Product Launch Formula Bonuses: June 2006 Archives

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June 21, 2006

Confetti Corn and Pea Relish

2 lbs fresh peas or 1 10oz pkg frozen peas

3 large ears corn or 1 10oz pkg frozen whole kernel corn

1/4 cup olive or salad oil

1 med size red pepper, coarsely chopped

1 med size red onion, coarsely chopped

1 garlic clove, sliced in half

1/4 cup pitted ripe olives, sliced

1/4 cup cider vinegar

1 1/2 tsp salt

1/2 tsp sugar

1/2 tsp dried thyme

1/4 tsp black pepper

1. Shell peas if using fresh ones (there should be about 2 cups). With knife, cut kernels from corn (there should be about 2 cups).

2. In 3 qt saucepan over high heat, in 1 inch boiling water, heat peas and corn to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes until tender. Drain vegetables; discard cooking liquid. Place vegetables in medium bowl.

3. In same saucepan over medium heat, in hot olive or salad oil, cook red pepper, onion, and garlic until pepper and onion are tender-crisp, stirring occasionally. Discard garlic. Add red pepper mixture, olives, vinegar, salt, sugar, thyme and black pepper to vegetables in bowl, stirring to mix. If not serving right away, cover and refrigerate to serve chilled later. Makes about 4 cups.

Shared with our recipe list by Shelly.

Posted by Willie Crawford at 12:43 AM | Comments (0)

June 20, 2006

Seafood Creole

INGREDIENTS:

3 tablespoons oil or bacon drippings
2 tablespoons flour
4 green onions with tops, chopped fine
1 clove garlic, minced
2 ribs celery, chopped fine
2 cans (16 ounces each) tomatoes
1 large bay leaf, crumbled
1 teaspoon each salt and thyme, or to taste
black pepper to taste
Tabasco sauce to taste
1/2 to 3/4 pound catfish fillets, cut crosswise in 1-inch strips
1/2 pound shrimp, shelled and cleaned
hot cooked rice

PREPARATION:

Heat oil in Dutch oven or stock pot.
Add flour to hot oil and stir over medium heat until deep golden brown - do not burn.
Add onions, garlic and celery and cook until onions and celery are tender, stirring occasionally.
Add tomatoes, bay leaf, salt, thyme, pepper, and pepper sauce.
Simmer uncovered, stirring occasionally, until thickened, about 20 to 25 minutes.
Add fish and shrimp; cover and simmer about 5 to 7 minutes, or until shrimp and fish is done but not overcooked.
Serve Seafood Creole over hot cooked rice

Shared with our recipe list by Richard.

Posted by Willie Crawford at 05:01 PM | Comments (0)

Grilled Shrimp

This is a fantastic recipe for the BBQ season. really simple to prepare
and make. The magic of this is the dip served on the side.

Ingredients:
1 small onion
1 garlic clove
1 teaspoon vegetable oil
1 pound of the biggest shrimp you can get your hands on!

Dip:
1 teaspoon salt
1 teaspoon freshly ground black pepper
the juice of a lime.

Method:

1. Mix all the ingredients for the dip together. If it's too tart for
your taste, add a little water to dilute or some honey to sweeten.

2. finely chop the onion and crush the garlic. mix this all together
and toss in the shrimp. Leave it to marinate in the fridge for at least
3 or 4 hours.

3. grill the shrimp over a medium hot charcoal fire for no more than a
minute on each side. dip into the sauce and enjoy!

They're easier to handle if you put them on a skewer prior to grilling.
If you're using wood or bamboo skewers, remember to soak them in water
for a while before putting on the grill, otherwise they'll burn!

Rich

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Posted by Willie Crawford at 03:16 PM | Comments (0)

Corn Salad Recipe

2 cans Whole Kernel Corn

2 Large Tomatoes,chopped

Clantro,chopped

2 Cucumbers,chopped

2 Bell Peppers,red or green,chopped

Green Onions,chopped

Mracle Whip Salad Dressing

Seasoned Rice Vinegar

Mix just enough vinegar to loosen salad dressing.Mix
all

vegetables together mix dressing,Chill

Talk to ya!

Contributed to our recipe list by Lawanda.

Posted by Willie Crawford at 02:34 PM | Comments (0)

June 19, 2006

Spaghetti Bolognese, Bouquet Garni

Straight from Northern Italy... savory Bolognese meat sauce served on a mound of hot spaghetti. The Bolognese sauce can be made and kept, covered, in the refrigerator 24 hours. The spaghetti should be cooked just before serving.

Spaghetti Bolognese

This recipe serves 4 to 6 as a main course.

1 pound Spaghetti
1/2 cup Grated parmesan cheese

BOLOGNESE SAUCE
2 medium Onions
2 Garlic cloves
1 medium Carrot
2 pounds Tomatoes
1/4 cup Vegetable oil
3/4 pound Ground beef
3/4 pound Ground lean pork
1 cup Milk
1 1/2 cups Dry white wine
1 tablespoon Tomato paste
1 Bouquet garni (see below)
Salt to taste
Black pepper to taste
2 cups Water

1) Finely chop the onions. Chop the garlic. Chop the carrot into small dice.
2) Peel and seed the tomatoes, then chop them fairly coarsely.
3) Heat the oil in the saute pan, add the chopped onions, garlic, and carrot and saute until soft but not brown, 5 to 7 minutes, stirring frequently.
4) Add the ground meats and saute, stirring, until they lose their pink color, about 5 minutes. Break up any lumps in meat with edge of spoon while sauteing.
5) Pour in the milk and simmer gently, stirring occasionally, until the liquid has evaporated, about 5 minutes. Slow cooking, especially at the start, is the key to a good Bolognese sauce. If the meat boils, it will be tough.
6) Add the wine and continue simmering until it has evaporated, 8 to 10 minutes longer.
7) Stir in the tomatoes, tomato paste, bouquet garni, salt, and pepper, then add the water and simmer until the sauce is thick, 1 1/2 to 2 hours, stirring occasionally.
8) Discard the bouquet garni and taste the sauce for seasoning.
9) Fill a large pot with water, bring to a boil, and add 1 tablespoon salt. Add the spaghetti and simmer until tender but still chewy, 10 to 12 minutes, or according to package directions, stirring occasionally to keep from sticking. Meanwhile, if necessary, reheat the Bolognese sauce.
10) Drain the spaghetti in the colander, rinse with hot water, and drain again thoroughly. To serve, pile the hot spaghetti in warmed individual bowls or on plates, spoon the meat sauce on top, and sprinkle with Parmesan cheese.

Bouquet Garni
A simple but flavorful "broth posy" consisting of:

3 stalks parsley,
1 sprig thyme and
1 bay leaf

Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you're preparing and remove the bouquet garni before serving. You can use either fresh or dried herbs.

Shared with our recipe list by Steven.

