Product Launch Formula Bonuses: September 2006 Archives

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September 30, 2006

Mustard BBQ Pulled Pork

Recipe from Tanya Holland
Source: "MELTING POT with Tanya Holland
Episode#: MP1A35 from the Food Network"

2 tablespoons unsalted butter
2 1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Freshly-ground black pepper, to taste
5 pounds pork shoulder, cut 2" cubes

In a saucepan melt butter and add onions and garlic and saute
until translucent. Add remaining ingredients and bring to a
boil, then simmer for 45 minutes. Braise pork in this sauce for
2 1/2 to 3 hours until fork tender enough to pull with fork.
Strain liquid and reserve.

When the pork is cooled, pull or shred the meat with fork or
fingers. Reheat the pork in the reserved sauce. Serve as a
sandwich with coleslaw and sesame seed buns.

This recipe yields 10 servings.

Posted to our recipe list by Steve.

Posted by Willie Crawford at 10:47 PM | Comments (0)

September 29, 2006

Join Willie Crawford On The Radio Saturday Night

Saturday night, September 30th, 2006, I invite you to listen in as
I'm the guest on Net Biz Radio. This is an actual radio show, but
one that you can also listen to over the Internet.

You can get more details at: http://www.netbizradio.com/
If you click on the menu link labeled "Insider" you can
sign up to be notified of each Saturday's line-up and how
to access the recordings from the show. I've listened to
past episodes of the show and this IS a QUALITY show ;-)

Here's more info about the show in general... snagged
from the site:

Net Biz Radio is a weekly, 1 hour radio program broadcast
from beautiful downtown Wheeling, West Virginia on the
powerhouse AM giant, WWVA 1170. The NBR studios are located high
atop the historic Capitol Music Hall, the long-time home of the
venerable country music show, The WWVA Jamboree.

Net Biz Radio is dedicated to enabling anyone, anywhere who
wants to learn how to make a living...either part-time or
full-time...on the Internet to do just that!

Even though, right now anyway, unemployment is low, there
are 100s of thousands of people who are looking to earn some
extra money to help with the bills, get the things they want and
need, save for the future...you name it!

So, if you've always wanted a business of your
own...especially if you're interested in growing that business
on the Internet...this is the radio show to listen to. If you
already own a business and want to expand your
marketing...either locally, reginally or nationally...this is
the radio show for you!

The show itself is a fast-paced, funny hour that's filled
with information, interviews, and special features. You won't
want to miss a LIVE show, but if you do, you can always go to
"THE LAST SHOW" button and listen to it at anytime you want.

Go sign up now. The host is taking questions during the show
although I know he has already received numerous questions via
email.

Willie

Posted by Willie Crawford at 02:05 PM | Comments (0)

Roast Turkey, Made Easy

Roast Turkey, Made Easy

By Charlie Burke

www.TheHeartofNewEngland.com

It was with some trepidation that I approached the topic of
roasting a turkey.I wondered if our readers needed yet
another recipe for turkey in November when the cover of
nearly every cooking magazine is adorned with a
picture-perfect browned bird, while the editors struggle to
convince us that, (at last!), the definitive recipe for the
perfect Thanksgiving turkey is contained within.

I have Gourmet and Bon Appetit magazines filed by month and
dating back for more than twenty years, so last weekend I
pulled out all the November issues dating back to the late
1970's. It was amusing to see all the differing approaches:
wide variations of temperatures touted as ideal, turkeys
roasted in various positions and subjected to all sorts of
injections, rubs and subcutaneous additions. A current
magazine even advises making an incision in each breast and
filling them with herbed butter!

It soon became clear to me why there is so much mystique
associated with what should be a simple process, and why so
many cooks are intimidated by the prospect of cooking
Thanksgiving dinner. The goal of this column then became
clear - to provide a straightforward, safe and reliable
recipe resulting in a correctly cooked turkey, moist and
full of flavor

If you have read previous columns, you probably have noticed
that I favor roasting at high heat, which I've done almost
exclusively over the past ten years since becoming familiar
with Barbara Kafka's classic cookbook: "Roasting, A Simple
Art" (William Morrow and Company, Inc., New York, 1995).
She makes the case, confirmed by our experience, that
a properly cooked turkey is moist and tender without
injections or other machinations.

High heat roasting (500 degrees) intensifies flavors and
considerably shortens cooking time so there is less time for
the white meat to dry out while the dark meat reaches proper
temperature. We have found that fresh local turkey cooks in
a surprisingly short time and has superior taste, although
commercial turkeys are quite consistent in quality. It is
important that the oven be clean, because excess smoke will
be caused by any residue in the oven.

Turkeys in the 12 - 16 pound range are ideal for this
technique, while brining, the only extra step worth
considering, helps ensure a moist result; kosher birds
should not be brined because salt has already been added.
Because the skin is impervious, spreading with oil or butter
or basting are not necessary to keep the meat moist.
Additionally, the turkey should be covered with a moist
cloth and brought to room temperature before cooking at high
temperature (3 - 5 hours for a 15 - 16 pound turkey).

Cooking the turkey without dressing gives the best results
because of shorter cooking time and is safer. All poultry
have salmonella risk, and dressing served below 180 degrees
is the most common source of food poisoning from turkey. If
you wish to cook the dressing in the turkey, bring it to
room temperature before placing it into the turkey and make
sure it reaches the proper temperature. It is best to cook
it in a casserole adding some of the liquid from the
roasting pan for flavor.

A thick-bottomed roasting pan with handles and an instant
reading thermometer are good investments which can be used
for roasting meats and vegetables throughout the year.

To serve 10 or more:

One 16 pound turkey

Sea salt and freshly ground pepper

For brine:

2 cups kosher salt

8 quarts water

If brining, dissolve salt in water in a large stock pot. Add
turkey and refrigerate overnight. Remove from brine, rinse
and pat dry with paper towels. Proceed as below.

For stock:

Neck, gizzard and heart from turkey, rinsed and dried

canola oil

1 medium onion cut in half

1 medium carrot

1 stalk celery

1 bay leaf

1 teaspoon pepper corns

3 cups chicken stock

3 cups water

Place a small volume of oil in a heavy pot over medium heat.
Add neck, gizzard and heart and cook, turning until browned.
Add the remaining stock ingredients and bring to boil;
reduce heat and simmer, uncovered, for 2 hours, skimming
foam from time to time. Strain and set aside. This can be
done well ahead of the rest of the meal.

Roasting turkey:

Rinse inside and out, dry with paper towels and bring turkey
to room temperature, keeping skin covered with a moist towel
to prevent drying. Preheat oven to 500 degrees (450 degrees
works nearly as well; cooking times will be slightly
longer). Sprinkle turkey with ground pepper and salt and
place into a roasting pan; we place it directly into the
pan, but a rack can be used. Cook, rotating pan 180 degrees
after 1 hour; add 1 -2 cups water or chicken stock to pan if
drippings appear to be turning too dark. ]

Check temperature in the thickest part of the thigh at 1 ¾
hours. Remove from oven when temperature is 170 degrees,
about 2 hour's total cooking time for unstuffed turkey. Add
approximately 30 minutes if you have stuffed the turkey. Let
turkey sit for 30 minutes, during which the temperature in
the thigh should reach 180 degrees.

