|
ABC’s
of Food Safety
- Cool it, thaw in
refrigerator
- Keep cold foods cold,
hot foods hot, clean it!
- Keep all surfaces and
utensils clean
- Wash hands before and
after handling fresh meat.
- Cook it, use within 2
days of purchase or "sell by" date.
- Cook ground beef until
middle is light grey.
- Cover it, Keep cooked
foods wrapped and separate from raw foods
- It's Simple, it's
Safe, and when in doubt, THROW IT OUT!
Purchasing At the Grocery Store
-
Pay attention to
sell by and
use by
dates on perishable products. If the "sell by" date has expired, do not buy the
product. The "use by" date applies to use at home after purchase. It's important
to note that these dates refer to quality of food (taste, texture, smell,
appearance) and are not a guarantee of an uncontaminated product, particularly
after the original package seal is opened.
-
Be sure that packaging/storage is as it should be: refrigerated foods should be
kept cold; frozen foods should be frozen solid; there should be no holes or
tears in the packaging.
-
When possible, put raw poultry, meat or fish in separate plastic bags before
setting in your cart with other unprotected foods. Occasionally, packaging on
these products may allow leakage.
-
Select perishable food products, including meat, last before checking out, and
place them in the coolest spot in your car for the trip home. If food will be
held in the car for longer than thirty minutes, store it in a cooler immediately
after purchase to keep it cold.
Home
Storage
-
Place perishable foods immediately into the
refrigerator or freezer upon returning home from the grocery store.
-
Place meat, fish and poultry in the coldest
part of the refrigerator (on a low shelf at the back). Use beef steaks, roasts
and deli meats and poultry within 3 to 4 days. Ground meat, ground poultry and
fish should be used within 1 to 2 days.
-
Place uncooked meat, fish and poultry products
in separate plastic bags and set on a plate on the lowest shelf of the
refrigerator so raw juices do not drip onto other foods.
-
Using a refrigerator thermometer, check the
refrigerator's temperature to ensure that it is cooling at 35°F
to 40°F and the freezer is at or below 0° F.
-
Space items in the refrigerator and freezer so
that air can circulate freely around them.
-
Keep the interior of the refrigerator/freezer
clean. Pack perishables in coolers when cleaning or defrosting your
refrigerator/freezer.
Freezing and Defrosting
-
To preserve food quality, traditional plastic
wraps are not suitable for long-term freezing. Rewrap or over wrap meat with
freezer storage bags, protective moisture or vapor-proof freezer or foil wrap
for freezer storage. Wrap raw meat, fish and poultry carefully to protect other
foods from juices that may leak.
-
To thaw meat, fish and poultry safely, take it
out of the freezer and place in the refrigerator. Place in a plastic bag or in a
pan or dish to prevent juices from dripping onto other foods. A one-inch steak
will thaw in 12 to 14 hours. Allow 4 to 7 hours per pound to thaw a large roast
and 3 to 5 hours per pound for a small roast. A one-inch thick package of ground
beef will defrost in 24 hours. For quick thawing, use the microwave oven
according to manufacturer's directions and then cook defrosted food immediately.
-
Never defrost meat, poultry or fish on the
kitchen counter or in warm water. Bacteria multiply rapidly at temperatures 40°
- 140°F.
Food
Preparation
-
Keep everything that touches food clean -
hands, utensils, bowls, and countertops. Wash hands with warm, soapy water prior
to preparing any food, and after handling raw meat, poultry and fish. Use
separate platters, cutting boards, trays and utensils for cooked and uncooked
meat, poultry and fish.
-
Keep juices from raw meat, poultry and fish
from coming into contact with other foods, cooked or raw. Always wash contact
surfaces and utensils with warm, soapy water immediately after preparing these
products.
-
When using a cutting board, it is best to use
separate boards for each food type. Never use the same cutting board for raw
meat or poultry that is used for cooked and ready-to-eat foods. Wash food
preparation surfaces thoroughly with warm, soapy water and then sanitize the
surface after each use. To sanitize cutting surfaces, wash with a solution of 2
to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain
hot water.
-
Never eat raw seafood, meat, poultry, eggs (or
foods containing raw eggs such as homemade salad dressing, mayonnaise, ice cream
or cookie dough). Never drink unpasteurized milk or other unpasteurized dairy
products.
-
Direct sneezes and coughs away from food; cover
mouth and nose with tissue when sneezing or coughing; wash hands after sneezing
or coughing. Thoroughly wash all produce with clean, drinkable water; use a
brush if necessary.
-
When marinating meat, seafood or poultry, use a
covered, non-metallic container and place it in the refrigerator. Ingredients in
marinades such as wine, vinegar and lemon juice are acidic and will cause a
chemical reaction with some metals. When this happens the metal will leach into
the food being marinated.
-
Avoid mixing dark colored sauces (such as
teriyaki, Worcestershire or soy sauces) in with ground meat or poultry as they
make it more difficult to judge doneness. Instead, brush sauces on the cooked
surface of the patty about midway through the cooking cycle. Be careful not to
re-contaminate fully cooked meat or poultry by adding sauce with a brush which
was used on raw or undercooked foods.
-
Do not use marinade which has been in contact
with raw meat, fish or poultry as a sauce for the cooked food without first
bringing the marinade to a boil for at least one minute.
Cooking
-
Cook ground meat thoroughly, to a uniform
internal temperature of 160°F, or until the center is no longer
pink. Ground poultry should be cooked to at least 165 °F.
Juices in done ground meat and poultry will run clear.
-
Use a meat thermometer for roasts, thick steaks
(over two inches thick) and poultry, placing it at the thickest portion of the
meat, not touching bone or fat.
-
Cook roasts to 5°F below the
following recommended internal temperatures for doneness of meats: medium rare
(150°F), medium (160°F), well done (170°F).
Roast temperatures rise approximately 5 during standing time (allow 10 - 15
minutes). Poultry should be cooked to 170°F and pork to 160°F.
-
Avoid very low oven temperature roasting
methods (below 300°F) and long or overnight cooking of meats,
which may encourage bacterial growth before cooking is complete. Do not use
brown paper bags for roasting - they may not be sanitary and are not recommended
for use as cooking material.
-
Cook stuffing for turkey or chicken separately
from the poultry instead of in cavity of bird.
-
Don't interrupt cooking by partially cooking
food and then finishing later. Partially cooked food may not reach a temperature
sufficient to destroy bacteria and may even encourage bacterial growth.
-
When basting or applying a sauce during
grilling or broiling, brush the sauce on cooked surfaces only. Be careful not to
re-contaminate fully cooked meat or poultry by adding a sauce with a brush
previously used on raw or undercooked foods.
Serving
-
Do not leave cooked meat or other perishable
foods out at room temperature for longer than two hours.
-
When serving from a buffet, keep cold foods on
ice at a temperature below 40°F, and keep hot foods at an
internal temperature of at least 140°F. When replenishing the
buffet, do not mix fresh food with food that has already been out for serving.
-
If a marinade that has been in contact with raw
meat, poultry or fish is to be served as a sauce, heat to a rolling boil and
boil for at least one minute. A better alternative is to mix a double batch of
marinade; reserve half for marinating the food and half to use as a sauce. Use
separate plates, platters or trays for holding raw and cooked meat, fish and
poultry. Utensils and knives should be washed with warm soapy water in between
contact with raw and cooked foods.
Leftovers
-
Freeze or refrigerate leftovers immediately.
For more rapid cooling, use small shallow containers (less than two inches deep)
to freeze and refrigerate leftovers. Cut large portions into smaller portions to
speed cooling time. Leftover meat, fish and poultry should be wrapped securely
before refrigeration, eaten within 3 to 4 days, and reheated to 160°F
or until steaming hot at time of consumption.
-
Sauces and gravies should be reheated to a
rolling boil for at least one minute before serving.
Ground
Beef
-
Ground beef is more susceptible to harmful bacteria than other beef cuts such as
roasts and steaks because during grinding, surface bacteria are mixed throughout
the meat. Therefore, prompt and proper storage and cooking are especially
important.
-
Irradiation, sometimes called “cold pasteurization,” also can help assure ground
beef safety. Food irradiation is approved in more than 40 countries around the
world and has long been approved and used for wheat, spices and fresh fruits and
vegetables in the United States. Irradiation was approved for beef in 1997.
-
During irradiation, foods are exposed briefly to an ionizing energy source, such
as x-rays or electron beams, to kill harmful bacteria that would otherwise cause
food borne illness. Irradiation can virtually eliminate E-coli 0157:H7 and
greatly reduce other disease-causing germs. Remember, though, irradiation
complements but does not replace proper food handling practices. For example,
ground beef patties, meatloaves and meatballs still need to be cooked to an
internal temperature of 160 degrees F.
-
Foods treated with irradiation are labeled with the statement irradiated for
food safety or treated by irradiation.
-
When you go to the meat case to purchase beef,
there are a wide variety of options from which to choose. All of these options
can make it confusing if you don't know what to look for. If you understand what
the names mean, you'll be one step closer to proper selection.
More
Do’s & Don’ts
-
Your biggest culprit for tough grass fed beef is overcooking. This beef is made
for rare to medium rare cooking. If you like well done beef, then cook your
grass fed beef at very low temperatures in a sauce to add moisture.
-
Since grass fed beef is extremely low in fat, coat with virgin olive oil,
truffle oil or favorite light oil for flavor enhancement and easy browning. The
oil will, also, prevent drying and sticking.
-
We recommend marinating your beef before cooking especially lean cuts like NY
Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor
of grass fed beef but enhances the moisture content. A favorite marinade using
lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their
favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar,
use slightly less than you would use for grain fed beef. Grass fed beef cooks
quicker so the liquor or vinegar won't have as much time to cook off. For safe
handling, always marinate in the refrigerator.
-
If you do not have time to marinate, just coat your thawed steak with your
favorite rub, place on a solid surface, cover with plastic and pound your steak
a few times to break down the connective tissue. As an added benefit your
favorite rub will be pushed into your grass fed beef. Don't go overboard and
flatten your beef unless your recipe calls for it. If you don't have a meat
mallet, use a rolling pin or whatever you feel is safe and convenient.
-
Stove top cooking is great for any type of steak including grass fed steak. You
have more control over the temperature than on the grill. You can use butter in
the final minutes when the heat is low to carry the taste of fresh garlic
through the meat just like steak chefs.
-
Grass fed beef has high protein and low fat levels, the beef will usually
require 30% less cooking time and will continue to cook when removed from heat.
For this reason, remove the beef from your heat source 10 degrees before it
reaches the desired temperature.
-
Use a thermometer to test for doneness and watch the thermometer carefully.
Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to
overcooked in less than a minute.
-
Let the beef sit covered and in a warm place for 8 to 10 minutes after removing
from heat to let the juices redistribute.
-
Never use a fork to turn your beef precious juices will be lost. Always use
tongs.
-
Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275
degrees for roasting or at the lowest heat setting in a crock pot. The cooking
time will still be the same or slightly shorter even at the lower temperature.
Again . . . watch your meat thermometer and don't overcook your meat. Use
moisture from sauces to add to the tenderness when cooking your roast.
-
Never use a microwave to thaw your grass fed beef. Either thaw your beef in the
refrigerator or for quick thawing place your vacuum sealed package in water for
a few minutes.
-
Bring your grass fed meat to room temperature before cooking . . . do not cook
it cold straight from a refrigerator.
-
Always pre-heat your oven, pan or grill before cooking grass fed beef.
-
When grilling, sear the meat quickly over a high heat on each side to seal in
its natural juices and then reduce the heat to a medium or low to finish the
cooking process. Also, baste to add moisture throughout the grilling process.
Don't forget grass fed beef requires 30% less cooking time so watch your
thermometer and don't leave your steaks unattended.
-
When roasting, sear the beef first to lock in the juices and then place in a
pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make
great healthy luncheon meats with no additives or preservatives.
-
When preparing hamburgers on the grill, use caramelized onions, olives or
roasted peppers to add low fat moisture to the meat while cooking. We add zero
fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed
to compensate for the lack of fat. Make sure you do not overcook your burgers
30% less cooking time is required.
Beef
Information
Loin and Rib are clues that
the beef is a tender. Chuck, Round and Flank
indicate a less tender cut. Less tender cuts will
require marinating or a slower, moist cooking method.
The USDA has three grades
that they generally give beef:
- Prime
- Choice
- Select
Grades are determined by
the amount of marbling (flecks of fat within the meat), the texture of the meat
and its color and appearance. Prime meat has the most marbling and Select has
the least.
Less marbling means less
fat, therefore Select has fewer calories. But remember, it may not be as tender,
juicy or flavorful as Choice or Prime.
- When purchasing beef, there
are a few things to watch for no matter what grade or cut you choose:
- Choose beef that is bright
red in color in the fresh meat case. Remember, vacuum packaged beef in the
self-serve case will be maroon because it has not been exposed to oxygen.
- Choose beef that is firm to
the touch.
- Choose beef that has little
or no excess liquid in the package.
- Look for packages that are
cool to the touch and have no wear or punctures.
- Always check the sell-by
date.
- With beef and all
perishable foods, proper care must be taken to ensure safety and maintain
quality. Try to buy your meats last on your trip through the grocery store.
- After you buy beef, be sure
to refrigerate or freeze your meat as soon as you get home. If you live far from
the grocery store or meat market, bring a cooler for the ride home.
Freezing tips for uncooked beef:
- Beef steaks and roasts
can be frozen for 6 to 12 months.
- Ground beef can be
left in the freezer for 3 to 4 months.
- Wrap meat in white
freezer paper or freezer aluminum foil to protect against freezer burn.
- Do not bring meat to
room temperature before cooking. Most recipes are based on taking meat
directly from the refrigerator. In fact many recipes call for steaks to be
partially frozen when cut (for easier cutting) and then immediately cooked.
- Everyone loves the
great taste of beef, so you often won't have any leftovers. But if you do:
- Promptly refrigerate
or freeze all perishable foods after the meal is over.
- Don't cool leftovers
on the kitchen counter.
- Divide and wrap
leftovers into smaller portions that you'll use at one time.
- Leftover, cooked beef
can be stored in the refrigerator for 3 to 4 days and in the freezer for 2
to 3 months.
- Date leftovers so you
know when you put them in the refrigerator.
Freezing & Defrosting
- Freezing tips for
uncooked beef: Beef steaks and roasts can be frozen for 6 to 12 months.
Ground beef can be left in the freezer for 3 to 4 months. Wrap meat in white
freezer paper or freezer aluminum foil to protect against freezer burn.
- Defrosting tips for
uncooked beef: Never defrost frozen beef on the kitchen counter. The best
way to defrost is to plan ahead a bit and place the meat in the refrigerator
overnight. Larger items may take two nights. If you're pressed for time, use
the defrost setting on your microwave - a pound of ground beef can be thawed
and ready to cook in 5 minutes. Defrosting timetable: Large Roast 4-7
hrs./lb, Small Roast 3-5 hrs./lb. 1" Thick Steak 12-14 hrs.
Beef
Cuts
Starting the Fire
Before you start the fire, if your grill has
bottom vents, open them.
For a more even-burning fire, use high-quality
charcoal.
To determine the number of briquettes needed,
spread briquettes one layer deep on the fire grate, extending them one to two
inches beyond the area the food will cover on the cooking rack. Then arrange
those briquettes in a pyramid shape.
-
Add lighter fluid and carefully light.
-
In about 30 minutes the coals should be
ash-covered.
-
Carefully spread them in a single layer with a
long-handled tongs and set the cooking grid in place.
-
Temperature
Beef should be grilled at medium temperature. To
check the temperature of coals, hold the palm of your hand 4 inches above the
coals. If heat forces you to pull your hand away, after 2 seconds the coals are
high, after 4 seconds the coals are medium, after 5 seconds the coals are low.
