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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, January 31, 2010

RICE PUDDING

My Mama Joe made the best rice pudding. It was pure and simple and sometimes she added raisins and sometimes she did not. She would first cook the rice on her old wood stove and it was always creamy and some where beyond decadent. If you hung around the kitchen as I always did, I was after all the baby of the whole pack, she would dish you up a bowl of that milky rice spiked with sugar and a pat of homemade butter. I dream of her and her kitchen. I would always end up in the rocking chair which sat in the middle of the kitchen floor with that bowl of rice. I've tried to mimic it over the years but it will never be the same as hers. I can and do however make rice pudding on occasion. Just had to share.

3 cups cooked creamy rice
3 eggs, slightly beaten with a fork
2 cups evaporated milk
2 tsp. pure vanilla
1/2 cup plump raisins
ground cinnamon

Mix all ingredients together and pour into buttered baking dish. Sprinkle with a little cinnamon. Bake at 350 degrees for 45 to 50 minutes or until golden around the edges and set.

“I haven't had the rice pudding of my life today. But I guess I lost that opportunity with the end of my childhood.”-William Rice

CITRUS BATIDA

What's not to like about three freshly squeezed juices in one drink? Fresh orange juice, Ruby Red grapefruit, and lemon do a three-step twang in this frothy drink.

2 cups freshly squeezed orange juice
2 cups freshly squeezed Ruby Red grapefruit juice
2/3 cup fresh lemon juice
3/4 cup superfine sugar
1 cup rum

Process all ingredients in blender until frothy. Serve over ice. Makes 5 cups.

“The first time I played the Masters, I was so nervous I drank a bottle of rum before I teed off. I shot the happiest 83 of my life.”-Chi Chi Rodriguez

FAVORITE CRANBERRY SALAD

Healthy best describes this savory salad made with a fresh lime juice and Dijon dressing. I simply adore fresh squeezed lime juice in anything. The tartness of the dressing compliments the Granny Smith apples, green onions, walnuts, and dried cranberries. Serve on a bed of crisp Romaine lettuce. You'll be glad you did.

2 Tbsp. freshly squeezed lime juice (no substitute)
2 tsp. Dion mustard
1/2 cup olive oil
2 lg. Granny Smith apples, coarsely chopped
1 cup walnuts, chopped
1/4 cup sliced green onions
3 Tbsp. sugar'
1 1/2 cups dried cranberries
1 head romaine lettuce, torn

Whisk together lime juice and mustard, gradually whisk in oil.
Place apples, walnuts, and green onions in a salad bowl. Pour dressing over, tossing to coat. Cover and chill 2 hours.
Sprinkle sugar over cranberries and toss to coat. Add to apple mixture, and toss. Line a serving platter with lettuce, top with salad. Serves 4. Easily doubled.

COOKS NOTE: I have made this with fresh chopped cranberies as well. It is just tarter in flavor but still good. The dried cranberries are excellant in it and less trouble than the fresh ones. Either way it's a winner. And something different for your Holiday table.

"If you're at a Thanksgiving dinner, but you don't like the stuffing or the cranberry sauce or anything else, just pretend like you're eating it, but instead, put it all in your lap and form it into a big mushy ball. Then, later, when you're out back having cigars with the boys, let out a big fake cough and throw the ball to the ground. Then say, "Boy, these are good cigars!"-Jack Handy

BROWN SUGAR ANGEL FOOD CAKE

My dear friend Ramona Odom's birthday is today and I would like to dedicate this light as a feather cake to her. She has always been an angel in my eyes.

10 egg whites
2 teaspoons vanila extract
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 cups firmly packed brown sugar, divided
1 1/4 cups sifted cake flour

Beat egg whites and vanilla in a large mixing bowl at high speed of an electric mixer just until foamy. Add cream of tartar and salt; beat until soft peaks form. Press 1 cup brown sugar theough a sieve; gradually sprinkle over egg white mixture, beating until stiff peaks form.
Sift together remaining 1 cup brown sugar and cake flour. Sprinkle flour mixture, 1/4 cup at a time, over egg white mixtuer, folding in gently. Pour batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
Yield: one 10-inch cake

"We are each of us angels with only one wing, and we can only fly by embracing one another."~Luciano de Crescenzo

Saturday, January 30, 2010

DIVINE COCONUT CAKE

This for my sweet friend Carol Lynn Loven. Make this 3 days ahead of time because that is how long it has to sit in the refrigerator before you can dig in to it; and dig you will! It truly is DIVINE!

1 box butter cake mix
1 3/4 cups sugar
2 cups sour cream
4 cups fresh coconut-grated, or 2 (6oz.) pkgs. frozen-thawed
1 (9oz.) Cool Whip

Preheat oven to 350 degrees. Prepare cake according to directions on package.
Spoon batter in to 2 greased and floured 8-inch round cake pans. Bake for 30 to 35 minutes. Cool in pans 12 minutes. Remove and cool completely.
Split cake layers in half. Combine sugar, sour cream and coconut. Reserve 1 cup for frosting. Spread remainder between layers, split side up. Combine reserved 1 cup with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal in an airtight container and refrigerate for 3 days and 3 nights prior to serving.
Moist & Luscious! Makes a great Holiday cake. Be sure to let it sit in the fridge for the 3 full days. The longer it sits the better it gets.

“Eat coconuts while you have teeth”-Singhalese Proverb

GREAT GRAPE CHICKEN SALAD

This is for Carol Laws...

4 cups chopped cooked chicken
2 cups seedless green grapes
2 cups chopped celery
1 small, sweet onion, chopped
2 cups mayonnaise
1 tsp. poppy seeds-optional
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. poultry seasoning

Combine chicken,grapes, celery, and onion in large serving bowl. Combine remaining ingredients and add to chicken mixture. Toss to coat. Chill for 8 to 12 hours. Flavor will improve when chilled.
Serves 4 to 6

"In cooking, as in all the arts, simplicity is the sign of perfection

QUICK OVEN CHICKEN AND DUMPLINGS

Some FBooker asked for a quick and easy Chicken and Dumplings. This is a good one.

5 boneless skinless chicken breasts, cooked, chopped
1 stick butter, melted
1 cup Bisquick
1 cup milk
2 cups chicken broth
1 (10oz.) can cream of chicken soup
paprika to taste

Arrange the chicken in a 9-by-12 baking dish sprayed with Pam cooking spray. Drizzle with the butter. Sprinkle with the baking mix and pour milk over the top. Combine the broth and soup in a bowl and mix well. Spoon the soup mixture over the prepared layers. Sprinkle with paprika. Bake at 350 degrees for 45 minutes. Let stand 5 to 8 minutes before serving.
Serves 4.

"A chicken in every pot."-Herbert Hoover

PHEASANT AU VIN

2 large pheasants, whole
water
wine vinegar
Salt
1 tsp. salt
ground cayenne pepper
olive oil
2 (8oz.) cans cream of mushroom soup
1 bay leaf
2 cups Sauterne wine or dry white wine

Wash birds well, and then let them drain.
Marinate for about an hour and let them drain.
Preheat oven to 200 degrees.
Remove birds from marinade, rinse lightly, and drain. Salt and pepper them well, rubbing the seasonings into the birds.
Cover bottom of baking pan with oil. Place pheasants in baking pan. Add cream of mushroom soup and bay leaf. Cover pan, and place in preheated, slow oven for 30 minutes. Add wine, and then cook for about 2 more hours or until meat is done. Baste about every 15 to 20 minutes. The last few minutes of baking may be done with the cover off for browning.
Serves 4 to 6.

"See! from the brake the whirring pheasant springs,
And mounts exulting on triumphant wings:
Short is his joy; he feels the fiery wound,
Flutters in blood, and panting beats the ground."
- Alexander Pope, Windsor Forest

DRUNKEN PHEASANT

Cooked this once for a family I cooked for and they all thought it was delicious.

3/4 cup gin
3/4 cup vermouth
1 bay leaf
1 tsp. ground pepper
1 tsp. minced garlic
4 pheasants, dressed
1/2 tsp. salt
2 Tbsp. olive oil
1 cup red wine
1/2 cup orange-flavored dried plums, chopped
1 (10 oz.) can chicken broth
2 Tbsp. butter

Combine first 5 ingredients in a large plastic zip-top bag, reserving 1/2 cup of the mixture. Place pheasants in the bag, seal and chill at least 1 hour.
Remove pheasants from marinade, discarding marinade in bag. Sprinkle with salt and brown on all sides in hot oil in a large roasting pan over medium-high heat.
Bake at 400 degrees for 40 to 50 minutes. Remove from roasting pan; keep warm.
Bring reserved marinade to a boil in roasting pan over high heat, stirring to loosen browned particles. Stir in red wine and cook 4 to 5 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer in a medium saucepan, discarding solids. Add dried plums and broth, and simmer 5 minutes; remove from heat; and stir in butter until melted.
Cut pheasants into quarters; place on serving platter. Drizzle with sauce and serve. Serves 8.

COOKS NOTE: 8 cornish hens may be substituted for the pheasants.

"Fesaunt excedeth all fowles in sweetnesse and holsomnesse, and is equall to capon in nourishynge."
- Sir Thomas Elyot, The Castle of Helth

READER'S INPUT-From "Cooking With Adele"; Avery Journal; Thurs., Nov.3, 1988

Mr. Rufus Henley of Newland says that his recipe for JIMMIE'S PIE is the best pie you'll ever sink your teeth into.

