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September 26, 2005
Bottom Round Roast In Crockpot
Bottom Round Roast in Crockpot
Purchase a roast that will fit into your crockpot. My pot is a 4 quart size and this is how I cook it.
Peel and cut about 3-4 potatoes into large chunks. Peel and do same with about 4 carrots. Peel and slice one medium onion.
Dredge meat in a mixture of flour, salt, pepper and a little garlic powder.
In a large heavy skillet, heat enough oil to just barely cover bottom of it. Place floured meat in it and let the meat brown. With a long handled cooking fork, turn the meat over and brown the other side. (If there are any "crispies" in bottom of pan after meat is removed, add the crispies to the crockpot.)
Place browned meat along with any "crispies" into the bottom of crockpot bowl.
Place onions, potatoes, and carrots in that order on top of meat. Sprinkle a little more salt, pepper and dab of garlic powder, a dab of dried rosemary and thyme on top. Add enough water to bring liquid up halfway to top of meat. Cover . Turn crockpot on low temp setting and cook for about 6 hours. Don't lift lid-that causes heat loss. After cooking about 5 hours, check to see how meat is doing...it may be done, if not, let cook another hour or so since all crockpots are not equal in heat.
To serve, lift meat out and place on platter. Then scoop out veggies and place alongside of the roast. Dribble the juice left in crockpot over the cooked meat and veggies. Then make a thin gravy using the left over juice and serve it along with the meat plater. If gravy is lumpy, give it a few pulses in your blender for a few seconds and it will be right. Season the gravy to taste with salt and pepper.
I have been cooking roasts like this for so long, I don't measure anything, I just use a dab or pinch or to taste- please forgive me not being specific on that.
Shared with our recipe list by Lea
Posted by Willie Crawford at 10:25 PM | Comments (0)
Easy Banana Pudding
EASY BANANA PUDDING
1 lg. Cool Whip
1 lg. can milk (Pet)
1 tsp. vanilla extract
1 lg. box vanilla instant pudding mix
1 box vanilla wafers
2 Bananas sliced
1 1/3 c. water
Combine milk, vanilla and water. Next blend pudding mix and Cool Whip, mix ingredients well. Layer wafers, banana and pudding mix, ending with pudding mixture. Refrigerate overnight.
Posted by Willie Crawford at 07:36 PM | Comments (0)
Easy Rhubarb Dessert
EASY RHUBARB DESSERT
4 c. or more sliced rhubarb
1 pkg. (3 oz.) raspberry Jello
1 c. water
1/2 to 1 c. sugar
1 box yellow or white cake mix
1/3 c. melted butter
Spread rhubarb evenly in bottom of greased 9 x 13 inch pan. Sprinkle with sugar and Jello powder. Sprinkle with cake mix. Drizzle with water and butter. Bake 1 hour at 350 degrees
Posted by Willie Crawford at 07:32 PM | Comments (0)
Millionaire Cake
Millionaire Cake
2 c. white sugar 20 oz. crushed pineapples
2 eggs 1 c. nuts
2 tsp. soda 2 c flour
1 c coconut
Mix sugar, eggs, and soda. Add coconut, pineapple, nuts, and
flour. Pour into 9x13 pan. Bake 350 deg. for 35 to 40 mins.
Posted by Willie Crawford at 01:01 PM | Comments (0)
Chocolate Coke Cake
Chocolate Coke Cake
2 c. Flour
2 c. Sugar
2 sticks margarine
3 tbsp. Cocoa
1 c. Coca Cola
1/2 c. Buttermilk
2 eggs
1 tsp. Baking Soda
1 tsp. Vanilla
1 1/2 c. Miniature Marshmallows
Mix flour and sugar. Bring cocoa, coke, and margarine to a boil
in medium saucepan. Pour into flour/sugar mixture. Blend in
other ingredients, then add marshmallows and stir. (Marshmallows
at 350*.
Icing:
1 stick margarine
3 tbsp. cocoa
6 tbsp. Coca Cola
1 box powdered sugar, sifted
1 c. nuts (I prefer pecans or walnuts)
Bring margarine, cocoa, and coke to a boil. Mix with sugar and
nuts. Pour icing onto hot cake and allow to cool.
Enjoy!!!
Posted by Willie Crawford at 12:56 PM | Comments (0)
Easy Peanut Brittle
EASY PEANUT BRITTLE
2 c. sugar
3/4 c. white Karo syrup
1/2 c. cold water
1 lb. (2 c.) raw peanuts
1 tsp. salt
1 tsp. baking soda
Cook sugar, syrup and water to boil. Add peanuts. Cook with candy thermometer until it reaches 300 degrees, hard crack. Add salt and baking soda; stir real good. Pour on buttered cookie sheet and let cool. After cooled, break into small pieces.
Posted by Willie Crawford at 12:21 PM | Comments (0)
September 21, 2005
Southern Fried Corn
Southern Fried Corn
Serves 6
Ingredients
6 ears corn (cleaned)
2 tablespoons bacon fat
1/2 teaspoon salt
1/4 teaspoon black pepper (I use a little more)
2 teaspoons sugar
Directions
Slice corn off the cob and scrap the cob to get the "milk."
