Product Launch Formula Bonuses: January 2006 Archives

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January 27, 2006

Barbecued Spareribs (from the oven)

Barbecued Spareribs (from the oven)
1970 Women's Day

1 whole piece pork spareribs (about 2 pounds)
1 clove garlic, halved
1 can (12 ounces) beer
1/4 cup soy sauce
2 Tablespoons honey
2 Tablespoons Chinese rice wine or dry Sherry
Shredded Chinese cabbage

Preheat oven to 350 degrees F. Rub spareribs with garlic and place in a 15x10x1-inch jelly-roll pan; pour beer over; cover with aluminum foil.
Bake 1 hour and 30 minutes, or until ribs are tender when pierced with a two-tined fork.
Combine soy sauce, honey and rice wine or Sherry in a cup. Transfer spareribs to rack of broiler pan and brush with soy mixture.
Broil, 4 inches from heat, turning and basting ribs several times, 15 minutes, or until ribs are well glazed.
Cut spareribs into individual ribs with a sharp knife and arrange on shredded Chinese cabbage on heated serving platter.
The ribs can be baked ahead of time and allowed to cool. Glaze and broil, just before serving.

Posted by Willie Crawford at 03:32 AM | Comments (0)

EZ Spam Cakes

E-Z Spamcakes

1 1/2 c pancake mix
1 cup milk
1 T oil
1 can spam, chopped fine
syrup or honey

In bowl, combine pancake mix, milk, egg, oil.
Stir in spam.
Use 1/3 cup for each pancake, pour batter on greased griddle.
Bake till browned on bottom.
Turn and brown other side.
Serve with syrup or honey.

Shared with our recipe list by Elizabeth

Posted by Willie Crawford at 02:57 AM | Comments (0)

January 25, 2006

Mother's Johnny Cake, Egg Bread

MOTHER'S JOHNNY CAKE
1 c. cornmeal
1 c. flour
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. shortening
1 c. buttermilk
1 tsp. baking soda
1 egg

Mix dry ingredients; add shortening. Add milk to egg; beat well. Add to
other ingredients. Bake 375 degrees 20-25 minutes.

EGG BREAD

2 pkgs. yeast
1 1/2 c. warm water
1 1/2 c. lukewarm milk
1/4 c. sugar
3 eggs
1/4 c. butter, softened
7 to 7 1/2 c. flour

Dissolve yeast in warm water add 1 teaspoon sugar let sit for 10 minutes.
Mix remaining ingredients. Add yeast mixture. Knead until elastic. Place
in bowl, cover and let rise until doubled. Punch down. Shape into loaves
place into 2 loaf pans. Cover let rise until doubled. Bake at 425 degrees
for 25 minutes.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 10:37 PM | Comments (0)

Corn Pudding

CORN PUDDING

2 c. cream corn
2 tbsp. flour
1 tbsp. sugar
1 c. milk
Salt to taste
3 tbsp. melted butter
3 beaten eggs

Mix flour and corn, add sugar, milk and salt. Mix well and add melted
butter. Stir in beaten eggs. Grease 1 quart casserole, pour in pudding and
place casserole in pan of hot water. Bake at 325 degrees for 1 1/2 hours
until firm. Bake without a lid.

Shared with our recipe list by Lucky!

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

Applesauce Cake

2 cups hot applesauce
2 cups sugar
1 cup lard or Crisco
3 1/2 cups flour
8 teaspoons cocoa
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 1/2 teaspoons baking soda in a little water.

Mix hot applesauce, sugar and lard. Sift all ingredients-flour and
spices. Add and water to applesauce mixture. Combine thoroughly. Add dry
ingredients gradually to applesauce, beating to blend. If desired add a
few raisins and nuts. Pour into a greased and floured 9x13x2 inch cake
pan. Bake 1 hour at 325 degrees.
Delicious served with whipped cream.
Serves 18

Posted by Willie Crawford at 06:07 PM | Comments (0)

January 23, 2006

Chicken Pot Pie

Chicken Pot Pie

1 whole chicken
1 small bag frozen peas & carrots
1 can cream of mushroom
1 can cream of celery
2 pie crusts
Salt, pepper

Cook the chicken in the slow cooker all day. Cool & debone, but save the broth! Preheat oven to 350. Thaw the pie crust while you are preparing the mixture. Mix soups with some of the chicken broth (about 1/2 a can or a little more) until it is a smooth, creamy consistency. Add as many of the peas & carrots as you'd like (I usually just use 1/2 a bag). Add chicken and salt & pepper. Put mixture into 9 x 13 glass pan. Top with the two pie crusts. Melt a couple of tablespoons of butter in microwave. Pour and spread melted butter all over the crusts. Bake for 30 minutes or until golden brown.

Crystal

Posted by Willie Crawford at 09:14 PM | Comments (0)

Sausage-Pecan Cocktail Biscuits

Sausage-Pecan Cocktail Biscuits

1/2 pound bulk pork sausage
1/2 cup (1 stick) margarine, softened
1 cup grated extra-sharp cheddar cheese, at room temperature
3/4 cup all-purpose flour
1/2 teaspoon salt
36 pecan halves for topping

1. In a large, heavy skillet, break up the sausage and fry over moderate heat till cooked through. Drain on paper towels and, when cool enough to handle, crumble well.

2. In a large mixing bowl, cream the margarine and cheese together with an electric mixer. Add the flour and salt and stir till well blended. Add the sausage, stir till well blended and smooth, cover with plastic wrap, and chill the dough about 30 minutes.

3. Preheat the oven to 375?F.

4. Pinch off small pieces of dough, roll them between your palms into 1-inch balls, flatten each ball slightly with your fingers, and arrange on two baking sheets about 1 inch apart. Press a pecan half into the center of each and bake in center of the oven till golden brown, 15 to 20 minutes. Serve warm.

Makes about 3 dozen biscuits

Posted by Willie Crawford at 08:40 PM | Comments (0)

Applesauce Cake Tried And True

Applesauce cake

1/2 cup butter
1/2 cup light brown sugar
1 cup white sugar
2 eggs
1 cup unsweetened applesauce
2 cups regular flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup raisins
1/2 cup chopped nuts

Cream butter & sugars. Add eggs. Beat well. Add applesauce and continue to beat. Sift dry ingredients and add to batter. Fold in raisins and nuts. Turn into greased and sugared (not floured) loaf pan. Bake 350' for 50 to 60 min. or till springs back when touched lightly.
Note* You may substitute 1/2 cup apple butter for 1/2 cup applesauce. Will give it a more spicier flavor.
* You may also grease & flour the pan instead of using sugar. But I find the sugar coat the cake better, and just makes it tastier without frosting.

Posted by Willie Crawford at 09:08 AM | Comments (0)

January 22, 2006

Corn Casserole

corn casserole

2 cans shoepeg corn drained
1 stick butter
1 small carton whipping cream
2 tabs, flour
salt and pepper
melt butter in baking dish. add corn, cream and salt and pepper. blend in flour. bake 350 for 45 minutes

Posted by Willie Crawford at 05:13 PM | Comments (0)

Big Boy's Slaw

Big Boy's Slaw
(from Big Boy's Restaurant, Wright City, MO -- not the Big Boys chain)

1 green pepper -- cleaned and shredded
1 head cabbage -- shredded
1 onion -- shredded
1 cup sugar

Dressing for Slaw:

2 tablespoons sugar
1 teaspoon salt
1 cup cider vinegar
3/4 cup salad oil
1 teaspoon celery seed
1 teaspoon dry mustard

Mix first three ingredients cover with 1 cup sugar, let stand while preparing the Dressing.
To Prepare Dressing:

Stir together all ingredients in a medium saucepan. Bring to a boil.
Pour over cabbage mixture while hot.
Cover and store in refrigerator 3 hours or more. Serve.

