Product Launch Formula Bonuses: May 2006 Archives

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May 31, 2006

Apple Gingerbread Pie

Apple Gingerbread Pie

Makes One 9-inch Pie
8 Servings

Crust
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger
Filling
4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice , to taste
Topping
1 cup whipping cream , whipped
2 tablespoons finely chopped pecans
For crust, heat oven to 375ºF. Cream Crisco and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.
**************************************************************************

Apricot Cream Cake

Makes one 10-inch cake
Prep time: 1 hour
Bake time: 1 hour

Filling
Crisco® No-Stick Flour Spray
1 cup chopped dried apricots (1/4- to 1/2-inch pieces)
Water
1/3 cup sugar
1/3 cup chopped pecans

Topping
1/2 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon melted Butter Flavor Crisco all-vegetable shortening or 1

tablespoon Butter Flavor Crisco stick

Cake
1 package (8 ounces) light (Neufchatel) cream , softened cheese
1/2 cup Butter Flavor CRISCO Shortening or 1/2 Butter Flavor CRISCO Stick
1 1/4 cups Sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted PILLSBURY® Best All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk

Garnish
10 pecan halves
SMUCKER'S Caramel Topping
10 dried apricot halves
Nasturtiums (optional)
Heat oven to 350°F. Spray a 10-inch springform pan with Crisco No Stick

Flour Spray; set aside.
Filling:
In a medium saucepan cover chopped with enough water to cover (about 1

cup). Bring to a boil; reduce heat. Cover. Simmer until tender. Stir in 1/3 cup

sugar. Cool completely. Stir in 1/3 cup nuts.
Topping: In a small bowl combine coconut, 1/4 cup sugar, 1/4 cup nuts and

melted CRISCO Shortening; stir to mix.
Cake: In the bowl of an electric mixer combine cream cheese and 1/2 cup

CRISCO Shortening ; beat at high speed until fluffy. Add 11/4 cups sugar

gradually, beating until light and fluffy. Add eggs and vanilla extract. Beat 2

minutes.
In a small bowl combine flour, baking powder, baking soda and salt; add to

creamed mixture alternately with milk, beating at medium speed 1 minute

after each addition. Spread half of batter (about 21/4 cups) into pan. Spoon

filling over batter to within 1/2 inch of edge. Cover with remaining batter.

Sprinkle with topping.
Bake 1 hour or until cake begins to pull away from side of pan and toothpick

inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of

pan with knife or metal spatula.
Remove side of pan. Invert cake on wire rack. Remove bottom of pan using

thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up,

on serving plate. Cool completely.
Garnish:
Brush nut halves lightly with caramel topping. Place 1 nut half in center of

each apricot half. Press apricot half around nut. Place filled apricots around

edge of cake. Place nasturtiums in center of cake, if desired.

Contributed to our recipe list by Emma.

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

Banana Cake with Caramel Cream Cheese Frosting

Banana Cake with Caramel Cream Cheese Frosting

Ingredients

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed, ripe banana (about 3 bananas)
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

Caramel glaze:
1/4 cup packed brown sugar
1/4 sweetened condensed milk
2 tablespoons unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Frosting:
1 small package (3 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1 tbsp sour cream
1 tbsp pure maple syrup
1 tsp pure vanilla extract
3 to 3 1/2 cups confectioners' sugar

Instructions

1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.

2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.

4. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.

5. For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 06:09 PM | Comments (0)

Cole Slaw With Sour Cream Dressing

cole slaw w/sour cream dressing

one head of cabbage or
16oz package slaw mix 3/4 teaspoon seasoned salt
3/4 cup mayonnaise or salad dressing 1/4 teaspoon celery seed
1/2 cup sour cream 1 8oz can crushed pineapple
1/4 cup sugar

directions:
1 )If using head of cabbage shredd into large bowl, if using slaw mix
empty contents into large bowl.