Gravy:

While turkey is resting, pour fat from roasting pan and
place pan over medium - high heat. Pour stock into pan;
boil, scraping up the browned fond from the pan. Boil until
reduced nearly by half, check and add salt and pepper to
taste. Keep hot and serve with turkey.

This high heat method reliably yields moist flavorful turkey
and is remarkable for its simplicity. Brining is not
essential, and plain chicken broth can be used for making
the pan gravy instead of the giblet stock. Cooking times are
short: 3 hours for a 20 pound unstuffed turkey, and an
amazing 1 hour and 20 minutes for one of 12 pounds,
according to Kafka.

Become familiar with high temperature roasting, and you will
enjoy predictable results, simplify holiday cooking and have
more time to enjoy this special time of the year with your
family.

About the author:

An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer's Market
Association (www.nhfma.org). His column & recipes appear
weekly in The Heart of New England's newsletter...
get a free subscription by sending a blank email to:
heartofnewengland-subscribe@yahoogroups.com or visit
www.TheHeartofNewEngland.com

Posted by Willie Crawford at 12:15 PM | Comments (0)

September 27, 2006

Cajun Mayonnaise

Cajun Mayonnaise

1/2 c. mayonnaise
1/2 c. non-fat, plain yogurt
1/2 tsp. crumbled, dried oregano
1/4 tsp. garlic salt
1/4 tsp. ground cumin
2 pinches Cayenne pepper
2 pinches black pepper

Spiced up with the best of the South, this mayonnaise echoes the
great seasoning on the crabs.

Prepare 24 hr.. before using, for flavors to blend.

Combine all ingredients in a small bowl.

Refrigerate, covered, until ready to use.

Makes 1 c.

Shared with out recipe list by Johnny.

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Posted by Willie Crawford at 09:32 PM | Comments (0)

Seafood Casserole

Seafood Casserole

Makes:8 servings

Ingredients
1 package 8 oz cream cheese
1 1/2 stick butter or margarine
2 large chopped onions
1 bell pepper chopped
2 celery ribs chopped
1/2 pound fresh sliced mushrooms or 1 large can mushroom bits
and pieces
drained
1 pound peeled and de-veined shrimp
1 tbsp garlic salt
1 tsp Tobasco sauce
1/2 tsp red pepper
1 can cream of mushroom soup undiluted
1 1/2 cup cooked medium grain rice
1 pound fresh crabmeat
grated cheddar cheese
Ritz cracker crumbs

In small sauce pan, melt cream cheese and 1 stick of butter
together on low heat. In a separate pan, melt remaining
1/2 stick butter, add onions, bell pepper, celery, and mushrooms
sauté until vegetables are tender.
Add shrimp and sauté until shrimp are pink. Add garlic salt,
Tabasco, red pepper, soup, rice, and cream cheese mixture;
mix well. Gently spoon in crabmeat. Pour into 2-3 quart
casserole dish, top with cracker crumbs and cheese. Bake at
350 degrees for 30 minutes

Posted by Willie Crawford at 09:22 PM | Comments (0)

Halloween Recipe - Chocolate Covered Spider Legs

Chocolate Covered Spider Legs

1 pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles
1 cup peanuts

Melt chocolate and butterscotch chips in a double boiler or
microwavable container. Stir in chow mein noodles and peanuts.
Place small scoops of mixture on a wax paper covered cookie
sheet. Place in fridge or outside in cooler weather. Cookies
will harden up. Store in airtight container. ENJOY! (Makes a
lot)

Variation You can use white and butterscotch chips and make into
nests for Easter time, along with green tinted coconut and jelly
beans.

Posted by Willie Crawford at 09:51 AM | Comments (0)

September 26, 2006

Shrimp And Grits with Red Eye Gravy

Shrimp And Grits with Red Eye Gravy

4 servings

1 tablespoon olive oil
4 ounces smoked ham, chopped
8 ounces white mushrooms, sliced
1/2 teaspoon Creole seasoning (like Tony Chachere's)
1 teaspoon fresh thyme leaves, chopped
1/2 cup scallions, chopped
3 cloves garlic, minced
3/4 cup strong coffee
1/4 cup dry sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce
1 pound peeled and deveined shrimp
1 recipe cheese grits ( see below )

Heat the olive oil in a large saucepan or skillet over medium
high heat until hot but not smoking.
Add the ham and sauté until beginning to brown around the edges.
Add the sliced mushrooms, Creole seasoning and fresh thyme.
Continue to cook for 3 minutes, or until mushrooms soften and
mixture is fragrant.
Add the scallions and garlic, stir well to combine and cook for
an additional 4 minutes.
In a small bowl, combine coffee, sherry, cornstarch and hot
sauce.
Add the shrimp to the mushroom mixture, followed by the coffee
mixture. Stir to incorporate.
Simmer for about 2 - 3 minutes until shrimp are cooked through
and the gravy has thickened.

Contributed to our recipe list by Richard.

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

Sour Cream Pumpkin Pound Cake

SOUR CREAM PUMPKIN POUND CAKE

Ingredients:

STREUSEL, recipe follows
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
CAKE, recipe follows
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1 glaze, recipe follows

Directions:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in
butter with pastry blender or two knives until mixture is
crumbly.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl.
Beat granulated sugar and butter in large mixer bowl until light
and fluffy. Add eggs one at a time, beating well after each
addition. Add pumpkin, sour cream and vanilla extract; mix well.
Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over
batter, not allowing Streusel to touch sides of pan. Top with
remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake
comes out clean. Cool for 30 minutes in pan on wire rack. Invert
onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons
orange juice or milk in small bowl; stir until smooth.

Posted by Willie Crawford at 12:55 AM | Comments (0)

Cornbread Casserole

CORNBREAD CASSEROLE

1 stick of butter/margarine
1 Jiffy brand cornbread
1 can creamed corn
1 egg
1 cup sour cream

Mix all ingredients together. Put in greased casserole dish.

Bake at 350 degrees for about 45-50 minutes. You can put
shredded cheddar cheese in and on top if you want.

Serves: 6

Shared with our recipe list by Linda Perry.

Posted by Willie Crawford at 12:48 AM | Comments (0)

September 24, 2006

Million Dollar Pie

MILLION DOLLAR PIE

2 graham cracker crusts
1 (20 oz.) can crushed pineapple
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 c. pecans
1 c. coconut
1 (9 oz.) carton whipped topping

Mix pineapple, condensed milk, lemon juice, pecans, coconut, and
whipped topping thoroughly. Pour into 2 crusts; chill.

