Best Recipe I have ever seen
1 Cooler
3 Bags Ice (cubes)
1 Case Beer
Remove cans from recycleable cardboard holder.
Place cans in cooler, intermingling with ice cubes.
Chill 45 minutes and serve.
Marinades for Pork
Apple-soy: Combine 1/4 cup frozen apple juice concentrate, thawed; 1/4 cup white wine vinegar, 2 tablespoons olive oil, 2 tablespoons soy sauce and 1 teaspoon crushed savory.
Lime-garlic: Combine 1/2 cup chicken broth, 1 teaspoon shredded lime peel, 1/3 cup lime juice, 2 tablespoons oil, 1 tablespoon brown sugar, 2 cloves minced garlic and 1/8 teaspoon ground red pepper.
Wine and herbs: Combine 1/4 cup olive oil, 1/4 cup dry white wine, 1 tablespoon minced dried onion, 1/2 teaspoon dried crushed basil, 1/2 teaspoon dried crushed rosemary and 1/4 teaspoon pepper.
Citrus-rosemary: Combine 1/4 cup olive oil, 1/4 cup lime juice, 1/4 cup lemon juice, 1 tablespoon grated orange peel, 1 clove minced garlic, 1 tablespoon crushed rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Mustard-bourbon: Combine 1/2 cup Dijon-style mustard, 1/4 cup bourbon, 1/4 cup soy sauce, 1/2 cup brown sugar and 2 teaspoons Worcestershire sauce.
Lemon-herb: Combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 tablespoons finely chopped parsley, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
Port and honey: Combine 1/2 cup port wine, 6 tablespoons honey and 2 tablespoons melted butter.
Lemon-thyme: Combine 1/2 cup lemon juice, 1 tablespoon grated lemon rind, 4 tablespoons chopped fresh thyme leaves, 1/4 cup chopped green onion, 2 teaspoons salt, 1 teaspoon ground black pepper and 1/4 cup oil.
Southwestern: Combine 3/4 cup cider vinegar, 2 teaspoons Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon cayenne, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 crushed garlic clove and 1 minced medium onion.
Indonesian: Combine 1 cup plain yogurt, 2 tablespoons grated fresh ginger, 1/4 of a small minced onion, 2 minced garlic cloves, 1/2 teaspoon ground coriander, 1/3 teaspoon cayenne and 1/2 teaspoon salt.
Mediterranean: Combine 1/4 cup red wine vinegar, 1/4 cup tarragon vinegar, 2 tablespoons olive oil, 1 crushed garlic clove, 1 teaspoon oregano, 1/2 teaspoon crushed rosemary and 1/2 teaspoon salt.
Scandinavian: Combine 1/2 cup lemon juice, 4 tablespoons vegetable oil, 1 teaspoon dill and 1/2 teaspoon salt.
Caribbean: Combine 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons cider vinegar, 1 crushed garlic clove, 1/2 teaspoon ground allspice, 1/2 teaspoon crushed thyme and 1/4 teaspoon cayenne.
Oriental: Combine 1/4 cup soy sauce, 1/4 cup dry sherry, 2 tablespoons sesame oil, 1 crushed garlic clove and 1 tablespoon grated fresh ginger.
Sunday, April 29, 2007
Pokey's & Barb's Chocolate Chip Bundt Cake
This will absolutely knock your socks off if you love chocolate.
Pre heat oven to 350*
1 small box chocolate instant pudding
1 box yellow cake mix ( no pudding in mix )
3 eggs
8 oz. sour cream
3/4 cup water
3/4 cup oil ( Mazola )
1 tsp. vanilla
1 cup milk chocolate chips
Mix together all ingredients ( now here is the secrect ) and THEN fold in the chocolate chips.
Pour into bundt pan and bake at 350* for 45 mins. or until toothpick comes out clean. When cake is done sprinkle powdered sugar on top or drip your favorite icing on top.
All- American Barbecue Sauce
1 cup cider vinegar
3/4 cup chili sauce
2 Tbs. Worcestershire sauce
1 Tbs. A-1 sauce
3 Tbs. brown sugar
1 onion - finely minced
1 tsp. Chili powder
1 tsps. Tabasco sauce ( or to taste )
Combine all ingredients in a non - aluminum sauce pan. Simmer gently for 35 mins. partially covered. Stir occasionally.
Makes about 1 1/4 cup.Use with beef, pork, or chicken.
This will absolutely knock your socks off if you love chocolate.
Pre heat oven to 350*
1 small box chocolate instant pudding
1 box yellow cake mix ( no pudding in mix )
3 eggs
8 oz. sour cream
3/4 cup water
3/4 cup oil ( Mazola )
1 tsp. vanilla
1 cup milk chocolate chips
Mix together all ingredients ( now here is the secrect ) and THEN fold in the chocolate chips.
Pour into bundt pan and bake at 350* for 45 mins. or until toothpick comes out clean. When cake is done sprinkle powdered sugar on top or drip your favorite icing on top.
All- American Barbecue Sauce
1 cup cider vinegar
3/4 cup chili sauce
2 Tbs. Worcestershire sauce
1 Tbs. A-1 sauce
3 Tbs. brown sugar
1 onion - finely minced
1 tsp. Chili powder
1 tsps. Tabasco sauce ( or to taste )
Combine all ingredients in a non - aluminum sauce pan. Simmer gently for 35 mins. partially covered. Stir occasionally.
Makes about 1 1/4 cup.Use with beef, pork, or chicken.
Dump Cake
2 Cans Apple Pie filling
1 Yellow Cake Mix
1 Cup Chopped Pecans
2 sticks butter
Preheat Oven 350 degrees
Spray oblong cake pan with cooking spray.
Put 2 Cans Apple Pie filling in pan.
Put Cake mix on top of pie filling
Dot the butter on top of cake mix .
Sprinkle Chopped Pecans on the dry cake mix & butter.
Place in preheated oven for 1 hour.
Often times I make this cake with 1 Can Blueberry Pie filling & 1 large Can crushed pineapples instead of Apple pie filling. Or 2 Cans Cherry pie filling instead of Apple pie filling.
Barbecued Meatloaf
2 to 3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
3 celery ribs, chopped
2 cloves garlic, minced
1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
1 tablespoons poultry seasoning
your favorite Bar-B-Q Sauce ( to cover the top )
Directions:
Mix all ingredients together except Bar-B-Q Sauce.
Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 to 1 1/2 hours.
Granny's Squash Casserole
6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping
Preheat oven to 350 degrees.Wash squash, cut up, and cook in a skillet with onion until done. Add other ingredients except cheese for topping and mix. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping.
Bake for 30 minutes.
25 Cents Rib Rub
Many people prefer a dry seasoning rub for ribs and other meats on the grill. I like them too. Here is one that I think you will enjoy on meat, poultry or fish.
I call this my 25 cents rub because all the ingredients are 1/4 cup.
1/4 cup garlic powder
1/4 cup black pepper
1/4 ground allspice
1/4 good paprika
1/4 cup ground thyme
1/4 cup onion powder
1/4 cup dry mustard
1/4 cup brown sugar
1/4 salt
Mix well and store in a jar in the fridge. To use, rub on meat and let sit for at least 1 hour before grilling. The more time the better.
When rubbing on chicken or turkey makes sure to rub under the skin too, and make slits into the meat for added flavor. I have used this rub on blue fish steaks, Bluefish or Salmon, with much success.
I was looking through my old recipe box ( the first one I ever had ) and pulled out a few recipes I did years ago. I mean way back when...This recipe is the best of the best when it come to desserts. So I hope you enjoy this one - I did - I loved it!!
Punch Bowl Cake
1 - box of Yellow cake mix
2 - boxes 5 1/4 oz. Vanilla instant pudding
5 - cups Milk
2 - large cans Cherry Pie Filling
2 - large cans Crushed Pineapple
5 - Bananas & Small package of chopped Walnuts
1 - large carton of Cool Whip ( I always bought 2 cartons )
1 - punch bowl
Mix cake according to box and bake.
Cool cake and cut into bite size pieces.
Layer in the punch bowl like this:
1st: Enough cake to cover the bottom of the bowl
2nd: Pour 1 box of pudding that has been mixed with 2 1/2 cups of milk
3rd: Pour 1 can cherry pie filling
4th: 1 Can pineapple
5th: 2 1/2 bananas sliced
6th: Walnuts
7th: Cool Whip spread out to cover
Repeat all layers again - starting with the cake
This is one of the best desserts I ever made.
2 Cans Apple Pie filling
1 Yellow Cake Mix
1 Cup Chopped Pecans
2 sticks butter
Preheat Oven 350 degrees
Spray oblong cake pan with cooking spray.
Put 2 Cans Apple Pie filling in pan.
Put Cake mix on top of pie filling
Dot the butter on top of cake mix .
Sprinkle Chopped Pecans on the dry cake mix & butter.
Place in preheated oven for 1 hour.
Often times I make this cake with 1 Can Blueberry Pie filling & 1 large Can crushed pineapples instead of Apple pie filling. Or 2 Cans Cherry pie filling instead of Apple pie filling.
Barbecued Meatloaf
2 to 3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
3 celery ribs, chopped
2 cloves garlic, minced
1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
1 tablespoons poultry seasoning
your favorite Bar-B-Q Sauce ( to cover the top )
Directions:
Mix all ingredients together except Bar-B-Q Sauce.
Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 to 1 1/2 hours.
Granny's Squash Casserole
6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping
Preheat oven to 350 degrees.Wash squash, cut up, and cook in a skillet with onion until done. Add other ingredients except cheese for topping and mix. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping.
Bake for 30 minutes.
25 Cents Rib Rub
Many people prefer a dry seasoning rub for ribs and other meats on the grill. I like them too. Here is one that I think you will enjoy on meat, poultry or fish.
I call this my 25 cents rub because all the ingredients are 1/4 cup.
1/4 cup garlic powder
1/4 cup black pepper
1/4 ground allspice
1/4 good paprika
1/4 cup ground thyme
1/4 cup onion powder
1/4 cup dry mustard
1/4 cup brown sugar
1/4 salt
Mix well and store in a jar in the fridge. To use, rub on meat and let sit for at least 1 hour before grilling. The more time the better.
When rubbing on chicken or turkey makes sure to rub under the skin too, and make slits into the meat for added flavor. I have used this rub on blue fish steaks, Bluefish or Salmon, with much success.
I was looking through my old recipe box ( the first one I ever had ) and pulled out a few recipes I did years ago. I mean way back when...This recipe is the best of the best when it come to desserts. So I hope you enjoy this one - I did - I loved it!!
Punch Bowl Cake
1 - box of Yellow cake mix
2 - boxes 5 1/4 oz. Vanilla instant pudding
5 - cups Milk
2 - large cans Cherry Pie Filling
2 - large cans Crushed Pineapple
5 - Bananas & Small package of chopped Walnuts
1 - large carton of Cool Whip ( I always bought 2 cartons )
1 - punch bowl
Mix cake according to box and bake.
Cool cake and cut into bite size pieces.
Layer in the punch bowl like this:
1st: Enough cake to cover the bottom of the bowl
2nd: Pour 1 box of pudding that has been mixed with 2 1/2 cups of milk
3rd: Pour 1 can cherry pie filling
4th: 1 Can pineapple
5th: 2 1/2 bananas sliced
6th: Walnuts
7th: Cool Whip spread out to cover
Repeat all layers again - starting with the cake
This is one of the best desserts I ever made.
This is a recipe that my very own Mrs. B.D. makes and everybody loves these things.
Sausage Pinwheels
1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.
Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).
Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).
Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.
Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)
Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.
The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.
Mushroom and Sausage Pie
1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt
Crumble sausage in large skillet and add mushrooms. Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt. Pour into unbaked pastry shell.
Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.
Creole Seafood Seasoning
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Chef Jamie's Tip: Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.
Makes about 2 cups.
Grilled Orange Chicken
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken .
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken and seal bag.
Let chicken marinade for 30 mins.
Remove chicken discard marinade and grill until done.
You can also do this in the oven.
Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.
Sausage Pinwheels
1 lb bulk sausage (mild is better)
1 lg pkg cream cheese
1 tube of crescent rolls
Preheat oven to 375 degrees.
Set the cream cheese out at room temperature (it's easier to mix with the sausage). Brown the sausage and drain thoroughly (with paper towels).
Combine the cream cheese and the sausage in a mixing bowl. Mix together with your hands (it's much easier than using a spoon).
Separate the crescent rolls along the perforations onto a cookie sheet. Take each 'roll' and cut it diagonally to make 2 separate triangles.