Beat 3 eggs. Add 1 1/4 cups sugar. Add 1 stick melted butter. Add 1 tsp. lemon extract. Add 1/4 cup buttermilk. Beat all the above with electric beater. Add 1 1/2 cups Baker's Flaky coconut. (Stir with fork.) Pour into unbaked pie shell. Bake at 350 degrees for 30 to 45 minutes. Cool and enjoy!

Mr. Don Storer of Land Harbor shared his SLAMON SOUP recipe. It's quick, simple, and delicious.

1 small can boneless salmon
1 can Campbell's Potato soup
1 soup can milk
Mix, heat and serve with Saltine's on a crisp fall day for a taste tempting treat.

Mrs. Ann Harmon of Linville makes several runs of SWEET VEGETABLE RELISH around this time every year. The reason being that she gives away as much as she keeps and it takes several batches to supply all of her family and friends.

1 lg. white head cabbage
12 lg. red sweet peppers
12 lg. green sweet peppers
8 large carrots
12 white onions
3/4 cup salt
1 1/2 qts. vinegar
4 cups sugar
3 Tbsp. mustard seed
3 Tbsp. celery seed
1/2 tsp. ground red pepper or if a "hotter" flavor is desired-a couple of pods of hot pepper, chopped
Grind or chop vegetables (A food processor would work beautifully here.) Mix with salt and let stand 3 hours. Mix sugar and vinegar and allow to stand while vegetables are. After the 3 hours, drain vegetables well. Ladle into hot steralized jars and seal. Yield: 11 pints

My son, Joshua, and I recently had the pleasure of dining with Mr.and Mrs. Joseph Estes of Sugar Mtn. No. 2 in Newland. Much to our enjoyment we watched Joe whip up a pot of delicious chowder, the like of which I'd never had the priviledge to enjoy before. And enjoy we did! (Thank you Joe and April. It was our pleasure-and I owe you one!)

JOE JOE'S CORN CHOWDER
1 lb. bacon-cooked and crumbled
2 cups onions-chopped
jalapeno-chopped (however much you're brave enough to add)
Saute these ingredients in 1/4 cup of butter. Add salt and pepper. Add 1 sweet red bell pepper-chopped, 4 cups chopped potatoes, 4 cups water-more if necessary, and more salt to taste if you like.
Cover and simmer until potatoes are done. Add 2 pkgs. frozen corn kernals (blend one package in blender). Cook about 10 minutes or longer then add 1 cup chopped ham. Heat through and add 2 pints half-and-half cream. Heat through and serve with cornbread or crackers.
Take it from someone who knows-you'll want to cook it often-especially if it's a snowy day.

One of the dearest ladies I know, Ms. Lucille Johnson of Crossnore, shared a sweet tomato recipe with me that she and I both adore. Take ripe tomatoes and cut a slice from the tops and remove a good portion of the pulp, leaving shells intact. Chop and add brown sugar. Return to shell and sprinkle with fresh basil. Top with a slice of mozzarella and bake in hot oven just until cheese melts and tomato is warmed. Simple yet divine!

"It's the giving and doing for somebody else...On that, all life's splendor depends...And the joys of this life, when you sum them all up...Are found in the making of friends."

MARINATED ROAST BEEF TENDERLOIN

I cook a lot of whole beef tenderloins in the summer time when I am working. Every now and then I'll throw one on the grill but the majority of the time I roast them in the oven. I always start them out at a high heat and then reduce the ovens temperature. This sears it quickly, thus allowing for the meats natural juices to stay where they belong, evenly dispersed throughout the meat.
A meat thermometer is a must to have when roasting any meats. I always cook the tenderloins to between 135 degrees and 140. 145 degrees is the normal reading for medium-rare. I cook mine below this number as it will continue to cook after it is removed from the oven. Cover it wth aluminum foil and allow it rest for 15 minutes before slicing with an electric knife. It will be tender and juicy, and should be a perfect medium-rare.
Always have your bucher trim the tenderloin of excess fat and then tuck under the ends and roll-and-tie it with twine. This allows for even cooking of the meat.

Coarsely ground fresh black pepper
1 (5 to 6 lb.) beef tenderloin, trimmed and tied
1 1/2 cups soy sauce
3/4 cup bourbon
2 to 3 garlic cloves, crushed
4 slices bacon
1 medium sweet onion, sliced

Generously sprinkle the tenderloin with the pepper. Place meat in a large sealable plastic bag. Combine soy sauce, bourbon and garlic and pour over the tenderloin in bag. Seal tightly and marinate at room temperature for up to 8 hours prior to cooking.
When ready to cook, drain marinade, reserving it. Place the tenderloin in a large roasting pan. Arrange the bacon over the top and drizzle with the reserved marinade. Top with the sliced onion.
Place tenderloin in a preheated 450 degree oven. Reduce the oven temperature to 400 degrees. Roast for 30 to 50 minutes or to the desired degree of doneness. Test with a meat thermometer after 30 minutes of cooking. Whatever you do don't overcook it as this will ruin such a nice piece of meat.

"Heaven sends us good meat, but the devil sends us cooks."-David Garrick (1717-1779) English actor, producer, and dramatist

PASTA PIE

Another favorite recipe of my catering clients, Pasta Pie is literally to die for and easy to make. Use Classico's tomato basil pasta sauce that you can find on your grocers shelf. Children, teenagers, and adults love this special pie.

2 1/2 cups hot, cooked, pasta (elbow, penne, or rigatoni)
1/2 cup grated Parmesan cheese, divided
2 Tbsp. butter
1 1/4 cups shredded mozzarella cheese
1 lb. lean ground beef
1 1/2 cups store-bought spaghetti sauce
1/2 tsp. dried oregano
salt and pepper to taste

Combine cooked pasta with 1/4 cup Parmesan cheese and butter. Press into a buttered 9-inch pie plate, or square dish. Top with 3/4 cup of the mozzarella cheese. In a medium skillet over medium heat, brown ground beef and drain. Add spagheti sauce and oregano; salt and pepper to taste. Spoon over the pasta. Sprinkle with the remaining Parmesan cheese. Return to the oven just to melt the cheese. Cut into wedges or squares. Serves 4 to 6
COOKS NOTE: In my humble opinion, Parmigiano Reggiano is the best parmesan cheese available. However it is expensive, though a little can go a long way. I buy small wedges of it in the grocers deli and keep it on hand to grate over pizzas, salads, ect. You can find other good parmesans hanging in the refrigerated display with the other bagged cheeses. Either one of these are exceptable and so much better than what is sold on the shelfs.

"Food is not about impressing people. It's about making them feel comfortable."
Ina Garten

BLACKBERRY WINE CAKE

The longer this cake sets, the better it tastes.

1 box white cake mix
1 small box blackberry jello
1 cup canola oil
4 eggs
1 cup blackberry wine or merlot


Mix together for 2 to 3 minutes. Pour into a greased and floured bundt pan and bake at 350 degrees for 45 to 50 minutes.

GLAZE: Mix 1 cup confectioner's sugar and 1/4 cup wine and pour over cake while hot. Let stand for 15 minutes, take the cake out of the pan.

"Wine talks; ask anyone."- Blackberry Wine

SWEET POTATO SALAD

Not what you are expecting...definately different and so good it can pass for dessert. Serve it on your Thanksgiving table. Everybody loves it.

1 cup flour
1 stick butter-softened
1/2 cup chopped pecans
8oz. softened cream cheese
8oz. Cool Whip-thawed
1 cup sugar
1 1/2 cups cooked, mashed, sweet potatoes
1 stick butter
1 egg-beaten
2 Tbsp. vanilla
1 cup sugar

Combine flour and butter. Add pecans. Press in the bottom of a 9-by-13 baking dish. Bake at 350 degrees for 30 minutes, cool.
Combine next 3 ingredients. Spread on top of cooled crust. In a saucepan combine remaining ingredients. Cook over medium to medium low heat, stirring occasionally, for 12 to 15 minutes, being careful to not scorch. Cool, then spread over cream cheese mixture. Refrigerate and serve cold.

"Be wiser than other people if you can; but do not tell them so."

FRESH ASPARAGUS SOUP

Asparagus is maybe my favorite green veggie. I love it boiled tender-crisp, in a salad, in a soup, or roasted in the oven in a nut or toasted sesame oil...the main thing is to not over cook it.

1 lb. fresh asparagus
1/2 cup water
3 Tbsp. butter
1 medium sweet onion, chopped
3 Tbsp. flour
3 cups evaporated milk
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. sour cream

Snap off tough ends of asparagus and cut in 2-inch pieces. Cook in the 1/2 cup boiling water 3 to 5 minutes or until just crisp tender; drain, reserving liquid. Set aside.
Melt butter in large pot over medium-high heat; add onion and saute 4 to 5 minutes until tender.
Add flour, cook, stirring constantly, 5 minutes. Stir in reserved asparagus liquid until smooth.
Add asparagus, milk, salt and pepper; bring to a boil. Stir in sour cream. Cool slightly.
Process mixture in batches in blender until smooth, stopping if necessary to scrape down sides. Return to pot; cook over low heat until thoroughly heated. Do not allow to come to a boil.
Serves 4 to 6

"Asparagus should be sexy and almost fluid..."-Diana Vreeland

BUTTERMILK FRIED CHICKEN

This fried chicken is crisp on the outside, juicy on the inside, succulent and tasty, just what fried chicken should be.