Posted by Willie Crawford at 07:24 PM | Comments (0)

September 23, 2006

Fried Oyster Dressing

Fried Oyster Dressing
PREP TIME: 1 Hour

INGREDIENTS:

2 dozen select oysters
1 pint chicken livers
1 cup giblets from fowl
1/4 cup vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup diced garlic
1 cup chicken broth
1 bay leaf
1 tsp thyme
1 tsp basil
1/2 tsp salt
black pepper
hot sauce
1 cup vegetable oil
1 cup corn meal
4 cups cooked rice
1/2 cup sliced green onions
1/4 cup chopped parsley
METHOD:
If you would prefer to substitute 1 cup of ground pork in place
of the giblets, feel free to do so. Poach chicken livers in
lightly salted water until firm. Strain, cool and chop the
livers. Set aside. In a 10-inch cast iron skillet, heat 1/4 cup
vegetable oil over medium-high heat. Add chopped chicken livers
and giblets. Sauté 3-5 minutes or until giblets are browned. Add
onions, celery, bell pepper and garlic. Continue to sauté,
stirring occasionally, until vegetables are wilted,
approximately 10-15 minutes. Add 1/2 cup of chicken broth to the
skillet, along with bay leaf. Should mixture become too dry
during the sautéing process, continue to add a small amount of
broth. Blend mixture well, remove pan from heat and set aside.
When ready to complete the dressing, return the giblet mixture
to the heat and bring to a low simmer. Add thyme, basil, salt,
pepper and hot sauce. Pour in a small amount of chicken broth to
retain moisture. While mixture is simmering, heat 1 cup of
vegetable oil in another 10-inch cast iron skillet over
medium-high heat. Dredge the oysters in seasoned corn meal and
fry, a few at a time, until golden brown and cooked. Drain on
paper towels and keep warm. To the giblet mixture add rice,
beaten egg, green onions and parsley, stirring quickly to coat
the rice with all seasonings. Stir in fried oysters and adjust
seasonings if necessary. Serve as a side dish to any roasted
fowl or as a stuffing for turkeys or ducks.

Contributed to our recipe list Edythe.

Posted by Willie Crawford at 12:08 PM | Comments (0)

World's Best Crab Cakes

WORLD'S BEST CRAB CAKES

1 lb. lump crab meat (canned crab meat may be substituted)
1 egg, slightly beaten
2 slices bread
1 tbsp. chopped parsley
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 tbsp. mayonnaise

Trim crust from bread. Pull inside of bread into small pieces,
soak well in beaten eggs with mustard, Worcestershire sauce and
seasonings. Add crab meat, mix lightly with fork. Shape into
cakes. Brown in hot skillet just brushed with fat.
Cakes will be light and fluffy and delicate flavor.
Makes 8 cakes.

Submitted by Edythe

Posted by Willie Crawford at 12:01 PM | Comments (0)

Oyster Dressing

2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
2 - 3 ribs celery
1 pint oysters, quartered with oyster liqueur reserved
2 - 3 tablespoons chopped parsley
salt
ground black pepper
ground paprika
Directions:
Cook rice in boiling salted water till tender, about 40 minutes.
Drain, and place in shallow pan. Place pan in a 275 degree F(135
degree C) oven to dry out for a few minutes. Sauté pork in
skillet over medium heat. Remove pork from pan using a slotted
spoon. Drain off all but a couple of tablespoons grease. Sauté
onions and celery. Add into this a small amount of oyster
liqueur if onions and celery get too dry. Add in oysters with
remaining liqueur. Cook 7 - 10 minutes, until oysters curl on
edges. Drain this mixture in a colander. Combine oyster
mixture, rice, sausage, chopped parsley, and seasonings to
taste. Bake at 350 degrees F (175 degrees C) till heated
through.
Makes 8 servings

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at 11:47 AM | Comments (0)

September 22, 2006

Confieti Spaghetti

Confetti Spaghetti

1 pck. (12 oz.) spaghetti
1 1/2 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 T. light brown sugar
1 t. salt
1 t. chili powder
1/2 t. pepper
1/4 t. garlic powder
1/8 t. cayenne pepper
3/4 c. shredded Cheddar cheese

Cook spaghetti according to directions (or 2 minutes less if you
like it al dente). Meanwhile in a large skillet, cook beef,
green pepper and onion over medium heat til meat is no longer
pink. Drain. Stir in tomatoes, tomato sauce and brown sugar;
stir. Add remaining ingredients, except cheese, and stir. Drain
spaghetti and add.Transfer to a greased (9x13 inch) baking dish
(you can freeze the dish at this point for up to a month to cook
at a later time). Cover and bake 350° for 30 minutes. Uncover,
sprinkle with cheese and bake, uncovered, for 5 more minutes or
til cheese is melted. If you have frozen it for later use, thaw
for a day in the refrigerator before baking or allow about 10
more minutes to bake. Serves 5-8

Posted by Willie Crawford at 11:22 PM | Comments (0)

September 21, 2006

Pineapple-Hawaiian Chicken

PINEAPPLE-HAWAIIAN CHICKEN

4 boneless chicken breasts
Salt and pepper to taste
1 (8 oz.) sliced pineapple (can), drained
1/2 c. Heinz 57 sauce
1/3 c. honey

Note: Drain pineapple but reserve 1/2 cup for sauce to marinate.
Marinate chicken in Heinz 57 sauce, 1/2 cup pineapple juice and
honey for 2 or 3 hours. I grill chicken until done and just
brush chicken with sauce during cooking. Last 10 minutes put
pineapple slice on each breast and brush a little with sauce.
Note: If you bake in conventional oven - add sauce last 30
minutes and pineapple slices last 10 minutes.

Shared with our recipe list.

Posted by Willie Crawford at 05:32 PM | Comments (0)

September 20, 2006

Firehouse Stuffed Chicken Breast

FIREHOUSE STUFFED CHICKEN BREAST

4 boneless,, skinless,, breast
Salt
Black Pepper
Cajun Seasoning
Sliced jalapenos
2 slices of deli ham sliced thin
8 oz cream cheese
four slices of good smoked bacon

Butterfly the breast and spread open,,, Sprinkle salt, pepper,
and Cajun Seasoning.
On one side of each breast,, put a layer jalapenos,,,,top with
half slice of ham.. Top the ham with a slice of cream cheese
1/2" thick.
Close the breast and wrap each one in a slice of bacon...Bake or
grill indirectly until chicken is done... About half hour...
Recipe BY: Captain Mike Echols, Shreveport , La. Fire
Department..

Contributed to our recipe list by Johnny.

Posted by Willie Crawford at 07:53 PM | Comments (1)

Chicken And Broccoli Casserole

Chicken and Broccoli Casserole

Preheat oven to 350 degrees Fahrenheit. Spray 13x9 casserole
dish with non-stick cooking spray.

1 Cup Minute Rice
1 Cup Water
2 large stalks of fresh broccoli, steamed (or frozen can be
used), cut up
1 onion, diced
1 stick margarine or butter, reserved
2 Large cans of Chicken Breasts (or 3 large chicken breasts,
boiled and shredded)
1 Block cream cheese
1 can cream of mushroom
2 Cups of shredded cheddar (I used 2 Cups of Velveeta cubed)
1 sleeve of crushed Ritz crackers

In a small pot, take the Minute Rice, cover with the water and
bring to a boil. Cover and remove from heat. Set rice aside.
Meanwhile, in a skillet, sauté the onion with ¼ a stick of
melted butter or margarine. Add cream cheese and cream of
mushroom soup. When cream cheese is almost completely melted
add chicken. Remove chicken mixture from heat. In 13 x9
casserole dish layer rice, broccoli, cheese, and chicken. Cover
with crushed Ritz crackers. Dot with remaining butter. Bake in
350 degree oven for about 30-35 minutes or until golden brown.

Shared with our recipe list by Yvonne.

Posted by Willie Crawford at 07:47 PM | Comments (0)

Recipes: Banana Bread Pudding With Banana Rum Sauce, Banana Bread Pudding, Bread Pudding

BANANA BREAD PUDDING WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New
Orleans is a fantastic cross between the classic bread pudding
and Bananas Foster, the great flaming bananas and ice cream
dessert.

