if available.
Carp Sandwich:
---------------------
Skin the carp. Remove the redish-brown colored part of the meat: the ""mud vein.
"" Fillet the carp. Score the fillets by cutting about two-thirds into the meat
every 1/4 inch. Cut into sandwhich size pieces.
Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, o
r saltine cracker crumbs.
Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to med
ium high).
Use your favorite bread or hamburger buns, spread bread with tartar sauce or san
dwich spread.
Place browned and tender fish fillets between the slices. Add whatever garnishes
you d like -- lettuce, tomato...
"
Bass In Beer Sauce "4 tb Vegetable oil
1 large onion - diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Bass (6 pieces)
In a large skillet, saute diced onion in hot oil until it becomes translucent. A
dd flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown
sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thicken
s. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flak
es easily with a fork.
"
Bass (Oven Broiled) "4 lb Bass - whole
1 tb Salt
1 ts Pepper
6 slices Bacon
1 Onion - chopped
1 c Apple - diced
2 Lemon - thinly sliced
1 Green pepper - chopped
1 ts Garlic powder
1 ts Celery salt
1/4 c Butter
3/4 c Worcestershire sauce
2 tb Soy sauce
Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in
bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1
/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper
and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remainin
g 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Mel
t butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredient
s and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates
from bones. Bake at 375°F for approximately 1 hour.
"
Catfish Fillets (Baked) "1 1/2 lb Catfish fillets
2 Egg whites
1 tb Grated onion
1/4 ts Dry mustard
2 tb Butter or margarine
1 c Milk
1 tb Lemon juice
2 tb Sour cream
1 Clove garlic
1/4 ts White pepper
2 tb Flour
4 ts Prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with le
mon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cre
am, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture
on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or ske
wer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend
in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon whit
e pepper. Cook and stir over medium heat until mixture is bubbly and slightly th
ickened. Serve over fish.
"
Catfish (With Beer) "2 cup Self-rising flour
1 cup Beer
Garlic powder - to taste
Salt and pepper - to taste
4 3-5 oz. catfish fillets - cut
Vegetable oil; for frying
Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip
catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-
fryer or skillet until golden brown. Drain on absorbent towels. Serve hot.
Serve with your favorite sauce.
"
Catfish (Cajun) "4 catfish fillets
1/2 ts cayenne pepper
1 oz wheat flakes cereal
1/2 ts black pepper
1 tb paprika
1/2 ts white pepper
1/4 ts salt
1/2 ts thyme
1/4 ts onion powder
1 tb oil
1/4 ts garlic powder
Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all
the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip
the fillets into the seasoning, coating both sides. In a heavy cast iron fry pa
n heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a
plate lined with a paper towel, cover with another paper towel, and pat to remo
ve excess oil.
"
Catfish (Cajun Spicy Strawberry Sauce) "2 lbs Catfish Fillets
Salt
Black Pepper
2oz Hot Pepper Sauce
1 1/2 c Strawberry Preserves
1/2 c Red Wine Vinegar*
1 tb Soy Sauce
1/4 Seafood Cocktail Sauce
1 Clove Garlic, minced
2 ts Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries
Parsley Sprigs, optional
Place fillets in large shallow dish. Season fish with salt, black pepper and hot
pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserve
s, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over
low heat stirring occasionally, while preparing catfish. Blend cornmeal and flo
ur in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all
sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish a
nd saute' until browned on both sides. Drain well on paper towels; keep warm. Sp
oon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced s
trawberries and parsley, if desired.
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
"
Panfish Chowder "6 slices of Bacon (cut into 1 inch)
2/3 cup chopped Onion
1/2 cup chopped Celery
3 medium size Potatoes -- peeled and cubed
2 cups Water
1/2 cup chopped Carrots
2 tablespoons minced parsley (Fresh)
1 tablespoon Lemon juice
1/2 teaspoon Dill weed
1/4 teaspoon Garlic salt
1/8 teaspoon Pepper
1 pound Panfish fillets cut into 1-inch chunks
1 cup Half-&-Half cream
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside;
discard all but 2 tablespoons of drippings. Saute onion and celery in drippings
until tender. Add the next 8 ingredients.
Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer
for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat throu
gh.
"
Bbq Trout "2 Trout
Lemon juice
Brush trout with lemon juice inside and out to preserve freshness before refrige
ration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade
(recipe follows) over fish. Let stand for one hour. Place on grill and cook unt
il done, approx. 15 minutes. The drained marinade should be used for basting dur
ing cooking.
Marinade
1/2 c Soy sauce
1/2 c Cooking sherry
1 tb Lemon juice
1 Clove crushed garlic
1/4 c Salad oil
Use hand mixer to blend all ingredients well.
"
Trout In Beer Sauce "4 tb Vegetable oil
1 large onion - diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Trout (6 pieces)
In a large skillet, saute diced onion in hot oil until it becomes translucent. A
dd flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown
sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thicken
s. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flak
es easily with a fork.
"
Lake Trout (Fried) "1 Lake trout
1 c Sour cream
1/2 ts Salt
1/2 ts Lemon juice
2 tb Butter
Cornmeal for dredging
1/4 ts Lemon pepper
Shortening for frying
Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt a
nd pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of
shortening to high heat, add fish, and fry for approximately 4 minutes; turn, an
d cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving pl
atter.
Pour off the fat from the pan and replace with butter, add the sour cream, and s
tir with a spoon to loosen any greables. Cook several minutes, but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
"
Bbq Salmon "7-10lb salmon
1/2 lb. butter
6 cloves garlic
herbs; rosemary, thyme, basil
lemon
shrimp
mushrooms
Crush 6 gloves of garlic & chop up very fine. Mix the chopped garlic with the bu
tter at room temperature. Rub the butter/garlic all over the inside and outside
of the salmon. Cut very thin slices of lemon & place in the salmon. Dice mushroo
ms of your choice & place inside the salmon. Place some shrimp inside the salmon
. Finely chop the herbs and spread all over the salmon.
Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15
minutes for every pound.
Preparation Time: 1-2 hours Serves: 4
"
Beer Battered Walleye "6 Filets of Walleye or your favorite fish.
2 cups beer
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup vegetable oil
1 quartered lemon
Clean and pat dry fish filets
Mix beer, flour, salt, and pepper into a bowl making a nice thick batter.
Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle w
hen it hits the hot oil.
Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until
golden brown.
Squeeze lemon onto fish and ser"
Hush Puppy Batter "4 cups water-ground cornmeal
1 Tbls. salt
1 Tbls. sugar
2 Tbls. baking powder
1 cup minced onion
6 eggs
Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well
after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat (370 degre
es F) by tablespoonfulls and fry until browned.
"
Baked Eel "1 living eel (about 500g)
box of sweet wheat sauce
fermented soybeans
seafood sauce
dark soy
light soy
sugar
gourmet powder
sorghum wine
delicious soup
maltose
salad oil
scallion
ginger shreds
1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the
bones, chop the head open.
2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickl
e for half an hour. Bake it in an oven at 150C for 10 odd minutes.
3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5
minutes once more. Finally, coat oil on it.
"
Stuffed Trout "3-5 lbs. fresh trout
24 grapes seeded
1/2 pound mushrooms
2 cups seasoned bread crumbs
1 large onion, finely chopped
1/4 cup dry white wine
2 tablespoons fresh parsley
2 tablespoons lemon juice
salt and pepper to taste.
Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushro
oms, onion and parsley in large bowl. Moisten the mixture with the white wine. S
eason the trout with salt and pepper, and wipe cavity with lemon juice. Stuff ea
ch trout with mixture.
Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or ti
ll flakey.
Preparation Time: 30 min. Serves: 4
"
Baked Fish Fillets "Any Type Fish Fillets
1/2 cup milk
1/2 tsp. salt
1/4 cup parmesan cheese
3/4 cup seasoned bread crumbs
1/4 cup melted butter
paprika
Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan chees
e and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with papri
ka.
Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.
"
Fisherman'S Stew "1 28 oz (784 grm). can whole tomatoes, plus juice (crus
h by hand)
1 8 oz (224 grm). can tomato sauce
1 medium onion, chopped
1 cup (225 ml) white wine
1/3 cup (80 ml) olive oil
3 cloves garlic, chopped
1/2 cup (125 ml) parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
1 tsp (5 ml) oregano
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) cayenne pepper
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
For Sauce:
Combine broth and cornstarch in small bowl and stir until cornstarch dissolves.
Add remaining ingredients and stir to blend.
For Fish:
Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil
over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sa
uce stand at room temperature. Cover fish and refrigerate.)
Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet ove
r high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic,
about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 mi
nutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes
. Add green onions and stir to coat. Stir sauce ingredients to blend and add to
skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
Transfer fish to plates. Spoon vegetables and sauce over and serve.
Serves 8.
"
Chicken Jambalaya "Ingredients
1/4 cup (60 ml) butter or margarine
1 medium onion, chopped
1 rib celery, chopped
1 bell pepper, chopped
2 tomatoes, skinned, seeded and chopped
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 pound smoked sausage, sliced
1/4 tsp (1 ml). thyme
2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
salt and pepper to taste
Red Hot or Tabasco sauce to taste
2 cups (475 ml) chicken broth
1 cup (225 ml) uncooked rice
Ingredients
3 cup(or more) left over chicken or turkey
1 whole red pepper
1 med. onion
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) pickle relish
Preparation
Cut or shread chicken (or turkey) in large bowl.
Clean and dice red pepper and onion.
Grind red pepper and onion in a mini-chopper til real fine.
Add pickle relish, grind together for few seconds.
Add to chicken or turkey; mix well.
Add mayonnaise; mix well.
Serve on bread or buns.
"
30 Minute Turkey With Dressing "Serves/Makes:10
Ingredients
10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion n
uts)
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper
Preparation
Clean and thaw turkey completely and trim away excess fat from neck area.
Sprinkle with salt and fresh ground pepper rub into skin and inside.
Cut leg quarters (drumstick and thigh in one piece)away from carcass.
Pry the back away from the carcass by pulling bottom end towards the neck.
Discard the back and the giblets or save for later use.
Place whole turkey breast breast up in roasting pan and arrange leg quarters aro
und.
Brush or rub with some olive oil and let stand until ready to cook.
Add some water to bottom of pan.
Heat oven 500 degrees (250 C.) (Bake setting).
Bake turkey 30-35 minutes (check after 20 minutes).
For the Dressing:
Saute/fry the nuts and garlic in the olive oil until nice and brown.
Toss to combine with remaining ingredients.
Spoon into baking dish.
Bake with turkey uncovered last 5 min. of cooking.
Comments
The dressing which tastes like Pesto sauce is good with all types of meat. Size
and variety of turkey may cause cooking time to vary.
"
Chicken And Rice Wraps "Serves/Makes:8 wraps
Ingredients
4 boneless, skinless chicken breasts
3 cups (700 ml) of broccoli
1 package of shredded cheese (2 cups), any style of cheese will work
1 package of shredded chedder cheese (2 cups)
2 bags of rice (boil in a bag rice)
1 8 oz (224 grm). or larger of salsa
one package of flour tortillas,burrito size
Preparation
Preheat oven to 350 degrees
Cut chicken into small pieces and cook in pan till done.
Boil rice while chicken is cooking.
Cook broccoli; chop.
Add together chicken, rice, broccoli, and 1 package of shredded cheese in large
bowl; mix well.
Lay out tortillas and put good size amount of mixture in; wrap up and place in a
9 inch x 13 inch pan.
Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on
top of salsa.
Bake in oven until cheese is melted.
Remove from oven and serve.
Comments
Try this recipe with leftover turkey!
"
Cola Chicken "Serves/Makes:4 servings
Ingredients
4 skinless,boneless,ready-to-cook chicken breasts
1 can cola (for low calorie use diet cola)
1 cup (225 ml) ketchup
1 tsp (5 ml) oregano
salt and pepper to taste
2 tsp (10 ml) crushed red peppers (optional)
Preparation
Mix cola and ketchup in 12 inch. frying pan.
Add oregano and crushed peppers.
Add chicken breasts.
Simmer over low heat for one hour.