Heat skillet and add bacon fat. When skillet is hot, add
corn and cook (uncovered) for about 15 to 20 minutes,
stirring frequently. Serve hot with biscuits and your
favorite meat side dish.
Contributed to our recipe list by Elvee
Posted by Willie Crawford at 04:00 PM | Comments (0)
September 20, 2005
Burgoo
Burgoo
This Southern-style stew is really a meal in itself. That
and some bread will take care of hunger of any size.
12 cups water
1 (3-pound) fresh whole chicken, cut up
2 pounds stew beef, diced
1 tablespoon salt
1/4 teaspoon ground black pepper
6 strips of bacon
2/3 cup all-purpose flour
2 (16-ounce) cans whole tomatoes, undrained
1 cup diced peeled potato
2 cups chopped carrots
1 onion, chopped
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons packe brown sugar
1/4 teaspoon red pepper flakes
4 whole cloves
1 clove garlic, crushed
1 whole bay leaf
1 (15-ounce) can corn, drained
1 (10-ounce) packages frozen okra, thawed
2 (16-ounce) packages frozen lima beans, thawed
Combine water, chicken, stew beef, salt and pepper in a large
stockpot. Cover and cook over medium-high heat, turning it down to
medium low when it reaches a simmer,
until the meat is tender, about 1 hour.
Remove the chicken and beef; reserving the broth and skimming any fat
from the surface. Remove and discard the skin and bones and discard.
Dice the meat and return to
the pot.
In a heavy skillet over medium-high heat, cook bacon until crisp, 7 or
8 minutes. Remove from heat and drain bacon, leaving the drippings in
the skillet; crumble bacon and
add to the stockpot. Add flour to the bacon drippings, return to
burner and cook, stirring until smooth and starting to turn golden, 3
to 5 minutes; stir the resultant roux into
the broth until dissolved.
Add tomatoes, potatoes, carrots, onion, celery, green bell pepper,
brown sugar, red pepper flakes, cloves, garlic and bay leaf. Cover and
simmer for 1 hour; stirring often.
Remove the cloves and bay leaf. Add corn, okra and lima beans and
simmer for 20 minutes. Serve hot. Makes 12 servings.
Posted by Willie Crawford at 08:25 PM | Comments (0)
Old-Fashioned Applesauce Cake
Old-Fashioned Applesauce Cake
1/2 c. Shortening
2 c. Sugar
1 Egg
1 1/2 c. Apple Sauce
2 1/2 c. Flour
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. All-Spice
1 c. Chopped Raisins (if desired)
1/2 c. Nuts
2 tsp. Soda
1/2 c. Boiling Water
Cream shortening and add sugar gradually. Add beaten egg and apple
sauce. Sift flour before measuring. Use a little of the same flour to
sift over fruit and nuts. Sift
remaining flour with salt and spices. Dissolve soda in boiling water.
Then add flour mixture alternately with the water to the creamed
mixture. Add the floured raisins and
nuts. Pour into cake tins or bake in mold, greased and floured. Bake
for one hour in moderate over 350 degrees.
Can frost with either cream cheese frosting or caramel frosting. If u
like, cake can be eaten plain
Posted by Willie Crawford at 08:22 PM | Comments (0)
Hometown Bread Pudding
Hometown Bread Pudding
8 slices white bread, cut up
8 cinnamon rolls with glaze,
cut up
1/2 cup raisins
Base Mix
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter melted
1/2 teaspoon ground cinnamon, or more
1 teaspoon vanilla
Bread Pudding Sauce
3/4 parts prepared vanilla pudding
1/4 part warm water
1 dash vanilla
Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
Take a 13x9 pan and spray with Pam. Place the cinnamon rolls in a
layer on bottom of pan, add raisins, then layer the bread on top.
Next, add the base and press down until all the air bubbles have
disappeared. If any raisins are on the surface, push under bread.
Place in a 325 degree oven for 45 minutes or until internal
temperature is at 200 degrees.
Top with 12 ounces of sauce and enjoy!
Posted by Willie Crawford at 08:20 PM | Comments (0)
Sugarless Brownies (Diabetic)
SUGARLESS BROWNIES
1 square unsweetened chocolate
1/3 cup butter
2 tablespoons liquid sweetener
2 teaspoons vanilla
2 eggs, beaten
1 scant cup sifted soy flour
1/2 teaspoon substitute salt
3/4 cup chopped walnuts
Melt chocolate, and butter in a saucepan over low heat. Remove from
heat. Add sweetener, vanilla and beaten eggs. Stir in very well. Add
sifted flour and salt and mix well.
Fold in nuts. Bake for 20 minutes at 325°.
Posted by Willie Crawford at 08:16 PM | Comments (0)
Red Beans And Rice
Red Beans and Rice
1 lb. dry red kidney beans
2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1 qt. water
1/2 lb. fully cooked ham, diced
1/2 lb. fully cooked andouille or smoked sausage, diced
1/2 lb. ground beef
1 cup chopped onion
3/4 cup chopped bell pepper
1/2 cup chopped celery
3 garlic cloves, minced
2 bay leaves
1/4 cup minced fresh parsley
Tony Chachere's Creole Seasoning, to taste*
Hot cooked rice
Tabasco, to pass with individual servings
Place beans in a Dutch oven or kettle; add water to cover by 2 inches.
