Baked Macaroni and Cheese

Ingredients:

1/2 pound elbow macaroni (about 2 cups)
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/3 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces (about 3 cups) sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Instructions:

Preheat oven to 350 degrees F.

In a large pot of boiling, extremely salted water cook the pasta to al dente. Do not overcook it!

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. It will thicken, trust me.

Temper in the egg which means to just bring the temperature of the egg up a little so that when you add it to the cheese sauce it doesn't scramble. Just throw a couple of Tablespoons of the warm cheese mixture into a small bowl with the egg and mix. Then throw the egg mixture into the cheese mixture.

Stir in 3/4 of the cheese.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in the microwave in a small bowl and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five to ten minutes before serving.

Notes:

1) When making dishes like this it's better if you shred your own cheese. The pre-shredded cheeses have added ingredients to make the cheese not clump together and makes them not melt as well. I actually used pre-shredded cheese here and it was fine but if you want it extra creamy shred your own.

2) People that did not have success with this recipe did not salt their pasta water correctly. You want to salt it so much that if you tasted the water it would taste like the ocean.

3) You need SHARP cheddar cheese. That's what gives it flavor. Don't use mild.

Source: Alton Brown

Creamy Macaroni and Cheese

Ingredients:


16 ounces dried elbow macaroni (4 cups)
2 cups shredded sharp cheddar cheese (8 ounces)
1 8 ounce package pasteurized prepared cheese product, cut up
1/4 cup butter, cut up
3 eggs, lightly beaten
1 -12 ounce can evaporated milk
1 -10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions:

Preheat oven to 325 degrees F. Cook macaroni according to package directions.

Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl.

Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.

In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.

Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese.            

Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

From the Test Kitchen

LIGHTEN UP:

For a lighter macaroni and cheese, substitute reduced-fat versions of the cheddar cheese and cheese product. Use only 1/8 cup butter, decrease eggs to two, and use fat-free evaporated milk.

Better Homes and Gardens

President Reagan's Favorite Macaroni and Cheese

INGREDIENTS:


1⁄2 lb macaroni (2 cups)
1 tablespoon butter
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
3 cups sharp cheddar cheese, grated
1 cup milk

DIRECTIONS:

Boil macaroni in water until tender and drain thoroughly.

Stir in butter and egg.

Mix mustard and salt with 1T hot water, and add to milk.

Add cheese, leaving enough to sprinkle on top.

Pour into buttered casserole; add milk, sprinkle with cheese.

Bake at 350°F for about 45 minutes or until custard is set and top is crusty.

www.food.com

Freezer Corn

Ingredients:


8 cups sweet corn kernels
1 cup water
1 teaspoon salt
1/3 cup sugar
1/2 stick butter

Directions:

In a large pot, bring corn, water, salt and sugar to a boil.
Add the butter. Boil an additional 2 minutes.

Cool and freeze.

To serve, heat in a saucepan until heated through.

NOTE: Depending on the sweetness of the corn, less sugar may be used.

www.recipetips.com

Classic Popovers

YIELD:  Makes 6 large or 9 medium popovers

INGREDIENTS:

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt

PREPARATION:

Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.

In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy.  

Divide batter among tins and bake in lower third of oven 45 minutes.                              

Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Epicurious

Perfect Popovers

Makes about 1 dozen.

Note: This recipe must be prepared in advance. To prepare clarified butter, cut unsalted butter into small pieces and melt in a saucepan over low heat, simmering undisturbed for 10 to 15 minutes but not allowing butter to sizzle, until fats separate. Strain mixture, discarding white milk solids and retaining clear yellow clarified butter. Refrigerate in a tightly sealed glass container for up to 1 month. Rick Nelson's formula, from 2009.

Instructions:

• 5 eggs plus 1 egg white

• 2 c. whole milk

• 6 tbsp. (3/4 stick) unsalted butter, melted and warm to the touch

• 1 3/4 c. flour

• 1 tsp. salt

• 6 tsp. clarified butter for pans (see Note)

Directions:

In a large mixing bowl, using an electric mixer on medium speed, beat eggs and egg white until pale and frothy, about 3 minutes.

Meanwhile, heat milk in microwave oven (or in a saucepan over low heat) until it is just warm to the touch. Add milk to eggs and beat until combined, about 30 seconds. Add butter and beat until combined, about 30 seconds.

Reduce speed to low, add flour and salt, and mix just until batter is consistency of heavy cream (a few lumps may remain) and lightly bubbled, about 30 seconds. Cover with plastic wrap and let batter rest at room temperature for 30 minutes.

Meanwhile, adjust oven rack to lower third of oven and preheat oven to 425 degrees. Place 1/2 teaspoon clarified butter in each popover tin. Loosely cover pan with aluminum foil, place pan on a baking sheet and preheat pan for at least 15 minutes.

Transfer batter into a container with a spout. When pans are hot, remove from oven, remove and discard aluminum foil and carefully pour batter into prepared cups, filling just under two-thirds full.

Return popover pan to oven (keep pan on baking sheet) and bake 25 minutes. Without opening door, reduce heat to 325 degrees and bake an additional 14 to 18 minutes until popovers are golden brown.                            

Remove from oven and let popovers rest 1 minute before gently lifting popovers from pans (some may require a little nudging with a dull-edged knife).                    

Serve immediately.

Star Tribune

Sloppy Joes

Ingredients:


• 1 tbsp. olive oil

• 1 large onion, peeled and finely chopped

• 1/2 c. finely chopped celery

• 1/2 large green bell pepper, seeded and finely chopped

• 1 large garlic clove, peeled and minced

• 11/2 lb. ground beef

• 1 c. beer

• 1/4 c. Worcestershire sauce

• 1/2 c. ketchup

• 2 tsp. Dijon mustard

• 4 tsp. white vinegar

• 1/4 to 1 tsp. hot pepper sauce

• Salt and freshly ground black pepper, to taste

• Toasted rolls, such as hamburger buns

Directions:

In a large skillet on medium-high heat, heat olive oil and sauté onion for about 3 minutes. Add celery and green pepper, and continuing sautéing until vegetables are soft and taking on color. Add garlic and sauté for 30 seconds.

Push vegetables to side of pan and add beef, breaking it up with a fork until meat is crumbled. Cook until meat is cooked through and no pink remains. Add beer, Worcestershire sauce, ketchup, mustard, vinegar and hot pepper sauce.

Stir, reduce heat and simmer for a few minutes until flavors are blended and liquid is slightly reduced. Season with salt and pepper and serve on rolls as open or closed sandwiches.

Star Tribune

Hamburger Steaks

Ingredients:

Ground Beef (can use lean, ground chuck, etc)
1 Cup Beef Broth
All Purpose Flour
Vidalia or other sweet onion, sliced

Instructions:

Heat one or two tablespoons of oil in a large nonstick skillet.                                

Press ground beef into doughnut shaped patties (the hole in the center will allow it to cook more evenly and will fill in as they shrink during cooking).                                

Dip each patty into flour on both sides and place in hot skillet over medium heat.

Cook for a few minutes on each side, until browned.

Scoot patties to one side and add onions to skillet. Stir and cook for a few minutes until lightly browned.                  

Pour in 1 cup beef broth and cover. Allow to cook until meat is no longer pink in the center, about ten minutes.

Southern Plate

Salisbury Steak

Ingredients:


1 pound of Ground Round Beef
1/2 teaspoon of Black Pepper
1 teaspoon of Salt
1/2 teaspoon of Garlic Powder
1 teaspoon of Worcestershire Sauce
1 whole Egg
1/4 cup of dry Bread Crumbs
2 Tablespoons of Butter
1 large Onion, sliced
2 Tablespoons of Flour
2 cups of Water
2 teaspoons of Beef Bouillon Granules

Instructions:

In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
Shape into 4 equal sized patties.  ***

Heat a skillet over medium heat for about a minute, and then add Butter.

Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.

Add the sliced Onion into the skillet, right on top of the browned bits.

Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 20-25 minutes.

Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.

Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium.

Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes.

Remove from heat and serve warm.

***  Oval-shaped patties are classic.

Taste of Southern

Baking Sheet Macaroni and Cheese

Ingredients:

1 tablespoon butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces sharp cheddar cheese, coarsely grated
1 pound pasta spirals (or other small shape)
1/8 teaspoon cayenne
Salt
2/3 cup whole milk

Directions:

Heat oven to 475 degrees.

Use the butter to thickly grease a 11-by-17-inch rimmed baking sheet.

Combine the grated cheeses and set aside 2 heaping cups for topping.                        

Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Drain.

In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Spread the mixture in the baking sheet and evenly pour the milk over the surface. Sprinkle the reserved cheese on top, sprinkle on a little extra cayenne, and bake, uncovered, until golden and crisp, about 15 minutes.

Food52

Chocolate Pound Cake

Old fashioned Chocolate Pound Cake with Mocha Frosting made from scratch. This light pound cake recipe made with butter, shortening, cocoa and milk has been in our family since the 1950s.

Pound cakes were popular back then because they were easy to make, and delicious to eat with or without frosting.

They were taken to potluck dinners, because of the easy transporting. Individual slices were wrapped, carried to work and shared with co-workers.

Old fashioned pound cake recipes before 1960s called for 1 lb. each of butter, flour, sugar, and eggs. They didn't call for leavening agents because eggs were used to make them rise.

They were delicious with the large amounts of butter but, they were too heavy and dense for some folks.

The new formula made a cake that was lighter and tender while retaining it's buttery taste.



Chocolate Pound Cake Recipe

2 sticks butter
1/2 cup Crisco or other solid vegetable shortening
3 cups sugar
5 eggs, separated (reserve egg whites)
2 teaspoons vanilla extract
3 cups sifted cake flour
1/4 cup unsweetened cocoa powder*
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup canned evaporated milk, undiluted
*For a darker Chocolate Pound Cake add an additional 1/4 cup cocoa powder plus 2 tablespoons water.

Cream butter, shortening and sugar together in mixing bowl until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla

Sift together flour, cocoa, baking powder and salt twice. Add to creamed mixture alternating with milk, starting and ending with flour.

Beat reserved egg whites until stiff. Gently fold into batter just until mixed well. DO NOT over beat.

Pour into a prepared** 10" tube pan. Bake in a preheated oven 325 F. for 1 hour and 20-25 minutes, until toothpick inserted in center of cake comes out clean and cake starts to loosen around the edges.

Remove from oven and let sit in pan for 10-15 minutes. Invert on a rack to cool.

(To remove the cake I usually lay a clean hand towel over the cake then place the rack on top.I then invert them all together onto the counter top.)

When cool, frost the top and sides with Mocha Frosting (below), Creamy Chocolate Frosting or any other favorite, if desired.



**To prepare baking pan, lightly grease bottom and sides of pan with solid shortening. Dust lightly with flour, shaking out excess.

Place a sheet of waxed paper, cut to fit the bottom of pan and grease and dust it the same way. (I cut various sized pieces of waxed paper to fit the bottoms of all my cake pans and have them ready at a moments notice to bake a cake.)

Chocolate Mocha Frosting

1 lb. powdered sugar
1/2 cup (1 stick) butter
4 tablespoons unsweetened cocoa powder (Use 1/2 cup for darker chocolate)
1 teaspoon vanilla flavoring
5-6 tablespoons Espresso or very strong brewed coffee
Cream together cocoa and butter. Stir in vanilla. Add sugar a little at a time, using as much coffee as needed until all sugar is incorporated and frosting is of spreading consistency.

Frost top and sides of cooled cake.

Chocolate Pound Cake, plain or frosted, makes a wonderful cake to take to a party, picnic, or potluck supper. It is delicious and easy to carry. It also makes a nice bake sale cake.

Old Fashioned Recipes

Raspberry Salad

Ingredients:


5 cups thick applesauce
2 boxes (3 oz. each) raspberry Jello
3 cups cold water
6 oz. cream cheese, softened, (optional)

Directions:

Place applesauce in a saucepan and bring to boiling point.

Remove from heat and stir in dry Jello for about 3 minutes, scraping down sides, until all granules dissolve.

Stir in cool water.

Lightly grease 8 cup jello mold. (A non-stick bundt pan works great) Pour in cooled mixture and refrigerate until congealed.

To un-mold salad, dip mold a few seconds into warm (not hot) water to loosen and invert pan onto serving plate.

Pipe softened cream cheese around bottom of ring for decoration, if desired.

Old Fashioned Recipes

Grits by Fiona

Ingredients:


serves 2

1/2 cup of grits
1/2 teaspoon of salt
1 tablespoon of butter
2 and 1/4 cups of water

Directions:

Combine all the ingredients in a sauce pan.

Bring to a boil, stir, and then simmer for 40-45 minutes.

STARTCOOKING.COM

Creole Cooked Red Beans

Ingredients:


2 cups dried red beans

2 quarts water

1 large onion, diced

1 green pepper, cored, seeded, diced

1/2 pound pickled meat or ham shank

3 tablespoons shortening

3 cloves garlic, finely chopped

1 bay leaf

1 1/2 teaspoons salt

Pepper to taste

2 tablespoons chopped parsley

Directions:

1. Soak beans overnight in a large pot or bowl in enough water to cover by 2 inches. Drain. (You can skip the soaking, if you like. The beans will need to cook about 30 minutes longer.)

2. Pour the beans into a large pot along with the 2 quarts water; add remaining ingredients, except the salt, pepper and parsley. Heat to a boil; reduce heat and simmer, with the lid slightly askew, until beans are soft and soupy, 3 to 3 1/2 hours. With 10 minutes of cooking time remaining, add 1 1/2 teaspoons salt and pepper to taste. Just before ready to serve, add parsley; taste for seasonings.

Chicago Tribune

Jack's Old South Competition Vinegar Sauce

Ingredients:


2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper

Directions:

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve.

Taste for seasoning, adding pepper as needed.      

Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy of Jack's Old South BBQ & Grill

Show: Sara's Secrets

Episode: Old South BBQ

Fluffy Yellow Layer Cake

INGREDIENTS:


2 1⁄2 cups cake flour, plus extra for dusting pans
1 1⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
3⁄4 teaspoon table salt
1 3⁄4 cups sugar (12 1/4 ounces)
10 tablespoons butter, melted unsalted (1 1/4 sticks)
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks, room temperature
3 large egg whites, room temperature

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 350 degrees.

Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.

In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.

With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.

Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.

Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

www.food.com

Barleyburger Stew

Serves 4 to 6.

Note: This recommended a substitute of soy-extended ground beef, which reflected its era. From 1974.

Ingredients:

• 1 -1/2 lb. ground beef

• 3 onions, chopped

• 3 tbsp. fat

•1/2 c. chopped celery

• 1 quart (4 c.) tomato juice

• 1 c. hot water

• 1 tbsp. chili powder

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/2 c. barley

Directions:

IN LARGE KETTLE, BROWN BEEF AND ONIONS IN HOT FAT, STIRRING FREQUENTLY. ADD CELERY, TOMATO JUICE, WATER AND SEASONINGS. Add barley and cook slowly 1 hour.

Star Tribune

Fried Catfish

Recipe Ingredients:

6-8 catfish fillets
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons seasoned salt
3/4 teaspoon onion powder
1/2 teaspoon paprika
2 cups cracker meal or crushed saltine crackers
1 cup vegetable oil

Cookware and Utensils:

1 cast iron skillet or large heavy skillet
1 cutting board
1 rolling pin

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining garlic powder, black pepper, seasoned salt, onion powder and paprika in a small bowl.

Sprinkle seasoning mixture over both sides of the fillets. Next apply cracker meal by gently pressing the meal on both sides of your fillets.

