SHIVERING STRAWBERRY ICE

If real strawberry ice cream contains way to much fat and calories for your diet, then try this light and delicious strawberry ice. It weighs in at only 55 calories per serving.

2 cups fresh strawberries
1/4 cup sugar
1/2 cup water
2 tablespoons unsweetened orange juice
2 egg whites~room temperature
1/4 teaspoon cream of tartar
pinch of salt

Combine strawberries through orange juice in container of electric blender. and process until smooth. Pour into a medium saucepan and cook over low heat 5 minutes, stirring every now and then. Allow to cool, then pour into a mixing bowl and freeze until slushy, checking after 45 minutes.
Combine egg whites with cream of tartar and salt and beat until soft peaks form.
Beat strawberry mixture until fluffy and smooth. Fold in egg whites; freeze until firm.
Yield: 6 servings

Upon the Nipples of Julia's Breast: Have ye beheld (with much delight) A red rose peeping through a white? Or else a cherry (double graced) Within a lily? Center placed? Or ever marked the pretty beam A strawberry shows half drowned in cream?

NANNIE'S STRAWBERRY ICE CREAM

When I was growing up in my grandparents home in Newland, NC, my mothers sister, Nan Vance Hamwey, made absolutely the best homemade ice cream EVER! She made a homemade custard and loaded it with fresh, ripe strawberries that we had picked ourselves, and then all the grandchildren got to take turns cranking the ice cream maker. Those where the days my friends, at the time our youth made us believe that they would never end.

2 (3 oz.) pkgs. strawberry-flavored gelatin
2 cups boiling water
2 big eggs
1 1/2 cups sugar
1 (13 oz.) can evaporated milk
6 cups whole milk
2 teaspoons vanilla extract
1 quart fresh strawberries~mashed

Dissolve gelatin in boiling water; cool slightly then set aside.
Beat eggs with an electric mixer until frothy, gradually add sugar, beating until thick. Add gelatin mixture, milk, and vanilla; mix well. Stir in strawberries.
Pour mixture into freezer can of a 1-gallon hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions. Allow to ripen at least one hour.
Yield: 1 gallon

“Like the strawberry wives, that laid two or three great strawberries at the mouth of their pot, and all the rest were little ones.”~Francis Bacon, Sr.

FIRE-IN-THE-HOLE PISTACHIOS

Chipolte chile pepper dances a whirl around the 'healthy' pistachio, lending a spicy two-step twang that will make your taste buds literally stand up and sing!

Stir together 1/4 cup Worcestershire sauce, 3 tablespoons melted butter, 1 teaspoon McCormick's ground chipolte chile pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon ground cinnamon.

Preheat oven to 350 degrees. Place 8 cups shelled dry-roasted pistachios in a single layer on a lightly greased 15X10-inch jellyroll pan. Bake for 20 to 25 minutes. Arrange in a single layer on wax paper; allow to cool. Store in an airtight container.
Yield: 4 cups

"I never met a pistachio that I did not like."~Adele Forbes

ADELE'S 'KILLER' SWEET & SOUR BEAN SALAD

Here is yet another by-product of that journey I take to my pantry to find ingredients that sing out to me to 'pick them'. Yesterday the sing song came from cans of black beans, cannellini beans, and good old kernel corn. Visions of red, orange and yellow bell peppers in my fridge called out to me along with Zima brand 'Seriously Sweet' tiny yellow tomatoes. A quick whisk of oils, sugar and apple cider vinegar took the shape of a quick, simple, and oh so delicious dressing.
The rest as 'they' say is history.

My husband came in the door after I had finished putting it all together and his nose tracked him straight for the kitchen to ask "what on earth is that smell?" He has always been a sucker for anything sweet & and sour!

Place in a large bowl 1 (15 oz.) can each of black beans, cannellini beans and kernel corn; all rinsed and drained well, separately. Add 1/4 each of a red, yellow, and orange bell pepper which has been finely diced;  and about a dozen or so of halved Zima Seriously Sweet little orange tomatoes (or other grape-style tomatoes).

In a separate bowl whisk together 1/4 cup each of canola oil and extra-virgin fruity olive oil and 1/2 cup each of sugar or Splenda and apple cider vinegar. Pour over bean mixture, mix well, then place in fridge to chill well.
About 8 cups....has not lasted long here in squaller.....