My Mama Joe always soaked her Sunday fryers in buttermilk, thus I do mine the same way. Soak the chicken pieces for about an hour in the buttermilk before you are ready to fry it. Sometimes I add hot sauce to the buttermilk as well. Depends on who is going to be eating it.

The success in this recipe comes from allowing the coated chicken to chill in the refrigerator before frying, and from turning it only once during the frying process. I always skin my chicken as well to cut down on the fat. When coated and cooked properly, you will never miss the skin.


2 cups all-purpose flour
1 Tbsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 cup buttermilk
1 tsp. baking powder
3 lbs. chicken pieces-skinned
canola oil

Combine dry ingredients in a large bowl. Next, place buttermilk in another bowl and whisk in baking powder. Dip chicken pieces in buttermilk, then in flour mixture, coating well-get your hands into it. Place on a baking sheet or other shallow pan. Cover with foil. Allow to sit in the refrigerate at least 1 hour but 8 hours or overnight is best.

When ready to fry, heat oil to a depth of 1-inch in an electric or cast iron skillet. Heat electric skillet to 350 degrees or cast-iron skillet over medium heat until oil is hot enough to sizzle when you drop water in it. Add chicken pieces, do not crowd. Each piece needs its own space. Fry 10 to 15 minutes depending on the size of chicken pieces, until crispy, and I do mean crispy. When you turn it , put a lid on it and fry 10 to 15 more minutes without lifting the lid. Don't keep turning the pieces and don't keep lifting the lid. Turn it only once! Drain on paper towels before serving.

"How long does getting thin take? Pooh asked anxiously."-A.A. Milne

OYSTER DRESSING

I have been making this dressing for many years and it is my families all time favorite. It is moist and luscious; cooked in my largest crockpot it puffs up like a beautiful souffle.

4 cups wheat bread, crumbled
4 cups chicken or turkey broth
12 oz. fresh shucked oysters, well drained
6 cups 'Mama Joe's Cornbread"-crumbled
1 1/2 cups chopped onion
1 cup chopped celery
4 eggs-well beaten
2 tsp. salt
1 tsp. pepper
pinch of sage

Combine wheat bread and broth; set aside for 5 minutes. Cut each oyster into quarters. Combine all ingredients; spoon into your largest crockpot. Cook on Low 6 to 8 hours.

" No, I do not weep at the world - I am too busy sharpening my oyster knife." ~Zora Neale Hurston

HOT DOG CHILI

Quick..Easy..Cheap..

1/2 lb. hamburger
2 Tbsp. chopped onion
3/4 cup catsup
1/4 cup water
1 1/2 tsp. Worcestershire sauce
3/4 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. cayene pepper

Cook hamburger and onions in saucepan over medium heat; drain drippings. Stir in catsup, water, Worcestershire sauce, chili powder, pepper, and cayenne. Bring to a boil; reduce heat and simmer uncovered for 5 minutes.

" Hot dogs always seem better out than at home; so do French-fried potatoes; so do your children." ~Mignon McLaughlin

COUNTRY HAM BALLS

2 lbs. ground country ham (Smithfield's ham sausage)
2 cups shredded cheddar cheese
1 sleeve crushed Ritz crackers
2 eggs
1/4 cup milk

Mix together all ingredients. Scoop with a large Tbsp. and roll into balls (about 2 bite size). Bake at 350 degrees for 35 to 40 minutes.
COOKS NOTE: Serve these with a nice honey mustard sauce.


"I never met a country ham I didn't like."-Adele Forbes

MUSHROOM STUFFED LETTUCE IN BROTH

I personally think that this is one of the best things I have ever had the pleasure of eating in my entire life. If you are a vegetarian use vegetable broth instead of meat.

1 lb. shiitake mushrooms
2 Tbsp. olive oil
3 cloves of garlic, crushed
2 Tbsp. chopped fresh marjoram, or 1 tsp. dried
1 cup ricotta cheese
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper to taste
1 large head romaine lettuce
4 cups meat broth
4 slices crusty bread, toasted in oven and brushed with olive oil

Finely chop the mushrooms in food processor. Fry in the olive oil with garlic and marjoram for 10 minutes, over medium low heat, stirring occasionally. Mash ricotta with eggs, mushrooms, Parmesan cheese, salt and pepper, mixing well.
Discard outer leaves of lettuce and separate the rest. Place in boiling water for just a few seconds until they soften, then drain. Open each carefully, put a heaping tablespoon of filling at one end and roll up towards the end where the rib is thickest, tucking in the sides so the filling does not fall out.
Pack rolls in large pot. Bring the broth to a boil and pour over the rolls; simmer for 10 minutes. Serve in soup bowls on the toasted bread with some of the broth poured over the top. Yum Yum eat um up.
Serves 4

"He is of the race of the mushroom; he covers himself altogether with his head."-Platus

RICE WITH PEAS

Several winters back i worked in the kitchen at the Villa Sorento in Banner Elk. Every restaurant or club I ever worked in was a learning experience. The Acceturo family that run the Villa are wonderful people and were very good to me. I worked hard, did not take any breaks because I don't smoke, and I picked up lots of useful information for my cooking career.
Mrs. A would come into the kitchen and cook for us. My most memorable dish that she cooked was Rice with Peas. Very simple, yet so divine. I loved all of these people and would like to thank them for the experience of loving, and cooking, authentic Italian food. Here is my take on her so special dish.

2 lbs. tender young fresh peas in the pod, or 1/2 lb. frozen petite peas
2 slices pancetta or unsmoked bacon, chopped
1 small onion, chopped
3 Tbsp. butter
1 Tbsp. olive oil
6 cups meat or chicken stock
1 cup Arborio rice
salt and pepper to taste
1 tsp. sugar
2 Tbsp. finely chopped parsley
1/2 cup grated Parmesan cheese (the good stuff)

Shell peas or if using frozen peas, cook the rice first and stir defrosted peas in when the rice is almost cooked.
Fry the pancetta or bacon with the onion in half the butter and the oil until onion is soft. Add fresh peas, if using, cover with a little hot stock and simmer for 10 to 15 minutes, depending on how fresh the peas are.
Pour in the rest of the stock and bring to a boil. Add the rice, season with salt and go heavy on the pepper. Add sugar and cook gently, stirring occasionally, until the rice is tender. Stir in the rest of the butter with the parsley and cheese. Serve hot. All else you need is some crusty bread.

"At court the pea saga still continues. The desire to eat them, the pleasure of having eaten them and the joy of eating them again are the three topics on which our princes have dwelt for the past four days. There are ladies who, after having dined with the king, and dined well, at home find peas to eat before they go to bed, despite the risk of indigestion. It is a fad, a craze, and the one follows the other."-Madame De Maintenon

NUTTY BUDDY PIE

Everybody is going to love this pie. The recipe actually makes 3 pies. Keep in freezer and remove as you need them.

Mix 1 (8oz.) softened cream cheese with 2 cups powdered sugar, 1 cup milk, and 1 cup extra crunchy peanut butter. Fold in 16oz. Cool Whip-thawed. Pour into 3 pie crusts (graham cracker or chocolate) and drizzle with chocolate syrup. Top with pecans. Freeze. Thaw 5 to 10 minutes before serving.

TURKEY WHILE YOU SLEEP

This procedure results in a turkey that is extremely moist and so tender that it really isn't suitable for formal carving. The method is so easy, that you'll find yourself serving turkey year round.

1 uncooked turkey
2 tsp. salt
2 stalks celery with leaves
1 onion-quartered
1 carrot-sliced
1 stick butter-melted
2 cups boiling water

Sprinkle salt inside turkey cavity. Insert veggies. Preheat oven to 450 degrees. Place turkey on rack in roasting pan and rub with melted butter. Pour boiling water around turkey; cover pan tightly, and cook 2 hours for 14 lbs. or less; 2 1/2 hours for more than 14 lbs. After cooking time, turn off oven, but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight (8 hours). Turkey will be ready to slice and refrigerate with plenty of drippings for gravy. This procedure results in a turkey that is extremely moist and so tender that it really isn't suitable for formal carving. The method is so easy you'll find yourself serving turkey year round.

"Cuisine is when things taste like themselves."

MISSISSIPPI SIN

Here is an appetizer that stands out amongst all the others. Use the large round loaf of sweet Hawaiian bread that is in the Deli of supermarkets. Cole's brand.

2 cups (8oz.) shredded cheddar cheese
1 (8oz.) pkg. cream cheese-softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chiles
1/3 cup chopped green onions
1/4 tsp. Worcestershire sauce
1 (1lb.) round loaf Hawaiian bread

Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of loaf; set aside. Using a gently sawing motion, cut vertically to, but not through the bottom of loaf, 1/2-inch from edge. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed loaf with dip; cover with reserved top slice of bread loaf. Wrap with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers or chips.

"Resiliency is an important factor in living. The winds of life may bend us, but if we have resilience of spirit, they cannot break us. To courageously straighten again after our heads have been bowed by defeat, disappointment and suffering is the supreme test of character."-anon

PEANUT BUTTER BREAD with BACON

If you want to make everyone in your house happy then bake this bread.

