Saturday, January 19, 2008

John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites for dessert.

Ingredients:
2 ripe plantains (platano maduro) Note: The skin will be almost black.
4 tablespoons butter
1/4 cup sugar or Splenda (you can also use brown sugar)
2 ounces rum
1/4 teaspoon cinnamon
1/2 cup water

Directions:
Preheat oven to 375.
Peel plantains and slice them in half, lengthwise. Then cut each slice in half. Place the 8 sections in a baking dish. Cut the butter and layer it on top of the plantains. Sprinkle with the sugar and cinnamon. Drizzle the water and rum over everything. Cover and bake 15 minutes. Turn the plantains over, spoon the liquid over them and bake another 15 minutes. They plantains are done when they are slightly browned from the caramelized sugar and they are soft all the way through. The liquid will turn to syrup.

Serve warm with the syrup drizzled on top.

Servings: 4
1

This is a wonderful accompaniment that can be served with pork or barbecued meats.

Ingredients:
2 ripe mangoes
1/2 cup diced onion
1/2 cup diced sweet peppers (use a mix of red, yellow and green)
1 tablespoon finely chopped jalapeño (pickled, not fresh)
2 tablespoons minced cilantro
pinch of salt
1 juicy lime

Directions:
Peel mango and dice fruit into small pieces. Mix all ingredients and toss in the lime juice. Chill until served. This will keep in the refrigerator up to a week, but in our house we're lucky if it lasts two days.
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My Tica friend, Maritza, gave me this delicious recipe many years ago...

Ingredients:

Mousse:
6 egg whites
3/4 cup sugar
1 tablespoon granulated gelatin
1/3 cup water
1/4 cup key lime juice
2 drops of green food coloring

Cream Topping:
2 cups milk
1/4 cup sugar
3 egg yolks
1 tablespoon milk
1 tablespoon cornstarch

Directions:

Mousse: Dissolve gelatine in boiling water. Whip egg whites until stiff and gradually add sugar. Add dissolved gelating, lime juice and food coloring. Pour into molds.

Cream Topping: Heat milk with sugar in saucepan. Beat egg yolks with the tablespoon of milk and cornstarch and gradually add it to saucepan stirring constantly until it comes to a boil. Allow it to cool and then spoon it over the mousse.

Chill to set.
1

Saturday, January 12, 2008

My Zephyr Buns “secret” was the result of a case of carelessness. I didn’t read the recipe instructions prior to starting the mixing. I slapped everything together and noticed immediately that the un-kneaded dough was WAY too wet. Went back to the book and finally read everything. Oh, drat … one of the 3 eggs was supposed to be ON the buns – not IN them! Rather than chunk the whole mess in the trash, I went ahead and kneaded it, baked it & served it to my favorite guinea pigs. That would be y’all .

WOW, everyone liked them!

After several batches, I figured out that there are some oddities of the recipe / soft dough that warrant passing along:

  • The recipe is more successful with “Better For Bread” flour; or, hard red winter wheat flour, if you can find it. This is a trade off. Cake flour would make the crumb even softer but the higher gluten “hard red” gives the soft dough enough structure to rise better. Regardless, plain old all purpose flour will work O.K. if that’s all you can get.
  • Be sure to use regular yeast – not one of the quickie versions now becoming popular. “Active” is fine. That doesn’t mean “quick”.
  • Ingredients (especially eggs) should be at room temperature before starting.
  • At first, the dough will be so sticky that you’ll think that you’ll never get it off your hands. Therefore, I usually start out using only one hand for kneading, keeping the other hand “clean” so that I can hold the bowl and reach for a little extra flour, etc., if I need it.
  • Initially, kneading might amount to squeezing the dough between your fingers (like playing with mud) for a while, until enough gluten forms for the mess to pull together into a ball that you can knead in the regular way. I usually don’t take the ball out of the mixing bowl while kneading. Just smack it around where it lies.
  • Do both the first rising in and especially the bun rise in a spot that is pleasantly warm, i.e., 75 to 95F (24-35C) and draft-free. This is structurally delicate dough. It can fall, like a cake. Watch out for cold counter tops, etc. My favorite method is to take the chill off of an oven by running it only until the metal walls and racks seem warm. Then shut it off and keep the door closed while waiting a few minutes for the oven temp to equalize out. Then put the dough into the your “rising oven” and close the door. There. Bet you didn’t know that you have one of those expensive dough conditioning “proofers”. Gas ovens are way better for this than electrics, if you’re lucky enough to have one.
  • Handle the risen buns VERY carefully. They’ll collapse if you slam them around.
  • With the buns out on the counter (obviously,) do a long pre-heat on your oven, before doing the baking. Even wait a few minutes after the first pre-heat cycle-off occurs (flame goes out or heating element goes off). Only then, put the buns in for baking.
  • Follow the baking time but watch the buns for beautiful dark tan browning. The time is only a guideline.
  • Immediately out of the oven, lightly brush the bun tops with butter. Don’t use soft “spreads” because they are very high in water content and may toughen the crust rather than soften it.
  • Serve warm. Eat them all. Leftovers, especially if refrigerator-cold, are icky, because of the high egg content. The crumb goes from heavenly soft when warm to “toothy” when chilled.

