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July 31, 2006
Rhubarb Jello Jelly, Rhubarb Jam, Fruit Slaw
RHUBARB JELLO JELLY
Cook 4 cups cut up rhubarb in ¼ cup water until mushy. Add 4 cups sugar and
boil for 15 minutes, watching carefully. Turn off heat and stir in 1 package
strawberry gelatin. Seal in jars while still piping hot.
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RHUBARB JAM
4 cups rhubarb, chopped
4 cups sugar
1 tall can crushed pineapple
Stir well and let stand 3 to 4 hours. Boil ten minutes and add a box of
favorite flavored gelatin. Stir well. Pour while hot and paraffin while still hot.
Lid and store.
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FRUIT SLAW
Yogurt Dressing (recipe below)
3 cups finely shredded green cabbage
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
1 can (8 oz.) crushed pineapple in juice (well drained; reserve juice)
2 tbsp. unsalted sunflower nuts
Yogurt Dressing:
½ cup plain yogurt
2 tbsps. reserved pineapple juice
1 tbsp. honey
1 tsp. Dijon mustard
Mix cabbage, apple, cranberries and pineapple. Stir in yogurt dressing until
mixture is well coated. Sprinkle with sunflower nuts.
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Contributed to our recipe list by Emma.
Posted by Willie Crawford at 07:26 PM | Comments (0)
July 24, 2006
Stroganoff-Style Chicken
Stroganoff-Style Chicken
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup sour cream
1/4 cup water
4 cups hot cooked medium egg noodles, cooked
Paprika
Heat half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. Add remaining oil. Add mushrooms and onion and cook until tender. Add soup, sour cream and water. Heat to a boil. Return chicken to skillet and heat through. Serve over noodles. Sprinkle with paprika. Serves 4
Posted by Willie Crawford at 11:51 PM | Comments (0)
July 22, 2006
Jean's Sticky Biscuits
All I can say is, "Just plain gooood!"
Jean's Sticky Biscuits
Recipe source: "Biscuit Bliss" by James Villas, Harvard Common Press © 2004
My long-time friend, colleague, and fellow Southerner, Jean Andersen, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.
GLAZE
1/2 stick butter
1/2 cup orange juice
1/2 cup light brown sugar (firmly packed)
1 tablespoon finely-grated orange rind
BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup whole milk
FILLING
1/4 cup light brown sugar (firmly packed)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Make The Glaze:
Grease an 8-inch square baking pan. In a small, heavy saucepan, bring the glaze ingredients to a boil, spoon the mixture into the prepared pan so it completely covers the bottom, and set aside.
Make The Biscuits:
Preheat the oven to 450 degrees.
To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center. In a small mixing bowl, whisk together the oil and milk till well blended, pour into the well, and stir just till a soft dough forms.
Transfer the dough to a lightly floured work surface and roll into an 18- by 10-inch rectangle.
Make The Filling And Arrange:
In a small mixing bowl, mix together the filling ingredients, then sprinkle evenly over the rectangle. Starting from the short side, roll up the rectangle jelly-roll style into an 18-inch-long log, slice into 9 biscuits 2-inches thick, arrange the biscuits cut-side down in 3 rows in the glazed pan, and bake till puffed and golden brown, about 20 minutes.
Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot.
This recipe yields 9 biscuits.
Contributed to our recipe list by Steve.
Posted by Willie Crawford at 06:14 PM | Comments (0)
July 12, 2006
Beef Short Ribs - Islander Ribs
ISLANDER RIBS
Serves 4-6
3-4 lbs beef short ribs Brown...Pour off drippings..I do this in a hot oven.
Add:
l tsp salt
1/2 cup water------------------------Add, simmer covered l 1/2-2 hours..Pour off drippings
l3 1/2 oz Can of pineapple tidbits
1/2 cup catsup
1/4 cup vinegar
1/4 cup water
1/2 cup minced onion
3 Tbs brown sugar
1/2 tsp dry mustard
1/2 tsp salt
Combine and pour over ribs..cover and cook 30 minutes longer.
These are so tender, will fall off bone.
Contributed to our recipe list by Janiece
Posted by Willie Crawford at 12:52 AM | Comments (0)
July 11, 2006
Beer Can Chicken
Beer Can Chicken
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. (Other recipes suggest placing an onion or small potato in the neck opening to hold in the steam. Seems a good idea.) Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. *
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*You can find a metal wire device in the kitchen dept. of many stores that will hold the beer can and the chicken. Much easier than trying to balance it.
