Cocoa Ripple Ring Bundt Cake

Ingredients:

1 1/2 cups all purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup (1 stick) butter
3/4 cup granulated sugar
2 eggs
3/4 tsp. vanilla
3/4 cup milk

Cocoa Ring:

1/4 cup unsweetened cocoa (has to be powder, not block)
1/2 cup sugar



Make It:

In a bowl, blend together dry ingredients. Cream butter and sugar, then add eggs and vanilla and beat well. Next, alternate mixing the dry ingredients and the milk to the butter/sugar/eggs mixture.

In a separate bowl, combine cocoa and sugar for the cocoa ring. Generously grease a 2-3 quart bundt pan. Add 1/3 of the batter to the pan, then sprinkle 1/2 of the cocoa ring mixture on top of the batter, and then add another third of the batter, followed by the last of the cocoa mixture, and lastly the rest of the batter.

Be sure to keep the cocoa mixture away from the sides of the pan, otherwise it might cause the cake to tear when removing it from the pan.

Bake approximately 45 minutes at 350 degrees.

Depending on your personal oven, the bake time may be shorter or longer. Serve the cake plain, with powdered sugar sprinkled on top, or choose to drizzle chocolate sauce over the top.

The original Better Homes and Gardens recipe used Crisco shortening instead of butter.  This is a coffee cake.

Jelly Cake

Ingredients:

1 box duncan hines butter batter cakemix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
**
shredded coconut, if desired for top (optional)

Directions:

The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.

Preheat oven to 350°F. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely. Split layers equally to make four layers.

Spread jelly mixture between layers, on top and sides of cake. Sprinkle with coconut if desired. Keep refrigerated.

* My dad loved this cake it was made with Rex jelly.  You can no longer purchase this in grocery stores but you can find it at:  www.mamajscabin.com

Orangeade

Ingredients:

2 cups water
1 1/2 cups white sugar
6 cups water
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice

Directions:

Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.

Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Candied Jalapeños (Cowboy Candy)

Recipe from tastykitchen.com. One popular and easy appetizer you see on a lot of holiday party tables is cream cheese topped with some sort of spicy jelly. Dress up the dish with a lip-tingling jar of “cowboy candy,” or candied jalapeño. It’s easy to make and very pretty; for added holiday cheer, use a mix of green and red peppers. Be forewarned: These are totally addictive.

3 pounds fresh jalapeño peppers, washed

2 cups cider vinegar

6 cups white granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Wearing gloves, remove and discard stems from all of the jalapeño peppers. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the top rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean damp paper towel and fix on new two-piece lids to finger-tip tightness.

If eating right away, place jars in refrigerator. To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. To serve, spoon candied jalapenos on top of cream cheese and serve with crackers.

Yield: 4 (8-ounce) jars

Pineapple Cheese Ball

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 cups chopped pecans, divided
Assorted crackers

Directions:

In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight.

Just before serving, roll cheese ball in remaining pecans. Serve with crackers.


Yield: 3-1/3 cups.

Nachynka (Cornmeal)

Ingredients:


1/4 c. butter
1/4 cup oil
1 medium sized onion, peeled, chopped
1 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. boiling water
1 egg
1 c. milk

Directions:

Pre-heat oven to 350F.
Put butter and oil into a thick pan, add chopped onions. Saute until tender, but not brown. Remove the onions from the pan. To the drippings in the pan, add the cornmeal, salt and pepper and mix well. Fry for 5 mins., carefully so as not to brown, stir constantly.

Add the water gradually, 1/2 c. at a time while stirring over the heat. Beat the egg and add milk, then beat slightly. Add egg and milk mixture, a little at a time, to the cornmeal, stirring constantly to prevent the egg from cooking seperately. Add onions and stir.

Pour into a saucepan or casserole dish and bake for 1/2 hour. Serve hot.

Serves 4

Gluten Free Cornbread Dressing

Ingredients:

1 recipe Gluten Free Southern Cornbread
2 c. gluten free bread crumbs*
2 c. onion, diced
1 c. celery, diced
1 stick butter or margarine
1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper
4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

Directions:

Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

Dice the onions and celery.

Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent.

Crumble the corn bread into a really large bowl. Add the bread-crumbs, and the onion and celery, and then, all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous stuff here.

Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

Gluten Free Cooking School

Nachynka (Spoonbread)

BUKOVINIAN NACHYNKA:

1 small onion, chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten

Cook the onion in the butter until it is tender but not brown. Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter. Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps. Cook until it thickens. Remove it from the range and blend in the cream. Beat the eggs well and fold into the cereal. Spoon into a 2-quart buttered casserole. Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It should have a crisp golden brown crust all around. Serves 6 to 8.

BUKOVINIAN NACHYNKA:

6 slices bacon
1 small onion, finely chopped
3 tbsp. butter or bacon drippings
1 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream

Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar.

Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened.

Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

CHICKEN BROTH NACHYNKA:

Since this recipe has no fat make sure you use homemade well seasoned rich chicken broth.

1 cup corn meal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten

Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps. Cook the mixture until most of the liquid is absorbed. This mixture should not be very thick. Stir some of the hot cereal into the beaten yolks, and then blend it with the rest. Cook it over a low heat from 5 to 6 minutes. Serve hot or cold with any meat preparation. serves 7 to 9.

NACHYNKA:

1 medium onion
1/4 lb. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs, well-beaten
1 tsp. baking powder

Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hour.

NACHYNKA FOR 100 PEOPLE:

1 cup diced onion
1 pound butter
6 cups cornmeal
6 quarts milk
4 cups cream
1/3 cup sugar
2 tbsp. salt
2 tsp. pepper
24 eggs
4 tsp. baking powder

Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350 degrees F. for 1 to 1 1/2 hours, or until golden brown.

Country Cornbread Dressing (Jiffy Mix)

Ingredients:

1/2 teaspoon sage
1 cup chopped onions (optional)
1/4 cup water (or more to moisten as much as you prefer)
1 (10 ounce) can chicken broth
2 eggs
1 lb sausage
2 cups celery, slices (optional)
2 (8 1/2 ounce) boxes Jiffy cornbread mix (prepared according to directions on box)
4 cups soft breadcrumbs

Instructions:

Fry sausage and add sage, celery, and onion.

Add breads, eggs, chicken broth and 1/4 cup water (or more) and bake at 350F in a 9x13 pan for 35 minutes.

Cornmeal Dressing

INGREDIENTS:

1 cup Quaker corn meal (yellow)
2 cups cold water or chicken stock
1/3 cup butter
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion (I prefer red)
1 tsp salt
1/4 tsp pepper
1 1/2 tsp poultry seasoning
5 cups toasted bread crumbs
2 eggs beaten

DIRECTIONS:

Combine cornmeal and water/chicken stock in sauce pan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. Stuff lightly into neck of turkey or chicken. Roast according to standard roasting directions. Dressing may be baked in a covered casserole in slow oven (325) 50 to 60 minutes. Uncover for the last five minutes to brown the top.