Posted by Willie Crawford at 09:55 PM | Comments (0)

Cream Cheese Brownies

4 ounces Baker's German Sweet Chocolate
5 tablespoons Butter
3 ounces Cream cheese (1 pkg)
1 cup Sugar
3 Eggs
1 tablespoon Flour
1/2 cup Flour
1/4 teaspoon Salt
1/2 teaspoon Baking powder
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Almond extract
1/2 cup Walnuts, chopped

Melt chocolate and 3 tablespoons of butter over low heat, stirring constantly. Cool. Cream remaining 2 tablespoons butter with cream cheese. Gradually add 1/4 cup sugar, and cream until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until light. Gradually add remaining 3/4 cup sugar and beat until thickened. Add 1/2 cup flour, salt, and baking powder. Stir in the cooled chocolate, 1 teaspoon vanilla, almond extract, and nuts. Spread half the chocolate batter in greased 8-inch or 9-inch-square pan. Top with cheese mixture. Drop spoonfuls of remaining chocolate batter over top. Zigzag a knife through batter to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool completely before cutting into squares.

This recipe yields 9 brownies.

Shared with our recipe list by Steven.

Posted by Willie Crawford at 09:44 PM | Comments (0)

Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe

Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe
Source: Cooking Light magazine

2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)

A touch of cream gives the slightly tangy sauce a silky smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.

RECIPE INGREDIENTS

1 cup dry white wine

1/4 cup minced shallots

2 tablespoons fresh lime juice

1 tablespoon grated peeled fresh ginger

2 tablespoons whipping cream

1 tablespoon butter, cut into small pieces

2/3 cup chopped seeded plum tomatoes

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups hot cooked linguine

Cooking spray

3/4 pound large sea scallops

1/8 teaspoon salt

Chopped cilantro

RECIPE METHOD

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Shared with our recipe list by Peg.

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

Cajun Style Ground Beef and Cabbage

1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
1 10 ounce can diced tomatoes and green chilies
1 8 ounce can tomato sauce
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce
1 small head of cabbage
4 ounces of shredded colby cheese

In a skillet, cook the beef, green pepper, onion and garlic until meat is no
longer pink; drain. Stir in the tomatoes and tomato sauce, rice and
seasonings. spread to an ungreased 13 x 9 x 2 baking dish. Top with the
cabbage and cheese. Cover and bake at 350F until the rice is tender.

6 to 8 servings.

Contributed to our recipe list by Richard.

Posted by Willie Crawford at 12:13 AM | Comments (0)

June 18, 2006

KUGELIS (Grated Potato Pudding)

Old-Fashioned and "Mmm, Mmm, Good!"

KUGELIS (Grated Potato Pudding)
From Kay Pocius, 1967 Kugelis Queen - Chicago, IL

4 lbs. white potatoes
1 med. onion
1/2 lb. bacon
1 small can evaporated milk
1 c. whole milk
6 eggs
salt and pepper to taste

Peel and grate fine the potatoes and onion. Cut bacon in small pieces and fry until crisp. Pour fat and bacon over potato-onion mixture. Beat eggs and add to potatoes. Add both milks and salt and pepper; stir well.

Pour into a greased pan and bake in a 350 degree oven for 1-2 hours, or until crispy brown.

Depth of potato mixture should be no less than 2 1/2 inches in baking pan.

Cook's Note: The consistency of the grated potatoes you want to achieve is that similar to a thick milkshake. Get out and prepare all ingredients before grating potatoes so that the grated potatoes do not sit as they will darken quickly. Potatoes can be cubed and grated in blender or food processor (not shredded). As potatoes are blending, all the remaining ingredients can be added so that it mixes well.

Recipe shared with our recipe list by Steven.

Posted by Willie Crawford at 05:57 PM | Comments (0)

Taco Joes

1 1/2 pounds Ground beef
2/3 cup Onion, finely chopped
1 medium Stalk celery, chopped (1/3 cup)
1 cup Ketchup
2 tablespoons Yellow mustard
1/2 teaspoon Garlic powder
12 Taco shells

TOPPINGS
Shredded lettuce
Chopped green onions
Diced ripe tomatoes
Grated Cheddar cheese

In large skillet over medium heat, cook ground beef, onion and celery until veggie's are tender and meat is no longer pink. Drain off fat. Stir in ketchup, mustard, and garlic powder. Cook, stirring occasionally, 10 to 15 minutes, or until flavors are blended.

To assemble tacos, place about 1/3 cup meat in each taco shell; top with lettuce, green onions, tomatoes, and cheese.

This recipe makes 6 servings, 2 tacos per serving.

Contributed to our recipe list by Steven.

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

Honey Baked Red Onions

Honey Baked Red Onions

Recipe from "HONEY: THE NATURAL WINNER" by The National Honey Board
submitted to the Honey Board by Karen Levin of Highland Park, IL.

3 large Red onions (about 3 lbs)
1/3 cup Honey
1/4 cup Water
3 tablespoons Butter or margarine, melted
1 teaspoon Paprika (preferably sweet Hungarian paprika)
1 teaspoon Ground coriander
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper

Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions. Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.

This recipe provides 6 servings.

Contributed to our recipe list by Steven.

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

4 H Corn Special Casserole

4-H Corn Special

The only change made from original is added seasoings.
INGREDIENTS

1 pound ground beef

1 small onion, finely chopped

1-1/2 cups cooked rice

2 cups seeded chopped fresh tomatoes or 1 can (16 ounces) tomatoes with liquid, cut up

2 cups fresh, frozen or canned sweet corn

Salt and pepper to taste

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

1 cup crushed saltines

1/4 cup butter or margarine, melted SERVINGS 6-8

DIRECTIONS
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350° for 30 minutes. Yield: 6-8 servings.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 03:33 PM | Comments (0)

Coleslaw

Many years ago this was printed in our local newspaper as the KFC coleslaw recipe. It is very good. Every time I take it as a potluck dish, everyone wants the recipe.

Coleslaw (Serves 4 to 6)
1 head cabbage (approximately 2-3 lbs) grated fine
1/4 cup finely diced onion
2 T. finely diced carrot

Coleslaw dressing
1/2 cup white sugar
1 tsp. salt
2 T. white vinegar
2 T. vegetable oil
1/2 cup sour cream
1/2 cup salad dressing

Adjust the amount of cabbage to how creamy you like your slaw. It seems best when Chopped in the food processor, but I have just chopped the cabbage by hand when time was short. This does need to set in the fridge for at least an hour to meld all the flavors.

This dressing can be made days ahead of when you need it. Enjoy

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 03:27 PM | Comments (0)

Creamy Cole Slaw

Creamy Cole Slaw
Arkansas Classic Country Cookbook
August House

1 firm young cabbage
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon sugar
1 tablespoon flour
2 eggs, beaten
3/4 cup milk
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon butter
Remove outer leaves from cabbage and cut in quarters. With a sharp knife, slice very thin. Let stand in cold water for 1/2 hour.
Mix dry ingredients, eggs, and milk in a saucepan. Blend in vinegar and lemon juice; cook until thickened, stirring continuously. Remove from heat and stir in butter. Cool then refrigerate.

