Product Launch Formula Bonuses: December 2005 Archives

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December 31, 2005

Judy's Corn Salad

Judy's Corn Salad

1 27 oz can of corn, drained in colander, or use cooked frozen corn cooled
5 to 7 oz. of salad olives, the bits and pieces kind
1 cucumber, peeled, cut in half and seeded, then sliced
1 green pepper cut into 1/2 inch pieces
4 hard boiled eggs, chopped
1/2 cup of canola oil
2 tablespoons apple cider vinegar, or more if you want, taste it
1 teaspoon black pepper
2 tablespoons spicy mustard

Put the corn, olives and veggies in a colander and let drain completely. Mix the oil, vinegar, black pepper and mustard in a cup.
Pour over veggies and let marinate a couple of hours.

Contributed to our recipe list by Judy.

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Posted by Willie Crawford at 10:08 PM | Comments (0)

Low Fat Tartar Sauce

1 cup fat-free or lowfat mayonnaise
3 tablespoons skim milk (if needed to thin the mayonnaise)
3 tablespoons chopped onions or scallions
1 tablespoon fresh lemon juice
1/4 cup finely chopped sweet or dill pickles
1/4 cup finely chopped pimento or red bell pepper
1/4 cup chopped fresh parsley or watercress
1 tablespoon Dijon mustard

Directions:
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup

Contributed to our recipe list .

Posted by Willie Crawford at 08:47 PM | Comments (0)

December 28, 2005

Tea Cakes, Russian Tea Cakes, Nan's Tea Cakes, Lavender Tea Cake,Spiced Tea Cakes, Southern Tea Cakes

Tea Cakes

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract

PREPARATION:

Sift dry ingredients together into a mixing bowl; cut in shortening.
Add eggs and vanilla, and mix well.
Drop batter by rounded teaspoonfuls onto greased baking sheets.
Bake at 425° until edges begin to brown.
Recipe makes about 4 dozen tea cakes.

RUSSIAN TEA CAKES

1 cup butter, room temperature
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp vanilla
3/4 cup walnuts or pecans, finely chopped confectioners' sugar for rolling

Preheat oven to 400 degrees. Cream the butter adding sugar gradually until
light and fluffy. Stir in flour, vanilla, and walnuts or pecans.

Roll between hands into 1-inch balls and place on an ungreased baking sheet.

Bake for 12 to 14 minutes.

Remove from oven and while still warm, roll in confectioners' sugar.

NAN'S TEA CAKES

3 cup. flour
1 cup. butter
1 cup. sugar
2 eggs
1 tsp. vanilla
2 tsp. nutmeg
1/2 cup. buttermilk

Mix thoroughly all ingredients and then let set for about 1 hour, that gives
the batter time to rise. Spoon tablespoonfuls onto Pam sprayed cookie sheet.
They will spread and rise to be nice size cookie shaped tea cakes. Makes
about 30. Cooking time around 8 to 10 minutes at 350 degrees. Old time
ingredients: Fresh butter in mix and lard to grease pan.

Lavender Tea Cake
Ingredients:
1 cup granulated sugar
5 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat-free or lowfat yogurt
2 tablespoons finely chopped fresh lavender leaves
Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Beat granulated sugar, butter, and vanilla at
medium speed until well-blended. Add egg and egg white, one at a time, beat
well after each addition. Sift flour and carefully measure.Combine the flour
with the baking powder, baking soda, and salt, stir well. (I often sift
again) Add flour the mixture to sugar mixture alternately with yogurt,
beginning and ending with flour mixture. Stir in lavender. Pour the batter
into an 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for
about 1 hour or until a wooden pick inserted in the center comes out clean.
To prepare glaze, combine powdered sugar and remaining ingredients. Spread
on the warm cake. Cool in pan 20 minutes on a wire rack before removing from
the pan. To serve slice thinly and present on a pretty platter.

Spice Tea Cake
Ingredients:
1 1/8 cups sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. lemon zest
1/2 tsp. orange zest
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch each of grounds cloves and nutmeg
1/2 cup chopped pecans
3/8 cup of strong brewed tea
1/3 cup oil
1/2 cup honey
1/2 cup buttermilk
1 large egg
Preheat oven to 350 degrees. Sift the dry ingredients into a bowl. Mix the
wet ingredients in another bowl. Add the wet mixture to the dry mixture and
stir in nuts. Pour into well greased bread pan (8x4x4) Bake for an hour
until center of cake tests done with a toothpick. Sprinkle with sifted
confectioners' sugar or glaze.

Southern Tea Cakes
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla
Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add
remaining ingredients and blend well. Dough should be soft. Roll dough out
onto a floured surface until approximately 1/4-inch thick. Cut dough into
desired shapes and bake on a slightly greased sheet for 10 to 12 minutes.

Contributed to our recipe list by Linda.

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Posted by Willie Crawford at 05:38 PM | Comments (0)

Crawfish Dip

CRAWFISH DIP
by (Carol Foster)

1 stick Butter or Oleo
1/2 Cup chopped bell peppers
1 Cup chopped onions
1 Can diced Rotel tomatoes
1 Can cream of mushroom soup
1 Small Velveeta, cut into cubes
1 Pound crawfish tails
2 Tbls. Chopped green onions
Salt and pepper to taste

Heat oleo over medium heat in large skillet. Saute bell
peppers and onions for 6-8 min. or until
wilted. Add Rotel and cook for 30 min., stirring occasionally.

Add soup and cook again for 30
min., stirring occasionally. Add cheese and let it melt

thoroughly. Add crawfish and cook for
15 min., stirring occasionally. Add green onions. Season to
taste. Serve with any kind of chips or crackers.

From the cookbook The Devotional Cookbook
http://TheDevotionalChef.com/cookbook.html

Posted by Willie Crawford at 04:59 PM | Comments (0)

Mom's Sugar Cookie Cutouts

MOM'S SUGAR COOKIE CUTOUTS

1 c. oleo
1/2 c. sugar
2 eggs
1 tsp. vanilla
4 c. flour
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. milk

Mix ingredients together, roll out and cut out. Bake at 375 degrees for 8
to 12 minutes.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 12:17 PM | Comments (0)

Book Review - The Devotional Cookbook

Book Review:

The Devotional Cookbook by Rev Robert Lacy

This cookbook is an extensive collections of
recipes by both the author and famous
Christians. Contributing authors range
from famed ministers such as Rev. Billy
Graham to 39th president Jimmy Carter.

The cookbook is set up to feed both the
body and soul. As you read through the
cookbook, you'll find a favorite devotional
study on the left page of the open book. On
the opposite facing page (the right side)
you'll find a really great recipe.

Part of what made me fall in love with
this great cookbook, even before I tried
the recipes, was the fact that part of the
proceeds were going towards building and
operating a homeless shelter in Baton Rouge,
Louisiana.

As the homeless population of Baton Rouge
swelled following Hurricane Katrina, which
forced a lot of people to relocate, the need
for the shelter grew even more. So, by grabbing
a copy of the cookbook, you get a very nice
cookbook, but you are also directly helping
struggling, displaced Americans.