Salt and pepper to taste.
Comments
Sauce should be the same consistency as gravy. Serve over mashed potatoes.
"
Chicken And Sausage "Serves/Makes:4 Cajuns or 12 Regular Folks!
Ingredients
Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
5 cups (1175 ml) chicken broth
Preparation
Chicken broth:
(1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes
to 2 cups (475 ml) of water.
Make broth in a smaller pot and bring to a boil.
Remove from heat and set aside.
2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml
) of Broth.
Jambalaya:
Cut everything up ahead of time.
Set stove to MED-HI.
In a 6 qt. pot, add the Olive Oil.
Add the Onions and stir.
Cook until the onions start to turn clear.
Add the garlic, salt, cayenne pepper and stir.
Add scallions, parsley, bell peppers and stir.
Add sausage, chicken, rice and broth.
Set stove to HI and bring to boil then turn down to simmer.
Cover pot and simmer for 20 minutes stirring occasionally.
Comments
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot S
auce to taste, if desired. Acquired from Justin Wilson's tv show.
"
Jack Daniels Chicken "4 chicken breasts (halved)
4 oz (112 grm). soy sauce
1/2 cup (125 ml) brown sugar
2 cloves garlic (minced)
1 tsp (5 ml) Ground Ginger
1/4 cup (60 ml) diced onion (or 2 Tbsp (30 ml) minced)
1/2 cup (125 ml) Jack Daniels
2 Tbsp (30 ml) Dry White Wine
Boil the chicken until completely done, let cool, remove from bone, and shred or
dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small
amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese
is melted and the soup bubbles around the edges.
Comments
You may want to vary the amount of Ro-tel you use, especially if you have childr
en - 2 cans may be too spicy. I usually serve with spanish rice and beans. We al
so top with sour cream (on the plate, not in the pan).
"
Popeye'S Fried Chicken "6 cups (1425 ml) vegetable oil
2/3 cup (150 ml) all-purpose flour
1 tbsp (15 ml) salt
2 tbsp (30 ml) white pepper
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) paprika
3 eggs
1 frying chicken, cut up
Chicken:
Place chicken, butter, soup, onion and enough water or broth to cover in slow co
oker.
Turn to high heat and cover and cook for about five ot six hours, or until chick
en is cooked but tender.
Dumplings:
Thirty minutes before chicken is done, tear biscuits into large pieces and drop
into slow cooker.
Biscuits will turn into dumplings and are ready when done in the middle.
Serve when chicken and dumplings are cooked.
Season to taste and serve and enjoy!
"
Smoked Turkey "1 15 lb (6.8 kg) (or so) thawed whole turkey
2 cups (475 ml) non-iodized salt
6 cups (1425 ml) brown sugar
6 bay leaves
1 tbsp (15 ml) whole pepper corns
4 cups (950 ml) hardwood or fruitwood chips for smoking
Make Brine:
Mix salt, brown sugar and spices with 6 quarts (5675 ml) water. (Double, if nece
ssary, to cover)
Rinse whole turkey after removing giblets and cutting away excess fat.
Place turkey in clean plastic or glass continer with sufficient size to fill wit
h brine that covers entire turkey.
Pour brine over turkey to cover.
Turkey should remain in brine for 12-20 hours (keep refigerated).
In preparation for cooking, remove turkey from brine and rinse thoroughly to rem
ove surface saltiness.
Pat dry with paper towels then air dry for about 30 min to form shinny surface t
hat's dry to the touch.
Place on heavy duty aluminum foil or cooking pan suitable for outdoor grill.
Create loose tent of aluminum foil to cover.
Soak 4 cups (950 ml) wood chips (hickory, mesquite or fruit wood) in water.
Place about a cup of chips in small pan or on aluminum foil on top of charcoal o
r gas grill grate over low flame.
Cook for approximately 30 minutes per pound at 180 200 degrees (90 C.) F.
Use meat thermometer placed in thigh until 170 degrees (80 C.) F. is reached, te
st to ensure doneness.
Add additional wood chips as needed to smoke thoroughly.
Comments
I use my two burner gas grill to do this recipe. Usually one burner on low will
maintain temperature. Place chips over that burner. Charcoal grills can also be
used successfully. The aluminum foil tent helps retain mositure. It's a family t
radition to prepare Thanksgiving turkey with this technique and they've always b
een teriffic. I have begun using a meat thermometer to avoid undercooking. Enjoy
!
"
Very Hot Chicken Wings "40 chicken drummette or winglet pieces or 20 wings, tip
s cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder
pepper
1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a de
ep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chi
cken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times
as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, com
bine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that e
xcess liquid can drain off. Working with one piece at a time, first coat the chi
cken with the dry flour mixture, then the egg and milk mixture, and then back in
to the flour. Be sure that each piece is coated very generously. Stack the chick
en on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chick
en at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You shou
ld be sure to stir the chicken around halfway through the cooking time so that e
ach piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before ea
ting. (http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).
Tidbits
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in man
y vegetables. It can be found in stores in the spice sections and as the brand n
ame Accent flavor enhancer. MSG is an important component of many KFC items.
"
Honey Bbq Wings "Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir unti
l ingredients are well-combined and bring to a boil. Then reduce heat and simmer
uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350
degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk
and egg mixture, and back into the flour. Arrange wings on a plate until each o
ne is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If yo
u have a small fryer, you may wish to fry 10 of the wings at a time. Drain on pa
per towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light co
ating of sauce. Serve immediately. (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).
"
Spicy Chicken Fillet Sandwich "6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
Ingredients
1/2 cup (125 ml) sugar
3 tbsp (45 ml). self-rising flour
1 15 oz (420 grm). can pineapple tidbits, juice reserved
3 tbsp (45 ml). reserved pineapple juice
1 cup (225 ml) shredded cheddar cheddar (substitute baby swizz if desired)
1 cup (225 ml) Ritz brand crackers, crumbed into crumbs
1/4 cup (60 ml) butter, softened
This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed
Apples.
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
4 medium Red Delicious apples, peeled, cored, sliced
4 tablespoons vegetable oil
4 teaspoons minced canned chipotle chilies
Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss
1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil w
ith 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. A
dd coated apple slices. Cook until coating caramelizes and apple slices are heat
ed through, turning often, about 4 minutes. Transfer apple slices to prepared sh
eet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices,
cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet cle
an between each batch. Serve warm or at room temperature. .
Serves 6 as a side-dish.
Bon Appétit
April 1999
R.S.V.P.
Table Mountain Inn, Golden CO
"
Lamb Curry "Serves/Makes:6 or more
Ingredients
1 tbsp (15 ml) ghee or oil
2 pounds lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
2 green chiles, chopped (size and type according to how hot you want the curry t
o be)
1 tbsp (15 ml) grated fresh ginger
1-1/2 tsp (7 ml) turmeric
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
1/2 tsp (2 ml) or more chili powder (to taste for heat)
1 tsp (5 ml) salt
1 can crushed tomatoes
1 cup (225 ml) coconut milk
Heat the ghee or oil in a large pan and brown the meat in small batches, remove
from pan and set aside.
Add and cook the onion, stirring until just soft.
Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder.
Stir until just heated through.
Return the meat to the pan and stir until well coated with the spices.
Stir in the salt and tomatoes.
Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender.
Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until
the sauce has thickened slightly.
Comments
Serve with steamed rice and a cool cucumber salad for a perfect meal!
Note: Use all your favorite condiments to top the curry, like chopped peanuts, s
hredded coconut, chopped green onions, raisins, or even plain yogurt!
(Curries can be very flavorful and mild or quite zippy and hot, hot, hot! Adjust
your heat with the use of chili powder and the type of chopped green chiles you
use).
"
Potato Pancakes "Serves/Makes:4 entree-2x as many appetizers
4or more potatoes (2 cups (475 ml) grated)
1/2 onion, grated
2 eggs
1 tbsp (15 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley (optional)
1/4 tsp (1 ml) nutmeg (optional)
Preparation:
BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour an
d cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip
until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whip
ping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of flore
ts into 1/4"" pieces. Reserve. Heat a large saute pan over medium heat and add o
live oil. Add all the broccoli, garlic, green onions and mushrooms to the saute
pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn g
olden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serv
e over hot pasta with Parmesan.
"
Coconut Pie "Serves/Makes:1 9"" Pie
Ingredients
1 baked 9"" pie shell
2 cups (475 ml) milk
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
Meringue:
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring
Preparation
Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat
.
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (2
25 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mi
xture, and continue to cook until thick, take off the stove and add the butter a
nd coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie
shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it
.
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.
"
Caramel-Pecan Pie "1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker's Caramel Topping
1-1/2 cups pecan halves
In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolve
d. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into
pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes
out clean.
Cool thoroughly on rack before serving. Cover; chill to store.
"
Microwave Pecan Pie "3 Tablespoons butter
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked
Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir
in remaining ingredients and mix well. Pour mixture into baked pastry pie shell.
Microwave for 20 minutes on 50% power, or until pie is almost set in center.
"
Grape Pie With Crumb Topping "Serves/Makes:Makes 6 to 8 servings.
Ingredients
2 lbs (.9 kg). Concord grapes (about 4 1/2 cups)
1 cup (225 ml) sugar
1/4 cup (60 ml) flour
2 tsp (10 ml) lemon juice
1/8 tsp (1 ml) salt
unbaked 9 inch pie shell
Oat Streusel:
1/2 cup (125 ml) quick-cooking oats
1/2 cup (125 ml) brown sugar (packed)
1/3 cup (80 ml) flour
1/4 cup (60 ml) butter or regular margarine
Beat yolks until thick. Add 1/2 cup sugar, flour, butter orange
rind and juice; mix well. Pour into pie shell. Bake at 450F for 10
minutes. Reduce to 350F and bake for 25 minutes more or until set.
Beat egg whites until foamy. Gradually add sugar, beating until
stiff peaks form. Spread meringue over hot filling, sealing to edge
of pastry. Brown meringue for 10 minutes in a 350F oven. Chill.
"
Peach Cobbler "Filling
29 oz can sliced peaches
2/3 to 1 cup sugar
2 Tbsp corn starch
2 Tbsp butter
1/2 Tbsp cinnamon
Topping
1 cup self-rising flour
1 Tbsp sugar
3 Tbsp shortening
1/2 cup milk
General
-----------
Heat oven to 400F. Drain fruit and reserve liquid. Mix sugar and
corn starch in saucepan. Stir in fruit juice gradually, bring to
boil. Boil 1 minute, stirring constantly. Add fruit, pour into
1 1/2 quart (or 9""x13"") baking dish. Dot with butter, sprinkle
with cinnamon.
Topping
------------
Mix flour and sugar, cut in shortening. Add milk. Stir until
ingredients are blended. Spoon dough onto fruit. Bake 25-30
minutes. Serve warm.
"
Peanut Butter Cream Pie "2 cups crushed oreo cookies
1/4 cup butter melted
8 oz cream cheese, softened
1 1/3 cup powdered sugar
2/3 cup creamy peanut butter
1 cup heavy cream
1 cup heavy cream, whipped
1/2 cup salted peanuts, coarsely chopped
Combine cookie crumbs and butter. Press mixture into a 9"" pie pan.
Set in freezer while you prepare the filling. Combine cream cheese,
powdered sugar and peanut butter. Beat until smooth. Add the 1
cup cream and mix well. Gently old in the whipped cream. Turn
into the prepared pie crust. Sprinkle with chopped peanuts. Place
in the freezer for at least 2 hours. It can be made several days
in advance.
Makes 6 to 8 servings.
"
Blackberry Cream Pie "1 cup sugar
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen blackberries, thawed if frozen
1 unbaked 9-inch pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped toasted pecans
3 tablespoons softened butter
whipped cream
fresh whole berries (opt)
Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,
eggs, sour cream and vanilla. Blend until smooth. Gently fold in
blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes
or until center is set. Combine remaining 1/3 cup flour, brown
sugar, pecans and softened butter. Mix together well. Sprinkle over
hot pie. Return pie to oven for 10 minutes or until golden brown.
Remove from oven and cool on wire rack. Garnish with whipped cream
and whole berries if desired.