1 cup creamy peanut butter
1 tablespoon butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
1 cup milk
1 egg, lightly beaten
1 cup chopped unsalted roasted peanuts
16 slices bacon, cooked and crumbled (about 1 cup)

Cream peanut butter and butter in a large mixing bowl. Combine flour and next 3 ingredients; stir. Add flour mixture to creamed mixture, stirring well.
Combine milk and egg; add to creamed mixture, stirring to combine. Stir in peanuts and bacon. Pour batter into a greased 9X5X3-inch loafpan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and let cool on a wire rack.
Yield: 1 loaf

“Everybody needs beauty as well as bread, places to play in and pray in where nature may heal and cheer and give strength to the body and soul.”~John Muir

BACON and ALMOND CHEESE BALL

The flavors of this cheese ball will cause your tastebuds to explode with ecstacy.

4 cups shredded Velveeta cheese
1 (8oz.) pkg. cream cheese, softened
1 cup finely chopped blanched almonds, toasted
1 cup finely chopped green onions
6 slices bacon, cooked and crumbled
dash of salt
1/2 cup mayonnaise
additional finely chopped blanched almonds, toasted

Combine first 6 ingredients in a medium bowl; mix well. Add mayonnaise; mix well. Shape mixture into two 4-inch balls. Roll cheese balls in plastic wrap, and chill 2 to 3 hours. Serve with crackers.
Yield: Two 4-inch cheese balls

“I am committed like the hog, ... The hog supplied the bacon, you know.”~Steve Holland

BLONDIE'S CARBONARA

This wonderful recipe comes from the book "Southern Elegance" by the Junior League of Gaston County, North Carolina. I collect Junior League cookbooks like other women collect shoes.

1 1/2 lbs. bacon, diced
1/2 cup plus 3 tablespoons olive oil, divided
1 large onion, finely chopped
1 large green pepper, finely chopped
1/2 cup chopped fresh mushrooms
3/4 cup Chablis or other dry white wine
1 (12oz.) pkg. fettuccine
1 stick butter, melted
2 eggs, beaten
3/4 cup grated Parmesan cheese
3/4 cup grated Romano cheese
1/3 cup chopped fresh parsley
freshly ground black pepper to taste

Cook bacon in a large skillet until crisp. Drain bacon on paper towels; discard drippings. Add 3 tablespoons olive oil to skillet. Add onion, pepper, and mushrooms, and saute until tender. Add wine, and simmer 5 to 10 minutes.
Cook fettuccine according to package directions; drain well. Immediately toss hot fettuccine with melted butter, remaining 1/2 cup olive oil, eggs, Parmesan cheese, Romano cheese, and chopped parsley. Sprinkle with bacon and freshly ground pepper. Toss gently.
Yield: 4 to 6 servings.

"Lisa honey, are you saying you're never going to eat any animal again? What about bacon?”~Dan Castellaneta

BACON-MARMALADE ROUNDS

Pig out on these unique little Melba rounds topped with cheddar and cream cheeses, orange marmalade and bacon.

4 cups shredded Cheddar cheese
1 (8oz.) pkg. cream cheese, softened
3 egg yolks
1/2 cup orange marmalade
60 melba rounds
1/2 lb. bacon, cooked and crumbled

Combine cheeses and egg yolks in a large bowl; stir well. Stir in marmalade. Spread 1 heaping teaspoon mixture on each melba round. Sprinkle with crumbled bacon. Place on baking sheets and broil 4 to 5 inches from heat 1 minute or until bubbly. Serve immediately.
Yield: 5 dozen

“I like pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.”~Winston Churchill

BACON WRAPPED APPETIZERS

Here is another one of my favorite appetizers. Fresh pineapple, pimiento-stuffed olives, shrimp, scallops, and chicken livers get wrapped up in bacon and the party gets started!

Using kitchen shears, cut partially cooked bacon slices in half crosswise or in other suitable length and wrap around any of the following foods stuck with a toothpick:

Fresh or canned pineapple chunks, well drained-fresh is best
Large pimiento-stuffed olives-well drained
Peeled clean raw shrimps-sprinkled with fresh lemon juice, salt & pepper
Raw scallops-sprinkled with lemon juice
Chicken livers-halved and sprinkled with sage, salt & pepper

Place on baking sheet and bake in 350 degree oven for 12 to 15 minutes or until bacon is done. Watch closely to prevent burning the bacon. We wouldn't want that now would we? Serve with the following yummy sauce:

1 cup ketchup
1/4 cup dark corn syrup or honey
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared horseradish
1/8 tsp. hot sauce

Combine all ingredients in a small pan, stirring well. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring frequently. Serve warm.

“I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give.”-Thomas Jefferson

BACON RUM NUTS

1/2 lb. bacon
8 oz. water chestnuts
1/4 cup dark rum
2 tablespoons soy sauce

Marinate water chestnuts in rum and soy sauce for one hour, turning frequently. Roll each chestnut in sugar. Coat well. Cut 4 bacon slices in half. Then cut lengthwise in halves to make 16 strips. Wrap bacon around chestnuts and secure with toothpicks. Bake at 400 degrees for 15 to 18 minutes. Drain well and serve hot.
Yields: 16 rum nuts

“Of all the lessons in life that I've learned the hard way, the ones involving frontal nudity and hot bacon grease seem to be the most enduring."~anon

Friday, January 29, 2010

ALL-DAY MACARONI & CHEESE

The slow-cooker in my opinion is one of the handiest gadgets you can have in your kitchen. All you have to do is put your ingredients in it, place the lid on top and then forget about it until its time to eat.
This is one of our favorite macs and cheese recipes. It gets crusty and browned around the outside of the crock and creamy and yummy on the inside. All ages love it.
                                                             
8oz. dried elbow macaroni-cooked
16oz. (4 cups) shredded sharp cheddar cheese
1 (12oz.) can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. black pepper
Spray slow cooker with non-stick cooking spray. Add macaroni. Reserve 1 cup of the cheese. Add remaining ingredients to macaroni. Mix well. Sprinkle the reserved cup of cheese over the top. Cover and cook on Low for 5 to 6 hours or until golden around the edges and set.

COOKS NOTE: I use my medium-size slow cooker for this recipe.

"We're not building a rocket ship here, we're cooking-plain and simple."-Emeril Lagasse

STUFFED MOZZARELLA

This can be an appetizer or a salad and is one of my very favorite things.

4oz. fresh mozzarella cheese
3/4 lb. fresh spinach-steamed
2 red bell peppers-sliced lengthwise
1 Tbsp. balsamic vinegar
2 cups mixed salad greens
2 tomatoes-sliced

Flatten fresh mozzarella to 1/2-inch width. Layer with spinach and peppers. Roll up jellyroll fashion from longest end. Slice and serve with greens and tomatoes. Sprinkle with balsamic vinegar.

It's a funny thing about life, if you refuse to except anything but the very best, you very often get it."~anon

HOLIDAY CRANBERRY DIP

This is an excellant appetizer for the Holidays.

1 bag fresh cranberries
1 cup sugar
1 cup apricot preserves
1 cup chopped pecans

Put cranberries in a baking pan with sugar, stir to coat. Bake at 350 degrees covered until cooked down into a liquid, 20 minutes or so. Remove from oven and stir in preserves and pecans. Refrigerate overnight. To serve, pour over a brick of cream cheese. Serve with Ritz crackers or small pretzels.

"A woman is like a tea bag. You never know how strong she is until she gets in hot water."-Eleanor Roosevelt

CORNBREAD SALAD

Different and Delicious

4 cups roughly crumbled cornbread
2 cups cooked chicken-chopped pea size
1 cup chopped green onion
1 cup chopped parsley
1/2 bell pepper-chopped
1/2 cup chopped pickles
1/2 cup chopped water chestnuts
1 Tbsp. chopped pimiento
1 small can each of corn and baby peas
1 1/2 Tbsp. sugar
1 tsp. each of paprika,salt, pepper, and poultry seasoning
1/4 tsp. cayenne pepper
1 cup mayonnaise

In a large bowl add all the ingredients except the mayonnaise in the order listed. Mix well. Add mayonnaise. Cover and chill several hours. Sprinkle with extra paprika before serving.

"You have got to throw feeling into cooking."-anon

SPAGHETTI SALAD

Simple and good.

1 small head lettuce-chopped
1 lg. bell pepper-chopped
1 medium onion-chopped
8 boiled eggs-chopped
1/2 cup mayonnaise
1 (8oz.) pkg. thin spaghetti, cooked al-dente
salt & pepper to taste

Mix everything together and refrigerate up to 5 days.

"No man is lonely eating spaghetti; it requires so much attention." ~Christopher Morley

CHIPOTLE BLACK BEAN CHILI DIP WITH CORN CHIPS

A spiced-up layer of black beans is topped with cheese and another spicy layer of tomatoes and chipotle pepper. Highly tasty.

6 corn tortillas (6-inch size)
cooking spray
1/8 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 clove garlic, minced
1/4 teaspoon dried oregano
1 can (15-ounce size) black beans, undrained
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons crumbled queso fresco
1/3 cup canned no-salt-added diced tomatoes, undrained
1 chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro


Preheat oven to 400degrees F.

Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400 degrees F for 10 minutes or until golden brown and crisp, stirring occasionally.

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil.

Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.

Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400 degrees F for 12 minutes or until hot and bubbly.

Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.

"Spice it with love and stir it with care.'~anon

WOOLWORTH'S FRITO LAY PIE

This is a Copykat recipe and would be a tasty addition to the spread on your Super Bowl table. It is basically a chili served over Corn chips.

2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish


Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.

Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.

Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.

Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.

Garnish with onion and jalapeno if desired.

Serves 4

"Let the chips fall where they may."~Fight Club movie

Thursday, January 28, 2010

ROCKEFELLER SAUCE

In my humble opinion, I believe this to be the finest Rockefeller Sauce ever!

3 (10oz. bags) fresh spinach
1 bunch green onions
leaves from 1/2 bunch green celery
1 whole bulb fresh garlic-peeled and seperated
1 bunch fresh parsley
4 cups water
1 cup freshly grated Parmesan cheese
1 cup grated bread crumbs
1 lb. melted butter
1 jigger pernod (anise liquer)

In large pot, boil spinach, onions, celery leaves, garlic and parsley in water, 20 minutes. Drain and chop in food processor. Return to pot and add cheese, bread crumbs, and melted butter, mix well. Add pernod and stir Serve over oysters.
For 5 dozen oysters

"Tell me what you eat and I will tell you what you are."-Brillat-Savarin

MICROWAVE GRANOLA BARS

This one is for Shannon Phillips, the white female Richard Pryer, who is terrribly attached to her microwave.

1 cup firmly packed brown sugar
1 stick butter-softened
2 Tbsp. honey
1/2 tsp. vanilla
1 egg
1 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups rolled oats
1 1/4 cups Rice Krispies cereal
1 cup chopped almonds
1 cup chocolate chips
1/2 cup wheat germ

Grease 12-by-8-inch microwave-safe dish. In large bowl, beat brown sugar, sugar and butter until light and fluffy. Add honey, vanilla and egg; mix well. Lightly spoon flour into measuring cup, level off. Gradually blend in flour, cinnamon, baking powder and salt at low speed. By hand, stir in remaining ingredients. Press firmly in botom of prepared dish. Microwave on medium 7 to 9 minutes or until set, rotating dish 1/2 turn every 3 minutes. Cool; cut into bars.
Yield: 24 bars

COOKS NOTE: If using self-rising flour, omit salt and baking powder. Can bake in oven at 350 degrees until set and lightly browned, approximately 20 to 30 minutes.

"The proof of the pudding is in the eating. By a small sample we may judge the whole piece."-Miguel De Cervantes; Don Quixote

CARAMEL FROZEN DESSERT

If you are asked to 'bring dessert', this one will flip everybody's trigger!

1/2 cup brown sugar
2 cups flour
1/2 cup oatmeal
1 cup pecans, chopped
2 sticks butter-melted
1/2 gallon butter pecan ice cream or vanilla

Mix brown sugar, flour, oatmeal, pecans and butter until it is like a cookie dough. Spread on a cookie sheet. Bake 15 minutes at 400 degrees. While still hot, crumble. Spread half of crumbs over the bottom of 9-by-13 pan. Drizzle with 1 cup of the Butter Rum Sauce. Slice the ice cream and place in pan. Top with remaining crumbs. Drizzle with remaining sauce. Freeze

BUTTER RUM SAUCE
1 cup brown sugar
3 Tbsp. flour
1/4 tsp. salt
1/2 cup water
2/3 cup evaporated milk
1/4 cup light corn syrup
2 Tbsp. butter
1 tsp. rum flavoring or rum to taste

Combine brown sugar, flour and salt. Stir in water. Add milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Stir in butter and rum flavoring. Makes 2 cups. Entire recipe will serve 12 to16 according to how you slice it.

"These are a few of my favorite things."-Mary Poppins

HONEY-CINNAMON TRES LECHES CAKE

The recipe for this cake came from 'Spice Islands'(What the World Tastes Like) spices, which I use on a regular basis. Sinful is what I call this cake. It has a pound cake consistency, light as a feather due to separately beating the eggs, and then to top it all off-sweetened condensed milk, evaporated milk, whipping cream and honey glazes it and then it is spread with a honey flavored whipped cream before going into the refrigerator to chill out. It will make you kiss your Granny and Grandpa and aunt Fanny...

1 stick butter, softened
1 cup sugar
7 big eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon SPICE ISLANDS ground Saigon Cinnamon, divided
1 cup milk
1 teaspoon SPICE ISLANDS Pure Vanilla Extract
1 (14-oz.) can sweetened condensed milk
1 (12oz.) can evaporated milk
1 1/2 cups whipping cream, divided
5 tablespoons honey, divided

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9X13-inch pan.
Bake for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
Meanwhile whisk together sweetened cream, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.
Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.
Serves 16

“The world loves a spice of wickedness”~Henry Wadsworth Longfellow

Wednesday, January 27, 2010

EXCELLANT PIMIENTO CHEESE

This spread happens to be my favorite. Use the best cheeses you can afford. Sandwiches, stuffed celery, baked potatoes, fresh steamed broccoli, macs and cheese...you decide. The possibilities are endless.

1 lb. Wisconsin cheddar cheese-grated
1/2 lb. extra-sharp cheddar cheese-grated
1 jar chopped pimiento-drained
1/2 can diced jalapeno peppers-seeded removed
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. sugar
assorted crackers

Place the cheeses, pimientos and jalapenos in mixing bowl. With a fork, stir in mayonnaise, pickle relish, and sugar. Mash and blend until smooth. Cover and refrigerate overnight. Bring to room temperature before serving. Makes 2 cups.

"Never commit yourself to a cheese without first having examined it."~T. S. Eliot

HOT CHOCOLATE

This is for my dear friend Jo Carpenter, who ran off to Oregon and has not yet come back. Can't say as I blame her, she seems to be having the time of her life there. Beautiful, beautiful, country to do it in too. Take a thermos full of this heavenly concoction with you Jo next time you hike and take me with you in your mind. I love you.

3 oz. sweet chocolate-broken into small pieces
3/4 cup boiling water
6 cups milk (1 1/2 qts.)
3 rounded tablespoons freeze-dried coffee crystals or 5 tablespoons (that's a tablespoon shy of 1/3 cup) very strong, fresh brewed coffee
2 cinnamon sticks-broken in several pieces
1 1/2 teaspoons vanilla extract
pinch of salt
sprinkle of nutmeg to garnish

Place the chocolate and boiling water in a small heavy saucepan. Cook over LOW heat, stirring, until the chocolate is melted and mixture is smooth. In a larger saucepan, put a scald on the milk with the coffee and cinnamon. Add the chocolate mixture, blending well, and season with vanilla and salt. Remove the cinnamon sticks, and beat with a rotary beater until foamy. Pour into small mugs and dust lightly with nutmeg. (Jo-skip the foaming part if you're carrying it in a thermos-just to be safe. Use the foam method when serving at home.)
Serves 8

"Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana..The researchers also discovered other similarities between the two, but can't remember what they are."-Matt Lauer on NBC's Today Show

UNBELIEVEABLE PUMPKIN BARS

These healthy, delicious bars are low in fat, and contain no wheat or sugar.

1/4 cup oil
1/4 cup apple, apricot, or other fruit nectar
2 cups applesauce
2 cups canned pumpkin
4 eggs
2 cups barley, rice, or oat flour
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour a 15-by-10-inch baking dish. In large bowl mix together the oil through eggs. In second bowl, combine the dry ingredients, then add to pumpkin mixture, blending well. Pour into prepared pan and bake for 25 minutes. Allow to cool then frost with the following:

Mix together 1 (8oz.) pkg. softened cream cheese with 1/2 cup applesauce, 1/2 tsp. vanilla extract. Spread over cooled cake and cut into bars.

“Men are like pumpkins. It seems like all the good ones are either taken or they've had everything scraped out of their heads with a spoon.”~anon

VEGETARIAN CHILI

Super quick and easy! A meal in itself when served with salad and bread.

1 (15oz.) can each of kidney beans, Great Northerns and pintos-all rinsed and drained
1 (15oz.) can black beans
2 cans stewed tomatoes-cut in chunks
1 12oz. can Mexi-Corn
2 cups tomato or vegetable juice
2 (4oz.) cans whole green chiles-sliced
1 (4oz.) can diced roasted jalapeno peppers
2 to 4 cloves of garlic-minced
1 tsp. oregano
1 tsp. basil
salt and freshly ground pepper to taste

In large pot combine all ingredients over medium heat. Bring to a boil, then reduce heat and simmer for 10 to 20 minutes. Adjust seasonings if necessary.
Serves 6

"I wish I had time for one more bowl of chili."-Kit Carson

OLD FASHIONED LEMONADE

The secret to making the best lemonade is to extract the aromatic oils from the rinds. Freeze an extra batch in ice cube trays and defrost as needed.

4 lemons
1 cup sugar
1 qt. boiling water

Roll lemons with your palm on a hard surface to soften, then peel, removing only rind, not white pulp. Put the rinds in a large bowl and cover them with sugar. Allow to stand for 30 minutes for the sugar to absorb the lemon oils. Squeeze the peeled lemons in another bowl, removing the seeds but keeping the pulp, set aside.
After 30 minutes pour the boiling water over the sugar and lemon rinds. Add the reserved lemon juice and stir well. Pour into a pitcher and refrigerate until cold. Makes 1 qt.