6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
3/4 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a
9x12x2 inch baking pan. In a blender or food processor, blend
the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and
1/2 teaspoon of the vanilla until smooth. Pour this mixture over
the French bread pieces. Fold in the raisins and the pecans and
let the mixture set for 20 minutes. Top with small pieces of the
butter.
Cover the pudding with aluminum foil and place the pan into a
larger pan. Add warm water to a depth of 1 inch in the larger
pan. Bake for 1 hour. Remove the foil and bake uncovered for 15
minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4
teaspoon vanilla. Continue whisking unti soft peaks form. Cover
and chill.

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter,
sugar, bananas, cinnamon and nutmeg. Moving the skillet back and
forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet
from heat and add the rum and the liqueur. Return the pan to the
heat. Tilt the pan, avert your face and and light the liquid
with a long match. Shake the skillet until the flames subside.
Add the vanilla, remove from heat and keep warm.
To serve, place a large scoop of bread pudding in the middle of
each serving plate or bowl. Place 2 slices of banana on each
plate and top with about 3 tablespoons of sauce. Spoon the
whipped cream over the bread pudding and serve immediately.
Serves 12

Banana Bread Pudding

Ingredients:
4 cups of Italian bread cut into 1" cubes
1/4 cup melted margarine
3 eggs
1 cup milk
1 cup half and half
1/2 cup sugar
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup sliced bananas
Sauce:
3 Tbsps margarine
2 Tbsps sugar
1 Tbsp cornstarch
3/4 cup milk
1/4 cup maple syrup
1 tsp vanilla
Lay bread cubes on clean work surface for one hour allowing
bread to dry out slightly. Place the bread cubes in greased
casserole. Melt margarine. Drizzle over, cubes and toss. In a
bowl beat eggs, milk sugar, vanilla, cinnamon, nutmeg and salt.
Stir in bananas. Mix with bread cubes. Bake, uncovered, at 375
for 45-50 minutes or until a knife inserted comes out clean.
Prepare sauce by melting margarine. Combine sugar and
cornstarch. Add to butter. Stir in milk and syrup. Cook over
medium heat stirring often, until it comes to a full boil. Boil
for one minute. Remove from heat. Stir in vanilla. Serve warm
sauce over pudding. Yield: 6-8 servings.

BREAD PUDDING

3 - ripe bananas
1 tablespoon butter or margarine
1 cup light brown sugar
1 1/2 cup skim milk
1 can (12 ounces) evaporated skim milk
1 1/2 cup fat-free egg substitute
3 tablespoon rum or 2 t (10 mL) rum extract
1 tablespoon vanilla
6 cup French or Italian bread
hot water
CARAMEL SAUCE
1/2 cup fat-free caramel topping
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon

Instructions:1

To Make the Bread Pudding: Preheat the oven to 350°F (180°C).
Coat a 9 x 9-inch (2.5-L) baking dish with cooking spray.

Gently combine the bananas, butter or margarine, and 1/4 cup (50
mL) of the brown sugar. Spread in the baking dish.

Whisk the skim milk, evaporated milk, egg substitute, rum or rum
extract, vanilla, and the remaining 3/4 cup (150 mL) brown sugar
until smooth. Mix in the bread. Let stand for 10 minutes.

Pour over the bananas and spread evenly. Cover the dish and
place in a larger baking dish; add 1 inch (2.5 cm) of hot water
to the outer dish. Bake for 30 minutes. Uncover and bake for 30
to 40 minutes or until golden brown.

To Make the Caramel Sauce: Microwave topping on HIGH (in a
microwave-safe dish) for 30 seconds, or until melted and just
starting to bubble. Stir in the lemon juice and cinnamon.

Serve immediately over warm bread pudding.

Contributed to our recipe list by Henrie.

Posted by Willie Crawford at 07:36 PM | Comments (0)

September 19, 2006

Diabetes Care Begins With Apt Diabetes Diet!

Diabetes Care Begins With Apt Diabetes Diet!
by Ashish Jain

Diabetes people are special people. They need a special diet.

Diet is one of the most important part of your diabetes
treatment. Perhaps, more important than the medicine itself.
For, if you take proper medicines but neglect the diet, the
result would be counter-productive!

It is no exaggeration if you (being diabetic) are advised to
take care. Maintain the desirable body weight. Shed it, if in
excess. Maintain the level, if you are underweight. Always
remember, your blood glucose level should be normal.

The disease diabetes has a team behind it. Blood vessel
diseases and heart problems await in its wings. So always take
necessary care.

You have to understand your body and health related matters in
the proper perspective. You have the services of two
doctors—yourself and your family doctor. Both of you have to
live like good friends. You have to follow his advice and he
will of course understand your difficulties.

A doctor and a dietitian become the permanent friends and
advisers of a diabetic patient. You have to understood yourself
in a better manner by trial and error methods.

In all the major cities there are Diabetes Associations, who
conduct useful services such as conducting camps, holding
seminars and discussions and arranging group meeting. They also
publish bulletins containing useful and encouraging information.

What you eat is important. For a diabetes patient, how you eat
what you eat is also important. Instead of eating one or two
heavy meals, it is better to take small quantities of food,
several times in a day.

You have perfect understanding of your system, it is okay. But
your doctor knows it better. As for the diet, only follow his
instructions. That is your role. Do not go by ideas. He knows
the facts. Don't be in a hurry to lose weight, though it is
very important. If you lose two pounds in a week, it is ideal.
Don't be panicky about the weight loss subject.

Fruits, seasonal vegetables help you a lot. Oily stuff needs to
be avoided at all costs. Much more fiber must go into your
system.

There may not be a permanent cure for the diabetes—but the
permanent care can not be avoided. Unfortunately, you have the
stamp of diabetes on you! So, take care.

About The Author: http://www.diabitieslife.com/diabetes/ &
Diabities Diet provides detailed information on diabities,
diabities diet, diabities symptoms and more.

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

Hawaiian Punch Cake

Hawaiian Punch Cake

1 cup water
1/4 cup vegetable oil
4 eggs
1 cup coconut
1 pkg. white cake mix (not pudding type)
1 small pkg instant French Vanilla pudding mix
1/2 cup Hawaiian Punch liquid concentrate, undiluted

Frosting:
3 oz cream cheese, softened
2 1/2 cups sifted confectioner's sugar
2 T crushed pineapple, well drained

Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and
oil in a large mixing bowl. Blend; beat at medium speed with
mixer for 4 minutes. Stir in coconut. Pour into greased and
floured 10" tube pan; bake at 325F. for 1 hr. Cool completely
before frosting.

Frosting: Combine cream cheese with confectioner's sugar and
pineapple. Blend well until smooth and creamy. Spread over top
and sides of cake.

Shared with our recipe list by Anita.

Posted by Willie Crawford at 05:39 PM | Comments (0)

September 18, 2006

Cajun Style Deep Fried Turkey

Cajun Style Deep Fried Turkey
(From the cookbook "Cajun clark's One Inch From
The Top" - http://www.chitterlings.com/cajun.html)

Ingredients:
4 oz liquid garlic
4 oz liquid onion
4 oz liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco,or the hot sauce you prefer
1 ounce liquid crab boil, OR 1 tablespoon old Bay Seasoning
1 poultry or meat injector
1 defrosted 10 to 12 pound turkey
5 gallons peanut oil

Saute liquid garlic, liquid onion, liquid celery, red pepper,
salt, Tabasco adn liquid crab boil or Old Bay Seasoning until
salt and pepper are dissolved.