- - - - - - - - - - - - - - - - - - -

Per serving: 2461 Calories (kcal); 165g Total Fat; (58% calories from fat); 4g Protein; 262g Carbohydrate; 0mg Cholesterol; 2162mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 33 Fat; 16 Other Carbohydrates

------------------
Rochelle

Good food and good books,
What better for the soul?

Posted by Willie Crawford at 05:09 PM | Comments (0)

Beef Stroganoff Casserole

1lb. hamburger (or ground turkey works as well)
1 pkg. egg noodles or other noodle
1 can sliced mushrooms, drained
1/2 onion, minced
1/2 tsp. minced garlic (about 1 clove)
1 cube beef boullion
1/3 cup water
1 can cream of mushroom soup
1 1/2 tsp. Worcestershire sauce
1 cup sour cream
1 cup shredded swiss cheese

In boiling water, cook noodles according to directions. Brown hamburger,
drain fat, add the boullion and water, adding onion and garlic to soften.
Add soup to meat mixture, mix well as it warms and thins. Add mushrooms,
cooked noodles, worcestershire sauce and sour cream. Mix well and pour into
casserole dish. Top with swiss cheese and bake 30 minutes or until cheese is
bubbly.

Contributed to our recipe list by Jesi

Posted by Willie Crawford at 06:15 AM | Comments (0)

Oatmeal Raisin Cookies

Mama Dee's Best Oatmeal Cookies
Makes: 5 Dozen
These are the best oatmeal cookies. My family and friends all love them. They never last long at our house!

1 cup Imperial Margarine [or 1/2 cup butter & 1/2 cup butter flavored Crisco]
3/4 cup brown sugar [packed]
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all purpose flour
2 cups quick cooking oatmeal
1 teaspoon baking soda
3/4 teaspoon salt
Add In's (Use Any or All - I Use All!)
8 ounces semi sweet chocolate chips
8 ounces white chocolate chips
1 cup raisins
1 cup flaked coconut
1 1/2 cups nuts [walnuts, pecans, macadamia nuts..you choose]

Preheat oven to 350 degrees. Prepare 3 baking sheets by covering them with parchment paper.

Cream margarine in large bowl on heavy duty mixer until light and creamy. add sugars and beat for 2- 3 minutes. Add eggs 1 at a time. Add vanilla. Beat for 1 more minute. Measure out the dry ingredients. Slowly blend into wet ingredients with mixer running on slow. Fold in chocolate chips, raisens, coconut, and nuts.

Scoop onto cookie sheets 2 inches apart with a 1 inch cookie scoop. Bake at 350 degrees for 10 -12 minutes or until very lightly browned. Cool on sheets for 5 minutes and move to rack to finish cooling. Store in an airtight container.
*If you can't wait for them to cool, enjoy with a cold glass of milk while still warm from the oven! Yummm!

Lilly Dee

Posted by Willie Crawford at 06:10 AM | Comments (0)

Waldorf-Astoria Red Velvet Cake

Waldorf-Astoria Red Velvet Cake

Ingredients:

* 1/2 cup Shortening
* 1 1/2 cup Sugar
* 2 Eggs
* 2 ounces Red food coloring
* 2 tablespoons Cocoa -- heaping
* 2 1/4 cups Plain flour
* 1 teaspoon Salt
* 1 teaspoon Vanilla
* 1 teaspoon Baking soda
* 1 cup Buttermilk
* 1 tablespoon Vinegar
* 1 teaspoon Butter Flavoring (if desired)
Frosting

* 3 tablespoons Flour
* 1 cup Butter (Not Margarine- you can tell
the difference in the flavor).
* 1 teaspoon Vanilla
* 1 cup Milk
* 1 cup granulated sugar
Directions:
Cream Shortening, sugar and eggs. Make a paste with
coloring and cocoa and add to mixture. Add salt and
flour with buttermilk and vanilla.Alternately add
soda and vinegar and don't beat-just blend. Bake in
two 9-inch pans (greased and floured) for 30 minutes
at 350 degrees. Layers may be split to make four.

Frosting:

Cook flour and milk on low heat until thick. Then cool
(I put it in the freezer for this.). Cream sugar, butter,
and vanilla until fluffy. Add to flour-milk mixture.
Beat until mixture is like whipped cream. Spread on layers.
Sprinkle with nuts if desired

From the cookbook, Valentine Recipes. A free PDF copy can
be downloaded at: http://TheDevotionalChef.com/blog/

Posted by Willie Crawford at 12:56 AM | Comments (0)

January 21, 2006

Bacon And Egg Breakfast Casserole

bacon and egg breakfast casserole

7 slices white bread, crust removed and cubed
2 cups ( 8 oz. )shredded cheddar cheese
6 eggs
3 cups milk
1 teas. ground mustard
1/2 teas. salt
1/4 teas pepper
6 bacon strips, cooked and crumbled
in a greased 11 by 7 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 fridge 30 minutes before baking. bake, uncovered at 350 for 50-55 minutes or until a knife inserted near the center comes out clean. yield; 6-8 servings

Contributed to our recipe list .

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Posted by Willie Crawford at 07:51 PM | Comments (0)

Apple And Sweet Onion Salad With Buttermilk Dressing

Apple And Sweet Onion Salad With Buttermilk Dressing

Serving Size: 4

2 small Sweet onions -, about 4 oz ea chilled
2 small Firm tart apples -, 3/4 lb chilled
2 tablespoon Cider vinegar
1 teaspoon Granulated sugar
1/8 teaspoon Salt
1/4 teaspoon Celery seeds -, about
1 pinch Ground red, cayenne pepper - big pinch
1/4 cup Buttermilk
2 tablespoon Corn oil
1/4 teaspoon Worcestershire sauce -, to 1/2 tsp.

Peel onion; halve lengthwise, through stem. Cut halves crosswise
in thin slices. Separate layers and place in bowl. Quarter apples
and core them. Cut quarters crosswise into paper-thin slices; toss
with onions. Combine vinegar, sugar, salt, celery seeds and cayenne;
stir to dissolve. Add buttermilk and stir; add oil gradually, beating
with whisk to blend. Add Worcestershire to taste. Toss with apples
and onions. Chill until serving. Yields 4 servings.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 04:36 PM | Comments (0)

Texas Sheet Cake

2 C Flour
2 C Sugar
1/2 tsp Salt
2 sticks Margarine
1 C Water
3 TBSP Cocoa
2 eggs, well beaten
1 tsp Baking Soda
1/2 C Buttermilk
1 tsp Vanilla
1 tsp Cinnamon

Sift flour, measure, resift with sugar and salt. In a saucepan, put margarine, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl put eggs, soda, buttermilk and vanilla. Add to above mixture and mix well. Bake in a greased, floured shallow pan 15 1/2 x 10 1/2 x 1 for 20 minutes at 350 degrees. Start the icing the last five minutes the cake is baking.

Frosting
1 Stick Margarine
3 TBSP cocoa
6 TBSP Milk
1 box confectioners sugar
1 C chopped pecans
1 tsp Vanilla
Mix margarine, cocoa and milk in saucepan. Heat over low flame, but DO NOT BOIL. Remove from heat and add confectioners sugar, chopped pecans and vanilla. Mix well. Frost cake as soon as removed from oven. Cut cake in squares to serve. Makes 24 servings or 48 party sized squares. This is a favorite for all ages.

From our recipe list.

