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October 31, 2006
Old Fashion Strawberry Cobbler
OLD FASHION STRAWBERRY COBBLER
3 c All purpose Flour
1/2 t. Salt
1 c Shortening
5-7 T Cold Water
1 quart Strawberries,cut in half
2 c Water
1 1/2 c Sugar
1/2 c Butter
1/2 t. Vanilla
1/8 t. Salt
Mix flour and salt,cut in shortening until mixture
resembles coarse crumbs.Sprinkle water over mixture,1
T. at a time mixing with a fork.Shape in a ball.On
lightly floured board roll out one third of the
dough.Fit into a greased 9 inch square pan.Roll out
another third of the dough cut into 2-3 inch
strips.Set aside.
In a saucepan,combine
strawberries,water,sugar,butter,vanilla and salt,bring
to a boil,add dough strips,Stirring constantly cook 5
mins.Pour strawberry mixture into dough lined pan.Roll
last third of the dough into a 9 inch square.Place
over strawberries forming a top crust,cut a few
slashes to vent,flute edges.Bake 400 deg 35-40 min
until crust is golden brown.
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October 30, 2006
Pumpkin Rolls
Pumpkin Roll
3 eggs
1 cup sugar
1/2 can pumpkin ( regular size can)
3/4 cup self rising flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1 cup chopped pecans or walnuts----Spread the pecans on top of
batter before baking
Filling----
1 cup powdered sugar
1- 8 oz. pk cream cheese
4 Tablespoons butter
1 teaspoon vanilla
First --Beat eggs on high for 5 minutes--then gradually add 1
cup sugar. Then stir in the pumpkin and add lemon juice.
Mix well and gradually add 3/4 cup flour slowing beater to
normal speed. Then add spices.
Pour onto wax paper in a 15x1x10 pan . You may spray wax paper
with Pam.
then top with the chopped nuts and bake at 375 degrees for 15
minutes.
After done--- dump cake onto a towel ( hand towel will work)
thats been dusted with powdered sugar.
Remove the wax paper and roll or fold cake 3 times in the towel
and
refridgerate until cold.
Then mix filling together and spread on unrolled cake and reroll
it.
Very good, very pretty.
This is very easy to do just looks hard.
Might as well make two since you will still have 1/2 can of
pumpkin left.
Freezes well also.
Shared with out recipe list by Elizabeth.
Posted by Willie Crawford at 07:42 AM | Comments (0)
October 14, 2006
Chipotle Chicken Wings
Chipotle Chicken Wings
6 dried chipotle chilies
3 cloves garlic -- crushed
1/4 cup tomato sauce
3 tablespoons fresh time juice
1/2 teaspoon kosher salt or to taste
Freshly ground pepper to taste
2 pounds chicken drumettes -- rinsed, patted dry
***DIPPING SAUCE***
1 Serrano or jalapeno pepper -- minced
1/4 cup sour cream
2 tablespoons minced cilantro leaves
2 tablespoons half-and-half
Place chipotle in medium bowl. Cover chilies with boiling water;
let stand 30 minutes. Drain chipotle.
Heat oven to 325º degrees F. Puree chipotle, garlic, tomato
sauce and limejuice in blender or food processor fitted with
metal blade. Season with salt and pepper. Place chicken
drumettes in single layer in baking pan; top with chipotle
sauce. Bake, turning occasionally, until cooked through and
golden, about 1 hour.
Stir together all dipping sauce ingredients in small bowl. Serve
chicken with sauce on side.
Shared with our recipe list by Marti.
Posted by Willie Crawford at 09:10 PM | Comments (0)
Crawfish Cakes
Crawfish Cakes
Serves 4
You should be able to buy a 16 ounce package of frozen crawfish
meat. Let it completely thaw out; wash and drain.
Saute one small onion chopped fine and one stalk of celery
chopped fine in 1 tablespoon of olive oil and let cool.
Put the crawfish meat in a bowl and add:
A big pinch of cayenne
A pinch of either sea salt or kosher salt and pepper.