Drain cabbage and mix with enough dressing to moisten.
Serves 8.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 12:19 PM | Comments (0)

Julia Child`s Coleslaw

Julia Child`s Coleslaw

1 1/2 teaspoon Dijon-style mustard
2 tablespoons wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar
***Slaw***

1 1/2 pound cabbage --shredded
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced green onions (or diced mild yellow onions)
1/2 cup finely-diced green bell pepper
1 small apple --peeled, cored, and finely diced
1 peeled cucumber --peeled, halved lengthwise, seeded and diced
3 tablespoons chopped parsley
1/4 teaspoon caraway or cumin seeds
1/4 teaspoon celery seeds
Freshly-ground black pepper --to taste
1/3 cup sour cream
1/2 cup mayonnaise
Dressing: In small bowl, combine mustard, vinegar, salt and sugar. Set aside. Slaw: In large mixing bowl, toss cabbage, celery, carrot, green onions, bell pepper, apple, cucumber and parsley. Add mustard mixture to vegetables, tossing well to combine. Add caraway or cumin seeds, bay leaf, celery seeds and pepper to taste. Toss several times, adding a little more salt or vinegar to taste. Set aside for 20 to 30 minutes, then toss again and drain. (May be prepared up to this point, covered and refrigerated.) Combine sour cream and mayonnaise in bowl. Remove cabbage mixture from refrigerator, drain again and taste to correct seasonings.

Toss with sour cream-mayonnaise mixture and serve.

Each serving: 89 calories; 210 mg sodium; 4 mg cholesterol; 1 gram fat; 7 grams carbohydrates; 1 gram protein; 2 grams fiber.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 12:11 PM | Comments (0)

Baked Chicken Legs, Quarters

This is as easy as it gets!

I always do this with legs, thighs or whole quarters. I have several
different ways I like to prepare the breast, but for some reason, this works
better with the dark meat.

Zip-lock bag of appropriate size
A bottle of your favorite Italian Salad dressing, for this I prefer
Wishbone.
White wine

Prepare marinade by mixing The salad dressing and wine...3 Dressing to 1Wine
in an appropriate quantity for the amount of Chicken, about a cup for each 2
Quarters sections.

Rinse chicken well in cold water and pat dry then place in Ziploc with
marinade
Place in Refrigerator for at least 4 hours, but overnight works fine.

In an appropriate size oven safe bowl with a lid, like corning ware, bake
covered at 325 degrees for 1 hour. I like to use a rack in the bowl so the
chicken doesn't sit in the marinade

Remove cover and arrange chicken so skin side is up, baste skin with liquid
in dish and lightly sprinkle with garlic salt.

Finish Uncovered for 15 more minutes until skin turns crispy.

I like to serve this with Yellow rice, I prefer Vigo brand.

If You would like a nice Italian sauce with this, combine a little water and
a teaspoon of corn starch and mix with the drippings, while baking
uncovered.

Enjoy! Max

Posted by Willie Crawford at 08:36 AM | Comments (0)

Martha Stewart's Foolproof Pie Crust

Martha Stewarts Foolproof Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, unsalted,cut into 1 tbsp. pcs.,very cold
1/4-1/2 cup water, cold

8 servings
15 minutes 15 mins prep
Put the flour, salt and sugar into a food processor and pulse once or twice.
Add the butter and process until the mixture looks grainy.
Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap.
Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
Split into two pieces and wrap each and chill for at least 4 hours before using.
Dough can be made ahead for up to one week.
*****************************************************************************
This is the best pie crust recipe I've ever found. Use butter
not margarine
and make sure it's COLD not room temp.

One Crust Pastry

1 cup sifted flour
1/2 teaspoon salt
1/3 cup butter
2 tablespoons ice water

Two Crust Pastry

2 cups sifted flour
1 teaspoon salt
3/4 cup butter
4 1/2 tablespoons ice water

Directions: Combine flour & salt. Add butter (cut in) mix till
grainy.
Sprinkle with water, mix to moisten. Form dough into a ball.
Chill until ready to use. For two crust pie - Divide dough almost
in half & use larger half for bottom. For baked crust flute edges
and prick thoroughly. Bake at 450 for 8-10 minutes until golden
brown.   Makes 1-9 inch (2-9 inch) crust
*****************************************************************************
EASY EXCELLENT PIE CRUST

1/2 lb. softened butter
1 tbsp. vanilla
1 tbsp. almond extract
1 egg
2 c. flour
1 tbsp. sugar

Mix the ingredients and roll out. Double the amount for a large pan.

Shared with our recipe list by Emma.

Posted by Willie Crawford at 08:30 AM | Comments (0)

June 17, 2006

Flakiest Pie Crust

Pie Crust

3 cups all purpose flour
1 1/2 cups all vegetable shortening
1 egg
1/2 tsp salt
6 tablespoons water
2 tablespoons white vinegar

Cut shortening into the flour and add salt. Mix the egg with the water and vinegar. Add to the flour mixture. Be sure to let the dough rest in the fridge before rolling out.

This makes the flakiest pie crust.

Shared with our recipe list by Emma

Posted by Willie Crawford at 07:57 PM | Comments (0)

Italian Pork Chops

Italian Pork Chops

These chops are the most moist and flavorful pork chops I have ever eaten. They are baked and healthy for you. If you wish to trim fat go ahead, but it will not be as flavorful! For a sauce, I like to place a little chicken broth and a cup of canned crushed Italian seasoned tomatoes in a pot with the pan drippings and let that condense. I serve this with garlic mashed potatoes and seasoned Italian green beans. Place a little of the sauce on top of the mashed potatoes and you have a dinner fit for a King & Queen.

6 beautiful center cut pork chops - leave the fat on them!

2 medium or one very large tomato cut into 6 slices

2 medium or one very large onion cut into 6 slices

2 large green bell peppers cut into 6 slices

6 cloves crushed garlic (fresh)

Italian seasonings

Salt and pepper to taste

Olive oil

Sear pork chops, but the searing is not meant to cook them through.
Place the pork chops into a large lightly olive oiled glass baking dish
Season the pork chops with salt and pepper and place a portion of the garlic on each chop and use it all up!
Place a large slice of onion on top of the pork chop
Place a large slice of green pepper on the top of the onion
Then place a slice of tomato on the top of each onion
Sprinkle some Italian Seasoning and you can sprinkle some basal on top of this as well if you want.
Cover tightly with a lid, or with foil and bake for 30 to 45 minutes in a moderate oven 350°.

Guess what! This recipe serves 6.

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

Broccoli Salad

4-5 cups Broccoli florets
1/2 red onion, sliced
1/4 cup raisins
1/2 lb. bacon, fried and chopped (or u can buy the real bacon bits and use)
Dressing (below
Combine all ingredients except dressing. For dressing, combine 1 cup Miracle Whip (no substitutions), 2 Tablespoons vinegar, and 6 Tablespoons sugar. Mix well, and pour over salad ingredients. Mix. Chill and serve.

Note: Sometimes I add cauliflower to the salad also. Makes for a colorful salad. I have know people to add shredded cheese also. Tweak to your taste.

Posted by Willie Crawford at 09:20 AM | Comments (0)

June 14, 2006

Italian Sausage & Spinach Lasagna

Here's my twist on classic lasagna. I use the no-boil lasagna noodles to save time and extra clean up.