Actual cooking time will vary depending on the
position of the meat on the grill and the degree of doneness desired.
Beef Doneness Guide
The best way to determine doneness is to use a
meat thermometer. Always cook ground beef to medium doneness (160 degrees F). If
you don't have a meat thermometer, cook ground beef until the center is no
longer pink and the juices run clear. Test burgers by cutting them in half.
It's perfectly safe to enjoy steaks while
they're still pink in the middle. Use the following guidelines to determine your
preference:
-
Rare - bright red in the center and lighter pink
towards the outside, 140 degrees
-
Medium - light pink in the center and brown
towards the outside, 160 degrees
-
Well done - brown consistently throughout, 170
degrees
Grilling is a low-fat cooking method, because as
the meat cooks, the excess fat drips off the meat and into the fire. Of course
steaks and burgers are the standard grilling favorites, but don't forget about
beef kabobs and ribs! Grilling even gives beef roasts a great smoky flavor.
Simon's Shrimp Low Boil
 
-
3 to 4 gallon pot
-
1 gallon water
-
1 quart beer
-
10lbs red potatoes
-
8 to 12 half ears of corn
-
At least 4 packs of a kielbasa type
sausage
-
3 whole onions
-
4 cloves garlic or more to your taste
-
5lbs shrimp
-
Spices or favorite low boil mix
Directions:
1)
Put your water and beer in the pot
over high heat.
2)
Add onions, garlic and spices.
3)
Once water is rolling add the
sausage (Cut it into bite size pieces) and cook for ten minutes.
This allows the spices to absorb in the sausage.
4)
Add potatoes and I usually cut in
half to allow for spice soaking. Cook for 15 minutes or until
slightly tender.
5)
Add corn and cook it depending on
whether it’s frozen by directions or, if it’s fresh about 7
minutes.
6)
Add the shrimp and cook five to ten
minutes more.
Notes:
1)
You need a big pot or you will have
to remove all the other ingredients before cooking the shrimp.
With all recipes it’s up to the cook to decide what he likes
best and add more of that to the pot, which would also include
crab if available. This recipe will feed two hungry families.
2)
Now don’t get in a tizzy about the
beer. It’s a must and the alcohol cooks out.
3)
Fresh is always better with corn
and potatoes but its seasonal. Leave the onions whole or you end
up with a paper thin mess.
4)
Spices / I use a mix I came across
many years ago called Swamp Fire. For my taste there is no
better. It’s spicy hot. There are many brands and any are fine
because you can always add pepper corns, red pepper, paprika and
bay leaves by the tablespoon to get the desire spiciness.
5)
Lastly enjoy cooking and have
passion with it. Don’t be afraid to add a spice or ingredient
that you like. Having your friends or family come together and
enjoy a meal is what life is about.
Cocktail Sauce
A dash or two hot sauce /
mix and chill for one hour at least.
GRILLED GROUPER
-
Grouper fillet about 1” thick or
thicker if you like.
-
Garlic Salt, Black Pepper, Lemon Pepper
-
Spray oil or Olive Oil
-
Fresh lemon wedges
DIRECTION’S:
1) I prefer using a good
olive oil, but you can use spray oil if you so choose. Coat both sides of the
grouper with the oil and then sprinkle your spices on both sides
liberally. (Lots of cracked black pepper) I let it marinade for
a couple of hours in a plastic bag.
2) Start your Grill; I am a
charcoal man, who also uses wood when I cook. But I have found
if you use a gas grill you can take a small piece of wet hickory
or mesquite and lay in the bottom of your grill on top of the
rocks for a smoky flavor. If this makes you nervous you can use
aluminum pan and place wet wood in it on top of the rocks.
3) Once your grill is ready
and I prefer again to let the coals cook down some, from the
time I start the grill till I put the fish own is usually 1
hour. With a gas grill use the medium heat setting.
4) Cooking time is quick, no
more than 8-10 minutes a side at 1” thick and only turn it over
once. If it looks like the center is not done then move the
fillet off the direct heat for a few minutes. That’s were the
spray oil can come in handy and give the fillet a quick spray
and let it cook a few more minutes. Don’t over cook it, there
nothing worse than dry dish. You might as well make a casserole
with it then.
Notes:
1) I buy my sea fish at a
place in Destin called Sexton’s and I usually buy several large
fillets of grouper, mahi-mahi, cobia or amberjack while I am
getting my supply of shrimp for the summer, the market will sell
you a cooler and pack it with ice for the ride home. Once home
all this can be frozen in bags with water and used all summer
long. A Cajun I worked with in New Orleans showed me how to use
heavy duty freezer bags, (About 2.5 pounds of shrimp in each
bag) and add about a quart of water. The fish fillets you cut to
fit, with less water.
2) I don’t use a lot of
condiments on my fish (Fresh Lemon), I think it’s a waste, but
we all have our own individual taste so have at it. Tarter sauce
or cocktail sauce is good.
3) I also like to use red pepper or
Blacken Spice on occasion when I want it
spicy.
*****For a side dish with
this recipe I like to make a veggie mix and grill it also.*****
VEGGIE MIX
-
2 yellow squash
-
2 zucchini squash
-
2 bell peppers / red and green
-
1 onion
-
1 package of fresh mushrooms
-
1 large bottle of Italian dressing
-
1 cup white wine
-
2 tablespoons garlic
-
1 Fresh lemon or bottled juice is ok
-
Garlic / a tablespoon or two
Directions:
1) Cut veggie’s into pieces
and put in bowl.
2) Add other ingredients.
3) Marinade all day. When
ready to cook drain the marinade. It only takes about 10 minutes
to cook. Or if you like them cruncher then less cooking time.
You should know what your family and friends like and cook it to
their taste.
Notes:
1) Its a very simple recipe.
And it is great on the grill, but can be done in a wok if your
grill is small. I have a special non stick pan with holes (14 X
24) that I brought at a supply store at the mall. It’s perfect
for this kind of cooking.
FRIED SEA FISH
-
Fish fillets (any sea fish works)
-
Zip Lock Bag
-
Quart of Butter milk
-
2 cups Bisquick
-
Swap Fire Seafood Boil, garlic salt and
pepper
-
Half bottle of your favorite cooking
oil. (I don’t like a lot of oil)
-
Fresh lemon cut in wedges
Directions:
1) Cut the fillets in 2 X 2
squares
2) Put in bag with quart of
buttermilk, all day if possible.
3) Take the two cups
Bisquick and add two tablespoons of the Swamp Fire Mix. (More if
you prefer). When it comes to salt and pepper it’s usually by
the teaspoon.
4) Drain off buttermilk and
dredge in dry ingredients.
5) Fry till brown.
6) Serve with lemon wedges.
I
also use this recipe for cooking Calamari (Fried Squid). This
was a favorite while living in Sicily. Have lots of fresh
lemon!!! Add shrimp to this also.
BROILED LOBSTER
Directions:
1) In a large pot add
1-gallon of water and a teaspoon of salt. Once the water is
rolling put the Lobsters in headfirst. Cooking time is 10
minutes, use a set of tongs, and remove them from the water and
set aside. Let them cool enough so you can handle them.
2) Turn your oven broiler on
and line a cookie sheet with foil. The lip on the sheet doesn’t
need to be more than a 1/2 inch high.
3) While the Lobsters are
cooling take a small saucepan and the melt butter, then add the
juice of one lemon, garlic and wine.
4) Cut remaining lemon into
wedges.
5) The fun part now, turn
the lobster over and cut up the tail towards thorax with a pair
of scissors, you want to able to pour or brush the tail meat
with your sauce as its broiling. Then take a dishtowel and put
each claw in it and smack it with a hammer or the backside of a
stout knife to crack the claws.
6) Cooking time is only 10
minutes since you have already pre cooked the lobster by boiling
it. I pour a third of the sauce on the lobsters and put them in
the oven. After 5 minutes I pour another third of the sauce on
the tails and then again when I take it out of the oven.
Notes:
1) I prefer killing my
lobster by boiling them and it also cuts down on cooking time,
if you want to do it the old fashion way then here’s the how
too.
a) Lay the victim on the
cutting board and flatten him out by pressing down about
half way back from the thorax and tail. Hold firmly.
b) Take a large knife at
least a 10” blade and press the point of the knife about 2”
back from the eyes in the center of his body pushing down
and forward between the eyes splitting his body down the
middle. (Now you now why I prefer to boil his butt!!)
c) This way kills
quickly and then the insides may be clean out if you want to
stuff it or take the raw meat from the tails and claws to
make a Newberg or Bisque. You are the cook so you decide
which way is best “bon appetite”.
2) If you want to try
something different and enjoy the taste of the grill then
instead of the broiler you can use your grill.
3) If you prefer another way
is do use the SwapFire Mix and just boil it and you can add
potatoes and corn to it.
LOBSTER
NEWBURG
Directions:
1) You have you choice of
boiling the lobster and taking the meat out or doing the second
way and use the knife. It is really better to use the knife for
this recipe.
2) Sauté lobster meat in
large heavy bottom pan using the olive oil. As soon as the meat
turns red remove and deglaze pan with white wine and add garlic.
3) Add cream and sherry and
other seasonings. I like to shred the lobster meat and then ad
back in to pan. Simmer for 5 minutes on medium low heat stirring
frequently.
4) This is where you want to
add either a cornstarch mixture or a light roux to the pan, so
it will thicken slightly. It’s easier to use the cornstarch, (2
tablespoons cornstarch to 2 Tablespoons water and stir) You will
need to bring the Newburg back to a low boil before add the
cornstarch mixture. Only add about half, you don’t want to over
thicken it. If you do then add more cream and readjust you r
spices.
5) Once you have it complete
the thicken step, pour into a baking dish add the shredded
cheese and bake at 350 till cheese melts. Something else that
cam be added before the cheese is a tablespoon of butter for
added flavor.
6) With this dish I like
only a French or Italian bread to soak of the juice with.
*****For a side dish*****
GARLIC CHEESE GRITS
-
1 Cup cooked grits
-
2 Eggs
-
2 Cups sharp cheddar cheese
-
1 Teaspoon garlic powder or chopped
garlic (Perhaps just a bit more for garlic lovers)
-
1 Stick butter or margarine
-
*Optional a little can of green
chilies.
Directions:
1) Mix ingredients and bake
uncovered at 400 degrees in oven until firm about 30-40 minutes.
2) You can omit the garlic
if you don’t like it.
*****A side dish for those
who love more fried food. This dish helps absorb the grease of fried food.*****
HUSH PUPPIES
-
1 Cup self rising cornmeal
-
½ Cup grated sharp cheddar cheese
-
1 Chopped jalapenos pepper (deseeded)
-
2 Bunches green onions chopped
-
2 Eggs
-
1 12 oz stale beer (Not a cold one,
that’s for the chef)
Directions:
1) Mix with stale beer to
thickness enough to drop from tablespoon into deep fryer.
2) Put on paper towels for
quick drain and they are ready to eat.
*****A side dish if eating
fried fish.******
SLAW
Directions:
Mix all the ingredients and
let sit for 1 hour in frig.
*****Side dish for the
grilled fish if you don’t want the veggies*****
MANDARIN ORANGE SALAD
-
1 Head of Lettuce or bag of leaf style
-
1 Can of Mandarin Oranges
-
1 Batch green onions
-
1 Package of slivered almonds / Toasted
-
Dressing: (Make at least 1 hour ahead
of time)
-
Combine whisk and chill
-
½ Cup oil
-
4 Tablespoons apple cider vinegar
-
2 Tablespoons sugar
-
3 Tablespoons Soy Sauce
-
2 Teaspoons Sesame Seeds
Directions:
1) This isn’t a hard one,
tear your lettuce and layer the oranges and then the toasted
almonds. Can be made as one large salad or individually, pour
the desired amount of dressing on top. Enjoy.
2) I like a little less oil
and I usually us olive oil.
*****For a side dish*****
JALAPENO POTATOES
-
5 Large potatoes
-
1 or 2 Jalapeno peppers
-
1 Package sliced pepperoni, divided
into to piles
-
1 Cup sharp cheddar cheese
-
1/3 cup mayonnaise
-
½ Stick butter or margarine
-
Salt & Pepper to taste
Directions:
1) Peel, dice and boil
potatoes till soft, and then drain.
2) Mix all ingredients to
consistency of thick potato salad (For those who don’t what
potato salad is just mash it good). Spray backing dish and pour
in mixture. Top with second pile of pepperoni and then bake at
350 degrees for 20-30 minutes.
*****For a side dish*****
TOMATO PIE
-
9 Inch pie shell
-
3-4 Tomatoes, peeled and sliced
-
2-3 Tablespoons fresh basil chopped
-
2-3 Tablespoons fresh chives chopped
-
or green onions in a pinch.
-
2 Cups shredded Cheddar/Monterey Jack
cheese
-
½ Cup Mayonnaise
-
¼ cup Sour Cream
Directions:
1) About 1 hour ahead of
time peel and slice tomatoes and put on top of several layers of
paper towels. This takes a lot of the water out of them.
2) Bake pie shell by
directions on box.
3) Mix all other ingredients
and set aside.
4) Once pie shell is finish
browning, add tomatoes layering with salt and pepper. Then
spread you mixture on top and bake at 400 degrees for 30
minutes. I let it cool for about 10 minutes after baking.
5) To always have crisp pie
crust, before baking brush with egg white!
6) This is a great dish in
the summer when you have home grown tomatoes and fresh herbs.
The herbs can usually be purchased year round if you don’t grow
them.
VIDALIA
ONION PIE
-
½ Stick butter or margarine
-
2 Eggs lightly beaten
-
¼ tsp salt and 1/2 tsp pepper
-
½ Cup parmesan cheese
-
3 Medium onions, thinly sliced
-
1 Cup sour cream
-
1 Tablespoon minced garlic
-
3-4 Drops hot sauce
-
9 Inch pie shell
Directions:
1) Sauté sliced onions and
garlic in butter until soft.
2) Mix all ingredients
except cheese
3) Pour onion into unbaked
pie shell and then pour other ingredients and top with cheese.
4) You can elect to brown
pie shell ahead of time if you do don’t for get the egg white to
make it crisper.
*****For a side dish*****
ITALIAN TOMATOES
-
2-3 Tablespoons fresh Basil
-
1-2 Tablespoons fresh Parsley
-
1 Tablespoon minced garlic
-
5 Tablespoons olive oil
-
2-3 Tablespoon Red wine vinegar
-
4 Tomatoes sliced
-
1 Purple onion or Vidalia onion sliced
Directions:
1) Mix liquids and herbs and set aside.
2) Arrange tomatoes and onion in shallow dish
and pour dressing of it, salt and pepper to taste. Put in frig
and let marinate for at least 1 hour.
CHICKEN & SAUSAGE
GUMBO
-
1 whole chicken
-
2 pounds sausage, use either Andouille
for a spicier taste or a good kielbasa or a pound of both.
-
2-4 pounds shrimp (optional)
-
3 pounds okra
-
2 cans tomatoes (28oz size diced)
-
2 large onions
-
1 large bell pepper
-
4-6 stalks of celery
-
4 cloves garlic
-
3 bay leaves
-
Seasoning to taste / I like Tony
Chachere’s Original Creole Seasoning
-
Salt and cracked black pepper
-
¼-teaspoon red pepper
-
Couple of dashes of you favorite hot
sauce
-
1-cup white wine
Directions:
1) Boil chicken in 1 gallon of water (with
1-teaspoon salt &pepper) until tender. Remove chicken and let
cool. Let the stock continue to boil and reduce.
2) While chicken boils you can go ahead and
sauté onion, celery, bell pepper, and garlic with sausage in
large skillet. Sprinkle a little “season” on ingredients while
they are cooking. Add ¼ cup of white wine for deglazing.
3) Shred chicken and add back to pot along
with sautéed ingredients. Add tomatoes, okra, bay leaves,
remaining white wine, red pepper and stir.
