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March 31, 2006
Squash Casserole - 2 Recipes
SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.
SQUASH CASSEROLE
7 or 8 yellow squash, sliced
1 large onion, chopped
1 c. sharp cheddar cheese
2 eggs, well beaten
1 c. seasoned bread crumbs
1 can cream of mushroom soup
1/8 tsp. garlic salt
salt & pepper to taste
Preheat oven to 350 degrees. Place sliced yellow squash in salted, boiling water along with the chopped onions. Cook until tender. Drain water and mash well. Mix together the squash & onion mixture, cheddar cheese, eggs, soup, garlic salt, salt & pepper and half of the seasoned bread crumbs. Pour into a well greased casserole dish and sprinkle top with the remaining seasoned bread crumbs. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Shared with our recipe list by Sharon.
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Milkyway Cake
MILKY WAY CAKE
4 2.1-ounce Milky Way candy bars
1/2 pound butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cups flour, sifted
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
Melt Milky Ways and 8 tablespoons butter in double boiler. Let
cool. Preheat oven to 350 degrees. Cream remaining butter with
sugar. Add eggs one at a time. Add buttermilk alternately with
flour and soda. Add vanilla and Milky Way mixture and mix until
smooth. Fold in pecans. Pour into greased and floured bundt pan.
Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes
in pan, then turn out on wire cake rack
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Delicious Pecan Sandies
These are tender, buttery melt in your mouth cookies!
Delicious Pecan Sandies
1 cup of granulated sugar
1 cup of confectioners sugar (may be sifted if desired)
1 cup of shortening
1 cup of butter
1 tbsp vanilla
2eggs
4 cups of all purpose flour (may be sifted if desired)
1tsp of cream of tartar
1tsp of salt
1 tsp baking soda
2 cups of chopped pecans
1/2 c of granulated sugar for decoration
Preheat oven to 375 degrees.
Blend together flour, soda, tartar and salt in a large bowl then set aside.
cream shortening, butter, confectioners sugar, and granulated until light and fluffy (I like to use a mixer for this) then add the eggs one at a time. Then add vanilla. Gradually blend dry mixture with the butter, sugars, egg and vanilla mixture. Stir in chopped pecans. Refrigerate dough for about 2hrs. Once dough has chilled, roll dough into balls and then roll the balls in the granulated sugar. Bake on cookie sheet for approx 12 minutes or until the edges are browned gently. Cool on cooling rack. Makes about 5 -7 dozen depending on the size of the cookies.
Contributed to our recipe list by Tammy
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Ham Pie
Ham Pie
4 tbsp. onion, diced
4 tbsp. green pepper, diced
4 tbsp. butter
6 tbsp. flour
1 can cream of chicken soup
1 1/3 c. milk
1 tbsp. lemon juice
2 c. ham, diced
Saute onion and pepper in butter until golden. Stir in flour and when bubbly. Add milk and soup. Stir until smooth. Add lemon juice and ham. Put in deep greased casserole. --TOPPING:--
1 1/2 c. prepared biscuit mix
6 tbsp. milk
1/2 c. grated Cheddar cheese
Mix together. Roll or pat onto a floured board. Cut with round cutter and lay on top of ham mixture. Bake in 450 degrees for 25 minutes or until top is nicely browned.
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March 30, 2006
Hamburger Pie Recipe
HAMBURGER PIE RECIPE
1 pound Ground Beef (very lean)
enough instant potatoes to make 8 servings
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon minced onion
1/4 cup catsup
1 cup milk
1/2 cup Cheddar cheese grated.
Heat oven to 350 degrees. Mix meat, 1 1/3 cups of the instant potatoes, the egg, salt, pepper, onions, catsup and milk. Spread in ungreased pie plate. Bake uncovered, 35 to 40 minutes. If there any potatoes left, at half way point, spread them on the top of the pie and let finish baking. Your potatoes on the top will look like a browned maringue.
Contribute to our recipe list by Virginia.
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Posted by Willie Crawford at 11:24 PM | Comments (0)
Bishop's Bread
BISHOP'S BREAD
1 egg
1/2 cup white sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup candied cherries
1/2 cup currants
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour one 9x5 inch loaf pan.
Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
Bake at 350 degrees for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.
Note: Make today and cut tomorrow
Contributed to our recipe list by Sharon.
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Bundled Fish
This is a recipe that my friends kept taking from me, we thought it was lost for good. We found it again recently tucked in one of my late grandmothers cookbooks on the same little piece of paper we gave it to her on. This is a light and tasty fish recipe that even those who wouldn't normal eat fish will love. Enjoy Connie.
Bundled Fish
1 lb pkg frozen fish fillets
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup sliced mushrooms
2 Tbl butter
1/3 cup plain yogurt
½ tsp dill weed
½ tsp salt
¼ tsp pepper
1 pkg crescent rolls 8
1 beaten egg
Thaw & drain fish on paper towel. Arrange fish in pan to make 4 servings. In sauce pan cook carrot, onion, and mushrooms in butter. Covered about 5 minutes, uncover and simmer for 2 minutes or until liquid has evaporated. Stir in yogurt, salt, pepper and dill weed. Unroll crescents and make 4 rectangles. Spoon ¼ of the vegetable mixture over each fish. Top with rectangle of dough. Brush with mixture of egg and 1 Tablespoon water. Cut slits for steam to escape. Bake in a 350 deg oven for 30-35 minutes. Serve with Lemon-Onion Sauce
Lemon-Onion Sauce
¼ cup grated onion
2 Tbl butter
Saute onion in butter
Stir in 1 Tbl Cornstarch
1 cup chicken broth
Cook until bubbly.
Stir in ¼ tsp lemon peek & 2 tsp lemon juice.
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Carolina Corn Shrimp Pie
Carolina Corn Shrimp Pie
1/4 c. butter
1/4 c. onions, chopped
1/2 c. celery, chopped
3 cs. milk
2 cs. fresh corn
1 tsp. tabasco sauce
1 tsp. worcestershire sauce
1 tsp. powdered mustard
1 tsp. pepper salt to taste, if desired
3 eggs, beaten
2 lbs. shrimp, shelled & de-veined
2 tbsps. butter
2 cs. fine cracker crumbs
In a large saucepan, melt butter. Saute' the onion and celery in the butter for 5 minutes.
Stir in the milk and corn. Heat, but do not boil.
Remove from heat and add the seasonings and beaten egg.
Stir well, then add the shrimp meat.
In a separate pan, melt the 2 tablespoons butter and mix into it the cracker crumbs.
Press the crumbs onto the bottom and sides of a casserole dish to form a crust.
Spoon in the filling, topping with more cracker crumbs, if desired.
Bake for 1 hour until just set at 350 degrees.
Makes 6 servings.
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Texas Road House Rolls Clone
Texas Road House Rolls Clone
3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk powder
1 1/4 cups warm water (105° - 115°)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter flavored vegetable shortening
Place 2 cups flour in a large mixing bowl.
Add yeast, salt, sugar, and dry milk.
Mix well, set aside.
In a small bowl, combine water and egg; stir to blend.
Make a well in the center of the dry ingredients.
Pour water mixture into the well.
Mix by hand, beating 150 strokes, frequently scraping bottom and sides of bowl.
Add 1/2 of the melted butter, and beat to incorporated.
Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
Cover bowl with plastic wrap.
Set dough in a warm, draft-free place, such as oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour.
Coat bottom and sides of 2 (8 inch) round cake pans with shortening.
Punch dough down (batter will be extremely soft and sticky).
Drop by hand or spoonful into prepared pans, with sides touching.
Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in a warm, draft-free place, until doubled in bulk, about 30 minutes.
Bake in preheated 400° oven, on middle rack for 16-18 minutes.
Brush tops of baked rolls with remaining melted butter.