Bring to a boil; boil for two minutes. Remove from heat; cover and let
stand for 1 hour.
Drain beans and discard liquid. Add garlic salt, Worcestershire sauce,
hot pepper sauce and water; bring to a boil. Reduce heat; cover and
simmer for 1 and 1/2 hours.
Meanwhile, in a skillet, saute' ham and sausage until lightly browned.
Drain. Brown ground beef and drain. Add meats to bean mixture. Saute'
onion, bell pepper, celery and garlic in a bit of olive oil or butter until
tender; add to bean mixture. Stir in bay leaves. Cover and simmer for
30 minutes or until beans are tender. Discard bay leaves. Measure 2
cups of beans; mash and return to the bean mixture. Stir in parsley
and Tony Chachere's.
Simmer another five minutes. Serve over rice with hot crusty French
bread and put the Tabasco on the table so folks can heat up their own
servings as desired.
Yield: 8-10 servings
Posted by Willie Crawford at 02:09 PM | Comments (0)
Crawfish Bread
Crawfish Bread
1 stick butter
1/3 cup flour
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup crawfish or shrimp stock or water
Pinch dried thyme
1 bay leaf
1 Tbs. chopped garlic
1 1/2 cups crawfish tails, with fat if possible
1/2 cup tomatoes, diced
3 sprigs chopped flat-leaf parsley
1/3 cup sliced green onions
1/2 tsp. salt-free Creole seasoning
1/4 tsp. salt
8 oz. shredded Cheddar or Monterey Jack cheese
2 Tbs. grated Parmesan cheese
1 loaf poor boy bread, or three loaves brown-and-serve French bread
In a large heavy skillet, melt the butter and heat it to a bubble. Add
flour gradually and stir constantly over medium-high heat to make a
roux. Cook until light brown--about five minutes. Lower heat and add
green onions, bell pepper, and celery. Saute until limp, but not
browned--about three minutes.
Keep stirring to avoid burning the roux. Add wine and bring it to a
boil.
After a minute, add stock, thyme, bay leaf, and garlic, then return to
a boil. Simmer about five minutes more, or until thickened. Add
crawfish tails, tomatoes, parsley, green onions, Creole seasoning,
and salt.
Simmer for about eight to ten minutes, until sauce can be picked up
with a fork. Adjust seasonings with salt and pepper.
Sprinkle a thin but complete layer of cheese over bread. Put the bread
into a hot broiler or toaster oven until the cheese melts. Take the bread
out and spoon the crawfish sauce down the center of the
bread, and top with a sprinkling of Parmesan cheese. Return to the
oven until the sauce begins to bubble. Slice into appropriate serving
portions and serve hot.
Serves six to eight appetizers.
Posted by Willie Crawford at 02:06 PM | Comments (0)
Transparent Pie
Transparent Pie
1/2 cup butter
2 cups white sugar
3 Tbsp. flour
1 cup milk
1 tsp. vanilla
3 eggs, separated
Cream butter and sugar. Add a little milk and then the flour. Add egg
yolks and beat in with the rest of the milk. Add vanilla and stiffly
beaten egg whites.
Pour into 2-8" pie shells. Bake at 350 degrees for 45 minutes or until
done.
Posted by Willie Crawford at 02:01 PM | Comments (0)
September 19, 2005
Sweet Potato Pound Cake
Sweet Potato Pound Cake
1 cup butter
2 cups sugar
1-1/2 cups mashed cooked sweet potatoes
4 eggs
3 cups flour
1/4 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut
Icing:
One 1-pound box confectioner's sugar
Grated rind of one orange
Grated rind of one lemon
Juice of one lemon
Juice of one orange
Cake: Cream butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into greased 10-inch tube pan and bake at 350° for 1 hour 15 minutes or until cake tests done. Spread with icing while warm.
Icing: Combine all ingredients, slowly adding enough orange juice to make spreading consistency.
Posted by Willie Crawford at 09:17 AM | Comments (0)
How To Never Receive Spam, Viruses, Or Any Unwanted Email!
Here's an email system that I recently started
experimenting with as a way to cut down on spam.
This system ONLY allows you to receive email from
other users of the system. Those users have to be
on your approved list in order for messages from
them to get through.
I see this as ideal for a close network of friends,
and business partners that you want to make sure
that you never miss an email from.
I didn't see a practical way to use this with say...
a mailing list or ezine since each subscriber would
have to be a user of the system, and add you to their
approved list.... although I guess that's possible.
There is a small annual fee for using the system, but
if you need an email box that is absolutely spam free,
check this out. I'll likely use it primarily with
consulting clients and partners I'm working on large
projects with.
Willie
Posted by Willie Crawford at 12:04 AM | Comments (0)
September 18, 2005
Diabetic Sour Cream Spice Cake
Diabetic Sour Cream Spice Cake
1/3 C Margarine
3 Tbs Brown Sugar or replacement
2 Eggs
2 tsps Cinnamon
1 tsp Ground Cloves
1 tsp Nutmeg
2 C Flour
1 tsp Baking Powder
1 1/4 tsp Baking Soda
1/2 tsp Salt
1/2 C Water
1 C Sour Cream
1/2 C Raisins
1/4 C Walnuts - chopped
Oven: 350* Makes: 18 Servings
Grease/spray and flour a 13X9" baking pan. Cream together the
margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Mix together the flour,baking soda,powder
and salt. Blend into the creamed mixture alternately with the water.
