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November 30, 2005
Condensed Milk Pound Cake
Condensed Milk Pound Cake
1 lb butter (softened)
2 Cups Sugar
6 Eggs (Room Temp)
can of Condensed Milk (Eagle Brand)
3 Cups Swans Down Cake Flour
TLB Vanilla Flavor
Pinch of Salt
With hand mixer mix the Butter and Sugar until well blended.
Add beaten eggs slowly.
Add condensed milk
Add cake flour mixing one cup at a time. I usually sift my cake flour before adding to the mixture.
Add the flavor and salt.
Mix well and bake in preheated oven for 15 minutes on 325. Bake at 350 until cake done.. usually 45 minutes.
One of the Best Pound Cakes Around
Contributed to our recipe list by Linda.
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Posted by Willie Crawford at 01:31 AM | Comments (0)
November 29, 2005
Chicken Fried Steak from Texas monthly
Fry It in the Skillet or Grill It Chicken Fried Steak (and Pork Chop and Chicken Breast) and Cream Gravy...
This Wet-Dry-Wet Method is the Threadgill's secret for sealing in the juices:
2 eggs
2 cups Milk (room temp)
3 cups Flour
2 tsp Threadgill's Meat Seasoning
2 cups frying Oil, preferably Canola
8 6-oz tenderized Beef Cutlets at room temp
(or tenderized center cut boneless Pork Chop, or tenderized, boneless Chicken breasts)
Whisk the egg and milk together in a bowl and set aside. Combine the flour and Meat Seasoning in another bowl and set aside. Heat the oil in a 14" heavy cast-iron skillet over medium heat to 350°. (You can use a 550° thermometer to check the temperature.) The oil should pop loudly when a drop of egg wash is dropped in. Dip each of the first four cutlets in the egg/milk mixture. Dredge them in the flour, then dip them back into the egg wash and very gently place them in the hot oil. As you carry them, one at a time, from the egg wash to the skillet hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil a popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them witha long-handled meat fork or long, metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towel. Let oil re-heat and repeat process for other four cutlets. Serve with Cream Gravy and Mashed Potatoes.
Contributed to our recipe list by Sally
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Posted by Willie Crawford at 03:52 PM | Comments (0)
Family Pumpkin Pie
amily pumpkin pie
-------------------------------------
1 unbaked 9''inch pie crust
3 cups pumpkin
1 large can evaporated milk
1/2 cup butter, melted
1 cup sugar
2 teaspoons pumpkin pie spice
6 eggs
beat all ingredient together,pour in crust and bake at 425 degreese for 15 minutes,then reduce heat to 300 degreese f and bake 40 minutes,check with toothpick for donness.
Contributed to our recipe list by Gina.
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Posted by Willie Crawford at 02:34 PM | Comments (0)
Cranberry Walnut Bread
Cranberry Walnut Bread
yeild: 3 loaves
3/4 cup butter
3 cups white sugar
3 eggs, beaten
6 cups all-purpose flour
1 tablespoon salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
2 1/4 cups orange juice
3 tablespoons orange zest
3 cups chopped cranberries
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans.
Blend together butter, sugar and eggs.
Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice.
Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Posted by Willie Crawford at 02:16 PM | Comments (0)
Strawberry-Rhubarb Pizza
Strawberry-Rhubarb Pizza
Pizza Dough:
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces cold sweet butter cut into cubes
1/2 cup plus 2 Tablespoons cold milk
Sauce:
6 rhubarb stalks
1/2 to 3/4 cups of sugar
1/4 cup Marsala wine
Topping:
1 cup water
3/4 cup sugar
1 cup rhubarb slices, bias-cut
1/2 teaspoon freshly grated nutmeg
strawberries, sliced
Dough: Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to peas size pieces. Add cold milk and pulse just until combined. There will be small clumps. Knead a few times, turn out onto a floured surface and roll out or push and poke the dough into a 12 inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.
Sauce: Chop rhubarb stalks and 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.
Topping: Make a simple syrup of 1 cup water and 3/4 cups sugar. Bring to a boil. Add rhubarb slices and FRESHLY GRATED NUTMEG and return to a boil. Remove from heat, add sliced strawberries and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.
Assemble: Spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that's uncovered. Drizzle a little melted butter and grand marnier over the top. Bake in a 450 degree preheated oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes. Slice into 8 pieces and serve with a wonderful fresh sorbet - mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.
Alternatives: Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos - whatever is fresh and wonderful in the market.
Posted by Willie Crawford at 02:10 PM | Comments (0)
Quick Beef And Bean Chili
Quick beef & bean chili
1 package Tyson roast beef & gravy, 1 1/4 lb.
2 cans chili-seasoned diced tomatoes, 14 1/2 oz. each
1 can black beans or kidney beans, 15 oz., rinsed and drained
1 T chili powder
1/8 t. ground red pepper
1. Cut roast slices into 1/2-inch pieces. Place roast and gravy into a large deep pot.
2. Add tomatoes, beans, 1 cup water, chili powder and red pepper to pot;
bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
(could also add chopped onion & green peppers)
Serving Suggestion: Serve chili with desired toppings;
for example fresh cilantro, green onion, shredded Cheddar cheese, sour cream.
Refrigerate leftovers.
Contributed to our recipe list by Elizabeth.
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Posted by Willie Crawford at 02:00 PM | Comments (0)
November 28, 2005
Hush Puppies
Hushpuppies
Makes about 40
2 Cups white s/r corn meal mix.
½ cup s/r all purpose flour
2-t sp black pepper
½ t sp garlic powder ( mix all dry)
Then blend together
1/3 cup butter milk
1 lg. Egg , 6 T sp cooking oil
1/3 cup finely chopped sweet peppers &1/3 C onions mix wet and dry(.add
extra milk if needed )
drop about 1 heaping t In to 350 deg. Frying shortening fry Till golden
brown. As soon as I dip them out I salt them and cover with a dry cloth
towel. (NOTE) you can make them
ahead of time drop them on a cookie sheet with wax paper and freeze then put
in to a zip lock bag . It will take a little longer to cook.
Contributed to our recipe list by Dave.
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Posted by Willie Crawford at 06:32 PM | Comments (0)
Chicken Fried Steak
CHICKEN-FRIED STEAK
2 lbs. round steak
2 eggs
1/2 c. milk
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
Vegetable oil for frying
Cream Gravy (recipe follows)
Cut steak in serving pieces and pound flat with a tenderizer mallet. Beat
eggs with milk. Mix flour with salt and pepper. Dip steak in egg mixture,
then in seasoned flour. Fry in 1/2 inch of hot oil in a large skillet until
brown on both sides. Serve with gravy. 4 to 6 servings. --CREAM GRAVY:--
1 tbsp. butter or drippings
1 to 2 tbsp. all-purpose flour
1 c. milk or half and half, warmed
Salt and pepper
If using butter, melt in skillet. Stir in flour. Remove from heat; whisk
in milk. Return to heat and stir until thickened. Season to taste with
salt and pepper. (I like a healthy sprinkling of pepper.)