Posted by Willie Crawford at 04:20 PM | Comments (0)

Sweet Potato And Apple Cobbler

SWEET POTATO AND APPLE COBBLER

2 lg. apples, cut in 1 inch chunks
2 lg. sweet potatoes, peeled and cut
in 1 inch chunks
1/2 c. brown sugar
1/2 c. oat bran, milled to flour in
blender
1/2 - 1 c. minute oatmeal
1/2 tsp. cinnamon
1/2 c. unsalted soft margarine, no
cholesterol

Mix chunks of fruit in 9 inch pie pan. Sprinkle with 2 tablespoons of
sugar. Mix remaining sugar, oat bran, oatmeal and cinnamon in a bowl. Work
margarine in a bit at a time until mixture is crumbly. Sprinkle over apples
and potatoes. 350 degrees for 50 minutes.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 10:01 AM | Comments (0)

January 20, 2006

Muslim Bean Pie

Muslim Bean Pie

2 cups Navy Beans (cooked)
4 Eggs
1 14 oz. can evaporated milk1 stick butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 T. Flour
2 cups Sugar
2 T. Vanilla

Cook beans until soft. Preheat oven. to 350 degrees. In electric
blender, blend beans, butter, milk, eggs, nutmeg and flour about
2 minutes on medium speed. Pour mixture into a large mixing
bowl.
Add sugar and vanilla. Mix well. Pour into pie shells. Bake
about
one hour. until golden brown. Makes 2 (9 in. deep dish) or 3 (9
in. reg. dish) Bean Pies.

Contributed to our recipe list by Marti.

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

Garlic Shrimp And Pasta

Garlic Shrimp And Pasta

2 tablespoon cornstarch
1 can Chicken Broth
2 cloves garlic, minced
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 tablespoons ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti (about 8 oz. dry) cooked without salt
In medium saucepan mix cornstarch, broth,garlic, parsley, lemon juice, and peppers.Over medium- high heat, cook until mixture boils and thickens, stirring constantly.
Add shrimp .Cook 5 minutes or until shrimps turn pink, stirring often. Toss with spaghetti, if desired garnish with lime.

Contributed to our recipe list by Debra.

Posted by Willie Crawford at 09:35 PM | Comments (0)

Pecan Halibut

This is my favorite way to cook Halibut. You can also use any firm fish, and I have also used this for salmon. I don't have exact amounts for this as I copied it off the TV while someone was demonstrating it.

PECAN HALIBUT

2 Halibut steaks (trim bone and skin off the steaks leaving only the meat)
egg
bread crumbs
parsley
seasoned flour with salt & pepper
milk
garlic
pecans
olive oil

You will need three bowls.

1. Dip halibut in 1st bowl with seasoned flour, salt & pepper.

2. Dip halibut in 2nd bowl with egg and milk in it.

3. Dip halibut in 3rd bowl with bread crumbs, garlic powder, parsley and chopped up pecans. Pat the halibut so the pecans and crumb stay on them.

Cook in skillet with olive oil on medium heat for 3-4 minutes each side. Check to make sure they don't get too dark. You may have to turn the heat down.

Contributed to our recipe list by Donna S.

Posted by Willie Crawford at 01:29 PM | Comments (0)

Georgia Cornbread Cake

1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1.2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, finely chopped

Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13 inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl til smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30-35 minutes.

Serve with a dollop of whipped cream on top, Enjoy!

Contributed to our recipe list by Lisa.

Posted by Willie Crawford at 01:16 PM | Comments (0)

Waffles Like Waffle House

WAFFLES (LIKE WAFFLE HOUSE)

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Vegetable oil

Combine flour, salt and baking soda in a medium bowl. Stir to combine. Set aside.

Lightly beat egg in another medium bowl. Add sugar, butter and shortening; mix well with an electric mixer until smooth. Add half-and-half, milk, buttermilk and vanilla. Mix well.

Beat the flour mixture into the milk mixture. Beat until smooth. Cover; chill overnight. (You can use batter right away, but a 12-hour chill improves the batter.)

Remove batter from refrigerator; let it warm slightly as you prepare waffle iron.

Rub a light coating of vegetable oil on waffle iron. Preheat waffle iron.

Spoon 1/3 to 1/2 cup of batter into waffle iron; cook for 3 to 4 minutes or until waffle is light brown. Repeat with remaining batter.

Makes 6 waffles

Contributed to our recipe list by Laura.

Posted by Willie Crawford at 01:03 PM | Comments (0)

Chicken Gizzards With Onion

CHICKEN GIZZARDS WITH ONION
1 1/2 lb. chicken gizzards, cut into 4
pieces each
1 1/2 oz. corn or olive oil
2 med. yellow onions, cut into pieces
Salt to taste
1/2 tsp. basil powder or 1 basil leaf
1/2 tsp. black pepper
1/4 tsp. hot pepper
5 oz. burgundy wine
6 oz. water
4 fresh tomatoes, chopped
Use 1 1/2 quart pot or larger. Place in gizzards and add enough water to
cover them. Boil for 20 minutes, covered. Drain all water. In a skillet
place cooked gizzards, oil, onions, salt, basil, black pepper, hot pepper, 3
ounces wine and 3 ounces of water. Cook on medium-high heat for 10 minutes,
stirring frequently. Add tomatoes, remaining wine and water. Cook for 20
minutes over medium-low heat, stirring frequently. Remove and serve. Makes
4 servings. NOTE: To remove skin from tomatoes drop tomatoes in boiling
water for 30 seconds to 1 minute. Then place them in cold water for couple
minutes, then skin can be removed.

Contributed to our recipe list by Lucky .

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Posted by Willie Crawford at 12:53 PM | Comments (0)

Pickled Hearts And Gizzards

PICKLED HEARTS AND GIZZARDS

2 lb. mixed hearts and gizzards
(chicken)
1 c. water
1 c. vinegar
3/4 c. sugar
1 tsp. salt
1/4 tsp. pepper
1 tbsp. pickling spice
1 med. onion, sliced
Boil gently 2 pounds mixed hearts and gizzards until cooked (chicken). Let
this mixture stand in the refrigerator for at least one week (the longer the
better). Trim gristle off gizzards before cooking.

Contributed to our recipe list by Lucky .

You Don't Want To Miss The Devotional

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The Real Secrets of Internet Marketing

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In Building Your Network Marketing Business

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Posted by Willie Crawford at 12:47 PM | Comments (0)

Linguine With Chicken Gizzards

LINGUINE WITH CHICKEN GIZZARDS

6 tbsp. olive oil
6 oz. dry white wine
4 garlic cloves, chopped sm.
1 1/2 lb. chicken gizzards, cut into
sm. pieces
1 (28 oz.) can whole tomatoes, chopped
1 (8 oz.) can tomato sauce
6 oz. water
2 tsp. sugar
Salt to taste
1/2 tsp. ground black pepper
1/4 tsp. hot pepper
1 lb. linguine pasta
Use a 2 1/2 quart pot. Place in olive oil, wine, garlic, and gizzards.
Over medium-high heat, brown gizzards for 10-12 minutes, stirring
frequently. Add remaining ingredients and bring to boil. Lower heat and
gently boil for 55 minutes, stirring often. Cook the linguine and pour the
gizzard sauce over the pasta; serve. Makes 4-6 servings.

Contributed to our recipe list by Lucky.

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In Building Your Network Marketing Business

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Posted by Willie Crawford at 12:35 PM | Comments (0)

Pasta Shrimp Toss

A lady requested a pasta shrimp dish for her husband. Heres one.