Serving Size:  Makes 16 2" servings

Boiled Salad Dressing

Ingredients:

2 tablespoons flour
1-1/2 tablespoons sugar
1-1/2 teaspoons dry mustard
1 teaspoon salt
3 egg yolks
1/2 cup evaporated milk
1/4 cup light cream
1/2 cup cider vinegar
2 tablespoons butter

Instructions:

Mix together the flour, sugar, mustard, salt and egg yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, stirring con-stantly, until the mixture is heated through. Add the cream and vinegar alternately, a few drops at a time. Stir and beat the mixture while it cooks, until thick and smooth: Remove from the stove, and stir in the butter. When the butter is melted, strain the dressing.

Yankee Magazine

Southern Cornbread Dressing

Serves: 4

Ingredients:

1 7.5 oz. box Glory Foods® Cornbread Mix, prepared, crumbled and dried, OR your favorite cornbread mix
3 Tbsp. Butter or margarine
1/4 cup Onion, diced 1/4" (1 small)
1/4 cup Celery, diced 1/4" (2 stalks)
1 cup Water
2 tsp. Glory Foods® Chicken Seasoned Cooking Base
1/4 tsp. Poultry seasoning, ground
Cooking spray, as needed

Directions:

Prepare cornbread according to package directions. Cool and crumble into 1/4" pieces.

Allow to dry at room temperature for up to 48 hours.

Place the crumbles into a medium-sized bowl. You may also dry the cornbread in the oven at 200 degrees for approximately 60 to 90 minutes or until dry.

Melt butter into a 12"-wide nonstick skillet. Add onions and celery. Cook over medium heat until onions and celery are soft.

Add water, Glory Foods® Chicken Seasoned Cooking Base and poultry seasoning to the celery and onion mixture. Bring to a boil.

Pour the boiling mixture over the cornbread crumbles. Toss until cornbread is evenly moistened.

Coat an 8"x 8" baking dish with cooking spray. Pour cornbread dressing into the baking dish.

Bake at 350 degrees for 45 minutes, or until heated through and brown on top.

Glory Foods

Classic Southern Buttermilk Cornbread

INGREDIENTS:

2 cups white or yellow cornmeal
1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons melted shortening, plus more for the skillet

PREPARATION:

 Heat the oven to 425° F. Position the rack in the center of the oven. Put about 1 tablespoon of shortening in a 9- to 10-inch cast iron skillet and put the skillet in the oven.

In a large bowl, combine the cornmeal, flour, baking powder, soda, and salt. Whisk to blend thoroughly.

In another bowl, whisk together the buttermilk, egg, and shortening.

Add the buttermilk mixture to the dry mixture and stir just until blended.


Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.

Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for about 20 to 24 minutes, until golden brown.

Cut the cornbread in wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes great dressing to go with chicken, pork, or turkey.

Serves 6 to 8.

Portuguese Cornbread: Broa

Ingredients:

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

Directions:

In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.

In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.

Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.

Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.

Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.

Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

Recipe courtesy of Tyler Florence

Southern-Style (Moist) Cornbread

IINGREDIENTS:

2- 2⁄3 tablespoons bacon drippings or 2 2⁄3 tablespoons butter or 2 2⁄3 tablespoons olive oil
2 cups stone-ground yellow cornmeal
3 tablespoons molasses
1 teaspoon salt
2 1⁄8 teaspoons baking powder
1⁄2 teaspoon baking soda
2⁄3 cup rapidly boiling water
1 1⁄2 cups buttermilk
2 large eggs, beaten lightly

DIRECTIONS:

Set oven to 425 degrees. Place 8" square baking dish (preferably glass) with drippings (butter) in oven while it heats.
Place 2/3 cup cornmeal in medium bowl.
Mix 1 1/3 cup cornmeal, salt, baking powder & soda in small bowl.
Pour boiling water into medium bowl of cornmeal. The water must be *rapidly* boiling to form the proper mush!
Whisk in buttermilk gradually, breaking up lumps as needed.
Whisk in eggs & molasses.
When you can smell the bacon fat, or the oven is heated, remove pan from oven, then add dry ingredients to wet, and mix until just moistened.
Whisk in hot fat from pan just until incorporated.
Pour batter into hot pan, and bake about 25 minutes, until top is golden brown and center tests clean with a toothpick.

Cool 5 minutes before cutting.

Food.com

Seville Orangeade

Prep time: 15 minutes.    

Yield:  Makes 1 1/2 quarts

INGREDIENTS:

10-12 seville oranges, washed and scrubbed clean
1 cup sugar
The juice from one large lemon
5 cups cold, filtered water

METHOD:

1 Cut the oranges in half lengthwise and then slice them into thin 1/8-inch slices.

2 Put them in a large flat-bottomed non-reactive bowl. Stir in the sugar. Use a potato masher to mash the orange slices until most of the segments are juiced.

3 Pour water into the bowl of orange slices. Stir to mix gently, making sure that any undissolved sugar gets completely dissolved. Stir in the lemon juice.

4 Set a large fine mesh strainer over another large bowl and strain the orange mixture through it, pressing if necessary to get out as much of the juice as possible. Pour into a serving pitcher.

Simply Recipes

Groovy Orangeade

INGREDIENTS:

2 oz. lemonade
1 oz. Monin Candied Orange Syrup
14 oz. ice
2 oz. lemon-lime soda

Yield: 1 Glass

INSTRUCTIONS:

1. Fill serving glass with ice.

2. Add remaining ingredients.

3. Cap and shake vigorously, or transfer from serving glass to other glass and back.

4. Garnish.

Southern Glazed Ham

Ingredients:

1 spiral sliced ham
1 1/2 cups crushed graham crackers
1 cup light brown sugar
1/2 teaspoon salt

Instructions:

Line a roasting dish with foil and place the ham meat side down.

In a small bowl combine the cracker crumbs, salt, and brown sugar.

Pat the cracker mixture all over the ham and cover with foil.

Bake according to package directions, removing the foil the last 15 minutes to brown the top.

Zuppa Toscana

Ingredients:


1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

Directions:

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Stuffed Pepper Soup

Ingredients:

1 pound lean ground beef
1 large onion, diced
3 teaspoons minced garlic
1 tablespoon olive oil
4 cups beef broth
2 29-ounce cans tomato sauce
1½ tablespoons Cajun seasoning
3 bell peppers, diced
¾ cup minute rice, uncooked
shredded cheese, for topping

Instructions:

Add ground beef, diced onion, garlic, and olive oil to a large stock pot. Saute over medium heat 2-3 minutes until fragrant and onions are tender.

Add tomato sauce, cajun seasoning, bell peppers and rice and simmer on medium-low heat for 20 minutes.

Taste and add salt and pepper to taste, if desired.

Top with shredded cheese and serve hot.

Orangeade Recipe

Ingredients:

6 Organic Valencia Oranges, washed and cut in half
¼ Cup Sugar
2-3 Cups Water

Instructions:

Juice the oranges and then shake it up with the sugar.

Once combined add in the water and give another shake.   Chill.