Contributed to our recipe list
by Lucky.
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Posted by Willie Crawford at 04:34 PM | Comments (0)
Hot Water Cornbread
HOT WATER CORNBREAD
1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt
Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons
of shortening. This produces a firm mound of dough. Set the dough aside
and let it cool for approximately 20 minutes. After the dough is cool, work
in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water.
Pinch off a piece of dough and pat into small round cakes. You may either
fry the cakes immediately or refrigerate on wax paper for later cooking.
Fry in deep fat hot enough to bubble freely over the cornbread. This
cornbread should have a crisp crust on the outside, yet be soft on the
inside.
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 04:28 PM | Comments (0)
Dirty Rice
Dirty Rice
==========
2 Tablespoon Chicken fat
1/2 Pound Chicken gizzards
1/4 Pound Ground pork
1 Bay leaves
1 Yellow onions
1-1/2 Celery stalks
1/2 Bell peppers, green
1 Garlic cloves
1 Teaspoon Tabasco sauce
1 Teaspoon Salt
1 Teaspoon Black pepper
2 Teaspoon Paprika
1 Teaspoon Dry mustard
1 Teaspoon Cumin
1/2 Teaspoon Thyme
1/2 Teaspoon Oregano
2 Tablespoon Butter
2 Cup Pork stock
1/2 Pound Chicken livers
1 Cup Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt,
pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking to
the pan bottom comes loose; cook about 8 minutes over high heat, stirring
once. Then stir in the chicken livers and cook about 2 minutes. Add the rice
and stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 04:21 PM | Comments (0)
Chicken Fried Steak With Cream Gravy
Chicken Fried Steak With Cream Gravy
4 Tenderized beef cutlets (known in supermarkets as "cube steak")
OR 1 round steak, with fat removed, that you've tenderized yourself
1 Egg
1/4 Cup Milk
All-purpose flour
Cooking oil or melted Crisco
1/3 Teaspoon Salt
1/4 Teaspoon Ground black pepper
1/4 Teaspoon Paprika
1/4 Teaspoon White pepper
Beat together the egg and milk and set aside. Mix together the salt,
black
pepper, paprika and white pepper and sprinkle on both sides of beef
cutlets. Dredge the cutlets in the flour, shaking off the excess.
Then dip each cutlet in the egg/milk mixture, then back in the flour.
(You're going to get your hands messy here, so take your rings off.)
Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it
pops and spits
back at you, it's ready. With a long-handled fork, carefully place
each cutlet into the hot oil. Protect yourself (and your kitchen)
from the popping grease that results. Fry cutlets on both sides,
turning once, until golden brown. Reduce heat to low, cover and cook
4 or 5 minutes until cutlets are done through. Drain cutlets on paper
towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2
tablespoons of oil, keeping as many as possible of the browned bits
in the pan. Heat the oil over medium heat until hot. Sprinkle 3
tablespoons flour (use the left-over flour from the chicken fried
steak recipe (waste not -- want not) in the hot oil. Stir with a
wooden spoon, quickly, to brown the flour. Gradually stir in add 3/4
cup milk and 3/4 cup water, mixed together, stirring constantly with
the wooden spoon and mashing out any lumps. Lower heat, and gravy
will begin to thicken. Continue cooking and stirring a few minutes
until gravy reaches desired thickness. Check seasonings and add more
salt and pepper according to your taste.
Contributed to our recipe list by James.
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Posted by Willie Crawford at 04:07 PM | Comments (0)
Country Fried Steaks
Country-Fried Steaks
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons all-purpose flour -- divided
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef cube steaks (about 1 pound)
1 egg white
1 teaspoon water
2 tablespoons cooking oil -- divided
Gravy:
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon beef bouillon granules
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet over medium-high heat, cook two steaks in 1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered for 4-5 minutes, stirring occasionally. Serve over steaks.
Contributed to our recipe list by James.
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Posted by Willie Crawford at 03:58 PM | Comments (0)
Peach Cake
PEACH CAKE
1-1/2 cups cooling oil
2 cups Dixie crystals granulated sugar (or your brand)
3 eggs
2 tsp. vanilla
3 cups self rising flour
3 cups peaches,diced (canned is fine)
1 cup chopped nuts
1 cup coconut
peach slices & coconut for garnish
Preheat oven to 350 F. degrees. Combine oil sugar, eggs and vanilla. Blend until smooth. Gradually add flour, then fold in peaches, nuts and coconut. Pour into lightly greased and floured bundt pan and bake for 1 hour. Remove from oven. Let stand in pan for 10 minute, then place on cooling rack. Cool completely mix frosting ingredients together and spoon over top of cake.
FROSTING FOR PEACH CAKE
1 Box Confectioner sugar
1 - 8 oz. pkg. Cream Cheese (softened)
1 teaspoon vanilla extract
Peach Juice or Milk (which ever you want)
Mix sugar and cream cheese, until well mixed. Add 1 Tablespoon at the time of either peach juice or milk, until a good consistency. Then add vanilla extract. Mix well. Don't make to watery but not real thick either. Pour or spread over cake and garnish with peach slices and a light sprinkle of coconut.
Contributed to our recipe list by Marlene.
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Posted by Willie Crawford at 12:45 PM | Comments (0)
Baked Macaroni And Cheese With Velveeta Cheese
BAKED MACARONI & CHEESE
2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) Velveeta cheese
2 cups (8 ounces-dry) elbow macaroni
1/4 cup bread crumbs
In a saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, broken into small pieces. Heat until melted, stirring constantly. Cook macaroni as directed and drain. Combine with sauce in a 2 quart casserole, tope with remaining cheese and bread crumbs. Bake at 3500F. for 20 to 25 minutes until nicely browned. Makes four servings as a main dish. More than that as a side order. Serve with optional garnish of catsup.
Contributed to our recipe list by Bonnie
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Posted by Willie Crawford at 11:32 AM | Comments (0)
Macaroni And Cheese
Macaroni & cheese
1# elbow macaroni
1# Velveeta cheese, cut in cubes
1/2 c milk
1/2 stick butter or margarine
salt, pepper to taste *
Boil macaroni till done. Drain.
In large bowl, put macaroni, cubed cheese,
cut up butter, and seasonings.
Stir and pour milk over all.
Bake in 350 oven 45 min, or till cheese is
melted and browned on top.
*I also add large can diced tomatoes, undrained.
But some people do not like tomatoes.
Contributed to our recipe list by Elizabeth.