The cookbook is actually out of print and being
reprinted. I own a copy from the very first
printing, but the cookbook is the same in the
edition currently being printed.

While the cookbook is out of print, you can
still order copies to be shipped as soon as
White Dove Ministries gets them from the printers.

Recipes include:
Crawfish Dip
Artichoke Balls
Cheese Ball Appetizer
Mulled Cranberry-Apple Cider
Citrus Surprise Punch
Wedding Punch
Frances Hunter Salad Sandwich
Philadelphia Homestyle Cheese Steaks
Bob's Famous Hoagies/Submarines/Heroes/Grinders/Po-Boys
New York Hot Deli Sandwiches
Patience Vegetable Beef Pasta Soup
Chicken Vegetable Soup
Pronto Manhatan Clam Chowder
Tiffin Vichyssoise Base
Chicken Quick Oyster Gumbo
Green And White Soup
Hamburger Soup
Parker's Cajun Creole Gumbo
Parket's Hearty Healing Beef Soup
Cream Corn & Shrimp Soup
Cream Corn & Crawfish Soup
Cabbage Soup
Soup For All Seasons
Quick French Onion Soup And Garlic Bread
Green Bean Salad
Eggplant and Bell Pepper Salad
Avocado Salad
Ms. Evelyn's Famous Shrimp Salad
Homestyle Fruit Salad
Dede's Chicken Salad
Bibllical Fruit Salad
Freda's Fruit Salad
Seven-Up Cake
Triple Decker Deep Dish Fruit Pie
Spiced Applesauce Bread
GG's Cream Cheese Pound Cake
Sock It To Me Cake
Peanut Butter Pie
Old-Fashioned Chocolate Pie
Paradise Pumpkin Pie
Southern Pecan Pie
Zucchini Bread
Muffin Tin Popovers
Mommie Spoonbread
Pumpkin Squares
Rocky Road Popcorn Bars
Kisses
Betty Brown's Beef Stew
Chilies Rellenos
Cabbage Patch Stew
Sunday Barbecued Chicken
Baked Honey Mustard Ham
Cajun Fried Chicken
Sweet And Sour Pork Ribs
Rock Cornish Game Hens With Wild Rice Stuffing
Pork Chops A La Stuffing
Roast Turkey Wings And Legs With Cornbread Stuffing
Roast Pork With Oven Browned Potatoes
Ms. Evelyn's Spareribs And Sauerkraut With New Potatoes
Eggplant Romano Parmigiana
American Chow Mein
Shephard's Pie
New Yankee Pot Roast
Meatloaf
3 Pepper Beef And Pork Steaks
Veal Parmesan Italiano
Oriental Chicken Rolls
Southwestern Chicken
Stuffed Bell Peppers (with Tomato Sauce)
Easy Chicken And Dumplings
Sockeye Salmon Fish Cakes (With Grits)
Friday Night Fish Fry
Whole Baked Red Snapper Stuffed With Crab Meat
Baked Tuna Casserole With White Potatoes
Stuffed Flounder
Down Home Seafood Fry With Corn Doggies/Slaw
Mother's Maryland Crab Cakes
Shrimp Scampi
Crawfish Casserole
Stuffed Crabs
Baked Sweet Potatoes
Creamed Spinach
Stir Fry Vegetables
Glorified Cabbage
Sweet Potato Casserole
Momma's Corn Pudding (New Jersey Style)
Sweet Potato Souffle
Eggplant Casserole
Pasta With Marinara Sauce
Old Fashioned Lasagna
Jan's Easy Corn Bread Dressing
Knockout Breakfast
Bob's Fries
Oriental Omelets (Egg Foo Yong)
Quick Trash Can Pizza
Rice Pilaf
Party Casserole Potatoes
Family Full Pot Spaghetti Sauce With Spaghetti
Tuna Casserole
Moi-Moi
Beef Casserole
Chicken Casserole
Osso Bucco
Shrimp Stuffed Squash
Oyster Pie
Chin-Chin
Jambalaya - To Serve 100
Scripture Cake
Fresh Fruit Dessert
Aunt Verna's Lemon Pie
Blueberry Crunch Cake
Chocolate Chip Cookies
Banana Split Surprise
Apples Galore
Indian Pudding
Pralines

Contributing authors include:
Kenneth & Gloria Copeland
President Jimmy Carter
Charles & Francis Hunter
Oral Roberts
Billy Graham
Chuck Swindoll
Pat Robertson
Jeff Smith - The Frugal Gourmet
Dr. Tony & Lois Evans
Reggie White
Pastor Jack Hayford
Coach Bill McCartney
Pastors John & Diana Hagee
Chuck Colson
Adoulpus Coors IV
James Dobson
Paul & Jan Crouth Of TBN
Cynthia Guffey
Joni Eareckson Tada
Jimmy & Frances Swaggart
Paul & Mona Johnian
Jerry Fallwell
Dr. Beverly LeHaye
Chef Jack Wilson
Pope Jonhn Paul II

To learn more about this cookbook
or related projects visit:
http://TheDevotionalChef.com/blog
or http://TheDevotionalChef.com

Willie Crawford

Posted by Willie Crawford at 01:08 AM | Comments (0)

December 27, 2005

Graham Cracker Bars

Graham Cracker Bars.

Line bottom of 13 X 9 or other oblong pan with whole
graham crackers. (You can use a longer jelly roll pan if you
prefer) These are pretty thick and extra rich so the longer
pan might work better.

Mix together and cook:

1 C. butter
½ C. evaporated milk
1 C. Sugar
1 egg, well beaten

Stir constantly until mixture boils. Remove from heat,

Add: 1 C. Coconut
1 C. Chopped pecans
1 C. finely crushed graham crackers

Pour onto first layer of whole graham crackers while still warm.
Put another layer of whole crackers on top of this. Cool enough
that frosting won't melt when applied then frost with the following.

Frosting
½ C. butter
2 C. powdered sugar
1 tsp. vanilla

Beat butter until fluffy add sugar and vanilla, spread on top of
second layer of crackers. Sprinkle with finely chopped nuts and
gently press into frosting. Cut into 2 " squares. As I said, these
are very rich.
If you are like me, I like a lot of frosting and make an extra half
of the above frosting recipe.

Contributed to our recipe list by Pat.

Posted by Willie Crawford at 02:06 PM | Comments (0)

Crockpot Dressing

Crock Pot Dressing

One eight-inch pan of cornbread
Eight slices of loaf bread toasted
Four eggs
One medium sized onion chopped
One-half cup of celery chopped
One and one half teaspoon of sage
One teaspoon of salt
One teaspoon of pepper
Two cans of cream of chicken soup
Two cans of chicken broth
Two pats of butter or oleo.

Crumble cornbread and mix with cubed and toasted bread
Mix all ingredients together except butter or oleo
Stir well and pour into crock-pot
Place small portions of butter on top of contents
Cover and cook on high for two hours or on low for four hours

Add the meat of two pre-cooked chicken breasts shredded or cut
into small bits for the last hour of cooking. I heated the chicken in the
microwave oven before mixing into the dressing.