Using a spoon, place some of the sausage and cream cheese mixture onto each triangle. Use as much or as little as you like. Maybe a 'dollop' size. Fold the edges of the triangle to the center so that it looks like a child's pinwheel. (I'm not too sure these actually look like pinwheels but I didn't come up with the recipe.)
Bake at 375 for the amount of time that the crescent roll pkg states. Usually 9-11 minutes.
One pkg of the 8 count crescent rolls makes 16 pinwheels.
The mixture would probably make up to 50 pinwheels, depending on how much you put on each triangle. These are great appetizers.
Mushroom and Sausage Pie
1 frozen pie crust 9-inch unbaked pastry shell
1 pound pork sausages or bulk pork sausage
1 pound mushrooms small, whole fresh, cleaned
1/2 cup parsley minced fresh
2 eggs
1 cup half and half
1/2 cup Parmesan cheese grated
1/4 teaspoon salt
Crumble sausage in large skillet and add mushrooms. Cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half-and-half and Parmesan cheese; blend in mushroom mixture and salt. Pour into unbaked pastry shell.
Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400 F oven for 25 to 30 minutes or until crust is well browned and filling is set. Let pie stand about 10 minutes before cutting.
Creole Seafood Seasoning
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Chef Jamie's Tip: Cayenne pepper is the main source of heat in this mixture. If you wish, reduce the quantity by as much as half.
Makes about 2 cups.
Grilled Orange Chicken
1/2 cup Lea & Perrins Steak sauce
1/2 cup Orange juice
1/4 tsp. Ground ginger
You can use any part of the chicken .
Mix all this into a mixing bowl.
Wash and pat dry chicken.
Place chicken into a Zip lock bag.
Pour marinade into bag over chicken and seal bag.
Let chicken marinade for 30 mins.
Remove chicken discard marinade and grill until done.
You can also do this in the oven.
Pre heat oven to 350
Place chicken (skin side up) and marinade in a shallow baking dish.
Bake until juices run clear (about 1 hr.)
Baste occasionally with marinade.
Fiesta Bean Bake
1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced (green or black)
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt
Heat oven to 400F.
Grease a 2 1/2 -quart casserole. In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp. Stir in pinto beans, corn, olives, cheese, chili powder and salt.
Spoon mixture into casserole dish.
Bake- uncovered for 40 minutes or until bubbly.
Stir before serving.
Baked Crab & Shrimp
Recipe courtesy of: Olde Victorian Inn
1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins
Combine all the ingredients in a buttered casserole dish. Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.
Serve over toasted and buttered English Muffins.
Chicken Thighs with Creole Mustard-Orange Sauce
4 chicken thighs boneless; skinless
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco
Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked, about 5 minutes. Transfer chicken to plate.
Add mustard, honey and pepper sauce to skillet. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet.
Simmer until heated through, about 1 minute.
Transfer chicken to plates and top with sauce.
Italian chuck casserole
3qt. Casserole dish
pre heat oven to 325
1 1/2 or 2 lbs. Ground chuck
2 cans mixed beans-pinto & great northern
1 can diced Italian style tomatoes
2 bags Mozzarella & Parmesan shredded cheese
1 small can of chopped black olives
1 small can of sliced mushrooms
1 cup chopped 3 pepper & onion (see note)
Italian Style bread crumbs ( store bought)
Kellogg corn flake crumbs ( store bought)
1 tsp. chopped Garlic
Worcestershire ( good healthy swig )
Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions, just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.
Open all the cans and drain as much liquid as possible Pour both cans of beans into the casserole dish and spread evenly to cover the bottom.
Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins. Now comes the fun part. Spread Italian bread crumbs over top of beans, just enough to cover them. Pour half of meat mixture over top of bread crumbs and spread out evenly. Put one full bag of M&P cheese on top of mixture spreading evenly.
Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly. When this is done cover top of mixture with corn flake crumbs, same as you did to the beans. Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.
Then cover and cook for 15 mins. more.
It seems like a lot of work, but it's very easy.
1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced (green or black)
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt
Heat oven to 400F.
Grease a 2 1/2 -quart casserole. In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp. Stir in pinto beans, corn, olives, cheese, chili powder and salt.
Spoon mixture into casserole dish.
Bake- uncovered for 40 minutes or until bubbly.
Stir before serving.
Baked Crab & Shrimp
Recipe courtesy of: Olde Victorian Inn
1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins
Combine all the ingredients in a buttered casserole dish. Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.
Serve over toasted and buttered English Muffins.
Chicken Thighs with Creole Mustard-Orange Sauce
4 chicken thighs boneless; skinless
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco
Salt and pepper the chicken.
Sauté until brown - about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked, about 5 minutes. Transfer chicken to plate.
Add mustard, honey and pepper sauce to skillet. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet.
Simmer until heated through, about 1 minute.
Transfer chicken to plates and top with sauce.
Italian chuck casserole
3qt. Casserole dish
pre heat oven to 325
1 1/2 or 2 lbs. Ground chuck
2 cans mixed beans-pinto & great northern
1 can diced Italian style tomatoes
2 bags Mozzarella & Parmesan shredded cheese
1 small can of chopped black olives
1 small can of sliced mushrooms
1 cup chopped 3 pepper & onion (see note)
Italian Style bread crumbs ( store bought)
Kellogg corn flake crumbs ( store bought)
1 tsp. chopped Garlic
Worcestershire ( good healthy swig )
Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions, just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.
Open all the cans and drain as much liquid as possible Pour both cans of beans into the casserole dish and spread evenly to cover the bottom.
Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins. Now comes the fun part. Spread Italian bread crumbs over top of beans, just enough to cover them. Pour half of meat mixture over top of bread crumbs and spread out evenly. Put one full bag of M&P cheese on top of mixture spreading evenly.
Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly. When this is done cover top of mixture with corn flake crumbs, same as you did to the beans. Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.
Then cover and cook for 15 mins. more.
It seems like a lot of work, but it's very easy.
Carolina Style Rib
1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard
2 teaspoons Garlic powder or minced Garlic
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning
In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. before. ) then place them in the smoker or grill and cover.
Cook for 3 to 4 hours, ( bone side down ) until tender.
Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a simmer, serve on the side.
Vidalia Onion Casserole
Makes 6 to 8 side-dish servings
6 large Vidalia onions (about 2 to 3 pounds)
1 stick of butter (½ cup)
1 sleeve of Ritz crackers, coarsely crushed
About 1 cup grated Parmesan cheese
Preheat oven to 300 degrees. Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan. Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.
Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan. Bake uncovered until cheese on top has lightly browned, about 25 minutes.
Serve warm.
If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)
1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 to 1 cup prepared mustard
2 teaspoons Garlic powder or minced Garlic
2 teaspoons Sea salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 to 3 racks pork spare ribs
1/4 to 1/2 cup barbecue seasoning
In a medium bowl, whisk together the brown sugar, lemon juice, cider vinegar, Worcestershire sauce, molasses and mustard, Garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees .
Rub ribs liberally with barbecue seasoning, (2 hrs. before. ) then place them in the smoker or grill and cover.
Cook for 3 to 4 hours, ( bone side down ) until tender.
Baste ribs with mustard sauce liberally during the final 30 minutes of cooking. Heat remaining sauce to a simmer, serve on the side.
Vidalia Onion Casserole
Makes 6 to 8 side-dish servings
6 large Vidalia onions (about 2 to 3 pounds)
1 stick of butter (½ cup)
1 sleeve of Ritz crackers, coarsely crushed
About 1 cup grated Parmesan cheese
Preheat oven to 300 degrees. Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan. Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.
Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan. Bake uncovered until cheese on top has lightly browned, about 25 minutes.
Serve warm.
If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)
Tangy Buttermilk Potato Salad
5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste
Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool. Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly. In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Yields: 6 servings
Chipotle Barbecue Sauce
1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.
Mustard Paint
This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.
5 medium, peeled baking potatoes
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
4 hardboiled eggs
1/3 cup chopped sweet pickles
3 Tbsp. Sweet pickle juice
4 sliced green onions
1 Tbsp. Chives
1 Tbsp. Garlic salt
1 tsp. Freshly ground black pepper
Salt to taste
Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. Chopped fresh chives
1 Tbsp. Prepared mustard
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool. Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and add to bowl, mixing lightly. In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Yields: 6 servings
Chipotle Barbecue Sauce
1/2 cup onion, chopped
1/2 cup water (or beer at room temp.)
1 can Chipotle chilies (smoked jalapeno), chopped
1/4 cup brown sugar
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Heat oil in a sauce pan, add onions and garlic. Sauté until soft. Stir in brown sugar, celery salt and black pepper. Add remaining ingredients and simmer until the sauce thickens. Strain and let cool.
Mustard Paint
This recipe is for a sauce for smoking or grilling slabs of ribs, pork loins, pork butts, pork tenderloins, ham, chicken and/or any other meat.
1 12 oz can flat beer
4 cups prepared yellow mustard
½ cup dark brown sugar, packed
1 tablespoon Louisiana-style hot sauce
1 teaspoon sea salt
1 teaspoon black pepper
Combine all ingredients in a non-reactive bowl and store in an air tight jar in the refrigerator. This sauce will keep for several months. You can replace beer with lemon juice or liquor. You can also use the Dijon style mustard for the American mustard.
My preference is to use just 2 cups of prepared mustard, keep the other ingredients the same and substitute 2 Tablespoons of Real Lemon for the flat beer.
When ready to use, paint the mustard sauce on the meat or chicken and then put your favorite spice rub on. Grill or smoke.
Friday, April 20, 2007
Corn Pudding
Corn pudding is great and this is a very easy recipe.
1 stick butter or margarine
1 cup sour cream (don't use Lite)
1 16oz.can cream-style corn
1 16oz.can whole kernel corn (undrained)
2 eggs
1 box Jiffy corn muffin mix
Preheat oven to 350.
Mean while melt butter or margarine. then pour into a 9x13 glass dish and let cool for a min.
In another bowl mix sour cream and both cans of corn. When mixed well, stir in muffin mix.
Pour into the 9x13 glass dish and smooth out to the corners. Bake at 350 for 50 mins. or until golden brown.
Corn pudding is great and this is a very easy recipe.
1 stick butter or margarine
1 cup sour cream (don't use Lite)
1 16oz.can cream-style corn
1 16oz.can whole kernel corn (undrained)
2 eggs
1 box Jiffy corn muffin mix
Preheat oven to 350.
Mean while melt butter or margarine. then pour into a 9x13 glass dish and let cool for a min.
In another bowl mix sour cream and both cans of corn. When mixed well, stir in muffin mix.
Pour into the 9x13 glass dish and smooth out to the corners. Bake at 350 for 50 mins. or until golden brown.
Honey-Dijon Chicken
4 to 6 skinless-boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Ground black pepper & Salt to taste
After washing, place chicken breast in a resealable plastic zip lock bag.
For the marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper and salt. Mix well.
Pour marinade over chicken and seal bag (removing as much air as possible) Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on pre heated grill on medium heat. Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F)
Makes 8 servings.
Note: A friend asked me if you could use bone in chicken breast. Yes, you can use bone in chicken breast with skin or thighs or Leg quarters.
Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.
4 to 6 skinless-boneless chicken breast halves (see note below)
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Ground black pepper & Salt to taste
After washing, place chicken breast in a resealable plastic zip lock bag.
For the marinade, in a small bowl combine wine or apple juice, oil, honey, mustard, garlic, pepper and salt. Mix well.
Pour marinade over chicken and seal bag (removing as much air as possible) Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally.
Drain chicken, discarding marinade. Place chicken on pre heated grill on medium heat. Grill for 12 to 15 minutes turning once, or till no longer pink. (170*F)
Makes 8 servings.
Note: A friend asked me if you could use bone in chicken breast. Yes, you can use bone in chicken breast with skin or thighs or Leg quarters.
Just up the cooking time a bit. You could also use this on whole chicken if you want to do a rotisserie style bird.
Sunday, April 8, 2007
Grilled Summer Salmon
1/4 cup Italian Dressing (I like Paul Newman)
4 tps. Prepared basil pesto
4 (8-oz.) portions Salmon fillets
Salt and Pepper to taste
Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill Season flesh side of fish with salt and pepper.
Place fish,flesh side down on grill, cook long enough to grill mark the fish. Turn fish and brush with pesto mixture. Cook 10 mins. Per inch of thickness. When fillets are done - remove and brush with remaining pesto. Serve with a salad and baked potato.
Grilled Salmon Fillets with Horseradish Sauce
For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce
For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets
For the Sauce- mix all ingredients in a small bowl, season with salt and pepper. Cover and chill.