Funny thing: I once did the James Beard recipe, exactly as written, and the result is O.K. They are more middle-of-the-road. The crumb is not quite as much of a head-turner when warm; but, they aren’t quite as yucky as leftovers. I guess it is a trade off that you’ll have to evaluate on your own.

Serving Size: 18

Ingredients:
1 package active dry yeast
1 tablespoons warm water -- (100-115 degrees)
2 tablespoons sugar
1 teaspoon salt
3 whole eggs* (SEE IMPORTANT COMMENT BELOW)
2 cups all-purpose flour -- sifted
1/4 cup melted butter
1 teaspoon cool water

Soften the yeast in warm water and stir in the sugar and salt to dissolve. Proof the yeast and sugar before adding the salt.In a bowl, beat 2 of the eggs and blend in the flour. Use all 3 eggs. Then stir in the yeast mixture and melted butter. Cool the butter down below “hot” before stirring it in. Knead vigorously in the bowl with the hands, till the dough leaves the sides of the bowl and is elastic - 5minutes. Make into a ball, put in a buttered bowl, and cover with plasticwrap. Make sure the bowl is big enough that the risen dough won’t touch the plastic wrap. Let rise in a warm, draft-free place for 1 1/2 hours, or till doubled in bulk. Punch down and divide into 18 equal pieces. I pinch off “ping-pong ball” sized pieces. Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. Let rise 30 minutes,or until doubled in size. Inside your new proofing cabinet. Bake in a preheated oven at 375F for 10 minutes, or until nicely browned. Brush with butter. Serve warm. Cool on a rack.

1

This is a blend of spices I put together one day to have on hand for seasoning meats and vegetables. It worked so well, I now keep a jar for adding spice to all sorts of foods. It's especially good on pork chops, steaks, avocados, guacamole, corn on the cob, tomatoes, salads, etc.

Mix together

3 Tablespoons of Wegner’s Seasoned Salt* (or Lawry's Seasoned Salt if you must)
1 Tablespoon of ground Cayenne pepper
1 Teaspoon ground Cumin (Comino)
1 Tablespoon Garlic powder
1 Teaspoon Onion powder
1 Teaspoon ground Nutmeg
1 Teaspoon Celery salt
1 Teaspoon Spanish Paprika (hot paprika)

Store in an airtight shaker to retain freshness.

* See recipe
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Friday, January 11, 2008

Ingredients:
8 small, unpeeled sweet potatoes
1/2 cup golden raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
1/4 cup chopped pecans

Directions:
Wash outside of potatoes and place on a baking sheet. Bake at400 degrees for 1 hour or until done. Let cool until potatoescan be handled.Cut each potato in half lengthwise. Leaving a small amount ofpotato with the skins, carefully scoop out the remaining potatoand place into a bowl. Mash potato and stir in raisins, brownsugar, cinnamon, and pineapple until mixed. Spoon mixture backinto potato skins and sprinkle with pecans. Bake at 400 degrees for 15 minutes or until thoroughly heated.