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Posted by Willie Crawford at 11:21 AM | Comments (0)
Macaroni And Cheese
Macaroni & cheese
1# elbow macaroni
1# Velveeta cheese, cut in cubes
1/2 c milk
1/2 stick butter or margarine
salt, pepper to taste *
Boil macaroni till done. Drain.
In large bowl, put macaroni, cubed cheese,
cut up butter, and seasonings.
Stir and pour milk over all.
Bake in 350 oven 45 min, or till cheese is
melted and browned on top.
*I also add large can diced tomatoes, undrained.
But some people do not like tomatoes.
Contributed to our recipe list by Elizabeth.
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Posted by Willie Crawford at 11:21 AM | Comments (0)
Crockpot Macaroni And Cheese
Crock Pot Macaroni 'N Cheese
8 oz. elbow macaroni, cooked and drained
1 tall can evaporated milk
1 1/2 c. milk
1 tsp. salt
2 c. sharp cheese, shredded
1 c. mild cheese, shredded
1/4 c. melted margarine
2 eggs
black pepper
paprika
Mix all ingredients except paprika and 1/2 cup cheese. Put into crockpot which has been sprayed with Pam. Sprinkle over top with remaining cheese and paprika. Cook on LOW for 3 1/2 - 4 hours.
Contributed to our recipe list by Kim.
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Posted by Willie Crawford at 11:02 AM | Comments (0)
Easy Orange Juice Pound Cake
Easy Orange Juice Pound Cake
2 Cups All-purpose Flour
2 Cups Sugar
1 Stick (4 oz) Butter
1/2 Cup Shortening
5 Eggs
5 Tbs Orange Juice
1 Tbs Vanilla Extract
1 tsp Baking Powder
Preheat oven to 325 degrees. Prepare Bundt pan with non-stick cooking
spray.
In mixing bowl, combine all ingredients. Pour into prepared Bundt pan.
Bake at 325 degrees for 50 - 60 minutes, or until it tests done.
Contributed to our recipe list by Margee..
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Posted by Willie Crawford at 10:42 AM | Comments (0)
Eggnog Trifle
Eggnog Trifle
1 quart Eggnog / from Dairy container
2 boxes of french vanilla pudding
1 can mandarin oranges/drained
1 to 2 good size banana sliced
1 angel food cake ---- torn into smaller pieces
1/2 cup raisins that have been soaked in water or a liqueur to fluff them up
1- Non dairy Whipped cream maybe some more then 1 container
about 1/4 to 1/2 cup amaretto coffee creamer
1 package smaller cream cheese mixed in with the whipped cream. Just use softened room temp cheese and whisk or blend it with the whipped cream....
soak raisin in liquid.
soak broken angel food cake with the amoretta creamer do not saturate
but to make it moist... toss till all is absorbed.... may not need the amount ! quoted.
prepare pudding as on box instead of using regular milk I substitue eggnogg
once pudding is finished you should work fast and alternate all of the above before
pudding thickens and settles...
If you have some candied fruit pieces that is great not much just something
that when you have a spoonful in your mouth you get a bit of fruits and some them are firm.
if you like it a little with a tang take one pepperming ball or stick place in blender and grind it. add about a tsp of this crumbs into the pie. Yum Yum...
Base ;on bottom of Trifle bowl pour some pudding
then add some broken pieces of cake.
a layer of bananas or even oranges which ever you want to start with
next some more pudding and then a layer of whipping cream
then the alternative fruit. then some more cake, then cream etc. etc
I use a footed thumb print bowl which is abut 6 inches deep. stands about 10 inches tall..
I try to place fruits along the inside of the bowl as well... showing thru the glass.
this will be some-time consuming. but looks nice when finished ... on top finish up with the whipped cream. sprinkled nuts some shaved
chocolates and possibility add a few well drained maraschino cherries on top
When making puddings or pie fillings I always short the milk a bit so the pudding is thicker....Some might like a runnier pudding over their cake...
I make eggnog pie just using pudding and substituting the milk
and add some cream cheese to the whipped cream . rasins are added to this...
place into a cookie based crust......either freeze or set for several hours.
I suppose it matters not how you layer it It is good
and it goes so fast
but most people eat with their eyes and are attracted to a sensational
array of colors and layers and the oooooooohhhhhhhh and ahs so do it up
to your fantastic imagination....
Submitted to our recipe list by Aunt Flo.
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Posted by Willie Crawford at 10:34 AM | Comments (0)
Buttermilk Fudge
1 cup buttermilk
2 cups sugar
1 stick butter
1 tsp. soda
5 Tablespoons corn syrup
1 tsp. vanilla
2 cups pecans
mix soda. milk. sugar, syrup and butter in a boiler. cook to soft ball
stage. beat till gloss is gone. Stir in pecans and vanilla. Pour into
buttered pan . cool , cut into squares. Store in an airtight container.
Shared with our recipe list by Luther.
Posted by Willie Crawford at 03:49 AM | Comments (0)
November 27, 2005
Fried Green Tomatoes
I won't give quantities, since it depends on how many you're fixing.
Firm green tomatoes
Salt & pepper
Self rising flour
Buttermilk
Oil for frying
Slice tomatoes to about 1/4-3/8 in. thick. Season both sides with salt and pepper. Let drain on a rack over the sink to let the water drain out. ( about 20 min. ). Now dip in buttermilk, then dredge in flour. Gently shake off excess. In a single layer, place into hot oil in a skillet heated to medium high. Use enough oil to cover tomatoes. When you see edges turning light brown, turn carefully with spatula and continue to fry until golden brown. Remove to paper towel covered plate and sprinkle with salt.
* I put some yellow corn meal in my flour. About 1/4 the amount of the flour.
Theres even simpler ways to make these, but I like this one.
Hope you like. Billy
Contributed to our recipe list by Billy.
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Posted by Willie Crawford at 09:03 AM | Comments (0)
Spaghetti Sauce - Can Also Be Used On Lasagna
recipe for spaghetti sauce, and it can also be used for Lasagna.
1 cup chopped onion
5 cloves garlic, minced
1/2 cup minced celery
1/4 cup olive oil
2lbs ground beef or, 1lb.gr.beef
& 1/2 lb. Italian Sausage sliced
1-1/2 Tbsp. salt
4 cans (16 oz. each tomatoes)
2 cans (6 oz. each tomato paste)
1/2 cup water
2 Tbsp. sugar
1 Tbsp. Oregano
1/2 Tbsp. Basil
1/2 Tbsp. Tarragon
1/2 Tbsp. Marjoram
1 cup Burgundy Wine or whatever wine you have on hand
Mushrooms
Brown the hamburger and/ or sausage in a large soup pot, and then remove from pan. (I use a potato masher to break up the hamburger). Cook the onion and celery in the olive oil over low heat until soft, but not brown. Then add all remaining ingredients in pot, and add hamburger back in after other ingredients have been added and mixed up. Also, make sure to add the minced garlic. I don't saute the garlic with the onions and celery because it can make it bitter. It's better to add it to the liquid, and it isn't so strong. Cover and bring mixture to a boil, and reduce heat and let simmer for about three hours.