2 )In small bowl, combine the remaining ingredients; stir until blended
pour over cabbage or coleslaw mix and toss to coat. refrigerate until
serving.

makes 6-8 servings

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

Deviled Eggs

Basic Deviled Eggs Recipe

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. Makes 24 appetizers.

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.

Try one of these options

Substitute sour cream for the mayonnaise.

Substitute mustard with Dijon mustard or spicy brown mustard.

Add one of the following to the filling: 2 finely chopped green onions, 2 tablespoons minced parsley, 1 tablespoon chopped chives, 1/2 cup chopped shrimp, crab, or salmon, 3 tablespoons crumbled blue cheese, 1/2 cup chopped olives, or 1/2 cup shredded cheddar cheese.

Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce

Contributed to our recipe list by Brenda.

Posted by Willie Crawford at 10:05 AM | Comments (0)

Asian Over-Fried Chicken

Asian Oven-Fried Chicken

2 tsp. unsalted butter
1/4 cup plus 3 Tbs. buttermilk baking mix
2 Tbs. sesame seeds
2 tsp. soy sauce
2 tsp. lemon peel, grated
1-1/4 tsp. parsley
1 tsp. garlic powder
1-1/2 lbs. whole chicken, cut up
Preheat oven to 425°F. Melt butter in a 9x13 inch pan in oven until melted. Combine baking mix, next 5 ingredients and salt to taste in a shallow bowl. Coat chicken. Place skin sides down in pan. Bake 35 minutes uncovered. Turn, and bake about 15 minutes more, until chicken is cooked through.

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

May 30, 2006

Buttermilk Biscuits with Sausage Gravy

2-1/4 cups all purpose flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3 Tbs. unsalted butter, chilled
1/3 cup vegetable shortening, chilled
3/4 cup buttermilk
1 lb. pork sausage
2 cups skim milk
1/8 tsp. hot pepper sauce, or to taste

Preheat oven to 450°F.

Combine 2 cups flour and next 4 ingredients in a food processor or mixing bowl. Cut in butter and shortening until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball. Transfer to a lightly floured work surface. Knead 6 times and roll to 1/2 inch thickness. Cut into 2 inch disks.

Arrange on a lightly oiled baking sheet so that biscuits are not touching.

Bake 16 minutes or until biscuits have risen and are golden.

Meanwhile, prepare sausage gravy by cooking sausage 12-15 minutes in a heavy nonstick skillet over medium high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer meat to a bowl and set aside. Discard all but 3 Tbs. pan drippings. Return skillet to medium heat. Sprinkle 3 Tbs. flour into drippings and whisk 2-3 minutes until lightly browned. Whisk in milk and hot pepper sauce. Increase heat to medium high and stir constantly 2-3 minutes, or until it begins to thicken. Return sausage to gravy and simmer 1-2 minutes until heated throughout. Season with salt and pepper to taste and serve over biscuits.

Posted by Willie Crawford at 10:22 PM | Comments (0)

Old Fashion Banana Pudding with Meringue

1/2 cup sugar
1/4 cup flour
1 pinch of salt
1 cup milk
2 egg yolks, beaten
1 tbs butter
1 tsp vanilla
1 banana, mashed
18 vanilla wafers
1 banana, sliced
2 egg whites
1/2 cup sugar

In pan combine sugar, flour, salt and milk, blend. Cook over low heat, stirring constantly, until smooth and thickened. Add some of this mixture to beaten yolks, then add yolks to mixture. Return to the fire and cook 2 mins, stirring constantly. Stir in butter, vanilla and mashed banana. Remove from heat. In a 6 cup baking dish alternate, the custard, vanilla wafers and sliced banana and ending with custard on top. Cool. Top with a meringue made of egg white and 1/2 cup sugar.

Bake at 325F for 20 minutes.

Contributed to our recipe list by Monica.