"
Blueberry Cream Pie "1/2 cup cherries, pitted, quartered
1 tablespoon kirsch, optional
15 vanilla-cream sandwich cookies
3 tablespoons unsalted butter, melted
1 small package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon each: pure vanilla extract, minced lemon rind
1 cup whipping cream, whipped to soft peaks
1 cup each: blueberries, strawberries, for garnish
Combine cherries and kirsch in a small dish. Set aside while you
make the crust.
Heat oven to 350 degrees. Crush the cookies in a blender or food
processor. Add butter and mix well. Press into an 8-inch pie plate.
Bake until lightly colored, 8 minutes. Cool completely before
filling.
Beat cream cheese, sugar, vanilla and lemon rind until smooth.
Drain any liquid from cherries into mixture. Fold into whipped
cream. Sprinkle cherries over bottom of cooled crust. Top with
cream mixture; refrigerate at least 4 hours or overnight.
Up to several hours before serving, arrange berries on top for
garnish. Refrigerate until serving time.
"
Butterscotch Cream Pie "9 inch baked pie crust or 9 inch baked Graham cracker
crumb crust
3/4 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
4 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 cup heavy cream
Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and
salt. Stir in milk until smooth. Over medium heat, cook mixture,
stirring constantly, until mixture is thickened and begins to boil
(about 10 minutes). Boil 1 minute. Remove immediately from heat
and set aside. In cup with wire whisk, beat egg yolks with small
amount of hot milk . Slowly pour in egg mixture into saucepan,
stirring rapidly to prevent lumping. Over low heat, cook stirring
constantly until very thick (do not boil) and mixing mounds when
dropped from spoon. Remove from heat. Stir in butter and vanilla.
Pour into pie crust, Cover surface of mixture with plastic wrap to
prevent skin forming. Refrigerate until set, about 4 hours. Just
before serving in small bowl with mixer at medium speed, beat cream
until stiff peaks form. Discard plastic wrap . Spread cream on top
of pie.
NOTE: If weather is very hot and I have to travel with this. I add
Unflavored gelatin to the hot milk.
"
Pineapple Cream Pie "1 can (16 oz) crushed pineapple
2 tablespoons cornstarch
1/2 cup sugar
3 eggs, room temperature
2 envelopes (1/4 oz each) gelatin
1/4 cup fresh lime juice
2 tablespoons dark rum
2 cups heavy cream, whipped
Macadamia Crust
Macadamia Crust
1 cup graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1/3 cup chopped macadamia nuts
1/2 cup shredded coconut
Preheat oven to 375F. In food processor or by hand, combine graham
cracker crumbers, melted butter and sugar. Stir in macadamia nuts
and coconut. Press crumb mixture into a 9-inch pie plate. Bake
for 8 minutes. Chill until ready to use.
"
Chocolate Banana Coconut Cream Pie "1 deep dish pie crust
2 squares semi-sweet chocolate
1 Tbsp milk
1 Tbsp butter or margarine
2 bananas, sliced
1 1/2 cup cold milk
1 pkg (4 serving) vanilla flavor instant pudding & pie filling
1 1/2 cup shredded coconut
1 1/2 cup frozen whipped topping, thawed
Shredded coconut, toasted
Blend sugar, flour and salt with the cold milk. Add scalded milk,
gradually, stirring constantly. Cook on a low heat until thick.
Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.
Add vanilla extract and coconut. Cool then pour into previously
baked pie shell. Cover with meringue Makes one 9"" pie.
Meringue: Use 3 egg whites to cover a 9"" pie shell. Use 2 level
tablespoons granulated sugar for each egg. Beat egg whites until
stiff. (They should be glossy on top and when you invert the bowl,
they should remain in place.) Fold in the sugar, gradually. Cover
the pie with meringue.
"
Strawberry Pie "1 small package strawberry jello
1 small package vanilla pudding
2 cups water
2 packages Nutrasweet
2 cups strawberries
graham cracker crust
Cool Whip
Whip egg yolks and blend with condensed milk. Add key lime juice,
mixing only until juice is mixed in. Do not overbeat.
Pour into a 9-inch baked pie shell or prepared graham cracker pie
crust. Chill until set (overnight is best). Top with whipped
cream if you like.
"
Lemon Meringue Pie "1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp. all purpose flour
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp. butter or margerine
1/2 tsp. grated lemon peel
1/3 cup lemon juice
1 9-inch pastry shell, cooked
Meringue (see below)
Meringue
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla and cream of tartar til soft peaks
form. Gradually add sugar, beating til stiff and glossy peaks have
formed and all sugar is dissolved.
"
Margaritta Pie "1/2 cup margarine
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream
Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold
in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refriger
ate or freeze leftovers( if there are any)!
"
Millionaire Pie "1 baked, 9 inch pie crust
20 oz (560 grm). can pineapple, drained
16 oz (448 grm). pkg frozen whipped topping, thawed
1/2 cup (125 ml) chopped Maraschino cherries, drained
1/4 cup (60 ml) lemon juice
14 oz (392 grm). can sweetened condensed milk
1 cup (225 ml) chopped nuts (walnuts or pecans)
Preparation
Place all the ingredients in the blender and blend for 3 minutes.
Pour into a buttered pie pan and let it set for 5 minutes.
Bake at 350 degrees (175 C.) for 40 minutes.
Comments
This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe
for kids in the kitchen!
"
Diabetic Pumpkin-Maple Pie "Serves/Makes:8
1 recipe Lower-Fat Oil Pastry (Below)
Filling:
1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
1 tbsp (15 ml) all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1-1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)
Pastry:
In a medium bowl stir together flour and salt.
Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms.
If necessary, add 1 to 2 tsp (10 ml) additional milk.
Shape the dough into a ball.
On a lightly floured surface, flatten pastry.
Roll into a 12-inch circle.
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pan, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp the edge as desired.
Do not prick pastry.
Filling:
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pi
e spice; add egg product.
Beat lightly with a rotary beater or fork until just combined.
Gradually stir in evaporated milk and vanilla; mix well.
Place pastry-lined pie plate on oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree (200 C.) oven for 25 minutes.
Remove the foil.
Bake 20-25 minutes more or until a knife inserted near the center comes out clea
n.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Comments
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1
mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily
values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron
"
Fresh Blueberry Pie "Serves/Makes:Serves 6-8
Filling:
3 pints fresh blueberries
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
zest of one lemon, grated
Crust:
1/2 cup (125 ml) milk
1 tsp (5 ml) vinegar
1/2 cup (125 ml) vegetable shortening
1/2 cup (125 ml) butter, softened
2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling
1 tbsp (15 ml) sugar
Place the blueberries in a large bowl.
Add the sugar and cornstarch and toss to coat evenly.
Add 4 tbsp (60 ml) water and the lemon zest and toss again.
Set aside.
Crust:
Preheat the oven to 425 degrees (225 C.).
In a small bowl, combine the milk and vinegar, set aside.
In another bowl, cream together the shortening and butter.
Place the flour in a large bowl.
With dough blender or 2 knives, cut in the shortening mixture.
Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky
.
Liberally dusting your hands and the dough with flour, work the dough until you
can form a ball.
Divide the ball into 2 equal parts.
On a well-floured surface, roll out part in a circle for the bottom crust.
When the circle is about 1/8"" thick, press into a pie pan and trim, leaving an
edge sufficient for attaching the upper crust.
Fill the bottom crust with the blueberry mixture.
Roll out the top crust and place over the pie.
Trim the edge.
Trim with a fork and then join the crusts around the edge, pressing firmly.
Prick the top crust several times with the fork to allow steam to escape during
baking.
Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minu
tes.
Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minute
s.
Cool in the pan on a wire rack.
Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.
"
Chocolate Boston Cream Pie "1 cup all-purpose flour
1 cup white sugar
1/3 cup HERSHEY'S ® Cocoa Powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1 1/2 cups light cream
1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY'S ® Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, m
ilk, egg and vanilla. Beat on low speed of mixer until all ingredients are moist
ened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocola
te Filling. Cut cake into two thin layers. Place one layer on serving plate; spr
ead filling over layer. Top with remaining layer.
4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzl
e down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.
8 servings.
5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gr
adually stir in light cream. Cook over medium heat, stirring constantly, until m
ixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove f
rom heat. Stir in butter and vanilla. Press plastic wrap directly onto surface.
Cool completely.
6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to
boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat
in powdered sugar and vanilla until smooth; cool slightly.
"
Lemon Orange Creamy Pie "Makes 1 - 9 inch pie
1 1/2 cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
1/2 teaspoon salt
1/4 cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
1/4 cup white sugar
Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan.
Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out
clean.
Take out of oven and and cool the cake.
Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml)
milk, and beat until smooth and thickened.
Blend cream cheese and pudding mixture together, and spoon over the cooled cake.
Taking the very well drained pineapple, spead it over the cream cheese mixture.
Top with the cool whip, then sprinkle with finely chopped nuts.
Chill in refrigerator for at least 6 hours or overnight (make a whole day earlie
r for the easiest cutting).
Comments
Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy ca
ke mix and substitute a graham cracker crust and make the pie as directed after
that. "
Sausage Jambalaya "1 onion, chopped
1 green bell peppers, chopped
3 cloves garlic, crushed
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)
Preparation
Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minute
s.
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minu
tes or until rice is tender.
"
Cracked Ribs And Black-Eyed Peas "Serves/Makes:4
Ingredients
5 lbs (2.3 kg). pork ribs
2 quarts (1900 ml) beer
2 cups (475 ml) cider vinegar
1 tbsp (15 ml) fresh ground black pepper
1 tbsp (15 ml) ground oregano
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) celery salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chili powder
3 tbsp (45 ml) garlic powder
3 tbsp (45 ml) paprika
Moppin Sauce:
2 tbsp (30 ml) butter
1 medium onion, diced
4 cloves garlic, finely chopped
1 tbsp (15 ml) dry mustard
4 tbsp (60 ml) brown sugar
1 tsp (5 ml) instant coffee
1 tsp (5 ml) hot pepper sauce
2 cups (475 ml) tomato sauce
1/2 cup (125 ml) cider vinegar
salt and pepper to taste
Black-eyed peas:
2 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 10 oz (280 grm). package frozen black-eyed peas
1 bay leaf
2 cups (475 ml) chicken stock
Preparation
Pre-heat oven to 475 degrees (250 C.).
Place the ribs in a large pot and cover with the beer, vinegar and just enough w
ater to completly submerge the ribs.
As soon as the water begins to boil, remove the pot from the heat, cover and set
aside for 20 minutes.
The BBQ sauce:
In a medium saucepan, over medium heat, melt the butter and saute the onions and
garlic until soft and golden.
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one
minute, stirring constantly.
Stir in the hot sauce, tomato sauce and vinegar.
When the mixture come to a boil, reduce the heat and simmer 30 minutes.
Season with salt and pepper, to taste.
The Rub:
Mix the dry ingredients.
Remove the ribs from the pot and rub well with the dry rub mixture.
Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning
once halfway through.
Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2
tbsp (30 ml) and cover the ribs with hot sauce.
Wrap well in foil and bake until tender, about 45 minutes.
The Black-eyed peas:
In a medium saucepan, saute the garlic in the reserved rib drippings until light
ly golden.
Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
Reduce heat and cook until the beans are tender, about 10 minutes.
"
Sweet & Sour Pork "Serves/Makes:3-4
Ingredients
1 lb (.5 kg). boneless pork loin or tenderloin (cut in 1/2-inch cubes)
2 tbsp (30 ml) Taipan Oyster Sauce
3/4 cup (175 ml) water
1 cup (225 ml) tempura batter mix
4 tbsp (60 ml) vegetable oil
2 cloves garlic (crushed)
1 green or red pepper (cut into bite size pieces)
1 can (14 oz) pineapple chunks
1/4 cup (60 ml) Taipan Sweet & Sour Sauce
Preparation
Marinate pork cubes in mixture of 2 tbsp (30 ml) Taipan Oyster Sauce, 1 tbsp (15
ml) water and pepper (to taste) for at least 30 minutes.