1 Tablespoon of horseradish
2 Tablespoons of Mayonnaise
2 eggs
The juice of 2 small lemons
The cooled sauteed onion/celery mixture
1 and a half rows of Ritz Crackers crushed in your hands
Mix together with your hands the above ingredients. Make small
meatball like form and place each one on a plate. You should get
around a dozen.
Cover with plastic wrap. Let them set up in the fridge for about
an hour.
Heat about 4 - 5 tablespoons of butter in a skillet. When the
butter is foaming, skim off the foam leaving the clarified
butter.
Make patties out of the crawfish balls and carefully place them
in the skillet.
Do not crowd them. Do a few at a time. Do not move around or
turn. Let them fry for about 3 or 4 minutes per side or until
brown. You can place them on a cookie sheet and keep warm in the
oven as they are all done.
You can serve these with any kind of sauce you like. Maybe a
salsa, or a cocktail sauce, or even a Béarnaise
Shared with our recipe list by Johnny.
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October 11, 2006
New England Baked Beans
I used to cook my beans for eight hours in a 325 degree oven in a bean pot, until utilities in California got too expensive. Then someone told me to cook them on low for 24 hours in a crockpot, and they come out the same as if they were cooked for eight hours in an oven. (I'm originally from Maine and this is a combination of my mother's recipe and mine)
1 lb. small white beans
1/4 to 1/2 lb. lean salt pork (rinse salt off pork)
1tsp. dry mustard
salt & pepper (go easy on salt)
1/4 cup molasses
1 whole onion
Clean out bad beans, rocks and etc. from beans and rinse in a colander. Place beans in large bowl, and cover with cold water for at least 8 hours. I usually do this all day. Then drain water and rinse. Place beans in large cook pan, cover with water, and bring to a boil. Turn heat down and simmer for 10 minutes. Then empty water out, and place beans and other ingredients in crockpot. Cut salt pork in three pieces, and add onion whole. Cover beans with water and cook on low for 24 hours. Add water as needed, but try not to add it the last 4-5 hours. Remove the whole onion as it soaks up excess fat.
I usually cook hot dogs and onions in oil to serve with the beans, pickled beets, cole slaw and dinner rolls with butter. Now that's what we had for dinner Saturday night's in Maine when I was growing up!! Everyone I knew made beans on Saturday.
Donna
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Posted by Willie Crawford at 01:04 AM | Comments (0)
October 10, 2006
Spaghetti Salad
Spaghetti Salad
1 lb spaghetti, broken in half
1 16oz bottle of Italian Dressing
1 T. grated Parmesan Cheese
1 T. Sesame Seeds
2 t. Season Salt
1 t. Paprika
1/2 t. Garlic Powder
1/2 t. Black Pepper
1/2 t. Cayenne Pepper
1 med. Cucumber, diced
1 med. Red Onion, diced
2 med. Tomatoes, diced
Parsley Sprigs
Cook spaghetti according to package directions. Drain, rinse
with cold water, and drain well. Place in large bowl.
In medium bowl, whisk salad dressing, cheese, seeds, salt
paprika, garlic powder and peppers together until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to
coat evenly. Cover and refrigerate at least 2 hours or up to 24
hours.
Garnish with tomatoes and parsley.
Shared with our recipe list by Vicki.
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Posted by Willie Crawford at 05:51 PM | Comments (0)
Baked Brisket From North Louisiana
BAKED BRISKET FROM NORTH LOUISIANA
1 TB garlic powder
2 TB celery seed
2 TB black pepper
1 TB Mrs.. Dash (any flavor)
1 TB seasoned salt
2 TB liquid smoke
2 TB Worcestershire sauce
1 large brisket
Mix in a small bowl until you make a paste. With a pastry brush
pat on large
brisket. Wrap in foil tightly, then cook for five hours at 300
degrees.
Shared with our recipe list by Johnny.
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Posted by Willie Crawford at 05:39 PM | Comments (0)
October 07, 2006
Sweet Potato Fries
Sweet Potato Fries
Makes 4 servings.