Makes 8 Servings
Serving Size: 2 potato halves
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Ingredients:
2 1/2 c water
1 tsp lemon papper
1 tsp cumin seed
3-16 oz cans Great Northern white beans, undrained
4 skinless chicken breast halves
1 tsp olive oil
4 garlic cloves, minced
2 med. onions, chopped
18 oz frozen white corn
2 4-ounce cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsps dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock or canned broth
2/3 c shredded jack cheese

Directions:
Boil chicken in water with lemon pepper & cumin seed. Simmer approx. 20 mins. Remove chicken and cut into bite size. Heat oil and saute onions & minced garlic in oil. Stir in chilies, cumin, oregano & cayenne and saute 2 mins. Add undrained beans, white corn, broth and chicken and bring to a boil. (Optional: to serve, put 1 T cheese in bottom of bowl and pour chili over.) Season to taste with salt and pepper. Bon appetite!
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Ingredients:
3 Cups sliced zucchini
1 T dried parsley
3 Cups chicken or beef broth or combination
1 t dried basil
2 Cups water
1 ½ t salt
1 onion chopped
½ t cayenne pepper
1 clove garlic sliced
Grated Parmesan
1 C frozen peas
2 or 3 slices bacon

Directions:
Cut bacon in small strips; put in large pot with onion and garlic; saute' until bacon is almost crisp. You might start the bacon first. Add zucchini and broth. Cook until zucchini is soft. Add peas and simmer for 2 minutes. Add other seasonings. Allow soup to cool slightly. Working in several batches, transfer soup to a blender ( do not fill container more than halfway and, holding onto lid tightly with a dishtowel, puree until very smooth; begin at low speed and gradually increase to high. Transfer back to soup pot and keep warm until serving. Top each bowl with Parmesan and you can add fresh basil leavers torn into small pieces and a few grains of cardamom. Yum, yum.

Makes 4-5 servings.
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Cindy's recipe.... yum!

Ingredients:
1/2 cup butter (softened)
1 (5 oz) jar Old Englishe Cheese spread (Kraft makes it)
1 1/2 tsp mayonaise
1/2 tsp garlic salt
1/2 tsp seasoning salt
1 (7 oz) can crab meat (drained)
6 English muffins

Directions:
Mix first 6 ingredients together and spread on split muffins. Freeze on cookie sheets then wrap for storage. When ready to serve, remove as many muffins as desired. Bake @ 400 on cookie sheet until bubbly, about 5 minutes. Cut each muffin half into 4 wedges.
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Very popular around Mary's part of the country in Southern Louisiana

Ingredients:
1/2 cup olive oil
1/2 cup white vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions (chilled)
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic (minced)
1 (2 oz) jar diced pimento (drained)
1 (8 oz) block sharp cheddar cheese
1 (8 oz) package cream cheese (chilled)

Directions:
Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set aside. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4" thick slices and set aside. Repeat with cream cheese. Stand cheese slices up in a shallow dish, alternating type of cheese. Pour marinade over the cheeses slices. Cover and let marinate in refrigerator for at least 8 hours.

Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish if desired with fresh parsley. Serve with assorted crackers.
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Ingredients:
4 boneless, skinless chicken breasts
1/3 cup bread crumbs
3 tbsp grated Parmesan cheese
3 tbsp butter
1/2 cup spaghetti sauce
4 slices mozzarella cheese
flour for dipping
1 egg, beaten with 1 tsp water

Directions:
Combine bread crumbs and Parmesan cheese in bowl. Put flour in separate bowl. Coat chicken in flour, then in egg wash, and finally in bread crumb mixture. Melt butter in pan and brown one side of breaded chicken. Add butter as needed. Cook 6 - 8 minutes on high, covered. Turn chicken over and spoon 1-2 tablespoons of sauce over each piece of chicken and top with slice of mozzarella. Cook 5 minutes on high until cheese is melted.
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Ingredients:
1 3/4 cups water
1/4 cup honey
5 cups wheat flour
3 tbsp oil
1 1/4 tsp salt

Directions:
Preheat oven to 400 with baking stone inside. Blend flour and salt. Blend in oil. Add liquids. Knead well. Divide into 16 pieces. Roll out into flat rounds. Bake on stone 14 minutes.
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This is Mary's personal "perfected" recipe. The bakery where Mary worked actually uses her recipe (or did).