4) Now its time to add the seasoning, I
usually start with a ¼ cup and then give it 20 minutes of simmer
on medium-low heat. Then will add additional seasoning if needed
by the tablespoon. Let the gumbo cook for an additional twenty
minute and taste again.
5) The three to four dashes of your
favorite hot sauce go in last.
6) Add the shrimp (which is optional) the
last 10 minutes. You don’t want to cook the shrimp long or they
get mushy.
7) Total time cooking in only an hour, less
if you don’t add the shrimp, this is a recipe that gets better
the more times you cook it.
8) Be creative and try different sausages
or double the amount of chicken, the recipe can be doubled or
tripled, just get you low boil pot out and invite the whole
neighborhood or you coworkers. I like a fresh French bread with
this. It freezes easily also.
RED BEANS & RICE
-
1 lb dried red beans
-
1 1b Kielbasa Sausage or the spicier
Andouille
-
1 large onion chopped
-
½-cup bell pepper
-
2 tablespoons celery
-
2 cloves garlic finely chopped
-
1 bay leaf
-
1-tablespoon parley (fresh if you have
it)
-
½ table spoon red pepper
-
3-4 dashes hot sauce
-
Salt and pepper to taste
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Sauté onion, bell pepper celery, garlic,
and sausage, when finished sautéing pour into pot with beans,
add remaining ingredients. Put lid on pot and turn down to
simmer for 2-3 hours stirring occasionally. Beans are ready when
soft.
4) Cook rice and serve by pouring beans
over rice.
5) You can substitute the red pepper with
Creole seasoning or use both and adjust to taste.
6) I also use pintos for this recipe and
really like them better.
TEXAS
PINTOS
-
1 pound dried pinto beans
-
3 pounds ground beef
-
1 large onion
-
2 jalapeno peppers diced
-
2 cans Rotel tomatoes (use either
original, hot or mild)
-
1 tablespoon minced garlic
-
1 package of taco seasoning
-
1-teaspoon cumin
-
1-tablespoon sugar
-
1-tablespoon chili powder
-
½-teaspoon salt
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Brown meat (salt and pepper) and drain
add onion and garlic, cook onion till soft and add ingredients
to beans along with seasoning and diced peppers, canned
tomatoes.
4) Beans can be eaten as a side dish or
over a baked potatoes or hotdogs; this dish is almost like a
chili.
CHALUPAS
-
1 lb dried pintos
-
2 lb pork roast cut into cubes
-
3 cloves garlic minced
-
1 can Rotel tomato
-
1 bell pepper
-
2 onions
-
1-tablespoon cumin
-
3 tablespoons chili powder
-
1-tablespoon oregano
-
1-tablespoon basil
-
½-teaspoon thyme
-
½-teaspoon dry mustard
-
2 teaspoons brown sugar
-
1 package taco seasoning
-
1 small can green chilies
-
1 can enchilada sauce
-
1-tablespoon Worcestershire sauce
-
Salt and pepper to taste at end of
cooking cycle
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Trim fat from pork roast and cut into
chunks (roughly 3by3 pieces), add salt and pepper to flour and
dust pork with mixture, brown pork in heavy skillet.
4) Add all ingredients to beans and cook
slowly for several hours. As meet gets tender use a couple of
forks and tear it apart.
5) You can add chicken broth as need if
beans get to thick. I have cooked this dish up 6 hours.
6) This dish is served on Fritos corn
chips. For toppings use grated cheese, black olives, sour cream,
green onions and salsa.
7) Its an all in one dish and is a great
comfort food.
Pico De Gallo (Fresh Salas)
-
6 medium tomatoes diced
-
¼-cup fresh chopped cilantro
-
1 medium onion diced
-
1-2 Serrano chili peppers or Jalapeno
-
1-tablespoon olive oil
-
2-tablespoon red wine vinegar
-
Salt and pepper to taste
Mix and chill for a couple of hours
CHICKEN ENCHILADAS
-
3 cups cooked chicken
-
2 cups Monterey Jack cheese with
peppers
-
1 can chopped green chili’s
-
1/3-cup chopped cilantro
-
1 or 2 finally chopped jalapeno pepper
-
½-cup sour cream
-
1 tablespoon Santa Fe Seasoning
-
1 can enchilada sauce
-
1 bottle taco sauce
-
1-package flour tortillas
-
Salt and pepper to taste
Directions:
1) Mix chicken, grated cheese, sour cream,
chopped pepper, chilies, cilantro, and ½ of the can of enchilada
sauce. If the mixture looks dry you can add a little chicken
broth to the mixture
2) Scoop about a half cup into each
tortilla and roll up. In a greased baking dish put the rest of
the sauce. Then lay the enchiladas on top of the sauce in the
baking dish. I use spray oil and coat the top of the tortillas
lightly. Bake uncovered for 30-40 minutes at 350 degrees.
3) While tortillas are baking take a cup of
sour cream and mix with equal amount of salsa for topping. When
I have time I try to make this while the chicken is boiling. The
longer it sits the better it is.
4) Serve the enchiladas hot and you can
also sprinkle grated cheese on top or guacamole.
GUACAMOLE
Directions:
1) Mix all the ingredients and chill for at
least an hour before serving.
MANDARIN PORK ROAST
-
3-4 lb boneless pork loin
-
1 can mandarin oranges
-
1/3 cup chopped green bell pepper
-
1/3 cup chopped red bell pepper
-
1 medium onion, chopped
-
1 tablespoon minced garlic
-
¼ cup apple cider vinegar
-
1-tablespoon soy sauce
-
½-cup chicken broth
-
2 tablespoons Dijon mustard
-
¼-cup brown sugar
-
2-tablespoon cornstarch
-
Salt and Pepper to taste
Directions:
1) Sprinkle roast with salt and pepper and
dust with flour and brown own all sides in skillet, then remove
from pan.
2) Spread mustard over roast and place in
large Pyrex dish and cover with foil and bake at 325 degrees
until tender, about 2.5 hours. (Temp. 155-160 on meat
thermometer)
3) Drain oranges, save juice and mix with
cornstarch, sugar, vinegar, garlic, soy sauce, and broth in a
pan on medium heat stirring constantly until it thickens.
4) Add onion, peppers, and oranges to sauce
and spoon over roast.
5) Bake uncovered at 400 degrees for 15
minutes.
TOMATO AND FETA
CHEESE SALAD
Directions:
1) Mix and chill for 2 hours, serve over
lettuce. Chop fresh basil and sprinkle over each dish.
GRILLED PORK TENDERLOIN
Directions:
1) Mix ingredients and pour over tenderloin
and marinate over night. I like to use a heavy-duty freezer bag.
2) Grill for thirty minutes or till meat
thermometer reaches 155 degrees
MUSTARD SAUCE FOR
TENDERLOIN
Directions:
1) Boil wine with onions till reduces down
to 2 tablespoons. Add cream and simmer until slightly thick,
whisk in mustard and pepper, salt to taste.
2) Slice grilled tenderloin and spoon sauce
over it.
SMOKED RIBS AND SAUCE
-
3 slabs baby back ribs or your favorite
style of ribs
-
1 bottle Italian dressing
-
1 cup Worcestershire
-
1-cup apple cider vinegar
-
¾ cup white wine
Directions:
1) Mix ingredients and pour over ribs. I
use extra large plastic bag for this recipe, marinate over night
in refrigerator.
2) Smoke on grill for 4-5 hours. If you
don’t have a smoker then grill on indirect heat, keep the temp
around 275 degrees if possible. A gas grill can also be used
with indirect heat. I use wet hickory on the coals when I first
put the ribs own. (Just a hand full,. after 4 hours check for
dryness.
BAKED
BEANS
-
2 cans (1lb size) pork and beans
-
8 strips bacon
-
1 large onion
-
½ of green bell pepper chopped
-
¾-cup brown sugar
-
½-cup catsup
-
1 teaspoon Worcestershire
-
1-tablespoon mustard
-
1 tablespoon minced garlic
-
1-tablespoon molasses
-
½-teaspoon red pepper
-
4-5 dashes hot sauce (omit or use less
or more)
Directions:
1) Cut bacon into 1-inch pieces and cook,
half way through pour off fat and add onion, pepper, and garlic.
Continue cooking till veggies are tender.
2) Pour cooked ingredients in to mixing
bowl and add beans and rest of ingredients mix well. Pour
mixture into baking dish and cook at 350 degrees for 45 minutes.
WHOLE PRIME RIB ON
THE GRILL
Directions:
1) Mix ingredients and spread over top half
of meat
2) Smoke at 250-300 degrees for 2.5 hours
to begin with, use wet hickory or mesquite as needed. On
occasion when I can get it I use apple wood.
3) Turn over and coat meat with remaining
mixture.
4) Overall cooking time varies and
depending how you like you meat cooked. The meat thermometer
should read 155 degrees for rare slices in the middle of the
prime rib. For a medium rib internal temperature would be 160
degrees and for well-done 170 degrees.
5) This is an expensive piece of meat
(Prime Rib) to try for the first time so you may want to try a
beef knuckle or another name is Sirloin roast about 6-8 pounds
in size. Cook the same way and slice thin.
NOTE:
If your grill doesn’t have a temperature
gauge it will be hard to cook this type of dish and most other
recipes where it requires monitoring your heat. I never smoke or
indirect cook meat over 300 degrees. Low temp and slow is the
best way.
You can also use water in a pan or add beer
and fruit juices to help keep the meat moist while smoking it,
most smoker come with a liquid pan if you don’t have one then a
coffee can will work. I prefer water, why waste a cold beer.
SMOKED PORK BUTTS
THE EASY WAY
 
Directions:
1) Salt, pepper, T.C. seasoning on pork
butts coating evenly.
2) Thermometer should read between 250 and
300 degrees, no hotter.
3) Put pork butts on grill.
4) Add wet wood to grill (hickory or
mesquite), do this at least twice during the cooking cycle.
5) I can usually get 3 to 4 hours own the
grill before the temp drops below 250 degrees. At that point
take the pork butts off the grill and wrap in heavy-duty
aluminum foil and place in oven on cookie sheet and cook at 250
for 4 to 5 more hours. (Have the oven turn own at least a ½ hour
before taking butts off the grill). Leave the door closed and
don’t peak. The heat has to stay constant. At the end of 4 hours
you can check the internal temp of the roast, should between 165
and 170 degrees.
6) I can’t tell the difference in doing the
cooking this way and having to nurse the smoker for eight hours.
The meat falls of the bone.
 
BARBEQUE
SAUCE
-
1-cup apple cider vinegar
-
2-cups ketchup
-
1 8oz can Tomatoe Sauce
-
1 tablespoon Worcestershire
-
3-tablespoon stone ground mustard or
you favorite
-
1 can of beer (12oz can)
-
1-teaspoon hot sauce (Texas Pete)
-
Juice of 1 lemon or 1 tablespoon of the
bottle stuff
-
1/4 teaspoon red pepper
-
1 teaspoon minced garlic
Directions:
1) Melt butter and add all other
ingredients, and simmer for at least one hour. I use a whisk to
stir the sauce.
2) I usually double the recipe because it
keeps in the refrigerator for 1 month in glass jar. When I
double the recipe I still only use 1 can of beer.
NOTE:
If you are in a hurry and don’t have time
to make the sauce and use are forced to use the bottle stuff
then you can add ¾ of a can of beer (12oz can) to it and it
really steps it up a notch.
BLUE CHEESE DRESSING
-
1-cup sour cream
-
1-cup mayonnaise
-
¼ cup red wine vinegar
-
2 teaspoons lemon juice
-
½ teaspoon Worcestershire
-
¼-teaspoon hot sauce (Texas Pete)
-
1-teaspoon garlic powder
-
2-tablespoons chopped fresh parsley
-
2-tablespoons chopped green onions
-
3-4oz Blue cheese
Directions:
1) Mix and chill for at least 1 hour.
Most of these recipes are quick and easy
to make and can be made ahead of time and then cooked during the
week when time is short. Or you can go ahead and cook them and
then warm them. I added a few more sauces and dressings. There
are also recipes that go with cooking out so enjoy.
FRENCH
DRESSING
-
1-cup oil
-
1/3 cup vinegar
-
1 ½ tsp salt
-
¼-cup lemon juice
-
2 tbsp sugar
-
½ tsp paprika
-
½ tsp dry mustard
-
1 clove garlic, minced
Directions:
Mix thoroughly and chill several hours
ROQUEFORT DRESSING
-
½-pint sour cream
-
3 oz. Roquefort cheese
-
½-cup mayonnaise
-
2 tbsp lemon juice
Directions:
Mix thoroughly and chill several hours
MARINATE SAUCE
Directions:
Marinate at least 1 hour (For Pork or
chicken)
This is a sauce for smoked meat of any
kind. Recipe can be doubled and stored for a month in the
refrigerator.
SMOKE SAUCE
Directions:
1)
Simmer on low
2)
Make few hours ahead
3)
(Original called for ½ cup oil. Paul prefers ¼ cup.)
This is great on sweet potatoes,
pancakes, and French toast.
MAPLE BUTTER
-
1/2 lb sweet butter
-
½-cup brown sugar
-
½ oz pure maple extract
-
¼ tsp cinnamon
-
1/8 tsp nutmeg
-
1/8 tsp allspice
-
Dash of red pepper
-
Dash of salt
Directions:
Ahead of time let butter sit in bowl at
room temperature to soften. Then add the rest of ingredients and
whip on low setting. Gradually increase speed and blend to all
ingredients are mixed well.
BARBEQUE SAUCE (Uncle James)
Dry Rub: (Equal portion of all
spices, keeps for months in frig.)
Garlic salt Onion powder
Chili powder Celery salt
Black pepper Paprika
Red pepper
Directions:
1)
Put all ingredients in a large pot and simmer sauce for 2
hours
2)
Put dry rub own meat a day ahead wrap in plastic wrap and
put in frig up to 24 hours ahead of time.
HERB SALAD
-
4 tomatoes, bite size pieces
-
1 cucumber, thinly sliced
-
¾ to 1 cup chop purple onion
-
2 tsp dried whole oregano
-
1 tsp dried whole basil
-
½ tsp salt
-
2/3-cup crumbled feta cheese
-
½-cup olive oil
Directions:
1)
Combine 1st 3 ingredients in bowl
2)
Sprinkle with oregano, basil and salt
3)
Cover and chill 30 minutes
4)
Add feta cheese and olive oil
5)
Toss lightly
6)
Let stand 15 minutes before serving
-
BROCCOLI-ORANGE SALAD
-
4 ups fresh broccoli flowerets
-
1 small purple onion thinly slice to
rings
-
½-cups white raisins
-
½-cup pecan piece toasted
-
¾-cup mayonnaise (can use ½-cup low-fat
sour cream)
-
¼-cup sugar
-
1 ½-cup tablespoon white vinegar
-
1 11oz. can mandarin oranges, drained
Directions:
Mix all ingredients in bowl and refrigerate
over night.
SALAD
-
½ head lettuce
-
½ can water chestnuts
-
1 stalk celery chopped
-
1 medium onion chopped
-
1-box peas
-
2 boiled eggs chopped
-
½ package blue cheese
Dressing:
1-cup mayonnaise
1/8-cup wine vinegar
1-tsb sugar
Directions:
Toss salad in large bowl and then put into
individual bowls. Mix dressing (Let dressing sit for 1 hour in
refrigerator to allow sugar to melt) and spoon over salad.
LAYERED
SALAD
Directions:
Layer lettuce, mushrooms, onions, and peas
in large salad bowl. (Combine Mayonnaise, sugar, curry powder)
Spread over salad and refrigerate over night. When ready to
serve crumble bacon and top. Ham can be substituted instead of
bacon.