Pour water into a bowl, add tempura batter mix and mix with fork until lumpy.
Coat pork cubes in batter mixture.
Heat oil and garlic on high heat in skillet or wok until lightly browned. Add po
rk and stir fry 3-4 minutes or until cooked through (test by cutting a cube).
Add red or green pepper and stir fry approximately 1 minute.
Drain pineapple and add chunks with Taipan Sweet & Sour Sauce.
Stir until all ingredients are hot.
Serve on a bed of rice or noodles.
"
Beer Simmered Pork Chops "Serves/Makes:4
Ingredients
4 pork chops
1-1/2 cans mushroom soup
3 oz (84 grm). can of mushrooms
1/2 cup (125 ml) beer
2 Tbsp (30 ml). of pkg. dry onion soup mix
Preparation
Brown chops.
Lower heat and add rest of ingredients.
Simmer covered about 50 minutes.
"
Boneless Pork Chops "Serves/Makes:4
Ingredients
4 boneless pork chops
1 chopped onion
2 sliced carrots
8 quartered red potatoes
1/2 lb (.2 kg). fresh green beans (may use canned,but add last 10 min.)
1 tsp (5 ml) oregano
1 can (8 oz (224 grm).) tomato sauce
1 can (8 oz (224 grm).) water (use tomato can)
Preparation
In skillet brown pork chops and onion (spray with non-stick ).
Add rest of ingredients.
Add a little more water if needed to just cover everything.
Cover and simmer one hour or until done.
Comments
Very easy one dish meal
"
Cabbage And Pork Stir Fry "Serves/Makes:8 servings
Ingredients
6 pork chops
2 bell peppers
2 cans stewed tomatoes
1 Large can tomato juice
2 tbsp (30 ml) whorshire sauce
2 cups (475 ml) rice cooked
Preparation
Place pork chops in wok or large skillet.
Add whorshire sauce to meat and brown.
Add sliced bell peppers to mixture and let simmer till steamed.
Add stewed tomatoes and continue to simmer.
Add cabbage sliced in strips.
Pour large can of tomato juice over mixture.
Allow mixture to stew down until cabbage is lightly crunchy.
Serve over cooked rice.
Comments
I cook my rice in the microwave:"
Country Style Ribs "Ingredients
pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
Equal parts of:
teriyaki sauce
pineapple juice
white wine
1 small can (depending on how many you are making) pineapple chunks
Season with:
1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you pref
er)
1 slice fresh ginger, minced (1/16"" thick or so) (or 1/4 tsp (1 ml) ground if y
ou prefer)
sliced spring onions - optional
2 tbsp (30 ml) sesame seeds - optional
cooked noodles or rice
Preparation
Trim excess fat from ribs if necessary
Mix all liquid ingredients (including pineapple chunks) and all seasonings.
Marinate ribs for at least 3 hours, all day is better, 24 hours is even better -
be sure to rotate ribs periodically or make sure they are all covered.
Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minut
es to make it suitable to use over noodles or rice.
You can either start these ribs out in the oven at 350 degrees (175 C.) for abou
t 15 minutes then finish on grill, or place on grill at med-low temperature unti
l fully cooked
You may thicken the marinade with some arrowroot or cornstarch and serve this (w
ith the pineapple chunks) over egg noodles or rice.
If marinade gets too salty when boiling you may add more pineapple juice and win
e and teriyaki if necessary.
When pouring in wine be sure and remove from stove first.
Comments
The pineapple juice is a natural tenderizer so the longer you marinate these the
more tender they will be. This marinade is also good for steaks and chicken win
gs. The wings I marinate for two days to really pack the flavor in.
"
Asian Pork Tenderloin "Serves/Makes:6
Ingredients
3 pounds boneless pork tenderloin
Marinade
5 tbsp (70 ml) hoisin sauce
3 tbsp (45 ml) plum sauce
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) dry sherry
1 tbsp (15 ml) peanut oil
1 tsp (5 ml) Chinese chili sauce (optional)
1/2 tsp (2 ml) five-spice powder
1 tbsp (15 ml) finely minced garlic
1 tbsp (15 ml) minced fresh ginger
Preparation
Trim fat from pork and remove membrane on tenderloins using sharp knife.
Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
Blend all ingredients for marinade (may be refigerated for later use) about 1-1/
4 cups (300 ml).
Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
Remove pork from marinade (reserve for basting) and arrange on single layer on r
ack over foil lined pan.
Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserv
ed marinade.
Cut in thin slices and serve hot or cold.
Especially good dipped in hot Chinese mustard and sesame seeds. "
Glazed Pork Chops With Apples "Serves/Makes:2-3
Ingredients
2 tsp (10 ml) vegetable oil
4 thin pork chops, 1/2 inch thick (about 1 lb (.5 kg).)
2 large Granny Smith apples
1 can (6 oz (168 grm).) frozen unsweetened apple juice concentrate
2 tsp (10 ml). Dijon-style mustard
1/4 tsp (1 ml). salt
1/8 tsp (1 ml). pepper
Preparation
Heat oil in medium-size skillet over medium heat.
Add chops; cook, turning occasionally, until cooked through, 8 to 10 minutes.
Transfer to warm platter.
Pare, core, and cut apples crosswise into rings about 1/4 inch thick.
After chops are removed from skillet, add rings to skillet; cook 2 to 3 minutes
or until lightly browned.
Add apple juice concentrate.
Bring to boiling. Stir in mustard, salt, and pepper.
Return chops to skillet and spoon apple misture over top.
Comments
Delicious. The apple mixture doesn't over-power the chops, but compliments them
nicely.
"
Hawaiian Ribs "Serves/Makes:4
Ingredients
3 4-1/2 oz (126 grm). jars strained babyfood peaches
1/3 cup (80 ml) catsup
1/3 cup (80 ml) vinegar
2 tbsp (30 ml) soy sauce
1/2 cup (125 ml) brown sugar
3 cloves garlic, minced
2 tsp (10 ml) ginger
1 tsp (5 ml) salt
pepper
4 lbs (1.8 kg). meaty spareribs
Preparation
Combine all ingredients except ribs.
Pace ribs, meat side up, in foil-lined shallow pan.
Pake at 450 degrees (225 C.) for 30 to 45 minutes.
Spoon off fat; pour sauce over ribs.
Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occas
ionally.
If spareribs appear too brown before done, place foil over top of meat.
"
Pigs Feet And Beans "Ingredients
2 cups (475 ml) pinto beans
2 fresh pigs feet cut in half
1 med. onion(chopped)
1 med. smoked ham hock
1/4 cup (60 ml) tomato sauce
2 tlb garlic powder
1/2 cup (125 ml) cilantro
salt and pepper to taste
water
Preparation
In large pot(4 qt.) add ham hock and pigs feet and cover with water.
Bring to boil on high heat for 1/2 hour.
Rinse beans and add to pot.
Cover with water and cook on med high heat for 1 hour,add water as needed(do not
burn).
Add the salt,pepper,garlic and tomato and turn heat to low and simmer until bean
s are tender(about 3 hrs).
Check to make sure there is always water to cover (remove cover and check every
20 min.stir).
Add cilantro during last 15 mins. cooking time.
Serve over hot rice.
"
Roasted Pork "Serves/Makes:varies depending on pork
Ingredients
Pork shoulders or butts
Cloves of garlic
Black pepper to taste
1 tsp (5 ml) liquid smoke
sauces of choice
Preparation
Determine how much meat you want to prepare and rinse thoroughly.
Take a sharp thin knife and make several pockets about an inch deep in each piec
e of meat.
Insert cloves of garlic in these pockets.
Rub the meat down with a tea of liquid smoke (available in most grocery stores w
ith condiments) and coarse black pepper.
Cover loosely with foil and cook at 325 degrees (175 C.) F. for 6 hours.
Serve with pineapple sauce, or mince and add barbeque sauce"
Corn Dogs "1 cup (225 ml) flour
1/2 cup (125 ml) yellow cornmeal
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
1-1/2 tsp (7 ml) baking powder
2/3 cup (150 ml) milk
1 large egg
1 tbsp (15 ml) melted margarine
8 hot dogs
8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)
In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
In a bowl, combine milk, egg and margarine.
Stir milk mixture into flour mixture until well blended.
Batter should be thick enough to coat hot dogs.
If batter is too thick, add milk; too thin, add flour.
Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
Insert a stick in the end of a hot dog; dip into batter to coat evenly.
Fry until golden brown and drain on paper towels.
Keep warm in a low oven until all the hot dogs are cooked."
Pig In A Garden "2 large potatoes, peeled and sliced
2 cups (475 ml) frozen peas & carrots
2 tbsp (30 ml). dry rice
1 can condenced tomato soup
1/4 cup (60 ml) chopped onion
Salt & pepper
1 pkg. smoked sausages (Smokies) or cut up Kielbassa
At the restaurant, this dish is served with cilantro mashed potatoes. The pork h
as to marinate overnight, so begin preparing the recipe a day ahead.
See how to prepare a jus in our streaming technique video.
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1 3-pound boneless center-cut pork rib roast
3 cups ruby Port
1/4 cup chopped shallots
1 3/4 cups beef stock or canned beef broth
1 3/4 cups chicken stock or canned low-salt chicken broth
1 fresh thyme sprig
3 tablespoons chilled unsalted butter, cut into small pieces
Chipotle-glazed Apples
Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture
over pork. Place in large glass baking dish. Cover and refrigerate overnight.
Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glas
s dish. Roast pork until thermometer inserted into center registers 155°F., about
1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes
.
Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heav
y medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thym
e. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to s
aucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan)
. Add butter; whisk until melted. Season with salt and pepper.
Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glaze
d Apples alongside, dividing equally. Spoon sauce over and around pork.
Serves 6.
Bon Appétit
April 1999
R.S.V.P.
Table Mountain Inn, Golden CO
"
Old Fashioned Banana Pudding "6-8 bananas
box of vanilla wafers
2 cups (475 ml) of milk
3 egg yolks (save eggwhites for meringue)
1 cup (225 ml) sugar
1 tsp (5 ml). vanilla
5 tbsp (70 ml). flour
Meringue:
3 egg whites (from above)
1/4 cup (60 ml) sugar
Seed, peel, and thinly slice avocado. If done ahead, squeeze a little lemon or l
ime juice over the avocado.
Thinly slice the tomatoes.
Peel and seed the papaya and slice thinly.
Place the peanuts in a food processor and chop.
Combine the dressing ingredients, and shake or stir well.
On each salad plate, fan sections of avocado, tomato, jicama, and papaya over be
d of greens.
Spoon dressing over the salad, sprinkle on the peanuts and serve at once.
"
Buttermilk Green Onion Salad Dressing "Serves/Makes:Makes about 1 Cup.
1/2 cup (125 ml) lowfat buttermilk
1 tbsp (15 ml) white wine vinegar
1/2 tsp (2 ml) sugar
2 tsp (10 ml) dijon mustard
sea salt and course ground pepper to taste
3 green onions, thinly sliced
1 garlic clove, minced
Cider Vinaigrette
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon minced onion
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Combine first 5 ingredients in large bowl. Add enough dressing to season to tast
e. Season generously with pepper. Toss well and serve.
Whisk all ingredients in small bowl to blend. Season to taste with salt.
Makes about 1/2 cup.
Serves 2. "
Anthony's Caesar Salad "
Ingredients:
1 1/2 heads Romaine Lettuce, cleaned, rinsed and torn in pieces
3 Garlic Cloves
1/2 Tbsp. Dry Mustard
1 1/2 tsp. Worcestershire Sauce
juice of 1/2 Lemon
4 Anchovies
2 1/2 Tbsp. Red - Wine Vinegar
1 C. Extra Virgin Olive Oil
2/3 C. grated Romano cheese
1 C. Homemade Croutons
Freshly ground White Pepper to taste.
Preparation:
Dry and chill letter in refrigerator. In large wooden bowl, mash garlic with mus
tard, Worcestershire, lemon juice, anchovies, and vinegar until smooth. Pour in
oil while whisking and mix until smooth. Mix in cheese. Add lettuce croutons. To
ss well and serve on chilled salad plates. Offer freshly ground white pepper on
top.