Ingredients:
1 pie shell
5 medium apples - peeled, cored and sliced
2 tbsp all-purpose flour
2/3 cup white sugar
1/2 tsp pumpkin pie spice (secret ingredient that's not so secret now)
2 tbsp butter
..............
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/4 cup finely chopped pecans
1/2 cup butter

Directions:
Preheat oven to 425 degrees F

To make Apple filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, ½ teaspoon cinnamon and pumpkin pie spices. Mix well, then add to apples. Toss until apples are evenly coated. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but to not seal. Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and pecans. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove pie from oven and sprinkle streusel on top. Reduce heat to 375 degrees F. Bank and additional 30 to 35 minutes, until streusel is browned and apples are tender.
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(or prayer pretzels as referred to by mom and dad)

Ingredients:
1 cup warm water
1 package dry active yeast
1½ cups of flour
2 tbsp vegetable oil
½ tsp salt
.....................
1¼ cup flour
4 cups water
2 tbsp coarse salt
1 beaten egg

Directions:
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1½ cups flour. Stir together until thoroughly combined. Add remaining flour and knead for 5 minutes. Let the dough rest for 1 hour. Roll dough into snakes about 2 feet long and twist into pretzel shape or any other shape you wish. (who doesn't like their initials written in soft pretzel form?) Preheat oven to 475 degrees. Place on a greased sheet. Brush with egg and sprinkle with coarse salt. Bake for 12 minutes.

Note: Try topping with Parmesan cheese, garlic salt, pico de gallo seasoning powder, cinnamon and sugar, or whatever you can dream up.
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Mary hooked Nick with this recipe!

Ingredients:
5 tbsp butter
2 tbsp flour
½ cup chicken broth
½ cup milk
¼ cup favorite white or blush wine
2 cups shredded mozzarella cheese
1 cup Stovetop dry stuffing mix
4 chicken breasts

Directions:
Melt 2 tablespoons of butter. Add flour, milk, chicken broth, and wine. Bring to simmer, stirring frequently. Allow to thicken. Arrange chicken breasts in baking pan. Sprinkle cheese over chicken. Pour wine sauce over chicken and cheese. Melt remaining 3 tablespoons of butter and mix with stuffing mix. Spread stuffing over chicken. Place in 350 degree oven for 45 minutes.
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One of Mary's favorites...

Ingredients:
1 tsp chili powder
1 tsp gound cumin
½ tsp salt
1 tsp freshly ground pepper
1 whold natural pork tenderloin
2 tbsp balsamic vinegar
¼ cup pepper jelly

Directions:
Heat oven to 450 degrees. In a small bowl, stir together chili powder, cumin, salt, and black pepper; rub over all surfaces of tenderloin and place in shallow roasting pan. Roast uncovered for 15 minutes, or until internal temperatur reads 150 on a meat thermomoeter.

Meanwhile, in a small saucepan over low heat, combine vinegar and pepper jelly, stirring constantly to melt jelly. Brush mixture over port and roast for 5 minutes more. Remove pork from oven and let rest briefly before slicing to serve.
2

Breakfast for two...

Ingredients:
1 red apple, sliced 1/4" thick
1 teaspoon lemon juice
2 tablespoons sugar
3 large eggs
1/4 teaspoon salt
1/2 cup flour, plus 2 tablespoons
1/2 cup milk, plus 2 tablespoons
1/4 teaspoon cinnamon
5 tablespoons butter

Directions:
Preheat over 425 degrees. Toss apple slices with lemon juice and sugar. Combine eggs, flour, salt, cinnamon and milk in a mixing bowl. Beat lightly with an eggbeater. The batter should be slightly lumpy. Heat butter in an 11" or 12" skillet (cast iron is best) on burner until hot and foamy. Remove from heat and quickly add the batter. Place in oven. Bake for 25 minutes or until pancake is puffed up and golden brown. The apples (arranged in a pinwheel ) may be added before or during baking, depending on taste. Remove from oven; sprinkle with confectioner's sugar or serve with dollop of homemade jam. Serve oven hot.