Big, Fat, Moist Brownies

Ingredients:

1 c butter (melted)
1 c flour
2 c sugar
3/4 c dutch-process cocoa powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract

For the frosting :

1/2 c butter
3 1/2 c confectioner's sugar
1/4 c cocoa powder
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp lemon juice

Directions:

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary.

Southern Style Green Beans

Ingredients:


1 large onion sliced thin
1 tbsp oil
4 cubes beef boullion
2 cloves garlic, minced
1 (32oz) bag of frozen cut green beans

Directions:

In a large pot, saute onion in oil until tender, add in minced garlic and stir continuously for 1 minute.                        

Add in green beans, beef boullion and enough water to cover completely.  Bring to a boil, then reduce heat to medium low/low.      

Continue cooking uncovered for several hours until all the liquid cooks out.  You will need to stir occasionally to keep from scorching.    

Serve hot.  Even better the next day!

Aunt Bee's Recipes

Christmas Cake (Tricolor Bundt Cake)

Ingredients:


1 white cake mix
1 cup sour cream
1 small package instant vanilla pudding
4 large eggs
1/2 cup water
3/4 cup vegetable oil

Directions:

Combine all ingredients together and mix well to prepare cake batter. Divide batter equally into three bowls to create three different layers (about 2 cups per layer.)

Layer 1: To batter add:
3/4 cup chopped nuts
Several drops green food coloring
1/2 teaspoon almond extract

Layer 2: To batter add:

1 8-ounce jar maraschino cherries, drained
Red food coloring

Layer 3: To batter add:

6 tablespoons chocolate syrup

Preheat oven to 350 degrees.

Grease and flour a bundt pan.

Pour in green batter and smooth the top. Gently layer on the red batter. Do not stir.

Finally pour in chocolate layer taking care not to let the colors mingle. Bake at 350 degrees for about 40 to 50 minutes. Cool and frost with canned chocolate or white frosting.

Click here to view: http://www.recipelink.com/msgbrd/board_31/2000/DEC/2550.html

The Best Red Velvet Cake

Ingredients:

2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring

How to make it:

Preheat the oven to 350F.

Cream the eggs, sugar, oil and vinegar.                        

Sift the cake flour, baking soda, and cocoa together.

Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.                              

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done.                      

Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.

Red Velvet Cake Frosting

Ingredients:

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

How to make it :

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Adapted from Mrs. Wilkes' Boardinghouse

Short Bread Cookies

Ingredients:

All purpose flour- 2cups
Butter (at room temperature)-1 cup
Salt- a pinch
Confectioner's sugar-1/2 cup
Vanilla extract- 1 tsp

Method:

1.Beat the butter until fluffy using a handmixer, for 3-4 minutes.

2.To this add the sugar and beat well for 2-3 minutes.

3.Mix in the salt and vanilla extract.

4.Fold in the flour mixture.
5.Flatten the dough and wrap it in a plastic and refrigerate for at least an hour.

6.Preheat oven to 350 degree F and line two baking trays with parchment paper.

7.Flour a surface where you are planning to roll the dough.

8.Make small balls of dough and flatten it using the bottom of a glass.Use a cookie cutter or use a steel utensil to get a perfect shape.The ideal thickness is 1/4 inch. Prick them with a fork.

9.Arrange them on the parchment paper leaving some space in between and chill them again for 10-15 minutes.

10.Bake for 9-10 minutes or till the cookies start turning to a golden brown color.


Notes:

1. You could roll out the dough and use a cookie cutter to cut it into desired shapes.

2.  Store cookies in an airtight container for up to 2 weeks.

[Recipe adapted from:Joy of Baking]

Flourless Peanut Butter and Chocolate Chip Cookies

Ingredients:

1 cup super-chunky peanut butter
1 cup (packed) light brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Directions:

Preheat oven to 350 degrees.

Mix the peanut butter, brown sugar, egg, baking soda and vanilla in a medium bowl. Mix in chocolate chips.          

Using moistened hands, form generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.


Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Makes 24 cookies

Simple Fruit Salad

Ingredients:

1 Fuji Apple (cut into small cubes)
1 Granny Smith apple (cut into small cubes)
seeds from pomegranate (about 3/4 cup)
1 1/2 cups chopped walnuts
11 ounces, mandarin oranges (drained, reserve juice)
2 firm bananas, sliced
1 lime
1 teaspoon sugar or Stevia sugar substitute

Procedure:

Prepare and mix all the fruit in a bowl. Measure in a bowl, 1/4 cup of the reserved mandarin orange juice, squeeze in the juice of the lime (approximately 2 tbsp.) & stir in the sugar or stevia.

Pour over the fruit, refrigerate 1 hour or until well chilled.

Mimosa Punch

Ingredients:

1 (12 oz) can orange juice concentrate
1 liter club soda
1 bottle sparkling wine, (for stronger punch, 2 bottles can be used)

Preparation:

Put 1 can cold but thawed orange juice concentrate into a punch bowl or in a large pitcher. Stir to soften.        

Stir in 4 cups cold club soda. Then add the sparkling wine and stir gently.                  

Pour into champagne flutes or coupes and serve.

Paula Deen

Slush

Ingredients:


3 (3 oz.) pkgs. raspberry Jello
1 (3 oz.) pkg. orange Jello
3 pkgs. raspberry Kool-Aid (can use cherry)
1 pkg. orange Kool-Aid, unsweetened
4 c. sugar (can use a little less)
1 c. plus 3 tbsp. Tang powder drink mix
1/2 c. ReaLemon juice

Directions:

Mix Jello in 4 cups boiling water. Add the rest of the ingredients.                        

Add water to make a total of 5 1/2 to 6 quarts of liquid.

Freeze for at least 10 hours.

You can use lemon and lime instead of raspberry and orange.

Church Breakfast Eggs (serves 100)

Ingredients:

11 doz. eggs....(3 doz.)**
1 gal. less 1 cup milk..... (4 c.)
4 Tbsp. salt.....(3 1/4 tsp.)
2 lb. melted butter or margarine.....(1 cup)

Directions:

Beat eggs, combine well with other ingredients.


Pour greased baking pans half full with mixture. Bake
forty minutes at 375 degrees, stirring after 20 minutes.
                                             Make sure the pan is not full, as the egg mixture rises when baking.
---
**Amounts in ( ) are for 24 servings.

---DO NOT use aluminum pans for cooking eggs, it will turn the eggs green!

Country Green Beans

Ingredients:

1/4 pound sliced bacon
3 cans whole green beans - (14 1/2 oz ea) -- do not drain
1/4 medium onion
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Directions:

In a 2-quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned add green beans. Add salt, sugar, pepper, and mix well.

Place onion on top of green beans, cover with a lid and bring to a light boil.

Turn heat down to low and simmer beans for 45 minutes. Cooking the green beans for 45 minutes on a very low simmer will blend the flavors.

This recipe yields 4 to 6 servings.