8 oz. dried linguine, or spaghetti
6 tablespoons butter
1/2 cup chopped onion, or shallots
12 oz., or more fresh medium shrimp, peeled, deveined, rinsed, drained
1 cup red bell pepper, chopped
1 tsp. finely chopped garlic
1/2 tsp. salt
1/4 tsp. coarse ground pepper
1/4 cup half and half
1 tbsp. all-purpose flour
1 tbsp. fresh chopped basil
1/2 cup fresh shredded parmesan cheese

Cook pasta as per directions on package, set aside and keep warm.
While pasta is cooking, heat butter in a non-stick skillet( 10 inch ) until

sizzling. Don't burn. Add onion, shrimp, bell pepper, garlic, salt, and pepper. Stir

occasionally, until shrimp turn pink. Stir half and half with flour in a small bowl

till smooth. Add this to the shrimp mixture and bring to a boil, stirring often. Add

basil, mix in. remove from heat. Put cooked pasta on a large plate, or bowl. Pour

shrimp mixture over top. Sprinkle cheese on top of that. Gently toss together to coat

pasta.
A nice side salad and some garlic bread will make your husband smile.

Contributed to our recipe list by Billy.

You Don't Want To Miss The Devotional

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Carolina Country Cooking

Cat Head Biscuits & Garlic Fried Chicken

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The Real Secrets of Internet Marketing

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In Building Your Network Marketing Business

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Posted by Willie Crawford at 12:27 PM | Comments (0)

BBQ Chicken Gizzards & Livers

BBQ CHICKEN GIZZARDS & LIVERS

1 (1 lb.) container chicken gizzards &
livers
1 (1 lb.) bacon
1 jar favorite BBQ sauce
Wrap each gizzard/liver with bacon. Secure with toothpick. Place in
shallow baking pan. Cover with BBQ sauce. Bake 30 minutes at 350 degrees.
Cover again with BBQ sauce; turn off oven and let set in hot oven another 15
minutes.

Contributed to our recipe list by Lucky .

You Don't Want To Miss The Devotional

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Carolina Country Cooking

Cat Head Biscuits & Garlic Fried Chicken

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The Real Secrets of Internet Marketing

Soul Food Cookbook

Bird Flu Information

Discover What Really Works

In Building Your Network Marketing Business

Don't Miss The Best Cathouse Ever!

Willie Recommends

The Real Secrets To Being RICH

Posted by Willie Crawford at 12:23 PM | Comments (0)

Chicken Livers and Gizzards with Onions

Chicken Livers and Gizzards with Onions

1/2 lb chicken livers
1/2 lb chicken gizzards
cornflake crumbs
Wash the livers and gizzards. Bread with cornflake crumbs. Line
a baking pan with aluminum foil. Put the breaded livers and gizzards
in the pan and bake at 325 for 30 to 45 minutes.
Low-fat Fried Onions
2 large onions, sliced
1 Tbsp oil
1 cup beef bouillon
Heat the oil over medium heat in a nonstick skillet. Add the sliced
onions and cook slowly, stirring occasionally, until the onion
liquid evaporates and the onions start to brown. Start adding the
bouillon, 2 Tbsp at a time, and continue to stir occasionally.
When liquid evaporates and the onions brown too rapidly, add more
bouillon.

Contributed to our recipe list by Lucky .

You Don't Want To Miss The Devotional

Chef Blog

Carolina Country Cooking

Cat Head Biscuits & Garlic Fried Chicken

Free Advertising Blog - Post Your Ads Here Now!

The Real Secrets of Internet Marketing

Soul Food Cookbook

Bird Flu Information

Discover What Really Works

In Building Your Network Marketing Business

Don't Miss The Best Cathouse Ever!

Willie Recommends

The Real Secrets To Being RICH

Posted by Willie Crawford at 12:07 PM | Comments (1)

Million Dollar Pound Cake

MILLION - DOLLAR POUND CAKE

3 c. sugar
2 c. low-sodium corn oil margarine
Egg substitute equivalent to 6 eggs
1/2 tsp. lemon extract
1 tsp. butter flavoring
1/4 c. skim milk
4 c. flour
1 tsp. vanilla extract

--GLAZE:--

1 1/2 c. confectioners sugar
1/4 c. lemon juice

Preheat oven to 325 degrees. Cream sugar and margarine together. Add egg
substitute a small amount at a time, beating well after each addition.
Continue beating until batter is very light and fluffy. Add lemon extract,
vanilla, butter flavoring, milk, and flour, mixing well. Bake 80 minutes in
a Bundt pan greased with margarine and floured. Cool in pan 10 minutes
before turning out. Combine confectioners sugar and lemon juice. Pour
glaze over warm cake immediately after removing from pan.

Contributed to our recipe list by Lucky.

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

Hearty Chili

Hearty Chili

1 pound coarsely ground beef
1 pound lean pork shoulder, ground
1 large onion, diced
1 cup sliced celery
3 tablespoons chili powder, medium to hot
1 1/2 teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes
12 ounces V-8® vegetable juice
1 cup beef broth
1/2 cup beer
3 bay leaves
3 large garlic cloves
1 can chopped green chiles, (3-4 ounce)
1 bell pepper, diced
1 1/2 teaspoons dried leaf oregano
1/2 teaspoon black pepper
1 can (15 ounces) small red beans, drained and rinsed
salt, to taste
2 tablespoons cornmeal, mixed with 3 tablespoons warm water, optional
PREPARATION:
In a large kettle or dutch oven, brown beef and pork until no longer pink.
Add onion, celery, chili powder, cumin, tomatoes, vegetable juice, beef
broth, beer, bay leaves, garlic, green chilies, bell pepper, oregano and
pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender,
stirring frequently and adding water if necessary. Add beans, if using, and
salt, to taste. If too much liquid, stir in cornmeal mixture to thicken a
bit.
Serves 10 to 12.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 09:14 AM | Comments (0)

Poached Salmon With Toasted Bread Crumbs And Basil

This is my favorite way to cook salmon. I got it out of Prevention Magazine.

POACHED SAMON WITH TOASTED BREAD CRUMBS AND BASIL

1 thin lemon slice
1 bay leaf
2 tsp olive oil
1/4 cup dried bread crumbs
1 Tbs. chopped pine nuts or any other nuts
1 garlic clove, minced
1 Tbs drained, chopped sun-dried tomatoes
2 Tbs grated Parmesan cheese
Salt & pepper
2 Tbs chopped bresh basil or 1 tsp dried basil
4 salmon fillets, 1/2 " thick and about 4 oz each with skin. (don't use steaks because of the bones)

1. Put 4 cups of hot water, lemon slice and bay leaf in a 9" or 10" skillet. Place skillet over low heat to simmer.
2. Warm the oil in a smaller skillet on low heat. Stir in the bread crumbs and nuts and cook stirring for about 2 minutes or until lightly toasted.
3. Add the garlic to the crumb mixture and cook stirring for 30 to 60 seconds longer or until the garlic is fragrant. Turn off the heat and stir in the tomatoes
cheese. Season with salt and pepper to taste, then stir in the basil. Set aside.
4. Place the fillets skin-side up in the simmering water, adding more hot water if needed to just cover. Cook for 10 minutes or until just cooked
through. Transfer to a platter, remove the skin by peeling it off from one end to the other, and discard bay leaf.
5. Turn the fillets over, set on plates, and spoon the brea crumb mixture on top. Makes 4 servings.

Contributed to our recipe list by Donna S.