Italian Sausage & Spinach Lasagna

1 large onion, chopped
1/3 cup bell pepper, chopped
4 cloves garlic, minced
1 1/2 pounds Italian turkey sausage, sweet or hot, casings removed
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 jars commercial pasta sauce (I use Healthy Choice Garlic and Herb Pasta Sauce)
1/2 cup dry red wine
1 (24-ounce) container ricotta cheese
1 large egg, beaten lightly
Salt and pepper to taste
12 no-boil lasagna pasta sheets (7-by-3 1/2 inches)
12 ounces part-skim mozzarella cheese, grated
1/4 cup Parmesan cheese, freshly grated

COOK the sausage in a large heavy skilled, breaking it up with a fork. Meanwhile, in a smaller skillet, cook the onion, bell pepper, and garlic until softened. Drain any fat from sausage, add the vegetable mixture and pasta sauce. Cover and simmer 10 minutes. Remove from heat and stir in the red wine.
PREHEAT oven to 375 degrees. In a bowl, stir together ricotta, spinach, 2/3 of the mozzarella, egg, salt and pepper. Spread the bottom of a 13x 9x 2 baking dish with 1 cup ofthe pasta sauce, and cover with 3 pasta sheets, making sure they do not touch. Spread about 1 cup sauce over pasta. Drop 1/2 ricotta-spinach mixture by spoonfuls onto sauce and gently spread with back of spoon. Add another layer of the pasta, 2 cups sauce, the remaining ricotta-spinach mixture, then pasta in that order. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
COVER tightly with foil, and bake for 20 minutes. Remove foil and bake 10 minutes longer, or until top is bubbling and golden. Let stand 15 minutes before serving.

Contributed to our recipe list by Diane.

Posted by Willie Crawford at 08:05 PM | Comments (0)

Lasagna - 2 Recipes

My family debates over these two: Mine and my mothers. Maybe you all can be the judge. Connie

Lasagna
(Mine)

1 lb Italian Sausage (type in the wrappers from butcher)

1 Clove garlic, minced

1 tbl whole basil

1 ½ tsp salt

1 (1lb) can tomatoes

2 (6oz) cans tomato paste

10 oz lasagna noodles

2 eggs

2 cups Ricotta Cheese

1 cup small curd cottage cheese

2 tbl parsley flakes

1 tsp salt

½ tsp pepper

1 lb mozzarella cheese, sliced very thin

Preheat oven to 375 deg. Brown meat slowly and spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients except mozzarella. Layer half the noodles in 13 x 9 x 2 baking dish, spread with half the ricotta filling, add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 deg about 30 minutes (Or assemble early and refrigerate, bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.

Lasagna
(My Mom's)

¾ lb bulk sweet Italian sausage

¾ lb lean ground beef

1 clove garlic (or 1 tsp minced)

1 ½ tbsp parsley flakes

1 tbsp basil

1 tsp oregano

1 ½ tsp salt

28 oz canned tomatoes

12 oz tomato paste

10 oz lasagna noodles

30 oz Ricotta cheese

2 eggs beaten

1 tsp salt

½ tsp pepper

2 tbsp parsley flakes

2/3 cup Parmesan cheese

1 lb (plus) Mozzarella cheese

Brown meats- drain!! Add next 7 ingredients. Simmer uncovered, 30 min. stirring occasionally. Cook noodles till tender (al dente). Drain and rinse in cold water. Meanwhile combine Ricotta with eggs, seasonings, and Parmesan.

Place half noodles in oiled 13x9x2 dish. Spread half cheese mix over. Add half mozzarella slices and half meat sauce. Repeat layers, top with shredded mozzarella.

Bake 375 deg. for 30 minutes. Let set 10 minutes then cut.

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Posted by Willie Crawford at 07:52 PM | Comments (0)

Hash Brown Casserole

A friend of mine gave me this recipe. It's pretty close to Cracker Barrel's. Can be made in advance and frozen. Thaw before cooking. Enjoy, Connie

HASH BROWN POTATOE CASSEROLE

Ingredients:

- 2lb frozen hash browns

- 1/2 cup melted margarine

- 2 1/2 cups cheddar cheese shredded

- 1 1/2 cup sour cream

- 1 can cream chicken soup

- salt and pepper to taste

- 1/2 cup chopped onions

This makes enough for 8 - 10 people (1/2 of what I made for the party)

Mix all ingredients in a large bowl and pour into a buttered baking dish. Bake at 350 degrees for 2 hours.

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Del.icio.us

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>
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Posted by Willie Crawford at 05:55 PM | Comments (0)

Lasagna

Lasagna
1 pound ground beef (or ground sausage or both )
1 regular can tomato puree
2 large cans tomato sauce
1 small can Italian flavored tomato paste
1 small onion
1 clove garlic
Spices (I use basil, oregano, Italian seasoning, and parsley).
1 pound ricotta
1 cup parmesan
1 egg
Olive oil
1 pound mozzarella
Fresh mushrooms
Blanched spinach, optional
Lasagna noodles (usually a box and a half)
I don't use Hunt's tomato products because they can taste bitter.
Brown meat in olive oil with finely chopped onion and garlic. Drain meat but
save oil for sauce.
Refrigerate meat until ready to use. Heat tomato paste in oil until it's
thinned out a bit (5 minutes) Add
tomato sauce, tomato puree, mushrooms, and spices. Cook on medium for at
least 4 hours.
Mix together ricotta cheese, parmesan, parsley, and egg in a medium bowl.
Cook lasagna noodles right
before you're ready to put it together. Put a little sauce on the bottom of
the lasagna pan so that the
noodles don't stick. First layer of noodles go lengthwise in the pan. Make
sure that they overlap.
Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix
every few inches along the
noodles. Sprinkle some mozzarella on top and cover with sauce. The next
layer should go crosswise.
Repeat until you use all ingredients. A layer of noodles on the top. Cover
with sauce and sprinkle with
remaining mozzarella. Heat in a 350 degrees F oven for about an hour.
Servings: 4

Contributed to our recipe list by Lucky.

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Cinnabon's for the Bread Machine, Mockingbird Cake With Cream Cheese Frosting

Cinnabon's for the Bread Machine

Ingredients:
These are sweet, rich and oooh sooo good!
This recipe uses a bread machine. 2 pounds.

Ingredients
1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast

Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins, opt.

Frosting 1      (Real Cinnabon Frosting)
4 oz. cream cheese, room temp.   (with walnuts and raisins)
1/4 c. butter, softened
1-1/2 c. powdered sugar
1/2 t. vanilla
1-1/2 tsp. milk
3 T. real maple syrup

Frosting 2 (not the real thing, but good)
1 t. milk
1-1/2 c. powdered sugar
4 T. butter, softened
1 t. vanilla
1-1/2 T. milk
*
> Preparation Instructions:
> Place all ingredients in your machine in order
> recommended by your machine’s manufacturer. Place
> the
> pan in your machine. Select the dough cycle and
> press
> start. When cycle is finished, remove the dough,
> knead
> enough to punch down and roll to 17X10. Combine
> first
> three filling ingredients and mix well. Heat in
> microwave 10 sec. to make it spreadable. Spread over
> rolled out dough with rubber spatula. Get as close
> to
> the edges as possible. Sprinkle nuts or raisins over
> dough. Starting with widest end, roll the dough into
> tight log. Cut into 1/2-1” slices. Place in a
> lightly
> greased baking dish with sides. Put in warm draft
> free
> place and allow them to raise until double. (I turn
> my
> oven on warm and place them inside. When the temp.
> light goes off, turn off the oven. I let them rise
> 20-30 minutes this way. Take out to heat oven to
> baking temp.) Bake at 350 for 15-20 minutes. When
> the
> rolls are done top with frosting of your choice.
> Note:
> For a real treat replace raisins in the filling with
> chopped dried cherries, blueberries or strawberries.
> when doing this use frosting 1 or 2 and add a Tbsp.
> of
> matching fruit jam.
> Yield: A full 9x13 pan.
******************************************************************************
Mockingbird Cake with
Cream Cheese Frosting

3 cups flour
2 cups sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 large eggs (room temperature)
1 cup oil
1/2 cup butter
1 tsp. vanilla
dash liquid butter flavor
1 cup mashed bananas
1 8 oz. can pineapple, crushed
1 large jar applesauce Baby food (or Dutch apple dessert Baby Food)
1 small jar carrot baby food
1 small jar peach baby food (or one jar of Peach Cobbler Baby food)
1/4-1/2 cup of sweetened angel flake coconut
1 small serving box raisins (about 1/4 cup) -- optional

Combine the dry ingredients in a large bowl. Mix eggs and salad oil
together and stir into dry ingredients. Do not beat.