Place fillets on a plate and refrigerate for about 1 hour to allow meal to coat properly.

Heat vegetable oil in a cast iron skillet or large heavy skillet. Fry the fillets on both sides until they are golden brown, turning only once.

Allow fillets to drain on paper towels and serve immediately.

Enjoy Your Catfish.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/

Catfish Stew (Eddie)

Recipe Ingredients:

1 lb catfish fillets, cut into 2 inch lengths
2 medium potatoes, peeled and diced
1 can (14 ounces) diced tomatoes
16 ounces clam juice
1 cup chopped onion
1 cup water
2 cloves garlic, minced
2 cups hot cooked rice (white or brown)

Catfish Seasoning Mixture Ingredients:


1/4 cup paprika
2 tablespoon dried oregano, crushed
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon dry mustard

Recipe Instructions:

In a large pot combine the following ingredients potatoes, diced tomatoes, clam juice, chopped onions, water, and garlic. Bring pot to boiling. Reduce heat and cook covered over medium-low heat for about 10 minutes.

Coat catfish fillets evenly with seasoning mixture and add to pot. Continue to boil stew covered for 5 to 10 minutes, until fish flakes easily with a fork.

Serve cat fish stew over a bed of hot steamed rice.

Makes 4 servings.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com

Pork Chitterlings

Ingredients:

20 pounds pork chitterlings
*
1 pint vinegar
*

2 large onions
chopped
*
6 each hot chili peppers
*

¼ cup salt
*
1 x pancake mix


Directions:

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.

Simmer 3½ to 4 hours, changing water 2 times, until fork tender.

Cool. Remove all fat and foreign matter.

Reheat in fresh water and serve piping hot.

Pass hot pepper sauce.

To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper.

Fry in deep fat, not too crisp.

For battered chitterlings: make a thin pancake batter.

Dip chitterlings in batter and fry until golden brown.

Serve with baked potatoes, slaw and corn bread.

RecipeLand

Salmon Croquettes (Madea)

Ingredients:

1 cup cooked salmon*
1 Tbs butter
1 Tbs flour
1/4 cup milk or water
1 tsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1/4 cup chopped onion
2 Tbs corn meal
*12 oz can pink salmon may be substituted

Preparation:

1. Make a roux with the butter,  flour and milk.

2. Pour the other ingredients into a large bowl and mix them, adding the roux last.

3. Mold the dough-like mix into 2 inch balls or patties (whatever purpose). May coat in breadcrumbs, if desired.

4. Fry in deep hot oil at 385 degrees F. until brown.

www.epicurious.com

Addendum:

* Salmon drained, skin and bones discarded.

2 tsp. Old Bay seasoning, optional

Roux Frosting

Igredients:


1/2 cup milk
1/2 cup butter
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla paste
1/8 teaspoon salt

Directions:

In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat.

Cool slightly.

Cream together the butter, vanilla paste and sugar.

Slowly add the milk mixture.

Beat until it is creamy and smooth. It will take longer than you'd think. Frost on cooled cupcakes or cake.

www.coconutandlime.com

Cool Whip Frosting

INGREDIENTS:


1 cup milk
1 (3 1/2 ounce) package instant pudding mix, any flavor
1⁄4 cup powdered sugar
8 ounces Cool Whip

DIRECTIONS:

Pour milk into bowl add pudding mix and sugar.
Beat with wire whisk for 2 minutes.

Gently fold in whipped topping.

www.food.com

Ruth Chris' Sweet Potato Casserole

Ingredients:


~CRUST~
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/2 cup butter (melted)

~SWEET POTATO MIXTURE~
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/4 cup butter, melted (1/2 cup)

~Instructions~

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

The Best Recipes of all Time

Dream Whip Butter Frosting

INGREDIENTS:


1⁄3 cup cold milk
1 teaspoon vanilla
1 (1 1/3 ounce) envelope Dream Whip
1 lb confectioners' sugar
2 tablespoons milk
3 tablespoons butter, softened

DIRECTIONS:

Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.

Add half of sugar; blend well. Whip rapidly until thickened–about 2 minutes.

At medium speed alternately add remaining sugar and milk; beat after each addition.
Add butter, 1 tablespoon at a time, beating well.

Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.

LEMON OR ORANGE BUTTER FROSTING.

Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.

www.food.com

Luby's Cornbread Dressing

Ingredients:


4 cups crumbled corn bread (below)
2 1/4 cups torn dry white bread (1-inch pieces)
2 1/2 cups chicken broth
1 1/4 cups chopped celery
3/4 cup finely chopped onion
1/4 cup butter or margarine, melted
3 tbsp vegetable oil
2 tsp rubbed sage
3/4 tsp pepper
3 extra large eggs

Directions:

In large bowl, combine breads and broth. Mix well. Let stand 15 minutes.

Heat oven to 375 degrees.

Add celery, onion, butter, oil, sage, salt, and pepper to bread mixture. Toss lightly to coat evenly.

In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to greased 2-quart baking
dish.

Bake 50 to 65 minutes or until top is golden brown.

***   ***   ***   ***   ***   ***
(Corn Bread) - 9 servings

Ingredients:

1 cup milk
1 cup buttermilk
2 extra-large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cups all purpose flour
2 tbsp granualted sugar
1 tbsp baking powder
1 tsp salt

Directions:

Heat oven to 425 degrees.

Generously grease 9-inch square baking pan or 10-inch cast iron skillet.

In large bowl, whisk together milk, buttermilk, eggs, and oil until well blended. Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingreadients are moistened. Pour into baking pan.

Bake 20 to 25 minutes or until light golden brown and wooden pick inserted into center comes out clean.

The Recipe Link

Soda -Pop Cake

INGREDIENTS:


1 package white cake mix (18.25 oz)
1 1⁄2 cups soda pop (any flavor)
3 eggs, beaten
food coloring


DIRECTIONS:

Mix cake, pop and eggs as directed on cake mix.
Add food coloring to deepen color if wanted.

Pour into a greased and floured 9x13-inch pan.
Bake at 350º for 25 to 30 minutes, or until done.

www.food.com

Brown Beef Stew

BROWN BEEF STEW

Best if made the day before serving.

Ingredients:

1/3 cup all-purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
2 pounds beef stew meat
1/4 cup oil
1 clove garlic, minced
3 cups hot water
3 cubes beef bouillon
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 medium onion, chopped
5 -6 medium potatoes, peeled and cut in cubes
5 medium carrots, peeled and sliced
1 bay leaf

Directions:

In bowl combine flour, pepper, and celery salt. Drop in meat, a few pieces at a time. Toss until well-coated. Reserve leftover flour.

Brown meat in hot oil. Remove and set aside.

Saute garlic. Stir in reserved flour. Slowly stir in water, bouillon cubes, salt, bay leaf  and Worcestershire. Add meat.

Simmer covered over low heat about 2 hours or until fork tender.

Add carrots, onions, and potatoes and cook until tender. Cool and refrigerate.

Reheat and serve hot.

Makes 6 servings

The Recipe Link

Cherry Dump Cake

INGREDIENTS:


2 (21 ounce) cans cherry pie filling
1 (18 ounce) box dry yellow cake mix
1 cup chopped nuts
1 cup margarine (sliced thinly longwise) - 2 sticks


DIRECTIONS:

Dump all ingredients in order into a 9 x 13 glass dish. (Spray dish with non-stick vegetable oil; spread pie filling evenly and, sprinkle dry cake mix and nuts evenly.)