"If life gives you lemons, make lemonade."-anon

BREAKFAST APPLE TREAT

Cook this dish all night in your crock pot and awaken to a house filled with the fragrance of cooked apples and cinnamon.

6 to 8 Granny Smith apples-peeled, cored and cut in 1/2-inch slices
2 cups old-fashioned oats
3/4 cup white sugar or Splenda
1 Tbsp. ground cinnamon
2 Tbsp. butter
Lightly grease the inside of crock pot and place apples in the bottom. Sprinkle with oats, sugar, and cinnamon. Dot with butter. Turn pot setting to Low and cook all night.
Serves 6 to 8.

ALTERNATE METHOD: Preheat oven to 375 degrees. Mix apple slices in a large bowl with the oats, sugar and cinnamon. Pour into a greased baking dish and dot with butter. Bake for 25 minutes or until apples are tender.

“You have to eat oatmeal or you'll dry up. Anybody knows that.”~Kay Thompson

MANGO SLAW

Excellent with grilled tuna or swordfish. Papaya may be substituted for the mango.

3 large green (unripe) mangoes
1 red bell pepper-cut into 1/8-inch strips
1/3 cup mayonnaise
1 Tbsp. sugar
1/3 cup freshly squeezed lime juice
4 or 5 shakes Tabasco sauce
1/2 tsp. salt
1/4 tsp. pepper

Peel the mangoes and cut the flesh away from the seed. Using a hand grater or mandolin, shred as if for coleslaw, or cut by hand into 1/8-inch strips. In a large bowl combine mango with red pepper strips. Mix the mayonnaise, sugar, lime juice, hot pepper sauce, salt and pepper in another bowl. Add to the salad tossing well. Cover and refrigerate for up to 2 hours before serving.
Serves 6 to 8

"Good food...should not be regarded as a poison, a medicine, or a talisman. It should be eaten and enjoyed."-From a report of the National Academy of Sciences

NACHO POTATOES

Very easy and deliciously satisfying.

5 lg. potatoes-sliced
1/2 cup water
2 Tbsp. butter-cut into cubes
1/2 tsp. each salt and pepper
2 Tbsp. olive or vegetable oil
1/2 cup each of remaining ingredients:
chopped mushrooms
chopped green onions
chopped green bell pepper
shredded Cheddar cheese
shredded Monterrey Jack cheese
sour cream
guacamole

Preheat oven to 350 degrees. Grease a shallow baking dish.
Neatly arrange, overlapping if necessary, potato slices in the baking dish. Add water, dot with butter and sprinkle with salt and pepper. Cover tightly with foil and bake 20 minutes.
While potatoes are baking, heat oil in large skillet and saute mushrooms, onions, and green pepper until softened but not mushy. After the potatoes have baked for 20 minutes, sprinkle the cooked vegetables over them and sprinkle with the cheeses. Continue baking, uncovered, until the cheese is melted, about 10 minutes. Serve with the sour cream and guacamole on the side.
Serves 6 to 8

"Let the sky rain potatoes."-William Shakespeare

MY FAVORITE GREEK SALAD

The flavors of a Greek Salad dance and tingle across my taste buds. If I serve this salad at a dinner party, the guests usually like it better than the main coarse. Be sure and serve it with a huge chunk of crusty bread.

Dressing
1/3 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried Greek oregano

Salad
1 head romaine lettuce, torn into bite-size pieces
3 large plum tomatoes, seeded and coarsely chopped
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, diced
3/4 cup kalamata olives, pitted
3/4 cup crumbled feta cheese
pepperoncini peppers

Directions
Whisk dressing ingredients together until blended. Season to taste with sea salt and freshly ground pepper. Drain water from onion and pat dry with paper towels. Combine all salad ingredients except feta cheese. Toss with dressing. Sprinkle cheese over and serve.

“We were planning on coming home, making dinner and relaxing. All I remember is talking about having a Greek salad and some bread for dinner.”~Jean Giel

TWO SHADES OF RED SALAD

A delicious and aesthetically pleasing salad.

1 lb. beets-washed; trimmed
1 lb. tomatoes-seeded & cut into 1/4-inch cubes
1/2 med. red onion-diced
1 clove of garlic-minced
1/4 cup of Italian parsley leaves-chopped
1/4 cup cilantro leaves-chopped
2 Tbsp. extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 tsp. salt
freshly ground pepper to taste
1/2 cup feta cheese-crumbled

Preheat oven to 400 degrees. Wrap the beets tightly in aluminum foil and bake until cooked through, about 1 hour. Cool, peel, and cut into 1/4-inch cubes. Place in a serving bowl and add the tomatoes, onion, garlic, parsley and cilantro. In a small bowl, mix the oil, lemon juice, and salt. Add to the salad ingredients, tossing well. Season with pepper and sprinkle the crumbled feta over the top. Serve at once. Serves 6 to 8

This is one of my most requested catering recipes. The unusual combination of ingredients and flavors teases your taste buds in glorious fashion.

"We owe much to the fruitful meditation of our sages, but a sane view of life is, after all, elaborated mainly in the kitchen."-Joseph Conrad

PRALINE PIE

If you like pralines you will love this pie. Easy, makes two pies, just keep them in the freezer and take out when you need them.

1 (16oz.) Cool Whip-thawed
1 (8oz.) cream cheese-softened
1 can sweetened condensed milk (like Eagle Brand)
1 jar caramel topping
7 oz. coconut-toasted
1 cup chopped pecans-toasted
1 stick butter-melted
2 graham cracker crusts

Cream Cool Whip, cream cheese, and sweetened condensed milk together in bowl. Put 1/4 mixture into each pie shell. Mix coconut, pecans, and butter together in a separate bowl. Use this mixture as the next layer on the 2 pies. Drizzle caramel topping over this layer. Repeat layers ending with caramel topping. Freeze.
Remove from freezer 1 hour before serving.
1 pie will serve 8 to 10

"I can't imagine a world without pralines."~Nathalie Dupree

KILLER BLOODY MARY

According to Tabasco.com when a bartender at Harry's New York Bar in Paris, mixed equal parts tomato juice and vodka, he had no idea his concoction would become world famous. According to the bartender, "one of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary." Me and Rejeanna don't give a hoot how it came about, we just know we like it for breakfast when we're at the beach, extra spicy, with a stalk of celery. Goes especially good with homemade hot sausage, 'jeanie's' cathead
biscuits, hot sausage gravy, and fried eggs. Well, in all honesty we have about two before we ever get to the breakfast part...laughing and smiling all the way!

1 Tbsp. prepared horseradish-Make my own each spring with Richard Rink
Dash each of Worcestershire and hot sauce
Pinch each of celery salt, dill & pepper
3 Tbsp. vodka
2/3 cup of Clamato juice
1 pepperoncino

Combine horseradish with dashes and pinches in a glass. Fill with ice. Add vodka and Clamato; stir well. Garnish with pepperoncino. Serves 1

“We figured we'd have the world's largest Bloody Mary on a morning when people have the world's largest hangovers.”~ Paul McIlhenny

OYSTER SAUTE IN ASIAN SAUCE (Dated Nov.9th, 2009)

Oyster season is open now in Brunswick county and we love them better than sliced bread. This recipe is a different and unique way of preparing them.

4 cups water
2 (12oz.) containers fresh oysters-drained
2 Tbsp. butter
6 cloves garlic-minced
1 small onion sliced vertically
1 tsp. chopped lemongrass
2 celery ribs-sliced diagonally
1/2 cup each of red and green bell pepper- cut into thin strips
1 Tbsp. each of dry sherry, hoisin sauce, oyster sauce, dark sesame oil, and soy sauce
2 tsp. fresh lemon juice
3 green onions-chopped
1 Tbsp. chopped fresh cilantro
hot cooked rice

Bring the water to a boil in large pot. Add oysters, cook 3 minutes, drain and set aside.
Melt butter in a large skillet over medium-high heat. Add garlic, onion and lemongrass, saute 2 minutes. Stir in celery through lemon juice; reduce to medium heat, cook 6 minutes or until peppers are tender. Stir in oysters, onion and cilantro. Serve over rice.

"He was a very valiant man who first adventured on eating oysters."-Thomas Fuller

COOKS NOTE: If you buy your oysters already shucked they should be packed in clear, not milky, liquid.

Tuesday, January 26, 2010

UPTOWN NOODLE BOWL

If this doesn't do it for you you've lost your do.

Stir together flavor packet from 1 (3oz.) pkg. Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1/2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp. Cook 2 minutes. Place in a bowl and top with 1/4 cup shredded Napa cabbage and 2 Tbsp. chopped peanuts. UUUm UUUm good. Serves 1

You can substitute 1/2 cup chopped cooked chicken for the shrimp.

AVOCADO SANDWICH

I love this sandwich.

2 slices bread
mayonnaise
6 slices avocado sprinkled with a little lemon juice
1/3 cup small mushrooms-sliced
3 slices tomato
3 Tbsp. shredded mozzarella
1 Tbsp. sunflower seeds

Preheat broiler. Spread bread with mayonnaise. Layer remaining ingredients over one slice. Broil until cheese melts and seeds are slightly toasted. Top with other bread slice, cut in half and Enjoy. Serves 1

"Life is what happens to you when you're making other plans."-Betty Talmadge

MUCH ADMIRED GUACAMOLE

Always a hit on your table.