"
Steak Sauce "Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
1. Make the raisin puree by combining the raisins with the water in a food proce
ssor or blender. Blend on high speed for 1 minute or until the puree is smooth.
Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat
to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and t
hen refrigerate it in a covered container for at least 24 hours. (http://www.top
secretrecipes.com)
Makes 3 cups.
"
Crab Stuffed Chicken Breasts "Serves/Makes:6 Servings
Ingredients
3 large whole chicken breasts, halved, boned, and skinned
salt and pepper to taste
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) celery, chopped
3 tbsp (45 ml) butter
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
2 tbsp (30 ml) flour
1/2 tsp (2 ml) paprika
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce
Preparation
Preheat oven to 375 degrees (200 C.).
Pound chicken breasts to flatten; sprinkle with salt and pepper.
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
Toss to blend.
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and s
ecure with toothpicks or string.
Combine flour and paprika and coat chicken.
Place chicken in a baking dish, drizzle with melted butter and bake uncovered fo
r 45 minutes.
Transfer to platter and keep warm.
Add remaining wine to Hollandaise Sauce and spoon over chicken.
Comments
Serving Suggestion: Use a platter with a foundation of colorful steamed rice wit
h red and green pepper pieces to lay the chicken on.
"
Baked Flounder "Serves/Makes:4 servings
Ingredients
1/4 cup (60 ml) fine dry bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1 lb (.5 kg) flounder or sole fillets
1/4 cup (60 ml) mayonnaise
Preparation
In shallow dish, combine crumbs and cheese.
Brush all sides of fillets with mayonnaise.
Coat with crumb mixture.
Arrange in single layer in shallow baking pan.
Bake in 375 degrees (200 C.) for 20-25 minutes."
African Grilled Shrimp "Serves/Makes:4-6
Ingredients
Marinade:
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) olive oil
3 cloves garlic, crushed
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
salt and pepper to taste
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1/2 cup (125 ml) butter
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
2 cups (475 ml) chicken broth
fresh cilantro, to garnish
lemon or lime juice, to garnish
Preparation
Mix the marinade ingrediants together and pour over shrimp.
Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter i
s melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with
garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and tran
slucent.
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of min
utes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon jui
ce.
Comments
Delicious!
"
Clam Fritters "Ingredients
1/2 cup (125 ml) flour
1/2 tsp (2 ml). baking powder
1 beaten egg
1 medium onion (chopped)
3/4 cup (175 ml) clams (chopped fine)
1/4 medium green pepper (chopped)(optional)
generous sprinkle of pepper
enough milk to make pancake batter consistancy (not too thick)
Preparation
Combine all ingredients.
Drop by spoonfuls into a hot greased frying pan.
Cook like pancakes, until golden brown on each side.
Comments
This is a ""downeast"" recipe from coastal North Carolina.
"
Crab Cakes "Serves/Makes:4
Ingredients
3 tbsp (45 ml) diced red peppers
3 tbsp (45 ml) diced shallots
1 tbsp (15 ml) sherry
1 lb (.5 kg) Dungeness crab meat (break up larger pieces)
1 egg
1/4 cup (60 ml) cream
3 tbsp (45 ml) lemon juice
dash Tobasco
pinch celery salt
1/2 tsp (2 ml) paprika
pinch ground white pepper
pinch salt
3 tbsp (45 ml) chopped parsley
1/2 cup (125 ml) fine bread crumbs
Preparation
Mix red pepper and shallots together.
Mix together all other ingredients, except crab and bread crumbs, thoroughly.
Add peppers and shallots to mix by hand.
Add crab and mix.
Form into patties (about 2 oz (56 grm) each).
Pat bread crumbs onto crab cakes.
Store between wax paper sheets until ready to cook.
Pan-saute in melted butter until brown on both sides.
"
Crab Gumbo "Serves/Makes:6 servings
Ingredients
1 lb (.5 kg) Maryland Crabmeat
1 medium onion,chopped
1 large stalk celery,chopped
1 clove garlic, finely chopped
1/4 cup (60 ml) margarine or butter
6 cups (1425 ml) canned whole tomatoes (3 1-lb cans or equivalent)
1 10 oz (280 grm). package frozen okra
1 bay leaf
2 tsp (10 ml) salt
1 tsp (5 ml) sugar
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) chili powder
1/4 tsp (1 ml) pepper
3 cups (700 ml) hot cooked rice
Preparation
Remove all cartilage from crabmeat.
In a 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter unti
l tender.
Add tomatoes, okra and seasonings.
Cover and simmer 1 hour.
Add crabmeat and heat through.
Serve over hot cooked rice.
"
Crab Meat Imperial "Serves/Makes:6
Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
Mayonnaise
2 eggs, lightly beaten
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Paprika
Preparation
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) o
f sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the p
ieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Comments
Recipe from The New York Times Heritage Cookbook.
"
Crab Salad "Serves/Makes:4
Ingredients
1 lb (.5 kg). crab meat, or a package of imitation crab meat
1 stalk of celery
parsley
salt pepper
squirt of lemon juice
mayonaise to desired consistency
Preparation
Wash crab meat, and cut up into bite size pieces.
Dice celery add to crab meat.
Add parsley, salt and pepper to taste.
Squirt in lemon juice.
Add mayonaise a tbsp at a time.
Stir well and chill overnight.
"
Crab-Stuffed Flounder "Serves/Makes:6
Ingredients
1/4 cup (60 ml) chopped onion
1/4 cup (60 ml) margarine
3 oz (84 grm). mushroom (save liquid)
7-1/2 oz (210 grm). can crab meat, drained
1/2 cup (125 ml) saltine cracker crumbs
2 tbl parsley
1/2 tsp (2 ml) salt
8 Flounder Filets
Sauce:
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1/4 tsp (1 ml) salt
1 cup (225 ml) milk
1/3 cup (80 ml) dry wine (optional)
4 oz (112 grm). shredded swiss cheese
1/2 tsp (2 ml) paprika
Preparation
In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt
and dash of pepper.
Spread mixture over fillets, roll and place seam down in baking dish.
In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
Add wine to saucepan.
Cook and stir until mixture bubbles and thickens.
Pour over filets.
Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika an
d bake ten minutes more.
ENJOY!!!
Comments
This crab meat stuffing can be used for most dishes requiring a seafood stuffing
.
"
Crawfish And Shrimp Casserole "Serves/Makes:6 servings
Ingredients
1 cup (225 ml) Onions, chopped
1 clove Garlic, minced
1 pound Shrimp, shelled, deveined
1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size)
1 tbsp (15 ml) Parsley, chopped
1-1/2 tsp (7 ml) Salt
1/4 tsp (1 ml) Cayenne pepper
1/4 cup (60 ml) Milk
3/4 cup (175 ml) Green bell pepper, chopped
2 tbsp (30 ml) Butter or margarine
1 pound Crawfish tails
3 cups (700 ml) Rice, cooked
1-1/2 tbsp (20 ml) Lemon juice
1/4 tsp (1 ml) Black pepper
2 White bread slices
Paprika
Preparation
In large saucepan, cook onions, bell pepper and garlic in butter until crisp-ten
der.
Add shrimp; cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread soaked in milk.
Mix well.
Spoon into buttered shallow 2-quart casserole.
Sprinkle with paprika
Bake in preheated 350 degree (175 C.) oven 30 minutes.
"
Crawfish Bisque "Ingredients
1-1/2 cups (350 ml) crawfish tails
1-1/2 pint cold water
1/4 cup (60 ml) cooking oil
1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) salt
1 small onion, chopped
1/4 tsp (1 ml) sugar
1 stick celery, chopped
1/4 tsp (1 ml) red pepper
1 clove garlic, mashed
1 tbsp (15 ml) green onion
1 bay leaf
1 tbsp (15 ml) chopped parsley
3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped
Preparation
In a heavy bottomed pot, make a roux by adding flour to heated oil.
Over low heat, stir constantly until a deep golden brown.
Take pot away from heat for fear of burning; add onion, garlic and celery; cook
about 5 minutesor until tender, stir.
Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook o
ver high heat,stirring until sauce simmers then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large s
aucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour.
Season with salt and pepper again if needed.
Add crawfish tails,green onion and parsley.
Serve in soup plate over a scoop of cooked rice.
Comments
COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, an
d chilled. However, do not add crawfish tails, parsley and green onions until re
ady to serve.
COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minut
es, they are somewhat like egg, shrimp, and oysters.
"
Crawfish Casserole "Ingredients
1 lb (.5 kg) crawfish tails (fresh or frozen)
1 can cream of mushroom soup
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
2 ribs celery (finely chopped)
1 can Rotel tomatoes (diced kind preferably)
2 tbs (30 ml). Parsley
stick margarine or butter
4 8 oz (224 grm). shredded Cheddar cheese
1 pkg. yellow rice (I prefer Mahatma)
Preparation
In a medium-size bowl, mix the crawfish, soup and parsley. Let sit.
Prepare yellow rice according to the directions on the package.
While rice it is cooking chop the onion, bell pepper and celery according to you
r taste.
Melt the margarine or butter in a skillet.
Dump in the onion, bell pepper and celery into the skillet and saut until tender
.
Add the can of Rotel tomatoes to the seasoning and simmer for about 5-10 minutes
.
Once the rice is done, add the rice to the mixture in the skillet and stir toget
her well.
In a large casserole dish (9 x 13 at least), dump in the rice mixture and spread
out evenly.
Spoon the crawfish & soup mixture over the top of the rice until you have evenly
covered the rice.
Then, cover the top with the cheese.
The amount of cheese depends on your personal preference.
Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the cas
serole is bubbly.
Comments
This can be made with shrimp, but you need to use the small shrimp. If you like
milder seasoning, you can substitute regular canned tomatoes for the Rotel.
"
Deep Fried Oysters "Ingredients
12 large oysters
1 egg
2 tbsp (30 ml) water
seasoned bread crumbs
Preparation
Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking
oil in a deep frying pan).
Drain oysters (shucked, in jars are fine).
Dry them between paper towells.
Beat together egg and water.
Dip oysters in egg mixture, then in bread crumbs.
Dip in egg a second time and again in bread crumbs.
Let dry for about 1/2 hour.
Fry in deep fryer for about 4 minutes.
If using frying pan, fry until first side is brown and then turn over to brown o
ther side.
Serve with tartar sauce or cocktail sauce.
"
Fisherman'S Stew "Serves/Makes:6
Ingredients
1 28 oz (784 grm). can whole tomatoes, plus juice (crush by hand)
1 8 oz (224 grm). can tomato sauce
1 medium onion, chopped
1 cup (225 ml) white wine
1/3 cup (80 ml) olive oil
3 cloves garlic, chopped
1/2 cup (125 ml) parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
1 tsp (5 ml) oregano
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) cayenne pepper
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
Preparation
Place all ingredients EXCEPT seafood in crockpot.
Cook 6-8 hours on low.
30 minutes before serving, add your seafood.
Turn heat to high at this time.
Stir occasionally and very gently.
Comments
Use your own personal preferences when it comes to the seafoods. You may add wat
er to this recipe to thin out but the thicker version is very good. Serve with s
ourdough bread and dunk away.
"
Golden Crab Cakes "Serves/Makes:6 crabcakes
Ingredients
Crabcakes:
2 tbsp (30 ml) mayonnaise
1/2 tsp (2 ml) curry powder
3 to 4 drops hot red pepper sauce
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) lemon juice
1/8 tsp (1 ml) ground cloves or allspice
1/8 tsp (1 ml) cayenne pepper
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dry mustard
salt and pepper
1 lb (.5 kg). fresh lump crabmeat
3 to 5 tbsp (70 ml). bread crumbs
corn or peanut oil
Sauce:
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalepeno pepper
1 cup (225 ml) cold butter, diced
1/2 cup (125 ml) fresh mushrooms, chopped
2 shallots, chopped
1 sprig fresh thyme
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) white wine vinegar
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) heavy cream
fresh lemon juice
salt and pepper
Preparation
Crabcakes:
Combine egg, mayonnaise and seasoning.
Add crab and enough breadcrumbs to absorb excess moisture (not too much).