Place the margarine slices over the top of the nuts and bake @ 350 degrees in a preheated oven for 30 to 45 minutes.


www.food.com

1970's Taco Salad with Catalina Dressing

INGREDIENTS:

 1 Pound Ground Turkey or Ground Beef (more if desire more meat)
 1 Jar Oretago Taco Sauce
 2 Bags Torn Iceberg Lettuce (Other types will wilt too much)
 3 or 4 Large Ripe Tomatoes--Diced
 1 Bag 2-Cups of Mexican Style Shredded Cheese
 1 Bag Dorita Nacho Flavored Chips, Slightly Broken
 1 Bottle or more of Catalina Salad Dressing
 1 Large Can of Sliced Black Olives, Drained (OPTIONAL)

DIRECTIONS:

Brown ground beef or turkey, and drain.

Add Taco Sauce to ground meat in skillet, and reheat, stirring often.

Let meat mixture cool completely.

In an extra large salad bowl, add turkey, torn lettuce, diced tomatoes, and cheese.

***placing diced tomatoes on paper towels and gently blotting will keep the salad from becoming too mushy***

Just before serving add the slightly broken Dorita Nacho Flavored Chips and Catalina Dressing stirring until all of Taco Salad and chips are moist. Add the Catalina Dressing a little at a time, stirring; don't over do the dressing and make the salad soggy.

Leftovers are good the next day if you put them in fridge immediately. This is better made the day it’s to be used.

***If taking this salad to a party, break the chips and put in a zip-loc. Take the broken chips and Catalina Dressing to the party and add just before ready to serve and eat. This will keep the chips from getting too soggy, especially when serving outside at picnic type gatherings.

Tablespoon

Taco Casserole

INGREDIENTS:


1 lb ground beef
1⁄4 cup chopped onion
1⁄4 cup chopped bell pepper
1 (1 1/4 ounce) package taco seasoning (I use the mild)
1⁄2 cup water
1 cup crushed tortilla chips (you can also use Doritos any flavor)
1 (16 ounce) can refried beans
1 cup cheddar cheese

DIRECTIONS:

Brown ground beef onion and peppers, drain off fat, stir in taco seasoning mix and water.

Put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened/smooth so you can spread them over the chips.

Spread beef mix over beans, top with cheese and bake uncovered at 350-375°F depending on your oven, for 20 minutes or until heated through.

Top with lettuce, tomatoes, sour cream, salsa, guacamole, whatever you like.

www.food.com

Jane and Michael Stern's Mashed Potatoes Recipe

INGREDIENTS:

6 russet potatoes
6 tablespoons sweet butter
 Salt and pepper to taste
¾ cup warmed milk


PREPARATION:

Peel the potatoes and place in a large saucepan of boiling water. Boil about 25 to 30 minutes, or until tender. Drain, then return to empty pot. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.

Mash the potatoes with a potato masher. When free of lumps, add butter, salt and pepper. Continue mashing until well mixed.

Mixing vigorously with heavy whisk, add the warm milk.

The longer the potatoes are mixed, the fluffier the potatoes will be. Serve immediately, with extra pepper and butter, if desired.

Old-Fashioned Strawberry Shortcake

Ingredients:

1 1/4 cups flour

1 1/4 teaspoons baking powder

1/4   teaspoons salt

1/4 cup butter, softened

Scant 1/2 cup milk

Sliced strawberries

Additional milk (optional)

Directions:

Preheat oven to 420 degrees. Stir the flour, baking powder, and salt together. Cut the butter into the flour mixture . Add milk and stir just enough to combine using a fork.

Grease muffin pan and fill each about 3/4 full. Cook about 18-20 minutes or until lightly browned. Serve with strawberries and milk (optional).

servings: 6 muffins

A Hundred Years Ago

Old Pennsylvania Apple Crisp

Ingredients:


1 cup flour

1/2 cup sugar

3/4  teaspoon salt

1 teaspoon baking powder

1/3 cup butter, melted

1 egg, slightly beaten

5 medium apples

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Stir together flour, sugar (1/2 cup), salt, and baking powder; add melted butter and egg. Stir together until crumbly.

Pare and slice apples, and place in an 8” X 8” baking dish. Cover with the flour mixture. Bake approximately 45 minutes or until the apples are soft.

A Hundred Years Ago

Old-Fashioned Apple Fritter

Ingredients:

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg

1/2 cup milk

2 medium apples chopped

approximately 1/3 cup shortening or lard

powdered sugar

Directions:

Combine flour, baking powder, salt, sugar, egg, and milk. Beat until smooth. Stir in apples.

Heat shortening until hot in large frying pan. Drop spoonfuls of batter into hot shortening.  Flip fritters and fry until golden brown on all sides. The fritters may need to be flipped several times to completely cook due to the thickness of the batter.

Sprinkle with powdered sugar and serve.

Makes  12-16 fritters.

 A Hundred Years Ago

Traditional Southern Sweet Potato Casserole

Ingredients:

3 to 4 large sweet potatoes, cooked and mashed (about 3 cups)
1/2 cup of unsalted butter
3/4 cup of granulated sugar, or to taste
Pinch of salt
2 large eggs, beaten
1/4 cup of half and half
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract
3 cups of mini marshmallows

Instructions:

Preheat oven to 375 degrees F. Butter a 1-1/2 to 2 quart casserole dish; set aside.

Mash the cooked and cooled sweet potatoes until smooth; add the butter, half the sugar, pinch of salt and all of the half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar as needed to taste. Add the eggs and combine well. Pour into the casserole dish. Cover and bake at 375 degrees for about 30 minutes, until heated through well.

Remove, uncover and spread marshmallows on the top, bake uncovered about 10 minutes longer, or until marshmallows are nicely browned.

Serves about 6 - Double for the holidays.

Cook's Notes: Sweet potatoes may be boiled, baked or microwaved to cook. May substitute 3 (16 ounce) cans of candied yams, drained (like Bruce's brand), however, adjust sugar down accordingly to taste. Taste for sweetness before cooking, after adding all of the spices, but before adding the eggs. Marshmallows will puff up as they cook so for insurance, you may want to bake the casserole on an aluminum foil covered pan.

Make Ahead: If using the praline topping you can assemble this entire casserole the day before if you like. Cover and refrigerate. Bring to room temperature for about 30 minutes, and if using marshmallows, wait to add those as directed above.

Praline Topping:

This is enough praline topping for the casserole above, doubled. Reduce by half for the 6 serving size.
1/3 cup unsalted butter, melted
1 cup packed light brown sugar
1/3 cup all purpose flour
1 cup finely chopped pecans
Whole pecan halves for garnish, optional
Melt the butter. Meanwhile mix the brown sugar, flour and pecans in a small bowl. Pour the butter into the brown sugar mixture and stir with a fork until well mixed. Eliminate the marshmallows and sprinkle the pecan mixture all over the top of the casserole. Bake at 350 degrees F for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving. Garnish with whole pecan halves after removing from the oven, if desired.

Source: http://deepsouthdish.com

**Bake sweet potatoes 35 minutes in a preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

Classic Chicken A La King

INGREDIENTS:

5 tablespoons butter
4 to 8 ounces fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onion
1/3 cup all-purpose flour
3/4  teaspoon salt
1/8 teaspoon pepper
1 1/2 cups light cream, milk, or half-and-half
1 to 1 1/2 cups chicken broth
3 cups cooked diced chicken
1/4 cup chopped pimiento
chopped fresh parsley, optional

PREPARATION:

Melt butter in a large saucepan. Add mushrooms, green pepper, and green onion; cook for 5 minutes, until tender.

Blend in flour, salt, and pepper and cook, stirring constantly, for 2 minutes. Gradually add milk or half-and-half and 1 cup of the chicken broth, stirring constantly. Add more chicken broth, as desired.

Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened.  Cook for a few more minutes; add chicken and pimiento and heat through.

About Food.com

Brownies (Mark Bittman)

Ingredients:


8 tablespoons (1 stick) butter, plus a little more for greasing the pan

3 ounces unsweetened chocolate, roughly chopped or 2-1 ounce squares of Baker's Chocolate®

1 cup sugar

2 eggs

1/2 cup all-purpose flour

Pinch salt

1/2 teaspoon vanilla extract, optional

Directions:

1. Heat the oven to 350°F. Grease a square baking pan with butter or line it by overlapping 2 pieces of parchment paper or aluminum foil crosswise and grease the lining.