Stir in the sour cream,raisins and nuts. Pour into prepared pan and
bake for 30-35 minutes. Let cool. 18 servings
* 124 calories per serving Exchanges: 1 1/2 bread 1 fat
Contributed to our recipe list by Rosemary.
Posted by Willie Crawford at 10:02 PM | Comments (0)
Potluck Baked Beans
Potluck Baked Beans
3/4 lb. ground beef
1 cup chopped onion
2 (15 oz.) cans brick oven baked beans
15 oz. can honey baked beans
15 oz. can kidney beans, drained
1 cup ketchup
1/4 cup brown sugar
3 Tbs. white vinegar
1 medium green bell pepper, chopped
1 tsp. liquid barbecue smoke, or to taste
In a skillet, brown and crumble ground beef. Add to crockpot along with
the
rest of the ingredients. Mix gently but thoroughly. Cook, covered, on low
setting for 2 hours or longer.
Contributed to our recipe list by Rosemary.
Posted by Willie Crawford at 09:40 PM | Comments (0)
September 15, 2005
Sweet Potato Crunch Cake
SWEET POTATO CRUNCH CAKE
2 cups fresh cooked and mashed sweet potaoes or yams, or canned, drained, packed
1 can (12 oz.) evaporated milk
3 lge. eggs, room temp.
1 1/2 cups sugar
4 tsps. pumpkin pie spice*
1/2 tsp. salt
1 pkg. yellow cake mix
1 cup walnuts or pecans, chopped
1 cup butter or margarine, melted
Preheat oven to 350° F.
Grease bottom of 13 X 9-in. pan.
Combine sweet potato, evaporated milk, eggs, sugar, spice, and salt in a large bowl; mix well and pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped nuts. Drizzle with melted butter.
Bake for 50 to 55 minutes or until golden brown.
Cool completely. Serve with whipped cream. Note: *A good substitute is apple pie spice, or use 1/2 tsp. nutmeg, 3 tsp. cinnamon and 1/2 tsp. gr.cloves.
Posted by Willie Crawford at 09:30 AM | Comments (0)
September 07, 2005
Vanilla Wafer Cake
Vanilla Wafer Cake:
Serves 18
2 sticks margarine
2 c.sugar
6 whole eggs
1 12oz. box vanilla wafers
1/2 c.milk
1 7oz. pkg.flaked coconut
1 c.chopped pecans
Cream margarine & sugar.Add eggs,one at a time & beat after each.
Crush the vanilla wafers & add alternately with the milk.Add coconut & chopped pecans.
Bake in a greased & floured tube pan at 325 degrees for 1 hour & 15 minutes.
Posted by Willie Crawford at 07:43 PM | Comments (0)
Caramel Apple Cobbler
Caramel Apple Cobbler
8 cups (8 medium) sliced apples
3/4 cup caramel topping
1 tablespoon all?purpose flour
3/4 cup chopped nuts
1/4 cup granulated sugar
1 (10 ounce) can Hungry Jack biscuits
3 tablespoons butter or margarine, melted
Heat oven to 375 degrees F.
Combine apples, caramel topping and flour. Spoon into ungreased 12 x 8 inch
(2 quart) baking dish.
Bake for 15 minutes.
In small bowl combine nuts and sugar.
Separate dough into 10 biscuits. Cut each in half. Dip each piece in butter.
Roll in sugar mixture.
Arrange halves cut side down on top of hot apples. Bake for 25 to 30 minutes
or until biscuits are
golden brown.
Makes 8 servings.
Contributed to our recipe list by Lucky.
Recommended Resources
Hurricane Katrina Blog
Learn To control Your Diabetes
Cure Your Nail Fungus Without Naturally
Learn To Live With Gout
Asbestos Induced Mesothelioma
Fried Chicken Recipes
Soul Food Recipes Blog
Posted by Willie Crawford at 03:01 PM | Comments (0)
September 06, 2005
Appetizers: Easy Salsa, Easy Dill Pickles, Bacon Wrapped Jalapeno Poppers, Super 'Shrooms, Deep Fried Pork Spareribs
Easy Salsa
2 cloves garlic
1-2 jalapeno peppers (or other hot peppers like serano)
juice of 1/2 of a lime (or all the juice from a whole lime if lime is small)
2 tsp dried oregano (or large pinch of fresh)
2 tsp cumin
2 tsp black pepper
1 large can diced tomatoes (28 oz.)
1/2 bunch of cilantro ( I don't care much for this so I use parsley instead)
2 tsp salt.
more salt to taste
1/2 cup finely diced red onion
1/2 cup green onions, chopped
Pulse garlic, jalapenos, lime juice oregano, cumin and pepper in a food processor into a paste. ( I like bigger chunks of pepper so I ad them last and just pulse to the right size)
Add tomatoes, cilantro and salt.
Taste and add more salt to taste. Pour into container.
Add red onion and green onions.
Serve.