For the Salmon- spray grill racks with nonstick spray. Heat grill for Medium high heat. Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center.
Transfer salmon to plates and serve with sauce.
Apricot Kielbasa Slices
1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger
In a skillet, brown sausage; drain and set aside.
Mix remaining ingredients into the skillet over low heat and simmer, about 5 mins. Return sausage to skillet, mixing with sauce, about 5 mins.
Pour into a serving dish. Have plenty of tooth picks handy. See note:
Serve warm.
( Note: You thought I was going to say beer didn't you)
Cheesy Chicken Bake
1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)
Pre-heat oven to 375
Mix soup, water, rice, onion powder and black pepper in a bowl. Pour into a 2-qt. baking dish. Top with chicken, sprinkle with extra black pepper. Cover and cook for 45 to 55 mins.
Uncover and spread the cheese on top of chicken, return to oven until cheese melts. Remove and let cool slightly before serving.
B.D.'s Note: You can add canned veggies to the rice before cooking. If you like heat, add some hot stuff. This is a very versatile recipe to build on.
Zesty Orange Sauce
2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)
Combine O J, horseradish and brown sugar in a small sauce pan. Bring to a soft boil to dissolve sugar. Reduce to a simmer a few mins. until reduced and slightly thickened. Stir in mustard and butter. Pour over pork after grilling, or serve on the side.
B.D's Note: if you need more, just double it.
1/4 cup Italian Dressing (I like Paul Newman)
4 tps. Prepared basil pesto
4 (8-oz.) portions Salmon fillets
Salt and Pepper to taste
Oil grill grate (make sure you do this or rub Olive Oil on the Salmon then salt and pepper) pre heat grill Season flesh side of fish with salt and pepper.
Place fish,flesh side down on grill, cook long enough to grill mark the fish. Turn fish and brush with pesto mixture. Cook 10 mins. Per inch of thickness. When fillets are done - remove and brush with remaining pesto. Serve with a salad and baked potato.
Grilled Salmon Fillets with Horseradish Sauce
For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce
For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets
For the Sauce- mix all ingredients in a small bowl, season with salt and pepper. Cover and chill.
For the Salmon- spray grill racks with nonstick spray. Heat grill for Medium high heat. Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center.
Transfer salmon to plates and serve with sauce.
Apricot Kielbasa Slices
1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger
In a skillet, brown sausage; drain and set aside.
Mix remaining ingredients into the skillet over low heat and simmer, about 5 mins. Return sausage to skillet, mixing with sauce, about 5 mins.
Pour into a serving dish. Have plenty of tooth picks handy. See note:
Serve warm.
( Note: You thought I was going to say beer didn't you)
Cheesy Chicken Bake
1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)
Pre-heat oven to 375
Mix soup, water, rice, onion powder and black pepper in a bowl. Pour into a 2-qt. baking dish. Top with chicken, sprinkle with extra black pepper. Cover and cook for 45 to 55 mins.
Uncover and spread the cheese on top of chicken, return to oven until cheese melts. Remove and let cool slightly before serving.
B.D.'s Note: You can add canned veggies to the rice before cooking. If you like heat, add some hot stuff. This is a very versatile recipe to build on.
Zesty Orange Sauce
2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)
Combine O J, horseradish and brown sugar in a small sauce pan. Bring to a soft boil to dissolve sugar. Reduce to a simmer a few mins. until reduced and slightly thickened. Stir in mustard and butter. Pour over pork after grilling, or serve on the side.
B.D's Note: if you need more, just double it.
Saturday, April 7, 2007
These should be some fine wings for your tail gate party or for everyday munchies. Courtesy of the Library "Grilling" Cookbook
Grilled Chicken Wings
The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)
Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.
Set and refrigerate for several hours (best overnight) massaging the bag occasionally.
Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.
Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.
These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer...
Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water-(as Henry has to keep reminding me, Jack is not bourbon)
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan.Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.
Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill.
Cover and let rest for 15 minutes before slicing. Re-heat second portion of sauce and serve with ham.
*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go. Follow directions as above. The heat circulates inside the grill, so turning the food is not necessary.
This recipe comes from the Daily Herald
Homemade Chicken BBQ Sauce
3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon
Add butter to a medium saucepan and place over medium heat. When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant. Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.
As soon as the sauce starts to bubble, reduce heat and simmer slowly for 15 minutes, stirring occasionally. Makes about 4 cups.
BREAD-IN-A-JAR FOR GIFT GIVING
This recipe is easy to do, but the instructions must be followed exactly. The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year.
Take jars out the oven one at a time. When jars have cooled enough to handle them,tighten the tops. As jars cool, they will seal.
Henry
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with papertowel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up toone year.
Makes: 8 pints.
Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches
Recipe Source: Original Source is unknown, recent source: M.Hudgins
Grilled Chicken Wings
The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)
Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.
Set and refrigerate for several hours (best overnight) massaging the bag occasionally.
Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.
Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.
These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer...
Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water-(as Henry has to keep reminding me, Jack is not bourbon)
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.
Divide sauce into two portions; set aside.
Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan.Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.
Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill.
Cover and let rest for 15 minutes before slicing. Re-heat second portion of sauce and serve with ham.
*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go. Follow directions as above. The heat circulates inside the grill, so turning the food is not necessary.
This recipe comes from the Daily Herald
Homemade Chicken BBQ Sauce
3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon
Add butter to a medium saucepan and place over medium heat. When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant. Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.
As soon as the sauce starts to bubble, reduce heat and simmer slowly for 15 minutes, stirring occasionally. Makes about 4 cups.
BREAD-IN-A-JAR FOR GIFT GIVING
This recipe is easy to do, but the instructions must be followed exactly. The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year.
Take jars out the oven one at a time. When jars have cooled enough to handle them,tighten the tops. As jars cool, they will seal.
Henry
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with papertowel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up toone year.
Makes: 8 pints.
Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches
Recipe Source: Original Source is unknown, recent source: M.Hudgins
Friday, April 6, 2007
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.S tir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl. Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Smokin' Grilled Pork Chop
1 cup Mayonnaise (we use Hellmann's)
2 Tbsp. Lime juice
2 Tbsp. chopped fresh Cilantro
2 cloves Garlic - chopped fine
1 to 1 1/2 tsp. Chipotle chili powder,just mix it all together (this can be doubled if you want a table dipping sauce, just save half before grilling)
Center cut pork chops (1/2 to 3/4 thick)
Just brown both sides over med. heat and start brushing with sauce until done. It's that easy! (Works for me)
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan.S tir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl. Add rice, crabmeat, and cheese; mix well.
Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Smokin' Grilled Pork Chop
1 cup Mayonnaise (we use Hellmann's)
2 Tbsp. Lime juice
2 Tbsp. chopped fresh Cilantro
2 cloves Garlic - chopped fine
1 to 1 1/2 tsp. Chipotle chili powder,just mix it all together (this can be doubled if you want a table dipping sauce, just save half before grilling)
Center cut pork chops (1/2 to 3/4 thick)
Just brown both sides over med. heat and start brushing with sauce until done. It's that easy! (Works for me)
Monday, March 26, 2007
Roasted Corn
1/2 cup butter
2 Tablespoons finely chopped chives
2 tablespoons chopped parsley
Salt and pepper to taste. You can also use Cajun seasoning.
8 ears of corn
Prepare corn by peeling back the husk (do not remove) and removing the silk. If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture, salt and pepper to taste.
Re-cover the corn with the husks. Roast in husks over med hot coals, (or med heat- gas grill) turning frequently. 30 minutes. (or a tad longer, just keep an eye on them)
BBQ Beans (Pit style)
4 cans canned pinto beans, including the liquid
Spice Mixture: 3 tbls paprika 1 tbls chili power 1 tbls onion powder 1 tbls garlic powder 1 tbls black pepper 1 tbls sea salt 1 tbls sugar 1 tsp cayenne pepper, or hot sauce. Add 2 heaping tablespoons of the spice mixture, stir well.
Place in a Cast Iron Dutch pot. (or doubled throw away aluminum pan) You can use a casserole dish, but it will get black from the smoke. Place it uncovered in the back of your pit or top shelf of your smoker and let smoke for a couple of hours. Stir every now and then.
Take it off the pit, or out of the smoker, stir well, and let them rest. Tasting to make sure they have enough smoky flavor, season to taste. Cover to keep warm.
1/2 cup butter
2 Tablespoons finely chopped chives
2 tablespoons chopped parsley
Salt and pepper to taste. You can also use Cajun seasoning.
8 ears of corn
Prepare corn by peeling back the husk (do not remove) and removing the silk. If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture, salt and pepper to taste.
Re-cover the corn with the husks. Roast in husks over med hot coals, (or med heat- gas grill) turning frequently. 30 minutes. (or a tad longer, just keep an eye on them)
BBQ Beans (Pit style)
4 cans canned pinto beans, including the liquid
Spice Mixture: 3 tbls paprika 1 tbls chili power 1 tbls onion powder 1 tbls garlic powder 1 tbls black pepper 1 tbls sea salt 1 tbls sugar 1 tsp cayenne pepper, or hot sauce. Add 2 heaping tablespoons of the spice mixture, stir well.
Place in a Cast Iron Dutch pot. (or doubled throw away aluminum pan) You can use a casserole dish, but it will get black from the smoke. Place it uncovered in the back of your pit or top shelf of your smoker and let smoke for a couple of hours. Stir every now and then.
Take it off the pit, or out of the smoker, stir well, and let them rest. Tasting to make sure they have enough smoky flavor, season to taste. Cover to keep warm.
Restaurant Style Coleslaw
This is a copy of a popular restaurant style coleslaw. Prep Time: approx. 15 Minutes. Let chill for 2 to 3 hrs. Makes 6 to 8 servings.
1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Directions - Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mix until smooth.
Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3 hours.
This is a copy of a popular restaurant style coleslaw. Prep Time: approx. 15 Minutes. Let chill for 2 to 3 hrs. Makes 6 to 8 servings.
1 (16 ounce) package coleslaw mix, 2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
Directions - Combine the coleslaw and onion in a large bowl. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mix until smooth.
Pour over the coleslaw and onion mixture, stir well and chill for 2 to 3 hours.
Baby Spinach and Red Cabbage Salad with Bacon Vinaigrette
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts (I would probably leave this out)
4 slices Apple wood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded
Mash the garlic and salt to a paste in a bowl.Whisk in the mustard, honey and vinegar.Add the olive oil in a stream, whisking until emulsified.Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently. Add the bacon to the pine nuts.
Cook for 2 minutes, or until the bacon is brown and crisp.Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.Reduce the heat to low. Add the spinach.
Cook until the spinach begins to wilt, stirring gently.Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts (I would probably leave this out)
4 slices Apple wood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded
Mash the garlic and salt to a paste in a bowl.Whisk in the mustard, honey and vinegar.Add the olive oil in a stream, whisking until emulsified.Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently. Add the bacon to the pine nuts.
Cook for 2 minutes, or until the bacon is brown and crisp.Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.Reduce the heat to low. Add the spinach.
Cook until the spinach begins to wilt, stirring gently.Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.
Macdaddy’s Chili (re-named B.D.'s Chili)
5 cans Ranch style Original Texas beans
1 can(1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 lb. ground beef
1 lb. ground sirloin
1 lb. ground country sausage (optional) You can substitute a small chuck roast-remove fat-cut into 1 in. cubes. (This is what I do now)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer (this is a Mexican beer)
I have used Bud or other beers but the taste is not the same as the Modelo.
¼ cup chopped onions
(Also optional – you can add a little Cumin and brown sugar)
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly. Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot. Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well. Cook for 3 hrs on low heat, covered. Stir occasionally.
5 cans Ranch style Original Texas beans
1 can(1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 lb. ground beef
1 lb. ground sirloin
1 lb. ground country sausage (optional) You can substitute a small chuck roast-remove fat-cut into 1 in. cubes. (This is what I do now)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer (this is a Mexican beer)
I have used Bud or other beers but the taste is not the same as the Modelo.
¼ cup chopped onions
(Also optional – you can add a little Cumin and brown sugar)
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly. Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot. Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well. Cook for 3 hrs on low heat, covered. Stir occasionally.
Tuesday, March 20, 2007
APPLE SLAW
By Ann Cox
1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt
Combine apples and lemon juice in large mixing bowl. Add coleslaw and pineapple and stir.In a separate bowl combine mayonnaise, sugar and salt. Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.
By Ann Cox
1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt
Combine apples and lemon juice in large mixing bowl. Add coleslaw and pineapple and stir.In a separate bowl combine mayonnaise, sugar and salt. Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.
FLYING HORSE SALSA
Christy Carpenter-Flying Horse Restaurant
1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion, diced
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro
Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.