2. Combine the stick of butter and the chocolate in a small saucepan over very low heat, stirring occasionally. (Or microwave them in a large microwave-safe bowl on medium for 10-second intervals, stirring after each.) When the chocolate is just about melted, remove the saucepan from the heat (or bowl from the microwave) and continue to stir until the mixture is smooth.

3. Transfer the mixture to a large bowl (or use the bowl you put in the microwave) and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt, and the vanilla if you’re using it.

4. Pour and scrape the mixture into the prepared pan and bake for 20 to 25 minutes, until just barely set in the middle. Cool on a rack until set. If you used parchment, lift it out to remove the brownies. If not, cut them in squares right in the pan. Store, covered, at room temperature, for no more than a day.

Tips:

If you use parchment paper (or foil) to line the pan, leave an extra inch or two overhanging each end. When the brownies are cool, grab each flap and lift them out of the pan.

Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious.

Variations

Nutty Brownies: In Step 3, substitute 1/4 cup finely ground hazelnuts, almonds, walnuts, or pecans (use the food processor or blender to grind them) for 1/4 cup of the flour and add 1 cup lightly toasted, roughly chopped nuts to the batter.

Cocoa Brownies: After the brownies cool a bit but are still warm, put 2 tablespoons cocoa in a small strainer and shake it over the pan to dust the tops of the brownies.

Jane and Michael Stern's Broccoli Casserole

INGREDIENTS:

5 -6 slices white bread, soft, torn into bite-sized pieces
3 large eggs
1⁄4 cup milk
4 tablespoons butter, melted
1 cup cheddar cheese, grated
1 teaspoon salt
3 tablespoons sugar
1 1⁄2-2 cups broccoli, florets only, chopped fine (1 small bunch)

DIRECTIONS:

Preheat oven to 350 degrees. Butter an 8-inch square Pyrex baking dish. Cover the bottom of the dish generously with the torn bread.

Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl. Mix until combined. Stir in the broccoli and pour the mixture over the bread.

Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 to 12 minutes of baking. If you want a crisper crust, run the casserole under the broiler.

www.food.com

Banana Cream Oatmeal

INGREDIENTS:

4 cups water
2 cups quick-cooking oats
2 medium bananas, sliced thinly
1⁄2 cup eagle brand fat-free sweetened condensed milk


DIRECTIONS:

Bring water to boil.
Reduce heat to medium and add quick oats and cook for 1 minute, stirring occasionally.

Remove from heat.

Add banana slices and sweetened condensed skim milk.

Cover and let sit for 2 to 3 minutes.

Oatmeal will thicken as it sits.

www.food.com

Home-Style Meatloaf

Ingredients:

2 eggs, beaten
1/2 cup ketchup
1/2 cup milk
1 cup Progresso™ Italian Style Bread Crumbs
1/4 cup finely chopped onion
1 lb. lean ground beef

Topping:

1/4 cup ketchup

Directions:

1 Heat oven to 350°F. In large bowl, combine all meat loaf ingredients; mix well. Press mixture in ungreased 8x4-inch loaf pan. Bake at 350°F. for 40 minutes.

2 Remove meat loaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked.                                  

Let stand 10 minutes before serving.

Betty Crocker

Hot Southern Barbecue Sauce

Ingredients:

2 c. Durkee Red Hot sauce
2 c. tomato puree
2 c. water
1 tbsp. crushed red pepper
2 c. sugar
1 celery stalk, chopped fine
1 green pepper, chopped fine
1/2 onion, chopped fine
Juice of 2 lg. lemons

Directions:

Combine all ingredients in large saucepan, bring to boil.

Reduce heat and simmer for 45 minutes.

www.cooks.com

Deep Southern Hot Barbecue Sauce

Ingredients:

2 teaspoons vegetable oil
1/3 cup minced onion
1 clove garlic, minced
1 cup chicken broth or bouillon
1 can (8 ounce size) tomato sauce
1 can (6 ounce size) tomato paste
2 tablespoons white vinegar
1/3 cup firmly packed dark brown sugar
2 tablespoons parsley flakes
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

In a medium pan, heat oil over medium high heat. Add onion and garlic; saute for 4 minutes or until golden.

Remove from heat, then add the remaining ingredients. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.

Store in the refrigerator for up to 1 week.

NOTE: Use as a basting sauce for chicken, pork, fish or beef.

CD Kitchen

Homemade Jellied Cranberry Sauce

Ingredients:

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions:

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.

Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 1 cup.

Disneyland Cornbread

Ingredients:

2/3  c. sugar
1 tsp. salt
1/3 c.  butter (or margarine), softened
1 tsp. vanilla
2  eggs
2 c. flour
1 tbs. baking powder
3/4 c. cornmeal
1 1/3 c.  milk

Directions:

Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs
one at a time and beat 3 min.
Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.


Add remainder of milk and flour mixture and beat to blend.

Bake at 400 ° for 20 minutes or golden brown.            

Enjoy while warm
with butter; honey-butter (mix 2 tablespoons honey with     1/2 stick
softened butter); or your favorite jam or jelly.

Going Home - Tripod

Imperial Measurements

Imperial

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces

Measure

2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 U.S. gallon
8 quarts = 1 peck (dry)
16 ounces = 1 pound

Hot Water Fried Cornbread

Ingredients:

1 cup cornmeal, white or yellow
1/4 cup flour
1/2 teaspoon Salt
boiling water
cooking oil

Directions:

Mix cornmeal, flour, and salt in a mixing bowl. Add boiling water, a little at a time, stirring until cornmeal mixture reaches the consistency of slightly moist modeling clay.

The water must be boiling or it won't work. Stir to mix well; then using a spoon, get out enough cornmeal mush for 1 serving. With your hands, quickly shape into a patty or a thick, finger shaped pone.

Take care not to be burned by the hot mush. I usually work with a plate in front of me to drop the hot mush on if it starts burning me, wait a few seconds and then go back to work. You may want to taste a small amount of the mush to be sure it's seasoned correctly.

Fry cornbread patties or pones in about 1/2 inch of hot oil in a skillet. Oil should be hot enough to sizzle when cornbread is added to the skillet. Lightly golden brown on one side, then turn over the cornbread and lightly golden brown on the other side. Cornbread should develop a crispy crust. Drain on paper towels, and serve hot.

This is a basic recipe. You can add chopped onions, onion powder, etc. I usually add a little dry ranch dressing mix. It doesn't matter if you make patties or pones, just whatever you're use to.

People brag about the finger marks in their hot water cornbread. It seems to be a point of pride and fond memories.

Recipe Tips

Baked Potato Soup

INGREDIENTS:


4 large baking potatoes
2⁄3 cup butter
2⁄3 cup flour
8 cups milk (you will probably need more to thin)
1 garlic clove, minced
1 cup sour cream
6 green onions, chopped
14 slices bacon, cooked till crisp and crumbled
2 cups sharp cheddar cheese, grated

DIRECTIONS:

Heat oven to 350°F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).

Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.

Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.

When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted.

Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.

Crockpot Ham, Green Beans and Potatoes

Ingredients:

2 lbs of fresh green beans (remove strings and cut into 1-1/2 inch pcs.)
2 lbs of ham
4 baking potatoes
1 small onion

Directions:

Dice the ham, onion and potatoes.

Put everything in the crockpot along with 3 cups of water.

Season to taste with pepper.

Cover and cook on low for 6 hours.

Onion Stew

INGREDIENTS:


6 onions, chopped
5 tablespoons butter
3 cups of cold water
1 egg yolk
3 tablespoons flour
2 cups whole milk
salt
cayenne pepper
1 cup of grated edam cheese

DIRECTIONS:

In a large soup kettle, saute onions in the butter for five minutes or until transparent.
Remove kettle from the burner.