Easy Dill Pickles
(George and Dureen's recipe) ( These are from our very good friends of 18 years ago...we have lost contact with them but would like to see them again...if you recognize the name and the recipe as yours...please contact us so we can see you again)
These are so easy to make you won't believe it. They are crispy and have a little (or a lot depending on the size of pepper used) bite to them from the whole dried red chili pepper...we usually make them twice in the same season as they are ready in three weeks .... when we open the first jar, it's gone, so we make the second batch then so we have more ready in three weeks again.
Clean and sterilize quart size jars.
Into each jar put:
1/2 tsp pickling spice
1 dried chili pepper (or any amount that you like, I make some hot and some not, one is a good start, use half if you don't like much spice)
1 tbsp. pickling salt
3/4 tbsp. vinegar (approx.)
one dillweed flower top
four or five sprigs of dill weed's wispy "leaves"
Stuff jars with clean unblemished pickling-sized cucumbers.
Fill jars the rest of the way up to 1/2 an inch of top with cold water.
Seal with sterilized, warm lids. (The heat from the boiling water softens the rubber on the lid to make a good seal)
Shake to dissolve salt and place upside down on newspaper overnight to check leaks and seals.
Store in a cool place for about 3 weeks. Open and enjoy. These do not keep indefinitely but will stay firm for about 6 months.
We have kept them longer and they still taste ok but start to get a bit soft.
Bacon Wrapped Jalapeno Poppers (Baked)
8 oz cream cheese, softened
4 oz. sharp cheddar cheese, shredded
4 oz. Monterey jack cheese, shredded
1/4 tsp salt
1/2 to 1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp cumin (optional)
1 lb fresh jalapenos, seeded, halved lengthwise (use rubber or latex gloves)(about 25 medium)
25 bacon slices cut in half lengthwise (approx.) Or 8 or 9 slices cut in thirds
In a mixing bowl, combine cheeses and seasonings; mix well. (To make hotter, add some of the seeds removed from peppers.) Spoon 2 tablespoons, approx., into each Jalapeno pepper half. Wrap each half in bacon or lay 1/3 of a slice of bacon over each pepper. (May lightly sprinkle stuffed peppers with cayenne pepper if more heat is desired.)
Bake, uncovered, on a wire rack over a baking pan at 350ºF (or non-stick foil) for 15 minutes, until bacon is crisp and cheese is melted. To make bacon crisper, brown under broiler for a few minutes.
SUPER'SHROOMS
24 large white mushrooms (you can pre-cook these (by boiling them in a little white wine) to make them less watery when stuffed, I usually do this step if I have the extra time)
1/2 to 3/4 pound fresh cooked crab meat, flaked or chopped, or 1 can, drained and rinsed
4 oz. cream cheese softened
1 tsp mayonnaise
minced onion to taste
Tabasco to taste
finely chopped celery or minced garlic
1/2 cup Parmesan cheese
salt to taste
Preheat the oven to 350ºF. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.
Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.
Makes 24 stuffed mushrooms.
Deep Fried Pork Spareribs
ribs, I use pork side ribs
flour
egg ( I use 2 because the egg keeps them from drying out if you have enough left to reheat later)
soya sauce
seasonings (garlic powder, curry powder, onion powder,
cayenne pepper,
Montreal steak spice, or whatever your taste is for
when you are in the mood for ribs
Cut your ribs into single rib servings, dredge
the ribs with flour. (You can add any spices
you like; I sometimes just use garlic salt
after they are cooked).
Mix a beaten egg with approx. 2 tbsp. of any kind of soy sauce.
(Dark soy makes them quite brown, where as light soy makes them a golden color)
Coat the ribs with the egg mixture.
Heat oil to 365 degrees and deep fry only enough ribs at one time to fill the bottom of your deep-fryer basket, for 5-7 minutes.
(The longer your oil heats up between batches the less time it takes to cook ribs and the larger breastbone rib pieces take the whole 7 minutes, usually)
( I let it sit for a minute or two before frying the next batch)
Sprinkle ribs lightly with garlic salt and enjoy! ( My favorite combination of spice is garlic salt, black pepper, some curry powder and hot cayenne pepper powder....I put the cooked ribs in a deep bowl and sprinkle the spices over top, then swish them around to coat evenly with the spices)
I hope you try my favorite appetizer and pickle recipes and enjoy them as much as we do
Posted by Willie Crawford at 10:17 AM | Comments (1)
September 05, 2005
Thanksgiving Recipes, Christmas Recipes, New Years Recipes
As the holidays approach, maybe you should bookmark
these sites of a friend:
Christmas Recipes
Thanksgiving Recipes
New Years Recipes
Since these blogs are fairly new, she invites you to share
some of your favorite recipes in each category.
Since she's publicizing MY cookbook, I'm helping her to
get some inbound links.
Willie
Posted by Willie Crawford at 09:37 PM | Comments (0)
Old Fashioned Tea Cakes (2 Recipes)
Old Fashioned Tea Cakes
Makes 24 cakes
Ingredients
1 cup butter
1-3/4 cups white sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon
vanilla extract
Directions
In a medium bowl, cream together the butter and
sugar until smooth. Beat in the eggs one at a
time, then stir in the vanilla. Combine the flour,
baking soda, salt and nutmeg; stir into the creamed
mixture. Knead dough for a few turns on a floured
board until smooth. Cover and refrigerate until firm.