Aebleskivers (Danish apple cakes)

Ingredients:

 2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. sugar
2 c. buttermilk
2 eggs, separated
melted butter

Directions:

Sift flour, salt, soda, and sugar together in a medium sized bowl.  Blend buttermilk and egg yolks.  Add flour mixture.  Beat until smooth.

 
Fold in stiffly beaten egg whites.                              

Place aebleskiver pan over low heat and add a small amount of melted butter or oil to each cup.  Pour batter into holes, filing each about 3/4.

 Cook over low heat and turn quickly when cakes begin to brown around the edges.

 Lightly brown other side and serve hot with powdered sugar, applesauce, or ligonberry jam.  Makes 15-20.

Giblet Dressing

Ingredients:


Turkey giblets and neck
1 qt. water
2 chicken-flavored bouillon cubes
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
Canned chicken broth
2 cloves garlic, minced
1 stalk celery, chopped
1 med. onion, chopped
1 tbsp. butter, melted
4 c. French bread cubes, toasted
1/2 c. mashed potatoes
1 c. self-rising cornmeal
1 tsp. dried whole parsley
1/2 tsp. cream of tartar
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, lightly beaten

Directions:

Place giblets and neck in a large saucepan; add water, bouillon cubes, poultry seasoning, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets and neck are tender. Let cool. Cover and chill at least 8 hours.

Discard layer of fat on top of mixture. Pick meat from neck; set aside for gravy. Chop giblets; set aside for dressing. Add canned chicken broth, if necessary, to make chilled broth measure 4 cups. Set aside.

Saute garlic, celery, and onion in butter in a Dutch oven until tender; add 2 cups reserved broth (keep remaining 2 cups broth), giblets, bread cubes, mashed potatoes, cornmeal, dried parsley, cream of tartar, pepper, salt, nutmeg, and eggs; stir to blend. Bake at 325 degrees in a lightly greased 9-inch square pan for 45 minutes.                        

Yield: 9 servings.

Country Corn Bread Dressing

Ingredients:


1 cup chopped celery
1 cup chopped onion
1/2 cup margarine or butter
1 pan corn bread, cooled, crumbled (about 6 cups)*
1 (13.75-ounce) can chicken broth
1 large egg, beaten
2 teaspoons poultry seasoning
1 to 1 1/2 teaspoons ground sage
1/4 teaspoon salt
1/8 teaspoon black pepper


Cooking Directions:

Preheat oven to 350°F (175°C).

Sauté celery and onion in margarine until tender.
Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened.

Place in 8-inch square baking dish or 1 1/2-quart casserole.
Bake 40 to 45 minutes or until heated through.

Or, lightly stuff dressing into body and neck cavities of one 12-pound turkey; roast according to standard roasting directions.

Makes 6 cups dressing.

*Note: Dressing can be prepared using 1/2 pan crumbled corn bread (about 3 cups) and 3 cups soft bread cubes.

Recipe provided courtesy of The Quaker Oats Company.

Chow Chow

Makes about 5 pints

Ingredients:

5 green bell peppers, chopped
5 red bell peppers, chopped
2 large green tomatoes, chopped
2 large onions, chopped
1/2 small cabbage, chopped
1/4 cup pickling salt
2 large jalapeño peppers, chopped (optional)
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon whole mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon ground turmeric

Directions:

Stir together the bell peppers, green tomatoes, onions, cabbage, salt, and if desired, jalapeños in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven.

Stir in sugar, vinegar, water, mustard seeds, celery seeds, and turmeric. Bring to a boil; reduce heat, and simmer 3 minutes.

Quickly pack hot mixture into 5 (1-pint) hot sterilized jars, filling to 1/2 inch from the top.

Run a wooden skewer around the inside of the jar to remove any trapped air bubbles. Wipe the jar rims clean. Cover with lids and screw on bands.

Process jars in a boiling water bath for 15 minutes. Let jars stand in hot water for 5 minutes. Remove jars to wire rack to cool undisturbed. Test the seals and promptly refrigerate any jars that didn’t seal.

Amish Rivel Soup

INGREDIENTS:


2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

DIRECTIONS:

Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.

Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.

Cook for about 10 minutes.

Rivels will look like boiled rice when cooked.

Food.com

Hungarian Chicken Paprikash

Ingredients:

3 Tbsp vegetable oil
1 vadalia onion, chopped
1 whole cut up chicken (skin in tact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste) 1 per cup of water added)

ADD LATER TO BROTH:

1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp lawrey's seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

4 eggs
3 c water
6 c all purpose flour
1 tsp salt

1 If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.


Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont want them brown, just tender) Take off heat. Add the Paprika.Mix it well.

Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed).

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.

Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available). Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;).

Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

2 While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.

3 When the chicken is done,remove the chicken pieces to a colander to cool.

Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;).

4 FOR THE DUMPLINGS:

Bring a large pot of water to a boil.

In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.


When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.  (Or press mixture through colander).

After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.

Drain and rinse.

It makes alot of dumplings! But that is ok, they will be gone in no time!

5 Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

Just A Pinch

Polish Egg Drop Noodles & Chicken Soup

Ingredients:

Egg Drop Noodles:

4 eggs
1/2 tsp salt
2 Tbsp water
1 C flour
2 Tbsp chopped parsley

Homemade Chicken Soup:

2 Tbsp Olive Oil
3 celery stalks, diced
3 carrots, diced
1 large onion, diced
8 C chicken stock
1 roasted chicken, shredded
Salt & Pepper to taste

Directions:

Egg Drop Noodles

Mix all of the ingredients.


Drop by tablespoons into simmering chicken broth. Noodles are cooked when they rise to the top.

Chicken Soup

Heat olive oil over medium-high heat in dutch oven. Add celery, carrots, and onion.

Saute vegetables for about 5 minutes, until onions start to become translucent. Pour in chicken stock and bring to a boil. Lower heat to simmer and cook for about 20 minutes, until vegetables become tender.                  

Add shredded chicken. Drop noodles into the stock.      

The soup is done when the noodles rise to the top. Add salt and pepper to taste.

Taste Book

Quick and Easy Egg Drop Pasta

Ingredients:

1 egg
2 1/2 tablespoons flour
1/4 teaspoon salt

Directions:

Separate the egg.
Beat the egg white until frothy.

Add the egg yolk, and beat for a minute longer.

Continue mixing,  add salt, and slowly add the flour.

Fill a pot with about 6 cups of water, and bring to boil.
Pour the batter slowly, in a a steady stream, into the boiling water, while mixing the water with a wooden spoon. (I tilt my bowl of batter over the boiling pot of water, and using a teaspoon, I release down about 1/2 teaspoon drops of the batter into the water, and mix the water with a wooden spoon from time to time, until all the batter is used up).

Boil for a minute, so all the pasta comes up to the top.
Strain through a colander, and serve.

That is all there is to this process. It takes only a few minutes, and your pasta is done.  This pasta is very light in texture.

If you decide to try it for a breakfast meal,  add 1 teaspoon of butter to the cooked pasta, garnish with fruit syrup, or mix in fruit jelly, and enjoy.