Stir in remaining ingredients until well mixed. Spoon batter into 3
oiled and floured 9" cake pans.

Bake at 350º F., for 25-30 minutes or until the cake tests done. Allow
cake to cool in pans for 10 minutes after removing from the oven.
Remove from pan and cool completely. Frost (see below).

Cream Cheese Frosting:
2 pkg.( 8 oz. ea.) cream cheese, softened
1 cup butter, softened
2 boxes (16 oz. ea.) powdered sugar
1 cup pecans, chopped
2 tdp. vanilla

Combine cream cheese and butter and mix together until smooth. Add
powdered sugar and beat together until light and fluffy. Add vanilla
and mix. Spread frosting between layers and on top and sides of cake.
Sprinkle with pecans.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 09:38 AM | Comments (0)

Gingerbread Tunnel Cake, Triple Ginger Gingerbread Cake Recipe, Dillard House Gingerbread with Lemon Sauce , Old fashioned gingerbread

Gingerbread Tunnel Cake

Ingredients
   Filling:
1 package (8 ounces) cream cheese
   1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
   Cake:
3-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 degrees F to 105 degrees F)
   Glaze:
2 cups confectioners’ sugar
2 tablespoons milk
   Crystallized ginger or sliced almonds, for garnish (optional)

Directions
1. Filling: In medium-size bowl, beat cream cheese on medium speed until
smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

2. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with
nonstick cooking spray.

3. Cake: In medium-size bowl, whisk together flour, ginger, baking soda,
cinnamon, salt and cloves.

4. In large bowl, beat together butter and both sugars until smooth and
creamy, about 2 minutes. Beat in the molasses, scraping down side of
bowl. Add eggs, one at a time, beating well after each addition.

5. On low speed, beat in flour mixture alternately with milk in 3
additions, beginning and ending with flour.

6. Pour half the batter into prepared bundt pan. Transfer filling to
small plastic bag; snip off small piece from corner. Pipe filling in
ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.

7. Bake in 350 degree F oven 50 to 55 minutes or until toothpick
inserted in center comes out fairly clean. Let cool in pan on wire rack
for 5 minutes. Invert pan onto rack; gently tap sides to release cake.
Remove pan; let cool.

8. Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in
enough milk until smooth and good glazing consistency. Pour over cake.
Garnish with ginger or almonds, if desired. Refrigerate, covered, up to
2 days. Makes 16 servings.
**************************************************************************
Triple Ginger Gingerbread Cake Recipe
Serves/Makes: 12
Ingredients:

2 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup butter
3/4 cup sugar
1 egg, beaten
1/2 cup molasses
3/4 cup buttermilk
2 teaspoons pickled ginger, finely chopped
1 teaspoon raw fresh ginger, grated
powdered sugar
Directions:

Preheat oven to 350 degrees F. Lightly grease and flour an 8-inch square baking pan, or the equivalent.

Sift together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg and molasses. Beat in the flour and buttermilk, alternating a small amount at a time until well blended.

Fold in the pickled and fresh ginger. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

Let the cake sit in the pan, on a rack, for 5 minutes. Then remove the cake from the pan and set it on a rack to cool completely. Before serving, dust the cake with powdered sugar sprinkled through a sieve or doily.

serves/makes 12.
*************************************************************************
Dillard House Gingerbread with Lemon Sauce (Georgia) Recipe
Ingredients:

2 cups molasses
1 cup butter
1 cup granulated sugar
4 cups all purpose flour
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1 teaspoon baking soda
1 cup buttermilk
***Lemon Sauce Icing***

2 tablespoons cornstarch
pinch of salt
1 cup sugar
2 cups boiling water
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons butter
Directions:

Cream together the molasses, butter, and sugar. Sift all dry ingredients together and mix into creamed mixture alternately with milk. Beat well. Bake in a greased and floured 9 x 13 baking pan in preheated 300 degree oven for 1 hour.

Lemon Sauce Icing Mix cornstarch, salt and sugar. Stir in water slowly. Cook about 15 minutes, stirring constantly. Add other ingredients. Stir until well blended. Spread on gingerbread.

This recipe for Dillard House Gingerbread with Lemon Sauce (Georgia) serves/makes 12.
*************************************************************************
Old fashioned gingerbread
Ingredients:

1 cup sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups flour
2 eggs
Directions:

Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. Add the vegetable oil and the molasses, stirring until well blended. Mix the baking soda into the boiling water and immediately stir into the mixture. Add the flour gradually, mixing well after each addition. Mix in the beaten eggs.

Pour into a greased 9 x 13 baking pan and bake at 350F for 40 minutes or tested done. Let cool completely, Cut and serve. Dust with powder sugar or serve with whipped cream or a lemon sauce.
******GINGERBREAD
(Yield: 12 servings)
2 cups self-rising flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 cup butter or margarine
1 egg, lightly beaten
2 tablespoons molasses
1 cup buttermilk
1 cup raisins
1 tablespoon butter or margarine
Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, cinnamon, and ginger; cut in butter until mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the mixture. To remaining flour mixture add egg, molasses, and buttermilk; beat until well blended. Stir in raisins. Pour into prepared baking pan.

Combine reserved flour mixture and butter; sprinkle over the batter.

Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack.

********************************************************************

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 09:19 AM | Comments (0)

June 13, 2006

Oven Roasted Chicken

It works every time
Oven Roasted Chicken
From foods of the southland

Pre heat oven to 350 deg.

3# chicken ,salt ,pepper rubbed sage and butter.

First I would remove the giblets , wash the chicken and pat dry In the
cavity I would place 1 t salt ,1 t pepper and 1 t rubbed sage

I would rub the out side with butter sprinkle with salt , pepper and sage.
And rap with heavy duty alum foil and place it in a 8x11x2 pan Into the oven
for about 1 hr

Check (watch out for steam when you check

it. It should be 180 deg If it is and not brown You should un wrap and turn
your broiler on low and brown. (DON’T LEAVE IT)

If you want gravy put the giblets in a sauce pan and boil till tender . take
giblets and chop. Take the drippings from chicken and make a rue then add
your broth to it till it gets as thin as you like. It should be like heavy
cream.

DAVE

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Posted by Willie Crawford at 11:10 PM | Comments (0)

Not Yo' Mama's Banana Pudding - Paula Deen's Recipe

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings
User Rating:

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Shirlee

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

7 UP Pound Cake, LEMON-7UP GLAZE

Here is a delicious Cake recipe that my Aunt Edith passed on to me. She made this Cake for all of our Family Holidays. It's the Best Cake Ever.