Try It! It's sooooo good and enough for at least twenty servings.
Enjoy, Patra May

Contributed to our recipe list .

Posted by Willie Crawford at 01:50 PM | Comments (0)

December 25, 2005

Sunny Sirloin Steak

SUNNY SIRLOIN STEAK
1 lb. beef top sirloin, rib-eye or t-bone steak
1/2 c. fresh orange juice
1/4 c. light soy sauce
2 tbsp. dry sherry
1 clove garlic, minced
2 dashes ground cloves

Combine orange juice, soy sauce, sherry, garlic and cloves. Place steak in
plastic bag; add marinade, turning to coat. Tie bag securely and marinate
in refrigerator 2 to 4 hours, turning at least once. Drain marinade from
steak. Place steak on rack in broiler pan so surface of meat is 3 to 4
inches from heat. Broil 6 to 7 minutes, turn and broil second side of steak
5 to 6 minutes to desired doneness (rare or medium). Carve into thin
slices. 4 servings. Preparation time: 5 minutes Marinating time: 2 to 4
hours Cooking time: 11 to 13 minutes

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 03:46 PM | Comments (0)

Old Fashioned Fried Apples, Fried Apples And Onions

OLD FASHIONED FRIED APPLES

6 apples
1 tsp. apple pie spice
2 tsp. sugar and cinnamon
1 c. flour
Pinch salt
1 tsp. baking powder
2 tbsp. Crisco oil
1/2 c. water

Peel and slice apples in quarters. Sprinkle apple pie spice and sugar and
cinnamon on apples. Make a batter of flour, salt, baking powder, oil and
water. Make batter stiff enough to roll apples over and over into batter.
Drop apples into hot oil. Fry until tender and brown.

FRIED APPLES AND ONIONS

4 to 5 good size apples
1 mild onion
4 or 5 heaping tsp. brown sugar
3 tsp. butter
Cinnamon to taste

Use an apple that retains its shape when cooking. Choose onion about the
size of an apple and slice into a skillet with some water. Cover. Cook
until onion is almost done. Slice unpared, but cored apples, about 1/4 inch
thick over the onions. Add brown sugar, sprinkle cinnamon over top. Stir.
Cut butter into bits over the mixture. Add a little more water. Cover.
Cook, stirring occasionally, until apples are tender. Remove cover and cook
down liquid until syrup like. Watch carefully so it doesn't scorch.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 12:18 PM | Comments (0)

Black Cake - Fruit Cake

BLACK CAKE

2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1/2 tsp. salt
1 tsp. baking powder
2/3 c. cooking oil
1 c. buttermilk
1 c. strong coffee

--FROSTING:--

3 tbsp. cocoa
1 c. sugar
1/3 c. Pet Milk
1/4 c. margarine

CAKE: Mix together dry ingredients. Add oil, milk, and coffee. Mix well.
The batter will be thin. Pour in greased 9 x 13 inch pan. Bake at 350
degrees 25 to 30 minutes. FROSTING: While cake is baking, cook frosting.
When it comes to a rapid boil, boil for 1 minute. When cake is done, punch
holes in it and pour icing over it in the pan.

OLD FASHIONED FRUIT CAKE

4 1/2 c. flour
1 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. mace
2 c. butter or Crisco
2 c. brown sugar
10 eggs, well beaten
1/2 lb. candied cherries
1/2 lb. candied pineapple (green &
red)
1 lb. chopped dates
1 lb. currants
1 lb. citron, thinly sliced
1/2 lb. candied orange & lemon peel
1/2 lb. nuts (or more)
1 c. honey
1 c. gumdrops, cut fine
1 c. molasses
1/2 c. cider

Sift flour once. Measure, add baking powder and spices and sift three
times together. Cream shortening thoroughly; add sugar gradually and cream
together until light and fluffy. Add egg, fruit, peel, nuts, honey,
molasses and cider; add flour gradually. Bake in 4 greased 8"x8"x2" pans,
lined with greased brown paper. Cook in slow oven, 250 degrees for 3 or 3
1/2 hours. Makes 10 pounds fruit cake.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 11:42 AM | Comments (0)

December 24, 2005

Easy Amaretto Cake

Anyone who is interested this is a very good cake for Holidays or special occasion.

EASY AMARETTO CAKE
Yield: one 10-inch cake

1 ½ CUPS Chopped Almonds, Toasted and divided
1 (18.5 ounce) package Yellow Cake mix without pudding mix
1 (3 ½ ounce) package Vanilla Instant Pudding mix
4 Eggs
½ cup Vegetable Oil
½ cup water
½ cup Amaretto
1 teaspoon Almond extract
½ cup sugar
¼ cup water
2 Tablespoons Butter or Margarine
¼ cup Amaretto
½ teaspoon Almond extract

Sprinkle 1 cup almonds into bottom of a well-greased and floured 10-inch tube pan; set aside.
Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl;
beat on low speed of an electric mixer until dry ingredients are moistened. Increase speed to
medium, and beat 4 minutes. Stir in remaining ½ cup almonds.
Pour batter into prepared tube pan. Bake at 325 for 1 hour or until a wooden pick inserted in
center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan, and cool completely.
Combine sugar, ¼ cup water, and butter in a small saucepan; bring to a boil. Reduce heat to
medium, and gently boil 4 to 5 minutes, stirring occasionally, until sugar dissolves. Remove from
heat, and cool 15 minutes. Stir in ¼ cup amaretto and ½ teaspoon almond extract. Punch holes in
top of cake with wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb into
cake.

Contributed to our recipe list by Roseann.

Posted by Willie Crawford at 05:36 PM | Comments (0)

Vanilla Custard Ice Cream (For Lactose Intolerant)

Vanilla Custard Ice Cream
8 cups milk, divided
6 eggs, separated
3 sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups whipping cream
Maraschino cherries, optional

In a large saucepan, bring 6 cups milk to a boil over medium heat and set aside.
In a mixing bowl, beat egg yolks; add remaining milk and mix well.
Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside.
Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form.
Fold into warm milk mixture.
Beat in vanilla and cream until well mixed.
Refrigerate at least 5 hours or overnight.
Freeze in an ice cream freezer according to manufacturer's directions.
Garnish with cherries if desired.
Yield: 3-1/2 quarts

Homemade Ice Cream Vanilla Ice Cream Recipe

Here are two different kinds of recipe for Homemade Vanilla Ice Cream. The first is made with a custard base (eggs and cream) and the second is a quick recipe ideal for kids!