Posted by Willie Crawford at 12:40 AM | Comments (0)
July 10, 2006
Beer Can Chicken
Beer Can Chicken BBQ
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken.
Rinse the chicken, inside and out, under cold water and pat dry with paper
towels. Lightly spray or brush all over with the vegetable oil and season,
inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a
flat surface and slide the chicken over the top so the can fits inside the
cavity. Transfer the bird to the grill, keeping the can upright. Carefully
balance the bird on its two legs and the can. Grill over Indirect Medium
heat until the juices run clear and the internal temperature reaches 170°F
in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2
hours. Wearing barbecue mitts, carefully remove the chicken and the can from
the grill, being careful not to spill the beer – it will be hot. Let the
chicken rest for about 10 minutes before lifting it from the can. Discard
the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings.
Posted by Willie Crawford at 07:29 PM | Comments (1)
Ginger-Soy-Lime Marinated Shrimp
Ginger-Soy-Lime Marinated Shrimp
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
Posted by Willie Crawford at 03:41 PM | Comments (0)
Banana Pudding Pie
Banana Pudding Pie
3 bananas, peeled and cut into 1/2" slices
CRUST
4 cups crushed vanilla wafers
1/2 to 3/4 cup butter, melted
VANILLA PUDDING
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 vanilla bean
1 cup milk
1 cup heavy cream
2 tablespoons vanilla extract
MERINGUE
6 egg whites
1 pinch cream of tartar
3 tablespoons granulated sugar
Mix together the two crust ingredients in a bowl, then press the mixture into a 9-inch pie tin. Refrigerate 10 to 15 minutes, place into 350 degree oven, and bake 10 minutes or until golden.
Vanilla Pudding: In a medium bowl, combine yolks, sugar and cornstarch. With the tip of a paring knife split the vanilla bean and scrape the inside and whisk into egg mixture. Add the cream and milk. Place the bowl over a pot of boiling water (a double boiler) and stir the mixture occasionally until it thickens, about 10 minutes. Remove bowl from heat and stir in vanilla extract. Set aside.
Meringue: In a bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Add the granulated sugar and whip on high speed until the whites become stiff and glossy.
To assemble: Arrange banana slices in an even layer on the bottom of the pie shell. Pour 1/2 of the vanilla pudding over the bananas. Arrange approximately 1 cup whole vanilla wafers over the bananas and then top with remaining pudding. Chill in the refrigerator for 10 to 15 minutes.
Remove pie from refrigerator, and with a spoon, dollop the meringue on top to form peaks over the entire pie, covering all of the pudding. Bake pie at 400 degrees for 8 to 10 minutes or until peaks are golden.
Shared with our recipe list by Steve.
Posted by Willie Crawford at 03:21 PM | Comments (0)
July 04, 2006
Snicker Cheesecake Pie
Snicker Cheesecake Pie
4 Snickers candy bars
1 (10 inch) pie crust, baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi-sweet chocolate chips
2 tablespoons milk
Cut candy bars into small pieces and place in bottom of pie
crust. In a mixing bowl, beat cream cheese and sugar together.
Add eggs, sour cream and peanut butter, beating at low speed
until combined. Pour over candy pieces. Bake at 325 degrees for
35-40 minutes. Cool. Melt chocolate chips with milk. Stir until
smooth. Spread over filling. Refrigerate for 2 hours.
Shared with our recipe list by Steven.
Posted by Willie Crawford at 10:06 AM | Comments (0)
Snicker Cheesecake Pie
Snicker Cheesecake Pie
4 Snickers candy bars
1 (10 inch) pie crust, baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi-sweet chocolate chips
2 tablespoons milk
Cut candy bars into small pieces and place in bottom of pie
crust. In a mixing bowl, beat cream cheese and sugar together.
Add eggs, sour cream and peanut butter, beating at low speed
until combined. Pour over candy pieces. Bake at 325 degrees for
35-40 minutes. Cool. Melt chocolate chips with milk. Stir until
smooth. Spread over filling. Refrigerate for 2 hours.
Shared with our recipe list by Steven.