7 UP Pound Cake

INGREDIENTS:
1 Cup ( 2 sticks) butter,softened
1/2 Cup of Crisco Shortening ( butter flour)
3 Cups Sugar
5 Eggs ( at room temperature)
1 -1/2 teaspoon of lemon Extract Flavoring
1 Cup of 7-Up ( at room temperature)
3 Cups Flour
CAKE:
Preheat oven to 350
1. Cream together butter, shortening and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Alternately add flour and 7-Up (add Lemon extract flavor to the 7-up)
    Mix well.
4. Pour batter into greased Bundt pan. (DO NOT FLOUR CAKE PAN)
5 Bake for 60-90 minutes or until tooth pick inserted in center comes out clean.
DO NOT OPEN OVEN DOOR UNTIL BAKING TIME IS OVER
6. Cool for 10 minutes and remove cake from pan.
7. Cool completely before adding glaze to cake.

                                        LEMON-7UP GLAZE
GLAZE:
Powder Sugar
Lemon Extract Flavoring
7-UP
Combine glaze ingredients together until smooth, ( cool cake for 30 minutes)
drizzle glaze over cake.

Posted by Willie Crawford at 09:23 PM | Comments (0)

Blackberry Dessert

BLACKBERRY DESSERT

CRUST:
2 sticks margarine
1 1/2 cups flour

FILLING;
1 (8 oz) cream cheese, softened
1 cup water
1/4 cup milk

TOPPING:
1 3/4 cups sugar
1/2 cup water
4 cups blackberries
6 T. cornstarch
cool whip

Preheat oven to 350 degrees. Melt margarineand mix well with flour. Press into a 9 x 13 inch pan. Bake for 20 minutes. Cool. Mix together ingredients for filling and pour over cooled crust.For the topping, mix togeether sugar, water, blackberries and cornstarch in a medium saucepan. Bring to a boil and cook 3 minutes. Cool, pour on top of cream cheese layer, and spread evenly. Top with cool whip. Refrigerate. Serves 12 - 16.

Contributed to our recipe list by Velma.

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Posted by Willie Crawford at 09:02 PM | Comments (0)

Banana Pudding

BANANA PUDDING

1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 1/2 c. cold water
1 (4 serving size) pkg. instant
vanilla pudding mix
2 c. (1 pt.) Borden whipping cream,
whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in
lemon juice

In large bowl, combine sweetened condensed milk and water. Add pudding
mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup
pudding mixture into 2 1/2 quart glass serving bowl. Top with one-third of
the wafers, bananas and pudding. Repeat layering twice ending with pudding.
Chill.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at 08:16 PM | Comments (0)

Dry Rubs - Dry Spices For Barbecues

Southeast Asian Rub
Use to season beef, pork or chicken before grilling.

1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon dried lemon peel
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes

In a small bowl, mix together garlic powder, pepper, lemon peel, onion powder, ginger and red pepper flakes.

DRY RUB SPICE MARINADE FOR BARBECUED
MEATS
1/3 c. Kosher salt
1/3 c. brown sugar
2 tbsp. garlic powder
2 tbsp. paprika
1 tbsp. dried thyme
1 tsp. cayenne pepper
1 tsp. freshly ground pepper

Combine all ingredients, blending thoroughly. If reserving for later use, store in tightly capped jar.
To use, sprinkle heavily on all sides of meat and rub in well with fingers. Let meat stand at room temperature for 2 hours or lightly covered in refrigerator overnight.

TEXAS STYLE DRY RUB
1/4 cup salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons ground cumin seed
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoon lemon peel, (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard

Mix all ingredients well, store in plastic bag or jar until ready to use.
To use, rub into meat before putting on grill or in smoker

DRY SPICY BARBECUE RUB

ground cumin
paprika
garlic powder
onion powder
chili powder
kosher salt
cayenne pepper
black pepper
white pepper
brown sugar

In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar. Mix all ingredients together well. Pour into a clean dry mason jar and store tightly sealed until ready to use

Texas Dry Rub
You can use this rub on almost anything you barbecue. Rubbing this into the meat, covering it and refrigerating overnight is a good way to use it.

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup Gebhardt® Chili Powder
1/4 cup salt
1/4 cup granulated sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground cayenne

Mix the spices thoroughly. Store leftover rub in a tightly sealed jar in the refrigerator.

Cajun Rub
Use as a coating for pork chops, ribs, tenderloin or kabobs.

2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves

In jar with tight-fitting lid, shake together all ingredients. Store tightly covered at room temperature.

Makes about 1/2 cup.

Caribbean Jerk Rub
Use as a coating for pork chops, ribs, tenderloin or kabobs.

2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons dry thyme leaves, crushed
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper

In jar with tight-fitting lid, shake together all ingredients. Store tightly covered at room temperature.

Makes about 1/2 cup.

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Posted by Willie Crawford at 06:44 PM | Comments (0)

Gingerbread Tunnel Cake

Gingerbread Tunnel Cake

Ingredients
   Filling:
1 package (8 ounces) cream cheese
   1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
   Cake:
3-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 degrees F to 105 degrees F)
   Glaze:
2 cups confectioners’ sugar
2 tablespoons milk
   Crystallized ginger or sliced almonds, for garnish (optional)

Directions
1. Filling: In medium-size bowl, beat cream cheese on medium speed until
smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

2. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with
nonstick cooking spray.

3. Cake: In medium-size bowl, whisk together flour, ginger, baking soda,
cinnamon, salt and cloves.

4. In large bowl, beat together butter and both sugars until smooth and
creamy, about 2 minutes. Beat in the molasses, scraping down side of
bowl. Add eggs, one at a time, beating well after each addition.

5. On low speed, beat in flour mixture alternately with milk in 3
additions, beginning and ending with flour.

6. Pour half the batter into prepared bundt pan. Transfer filling to
small plastic bag; snip off small piece from corner. Pipe filling in
ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.

7. Bake in 350 degree F oven 50 to 55 minutes or until toothpick
inserted in center comes out fairly clean. Let cool in pan on wire rack
for 5 minutes. Invert pan onto rack; gently tap sides to release cake.
Remove pan; let cool.

8. Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in
enough milk until smooth and good glazing consistency. Pour over cake.
Garnish with ginger or almonds, if desired. Refrigerate, covered, up to
2 days. Makes 16 servings.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at 06:24 PM | Comments (0)

Pina Colada Empanadas

PINA COLADA EMPANADAS

24 servings (as appetizer: 30-40 servings)
Note from source: These tasty little treats can be habit forming. I
found the recipe
in a grocery store circular and have made them several times since.
FOR THE DOUGH:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
FOR THE FILLING:
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or Splenda sugar substitute
1 1/2 cups flaked coconut (sub coconut extract?)
1 teaspoon vanilla
3 tablespoons all-purpose flour
FOR THE GLAZE:
1/4 cup sweetened condensed milk
OR egg wash
TO MAKE DOUGH:
Sift flour& salt into a large bowl. Add shortening and mix with
electric mixer on
medium speed for 2 minutes (the mixture should look like a coarse meal).
Add sour cream and stir. Add i/2 of water at a time, stirring until
the dough forms
a ball. Divide dough into 24 small balls (or 60 if for appetizers)
and place on plate,
cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 425 degrees and spray 2 large baking sheets with cooking
spray; set
aside.
TO MAKE FILLING:
Combine WELL DRAINED pineapple, sugar or splenda, coconut, and
vanilla in bowl,set
aside.
Using the 3 Tbsp flour as needed, roll each dough ball into a 6-inch circle.
Place 2 Tbsp filling in the center of each dough round. Roll and
pinch edges of dough
together to seal: place on baking sheet. Pierce empanadas with a fork
and brush tops
with sweetened condensed milk.
Bake for 18 minutes or until golden. Cool and serve.