Posted by Willie Crawford at 09:53 PM | Comments (0)

Crispy Apple Coleslaw

Crispy Apple Coleslaw is a great alternative to regular coleslaw, and is a great make-ahead dish. Recipe courtesy the New York Apple Association.

CRISPY APPLE COLESLAW Emma

2 cups cabbage, shredded

2 medium apples , cored and diced

1 can (16-oz.) crushed pineapple, drained

1/2 cup fat-free or lowfat mayonnaise

Mix the cabbage, apples and crushed pineapple with the mayonnaise in a large bowl. Refrigerate for at least one hour. Makes 6 servings.

Posted by Willie Crawford at 09:13 PM | Comments (0)

Lemonade Pie

Here is a delicious and easy frozen pie.

LEMONADE PIE
From Miriam

1 Prepared Graham Cracker Pie Crust
1 (6 ounce) can frozen lemonade, concentrate
1 (8 ounce) can crushed pineapple with juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:
In a large bowl, mix lemonade, crushed pineapple, and sweetened condensed milk. Fold in whipped topping. Pour filling into pie crust. and freeze. Serve frozen. Omit the pineapple and add a 6 ounce can frozen limeade concentrate to make a Limeade Pie.

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May 29, 2006

Blessed Eggs

BLESSED EGGS
(Much Better Than Deviled Eggs)

6 eggs, hard boiled
1/4 c. mayonnaise
salt and pepper, to taste
1 T. prepared mustard
1 1/2 T. sweet pickle relish
paprika, for garnish

Hard boil eggs for 8 minutes, turning often to
center the yolks. Chill and shell. Cut eggs in
half, lengthwise. Remove yolks into a mixing bowl.

Mash yolks with a fork and moisten with mayonnaise.

Season to taste with salt, pepper, pickle relish and
mustard. Mix until light and fluffy. Pile into egg
white halves. Sprinkle paprika on top as a garnish.

Adjust the amount of mayonnaise, mustard and pickle
relish to your own taste.

Contributed to our recipe list by Sharon.

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Posted by Willie Crawford at 04:35 PM | Comments (0)

Cherry Pie

CHERRY PIE

2 c. all-purpose flour
1 c. shortening
1/2 c. cold water
1 pinch salt
2 c. pitted sour cherries
1 1/4 c. white sugar
1 tsp. cornstarch
1 T. butter
1/4 tsp. almond extract

Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9" pie pan with pastry. Place the cherries, sugar and cornstarch in a medium size non-aluminum sauce pan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust. Bake at 375 degrees for 45 to 55 minutes, or until the crust is golden brown.

Recipe Contributed By Sharon.

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Vegetable Lasagna

Vegetable Lasagna

Serves 6 to 8

2 tablespoons olive oil
2 medium garlic cloves, minced
1 28-ounce can crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
Salt and ground black pepper
15 dried 7-by-3 1/2-inch no-boil lasagne noodles
3 cups cooked and seasoned vegetables (see recipes that follow)
1 pound mozzarella cheese, shredded (about 4 cups)
5 ounces Parmesan cheese, grated (about 2/3 cup)
Cooking spray for foil

Heat oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and refrigerated overnight or wrapped in plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator.)

Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.

Roasted Zucchini and Eggplant Lasagne

Procedure
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 400 degrees.
2. Toss 1 pound each zucchini (about 2 medium) and eggplant (about 2 small), cut into 1/2-inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste.
3. Spread out vegetables on two greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside.
4. Follow Master Recipe for Vegetable Lasagne with Tomato Sauce.

Shared with our recipe list by Shelly.