Custard base recipe Ingredients:
4 egg yolks, 1/2 pint (250ml) milk,
1/2 pint (250ml) double/heavy cream,
4 oz (100g) sugar or caster sugar,
2 teaspoons vanilla extract (or according to taste - everyone's different!)
First of all scald the milk (bring slowly up to boiling point in a saucepan). Separately, mix together the egg yolks and sugar until thick. Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. This is the custard base and one you can use in many other recipes. When the custard base is cold, stir in the cream and vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Homemade Vanilla Ice Cream recipe for kids (or anyone wanting something quick and delicious!) Ingredients:
1/2 pint (250ml) single/light cream, small tin of condensed milk, 1-2 teaspoons vanilla extract (according to taste)
Pour all ingredients into a mixing bowl and mix until smooth. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Contributed to our recipe list by Linda.

Posted by Willie Crawford at 03:35 PM | Comments (0)

Cottage Cheese Pie

COTTAGE CHEESE PIE
MAKES TWO 9-INCH PIES

INGREDIENTS
16 ounces cottage cheese
1 scant cup sugar
3 tablespoons all purpose flour
1 teaspoon fresh lemon juice
Dash of salt
3 eggs, separated
1 12-ounce can evaporated milk
1-1/2 cups milk
Two 9-inch unbaked pie crusts (pastry or graham cracker)
Place cottage cheese in strainer and let drain for about 1 hour or until
most of liquid has been discarded. Preheat oven to 425° F. Combine all
ingredients except egg whites; mix well. Beat egg whites until firm. Fold
into batter until smooth. Pour into pie crusts. Bake for 15 minutes then
reduce oven to 350° and bake for an additional 25 minutes or until knife
inserted in center comes out clean. Cool on racks. Refrigerate. Flavor
improves if served a day after baking.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at 01:43 AM | Comments (0)

December 23, 2005

Sweet Potato Biscuits

2-1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 TB baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 cup chilled lard, cut into pieces
1 cup cooked, peeled, mashed, and cooled sweet potato
1/2 cup heavy cream
1/4 cup coarsely chopped pecans

Preheat oven to 350° F. Grease a baking sheet and set aside.

In a large mixing bowl, whisk together the flour, brown sugar,
baking powder, spices, and salt. Add the lard and cut in with a
pastry cutter till the mixture is crumbly. Add the

sweet potato and stir till well blended. Add the cream and pecans
and stir till the dough is just moist.

Transfer to a lightly floured work surface, roll out 1-1/2"
thick and cut out rounds with a 2" biscuit cutter. Roll the
scraps together and cut out more rounds.

Arrange the rounds on the prepared baking sheet about 1 inch
apart and bake in center of the oven till golden brown, 25 to 30
minutes. Serve warm or let cool on a wire rack.

Makes 1 dozen biscuits.

Contributed to our recipe list .

Posted by Willie Crawford at 06:04 PM | Comments (0)

Peas and Rice (Trinidad)

Peas and Rice
Trinidad

2 cups canned pigeon peas or 1 cup dried peas
2 pig's knuckled
1/2 pound beef chuck, cubed
1 tablespoon oil
1 onion, finely chopped
1 clove garlic, chopped
Hot green peppers, chopped, to taste
2 tomatoes, peeled
1/2 teaspoon thyme
Salt
freshly ground pepper
2 cups rice

If using dried pigeon peas, soak them overnight with the pig's
knuckles. Drain, cover with fresh water. Add the beef, and cook
until almost tender. Remove the knuckles, cut up the meat, discard
bones, and return to the saucepan.

Heat the oil in a skillet and saute the onion and garlic until
golden brown. Add to the meats with the hot peppers, tomatoes,
and thyme. If using canned pigeon peas, this is the time to add
them to the meat. Season with salt and pepper, add the rice and
enough water to bring the quantity of liquid up to 4 cups. Cover
and bring to a boil, lower heat and cook gently until the rice is
tender and all the liquid is absorbed. Serves 6.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 05:27 PM | Comments (0)

Mama's Cornbread Dressing

Mama's Cornbread Dressing
2 1/2 pans cornbread* (9 inch skillet)
4 biscuits - preferable homemade
1/2 onion, chopped
1 tspn sage, more to taste
black pepper to taste
salt to taste
4 eggs, raw
4-5 cups Hen broth (I used canned broth this year and it was fine)
*Cornbread - 1 cup self-rising cornbread mix (I like to use yellow cornmeal mixture); 1 cup self-rising flour, 1 egg, 1 cup milk. Combine and bake in greased, hot iron skillets. Dressing is best if bread is made same day (Can be made the night before and kept in an airtight container.
DRESSING: Combine all ingredients. Put in buttered corning ware dish and bake on 325-350° until bubble and beginning to be light brown on top.

Contributed to our recipe list by Jeanelle.

Posted by Willie Crawford at 05:19 PM | Comments (0)

December 22, 2005

Hot Crab Dip

Hot Crab Dip

1 can crab meat
1 pkg philadelphia cream cheese
1 stick of butter
2/3 cup chopped green onions (or any amount to your taste)
2-3 tbsp lemon juice
tabasco sauce to taste

Melt together cream cheese and butter. Add crab meat, chopped green onions and mix well. Add lemon juice and tabasco. Tabasco is used to add spice and color. Yummy!!!!!

Contributed to our recipe list by Sonji.

Posted by Willie Crawford at 06:13 PM | Comments (0)

December 21, 2005

Carolina BBQ Hash

This is the one I’ve been using for years and it is the favorite of many.

8 lb Boston butt pork shoulder
6 lb boneless chuck roast
3 lb onions, peeled and diced
½ cup kosher salt
¼ cup black pepper
1 tsp red pepper flakes

Place all ingredients in a large pot, cover with water. Bring water to a boil, cover and turn it to simmer until the pork falls off the bone of the Boston butt, about 3 hours.

Once done, drain the liquid from the pot, reserving in another pot. Let the ingredients cool to the point that you can squeeze with your hands to combine. Continue to squeeze until the mixture is consistent.

You can add liquid as desired to gain the consistency desired. If desired, add BBQ sauce of your taste.

Use the reserved liquid to cook some of the best greens you’ve ever tasted.

Doug

Some of the best mustard bbq sauce can be ordered from www.mauricesbbq.com

Posted by Willie Crawford at 11:03 PM | Comments (1)

December 20, 2005

Mashed Potato Pancakes

MASHED POTATO PANCAKES

1 EGG
3 TBSP FLOUR
3 TBSP DICED ONION
2 TBSP MINCED PARSLEY
2 TSP BAKING POWDER
4 CUPS LEFTOVER MASHED POTATOES
2 TBSP OIL

IN MEDIUM MIXING BOWL, BEAT EGG SLIGHTLY ADD FLOUR,
ONION, PARSLEY, BAKING POWDER AND MASHED POTATOES.
STIR UNTIL MIXED WELL.FRY IN OIL UNTIL BROWN ON BOTH SIDES.

Posted by Willie Crawford at 08:32 PM | Comments (0)

December 19, 2005

Hash Brown Casserole

1 bag of frozen shredded hash browns thawed
1 stick of melted butter
1 can of Campbell Cream of Chicken Soup
1 80z of Sour creme
1 small onion finely chopped.

Preheat oven to 350.
Mix all ingredients and bake in a lightly greased.
Bake between 30 to 45 minutes.
Top with shredded sharpe chedder cheese.
Put back in oven just long enough to melt cheese.