12 rolls
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Swanky Squash
Swanky Squash (Old family recipe from Texas)
(this recipe is not healthy, but it is so good you won't care)
4-5 lbs. yellow squash sliced in thick slices. About 1 inch slices
1 medium onion chopped
1 bell pepper chopped
1 small can mushrooms
2 TBS pimento chopped
1 tsp salt
6 TBS butter
3 TBS. flour
2 cups half and half
1 small can of carnation milk
3/4 lb of Velveeta Cheese grated
1/1/2 cups sauteed cracker crumbs sauteed in butter till brown.
Boil first 3 ingredients until tender. About 10 min. Drain well . Over medium heat, melt butter and stir in flour until smooth. Remove from heat. Gradually stir in half and half and carnation milk using a wisk.
Reduce heat and cook slowly till thick. Stirring often. Fold in grated Velveeta cheese.
Stir in pimento and mushrooms. Combine squash mixture with sauce. Poor into a greased 13 X 9 casserole and top with sauteed cracker crumbs.
Bake at 45 minutes to 1 hour at 300 degrees.
Serves 12
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and Iâ
I took the one less traveled by,
And that has made all the difference.
......Robert Frost
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A&W® Chili Dogs(Per Dog)
A&W® Chili Dogs(Per Dog)
1 Sabrett® brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 tablespoons A&W® Coney Island Sauce (see recipe below)
1 tablespoon chopped white onion
1/2 tablespoon Kraft® shredded mild cheddar cheese (optional)
***A&W® Coney Island Chili Dog Sauce***
1 pound ground chuck
1 six ounce can Hunts® tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce: 1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later.
Cooking your A&W® Chili Dog 1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
5. Add about 3 Tablespoons of your prepared A&W® chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.
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Hamburger Pie
HAMBURGER PIE
1 lb. ground beef, turkey or chicken
1 sm. onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 can green beans, or yellow corn
2 c. mashed potatoes
1 1/2 c. of your favorite cheese,
grated
Brown onions and garlic in a tablespoon of oil. Add beef and brown. Add
tomato sauce. In a 2 quart casserole dish, place 1/2 of the meat mixture,
then the green beans, rest of the meat mix. Then spoon mashed potatoes on
top. Spread grated cheese on top and place in oven for 30 minutes. Serves
4.
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Hamburger Pie Casserole
HAMBURGER PIE CASSEROLE
1 or 2 lbs. ground beef
1 can green beans
1 can tomato sauce
2 c. instant mashed potatoes
2 c. shredded cheese
Brown and drain ground beef. Layer in large casserole. Drain can of green
beans and put on hamburger. Add layer of tomato sauce. Then layer of mashed
potatoes. Top with layer of shredded cheese. Bake at 350 degrees for 20
minutes.
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KFC Cole Slaw
KFC Cole Slaw
8 cups very finely chopped cabbage (1 head)
1/4 c shredded carrot (1 medium carrot)
1/2 c granulated sugar
1/2 tsp salt
1/4 tsp pepper
1/4 c milk
1/2 c mayonnaise
1/4 c buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth. Add the cabbage and carrots. Mix well.
Shared with our recipe list by Deborah.
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North Carolina Style Slaw
North Carolina Style Slaw
1 head cabbage -- shredded 2 red and green bell peppers -- finely chopped
1 cup cider vinegar 1 teaspoon salt
1 teaspoon pepper 1 teaspoon ground red pepper
1/4 cup brown sugar 1/4 cup Ketchup
Preparing mix everything but cabbage and peppers and taste!!!!! Add whatever you think you might want more of ketchup and sweetener reduce bitterness). Dump it in with the vegs and mix well. Let sit in frige to chill and allow the flavor to shoot throughout.
Shared with our recipe list by Deborah.
Willie
Posted by Willie Crawford at 01:45 AM | Comments (0)
March 29, 2006
Stuffed Pork Chops
Suni's Stuffed Pork Chops
1 tbs onion -- chopped
1/4 c butter or margarine
3 c soft bread cubes or herb packaged stuffing mix
2 c finely chopped apples
1/4 c celery -- finely chopped
1/4 c onion finely chopped
1/2 c minced fresh parsley
1/4 cup chopped fresh basil
3/4 tsp salt -- divided
1/2 tsp. pepper
6 pork loin chops -- 1 1/2 inch thick The butcher will make a pocket in the pork chops for you if you like.
1 tbsp cooking oil
In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and 1/4 tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350ð for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run very clear. Make gravy from pan juices if desired.
Enjoy.
Suni
Posted by Willie Crawford at 12:21 AM | Comments (0)
March 27, 2006
Strawberry Jello Cake
Strawberry Jello Cake
1 white cake mix
2 small pkgs.sugar-free strawberry Jell-O
1 cup boiling water
1 cup diet strawberry soda pop
1 sm. pkg. sugar-free instant vanilla pudding
1 large container of lite or sugar-free cool whip
Prepare cake mix according to package directions but add 1 sm.pkg. strawberry jello to mix; bake in 13x9x2-inch pan. While still warm, puncture cake with a fork, about every 2 inches.Combine Jell-O and boiling water. Stir to dissolve. Add strawberry soda pop to Jell-O and stir. Pour over cake while warm. Mix pudding as directed on box.Let set.Stir in cool whip and mix well.
Spread the cool whip nnd pudding mix over the cooled strawberry cake before you serve. Make sure you keep this cake refrigerated.
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Posted by Willie Crawford at 10:36 PM | Comments (0)
Easy Shrimp Scampi
E-Z Shrimp Scampi
1/3 cup olive oil
4 cloves garlic, minced
1 # large shrimp, peeled, deveined
1 1/2 t OLD BAY seasoning
1 T lemon juice
1 t parsley flakes
1. Heat oil in large pan on medium heat.
Add garlic; cook and stir 1 minute til tender. (Do not brown.)
2. Stir in shrimp and Old Bay seasoning.
Cook 3 to 4 minutes til shrimp turn pink, stir frequently.
Stir in lemon juice and parsley flakes.
3. Serve over cooked pasta or rice.
Shared with our recipe list by Elizabeth.
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7 Up Pound Cake
7Up Pound Cake
Ingredients
3 sticks butter
3 c sugar
3 c cake flour
5 eggs
2 tb vanilla extract
3/4 c 7 up soft drink; (room
-temperature)
Instructions
Preheat oven to 325 degrees. Cream butter and sugar; add eggs (one egg at a time) and beat well.
Add vanilla extract.
Fold in flour alternating with 7Up.
Put in a greased and floured cake pan or tube. Bake for 1 hour.
Shared with our recipe list by Robbyn.
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March 26, 2006
Avocado Sandwich
This is one of my favorite sandwiches, bar none. And good for you.
Makes 1 sandwich.
2 slices whole grain bread ( I use the kind from the bakery with seeds and nuts.)
2 slices thick sliced tomato
large leaf of lettuce or bean sprouts
thinly sliced onion if desired
miracle whip salad dressing or mayo
Toast bread. Spread desired amount of salad dressing on bread. Place sliced avocado on bread, then lettuce or sprouts, tomato and onion.
This sandwich recipe came from my book, "Fit For Life" and is very tasty. If you have avocado left over, sprinkle lemon juice over it to prevent discolor and put in tight container. Use within a day or so..
Enjoy.
Suni
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and Iâ
I took the one less traveled by,
And that has made all the difference.
......Robert Frost
Posted by Willie Crawford at 11:11 PM | Comments (0)
Shrimp Primavera Like Oliver Garden
Like "The Olive Garden" Restaurant!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
1/3 ounce Butter or margarine
1 package Knorr Romaglio Pasta -- (1 ounce) Sauce Mix
(or similar
28 ounces canned tomatoes -- crushed
2 tablespoons lemon juice
1/4 teaspoon red chili pepper -- crushed
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper
VEGETABLES
2 tablespoons butter
1/2 pound mushrooms -- halved
1 cup green peppers -- 1" squares
1 cup red peppers -- 1" squares
1/2 cup yellow onion -- 1" squares
1 pound linguini -- cooked
1 pound medium shrimp, cooked -- peeled and deveined
Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients.
Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 TB
butter. Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce
and simmer 5 more minutes. When pasta is almost done, stir shrimp into
sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot
linguini. Sprinkle with Parmesan.
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Posted by Willie Crawford at 11:06 PM | Comments (0)
Southern Fried Chicken
This is the recipe Paula Deen uses at her restaurant "The Lady & Sons" in Savannah, Georgia.
Southern Fried Chicken
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning, to taste
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Sharon
Posted by Willie Crawford at 01:18 AM | Comments (0)
Catfish Cakes
Catfish Cakes
2 pounds poached catfish fillets
2 tablespoons mayonnaise
2 eggs, beaten
Salt and pepper, to taste
Worcestershire sauce, to taste
Fresh bread crumbs
8-12 tablespoons butter
Drain poached fillets well, pat dry and flake. Mix catfish fillets, mayonnaise, egg, salt, pepper, and Worcestershire sauce. Form into cakes. Dip both sides of each cake in bread crumbs. Melt butter in a skillet. Cook catfish cakes in butter over moderate heat until heated through and lightly browned.
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Posted by Willie Crawford at 01:12 AM | Comments (0)
Beer Battered Catfish
Beer Battered Catfish
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.
Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.
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Posted by Willie Crawford at 01:04 AM | Comments (0)
March 24, 2006
Triple Chocolate Cake
1 pkg. Devils food cake mix
1 small instant chocolate pudding
3/4 cup sour cream
3 large eggs
2/3 cup vegetable oil
2/3 cup water
1 cup semi-sweet chocolate chips
3 tablespoons powdered sugar, optional
1. Preheat oven to 350 . Grease & flour a bundt pan.
2.Mix first 7 ingredients in a large bowl and beat for about 2 minutes at medium speed.
3.Bake 50 - 60 minutes depending to how hot your oven cooks. Remove from pan and let cool. Sprinkle with powdered sugar, if desired.
I recently served the plain version ( without Powdered sugar ) and everybody loved it. It's also good to put a slice on your plate , add a tablespoon cherry pie filling on each slice and a dallop of whipped cream.
Posted by Willie Crawford at 11:16 PM | Comments (0)
Garlicky Buffalo Chicken Wings
.......these are baked......................
Garlicky Buffalo Wings with Blue Cheese Dip
Dip:
1/2 cup crumbled blue cheese or gorgonzola
1/3 cup plain yogurt
1/3 cup sour cream
1 plump garlic clove, very finely minced
1 Tbsp red wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Wings:
8 Tbsp (1 stick) butter
8 plump garlic cloves, pressed
20 chicken wings
1/2 cup Durkee's Red Hot Sauce (I used Frank's Red Hot Sauce)
1/4 cup El Paso Chile Company's Hellfire and Damnation Sauce (or other
VERY hot, habanero pepper-based sauce)
1 Tbsp red wine vinegar
2-3 cups vegetable oil
Kosher salt to taste celery sticks
Dip:
In a shallow mixing bowl, mash together cheese and yogurt. Whisk in
sour cream. Then blend in remaining ingredients. Whisk vigorously.
Pour into serving bowl, cover and refrigerate 2 hours, and up to 24
hours.
Wings:
Melt butter over high heat in a small saucepan. Remove from heat and
stir in garlic; set aside. Cut wings into 3 pieces, reserving wing
tips in the freezer for stock. Place remaining wing pieces in a large
baking dish. Add chile sauces and vinegar to the butter-garlic
mixture. Heat until very hot. Pour a quarter of the mixture over the
wings and toss to coat. Let marinate at least 30 minutes (I let them
sit longer in the refrigerator, about an hour). Preheat oven to
275-degrees. Pour oil into a large deep pan and fry wings 4-6 minutes
until browned. Drain on paper towels and place in the oven. Quickly
reheat the sauce. Arrange wings on a serving platter and pour sauce
over them. Serve with celery sticks and dip.
Contributed to our recipe list by Lucky.
Posted by Willie Crawford at 07:20 AM | Comments (0)
March 23, 2006
Chicken And Dumplings
This is a great one-pot recipe for a very large and hungry family. We suggest serving our Chicken and Dumplings with fresh turnip greens or collard greens and fresh baked cornbread, or deepfried hushpuppies
Start with a gallon of water in a large pot. Place two whole chickens and one and a half cubes of chicken bouillon in the pot and bring water to a boil. Simmer gently for one hour.
Remove chicken and set aside to cool. Add one-half bunch of chopped celery and 1/4 pound of butter to the chicken stock and continue to simmer.
Prepare Dumplings by mixing together:
3 cups of all purpose flour
1 T salt
1 T baking powder
1.5 cups good vegetable oil
2 cups water
-- Knead dough on a floured surface until it reaches a proper consistency to roll.
-- Roll dough out to a thickness of 3/8 of an inch.
-- Slice dough into 1 inch strips and then into 2 inch lengths.
-- Drop dumplings into simmering chicken stock and stir gently.
-- Add deboned chicken meat pulled or cut into bite sized pieces.
-- Gradually add up to 2 cups of flour into mixture stirring constantly until thickened.
-- Season with salt and black pepper.
-- Serve generous portions in large shallow bowls
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Posted by Willie Crawford at 10:58 PM | Comments (0)
Basic Giant Cinnamon Rolls
Basic Giant Cinnamon Rolls
4 c. all-purpose flour (approx.)
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. unsalted butter
1 tsp. salt
1 lg. egg
CINNAMON FILLING:
1/3 c. granulated sugar
3 tbsp. dark brown sugar
2 tbsp. ground cinnamon
6 tbsp. melted butter
CONFECTIONERS' SUGAR GLAZE:
1 c. confectioners' sugar
1/2 tsp. vanilla
Half & half
For dough, mix 1 1/2 cups of the flour and the yeast in large bowl. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small saucepan just until warm (115 to 120 degrees). Stir constantly until butter almost melts. Add to yeast mixture along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Shape into a ball. Place dough in lightly greased bowl, turning so entire surface is greased. Cover and let rise in a warm place until double in size; about 1 1/2 to 2 hours. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 minutes.
Prepare cinnamon filling by combining the sugars and cinnamon; set aside. Brush a 9-inch round cake pan, at least 2 inches deep, with 1 tablespoon of the melted butter; set aside.
Roll the dough on a lightly floured surface to a thin rectangle about 12 x 20 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mixture. (NOTE: You may increase amount of cinnamon filling to taste as well as add raisins.) Roll up jelly-roll fashion starting at one of the 12-inch ends. You should end up with a fat log that is 12 inches in length.
Cut rolls at 2-inch intervals, using the following method: Place a piece of thread under the rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly. (Using the thread to cut the dough eliminates applying pressure with a knife, which would squash rolls.) Put rolls, cut side up (so the cinnamon spiral shows) in prepared pan. Drizzle any remaining melted butter over all.
Cover and let rise in a warm place for 20 minutes. Bake in a 375 degree oven for about 25 to 30 minutes or until puffed and golden brown. Cool in pan for 10 minutes. Unmold and drizzle with confectioners' sugar glaze. Serve warm. Makes 6 giant cinnamon rolls.
CONFECTIONERS' SUGAR GLAZE: Sift sugar into bowl. Stir in vanilla and enough half and half to make a medium-thick glaze. Use immediately. Glaze applied to hot rolls will melt and add a translucent sheen to the rolls. When applied to warm rolls it will have a glazed appearance.
Submitted to our recipe list.
Posted by Willie Crawford at 01:21 AM | Comments (0)
Applesauce Jumbles with Browned Butter Glaze
Applesauce Jumbles with Browned Butter Glaze
Makes 5 dozen.
2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped
Mix together all ingredients. If dough is soft, cover and efrigerate until a little firmer. Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched - about 10 minutes. Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.