Fill the injector and inject the turkey at the breast, wings,
drumsticks, thighs, and back. Allow to marinate for24 hours
in the refrigerator or ice chest.

Using a 10 gallon pot for frying, Bring the peanut oil to
350 degrees F and fry for 38 to 42 minutes. The turkey should
float to the surface after 35 minutes and you should cook for
an additional 5 to 7 minutes.

Willie's notes: I used a turkey deep fryer instead of a pot.
You can find these at Walmart, Lowes, etc. You'll find more
note on what I use and how I do it at:
http://www.chitterlings.com/deep_fried_turkey.html

Willie

Posted by Willie Crawford at 06:45 PM | Comments (0)

September 17, 2006

Seafood Paella

SEAFOOD PAELLA
COOKING TIME: About 40 Minutes
1 dozen Mussels
¾ lb. Scallops (cut large Scallops into quarters(
¾ lb. Shrimp (peeled and de-veined)
1 Clove Garlic, minced
1 medium Tomato, chopped
1 (9 oz.) package Frozen or Canned Artichokes, chopped coarsely
1½ cups Chicken Broth
¾ cup Dry Rice
½ cup chopped Onion
½ cup Peas
¼ tsp. Saffron or Ground Turmeric
Pinch Ground red Pepper
Preheat oven to 350º F. In a large saucepan, combine rice, chicken broth,
artichokes, spices, garlic and onion. Bring to a boil; reduce heat and
simmer, covered (15 minutes); pour into an oven-proof baking pan and add
Scallops, Shrimp, Mussels, Tomatoes and peas; bake covered (15 minutes) or
until Shrimp turn pink and Mussels open and Scallops are done. Remove from
heat and serve with a green salad.

Shared with our recipe list by Lucky.

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

Chicken Garlic and Broccoli Pasta Casserole

Chicken Garlic and Broccoli Pasta Casserole

3 oz. cooked penne or small tube shaped noodles
Salt and pepper
3 cup steamed, chopped broccoli
2 1/2 tbsp. butter or margarine
1 cup chopped onion
2 cloves chopped garlic
3 tbsp. flour
1 tsp. dried thyme
1 1/2 cup chicken broth
1 1/2 cup whole milk
1 bay leaf
3/4 lb. chicken breast tenders (strips)
Pinch nutmeg
2 tbsp. chopped parsley
1/2 cup cottage cheese
3 tbsp. Parmesan cheese
In large bowl put cooked pasta and broccoli. Heat oven to 350°.
In a sauce pan, heat the butter over medium heat. Add onion and
cook for about 3 minutes until softened. Stir in garlic and
flour; cook for 1 minute. Stir in thyme and then slowly whisk in
the broth and milk. Add bay leaf, bring to boil, reduce heat and
cook gently for 10 minutes. Add chicken and cook for
2 to 3 minutes until chicken is barely cooked
through. Remove from heat and season with salt and pepper and
nutmeg. Add to the bowl with the pasta and broccoli along with
parsley and stir until mixed. Put casserole into oiled 11 1/2 x
8 inch baking dish. Dot with cottage cheese and sprinkle with
Parmesan. Bake for about 20 minutes until heated through and the
top is lightly browned.

Shared with our daily recipe list by Peggine.

Posted by Willie Crawford at 08:10 PM | Comments (0)

Chicken Garlic and Broccoli Pasta Casserole

Shared with our daily recipe list by Peggine.

Posted by Willie Crawford at 08:10 PM | Comments (0)

Buttermilk Pound Cake

BUTTERMILK POUND CAKE

Makes one 10-inch cake
1 cup (2 sticks) butter or margarine, softened
1/2 cup shortening
2 cups sugar
8 eggs
1/2 teaspoon baking soda
1 cup buttermilk
3 cups all-purpose flour
1/8 teaspoon salt
2 teaspoon lemon extract
1 teaspoon vanilla extract
Using high speed of an electric mixer, cream butter and
shortening until light and fluffy, about 5 minutes Gradually add
sugar, beating well at medium speed Add eggs, one at a time,
beating just until each is incorporated before adding the next
Stir the baking soda into the buttermilk and set aside Sift the
flour and salt Alternately add the flour and buttermilk to the
creamed mixture, beginning and ending with flour mixture
Mix just until the flour is incorporated Stir in lemon and
vanilla flavorings Pour batter into a greased and floured
10-inch tube pan
Place in cold oven Turn the oven on to 350° and bake for 1-1/2
hours or until a wooden pick inserted in center comes out clean
Cool 10 to 15 minutes then remove from pan

BUTTERMILK GLAZE (Optional)

2 tablespoons buttermilk
1/4 cup sugar
2 tablespoons butter
8 1/4 teaspoons cornstarch
1/8 teaspoon baking soda
3/4 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a small saucepan over
medium heat, stirring constantly Remove from heat and cool
slightly Stir in vanilla
Pour buttermilk glaze over warm cake

Shared withour daily recipe list by Peggine.

Posted by Willie Crawford at 09:03 AM | Comments (0)

September 12, 2006

Low Sugar Beef Stir-Fry with Noodles

* 1/4 lb. ramen noodles, flavor packet discarded
* 3 Tbs. soy sauce
* 1 Tbs. cornstarch
* 1 tsp. sugar
* 1 lb. boneless sirloin steak, thinly sliced across the grain
* 1 tsp. vegetable oil
* 1 tsp. Asian sesame oil
* 2 tsp. fresh ginger, minced
* 1 clove garlic, minced
* 1 cup scallions, chopped
* 1/4 lb. mushrooms, chopped
* 3/4 lb. frozen chopped spinach, thawed and drained, or
fresh, chopped

Cook ramen noodles in a large pot of boiling salted water 3-4
minutes or until al dente. Drain thoroughly. Set aside and keep
warm. Combine next 3 ingredients in a jar with a tight-fitting
lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour
soy sauce mixture over beef and toss to coat. Heat vegetable and
sesame oil in a wok or heavy nonstick skillet over high heat.
Stir-fry ginger and garlic about 45 seconds. Add beef and
marinade and stir-fry about 2 minutes or until beef begins to
brown. Add scallions and mushrooms and stir-fry about 2 minutes
or until scallions are softened. Add spinach and stir-fry another
45 seconds.
Season with salt and pepper to taste. Serve over noodles with
additional soy sauce if desired.

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Posted by Willie Crawford at 02:28 PM | Comments (0)

Low Sugar Beef Stir-Fry with Noodles

Posted by Willie Crawford at 02:28 PM | Comments (0)

"Low Calorie - Low Fat Chocolate Pie Recipe"

Pour 1 2/3 cups of cold fat free milk into a
large bowl.
Beat in with a wire whisk two 4 oz packages of
Jell-o fat free/sugar free instant chocolate
pudding mix and 1/2 tub (8 oz. size) of Cool Whip
whipped topping.
Spread in a reduced fat graham cracker crust.
(I used Keebler's Ready Crust).
Top with the remaining whipped topping.

Calories approximately 217 and 3.5 grams of fat for
1/8 of the pie.

Calories and fat grams will vary if other products
used.

Enjoy!