Note: I updated this recipe to add a little salt and cinnamon which is optional, but I think it makes it even better. Try maple syrup as another option for the topping.
1

Thursday, January 10, 2008

1 package refrigerated crescent rolls
1/4 cup butter
1/2 cup pecans
brown sugar
round of brie

Roll cresents into one piece on a greased cookie sheet. In small saucepan, melt butter. Add enough brown sugar to make a paste. Add pecans. Place brie in center of crescent and pour brown sugar mixture on top of brie. Pull the sides of the dough up and around the brie. Brush with melted butter. Bake at 375 for 22 minutes. Serve with crackers (Ritz are good)
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Tuesday, January 8, 2008

Cindy served this yummy appetizer with crackers at a recent family gathering...

Ingredients:
2C shredded sharp cheddar cheese
2C chopped roasted pecans
1C chopped green onions
1C Mayo
1 jar hot pepper jelly

Directions
Mix 1st 4 ingredients and shape it into a loaf. Spread jelly on top and chill. It's even better the next day. Enjoy!
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Ingredients:
1 cup sugar
1/2 cup butter
2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup sweet milk
10 medium fresh Mangos, peeled, seeded & chopped
1/2 cup chopped pecans
1/2 cup golden raisins
1 1/2 cups sugar
Juice of 1/2 lime
1 teaspoon vanilla extract

Directions:
Beat 1 cup sugar and butter together. Add sifted dry ingredients and then add milk. Beat well and pour into well buttered 9" x 13" pan. Mix chopped Mangos, pecans, raisins, sugar, lemon juice and vanilla extract. Cook filling in microwave on high setting for 5 minutes stirring once. Using a large spoon, gently spread Mangos and juices on top of batter and bake in pre-heated oven at 325* for 50 - 60 minutes until batter rises and is golden brown. Serve with whipped cream or vanilla ice cream (Bluebell, of course!)
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Ingredients:
1/2 pound lump crabmeat
1 pound shrimp, boiled
1/2 pound iceberg lettuce, coarsely torn
1/2 head red cabbage, coarsely sliced
3 medium tomatoes, cut into wedges
6 lemon wedges
3 cups water
1/2 cup celery, chopped
2 bell peppers, sliced
1/2 cup ripe olive, sliced
3 eggs, hard-boiled, cut into wedges
1 bunch green onions, chopped

Directions:
Place shrimp in 3 cups boiling water, cover, bring to boil again and remove from heat. Let stand for 5 minutes. Drain, rinse with cool water, peel and devein. Set aside.

In large salad bowl, combine lettuce, cabbage, celery, peppers, onions and olives. Toss. Arrange seafood, tomatoes and eggs on top. Serve on lettuce lined salad plates with your favorite dressing.

If you want, serve lemon on side.
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Ingredients:
1 cup Spanish peanuts, raw
1 cup sugar
1/2 cup water
1/2 cup corn syrup, light
1 tsp baking soda

Directions:
In skillet on medium heat, mix sugar, water and corn syrup. Boil until mixture 'hairs' when you let it drip from the spoon. (this is the hard ball stage) add peanuts. Let cook until peanuts start looking light brown and the sugar/water mixture starts looking a little brown. Remove from heat, add baking soda and stir. Mixture will foam up, stir several times then either spoon onto foil for individual pieces or just pour out into one big piece. The longer you stir the mixture the browner it will get. The more brown the more better the flavor. Let cool, peel off foil and store in air tight container. Makes about 20-25 tablespoon size pieces.
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This is such a simple recipe and always a big hit! Goes great with fruit and fruit dip! If you can't find the Old English in your local grocer's cheese cooler, you may find near the chips and cheese dips.

Ingredients:
2 jars Old English Cheddar Cheese Spread
(Kraft Cheese Spreads come in 4 oz. glasses with metal lids.)
16 ounces cream cheese, softened
Garlic Powder, to taste
2 packages bagels (onion, garlic, plain, etc.), your favorites

Directions:
Mix Cream Cheese and Cheese Spread with a mixer until smooth. Add a few shakes of Garlic Powder to taste (about 4 shakes) and mix again. Stores well overnight in fridge, but be careful — garlic flavor intensifies. Serve with split bagels, cut into small wedges.
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Used in Crawfish Etoufee. This can be made ahead of time and stored in the refrigerator. Use as needed for gravies & sauces.