Preheat the oven to 325°F. On a lightly floured
surface, roll the dough out to 1/4 inch in thickness.
Cut into desired shapes with cookie cutters. Place
cookies 1-1/2 inches apart onto cookie sheets. Bake
for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes
before removing to a wire rack to cool completely.
-----------------
Old Fashioned Tea Cakes
Makes about 6 dozen
Ingredients
1 cup sugar
1 cup butter
2 large eggs
1 tablespoon water
1 teaspoon vanilla
dash of salt
1 teaspoon baking powder
4 cups all-purpose flour
Directions
Cream sugar and butter. Add the eggs, alternately,
beating after each addition. Add the water and vanilla.
Sift the dry ingredients together and mix into creamed
mixture. Cover and chill 1 hour. Preheat oven to 350°F.
Roll out the chilled dough to a thickness of slightly
less than 1/4 inch. Use a 2-inch biscuit cutter or a
glass to make cookies. Place on ungreased baking sheet
and bake for 12 to 15 minutes or until golden brown.
Contributed to our recipe list by Keela.
Recommended Resources
Hurricane Katrina Blog
Learn To control Your Diabetes
Cure Your Nail Fungus Without Naturally
Learn To Live With Gout
Asbestos Induced Mesothelioma
Fried Chicken Recipes
Soul Food Recipes Blog
Posted by Willie Crawford at 06:45 PM | Comments (0)
Green Beans Casserole - Diabetic
Green Bean Casserole Diabetic
* 2 9-ounce packages frozen French-style green beans
* 1/3 cup chopped onion
* 2 teaspoons margarine
* 3 tablespoons fine dry bread crumbs
* 1 10-3/4-ounce can lower-sodium condensed cream of
mushroom soup
* 1/4 cup plain fat-free yogurt
* 2 tablespoons diced pimento
* 1/8 teaspoon pepper
1. Cook the green beans according to the package
directions, except omit salt. Drain well.
2. Meanwhile, in a small saucepan cook the onion in
margarine&n bsp;until onion is tender. Stir in the bread crumbs;
set aside.
3. In a large mixing bowl stir together the soup, yogurt,
pimiento, and pepper. Stir in the beans. Transfer mixture
to a 1-quart casserole. Sprinkle bread crumb mixture atop
beans in casserole.
4. Bake in a 350 degree F oven for 25 to 30 minutes or
until the mixture is heated through and the crumbs are
golden. If desired, garnish with additional pimiento
pieces. Makes 5 side-dish servings.
Posted by Willie Crawford at 05:33 PM | Comments (0)
Pulled Pork - Pork Butt
Ingredients
2 pounds pork butt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon celery salt
olive oil
Directions
Mix all of the dry ingredients in a bowl. Rub oil over the entire
service of the pork butt. Rub spices all over the pork butt.
Place the pork butt in a roasting pan. Bake at 400 degrees for 1
hour, reduce the temperature to 300 degrees and bake for an
additional 3 hours. Let cool for 30 minutes.
After the pork butt is cooled, you should be able to shred the meat
with a fork.
Preheat oven to 400°.
Posted by Willie Crawford at 04:44 PM | Comments (0)
Bruce's Famous Barbecue Ribs (Hard Rock Cafe)
Bruce's Famous Barbecue Ribs (Hard Rock Cafe)
Ingredients:
3-1/2 slab St. Louis ribs, thawed
2 cups water
2 cups liquid smoke flavoring
Ingredients for Sauce:
1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2-1/2 Tbs. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1-1/4 Tbs. brown sugar
1-1/2 Tbs. Worcestershire sauce
1 bay leaf
3 Tbs. white vinegar
3 Tbs. orange juice
Preparation:
In a large container, mix water and liquid smoke. Place thawed rib
racks into this marinade for 15 minutes. Place ribs in roasting pan
and cover with aluminum foil. Bake at 375 degrees in a convection
oven for 2 hours or in a conventional oven for 3 hours, or until
fully cooked and just tender. Remove from oven and allow ribs to
cool at room temperature -- no more than 30 minutes. At this point
you can cover, label, date and place in the refrigerator for
cooking later.
For the barbecue sauce, place chicken stock, ketchup, maple syrup,
garlic powder, black pepper, salad oil, liquid smoke, yellow mustard,
brown sugar, Worcestershire sauce and bay leaf in a large stockpot
and bring to a boil. Add white vinegar and orange juice and simmer
for another 5 minutes. Don't over boil because the orange juice and
vinegar will make the sauce bitter. Remove and discard the bay leaf
after the cooking process.
Place cooked ribs on the grill, bone side down, and then turn them
over to grill the meat. Turn bone side up and brush with the barbecue
sauce. When hot, remove from the grill. Brush with additional sauce
before serving.
Posted by Willie Crawford at 04:32 PM | Comments (0)
Car Auctions
Auction Cars! A way to save or make some money!
One of my buddies makes an absolute fortune buying
and selling cars at auction. He buys all kinds of
cars at auctions sponsored by police agencies, the
U.S. government, the postal service, car dealers,
banks... you name it.
Here are a few of his blogs where he discussed
buying cars at auction. He's just getting started
with blogging about buying cars at auction. Drop
by and leave a note for him. I've partnered up with
him on some parts of this project!