You can also cook this pasta in 2 cups of boiling milk rather than water, add 1 tablespoon of sugar or honey, and serve it as a hot cereal for breakfast, or as a light supper.  This usually was our breakfast during cold winter months.

Suburban Grandma

Snow Ice Cream

Ingredients:

4 Cups of Clean Snow
1 Tsp. Vanilla
1/4 Cup of Sugar
1 Cup of milk or half n half

Directions:

Collect 4 cups of Fresh CLEAN SNOW (not yellow).

Don't pack it down, just scoop it up into a four cup measuring container.

Put the snow in the freezer while gathering other ingredients so it doesn't melt.

Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well.

Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream.

Feather Dumplings

Ingredients:

2 cups sifted flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, beaten
3 tbsp. melted butter
2/3 cup milk

Directions:

Mix ingredients to make a moist, stiff batter. Drop by spoonfuls into boiling liquid.

Cover and cook for 15-18 minutes.

Source:Laura Brenner

Recipe Notes:

The dumplings will absorb a lot of liquid, whether adding to chicken or beef broth so don't let the liquid boil dry.

Self-Rising Cornmeal Mix

By Galley Wench



I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website.

INGREDIENTS:

YIELD:

1 cup



3⁄4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1⁄2 teaspoon salt

DIRECTIONS:

Mix together the corn meal, flour, baking powder and salt.
Use as directed in your recipe.

Food.com

Self-Rising Cornmeal

FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information comes from Aunt Jemima's website!



INGREDIENTS:

For one cup of self-rising cornmeal

1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cornmeal, PLUS
3 tablespoons cornmeal

DIRECTIONS:

Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.

Food.com

Southwest Seasoning

Ingredients:


2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper

Directions:

Combine all ingredients thoroughly.

spike-jamie.com

Seafood Boil

Ingredients:


1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt

Directions:

Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.

spike-jamie.com

Old Bay -- Not!

Ingredients:


1/4 cup Salt
2 cup Red pepper
1 tablespoon Finely ground black peeper
1 tablespoon White pepper
2 tablespoons Paprika
1-1/2 tablespoons Onion powder
1 tablespoon Garlic powder
1 teaspoon Sweet basil
1/2 teaspoon Dry hot mustard
1/2 teaspoon Ground bay leaves
1/4 teaspoon File' powder
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/8 teaspoon Oregano
1/8 teaspoon Rosemary

Directions:

Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood.

NOTE: file' is powdered sassafras... if you cannot find it, you probably won't miss it!

spike-jamie.com

Barbecued Pork Chops

Ingredients:


1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops

Directions:

Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.

Water may be added to make gravy. Delicious with ribs also.

spike-jamie.com

Cajun Back Ribs

Ingredients:


4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Directions:

Combine all seasonings and dust all surfaces of ribs with mixture.                        

Prepare medium-hot coals in covered grill, banking coals when hot.                            

Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.

spike-jamie.com

Boulets (Meatballs)

Ingredients:


1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth

Directions:

Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm.  

Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened.

Put the meatballs back in the skillet with the gravy and heat through.                            

Serve over rice.

spike-jamie.com

Shrimp Cocktail Spread

Ingredients:


1 envelope unflavored gelatin
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers

Directions:

Procedure:                    

Sprinkle gelatin over skim milk in small saucepan; let stand 1 minute. Stir gelatin over low heat until completely dissolved, about 3 minutes.

Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth.

Gradually add gelatin mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.

Unmold onto serving dish; serve as a spread with crackers. Makes 4 cups of spread.                          

Servings: 4

spike-jamie.com

Hopping John

Ingredients:


1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice

Directions:

Boil peas in a pan about 5 minutes. Remove from heat.

Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas.

Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed.                        

Serves 6.

spike-jamie.com

Potato Corn Chowder

Ingredients:


2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water

Directions:

Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings.

Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat.      

Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.

How to Make Self-Rising Flour

INGREDIENTS:

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

INSTRUCTIONS:

Measure all ingredients and whisk to combine.

NOTES:

Measurements to equal each cup of self-rising flour.

Make Ahead Gravy

INGREDIENTS:

1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets, optional

PREPARATION:

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Southern Fried Cabbage

Ingredients:

12 oz bacon, diced raw
1 head cabbage, chopped
1 onion, diced
2 Tbsp Worcestershire
1 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 tsp garlic powder
black pepper to taste

Directions:

Add chopped bacon to a large pot.  Cook over medium heat until extra crispy.  Remove bacon from pot, leaving the grease.                                

Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.  Add onion and continue cooking 5 more minutes, still stirring every minute.                                

Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.  Reduce heat to medium and continue cooking for 20 – 30 minutes, stirring occasionally, until cabbage is cooked through.

Add cooked bacon to cabbage and taste to adjust seasoning.  Serve.

Aunt Bee's Recipes

Scalloped Potatoes

Ingredients:


4 pounds round white potatoes or red-skin potatoes, peeled and rinsed
4 tablespoons butter
1/3 cup All-Purpose Flour
3 1/2 cups whole milk
1 teaspoon onion powder, optional
1 teaspoon salt

Directions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 2-quart casserole. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.

To make the sauce: Melt the butter in a medium-sized saucepan. Whisk in the flour, stirring until smooth. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps. When all the liquid is added, stir in the onion powder and salt. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.

Bake the potatoes for 1 hour, or until they're bubbly and golden brown on top. A sharp knife inserted into the center of the potatoes should find little resistance. Remove the potatoes from the oven, and serve hot or warm.

Apple Slice

Ingredients:

2 cups self-rising flour
1 cup sugar
3 apples, peeled, cored and diced (1/4 in.)
1/2 cup butter or margarine
1 egg

Directions:

Toss apples with self-rising flour and sugar in a medium mixing bowl.

Melt butter in a small saucepan on the stove top or in a small bowl in the microwave. Stir in egg.

Pour butter and egg into the apple mixture and mix until combined.

Spoon into a greased 9-inch pie pan.

Bake at 350°F for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.          

Keeps for about 3 days.

Raisin Sauce (Ham Glaze)

Ingredients:

1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vinegar

Directions:

Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt.            

Cook, stirring until thickened. Blend in the vinegar.      

Brush 1/2 cup on ham during last hour of baking.

Serve hot on sliced ham.

CDKitchen®

Original Green Bean Casserole

INGREDIENTS:

1 (10 3/4 ounce) can condensed cream of mushroom soup  *(2 cans)
3/4 - cup milk *(1 cup)
1 teaspoon soy sauce *(2 tsps.)
1/8 - teaspoon ground black pepper *(1/4 tsp.)
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
*(8 cups cooked cut green beans)
1 - 1/3 cups French's French fried onions, divided *(1 can - 6 oz. French's French Fried Onions - 2- 2/3 cups)

Serves 6.

(*) = 12 servings

DIRECTIONS:

Preheat oven to 350°F.   Combine soup, milk, soy sauce and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.

Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.

Bake 5 minutes or until onions are golden.

Microwave Directions:

Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.

Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.