Posted by Willie Crawford at 02:16 PM | Comments (0)

September 10, 2006

Short Ribs With Noodles

SHORT RIBS WITH NOODLES

Ingredients
3 to 4 pounds beef short ribs
2 tablespoons oil
1 medium onion, chopped
1 can (8-ounces) tomato sauce
1 can or bottle (12-ounces) beer
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1/4 cup flour
2 to 3 cups cooked noodles

Brown ribs slowly in oil in a Dutch oven or deep skillet. Remove as they are browned.

Add onion and saute until golden. Add tomato sauce, 1-1/4 cups beer, and seasonings. Return ribs. Cover and simmer 1-1/2 to 2 hours, or until tender.

Place ribs on platter; keep warm. Skim fat from cooking liquid (there should be about 2 cups liquid). Stir in paste made from flour and remaining 1/4 cup beer. Cook, stirring constantly, until thickened. Serve gravy over ribs and noodles.

Makes 4 servings

Shared with our recipe list by Steve

Posted by Willie Crawford at 11:18 PM | Comments (0)

Crockpot Beef Short Ribs

CROCKPOT BEEF SHORT RIBS

1 to 1-1/2 lbs Beef Short Ribs
1 Can Beef Consomme Soup (undiluted)
1 pkg taco seasoning

Brown ribs....mix taco seasoning with soup. Pour over ribs in Crockpot. Cook on high 4 to 5 hrs or low for 8 to 10 hrs, or until tender..... You may add onions if you like....

Shared with our recipe list by Steve

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

Cajun Style Deep Fried Turkey

Cajun Style Deep Fried Turkey
(From the cookbook "Cajun clark's One Inch From
The Top")

Saute liquid garlic, liquid onion, liquid celery, red pepper,
salt, Tabasco adn liquid crab boil or Old Bay Seasoning until
salt and pepper are dissolved.

Fill the injector and inject the turkey at the breast, wings,
drumsticks, thighs, and back. Allow to marinate for24 hours
in the refrigerator or ice chest.

Willie

Posted by Willie Crawford at 08:50 AM | Comments (0)

September 09, 2006

Popeye s Red Beans And Rice

Popeye s Red Beans And Rice (The Real One )

Serves/Makes: 8

1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
8 ounces andouille sausage, cut into 2 ounce links
2 bay leaves
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 ham hock
1 pound red beans, soaked and drained
9 cups chicken stock
2 cups cooked white long grain rice, warm
Garnish:
2 tablespoons chopped green onions and Essence
Crusty loaf of bread

In a stock pot, saute the onions, celery, and garlic for 1-2
minutes. Add the sausage, bay leaf, black pepper, thyme,
cayenne, and salt, saute for 2-3 minutes. Add the ham hock and
beans. Cover the mixture with the stock. Bring up to a boil and
reduce heat to a simmer. Cook the bean mixture for 2 hours or
until the beans are tender.

Mash 1/4 of the mixture against the side of the pot with a
spoon. Re-season with salt and pepper if needed. Remove the ham
hock and slice the meat off the bone. To assemble, spoon the
warm rice onto the serving bowl. Ladle the bean mixture right
over the top.

Shared with our recipe list by Johnny.

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New England Baked Beans

This is my recipe with some ideas from my mother when she was
alive. I used to bake beans in a bean crock, in the oven, for 8
hours. Now I cook them in a crock-pot on low for 24 hours and
they taste exactly the same!

NEW ENGLAND BAKED BEANS:

1 lb.small white beans
1 tsp. dry mustard
salt & pepper
1/2 lb. lean as possible salt pork (rinse in cold water & cut in
chunks)
1/4 cup molasses
1 whole onion
water

Start in the morning, clean beans by picking out broken and
discolored beans. Also, look for rocks that are sometimes in
the beans. Put beans in a large bowl, cover with cold water,
and let sit for 8 hours or all day.

Around 5-6 P.M. pour water out of beans. Place beans in heavy
cook pan and cover beans with water. Bring to boil on stove and
simmer for 10 minutes. Then drain and rinse beans and place in
crockpot. Add all ingredients and place onion whole in the pot,
and cover with water. The onion not only adds flavor, but soaks
up excess fat. Cook on low heat for 24 hours. Adding water as
necessary. I usually put about 1/4 inch water over the beans
and don't have to add any more. Better than B & M or Bush
beans!!

Donna S.

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September 08, 2006

Baptist Pie

Baptist Pie

2 Graham cracker crusts
1 can (15 oz) mandarin oragnes, drained
1 can (15 oz) crushed pineapple, drained
1 can (14 oz) Eagle Brand sweet condensed milk
1/4 cup lemon juice
1 container (8 oz) Cool Whip
Coconut and chopped pecans

Mix oranges, pineapple, milk, and lemon juice and
spoon into crusts. Cover with Cool Whip. Sprinkle
coconut and chopped pecans. Refrigerate.
Makes 2 pies.

Contributed in our recipe list by Phyllis.

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September 06, 2006

Treating Diabetes With A Healthy Diabetes Diet

Treating Diabetes With A Healthy Diabetes Diet
by Mark Fazoli

Diabetes is a disease that is well known for elevated sugar
levels in the blood. These elevated sugar levels develop when
an individual has abnormal metabolism. This abnormal metabolism
may prevent the pancreas from making enough insulin to remove
the sugar from the blood. Although diabetes is known as a life
long disease, it is one that can be managed and treated
overtime.

When it comes to seeking treatment for diabetes, a diagnosis
will have to be made. This diagnosis most commonly comes from a
professional healthcare worker. Although it is best that
diabetes is diagnosed by a healthcare professional, you are
still advised to be on the lookout for common diabetes
symptoms. These symptoms may include fatigue, frequent
urination, frequent fatigue, and nausea. In the event that you
display any of these diabetes symptoms, you are urged to
schedule an appointment with your primary care physician or
another healthcare professional.

Once your primary care physician has been altered to the
display of diabetes symptoms, it is likely that he or she will
run a number of tests. These tests include a wide variety of
different urine tests. If you are diagnosed with diabetes, it
is likely that you will receive either a diagnosis of type 1
diabetes or type 2 diabetes. Type 1 diabetes, although it can
develop at any age, is more common among children. Type 2
diabetes typically develops in adulthood; however, like type 1
diabetes, a diagnosis can occur at any stage in life. While
type 1 diabetes and type 2 diabetes are the most commonly
diagnosed, there is another form of diabetes known as
gestational diabetes. Gestational diabetes is form of diabetes
that develops during only pregnancy.

As with many other health issues, diabetes has symptoms that
can make it difficult to go about your daily activities. These
symptoms, also mentioned above, commonly include frequent
urination, frequent fatigue, nausea, vomiting, and a frequent
feeling of thirst. These symptoms are why it is important that
you seek medical assistance, when they first begin to display.
This is especially important if you notice that your diabetes
symptoms are making it difficult to go about your daily
activities. This difficultly may not occur on a daily basis,
but it important to make a note of all of the instances where
it has. This may help your doctor to better develop a treatment
plan.

Unfortunately, with diabetes, there is no cure. Although there
is no cure, there are ways that your diabetes and be managed
and treated. These treatment options typically are used to try
and stabilize the sugar in your blood. This is often by done by
changing your eating habits, developing an exercise plan, or
with the injection of insulin. All of these treatment options
are important and effective, but your diabetes diet is perhaps
one of the things that you should be most concerned with.