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

Crockpot Chili

INGREDIENTS:
2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt
PREPARATION:
In a large skillet, brown the ground beef. Drain well. Combine all
ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or
until done.
Serves 6 to 8.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 08:41 AM | Comments (0)

Chicken Ranch Salad

hicken Ranch Pasta Salad

2 c (8z) dry corkscrew pasta,
2 c diced chicken
2 c tiny size broccoli florets
1 tomato, diced
1 c shredded Cheddar cheese
8 green onions, sliced
6 sl cooked, chopped bacon
3/4 c ranch dressing
1/4 t salt
1/8 t pepper

Cook pasta.
Drain & rinse w/cold water.
Mix pasta, chicken, broccoli, tomatoes, cheese, onions, bacon in large
bowl.
Add dressing, salt, pepper; toss lightly. Cover.
Refrigerate at least 2 hours til chilled.

Contributed to our recipe list by Elizabeth.

Posted by Willie Crawford at 12:28 AM | Comments (0)

January 18, 2006

Chicken And Rice

Here's a chicken and rice one. (Im so use to making this, I usually know
how much I need so dont know proper measurements). So im guessing for say 4
to 6 people.

You will need.
Chicken parts or whole chickens 10-12 pieces
1/4 cup oil for frying
1/2 stick butter or margarine melted
2 cups Uncle Ben's Converted Rice ( A must)
4 cans Campbells Beef Consumme Soup
1 medium Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
1 teaspoon salt

Directions:
1. Season chicken parts to taste, heat oil, brown chicken pieces over high
heat (do not flour chicken - brown quickly and set aside).
2. Preheat oven 375 degrees. In a large pan or baking dish, add melted
butter.
3. To the pan of melted butter spread the chopped onion, green & red pepper,
rice and salt.
4. Add the Chicken pieces and Consumme soup. Bake uncovered for about 1
hour or till both chicken and rice ares fully cooked and liquid is obsorbed.

Stir ocasionally so rice on top will cook evenly. Rice should be damp but
not wet. You may need to add more consummee during baking.

A good veggie would be ---- Green peas or broccoli
Bread ----- Dinner rolls or Crescent rolls

Contributed to our recipe list .

Posted by Willie Crawford at 08:28 PM | Comments (0)

Cream Peas And Onions

CREAMED PEAS AND ONIONS

2 c. shelled peas or 1 (10 oz.) pkg.
frozen peas
1 c. whole pearl onions
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of white pepper
1 c. milk
Grated Parmesan cheese

In a covered saucepan, cook peas and pearl onions in boiling salted water
until tender, about 10 minutes. Drain peas and onions well. Meanwhile,
melt butter in saucepan over low heat. Blend in flour, salt and white
pepper. Add milk all at once; cook and stir until thickened and bubbly.
Pour over hot vegetables; stir to coat vegetables. Pass Parmesan cheese;
makes 4 servings.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 08:19 PM | Comments (0)

Tuna Macaroni Salad

TUNA MACARONI SALAD

2 (12 oz) packages of elbow macaroni
6 hard boiled eggs
1 cup thinly sliced celery
1 red bell pepper, medium chopped
1 green bell pepper, medium chopped
2 tomatoes, medium chopped
1 can drained tuna fish
1 1/2 cups mayonnaise
Salt and pepper to taste

Boil the macaroni until tender; then place the pan in the sink and run cold
water over the macaroni until it is completely cooled down. Boil the eggs
ahead of time and run cold water over them until they are completely cool.
Chop up the eggs into bite-sized pieces.

Put the vegetables, eggs, tuna, and mayonnaise into a very large bowl. Stir
until slightly mixed. Add macaroni and stir until completely mixed.

Contributed to our recipe list by Barb.

Posted by Willie Crawford at 02:30 PM | Comments (0)

Potato Salad

I've been making this potato salad for years and my family loves it...Hope you will too.....you can always adjust to your taste....I don't like eggs in mine so I serve deviled eggs on the side..

Potato Salad

Ingredients:
8 large potatoes
1/2 chopped onion ( can leave out or add more )
4 chopped sweet pickles or more according to taste
4 chopped celery stalks
½ chopped bell pepper
You can add about 12 olives to this, if you like olives

Combine the following and add to the potatoes and other ingredients:
1 cup mayonnaise
¼ cup Canola oil
1/4 cup mustard
1/2 teaspoon sugar
4 T. apple cider vinegar

Boil potatoes and let cool ...( then they won't be mushy ) Better if done the night before.
Mix all ingredients and sprinkle with dill weed
Serves between 8 and 10
Enjoy :)

Contributed to our recipe list by Nancy.

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

7 Up Pound Cake

7 Up Pound Cake

1 1/2 Cups Margarine
3 Cups Sugar
5 Eggs
3 Cups All Purpose Flour
2 Tablespoons Lemon Extract
3/4 Cup 7 Up

Cream Sugar and Shortening until light and fluffy.
Add Eggs one at a time, beating well after each one.
Add Flour. Beat in Lemon Extract and 7 Up.
Pour batter into well greased and floured large tube pan.
Bake at 325 degrees for 1 - 1 1/4 Hrs.

Contributed to our recipe list by Dorothy.

Posted by Willie Crawford at 01:21 PM | Comments (0)

Crab Dip

Crab Dip

1 package crab delites, thawed
4 green onions, chopped
1 8-oz package cream cheese
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon Accent

Dice crab into small pieces. Combine all ingredients in a mixing bowl. Using mixer, mix ingredients until they are blended, but not smooth. do not over-mix. Serve with Ritz crackers.

Contributed to our recipe list by Peggy.

Posted by Willie Crawford at 09:57 AM | Comments (0)

January 17, 2006

Peach Cobbler Supreme

Peach Cobbler Supreme

A surprise cobbler, batter rises to the top during cooking and forms a
golden crust.

¼ cup butter
1 cup sifted all-purpose flour
1 cup sugar
1/8 teaspoon salt
1 tablespoon baking powder
2/3 cup milk
1 29 oz. Can sliced peaches
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ teaspoon lemon peel

Melt butter in a 7 x 11-inch shallow baking dish. Sift together dry
ingredients; add milk and stir well. Pour this mixture into the baking
dish. Do not stir. Top with peaches, including juice. Sprinkle nutmeg,
cinnamon and lemon peel over peaches, but do not stir. Bake in 350-degree
oven 40 minutes or until golden brown. Serve warm with cream.
Serves 6 to 8.

Contributed to our recipe list by Doris.

Posted by Willie Crawford at 06:12 PM | Comments (0)

Apple Salad

Apple Salad

8 apples, washed cored and unpeeled,
chopped
2 bananas, chopped
1/2 c. chopped celery
1/2 c. raisins
1/4 c. coconut
1/2 c. peanuts
1/2 c. walnuts

Combine above ingredients and set aside. Mix 1/4 cup peanut butter, 1/4
cup milk, 1/2 cup sugar and 1/2 cup mayonnaise. Pour dressing over fruit
mixture and fold in until mixture is moist. Refrigerate.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 04:45 PM | Comments (0)

Perfect Pineapple Upside-down Cake

Perfect Pineapple Upside-down Cake swansdown..Emma

Preparation Time: Average

1 20-ounce can pineapple slices, drained well
7 to 9 sweet canned or fresh cherries, pitted
1/4 cup (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup pecans, halved
3 egg yolks
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups Swans Down Cake Flour, sifted
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter., softened

Preheat oven to 350 degrees. Place oven rack in lower third of oven. In
10-inch oven-proof skillet melt 1/4 cup butter. Stir in brown sugar until
moistened and remove from heat. Place 1 whole pineapple slice center of pan.
Arrange 6 around center. Cut remaining slices in half; place cut side down
around edge of skillet. Place cherries in center of each pineapple slice.
Tuck pecans around fruit. Combine yolks, 1/4 of the sour cream and the
vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter
and remaining sour cream. Mix well. Gradually add remaining batter in 3
batches, beating after each addition. Spread batter over fruit. Bake until
golden and tester comes out clean, 40 to 50 minutes. Remove from oven.
Invert at once onto serving plate.