Ingredients:
3 cups oil
3 cups flour

Mix oil and flour on medium heat, stirring constantly, until desired color is reached.
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Ingredients:
1 large onion, cut in 1/2" pieces
2 large green bell peppers, cut in 1/2" pieces
1 bunch Italian parsley, chopped
4 bay leaves
1 large garlic clove, crushed
2 teaspoons white pepper
1 tablespoon cayenne pepper
1 pound crawfish tails with fat (frozen, thawed)
3 tablespoons hot paprika
2 cups cooking sherry
1/2 gallon water

6 cups cooked white rice
1 cup Dark Roux (use a mix or make your own with the Dark Roux recipe)

Directions:
1. Cut veggies to ½-inch size. Mix with parsley and all spices except paprika. Crush garlic and add to mixture. Mix paprika and crawfish tails and set aside.

2. In 3-gallon pot, melt butter and sauté 1 half of veggies until onions turn slightly transparent. Add sherry, 1/2 gallon of water, rest of veggies, and crawfish. Bring to a boil and throw in the roux, cook 3 minutes.

3. Let sit for 15 minutes. Serve over a mountain of rice.

4. AIIIIIEEEEEEEE!!!!!!!
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Ingredients:
2/3 Cup flour (exactly)
1/4 tsp salt
14 ounces sweetened flaked coconut, 1 bag
1 can sweetened condensed milk (do not use evaporated milk)
2 tsp vanilla extract

Directions:
Mix flour salt and coconut well. Pour entire can of sweetend condensed milk (scraping the inside well) over this with the vanilla extract. Mix well until no flour can be seen. Drop by teaspoon full onto parchment teaspoon full onto parchment paper-lined cookie sheet and bake 12-15 minutes at 350 degrees. Make minutes at 350 degrees. Make sure to use parchment paper as the cookies will stick to wax paper and/or the plain cookie sheet.
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Ingredients:
10 medium russet potatoes (8 to 10)
1/2 medium onion, chopped
2 celery stalks, chopped
2 carrots, grated
1 can cream of chicken soup
6 ounces sour cream
8 ounces Velveeta cheese
12 ounces milk
4 tbsp. butter
1 slab bacon
1 cup cheddar cheese, shredded
1 bunch chives or green onions, chopped fine

Directions:
Peel and dice potatoes into large chunks. Chop onion and celery. Grate carrots. Boil potatoes, onion, celery, and carrots until potatoes are soft. Drain half of the water. Add cream of chicken soup, Velveeta, sour cream, butter and milk. Simmer for 20-30 minutes. Stir occasionally so potatoes and cheese do not stick to the bottom of the pan. Fry bacon and tear into bits. Chop chives and shred cheese.

Serve soup and sprinkle bacon, chives, and cheese
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Ingredients:
16 ounces cream cheese
1 egg
3 tablespoons vanilla extract
1/2 cup sugar
2 packages premade chocolate chip cookie dough

Directions:
Cut up 1 package of premade cookies in 1/2" pieces and press into bottom of 9 x 13 pan. Mix egg, sugar, vanilla and cream cheese together. Spread cream cheese mixture over chocolate chip cookie dough. Cut up the other chocolate chip cookie dough and cover cream cheese mixture, to form a top.

Bake at 350* for 1/2 hour
0

Ingredients:
8 ounces butter
1/2 cup vinegar
24 ounces Louisiana Hot Sauce
30 whole chicken wings, Deep Fried

Directions:
Heat the butter, vinegar and hot sauce together, then add the chicken wings after they have been deep fried.
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Ingredients:
3 tbsp pineapple preserves
2 tbsp rice vinegar
1 tsp chopped fresh or 1/4 tsp dried basil
1/8 tsp crushed red pepper flakes
1 garlic clove minced
3/4 tsp salt, divided
4 sea bass filets (1" thick)
1/4 tsp black pepper
cooking spray (Pam)

Directions:
Preheat broiler. Combine first 5 ingredients (pineapple - garlic) plus 1/4 tsp salt in a small bowl and set aside. Arrange filets on a broiler pan coated with cooking spray. Sprinkle filets with ½ tsp salt and pepper. Broil filets for 5 minutes. Remove from oven and brush filets evenly with the pineapple mixture. Return filets to oven and broil for another 5 minutes or til the fish filets flake easily with a fork. Edges should be slightly charred.
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"My neighbors, Madge & Bob, gave me this recipe. His mother used to make it every year for his birthday. The original recipe was probably written sometime in the 1930's. It originally called for a 1/2 shell of cold water to add to the egg whites. I had to follow up on this and it turned out to mean a 1/2 an egg shell filled with water! So I cracked and egg and came up with 2 tablespoons!"