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Posted by Willie Crawford at 08:16 AM | Comments (0)
Sausage Cheese Balls
SAUSAGE CHEESE BALLS
2 packages uncooked Jimmy Dean Fresh Sausage
16 oz. sharp cheddar cheese (or 4 cups shredded)
1 1/2 cups all-purpose baking/biscuit mix
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon carlic powder
Preheat oven to 375 degrees. Shred cheese and mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes about 6 dozen. Sausage Cheese Balls can be frozen uncooked. For firmer texture, add an extra 3 cups of baking/biscuit mix, I don't, and an extra 2 cups of shredded cheese to the ingredients listed above.
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Posted by Willie Crawford at 08:11 AM | Comments (0)
November 26, 2005
Chicken Spaghetti, Garlic Bread
Chicken spaghetti
One whole chicken
Celery
Onions
Diced tomatoes (Italian style)
Bell peppers (any color )
Italian seasoning (dry)
Garlic (I like fresh but minced or powder
Will do. 1# box pasta (I like the medium size )
I like to ¼ my chicken place it in large pot
with a lot of water. Add some salt , pepper and rubbed sage You want enough
so you can cook your pasta in it later.
Chop 2 ned.-large onions 1 med pepper
4 ribs of celery place them in a large skillet
sauté till tender then add 1 t garlic powder and 2 T minced garlic stir for
a few min. now add your tomatoes 2- 15 oz. Cans and seasoning (I like to
start with 3 T Italian seasoning 2 T paprika 1 t salt 1 t black pepper ) and
let it simmer for about one hr. uncovered 1 T corn starch in a little water
then fold it in adding salt & pepper to your taste.
Remove skin and bones from chicken cut it into bite size pcs.
Cook your pasta till done you can test by tasting . drain pasta and fold
into sauce good then fold in the chicken. Dont over do it you dont want to
tear up your chicken.
You can add hot sauce if you like.
I would serve with a fresh cut combination
Salad with Italian dressing. And garlic bread.
Garlic bread
I use Italian or French bread
1 stick of butter softened with garlic powder
mixed in to your taste. pre heat oven broiler. Place slices on cookie sheet
with garlic butter on one side. If some dont like garlic leave some plain.
(note ) dont leave it alone for any reason. When it starts to brown the
least bit get it OUT. (Or it will be bitter.)
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Posted by Willie Crawford at 08:28 PM | Comments (0)
Paw Paw's Tater Soup
PawPaw's Tater Soup (all amounts approx.)
3# potatoes, peeled and 1/2" cubed
Water to cover plus 2"
1# bulk sausage (hot or mild as you wish. I'd stay away from maple, etc.)
1/4 C. plain corn meal (maybe more)
salt and pepper to taste
Optional: !/2-1 C. milk, evap.milk, or cream
Put potatoes in water and boil. Pinch off the sausage into small pieces and drop into water. Boil until potatoes are soft. Add corn meal and boil gently until thickened. If you like creamy soup, add the milk/cream. If not thick enough for your desire, add more cornmeal and boil a bit longer. Add salt and pepper to taste.
"Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God."... Good Old Country Wisdom
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Posted by Willie Crawford at 04:28 PM | Comments (0)
Sweet Potato Pie
Sweet Potato Pie
1 large sweet potato
2 eggs
1 stick of butter, softened
1 cup sugar
1/2 cup milk
Cinnamon and Nutmeg to taste
1 teaspoon vanilla
Cook sweet potato whole in skin until done. When done, run cold water over potato and remove skin. Break apart sweet potato into a bowl, add butter and mix well with mixer. Add sugar, milk, eggs, nutmeg, cinnamon and vanilla. Mix well with mixer. Pour into unbaked pie shell. Bake at 350° for 55 to 60 minutes, or until center test done. Pie will puff up like a soufflé and then will sink down some as it cools.
TIP: To keep this pie, or any cream-filled pie crust, from becoming soggy, sprinkle crushed frosted flakes or cornflakes over the bottom of the crust. This will not alter the flavor of the pie, and will ensure that you never have a soggy crust. It really works.
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Posted by Willie Crawford at 11:40 AM | Comments (0)
Rice Pudding
Rice Pudding
1 quart milk
1/4 cup rice
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 tsp salt
1/4 tsp nutmeg
1/3 cup raisins
Combine all ingredients except raisins in 10x6x2 inch baking
dish. Bake at 300 degrees for 1 1/2 hours. Stir in raisins
and bake 30 minutes longer or until liquid is absorbed and
pudding is creamy.
Makes 4 servings.
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Posted by Willie Crawford at 10:16 AM | Comments (0)
Blackberry Cobbler, Blackberry Sour Cream Pie
Blackberry Cobbler
Crust
2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
6 tablespoons water
Filling
2 cups blackberries (for large cobbler)
1/2 cup (1 stick) butter or margarine
3 cups granulated sugar
Make enough pie crust for 3 layers of crust (large cobbler) 2 layers (small
one). Place one layer of crust
in pan.
Mix blackberries, butter and sugar together and pour in on first crust, then
another crust, another
portion of filling, then top with crust. On each crust sprinkle sugar and
more butter. Bake for 40 to 45
minutes at 400 degrees F.
Blackberry Sour Cream Pie
1 quart fresh blackberries *
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 cup sour cream
1 (9-inch) deep dish pie shell, unbaked
Wash berries and spread out to dry.
Mix together thoroughly the 1/2 cup sugar with flour. Pour over berries and
toss to cover completely,
ensuring that the flour mixture is evenly distributed. Pour berries into pie
shell and spread them,
mounding the berries slightly in the center.
Mix sour cream with the 2 tablespoons sugar and drop by tablespoonfuls over
the pie. Tent the pie
lightly with aluminum foil and place into a preheated 350 degree F oven for
about 1 hour.
Remove the foil and continue to bake about 15 minutes or until lightly
browned.
Serve either warm or cold.
* Frozen blackberries may be substituted, but do not thaw them.
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Posted by Willie Crawford at 08:41 AM | Comments (0)
Peach Pie
Peach Pie
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/3 cup shortening
1/3 to 1/2 cup milk
8 fresh peaches
Sift flour; measure and add salt and baking powder. Sift again. Cut in
shortening as for pastry. Add
milk all at once, just enough to make a soft dough. Turn out on a floured
board and roll a round piece
1/4 inch thick and several inches larger in diameter than the skillet used.
Place dough in bottom of
skillet, letting edges hang over the outside. Then fill with sliced peaches
and sprinkle with a mixture of
3/4 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon flour. Dot with
butter. Fold edges toward
center to partially cover the pie. Leave center of pie uncovered. Bake at
400 degrees F for 25 to 30
minutes.