Posted by Willie Crawford at 03:51 PM | Comments (0)

Simple Peach Cobbler

2 c. sliced peaches, can or fresh
Yellow cake mix
1 stick butter
cinnamon, nutmeg

Drain peaches, put in casserole dish.
Sprinkle dry cake mix over peaches til completely covered.
Put small butter patties all over top.
Sprinkle cinnamon & nutmeg on top of butter
Bake at 350 for about 30-45 min til golden brown

Contributed to our recipe list by Elizabeth.

Posted by Willie Crawford at 02:32 PM | Comments (0)

Pizza And Homemade Sauce

3-1/2 cups all purpose flour
2 packages dry active yeast
1 tsp salt
1/2 tsp. sugar
1-1/2 cups lukewarm water
1/2 tsp Olive Oil
Flour for the work surface

Cornmeal to dust.

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.

Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk. About 2 hours.

Preheat oven to 500 degrees F.
If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand form dough loosely into a ball and stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.

To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza pan or cookie sheet generously with cornmeal. Add sauce, cheese and whatever toppings you like. I like to use the three combination shredded pizza cheeses, pepperoni or ham, olives and mushrooms. If you like onions and green peppers or red peppers you have to pre-cook them if you barbeque the pizza, or if you like Italian Sausage on your pizza.

I usually put the pizza dough in my bread machine on the pizza dough cycle and it only takes about an hour and much easier. Just throw it in, and then take it out and roll it and put it on the pan.

Bake 10-12 minutes or until golden. You can also barbeque the pizza by lightly covering raw dough circle with olive oil and barbeque on first side about 5 minutes. Flip over and cook about one minute. Then turn over and put the sauce on the side you cooked for five minutes and add rest of ingredients and cook about another five minutes.

PIZZA SAUCE:

1 10-3/4 oz can of tomato puree
1/4 cup water
1 Tbs sugar
1 tsp olive oil
1/4 tsp lemon juice
1/4 tsp salt
1/4 tsp oregano
1/8 tsp basil
1/8 tsp thyme
1/8 tsp garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to a boil and reduce heat and simmer for 15-20 minutes.

Makes about 1 cup of sauce.

God Bless,
Donna S

Posted by Willie Crawford at 07:03 AM | Comments (0)

Hooters Hot Wings

This is a recipe from the " Top Secret Restaurant Recipes" Cookbook. I have made them many times and if you love Hooter's hot wings these are like the real thing.
Everytime I've made them I make more & more and it is never enough, they're always gone in minutes.
With Super Bowl coming up you'll need to make a tub full.You can adjust the recipe to make as many as you want.

Hooter's Hot Wing's

1/2 Cup all-purpose flour
1/4 teasp paprika
1/4 teasp cayenne pepper or more to taste
1/4 teasp salt
Dash of garlic powder

10 chicken wings

1/4 cup butter
1/4 cup Louisiana Hot sauce or Frank's or your favorite brand
dash of ground pepper

Oil for frying

Combine the flour,paprika,cayenne pepper,& salt in small bowl.

Make sure wings are thawed if frozen and dry them. Put wings in bowl and sprinkle with the flour mixture coating each wing evenly.
Put wing's in refrigerator for 1-2 hours this is important ....it makes the flour mixture stick to the wings when fried.

In the meantime combine the butter,hot sauce and ground pepper & garlic powder in a small sauce pan and heat until the butter is melted and all ingredients are well blended.

After wings have been in the refrigerator for a couple of hours,
heat oil in deep fryer to 375 degrees, just enough oil to cover the wings entirely, an inch or so at least. Add the wings and fry for aprox 10-15 minutes or until medium brown . Remove wings and drain on paper towel not too long, because you want to serve them hot.

Quickly put them in a large bowl or plastic container with a lid, add the sauce and shake until they are all covered.

These are fantastic, believe me everybody will love them. Enjoy !!!!!!!!!!

JoAnn...........Indianapolis,In

Posted by Willie Crawford at 12:33 AM | Comments (0)

January 12, 2006

No Yeast Cinnamon Rolls

No Yeast Cinnamon Rolls
FILLING:
1/4 cup sugar
1 teas. cinnamon
1/4 cup melted butter

DOUGH
1/4 cup shortening
2 Tbsp. butter
2 cups flour
2 TBSP sugar
3/4 teas. salt
4 teas. baking powder
2/3 to 3/4 cup cold water
Set oven at 400°
Mix the cinnamon and sugar together and set aside. Stir the dry ingredients together, then cut in the shortening and 2 TBSP butter until almost like cornmeal. Some larger lumps are OK. Stir in the water to make a soft but not sticky dough. Start with the 2/3 cup, add more a tsp or so at a time if needed. Turn out onto a floured surface, knead a few times to smooth out the dough. Roll into a rectangle about 1/2 inch thick, or even a little thinner. Brush wll with the melted butter, sprinkle with the cinnamon/sugar mixture and roll up from the long side. Cut into 3/4 inch slices, lay them on a well greased cookie sheet or jelly roll pan and bake for 12-15 minutes or until they are nicely golden brown. Can be eaten as is or drizzled with a glaze made from confectioner's sugar, water and a little vanilla.
For a quick version of of this, use biscuit mix to which you add 2 TBSP sugar and cut in an additional two TBSP of butter, then proceed with the recipe.

Contributed to our recipe list by Vera.

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

January 11, 2006

Hawaiian Dream Cake

1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
10 large marshmallows, quartered, or
40 miniature marshmallows
1 small can crushed pineapple
3/4 cup halved maraschino cherries
1 1/2 cup cream
3/4 cup sour cream
2 (3 ounce) packages ladyfingers

Combine sweetened condensed milk and lemon juice in a mixing bowl. Add marshmallows, pineapple and cherries. In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream. Fold half the cream mixture into the fruit mixture. Chill remaining cream for decoration later.

Split ladyfingers lengthwise into halves, then halve them crosswise. Stand ladyfinger halves around sides of pan, rounded sides out, rounded tips up. Trim cut ends of remaining ladyfingers to a V-shape so that ladyfingers look like flower petals. Arrange "petals" like a daisy in the bottom of the pan, flat sides up, making sure the ladyfingers are flush with those around the sides. Cut a circle from ladyfinger scrap or use pieces as needed to fill in center and gaps.
Fill springform pan with fruit mixture. Cover with remaining whipped cream mixture, smoothing to edge. You can also use a tube pan or other mold without wax paper. chill at least 6 hours, or wrap well and freeze.

To serve, run a thin knife around ladyfingers to loosen any stuck areas. Remove springform sides. Cut in wedges to serve.

Contributed to our recipe list by Emma.