Christy Carpenter-Flying Horse Restaurant
1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion, diced
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro
Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.
Honeymooners' Casserole
2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.
Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly.
Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.In a small mixing bowl combine the eggs and light cream.
Pour egg mixture over potato and cheese mixture in casseroles.
Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.
Bacon Pie
12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt
Heat oven to 400 degrees. Lightly grease 10-inch pie plate.Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater.
Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6
Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.
Breaded Bacon
A wonderful sweet and spicy meat to serve with any breakfast. The bacon can also be breaded the night before and will absorb the breading flavor.
1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon
Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.
2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.
Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly.
Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.In a small mixing bowl combine the eggs and light cream.
Pour egg mixture over potato and cheese mixture in casseroles.
Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.
Bacon Pie
12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt
Heat oven to 400 degrees. Lightly grease 10-inch pie plate.Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater.
Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6
Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.
Breaded Bacon
A wonderful sweet and spicy meat to serve with any breakfast. The bacon can also be breaded the night before and will absorb the breading flavor.
1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon
Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.
Sunday, March 18, 2007
KFC Style Coleslaw
8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
Company Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon slices in skillet. When crisp remove from pan.
In drippings sauté celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans ( like Bush) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon, crumbled. Bake 1 hour and 15 min at 350
BBQ Beans
2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slices bacon
3 cloves finely crushed
1 medium garlic finely chopped
onion 1/2 of one finely chopped
green or red bell pepper chopped
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done. Remove bacon with a slotted spoon and set aside. Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!) Add chopped onion, bell pepper and garlic.
Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes. Add the bacon and remaining remaining ingredients and bring to a slow simmer.
Tex-Mex Cornbread
2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed.
Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.
King Ranch Chicken Casserole
This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from.
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 3-4 lb chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese. Bake 350º 45-50 minutes.
This may be frozen and reheated and will taste great. Recipe submitted by Chammy on 8/7/00 Henry
Italian Pork Roast
Pre heat oven to 325
1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper
Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F.
Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart. Great with buttered rolls or soft garlic bread.
8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
Company Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon slices in skillet. When crisp remove from pan.
In drippings sauté celery and onion. Set aside. Drain excess grease.
Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans ( like Bush) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon, crumbled. Bake 1 hour and 15 min at 350
BBQ Beans
2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slices bacon
3 cloves finely crushed
1 medium garlic finely chopped
onion 1/2 of one finely chopped
green or red bell pepper chopped
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper
Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done. Remove bacon with a slotted spoon and set aside. Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!) Add chopped onion, bell pepper and garlic.
Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes. Add the bacon and remaining remaining ingredients and bring to a slow simmer.
Tex-Mex Cornbread
2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed.
Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.
King Ranch Chicken Casserole
This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from.
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 3-4 lb chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese. Bake 350º 45-50 minutes.
This may be frozen and reheated and will taste great. Recipe submitted by Chammy on 8/7/00 Henry
Italian Pork Roast
Pre heat oven to 325
1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper
Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F.
Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart. Great with buttered rolls or soft garlic bread.
Spanish Olive Rub
1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.
Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.
Herb Rub
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).
Cajun Rub
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood). Or you can double to make more.
1/2 cup pimiento-stuffed green olives
3 cloves garlic, chopped
1 tablespoon capers, drained
1 1/2 teaspoons finely shredded orange peel
1/2 teaspoon pepper
Combine all ingredients in a blender container or food processor bowl. Cover and blend or process until chunky. Use as a rub or, prior to grilling, stuff it into a pocket cut in a steak or chop.
Makes about 1/3 cup, enough for 1 pound of beef, pork, or lamb.
Herb Rub
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon coarse salt
3/4 teaspoon pepper
Combine the rosemary, thyme, onion, garlic, salt, and pepper in a blender container; cover and blend until mixture is coarsely ground. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes about 10 teaspoons (enough for 5 pounds of beef, pork, chicken, or seafood).
Cajun Rub
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.
Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood). Or you can double to make more.
Spicy Baked Beans
1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
2 (16-ounce) cans pork and beans
Preheat oven to 325º F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender.
Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture. Bake for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.
1/4 cup packed brown sugar
1/4 cup tomato ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 clove garlic, finely minced or 1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
10 slices bacon (about 8 ounces)
1 small onion, chopped
2 (16-ounce) cans pork and beans
Preheat oven to 325º F.
Combine sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne pepper and black pepper in small bowl.
Cook bacon in large skillet until crisp. Remove bacon; drain, reserving 3 tablespoons bacon fat. Cook onion and celery in reserved bacon fat for 4 to 6 minutes or until tender.
Crumble bacon in 2-quart casserole; stir in pork and beans, onion mixture and sauce mixture. Bake for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.
Adobo Marinade
This is basically a Mojo Marinade
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup. Good for Pork or Chicken.
This is basically a Mojo Marinade
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup. Good for Pork or Chicken.
Coca-Cola Pork Chops
This a very simple recipe
8 pork chops
Salt and pepper, to taste
1 cup catsup
1 cup Coca-Cola®
Brown sugar
Place pork chops in baking pan. Season with salt and pepper to taste. Mix the catsup and Coca-Cola®, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered at 350 degrees F for 1 to 2 hours(depending on the thickness) or until the pork chops are tender.
This a very simple recipe
8 pork chops
Salt and pepper, to taste
1 cup catsup
1 cup Coca-Cola®
Brown sugar
Place pork chops in baking pan. Season with salt and pepper to taste. Mix the catsup and Coca-Cola®, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered at 350 degrees F for 1 to 2 hours(depending on the thickness) or until the pork chops are tender.
Dr. Pepper Pork Chops
This is a different recipe than the coca-cola recipe-but just as equally good.(actually I think it is better because I like Dr. Pepper better than Coke)
24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops
Preheat oven to 325 degrees F. In a 9 x1 3-inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours. Makes 6 servings.
This is a different recipe than the coca-cola recipe-but just as equally good.(actually I think it is better because I like Dr. Pepper better than Coke)
24 ounces Dr. Pepper®
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops
Preheat oven to 325 degrees F. In a 9 x1 3-inch pan, mix all ingredients except the meat. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours. Makes 6 servings.
Friday, March 16, 2007
Fried catfish
1 pound of catfish fillets, cut into inch-wide strips
1 cup of yellow cornmeal
2 eggs
1/2 cup of milk
Salt and pepper to taste
Oil for frying
Salt and pepper fillets and let warm to room temperature.Heat up about three-inches of oil in an iron skillet or a Dutch oven.