Serve warm or cold.
Streusel Peach Pie
4 cups peaches, quartered
1 teaspoon nutmeg
2 teaspoons cream
1/2 cup flour
1/2 cup granulated sugar
1 egg
1/4 cup brown sugar, packed
1/4 cup butter, softened
Sprinkle sugar and nutmeg over peaches. Mix egg and cream together and pour
over peaches and
sugar. Mix brown sugar, flour and butter until crumbly; sprinkle over peach
mixture in pie pan. Bake
at 350 degrees F until golden brown and serve warm.
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Posted by Willie Crawford at 08:25 AM | Comments (0)
Soul Dough Starter
Mix 1 Cup of flour
With 1 Cup of warm water (room temp.anyway )
throw in either a handfull of red grapes or the outer
leaves coarsely chopped of a red cabbage. these both
have that white powdery fim on them witch is wild
yeast. I use a mason jar, just let it sit out 2 or
three days or until you can see it working, then
remove the fruit/veg from it and cover with plastic
wrap with a rubber band and put in the fridge. You
will need to either use it for baking or refresh it
once a week. you always save back 1/2 Cup amd add
equal amounts of flour and water when baking and toss
out 1/2 of starter and do the same when refreshing.
I heared you can use a red onion or
blueberries but have never tried them. There are other
ratios but I would have to dig up my books, Hope this
helps.
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Posted by Willie Crawford at 08:17 AM | Comments (0)
Sweet Potato Pie
Pie, Sweet Potato
Ingredients
3 med. size potatoes
1 c. sugar
1 tsp. each cinnamon & nutmeg
2 tbsp. butter
3/4 c. water
1/2 tsp. salt
Boil potatoes; when cool, slice. Line pan with pastry; bake slightly but not brown or done. Make syrup of other ingredients. Place in bottom of pastry a layer of sliced potatoes; pour part of syrup over potatoes; add another layer of potatoes and cover with remaining syrup. Top may be covered with pastry. Bake in quick oven.
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Posted by Willie Crawford at 07:58 AM | Comments (0)
November 25, 2005
Old Fashioned Sea Foam Candy
Old Fashioned Sea Foam Candy
2 cups light corn syrup
2 cups packed brown sugar
4 teaspoons baking soda
1 (12-ounce) package milk chocolate chips
1 tablespoon vegetable shortening
Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
Combine sugar and corn syrup in a large, heavy cooking pot. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking, without stirring, to 300*F (150*C) on a candy thermometer, about 15 minutes. (A small amount of syrup will separate into brittle threads when dropped into cold water.)
Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces.
Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.
Makes about 2 pounds candy.
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Posted by Willie Crawford at 11:36 PM | Comments (0)
Mama Morgan's Chess Pie
This is my grandmother's chess pie recipe. Every week
she would make one chess pie and one apple pie, both
the best pies you ever put into your mouth. She
always used a "pinch" of this and a "handful" of that,
so it was not easy to get this recipe. When I was a
teen, back in the late 1950's, I joined her on one of
the baking days. As she went along, I had her dump
her handfuls, pinches, and dabs into a measuring cup
or measuring spoons. Thank God! I took the time to
get this recipe. It is my daughter's favorite. We
have it every Thanksgiving along with a traditional
pumpkin pie. Unfortunately, I never was able to get
the apple pie recipe.
MAMA MORGAN'S CHESS PIE
1 large (9" or 10" unbaked pie crust)
1 stick butter, melted in a 2 or 3 qt saucepan
2 teaspons imitation vanilla (vanilla extract changes
the flavor of the pie, so be sure to use imitation
vanilla)
1 box (1 pound) light or dark brown sugar - whichever
you like best. My daughter likes to use half dark and
half brown mixed.
1/4 C unsifted flour
3 whole eggs, beaten
1 12-ounce can Carnation Evaporated milk
Preheat oven to 350 degrees F
Sprinkle a little brown sugar and flour over the
bottom of the large unbaked pie shell.
Melt the butter in the saucepan over medium heat and
remove from heat.
Stir the imitation vanilla into the melted butter.
In a mixing bowl, stir together the brown sugar and
the unsifted flour.
Add this to the melted buter/vanilla mixture in the
sauce pan and stir until completely mixed together.
Whisk in 3 beaten eggs and then the Carnation
Evaporated Milk.
Pour the mixture into the pie shell and bake at 350
degrees F until the center of the pie is set and a
knife inserted into the middle comes out clean.
It takes about 40 to 60 minutes to bake this pie.
Check on it about every 15 minutes, and if the crust
is getting too brown and the center still is not set,
reduce the oven temperature to 325 degrees.
My grandmother had a gas oven, and I honestly think
this also made a difference in the flavor of the pie.
It's still a great pie, no matter how you cook it.
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Deanna's Candied Yams
*Deanna's Candied Yams
4 to 5 medium yams peeled,cubed,cooked (fork tender),and cooled
1 (8.5 fl oz) bottle of REAL Maple Syrup (not Log Cabin, etc)
3 Tblsp ground cinnamon
1 Tblsp vanilla extract
1 Tsp nutmeg
1 1/2 sticks salted butter
Use a 7 1/2 x 11 3/4 (28 x 18 cm) Pyrex glass casserole dish greased
with butter.
Place the yams in the pan side by side, pour the whole bottle of syrup
over the yams then put in the vanilla extract
Next sprinkle the cinnamon and nutmeg over each yam
and put pats of butter all over the yams
Cover with alumium foil and bake in 350 degree oven for
about 20 minutes.
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Posted by Willie Crawford at 09:39 PM | Comments (0)
Not Yo' Mama's Banana Pudding Recipe
Not Yo' Mama's Banana Pudding Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Dessert Cocktail Party
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
When you're lonely, I wish you LOVE.
When you're down, I wish you JOY.
When things get complicated, I wish you FAITH.
When things look empty, I wish you HOPE
Author Unknown
Contributed to our recipe list by Benne
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Posted by Willie Crawford at 08:27 PM | Comments (0)
Sausage Balls
3 cups of bisquik
1 pound of hot sausage ( cheap greasy kind mixes best )
large bag ( 8 oz.) of shredded sharp chedder cheese
Mix, mix & mix some more. Your hands will be very tired.
When mixed real good, roll out in small balls and put on a baking sheet. Bake for 10-15 minutes in a preheated oven @ 350.
Note : I leave my sausage & cheese out for a while so it will be soft and mix a
little easier. Sometimes I use extra cheese too because we like it real
cheesy.