**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Maggi Beef Stew

Ingredients:

1 1/2 lb. boneless beef stew meat
2 cups water
2 small onions, chopped
1 can (14.5 oz.) whole tomatoes, drained and quartered
2 cloves garlic, chopped
2 to 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 bay leaf
1/2 poblano chile, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
Hot cooked rice

Directions:

PLACE beef, water, onions, tomatoes, garlic, bouillon and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low.                  

Cover; cook for 50 to 60 minutes or until beef is fork tender. Add chile, bell pepper, carrots and potatoes; cover.

Cook for an additional 15 to 20 minutes or until sauce has thickened and vegetables are tender.


Remove bay leaf.            

Serve with rice.

cooksrecipes.com

Simple Chicken and Rice Soup

Recipe Ingredients:

1 (2 1/2 to 3-pound) whole chicken, cut-up
1 tablespoon salt
4 carrots, peeled and chopped
6 celery ribs, chopped
1 onion, chopped
1 garlic clove, crushed
1 cup uncooked rice

Cooking Directions:

Place cut-up chicken in a large kettle and cover with water. Add salt and bring to a boil. Reduce the heat then skim of foam.

Add chopped carrots, chopped celery ribs, chopped onion, and crushed garlic clove. Cover and cook until the chicken is tender, about 20 minutes.

Remove the chicken and discard the skin and bones; set chicken aside.

Add rice and cook until tender, about 15 minutes.
Add chicken and serve.

Makes 4 servings.

cooksrecipes.com

Seasoned Fish or Seafood Breading

Ingredients:


¾cup Indian Head Yellow Corn Meal
½ cup all-purpose flour
1 ½ teaspoon salt
¼ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
(For spicier seafood, add ½ teaspoon red and ¼ teaspoon of chili powder)

Instructions:

Pan Fried or Deep Fried Fish:

Combine all ingredients in a bowl. Dip fish fillets in water and then place them in the breading mixture, turning several times to coat the fish.

Pour about ¼” of vegetable oil in a large skillet and heat on medium. Fry coated fish 2-3 minutes per side or until fish flakes easily with a fork. If deep frying, fry fish at 350 degrees for 4-6 minutes.

Oven-Fried Fish:

Preheat oven to 400 degrees. Pour just enough oil into a shallow pan to cover the bottom. Coat fish fillets as directed above and place in pan, turning to coat both sides with oil. Bake for 10-20 minutes, turning the fish when half done. Baking time will depend on the thickness of the fish.

Classic Old Bay Crab Cakes

INGREDIENTS:

1 slice bread, dried and crusts removed
1⁄8 cup milk
1⁄2 tablespoon mayonnaise
1⁄2 tablespoon Worcestershire sauce
1⁄2 tablespoon parsley flakes
1⁄2 tablespoon baking powder
1⁄8 teaspoon Old Bay Seasoning
1⁄8 teaspoon salt
1⁄2 tablespoon lemon juice
1 egg, beaten
1⁄2 lb fresh crabmeat
2 tablespoons butter


DIRECTIONS:

Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.

Refrigerate the patties 30 minutes to help keep them together when frying.

Fry until golden-brown on both sides.

FOOD.COM

The Best Ever Waffles

INGREDIENTS:


1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk


DIRECTIONS:

In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.

Add milk and melted butter to dry ingredient mixture and blend.

Fold stiff egg whites into mixture.

Ladle mixture into hot waffle iron and bake.

Food.com

Country Cornbread Dressing

TOTAL TIME
1hr
PREP 15 MINS
COOK 45 MINS

This recipe was clipped from an old issue of the Houston Chronicle, as part of an ad for Quaker Corn Meal. The great thing is you don't have to make the cornbread first! I can't tell how old the newspaper was, but on the back of the clipping there's a grocery ad promoting a 12-ounce package of bacon for 89 cents, so I guess that's pretty old! You can lighten this up a bit by using turkey sausage instead of pork.

INGREDIENTS:

1⁄2 lb bulk sausage
1⁄2 small onion
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1⁄2 teaspoon sage
1 1⁄4 cups milk
1⁄4 cup margarine
1 egg
2 medium apples
1⁄2 cup apple juice

DIRECTIONS:

Chop the onion and the apples. Melt the margarine. Preheat the oven to 350 degrees.

Cook the sausage and onion in a heavy skillet until the meat is browned and the onion is tender. Drain well.
Combine the flour, corn meal, baking powder and sage in a large bowl. Add the sausage, milk, melted margarine, and egg. Mix well.

Spoon into a greased 2-quart casserole; cover. Bake for 30 minutes.

Remove from oven and stir in apples and apple juice; mix well.

Bake another 15-20 minutes until heated through.

Food.com

Bourbon Balls

Ingredients:

3 cups ground vanilla wafers

(one 12 ounce box)

3 teaspoons cocoa

3 teaspoons white Karo

3/8 cup bourbon

1 cup powdered sugar

Directions:

Mix together, press into balls with hands, and roll in powdered sugar.            

Makes 3 dozen .              

Better if made ahead, so ingredients have time to blend.

Gram's Recipe Box

7-UP Biscuits

Ingredients:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Directions:

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

Pecan Pie Bread Pudding

Ingredients:

1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecans, chopped

Directions:

Preheat oven to 350°F.
Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes.

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture.

Press down into pan slightly. Pan will be really full.


Place pan on a cookie sheet with a edge to catch mixture that may boil over.          

Bake at 350°F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.                        

This recipe easily doubles for a 9x13 pan.

Southern Cornbread Dressing and Giblet Gravy

Ingredients:

6 C. crumbled cornbread
8 biscuits, crumbled
1 medium onion, chopped
1 stalk celery, diced
5 T. butter, melted
3 large eggs, beaten
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. rubbed sage
1 tsp. poultry seasoning
4 C. chicken broth
1/2 - 1 C. milk

Directions:

In a large bowl combine the crumbled cornbread and biscuits. Add the onion and celery and mix well. Add the melted butter, eggs, seasonings and chicken broth. At this point stir in 1/2 C. milk, you want it a little soupy, add more milk if needed. Pour into two prepared (buttered) baking dishes...one 10x13 and one smaller one.

Pour the dressing to about 1" thickness in the baking dish (Nannie always said you want thin dressing not thick). Bake at 375 degrees for 45-50 minutes or until golden brown on top and set.

GIBLET GRAVY:

Ingredients:

2 C. water
Giblets from hen or turkey (neck, gizzard, liver and heart)
1 large egg
1 T. butter
2 T. milk
1/4 C. all purpose flour
1 T. cornstarch
pinch each of salt and pepper

Directions:

Place the giblets in a pot and cover with 2 C. water, bring to a boil and reduce the heat to medium, drop in the egg to boil along with the giblets. Cook for 20 minutes. Remove the egg and place in a cool bowl of water. Remove the giblets and set aside to cool enough to chop up and then pull as much meat as you can off the neck bone.

Combine the flour and the cornstarch in a bowl. Add in 1/4 C. of the water (broth from the pot) and whisk well. Add the 2 T. milk to the pot along with the butter and bring back up to a boil. Whisk in the flour mixture until smooth. Cook for 2-3 minutes to thicken up (this is not a thick gravy).