"Adele, that is killer, that is the best thing that you have ever made!"~Larry Forbes

Thus the name: Adele's 'Killer' Sweet & Sour Bean Salad...by Larry

THE BEST GERMAN CHOCOLATE CUPCAKES EVER

It's poker night in Carey's Flat and tonight the game is at my house, that means I have been cooking because I like for who ever shows up to have something good to eat. I made a huge pot of my potato soup and added shredded cheddar and bacon to the finished product.

Next came my much admired German Chocolate Cupcakes which actually started out as my GERMAN CHOCOLATE CAKE FROM HELL....need i say more about that? I think not as they speak for themselves. This recipe stems from my 'making do with what I had.' Hang on tight because it is a wild ride!! And may the best WO-MAN win......

1 pkg. (18 oz.) German chocolate cake mix
1 cup sour cream
3/4 cup water
3 big eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup Ghirardelli semisweet chocolate chips

Combine cake mix through vanilla in mixing bowl and beat with electric mixer for a good 2 to 3 minutes until batter is smooth. Fold in chocolate chips. Pour into paper-lined muffin cups and bake at 350 degrees for 18 minutes. Remove from the oven and cool to room temperature.

BUTTERSCOTCH COCONUT PECAN FROSTING

2 cups Smucker's Butterscotch Ice Cream Topping
2 cups sweetened flaked coconut
2 cups chopped pecans

Combine all ingredients and place a large glob on top of each cupcake.

Although the name would lead one to believe that the cake is of German origin, you may be surprised to know that the cake actually gets its name from the creator, Englishman Samuel German. The name, which was originally German's Chocolate cake, was reprinted with a typo, leaving out the 's, giving us the name we have today, German Chocolate Cake.

BRAISED CABBAGE

Wake up your sweethearts tastebuds with this easy to make dish of cabbage, bacon, apples, and onions. You will have him eating out of your hand.

1 small head cabbage, chopped
1 medium sweet onion, sliced
3 slices bacon, diced
3 Gala apples, sliced

Fry out bacon and onions in wok or large skillet until nice and golden. Add cabbage and apples and cook stirring occasionally until cabbage and apples are tender, should take about 20 minutes all together.

Serves 6

"If love is blind, why is lingerie so popular?"~Author Unknown

FISH HOUSE PUNCH

Our good friend and neighbor, Robert Barr, with his Rainbow trout....an excellent day!

3 cups fresh squeezed lemon juice
1 cup simple syrup (equal parts sugar and water boiled)
6 cups brandy
2 cups peach schnapps
2 cups light rum
2 cups strong tea
4 cups club soda
2 cups sliced fresh peaches (preferably white peaches)

Mix all ingredients together except for the fresh peaches; chill well. To serve: Pour mixture over peaches in your best pitcher.

"I am reminded of the advice of my neighbor. "Never worry about your heart till it stops beating." ~E.B. White

AMY'S JALAPENO POPPER SPREAD

From my beautiful friend Amy Glover Duckett.....thanks so much for sharing!

Hey Adele: Try this one...it's FAB! Jalapeno Popper Spread! Tastes like poppers, but easier! Serve with bread sticks, or chips! Wonderful!


2 - 8 oz. pkgs cream cheese, softened

1 c. Mayo

1 - 4 oz. can chopped green chilies, drained

...4 to 6 - fresh jalapenos, seeded, sliced

1 c. grated Parm (or cheddar or whatever) cheese

Stir together cream cheese and mayo til smooth. Stir in chilies and peppers, pour in microwave safe serving dish (I BAKE IT IN THE OVEN). Sprinkle with cheese.

Microwave on High til hot, about 3 minutes (OR BAKE IN THE OVEN for 30 - 40 minutes, 350, to soften jalapenos).

"Friends are amongst life's greatest gifts."~anon

WINNING WING RECIPE

Please bear with me as I can not remember the exact quantities for this recipe, I lost all of my own favorite recipe's when my house burned down last year. I used the wing and leg combo packs, or bought one small pack of each. This is not for the weight watcher in us either :) First I soaked the chicken in milk or buttermilk overnight, if possible, then rolled the chicken in flour seasoned with ranch flavoring, like the packets you use for dip or dressing. Then I dropped them into a hot deep fryer and allowed them to fry til they were almost done. Allow the wings to drain and coat them with a sauce made with butter, hot sauce, a touch of bbq sauce, pepper, and crushed red pepper (for those who like it really hot) / or omit the pepper and crushed pepper for those who don't. Coat the chicken in whichever sauce you choose and bake in a preheated 350 degree oven until a nice golden brown.