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Posted by Willie Crawford at 08:22 PM | Comments (0)
Sea Foam Candy
Seafoam Candy
2 egg whites
1 cup firmly packed brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup coarsely chopped walnut or pecans
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F. on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250°F. gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla and nuts. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
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Posted by Willie Crawford at 07:32 PM | Comments (0)
November 24, 2005
MAGGIE PITTS' STEAMED PUDDING WITH VANILLA SAUCE OR HARD SAUCE
MAGGIE PITTS' STEAMED PUDDING WITH VANILLA SAUCE OR HARD SAUCE
1 c. molasses
1/2 c. melted butter
1 c. sweet milk
3 1/2 c. flour
1 tsp. soda
1 c. chopped raisins
1 tsp. cinnamon
3/4 tsp. nutmeg
3/4 c. chopped walnuts, optional
Mix together molasses, butter and milk. Sift flour, soda and spices and
mix with chopped raisins. Add to liquid (the molasses, butter and milk).
Fold in chopped walnuts, if desired. Steam in large greased mold for 3
hours (mold 2/3 full, covered) OR in 3 greased 1 quart coffee cans filled
2/3 full and covered with foil and can cover. Put in kettle with water half
way up on cans and steam on rack for 2 hours. Serve pudding with
sauce.SAUCE:
1 tbsp. butter
1 tbsp. flour
1 c. boiling water
3/4 c. sugar
Pinch of salt
1 egg, beaten
1 tsp. vanilla
Melt butter. Stir in flour until mixture is smooth. Gradually add
boiling water. Cook (boil) a few minutes, then add sugar, salt and beaten
egg to hot mixture stirring rapidly to avoid lumps. Add vanilla last.
Serve hot over pudding.
HARD SAUCE
1 c. butter
1 c. confectioners sugar
2 tbsp. brandy, rum, or whiskey
1/2 tsp. ground nutmeg
Allow butter to soften, but do not melt. Beat in the sugar a little at a
time, and continue beating until sauce is smooth and creamy. Beat in nutmeg
and brandy, rum or whiskey until well blended. Chill for several hours.
NOTE: A few drops of vegetable coloring may be used to achieve any desired
tint.
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Posted by Willie Crawford at 11:25 AM | Comments (0)
Old-Fashioned Tea Cakes
OLD FASHION TEA CAKES
5 c. flour
3 c. sugar
4 eggs
1 lb. butter
1 heaping tsp. soda
2 heaping tsp. baking powder
1 tsp. nutmeg
3/4 c. buttermilk
Mix all ingredients together except flour. now put flour in a pan, make
hole in flour and add the mixed ingredients and work into the flour. Roll
out dough and cut with cookie cutter. Place on cookie sheet and bake at 350
degrees. makes 3 to 4 dozen tea cakes.
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Posted by Willie Crawford at 11:14 AM | Comments (0)
Tomato Pudding
TOMATO PUDDING
1 (#2) can whole tomatoes
4-6 slices white toast, cubed
6 slices bacon
1 med. onion, diced
1 c. American cheese, cubed
1 c. green pepper, diced
1/2 c. brown sugar
1/4 c. white sugar
Salt and pepper
Cube bacon and brown in a large fry pan. Drain on paper towels. In same
pan saute onions and peppers until onions are clear. Add both sugars. Cook
until it bubbles. Add diced toast and stir. Add tomatoes, crush by hand.
Add seasoning to taste. Stir cook for a few minutes while you preheat oven
to 350 degrees and grease a baking dish.
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Posted by Willie Crawford at 11:09 AM | Comments (0)
Chitterlings - Chitlins
Chitterlings (Chitlin.s)
1 (5 pound) bucket chitterlings
1 to 2 tablespoons salt
1/4 teaspoon ground red pepper
2 eggs, slightly beaten
2 tablespoons flour
1 (5 1/4 ounce) can evaporated milk
Place chitterlings in Dutch oven and add enough water to cover. Add salt and
red pepper
and mix.
Cover and cook over medium heat for 1 hour or until fork tender. Drain well.
Mix together the eggs, flour and evaporated milk to make batter. Dip
chitterlings in batter
to coat and
fry in hot oil in large skillet to brown, turning once.
Serve hot.
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Posted by Willie Crawford at 11:04 AM | Comments (0)
Julia'sJambalaya
Julias jambalaya
2 TBS SHORTENING
2 TBS FLOUR
1 POUND HAM
½ POUND SWEET SAUSAGE
½ POUND MEDIUM SHRIMP, SHELLED AND DE-VEINED
1 MEDIUM ONION
1 MEDIUM GREEN OR RED SWEET PEPPER
ONE 16 OZ. CAN WHOLE TOMATOES
½ TSP GARLIC POWDWER
½ TSP SALT
½ TSP BLACK PEPPER
½ TSP THYME
1 TSP LOUSIANNA HOT SAUCE, OR TO TASTE
3 CUPS WATER
2 CUPS RAW WHITE RICE
CUT HAM, SAUSAGE IN CHUNKS
DICE BELL PEPPER AND ONION
MELT SHORTENING IN SAUCEPAN
ADD FLOUR AND BLEND, STIRRING CONSTANTLY
ADD MEATS, ONION PEPPER AND TOMATO.
COOK STIRRING CONSTANTLY UNTIL VEGIES ARE TENDER
ADD ALL SEASONINGS AND WATER
ADD SHRIMP
WHEN WATER BOILS, ADD RICE
LET RETURN TO BOIL, STIR THROUGH
REDUCE HEAT COVER, AND SIMMER TILL RICE IS TENDER.
SERVE WITH HOT SAUCE TO INDIVIDUAL TASTE
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Posted by Willie Crawford at 10:37 AM | Comments (0)
COPYCAT HONEY BAKED HAM
COPYCAT HONEY BAKED HAM
1 (7 lb.) med. smoked pork picnic
shoulder (bone in or out)
2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice
concentrate, thawed
1 tsp. whole cloves
Make crosswise slits, 1/2 inch apart, halfway through ham to where knife
touches bone. Place ham in deep bowl and barely cover with water. Stir in
sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting
pan, lined with enough foil to wrap completely. Pour honey or brown sugar
and orange juice all over pork. Stick cloves all over meat. Wrap tightly
with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping
and basting occasionally with honey mixture. Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin
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Microwave Peanut Brittle
1 cup sugar
1/2 cup white corn suryp
1 cup roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
In a 1 quart microwave safe dish, stir together sugar and syrup. Microwave at High power 4 minutes. Stir in peanuts. MW at High 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. MW at high 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly buttered cookie sheet. Let cool 30 minutes to 1 hours. When cool, break into small pieces and store in air-tight container.
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November 22, 2005
Planning Thanksgiving Dinner
Planning Thanksgiving dinner and preparing it can be very
stressful, especially if you have a large family or are
expecting a number of guests. In order to make Thanksgiving
more enjoyable for yourself as well as your guests, some
advance planning and preparation will work wonders. Use these
tips to make your holiday a stress-free, memorable occasion:
10 Days before Thanksgiving:
A week to 10 days before Thanksgiving, make your guest list. If
there are any friends or family members you have not yet
contacted, do so now to give them and yourself plenty of time
to prepare. If any of your guests will be bringing a special
dish, add it to your menu.