TACO SALAD
-
1 ½lbs ground beef
-
1-cup ground pepper
-
1-½ cup chopped onion
-
Salt and pepper
-
½ tablespoon minced garlic
-
1 can refried beans
-
1 small can black olives
-
1 package taco season mix
-
1 tbsp chili pepper
-
6 dashes cumin
-
1 pound Velveeta cheese
-
1 small can Ro-Tel tomatoes
-
Lettuce- bite size pieces
-
2 medium tomatoes chopped
-
Corn chips
Directions:
1)
brown meat, drain
2)
add ground pepper, onions, garlic, salt and pepper
3)
brown few minutes more
4)
add taco mix and juice from Ro-Tel tomatoes
5)
add chili powder and cumin
6)
melt cheese over low heat
7)
stir in Ro-Tel tomatoes
8)
place in large bowl in this order:
Beans
Lettuce
Olives
Tomatoes
Meat mixture
Cheese mixture
Serve immediately and don’t forget the
chips. Salsa and sour cream can be added after severing.
TACO SALAD #2
-
1 small head
lettuce
-
2 medium
tomatoes
-
2 Avocados
-
1 can Ranch
beans or a substitute of choice
-
4-6 oz.
cheddar cheese
-
1 medium bag
Doritos
-
lb. ground
beef cooked w/ taco seasoning
-
1 medium
bottle Catalina dressing
-
Olives
-
Onion
(cooked w/ the meat)
Directions:
1)
Combine all
2)
Serve immediately
BROCCOLI SALAD
-
2 heads broccoli (florets)
-
½-cup purple onion, chopped
-
½-cup raisins
-
½-cup pecans, chopped
-
1 not peeled apple (Red Delicious), chopped
-
½-cup grated sharp cheese
-
1/3-cup bacon (Cook Three Strips of bacon until crispy)
Directions: Part I
1)
Mix all, except apple.
2)
Mix dressing:
3) Mix ahead of
time to allow sugar to melt.
Directions: Part
II
1) Mix salad
ingredients and store in refrigerator along with dressing until
ready to serve. When ready to serve add apple and dressing.
CHICKEN PASTA SALAD
-
2-cup
Mueller’s seashell macaroni
-
3-cup cooked
and cubed chicken
-
1-11 oz. can
mandarin oranges, drained
-
¾-cup
slivered almonds
-
1 tsp. salt
-
¼-cup diced
celery
-
2 cup
seedless red or green grapes
-
1 ½-cup
Kraft mayonnaise
Directions:
1)
Cook macaroni; drain and rinse
2)
Combine all ingredients
3)
Cover and refrigerate 3 or 4 hours overnight
4)
Serve on lettuce head
5)
May be served with cooked broccoli and bread sticks for a
meal
I really like
this recipe and crab can be added instead of chicken. I also
like to use chicken off the grill for this. Gives it a smoky
flavor along with the sweetness of the dressing.
CHICKEN SALAD
-
4 –cups
chopped chicken
-
1&1/2-cups
chopped celery
-
½ cup
chopped green bell pepper
-
1/4 –cup
finely chopped sweet onion
(If not a sweet onion use half.)
-
¼-cup
mayonnaise
-
¼-cup honey
mustard plus 1 tablespoon.
-
½ tsp dry
mustard ¾ tsp pepper
-
1 tsp salt
-
¾ cup
slivered almonds / toasted
-
Leaf lettuce
Directions:
1)
In mixing bowl ad the chicken, onion, celery, bell
pepper.
2)
In a separate bowl mix the mayo, honey mustard and dry
spices.
3)
Add the mayo/ honey mustard to the chicken bowl. And mix.
4)
Allow salad sit in refrigerator on hour at least.
5)
When ready to serve place leaf lettuce on places and
spoon chicken salad on top.
6)
Croissants are good with this or garlic cheese toast.
BROCCOLI SLAW
-
16 oz
Broccoli slaw
-
1 bunch
green onions
-
2 -3oz
packages chicken flavored ramen noodles, reserve-seasoning
packets from ramen noodles for dressing.
-
1/3-cup
slivered almonds
-
½-cup
sunflower seeds
-
½-cup olive
oil
-
½ cup apple
cider vinegar
-
½-cup sugar
-
2 seasoning
packets from noodles
Directions:
Crumble noodles
into large bowl and mix with slaw. Add onions, almonds, and
sunflower seeds. (For dressing combine oil, sugar, vinegar and
seasoning packet in shaker bottle. Sake till sugar dissolves).
Pour over salad and refrigerate. Chill for a short time to
soften noodles.
-
BRUNSWICK STEW (Made Easy)
-
1 can
barbeque beef
-
1 can
barbeque pork
-
2 cans
chicken, drained
-
1 can cream
corn
-
1 can new
potatoes, drained and diced (optional)
-
1lb. can
whole peeled tomatoes
-
1 can tomato
sauce
-
½-cup diced
onion
-
Texas Pete
to taste
Directions:
1)
Place all ingredients in a large pot with a heavy bottom.
2)
Simmer for one hour
3)
Serve
4)
This recipe can be doubled.
BRUNSWICK STEW (MADE EASY II)
-
8lbs Boston
Butt Pork
-
3 Whole
Chickens
-
4 large cans
crushed tomatoes
-
4 cans white
cream style corn
-
2 large
onions chopped
-
2 tbsp mince
garlic
-
Salt and
pepper to taste
-
2 lemons
juiced
-
1 tbsp Texas
Pete (More if you like it hot)
-
1-12 oz
bottle BBQ sauce of your choice
Directions:
1)
Cook Boston Butt in oven or smoke on grill, shred meat
when done and set aside.
2)
Boil chickens and remove let cool, once chicken is cool
remove meat from bone and add back to broth with shredded pork.
3)
Add onion, garlic, lemon juice, and ½ of the bottle BBQ
sauce, and Texas Pete
4)
Simmer for 1 hour stirring often, so it want stick to the
bottom of the pan.
5)
Taste and add more BBQ cause if desire for taste.
6)
I usually cook this for two hours at least.
Mae’s PORK ROAST
-
3-4lb Pork
roast
-
1tsp. Thyme
-
½ tbsp
Rosemary
-
½ tsp nutmeg
-
2 ½ tsp salt
-
1 tsp pepper
Directions:
1)
Preheat oven to 450 degrees
2)
Mix dry ingredients and rub pork roast.
3)
Bake at 450 for 20 minutes
4)
Reduce temperature to 350 degrees and cook for 40 minute
per pound.
COLA ROAST
-
4-5lb beef roast
-
2tbsp
Worcestershire sauce
-
1-10oz cola (I
prefer Coke)
-
2 tbsp Texas
Pete
-
1-12oz bottle of
chili sauce
-
3tbsp oil
-
1 tsp salt
-
½ tsp pepper
-
½ tsp garlic
salt or powder
Directions:
1)
Combine salt, pepper and garlic salt. Rub on all sides of
roast.
2)
Brown roast in oil on all sides
3)
Drain of oil.
4)
Combine all other ingredients and pour over roast.
5)
Preheat oven
6)
Cover and cook at 325 degrees fro 3 hours or until
tender.
PARMESAN BAKED CHICKEN
-
1 whole chicken
cut into pieces
-
1-cup herb
seasoned stuffing
-
2/3-cup Parmesan
cheese
-
¼-cup chopped
parsley
-
1 stick of
butter or margarine melted
Directions:
Mix stuffing,
cheese, and parsley. Dip chicken pieces in butter. Then roll in
dry mixture. Preheat oven and then bake at 375 degrees for 45
minutes.
My father
taught me this recipe when I was a just a kid. It’s best when
Ritz crackers are used.
CRACKER CRUMB
CHICKEN
-
1 whole chicken
cut into pieces or 6 chicken breast
-
1 small box of
Ritz crackers
-
1 stick of
butter or margarine melted
-
Salt and pepper
Directions:
1)
Crush crackers and melt butter.
2)
Skin chicken
3)
Salt and pepper chicken
4)
Roll in butter and then coat with cracker crumbs
5)
Preheat oven and bake at 375 degrees for 45 minutes
SLOPPY JOES
-
2lb. ground beef
-
2 tbsp. brown
sugar
-
1 onion, cut
fine
-
1 tsp. garlic
-
1-cup ketchup
-
¾-cup water
-
2 tbsp. lemon
juice
-
1 tbsp. vinegar
-
1 tsp. mustard
-
1 tsp. chili
powder
-
1 tsp.
Worcestershire
-
Salt and pepper
Directions:
1)
Brown beef and onions
2)
Drain
3)
Add all other ingredients
4)
Simmer
5)
Serve on buns
PIZZA
Crust
ingredients:
Directions:PartI
1)
Make crust
2)
Bake crust at 375 for 10 minutes
3)
Brown:
-
1 large onion
-
½-cup green
pepper
-
1tbsp garlic
-
1lb. sausage
-
½lb. ground beef
Directions:PartII
1)
Spread 1 14-oz. jar Ragu Pizza Sauce onto crust.
2)
Add meat, pepperoni, mushrooms, and Pram. Cheese
3)
Bake at 350 for 15 minutes
4)
Spread grated cheese
5)
Bake 10 more minutes
***This is a
great Pizza recipe. I make it at least once a month and feeds a
family of four easily.***
SPAGHETTI ALLA CARBONARA (With
Ham)
Directions:
1)
Start the spaghetti cooking in boiling water while
browning bacon in oil
2)
Drain bacon and set aside
3)
In bowl, mix eggs, salt, pepper, cream, and Parmesan
cheese
4)
In large skillet, melt butter on low heat
5)
Add egg mixture
6)
When mixture begins to thicken, add drained, cooked
spaghetti and browned bacon and ham
7)
Quickly mix and serve
8)
Sprinkle additional Parmesan cheese on top
9)
I have to cook this recipe monthly to have it turn out
right. This recipe does take practice. You can also add all the
ingredients together in bowl and put in microwave and cook for
twenty seconds and stir and then twenty seconds again. Be
careful though, you don’t want scrambled eggs.
SPAGHETTI
-
2lbs ground beef
(you can also add a package of Italian sausage cut into 1”
pieces to this or use the sausage instead of ground beef.)
-
2-cups chopped
onion
-
2-cups sliced
mushrooms
-
½-cup chopped
bell pepper
-
2 tbsp chopped
or minced garlic
-
2-14oz cans
diced tomatoes
-
1 -12oz can
tomatoes sauce
-
½ cup red wine
-
2 tbsp dried
basil
-
1 1/2 tbsp dried
oregano
-
1 tsp salt
-
1 tsp pepper
-
½ tsp red pepper
Directions:
1)
Brown meat in a 4-quart pot and remove from pot.
2)
Add onion, mushroom, bell pepper, and garlic and cook
till onions are soft
3)
Add meat back to pan and add remaining ingredients
4)
Cook on low heat for minimum of three hours
CHICKEN CASSEROLE
-
3-cup cooked
cubed chicken or turkey
-
1-cup cream
of chicken or mushroom soup
-
1-cup frozen
peas
-
8 oz. water
chestnuts, drained and sliced
-
4 ½ oz. jar
sliced mushrooms
-
½-cup diced
celery
-
½-cup diced
or chopped onion
-
1-8oz
container sour cream
-
Salt and
pepper to taste
-
2 (8 oz.)
pkg. crescent rolls
-
½ cup
shredded Parmesan cheese
-
½ cup sliced
almonds
Directions
1)
Combine first 8 ingredients on stove top
2)
Cook over medium heat until bubbly
3)
Transfer to a 9 by 13 inch pan
4)
Place crescent rolls over top
5)
Top with cheese and almonds
6)
Bake at 350 about 15 minutes or until brown
SUPREME CHICKEN CASSEROLE
-
6 chicken
breasts
-
3-cups Ritz
crackers
-
1 can water
chestnuts, sliced
-
1- 8oz
container sour cream
-
1 can cream
of mushroom soup
-
1 stick
butter
-
1 can cream
of chicken soup
-
½-cup onion
-
½-cup celery
-
½-cup ground
pepper
-
2 tbsp.
chopped garlic
-
2 tbsp.
olive oil
Directions:
1)
Sauté onion, celery, ground pepper in olive oil, add
garlic
2)
Cook chicken breasts until tender and chop into bite size
pieces
3)
Place half of crushed crackers in bottom of baking dish
4)
Mix chopped chicken together with water chestnuts, soups,
and sour cream
5)
Pour into baking dish, 9 x 9-inch.
6)
Cover with remaining crackers and sliced butter
7)
Pre heat oven and bake at 350 degrees for 25 to 30
minutes
POPPY SEED CHICKEN CASSEROLE
-
4 chicken
breasts split, cooked and taken off the bone
-
1 stick
margarine
-
Poppy seed
-
1 can cream of
chicken soup
-
1-8oz container
sour cream
-
Ritz crackers
Directions:
1)
Mix soup and sour cream
2)
Melt butter and pour over casserole
3)
Crush crackers and cover casserole
4)
Sprinkle with poppy seed
5)
Preheat oven and bake 30 minutes at 350 degrees
AFTER WORK SPECIAL CHICKEN
-
8 chicken
breast, boned and skinned
-
8 (4 x 4-inch)
slices Swiss cheese
-
1 (10 ¾ oz.) can
cream of chicken soup
-
¼-cup dry white
wine
-
1-cup
herb-seasoned stuffing mix
-
¼-cup margarine,
melted
Directions:
1)
Arrange chicken in lightly-greased 9 x 13-inch baking
dish
2)
Cover with cheese slices
3)
Combine soup and wine, stirring well
4)
Spoon sauce over chicken; sprinkle with stuffing
5)
Drizzle margarine over crumbs
Preheat oven and bake at 350 degrees for 45 to 55 minutes
BROCCOLI CASSEROLE
-
1 large pkg.
frozen chopped broccoli
-
¾-cup mayonnaise
-
1-cup sharp
cheese, grated
-
1 can cream of
mushroom soup
-
2 eggs
-
2-cups Ritz
crackers, crushed
Directions:
1)
Cook broccoli for 5 minutes
2)
Drain and cool
3)
Mix mayonnaise, cheese, soup and beaten eggs
4)
Add broccoli to cheese mixture and place in buttered
baking dish
5)
Top with crackers and dot with butter
6)
Preheat oven and bake 325 degrees for 35 minutes
SQUASH CASSEROLE
-
3-cups cooked
mashed squash (yellow)
-
2 teaspoons
grated onion
-
½-cup melted
margarine
-
2 large eggs,
beaten
-
1 (10 ¾ oz.) can
cream of mushroom soup
-
1-cup shredded
shard cheddar cheese
-
¾-cup dry bread
crumbs
-
Salt and paper
to taste
Toppings:
Directions:
1)
Topping: Toss dry bread crumbs in melted margarine
2)
Put mashed squash into mixing bowl
3)
Add all other ingredients and stir to mix well
4)
Grease casserole dish
5)
Put this mixture into it
6)
Add toping, cheese first, then buttered bread crumbs
7)
Preheat oven and bake at 425 degrees for 20 minutes
8)
Makes 6 to 8 servings
SWEET POTATO SOUFFLÉ
Preheat oven
Bake in 13x9inch
dish for 20 minutes at 400 degrees
Topping:
Directions:
1)
Mix and pour on baked mixture
2)
Return to oven for 15 minutes until brown
ONION ROASTED POTATOES
Directions:
1)
Combine all ingredients in a large Ziploc bag
2)
Shake until well-coated
3)
Empty bag into 9x13inch baking pan
4)
Preheat oven
5)
Cover with foil and bake for 35 minutes at 350 degrees,
stirring occasionally
6)
Uncover and bake 15 additional minutes
7)
Makes 6 to 8 servings
ROASTED NEW POTATOES
-
1 /12 to 2lbs
new potatoes
-
1 large onion
(onion can be omitted)
-
1/3 olive oil
-
2 tbsp chopped
garlic
-
2 tbsp fresh
chopped Rosemary
-
Salt and pepper
Directions:
1)
Wash and dry potatoes
2)
Cut Potatoes into cubes
3)
Chop onion
4)
Put Potatoes and onions in bowl and add other
ingredients. Coat potatoes well and pour into baking dish.