Browned Butter Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water
Heat butter over low heat until golden brown. Remove from heat; stir in confectioners' sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.
Posted by Willie Crawford at 12:07 AM | Comments (0)
March 22, 2006
KRISPY KREME BREAD PUDDING with BUTTER RUM SAUCE
KRISPY KREME BREAD PUDDING with BUTTER RUM SAUCE
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Contributed to our recipe list by Sharon
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Posted by Willie Crawford at 11:41 PM | Comments (0)
Cornbread Dressing
CORNBREAD DRESSING
2 large onions, chopped
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 cup milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt to taste
pepper to taste
Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (I do this step the day before). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.
Shared with our recipe list by Sharon.
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Posted by Willie Crawford at 11:29 PM | Comments (0)
Buffalo Chicken Dip
Buffalo Chicken dip
I saw a similar recipe on another web site and made some modifications to the ones I have seen here. I love the spiciness of good buffalo wings/fingers but as I am a recovering Heart attack victim I am very limited on fried food and chicken skins.
my version of the recipe can be used as a dip but I also use it hot on a open faced wheat bread sandwich or whole grain bread or rolls.
3 12 oz cans of white breast chicken - well rinsed to remove any oils in the
packing water
1 1/2 bricks of low or no fat cream cheese
3/4 cup of low fat blue cheese dressing
1/2 package of blue cheese crumbles
1 cup of shredded cheese - cheddar - I use a Mexican or taco blend
5-6 oz of hot sauce - I use Texas Pete brand - vary amount based on your
tolerance of heat
spices - I add some dehydrated onion and garlic chips for extra flavor
Hand blend with wooden spoon cream cheese, 1/2 of shredded cheese, blue cheese dressing and blue cheese crumbles with the hot sauce and spices .
Heat in microwave in a casserole or corning mixing bowl at 1/2 to 3/4 power for 4-5 minutes. This should soften all cheeses and allow it to be mixed/blended with the wooden spoon. Add chicken and 1) if used for dip - put in a crockpot at low temp for serving and 2) if used for hot sandwich or pizza, reheat in microwave at 3/4 temp level for 4 minutes - spoon on toasted bread, rolls or pizza. Sprinkle remaining shredded cheese on the top of crock pot blend or on top of the sandwich/pizza.
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Posted by Willie Crawford at 09:26 PM | Comments (0)
Potato Casserole
Creamy Hash Brown Casserole
1 package (28 oz.) frozen O'Brien hash brown potatoes, defrosted
1 cup shredded cheddar cheese
1 can (4 oz.) chopped green chilies
1 can (10 ¾ oz.) condensed cream of chicken soup
1 cup (8 oz.) sour cream
In a large bowl, combine all ingredients. Transfer to a 13 x 9 x 2 in. greased baking dish. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
Yield: 10 servings.
Taste Of Home: Feb. 2002
POTATO CASSEROLE-
26 ounce pkg of shredded hashbrowns (I use Potatoes O'Brien) or Tater Tots
Mix together the following:
2 cans Cream of Chicken soup undiluted
1 cup sour cream
2 cups grated cheese
1 small onion chopped, If using Potatoes O'Brien it already has onion in it
Stir above mixture into potatoes in the baking dish (9 x 13) Bake 350 oven for 1 hour
Recipe contributed by Marti.
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Homemade Shake & Bake
HOMEMADE SHAKE & BAKE
Ingredients:
4 cups flour
4 cups ground crackers or cracker meal
3 Tbs salt
2 Tbs sugar
2 tsp garlic powder
2 tsp onion powder
3 TBS paprika
1/4 cup vegetable oil
<
Mix welll and store indefinetly in the fridge in a covered container.
Feel free to change the spices to your taste or make it Italian,
Mexican, Cajun or whatever.
To use, be sure to dip your meat in liquid such as milk, egg or
buttermilk first before the crumbs and then fry or bake. You may also
dip in salad dressing before rolling in the crumbs. You could mix a
little mustard in the dressing or use Ranch dressing. The possibilities
are only limited by your imagination.
Contributed to our recipe list by Luanne.
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Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice
Place chicken pieces in a 9x13" baking dish and sprinkle with salt and pepper (I didn't add S & P). Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Cover and bake in 325°F oven approximately 1-1/2 hours. Add water chestnuts and green pepper slices for the final 15 minutes. Serve over hot cooked rice.
I took the cover off after a 1/2 hour (and basted a couple of times, too).
Contributed to our recipe list by Suni.
Posted by Willie Crawford at 11:22 AM | Comments (0)
Hashbrown Casserole
Hashbrown Casserole:
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chx soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika
Directions: Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.
Contributed to our recipe list by Yvonne.
Posted by Willie Crawford at 11:15 AM | Comments (0)
March 21, 2006
Gyoza and Egg Rolls
Since my children made me take the time to write down how I make these I decided to share with everyone. My late mother-in-law was from Japan and she would never teach any of us how to make the favorites because she felt we wouldn't come for dinner anymore (who was she kidding). I paid attention to what she was doing so I could figure out how to make them. Since none of her children knew how to make them when she passed away, I became the new cook. These recipes may be a lot of work but once everyone starts eating them they go pretty quick. Note I learned the hard way: If you wish to prepare ahead of time and freeze
make sure they aren't touching each other when you freeze them and that they are separated with wax paper. Mine stuck together and my wrappers ripped. Ugh!!! the pain it caused.
Gyozas
2 pkg gyoza wrappers (oriental store)
1-1/2 lb ground chuck hamburger
½ bundle of scallions, chopped
1 green bell pepper, diced
Thaw gyoza wrappers by placing in the refrigerator the night before, if still frozen when it is time to make, set out on the counter while preparing the meat mixture. Brown ground beef in skillet, drain well and remove from pan. Add a small amount of oil to pan and sauté scallions and green pepper until soft. Add hamburger back to pan and mix. Turn off heat and allow to cool. Place 1 wrapper at a time in the palm of your left hand. Place a pinch of meat mixture in the center of the wrapper careful not to overfill. Moisten top edge of wrapper with water and fold over meat mixture. Pinch all edges to seal. Continue until all of the mixture is used or until you run out of wrappers. Makes approximately 60 gyozas per package. The average person eats at "least" 10, my boys closer to 25.
Heat oil in skillet to medium high. When droplets of water dropped in oil sizzle and pop it is probably hot enough. Drop about 10 gyozas at a time in the oil. By the time you are done putting them in the pan it will be time to start flipping them over with a pair of tongs. Start from the first one put in the pan. Remove and drain on paper towels laid out on a cookie sheet.
We make a dipping sauce by mixing yellow mustard and soy sauce together to taste. Usually more on the brown side but with a slight wang of the mustard. We all eat it differently.
Egg Rolls
1 half head of green cabbage, shredded
1 to 1-1/2 lb fresh bean sprouts
1/2 bundle of scallions, chopped
5 carrots peeled and shredded
½ pkg sliced fresh mushrooms, diced
4 boneless pork chops, diced
2 3 packages of egg roll wrappers (oriental store)
Brown pork in small amount of veg oil in pan. Mix together all other ingredients. Place egg roll wrappers on wax paper with the pointed corner in front of you. Place a helping of filling in the middle of the wrapper. First fold up the bottom corner over the filling, but not all the way to the other corner. Fold in each of the side corners and roll up to the other point. Moisten the top point about an inch down with water on your finger and secure to the roll and set aside. Continue until all filling or wrappers are used up. Don't double wrap if you rip the wrapper start over. (and you will rip a few in the beginning)
Heat oil in skillet to about 2 inches in bottom of pan on medium high heat. Test with droplets of water for popping to see if oil is hot enough. Drop no more than 4 or 5 egg rolls in the oil at a time. Turn egg rolls over when brown and bubbly on all sides. Remove from pan with tongs and drain on paper towels.
Shared with our recipe list by Connie.