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Posted by Willie Crawford at 09:50 AM | Comments (0)

Cabbage Casserole

cabbage casserole

3 c. cabbage ( chopped fine )
1/2 can chicken soup
1 c. milk
1/2 c. mayonaise
salt and pepper to taste
1/2 can water chesnuts
1/2 pkg. slivered almonds
1 1/2 c. shreeded cheese
1/2 c. chopped onion
mix together 3c. crushed c. chushed cornflakes
and 1 stick butter.
put half on bottom of dish then
add the other ingredientd
top with the other half of cornflakes mix
bake 350 for 1 hour

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Posted by Willie Crawford at 09:11 AM | Comments (0)

Spinach Egg Casserole

SPINACH EGG CASSEROLE

3 c. shredded cheddar cheese
3 c. shredded mozzarella cheese
6 T. flour
2 c. cottage cheese
1 onion, chopped
6 eggs, beaten
6 T. butter, melted
frozen spinach, thawed and chopped

Mix the cheddar, mozzarella and cottage cheeses then add flour. Sauté onions and mix with cheese mixture. Add eggs, butter and spinach. Mix well and pour into a greased baking pan. Bake at 350 degrees for 60-80 minutes.

Contributed to our recipe list by Sharon.

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Posted by Willie Crawford at 08:52 AM | Comments (0)

Baked Ham With Glaze

BAKED HAM

12 lb. fresh picnic ham
1 c. firmly packed brown sugar
1 T. mustard
1/4 c. pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries
20 whole cloves

Place ham, fat side up, on rack in open roasting pan. Push whole cloves into ham about 2 to 3 inches apart. Bake at 350 degrees for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice to be used as glaze. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.

Contributed to our recipe list by Sharon.

Posted by Willie Crawford at 03:52 AM | Comments (0)

Barbequed Brisket In The Oven

Barbequed Brisket In the oven

Start this the day before you need it. Meat must be cold to slice and requires overnight refrigeration for good results.

3-5 lbs. brisket
1 cup catsup
1/2 tsp celery salt
1/2 onion salt
1/2 garlic salt
2 cups water
1/3 cup worcestershire sauce
2 dashes tabasco sauce
1tsp chile powder
1 tsp. liquid smoke
1 small onion chopped

1. Rub the celery, onion and garlic salts into the brisket well on both sides.
Then.....
2. Cook brisket in a 350 deg oven for 2 hours, uncovered

3. Mix remaining ingredients starting with water.Add 2 dashes of all the salts listed.
Take brisket out of oven and pour sauce over meat. Cover tightly with foil and cook 2 more hours at 300 degrees. Do not peek at it.
Remove meat from sauce and wrap in tin foil and refrigerate meat and sauce over night.
Next day, take meat and slice paper thin on the diagonal. Lay slices in flat pan and cover with sauce.
Heat in a 300 deg. oven and serve on buns or rice or noodles with sauce. Makes about 12 sandwiches if you want to use this as that.
This is the best.

Posted by Willie Crawford at 03:30 AM | Comments (0)

May 24, 2006

Pineapple Pie

PINEAPPLE PIE

3eggs,slightly beaten
1 C. sugar1 heaping T. flour
1 T. margarine, melted
1/2 C. white karo syrup
1 flat can crushed pineapple, juice also
1/2 t. lemon extract

Mix in order the above ingredients. Pour in a 9 inch unbaked pie shell. Bake about 10 minutes at 425 degrees. reduce heat to 325 degrees and bake about 40 TO 45 minutes longer.

Posted by Willie Crawford at 11:36 PM | Comments (0)

Cream Pie

CREAM PIE

1 pt.milk or thin cream
4 T. flour
1/4 t. salt
1/4 t. sugar
2 eggs
2 T. butter
1 t. vanilla
pastry

Heat milk or cream in double boiler. Mix the flour, sugar and salt thoroughly. Pour some of the hot liquid into this, mix well and return to the double boiler. Stir until thickened, cover and cook for 15 minutes. Beat well, pour some of this mixture into beaten egg yolks and add to the rest of the mixture with the butter and vanilla. Pour into baked pie crust and lket stand for a few minutes.
Make a meringue from the beaten egg whites, $ tablespoons sugar and a few grain of salt , a drop of vanilla. Spread over the filling and bake in a very moderate oven (350 degrees) for 15 to 20 minutes, or until browned.
Coconut, bananas or pineapple may be add to the custard mixture.