5)
Preheat oven and bake at 350 degrees until potatoes are
tender
JALAPENO POTATOES
-
4-5 large
potatoes, diced, boiled till tender
-
1/3-cup
mayonnaise
-
1-2 jalapenos
chopped
-
1-cup sharp
grated cheese
-
Salt and pepper
to taste
Directions:
Mix all
ingredients together and put in grease baking dish. Cover with
pepperoni and bake at 350 degrees for 20-30 minutes.
STUFFED POTATOES
Directions:
1)
Bake potatoes wrapped in foil at 400 degrees for 1 ¼
hour.
2)
Brown package of sausage needs to be crumbly.
3)
Combine cream cheese, sausage, mayo, and onion flakes.
4)
Salt and pepper to taste
5)
Cut potatoes in half and scoop out potatoes being careful
not to damage skin
6)
Mix potatoes with cream cheese mixture
7)
Sprinkle paprika on top of each and bake at 350 degrees
for 15 to 20 minutes on cookie sheet.
This recipe
takes a few times to make to get it like you want it. But it’s
great with any thing off the grill. I like potato salad,
baked beans, and pork butt or BBQ chicken.
T’s POTATO SALAD
-
8 pounds
potatoes diced and boil till tender
-
8 eggs boiled
and chopped
-
2 tbsp mustard
-
3 tbsp relish
-
½-cup mayonnaise
(More may be added for the moisture salad)
-
Salt and pepper
to taste
-
½ tsp garlic
powder
-
½ tsp onion
powder
-
Paprika
(optional)
Directions:
Mix all
ingredients (except paprika) adding more mayo if needed. Do not
over mix and make mashed potatoes out of it. The paprika can be
sprinkled over top of salad after putting in serving dish.
This is good
with grilled food also and is easy to serve, when you have lots
of family or friends over.
MACARONI AND CHEESE DELUXE
-
5-cups macaroni,
cooked and drained
-
2-cups small
curd cottage cheese
-
1-cup sour cream
-
1-can Chicken Broth
-
1 egg beaten
-
¾ tsp salt
-
1/8 teaspoon dry
mustard
-
Pinch of pepper
-
8 oz. sharp
cheese, grated
-
¼-cup parmesan
cheese
-
1/8 teaspoon
paprika
Directions:
1)
Preheat oven to 350 degrees
2)
Combine cottage cheese, sour cream, broth, egg, salt, pepper and
dry mustard
3)
Stir in grated cheese
4)
Gently add cooked macaroni that has been well-drained
5)
Spoon into a greased 3-quart baking dish
6)
Top with parmesan cheese and paprika
7)
Preheat oven and bake for 40 minutes or until set
CHEESE-PINEAPPLE CASSEROLE
-
1 (16 oz.) can
pineapple tidbits, drained
-
1 tbsp flour
-
½-cup sugar
-
1 cup grated
cheese
-
1 cup crushed
Ritz cracker crumbs
-
1 sticks
margarine, melted
Directions:
1)
Put pineapple in 2-quart casserole dish
2)
Mix flour, sugar and cheese and cover pineapple
3)
Cover this with cracker crumbs
4)
Drizzle margarine over crumbs
5)
Preheat oven and bake at 350 degrees until bubbly,
approximately 20 minutes
6)
Makes 4 to 6 servings
Note: recipe may
be doubled
ASPARAGUS CASSEROLE
-
1 can of
asparagus (drain off half of juice)
-
1 can cream
mushroom soup
-
2 boiled eggs
sliced or chopped
-
1 cup grated
cheese
-
1 can onion
rings
Directions:
1)
Layer asparagus in greased glass pie dish. Add the juice.
2)
Spread cream of mushroom soup over asparagus
3)
Sprinkle grated cheese and then egg
4)
Sprinkle about half the can of onion rings
5)
Bake at 400 degrees for 20 minutes
ZUCCHINI PIE
-
2 cups
grated zucchini
-
¾-cup
Bisquick
-
¾-cup grated
cheese
-
small onion
chopped fine
-
¼-cup oil
-
2 eggs
beaten
-
¼ tsp sage
-
½ tsp salt
-
¼ tsp pepper
Directions:
Mix all
ingredients and spread in greased baking dish. Bake at 350
degrees for 45 minutes.
POTATO CASSEROLE
Directions:
1)
Mix all ingredients except for butter.
2)
Once the potato mixture is spread in a greased casserole
dish, pour butter over top.
3)
Bake at 400 degrees for 25 minutes or until lightly brown
on top.
CORN
CASSEROLE
Directions:
1)
Sauté onion and garlic in butter
2)
Add all other ingredients
3)
Pour into a greased baking dish
4)
Bake at 350 degrees for 30 minutes or until lightly brown
Shrimp Scampi
 
-
2 pounds uncooked Shrimp peeled
-
½ cup butter (1stick)
-
4 Tablespoon minced Garlic
-
2 Tablespoon chopped fresh Chives
-
2 Tablespoon Fresh chopped Parsley
-
6 Green Onion’s chopped
-
1 fresh Lemon Juiced
-
¼ cup White Wine (I like a fruiter wine than dry with this
dish)
-
Salt and Pepper taste
-
½ Teaspoon Cajun Spice or Red pepper (Optional)
Directions:
1)
Peel Shrimp and then arrange in a sprayed casserole dish.
2)
Preheat oven to 400 degrees
3)
Melt Butter in a skillet over medium heat. Add garlic, wine, and lemon
juice. Cook for no more than two minutes on stove top and then pour over shrimp.
4)
Sprinkle Chives, Parsley, and Green Onions, over top of shrimp and put in
oven.
5)
Cook for five minutes and then turn shrimp and cook for ten more minutes.
6)
You can either serve in casserole or dish or move to a nicer servicing
dish and pour liquid over shrimp and garnish with lemon wedges and a handful of
fresh chopped parsley.
7)
Do not over cook shrimp, it will make the tough.
Shrimp Curry with Rice
-
2 pounds uncooked Shrimp
-
1 Teaspoon Salt (for water)
-
½ cup butter (1 Stick)
-
1 small onion thinly chopped
-
2 Carrots sliced thinly
-
1 stalk Celery chopped thinly
-
2 small cloves Garlic pressed
-
2 Tablespoon Curry powder
-
½ Teaspoon ground Ginger
-
1 cup Pineapple juice
-
2 Tablespoon Lemon juice
-
2 Tablespoon Corn Starch
-
Pot of hot cooked Rice
Directions:
1)
Boil Shrimp until they turn pink. Remove Shrimp from water and save
water.
2)
Let shrimp cool and peel and devein.
3)
Melt butter in a heavy skillet (I like black iron skillets). Add onion
and garlic and cook till onion are soft. Remove from skillet
4)
Add Curry powder and cook till brown in color.
5)
Add three cups of water from pot you boiled shrimp in. Also add pineapple
juice, lemon juice spices and vegetables.
6)
Simmer for 15 minutes and check consistency. If sauce needs thickening
use the cornstarch. (Mix cornstarch with three tablespoons of water together and
then add to skillet.)
7)
Serve over rice.
Grilled Shrimp
-
2 pounds large or jumbo Shrimp peeled and de-veined
-
2 minced or pressed cloves of Garlic
-
Juice of 1 Lemon
-
1/3 cup olive oil
-
Salt and Pepper to taste
-
Optional 1 Tablespoon (Tony Chachere’s Spice)
Directions:
1)
Take peeled and devein shrimp and put in plastic or glass bowl
2)
Add garlic, lemon juice, olive oil, salt and pepper, and optional spice
and mix. Marinate for at least 3 hours.
3)
If you are using wooden skewers be sure to soak them for a couple of
hours to keep them from burning.
4)
Start preparing grill. Remember I use indirect heat.
5)
Skewer shrimp and cook for 10 to 15 minutes or until nice and pink.
6)
Serve with grilled vegetables or salad
Grilled Shrimp II
-
2 pounds Shrimp peeled and deveined
-
½ cup Teriyaki Sauce
-
¼ cup Soy Sauce
-
1 large can of Pineapple and juice
-
1/2 teaspoon Toasted Sesame Seed Oil (Optional)
-
2 cloves Garlic chopped
-
½ Teaspoon ginger
Directions:
1)
Mix all ingredients and add shrimp. Marinate for a minimum of three
hours.
2)
If you are using wooden skewers be sure to soak them for a couple of
hours to keep them from burning.
3)
Start preparing grill. Remember I use indirect heat.
4)
Skewer shrimp and cook for 10 to 15 minutes or until nice and pink.
5)
Serve with fried rice, grilled vegetables or salad.
Shrimp Creole
-
2 pounds Shrimp peeled and deveined
-
2 Tablespoons olive oil
-
1 small Purple Onion chopped
-
1 cup chopped green Bell Pepper
-
½ cup chopped Celery
-
1 clove chopped Garlic
-
1 Teaspoon Tony Chachere’s Spice
-
8oz Tomato sauce
-
¼ cup dry red wine
-
Several dashes of you favorite hot sauce (Optional)
-
Salt and pepper to taste
Directions:
1)
Heat oil in skillet (I prefer black iron skillets). Add shrimp and cook
till pink and then remove to plate or bowl.
2)
Add onion, bell pepper and celery, and garlic and cook till tender.
3)
Add tomato sauce, wine, Tony Chachere’s Spice, hot sauce, and shrimp back
to skillet.
4)
Simmer uncovered for 15 minutes and serve over rice.
Shrimp Creole II
-
2 pounds Shrimp peeled and deveined
-
2 Tablespoons olive oil
-
1 small chopped Onion
-
1 cup chopped green Bell Pepper
-
1 cup chopped Celery
-
2 cloves chopped Garlic
-
1 large can diced Tomatoes
-
3oz Tomato paste
-
1 dash Cayenne pepper
-
½ Teaspoon Thyme
-
2 Bay Leaves
-
Several dashes of you favorite hot sauce (Optional)
-
Salt and pepper to taste
Directions:
1)
Heat oil in skillet (I prefer black iron skillets). Add shrimp and cook
till pink and then remove to plate or bowl.
2)
Add onion, bell pepper and celery, and garlic and cook till tender.
3)
Add Thyme, Cayenne Pepper, Bay leaves, diced tomatoes, tomato paste and
hot sauce.
4)
Simmer uncovered for 15 minutes and serve over rice.
Seafood Creole
-
¾ of pound of snapper or grouper fillets cut into 1” strips
-
½ pound of shrimp
-
½ pound of scallops
-
3 strips of Bacon
-
3 Tablespoons of Bacon drippings
-
2 Tablespoons flour
-
2 stalks of Celery chopped
-
½ cup Bell Pepper chopped
-
1 clove Garlic pressed
-
2 regular size cans diced Tomatoes
-
Bay leaf
-
1 Teaspoon Thyme
-
Salt and Pepper to taste
-
Hot Sauce to taste (Optional)
-
Cooked Rice
Directions:
1)
Cook Bacon and pour 3Tablespoons of oil into large cooking pot.
2)
Add flour and brown to make Rue.
3)
Once Rue is brown add onions, celery, garlic and cook till tender.
4)
Add tomatoes, bay leaf, thyme, salt and pepper hot sauce to pot.
5)
Stir and cook uncovered for 20 to 25 minutes until it thickens.
6)
Add fish, shrimp, and scallops to pot. Cover and simmer for 10 minutes.
7)
Serve over Rice
Seafood Casserole
-
1 cup Crab meat
-
1 cup Scallops
-
1 1/2 pounds fish fillets (Any firm fish like snapper,
grouper, haddock,)
-
2 Tablespoons Butter
-
2 Tablespoons flour
-
1 cup half & half
-
1 clove Garlic pressed
-
½ cup Sour Cream
-
½ cup Cheddar Cheese
-
Salt and White pepper to taste
Directions:
1)
Melt butter and add flour to make light rue in a heavy sauce pan.
2)
Add the cup of half & half gradually whisking as you pour.
3)
Add cheese, garlic and continue siring till cheese is melted. Take of
stove and let cool. When it cools add the sour cream.
4)
While sauce is cooling, butter glass baking dish. Cut fish fillets in
chunks and salt and pepper. Then layer on bottom of buttered baking dish.
5)
Add Crab and Scallops to sauce and pour over fish.
6)
Bake at 325 degrees for 25 minutes.
7)
Serve over hot buttered linguine noodles.
Seafood Gumbo
-
2 pounds raw Shrimp
-
1 ½ cups Crab meat
-
2 cups sliced andouille sausage (Kielbasa can be
substituted)
-
3 quarts water
-
1 Teaspoon Salt
-
1 Teaspoon Pepper
-
1 Teaspoon Lemon Juice
-
2 Bay Leaves
-
1 small Onion cut into wedges
-
2 pounds fresh okra sliced
-
1 large can of diced Tomatoes
-
1 white onion and 1 purple onion chopped
-
1 green Bell Pepper chopped
-
3/4 cup chopped Celery
-
2 cloves Garlic minced
-
½ teaspoon Cayenne Pepper
-
1 Teaspoon Thyme
-
½ cup of fresh Parsley chopped
-
1 cup White Wine
-
Hot Sauce to taste
-
2 Tablespoons Bacon grease
-
2 Tables spoons Flour
-
2 Table spoons Olive Oil
***You’ll need 2 large pots and a skillet for this recipe***
Directions:
1)
Boil shrimp in 3 quarts water and salt, pepper, lemon juice, bay leaves
for 5 minutes and remove from pot. Reduce heat and let stock simmer.
2)
When shrimp cool, peel and devein.
3)
Make rue using 4 tablespoons melt butter and flour in large cooking pot.
4)
Sauté in a large skillet over medium heat, Okra Onion, bell pepper,
celery, garlic in the olive oil.
5)
Add Okra, Onion, Celery, Bell pepper mixture to rue along with can of
Tomatoes.
6)
Put a strainer across the pot and then pour 2 quarts of shrimp stock into
pot with sautéed vegetables and rue.
7)
Stir and add sausage, Red pepper, Thyme, Parsley, white wine and stir
thoroughly.
8)
Simmer mixture for 2 hours before adding shrimp and crab meat. Simmer for
15 more minutes and then check for salt and pepper. (If needed before add meat
you can add more stock.)
9)
Serve over rice.
Clam Chowder
Directions:
1)
Cook Bacon till crispy and remove from large skillet.
2)
Add onion, garlic and sauté till tender.
3)
Add diced clams, clam juice, dice potatoes, and water. Add a pinch of
salt and pepper. Simmer till potatoes are tender. About twenty minutes.
4)
Add 1/2 & 1/2, butter and can of cream style corn. Salt and pepper to
taste.
5)
If desired consistency isn’t right. You can thicken Chowder by making a
rue or using corn starch with water.
6)
Crumble bacon and sprinkle a little over each bowl before serving.
Crab Newburg
-
12 oz’s of canned Crab meat or fresh, (You will have to
cook the crab meat if fresh)
-
¼ cup finely chopped Onion
-
½ cup sliced Mushrooms
-
1 ½ cups ½ & ½
-
2 Tablespoons Butter
-
3 Tablespoons Flour
-
2 Tablespoons dry Sherry
-
Pinch of Cayenne pepper
-
4 slices of Provolone, or Swiss
-
Sprinkle of Paprika
-
Salt and Pepper to taste.
Directions:
1)
In a skillet sauté onion and mushroom in butter until tender.
2)
Sprinkle in the flour while stirring for a minute.
3)
Add ½ & ½ and continue stirring or whisking slowly. Once milk has
thickened, add crab meat, sherry and cayenne pepper. Slat and pepper to taste.