Yum! Yum!

Contributed to our recipe list by Joy.

Posted by Willie Crawford at 11:57 AM | Comments (0)

Holiday Eggnog

Holiday Eggnog
Ingredients
12 eggs
1 lb. superfine sugar
1/2 qt. each brandy, dark rum, vodka or flavored brandy
1 qt. light cream
1/2 gal. vanilla ice cream
3 qt. whipped cream
to taste nutmeg; cinnamon, ground
Directions
Whip eggs and superfine sugar together until sugar is dissolved. Add liquor (you can try apricot or other flavored brandy instead of vodka). Whip well. Add light cream.
Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well. Float remaining ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Makes about 1 gallon

Posted by Willie Crawford at 12:02 AM | Comments (0)

December 18, 2005

Baked Liver And Onions

BAKED LIVER AND ONIONS

1 c. flour
1/4 tsp. pepper
1 tsp. salt
5 slices bacon, cooked & crumbled
1/2 c. hot water
1 1/2 lbs. liver (calf)
6 med. onions, sliced
Salt& pepper to taste
Hot oil

Combine flour, salt and pepper; Dredge liver. Lightly brown in hot oil,
drain and place in shallow 2 quart casserole. Top with onion slices and
sprinkle with salt and pepper and bacon. Add water, cover and bake at 350
degrees for 30 minutes, uncover and bake 10 minutes more. Pineland, TX

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 11:40 PM | Comments (0)

Coconut Peaks

This is a recipe from my mother who got it from a Farm Journal magazine back in the 60s. It's called Coconut Peaks but is like other recipes called Haystacks.

COCONUT PEAKS
( Makes about 3 dozen)
1/4 cup butter or margarine
2 cups confectioners' sugar, sifted
3 cups flaked coconut, snipped
1/4 cup light cream
l cup semisweet chocolate pieces
2 teaspoons shortening
In saucepan, slowly heat butter till golden brown; gradually stir in sugar, coconut, and cream. Drop by teaspoonfuls on wax paper. Refrigerate till easy to handle; then shape into peaks. Over hot, not boiling water; melt chocolate pieces and shortening; stir till smooth. Dip bottoms of the peaks into chocolate; then harden on a rack covered with wax paper.

Contributed to our recipe list by Karen.

Posted by Willie Crawford at 11:35 PM | Comments (0)

Granny's Fry Cakes

Granny's Fry Cakes

1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Procedure
Beat eggs, add sugar, melted butter, vanilla and
buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator
overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or
shortening until brown. Makes 3 dozen.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 04:52 PM | Comments (0)

Jamaican Jerk Chicken

JAMAICAN JERK CHICKEN

4 scallions
2 cloves garlic
2 jalapeno peppers
2 limes
1 tsp. allspice
3 tbsp. oil
Salt & pepper
8 chicken thighs, about 2 1/2 lb.

Mince scallions, garlic and pepper; put in a large bowl.
Squeeze 3 tablespoons juice from limes and add to the bowl
with the allspice, oil, 1 teaspoon salt and 1/4 teaspoon pepper.
Put chicken in bowl, turn to coat and marinate 30 minutes.
Heat broiler. Put chicken on broiling pan, reserving
marinade.
Broil the chicken 4-6 inches from the heat source, basting it
occasionally with reserved marinade, until browned and
cooked through, about 30 minutes.

Contributed to our recipe list by Sally.

Posted by Willie Crawford at 03:37 PM | Comments (0)

Molasses Filled Cookies

MOLASSES FILLED COOKIES

1 cup molasses
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 tsp salt
3 heaping tsp soda in 6 tsp hot water
5 cups flour

Mix molasses, butter, sugar and eggs. Add vanilla, salt, soda and then the flour. Add enough flour to make a hard dough. You can't add too much. If not enough flour is added the cookies will spread when baked, and you don't want that to happen.

FILLING

1 lb. dates or raisins (I prefer dates)
1 tsp vanilla
1 tsp butter
3 Tbs. flour
1 cup water

Bring to boil and turn off heat. Mash with potato masher, and add light dusting of flour to cutting board. Roll out cookie dough quite thin, and cut cookies out with a cookie cutter. I cut the ones for the top a little larger then the bottom ones. Put about 1 tsp filling on the bottom cookie, and add the larger cookie to the top pressing edges together to keep the filling in.

Cook 350 degrees for 12-15 minutes.

Contributed to our recipe list by Stan And Donna.

Posted by Willie Crawford at 03:28 PM | Comments (0)

December 17, 2005

Johnny Cakes

1/2 cup flour
1 cup cornmeal
1 teaspoon sugar ( I Omit )
1 teaspoon salt
1 egg, slightly beaten
1 cup hot water, or milk
1 tablespoon shortening
Mix dry ingredients, then stir in the rest. Drop or pour onto hot greased iron skillet, or grill until browned on both sides. For thinner cakes, add more liquid. I actually put some black pepper in my batter.

Contributed to our recipe list by Billy.

Posted by Willie Crawford at 09:16 PM | Comments (0)

Rave Reviews Coconut Cake

I got this recipe 25 or 30 years ago on the back of bakers Coconut package,
and it is the best! Everyone who eats it, asks for the recipe.

Rave Reviews Coconut Cake

1 package ( 2 layer size) yellow cake mix
1 package (4 serving size) jello brand vanilla instant pudding and pie
filling
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups Bakers angel flake coconut
1 cup chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs, and oil in large mixer bowl. Beat
at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 3
greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes.
Cool in pans for 15 minutes, remove and cool on rack. Fill and frost with
Coconut cream cheese frosting.

Coconut Cream Cheese Frosting

4 Tablespoons Butter, softened
2 cups Bakers Coconut
1 package ( 8 ounce) cream cheese
2 teaspoons milk
3 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla

Melt 2 Tablespoons Butter in skillet. Add Coconut, stir constantly over low
heat until golden brown. Spread Coconut on paper towel to cool. Cream 2
Tablespoons butter with cream cheese. Add milk and sugar alternately,
beating well. Add vanilla, stir in 1 3/4 cups of coconut. Spread on tops ans
sides of the cake layers. Sprinkle with remaining coconut.

High altitude areas, increase water to 1 3/4 cups and add 1/4 cup more
flour.

Contributed to our recipe list by Barbara.

Posted by Willie Crawford at 06:27 PM | Comments (0)

Buttered Rum Pound Cake With Bananas Foster Sauce

Buttered Rum Pound Cake With Bananas Foster Sauce

1 cup butter, softened
2 1/2 cups sugar
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1 - 8 ounce container sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup sugar
Buttered Rum Glaze
Bananas Foster Sauce

Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.

Buttered Rum Glaze

6 Tablespoons butter
3 Tablespoons light rum
3/4 cup sugar
3 Tablespoons water
1/2 cup chopped pecans, toasted

Combine first 4 ingredients in a small saucepan; bring to a boil Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans.