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

Stuffed Bell Peppers

STUFFED BELL PEPPERS HUNGARIAN STYLE

Ingredients :
1/2 c. uncooked rice
1 1/2 lbs. ground pork
1 1/2 lbs. ground beef
2 tsp. paprika
Salt & pepper to taste
3 tbsp. flour
3 tbsp. margarine
6 to 8 bell peppers
2 (46 oz.) cans tomato juice
1 tsp. sugar

Preparation :
Parboil rice and mix with pork, beef, and spices. Choose well
formed peppers. Cut off tops of peppers, wash and seed. Stuff
peppers tightly with meat mixture. Set stuffed peppers aside. In
large heavy pot, make a light roux by melting margarine, and
stirring in flour; stir and cook flour until lightly browned. Stir
in tomato juice. Stir in sugar. Add peppers to pot; peppers should
be submerged or at least doused with tomato juice. (Any leftover
meat can be rolled into a meatball and put in the juice.) Bring to
a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be
sure peppers don't burn on the bottom. Serve peppers with a dollop
of sour cream and crusty French bread. Peppers are better made a
day ahead and refrigerated overnight; they also freeze well if
covered with sauce.
----------------------------------

STUFFED BELL PEPPERS

Ingredients :
6 bell peppers
1 to 2 lbs. hamburger meat
1 sm. onion, chopped
1 pkg. of meat loaf seasoning
1 egg

Preparation :
Cut tops out of peppers and pull out all of the middle. Mix
hamburger meat, onion, meat loaf seasoning, and egg together in a
bowl. Place peppers on cookie sheet and add stuffing to top. You
can add ketchup on top or leave plain. Bake at 350 degrees for
about an hour or until done.
----------------------------------

STUFFED BELL PEPPERS
Ingredients :
1 lb. ground chuck
1 c. chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tonato sauce
8 lg. bell peppers, cut in halves and
seeded
1 1/2 c. cooked rice
1 tsp. sugar

Preparation :
Cook meat, onion and garlic until done. Drain. Add seasonings,
tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir
in rice. Cool. Cook peppers in boiling, salted water and 1 tsp.
sugar until they are tender. Drain, stuff and bake just until
bubbly in 350 degree oven. These are great to freeze. Just drain,
stuff and freeze; then bake when needed. Can add drained corn to
mixture and top with grated cheese before baking.
----------------------------------

STUFFED GREEN BELL PEPPERS

Ingredients :
6 green bell peppers
1 lb. ground beef
1/2 tsp. salt
1 (1 lb.) can tomatoes
1/2 c. uncooked Minute rice
Salted water
1/3 c. onion
Dash of pepper
1/2 c. water
1 tsp. Worcestershire sauce

Preparation :
Cut tops off peppers; de-seed and remove membrane. Boil for 15
minutes in salted water. In skillet, brown ground beef and onion.
Add salt, pepper, tomatoes, water, rice, Worcestershire sauce.
Cover and simmer until rice is tender (about 15 minutes). Spoon
into peppers. Bake 25 minutes at 350 degrees.

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 10:02 PM | Comments (0)

Louisiana Pecan Cake

LOUISIANA PECAN CAKE

2 c. flour
2 c. sugar
1/2 tsp. salt
2 sticks oleo
1 c. water
3 Tbsp. cocoa
2 eggs, well beaten
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. vanilla

Sift flour, sugar and salt together. In saucepan, put
oleo, water and cocoa; bring to a boil and pour over flour
mixture. In another bowl, put eggs, baking soda, milk and
vanilla; mix, then add to mixture and mix well. Pour into
greased 15 x 10-inch pan. Bake at 350 degrees for 30 to 35
minutes.

Frosting For Louisiana Pecan Cake:

1 stick oleo
3 Tbsp. cocoa
6 Tbsp. milk
1 box confectioners sugar
3/4 c. chopped pecans
1 tsp. vanilla

In saucepan, bring oleo, cocoa and milk almost to a boil. Add
confectioners sugar and beat well. Stir in nuts and
vanilla. Frost cake while frosting is still warm.

Contributed to our recipe list by James.

Posted by Willie Crawford at 10:52 AM | Comments (0)

Praline Crunch Cake

PRALINE CRUNCH CAKE

1 1/2 c. graham cracker crumbs
3/4 c. brown sugar
3/4 c. melted butter
1 c. chopped pecans
CAKE:

1 pkg. yellow cake mix
3/4 c. water
1/3 c. oil
1/2 c. praline liqueur (Hiram Walker)
FROSTING:

2 (16 oz.) cans vanilla frosting
1 (12 oz.) frozen Cool Whip
1/4 to 1/2 c. praline liqueur
12 pecan halves

Grease three 9 inch cake pans and set aside. In a small bowl combine all crunch ingredients. Divide in 3 portions. Press 1/3 mixture in 3 pans.
Blend cake ingredients; beat 2 minutes. Pour batter over 3 mixtures. Bake at 350 degrees for 25 minutes.
Combine frosting ingredients. Blend smooth; place one layer crust side up. Spread topping, keep refrigerated.

Contributed to our recipe list .

Posted by Willie Crawford at 09:43 AM | Comments (0)

January 10, 2006

Diet Icebox Lemon Pie

1 (14oz) can of fat-free sweetened condensed milk
1 (8oz) container of fat-free or light cool whip
1/2 cup of lemon juice
1 fat-free graham cracker crust

Beat milk, cool whip and lemon juice on high speed for about 3
minutes. Pour mixture into graham cracker crust. Place pie into
freezer till frozen.

Serves 8.

As for the Weight Watchers Flex Point Plan, 1/8 of a piece
equals 4 points. I will try my next one with lime juice for a
different flavor.

Posted by Willie Crawford at 11:54 AM | Comments (0)

Kaye's Okra Fry Bread

Kaye's Okra Fry Bread
Recipe courtesy Paula DeenShow: Paula's Home CookingEpisode: Cooking
School

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water
to make a thin batter. Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet. Use a
small ladle to pour batter onto skillet. Pan should be hot enough to
make batter sizzle. Cook until underside is browned, about 3 to 4
minutes, then flip and brown on the other side. Repeat with additional
batter, adding more butter as necessary.

Iris )!(

"If but two loaves should be your dole, sell one and buy
hyacinths to feed your soul."

Contributed to our recipe list by Iris.

Posted by Willie Crawford at 12:25 AM | Comments (0)

January 09, 2006

Philadelphia Homestyle Cheese Steaks

PHILADELPHIA HOMESTYLE CHEESE STEAKS
by Rev. Robert Lacy

Ingredients:

10 Lbs. Sliced rib-eye or skirt steaks
(cut to the thickness of a paper towel)
1 Lg. yellow onion, sliced in rings
1 Each mild green and red pepper, sliced in strips (optional)
2 Tbls. Canola oil - 2 pats of butter
Salt & pre-ground pepper to taste
White American cheese (or Cheese Whiz or Italian provolone)
6-8 Submarine rolls (Italian or po-boys)

Directions:

Heat skillet to medium heat. Add oil and butter mixture.
Add onions; saute . Add peppers; saute . Cook until tender.

Add steak meat and toss together with peppers and onions,
chopping with a spatula until tender (over cooking will
crisp meat).

Separate mixture into 1 or 2 narrow loaves and top with
cheese. Place slice submarine rolls, cut lengthwise, on
the meat and veggie mixture. Press down with hand. Take
spatula and scoop under meat mixture. Take out.

Apply your favorite condiments and enjoy.
Makes 6-8 quality sandwiches.

From "The Devotional Cookbook" by Rev Robert Lacy
http://TheDevotionalChef.com/blog/

Posted by Willie Crawford at 07:39 PM | Comments (0)

Mulled Cranberry-Apple Cider

MULLED CRANBERRY-APPLE CIDER
(Great when you come in from the cold!)

by Chef Jack Wilson

2 Qt. Apple cider
1-1/2 Qt. Cranberry juice
1/2 C. brown sugar, packed
20-25 whole cloves
8-10 Sticks cinnamon,broken into pieces
10-15 whole allspice

In a 6 Qt. Kettle, bring all ingredients to boiling;
simmer uncovered about 30 minutes. Strain through
double layer of cheesecloth.

Refrigerate cider until needed. Reheat for serving,
placing in a crock pot on low with cloves pushed into
an apple. Place a cinnamon stick stirrer in each
mug.