Contributed to our recipe list by Brenda!

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Posted by Willie Crawford at 05:54 PM | Comments (0)

Sausage and Crawfish Spread

Sausage and Crawfish Spread

1 pound crawfish tails, chopped
1 pound hot pork sausage
A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)
1 tablespoon minced garlic
1 teaspoon fish seasoning, (Panola's blackened blend is best if you can find it)
1 medium box Velveeta cheese
Dash of All Things Southern Hot Sauce
1 can cream of mushroom soup
Couple loaves of a good French bread

Topping:
1 bundle chopped green onions

I've gotten us started by browning the Holy Trinity of Southern cooking on
stove along with a pound of Jimmy Dean hot pork sausage. For any Yankees
visiting today, the "The Holy Trinity of southern cooking" consists of chopped
onions, celery and bell pepper. Got it? Good. Now, we'll drain the sausage
and veggies and return them to the skillet.

It's time to stir in a can of cream of mushroom soup and a medium box of
Velveeta cheese. When the cheese melts we'll add a pound of chopped
crawfish tails. We'll season this hearty mixture with a tablespoon of minced
garlic, a teaspoon or so of a good fish seasoning, and a dash of All Things
Southern Hot Sauce. Allow it to cook over medium heat for about thirty minutes
and look-a-there! (Look-a-there is the southern equivalent of Voila.)

Spoon over French bread and top with chopped green onions - or serve
with rice. I've tried it both ways. Oh, and one more thing. Don't hurt yourself.
This is good eating!

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

Low Carb Cole Slaw Recipe

Low Carb Cole Slaw

Salad:
2 cups Shredded cabbage
dash of celery seed

Mayonnaise Dressing:
1/4 cup mayonnaise
1/2 packet sugar-free sweetener (such as Splenda®)
3 tablespoons heavy cream

Faux Honey Mustard Dressing:
1 cup real mayonnaise
1/3 cup mustard
2 tablespoons lemon juice
1 packets sugar-free sweetener (such as Splenda®)

Makes 4 servings - 4 carbs per serving

Whisk dressing ingredients together and toss with
cabbage and celery seed.

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

Seafood Ceviche

1 pound firm flesh white fish fillets
1/2 pound small raw shrimp
1/2 pound small scallops
1 sweet purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 Anaheim or poblano chile, roasted
1 jalapeño chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnish

Makes About 6 Cups

Cut fish into bite-size chunks. Peel shrimp. Cut
scallops in half. Put seafood into a colander and
rinse well under cold running water. Pat dry and
put into a large bowl. Add remaining ingredients
and stir gently. Refrigerate at least 3 to 4
hours before serving. Pile onto bed of lettuce
and garnish with avocado and tomato slices.

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

The Power Of Cinnamon

The Power Of Cinnamon

More than 170 million people throughout the world suffer from
diabetes and the number continues to climb. Could it be that
many of these people could benefit from an easily accessible
product such as cinnamon?

This spice, which most of us have in our kitchen, has been
shown to have the power to cut blood sugar levels nearly as
much as statin drugs!

The magic ingredient in cinnamon is believed to be a substance
called MHCP. The MHCP is thought to be the reason cinnamon
reignites the ability of fat cells in diabetics to respond to
insulin and dramatically increase glucose removal.

In addition, two new studies reveal new evidence for the
beneficial effects of cinnamon as an anti-inflammatory agent
and support earlier research of its power as an anti-oxidant
agent and an agent able to lower cholesterol, triglycerides,
and glucose, and improve the functioning of insulin.

However, before you run out and buy a case of cinnamon, keep
the following in mind. Eating mouthfuls of cinnamon straight
from the bottle may not be the best solution. Table cinnamon is
not water soluble, which means it can build up in the body with
unknown consequences.

Also, some of the beneficial qualities of cinnamon, such as
lowering total cholesterol, only occurred by taking the capsule
form. It is believed that a persons saliva may have some
harmful effects on cinnamon.

Do not despair; there are still plenty of benefits if you dont
have time to get cinnamon capsules. It is my guess that most of
us will just use the cinnamon we have sitting in the cupboard.

Just a half a teaspoon a day is all you need to get the blood
sugar reducing benefits. You can also get the effect by simply
soaking a cinnamon stick in your next cup of tea.

While many type II diabetics are finding a great improvement in
their health with cinnamon supplementation, the good news does
not end with help for diabetes. Many non-diabetics are
discovering the energy boosting properties of this wonderful
spice and use cinnamon as a daily energy tonic.

There is also speculation by researchers that cinnamon can help
people with pancreatic cancer. Pancreatic cancer is a disease
were unusual amounts of insulin are produced by the pancreas in
response to a cancer tumor. This causes insulin resistance in
the cells and prevents the cell from getting glucose. In
theory, researchers think cinnamon might help overcome this
resistance.

Insulin resistance may also be involved in diseases such as
Alzheimers according to some scientists. Studies are ongoing
to test this theory.

The powers of cinnamon cannot be denied and its help for some
diabetics and pre-diabetics has been nothing short of
miraculous.

Of course, this does not mean to rush out and gorge on cinnamon
rolls and cinnamon flavored pie. There is too much sugar in that
diet. The best options are taking capsules or sprinkling a half
teaspoon of cinnamon on what you normally would eat.

Dont forget to inform your doctor before taking cinnamon as it
might have interactions with other medications.

About The Author: Through his avid research, Mr. Brooks has
come to the realization that being healthy is a choice and
encompasses not only proper diet but also a fitness regimen
that includes the mind, body and soul. Mike Brooks is the
publisher and editor-in-chief for the health information site
http://www.Ultimatehealthreport.com.

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Posted by Willie Crawford at 09:39 AM | Comments (0)

June 12, 2006

Potato Bread

I have this recipe for potato bread. It's a lot of work since the dough has to rise a few times.

Potato Bread
3 1/2 Cup Milk
6 Tblsp. Sugar
6 Tblsp. Lard or butter
2 tsp. salt
1/4 C instant mashed potatoes (not reconstituted)
2 pkgs active dry yeast
1/2 cup warm water (110 - 115 degrees F)
10-11 cup sifted all-purpose flour
3 tbs cornmeal

Scald the milk; pour into large bowl and stir in sugar, lard, salt and instant mashed potatoes. Cook to lukewarm.
Sprinkle yeast on warm water; stir to dissolve
Add yeast and 4 cups flour to milk mixture. Beat 2 minutes with electric mixer at medium speed or until batter is smooth. Mix in just enough of remaining flour, a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl.
Turn onto lightly floured board; cover and let rest 10 to 15 minutes. Knead until smooth, about 10 minutes. Place in greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 1/2 to 2 hours. Punch dough down; cover and let rise again until doubled, about 45 minutes.
Turn onto floured board and divide in 3 equal parts, round up in balls, cover and let rest 10 minutes.
Meanwhile, grease 3 loaf pans (8-1/2X4-1/2X2-1/2"). Sprinkle bottoms and sides of pans with cornmeal (1 tblsp. each pan.)
Shape dough into loaves; place in pans, cover and let rise until doubled 50 to 60 minutes.
Bake in moderate oven (375 F) 45 minutes, or until loaves are rich brown and have a hollow sound when tapped with fingers. Remove from pans; cool on wire racks.