When it comes to understanding a diabetes diet there are many
individuals who focus solely on the foods that they eat. These
foods are important and, in many cases, lifesaving or life
threatening; however, there is more to a diabetes diet than
just the food that you consume. The time in which you eat your
meals may be just as important as the food you eat, especially
if you have been diagnosed with type 1 diabetes. Developing an
effective diabetes diet plan, one that includes healthy foods
and established eating times, is one of the best ways to treat
and manage your diabetes.

If you have any questions or need assistance, when it comes to
developing a diabetes diet, you are advised to seek
professional help. That assistance may come from your primary
care physician or a registered dietarian. Whatever type of
assistance you seek, you should be provided with valuable
diabetes diet information that should last be able to last you
a lifetime.

About The Author: It is important to have the proper
http://www.healthline.com/adamcontent/diabetes-diet to ensure
health. Visit our site to find more information on
http://www.healthline.com/adamcontent/diabetes-diet

Posted by Willie Crawford at 02:55 PM | Comments (0)

Coconut Pineapple Cake

1pkg.yellow cake mix with pudding
2tsp.vanilla
2[6oz]pkg. frozen coconut
2c.milk
1/2 c.sugar
1tsp.vanilla
1pkg.cool whip
1pkg.instant vanilla pudding
1 can drained crushed pineapple
Make cake according to directions.Add vanilla and coconut.Bake
in greased and floured 9x13-inch pan according to directions.
Meanwhile, heat together,but do not boil milk ,sugarand
vanilla.Pour over cake when you remove from oven.Prick holes in
cake with wooden pick.Cool completely.
Mix cool whip,vanilla pudding and pineapple.Ice cake and
sprinkle 6 ounces of coconut on top .Refrigerate

Contributed to our recipes list by Betty.

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Posted by Willie Crawford at 01:31 PM | Comments (0)

Bob Evan's Cheddar Baked Potato Soup Recipe

Ingredients & Directions:
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt - 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled
Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese,
and milk. Stir in cornstarch with rest of broth, add to soup.
Add spices and butter. Bring to a boil, reduce heat, and simmer
for 15-20 minutes.
Add boiled potatoes, and simmer 15 minutes more. Top with chives
and bacon bits. For the best taste, let cool and reheat.

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Cornish Hens

CORNISH HENS

2-4 cornish hens (1 per person)
1 can cream of mushroom soup
1 can onion soup
2-4 servings of rice, uncooked

Prepare hens; place in a roaster (whole). Mix soups together;
pour over chicken. Add rice. Cook until tender. Juice from
hens will mix with soups, create gravy and mix with rice. Serve
with rolls and vegetables or tossed salad.

Shared with our recipe list by Sharon.

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September 05, 2006

Crab-Rice Casserole

CRAB-RICE CASSEROLE

2 c. cooked rice
1 can canned shrimp
1 can crab
1 c. celery
1/2 c. onions
1/2 c. green pepper
1 can water chestnuts
1 c. tomato juice
1 c. mayonnaise
12 c. sliced almonds
1 c. grated Cheddar cheese
Salt and pepper

Mix all ingredients together in large casserole dish. Bake at
350 degrees for 30 minutes and serve.

Shared with our recipe list by Lucky.

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Posted by Willie Crawford at 11:49 PM | Comments (0)

Crab And Fish Chowder

CRAB AND FISH CHOWDER

1 lg. onion, chopped
2 tbsp. butter
1 c. raw, diced potatoes
1 lb. grouper or trout, skinned and boned
1/2 lb. fresh crab (can use canned lump meat)
1 c. water
2 c. milk
1 lg. can cream style corn
1 tbsp. salt
1/2 tbsp. pepper
3/4 c. sliced raw carrots
1/2 lb. Polish sausage, diced
1 lg. can evaporated milk

Saute sausage and onion in butter until tender. Add potatoes,
carrots, fish and water. Cover and simmer 30 minutes or until
everything tender. Add remaining ingredients and heat through.

Contributed to our recipe list by Lucky.

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Posted by Willie Crawford at 11:41 PM | Comments (0)

Crab Sauce With Spaghetti

CRAB SAUCE WITH SPAGHETTI

1 lb. fresh crab or canned crabmeat
1/2 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, finely chopped
2 tbsp. chopped parsley
1/4 c. margarine, melted
1 c. canned tomatoes
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/2 tsp. paprika
Dash of pepper
3 c. cooked spaghetti

Cut crabmeat into 1/2 inch pieces. Cook onion, celery, garlic,
and parsley in margarine until tender. Add tomatoes,
tomato sauce, and seasonings. Simmer for 20 minutes, stirring
occasionally. Add crabmeat; heat. Serve over spaghetti.
Yield: 6 servings.

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World's Best Crab Cakes

WORLD'S BEST CRAB CAKES

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Beer Soaked Buffalo Wings

Beer-Soaked Buffalo Wings

2 cans (12 ounces each) beer
1 package (5 pounds) frozen chicken wings thawed
2 teaspoons ground red pepper
1 teaspoon salt
3/4 cup cayenne pepper sauce (see Preparation Tip)
1/4 cup (1/2 stick) butter, melted

Set aside 1/3 cup beer. Pour the remaining beer into a large
shallow dish; add the chicken wings, cover, and marinate for
at least 4 hours in the refrigerator; drain the wings.

Preheat the oven to 425 degrees. Line two large rimmed baking
sheets with aluminum foil; coat the foil with nonstick cooking
spray.
Season the wings with ground red pepper and salt and place on
the baking sheets. Bake for 30 minutes. Turn the wings over
and cook for 25 to 30 more minutes, or until crispy and no
pink remains.

In a large bowl, combine the cayenne pepper sauce, butter,
and the reserved 1/3 cup beer; mix well. Add the chicken wings
and toss until evenly coated. Serve immediately.

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Potluck Baked Beans

Ingredients:
3 3/4 pounds cooked ground beef
5 cups chopped onion
10 cans (15 Oz) brick oven baked beans
5 cans (15 Oz) honey baked beans
5 cans (15 Oz) kidney beans, drained
5 cups ketchup
1 1/4 cup brown sugar
15 tablespoons white vinegar
5 green bell pepper, chopped
5 tablespoons liquid barbecue smoke

Directions:
Mix all ingredients together, then divide into and cook in
crockpots on low
for two hours.

OR
bake in oven at 275 until bubbly

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September 04, 2006

Pumpkin Pecan Layer Cake

PUMPKIN PECAN LAYER CAKE

Yield: 16 servings

2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water

FILLING:
3 cups powdered sugar
2/3 butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping

Garnish Ingredients:
1 cup pecan halves

Heat oven to 350°F. Combine crushed wafers, chopped pecans and
1/2 cup melted butter in large bowl until mixture resembles
coarse crumbs. Press mixture evenly and firmly on bottom of 3
greased and floured 8 or 9-inch round cake pans.
Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water
in same bowl. Beat at medium speed, scraping bowl often, until
well mixed. Spread about 1 1/2 cups batter over crumbs in each
pan. Bake for 25 to 30 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes; remove from pans. Cool
completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla
in small bowl. Beat at medium speed, scraping bowl often, until
smooth.
Layer 3 cake layers on serving plate, nut-side down, with 1/2
cup filling spread between each layer. With remaining filling,
frost sides only of cake. Spread caramel topping over top of
cake, drizzling some over frosted sides. Arrange pecan halves in
rings on top of cake. Store refrigerated.