Beat eggs and milk together in a bowl.
Put cornmeal on a plate.
Dip fillets in egg-milk mixture and then dredge in cornmeal, covering both sides.
Place battered fish into hot oil and cook four minutes, turning once.Drain on a paper-towel lined plate.Serves four.
Hush puppies
3/4 cup of yellow corn meal
1/3 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk or buttermilk
1 egg
2 teaspoons of bacon drippings (optional)
1 jalapeno pepper, stems and seeds removed, finely diced
1/3 cup of diced onions
Mix together all ingredients.
In batches, cook tablespoon-sized balls of dough in hot oil, until crisp and golden brown (about two minutes).
Makes about 20 hush puppies.
Chipotle-lime mayonnaise
2 chipotles in adobo chopped
1 teaspoon of lime juice
1 cup of mayonnaise
1 tablespoon of cilantro, chopped.
Mix all ingredients together. Can add more chipotles for extra smokey heat.
1 pound of catfish fillets, cut into inch-wide strips
1 cup of yellow cornmeal
2 eggs
1/2 cup of milk
Salt and pepper to taste
Oil for frying
Salt and pepper fillets and let warm to room temperature.Heat up about three-inches of oil in an iron skillet or a Dutch oven.
Beat eggs and milk together in a bowl.
Put cornmeal on a plate.
Dip fillets in egg-milk mixture and then dredge in cornmeal, covering both sides.
Place battered fish into hot oil and cook four minutes, turning once.Drain on a paper-towel lined plate.Serves four.
Hush puppies
3/4 cup of yellow corn meal
1/3 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk or buttermilk
1 egg
2 teaspoons of bacon drippings (optional)
1 jalapeno pepper, stems and seeds removed, finely diced
1/3 cup of diced onions
Mix together all ingredients.
In batches, cook tablespoon-sized balls of dough in hot oil, until crisp and golden brown (about two minutes).
Makes about 20 hush puppies.
Chipotle-lime mayonnaise
2 chipotles in adobo chopped
1 teaspoon of lime juice
1 cup of mayonnaise
1 tablespoon of cilantro, chopped.
Mix all ingredients together. Can add more chipotles for extra smokey heat.
Tuesday, March 13, 2007
Red Beans and Rice
I don't remember where I got this recipe, but it is a good one for the Crock Pot.
8 ozs. dried red beans (the little ones - not the big Kidney beans)
8 ozs. Kielbasa sliced 1/2" thick
1 Large onion ( sweet or yellow)
2 Ribs celery chopped
1/2 Green bell pepper chopped
2 Cloves garlic minced
2 Bay leaves
1 Tbs. Parsley minced
Salt & Pepper to taste
A good dash of hot pepper sauce
1 Tbs. Worcestershire sauce
1 to 2 Cups rice (you can use Minute Rice)
Cover beans with cold water in a large bowl and let them soak overnight. Drain beans and toss the water. Place all the above ingredients (except rice) in a crock pot and cover with water. Cook on low setting until beans are tender.
Stir occasionally and check the water (add a little if needed) Takes about 6 hrs. to cook. Fix rice according to the box. When beans are ready remove bay leaves. Serve beans over rice and enjoy.
I don't remember where I got this recipe, but it is a good one for the Crock Pot.
8 ozs. dried red beans (the little ones - not the big Kidney beans)
8 ozs. Kielbasa sliced 1/2" thick
1 Large onion ( sweet or yellow)
2 Ribs celery chopped
1/2 Green bell pepper chopped
2 Cloves garlic minced
2 Bay leaves
1 Tbs. Parsley minced
Salt & Pepper to taste
A good dash of hot pepper sauce
1 Tbs. Worcestershire sauce
1 to 2 Cups rice (you can use Minute Rice)
Cover beans with cold water in a large bowl and let them soak overnight. Drain beans and toss the water. Place all the above ingredients (except rice) in a crock pot and cover with water. Cook on low setting until beans are tender.
Stir occasionally and check the water (add a little if needed) Takes about 6 hrs. to cook. Fix rice according to the box. When beans are ready remove bay leaves. Serve beans over rice and enjoy.
Hobo Dinner
Layer in a casserole dish in this order.
Pre-heat oven to 375
1 to 2 pounds of ground beef.
1 Onion, peeled & sliced ( sweet or yellow)
1 Green Bell Pepper, seeded and sliced into strips
2 to 3 Potatoes, sliced thin (not peeled)
2 to 3 Carrots sliced thin
Salt and Pepper to taste.
Worcestershire sauce, sprinkled on liberally.
Bake at 375 for 1 hr. to 1 hr.& 30 mins. Serve with corn bread or biscuits and hot sauce on the side.
Layer in a casserole dish in this order.
Pre-heat oven to 375
1 to 2 pounds of ground beef.
1 Onion, peeled & sliced ( sweet or yellow)
1 Green Bell Pepper, seeded and sliced into strips
2 to 3 Potatoes, sliced thin (not peeled)
2 to 3 Carrots sliced thin
Salt and Pepper to taste.
Worcestershire sauce, sprinkled on liberally.
Bake at 375 for 1 hr. to 1 hr.& 30 mins. Serve with corn bread or biscuits and hot sauce on the side.
Apple Bourbon Pie
1/2 cup raisins
1/2 cup bourbon (remember: Jack Daniels is NOT Bourbon, Try Rebel Yell)
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar
Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin-bourbon mixture, and pecans, stirring to combine.
Fit one piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Carefully spoon the apple mixture into the piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves, over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.
Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: one (9-inch) pie
1/2 cup raisins
1/2 cup bourbon (remember: Jack Daniels is NOT Bourbon, Try Rebel Yell)
3 pounds cooking apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts -- toasted
1 pkg (15oz) refrigerated piecrusts
2 teaspoons apricot preserves, melted
1 tablespoon buttermilk
1 tablespoon sugar
Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin-bourbon mixture, and pecans, stirring to combine.
Fit one piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Carefully spoon the apple mixture into the piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves, over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.
Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes. Yield: one (9-inch) pie
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals,(or med.heat gas grill) turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade.
Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals,(or med.heat gas grill) turning once, until pink, 2 to 3 minutes on each side. Heat marinade to boiling in a nonreactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.
If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
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