Stir carefully to blend; mixture should be firm yet moist,and should hold togeth
er.
Form about 6 patties, depending on your size preferences, and set on wax paper f
or a few minutes to dry slightly.
Heat some oil in pan and pan-fry until golden on both sides (few minutes on each
side is good).
Serve with sauce.
Sauce:
Place seeded, deveined pepper sections under the broiler until charred black; di
scard skin.
Dice peppers small and set aside.
Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and t
hyme for about 2 min.
Add wine, vinegar and stock and cook until liquids reduce by half - about ten mi
nutes.
Stir in cream and reduce by half - about five minutes.
Over low heat, whisk in remaining butter, gradually, piece by piece - creating a
n emulsion.
Strain, if desired, and season with lemon juice, salt and pepper.
And stir in the diced, roasted peppers and serve warm.
serve or if you prefer, you may puree sauce in blender.
"
Grilled Shrimp "Serves/Makes:4
Ingredients
2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
1/4 tsp (1 ml) paprika
2 cloves garlic, minced
Preparation
Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and fi
rm.
Turn shrimp to baste and grill on both sides.
Comments
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a butt
ery rice pilaf and tossed green salad. Marinading shrimp has never been necessar
y if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oe
urve portions.
"
Cayenne Shrimp "Serves/Makes:4
Ingredients
1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes
Preparation
Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitch
en towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover
with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove
from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour
sauce over top and serve.
"
Flounder And Sauce "Serves/Makes:8
Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. F
ind something in the frige.
Preparation
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, unti
l arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.
Comments
I had a lunch with a sauce over the fish that was like this one. I went home and
made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.
"
Mediterranean Bbq Shrimp "Serves/Makes:4
Ingredients
2 lbs (.9 kg) large shrimp
1/4 cup (60 ml) fresh parsley
1 cup (225 ml) olive oil
1 tbsp (15 ml). oregano
4 tbsp (60 ml). lemon juice
couple drops of hot sauce to taste
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). salt
1 tsp (5 ml). pepper
Preparation
Combine all ingredients in glass dish and marinate for two hours, at room temp.
Broil three to four inches from heat for three minutes on each side, or until do
ne.
Shrimp can be served with rice, green salad and garlic bread.
Comments
Try this - it's easy and yummy!
"
New Orleans Seafood Stew "Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour
Preparation
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a
boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish."
Oyster Pie "Serves/Makes:6 servings
Ingredients
Pie Pastry:
2 cups (475 ml) all-purpose flour
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
Filling:
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper
Mace
Preparation
Pastry:
Combine flour and salt in large bowl and shave fine slices of butter onto the fl
our and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until past
ry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 i
nch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking she
et. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or
dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking f
or 8-12 additional minutes uncovered, 'til golden brown, then cool.
Sauce:
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med hea
t.
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.
Whisk in the oyster liquor and additional milk if necessary to make a thick but
pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400
degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.
Comments
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Ma
nsion in Maryland where lavish banquets served the dish. Oyster pie is wonderful
-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe r
ecreated by William Taylor a Maryland caterer and historian.
"
Pinneapple Baked Salmon "Serves/Makes:4 people
Ingredients
2 lbs (.9 kg). fresh salmon filet
1/2 fresh pinnapple
1 small zuccini
1 red bell pepper
1 yellow bell pepper
1 lemon
4 tbls butter
2 tspn mild italian dressing
Pinch of salt & pepper
Preparation
Cut salmon into four seperate filets.
Slice zuccini into 1/8 inch slices.
De-core peppers and slice longways.
Slice pinneapple into 1/2 inch pieces.
Place a salmon filet onto a 8 inch piece of foil.
Make two 2 inch cuts into the filet and insert butter and sprinkle with salt & p
eper
1/2 Pour tspn dressing onto salmon.
Place sliced peppers and zucinni on top of salmon.
Line edges of salmon with 6-8 pieces of pinneapple.
Place 2 thin lemon slices on salmon filet.
Seal the filets and cook in a 350 degree (175 C.) oven for 20 minutes
Comments
Scallops and or shrimp can be added to this recipe.
"
Red Snapper Soup "Serves/Makes:6
Ingredients
1 lb (.5 kg). Fresh Red Snapper fillet
1/2 lb (.2 kg). catfish nuggets or fillet
7 cups (1650 ml) chicken stock
1 medium white onion quartered
1 stalk of celery whole
3 carrots peeled and split
1 small can favorite tomato paste
2 cloves garlic peeled
1 bay leaf
1/2 cup (125 ml) dry white wine
salt and black/red pepper to taste
Preparation
Preheat oven to 325 degrees (175 C.).
Put catfish nugget, onion, celery, and carrots into casserole dish.
Using a spoon, dab a thick layer of tomato paste on everything in the dish.
Cover and bake 20 minutes until it starts to brown.
Remove from oven, and transfer contents to soup pot.
Cover with chicken stock.
Add garlic, and bay leaf.
Cover and bring to a boil, then reduce heat and simmer 15 minutes.
Strain.
Discard all veggies and catfish for an elegant soup or leave it in for a stew.
Bring to a boil.
Add Red Snapper fillet (skin removed)and wine.
Simmer slowly for 10-15 minutes. DO NOT STIR.
Skim any white or gray foam as it arises.
Cover and keep warm.
Just prior to serving break the snapper into bite size pieces while in the pot.
Serve/garnish as desired.
Comments
Some people leave the skin on until it is time to serve then remove the skin in
one big piece before cutting the fish into bite size pieces.
"
Scallops With Kiwi Sauce "Serves/Makes:2 servings
Ingredients
1 tsp (5 ml). butter
10 oz (280 grm). scallops
1/4 tsp (1 ml). minced green onion
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml). grated lemon peel
2 tsp (10 ml). flour dissolved in 2 tsp (10 ml) water
1 kiwi, cut in half lengthwise, then sliced
1 tsp (5 ml). olive oil
1/2 tsp (2 ml). ginger
1/4 cup (60 ml) chicken broth
1 tbsp (15 ml). lime juice
dash pepper
Preparation
In skillet combine butter and oil and heat over medium high heat until butter is
bubbly and hot.
Add scallops and saute, until lightly browned, about 3-4 minutes.
Remove scallops; set aside and keep warm.
In skillet combine ginger and onion and saute until softened, about 1 minute.
Add broth, wine, lime juice, lemon peel and pepper and stir to combine.
Reduce heat to low, cover and let simmer until sauce is smooth and thickened, 5
to 10 minutes.
Return scallops to skillet; add kiwi and cook until heated through, 2 to 3 minut
es longer.
"
Shark Steak "Serves/Makes:3
Ingredients
Shark:
2 lbs (.9 kg). of blue shark
Flour
Salt and Pepper
Olive oil
Sauce:
1/2 cup (125 ml) of white wine
1/4 cup (60 ml) of balsmic vinegar
1/4 cup (60 ml) of fresh rasberries
1 Tsp (5 ml) sugar
2 Tbsp (30 ml) butter
Preparation
Shark:
Cut shark into three pieces.
Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
Wash shark, and pat dry.
Heat frying pan with a little olive oil.
Dredge shark into flour mixture and place into pan.
Cook for only about four minutes per side, then remove from pan, cover and set a
side.
Sauce:
Heat butter in sauce pan.
Add 2 Tbsp (30 ml) of flour and brown.
In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan an
d slowly stir on low heat.
Lastly stir in rasberries.
Slowly stir on low heat until sauce thickens, remove from stove and serve.
Serve shark with a little sauce on top, very good!
Comments
I have made this recipe quite a few times, it is absolutely delicious! It also d
oes not have a fishy taste.
"
Shrimp Scampi "Serves/Makes:2
Ingredients
1 lb (.5 kg). shrimp peeled and cleaned
6 lg garlic cloves sliced
1/2 stick butter (less is ok if you're watching you diet)
4 tbsp (60 ml). olive oil
1/2 cup (125 ml) white wine
1 tsp (5 ml).garlic powder (I use a lot but to your taste)
1 tsp (5 ml). Italian herb seasoning
salt and pepper to taste
1 cup (225 ml) long grain rice uncooked
Preparation
Cook rice according to package instructions.
Brown garlic in oil in large frying pan add the butter.
Add the shrimp and toss around the pan.
Add white wine and spices.
Turn heat to low. (shrimp cook really fast-don't overcook!!
Taste test; if you need more flavor sprinkle on more garlic powder.
Serve over rice with green salad and crusty loaf of Italian bread.
"
Steamed Blue Crabs "Serves/Makes:9 or more servings
Ingredients
1/2 c Old Bay Seasoning
3 c white vinegar
3 c beer(or water)
3 dozen live Maryland Blue Hardshell Crabs
Preparation
Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a r
ack,and tight-fitting lid.
Bring to a FULL BOIL.
In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, jus
t enough to cover the shells abit.
Repeat with the remainder of crabs.
Steam, covered, until crabs turn a bright red color, about 40-45 minutes.
Serve hot or cold.
Note: Serve crabs immediately if to be eaten hot.
To serve cold. bring to room temperture and refrigerate until ready to use.
Comments
Goes well with:Corn on the Cob We Marylander's look forward to the Summertime fo
r the Crab Season to begin.It's the BEST EVER!!!!!!!
"
Yummie'S B-B-Q Shrimp "Serves/Makes:6 or more
Ingredients
5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice
Preparation
Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about thr
ee minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!
Comments
Devine and delicious.
"
Shrimp Napoleon "3 slices green tomato, ½-inch thick
4 ounces medium shrimp, boiled & peeled
1 boiled head-on shrimp for presentation
2 ounces rémoulade (per serving)
1 teaspoon green onion, sliced
1 cup flour
2 eggs, beaten
¼ cup milk
1 cup bread crumbs
Oil for frying
You'll need this for the recipe above. Easily modified to match other seafood di
shes and especially good with deep-fried calamari. Use homemade mayonnaise for b
est results. Makes about 3 quarts, but can be halved or quartered.
¾ yellow onion, chopped
¼ bunch celery, diced
5/8 cup garlic, chopped
1/3 bunch green onions, chopped
1 5/8 quarts homemade mayonnaise
½ Creole mustard
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
3¼ tablespoons Worcestershire sauce
2 3/8 teaspoons Louisiana style hot sauce
¼ cup Old Bay seasoning
Rough-chop the vegetables and combine with all other ingredients. In blender or
food processor, puree until smooth. Chill to store, but allow to warm for 20 min
utes before serving.
Combine eggs and milk and briefly beat with whisk to blend. Place flour and brea
d crumbs in separate bowls. Dip each tomato slice in flour, then in the egg wash
, and finally coat with bread crumbs. Deep fry the tomato slices in 350ºF oil for
2 minutes. Allow tomatoes to drain on absorbent paper for 1 minute.
Place 1 tomato slice on base of plate and toss ½ of the shrimp with ½ of the rémoulade
sauce. Place mixture on top of tomato slice. Top mixture with another slice of
tomato and another layer of shrimp and sauce mixture. Top with the third tomato
and garnish with the head-on shrimp and green onions.
"
Steamed Clams "500g clams
100g chicken meat
ham
coriander
black moss
salt
gourmet powder
rice wine
water chestnut powder
1. Make cuts shaped like wheatear on the squid. Cut mustard greens into pieces.
2. Braise the mustard green pieces with little oil and salt to boiling. Take the
m out.
3. Boil the squid. Put half of it in the egg yolk, mix them up. Coat them with w
ater chestnut powder, fry them until they look golden. Take them out. Move the o
ther half of the squid in hot oil, then take it out.
4. Saute the mashed garlic, chive shreds, carrot, straw mushroom shreds, leek sp
routs with little oil, then put in the squid cooked in different ways. Add rice
wine, salt, gourmet powder, pepper, delicous soup, and water chestnut powder to
make paste. Stir-fry them rapidly. Pour in done oil, place them in a dish, and p
ut on the mustard green pieces.