Contributed to our recipe list by Deborah.

Keywords: Soul Food Recipes
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Posted by Willie Crawford at 11:23 PM | Comments (0)

Apple Or Pear Wine

apple or pear wine

5 bottles or 1 galon

8 pound apple or pears
2 campden tablets
1 gallon boiling water
2 pounds sugar
juice of 2 lemons or 4 teaspoons acid blend
1 teaspoon yeast nutrient
1/2 teaspoon pectic ensyme
1/2 teaspoon grape tannin
yeast culture

remove stem from the fruit, cut the fruit into quarters, and crush it in a large plastic vesel. dissolve campden tablets in the boiling water, and pour the water over the fruit, stirring the mix well. tightly cover the vat. after 72 hours, pour off the liquid and press out the fruit. add sugar, adjusting the sg to 1.o9o. then add lemon juice or acid blend, yeast nutrient,pectic enzyme, tannin, and yeast culture.cover. stir twice daily for 7 days. remove to a glass vessel with air lock. rack in 3 weeks again at 3 months. when the wine is clear, stabilize and bottle.

Contributed to our recipe list by Gina.

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Posted by Willie Crawford at 10:39 PM | Comments (0)

Buffalo Chicken Strips

Buffalo Chicken Strips

Breading:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Sauce:
1 Tablespoon Margarine or butter
1/4 cup Franks Red Hot Sauce
1/4 teaspoon garlic powder
some extra hot chili sauce like Tabasco or Srirracha (optional)

Chicken:
This recipe works with 2-3 breasts nicely (cut into strips)

Directions:
Preheat oven to 350 degrees F.

Melt margarine (in a glass measuring cup in microwave) and mix in hot sauce and garlic. Pour into a clean bowl for tossing and set it aside. If Franks isn't quite hot enough for you, add some jalapeno juice or your favorite hot chili sauce (like Tabasco or srirracha) for extra heat.

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

Place strips in the flour bowl, coating each strip evenly. Put the strips in the refrigerator for 60-90 minutes. This will help the breading to stick to them when cooked.

Pan fry strips on Med-High heat 3-4 min each side in about 2 Tablespoons of oil to get crisp and cook mostly through. Toss in the bowl with the hot sauce. Place in oven for about 10-12 minutes. Then take out and throw back into hot sauce bowl for a final coat before serving.

Serve with celery, carrots and some blue cheese dressing or ranch dip. Enjoy!

NOTE: Do remember to refrigerate though, it helps the flour stick.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at 10:31 PM | Comments (0)

Open Faced Barbeque Sandwich

Open Faced Barbeque Sandwich

Ingredients
1 pound lean ground beef or turkey
1/2 cup catsup
1/2 cup steak sauce
1/3 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot mustard
1 teaspoon salt
1/4 teaspoon chili powder
6 hamburger buns

Brown the meat in a non-stick pan, or with a little oil in a
regular pan. Add remaining ingredients, except the buns. Cook
for about 15 minutes, to blend flavors and to reduce the
liquids. Serve over the buns for open face barbecue. Sprinkle
with pickle relish for a little extra zest.

Willie
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Posted by Willie Crawford at 11:51 AM | Comments (0)

Crockpot Cola Roast

Crockpot Cola Roast

4      pounds        Bottom round roast
   1      teaspoon      Salt
     1/2 teaspoon      Pepper
     1/2 teaspoon      Garlic powder
   3      tablespoons   Vegetable oil
   1 1/2 cups          Cola
12      ounces        Chili sauce
   2      tablespoons   Worcestershire sauce
   2      tablespoons   Hot sauce

     Combine salt, pepper and garlic powder; rub over surface of roast. If
desired, brown roast on all sides in vegetable oil in Dutch oven. Drain
off drippings. Place roast in crockpot.     Combine remaining ingredients
and pour over roast. Cover with lid; cook on high (325~) for 3 hours or
until tender.

Contributed to our recipe list by Emma.

Posted by Willie Crawford at 11:12 AM | Comments (0)

Crockpot Lasagna

Crockpot Lasagna

Yield: 6-8 servings

1 pound ground beef or turkey
1 medium onion, chopped
1 (approx. 26 oz) jar your favorite spaghetti sauce
1 (12 oz) container cottage cheese
1/2 cup grated parmesan cheese
1 egg
12 ounces lasagna noodles (no need to cook!)
1 1/2 cups shredded mozzarella cheese, reserve 1/2 cup

Brown meat and onion in skillet. Drain.
Add jar of spaghetti sauce and simmer for 5 to 10 minutes.

In a separate bowl, combine all the cottage cheese, parmesan
cheese, mozzarella cheese (except reserved 1/2 cup) and the
egg.
Mix thoroughly.

Spoon a layer of meat sauce onto the bottom of crockpot.
Add *two* layers of uncooked lasagna noodles (you will need
to break into small pieces to make them fit) and then top with
cheese mixture.
Repeat with sauce, noodles, and cheese mixture until all are used.
Sprinkle reserved 1/2 cup shredded mozzarella on very top.

Cover and cook on low for 6-8 hours or on high for approximately
3 hours.

Shared with our recipe list by Emma.

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June 21, 2006

Confetti Corn and Pea Relish

June 20, 2006

Seafood Creole

Grilled Shrimp

Corn Salad Recipe

June 19, 2006

Spaghetti Bolognese, Bouquet Garni

Cream Cheese Brownies

Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe

Cajun Style Ground Beef and Cabbage

June 18, 2006

KUGELIS (Grated Potato Pudding)

Taco Joes

Honey Baked Red Onions

4 H Corn Special Casserole

Coleslaw

Creamy Cole Slaw

Julia Child`s Coleslaw

Baked Chicken Legs, Quarters

Martha Stewart's Foolproof Pie Crust

June 17, 2006

Flakiest Pie Crust

Italian Pork Chops

Broccoli Salad

June 14, 2006

Italian Sausage & Spinach Lasagna

Lasagna - 2 Recipes

Hash Brown Casserole

Lasagna

Cinnabon's for the Bread Machine, Mockingbird Cake With Cream Cheese Frosting

Gingerbread Tunnel Cake, Triple Ginger Gingerbread Cake Recipe, Dillard House Gingerbread with Lemon Sauce , Old fashioned gingerbread

June 13, 2006

Oven Roasted Chicken

Not Yo' Mama's Banana Pudding - Paula Deen's Recipe

7 UP Pound Cake, LEMON-7UP GLAZE

Blackberry Dessert

Banana Pudding

Dry Rubs - Dry Spices For Barbecues

Gingerbread Tunnel Cake

Pina Colada Empanadas

Sausage and Crawfish Spread

Low Carb Cole Slaw Recipe

Seafood Ceviche

The Power Of Cinnamon

June 12, 2006

Potato Bread

Apple Or Pear Wine

Buffalo Chicken Strips

Open Faced Barbeque Sandwich

Crockpot Cola Roast

Crockpot Lasagna