Sprinkle flour over the onions and stir in with a wire whisk.
Slowly add water stirring with the whisk continuously to avoid lumps.

Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
Blend small quantities at a time in a food processor or blender and return to soup kettle.

Slowly add milk, stirring with the whisk.

Beat the egg yolk briefly with the whisk.

Slowly add about 1/2 cup of the soup to the egg and blend well.

Add to soup kettle and heat through.

Avoid boiling.

Add salt and cayenne pepper to taste.

Grate Edam cheese over soup and serve.

www.food.com

Southern Style Green Beans with Pork

INGREDIENTS:

1 pound fresh green beans, trimmed, rinsed, and cut in 1 1/2-inch pieces
1 quart (4 cups) water
1/4 pound diced salt pork or 1 small smoked ham hock
1/4 teaspoon salt
dash sugar

PREPARATION:

Put the diced salt pork or the ham hock in a saucepan and add water to cover. Cover and cook for 5 to 10 minutes.

Add green beans to the saucepan, along with the salt and sugar; cover and cook beans over medium heat for about 30 to 45 minutes, or until green beans are very tender.

If using ham hock, remove the meat from the bone, dice, and return to the green beans.

Serves 4.

Southern Food About

Fresh-Smoked Turkey Greens

Ingredients:

1 bag (16 oz) Glory Foods® Fresh Greens
3 cups Water
1 cup Broth, chicken or turkey
1 lb. Smoked turkey wings or desired meat
1 tsp. Sugar
1 Tbs. Cider vinegar
1/8 tsp. Crushed red pepper flakes
Salt and pepper, to taste

Directions:

Place water, broth and turkey wings into a large pot and bring to a boil.

Add Glory Foods® Fresh Greens and stir until wilted.

Add the remaining ingredients and reduce to a slow simmer.  Cook greens and turkey wings until tender.

Remove the turkey wings, discarding the bones and skin. Chop meat into bite-size pieces and mix in with tender greens.  Season with salt and pepper.

Use Glory Foods®Corn Muffins for dipping into the flavorful broth.

Glory Foods

Southern Style Collard Greens

INGREDIENTS:

2 Tbsp bacon fat, lard or vegetable oil
1 medium onion, sliced from root to tip
1 ham hock
2 garlic cloves, smashed
1 quart chicken broth
1-2 cups water
8-10 cups chopped collard greens, about 2 pounds
Vinegar and hot sauce to taste

METHOD:

Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes.              

Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer.

Cover and cook for 1 hour.

Note:

Remove ham hock after an hour, and chop up meat.  Add meat to greens and discard fat and bone.

Simply Recipes

Chicken Spaghetti

Ingredients:

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Fried Apples

INGREDIENTS:

8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

PREPARATION:

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg.  

Sauté 15 to 20 minutes, or until apples are tender.  

Serve as a side dish for pork or with breakfast. Serves 6.

Southern Food About

Amish No Knead Cinnamon Bread

Batter:

1 cup butter, softened…
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon

Directions:

Preheat Oven to 350 degrees
Cream together butter, 2 cups of sugar, and eggs.

Add milk, flour, and baking soda.

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Add remaining batter to pans; sprinkle with last of cinnamon topping.

Swirl with a knife.

Bake for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

www.merryabouttown.com

Cowboy Chili

Ingredients:

2 lbs. ground beef
2 Tablespoons olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 teaspoon salt
½ teaspoon pepper
2 cups water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans
⅓ cup chili powder
¼ to ½ teaspoon cayenne (optional)
2 teaspoon cumin
For thicker chili
⅓ cup cold water
2 Tablespoons mesa flour

Instructions:

Brown ground beef. Add onion, bell pepper, garlic and sauté for 1 minute. Add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne and cumin. Bring to a boil over medium-high heat.

Reduce heat and simmer 20 min. If you would like a thicker chili mix ⅓ cup water and 2 Tablespoons mesa flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

Chef in Training

Southern Tea Cakes

Ingredients:

½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1¾ cup all purpose flour
½ tsp baking soda
½ tsp salt

Instructions:

Preheat oven to 375 degrees.
Cream butter and sugar together. Add egg and vanilla and mix well.

Mix flour, soda and salt in a small bowl. Add to butter mixture and mix well.

Turn out on a lightly floured surface and roll to a ¼ thick. Cut with a cookie cutter.

Bake 5-7 minutes until puffed and just starting to brown around the edges. (Bake less for chewy and more for crispy.)

www.merryabouttown.com

Chalfonte Fried Chicken

Ingredients:

3 pounds Chicken, quartered
Kosher salt
1 cup all-purpose flour
2 tablespoons paprika
Freshly ground black pepper
2 cups vegetable shortening or corn oil
2 large onions, thickly sliced

Directions:

Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry.

Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture.

Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F.    

Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions.    

Fry the chicken until it is crisp and brown on the first side, about 10 minutes. Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts).                        

Transfer the chicken to a rack to drain. Discard the onions.

Serve chicken hot or at room temperature.

Recipe courtesy of Chalfonte Hotel

Maryland Fried Chicken With White Gravy

INGREDIENTS:

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 whole chicken (3 to 4 pounds), cut into 8 serving pieces, backbone reserved
Vegetable oil or lard, for frying
2 tablespoons butter
1 1/2 cups whole milk
Corn on the cob, white bread with butter, and mashed potatoes, for serving

DIRECTIONS:

1.
Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.

2.
In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm.

3.
Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.

4.
Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes.

Serious Eats

Nashville Hot Fried Chicken

INGREDIENTS:

BRINE:

2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2-to 4-pound) whole chicken,

COATING:

3 quarts peanut or vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon pepper

PREPARATION:

1. BRINE CHICKEN:   Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.                      

2. BLOOM SPICES:   Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.                            

3. DREDGE:   Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)                

4. FRY AND BRUSH:   Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes.                      

Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken.                                

Stir spicy oil mixture to recombine and brush over both sides of chicken.      

Serve on white bread with pickles.

www.epicurious.com

Chicken Pot Pie

Ingredients:

¼ cup margarine
¼ cup flour
1½ cups chicken broth
1½ cups half and half
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons margarine
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped carrots
¾ cup frozen peas
3½ cups cooked chicken, chopped
2 pie crusts for 9 inch pie

Directions:

Melt ¼ cup margarine. Add flour; stir until smooth. Cook 1 minute, stirring constantly.

Gradually add broth and half and half. Cook over medium heat, stirring until thick and bubbly. Add salt and pepper.

Melt 2 tablespoons of margarine in skillet and sauté onion and celery until crisp tender. Stir in peas, carrots, and chicken, then add to creamed mixture.            

Place bottom crust in pie pan; fill with creamed mixture and add top crust. Cut slits in top and bake at 375˚ for 30 to 40 minutes.

Our State North Carolina

How to cook Queenella Chitterlings

Chitterlings omit a strong odor when they are cleaned and cooked.

Queenella brand chitterlings are sold in a 5-lb package labeled "triple-cleaned" and "ready-to-eat," but they will need additional cleaning to ensure safety and good flavor. Chitterlings, usually pronounced "chitlins," are the small intestines of a hog.

They are considered "soul food," or traditional African-American fare. You may cringe at the thought or smell of this dish, but it is important to remember the history of soul food. Slave owners gave the poorest quality food ingredients to slaves, who were forced to make due.


Carrying on the tradition of soul food celebrates the pride and respect of African-American ancestors.

Chitterling are high in fat, but also high in protein. Because of the high fat content, they should only be enjoyed on special occasions.

Instructions:

Step 1
Thaw the pork chitterlings in the refrigerator overnight in a large covered pot of water.

Step 2
Cut chitterlings into 2-inch sections with a sharp knife. Clean the chitterlings thoroughly, inside and out, with a small, soft food brush, scrubbing away any particles you see. Peel away and discard as much fat as possible.