Ingredients:
3/4 cup butter (part shortening)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour
1 1/4 cups cold water
1/2 cup coconut, shredded
3 egg whites
2 tablespoons cold water
4 teaspoons baking powder

Directions:
Preheat over to 350. Cream butter and sugar, add salt, vanilla and almond extract, then alternately add 3 cups of flour and the 1-1/4 cups of water, then the coconut. Beat egg whites and the tablespoon of water until stiff. Fold the egg whites into the batter and add the baking powder last. Yes, that's right, the baking powder is added last. That's the secret!

Bake at 350 for 35 or 40 minutes.
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Ingredients:
1 pound ground sirloin
1 large onion, chopped
2 green bell peppers, chopped
1 pound portabello mushrooms, chopped into 1/2-inch cubes

1 whole bulb garlic, crushed (bulb not cloves)
2 shallots, finely chopped
1 tablespoon Italian seasoning
2 tablespoons basil, fresh, chopped
1 teaspoon oregano
1 tablespoon anise seeds
2 tablespoons garlic powder
7 tablespoons olive oil (extra virgin)
1 can tomato puree (32 ounce)
1 can diced tomatoes (16 ounce)
1 Small can tomato paste
1 quart prepared beef base
1 cup Marsala cooking wine
Romano or Parmesan cheese

Directions:
Brown meat and set aside to drain. Mix all veggies and spices together. Heat oil on medium heat. Toss in veggies and sauté until onions become slightly transparent. Add all tomato products and beef base and bring to 165 degrees (a slow boil). Add wine. Reduce heat to low, simmer until thick. Serve over favorite pasta, touch with Romano or Parmesan cheese to taste.
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This recipe was written in a "palsied hand" in the back cover of a well used Betty Crocker Cookbook published in 1950 that was given to me by "Baba" as a Wedding Shower gift in 1967.

Ingredients:
1 package Lawry's Taco Seasoning Mix
8 ounces tomato sauce, canned
1 1/2 cups water
1 pound ground beef, extra lean
1 teaspoon Lawry's Seasoned Salt
2 cups American cheese, grated
1/2 cup onion, chopped fine
2 1/4 oz can olives, chopped and pitted
8 corn tortillas

Directions:
Preheat oven to 350. Mix tomato sauce, water, and taco seasoning mix in a sauce pan and bring to a boil. Lower temperature to simmer. Brown ground beef with seasoning salt and drain off any grease. Roll the ground beef and a small amount of the grated cheese into each tortilla and place them in an 8x12 baking dish. Top them with the sauce, the remaining cheese, chopped olives and onion. Bake for 20 minutes until cheese is thoroughly melted and serve.
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Ingredients:
1/2 cup margarine/butter blend, melted
1 cup flour
2 cups sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk, 2% lowfat
1 teaspoon vanilla extract
4 cups peach slices, peeled
1 teaspoon cinnamon

Directions:
Preheat oven to 350. Melt margarine/butter blend in 8x12 baking dish. Sift together flour, 1 cup of sugar, salt and baking powder, and blend with milk and vanilla. Pour mixture over the melted margarine/butter. Spread peaches over this and sprinkle with other cup of sugar mixed with cinnamon. Bake 1 hour. Crust will magically appear and cover entire surface of cobbler.
1

Ingredients:
2 pounds lean beef, boned
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt

Directions:
Trim meat & discard all fat. Cut into ¼" to ½" thick slices. If necessary, cut large slices down to about 1½" wide and as long as possible and set meat aside. Mix all other ingredients in large bowl and stir until seasonings are dissolved. Work meat strips into the mixture until all surfaces are well coated. The meat will absorb most, if not all, the liquid. Cover the bowl tightly and refrigerate over-night. Shake off any excess liquid, arrange strips of meat close together, but not overlapping, directly on oven racks (or cake racks set in shallow, rimmed pans.) Dry meat in the oven at the lowest possible setting - 140 to 180 degrees - until it turn brown, feels hard & is dry to the touch. It should not be brittle. It will take 5 hours for poultry & 5-7 hours for other meats. Dry off any beads of oil, cool & store in airtight container. Jerky will keep in refrigerator, or room temperature indefinitely.
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Ingredients:
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
pinch salt
6 marshmallows, cut in fourths
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
4 egg whites