The reason I am sending you this sketchy recipe is in hopes that you can play around with it and other ingredients and come up with something similar to the recipe I had mastered. The buttermilk and the ranch seasoning was a good balance to the heat, and I can't help it I'm from the south and I love my deep fryer ;)

GAME DAY NACHOS

#1 JERK PORK: Rub 1 lb. pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced fresh pineapple and 3 cups shredded pepper jack. Bake, then top with fresh jalapenos, cilantro and lime juice.

#2 GREEK: Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki sauce and oregano. (No bake).

#3 VEGGIE: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups shredded Jack cheese. Bake, then top with salsa verde and sour cream.

#4 MEXICAN CORN: Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 5 or 6 minutes. Stir in 1/2 cup mayonnaise and a squirt of lime juice. Top tortilla chips with 3 cups queso fresco and the corn. Bake, then top with sour cream, avocado and cilantro.

#5 CHEESESTEAK: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

#6 SPINACH ARTICHOKE: Cook 2 garlic cloves in butter. Add 2 cups chopped spinach, 1/3 cup cream, 1 cup grated Parmesan and a dash of Worcestershire sauce, fresh lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella and bake.

#7 FRIED CHICKEN: Heat 2 cups chicken gravy with a small can of green chiles. Top tortilla chips with 3 cups each fried chicken and shredded cheddar. Bake, then top with the gravy and scallions.

#8 MARGARITA SHRIMP: Marinate 1/2 lb. shrimp in margarita mix with a dash of cayenne; grill. Top lime-flavored tortilla chips with the grilled shrimp. Top with 1 cup each of shredded white cheddar and muenster cheeses. Top with avocado and lime juice.

#9 WILD MUSHROOM: Cook 5 cups wild mushrooms in butter. Add 1 chopped garlic clove, 1 tablespoon each chopped chives and parsley, 1/4 cup each white wine and heavy cream, salt and pepper; simmer until reduced. Spoon over multigrain chips and sprinkle with gruyere, then bake.

#10 COBB: Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake 2 minutes. Top with lettuce, tomato, scallions, avocado, bleu cheese and ranch dressing.

GAME DAY DIPS

GAME DAY DIPS
Adapted from http://www.foodnetwork.com/food-network-magazine/

 #1 Fondue...Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 lb. each of Emmentaler and Gruyere cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.

#2 DEVILED DIP...Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce and paprika, salt and pepper to taste.

#3 PIMIENT0-CHEESE DIP...Mix 1/2 lb. each grated cheddar and pepper jack, 1/4 cup each mayo and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders.

 ‎#4 CLAM DIP...Puree 2 cans clams with 8 oz. cream cheese, a handful of parsley, 1/2 cup each cottage cheese and mayo, 1/2 chopped onion, 2 tablespoons clam juice and 1/2 teaspoon celery salt, Add the zest and juice of 1 lemon and salt and pepper.

#5 SLOW COOKER SPINACH DIP...Mix 1 cup grated smoked mozzarella, 1/2 cup grated Parmesan, 8 oz. cream cheese, 1 minced garlic clove, 1 box drained thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high 2 hours. Serve with some nice crackers, pretzels or crusty bread...

#6 GREEN CHUTNEY...Puree 1 inch fresh ginger, 3 chopped scallions, 1 cup each mint and cilantro, 1/2 cup plain yogurt, 1 chopped jalapeno and a nice splash of lime juice. Add salt to taste, thin with a lil water. Serve with naan.

‎#7 CARAMELIZED ONION DIP...Mix together 2 cups each of sweet onion, mayonnaise and grated Swiss cheese. Place in casserole dish and cook for 30 minutes at 350 degrees. Best stuff ever!!! Serve with chips and crackers.

 ‎#8 TOMATILLO SALSA...Broil 20 husked tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipolte in adobo sauce, 2 tablespoons cilantro and a healthy pinch each of sugar and salt. Serve with blue corn chips.

 ‎#9 QUESO DIP...Saute 3 tablespoons minced onion in oil. Add one 4 oz. can green chiles, 2 tablespoons flour, 1/3 cup beer, 1/4 lb. each grated cheddar and muenster and a handful of chopped cilantro, cook until the cheese melts, then broil until bubbly.

 ‎#10 HORSERADISH DIP...Mix 1 lb. grated cheddar, 1 grated apple and 1/4 cup each mayo, sour cream, horseradish and beer. Add 1 teaspoon each Dijon mustard and Worcestershire sauce. Season with onion and garlic powders. Nice with veggies.