2 pounds sweet potatoes (4 medium)
2 quarts vegetable or peanut oil, for frying
SPICE BLEND
1 teaspoon kosher salt
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground dried thyme
1/4 teaspoon ground dried oregano
Peel potatoes and cut into 1/4-inch matchsticks. Heat oil to 300
degrees. "Blanch" fries for 2 minutes and let cool.
Heat oil to 350 degrees. Fry for 3 minutes, or until fries are
brown and rise to the top. Sprinkle with the spice blend.
Spice blend: Toss all the spices together in a large bowl. Store
in an airtight container.
Shared with our recipe list by Steve.
Posted by Willie Crawford at 08:00 PM | Comments (0)
Magic Beef Pie
Magic Beef Pie
1 lb. ground beef
1 onion, chopped
2 Tbsp. flour
2 c. water
1 c. sliced cooked carrots
1 can green peas, drained
1 Tbsp. Worcestershire sauce
Salt and pepper
12 unbaked refrigrated biscuits
In a large skillet, brown beef with onion; drain. Add flour and
water. Cook until thick. Add all remaining ingredients except the
biscuits.
Put hot mixture in a 9x13-inch baking dish and top with
biscuits. Bake at 375 degrees for 20 minutes or until biscuits
are done.
Shared with our recipe list by Vicki.
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October 02, 2006
Sweet Potato Gratin
Sweet Potato Gratin
Yields 8 servings.
7 tablespoons butter, chilled and cut into small cubes
1 cup freshly-squeezed orange juice
1/2 cup brown sugar
1 teaspoon ground ginger (or 1 tablespoon fresh ginger)
1 pinch freshly-grated nutmeg
Salt, to taste
Freshly-ground white pepper, to taste
1 can crushed pineapple with juice (12 oz)
4 pounds sweet potatoes, peeled and sliced into 1/8" pieces
Preheat oven to 350 degrees.
Use one tablespoon of the butter to grease a 9- by 13-inch
baking or gratin dish.
Mix together orange juice, brown sugar, and spices, then add
pineapple.
Layer slices of sweet potatoes in the dish, then dot with
butter. Top with pineapple mixture. Season each layer with salt
and pepper. Repeat this process until all sweet potatoes are
used up, ending with pineapple mixture.
Bake in oven for 40 to 45 minutes until sweet potatoes are
tender when a pairing knife is inserted. Baste gratin with
excess juices every 10 minutes. The top should be bubbly and
brown. If the top gets too brown or starts to burn, cover with
aluminum foil and continue cooking until sweet potatoes are
done.
Contributed to our recipe list by Steve.
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Posted by Willie Crawford at 03:31 PM | Comments (0)
October 01, 2006
Chicken Liver Meal
Chicken Liver Meal
3/4 lb. chicken livers
1/4 cup butter
2 Tbsps. brandy
2 Tbsps. green onions (minced)
1/2 lb. fresh mushrooms (sliced)
1 1/2 Tbsps. flour
1 cup sour cream
3 Tbsps. butter(melted)
1 lb. mixed greens(cooked & drained)
Savory Rice (see below)
Saute 1/2 cup of chopped onion in 1/4 cup
of butter until the onions are soft and tender.
Add 1 cup of long-grain rice and stir. Pour in
2 cups of chicken broth and cook uncovered about
15 mins. or until the broth is absorbed.
Heat the 1/4 cup of butter in a hot skillet. Add the livers and
saute about 2 mins. until the outside is brown but the inside is
still pink. Remove the livers and wrap in foil to keep warm. Add
the brandy, minced onions, and the mushrooms to the hot skillet
and saute for 2 mins. Stir in the flour, sour cream, and return
the livers, blend well then remove the skillet from the heat.
Mix the 3 Tbsps. of melted butter to the greens and line the
bottom of a buttered casserole dish, layer in the Savory Rice,
then top with the liver mixture. Bake at 350 for 25 mins.
serves 4
Shared with our recipe list by Vicki.
Posted by Willie Crawford at 02:46 PM | Comments (0)
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