Posted by Willie Crawford at 08:57 PM | Comments (0)
Buttermilk Pie
BUTTERMILK PIE
(My Granny's recipe)
1 cup buttermilk
3 T. flour
1 1/2 cup sugar
1 tsp. vanilla extract
1/2 cup butter, melted
1 whole egg
2 egg yolks
2 egg whites (for meringue)
1 (9") unbaked pie shell
Sift flour and sugar together and make sure there are no lumps. Mix buttermilk, melted butter, 1 whole egg, 2 egg yolks (reserve 2 egg whites for the meringue) and vanilla. Once mixed well, combine with dry ingredients. Blend with an electric mixer until smooth. Pour into pie shell. Bake at 350 degrees until golden brown or knife, inserted into the center of the pie, comes out clean. Remove from oven. Make meringue from the 2 egg whites and spread on top of pie. Return to the oven just long enough for the meringue to brown.
Shared with our recipe list by Sharon.
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Posted by Willie Crawford at 04:23 PM | Comments (0)
Stuffed Peppers
Stuffed Peppers
4 large green peppers
90 - 95 % fat ground sirloin or ground turkey breast
1/2 cup wild rice (white rice is fine too)
1 small onion , diced
1 small red sweet pepper, diced
2 cloves garlic, minced
1 tsp onion powder
salt & pepper to taste
1 can tomatoe sauce
1 can diced tomatoes
grated cheddar cheese
1. cook rice per instructions on box
2. while rice is cooking saute' red pepper and onion until tender...add garlic at the end...do not burn the garlic , it will get bitter.
3. In a separate pan brown ground meat. When meat is done add spices and veggies. Add tomatoe sauce and diced tomatoes .....simmer 15 minutes.
4. If you're using rice , mix rice and sauce together and stuff peppers. If no rice, simply stuff the peppers with the meat sauce.
5. Sprinkle with grated cheese , cover and bake at 350 for 30 minutes. Uncover and bake another 15 miutes antil cheese is browned and peppers are tender.
Contributed to our recipe list by Tawana.
Posted by Willie Crawford at 03:49 PM | Comments (0)
1930 Butter Pie
In 1930, Woolworth's was still a Five and Dime store, women were trying to break the "tub habit" in favor of the washing machine, and gas ranges were getting a whole new look. This prize-winning recipe from a now defunct magazine smacks of nostalgia.
1/2 cup sugar
1 egg
1 heaping tablespoon butter
1 heaping tablespoon flour
1 cup milk
unbaked pastry for a 9 -inch pie
Cream the first 4 ingredients together until light; add the milk and mix well
Pour filling into a deep pie tin lined with unbaked pastry
Bake at 350 for about 30 minutes, or until done
Posted by Willie Crawford at 01:01 PM | Comments (0)
March 20, 2006
Buttermilk Biscuits
BUTTERMILK BISCUITS
2 1/2 cups self-rising flour
1/4 cup lard (or shortening)
1 cup buttermilk
Put flour into medium size bowl and cut in the lard until completely blended. Slowly add buttermilk, just until dry mixture is moistened. Roll out on floured surface and cut with cutter or roll with hands (to desired size) and place on a seasoned cast iron flat griddle. Bake at 350 degrees for about 10 minutes or until tops starts to brown. Butter and eat while hot. Best served with sliced, home grown, tomatoes and fresh cantaloupe.
TIP: Handling the dough too much causes them to turn out too doughy or tough. Mix just enough to incorporate the ingredients and that's all, so don't knead, just lightly mix.
MAYONNAISE BISCUITS
2 cups self-rising flour
1 cup buttermilk
1/4 cup mayonnaise (not salad dressing)
In a large bowl, stir together flour, buttermilk and mayonnaise until just blended. Do not over mix. With your hands, roll out biscuits and place in a well greased pan. Bake at 400 degrees for about 12 minutes or until tops are golden brown.
Contributed to our recipe list by Sharon
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Posted by Willie Crawford at 11:09 PM | Comments (0)
Hot Crab Dip
Hot Crab Dip
2 8oz. pkgs cream cheese, softened
1 pound fresh crab meat (or 3 6oz. cans crab meat)
2 cloves garlic, crushed
1/2 cup mayonnaise
2 tsp. mustard
1/4 cup white wine or sherry
2 Tbsp. confectioner’s sugar
Combine all ingredients and heat through.
Chill overnight.
Heat through again, just before serving.
Serve with crackers.
Contributed to our recipe list by Cynthia.
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Cantonese Shrimp And Snow Peas
CANTONESE SHRIMP AND SNOW PEAS
1 1/2 lb. frozen peeled, raw shrimp
1 1/2 tsp. chicken stock base
1 C. boiling water
1/4 C. thinly sliced scallion
1 clove garlic, crushed
1 tsp. vegetable oil
1/2 tsp. salt
1 tsp. ground ginger, or less
Dash of pepper
1 (6 oz.) pkg. frozen Chinese pea pods, thawed
1 1/2 T. cornstarch
1 T. soy sauce
Thaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook
onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If
necessary, add a little of the chicken broth to prevent sticking. Stir in
salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7
minutes longer or until peas are tender but still slightly crisp. Dissolve
cornstarch in a little water. Add cornstarch mixture to shrimp and cook
until thick and clear, stirring constantly. Season with soy sauce. Serves 6.
Shared with our recipe list by Bonnie.
Posted by Willie Crawford at 03:27 AM | Comments (0)
March 19, 2006
White Potato Candy
POTATOE CANDY
1 bag of powered sugar - 16 oz.
1/4 cup of mash potaotes/ (I use instant potatoes ,no lumps in these, make sure these are chilled or they wont thicken .)
3-5 drops of vanilla extract .
Mix all 3 ingredience till it forms a ball like dough for pie crust . Roll out between wax paper lighted floured with 10 x sugar . after you get it rolled remover the top sheet of wax paper then spread peanut butter on top .remove bottom sheet of wax paper as your rolling , slice to desired thickness ,place in air tight containers or zip lock bags and store in refrigerator. Hope you enjoy it as much as we do .
Contributed to our recipe list by Charmaine
Posted by Willie Crawford at 06:47 PM | Comments (0)
Beef Chimichangas
BEEF CHIMICHANGAS
Serves: 6
These also freeze really well.
Ingredients:
1-1/2 lb. ground beef
1/2 c. finely chopped onion
1 (16 oz.) can refried beans
1 can (8 oz.) tomato sauce
2 t. chili powder
1 garlic cloves, minced
1/2 t. ground cumin
12 flour tortillas (10")
Butter flavored Pam
Sauce:
1 (16 oz.) can tomato sauce
1 can (4 oz.) chopped green chilies
1 can (4 oz.) chopped jalapeno peppers
Vegetable oil for frying
1-1/2 c. shredded mild cheddar cheese
Instructions:
In a skillet, cook beef & onions until done. Drain. (I run hot water over it
to help get rid of the grease). Stir in beans, tomato sauce, chili powder,
garlic & cumin. Spoon about 1/3 c. of beef mixture off-center on tortillas.
Fold edge nearest filling up & over to cover. Fold in both sides & roll up.
(Fasten with toothpick if desired). Spray outside of tortillas with butter
flavored pan.
Bake at 350 for 25 - 30 min. or until golden brown (if frozen, thaw before
baking) Or you can fry the chimichangas for 1-1/2 to 2 minutes on each side
or until browned. Drain on paper towels
Sauce:
Mix tomato sauce, green chilies & jalapeno peppers. Warm the sauce.
Serve over chimichangas. Top with cheese.
Freezer instructions:
After making the chimichangas (before baking or frying) spray a cookie sheet
with Pam & lay the chimichangas single layer on cookie sheet. Cover with wax
paper & place in freezer about 2 hrs.
Take out & place in freezer container. Can be frozen up to 3 months.
Sauce:
After sauce is warmed; place in freezer container. Thaw & heat when needed.