Bananas Foster Sauce:

1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup banana liqueur
4 bananas, peeled and sliced
1/3 cup light rum

Combine first 4 ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself) Let flames die down; serve immediately with Buttered Rum Pound Cake.

Merry Christmas and blessings to you all,
Teresa

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Posted by Willie Crawford at 01:34 PM | Comments (0)

Soft Molasses Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup sugar, plus more for rolling dough balls
1/2 cup molasses
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/4 teaspoons cinnamon (or more)
1 1/4 teaspoons ground cloves
3/4 teaspoon ground ginger
2 large eggs
3 1/2 cups unbleached all-purpose flour
In large bowl, cream together butter and sugar until light and fluffy.
Add the molasses while mixing at slow speed, then add baking soda, salt, and spices.
Add the eggs one at a time, beating well after each. Scrape down sides of bowl and stir in the flour. Cover and refrigerate for an
hour to stiffen the dough.
Preheat oven to 350 and lightly grease (or line with parchment) two baking sheets (if you're baking all the cookies now) Roll the dough into 1.5-inch balls. Roll each ball in granulated sugar and place on cookie sheet, about 2 inches apart.
Bake for 10 minutes.
The centers will look soft and puffy. This is good. As long as the cookies can be lifted partway up from the cookie sheet without breaking or sagging, theyre done.
Let cool on the cookie sheet for 10 minutes, then move to a rack to cool completely.

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Posted by Willie Crawford at 11:07 AM | Comments (0)

December 16, 2005

Sweet Potato Surprise Cake

SWEET POTATO SURPRISE CAKE
1 c. vegetable oil
2 c. sugar
4 eggs, separated
1/4 c. hot water
2 1/2 c. cake flour, sifted
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. pecans or walnuts, chopped
1 tsp. vanilla extract
Creamy Coconut Frosting
Pecan halves
Combine oil, sugar, egg yolks and water; beat at medium speed of electric mixer just until combined. Combine dry ingredients, and add to oil mixture; mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff but not dry; fold into batter. Spoon batter into 3 greased 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Immediately invert layers on wire cooling racks. Cool 5 minutes and remove from pans; cool completely. Spread Cream Coconut Frosting between layers and on top and sides of cake. Garnish with pecan halves. --
CREAMY COCONUT FROSTING:--
1 (13 oz.) can evaporated milk
1 c. sugar
1/2 c. butter or margarine
3 egg yolks
1 tsp. vanilla extract
1 1/2 c. flaked coconut
Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan; cook over medium heat, stirring constantly, about 12 minutes or until thickened. (Mixture will be consistency of pudding). Remove from heat and stir in coconut. Cool completely.

Contributed to our recipe list by Phylis.

Posted by Willie Crawford at 10:40 AM | Comments (0)

December 15, 2005

Spinach Dip

This is a very good Spinach Dip. We used it at my daughters wedding.

1 C. Real Mayonaise
1 C. Sour Cream
1 pkg. Frozen Chopped Spinach (Thawed and drain well)
1 C. chopped Green Onions
1 C. Chopped Parsley
1/2 teaspoon Salt
1 teaspoon Pepper
1 Pinch of Oregano
1 Pinch Marjoram
1 Pkg. Ranch Style Dressing
Place all ingredients into a bowl and mix well. This dip is better if made the day before so the ingredients can blend. Can be served with veggies or chips.
Delicious

Sharon

Posted by Willie Crawford at 11:17 PM | Comments (0)

Texas Pecan Fruitcake

Texas Pecan Fruitcake
3 cups sugar
1 lb butter (room temperature)
7 eggs (separated)
1 pound whole red candied cherries
1 pound whole green candied cherries
5 cups all purpose flour
2 oz Lemon EXTRACT (not juice)
1 teaspoon baking soda
1 quart whole pecans
Line a tube pan with wax paper. Set aside.
Cream sugar, butter and add well beaten egg yolks. Add 2 1/2 cups flour, soda and lemon extract. Beat well. Add 2 cups flour. Beat well.
Add 1/2 cup flour to the cherries and pecans. Coat well.
Beat egg whites until stiff.
In a VERY large bowl or a clean dishpan, combine the cake batter and the floured cherries and pecans. Mix well. I use my hands for this. Then fold in the egg whites...again, your hands are the best way.
Pour into a tube pan lined with wax paper. This cake batter will not pour so I "glob" it into the pan with my hands. Cover the top and the bottom of the filled cake pan with aluminum foil.
Bake at 250 for 4

Contributed to our recipe list .

Posted by Willie Crawford at 08:43 PM | Comments (0)

Waldorf Salad

Waldorf Salad
Ingredients:
2 cups apples, chopped into small pieces
1 cup raisins
1 cup diced celery
1/3 cup chopped nuts (pecans or walnuts)
1/2 mayonnaise
Directions:
Just toss all the ingredients together with the mayonnaise!

Contributed to our recipe list by Bill.

Posted by Willie Crawford at 08:35 PM | Comments (0)

December 14, 2005

Grandma Ashabranner's Cold Oven Fruit Cake

Grandma Ashabranner's Cold Oven Fruit Cake

Nuts and fruit appear like stained glass.
Beautiful and delicious!
Do Not pre-heat oven.

2 Bread Loaf Pans lined with Waxed Paper, glossy side inward.

Ingredients:

4 Whole Eggs
1 cup Sugar
2 Tablespoon. Real Vanilla
2 cups Flour
2 teaspoon Baking Powder
½ Teaspoon Salt
2 lbs (8 cups) Pecan Whole Halves
1 lb (1 1/2) Whole Brazil Nuts
2 cups Candied Pineapple
2 cups Maraschino Cherries, halved
2 cups Dates
½ Cup Rum or Bourbon (I use Bourbon)

Instructions:

In large bowl, beat eggs.

Gradually add sugar and vanilla, cream together.
Add and mix well after each addition:
Flour, baking powder, salt, nuts and fruit.
Divide mix between pans.

Mash down firmly and compact to rid of any air pockets.

Place pans in cold oven.
Set temperature to 325 degrees Fahrenheit.
Bake 1 hour or until knife inserted in center is dry.
Remove pans from oven.
Pour rum or bourbon over cakes while they are hot.
Serve thin pieces of cake with ice cream or whipped cream.

Contributed to our recipe list by Deb.

Posted by Willie Crawford at 09:28 PM | Comments (0)

Christmas Breakfast Casserole

I make this every year...Nedra

Christmas Breakfast Casserole

7 slices white bread, crusts removed and cubed
2 cups (8 ounces) shredded cheddar cheese
6 eggs
3 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled

In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.

Contributed to our recipe list by Nedra.