Posted by Willie Crawford at 11:24 PM | Comments (0)

Lemon Crumb Pie

LEMON CRUMB PIE

This recipe is 75 years old

1 C. sugar
1 C. bread crums
2 eggs
1C. cold water
2 T. butter
juice and rind of 1 lemon

Cover the bread crumbs with the water, leave for 20 minutes. Add the egg yolks, slightly beaten, juice and rind of lemon, butter, salt and sugar. Mix thoroughly.
Line a pie plate with pastry, pour in the filling. Bake 30 minutes in hot oven about 350 degrees. Cover with meringue made with whites of two eggs and 2 tablespoons sugar.

Posted by Willie Crawford at 10:48 PM | Comments (0)

Meatloaf

MEATLOAF

2 lbs. lean ground beef
2 T. minced garlic
1 onion, minced
1 egg
1 box 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.

Shared with our recipe list by Sharon.

Posted by Willie Crawford at 09:17 PM | Comments (0)

Sally Lunn Loaf

SALLY LUNN LOAF

2 eggs, separated
1/2 c. sugar
2 c. flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
2 tbsp. butter, melted
1/4 c. sugar

Beat egg yolks with sugar. Mix flour, baking powder, and salt. Add dry
ingredients to sugar mixture, alternately with milk. Add melted butter.
Beat egg whites until stiff and fold into batter. Pour into greased loaf
pan. Sprinkle remaining 1/4 cup sugar over the top. Bake 40-45 minutes at
350 degrees.

Posted by Willie Crawford at 09:11 PM | Comments (0)

Baked Chicken Steaks

BAKED CHICKEN STEAKS

6 chicken steaks
3 cups corn flakes crushed (you can use food processor for this)
1 T. light mayo
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. salt
In a large zip lock bag mix corn flake crumbs and seasonings.
Spread thin layer of mayo on each chicken steak shake in zip
lock bag to coat. Bake on foil-lined baking sheet sprayed with
Pam at 375 degrees for about 25 minutes.

Recipe submitted to our recipe list by Peg.

Posted by Willie Crawford at 06:36 PM | Comments (0)

Crokpot Stewed Tomatoes

You can cook this on top the stove if you wish. cook about 15 min until tomatoes are tender and flavors combined. The crock pot method is wonderful. Just forget about it and end up with great stewed tomatoes.
6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1/2 cup fresh basil chopped
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Or on high for 4 hrs.
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Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. Add oregano for Italian tomatoes. Or cilantro and jalepeno for Mexican tomatoes .
Serves 6.
Recipe may be doubled.

Posted by Willie Crawford at 05:52 PM | Comments (0)

Mississippi Caviar

6 cans of black eyed peas (drained and rinsed)
1 red onion (finely chopped)
2 tsps of minced garlic ( or fresh or you can use the garlic powder)
1 green pepper (large or several small and you can use any kind or color pepper to add color to the dish)
1 red pepper ( or 1 small jar of pimentos)
1/4 cup of Jalepeno peppers ( I use the ones in a jar and finely chop or you can use a couple of fresh)
couple of dashes of Tabasco sauce.
1 bottle of Italian dressing
the fresher the ingredients the better the flavor.... But, when out of season, I use from the jar...
mix together and let it sit overnight. it gets better ever day.
Serve with tortilla chips or pita chips (cut pita bread into wedges and crisp in oven.)
1 bottle of tums..........

Contributed to our recipe list by Jean.