Sauce can be frozen up to 3 months
"Words can tear our lives apart and bring us stormy weather. A compliment
tucked in the heart can heal it back together"
Contributed to our recipe list by Bonnie.
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Posted by Willie Crawford at 05:27 PM | Comments (0)
Crawdad Cakes
Crawdad Cakes
Ingredients:
1/2 stick butter
2 cups crawfish tails -- ground
2 cups cooked long-grain rice
1/2 cup bell pepper -- chopped
2 slices bacon -- crisp, crumble
1 tablespoon parsley -- chop fine
1/2 cup shallots -- chop fine
1/4 teaspoon basil
1 dash thyme
1 teaspoon salt
1 dash tabasco ( or to taste )
3 eggs; well beaten
Preparation:
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well.
Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered.
Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares,
about 3x3x1/2 and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes.
Flip over and fry until brown.
Contributed to our recpe list by Richard.
Posted by Willie Crawford at 01:27 AM | Comments (0)
March 18, 2006
Patty's Stuffed Peppers
Pattys Stuffed Peppers
4 Bell Peppers, washed, seeded and parboiled 5 or 6 minutes. drain well
in colander. When cooled enough to handle, cut in half from the top down.
Lay out not touching in baking pan you have sprayed with non-stick spray.
Make sure sides of pan or baking dish is deep enough so you can cover
peppers without mashing them.
3/4 lb. Ground Round
3/4 lb. lean Ground Pork Sausage
1 medium Onion, diced small
2/3 cup Instant Rice
1 (8-oz.) can Tomato Sauce
1 Tbsp. Worcestershire Sauce
1 tsp. Dry Mustard
1 tsp. minced Garlic
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1 Egg
2 cans Mexican Seasoned Tomatoes, undrained
1-1/2 cups shredded Mexican Blend Cheese, like Kraft
Mix everything together except pepper halves and cans of tomatoes and
shredded cheese. Fill pepper shells with meat filling. Pour tomatoes over
pepper halves. Cover with foil and bake 1 hour in a 350 degree oven.
After the first 45 minutes, uncovered and sprinkle your shredded cheese on
top of each pepper and cook last 15 minutes uncovered.
Serves: 4 to 6
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 04:11 PM | Comments (0)
Hot Crab Dip
HOT CRAB DIP
8 oz. cream cheese
3 tbsp. mayonnaise
2 tbsp. white wine (dry vermouth)
1 tsp. Dijon mustard
1/2 tsp. sugar
1/4-1/2 tsp. salt
7 3/4 oz. crab meat, flaked
Cook first 6 ingredients in the top of a double boiler until well blended
and heated
thoroughly. Add crab meat. Serve in chafing dish and dip with crackers.
Shared with our recipe list by Lucky.
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Posted by Willie Crawford at 03:57 PM | Comments (0)
March 17, 2006
Pickled Pigs Feet a la Panamanian style
Recipe For Pickled Pigs Feet a la Panamanian style:
6 feet cut in halves
salt (to taste)
1 sprig parsley chopped
2 onions chopped
5 fresh lemons (squeezed) or lemon juice
2 habanero peppers chopped (this pepper is very hot)
1/2 bottle cider vinegar
water
Cook pigs feet in water until tender.
In a large bowl (never use aluminum bowls) add chopped parsley, onions, peppers, squeezed lemons or lemon juice, water to cover the feet, vinegar and salt to taste. Add cooked pigs feet and let set over night. Caution: If this is place in your refrigerator, it will gel. If gel, you can warm it in your microwave oven to get it back liquid taste. Bon Appettit.
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Posted by Willie Crawford at 04:53 PM | Comments (0)
Homemade Chicken Pot Pie
A friend of mine at work gave me this recipe and it is so EASY and delicious. It has become one of my family's favorite staples. (Side note: ** We have also made beef pot pie by omiting the Veg-ALL and creamed soup. Replacing those ingredients with Beef Stew or Campbells Chunky Veg Beef Soup! This is also very tasty!!)
HOMEMADE CHICKEN POT PIE
2 Freezer Pie Shells
1 can of Veg-All
1 can of cream of chicken soup
1 cup of Mozarella Cheese (shredded) (You can also use Cheddar)
1 package or 1 can of chicken
Mix the veg-all, soup and chicken. Place in one pie shell. Sprinkle the mozarella cheese on top of the mixture. Place additional pie shell on top of pie shell with ingredients. Puncture the pie shell with a fork for baking. (This mixture will actually make 2 pies - will need 4 pie shells). The additional pie can be frozen until you are ready to bake it.
Bake at 350 for 30-45 minutes - until golden brown.
This is also something you can throw together at night and bake the next day.
Enjoy!
Yvonne
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Posted by Willie Crawford at 02:29 PM | Comments (0)
March 15, 2006
Ti ti's Gravy
1 lb. sausage
2-3 tbsp. flour
1/2 tsp. garlic powder
1 tbsp. sugar
milk
Over medium heat, crumble sausage and brown. Sift flour into pan and stir
with a whisk, creating a roux with the fat rendered from the sausage (some
people remove the sausage, I personally don't). Add garlic powder and sugar
to roux, add milk, stirring constantly as it comes to a boil. Be careful not
to spill as gravy is very hot. Gravy will thicken as it simmers. If it
becomes too thick, add more milk. Return sausage to pan if you had removed
it. I love to serve this with homemade biscuits for Sunday Morning
breakfast.
Posted by Willie Crawford at 05:04 PM | Comments (0)
March 14, 2006
Chicken And Rice Casserole
CHICKEN & RICE CASSEROLE
1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix
Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don't over cook or the chicken will be dry.
Contributed to our recipe list by Sharon.
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Posted by Willie Crawford at 09:56 AM | Comments (0)
March 11, 2006
Mississippi Mud - Chocolate Cake Recipe
Mississippi Mud - Chocolate Cake Recipe
½ cup butter or margarine
½ cup oil
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp soda
1 tsp vanilla
½ cup margarine
4 tbsp cocoa
½ cup buttermilk
1 lb. powdered sugar
½ tsp salt
1 tsp vanilla
1 cup walnuts, chopped
In a saucepan, combine butter, oil, cocoa, and water. Bring to a boil.
In a bowl, sift together flour and sugar. Pour cocoa sauce over dry ingredients. Mix well.
Combine remaining ingredients for batter. Add to mixture. Mix well. Place in a greased 11x17-inch pan. Bake at 400 degrees for 20 minutes. Frost while still hot.
Frosting:
Combine margarine, cocoa, and buttermilk in a saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Blend.
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Posted by Willie Crawford at 11:14 PM | Comments (0)
Honey Bun Cake
HONEY BUN CAKE
INGREDIENTS:
1 Pkg Yellow Cake Mix
3/4 Cup Oil
4 Eggs
1 Tub (8 oz) Sour Cream
1 Cup Brown Sugar
1 T Cinnamon
GLAZE:
2 Cups Powdered Sugar
1/4 Cup Milk
1 T Vanilla
DIRECTIONS:
Preheat oven to 325 degrees. Lightly grease or spray a 9 x 13 pan with Pam.
In a large bowl, place cake mix, oil, eggs, and sour cream. Stir by hand
about 50 strokes, or until large lumps are gone. Pour 1/2 of batter into
pan.
Mix brown sugar and cinnamon together and sprinkle on top of batter in pan.
Spoon other 1/2 of batter on top of the brown sugar mixture. Swirl cake with
knife.
Bake 40 minutes or until done.
Whisk together powdered sugar, milk, and vanilla until smooth. Pour over hot
cake as soon as the cake is out of the oven.
Serve warm or cold.