Serves 12 to 15

From "The Devotional Cookbook" by Rev Robert Lacy
http://TheDevotionalChef.com/blog/

Posted by Willie Crawford at 07:28 PM | Comments (0)

January 08, 2006

Pickled Pigs' Feet

Joe here's one of my recipes for pickled Pig's Feet. I also make a Sweet & Sour Pig's Feet, by adding brown sugar some garlic and ginger to this mixture.

Pickled Pigs' Feet

4 pig's feet
1 teaspoon whole cloves
4 bay leaves
4 cups white vinegar
1 tablespoon granulated sugar
1 large onion, sliced
1 hot green pepper, whole
Black pepper

Take all four feet, clean and scrape 'em till they spotless. Put 'em in a pot and cover 'em with salted water and boil 'em 'til the meat is ready to come off the bone, but don't let it! Don't forget to flip off the hoofs. In a pot, go ahead and mix the cloves, bay leaves, vinegar, sugar, onion, hot pepper and black
pepper. Cook to a boil 20-30 minutes. Add 2 cups of the foot juice to the vinegar and stir. Put your feet in a jar so they stand if you can, and pour the vinegar over them. Cover 'em and let 'em sit in the ice box for 3 days to a week. The longer the better

Contributed to our recipe list by Chef Paul.

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

Low Fat Eggs Scrambled with Smoked Salmon

Low Fat Eggs Scrambled with Smoked Salmon
6 eggs
1/2 t pepper
1 T minced chives
2 T butter or margarine
1/2 lb sliced smoked salmon, cut into strips

Beat the eggs with the pepper until foamy. Stir in the minced chives.
Melt the butter in a large skillet and put on med heat. Pour in the
egg mixture, add the smoked salmon and cook slowly, stirring until the
eggs are soft cooked. Makes 4 servings.

Nutritional information: 109 calories, 5 gr fat, 16 gr protein, trace
carbohydrates, 19 mg cholesterol, 547 mg sodium, trace fiber.

Contributed to our recipe list by Richard.

Posted by Willie Crawford at 07:49 PM | Comments (0)

January 06, 2006

Mom's Beef Stew - Diabetic

Ingredients
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced

Directions
Brown stew meat and sautee with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender.

Contributed to our recipe list .

Posted by Willie Crawford at 11:02 PM | Comments (0)

Vegetable Soup - Diabetic

Ingredients
3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

Directions
Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange. Exchange 1 serving for 1 vegetable serving.

Contributed to our recipe list .

Posted by Willie Crawford at 10:57 PM | Comments (0)

Spicy Sausage - Diabetic

Ingredients
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves

Directions
Mix all ingredients throughly. Then make into patties and brown until done.

Contributed to our recipe list .

Posted by Willie Crawford at 10:42 PM | Comments (0)

Crock Pot BBQ Pork

Crock Pot BBQ Pork TNT

4 to 5 lbs. pork roast, tenderloin loin, or fresh picnic ham
3 c. water
1 onion cut in half
1 bottle Gates BBQ Sauce 12 oz. (Find at Wal-Mart)

Place meat and water in crockpot with the onion. Cover and cook overnight or 8 to 12 hours on low. Remove bone and fat from meat. Discard liquid in crockpot. Put meat back in crockpot. Add Gates BBQ Sauce. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times. (This helps to shred or pull the meat) serve from crockpot on buns with cheese or any other traditional burger garnish.
I did this last summer and the whole family loved it.
Next time I think Id put a couple cloves of garlic in with the onionbut its still GREAT w/o the garlic.

Contributed to our recipe list by John.

Posted by Willie Crawford at 10:30 PM | Comments (0)

January 04, 2006

Cinnabon Rolls

Rolls
112 cup warm water
2 Packages dry yeast
2 Tab. Sp. Sugar
31/2 oz pkg. Vanilla pudding mix
1/2 cup margarine melted
1 " cup softened margarine
2 eggs
1 tea. Sp. Salt
6-8 cups flour
1 cup soft butter
2 cups brown sugar
4 tea.sp. cinnamon
Cream cheese frosting
8 oz. Cream cheese
1/2 cup margarine
1 tea.sp. vanilla
3 cups confectioner's sugar
1 tab.sp. milk
Rolls

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowL Take pudding mix and prepare according to package directions, Add margarine, eggs and salt. Mix well Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34" X 21" size. Take 1 cup soft butter and spread over surface. In a bowl, mix 2 cups brown sugar and 4 tea.sp. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart or in a 8"X12"X2" high bake pan 6 to a pan will take 3 pans for more like "CINNABON ROLLS". Take hand an lightly press down on each roll Cover and let rise until double again. Bake at 350 15 - 20 minutes. Remove when they start to turn golden. DONT OVER BAKE.
Frost warm rolls with cream cheese frosting.
Cream cheese frosting
Combine all ingredients and mix until smooth. Makes about 20 very large rolls
Enjoy

Contributed to our recipe list by Myra.

Posted by Willie Crawford at 02:54 PM | Comments (0)

Hot Cabbage Slaw

Hot Cabbage Slaw
1 head of firm cabbage, shredded
1/4 stick margarine
2 TB sugar
1/2 cup vinegar
1/2 cup sour cream
Cook cabbage untill tender, adding margarine.
Mix sugar, vinegar, and sour cream together, pour over cabbage while hot.
Salt and pepper to taste.Cover and let stand a few minutes.

Contributed to our recipe list .

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January 27, 2006

Barbecued Spareribs (from the oven)

EZ Spam Cakes

January 25, 2006

Mother's Johnny Cake, Egg Bread

Corn Pudding

Applesauce Cake

January 23, 2006

Chicken Pot Pie

Sausage-Pecan Cocktail Biscuits

Applesauce Cake Tried And True

January 22, 2006

Corn Casserole

Big Boy's Slaw

Beef Stroganoff Casserole

Oatmeal Raisin Cookies

Waldorf-Astoria Red Velvet Cake

January 21, 2006

Bacon And Egg Breakfast Casserole

Apple And Sweet Onion Salad With Buttermilk Dressing

Texas Sheet Cake

Sweet Potato And Apple Cobbler

January 20, 2006

Muslim Bean Pie

Garlic Shrimp And Pasta

Pecan Halibut

Georgia Cornbread Cake

Waffles Like Waffle House

Chicken Gizzards With Onion

Pickled Hearts And Gizzards

Linguine With Chicken Gizzards

Pasta Shrimp Toss

BBQ Chicken Gizzards & Livers

Chicken Livers and Gizzards with Onions

Million Dollar Pound Cake

Hearty Chili

Poached Salmon With Toasted Bread Crumbs And Basil

Crockpot Chili

Chicken Ranch Salad

January 18, 2006

Chicken And Rice

Cream Peas And Onions

Tuna Macaroni Salad

Potato Salad

7 Up Pound Cake

Crab Dip

January 17, 2006

Peach Cobbler Supreme

Apple Salad

Perfect Pineapple Upside-down Cake

Simple Peach Cobbler

Pizza And Homemade Sauce

Hooters Hot Wings

January 12, 2006

No Yeast Cinnamon Rolls

January 11, 2006

Hawaiian Dream Cake

Stuffed Bell Peppers

Louisiana Pecan Cake

Praline Crunch Cake

January 10, 2006

Diet Icebox Lemon Pie

Kaye's Okra Fry Bread

January 09, 2006

Philadelphia Homestyle Cheese Steaks

Mulled Cranberry-Apple Cider

January 08, 2006

Pickled Pigs' Feet

Low Fat Eggs Scrambled with Smoked Salmon

January 06, 2006

Mom's Beef Stew - Diabetic

Vegetable Soup - Diabetic

Spicy Sausage - Diabetic

Crock Pot BBQ Pork

January 04, 2006

Cinnabon Rolls

Hot Cabbage Slaw