Posted by Willie Crawford at 05:04 PM | Comments (0)

Cajun Style Catfish Wraps With Slaw

Cajun Style Catfish Wraps With Slaw

For 4 servings

Slaw:

3-1/2 cups thinly sliced red or green cabbage
1/4 cup light mayonnaise
1-1/2 tablespoons cider vinegar
1/2 teaspoon sugar

Wraps:

1 tablespoon all-purpose flour
1 tablespoon paprika
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 (6-ounce) catfish fillets
1 tablespoon butter or stick margarine
4 (8-inch) fat-free flour tortillas

This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

1. To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
2. To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish.
Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat.
Add fillets; saute 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
3. Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces.
Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.

Yield: 4 servings (serving size: 1 wrap).

CALORIES 397 (27% from fat); FAT 11.7g (sat 3.7g, mono 3.9g, poly 2.7g); PROTEIN 35.6g; CARB 36.6g; FIBER 3g; CHOL 106mg; IRON 4.7mg; SODIUM 918mg; CALC 126mg

Shared with our recipe list by Richard.

Posted by Willie Crawford at 03:49 PM | Comments (0)

May 22, 2006

Sweet Potato Pecan Pie

1 prepared sweet pie crust, recipe follows
1 pound sweet potatoes, baked until fork tender, peeled and mashed
1/2 cup pure cane syrup (recommended: Steen's)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
Pinch salt
Chocolate curls
Sweetened whipped cream, accompaniment
Confectioners' sugar, garnish
Preheat oven to 375 degrees F.
On a lightly floured surface, roll out the pie crust to fit a 10-inch pie pan. Fit inside the pan and set aside.
In a large mixing bowl, combine the mashed sweet potatoes, Steen's syrup, spices, 1 egg, and 1/2 teaspoon of the vanilla and mix well. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the filling.

In another large bowl, beat the remaining 4 eggs. Add the remaining 1 teaspoon vanilla, granulated sugar, brown sugar, corn syrup, and salt and stir to blend. Pour over the pecans and bake until the filling is set and the pastry is golden brown, about 1 hour.

Remove from the oven and cool on a wire rack for 1 hour before serving. Garnish with chocolate curls, whipped cream, and confectioners' sugar.
Sweet Pie Crust:
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 (9 or 10-inch) pie crust

Posted by Willie Crawford at 05:21 PM | Comments (0)

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

1 Stick Butter
1 cup chopped onion
1 small Package of Spaghetti
1 LB Velveta Cheese ( good with the spicy

cheese if you like)
1 can Mushroom Soup
1 small jar pimentos drained
Potato chips
4 chicken breasts

Boil chicken breasts until done. About 40

min.. Remove and cool enough to handle.
Cook Spaghetti in water from chicken about 14

minutes or according to directions on box.

Drain in colander.
Cut up chicken in bite size pieces and mix all

ingredients together except for potato chips.

Use a large casserole dish.
Crush potato chips and put on top of

chicken/spaghetti mixture.
Bake until brown and bubbly in a 350 degree

oven.
About 6 servings.
This is great for taking to a pot luck or a

party.

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

May 15, 2006

White Potato Pie

White Potato Pie

Ingredients:
3 large pototoes
1 cup butter (2 sticks) (melted)
1 1/2 cups white sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups heavy whippping cream
2 tablespoons lemon juice
2 tablespoons vanilla extract
6 eggs (lightly beaten)
1/4 teaspoon ground nutmeg
2 9-inch pie shells

Preparation:
1. Boil potatoes until completely done. Allow to cool
then peel and mash using potato masher. You can also
"mash" them using a blender or food processor. Just do
a little at a time if you don't have heavy-duty applicances.
Otherwise, you're likely to burn out a motor. You want
the potatoes well-done because this allows you to mash
them easier, and you don't end up with a lot of lumps in
your mixture.

2. In another mixing bowl combine sugar, salt and baking
powder.
3. Slowly stir in mashed potatoes.
4. Stir in butter.
5. Add whipping cream, lemon juice, vanilla flavoring,
and nutmeg, one at at a time... mixing thoroughly after
adding each ingredient.
6. Stir in eggs.
7. Pour 1/2 of mixture into each pie shell.
8. Bake in preheated oven for 1 hour.
Test for doneness with toothpick. Toothpick inserted
into center of pie should come out clean.