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Posted by Willie Crawford at 07:24 PM | Comments (0)
Lemon Velvet Pie
Lemon Velvet Pie
1/3 cup sugar
6 tbl cornstarch
1/2 tsp salt
11/2 cup cold water
2 x egg yolks
2 tbl butter
1/3 cup lemon juice
1 tsp grated lemon rind
1 tsp vanilla
1 tbl gelatin
1/4 cup cold water
1 cup light cream
2 x egg whites beaten stiff
1 x 9" baked pie shell
1 cup heavy cream whipped
Combine sugar, cornstarch and salt in a 2 quart saucepan. Gradually stir in 1 1/2 cups cold water. Cook over medium heat, stirring constantly, until mixture thickens and mounds when dropped from a spoon.Slightly beat egg yolks, using a fork. Stir a small amount of hot mixture into egg yolks. Immediately pour back into remaining hot mixture, blending thoroughly. Cook over low heat 2 more minutes, stirring constantly. Remove from heat. Gently stir in butter, lemon juice, lemon rind and vanilla. Remove 1 cup of the mixture; cool and reserve.Soften gelatin in 1/4 cup cold water for 5 minutes. Add gelatin mixture to remaining hot mixture and stir until dissolved. Gradually stir in light cream. Chill until it begins to thicken, fold in beaten egg whites. Pour mixture into baked pie shell. Chill in refrigerator for 15 minutes.Carefully spread reserved 1 cup cooled mixture on top. Chill in refrigerator until set. Decorate top with puffs of whipped cream.
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Posted by Willie Crawford at 06:38 PM | Comments (0)
Sweet Potato Cheesecake With Graham Cracker-Pecan Crust
Sweet Potato Cheesecake
Graham Cracker-Pecan Crust
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Preheat oven to 425 degrees F.
Combine ingredients well and press into a 10-inch springform pan.
Filling
24 ounces cream cheese softened
1 cup granulated sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, mashed
Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and
ginger. Beat cream and
well-mashed sweet potatoes in on medium speed of a hand held mixer just
until well-combined. Pour
the filling into the prepared crust.
Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake
1 hour more. Turn heat
off and leave in the oven to cool for several hours, or cool on a wire rack.
Serve with sweetened whipped cream or caramel topping.
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Posted by Willie Crawford at 09:37 AM | Comments (0)
Rice Pudding
RICE PUDDING
1 c. uncooked rice
4 c. milk
2 T. butter
1 c. sugar
4 eggs, beaten
1/4 t. cinnamon
dash of mace
1/2 c. seedless raisins (optional)
nutmeg to taste
Soak rice in 2 cups of milk for 2 hours. Add remaining 2 cups of milk to rice and cook, over low heat, 20 to 30 minutes or until rice is tender. Set aside to cool. Butter a 2 quart casserole dish. Cream butter and sugar thoroughly. Beat eggs until frothy. Combine sugar mixture, eggs and rice. Flavor with cinnamon, mace and nutmeg. Add raisins (optional). Pour into casserole dish and bake at 350 degrees for 45 minutes. Serve while hot.
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Posted by Willie Crawford at 02:13 AM | Comments (0)
2 Meatloaf Recipes
MEATLOAF
2 lbs. ground beef
1 egg
2 T. cream
1/2 c. onions, chopped
1 c. corn flakes
ketchup, until it is smooth
hot sauce, to taste
Mix hamburger with corn flakes and pour 2 T. cream and ketchup until it is smooth. Mix well. Add onion to taste then add egg and mix well. Pour out into baking pan and rub hot sauce and egg on meat mixture. Bake at 350 degrees until done, about 1 hour.
MEATLOAF
2 lbs. lean ground beef
2 T. minced garlic
1 onion, minced
1 egg
1 pkg. whole mushrooms
1/4 c. Worcestershire sauce
1 c. (any brand) sweet barbeque sauce
1/4 c. sun dried tomatoes
1/2 c. feta cheese
Mix meat with all ingredients, except mushrooms and barbeque sauce. Form a loaf and place in baking pan. Top with barbeque sauce and place whole mushrooms randomly on top. Bake at 400 degrees for 50 minutes.
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Posted by Willie Crawford at 02:06 AM | Comments (0)
Jamaica Rice And Peas
1 1/2 cups of Red Kidney beans or you can use pigeon peas
1 garlic clove crushed
4 cups of water
salt pinch
2 cups of coconut milk( If you buy it make sure it is not sweet) You can make your own with a fresh coconut and a blender. Just chop and mix with water.
fresh black ground peper
1 scallion chopped ( green Onion) for those who don't know the term scallion
1 sprig fresh thyme (yes the old stick)
! fresh scotch bonnet hot pepper( if you wish)
2 cups of uncooked rice
Combine kidney beans, garlic, water and the pinch of salt in a pot. Cook covered over a low fire, not to low until beans are tender but not soft. Maybe 1 1/2 hour.
Add coconut milk, ground peper, scallion, fresh thyme and the whole pepper, be careful you may not like it to hot. Now add your rice, ther should be enough water in the pot to cook the rice reduce heat return to boil slowly for another 20 to 25 minutes. Ther should be no liquids left and try not to add more water because the Rice should turn a little read fromcooking in the coconut milk. This is a Jamaica Sunday must with dinner Enjoy
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Jamaica Curry Chicken
1 cut up Chicken/or Chicken Parts Wings
whole chicken should be cut up into bit sized not whole pieces.
1 large onion
1 garlic clove chopped
1 hot pepper seeded (be careful with the pepper)
2 tablespoons curry powder
dash salt and pepper
2 tablespoons of cooking oil
2 cups of water
Green pepper half sliced
For the true taste of curry chicken all seasonings should be placed on chicken and should be placed in the refrigerator for a couple of hours. Combine chicken with onion, garlic, hot pepper and curry, green peppe salt and pepper to taste. Let set.
Take all seasonings off chicken and cook in hot oil cook till done.
combine a little more curry and add water simmer under a low fire. Some people will add white irish potatoes cut into small chuncks to thicken the gravy. Serve over white rice or Rice and Peas. Enjoy
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Posted by Willie Crawford at 01:48 AM | Comments (0)
Sweet Potato Cheesecake
2 c. vanilla wafer crumbs about ( 1/2 lb cookies crushed)
1/3 c. melted butter
3 8oz. cream cheese softened
1 c. sugar
1/2 c. light brown sugar
3 eggs lightly beaten
2 c. cooked mashed sweet potatoes
1/4 c. evaporated milk
1 tablespoon vanilla
1 teaspoon cinn.
1 1/2 teaspoon nutmeg
1 teaspoon lemon juice
2 c. sour cream at room temperature
Pre-heat oven to 350, butter 9 1/2 x 10 spring pan and coat lightly with flour. Toss vanilla wafer crumbs with butter until evenly moist, press the crumbs on the bottom of pan and 1 inch up the sides of prepared pan. Bake for 12 minutes. Let crust cool. Reduce the oven temp. to 325. In mixing bowl beat cream cheese until smooth. Beat 3/4 c. sugar and brown sugar then beat in eggs in 3 addition until the mixture is thoroughly combined, scraping down the sides of bowl. Combine the pureed sweet potatoes, milk, 1 tea. vanilla and cinn., nutmeg, and lemon juice until well blended.
In another bowl add sweet potato mixture to cream cheese mixture and beat until smooth. Wrap foil loosely around bottom and up the sides of pan. Pour batter into prepared pan and set it in a lg. baking dish or roasting pan. Place for 70 min. or until edges are firm and center is still slightly shaky. Combine the sour cream with remaining 1/4 c. sugar and 2 tea. vanilla. Remove the cheesecake from the water bath and pour the sour cream topping onto the cheesecake, spread topping evenly and bake for 10 min. Transfer cheesecake to rack and cool 1 hour. Remove the foil and side of pan, refrigerate 4 hours or over night....
serves 16
This seems like a lot of work but the out come of the cheesecake is so delicious !!!!
ENJOY
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Posted by Willie Crawford at 01:35 AM | Comments (0)
March 10, 2006
Lemon Lime Pie
Lemon-Lime Pie
A delicious, very easy-to-make refrigerator dessert I invented while
dabbling in the kitchen.