4)
Pour mixture evenly into 4 small baking bowls and put a slice Provolone,
or Swiss over the top and sprinkle with paprika.
5)
Bake in 350 degree oven till cheese melts.
Shrimp Newburg
Directions:
1)
In a medium sauce pan, melt butter and blend flour to make light rue.
2)
Add Flour, Nutmeg, and Cayenne Pepper. Cook stirring for 1 minute no more
than two minutes.
3)
Gradually add ½ & ½ and sherry and continuing stirring or whisking.
4)
Take a few spoonfuls at time of the hot mixture and add to beaten eggs
and stir. Do this until you have used about a third of the hot mixture. This
tempers the eggs so you don’t end up with scrambled eggs or a lumpy sauce.
5)
Add egg mixture back to the sauce pan.
6)
Add shrimp and turn heat to low, while you cook Linguine noodles and
serve Newburg over noodles. Sprinkle Parmesan cheese over Newburg and serve.
Scallop Bisque
-
1 pound Sea Scallops Cut Scallops in ½)
-
1 Tablespoon diced Onion and Celery
-
2 cups 1/2 & ½
-
3 Tablespoons Butter
-
½ cup of grated Mozzarella cheese (Want to kick it up a
notch. Use Pepper Jack)
-
1 small clove of Garlic pressed or minced
-
1 Bay Leaf
-
2 Tablespoons Flour
-
¼ Teaspoon Salt
-
!/4 Teaspoon White Pepper
-
¼ cup chopped Parsley
-
¼ cup chopped Basil
Directions:
1)
Melt butter in heavy sauce pan. Sauté garlic, onion and celery until
tender.
2)
Blend flour into mixture.
3)
Add ½ & ½ slowly into sauce pan and stir or whisk until sauce thickens.
4)
Add salt, pepper, bay leaf, grated cheese and scallops.
5)
Cook over low heat for 15 minutes, siring occasionally to keep sauce from
sticking.
6)
Pour mixture evenly into 4 small baking bowls and sprinkle Parsley and
Basil over the four bowls.
7)
Bake in 350 degree oven till bubbly
Seafood Au Gratin
-
1 ½ pounds white fish fillets (Any firm fish will do)
-
1 cup Shrimp or Crab meat
-
¼ cup White Wine
-
1 clove garlic pressed or minced
-
1 Tablespoon Lemon Juice
-
4 Tablespoons Butter divided
-
2 Egg Yolks
-
2 Tablespoons ½ & ½
-
2 Tablespoons grated Parmesan Cheese
-
1/2 Tablespoon Salt White Pepper
-
3 Tablespoons Flour
-
¼ Teaspoon Hot Sauce
Directions:
1)
Preheat oven 400 degrees
2)
Spray glass baking dish with spray or butter dish.
3)
Place fish fillets in bottom of dish.
4)
Mix white wine, lemon juice, salt, pepper and hot pepper sauce in small
mixing bowl. Take ½ the butter (2 Tablespoons) and put a small piece on each
filet.
5)
Pour over fish filets and wrap with aluminum foil and bake for 25 minutes
or until fish starts to flake.
6)
Remove fish filets and let cool. Pour off liquid and set aside 1 cup of
the broth. Top fish with either crab meat or shrimp. (Splurge and use both.) Set
aside.
7)
Melt remaining butter (2 tablespoons) in sauce pan. Add flour and stir.
It’s another light rue. Add the 1 cup of broth and stir until smooth and remove
from heat.
8)
Beat eggs and then add ½ & ½. And continuing beating for 1 minute. Add
some of the sauce removed from the heat to temper the egg mixture. Add the
remaining eggs and ½ & ½ mixture to the rest of the hot sauce. Stir briskly.
9)
Return sauce to heat and whisk till sauce thickens.
10)
Pour sauce over fish and shrimp. Sprinkle with parmesan cheese.
11)
Broil Au Gratin about 5” way from heat until bubbly and lightly brown.
This should take no longer than 8 minutes at most.
12)
Serve with toasted Garlic bread and salad.
Seafood Linguine
-
½ pound raw Shrimp
-
½ pound raw Scallop
-
1 can Crab meat
-
28oz’s of roughly diced fresh peeled Tomatoes, or you can
use canned
-
1 Tablespoon minced Garlic
-
1 large Onion chopped
-
½ cup Butter
-
½ cup Olive Oil
-
1 cup White Wine
-
¼ cup fresh Basil
-
¼ cup fresh Parsley
-
1 Teaspoon dried Rosemary
-
Salt and Pepper to taste.
Directions:
1)
In a heavy skillet or black iron melt butter and add olive oil.
2)
Add onion, and garlic and sauté till onions are tender.
3)
Add wine and cook till sauce is reduced by half.
4)
Add tomatoes, seafood and spices. Reduce heat and Simmer for 10 minutes.
5)
Serve over hot buttered Linguine noodles.
6)
Sprinkle with Parmesan cheese (Optional)
Bake Sea Scallops
Directions:
1)
Place Scallops in a liberally buttered baking dish.
2)
Place a pat of butter on top of each Scallop.
3)
Pour White Wine in dish.
4)
Salt and Pepper
5)
Sprinkle remaining spices on top of Scallops.
6)
Bake at 350 degrees for 5 minutes. Turn scallops and bake for 20 more
minutes.
7)
Serve with baked potatoes and salad.
You can also use
Snapper, Grouper, cobia, Scamp, Redfish, ect........
Grilled Mahi Mahi
-
6 Mahi Mahi fillets
-
2 Tablespoons Olive Oil
-
¼ cup fresh Lime Juice
-
1 Tablespoon Soy Sauce
-
1 Tablespoon Dijon Mustard
-
1 clove Garlic minced or pressed
-
1 Tablespoon Ginger Root-grated
Salt and Pepper to Taste (Watch your Salt because of the
Soy Sauce)
Directions:
1)
Mix olive oil, lime juice, soy sauce, mustard, garlic, ginger root.
2)
Lightly salt and pepper fillets
3)
Brush fillets on both sides with mixture and put in frig.
4)
Start grill and wait for coals to turn gray.
5)
Put fillets on grill and cook about 5 minutes, baste before turning and
repeat on the opposite side. Don’t over cook or the fillets will be dry. If
fillets are thick the time per side is longer.
6)
I prefer to cook on indirect heat and always use clean grill and lightly
oil rack.
Grilled or Baked Pompano
Directions:
1)
Preheat oven to 400 degrees or start grill.
2)
Coast fillets with olive oil
3)
Sprinkle seasoning on both sides of fillets and put back in frig till
oven or grill is ready.
4)
In the oven bake for 20 minutes. If grilling about 5 minutes a side. If
the fillets are thick the cooking time is longer on the grill.
5)
Squeeze fresh lemon on the fillets and serve. I like a salad with this.
Nice and light.
Any fish will do for
this recipe. Its very versatile. Can be cooked under the broiler.
Grilled Snapper
Directions:
1)
Combine olive oil and thyme.
2)
Coast filets with herb oil
3)
Slat and Pepper filets
4)
Grill about five minutes per side. Baste with remaining mixture and you
flip the fillets.
5)
Squeeze fresh lemon on the fillets and serve. I like a salad with this.
Nice and light.
I like this recipe
with Grouper.
Blackened Redfish
-
4 Redfish filets or any other sea fish that you like.
-
Olive Oil
-
1 Tablespoon Garlic Powder
-
1 Tablespoon Onion Powder
-
1 ½ Teaspoons Cayenne Pepper
-
3 Teaspoons salt
-
1 ½ Teaspoons Paprika
-
½ Teaspoon White Pepper
-
½ Teaspoon Black Pepper
-
1 Teaspoon dried Parsley Flakes
-
½ Teaspoon Oregano
-
½ Teaspoon Thyme
Directions:
1)
Mix dry ingredients
2)
Coat fillets with oil and then sprinkle dry mix over them
3)
Grill for 5 minutes a side depending on thickness of fillet.
4)
This recipe can be cook in a black iron skillet with butter, but you
would want to cook it out side on a gas eye.
Any fish can be used
as a substituted. That's pretty much the same for all the grilling recipes.
Baked Pompano
-
4 Pompano fillets
-
2 Tablespoons minced onion
-
Garlic Powder
-
3 to 4 Tomatoes if medium in size
-
4 Tablespoons Butter
-
¼ cup fresh chopped Parsley
-
1 cup grated Swiss cheese
-
Salt and Pepper
Directions:
1)
Preheat oven to 400 degrees
2)
Salt and Pepper filets. Lightly sprinkle Garlic powder on one side of
fillet.
3)
Lay fillets in spayed baying dish.
4)
Sprinkle onion on top of fillets
5)
Peel and dice tomatoes and sprinkle over fillets. Sprinkle Parsley next
over fillets.
6)
Take and cut butter into 4 individual Tablespoons and put one on top of
each fillets.
7)
Top with grated cheese and bake at 400 degrees for twenty minutes or
until fish is flakey.
This is the closest
I have come to finding the perfect recipe for Maryland crab cakes. Enjoy!
Crab Cakes
-
8oz’s lump Crab meat
-
¼ cup finely chopped onion
-
¼ cup finely chopped celery
-
1 Tablespoon finely chopped Bell Pepper
-
1 small clove of Garlic minced or pressed
-
1 Egg
-
1 Teaspoon Worcestershire Sauce
-
2 Tablespoons Mayo
-
1 cup Bread Crumbs
-
1 ½ Teaspoons Old Bay Seasoning or Creole
-
4 Tablespoons Butter
Directions:
1)
Check Crab meat for shells and discard.
2)
Heat 2 tablespoons butter on medium heat and add onion, celery, bell
pepper and Garlic until tender.
3)
Whisk egg in bowl and add mayo and Worcestershire sauce. Add sautéed
vegetables and bread crumbs and mix.
4)
Add crab and be gentle mixing trying to keep crab in chunks.
5)
Form patties and put on sprayed plate and put in frig for one hour.
6)
Melt the 4 tablespoons of butter in a heavy skillet over medium low heat.
Place crab cakes in skillet and cook for 5 minutes or until golden brown. Turn
and cook for 5 minutes longer until brown.
7)
Serve with Tarter sauce or fresh lemon.
Grilled "Beach" Sirloin
-
2 pound Sirloin Steak or London Broil
-
2 Tablespoons Fresh Cilantro chopped roughly
-
2 Tablespoons Olive Oil
-
3 large cloves Garlic minced
-
1 Teaspoons ground Cumin
-
½ fresh Lime Juice squeezed (optional)
-
2 Tablespoons Soy Sauce (optional)
-
7 Tablespoons Margarita Mix
-
Salt & Pepper to taste, (Delete salt if using Soy
Sauce.)
Directions:
1)
Combine all ingredients in bowl and mix. After cutting lime in ½, save
other half of lime for a Margarita.
2)
Put Steak in 1 gallon zip lock bag and pour marinade over meat. Place
Sirloin in refrigerator for at least eight hours. Turn every hour or so to
marinate both sides evenly.
3)
Prepare grill and cook over medium heat, (350 degrees) 8 minutes a side
or as I like to do sear both sides over direct coals and then cook indirectly
until medium (Light pink center). The longer you cook Sirloin or London Broil
the tougher it gets. Its actually best medium rare.
4)
I like this steak with a salad and baked potato. For a dipping sauce I
like a horseradish and sour cream sauce to dip the steak in. You can also slice
the steak thinly and put on a salad with blue cheese dressing.
5)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Beef Kabobs
-
1 pound Sirloin steak cut into 1&1/2 inch cubes
-
1 Bell Pepper
-
1 Package Button Mushrooms
-
1 onion
-
1 Cup Caesar dressing non-creamy
-
Tomatoes (Optional)
-
Salt & Pepper to taste
Directions:
1)
Cut Sirloin into cubes or Chicken or Pork.
2)
Cut bell Pepper into cubes. (Any color Bell pepper is good for the recipe
in fact buy two kinds and mix.)
3)
Remove stems from mushrooms.
4)
Cut onion into wedges. Any type onion will do. I like sweet onions.
5)
Alternate putting ingredients on skewers. If using wooden skewers soak in
water for a couple of hours first.
6)
Place Kabobs on platter and baste with dressing and lightly salt and
pepper. Put in refrigerator while preparing grill.
7)
I like to cook Kabobs indirectly on high heat. Shouldn’t take more than
10-12 minutes.
8)
If using tomatoes I put them on a separate skewer because they take about
5 minutes.
9)
I like this dish with oven roasted Rosemary Red Potatoes.
10)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Italian Hamburgers
-
1&1/2 pounds Ground Beef
-
2 Tablespoons Worcestershire Sauce
-
½ Teaspoon Salt
-
1 Teaspoon Pepper
-
1 Large loaf of Italian Bread
-
1 Tomato
-
Tub of Butter or Margarine
-
Garlic Salt
-
Fresh Basil Leaves
-
4 Slices Mozzarella Cheese
Directions:
1)
Cut bread long ways and spread Butter or Margarine liberally over the
Italian Bread. Sprinkle garlic salt lightly over bread and lay on cookie sheet.
(To taste) Set oven on (350 degrees) and bake until butter melts into bread.
Turn oven to broil and toast lightly. Cut bread crossways for 4 hamburgers.
2)
Put ground beef in bowl and add Worcestershire Sauce, Salt & Pepper.
Lightly toss and shape into o four patties.
3)
Grill on medium heat (350 degrees) turning no more than twice per side a
side. Cook until desired doneness. Just before serving add sliced cheese.
4)
Place burger on buns and add sliced tomato. Next put 1-2 basil leaves per
burger. Optional you can add a dill pickle slice to burger.
5)
Optional way to cook burgers if it’s raining. Use large black iron
skillet and cook on stove top. You could put the garlic cheese grits with this
recipe, but I usually eat just the hamburger since I’m already getting carb's
with the bread.
6)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Tangy Sliced Beef Salad
-
1-1/2 pounds Sirloin Steak
-
Tony Chachere’s Spice
-
1 clove garlic minced
-
1 Cup Pace Chipotle Chunky Salsa (My favorite, use what
you like.)
-
1 Cup Yellow Can Corn drained
-
1 can Black Beans drain and rinsed.
-
½ Cup chopped Green Pepper
-
Bag of Mixed Greens
-
1/3 Cup Salsa
-
1/3 Cup Ranch Dressing
-
Salt & Pepper to taste
Directions:
1)
Sprinkle Toney Chachere’s Spice on Sirloin and put in gallon bag along
with 1 cup of salsa and garlic. Refrigerate all day or over night before
grilling. Turn often.
2)
Remove Sirloin from zip lock bag and throw bag away. Grill on medium heat
(350 degrees) till medium (Light pink center). About 8 minutes per side.
3)
Open bag of mixed greens and pour into large bowl. Add beans, corn, green
pepper and toss.
4)
Slice meat and layer over salad. Pour Salsa and then ranch dressing over
salad. Salt and pepper to taste.
5)
Serve with tortilla chips on the side if desired. I also like to fry
flour tortillas and serve on the side instead of chips.
6)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Marinated Flank Steak
-
Flank Steak, London Broil or Sirloin
-
2 Tablespoons Teriyaki Sauce
-
1 Tablespoon Worcestershire Sauce
-
1/3 Cup Red Wine Vinegar
-
1 Tablespoon Olive Oil
-
1 Tablespoon Honey
-
1 clove Garlic minced
-
1 Teaspoon mustard
-
½ Teaspoon dried Dill Weed
-
½ Teaspoon Black Pepper
Directions:
1)
Mix ingredients in bowl, put meat in 1 gallon zip lock bag and pour
ingredients over it. Put in refrigerator and turn occasionally all day.
2)
Grill Flank Steak over medium heat (350 degrees) till medium. (Light pink
center). Should take 10-12 minutes with 6 minutes per side.
3)
Remove meat to platter and cut across grain slightly diagonal and thin
about a ¼ slice.