Posted by Willie Crawford at 08:49 PM | Comments (0)

Tex-Mex Dip

This is a delicious easy dip...Nedra

Tex-Mex Dip

2 cans jalapeno bean dip
3 ripe avocados
salt & pepper- to taste
lemon juice
1 cup mayonnaise
1/2 sour cream
1 pkg taco sauce mix
chopped black olives
chopped green olives
shopped tomatoes
6-8 oz cheddar cheese, grated

Mix together avocadoes, salt and pepper and lemon juice. Set aside.
Mix together mayonnaise, sour cream and taco sauce mix. Set aside
Layer the mixtures in a dish/pan - Spread a layer of the bean dip, then layer of avocados and then layer of mayonnaise mixture.
Sprinkle with black and green olives, Chopped tomatoes and grated cheese.
Serve with Doritos

Posted by Willie Crawford at 08:44 PM | Comments (0)

Christmas Goose with Raisin Stuffing

Ingredients:
1 large yellow onion; chopped
1 large tart apple; chopped
1/4 plus 1/3 separate cup chicken broth
6 cups toasted fresh bread crumbs
1/2 cup chopped raisins
1/4 cup slivered almonds; toasted
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1 goose (7 to 8 pounds), giblets removed

Preparation:
In a small saucepan, combine the onion, apple,
and 1/4 cup broth. Bring to a boil. Lower heat
and simmer for 5 minutes or until onion and apple
are tender. In a large mixing bowl, combine
onion mixture, bread crumbs, currants, almonds,
parsley, sage, salt, and pepper. Toss 1/3 cup broth
with bread crumb mixture. Preheat the oven to
350 degrees. Rinse goose; drain, and pat dry.
Prick the skin on the lower breast, legs, and
around the wings with a skewer. Stuff goose.
Then, place goose, breast-side-up, on a rack
in large roasting pan. Insert a roasting
thermometer in its thigh without touching bone.
Spoon remaining stuffing into a lightly greased
1-1/2-quart casserole; cover and refrigerate.
Roast goose for 2 to 2-1/2 hours or until the
thermometer registers 175 degrees, drain fat
often. Bake the covered casserole of stuffing
along side the goose during the last 30 minutes
of roasting. Let the goose stand for 15 to
20 minutes. Carve the goose and discard the skin.
Makes 6 servings.

Contributed to our recipe list by Preston.

Posted by Willie Crawford at 01:27 PM | Comments (0)

Junior's Pork Neck Bones and Rice

Junior's Pork Neck Bones and Rice
(junior's Juke Joint)

2½ pounds of fresh pork neckbones
½ cup cooking oil
2 cups rice
1 Tbsp garlic powder
2 tsps salt
1 tsp black pepper
6 cups of water
1 onion, sliced
½ bunch of chopped green onions, about 4

Directions:
Use the ½ cup of cooking oil and brown the neckbones, turning them
frequently.
When the neckbones are browned, add the chopped green onion, the sliced
onion and the spices.
Add water and bring to boil.
Cover pot with tight-fitting lid and simmer on low for 1½ hours. Stir once
or twice.
After 1½ hours of simmering, add rice. Skim fat if desired.
Simmer 15 more minutes and turn off fire. Stir once.
Wait 15 more minutes and eat.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 09:48 AM | Comments (0)

Woolworth's Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly
thickened.
Beat cream cheese, sugar and lemon juice with mixer until
smooth. Add
thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy.
Add cream
cheese/Jell-O mixture and beat well with mixer. Line bottom of 9
x 13-pan
with crushed Graham crackers. Spread filling over and top with
more crushed
Graham crackers. Chill.

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 12:04 AM | Comments (0)

December 13, 2005

Scrumptious Christmas Cake

SCRUMPTIOUS CHRISTMAS CAKE

1 qt. (4 c.) chopped pecans
2 sm. or 1 lg. pkg. diced pitted dates
1 c. sugar
1 c. flour
1 tsp. baking powder
2 tsp. vanilla
5 egg yolks
5 egg whites
1/2 c. orange juice or any fruit juice
1/2 tsp. salt
Mix about 2 tablespoons flour with the dates to keep them from sticking together. Beat egg yolks, slowly add sugar. Add all the dry ingredients, that have been sifted together, alternately with fruit juice. Add vanilla. Add pecans and dates.
Mix with a spoon or by hand. Do not use mixer. Fold in beaten egg whites. Bake in well greased angel food pan or loaf pan. Bake at 300 degrees until done.

Note: Keeps for months in freezer and makes a wonderful Christmas gift.

Contributed to our recipe list by Lucy.

Posted by Willie Crawford at 11:21 PM | Comments (0)

Pickled Eggs

Here's my recipe for pickled eggs.

1 dozen small or medium eggs hard-boiled and peeled..

Pickling Brine:

1 Cup Vinegar
1 Cup Water
4 tsp. plain salt (not iodized)

Heat brine to boiling, cool, and pour over eggs in jar.

My husband likes his pickled eggs a little spicy, so I layer the eggs in the jar with pickled jalapeno peppers.
Everyone who has tried them has liked them......... You may try other flavors to "spice up" the eggs.........

The eggs need to stay in the refrigerator in the brine for a couple of weeks to reach their full potential!

Contributed to our recipe list by Carolyn.

Posted by Willie Crawford at 11:15 PM | Comments (0)

December 12, 2005

Best Cranberry Sauce

1 bag fresh cranberries
1 cup sugar
1 cup orange juice
1 Granny Smith apple, peeled, cored and dice

Combine the above ingredients and cook on low until done.

Contributed to our recipe list .

Posted by Willie Crawford at 03:06 PM | Comments (0)

Easy 7 Layer Dip

In serving dish layer the following ingredients in order:
Frito-Lay's Bean Dip
Guacamole
Sour Cream
Chopped Tomatoes
Chopped Black Olives
Shredded Cheddar Cheese
Chopped Green Onion

Chill and serve with Fritos Scoops Corn Chips

Contributed to our recipe list .

Posted by Willie Crawford at 09:29 AM | Comments (0)

Easy Eggnog

Easy Egg Nog
INGREDIENTS:
2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk

PREPARATION:
Blend all ingredients together and serve chilled.

Contributed to our recipe list .

Posted by Willie Crawford at 09:24 AM | Comments (0)

December 11, 2005

Cooked Souse

Here is a recipe for cooked Souse.

I usually buy it already cut up, but sometimes I buy individual packages of:

Pig Feet
Pig Tail
Pig ears
Hog Maws

Place souse in a pot with enough water to cover
Add 1 large onion
Add 2 limbs of fresh thyme leaves
Add 2 tbls Garlic Powder
Add 2 tbls Complete Seasoning
Add 2 tbls Accent Seasoning

Season according to the amount of souse.

Bring to a boil and let simmer until done. You made add a little flour or corn startch if you need to thicken the broth. Place over a bed of rice with some hot sauce and now you have some good eating. Don't forget the corn bread.

Contributed to our recipe list by Strawberry.

Posted by Willie Crawford at 04:58 PM | Comments (0)

Cooked Souse

Contributed to our recipe list by Strawberry.

Posted by Willie Crawford at 04:58 PM | Comments (0)

Party Meatballs

Mix ground beef (enough for your crowd) with eggs,bread crumbs,minced onion
,garlic powder and shape
into mini meatballs. If you use 1 pound meat use only 1 egg, 2 lbs 2 eggs,
etc.You can either pan fry the meat or
bake them in the oven.