If you will be cooking turkey, decide upon fresh, frozen, or
smoked. Make sure you have room in your refrigerator and oven.
You should plan on one to one 1/2 pounds per person and even a
bit larger if you want plenty of leftovers.
Deciding upon your final menu should be completed at least a
week before the big day. Consider the number of people you will
be entertaining and if you have children on your guest list, try
to plan a couple of special dishes or treats especially for
them.
The Week of Thanksgiving:
The week of Thanksgiving is the time to stock up on necessary
items from the grocery store. You can make certain items in
advance such as bread or rolls and freeze them until
Thanksgiving morning. Also make sure you have supplies such a
napkins, cups, etc.
The Days before Thanksgiving:
A couple of days prior to Thanksgiving you can prepare a few
items in advance to save time on the big day.
Things like cranberry sauce or relish can be stored in your
refrigerator for a few days. You may want to cut up onions,
celery, and any like items and store them in plastic ware to
save time on Thanksgiving morning.
Make sure you have everything on your shopping list in your
kitchen at least 2-3 days before Thanksgiving morning.
If you have children, involve them in the planning. They can
help organize games for the younger guests, assist with
decorations, and can even help out in the kitchen if you
desire.
If you have purchased a frozen turkey, take it out of the
freezer and place it in the refrigerator 3 days prior to
cooking to give it plenty of time to thaw. If you will need to
iron linens, etc., do so a couple of days before Thanksgiving
to cut down on the amount of work you will have to do the night
before the big day.
Thanksgiving Morning:
On Thanksgiving morning, make sure you have your thawed turkey
stuffed (if necessary) and ready to place in the oven. Side
dishes should be ready to cook or place in your oven and it
would be a good idea to have desserts prepared the night before
to save time and frustration on Thanksgiving Day. Any items you
have frozen should be taken out of the freezer the night before
so they can be heated easily.
With some advance planning and preparation, Thanksgiving can be
a stress-free (almost) occasion and you will have plenty of time
to enjoy the company of friends and family.
About The Author: Visit http://www.HomeOrganizationHelp.com for
tips to help battle clutter and disorganization. And, if you
like to spend as little time in the kitchen as possible, visit
http://www.FreeQuickRecipes.com -- for Mothers, and others.
Posted by Willie Crawford at 09:37 PM | Comments (0)
Pineapple Upside Down Cake From Scratch
BLACK IRON SKILLET PINEAPPLE UPSIDE DOWN CAKE - (from scratch)
1/2 cup butter
1 cup brown sugar, packed
7 pineapple rings
7 cherries
Melt butter in a large iron skillet on low heat. Remove from heat and
sprinkle brown sugar evenly over entire surface. Place pineapple rings on
the sugar and place a cherry in the center of each ring.
SPONGE CAKE BATTER
3 egg yolks, well beaten
1 cup sugar
5 tablespoons pineapple juice
1 cup flour
1 teaspoon baking powder
3 eggs whites, stiffly beaten
Add sugar and pineapple juice to egg yolks (well beaten) and mix well.
Add flour and baking powder and mix well.
Fold in egg whites (stiffly beaten).
Pour batter into iron skillet with the pineapples and cherries.
Bake at 325 for 45 minutes.
Remove skillet from oven and set on a wet towel. Take a butter knife and run
it around the sides of the cake to loosen from pan. Let cake cool.
Turn upside down onto cake plate. Let sit for a minute and gently lift
skillet from the cake.
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Fried Chitterlings
Fried Chitterlings
Flour
Apple Cider Vinegar
Oil (I use Canola she used lard)
Take equal amounts of flour and apple cider vinegar. Mix until smooth
with a whisk or fork. Cut Chitterlings into 3 inch pieces dip in batter and fry
in hot oil turning once. Use about 1 inch of oil in a deep frying pan. Be
careful as this may splatter.
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Congealed Cranberry Salad
cranberry salad with whip cream and cream cheese (my grandmother's
recipe)
Congealed Cranberry Salad
1 envelope unflavored gelatin (Knox)
1/4 cup cold water
1 can whole cranberry sauce
1 Tablespoon lemon juice
1/4 teaspoon salt
2 3-oz. packages cream cheese
3/4 cup crushed pineapple in syrup, drained
1/2 cup whipping cream
Place the galatin and cold water in a small bowl and let stand for 2
minutes. Heat in microwave and stir until gelatin dissolves. Add to the
cranberry sauce. Stir in the lemon juice and salt.
Beat the cream cheese. Combine with the pineapple. Fold into the cranberry
mixture. Chill until it begins to set.
Whip the cream and fold in. Add nuts if desired (pecans or walnuts)
Pour into a pyrex and chill. Cut into squares.
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November 21, 2005
Pumpkin Butter Gooey Cake, Other Gooey Cakes
Pumpkin and other Butter Gooey Cakes from Paula Deen
I have tried the pumpkin and chocolate, both were very good except that I overcooked the chocolate a little bit. Nothing a little ice cream and chocolate sauce couldn't fix. Man, was that rich.
Pumpkin Butter Gooey Cake
Cake:
1 (18 1/4-ounce) package yellow cake mix without pudding
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Double Chocolate Gooey Butter Cake
8 tablespoons (1 stick) butter, melted
1 (18.25-ounce) package chocolate cake mix without pudding
1 egg
Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar 8 more tablespoons (1 stick) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Basic Cake (Sorry about the caps but I had saved it this way)
BOX OF YELLOW CAKE MIX without pudding
1 EGG
1/2 CUP BUTTER, MELTED
FILLING:
1 8-OUNCE PKG. OF CREAM CHEESE, SOFTENED
2 EGGS
1 TSP. PURE VANILLA EXTRACT
1 16-OUNCE BOX OF CONFECTIONERS SUGAR
1/2 CUP BUTTER, MELTED
PREHEAT OVEN TO 350 DEGREES. LIGHTLY GREASE A 13X9X2 INCH PAN.
IN THE BOWL OF AN ELECTRIC MIXER, COMBINE CAKE MIX, EGG AND BUTTER AND MIX WELL. PAT INTO THE BOTTOM OF PREPARED PAN AND SET ASIDE. STILL USING AN ELECTRIC MIXER, BEAT CREAM CHEESE UNTIL SMOOTH; ADD EGGS AND VANILLA. DUMP IN CONFECTIONERS SUGAR AND BEAT WELL. REDUCE SPEED OF MIXER AND SLOWLY POUR IN THE BUTTER. MIX WELL. POUR FILLING ONTO CAKE MIXTURE AND SPREAD EVENLY. BAKE FOR 40 TO 50 MINUTES. OVEN TEMPERATURES VARY BUT YOU WANT THE CENTER TO BE A LITTLE GOOEY, SO DON'T TAKE IT PAST THAT POINT. REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY. CUT INTO SQUARES. JUST REMEMBER, THESE WONDERFUL LITTLE CAKES ARE VERY, VERY RICH AND A LITTLE WILL GO A LONG WAY -
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Christmas Morning Sausage Rolls
Christmas Morning Sausage Rolls Makes 16 rolls
2 (8 oz) tubes Crescent Rolls
1 lb. Sausage
1/2 c. Cheddar Cheese, shredded
375 degrees. Separate in to 8 rectangles. Press seams with
fork. Sprinkle rolls with sausage and cheese. Roll jelly roll style
slice rolls in half- place on cookie sheet seam side down. cook
15-20 minutes.