8 Haas avocados (dark green small)
4 ripe medium tomatoes-seeded and cut in 1/4-inch dice
1 small red onion-diced
2 fresh jalapenos-seeded and finely chopped
1/2 cup freshly squeezed lime juice
3 Tbsp. fresh cilantro-chopped
salt to taste
3 Tbsp. mayonnaise
1/3 cup sour cream

Peel and pit the avocados and mash the pulp to a chunky consistency.Use a wooden spoon or a potato masher. Add tomatoes, onions and peppers. Stir in lime juice, cilantro and salt. Fold in the mayo to keep guacamole from discoloring. Place in an earthenware or ceramic serving dish; make an indentation in the center and spoon in sour cream. Serve with corn tortilla chips. Makes 4 to 4 1/2 cups.

COOKS NOTE: Sometime if you have half of an avocado leftover, for instance I like avocado in my salads and sandwiches, place the pit back in it and cover with plastic wrap and place back in fridge. This will help to retard discoloration. If the surface should turn brown just scrape it off. Good as new.

CORN SPOONBREAD

Serve this 'good stuff' with the CABBAGE BEAN SOUP.

1 (8 1/2 oz.) pkg. corn muffin mix
1 (8oz.) can cream-style corn
1 (8oz.) can whole kernal corn-drained
1 (8oz.) sour cream
1 stick butter-melted
2 lg. eggs-lightly beaten

Stir all ingredinets together; pour into a greased 11-by-7 baking dish. Bake at 350 degrees for 35 to 40 minutes or until golden. Serves 12.

We buried 40 heads of cabbage yesterday and it will stay good all winter. Get one out in January and it will be hard as a rock, white as the snow covering it, and sweet to eat.

CABBAGE BEAN SOUP

This is very tasty and perfect for a cold day or night. Easy!

1 small onion-diced
2 cups water
2 (14 1/2 oz. each) cans Mexican-style stewed tomatoes-undrained
8 oz. cooked ham-diced
1 (10oz.) pkg. shredded cabbage-or 1 1/2 cups fresh chopped
2 tsp. chili seasoning mix
1/4 tsp. pepper
1 (16oz.) can great Northern beans, rinsed and drained

Saute diced onion in a Dutch oven coated with cooking spray over medium heat until tender. Add water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add beans; cover and simmer, stirring occasionally, 20 minutes. Yield: About 7 1/2 cups

" Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head."~Ambrose Bierce

LIL' NAN'S FRYING PAN GOULASH

Hi Sis! Thought some of your recipe lovers might like an easy recipe that feeds a lot & taste good to. Smells so good cooking you can't hardly stand it.

1 Pound Ground Beef, 1 can (28 oz.) stewed tomatoes, 1 (10 3/4 oz.) can condensed cream of celery soup, 2 cups frozen corn, 1 green pepper chopped, 1 onion chopped, 1 tbsp. Worcestershire sauce & 3 cups of cooked elbow macaroni

In a large frying pan cook the beef until no longer pink, drain. Stir in the tomatoes, soup, corn, green pepper, onion and Worcestershire sauce. Bring to a boil. Turn down the heat, cover and simmer for 20-25 minutes. Stir in the macaroni and heat through.

Ray & I like this a lot. Thought some others might to.
Love ya, Nan

Lil' Nan is my sister and she is married to Ray Trice, Bud and Earl's brother and I just want to say YOU CAN COOK TOO and I love you

KRISTOPHER GINGERBREAD

Made my first from this-"The best gingerbread recipe ever"- with my grandson, Kristopher Lane Calhoun, on Wednesday, Jan. 4th, 2006. He helped me make it and when I gave him the bowl to lick he just oohed and ahhed and tickled my fancy.

2 1/2 cups self-rising flour
2 Tbsp. ground ginger
2 Tbsp. ground cinnamon
2 eggs
2/3 cup shortening
1 cup brown sugar flavored Karo syrup
1 cup white sugar
1 stick butter
1 cup boiling water

Blend flour with ginger and cinnamon with a wire whisk.Add the remaining ingredients being sure to add the boiling water last. Mix well. Pour into a 9-by-13 pan which has been greased and floured. Bake at 350 degrees for 30 minutes. Serve with LEMON SAUCE if you like.

1 cup sugar
1 Tbsp. flour
1 cup boiling water
juice and grated rind of 1 lemon
2 Tbsp. butter

Mix first three ingredients and bring to a boil. Allow to boil for several minutes. Add lemon juice and rind. When slightly thickened, remove from heat and add butter.

"Your children are not your children. They are the sons and daughters of Life's longing for itself.....you may house their bodies but not their souls, for their souls dwell in the house of tomorrow, which you canot visit, not even in your dreams."-Kahlil Gibran, The Prophet

THE BEST CHICKEN ENCHILADAS

This is so simple but trust me you are going to love it. If you are watching your carbs use low-carb tortillas....Saute 1 chopped sweet onion in non-stick skillet. Add 1 (8oz.) Cream cheese til melted. Add 4 cooked and chopped chicken breasts and place mixture in large tortilla shells. Roll up and put in baking dish. Top with 2 (8oz.) Pkgs. Monterey Jack cheese and 2 cups whipping cream. Bake at 350 degrees until golden and bubbly. Serve with salsa.

LOOSE LIPS DAIQUIRI

Dated Oct. 29th, 2009 For all of you Halloween party goers.....Mix 1/3 cup light rum with 1/2 cup FRESHLY squeezed lime juice, 1/4 cup sugar, 1/2 cup apricot brandy and 1/2 cup triple sec until sugar dissolves. Serve over ice being sure to smack your lips as you go. .........."When choosing between two evils, I always like to try the one I've never tried before."-Mae West...my kind of girl

CROCK-POT APPLE BUTTER

Dated Oct. 29th, 2009...My Gragg apple tree was loaded last year and I made a run of this applesauce and it was sooo good. Didn't have any apples this year but thought some of you might so I am sharing it with you here. Slicing the apples thin is the hardest part when filling up a large crockpot but believe me that it is worth it. ......Peel and core apples, slice thin, fill crockpot completely full. Mix 2 cups sugar or 24 small packs of Splenda with 3 tsp. Ground cinnamon, 1/4 tsp. Ground cloves, and 1/4 tsp salt. Pour over top of apples. Don't add any water. Cook on High 6 to 7 hours then whisk until no lumps remain. You can then can it or freeze it. I froze mine in qt. freezer bags and it turned out really good.

"A seed hidden in the heart of an apple is an orchard invisible."~Welsh Proverb

BLACK BEAN SOUP

Dated Oct. 29th, 2009-A lady that was staying here at the Dickson Cottage where I work brought this soup for yesterday's lunch. It's supper easy to make and was very good. It was my job to warm it up and serve it and a taste test had me adding salt, pepper, Worcestershire sauce and beef broth...oh yeah and some shots of Tabasco. They all had a fit over it and wrote the recipe down. I myself would throw an onion and some celery in while browning the ground beef. Enjoy!..............Brown 1 lb. Ground sirloin and drain any fat off. Add 1 can Progresso Black Bean soup, 1 can Progresso black beans (rinsed and drained), 1 1/2 soup can of water and 1 cup Pace's medium salsa. Cook 15 to 20 minutes then add 2 teaspoons lemon juice.

"Cooking is like love. It should be entered into with abandon or not at all."~Harriet van Horne

BEV'S GARLICKY GREEN BEANS

My neighbor and friend Bev Staring has shared with us another wonderful recipe, anything she cooks is good but if she tells you it's really good; it is really, really, really good!

1 tablespoon butter
3 tablespoons Olive Oil
1 medium head of garlic, peeled and sliced
2 (14.5 oz. cans) green beans, drained or fresh
salt & pepper to taste
1/4 cup grated Parmesan cheese (fresh is best)

Melt butter in large skillet, stir in olive oil & garlic, saute over low heat until garlic is slightly browned.
Stir in green beans & season w/ salt & pepper. Cook until beans are tender,
turn off heat & sprinkle with Parmesan cheese.

SO YUMMY! My brother in law thinks this is all about the fresh beans I have in the garden..........I've given him the canned before....not a clue...still a hero!
Even Jaymason, mr picky...loves these..

COOKS NOTE: Thanks again Bev for sharing and don't be shy, keep sending these excellent recipes.

"The friend is the Woman who knows all about you, and still likes you."~Elbert Hubbard, The Notebook, 1927

Sunday, January 24, 2010

BEV'S WAY WAY YUMMY CORN CASSEROLE

Like I've said before, Bev is my girlfriend and we are neighbors and partners in crime alot of the time. She can cook as mean as me, put us together and 'bar the door' Katy! She explained to me that this is 'extremely awesome'...her words, and requested over and over..I haven't had the pleasure yet, but you can bank on it that I will.