TIP: To remove cake easily from pan, place wire cooling rack on
top of cake and invert; repeat with remaining layers.

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September 03, 2006

Recipe: Neck Bones

Someone request a recipe for neck bones. Everyone cooks
"bones" different - this is how I cook them.

6-8 meaty neck bones (if you live in the south - try a meat
market)
Ground sea salt or regular salt (to your taste)
coarse pepper (to your taste)
1-2 tablespoons sage
1 teaspoon basil flakes
1/4 cup chopped onions.
one small red hot pepper

Put neck bones in a large pot. Add all the above seasonings.
Add enough water to cover the neck bones. Simmer on top
of stove on low until tender. After neck bones are done drain
some of the broth off. Leave enough broth to cover bottom layer
of
neck bones..
In a small cup mix 1 tablespoon of corn starch in 1/4 cup of
water. Stir well and pour into neck bones. Make sure you
pour the corn starch mixture in the liquid and not directly on
the neck bones.
Let simmer 10 minutes or until there is a thicken gravy.
Serve with corn bread.

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Sherry Sweet And Sour Spare Ribs

SHERRY SWEET AND SOUR SPARERIBS:

3 lbs. Spareribs
Salt & Pepper
2 Tbs. Minced onions
1 clove garlic, minced
1 can tomato sauce (8oz.)
1/2 cup Sherry
1/2 cup honey
1/2 tsp. Worcestershire
1/2 tsp. salt
2 Tbs. wine vinegar

Salt and pepper ribs. Place in shallow pan and bake in a
preheated 400 degrees oven for 40 minutes. Drain fat and
combine ingredients and pour over ribs. Bake at 350 degrees for
1 hour longer or until tender, basting once in awhile.

Shared withour daily recipe list by Donna.
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Sherry Sweet And Sour Spare Ribs

Posted by Willie Crawford at 05:20 PM | Comments (0)

September 02, 2006

Grilled Garlic Chicken Salad

GRILLED GARLIC CHICKEN SALAD

Marinade:
1/2 cup Crisco® Simple Measures? Oil
1/2 cup white wine vinegar
2 teaspoons bottled minced garlic

Main:
2 zucchini, cut in half lengthwise
2 summer squash, cut in half lengthwise
1 red bell pepper cut in half, seeds and ribs removed
4 boneless, skinless chicken breast halves, pounded to 1/2-inch
thickness
6 slices French bread
CRISCO No-Stick Cooking Spray

Dressing:
1/3 cup Crisco® Simple Measures? Oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:
8 cups mixed salad greens
2 tomatoes, sliced
1/2 cup sliced kalamata olives
4 green onions, thinly sliced
1/2 cup freshly grated Parmesan cheese
In a shallow dish, whisk together marinade ingredients. Add
vegetables and chicken; generously sprinkle both sides of
chicken and vegetables with salt and pepper. Turn to coat.
Marinate 30 minutes, turning occasionally. Generously spray both
sides of bread slices with Crisco No Stick Cooking Spray;
generously season both sides with salt and pepper. Meanwhile,
spray unheated grill with Crisco No Stick Cooking Spray. Heat
grill to medium-high heat.
In a small bowl, whisk together Crisco Simple Measures Oil,
vinegar, mustard, Parmesan cheese and salt and pepper; set
aside. Grill chicken about 5 minutes per side, vegetables about
3 minutes per side and bread slices about 1 ½ minutes per side.
Remove to a cutting board. When cool enough to handle, chop the
vegetables, cut the bread into large chunks and slice the
chicken breasts.
Toss salad greens, tomatoes, green onions and olives with
dressing. Add grilled vegetables and bread; toss to coat. Divide
between 4 plates. Top each plate with a sliced chicken breast.
Garnish with shaved Parmesan cheese.

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September 01, 2006

Paprika Pork Patties

PAPRIKA PORK PATTIES

1 lb. Pork ground
6 Garlic cloves
2-3 Pancetta slices, chopped & cooked crisp
Pancetta is a type of Italian bacon, regular
bacon may be substituted with the addition of Italian seasoning
6 T. Ice water
5 t. Paprika
½ t. Pepper
½ c. Sauerkraut, drained

Mince garlic in processor; add ingredients through pepper &
process till paste forms; add pork & sauerkraut; form in patties
and sauté till browned on both sides.

Contributed to our recipe list by Peg.

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Posted by Willie Crawford at 07:32 PM | Comments (0)

Applesauce Cake

1/3 cup butter of shortening
1 cup sugar
1 1/2 cups thick sweetened applesauce
2 cups flour
1 teaspoon soda
Pinch of salt
Spices to taste
1 cup raisins

Cream butter or shortening and sugar together, then add the
applesauce. Mix and sift flour, soda, and spices, then the
raisins. Mix well. Bake in well-greased loaf pan at 375 F. for
about forty-five minutes.

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September 30, 2006

Mustard BBQ Pulled Pork

September 29, 2006

Join Willie Crawford On The Radio Saturday Night

Roast Turkey, Made Easy

September 27, 2006

Cajun Mayonnaise

Seafood Casserole

Halloween Recipe - Chocolate Covered Spider Legs

September 26, 2006

Shrimp And Grits with Red Eye Gravy

Sour Cream Pumpkin Pound Cake

Cornbread Casserole

September 24, 2006

Million Dollar Pie

September 23, 2006

Fried Oyster Dressing

World's Best Crab Cakes

Oyster Dressing

September 22, 2006

Confieti Spaghetti

September 21, 2006

Pineapple-Hawaiian Chicken

September 20, 2006

Firehouse Stuffed Chicken Breast

Chicken And Broccoli Casserole

Recipes: Banana Bread Pudding With Banana Rum Sauce, Banana Bread Pudding, Bread Pudding

September 19, 2006

Diabetes Care Begins With Apt Diabetes Diet!

Hawaiian Punch Cake

September 18, 2006

Cajun Style Deep Fried Turkey

September 17, 2006

Seafood Paella

Chicken Garlic and Broccoli Pasta Casserole

Chicken Garlic and Broccoli Pasta Casserole

Buttermilk Pound Cake

September 12, 2006

Low Sugar Beef Stir-Fry with Noodles

Low Sugar Beef Stir-Fry with Noodles

"Low Calorie - Low Fat Chocolate Pie Recipe"

September 10, 2006

Short Ribs With Noodles

Crockpot Beef Short Ribs

Cajun Style Deep Fried Turkey

September 09, 2006

Popeye s Red Beans And Rice

New England Baked Beans

September 08, 2006

Baptist Pie

September 06, 2006

Treating Diabetes With A Healthy Diabetes Diet

Coconut Pineapple Cake

Bob Evan's Cheddar Baked Potato Soup Recipe

Cornish Hens

September 05, 2006

Crab-Rice Casserole

Crab And Fish Chowder

Crab Sauce With Spaghetti

World's Best Crab Cakes

Beer Soaked Buffalo Wings

Potluck Baked Beans

September 04, 2006

Pumpkin Pecan Layer Cake

September 03, 2006

Recipe: Neck Bones

Sherry Sweet And Sour Spare Ribs

Sherry Sweet And Sour Spare Ribs

September 02, 2006

Grilled Garlic Chicken Salad

September 01, 2006

Paprika Pork Patties

Applesauce Cake