"
Fried Fish Sandwiches "12 oz. fillet of Flounder
2 Buns such as Kaiser rolls
Coating Mix-
1/3 cup corn meal
2 Tbls. flour
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika (optional)
1 tsp. baking powder
Marinate the flounder fillets in buttermilk for at least a half hour to remove t
he fishy taste and smell. This may sound crazy, but it is critical to the recipe
!
Dip the fish into the coating mix and cook in a frying pan with about 1/2 inch o
f vegetable oil at 400 degrees F. Cover with a paper towel to avoid splattering.
You may add lettuce, sliced onion, tartar sauce, mayo, or Dixieland Chow Chow (t
akes the place of salty pickle relish).
"
Seafood Boil "2 lbs. shell-on, headless shrimp
3 russet potatoes, unpared, cut into chunks
2 3oz. pkgs. crab and shrimp boil
1/4 cup salt
4 onions, quartered
3 ears corn, cut into thirds
1 link pork or Italian sausage, cut into 1 1/2 inch pieces
Bring a gallon of water with the crab boil and salt to a boil. Add the corn and
boil for 5 minutes. Add the potatoes and boil for 10 minutes. Add the onions and
sausage and boil for 5 minutes. Add the shrimp. After 5 minutes, drain and serv
e with crusty bread and a cold beverage.
"
Broiled Mackerel With Mustard Sauce "2 large or 4 small mackerel (3 lbs.)
1/4 cup melted butter or margarine
1/2 tsp. paprika
2 tsp. prepared mustard
Juice of 1/2 lemon
1/2 tsp. salt
1/8 tsp. white pepper
Wash the fish quickly in cold water and place on a greased broiler rack. Combine
the remaining ingredients and brush on fish. Broil under medium heat for 8-12 m
inutes, brushing with sauce several times during the broiling.
"
Snapper (Bob Style) "Fresh Snapper Fillets
1 can rotel
1/2 lb. Monterey Jack cheese, grated
Lay the fresh snapper fillets in a baking dish. Drain the rotel and pour over th
e snapper. Sprinkle the grated cheese over the top.
Bake at 375 degrees F. till the cheese starts to brown. Serve hot.
"
Deviled Crab Cakes "1 lb (.5 kg). back fin crab meat
1/2 cup (125 ml) cracker meal
1/4 cup (60 ml) finely chopped onion
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
2 eggs, slightly beaten
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper
Lobster:
Remove lobster meat from shell.
Pull the meat away from any ""skin"" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap
directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from
opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.
Comments
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I h
ope you enjoy this recipe.
"
Lobster - Natural "1 frozen lobster tail
Newspaper
Serviettes
Your favourite seafood sauce
Lemon
Good appetite!
1. Combine water and liquid drained from all 3 cans of clams in a large saucepan
. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir
often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully
to be sure the chowder doesn't bubble over. Turn down the heat if the soup begi
ns to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.
Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the sal
tiness of the clams you choose, you may want to add a bit more salt. Start with
an additional 1/4 teaspoon of salt if you find the soup on the bland side.
"
Bacon-Wrapped Stuffed Shrimp "Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
"
Avocado Cucumber Soup "1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yoghurt
1/2 cup cold water
1/2 cup ice cubes
Fry bacon until very, very crisp. Drain off fat. While bacon is
cooking prepare potatoes & onion. Place potatoes & onion in large
sauce pan, add water to cover, lightly salt if desired. Cook for
10 minutes, or until done. Drain most of the water off then, with
a potato masher, mash until about half of the potato chunks are
left. Add creamed corn, bacon, and evaporated milk. Mix well.
Cook on low heat for another 30 minutes or so to blend flavors.
Add pepper, if desired.
"
Banana-Raspberry Bisque "Yield: 6 Cups
1 c fresh raspberries
4 1/2 c half-and-half, divided
1/2 c whipping cream
3 T powdered sugar
4 ripe bananas, peeled, sliced and frozen
Cinnamon Pound Cake Croutons
melt butter in large saucepan on medium heat; add onion and cook til tender;
stir in flour; gradually stir in remaining ingredients; let simmer until well
blended"
Black Eyed Pea Soup "2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 qt chicken or turkey stock
2 lb black eyed peas
1 picnic ham w/bone, 3 to 4 lb
2 bay leaves
fresh oregano or basil to taste
fresh ground pepper to taste
"
Oyster Stew "2 cups peeled and diced potatoes
1/2 cup peeled and diced Vidalia or Spanish onion
1/2 cup sliced leeks
1/4 cup diced celery
1 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1 cup water
1 cup clam juice
Strained liquid from the oysters plus enough water to make 2 cups
1/2 cup vermouth or dry white wine
1 cup half-and-half
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pints small fresh oysters, drained and picked over, liquor reserved
chopped fresh scallions (green onions)
In a large soup pot over medium heat, add the potato, onion, leek,
celery, garlic, bay leaves, butter, water and clam juice. Cover
and gently simmer about 10 minutes. Add the second broth and wine;
continue simmering another 15 minutes until the potatoes are very
soft. Remove the bay leaves. Add the half-and-half, hot pepper
sauce and salt.
In a separate medium saucepan, heat the oysters just until edges
curl. Stir oysters plus any accumulated juices into stew. Sprinkle
with scallions and serve.
"
Clam Chowder "4 slices salt pork
1 cup onions, diced
1 cup potatoes, diced
1 cup carrots, diced
1 cup celery, diced
3 quarts water
1 can tomato soup
1 large can chopped tomatoes
4 dozen clams with juice
Salt and pepper
3 Tablespoons thyme (or enough to keep it floating)
Saute onions in salt pork slowly until clear, not brown. Add water and
vegetables and cook covered until vegetables are done. Add tomato
soup, can of chopped tomatoes and clams. Put plenty of thyme in it and
make sure there's always some floating.
NOTE: The clams should be steamed open and all the liquid should be added
to the soup.
"
Conch Chowder "Serves 25
2 pounds bacon, diced
3 stalks celery, chopped
8 large onions, chopped
6 large carrots, chopped
6 green bell peppers, chopped
2 heads garlic, minced
7 1/3 pounds chili sauce
14 ounces clam juice
3 1/4 cups water
1 3/4 pounds chopped clams
1 1/2 pounds tomato sauce
1 pound diced tomatoes
2 1/8 cups dry sherry
6 cups fish stock
1/4 cup Old Bay seasoning
2 tablespoons oregano
2 tablespoons basil
2 tablespoons parsley
3 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
2 bay leaves
1 1/2 teaspoons thyme
3 pounds conch meat, beaten, chopped
6 potatoes, diced
In a large soup pot over medium heat, heat the oil. Add the tasso
and cook, stirring for 1 minute. Add the shallots and cook for 3
minutes. Add the garlic, sweet potatoes, and water and bring to
a boil. Cover and cook for 15 minutes or until the potatoes are
tender. In a medium bowl, whisk together the cream, milk, and
flour. Add to the soup and cook until the mixture begins to thicken.
Add the crabmeat and the chives. Season with the salt and pepper
to taste. This recipe yields 4 entree portions, or 6 to 8 side
portions.
"
Sausage And Bean Chowder "1 pound pork sausage
16 oz can red kidney beans
16 oz can crushed tomatoes
2 cups water
1 medium onion, diced
2 medium potatoes, diced
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic salt
1/4 tsp thyme
1/4 cup chopped green pepper
Fry bacon or salt pork till crisp. Remove all but 2 tb. fat. Saute
onion till tender.
Add everything but fish. Cover and simmer for 45 minutes till
veggies are done. Add fish and simmer covered for 10 more minutes.
"
Turkey Chowder "3 bacon slices, diced
1 onion, finely chopped
2 tbsp all-purpose flour
1 1/2 cups turkey stock
2 cups mixed frozen vegetables
1/2 tsp basil, dried
1 1/2 cups milk or light cream
1 1/2 cups cooked turkey, shredded
salt
black pepper, freshly ground
fresh parsley, chopped
Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions u
ntil fully cooked.
Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do
not over cook), rinse & drain.
Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans,
and drained spaghetti.
Let simmer for 30 to 45 mins.
Serve with buttery crackers, country corn bread or toasted bread.
Comments
This recipe was born during one of our ice storms and I had only gas top range w
orking and I had leftover spaghetti and meats balls needed to prepare something
that was hearty and filling for my family. Hope you enjoy the meal.You can freez
e the leftover and serve another day.
"
Santa Fe Soup (Taco Soup) "1 lb (.5 kg). ground meat
1 medium onion, chopped
1 pkg. taco seasoning mix
1 pkg. Ranch Dressing mix
1 can stewed tomatoes, undrained
1 can tomatoes and chiles (Rotel), undrained
1 can Ranch Style beans, undrained
1 can pinto beans, undrained (use ""hot"" beans if you dare)
1 can black beans, undrained
1 can hominy (white or yellow), undrained
1 can whole kernel corn , undrained
Saute ground meat and onion until beef is brown and onion is limp and transparen
t.
Drain.
Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining greas
e.
Add all canned ingredient; do not drain any liquids!
Heat together until flavors are blended, the longer the better...but, as great a
s this soup smells, I'll bet you can't wait very long!
Comments
Mix a bowl of salad and bake a pan or cornbread while the soup is simmering, and
you'll have a complete meal. My family enjoys this soup as a satisfying winter
dish. In fact, we always have it after Christmas, sort of to clear the palate fr
om all the Christmas food!
"
Stuffed Green Pepper Soup "2 lbs (.9 kg). ground beef
1 28 oz (784 grm). can tomato sauce
1 28 oz (784 grm). can diced tomatoes in juice
2 cups (475 ml) cooked rice (1 cup (225 ml) dry)
2 cups (475 ml) chopped green pepper
2 beef bouillion cubes
1/4 c brown sugar
2 tsp (10 ml). salt
1 tsp (5 ml). pepper
Fully cook all vegetables individually and then grind into small pieces.
Bring broth, seasonings and vegetables to a boil and then add the whipping cream
.
Add salt and pepper to taste.
"
Maple Syrup "4 cups (950 ml) white sugar
1/2 cup (125 ml) brown sugar
2 tbsp (30 ml). light corn syrup
2 cups (475 ml) water
1 tsp (5 ml). vanilla flavoring
1 tsp (5 ml). maple flavoring
Ingredients
1/2 cup (125 ml) butter
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
1/2 tsp (2 ml). pepper
2 14 oz (392 grm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar
Ingredients
2 cups (475 ml) zucchini, grated
1/4 cup (60 ml) onion, chopped
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). pepper
shortening for frying
Preparation
Beat eggs.
Add zucchini, onion and cheese.
Mix well.
Add baking powder, flour, salt and pepper.
Mix and drop by large spoonfuls into hot skillet with shortening.
Brown on both sides.
"
Cucumber Salad "Serves/Makes:4-6 Servings
Ingredients
2 cucumbers, sliced thin
1 large red onion, sliced thin rings
4 tbsp (60 ml) sour cream
1 tbsp (15 ml) vinegar
1 tbsp (15 ml) water
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/8 tsp (1 ml) or less, just a pinch of powdered tarragon
Preparation
Peel cucumber if you like, but slice in thin slices.
Peel the onion and slice into very thin rings (or half rings if too big an onion
).
Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and t
arragon.
Pour over cucumbers and onions.
Chill and serve.
Comments
Note: Some people like a bit of sugar added for a sweetened version, which is fi
ne.. do it to taste, using a small amount at a time when you make the dressing.
"
Tennessee Cabbage "Serves/Makes:4-6 Servings
Ingredients
3 tbsp (45 ml) butter
5 cups (1175 ml) shredded cabbage
1/2 tsp (2 ml) pepper
1 tsp (5 ml) salt
1/2 cup (125 ml) of cream OR evaporated milk
Preparation
Put the butter in a skillet and let it start to brown slightly.
Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.
Stir and cook for another 5 minutes.
Add the salt, pepper and cream (or evaporated milk).
Cover and simmer 4 more minutes.
It is very important not to overcook the cabbage.
Comments
Note: You can add a touch of nutmeg for a savoury flair. You can also use the sa
lt and pepper to taste. Also, I have used very successfully the substitution of
bacon fat for the butter. I have no idea if this really is indigenous to Tenness
ee or not, but the person who originally gave it to me is from the city of Pulas
ki, Tennessee.