2 cans cream style corn
1 (8oz) carton sour cream
half cup melted butter (1 stick)
2 eggs, slightly beaten
1 pkg. Jiffy cornbread mix
salt & pepper to taste

In large bowl, combine all ingredients except for half of the cornbread mix...3/4 cup. Stir together, and pour into a buttered 9x 13 dish. Sprinkle remaining half of cornbread mix on top. Bake 350 degree's for 30 to 40 minutes or until top is golden brown on top. Makes 6 to 8 servings

“Neither the Internet nor cyberspace will ever be a safe haven for individuals who attempt this type of cyber crime. The Secret Service, along with our law enforcement partners, will hunt you down, keystroke by keystroke.”~Brian Marr

CAPPUCCINO

CAPPUCCINO........Combine 1 cup powdered instant non-dairy creamer with 1 cup chocolate milk mix, 2/3 cup instant coffee, 1/2 cup sugar, 1/2 tsp. ground cinnamon and 1/2 tsp. ground nutmeg. Mix well and store in airtight container. To serve, place 1 Tbsp. plus 1 tsp. mix in coffee cup, add boiling water, stir well and enjoy.

“Times have sure changed. Yesterday a bum asked me if I could spare $2.75 for a double cappuccino with no foam.”~Bill Jones

RUSSIAN TEA FROM SCRATCH

RUSSIAN TEA from scratch..........Boil 1/2 gallon water with 3/4 cup sugar and 12 whole cloves for 5 minutes. Remove from heat and add 3 regular size tea bags; steep 5minutes. Add the juice of 2 lemons and 1 cup each of orange and pineapple juice. Heat to desired temperature for serving.
Serves 12

“If Russians knew how to read, they would write me off”~Catherine The Great

INSTANT RUSSIAN TEA

Mix 1 (8oz) jar of Tang with 1 1/2 cups each instant tea with lemon and 1 1/2 cups sugar. Add 1 tsp. ground cloves, 1/2 tsp. cinnamon and 1/2 tsp. allspice. Store in airtight container. Use 1 Tbsp. to 1 cup boiling water.
Makes 4 cups

“I'm a tidy sort of bloke. I don't like chaos. I kept records in the record rack, tea in the tea caddy, and pot in the pot box.”~George Harrison

Robert Lee Foster's Classic TEXAS 7 UP Pound Cake


This recipe has been around for years and, judging from its popularity, it will be around for many years to come.

•1 cup butter, softened
•1/2 cup shortening
•3 cups sugar
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract
•5 eggs, at room temperature
•3 cups all-purpose flour
•1/2 teaspoon salt
•1 cup 7 UP
For the Glaze:
•1/4 cup 7 UP
•1/2 cup sugar
Preheat oven to 300°F. Grease and flour a 10-inch tube pan.

Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.

Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.

While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
                                                            
“Come, my friends,

'Tis not too late to seek a newer world.

Push off, and sitting well in order smite

The sounding furrows; for my purpose holds

To sail beyond the sunset, and the baths

Of all the western stars, until I die.”~Alfred, Lord Tennyson

BEV'S MUSTARD PICKLED EGGS

My good friend Bev Staring lives in the Globe which is on down below where I live and we spend alot of time together riding 4-wheelers, pitching horseshoes, and of course, eating. She is one of the best cooks I know, everything she makes is wonderful and she showed up with these eggs at one of our cookouts and they are unbelievable. I never thought I would like any pickled egg better than red beet ones but these are now my favorite. Try them and they might become your favorite too.

12 hard-boiled eggs, shelled
2 cups apple cider vinegar
2 Tbsp. prepared mild mustard
1 cup sugar
1/2 cup water
1 Tbsp. salt
1 Tbsp. celery seed
1 Tbsp. mustard seed
6 whole cloves
2 onions-sliced

Place eggs in large jar. Combine everything but onions in a pot and simmer 10 minutes. Allow to cool off then add to eggs with onions. Refrigerate several days before eating.

"The joy of being friends is just a simple code of faith and trust, a homey comradeship that stays the threatened fear of darker days; the kind of faith that brings to light the good, the beautiful, and the bright; and best and blest, and true and rare-is having friends who love and care!"~anon

ORANGE LIQUEUR

Must begin 3 1/2 weeks before using............Carefully peel 3 medium oranges; remove rind only and leave inner white membrane on fruit. Cut orange peel in 2-by-1/4inch strips. Reserve oranges for other use. Combine 3 cups good brandy and orange peel in a tightly covered jar. Let stand 3 weeks at room temperature. Remove orange rind and stir in 1 cup honey. Let stand 3 days. Strain off clear liquid; store in airtight container. Reserve cloudy portion for cooking.
Yields: About 4 cups

“Alcohol may be man's worst enemy, but the bible says love your enemy.”~Frank Sinatra

SANDRA COFFEY'S CORN DIP

Sandra Coffey was one of my neighbors here and last year she lost her battle with cancer. She was a beautiful smart woman and we all miss her. She wrote several books on the history of Wilson Creek. She made this very special corn dip and we all still love it.

2 cups shredded Jack/Colby cheese
1/2 cup mayonnaise
1/2 cup Parmesan
1 lg. can Mexican corn-drained
4oz. diced chiles
4oz. diced jalapenos-drained

Mix all together and bake at 350 degrees for 30 minutes. Serve with corn chips and regular chips or whatever you like. Good Stuff!

"Do not protect yourself by a fence, but rather by your friends."-Czech Proverb

BEST BOILED SHRIMP

Combine 1 1/2 gallons water with 1 cup hot sauce, 1 1/2 cups liquid shrimp and crab boil, 3/4 cup freshly squeezed lemon juice (about 4 large), 1 (3-oz.) pkg. Boil-in-bag shrimp and crab boil, 1/2 cup Creole seasoning, 1/4 cup salt and 5 bay leaves in a large pot, stirring well. Bring to a boil then add 3 lbs. unpeeled large fresh shrimp and cook over high heat 3 minutes, or JUST until shrimp turn pink; drain. Place shrimp immediately in a single layer over ice on a rimmed baking sheet. Let cool 5 minutes. Remove shrimp with tongs to a bowl; cover and chill. Serves 4

EGG IN A HOLE FRENCH TOAST STYLE

Beat 2 eggs in a shallow bowl. Add a cup of evaporated milk, 1/4 cup sugar and 1 tsp, vanilla extract. Beat it good with a whisk. Using a drinking glass cut a hole in the center of two slices of bread. Toast the center pieces or put some butter on them and out in pan. Dip bread slices in batter and place in hot buttered skillet. Crack egg into holes and cook until set then flip over and cook for about a minute til browned on bottom. Serve with toast circles and jelly and maple syrup and sausage or bacon. Coffee and oj finishes it off. Whoo Hoo

FARMER'S SALAD

FARMER'S SALAD This great tasting salad is a favorite with everyone and easy to prepare.....Combine a 16oz. bag of chopped Romaine lettuce with 1 12oz. Bag broccoli florets in a large bowl. Whisk together 3/4 cup of mayonnaise with 3 Tbsp. sugar and 1 Tbsp. white vinegar. Pour dressing over and toss to coat. Sprinkle with bacon and refrigerate until ready to serve. Serve cold. Serves 8............Cauliflower works well to. I like half of each and sometimes throw in some cheese and toasted sunflower seeds.

MY VERY FAVORITE CORNBREAD

Saute 1 lb. cleaned, cooked, diced shrimp and 1 lb. crab claw meat with 1 chopped sweet onion and 2 or 3 pods of jalapeno peppers in 1 stick real butter in large cast iron frying pan..........Mix 2 cups self-rising white flour, 1 cup self-rising white cornmeal and 1/2 cup sugar in large bowl.....stir in 1 cup buttermilk, 1 cup sour cream and 2 eggs.....add 1 cup shredded cheddar cheese and 1 cup mexi corn-well drained, along with the seafood mixture until well blended, but don't over beat......pour back into pan and bake in preheated 375 degree oven for 30 minutes or until golden brown.

“Why does Sea World have a seafood restaurant?? I'm halfway through my fish burger and I realize, Oh my God....I could be eating a slow learner.”~Lynda Montgomery

BEAT UM' BAD BROWNIES

O. K. Girlfriend, so your lying, cheating, good for nothing boyfriend has dumped on you again. So this is how you can and will beat out your frustrations. Take your biggest baddest bowl, you are going to need the high sides when the batter goes flying up the sides. Dump in a box of Ghirardelli Ultimate Fudge Brownie mix. Now this is very important, no substitutions, are u following me? Only Ghirardelli will do when your heart and soul has been kicked under the bus. It is the richest, darkest, most decadent brownie mix on the market. Just what you deserve to drown your sorrows in. Add egg, oil, and water that it calls for on the box, beating with your biggest baddest wooden spoon. Yeah, that's right, the very one that you would like to take to his stupid head. Alrighty honey that's enough...we don't want them to be as hard as bricks, say for instance like the ones you would like to throw through his new truck windows. Now get out your cutting board and your cleaver, yes dear once again that would be the one that you fantasized chopping his toes off with. A-huh. Unwrap 2 regular sized Sneakers bars and chop chop chop them girl into bite-size pieces. Feeling some better already aren't we. Now use your biggest baddest rubber or wooden spatula to scrap the batter into prepared pan. Treat yourself to the licking off of the batter remaining on spatula and realize had he have been there it would have been him cleaning up the chocolate instead of you. Bake in the preheated oven per instructions but do not over bake as he has done to you. When they come out of the oven take your biggest baddest spoon and dig in darling whilst a hot cup of Grandfather Mountain coffee steams by your side with a strong slug of brandy. I guarontee you that you are going to be feeling better after two or three brownies and two or three cups of this very special coffee. And save me just one brownie and I will save you my ear. Love and best wishes on your next love endeavor. Adele...aka juclucy