Posted by Willie Crawford at 10:06 AM | Comments (0)
July 02, 2006
Fried Chicken Gizzards - Tender And Moist
Fried Chicken Gizzards (Tender and moist)
Ingredients:
· Oil for frying peanut oil is best as it can withstand heat
· Self-rising flour to coat
· Seasonings: salt, pepper, garlic powder, poultry seasoning, sage, Cajun
· Seasoning (get the idea). Anything you would like.
· 2 pounds chicken gizzards
Directions:
All ingredients are by sight and taste. Depending on how many gizzards you would like to cook.
Also, try boiling or pressure cooking the gizzards until done with a little meat tenderizer and then frying. It cuts down on the frying time and makes for a moister gizzard.
Rinse the gizzards well.
Season to taste.
Coat with flour.
Place in HOT cooking oil (be careful). They cook fairly fast. Keep a lid to cover with. This helps in splattering. Also, when a lid is placed over any frying food, it helps to keep it moist.
This recipe for Fried Chicken Gizzards serves/makes 8.
Recipe shared with our recipe list by Dennis.
Posted by Willie Crawford at 10:15 AM | Comments (1)
Hot Crab Meat Appetizer
Hot Crab Meat Appetizers
Ingredients
1 can (6 oz.) crabmeat
1 stick of margarine
1 jar Kraft old English cheddar cheese
2 Tbs. mayonnaise
1 tsp. seasoned salt
1 package English muffins- split
Directions
Blend together all ingredients but crab meat. When well blended, add drained crab meat and mix evenly.
Spread mixture on muffins.
Broil for ten minutes or until done.
Posted by Willie Crawford at 09:59 AM | Comments (0)
Corn Salad
CORN SALAD
2 CANS WHOLE Kernal Corn - drained
I usually use one can of Green Giant with the red & green peppers - or you can add your own.
add: Radishes, sliced thin
onions (green)- chopped fine
celery - diced ,
Cucumbers - diced or cubed
and Miracle Whip - about 3/4 to 1 cup -
Salt & Pepper to taste.
Stir lightly to coat everything.
Cool in frig for several hours or overnight. However, might get watery if it sits for too long.
Posted by Willie Crawford at 09:54 AM | Comments (0)
July 01, 2006
Broccoli Salad
Broccoli Salad
1 to 4 heads broccoli (makes more with more broccoli)
1 cup chopped red onion or any sweet onion
1 cup raisins
1 cup chopped pecans
1 pound crumpled fried bacon (I use bacon bits. not the crunchy kind)
2 pounds shredded cheese (Less with less broccoli)
Cut or break broccoli into small pieces (I don't like the big heads)
Mix all ingredients and set aside.
Sauce
1 cup mayo
3 Tablespoons sugar
3 Tablespoons vinegar (I use balsamic)
Mix all together well.pour over broccoli mixture and mix well..
Shared with our recipe list by Brenda.
Posted by Willie Crawford at 03:39 PM | Comments (0)
Baked Beans
This is a "copycat" recipe of a local restaurant's baked beans and it's always a big hit at cookouts and family get-togethers. It makes enough to fill a crock pot but don't be surprised if they don't last long!
Baked Beans
1-1/2 lbs. ground beef 2 onions, finely chopped
1 cup barbecue sauce (your favorite) 1 cup brown sugar
5 (15 oz.) cans pork and beans 1/4 cup ketchup
salt and pepper to taste
Brown ground beef, onion, salt and pepper in skillet; drain fat. In crockpot, combine remaining ingredients. Cook on high 2 hours. (Can also bake in oven for 2 hours at 400 degrees.) Great side dish or as a main dish for an easy lunch or dinner.
Shared with our recipe list by Brenda.
Posted by Willie Crawford at 03:31 PM | Comments (0)
Gene Larseks Baked Potato Salad
This is a simple recipe conceived over 30 years ago by a gentleman in Youngstown Ohio.
3 Pounds Russet Potatos baked
8 Oz. Sour Cream
1-2 Tbl Minced Chives
Bake the potatoes till done for salads, not too soft.
Cool off for 2-3 hours.
Peel if wanted
Cut into 1/2 - 3/4 cubes
Put potatoes into a mixing bowl and add the chives then the sour cream.
Hand toss till Sour Cream is evenly spread on all potatoes.
Chill overnight and then serve.
Enjoy
Shared with our recipe list by Eddie.
Posted by Willie Crawford at 02:15 PM | Comments (0)
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