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Best Candied Yams Ever
Best Candied Yams Ever
Enough yams to feed your group, cooked,cooled,peeled and sliced in half
1 bottle REAL Maple Syrup (not Log Cabin, etc)
1 1/2 cups brown sugar
1 1/2 sticks margarine
foil lined 9x13 pan or disposable pan sprayed with cooking spray
Place the yams in the pan cut side down, pour syrup, as much as you
like,usually about 1/2 - 3/4 of a 4 oz bottle
over the taters then sprinkle with sugar and put pats
of the margarine all over the top.
Bake in 350 degree oven for 1 hour or until a glaze appears on the potatoes.
Yummmmmmy!
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Sausage Rolls
SAUSAGE ROLLS
1 lb. pork sausage
1 sm. onion, finely diced
1/2 c. bread crumbs
1 egg
1 pkg. Pepperidge Farm puff pastry
sheets, thawed
Beat egg in large bowl, add onion, crackers, bread crumbs and sausage. Mix
well and form into 8 (6 inch) hot dog shapes. Bake on cookie sheet 20
minutes, drain well. Divide each of 2 pastry sheets in 4 equal sections
(squares). Wrap each sausage shape in one section of pastry, seal all edges
well. Bake again 15 to 20 minutes (until pastry browns).
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Pumpkin Roll
PUMPKIN ROLL
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. vanilla extract
1 tsp. soda
1 tsp. cinnamon
3/4 c. plain flour
1/2 c. pecans, chopped fine
Beat eggs until thick and lemon color. Add sugar, pumpkin and vanilla.
Add flour, soda and cinnamon. Line pan with wax paper. Pour in pan and
sprinkle nuts on top. Bake at 375 degrees for 10 to 15
minutes. --FILLING:--
1 (8 oz.) pkg. Philadelphia cream
cheese
2 tbsp. good butter
1 c. powdered sugar
1 tsp. vanilla
After roll has cooled, take roll out of pan and let fall on a cloth or
towel. Sprinkle with powdered sugar. Add filling on top and roll. Leave
in towel until set. The pecan side of roll should be to the inside with the
filling.
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Candied Sweet Potatoes
..............ain't no yams in north america, no matter what acme calls
'em!
LT
CANDIED SWEET POTATOES
3/4 c. light brown sugar, firmly packed
1/2 c. light corn syrup
1/4 c. butter or margarine
1/4 tsp. salt
1/4 c. coarsely chopped pecans
6 pared, cooked, lg.
sweet potatoes,
halved lengthwise,
or 1 can (1 lb.
1 oz.) vacuum-packed
sweet potatoes
In large, heavy saucepan or Dutch oven combine sugar with corn syrup,
butter and salt. Bring to boiling over low heat, stirring until butter
melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet
potatoes, arranging in single layer; baste well with syrup. Cook, covered,
over very low heat, turning once, 15 minutes. Remove cover. Cook, basting
occasionally, 15 minutes longer, or until potatoes are well glazed. Makes 6
servings.
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Mincemeat
Mincemeat Recipe....Emma
found this somewhere on the web, cannot remember where.
Take two pounds of finely chopped suet, four pounds of grated bread crumbs, four pounds of currants, four pounds of raisins, five pounds of brown sugar, one and one-half pounds of candied peel, lemon, orange and citron, six pounds of apple, weighed after being chopped, two tablespoons of cinnamon, two tablespoons of cloves, one tablespoon of mace, one tablespoon of salt and two quarts of boiled cider. The ingredients are blended without being boiled; put away in jars set in a cool place this mince will keep.
Very Old Mincemeat Recipe .......Emma
Ingredients:
8 pounds beef stew meat
2 pounds suet
12 pounds chopped apples
2 pounds raisins
1 tablespoon allspice
1 tablespoon cloves
1 pound chopped citron
3 pounds brown sugar
1 lemon
1 tablespoon cinnamon
2 tablespoons salt
boiled cider
In a large pot, simmer the unsalted meat until very tender. Cool the meat and then run through a food grinder twice.
Place the ground meat back into the pot with the same water.(most of the water will be boiled down) Add all other ingredients to the pot and add enough boiled cider so the mixture is moistened well, but not too wet. Simmer and stir until the apples are cooked-takes about an hour. Seal in sterilized jars while still hot.
The above recipe comes from the 1907 Ladies Aid Cookbook.
All-Fruit Mincemeat .......Emma
4 cups Chopped unpeeled apples
2 cups Raisins, chopped
1 cup Snipped dried apricots
1 (6-oz.) can frozen apple juice concentrate, thawed
3/4 cup Water
1/4 cup Honey
1 teaspoon Ground allspice
1/2 teaspoon Salt
2 tablespoons Brandy
In a 4 1/2-quart Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water, honey, allspice, and salt. Bring to boiling, reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally. Stir in the brandy. Cool. Stir, covered, in the refrigerator.
http://www.cdkitchen.com
Mincemeat.....Emma
1 small navel orange
1 small lemon
8 cups finely diced unpeeled apples
1 1/2 cups golden raisins
1 1/2 cups seedless raisins
1 cup mixed diced candied fruits
1 cup orange juice
4 cups packed brown sugar
1 tablespoon cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 1/4 cups brandy
Quarter and seed orange and lemon. Grind in food grinder or food processor fitted with a steel blade. In Dutch oven combine ground orange and lemon, apples, raisins, candied fruits and orange juice. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. Add sugar, spices and salt. Simmer 15 minutes, stirring occasionally. Add 1 cup of brandy. Simmer, stirring occasionally, until mixture is thick like jam â about 1 hour. Remove from heat. Stir in remaining brandy. Store covered in refrigerator up to 2 months.
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Five Cheese Macaroni Casserole
Five Cheese Macaroni Casserole
Serves 6 to 8
I have not tried 5 cheese, but I
have prepared a 3 cheese casserole.
I will definitely try this in the
near future.
Ingredients:
1 tablespoon vegetable oil
1 (16-ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1-1/2 cups half-and-half
8-ounces cubed Allegro Process Skim Milk Cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al
dente; drain well and return to cooking pot. In