Remove from heat, stir in the chopped giblets, peel the egg and chop up and add to the mixture then salt and pepper to taste. Stir to combine well and serve over the top of the dressing.

Courtesy & Thanks to Janet's Appalachian Kitchen

Country Ham Hot-Water Cornbread

What You'll Need:

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoon salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1-1/4 cups boiling water (see Note)
1 1/2 cup finely chopped cooked country ham
Vegetable oil
Softened butter

What To Do:

Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil.

Gradually add boiling water, stirring until batter is consistency of oatmeal. After adding boiling water, stir in 1-1/2 cups finely chopped cooked country ham.


Pour oil into a large heavy skillet to a depth of 1/2-inch; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry in batches 3 minutes on each side or until golden.

Drain on paper towels. Serve with softened butter.


Notes:

The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.

Mr. Food

Chipped Beef Cheese Ball

INGREDIENTS:


8 ounces cream cheese
2 ounces Buddig beef, chopped into small pieces
1 1⁄2 chopped green onions
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon garlic powder
chopped pecans (optional) or chopped walnuts (optional) or dried parsley, to cover (optional)

DIRECTIONS:

Mix all ingredients except parsley or nuts.

Form into a ball.

(I usually put it in plastic wrap, roll into a ball and refrigerate until more solid).

Roll in nuts or parsley, if desired.

Food.com

Peach Cobbler

Ingredients:


4 cups sliced fresh peaches
3/4 cup butter {1 1/2 sticks}
2 cups sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cups milk

Directions:

Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.

Mix 1 1/4 cups sugar with 1/2 cup flour. Add peaches and toss. Let it sit so the sugar dissolves.

In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth.

Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon peach mixture on top of batter. Again, do not stir.

Bake for one hour until cobbler is golden brown and bubbly.

Serve warm.

My Blessed Life

Easy Fried Apple Pies

Ingredients:


Apple Filling:

5 apples, peeled and thinly sliced
1/2 cup water
3 Tbs. sugar
1/4  tsp. salt,  {add more if needed}
2 tsp. cinnamon

Directions:

Place all ingredients in a medium saucepan and bring to a boil.  Then cover, reduce heat and simmer for 30 minutes or until apples are tender.  Drain and reserve liquid.

Mash apples with a potato masher or fork.  Add back liquid a little bit at a time.  If the apple mixture gets too runny, mix 2-3 tablespoons of flour in 3/4 c. of reserved liquid or water, mix well, then add it back into the mashed apples.

Set aside and allow to cool.

Fried Apple Pie Dough:

2 c. flour
3/4 tsp. salt
4 tsp. baking powder
1/3 c. Crisco
1 c. milk
Extra flour

Mix dry ingredients, then cut in Crisco with a pastry cutter.  Add milk and stir.  The dough will begin to pull away from the sides of the bowl.

Place the dough onto a {very} well floured surface – a pastry cloth or wax paper work great! Be generous with the flour!

Knead the dough for 6 minutes then pat down until 1/2″ thick or so.

Cut out biscuits until all the dough is used.



To make a pie…take a cut out biscuit and pat it out.



Then roll it out in a circle until it’s about 1/8 inch thick.



Add 2 tablespoons of filling to the pie.  Trust me on this, if you add much more the filling will come leaking out.



1. Dampen one side of the dough with a bit of water. I like to have a little cup of water nearby.

2. Fold the pie in half and press edges together.

3. Crimp the edges with a floured fork.



Carefully place a pie in a skillet of hot oil.  Use tongs to gently turn when the pie is browned.

My Blessed Life

Marine Corps Creamed Ground Beef (SOS)

Ingredients:

1 - 1/2 Lb. (24 oz) of lean ground beef (80/20)
2 Tbsp. butter
1 cup chopped onion
3 Tbsp. flour
2 Tbsp. granulated garlic (or garlic powder)
4 Tbsp soy sauce
1 Tbsp. Worcestershire sauce
2 cups milk
Salt and pepper to taste

Directions:

Brown meat, drain. Back to the pan, add butter and stir.

Add chopped onions and cook until they are translucent.                        

Add flour, stir and cook for two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens.

Serve over toast, biscuits, eggs and have some Tabasco handy!

Submitted by: GySgt Joe Shirghio, USMC (Ret)

www.cooks.com

SOS

INGREDIENTS:


3 pounds ground beef
1/2 pound butter
2 cups all-purpose flour
1 tablespoon chicken base paste
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon granulated garlic
1/2 gallon 2-percent milk
2 tablespoons freshly ground black pepper
1 loaf white bread, sliced
Home Fries, recipe follows
Fruit, for serving

Home Fries:

3 pounds potatoes, peeled and thinly sliced
3/4 tablespoon cooking oil
3 green bell peppers, seeded and diced
2 white onions, diced

Directions:

Brown the ground beef in a skillet over medium heat and set aside.

Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.

Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.

Home Fries:

Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown. Yield: 6 to 8 servings.

Food Network

#2 Recipe


Ingredients:

1 1/2 lb ground beef
1/2 c all purpose flour
4 c cold liquids (milk & water) see note in step #3.
Some salt & pepper, optional

SERVE OVER TOAST AND/OR MASHED POTATOES.

Directions Step-By-Step:

1. Brown ground beef in a large skillet, stirring often. Do NOT drain.

2. Sprinkle the flour over the ground beef and stir for about 5 minutes, which will lightly brown the flour and soak up the grease.

3. Now, it's time to add the cold liquids. I personally use about 3 cups of milk & 1 cup of cold water, but this is a personal decision. If I'm low on milk, I just make up the difference in cold water.
So add the liquids and stir well.

4. Add salt & pepper, if desired. Continue cooking the gravy for a few more minutes until it thickens to your desired consistency.

If it's too thin, cook it longer.
If it's too thick, add a little more cold liquid.

5. Serve over slices of toast (the "shingles" of SOS fame; see note above) and/or mashed potatoes.

Or skip the knife and tear up the toast pieces before adding the gravy.

Just A Pinch

Balloon Wine

INGREDIENTS:


1 (2 1/2 ounce) package active dry yeast
4 cups sugar
1 (12 ounce) can frozen juice concentrate, without sweeteners
3 1⁄2 quarts cold water

DIRECTIONS:

You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did); 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice.

Combine the yeast, sugar and juice in a gallon jug.

Fill the jug the rest of the way with cold water.

Rinse out the balloon, and fit it over the opening of the jug.
Secure the balloon with a rubber band.

Place jug in a cool dark place.

Within a day you will notice the balloon starting to expand.

As the sugar turns to alcohol, the released gas will fill up the balloon.

When the balloon is deflated, the wine is ready to drink.
It takes about 6-weeks total.

Carefully pour wine into empty bottles without disturbing the sediment.

Discard the sediment.
Cork and tape the bottles closed.

The wine can be drunk now or aged, bottles on their side, for a year if you like.

But the younger it is, the yeastier it'll taste.