Graham cracker crust
Lemon instant pudding mix
1 1/2 cups milk or half-n-half
1 small container of lime yogurt
Cool Whip (or whipped cream of any kind)
Make lemon pudding using 1 1/2 cups milk instead of the usual 2 cups
Pour into crust
Spoon globs of lime yogurt on top of the pudding pie
Use a spatula to create ribbons of yellow and green
Top with cool whip (or whipped cream)
Cool and serve... you can sprinkle chocolate chips, or shred baking
chocolate for a sweet and sour gourmet treat, but we usually prefer it
plain. Slivered almonds are not bad either.
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Posted by Willie Crawford at 04:32 AM | Comments (0)
Cabbage Soup
This is a great cabbage soup recipe. The smaller you chop the veggie's the better it is.
Cabbage Soup
1 28 oz. can of crushed tomatoes
1 can of rotel tomatoes and peppers ( I use the hot)
1 can of roasted diced chili peppers
1 large onion chopped
1 garlic pod (or as many as you like)
6 large carrots, chopped
1/2 of a head of cabbage
Chop onion and sauté, I just sauté in a small amount of water. Add can of crushed tomatoes, rotel, peppers, garlic, carrots, and cabbage. Slow cook for two hours. I also add a little bit of sugar after about an hour of cooking. I like to put a bit of butter in my bowl. Serve with crusty bread and enjoy. You could also add meat if you choose.
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Posted by Willie Crawford at 01:27 AM | Comments (0)
Chicken Noodle Casserole
Chicken Noodle Casserole
1 (8 z) pkg egg noodles, cooked
2 skinless, boneless chicken breast halves - cut into cubes
1 T minced onion
1 can cream of chicken soup
1 1/4 c milk
1 can peas and carrots, drained
salt and pepper to taste
paprika to taste
4 slices cheese
4 slices soft white bread, cubed
1 Preheat oven to 350 degrees F. Spread cooked egg noodles in baking
dish, set aside.
2 In skillet, saute cubed chicken meat with onion for 7 to 10 mins til
chicken is cooked through and no longer pink inside.
Add soup, milk, peas and carrots, stir together.
Season with salt and pepper, paprika to taste. Stir til just
bubbly, remove from heat.
3 Stir chicken mixture into noodles in baking dish til well combined;
top with cheese slices, then bread cubes.
4 Bake 30 mins til bread is toasted; serve hot.
Contributed to our recipe list by Elizabeth
Posted by Willie Crawford at 01:17 AM | Comments (0)
Cheese Potato Soup
Cheese Potato Soup
2 T butter
1 c diced onion
2 1/2 c peeled, diced potatoes
3 c chicken broth
1 c heavy cream
1 3/4 c shred sharp Cheddar cheese
1/4 t dried dill weed
1/4 t pepper
1/4 t salt
1/8 t ground cayenne pepper
In saucepan over medium heat, melt butter.
Cook onion in butter til softened.
Stir in potatoes, broth, & bring to boil, then cover, reduce heat,
simmer 20 mins, til potatoes are tender.
Puree potato mixture in blender; return to pot over medium heat.
Stir in cream, cheese, dill, pepper, salt and cayenne.
Bring to low boil and cook, stirring, til thickened, 5 minutes.
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Posted by Willie Crawford at 12:40 AM | Comments (0)
March 09, 2006
Chicken Pot Pie Soup
CHICKEN POT PIE SOUP
4 lb. stewing or roasting chicken
1 leek, washed and trimmed
1 onion, peeled and stuck with 1 clove
1 carrot, scraped
1 clove garlic, peeled
1 bay leaf
2 springs parsley
3 peppercorns
1 1/2 tsp. salt
2 qts. water
In a large pot combine chicken, leek, onion, carrot, garlic, bay leaf,
parsley sprigs, peppercorns and salt. Barely cover with water. Slowly
bring liquid to a boil, reduce heat; skim off scum. Cover pot. Simmer very
gently so surface barely moves (about 1 hour for roasting chicken, 2 hours
for stewing chicken). Transfer chicken to platter. When cool enough to
handle, remove skin. Pull meat from bones, cut in pieces. Strain broth,
correct seasoning. Add in chicken pieces.
Contributed to our recipe list by Lucky.
Posted by Willie Crawford at 05:49 PM | Comments (0)
March 08, 2006
Fried Rice
Fried Rice
4 - 6 cups cooked white rice
2 cups warm water
12 - 15 dried Chinese mushrooms
3 Tbs peanut or vegetable oil
1 Tbs sesame oil
1 tsp grated fresh ginger
3 cloves garlic, finely chopped
2 leeks, well cleaned and thinly sliced
4 stalks celery, thinly sliced
8 oz green beans, trimmed and cut into small pieces
1 large carrot, coarsely grated
4 oz bean sprouts
3 scallions (spring onions), green and white parts, thinly sliced
1/4 cup mushroom liquid
2 Tbs soy sauce, or to taste
The rice for this dish is best made the day before, but rice may be cooked and refrigerated prior to beginning. Soak the mushrooms in the warm water for 30 minutes, then squeeze the mushrooms dry, remove the stems, and slice thinly. Reserve the liquid the mushrooms were soaking in. Heat the peanut oil and sesame oil in a wok or a large,heavy skillet over high heat. Add the ginger and garlic and stir for 30 seconds. Add the mushrooms, leeks, celery, green beans, and carrot and stir fry for 3 minutes. Add the bean sprouts and cook an additional minute. Add the rice and stir over high heat until heated through. Add the mushroom liquid and the soy sauce, stirring to combine. Garnish with chopped scallions. Serves 4 to 6.
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Posted by Willie Crawford at 12:21 PM | Comments (0)
March 07, 2006
Bass Creole
Bass Creole
Yield: 1 servings
1 lb Bass fillets
2 T Butter or margarine
1 md Chopped onion
1/4 t Tarragon leaves
1 c Tomatoes, peeled and drained
1 Green pepper chopped
1/2 t Salt
1/4 t Tabasco
1 Bay leaf
2 T Lemon juice
1/4 lb Sliced mushrooms
Melt butter in skillet. Add onion and green peppers and saute until tender. Add mushrooms and cook another 3 minutes.
Add tomatoes, lemon juice. tarragon, bay leaf, tabasco and salt. Cover and simmer 20 minutes.
Add fish and simmer until fish flakes easily with fork, about 12 to 15 minutes.
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Posted by Willie Crawford at 08:21 PM | Comments (0)
Guinness Corned Beef
Guinness Corned Beef
Roast this Corned Beef slowly at a low setting for a melt in
your mouth delight. The aroma is fantastic!" recipe yields: 12
servings.
4 pounds
corned beef brisket & seasoning packet that comes with
the corned beef
1 1/2 - 2 cups brown sugar
1 (12 fl. oz.) bottle dark Irish stout beer (Guinness or
similar)
Optional: Buy more to serve with dinner
Preheat oven to 350 degrees F .
Rinse the beef completely with water and pat dry.
Place the brisket in a roasting pan or Dutch oven. Rub the brown
sugar on the corned beef to coat entire beef, including the
bottom. Pour the bottle of stout beer around, and gently over
the beef to wet the sugar. Sprinkle with seasoning packet.
Cover tightly with foil and place in preheated oven. Bake for 3-
4 hours or until very tender when pierced with a fork. [Add
vegetables during the last hour].
Allow to rest 15 minutes.
Slice on diagonal across the grain of meat.
**During the last hour of baking, raise oven temperature to 400
degrees .Put vegetables in the roasting pan. I add wedges of
cabbage, Yukon Gold or Red potatoes, onion, carrots, etc. cut
into chunks. Reseal with foil and roast for 45 minutes - 1 hour
or until almost tender. Optional: Remove foil and let veggies
get browned for 1/2 hour.
Posted by Willie Crawford at 01:35 PM | Comments (0)
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