Posted by Willie Crawford at 10:05 AM | Comments (0)

May 09, 2006

Zippy Shrimp

ZIPPY SHRIMP
1-1/4 cups chicken or vegetable broth
10 medium pitted ripe olives, finely chopped
1 red chili pepper, finely chopped*
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon
dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to ½ teaspoon pepper
2 pounds fresh or frozen uncooked shrimp, peeled and deveined
In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turns pink, stirring occasionally. Yield: 8 servings.

Nutritional Analysis: One serving (½ cup) equals 141 calories, 3 g fat (trace saturated fat), 172 mg cholesterol, 520 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 4 very lean meat.

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Posted by Willie Crawford at 11:38 AM | Comments (0)

May 08, 2006

Butter Roll Cobbler

Pie Crust

2 cups - Flower
¼ teaspoon - Salt
2 Tablespoons - Sugar
2/3 Stick - Crisco
A little less that 2/3 cup of milk

* Roll dough out...

Spices

1 teaspoon - Nutmeg
2 Tablespoons - Sugar
¼ teaspoon - Cinnamon

* Sprinkle the mixed spices out onto crust (set aside a little to apply on top of dessert)fold crust twice and place in (pan sprayed baking pan).

Custard

3 Cups - Milk (suggest whole milk)
1 ¼ - Cup of Sugar
¼ - Stick of Butter
1 ½ - teaspoon Nutmeg
¼ teaspoon - Salt
1 Tablespoon - vanilla (suggest pure vanilla extract)
1 Tablespoon - Lemon or (there's an flavor extract "Vanilla Butter Nut" that you can use that I feel gives a better taste)
(*Optional you can also add 3-4 Tablespoons of Kailua Liquor to give it a great taste***)

Preparation

* Bring liquids to a light boil. Pour over folded crust. Sprinkle remaining spices over crust. Bake as 350 degrees. Baking about 40 to 45 mins. Just check until crust is done and golden. Let it sit and cool for about 15-20 mins before serving. Best served warm!

Shared with our recipe list by Sherita

Posted by Willie Crawford at 03:53 PM | Comments (0)

Skillet Fried Cabbage

Skillet Cabbage

Servings: 4

2 Tablespoons Vegetable Oil
3 Cups Cabbage; Finely Shredded
1 Cup Celery; Chopped
1 Green Pepper; Small, Chopped
1 Onion; Small, Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often. Cover pan during the last 5 minutes of cooking time. Stir
once or twice. Serve immediately. (Vegetables will be crisp.)

By Shirley from Kansas

Posted by Willie Crawford at 03:48 PM | Comments (0)

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May 31, 2006

Apple Gingerbread Pie

Banana Cake with Caramel Cream Cheese Frosting

Cole Slaw With Sour Cream Dressing

Deviled Eggs

Asian Over-Fried Chicken

May 30, 2006

Buttermilk Biscuits with Sausage Gravy

Old Fashion Banana Pudding with Meringue

Crispy Apple Coleslaw

Lemonade Pie

May 29, 2006

Blessed Eggs

Cherry Pie

Vegetable Lasagna

Cabbage Casserole

Spinach Egg Casserole

Baked Ham With Glaze

Barbequed Brisket In The Oven

May 24, 2006

Pineapple Pie

Cream Pie

Lemon Crumb Pie

Meatloaf

Sally Lunn Loaf

Baked Chicken Steaks

Crokpot Stewed Tomatoes

Mississippi Caviar

Cajun Style Catfish Wraps With Slaw

May 22, 2006

Sweet Potato Pecan Pie

Chicken Spaghetti Casserole

May 15, 2006

White Potato Pie

May 09, 2006

Zippy Shrimp

May 08, 2006

Butter Roll Cobbler

Skillet Fried Cabbage