4)
I like fried rice and a fruit salad with this dish. Take leaf or iceberg
lettuce and put on plate and then take fresh pineapple, pears or peaches and
layer on lettuce. Put 1 tablespoon of mayo on top each piece of fruit and
sprinkle with grated cheese. You can also take some of juice and pour over the
salad.
5)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Oriental Kabobs
-
1 ½ pounds Flank Steak
-
3 Tablespoons Sherry
-
1 Tablespoon Soy Sauce
-
2 Tablespoon Pineapple juice
-
3 Tablespoon Hoisin Sauce
-
2 cloves Garlic minced
-
2 Green Onions, chopped
-
1 Tablespoon Ginger Root minced
Directions:
1)
In a bowl mix ingredients and set aside why you prepare meat.
2)
Cut Flank Steak ¼ inch thick across grain on the diagonal. Place meat
strips into 1 gallon zip lock bag and pour ingredients over meat. Zeal and store
over night. Turn occasionally.
3)
Remove meat next day and put on skewers. Grill over high heat for no more
than 3 minutes a side. Be careful not to over cook meat.
4)
I like fried rice and a fruit salad with dish. Take leaf or iceberg
lettuce put on plate and then take fresh pineapple and slice a 1 inch piece. Lay
the pineapple slice on top of lettuce and then put 1 tablespoon of mayo and
sprinkle with grated cheese.
5)
145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
Crockpot Pot Roast
-
Rump Roast or Chuck Shoulder will do for this.
-
2 Large onions quartered
-
2 Bell Peppers cut into 1 inch pieces
-
3 Carrots cut into 1 inch pieces
-
1 Package Button Mushrooms
-
2 cloves Garlic chopped
-
½ Stick Butter cut into ¼” pieces
-
1 Can Beef Broth
-
1 package Italian dressing
-
Salt & Pepper to taste
Directions:
1)
Rub Italian dressing into roast and place in cooker. Add onions, bell
pepper, carrots and mushrooms. Lay the butter pieces across the top of veggies.
Add beef broth last and cover.
2)
Cook on low for 8 hours or high for 5 hours. When you can take a fork and
pull the meat apart it’s done.
3)
Remove pot roast and vegetables to a serving dish and cover with aluminum
foil. Put in a warm oven set at 200 degrees.
4)
Pour liquid into sauce pan and reduce. You can use cornstarch to help
thicken sauce. Remember to have sauce boiling before adding cornstarch and water
mixture.
5)
When sauce is ready remove pot roast from oven and slice or pull apart.
6)
This is an all in one meal but you could add green beans to this dish if
you so desire or croissants would be good.
Crockpot Beef Stew
-
2 pounds Stew Meat You may need to cut some of the
pieces in half.
-
4 Tablespoons flour
-
4 Tablespoons Olive oil
-
4 carrots cut into 1 inch pieces
-
1 Bell Pepper cut into 1 inch pieces
-
6 Red Potatoes cut in half
-
1 Package Button Mushrooms
-
1 Package Onion Soup mix
-
1 clove chopped Garlic
-
1 Teaspoon Tony Chachere’s Seasoning
-
1 Cup Chicken Broth
-
Salt & pepper to taste
Directions:
1)
Mix seasoning, salt & pepper and flour together in a zip lock bag. Add
stew meat and shake till meat is covered.
2)
Brown meat in heavy skillet using olive oil and add to Crock-pot. Add
vegetables layering across meat.
3)
Add Onion soup mix to chicken broth and mix. Pour over meat and veggies.
4)
Cover and cook on low for 8 hours or until meat is tender. This is a all
in one meal.
5)
Here are a couple of options. Beef broth can be substituted for chicken
broth. You can also add a can of cream of mushroom soup to broth before pouring
over meat and veggies. A cup of stout beer can be added if you want more of an
Irish tasting stew. You can also add a ¼ cup of burgundy wine to the original
recipe.
Pot Roast & Vegetables II
-
3 pound Rump Roast
-
4 tablespoons flour
-
4 Tablespoons Olive oil
-
6 Red Potatoes cut in half
-
1 package baby Carrots (1/2 pound)
-
2 Stalks Celery chopped into half inch pieces
-
½ Bell Pepper chopped
-
3 cloves Garlic chopped
-
1 Teaspoon dried Rosemary
-
¼ Cup Red Wine
-
¼ Cup Beef Broth
-
Salt and Pepper to taste
Directions:
1)
Sprinkle salt & pepper on both side of roast. Add flour to zip lock bag
and put roast in and coast evenly.
2)
Brown meat in heavy skillet using olive oil and add to Crock-pot. Add
vegetables layering across meat. Sprinkle garlic and rosemary across top.
Lightly salt and pepper again.
3)
Mix the two liquids and pour across meat and veggies.
4)
Cook on low for 8 hours or until meat pulls apart.
5)
Will need a side dish of green beans or peas with pot roast.
Beef Stew II
-
2 pounds Stew Meat. You may need to cut some of the
pieces in half.
-
4 Table spoons flour
-
4 Tablespoons Olive oil
-
1 Teaspoon Salt
-
½ Teaspoon Pepper
-
½ Teaspoon dried Thyme crushed
-
2 cloves Garlic minced
-
¼ Cup Red Wine
-
1 Can Beef broth
-
¼ Cup Tomato paste
-
8 Red Potatoes cut in half
-
16 oz’s Mushrooms – Use a mixed assortment, like
button, shitake, and oyster. Whatever type of mushrooms you like.
-
1 Package baby carrots
Directions:
1)
Combine dry ingredients in bag along with flour. Add meat and shake till
evenly coated.
2)
Brown meat in heavy skillet using olive oil and add to Crock-pot.
3)
Combine wine, broth, tomato paste and garlic to bowl and mix. Set aside.
4)
Layer potatoes, carrots and mushrooms on top of meat. Pour liquid mixture
over top and cook on high for 5 hours or low for8 hours.
Chili
-
3 pounds hamburger meat
-
1 large can tomatoes
-
1 large purple Onion chopped
-
1/2 cup Bell Pepper chopped
-
2 Jalapenos seeded and chopped
-
2 cans beans, Use either Kidney or Red, it’s your
choice.
-
2 Cloves garlic minced
-
¼ cup Chili Powder
-
2 Teaspoons Cumin
-
10oz’z beer, dark style is best.
Directions:
1)
Brown meat in non stick skillet, drain meat through a colander.
2)
While meat is drain add onion, bell pepper and garlic to pan and sauté
till tender.
3)
Add meat, and onion mixture to Crockpot. Add tomatoes, Jalapeno, spices
and finally the beer. Stir chili and cover.
4)
Cook on low for 8 hours.
5)
If chili need thickening use masa with a small amount of water and add to
chili, turn pot to high for 1 hour.
6)
This recipe can also be cooked in a 1 gallon pot for less time. It is
also easier to get a thicker chili.
Black Bean Salsa
-
2 cans Black Beans rinsed and drained.
-
3 Large Tomatoes peeled and chopped
-
2 Green Onions chopped
-
2 Jalapenos seeded and chopped
-
2 cloves Garlic minced
-
2 Tablespoons Cilantro chopped finely, more if you like
it.
-
2 Tablespoons Olive Oil
-
Salt & Pepper to taste
Directions:
1)
Combine in glass bowl and stir let sit in refrigerator for at least two
hours.
2)
Serve with tortilla chips.
3)
A nice treat to this, is sour cream. Put a small dollop on each chip
after dipping in salsa.
4)
If in a hurry, a large can of diced tomatoes can
be used, drain off juice. You can use the juice
if you think it’s needed.
Salsa
-
3 ripe Tomatoes, chopped. You can peel them if you
like.
-
½ cup onion chopped, purple onion can be used if you
want the recipe tangier.
-
½ cup Bell Pepper
-
1 Tablespoon chopped and seeded jalapeno
-
1 Teaspoon minced Garlic
-
2 Tablespoons chopped Cilantro
-
3 Tablespoons Lime Juice, fresh is best.
-
Salt & pepper to taste
Directions:
1)
Combine in glass bowl and stir let sit in refrigerator for at least two
hours.
2)
Serve with tortilla chips.
3)
A nice treat to this, is sour cream. Put a small dollop on each chip
after dipping in salsa.
4)
If in a hurry, a large can of diced tomatoes can
be used, drain off juice. You can use the juice
if you think it’s needed.
Salsa II
-
3 Large Tomatoes peeled and chopped
-
1 8 oz can of Tomato Sauce
-
½ cup finely chopped onion, again use a purple onion.
-
3 cloves minced Garlic
-
1 Tablespoon Red Chili Flakes, less if you a girly-man
-
1 Tablespoon Olive Oil
-
Salt & pepper to taste
Directions:
1)
Combine in glass bowl and stir let sit in refrigerator for at least two
hours.
2)
Serve with tortilla chips.
3)
A nice treat to this, is sour cream. Put a small dollop on each chip
after dipping in salsa.
4)
If in a hurry, a large can of diced tomatoes can
be used, drain off juice. You can use the juice
if you think it’s needed.
Mango Salsa
-
1 Mango peeled and chopped
-
½ cup chopped Purple Onion
-
1 cup chopped Bell Pepper, any color can be used
-
1 Jalapeno seeded and chopped
-
1 Tablespoon fresh Lime Juice
-
2 Tablespoons Pineapple Juice
-
Salt and Pepper to taste, very lightly.
Direction:
1)
Combine in glass bowl and stir let sit in refrigerator for at least four
hours.
2)
Serve over grilled fish or chicken.
Tangy Pico de Gallo
-
2 cups chopped Tomatoes
-
1 cup Onion finely chopped
-
2 Teaspoons Chipotle Chilies in Adobe Sauce, mince
-
3 cloves minced Garlic
-
¼ cup chopped Cilantro
-
¼ cup fresh lime Juice, (2 Limes should give you a ¼
cup)
-
Salt and Pepper to taste, red pepper if you want to
kick it up a notch.
Directions:
1)
Combine in glass bowl and stir let sit in refrigerator for at least two
hours.
2)
Serve with tortilla chips.
3)
A nice treat to this, is sour cream. Put a small dollop on each chip
after dipping in salsa.
4)
If in a hurry, a large can of diced tomatoes can
be used, drain off juice. You can use the juice
if you think it’s needed
Fiery Salsa
-
5 Habaneros Peppers seeded and roughly chopped
-
10 Tomatillos remove husk and roughly chopped
-
2 onions roughly chopped
-
2 seeded and chopped Jalapeno Peppers
-
3 Chipotle Peppers chopped
-
2 cloves Garlic minced
-
1 Tablespoon Cumin
-
2 oz’s Balsamic Vinegar
Directions:
1)
Put all ingredients except Cumin and vinegar, in food processor, pulse
ingredients slowly until mixed finely.
2)
Add Cumin and Vinegar. Put in glass bowl and seal, best made the night
before serving.
3)
Allow the Salsa to become room temperature before serving with chips or
quesadillas, tacos or burritos.
4)
The fruit of the Tomatillos is green and about the size of a large cherry
tomato and grow inside a husk. The meat of Tomatillos is white and meatier than
a tomato. The husks are inedible and should be removed before use.
Avocado & Tomato Salsa
-
1 Avocado peeled and diced
-
4 Romano Tomatoes diced
-
½ cup finely chopped Purple Onion
-
½ cup Bell Pepper finely chopped
-
1 Jalapeno seeded and chopped
-
1 green Chile finely chopped
-
1 clove minced Garlic
-
2 Tablespoons Red Wine Vinegar
-
1 Tablespoon Olive Oil
-
4drops hot sauce
-
Salt and Pepper to taste
Directions:
1)
Mix red wine vinegar, olive oil and hot sauce in bowl set aside.
2)
Combine other ingredients and then add liquid. Stir trying no to mash
avocado.
3)
Allow a couple of hour chill and marinate in refrigerator.
4)
Serve with chips or quesadillas, tacos or burritos and don’t forget the
sour cream.
Corn and Tomatillos Salsa
-
1 Can yellow corn drained
-
½ pound Tomatillos, husk removed and chopped roughly
-
1 Red Bell Pepper seeded and semi-fine
-
1 Jalapeno seeded and chopped
-
1 clove minced Garlic
-
¼ cup Cilantro chopped
-
1/3 cup Olive oil
-
3 Tablespoons Red Wine Vinegar
-
Salt & Pepper to taste
Directions:
1)
Combine liquid ingredients and set aside.
2)
Combine corn, Tomatillos, red pepper Jalapeno, garlic and cilantro. Stir
lightly with a fork.
3)
Once ingredients are mixed add liquid stir again and add salt and pepper
to taste. Chill for at least 2 hours before serving.
Quick Salsa (Roasted)
1 Large Tomato diced
1 clove Garlic minced
2 seeded and chopped Serrano Chiles
Direction:
1)
Place tomato and peppers on pan lined with foil. Place under broiler with
pan being 10” from heat and then turn tomato and peppers from time to time until
skin blisters and remove from oven
2)
Put tomato, peppers and garlic in food processor. Blend and pour in glass
container. Let cool and dig in.
3)
Serve with chips or quesadillas, tacos or burritos and don’t forget the
sour cream.
Fruit Salsa
-
1 Pineapple peeled, cored and diced (Most store have
one already prepared)
-
1 Mango peeled and diced
-
1 Papaya peeled and diced
-
½ Cantaloupe peeled and diced
-
½ Honeydew Melon peeled and diced
-
1 Green Bell Pepper seeded and diced
-
1 Red Bell Pepper seeded and diced
-
1 Vidalia Onion diced
-
1 Tablespoon Fresh Lime Juice
-
2 Tablespoons Olive Oil
-
½ Tablespoon minced Garlic
-
2 Jalapenos seeded and diced
-
1/3 cup Cilantro chopped
-
2 Tablespoons finely chopped Lemon Basil
-
1 Teaspoon Cumin
-
½ Tablespoon Salt
-
½ Tablespoon cracked Black Pepper
Directions:
1)
Mix all ingredients in a glass bowl and refrigerate for at least 3 hours.
Great with grilled fish, chicken or even chips.
2)
To sweeten the salsa you can add 1 Teaspoon sugar. You can also add a
Banana or a couple of Strawberries to this recipe.
Salsa III
-
4 Large Tomatoes
-
1 Purple Onion
-
¼ cup Green Bell pepper diced
-
¼ cup Red Bell pepper diced
-
2 Jalapenos seeded and diced
-
3 Serrano Peppers diced
-
½ Cup Green onions chopped
-
2 Tomatillos chopped
-
1 clove Garlic minced
-
1 Lime squeezed.
-
1 Teaspoon Vinegar
-
Salt and Pepper to taste.
-
A splash of hot sauce (Optional)
Directions:
1)
Combine ingredients in bowl and mix. Refrigerate for 3 hours or longer.
2)
Serve with chips or quesadillas, tacos or burritos and don’t forget the
sour cream.
Thousand Island Dressing
-
2 cups Mayonnaise
-
¼ cup Chili Sauce
-
½ cup Catsup
-
Juice of one Lime
-
4 Tablespoons Sweet Pickle Juice
-
2 finely chopped Boiled Eggs
-
1 small clove Garlic minced
-
3 Drops Hot Sauce (Optional)
Directions:
1)
Mix in glass bowl, cover and chill
Honey Mustard Dressing
Directions:
1)
Mix in glass bowl, cover and chill
Oil & Vinegar
-
½ cup Olive oil
-
1/3 cup seasoned Rice Wine Vinegar
-
2 Tablespoons Lemon Juice
-
1 Tablespoon Sugar
-
Sal & Pepper to taste
-
Parmesan Cheese to taste (Optional)
Directions:
1)
Mix in glass bowl, cover and chill
Caesar Dressing
Directions:
1)
Put Lemon juice, Worcestershire sauce, garlic, vinegar, mustard and
anchovies into blender and blend until smooth. With this task completed start
adding the olive oil. When the dressing becomes creamy stop and pour in bowl.