Willie
Posted by Willie Crawford at 04:04 PM | Comments (0)
Fresh Pork Sausage
Fresh Pork Sausage
1 1/2 lb. ground pork (not too lean)
1/4 c. minced parsley
1 tsp. rubbed sage
1 tsp. paprika
1/2 tsp. thyme leaves
1/2 tsp. fennel seed
1/2 tsp. pepper
In medium bowl, with hand, combine all ingredients.
Shape mixture into 6 round patties. In 12-inch skillet
over medium heat, cook patties until browned on both
sides and cooked throughout; about 20 minutes turning
occasionally.
Makes 6 main dish servings.
Posted by Willie Crawford at 02:09 PM | Comments (0)
Chicken Fried Steak With Pepper Gravy And Biscuits
Chicken Fried Steak with Pepper Gravy Biscuits
For the biscuits:
2 tsp. vegetable shortening
2-1/2 cups flour
4 tsp. baking powder
1/1/2 tsp. salt
1/2 tsp. sugar
1-1/4 cups finely grated white cheddar
2 scallions, trimmed and finely sliced
1-3/4 cups heavy cream
2 tbsp. butter, softened
*
For the steak:
1-1/2 cups plus 3 tbsp. flour
Salt
Freshly ground black pepper
3 eggs
1/2 cup heavy cream
2 cups milk
1/2 cup vegetable oil
1/4 cup bacon grease
2 8-oz. pieces trimmed beef top round, pounded to a 1/4" thickness and
cut into sixths
1/2 cup beef stock
1 tbsp. worcestershire sauce
6 dashes Tabasco
1 clove garlic, peeled and minced
1/4 tsp. cayenne
1. For the biscuits: Preheat oven to 350F. Grease a baking sheet with
shortening and set aside. Sift flour, baking powder, salt, and sugar
into a large bowl. Add the cheese, scallions, and cream, stirring until
dough just comes together. Turn the dough out onto a floured surface
and quickly knead 8-10 times. Roll dough out to a 1/2"-thick 6" x 8"
rectangle and, using a 2" round cookie cutter, cut into 12 biscuits.
Put biscuits on prepared baking sheet. Bake until golden brown, turning
baking sheet, if necessary, to brown biscuits evenly, 20-25 minutes.
2. For the steak: Preheat oven to 200F. Put 1-1/2 cups of the flour
into a wide shallow dish. Season flour with 1 tbsp. salt and 1/2 tsp.
black pepper and set aside. Put eggs, cream, and 1/2 cup of the milk
into another wide shallow dish, beat well, and set aside. Heat oil and
bacon grease together in a large cast-iron skillet over medium heat
until hot or about 360F on a candy thermometer. Meanwhile, working with
4 pieces of meat at a time, lightly season both sides with salt and
pepper. Dredge beef in seasoned flour, shaking off excess, then dip
each side into egg mixture, then dredge in flour again, shaking off
excess. Fry meat in the hot fat, turning once, until dark golden brown
on each side, about 2 minutes per side. Transfer to a wire rack set
over a baking sheet and keep warm in oven. Repeat seasoning and cooking
process with remaining meat and flour and egg mixtures, transferring
meat to oven as done.
3. Discard all but 3 tbsp. of the fat from the skillet and heat over
medium heat. Add remaining flour and cook, whisking constantly until
golden, about 2 minutes.
Gradually whisk in stock, remaining milk, worcestershire, Tabasco,
garlic, cayenne, and 1/2 tsp. black pepper. Season to taste with salt;
simmer, stirring until thickened, about 5 minutes.
4. To assemble biscuits, slit them crosswise three-quarters of the way
through. Spread bottom half of each with some butter. Stuff each
biscuit with a piece of steak, spoon on some gravy, and close biscuit.
Makes 1 dozen.
Contributed to our recipe list by Rosemary.
Cure Your Nail Fungus
Gout Information Center
Asbestos Induced Mesothelioma
Earn Real Money
Fried Chicken Recipes
Posted by Willie Crawford at 12:28 PM | Comments (0)
Cherry Glazed Roast Pork
Cherry Glazed Roast Pork
Pork loin roast - about 3 pounds
1 jar cherry jam or preserves (12 ounces)
2 tablespoons light corn syrup
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons slivered toasted almonds(optional)
Salt and pepper to taste
Place roast in a shallow baking pan with a small amount of water.
Roast, uncovered, at 325 degrees for about 2 hours. About 30 minutes
before roasting time is complete, in a saucepan, combine cherry jam
or preserves, corn syrup, vinegar and spices. Heat to boiling,
stirring frequently. reduce heat to simmer and cook 2 more minutes.
(this step could be done in a microwave oven instead). Add toasted
almonds(if using). When meat has roasted for 2 hours, remove from
oven and spoon enough cherry sauce over the roast to glaze. Return to
oven for about 30 additional minutes, or till a meat thermometer
reads 170 degrees. Baste roast with sauce several times during last
30 minutes. Serve remaining cherry sauce with the roast.