Directions:
Mix sugar, water, cream or tartar and salt in a sauce pan and cook over low heat until sticky (approximately 20 minutes) Place the marshmallows in the mixture and let them melt. Beat the egg whites until stiff and add food coloring if desired. Slowly add the sugar/marshmallow mixture and continue beating until it is completely cooled. Add flavoring and frost cake.
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Ingredients:
4 whole mangos, peeled and cubed
1 large sweet onion, diced
2 whole jalapeno peppers, seeded and chopped
1/8 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon sugar
salt and pepper, to taste

Directions:
Combine the oil,vinegar, sugar ,salt and pepper in a jar and shake well. Pour mixture over mango salad and toss. Let sit in refrig for an hour or 2. Increase the amount of oil or vinegar as required by your taste. I'm estimating how much I use. (I really use the grandma measuring system). eat what you can now, as there will be nothing left for you when you serve it!!!!
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Ingredients:
3 large banana, mashed
1 large egg, beaten
2 tablespoons honey
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2 cups flour
1/2 teaspoon cinnamon

Directions:
Mash bananas, add melted butter, egg & sugar, mix well. Add remaining dry ingredients. Bake in a loaf pan @ 325 for 50 - 55 minutes.
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Grandmother's salad dressing. This is my personal favorite! Baba taught me to make this when I was a young girl and it will top any store bought dressing. My friend, Nancy, always want me to make it for her because she says it never comes out the same way for her. I usually make a double batch with olive oil, balsamic vinegar and Splenda so I always have it on hand in the refrigerator. The oil will congeal when its cold, but it will keep for months. Just be sure to bring it to room temperature and shake well before serving.

Ingredients:
1 1/4 cups vegetable oil (or olive oil)
3/4 cup red wine vinegar (or balsamic)
1 teaspoon Lawry's seasoning salt
1 clove fresh garlic, minced very fine
1 teaspoon paprika, ground
2 teaspoons sugar (or Splenda)
1/2 teaspoon black pepper, coarsely ground
pinch oregano, ground
pinch basil leaves, ground
pinch tarragon
pinch rosemary

Directions:
Mix well in a blender.
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This is Nancy's dad's recipe for the best split pea soup you'll every taste.

Ingredients:
16 ounces split peas, dry, rinsed and drained
1 Ham hock or Ham bone with some meat on it
2 whole carrots, peeled and quartered
2 sticks celery, cut in large chunks
1 medium onion, halved and quartered
14 ounces tomatoes, canned
3 quarts water

Directions:
Add all ingredients to large stock pot.
Bring to a full boil and simmer for 2 hours.
Remove Ham bones and cut off any remaining meat.
Puree in blender, add salt & pepper to taste.
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Ingredients:
1 can cranberries, whole berry
1/2 cup raisins, white
1/2 cup walnuts
1/4 teaspoon cinnamon
1/8 teaspoon cloves, ground

Directions:
Mix all ingredients and chill before serving
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Saturday, January 5, 2008

Ingredients:
1/2 pound Provolone Cheese - sliced thin
8 oz. Garlic cream cheese
4 oz. or 1/2 stick butter - creamed
2 tablespoons of pesto
1 jar julienned sun dried tomatoes or tomato pesto
Lots of minced garlic - to taste
Damp cheese cloth
Loaf pan

Directions:
Line the loaf pan with the damp cheese cloth. Lay cheese in pan pressing the edges together (up sides & overlapping sides). Spread 1/2 the pesto in the bottom, layer cheese over it. Spread 1/2 of the tomatoes with another layer of provolone, then pesto. Top with remaining provolone. Fold in the ends of provolone. Fold cheese cloth over and press down hard. Place in refrigerator overnight. Keep cold until ready to serve. Flip pan over and slice. Serve with French Baguette or Crackers.
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