2)
Add pepper, Parmesan cheese. Use a whisk to blend the last two
ingredients.
3)
Dressing can be stored in jar. Stir before using.
4)
Sliced grilled chicken can be added to make a meal.
Salad:
-
1 Large head of Romaine Lettuce, (Leaf Lettuce or
Spinach can also be used)
-
2 Cups Croutons
-
6-8 Pieces of bacon cooked crisp
-
½ cup Parmesan Cheese
-
Anchovies (Optional)
-
2 Boiled Eggs sliced (Optional)
Caesar Dressing II
-
1 Cup Mayonnaise
-
1 Tablespoon ½ & ½ or milk
-
1 Tablespoon Worcestershire Sauce
-
½ cup Parmesan Cheese
-
1 clove Garlic minced
-
¼ Teaspoon Salt
-
1/8 Teaspoon White Pepper
Directions:
1)
Mix ingredients in a bowl with a whisk or use a blender. Store in a jar
or glass bowl if not using right away.
Salad:
-
1 Large head of Romaine Lettuce, (Leaf Lettuce or
Spinach can also be used)
-
2 Cups Croutons
-
6-8 Pieces of bacon cooked crisp
-
½ cup Parmesan Cheese
-
Anchovies (Optional)
-
2 Boiled Eggs sliced (Optional)
Caesar Dressing III
Directions:
1)
Mix in a blender until smooth.
2)
Store in jar or glass bowl.
Salad:
-
1 Large head of Romaine Lettuce, (Leaf Lettuce or
Spinach can also be used)
-
2 Cups Croutons
-
6-8 Pieces of bacon cooked crisp
-
½ cup Parmesan Cheese
-
Anchovies (Optional)
-
2 Boiled Eggs sliced (Optional)
This recipe is over 100 years old and was passé down to
me by my mother-in-law Ann Wood Ann was a friend of Granny Coffin’s. The lady
that the pound cake is name after used to make her chocolate pound cake and walk
around the small town of Cave Spring, Georgia delivering it to people in need or
for births or just about any other occasion. There is no telling how many cakes
she made in her life time. Only that many good deeds were done by this very
sweet lady.
Granny Coffin’s Chocolate Pound
Cake
-
2 sticks Butter
-
½ cups Crisco Shortening
-
3 cups Sugar
-
5 Eggs
-
1 cup Milk
-
3 cups plain Flour
-
4 Tablespoons Cocoa
-
½ Teaspoon Slat
-
½ Teaspoon Baking Powder
-
1 Teaspoon Vanilla
Directions:
1)
Cream shortening and sugar until fluffy. Add eggs one at a time until all
are blended well.
2)
Sift dry ingredients together and add alternately with milk beginning and
ending with dry ingredients. Add vanilla
3)
Bake in a greased and floured tube pan at 325 degrees for 1 hour and 45
minutes.
4)
When baking a cake always have ingredients at
room temperature before starting. Also when adding liquids and dry ingredients
always begin and end with dry ingredients.
Italian Cream Cake
Directions:
1)
Cream sugar, butter, Crisco until fluffy. Add egg yolks one at a time and
continue creaming.
2)
Sift soda and flour and add to egg mixture alternating with buttermilk
and ending with dry ingredients.
3)
Beat egg whites and fold into cake mixture. Fold in pecans, vanilla and
coconut. Add rum.
4)
Bake in a greased and floured tube pan at 350 degrees for 1 hour.
5)
When baking a cake always have ingredients at
room temperature before starting. Also when adding liquids and dry ingredients
always begin and end with dry ingredients.
Mema’s Layer Cake
Directions:
1)
Cream shortening, sugar, salt until fluffy. Add egg yolks one at a time
and continue creaming.
2)
Sift baking powder and flour. Add alternately with milk beginning and
ending with dry ingredients. Add vanilla
3)
Bake in 3 greased and floured pans at 350 degrees for 30 minutes.
4)
You can also bake in a 10x14 pan If you want to make a sheet cake
instead.
5)
When baking a cake always have ingredients at
room temperature before starting. Also when adding liquids and dry ingredients
always begin and end with dry ingredients.
Seven Minute Frosting
Directions:
1)
Use a double boiler for this recipe or a heavy sauce pan. Mix all
ingredients except for vanilla and cook slowly beating consistently on low heat
with electric mixer until soft peaks form.
2)
Add vanilla and beat until spreading consistency about 3-4 minutes
3)
For a coconut cake, use the layer cake. Take
juice of coconut and mix with 1 Teaspoon sugar and spoon over cake layers. After
spreading frosting, take grated coconut and sprinkle over frosting.
Kahlua Cake
Directions:
1)
Mix first four ingredients (cake mix, eggs, pudding & oil)
2)
Add other ingredients, blend till smooth
3)
Bake in a greased and floured tube pan at 350 degrees for 50 minutes.
4)
Let cool in pan. Sprinkle with powdered sugar if desired.
Mississippi Mud Cake
-
2 cups Sugar
-
2 sticks Margarine
-
4 Eggs
-
1 ½ cups plain Flour
-
½ cup Cocoa
-
1 cup chopped Pecans
-
Dash of Salt
-
1 Teaspoon Vanilla
Directions:
1)
Cream butter, sugar, and add eggs mix well. Add remaining ingredients and
mix well.
2)
Pour into greased/flour 13x2x9 pan. Bake art 350 degrees for 35 minutes.
3)
Cover top of cake immediately upon removing form oven with miniature
marshmallows.
4)
Pour icing over marshmallows.
ICING:
-
1 box confectioner sugar
-
1/3 cup cocoa
-
½ Teaspoon Vanilla
-
6 Tablespoons milk
Directions:
1)
Sift sugar and cocoa together, add other ingredients and blend well. Pour
over top of melted marshmallows.
Lemonade Cake
Directions:
1)
Dissolve Jello in hot water
2)
Beat eggs, add oil, beat, and add cake mix and lemon zest beat well and
add jell-o mixture.
3)
Bake in greased/flour tube pan at 300 degrees for 1 hour.
4)
Mix frozen lemonade and sugar. Pour over cake as soon as it comes out of
oven
5)
Cool in pan overnight or all day.
6)
Remove from pan carefully.
Easy Fudge Cake
-
1 cup Butter, softened
-
4 large Eggs
-
¼ cup Cocoa
-
2 cups Chocolate Morsels
-
2 cups Sugar
-
1 cup plain Flour
-
1 Teaspoon Vanilla
-
1 cup chopped Pecans
Directions:
1)
Beat butter and eggs till creamy. Add eggs one at a time continuing to
beat after each egg.
2)
Mix flour, cocoa and gradually fold into butter mixture until just
blended.
3)
Add vanilla and fold in chocolate morsels and pecans.
4)
Bake uncovered in greased 9x13 Pyrex dish at 350 degrees for 25-20
minutes.
Chocolate Chip Pound Cake
-
1 box yellow Cake Mix with Pudding
-
1 (3.9oz) package Chocolate Pudding
-
½ cup Sugar
-
¾ cup Canola Oil
-
1 8 oz carton Sour Cream
-
1 6 oz package Semisweet Morsels
-
¾ cup Water
-
4 Eggs
-
1 Teaspoon Vanilla
Directions:
1)
Mix cake mix with sugar first to remove lumps. Add all other ingredients
except for chocolate chips. Stir until smooth. Add chips.
2)
Bake in a greased/floured tube pan at 350 degrees for 1 hour.
3)
Cool for10 minutes on rack and remove from pan.
Nannies Brownie’s
Directions:
1)
Heat margarine, sugar and water, bring to a boil. Remove from heat and
add ½ of the chocolate chips, stir till chips melt.
2)
Add eggs 1 at a time beating each as you go, add vanilla.
3)
Mix flour, salt, soda, and add to chocolate mixture.
4)
Fold in remaining chocolate chips and nuts.
5)
Pour into 9 inch square pan sprayed with Pam.
6)
Bake at 325 degrees for 30-35 minutes.
7)
Do not over bake!!!
Lauren’s M&M Bar’s
-
2 cups Oatmeal
-
1 cup chopped Nuts
-
1 ½ cups Plain Flour
-
1 cup light Brown Sugar
-
1 cup melted margarine
-
2 Tablespoons Canola Oil
-
1 can Condense Milk
-
1 1’2 cups M&M’s
Directions:
1)
Mix oatmeal, flour, nuts, sugar, soda, and salt. Add margarine and mix
until crumbly.
2)
Reserve 1&1/2 cups and press remained into sprayed 15x10 pan.
3)
Heat oil and add 1 cup of M&M’s and cook on low stirring constantly,
pressing candies to break up and melt. Add milk and continue stirring until well
mixed.
4)
Spread over cookie after removing from oven.
5)
Add ½ cup M&M’s with remaining cookie mixture and sprinkle over top of
chocolate mixture and pres slightly.
6)
Bake at 350 degrees for 20 minutes remove and cool and cut into bars.
Apple Coffee Cake
-
Preheat oven 350 degrees
-
3 cups chopped Apples
-
(Granny Smith, Red Rome, Golden Delicious, Winesap,
Jonathan)
-
2 Tablespoons Cinnamon
Mix apples with Cinnamon and set
aside.
Put ingredients in bowl and beat for
three minutes
Directions:
1)
Pour ½ of flour mixture in greased 9x13 baking dish and then add half of
apple mixture. Repeat.
2)
Combine ¼ cup brown sugar with ¼ cups chopped Pecans and sprinkle over
top. Melt 2 tablespoon butter and drizzle over top.
3)
Bake at 350 degrees for 50 minutes, cool before serving
4)
Great with bacon and eggs or just a pot of
coffee.
German Chocolate Angel Pie
Directions:
1)
Beat egg whites until frothy, add sugar, and beat until stiff. Fold in
finely chopped nuts. (Pecans) and vanilla.
2)
Bake in greased pie plate for 40 minutes at 300 degrees.
Filling:
Melt 1 Package of German
Chocolate in 3 Tablespoons water on low heat, and let cool slightly. Whip ½ pint
heavy cream, add ¼ cup sugar, dash salt, and 1 Teaspoon Vanilla. Add cooled
chocolate and pour into cooled crust.
Brownie Pie
Directions:
1)
Melt chocolate in double boiler. Mix butter, sugar and cream well. Add
eggs one at a time beating well after each. Beat flour, salt and nuts into
mixture. Add melted chocolate and vanilla, beat well.
2)
Bake in greased pie plate for 35 minute sat 350 degrees.
3)
Makes its own crust and a dollop of whip cream is good with this recipe.
Coconut Pie
-
½ cup Self Rising Flour
-
1 1/3 cup Sugar
-
4 Eggs, beaten
-
1 can flaked Coconut
-
¼ cup melted Butter
-
1 Teaspoon Vanilla
-
2 cups Milk
Directions:
1)
Combine flour and sugar. Mix with fork. Add eggs, milk, butter, and
vanilla. Mix well and fold in coconut.
2)
Bake in greased deep dish pie plate for 30-35 minute sat 375 degrees.
3)
Sprinkle lightly with Nutmeg or confectioners sugar after baking.
4)
Makes its own crust and a dollop of whip cream is good with this recipe.
Strawberry Pie
-
1 cup Sugar
-
1 cup Water
-
2 cups fresh Strawberries (If frozen use less Sugar)
-
3 oz Package Strawberry Jello
-
3 Tablespoons Cornstarch
-
1 Pastry Shell (Follow directions on package for
cooking shell)
Directions:
1)
Combine sugar, water, and cornstarch. Cook until slightly thickened. Add
Jello, and let cool. Fold in fruit and pour into baked pastry shell.
2)
Refrigerate.
3)
Serve with whip cream or ice cream.
Banana Pudding
Directions:
1)
Cook ingredients slowly until thick. Add 1 Teaspoon Vanilla and let cool
on stove.
2)
While mixture is cooling layer vanilla wafers and bananas alternating
between the two in 8x8 Pyrex dish. Pour mixture over top slowly allowing time
for mixture soak.
3)
Take egg whites and whip until stiff. Add 2 Tablespoons Sugar and ½
Teaspoon vanilla. Spread over pudding and bake at 350 degrees until light brown.
4)
Beat egg whites at room temperature.
Chocolate Icing
Directions:
1)
Mix all ingredients together. Boil exactly 2 minutes. Remove from heat.
2)
Add 2 Teaspoons vanilla and 1 cup small marshmallows. Beat with a wooden
spoon until cool and it is of spreading consistency.
Rice Pudding
-
2/3 cup uncooked Rice
-
3 cups Milk
-
¾ cup Evaporated milk
-
1 Tablespoon Butter
-
2 Eggs
-
2 Teaspoons Vanilla
-
1 2/3 cups Water
-
¾ cup sugar
-
Pinch of Salt
Direction:
1)
Combine rice, water, salt, butter, milk and cook just as you would cook a
normal pot of rice. Bring to a boil cover reduce heat to a low simmer. Takes
about 30 minutes
2)
In a bowl combine evaporated milk, eggs, vanilla and whip.
3)
When rice cools add liquid and stir. Put in greased Pyrex dish, sprinkle
with nutmeg (optional) and bake at 300 degrees until firm. 15 -20 minutes.
4)
½ cup of Raisins can be added to the recipe.
Chocolate Covered Strawberries
-
12 oz’s chocolate chips (You pick the type milk or dark
chocolate, Belgium, White)
-
2 Tablespoons Unsalted Butter
-
1 Teaspoon Grand Marnier (Optional)
-
1 Package of Fresh Strawberries
Directions:
1)
Melt butter in double boiler, add Grand Marnier and chocolate. Melt
2)
Dip strawberries in chocolate and lay on wax paper on large cookie sheet.
Cobbler
-
1 cup Self-Rising Flour
-
1 cup Sugar
-
1 Cup Milk
-
1 stick Butter
-
2 cups fruit of your choice
-
(Apples, Blueberries, Peaches, Blackberries)
Directions:
-
Combine flour, sugar, and milk in bowl. Use a whish and blend for 1-2
minutes. Batter will be slightly lumpy.
-
Melt butter and pour in 9x9 baking dish
-
Add mixture to dish and top with fruit. Bake at 350 degrees for 30
minutes. Sides should pull away form dish.
-
Whip Cream is a nice topping for this dish.
Cinnamon Apple Cake (Breakfast)
Directions:
-
In saucepan melt butter, add apple filling, brown sugar, cinnamon and
vanilla.
-
Spread half of mixture into shallow greased baking dish.
-
Separate biscuits and cut into quarters. Arrange pieces over mixture. Add
the rest of the apple mixture over top of biscuits. Sprinkle chopped pecans.
Additional cinnamon/sugar can sprinkled over the top before baking.
-
Bake at 350 degrees for 35-45 minutes. Remove from oven and cool for 10
minutes before serving.
Baked Apples
-
4 medium Apples
-
(Granny Smith, Red Rome, Golden Delicious,
Jonathan)
-
½ cup Raisins (Any type)
-
1/3 cup Apple Juice
-
2 Tablespoons Light Brown Sugar
-
½ Teaspoon Nutmeg
-
½ Teaspoon Cinnamon
Directions:
-
Core Apples. Peel top only.
You may have to cut the bottom to get
apple to sit upright in pan.
-
Place apples in greased baking dish.
-
Combine in mixing bowl brown sugar, raisons, cinnamon, and nutmeg. Mix
thoroughly. Spoon mixture into center of apples. (Optional--you can sprinkle
cinnamon/sugar over tops of apples before baking)
-
Pour apple juice into pan. (Not directly over apples to begin with)
-
Bake at 350 degrees for 40-45 minutes. Check to see if apples are tender.
During baking time you can baste apples.
-
Great desert after grilled fish or chicken.
|
.jpg)