While the meat is cooking place in a sauce pan a 16oz can cranberry sauce
(jellied or whole),12oz chiil sauce,1tbs brown sugar and 2tsp. lemon
juice.Cook over mediumn heat stirring until well blended. When ready to
serve pour the sauce
over the meat, stir until the meatballs are coated and place in a chafing or
fondue dish to keep warm.Use toothpicks when
serving.

Contributed to our recipe list by Iris.

Posted by Willie Crawford at 04:40 PM | Comments (0)

Party Meatballs

Contributed to our recipe list by Iris.

Posted by Willie Crawford at 04:40 PM | Comments (0)

Delightful Cranberry Spread

Delightful Cranberry Spread
1 and 1/2 package (12oz) cream cheese softened
2 T frozen orange juice concentrate (thawed) (or grapefruit)
1 T sugar
zest of 1 orange
1/8 t cinnamon
1/2 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

Mix all but last 2 ingredients in small mixing bowl on medium speed until fluffy
Stir in cranberries and pecans. Refrigerate 1 hour at least. Garnish w/ small mint leaf, optional

Serve with a cracker assortment or spread in the middle of celery. It is absolutely delicious!

Contributed to our recipe

list by Robyn.

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Posted by Willie Crawford at 01:49 PM | Comments (0)

Everything But The Kitchen Sink Cookies

"EVERYTHING BUT THE KITCHEN SINK" cookies

Cream together:

1 cup margarine or butter
1 cup brown sugar
1 cup granulated sugar
2 eggs

Add:

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Add: (If it is too thick to mix , I omit the oats ,and /or the cornflakes. )

1 cup quick oats
1 cup chopped nuts
1 cup chocolate chips
1 cup coconut
1 cup raisins
1 cup cornflakes

Crop by rounded tablespoon on ungreased cookie sheet.

Bake at 375 degrees,~~ 10 Minutes

Contributed to our recipe list by Velora.

Posted by Willie Crawford at 01:44 PM | Comments (0)

Bean Pie

Bean Pie
3 (16-oz.) cans of any colored bean, drained and mashed
3 large eggs
1/4 Cup melted unsalted butter
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon fresh lemon (or orange) juice
1 Cup evaporated milk
1 Cup brown sugar
1 unbaked 9-inch pie shell
Preheat oven to 450! F
Combine all ingredients except pie shell. Stir to blend. When well
combined, pour into pie shell. Place in preheated oven and bake for 15
minutes. Lower heat to 350! F and bake or an additional 30 minutes or
until center is set. When serving, add a dollop of freshly whipped cream
to each slice.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 11:30 AM | Comments (0)

Russell Potato Salad

RUSSIAN POTATO SALAD

5 sm. red potatoes
1/2 lemon, juice, strain
2 or 3 sm. dill pickles
2 or 3 scallions (use everything)
White part of 1 sm. onion
1 tsp. sugar
Fresh dill or lots of dill weed
Salt to taste
NO pepper
Mayonnaise to taste

Boil 5 small potatoes with the jackets. When cooked, peel and slice into
mixing bowl. Cut up pickles, scallions, and onion in small pieces. Add
lemon juice, sugar, and salt. Cover with dill and Mayonnaise; mix well.
Serve cold. Enough for 2 or 3 persons.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 11:26 AM | Comments (0)

Mayonnaise Peach Cobbler

2 cans (21 oz. ea.) peach pie filling
1-1/2 c all-purpose flour
1/3 c sugar
2 t. baking powder
1 t. ground cinnamon
1/2 c mayonnaise
1/2 c milk
Directions
1. Preheat oven to 375°.

2. Evenly spread peach filling in 8 x 8-inch baking dish.

3. In medium bowl combine flour, sugar, baking powder and cinnamon.
Stir in mayonnaise and milk just til combined.
Evenly spoon over filling.

4. Bake 40 minutes til golden and bubbly.

Contributed to our recipe list by Elizabeth.

Posted by Willie Crawford at 11:22 AM | Comments (0)

Cream Cheese Loaf

This is so good at any time of the year, but
especially nice around the holidays.

Sue

CREAM CHEESE LOAF

2 8-oz pkg cream cheese

2 C chopped pecans

8 oz canned, crushed pineapple, drained

2 Tablespoons minced fresh onion

1/4 Cup minced green pepper (Bell pepper)

dash salt

Reserve 1/2 Cup of the chopped pecans.

Soften cream cheese and mix with remaining
ingredients.

Shape into a log or a loaf and roll in the reserved
1/2 Cup pecans.

Wrap and chill in the refrigerator until firm.

Serve with crackers.

Merry Christmas everyone!

Contributed to our recipe list by Sue.

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December 31, 2005

Judy's Corn Salad

Low Fat Tartar Sauce

December 28, 2005

Tea Cakes, Russian Tea Cakes, Nan's Tea Cakes, Lavender Tea Cake,Spiced Tea Cakes, Southern Tea Cakes

Crawfish Dip

Mom's Sugar Cookie Cutouts

Book Review - The Devotional Cookbook

December 27, 2005

Graham Cracker Bars

Crockpot Dressing

December 25, 2005

Sunny Sirloin Steak

Old Fashioned Fried Apples, Fried Apples And Onions

Black Cake - Fruit Cake

December 24, 2005

Easy Amaretto Cake

Vanilla Custard Ice Cream (For Lactose Intolerant)

Cottage Cheese Pie

December 23, 2005

Peas and Rice (Trinidad)

Mama's Cornbread Dressing

December 22, 2005

Hot Crab Dip

December 21, 2005

Carolina BBQ Hash

December 20, 2005

Mashed Potato Pancakes

December 19, 2005

Hash Brown Casserole

Holiday Eggnog

December 18, 2005

Baked Liver And Onions

Coconut Peaks

Granny's Fry Cakes

Jamaican Jerk Chicken

Molasses Filled Cookies

December 17, 2005

Johnny Cakes

Rave Reviews Coconut Cake

Buttered Rum Pound Cake With Bananas Foster Sauce

Soft Molasses Cookies

December 16, 2005

Sweet Potato Surprise Cake

December 15, 2005

Spinach Dip

Texas Pecan Fruitcake

Waldorf Salad

December 14, 2005

Grandma Ashabranner's Cold Oven Fruit Cake

Christmas Breakfast Casserole

Tex-Mex Dip

Christmas Goose with Raisin Stuffing

Junior's Pork Neck Bones and Rice

Woolworth's Cheesecake

December 13, 2005

Scrumptious Christmas Cake

Pickled Eggs

December 12, 2005

Best Cranberry Sauce

Easy 7 Layer Dip

Easy Eggnog

December 11, 2005

Cooked Souse

Cooked Souse

Party Meatballs

Party Meatballs

Delightful Cranberry Spread

Everything But The Kitchen Sink Cookies

Bean Pie

Russell Potato Salad

Mayonnaise Peach Cobbler

Cream Cheese Loaf