Step 3
Wash the chitterlings under cold, running water, scrubbing each piece clean with your hands. Repeat washing six times.

Step 4
Combine the water, onions, garlic, bay leaves, apple cider vinegar, salt, hot sauce and black pepper in a large pot. Add the cleaned chitterlings to the pot.

Step 5
Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for three to three and a half hours, or until the chitterlings are tender.

Step 6
Remove from heat and drain well. Serve with hot sauce and vinegar, if desired.

***               ***                ***
Warnings
According to the Virginia Department of Health, "bacteria in raw chitterlings or pig intestines can cause severe diarrhea, especially in infants. Chitterlings, commonly called chitlins, may contain the Yersinia bacteria. The bacteria are spread from raw chitterlings by hands or by eating or drinking contaminated food or liquids." Extreme cleanliness must be practiced when preparing chitterlings. Wash hands and surfaces thoroughly, discard any waste immediately, and do not prepare or store raw chitterlings near baby food or formula.

Tips:

Consider cooking and cleaning chitterlings outdoors, if possible, to avoid bothering people with the strong odor.

Serve with corn bread, fried chicken and collard greens for a complete soul food meal.

Some recipes call for chitterlings to be sauteed or fried after boiling. Skipping this step will save on fat and calories.


Things You'll Need:

5-lb. bag Quenella brand pork chitterlings
Large pot
Knife
Small soft food brush
4 cups water
2 onions, quartered
3 cloves garlic, peeled and crushed
2 bay leaves
1/2 cup apple cider vinegar
2 tbsp. salt
2 tsp. hot sauce
2 tsp. black pepper
Additional hot sauce and vinegar for serving

www.livestrong.com

Fresh Bing Cherry Sauce

INGREDIENTS:


1 lb bing cherry (Pitted & chopped)
2 tablespoons fine sugar
2 bay leaves
3 allspice berries
3 whole cloves
1 cinnamon stick
1 pinch fine sea salt
1⁄2 cup orange muscat dessert wine (*Nibbia Wine)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1⁄2 cup red shallot (Chopped)
1⁄4 cup cherry brandy
1 pinch ground nutmeg
1 pinch ground cayenne pepper

DIRECTIONS:

Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.

Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.

Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.

Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and swish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.

Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.

Strain cherry sauce using a fine sieve or chinois.

Serve Fresh Bing Cherry Sauce hot or room temperature.

Garnish: Fresh Bing Cherry Sauce with Whole Cherries.

*Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).

Chef's Note: You can use any Muscat Wine.

www.food.com

Raisin Sauce for Ham

INGREDIENTS:

1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water

PREPARATION:

Raisin sauce directions:

Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place saucepan over medium heat.

Slowly add vinegar, raisins, lemon peel, lemon juice and water. Continue cooking raisin sauce over medium heat, stirring constantly, until thick and bubbly.

Serve raisin sauce with ham.

Makes about 2 1/2 cups of raisin sauce.

SouthernFoodAbout.com

Tender Chicken Gizzards

INGREDIENTS:


1 -2 lb chicken gizzards (rinsed)
1 -2 cup flour (divided)
2 liters Coca-Cola
3 eggs
1⁄2 cup real butter
1 -2 teaspoon of multi spice seasoning (I prefer Mortons Natures Seasons for this)

DIRECTIONS:

Bring 2 liters of Coca-Cola to a rolling boil in a large stockpot.

Place rinsed gizzards in boiling pot.

Bring back to a rolling boil, reduce heat to steady simmer for 35 to 45 minutes.

Remove gizzards and drain.
Allow to cool for at least 30 minutes. The cooler the better.

In the divided flour, mix the seasoning in one half (leaving the other half plain). Beat the eggs well-- place the butter in a medium-large skillet and heat until hot, while not burning.

Take cooled gizzards, dredge in flour,egg, then seasoned flour.

NOTE:

THIS IS THE VERY IMPORTANT PART!
FLOUR-- EGG-- SEASONED FLOUR-- IN THAT ORDER!

Place the gizzards in the fry pan and cook for about 2-3 minutes per side, turning occasionally. Remove when golden brown.

www.food.com

Chicken Livers with Gravy

Ingredients:

Bone Suckin' Poultry Seasoning, 2 Tbsp.
Chicken Livers, 1 lb.
Flour, 1 cup
Panko, 2/3 cup
Peanut Oil, 1 cup
Sea Salt and Pepper to taste

Directions:

Mix flour, panko, Bone Suckin' Poultry Seasoning, salt and pepper into a re-sealable bag. In batches, add chicken livers and coat thoroughly by shaking the bag.

In a frying skillet pour enough oil to coat the bottom of the pan about 1/4 of an inch deep. Heat oil to a medium high temperature; one by one place the coated livers in the fry pan.

Cook the livers about 4 minutes per side and place them on a paper towel covered plate to drain. (It is best to test a liver to adjust the cooking time accordingly.)

Cooking liver is best done in small batches and more oil can be added to the pan, as the oil gets soaked up into the livers.

After livers have been fried, set them aside and keep warm.

Gravy Ingredients:

Bone Suckin' Poultry Seasoning, 2 Tbsp.
Flour, 1/2 cup
Chicken Broth, 2 cups
Sea Salt and Pepper to taste

Directions:

Use the leavings (the oil and fried bits left in the pan) from the chicken livers. Bring the skillet to a medium low heat.

Sprinkle the flour and Bone Suckin' Poultry Seasoning on to the leavings in the pan, stir with a fork making sure that the flour is mixed well. As the mixture thickens, add the chicken broth and continue to stir until the gravy is mixed well.

Serve over rice and livers.

Serves 4

Bone Suckin' Rscipes

Liver and Onions with Gravy

INGREDIENTS:

Flour, for dredging
1 teaspoon black pepper
1⁄2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1⁄2 lbs beef liver, sliced
1 -2 onions, thinly sliced
1 cup beef broth


DIRECTIONS:

Place enough flour in a large bowl to coat the liver. Add salt and pepper.

Slice liver and dredge in seasoned flour.

Place olive oil in a large skillet and brown both sides of the liver over medium high heat.

Place sliced onions in the skillet with the liver.

Pour beef broth on top of liver and onions.

Cover and simmer on low until onions are tender and broth forms a nice gravy.

www.food.com

One-Bowl Yellow Cake

INGREDIENTS:

Cake:

2 cups all-purpose flour, spooned and leveled, sifted after measuring
1 + 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, plus extra if needed

Whipped Cream Frosting:

1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

INSTRUCTIONS:

Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.

In a large mixing bowl sift together flour, sugar, baking powder and salt.

Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.

Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.

Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks.

Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

Cream Cheese Frosting:

In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.

Add confectioners’ sugar and beat until well blended and fluffy. Add more confectioners’ sugar if needed to get it to the right spreading consistency.

Whipped Cream Frosting:

Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.

Beat on medium speed until stiff peaks form.

Cinnamon Spice and Everything Nice

The Lady's Cheesy Mac

Ingredients:

4 tablespoons butter, cut into pieces
1/2 cup sour cream
2 cups cheddar cheese, grated
3 eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk

Preparation:

Preheat oven to 350°.


Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Note:  I add the butter to the hot macaroni and then the cheese.

Paula Deen

Beef Chow Mein

Ingredients:


1 (1 1/2 pound) beef rump steak
3 1/2 tablespoons soy sauce
3 1/2 tablespoons dry sherry
1 tablespoon satay sauce
3 stalks celery
2 medium yellow onions
4 ounces fresh mushrooms
1 red or green bell pepper
4 ounces bean sprouts
12 ounces Chinese egg noodles
4 tablespoons vegetable oil
3/4 cup water
1 tablespoon cornstarch
2 1/2 tablespoons oyster sauce
2 teaspoons instant chicken bouillon

Remove and discard fat from meat. Cut meat across the grain into thin slices.