ORIENTAL SPICED WINGS

This is my very favorite wing recipe. It is also a make-ahead dish which will keep you ahead of the game and out of the kitchen. It is as savory as savory gets and will have your taste buds dancing to a bootleg boogie.

3 lbs. chicken wings
1 (8oz.) can pineapple tidbits, undrained
1/2 cup crunchy peanut butter
1/4 cup chopped green onions
1 cup white wine Worcestershire sauce
1/2 cup honey
1/2 cup soy sauce
1/4 cup orange juice
1 tablespoon minced garlic
1 tablespoon grated orange rind
1 teaspoon hot sauce

Place chicken in a 13X9 baking dish.
Combine pineapple through hot sauce in a blender, process until smooth. Pour 2 1/2 cups of the mixture over the chicken. Cover and chill chicken and remaining pineapple mixture for 8 hours.
Cover and bake at 350 degrees for 1 hour, basting often with reserved pineapple mixture.
Garnish with toasted sesame seeds and green onion fans.
6 to 8 servings

SATAN'S WINGS

WARNING~HIGH HEAT......these wings come with a warning! You like your wings hot...you came to the right place. Put on a large bib and have at it...if you dare.

2 lbs. chicken wings
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
oil for frying

Split chicken wings at joints; discard tips. Combine dry ingredients in a baggie; shake to mix. Place 3 or 4 pieces of chicken in baggie and shake to coat. Repeat with remaining chicken.
Heat 1-inch oil in a large skillet to 325 degrees; add chicken, and fry 20 minutes or until golden brown, turning only once. Drain on paper towels. Serve with the following sauce:

1 tablespoon red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons hot sauce
1/4 cup spicy ketchup
2 tablespoons apple cider vinegar
1/8 teaspoon salt
1 stick butter, melted

Place red pepper flakes in blender; blend on high speed 30 seconds. Add remaining ingredients, except butter; blend 30 more seconds. Blend on low speed, adding butter in a slow, steady stream. Blend on high speed until thick.
Yield: 1 cup

CULINARY TIP OF THE DAY #11

When cooking pasta , the pasta water should taste like Sea water. Always add the salt after the water comes to a boil. Use up to a couple of tablespoons of sea salt, tasting as you go until you can taste the salt.

SHRIMP SAUCE

A family member shared this recipe with me many years ago and I make it whenever we are having Oriental food of any kind. It is relatively comparable to the Shrimp Sauce that is served in Chinese and Japanese restaurants.

1 stick butter-melted
1 pint Kraft's real mayonnaise
1 pint Miracle Whip
3 tablespoons rice wine vinegar
2 tablespoons sugar
8 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon crushed garlic

Combine all ingredients adding water as you stir to your desired consistency.

CRISPY BACON & CHEESE POTATO SKINS

I prefer my potato skins to be crispy on the outside and simply delicious on the inside.  Rubbing them with olive oil prior to baking them gets the crispy part set in motion. After scooping out the flesh I turn up the oven heat, rub inside and out with canola oil and cook again on each side. The crisper to me, the better!

6 medium russet baking potatoes
olive oil & canola oil
Sea salt
Freshly ground pepper
6 slices of bacon
1 cup extra-sharp cheddar cheese
sour cream and/or Ranch dressing

Scrub potatoes clean, rub with olive oil, bake in 400 degree oven for 1 hour, or until cooked through.
Fry out the bacon while the potatoes are cooking. Drain on a paper towel, cool and crumble.
Remove potatoes from oven and allow to cool enough to handle. Cut in half horizontally and scoop out flesh from the insides, reserving for another use (potato cakes maybe). Leave 1/4-inch of potatoes on the skin.
Increase oven temperature to 450 degrees. Rub potato skins inside and out with canola oil, sprinkle with the sea salt. Place on a broiler pan and cook 10 minutes on one side and then turn them over and cook 10 more minutes. Remove from oven and let cool enough to handle.
Arrange skins skin-side down on pan. Grind the fresh pepper over them and then top with the cheese and bacon. return to oven and broil for a couple of minutes until cheese is bubbly. Serve with sour cream and/or Ranch dressing for dipping.
Serves 4 to 6

ADDITIONAL TOPPINGS: Bleu cheese & spinach; green onions; sun-dried tomatoes; pimiento cheese; brown sugar-soy sauce-ginger and garlic; apricot preserves and spicy mustard; sausage & Jack cheese with peppers; chicken-pineapple and soy sauce. The possibilities are virtually endless.