Posted by Willie Crawford at 12:20 PM | Comments (0)
September 02, 2005
Old Fashioned Tea Cakes Recipe
OLD FASHIONED TEA CAKE
1 stick butter
1 egg
1/2 tsp. salt
1 c. flour
1 c. sugar
2 tbsp. milk
2 tsp. baking powder
1/2 tsp. vanilla
Cream butter, egg, milk and vanilla. Sift flour, salt and baking powder.
Add to creamed mixture. Chill; roll and cut out with biscuit cutter. Bake
in preheated oven at 375 degrees until brown, about 8 minutes.
Contributed to our recipe list by Lucky.
Recommended Resources
Hurricane Katrina Blog
Learn To control Your Diabetes
Cure Your Nail Fungus Without Naturally
Learn To Live With Gout
Asbestos Induced Mesothelioma
Fried Chicken Recipes
Soul Food Recipes Blog
Posted by Willie Crawford at 04:10 PM | Comments (0)
Homestyle Sausage And Gravy
HOMESTYLE SAUSAGE AND GRAVY
12 oz. (3/4 lb.) bulk pork sausage
1/2 c. chopped onion
1/2 c. all purpose flour
4 c. milk
1 tsp. beef bouillon granules
1/4 tsp. poultry seasoning
1/8 tsp. pepper
Makes 10 (1/2 c.) servings.
Crumble sausage into a large skillet. Add onion. Saute over medium heat
until sausage is lightly browned and onion is almost tender. Sprinkle flour
over meat. Cook and stir 1 minute. Gradually stir in milk. Cook and stir
until mixture boils and is smooth. Stir in bouillon, poultry seasoning and
pepper. Reduce heat to low. Simmer several minutes until thickened. Serve
over biscuits or cornbread.
Posted by Willie Crawford at 04:05 PM | Comments (0)
September 01, 2005
Easy Crockpot Pinto Beans With Ham Hocks
EASY CROCK POT BEANS AND HAM HOCKS
1 or 2 c. pinto beans
2 or 3 smoked ham hocks
1 bay leaf
Water
Place beans and ham hocks in crock pot with bay leaf. Cover with water.
Cook overnight or 6 to 8 hours on high. No need to season because ham hocks
give dish flavor.
Contributed to our recipe list by Lucky.
Recommended Resources
Learn To control Your Diabetes
Cure Your Nail Fungus Without Naturally
Learn To Live With Gout
Asbestos Induced Mesothelioma
Fried Chicken Recipes
Soul Food Recipes Blog
Posted by Willie Crawford at 04:32 PM | Comments (0)
Vanilla Wafer Cake
Vanilla Wafer Cake
2 sticks oleo
2cups sugar
Cream these well together.
6 eggs
Add one egg in at a time.
12 ounce box of vanilla wafers
Crush these well.
1/2 cup milk
7 ounce coconut
1 cup chopped pecans
Mix all ingredients in together and
bake at 300º for 1 to 1-1/2 hours.
You can make it in a tube pan or a 9x13 pan.
Posted by Willie Crawford at 12:31 PM | Comments (0)
Send A Real Greeting Card To A Hurricane Katrina Victim For Free!
If you have friends who were affected by Hurricane Katrina,
they'd love to know that you're thinking of them. The problem
is that their utilities and phone may be out. When I went through
Hurricane Ivan, we were without drinkable running water, electricity,
cable or phone for around 3 weeks! We also didn't have mail
delivery for nearly 2 weeks.
If you'd like to send some type of greeting card... to be delivered
whenever they start mail delivery, if it stopped, you cand send
one free here:
http://MakeLoyalCustomers.com/willie
The way this works is that you visit this page and click on
the get a free sample account button. Fill in the form and we'll
set up an account for you to send 2 greeting cards at our expense.
We pay for the stamps and cards.
After the account is set up, you get an email telling you that it's
ready. Then you log into a webpage, choose a card, enter your
message, enter the recipients address, and click send. The company
that we work with will print your card in full color (looks like
a regular greeting card), put it in a regular envelope, put a
first class stamp on it and mail it for you. The card can be sent
any where in the world, but I'm suggesting sending it to a
Hurricane Katrina vicitim.
Why am I doing this?
I'm doing this to help spead a little cheer. Telling someone
that you're thinking of them always lifts the human spirit. I'm
also hoping that you'll enjoy using this system and want to
send more cards through it. If you do, I can set it up so
that you can send an unlimited number of cards for less than
$1.50 each... and that includes the first class postage!
Anyway, click here to visit the site. Fill in the form and
send a few cards at my expense.
Willie Crawford
Posted by Willie Crawford at 10:39 AM | Comments (0)
Paula Deans Pinto Bean Recipe
Slow Cooker Pinto Beans
Recipe courtesy Paula Deen
See this recipe on air Friday Apr. 08 at 11:30 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 8 hours
Cook Time: 5 hours
Yield: 10 to 12 servings
User Rating:
1 pound dry pinto beans
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 pound ham hocks, or 1/4 pound streak o' lean
4 cups water
1 onion, chopped
House Seasoning, recipe follows
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.
Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Contributed to our recipe list by Keela.
Recommended Resources
Learn To control Your Diabetes
Cure Your Nail Fungus Without Naturally
Learn To Live With Gout
Asbestos Induced Mesothelioma
Fried Chicken Recipes
Soul Food Recipes Blog
Posted by Willie Crawford at 09:51 AM | Comments (0)
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