Combine 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1 hour.

Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges and separate layers. Clean and slice mushrooms. Remove seeds from pepper and cut pepper into thin strips. Rinse sprouts and drain.

Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon of the oil in wok over medium-high heat. Add noodles and 1 tablespoon of the remaining soy sauce. Stir fry until noodles are light brown, 2 minutes. Place noodles on serving plate; keep warm.

Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce. Heat 1 tablespoon of the remaining oil in wok over high heat. Stir fry onions in oil 1 minute. Add celery, mushrooms, pepper and sprouts. Stir fry 2 minutes. Remove vegetables from wok.

Heat remaining 2 tablespoons oil in wok over high heat. Add meat and stir fry until meat is brown, about 5 minutes. Stir in water mixture. Cover and cook 3 minutes. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 minutes longer. Spoon mixture over noodles.

Makes 4 to 6 servings

Lori Bock Beavens

Marshmallow Caramel Popcorn

Ingredients:


•1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn, popped

Directions:


• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.

• Pour over popcorn.

Crazy Crust Apple Pie

Ingredients:

2-3 large apples (2 1/2 cups, sliced)
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp vanilla extract
1/3 cup brown sugar
2 tbsp all purpose flour

Crust:

1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 cup butter, room temperature
1 large egg
3/4 cup water

Directions:

Preheat oven to 400F. Lightly grease a 9 or 10-inch pie pan.

Make the filling: Peel and core the apples. Cut into 1/4-inch thick slices (about 2 1/2 cups total, sliced) and transfer to a large bowl. Add cinnamon, allspice, vanilla extract, brown sugar and flour to the apples and toss to coat. Set aside.

Make the “crust“: In a large bowl or the bowl of an electric mixer, whisk together flour, baking powder, salt and sugar. Add butter and mix in at low speed until mixture is sandy.

In a small bowl, whisk together egg and water. Pour into flour mixture and mix until ingredients are just combined. Beat batter for 1 minute at medium speed. Batter will resemble pancake batter. Pour into prepared pie pan.

Pour the apple filling mixture into the center of the batter.
Bake for about 40 minutes, until the pie is dark golden brown.

Allow to cool for at least 20 minutes before slicing. Pie can be served warm or at room temperature.

Baking Bites

Deep Dish Apple Pie With Its Own Crust

INGREDIENTS:


1 tablespoon sugar
1 tablespoon cinnamon
3⁄4 cup melted butter
1 cup sugar
1 egg, beaten
1 cup flour
1⁄2 cup chopped pecans or 1⁄2 cup walnuts

DIRECTIONS:

Fill a 9" pie pan 3/4 full of peeled apple slices.

Combine sugar and cinnamon and sprinkle over apples.

Combine the rest of the ingredients and pour over apples.

Keep topping 2" from edge of pan.

Bake at 350 degrees for 1 hour.

(a.k.a. Swiss Apple Pie)

www.food.com

Cherry Sauce for Ham

Ingredients:


3/4 c. sugar
2 tbsp. cornstarch
1 dash salt
3/4 c. orange juice
1 tbsp. lemon juice
1 lb. can tart red cherries (bing cherries)
1 inch stick cinnamon
1/2 tsp. whole cloves
1/4 tsp. red food coloring

Directions:

Combine dry ingredients. Slowly stirring orange and lemon juice until smooth. Add rest of ingredients. Cook, stirring constantly over medium heat until mixture boils. Boil for 2-3 minutes.

Remove stick and cloves.

Serve hot.

www.cooks.com

Mom's Apple Pie

Pie Crust - for 2 crust pie

1 cup shortening

2 cups flour

1 teaspoon salt

1/3 cup milk

1 tablespoon vinegar

Mix flour, shortening and salt until crumbly. A pastry blender works well for this. Mix milk and vinegar and add to flour mixture. Mix with a fork just until ingredients hold together. The less you handle the dough, the lighter and flakier the crust will be.

With your hands, gently press the dough into two equal balls. If it is too soft to handle, wrap in wax paper and refrigerate for 30 minutes, or until firm again. Roll the balls out on a lightly floured surface. Lay one carefully in a pie pan and save the second for the top.

Apple Pie:

From Department of Agriculture "Family Fare" 1970

5 cups pared, sliced tart apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 tablespoon butter, if desired
pastry for a 2-crust 8 inch pie

Prepare unbaked pastry. Mix dry ingredients lightly with apples in a bowl. Put filling into a pastry lined pie plate. Dot with butter, if desired. Top with second crust. Make a few decorative slices.  Bake at 400 degrees for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

Note:

If the apples are sweet, decrease the sugar.

Yield: 1 pie

Jessica Webster  -Ann Arbor News

Cherry Pie

Ingredients:


4 cups pitted fresh sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up

Make It:

Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.

Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft

Danish Apple Pie

Ingredients:

FILLING INGREDIENTS:

7 cups Granny Smith Apples
1/2 Cup sugar
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
2 Tbsp lemon juice


DANISH TOPPING:

INGREDIENTS:

1/2 cup butter
1/2 cup sugar
1/2 cup flour

Directions:

FILLING DIRECTIONS:

Mix apples with sugar, flour and spices. Sprinkle with lemon juice.

DANISH TOPPING:

DIRECTIONS:

Use a pastry cutter to mix the 3 ingredients together until they are well blended and crumbly. Sprinkle topping on top of apples.

Bake for 1 hour at 400 degrees.

Source:submitted by Lauren Palmer

Tastebook

Swiss Apple Pie

Ingredients:

1 egg
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped peeled tart apple
1/2 cup chopped walnuts

Directions:

In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts.

Transfer to a greased 9-in. pie plate.

Bake at 350° for 30 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack.Yield: 6-8 servings.

Taste of Home

Authentic Spanish Rice

INGREDIENTS:


1 1⁄2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1⁄4 cup onion, finely diced
4 ounces el pato salsa fresca (or tomato sauce if you can't find el pato sauce)
2 1⁄2 cups chicken broth
1 teaspoon cumin
1 tablespoon chili powder
1⁄2 teaspoon sea salt
pepper

DIRECTIONS:

In a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).

Brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.

Add diced onion, minced garlic, sauté for 1 minute.
add seasoned broth, bring to a boil.

Reduce heat to low, cover and simmer for 15 minutes. Do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.

Most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. This will make for perfect rice that isn't crunchy.

After 15 minutes turn heat off, uncover & flip rice over.

Recover & let sit until everything else is ready. You can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

www.food.com

Meat Loaf

Ingredients:

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions:

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.

Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

2010, Ina Garten, All Rights Reserved

Minnesota Apple Crisp

Ingredients:

5 cups peeled, cored, and sliced tart apples
2 teaspoons white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups brown sugar
3/4 cup all-purpose flour
1/2 cup butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place the apples into an ungreased 7x11-inch baking dish and sprinkle them with the sugar and cinnamon. Stir to combine thoroughly.

In a bowl, mix together the brown sugar, flour, and softened butter until well combined; sprinkle over the apples.

Note:  To mix the topping ingredients together, combine flour and brown sugar. Cut in the butter using a pastry blender, two forks or food processer.

Bake in the preheated oven for until the apples are bubbling and the topping is lightly browned, 45 to 60 minutes. Serve hot.

Allrecipes

Vinegar Sauce

Yield
Makes about 4 cups

Ingredients:

2 cups cider vinegar
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper

Preparation:

Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.

Excerpted from The Barbecue Bible! 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)

Master Hot Sauce

Ingredients:

SERVINGS: MAKES ABOUT 2 1/2 CUPS

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar


Preparation:

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute.

Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Recipe by The Bon Appétit Test Kitchen

Mexican-Style Tomato Sauce

Yield:
Makes about 1 1/2 cups

Ingredients:

1- 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

Preparation:

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes.

Season the sauce with salt and black pepper.

www.epicurious.com