Food.com

Moist Faux Champagne

Ingredients:


2 liter ginger ale
1 can pineapple juice (46 ounces)
1 bottle white grape juice (64 ounces)

Directions:

Keep ingredients chilled until ready to use. Mix together and serve.                              

For an added twist, add 750 ml of raspberry-flavored vodka.

Source:Nathaniel Colson

Taste Book

Split Pea Soup with Caramelized Onions

SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED

Can be prepared in 45 minutes or less.

Ingredients:

1 cup dried split peas
1/2 teaspoon dried basil, crumbled
1 bay leaf
2 cups water
2 cups chicken broth
2 cups chopped onion
1/2 teaspoon cuminseed
3 tablespoons olive oil

Directions:

In a large heavy saucepan simmer peas, basil, and bay leaf in water and
broth, covered partially, until peas are tender, about 35 minutes, and
discard bay leaf.

While peas are cooking, in a heavy skillet sauté onion and cuminseed in
oil over moderately high heat, stirring, until golden brown.

In a blender puree soup in batches until just smooth and transfer to a
bowl. Stir in onion mixture and salt and pepper to taste.

Makes about 4 cups.

Pennsylvania Dutch Potato Stuffing

INGREDIENTS:


1 large onion
4 stalks celery
3 tablespoons butter
2 cups bread cubes
2 eggs, beaten
3 cups mashed potatoes (leftovers are fine)
1 cup chicken broth
salt and pepper

DIRECTIONS:

Preheat oven to 350 degrees.
Finely chop the onion and celery.

Saute onion and celery in butter.

Add bread cubes, beaten eggs, chicken broth, salt and pepper.

Add mashed potatoes.

Bake in a casserole dish for 30 minutes, until golden brown on top.

Food.com

Poor Man's "Shrimp" Cocktail

Ingredients:

SERVINGS: 8

1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 1-pound heads of cauliflower, cored, trimmed into 2" florets
Cocktail sauce

Preparation:

Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard.

Return liquid to a rolling boil.

Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5–10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely.                  

DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.

Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.

Recipe by The Black Sheep in Richmond VA

French Onion Soup

Outback Steakhouse Copycat Recipe

Ingredients:

2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
1 1/2 cups shredded Colby-Monterey Jack cheese

Directions:

In a large, heavy pot over medium heat, bring 2 quarts water to a boil.                    

Stir in bouillon cubes and let boil 10 minutes, until dissolved.                        

Place onions in boiling water, reduce heat and simmer 30 minutes.                                

Stir in salt and pepper and simmer 30 minutes more.  

Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions.                          

Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.        

Thin with water if necessary.

Serve hot, garnished with croutons, if desired.

J.P.'s Big Daddy Biscuits

Ingredients:


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt  
1 tablespoon white sugar
1/3 cup shortening  
1 cup milk

Directions:

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

AllRecipes.com

Chipotle Jalapeño Poppers

INGREDIENTS:


 1 package (8 oz) cream cheese, softened
 2 cups shredded Cheddar cheese (8 oz)
 1 teaspoon ground cumin
 1/2 teaspoon chipotle chile pepper powder
 1/4 teaspoon onion powder
 1/4 teaspoon garlic powder
 10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
 1 cup Gold Medal™ all-purpose flour
 1 teaspoon salt
 1 teaspoon pepper
 2 cups milk
 1 egg
 1 cup Progresso™ plain bread crumbs
 Vegetable oil for deep frying

DIRECTIONS:

In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.

In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).

In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.

Tablespoon.com

St. Louis Style Toasted Ravioli

INGREDIENTS:


1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1⁄4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels

DIRECTIONS:

Prep:

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle.

(CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)

Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.

Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.

Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.

Cook:

Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.

Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.

Serve HOT with you favorite marinara or spaghetti sauce!

Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!

www.food.com

Upper Peninsula Pasties

Ingredients:


2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt

FILLING:

12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional

Directions:

In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.

Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.

Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.

Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.

www.tasteofhome.com

Fried Apple Pies

Ingredients:


Dough:

2 1/2 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup shortening
3/4 cup buttermilk

Apple Filling:

1 (5-oz.) package dried apples
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt

Cinnamon Sugar:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Vegetable oil

Preparation:

1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.

2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.

3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.

4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.

5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.

6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.

Pam Lolley
AUGUST 2013

MyRecipes.com

Stuffed Pepper Soup

Ingredients:

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51

Stuffed Cabbage Soup

Ingredients:

1 tbsp olive oil
1 lb of lean ground beef
2 cloves of garlic, minced
1/2 small yellow onion, diced
Kosher salt and black pepper (go heavy on the pepper)
1 tsp dried basil
1/8 tsp cayenne pepper
1 tbsp worcestershire sauce
1 small head of green cabbage, chopped
20 oz crushed tomatoes
1 c beef stock
2.5 c water
1/2 c white rice

Directions:

Heat olive oil in a Dutch oven or heavy bottomed pot
Add meat and cook, breaking it up as you stir it.

Add garlic and onions, continue to cook until the meat is no longer pink
Add salt, pepper, cayenne, basil, worcestershire; stir.

Add cabbage and tomatoes; stir.

Add stock, water, and rice; stir. Bring to a boil and then lower to a simmer. Cover and cook 30-45 minutes. I found that after 45 minutes my cabbage could have used a little more time to cook down, so I will cook it longer before serving next time.

Serve with rye bread.

I Was Born To Cook - Mary Ellen's Cooking Creations

Mamma's Pimento Cheese

Ingredients:

1 4-ounce jar diced pimentos
3 ounces cream cheese, softened
3/4 cup mayonnaise (we use Duke’s, but any will do)
4 tablespoons sour cream
1/8 sweet onion, shredded (shred till it’s pulpy and keep the juice)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
8 ounces medium Cheddar Cheese or hoop cheese (we use Wisconsin Red Hoop) (see note)
4 ounces Vermont white Cheddar
6 ounces sharp, nutty white aged Cheddar such as Costco Lake Country
2 ounces Cabot Extra Sharp Cheddar (yellow)
¾ tablespoon chopped chives

Instructions:

Drain pimentos in a very fine strainer.

Place the cream cheese in the bowl of an electric mixer, and beat until fluffy. Add the mayonnaise and blend. Add the sour cream and blend. Add the onion with juice and blend. Add salt, peppers, Worcestershire sauce and garlic powder and blend thoroughly.

Shred the hoop and Cheddar cheeses and mix together in a very large bowl. Pour cheese mixture over the shredded cheeses and stir gently until all the cheese is moist and the spread has a uniform appearance. Stir in strained pimentos and chives.

Cover and refrigerate for at least 4 hours (see note). Use it as a spread on crackers, pita bread, celery—practically anything. And don’t forget to grill yourself a sandwich and have it with tomato soup.

Notes:

Please don’t buy pre-shredded cheese (You really won’t like the results as much—I promise.)

It’s best to let pimento cheese refrigerate for at least four hours. Overnight the consistency will firm considerably. It will keep in your refrigerator for weeks, but never lasts that long in ours. I give it out in small Ziploc containers to family and friends.

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