"
Eggplant Stuffed With Shrimp "2 medium eggplant
1 lbs Shrimps, fresh, naked, chopped
1 cup onion, preferably white, naked, chopped
1 cup bell pepper, cleaned, chopped
1 cup celery, cleaned, chopped
2 Tbls. Bacon Grease
1/2 cup Shallots(green onions) chopped
Cavenders' Greek Seasonings or
Salt n' pepper. (Yuk!) to taste
2 cup Italian Bread Crumbs, (Seasoned)
2 eggs, opened, beaten
What you do :
Wash them eggplant real good, slice them lengthwise. Find you a pot, large, fill
with slightly salted water, enough to cover them eggplant well, put over them f
ire, boil until tender, drain and let them cool. Scoop them meat from them eggpl
ant, put into a metal bowl to help cool, drain well, and chop finely, put aside.
Get you them skillet, put them over them fire, medium, saute' them onion, green
onion, bell peppers, celery, in them bacon grease until softened, but still slig
htly firm.
Add them shrimps and cook until they pink.
Note* Ifn' you over cook them shrimps, they will be like rubber, understand, Sha
h!
Now add them eggplant, mix 'em up well, trying not to make a paste of it, kinda
fold it in and simmer approximately 30 minutes. Now it is slightly watery, yes?,
for sure,now add them bread crumbs,1 cup,with them egg and mix 'em well. Simmer
about 5-10 minutes to marry them flavors, and Stuff them mixture back into them
eggplant shells.
Now Tell me, You no throwed them away, eh! if so gett 'em back, wash and use.
Now place them stuffed eggplant on a baking dish, sprinkle them tops with the
remaining bread crumbs, and bake in a preheated oven, at 350 degrees F. until th
e tops are
golden brown.
If you are a cheese person, like me, add a bit of your favorite, shredded too,is
so goooood, for sure!
"
Almond Green Beans With Cheese Sauce "2-3 lbs. fresh or frozen cut green bean
s
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning
Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a coli
nder and let cool slightly (for handling purposes). In medium sauce pan, heat li
quids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce t
he crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put
the green beans and almonds in the serving bowl, pour the bacon-cheese sauce ov
er the green beans, thinning with milk if needed before pouring. Mix well. Serve
with your other favorite dishes!
Preparation Time: 20-25 min Serves: 4+
"
Baked Buttercup Squash "1 buttercup squash
1 Tbls. brown sugar
1 tsp. butter
salt
pepper
Cut squash in half, remove seeds. Place in baking dish skin side up in about 1 i
nch of water. Bake at 350 degrees for 40 min. or until tender. Remove from oven
and fill each cavity with brown sugar, butter, and salt and pepper to taste. Con
tinue to bake for 10 min.
VARIATION: Bake as directed, fill each cavity with brown sugar and seasoned saus
age. Return to oven, bake 20 min.
Preparation Time: 55 min. Serves: 2
"
Broccoli Corn "2 cans cream-style corn
2 10oz. pkg. frozen broccoli (cooked)
2 beaten eggs
1 cup cracker crumbs (24 crackers crushed)
1 small onion (diced)
1 tsp. salt
1/4 tsp. pepper
2 Tbls. margarine (melted)
TOPPING:
1 Tbls. margarine (melted)
1/4 cup cracker crumbs
Mix the corn, broccoli, eggs, cracker crumbs, onion, salt, pepper, and margarine
together. Stir well. Put in an oven-safe casserole dish. Add Topping before bak
ing at 350 degrees for 35-40 minutes uncovered.
TOPPING:
Mix the margarine and crumbs together and top the corn mixture with it.
"
Five Spice Eggplant Parmesan "2 med eggplants -- sliced 1/4""
thick
1 tbsp salt
1 c Egg Beaters
--or 4 egg whites + 1 tbsp water
2 c bread crumbs -- fine
1 spritz vegetable cooking spray
1 qt tomato sauce
1 tbsp five spice powder
1 tsp garlic powder
2 tsps cocoa powder
2 tsps balsamic vinegar
1 oz Parmesan cheese -- freshly grated
--or 3 tbsp nonfat Parmesan
Five Spice Powder is found in the Oriental Food section of most
supermarkets. If it is not available, use the following mixture:
1-1/2 tsps cinnamon
1/2 tsp anise
1/2 tsp ground fennel
1/4 tsp ground cloves
1/4 tsp ground Szechuan pepper or white pepper
Peel eggplants if you wish, and slice crosswise 1/4"" thick. Sprinkle with
salt and cover with cold water for 15-20 minutes. Drain, rinse, and dry on
paper towels. Preheat oven to 350 degrees Fahrenheit.
Put Egg Beaters in shallow sauce bowl and cover dinner plate with bread
crumbs. Heat nonstick skillet over medium high burner and spritz with
vegetable spray. Dip eggplant slices into Egg Beaters and then into bread
crumbs to coat well and brown them in the skillet. Brown only one layer of
slices at a time, about 5 minutes on each side. Spritz the skillet again
before browning the next batch.
While the first slices are browning, pour the tomato sauce into a mixing
bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.
Pour one third of the sauce into a nonstick 9""x13"" pan. As the eggplant
slices are browned, add them to the pan, overlapping each about halfway.
When they cover the bottom of the pan, pour another third of the sauce over
them. Continue to brown the remaining slices and add them to the pan in a
second layer.
Sprinkle with Parmesan or nonfat Parmesan substitute and cover with
remaining tomato sauce. Bake at 350 for 30 minutes or until sauce is
bubbling and eggplant is tender.
Serving Ideas : Serve with tossed salad, robust red wine, crusty bread.
NOTES : The spices I characterize as ""warm spices"" make this recipe an
interesting variation on the standard eggplant Parmesan, but serve it as
you would serve the traditional dish. Sodium content seems alarmingly
high, but remember that the salt is used only to draw bitter juice from the
eggplant and is rinsed away before browning.
"
Baked Cucumbers "4 large cucumbers, peeled, and quartered lengthwise
2 Tbsp butter
1 tsp dill seed, crushed
1/4 tsp fresh pepper
1 tsp salt
Melt butter in heavy large Dutch oven over medium heat. Add onion
and bell peppers and saute until tender, about 10 minutes. Add
eggplants and bay leaf and saute until eggplant is almost tender,
about 10 minutes. Add wine and chicken stock and cook until liquid
evaporates, about 5 minutes. Add cream and cook until eggplant is
tender and mixture is thick, stirring frequently, about 25 minutes.
Mix in Parmesan. Season to taste with salt and pepper. Divide
mixture among 8 large ramekins. Top each with slice of mozzarella
cheese.
Preheat oven to 350F. Bake eggplant until heated through, about 15
minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.
"
Crispy Baked Onion Rings "2 large sweet onions
7-ounce package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Cut each onion into 4 thick slices, separate into rings, reserving
small rings for other uses. Set aside.
Combine cereal and next 3 ingredients, divide in half, and set
aside.
Beat egg substitute at high speed with an electric mixer until soft
peaks form. Dip half of onion rings in egg substitute, dredge in
half of crumb mixture. Place in a single layer on baking sheets
coated with cooking spray. Repeat procedure with remaining onion
rings and crumb mixture. Bake at 375 degrees for 15 minutes or
until crisp, serve warm.
Yield: 4 servings (254 calories [2% from fat] per serving).
"
Baked Red Onions "6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar
pepper
In large saucepan, cover onions and lemon rind with water; bring
to boil and boil for 5 minutes. Drain; refresh under cold running
water and drain again. Discard rind. Peel onions and arrange in
13x9 inch casserole; pour olive oil over.
Bake, uncovered, in a 375 F oven, basting occasionally for 40
minutes. Add raisins, port, vinegar, sugar, and pepper to taste.
Bake for 30 minutes or until juices are syrupy. Makes 12 servings.
"
Barbecued Green Beans "6 slices bacon
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 Tblsp Worchestershire sauce
2 cans cut green beans, drained
Preheat oven to 350 degrees. Brown bacon and onion. Add everything,
except beans. Simmer for 2 minutes. Pour sauce over beans in a 1
1/2-quart casserole. Stir gently. Bake for 15 to 20 minutes.
"
Mustard Greens "2 1/2 lbs mustard greens, washed and chopped into 1-in. pieces
6 slices bacon, cut into 1-inch pieces
2/3 cup chopped onions (optional)
1 or 2 dashes cider or red wine vinegar
In a pot large enough to cook the greens, fry bacon. Add the greens
along with onions (optional) Cook, stirring with wooden spoon,
until greens are coated with fat. Cover the greens with water and
season with salt.
Bring to boil. Cover the pot, reduce heat, and simmer until tender.
Stir occasionally and add water if they threaten to scorch. When
done, increase heat to med-high, stir often. Boil off nearly all
the cooking liquid.
Add vinegar. Season with salt, pepper and sugar. Serve very hot.
"
Onion Pudding "8 tablespoons butter
6 cups onions, sliced in 1/2 inch circles
6 eggs
2 cups heavy cream
4 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
3 tablespoons flour
Heat the olive oil in a medium skillet over high heat. Briefly saute the
cauliflower with the salt and pepper just to coat with oil, then reduce the
heat to medium-low. Continue cooking, tossing frequently and adding a few
tablespoons of water at a time as necessary to avoid burning, until the
cauliflower starts to soften and brown evenly, about 35 minutes. Remove from
the heat, stir in the parsley and lime juice and serve.
"
Corn Fritters "1 1/2 cup sifted flour
1 1/2 ts baking powder
1 ts salt
16 oz can cream style corn
1 egg, slightly beaten
1 cup corn oil
1 powdered sugar
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium
heat. Drop batter by tablespoonfuls into hot oil, one layer at a
time. Fry about 2 minutes on each side until golden brown. Drain
on absorbent paper, and dust with powdered sugar if desired. Makes
16 fritters.
"
Corn Pudding "12 large ear of corn -- fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt
Shuck the corn and scrape 6 of the ears using a knife. Transfer
the whole kernels to a small saucepan. Add a cup of cream or a bit
more if necessary, to submerge them. Blend in the sugar and salt
to taste. Bring to a boil, reduce the heat and cook until the cream
is slightly thickened, about five minutes. Drain the corn, reserving
the cream and set both aside.
Using a four sided hand grater, scrape the kernels off the remaining
ears of corn into a large mixing bowl. Add the flour, whole egg
and egg yolk and whisk until foamy. Fold in the reserved corn
kernels. Blend in the reserved cream. Lightly butter an 8 x 8 inch
glass baking dish. Pour in the corn mixture. Cut the two tablespoons
of butter into small bits and dot the top of the pudding with it.
Place the pan on the center rack of the oven and bake 30 minutes,
or until just set. Transfer to a rack to cool slightly before
serving.
"
Eggplant Fritters "2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
oil
Combine eggs, buttermilk, and dry ingredients, mixing well. Fold
eggplant cubes into batter. Drop by large spoonfuls into hot deep
oil in skillet. Fry until lightly browned on both sides. Drain
well on paper towels, serve immediately.
"
Fried Green Tomatoes "4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk
vegetable
Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry untill edges begin to brown
slightly, turn over for 2 min., or untill golden -brown on both sides.
Great with buttermilk and cornbread."
Sweet And Sour Cabbage "1 1/2 pounds cabbage, shredded
1/3 cup vinegar
2/3 cup water
1/4 cup sugar
2 teaspoons salt
1 onion, chopped
1/4 cup bacon drippings
Drain about 1/2 the liquid off the tomatoes. Mix together tomatoes,
onion, and crushed saltines. Let sit for 15-30 minutes so the
tomato juice soaks into the saltines. Stir again to even distribute
ingredients, and melt lard or shortening in skillet (cast iron
works best) over medium-high heat. When lard is hot enough (test
by flicking a drop of water in from a safe distance; if it sizzles
the lard is hot), shape mixture into patties and fry. Brown
thoroughly on both sides. Serve as side dish or main course; goes
very well with homemade macaroni an d cheese.
"
Japanese Fried Rice "4 cups cooked converted or parboiled rice (1 cup uncook
ed)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt