Você está na página 1de 157

Barbeque Chicken,Ingredients,1-1/2 sticks butter

Barbeque Chicken,Ingredients,1/4 cup (60 ml) vinegar

Barbeque Chicken,Ingredients,crushed red pepper, to taste
Barbeque Chicken,Ingredients,cayenne pepper, to taste
Barbeque Chicken,Ingredients,1 chicken
Barbeque Chicken,Preparation,Melt everything together - DO NOT BOIL.
Barbeque Chicken,Preparation,Cook chicken on grill or in oven.
Barbeque Chicken,Preparation,When done pull off skin and remove from bone.
Barbeque Chicken,Preparation,Chop up like you would pork BBQ.
Barbeque Chicken,Preparation,Mix everything together.
Barbequed Salmon,Ingredients,1 whole salmon cleaned
Barbequed Salmon,Ingredients,2 to 3 lemons, sliced
Barbequed Salmon,Ingredients,2 to 3 limes, sliced
Barbequed Salmon,Ingredients,a few tarragon sprigs
Barbequed Salmon,Ingredients,a few dill sprigs
Barbequed Salmon,Preparation,Place fish on double foil.
Barbequed Salmon,Preparation,Put herbs inside salmon.
Barbequed Salmon,Preparation,Arrange alternate citrus slices over the fish.
Barbequed Salmon,Preparation,Put foil on top and do other side.
Barbequed Salmon,Preparation,Wrap well and refrigerate.
Barbequed Salmon,Preparation,Preheat barbeque at medium high cooking 10 min for
each inch thickness.
Barbequed Salmon,Preparation,It can also be put in the oven.
Barbequed Salmon,Preparation,Serve with fresh citrus slices.
Barbequed Salmon,Comment,Good hot or cold.
Barbequed Salmon,Comment,Have used orange slices also.
Bbq Spareribs,Ingredients,6 Lbs (2.7 kg). Pork Spareribs
Bbq Spareribs,Ingredients,1 (10-3/4 oz (301 grm).) can tomato soup
Bbq Spareribs,Ingredients,1 (10-1/2 oz (294 grm).) can condensed beef broth
Bbq Spareribs,Ingredients,2 Tbs (30 ml). light or dark molasses
Bbq Spareribs,Ingredients,1/4 cup (60 ml) onion, chopped
Bbq Spareribs,Ingredients,1/4 cup (60 ml) cider vinegar
Bbq Spareribs,Ingredients,1 tsp (5 ml). chili powder
Bbq Spareribs,Ingredients,1 tsp (5 ml). crushed thyme
Bbq Spareribs,Ingredients,1 tsp (5 ml). dry mustard
Bbq Spareribs,Ingredients,2 cloves garlic, crushed
Bbq Spareribs,Ingredients,Dash celery salt
Bbq Spareribs,Preparation,Mix all ingredients (except spareribs) in saucepan.
Bbq Spareribs,Preparation,Simmer 10 minutes.
Bbq Spareribs,Preparation,Roast ribs on rack in shallow pan in preheated 350 deg
ree (175 C.) oven for one hour.
Bbq Spareribs,Preparation,Drain excess fat.
Bbq Spareribs,Preparation,Brush sauce over partially cooked ribs.
Bbq Spareribs,Preparation,Continue roasting ribs 30 to 40 minutes, basting with
the sauce every 10 minutes.
Bbq Spareribs,Preparation,Note: If grilling, partially cook ribs as directed abo
ve, baste with sauce and grill 20 minutes on each side. Ribs should be placed 6
inches above gray coals."
Blackberry Castle Bar-B-Que Ribs,Ingredients,4 pounds spareribs(baby back are be
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) melted melted butte
Blackberry Castle Bar-B-Que Ribs,Ingredients,1 cup (225 ml) blackberry jam or sy
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) chili sauce
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) tabasco sauce
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) catsup
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) soy sauce
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 cup (60 ml) Worcestershire sauc
Blackberry Castle Bar-B-Que Ribs,Ingredients,2 cloves minced garlic
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/8 tsp (1 ml) black pepper
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/8 tsp (1 ml) cayenne pepper
Blackberry Castle Bar-B-Que Ribs,Ingredients,1/4 tsp (1 ml) Mrs.Dash Spicy Herb
Blackberry Castle Bar-B-Que Ribs,Ingredients,1 tsp (5 ml) dry mustard
Blackberry Castle Bar-B-Que Ribs,Preparation,Wrap the ribs(baby backs) in double
thickness of aluminum foil and bake at 350 degrees (175 C.) for 1 1/2 hours.
Blackberry Castle Bar-B-Que Ribs,Preparation,Unwrap and drain drippings.Combine
all ingredients and pour over ribs.
Blackberry Castle Bar-B-Que Ribs,Preparation,Marinate at room temperature 1 to 2
hours(longer the better seasoned).
Blackberry Castle Bar-B-Que Ribs,Preparation,Lay ribs on already hot grill, abou
t 4 to 5 inches above coals.
Blackberry Castle Bar-B-Que Ribs,Preparation,Turn often and baste with BCP's""mi
racle marinade""(DO NOT OVERCOOK).
Blackberry Castle Bar-B-Que Ribs,Comments,Should serve 6-7 but only if you have
complementary side dishes.
Blackberry Castle Bar-B-Que Ribs,Comments,These beautifully flavored and colored
ribs are all you need for a GREAT family get together.
Blackberry Castle Bar-B-Que Ribs,Comments,Best to double the ""miracle marinade"
" when cooking 5 pounds of ribs or more,accordingly."
Easy Classic Bbq Chicken,Ingredients,1 cut up chicken fryer
Easy Classic Bbq Chicken,Ingredients,1 cup (225 ml) ketchup
Easy Classic Bbq Chicken,Ingredients,12 oz (336 grm). Coke (not diet)
Easy Classic Bbq Chicken,Ingredients,1/2 tsp (2 ml) black pepper
Easy Classic Bbq Chicken,Ingredients,1 tsp (5 ml) garlic powder
Easy Classic Bbq Chicken,Preparation,Combine Coke, ketchup, pepper and garlic po
wder in marinading dish.
Easy Classic Bbq Chicken,Preparation,Place chicken in marinate and refrigerate f
or 2 to 4 hours.
Easy Classic Bbq Chicken,Preparation,Cook on BBQ grill until meat starts to sepa
rate from bone.
Easy Classic Bbq Chicken,Comments,This marinate is especially good for for tende
rizing tough chicken.
Baby Back Ribs,Ingredients
4 racks pork baby back ribs
3 large white onions
1 2-liter bottle Canada Dry Ginger Ale
1 bottle your favorite BBQ sauce (I use Bullseye's Original).

Place ribs (bone side down) in shallow baking pan(s).

Add ginger ale until ribs are completely submerged.
Cut onions in semi-thick (about 1/4 inch) slices.
Place onions directly on ribs (3-4 slices per rack)
Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.
Let cool to room temperature (still covered).
Place ribs on medium-high grill.
Add bbq sauce to taste.
Note: Only grill ribs bone side down, no need to turn over.
The ribs will be so tender they will fall apart if you try
to turn them.
You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this wi
th country style ribs, it turned out ok, but I prefer baby backs. These will be
the best homemade baby back ribs you have ever had!
B-B-Q Pecans "Ingredients
2 tsp (10 ml) butter
1/4 tsp (1 ml) cumin
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) chili powder
1 tsp (5 ml) soy sauce
1/2 lb (.2 kg) raw pecans

Melt butter.
Add spices and soy sauce.
Stir until blended
Stir in pecans to coat.
Line a baking sheet with foil.
Spoon pecans in one layer.
Bake at 300 degrees (150 C.) until golden, about 20 minutes.
Stir half way through."
Barbecue Sauce "Ingredients
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat and whisk until s
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or
until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that
flavors can develop. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups."
Beefy Rice "Serves/Makes:6 or more

1 box of rice
1 large sized steak, chopped in little cubes
1 green pepper, cut in little pieces
4 mushrooms, diced
2 cans of beef consumme or beef broth
2 cans of water (one of the consumme cans filled twice)
soy sauce

Put the two cans of water and the two cans of consumme in a large pot.
Add the green peppers and the mushrooms to the broth and water mixture.
Bring it to a boil.
In a frying pan, fry the steak cubes.
When the water boils remove from heat and add the rice; cover.
Let set for 10 minutes.
When the rice is done setting add soy sauce to taste (If you use light soy sauce
it will become more salty).
When you finish mixing in soy sauce add the fried steak.
Stir in the steak and serve.
Southern Pot Roast "Ingredients
2 cans of Campbell's Cream of Mushroom Soup
1 envelope of onion soup mix (any brand)
2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
black pepper to taste
4 cups (950 ml) water
4 carrots sliced or cut into lengths
4 medium sized potatoes
2 celery stalks, sliced into 1/2 inch slices
2 small onions, sliced
1/4 bell pepper, sliced
1 can of beef broth

Use a 4 qt. pot.
Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
Place the roast in the pot.
Pour dry onion soup mix over roast and coat.
Add 4 cups (950 ml) of water to pot.
Pour in can of beef broth over roast.
Add second can of Cream of Mushroom Soup and spread over roast.
Add all vegetables and pepper to taste.
Bring to boil, stirring all ingredients together, including roast.
Cook on low heat for 3 to 4 hours until fork tender.
The mixture that the roast cooks in makes its own delicious gravy.
The liquid may be cloudy colored to begin, but keep an eye on it and stir when s
tarts boiling again. Adjust heat. This discoloration will go away and will turn
into a delicious gravy. And you will have fork tender pot roast. MMMMMMMM, good!
Beef And Vegetable Fried Rice "Serves/Makes:4 servings

1 pound Lean ground beef
2 cloves Garlic, crushed
1 tsp (5 ml) Fresh ginger, grated (OR 1/4 tsp (1 ml) ground ginger)
2 tbsp (30 ml) Water
1 Red bell pepper, cut into 1/2-inch pieces
1 pkg Frozen pea pods (6 ounces)
3 cups (700 ml) Cooked rice, cold
3 tbsp (45 ml) Soy sauce
1/4 cup (60 ml) Green onion, thinly sliced
2 tsp (10 ml) Sesame oil
Use large, nonstick pan.
Add beef, garlic and ginger and cook over medium heat until beef is no longer pi
nk (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
Remove with slotted spoon; pour off any dripping.
In same skillet, heat water over medium-high heat until hot.
Add bell pepper and pea pods.
Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
Add rice, soy sauce and sesame oil. Mix well.
Return beef to skillet and heat through, about 5 minutes.
Stir in green onions before serving."
Braised Beef With Beer "Serves/Makes:Serves 6

3 lbs (1.4 kg). round steak
3 onions, sliced
2 cloves garlic, finely chopped
3 Tb. finely chopped parsley
1/4 tsp (1 ml). salt
Freshly ground pepper
1/8 tsp (1 ml). nutmeg
2 tbsp (30 ml). quick cooking tapioca
1/2 cup (125 ml) beer

Place the steak in a crockpot.
Cover with onions, garlic and parsley.
Season with salt, pepper and nutmeg.
Stir tapioca into beer and pour down the side of pot.
Cover and cook on low temperature for 8 to 10 hours.
Serve with mashed potatoes and green beans.
As well as providing an excellent flavor for beef, beer is also a good meat tend
Braised Beef Short Ribs "Ingredients
Block cut beef short ribs, cut 2 inches thick
Salt and pepper
Beef stock

Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions,
garlic, course ground black pepper, and a touch of salt, until well browned. In
gredient quantities are flexible and to taste. Chef Hank says of the onion and g
arlic, ""the more, the better.""
Remove ribs from oven pan into another pot.
Strain out the onion and garlic and discard.
Make a roux with the flour and rib drippings in the pan.
Add beef stock and stir until smooth.
Check seasoning, adding beef base and gravy color if desired.
Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, a
bout 1-1/2 hours.
Strain gravy before serving.
From Chef Hank at one of San Diego's landmark restaurants"
Campfire Stew "Serves/Makes:10

3 lbs (1.4 kg). ground beef
1 large onion, peeled and diced
1 tbsp (15 ml) fat
3 (10 oz (280 grm).) cans concentrated vegetable soup

Make little balls of ground beef, adding seasoning.
Fry with onions in a frying pan or in the bottom of a kettle until the onion is
light brown and balls are well-browned all over.
Pour off the excess fat.
Add vegetable soup and enough water or soup stock to prevent sticking.
Cover and cook slowly until the meat balls are cooked all through.
Serve hot.
Chicken Fried Steak "Serves/Makes:4

4 cube steaks
1/2 tsp (2 ml) salt
1-1/2 tsp (7 ml) pepper
1 cup (225 ml) flour
2 eggs, slightly beaten
1/4 cup (60 ml) oil
1 cup (225 ml) milk

Season meat with 1/4 tsp (1 ml) salt and pepper.
Mix flour with 1 tsp (5 ml) pepper in shallow pan.
Dredge meat in flour, then egg, and then in flour.
Heat oil in skillet on medium-high heat.
Fry meat 4 to 5 minutes per side until golden brown.
Drain on paper towel.
Pour off all but 2 Tbsp (30 ml) oil from pan.
Sprinkle 2 Tbsp (30 ml) dredging flour in hot oil in pan.
Cook and stir over medium heat 1 minute.
Stir in milk slowly and simmer 3 to 4 minutes.
Add 1/2 tsp (2 ml) pepper and 1/4 tsp (1 ml) salt.
Gravy should be quite peppery.
This is the only recipe for chicken fried steak that the flour coating does not
come off when frying, and I have tried a lot of recipes!
Coney Island Hot Dogs "Serves/Makes:8 hotdogs

1 lb (.5 kg) ground beef
1 medium onion, diced
2 tsp (10 ml) prepared mustard
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) celery seed
1/4 tsp (1 ml) Tabasco sauce
ketchup as desired
1 package hot dogs

Brown beef with onion, over medium heat.
Breaking up with a fork to crumble.
Drain fat, add remaing ingredients except ketchup.
Mix well then add enough ketchup to keep the mixture loose as it cooks.
Simmer, partially covered, add ketchup as needed."
Possum Stew "Serves/Makes:6

1 lb (.5 kg). ground beef
1 can (16 oz (448 grm).) diced tomatoes
1 can (16 oz (448 grm).) ranch style beans
1 can (4-1/2 oz (126 grm).) sliced mushrooms
1 can (4-1/2 oz (126 grm).) chopped green chilies
1-1/2 cups (350 ml) uncooked rice (Minute Rice takes less time)
1 can water
1 cup (225 ml) crushed tortilla chips
1 cup (225 ml) shredded cheese
Chili Powder to taste
Salt & Pepper to taste

Brown beef in pot.
Add tomatoes, beans, drained mushrooms, chilies, rice and water.
Season with the chili powder, salt & pepper.
When rice is done turn down heat to low.
Top with the crushed tortilla chips (do not stir in) and sprinkle shredded chees
e on top of chips.
Put lid on pot; dinner is ready when cheese is melted.
A pan of cornbread will make this meal complete."
S.O.B. Stew "Recipe includes beef cheeks, beef tongue, and beef tripe

5 lbs (2.3 kg). beef cheeks, cut in inch pieces
1/2 cup (125 ml) oil
3 cups (700 ml) chopped onion
3 cloves of garlic, minced
1/2 cup (125 ml) flour
1 quart (950 ml) chicken stock
1 cup (225 ml) white wine
1 #2 can solid pack tomatoes
1 small can tomato paste
1 tbsp (15 ml) crushed cumin seeds
1 tbsp (15 ml) salt
1 tsp (5 ml) black pepper
1 beef tongue, under 3 pounds
1 pound tripe, partially cooked
2 medium onions
1 large carrot
3 outer stalks of celery with leaves
8 crushed peppercorns

Order the beef cheeks ahead of time.
If unavailable you can substitute other cuts of beef, but it is the gelatinous q
uality of the cheeks that make this dish outstanding.
It is great for an outdoor gathering.
You can keep it hot in an olla set in sand with a ring of burning embers around
Brown beef cheeks in oil, in a lage heavy pot.
Add chopped onions and garlic, and saute until limp and yellow.
Stir in flour thoroughly, then add chicken stock, wine, tomatoes, and tomato pas
Add crushed cumin seeds, salt and pepper.
Cover and simmer until beef cheeks are tender, about 3 hours.
Add more stock or water if necessary.
Meantime, scrub the tongue thoroughly.
Put in a separate kettle with the tripe.
Add the 2 medium onions, carrot, celery, and peppercorns. Add boiling water, bar
ely covering, and simmer, uncovered until tongue and tripe are tender, about 3 h
When done drain, skin and trim tongue.
Dice tongue and tripe and add to beef cheeks.
It is possible to buy partially cooked tripe from your butcher.
If not, it is a 12-hour process and should be cooked ahead of time.
S.O.S. (Marine Corp. Style) "Ingredients
1 lb (.5 kg) hamburger meat (or Sausage)
1 onion (chopped)
2 tbsp (30 ml) flour
water or milk for gravy
salt and pepper to taste
8 - 16 slices of toast

Brown hamburger meat (or sausage) with chopped onion.

Drain off fat.
Remove meat from skillet.
Retain enough fat to make the gravy.
Add flour slowly to the fat in hot skillet, mixing well.
Stir water or milk into skillet to make the gravy.
Mix meat into the gravy in the skillet.
Simmer for 10 minutes.
Serve over toast."
Beef Patties Italian Style "Ingredients
1 pkg Spaghetti (8 ounces)
Salt to taste
1 clove Garlic, minced
1 Green pepper, cut into strips
1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled
1/4 pound Cheese: provolone, mozzarella or fontina, sliced
1 pound Ground beef
1 large Onion, sliced
1/2 pound Fresh mushrooms, sliced
1 jar Spaghetti sauce (16 oz)

Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired."
Grilled Pepper Sirloin Steak "Ingredients
1 (2-1/2 pound) sirloin steak, 1-1/2 inch thick
1/2 cup (125 ml) butter or margarine
1/4 cup (60 ml) chopped fresh parsley or 4 tsp (20 ml) dried parsley
1/4 cup (60 ml) minced onion
2 tbsp (30 ml) worcestershire sauce
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dry mustard

Preheat grill or broiler.

Lightly score edges of steak at 1 inch intervals, to prevent curling.
Combine butter, parsley, onion, worcestershire sauce, pepper and mustard in a sm
all saucepan.
Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of th
e mixture.
Place steak on grill or broiler pan. Brush steak with the butter mixture.
Cook, basting frequently with the butter mixture, about 6 to 8 minutes per side
depending how you like your steaks done.
Place steak on a serving platter.
Cut thin slices across the grain of the steak.
Drizzle reseved butter mixture over steak."
Sloppy Joes "Ingredients
2 lbs (.9 kg). lean ground beef
2 cups (475 ml) celery , chopped
2 cups (475 ml) onion, chopped
2 cups (475 ml) ketchup
2 Tbsp (30 ml) worchestershire sauce
1 tsp (5 ml) mustard
2 tsp (10 ml) sugar
2 Tbsp (30 ml) horseradish

Add all ingredients to kettle at the same time (don't brown ground beef first.)
Simmer on low for about 1 hour and its ready to serve!
My mom has used this recipe for years and it is now a great quick saturday lunch
!! The kids love it!"
Beef Tripe "Ingredients
2 lbs (.9 kg). of tripe

Boil tripe until done, appox 45 minutes for 2 lbs (.9 kg).
After cooking, let cool.
After cooling, cut into 1 inch cubes.
Mix with vinegar, salt and pepper
This is how my Itailian grandmother used to make it. My son and I love it this w
Mulligan Stew "Ingredients
3/4 lb (.3 kg). lean stewing beef
3/4 lb (.3 kg) pork shoulder, cubed
3-1/2 qts. water or stock
3-1/2 lbs (1.6 kg) chicken cut into pieces
2-1/2 cups (600 ml) skinned ripe tomatoes
1 cup (225 ml) fresh lima beans
1/2 diced hot red pepper
2 green peppers, diced
3/4 cup (175 ml) diced onions
1 cup (225 ml) diced carrots
1/2 cup (125 ml) diced celery
2 cups (475 ml) diced potatoes
1 cup (225 ml) diced okra
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
2 cups (475 ml) corn kernels

Place beef,pork,and stock in heavy kettle with a lid.

Bring to a boil;reduce the heat and simmer for 1 1/2 hours.
Add the chicken and bring to a boil again.Reduce the heat and simmer for 1 hour
until meat falls off the bone.
Cool the mixture enough so that the bones van be removed.
Return the meats to the pot and bring to a boil again.
Add tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, pota
toes, okra, bay leaf, and worcestreshire.
Stir freuently as it thickens.
Simmer for 45 minutes over very low heat for 45 minutes or more.
Add the corn and simmer for 15 minutes or until all vegetables are soft.
Season to taste with salt and pepper.
Garnish with chopped fresh parsley and serve with corn bread or muffins.
This is a very famous dish throughout Kentucky. It has a history which traces it
self back to the Gypsies in europe and is known in Spain as Olla Podrida and in
Ireland as Mulligan Stew. Enjoy!!"
Stuffed Bell Peppers "Ingredients
8 medium bell peppers
1 lb (.5 kg). extra lean ground beef
1/3 cup (80 ml) chopped onion
3/4 cup (175 ml) Minute Rice
salt & pepper to taste
1 16 oz (448 grm). can stewed tomatoes
1 tbsp (15 ml) Worcestershire
1 cup (225 ml) grated cheddar cheese

Cut tops off peppers and remove seeds.

Par-boil for 5 minutes. Drain.
Brown meat and onion.
Add tomatoes, rice, Worcestershire, salt & pepper.
Cover and simmer about 5 minutes.
Add cheese and stir to melt.
Stuff peppers with meat mixture.
Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.
These are a delicious and leftovers freeze well. Just reheat in the microwave. A
great way to use up your summer crop!"
Super Bowl Sunday Casserole "Ingredients
2 pounds of ground beef
2 medium sliced onions
1 clove of minced garlic
1 jar (14 oz (392 grm).) of spaghetti sauce
1 can (1 lb) of stewed tomatoes
2 small cans of drained mushrooms
1 package (8 oz (224 grm).) of shell macaroni, cooked
1-1/2 pints of sour cream
1/2 pound of shredded mozzarella cheese
1 pkg of sliced provolone cheese

Brown ground beef with 2 onions and the garlic.

Add, the spaghetti sauce, stewed tomatoes, mushrooms and the cooked shells.
Layer the meat mixture with shells into large casserole dish alternating with so
ur cream, provolone and mozzarella.
Bake at 325 degrees (175 C.) F. for 30 minutes.
Great make ahead dish for any party."
Boiled Fresh Beef Tongue "Ingredients
2 cups (475 ml) onions
1 cup (225 ml) carrots
3 ribs of celery
4 peppercorns
1 bay leaf
fresh beef tongue, about 2 lbs (.9 kg).

Barely cover these ingredients with boiling water.

Skim off any scum after first 5 minutes.
Simmer tongue uncovered until tender, about 50 minutes per pound.
Drain and reserve the liquid.
Skin and trim the tongue."
Beef And Potato Casserole "Serves/Makes:6 (4 Teenagers)
4 cups (950 ml) frozen potato rounds, (1 normal bag of Ore-Ida Potato Rounds)
1-1/2 lbs (.7 kg). hamburger
1 10 oz (280 grm). pkg. frozen, chopped broccoli, thawed
1 2.8 oz (78.4 grm). can Durkee French Fried Onions
1 medium tomato, chopped
1 10-3/4 oz (301 grm). can cream of celery soup (or cream of mushroom)
1/3 cup (80 ml) milk
1 cup (225 ml) shredded chedder cheese
1/4 tsp (1 ml) garlic powder
1/8 tsp (1 ml) ground black pepper

Place potatoes on bottom of 8 inch x 12 inch casserole.

Bake, uncovered at 400 degrees (200 C.) for 10 minutes.
Meanwhile, brown beef into large chunks and drain.
Place beef, broccoli, 1/2 can Durkee onions and tomatoes in potato shell.
Combine soup, milk, 1/2 cup (125 ml) cheese and seasonings.
Pour over beef mixture.
Bake covered at 400 degrees (200 C.) for 20 minutes.
Top with the remaining cheese and onions.
Bake uncovered 2 to 3 minutes longer until cheese melts.
This is a simple delicious way to make a quick dinner for a whole family, have a
quick and easy clean-up. A dessert idea for the working mom with this dinner is
simple too.. Throw a twinkie in a bowl, top with a scoop of ice cream and your
favorite toppings. We like vanilla ice cream and hot fudge with peanuts! Makes s
miles all over the place!"
Wendy'S Chili "Ingredients
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and brin
g to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings."
A Sweet Meatloaf "Ingredients
2 lbs (.9 kg). ground beef
2 eggs
1 tsp (5 ml). salt
1 tsp (5 ml). pepper
2 slices crumbled up bread
1/2 cup (125 ml) oats
1-1/4 cups (300 ml) heinz ketchup
1 McCormick meatloaf mix
1/3 cup (80 ml) green chili's (optional)
1/2 cup (125 ml) milk
1/2 cup (125 ml) Welches grape jelly
1/2 cup (125 ml) Heinz ketchup

Preheat oven to 350 degrees (175 C.).

Mix loaf ingredients well.
Shape into a loaf pan.
Prepare glaze by microwaving grape jelly until liquidized, then mix with ketchup
Spread glaze evenly over loaf.
Cook 1 hour.
We always make extra glaze to put over the cooked meatloaf instead of ketchup."
Gingerbread Muffins With Cream Cheese Frosting "Ingredients
1 cup (225 ml) vegetable shortening
1 cup (225 ml) sugar
4 large eggs
1 cup (225 ml) molasses
1 cup (225 ml) sour cream
4 cups (950 ml) whole wheat flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
2 tsp (10 ml) ground ginger
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) allspice
1 cup (225 ml) raisins
1 cup (225 ml) chopped pecans, Optional
Cream Cheese Frosting:
2 3oz. pkg cream cheese, softened
1/2 cup (125 ml) butter, softened
2 tsp (10 ml) vanilla
4-3/4 cups (1125 ml) powdered sugar, sifted

Cream the shortening with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and sour cream.
Combine the remaining ingredients and add to the sour cream mixture.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray filling each
cup 1/2 full.
Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
Serve warm.
Beat together cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups (475 ml) powdered sugar, beating well.
Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading co
This frosts the tops of 24 muffins or top and sides of an 8"" or 9"" two layer c
After frosting, cover and store in refrigerator.
If muffins are to be frosted, cool first."
Applesauce Spice Muffins "Ingredients
1-1/2 cups (350 ml) flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) nutmeg
2 egg whites
3/4 cup (175 ml) brown sugar
3/4 cup (175 ml) chunky applesauce
3 tbsp (45 ml) plain nonfat yogurt
1/2 tsp (2 ml) finely shredded orange peel
Nonstick spray coating

In a medium mixing bowl, mix all ingredients just until combined.

Spray muffin tin(s) with nonstick spray coating.
Pour batter into cups.
Bake in a preheated 400 degree (200 C.) oven for 15 to 18 minutes.
Cool 5 minutes then remove.
Variation: Recipe can be made into an 8"" quick bread. Bake at 350 degrees for 4
5 to 50 minutes. Optional:nuts and/or raisins"
Biscuits "Ingredients
2 cups (475 ml) all purpose flour
2-1/2 tsp (12.5 ml) baking powder
1/2 tsp (2 ml) salt
1/3 cup (80 ml) Crisco
3/4 cup (175 ml) milk

Sift flour, baking powder and salt into bowl.

Cut in crisco with fork until mixture resembles corn meal.
Add milk and blend lightly with fork only until flour is moistened and dough pul
ls away from bowl.
Turn on lightly floured board and knead lightly (30 sec.) and roll 3/4 "" thick.
With biscuit cutter cut out biscuits and place on lightly greased pan.
Brush tops with melted butter and bake at 375 degrees (200 C.) for 12-15 minutes
Who wants to go through a big deal in the morning? Well this is quite simple. Yo
u can mix batter the night before and refrigerate to roll out in the AM if you l
Corn Bread "Ingredients
1 cup (225 ml) all-purpose flour
1 cup (225 ml) yellow cornmeal
1/4 cup (60 ml) sugar
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (225 ml) skim milk
4 egg whites
1/4 cup (60 ml) apple sauce

Preheat oven to 400 degrees (200 C.).

Spray 8-inch square baking pan with nonstick cooking spray.
In large bowl; combine flour, cornmeal, sugar, baking powder and salt.
In small bowl; combine milk, egg whites and apple sauce.
Stir apple sauce mixture into flour mixture just until moistened.
Spread batter into prepared pan.
Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
Cut into 9 squares; serve warm.
Nutrients per serving: calories 150, total fat 0.5g, sodium 370mg, cholesterol 0
This recipe was taken from the Mott's Apple Sauce A Better Way to Bake book. Be
sure to not overmix or overbake the recipe or it will be tough. My husband and I
replaced our old cornbread recipe with this one with great results."
Fried Cornbread "Ingredients
1 part white cornmeal (med ground)
1/3 part self rising flour
1 egg

Just mix and spoon into hot grease-keep turning-place on paper towels to absorb
excess grease/if we are doing an oyster roast or clam bake, we add pork cracklin
gs to the batter."
Hush Puppies "Ingredients
1 cup (225 ml) yellow cornmeal
1/2 cup (125 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1/2 tsp (2 ml) soda
1/2 tsp (2 ml) garlic powder
1/2 onion salt
1 egg, beaten well
1 cup (225 ml) buttermilk (start with 3/4 cup (175 ml) & add rest if needed)
1/4 cup (60 ml) chopped green onion
optional: 1/4 cup (60 ml) freshly grated parmesan cheese or 1 cup (225 ml) corn

Mix lightly.
Form into walnut-sized balls.
Deep fry at 375 degrees (200 C.) F., turning once.
Drain well."
Zucchini Muffins "Ingredients
3 eggs
1-1/3 cups (325 ml) sugar
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) orange juice
1 tsp (5 ml) almond extract
2-1/2 cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground cloves
1-1/2 cups (350 ml) shredded zucchini

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix in well.
Fill greased or paper-lined muffin cups two thirds full.
Bake at 350 degrees (175 C.) for 20-25 minutes.
Cool for 10 minutes before removing to wire rack.
What a great way to use the abundance of zucchini. These muffins can be frozen t
o be used later."
Bagels "Ingredients
4-1/2 cups (1050 ml) flour
2 pkgs. active dry yeast (approx. 4-1/2 tsp (20 ml).)
1-1/2 cups (350 ml) warm water (110-115 degrees)
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar

In mixing bowl, combine 1-1/2 cups (350 ml) of the flour and the yeast.
Combine warm water, 3 tbsp (45 ml) sugar, and salt.
Pour over flour mixture.
Beat with electric mixer at low speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth
& elastic, 6 to 8 minutes total.
Cover, let rise 20 minutes.
Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).
Heat 1 gallon (3.8 ltr) water and the 1 tbsp (15 ml) sugar to boiling; reduce he
Cook 4 or 5 bagels at a time for 7 min., turning once.
Place on greased baking sheet.
Bake at 375 degrees (200 C.) for 25 - 30 minutes.
This is the basic recipe. Add onions, etc., to dough for a variety. Or, before b
aking, brush with beaten egg & sprinkle with sesame or poppy seeds, etc."
Sweet Bread "Ingredients
1 cup (225 ml) milk
1 egg
1/2 tsp (2 ml) vanilla extract
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1-1/2 tsp (7 ml) salt
3 cups (700 ml) bread flour
2-1/4 tsp (10 ml) yeast (I use granulated ""bread machine"" yeast.)

Place ingredients in bread machine pan per manufacturer's recommendations.

Select basic white bread.
Select light crust.
Press Start.
Allow machine to complete cycle.
Remove bread and cool on wire rack.
I like this recipe so much that it is the one I now use for all my basic bread b
aking; I keep some on hand all the time. It makes a somewhat smaller, more compa
ct loaf than some recipes, but slices up nicely and has a great flavor for eithe
r toast or sandwiches."
Beer Bread "Ingredients
1 12 oz (336 grm). beer
2 tbsp (30 ml) sugar
3 cups (700 ml) self-rising flour
Mix all.
Pour in greased pan.
Press down with the back of a wet spoon.
Oil the top.
Bake at 350 degrees (175 C.) for 1 hr and 20 min."
Cake Donuts "Ingredients
2 eggs
1 cup (225 ml) sugar
3-1/2 cups (825 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) nutmeg
2 tbsp (30 ml) melted butter
1 cup (225 ml) milk
hot oil for frying, 2 or 3 inches deep
confectioner's sugar, cinnamon sugar, or thin glaze to coat

Beat eggs until light and lemon colored.

Gradually beat in sugar. Continue beating until mixture is thick and ribbony.
Sift together dry ingredients.
Gradually add dry ingredients to the egg mixture, stirring until moist.
Chill dough until firm enough to handle.
Turn out 1/2 of dough onto a lightly floured board.
Let stand 15 minutes.
Roll dough 3/4 inch thick. Cut.
Let stand 15 minutes to form a light crust.
Fry 1 1/2 to 2 minutes on each side in hot (365 degrees) oil.
Drain on absorbent toweling.
Coat as desired."
Crusty Garlic Bread "Ingredients
2 cloves garlic,minced
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh thyme, or 2 tsp (10 ml) dried thyme.
2 tsp (10 ml) chopped fresh marjoram, or 3/4 tsp (4 ml) dried marjoram.
1/2 tsp (2 ml) paprika
2 tbsp (30 ml) grated Parmesan Cheese
2 small loaves Italian bread

Preheat oven to 350 degrees (175 C.).

In a small bowl combine the oil and garlic, mix well.
In another small bowl combine parsley,thyme,marjoram and paprika.
Cut each loaf lengthwise.
Brush inside of loaves with garlic oil, then sprinkle with herb mixture.
Sprinkle with parmesan cheese.
Put loaf back together and slice into slices without cutting all the way through
Wrap each loaf in foil, place on baking sheet.
Bake until heated through about 10 or 15 minutes.
If you want after the bread is done open up foil and bread and broil the inside
for about 2 or 3 minutes until top is browned and crusty."
Cinnamon Buns (Breakfast Rolls) "Ingredients
18 frozen dinner rolls
1 pkg. butterscotch pudding (NOT instant)
1 stick melted margarine
1 cup (225 ml) brown sugar
1 cup (225 ml) chopped walnuts or pecans
Spray bundt pan with nonstick spray.
Put nuts in bottom and add rolls equally around pan.
Pour dry pudding mix and brown sugar over rolls.
Pour melted margarine over all.
Let thaw and rise overnight covered with a clean dish towel (in unheated oven.)
In morning, uncover, turn oven on to 350 degrees (175 C.) and bake for 30 minute
Turn over immediately on large plate."
Chocolate Brandy Cake "Ingredients
8 ounce bittersweet or semisweet chocolate, cut up
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 cup cooking oil
1/3 cup brandy
3/4 cup buttermilk
1/4 cup brandy
1 recipe Chocolate Buttercream Frosting
1 recipe Chocolate Glaze
1 teaspoon water
1 recipe Chocolate Leaves (optional)
Fresh raspberries (optional)

Prep Time: 50 minutes

Cooking Time: 20 minutes
In a small heavy saucepan melt chocolate over low heat, stirring often. Cool. In
a small mixing bowl stir together flour, baking soda, and salt; set aside.
In a large mixing bowl combine sugar, eggs, oil, and the 1/3 cup brandy; beat wi
th an electric mixer on low speed till combined. Beat on medium speed for 3 minu
tes. Beat in melted chocolate. Add flour mixture and buttermilk alternately to b
eaten mixture, beating on low speed after each addition just till combined.
Pour batter into 3 greased and floured 9x1-1/2-inch round baking pans. Bake in a
350° F oven about 20 minutes or till a wooden toothpick inserted near centers com
e out clean.
Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thorough
ly on racks, bottoms up. With a long-tined fork, poke holes in the bottoms of th
e cakes. Sprinkle each layer with 4 teaspoons of the brandy.
To frost cake, reserve about 1/4 cup of the Chocolate Buttercream Frosting. Plac
e 1 cake layer on a serving platter. Spread with some of the remaining frosting.
Repeat layers twice, spreading about 3/4 cup frosting smoothly onto top of cake
. Spread sides of cake with remaining frosting. Refrigerate cake about 20 minute
s or till frosting is set.
Carefully spread Chocolate Glaze over top of the cake, allowing glaze to drip do
wn the sides. Stir the water into reserved Chocolate Buttercream Frosting. Pipe
frosting onto top of cake in a decorative pattern. Pull the tip of a spatula or
knife in diagonal lines 1 inch apart across the piped lines. Decorate with Choco
late Leaves and fresh raspberries, if desired. Chill to store. Let stand at room
temperature 1 hour before serving.
Chocolate Buttercream Frosting: In a small mixing bowl beat 1 cup softened butte
r till fluffy. Gradually add 3-3/4 cups sifted powdered sugar and 1 cup unsweete
ned cocoa powder, beating well. Slowly beat in 1/2 cup milk, 3 tablespoons brand
y or milk, and 1-1/2 teaspoons vanilla. Slowly beat in an additional 4 cups sift
ed powdered sugar. Beat in additional milk or powdered sugar, if needed to achie
ve a spreading consistency. Makes 5-3/4 cups frosting.
Chocolate Glaze: In a small saucepan over low heat, melt 2 ounces bittersweet or
semisweet chocolate, cut up, with 2 tablespoons margarine or butter, stirring f
requently. Remove from heat; stir in 3/4 cup sifted powdered sugar and 2 tablesp
oons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a ti
me, till smooth. Cool slightly (about 5 minutes). Makes about 1/2 cup glaze.
Chocolate Leaves: Melt 6 ounces semisweet chocolate or white baking bar; cool. S
tir in 3 tablespoons light corn syrup till combined. Turn mixture onto a large s
heet of waxed paper. Let stand at room temperature about 6 hours or till dry.
Gently knead for 10 to 15 strokes or till smooth and pliable. To make a lighter-
colored chocolate, knead some white chocolate into dark chocolate. If mixture is
too soft, chill in the refrigerator about 15 minutes or till easy to handle. Or
, if desired, knead in enough powdered sugar to make the mixture stiff. Store un
used chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks. (It
will stiffen during storage. Knead the mixture till it is pliable before using.
To make leaves, shape a portion of chocolate mixture into a ball. Flatten slight
ly; place between 2 sheets of waxed paper dusted with powdered sugar. Roll to 1/
8-inch thickness. Using small hors d'oeuvre or cookie cutters, cut the chocolate
mixture into leaf shapes. Carefully lift the cutouts from waxed paper and place
atop and around cake. If desired, place smaller leaves on top of the larger lea
Vanala Cake "Ingredients
2 cups (475 ml) all-purpose flour
1 cup (225 ml) sugar
1 cup (225 ml) milk
2 teaspon of baking powder
2 tsp (10 ml) of vanilla extract
3/4 cup (175 ml) of vegetable oil
1 tbsp (15 ml) margarine
nuts, chocolate chips, etc.

Beat all the ingredients together.
Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C.) or
until cake tests done..
Fruit Cake "Ingredients
2 cups (475 ml) flour
1-2/3 cups (400 ml) sugar
1/2 lb (.2 kg). butter
5 eggs
1 tsp (5 ml). nutmeg
1 tsp (5 ml). cinnamon
1 tsp (5 ml). cloves
1 cup (225 ml) applesauce
1-1/4 cups (300 ml) mixed fruit
1 cup (225 ml) chopped pecans
1 cup (225 ml) chopped black walnuts
1 cup (225 ml) raisins
1/2 cup (125 ml) chopped dates

Preheat oven to 325 degrees (175 C.).
Mix flour, sugar, butter and eggs.
Add remaining ingredients.
Pour into 3 9 inch greased and floured cake pans.
Bake at 325 degrees (175 C.) for 35 minutes or until done.
Cool on racks.
Ice Cream In The Middle Of Biscuits "Ingredients
2 biscuits
1 scoop of ice cream
sprinkles (only if you want)

Put a scoop of ice cream in the middle of the biscuits"

Peanut Butter Cake With Carmel Frosting "Ingredients
1/2 cup (125 ml) shortening
1 cup (225 ml) peanut butter
1 cup (225 ml) sugar
2 eggs, well beaten
1-1/2 cups (350 ml) all purpose flour
1/2 tsp (2 ml). salt
3 tsps. baking powder
1 cup (225 ml) milk
1/2 tsp (2 ml). vanilla flavoring
Carmel Frosting:
2 cups (475 ml) brown sugar
2 tbsp (30 ml) Butter
6 tbsp (90 ml) heavy cream
1 cup (225 ml) powdered sugar

Cream shortening, gradually add peanut butter and cream until smooth.
Add sugar, and cream until mixture is light and fluffy.
Add well beaten eggs and mix well.
Combine all dry indredients and add to the creamed mixture alternating with the
Stir in the Vanilla flavoring.
Spoon mixture into 2 greased 9"" cake pans and bake at 375 degrees (200 C.) for
25 mins. or until cake pulls away from the sides of the pan.
Cool and Frost with Carmel Frosting.
Carmel Frosting:
Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles
form around edges of the pan.
Remove from heat and add the powdered sugar, beating well.
Cool before spreading on the cake."
Cranberry Angel Whip "Serves/Makes:4 Servings

1 tsp (5 ml) unflavored gelatin
2 tbsp (30 ml) cold water
1 cup (225 ml) jellied cranberry sauce
1/4 cup (60 ml) powdered sugar
2 egg whites
1/2 cup (125 ml) heavy cream, whipped
1/2 tsp (2 ml) vanilla
whipped cream or custard sauce, garnish

Soften gelatin in cold water.
Heat 1/2 cup (125 ml) cranberry sauce and dissolve gelatin in it; cool.
Add powdered sugar and remaining cranberry sauce.
Fold in stiffly beaten egg whites and whipped cream to which vanilla has been ad
Serve with whipped cream or custard sauce.
Note: I am too paranoid to use raw egg whites, so I whip the cranberry and gelat
in mixture to an inch of it's life and then fold in the whipped cream and omit t
he raw eggs. For Dessert Custard Sauce see recipe 000BF9.
Peach Cobbler "Ingredients
2 large cans sliced peached, drained
3 9inch Pillsbury Pie Crusts
4 cups sugar
1/4 cup flour
4 tsp. nutmeg
2 tsp. cinnamon
2 sticks butter

Using a 9x13 pan, lightly flour the pie crust and place in the pan, covering the
entire pan and letting it overlap the pan. Mix the peaches with sugar, cinnamon
, nutmeg, and add the 1/4 cup of flour for thickness. Pour into pan. Take the 2
sticks of butter and slice over peaches. Fold crust over and lightly sprinkle wi
th sugar. Place in the oven and bake at 350 degrees F. for 1 hour."
Cherry Cobbler "Ingredients
1 21oz. can cherry pie filling
1/4 cup slivered almonds
1 cup all-purpose flour
1 cup sugar
3/4 cup sour cream
3/4 cup butter, melted
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. almond extract (optional)
Whipped Cream, if desired

Preheat oven to 375 degrees. In a small bowl, stir together pie filling and almo
nds, set aside. Spray a 12x8 inch baking pan or 9 inch square pan with no-stick
cooking spray. Stir all remaining ingredients together until well-mixed. Spread
evenly over bottom of pan. Spoon pie filling mixture on top. Bake for 50-60 minu
tes or until toothpick inserted comes out clean. Cool 10 minutes before serving.
Serve with whipped cream.
Apple, apricot, blueberry, or peach pie filling may also be used in place of the
cherry pie filling for a different variety!
Preparation Time: 10 minutes Serves: 6 servings"
Cherry Cheesecake "Ingredients
1[8oz] pkg. philadelphia cream cheese
1 cup icing sugar
1 pkg. dream whip
1 1/2 cup grahan wafer crumbs
1/4 cup butter[melted]
1 tin cherry pie filling

Cream cheese and sugar. Beat dream whip as directed on pkg. and combine with che
ese and sugar. Mix crumbs and butter together and press in pan. Cover with cream
ed mixture. Refrigerate for about 20 minutes and then cover with cherries. Or yo
u can substitute cherries for baked apples or any filling of your choice!
Preparation Time: 20 minutes Serves: 12"
Fruit Pizza "Ingredients
1/2 cup powdered sugar
1 cup margarine, softened
2 cups flour
Citrus Topping-
1 cup pineapple juice
2 Tbls. cornstarch
1/2 cup sugar
1 Tbls. lemon juice
8oz. cream cheese
1/3 cup sugar
1 tsp. vanilla
blueberries, pineapple, strawberries, cantaloupe, cherries, honeydew, kiwi fruit
, bananas, or any fruit of your choice-cut into bite-size pieces

Combine the powdered sugar, margarine, and flour and press into a 10x14 deep pan
or larger size. Bake at 350 degrees F. for 10 minutes.
Citrus Topping-
While the crust is baking, combine the pineapple juice, cornstarch, sugar, and l
emon juice and cook til thick. Let cool.
Beat the cream cheese, sugar, and vanilla together. Pour over the crust while it
s still warm.
Top with your favorite fruits cut into bite-size pieces. Pour the citrus topping
over the top of the fruit to keep fruit from browning. Refrigerate!
A delicious dessert your family and friends are sure to love!"
Pumpkin Log "Ingredients
3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp. baking soda
1/2 tsp. cinnamon
3/4 cup flour
Filling Ingredients-
2 Tbls. margarine
8oz. cream cheese
3/4 tsp. vanilla
1 cup powdered sugar

Preheat oven 375.

Foil line and grease 10 1/2 x 15 1/2 inch jelly roll pan. Mix eggs, pumpkin, sug
ar, baking soda, cinnamon, and flour.
Bake at 375 for 15 minutes.
Turn onto towel covered with powered sugar. Roll out and roll up in towel and co
Mix filling ingredients.
Unroll cake from towel spread with filling. Roll into log and refrigerate."
Bread Pudding "Ingredients
800g. stale bread
560 ml. milk
1 Tbls. margarine
glass of brandy or rum
2 eggs
3.5 oz. sugar
a few drops of vanilla extract
2oz. candied fruit
3.5oz. raisins
grated peel from one orange
2 Tbls. Chocolate powder
few ounces of crushed almonds

Remove the crust from the bread. Soak the bread in the milk until it becomes sof
t. Add the margarine, sugar, candied fruit, chocolate powder, and the brandy to
the bread and milk mixture. Mix well using your fingers. Beat the eggs lightly a
nd add to the mixture along with the vanilla extract and the raisins. Grease a b
aking dish with margarine and spread the mixture in it. Sprinkle the crushed alm
onds on top of the mixture and bake in a moderate oven for about half an hour. S
erve Cold!"
Christmas Pudding "Ingredients
260 grs. yesterday's bread
250 grs. brown or yellow sugar
100 grs. almonds
50 grs raisins
100 grs. candied fruit
1 tsp. cinnamon
juice and skin of lemon and orange
125 grs. melted butter or margarine
1 small glass of rum
5 eggs
1 cup milk

Pour boiling water over the almonds to peal them off and cut into pieces, as wel
l as the fruits and the bread. Pour boiling milk over these ingredients, add som
e more if the mixture is too dry. When cold, add the melted butter, eggs, and ot
her ingredients, mixing well. Put in a 'banho-maria' pan and let it cook for 50
Unmold after cooling. You may decorate with caramel or cream"
Orange Dessert "Ingredients
1/2 lb. Ritz crackers (crushed)
1/4 cup sugar
1/4 cup margarine, softened
1 14oz. can sweetened condensed milk
1 6oz. can frozen orange juice (thawed)
2 small cans mandarin oranges (drained)
1 8oz. Cool Whip

Mix crackers with sugar and margarine. Press into a greased 9x13 pan, saving som
e crumbs for the topping. Mix the remaining ingredients together with a spoon. S
poon on top of the crust and sprinkle remaining crumbs over the top. Refrigerate
A refreshing dessert that is great for any holiday!"
Margaritta Pie "Ingredients
1/2 cup margarine
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream

Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold
in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refriger
ate or freeze leftovers( if there are any)!"
Lemon Freeze "Ingredients
1 box vanilla wafers, finely crushed
6 eggs, separated
1/2 cup lemon juice
2 tsp. lemon rind
1 cup sugar
1/2 pint whipping cream, whipped
1 8oz. container frozen whipped topped, thawed

Line the bottom of a 9x13 glass baking dish with all but 4 Tbls. of the crushed
Beat egg yolks until foamy and add lemon juice and rind. Beat egg whites until s
tiff, gradually adding sugar in small quantities as you do. Beat until all the s
ugar is mixed in and the whites are stiff.
Fold yolk mixture, whipped cream, and whipped topping into beaten whites. Pour i
nto the dish and sprinkle reserved crushed wafers on top. Store in the freezer!
Preparation Time: Serves: 8-10"
Honey Vanilla Poached Apricots "Ingredients
2 cups water
6 tablespoons Beehive Co honey*
6 tablespoons sugar
1 vanilla bean, halved lengthwise
800g. fresh apricots, halved lengthwise and pitted

This is a perfect Summer dessert - easy to make, full of flavour and just perfec
t with cream or ice-cream.
In a small saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 min
Add apricots and simmer, covered, until just tender but not falling apart, 2 to
5 minutes, depending on ripeness of fruit.
Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to
about 1/2 cup. Pour syrup over apricots and chill 25 minutes."
Cherry Dessert "Ingredients
26 graham crackers, crushed fine
6 Tbls. margarine, melted
1/2 cup brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp. almond extract
1 tsp. vanilla
1/3 cup RealLemon juice
10 oz. Cool Whip, thawed
1 can Cherry Pie Filling

Mix the graham crackers, margarine, and brown sugar together and pat into a 9x13
pan. Refrigerate, while preparing the filling.
Stir together the sweetened condensed milk, almond extract, vanilla, and RealLem
on juice until thick. Add the Cool Whip.
Spread the filling over the crust, and spoon 1 can of Cherry Pie Mix over the cr
eam filling. Refrigerate. I use a glass cake pan!
Preparation Time: 20 min"
Carrot Halwa "Ingredients
3 cups grated carrot
1 1/2 cups half and half cream
6 tsp. butter
1 cup sugar
10 cashew nuts
15 seedless raisins
10 raw sliced almonds
1/2 tsp. cardamom powder

Fry grated carrot in a non-stick pan for 5 minutes on high heat while stirring c
onstantly. Now add cream and sugar and lower the heat to medium and cook until a
ll the liquid is absorbed while stirring occasionally. Remove from heat.
In a small skillet, heat oil and fry cashew nuts until light brown. Add raisins
and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve ho
Note-If planning to store, then store the cooked carrot only. Add the nuts, rais
ins, cardamom powder before serving and serve hot!
Preparation Time: 10 min Serves: 4"
Baked Custard "Ingredients
1 egg
1/2 pint milk
1 Tbls. sugar
grated nutmeg
few drops of vanilla essence

Warm the milk to body temperature.

Beat the egg and sugar lightly together, and add the milk and vanilla essence.
Strain into a greased pie dish and grate a little nutmeg over the top.
Place the pie dish in a larger pan, and pour water in the pan up to halfway up t
he pie dish.
Bake in a very moderate oven for 40 minutes until set."
Bacardi Rum Cake "Ingredients
1 cup (225 ml) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum

Preheat oven to 325 F.

Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
nut in the pan. Bake 1 hour.
Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly.
Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over
top and sides of the cake.
Repeat until all glaze is absorbed into the cake"
Banana Cake "Ingredients
1 stick butter
1-1/2 cups (350 ml) sugar
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sour cream

Preheat oven 350 degrees (175 C.).

Butter and flour 9 inch square pan.
Cream the butter, slowly add the sugar and beat until light.
Add the banana, eggs and vanilla and beat well.
In another bowl mix the flour, baking soda and salt.
Add to the banana mixture and blend.
Add the sour cream and beat until well blended.
Spread in the pan and bake 45 minutes or until toothpick comes out clean.
Cool and shake confectioners sugar on top."
Butter Pound Cake "Ingredients
1 lb (.5 kg). butter
3 cups (700 ml) sugar
6 eggs
3-1/2 cups (825 ml) all purpose flour
1 tsp (5 ml). vanilla
1 cup (225 ml) buttermilk

Grease and flour tube pan.

Cream butter and sugar well.
Add eggs one at a time, beating well after each one.
Then add the dry ingredients one at a time, mixing in a third of the buttermilk
after each one.
Bake in tube pan at 350 for one hour and 25 min.
It is imporant to beat very well when it says to beat. The beating is how the ca
ke rises. When it says add the dry ingredients one at a time that would be the f
lour one cup at a time. I've tried baking many pound cakes and this is the best.
Sara Lee comes in second and Martha White mix in a pouch would be third."
Crazy Cake "Ingredients
1 cup (225 ml) sugar
1-1/2 cups (350 ml) flour
3 tbsp (45 ml). unsweetened coca
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla
1 tsp (5 ml). vingar
5 tbsp (70 ml). vegtable oil
1 cup (225 ml) lukewarm water
1 tbsp (15 ml). butter
2 tbsp (30 ml). milk
2 tbsp (30 ml). cocoa
1 tsp (5 ml). vanilla
Approximately 1 (16 oz) box of powdered sugar

Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa.
Stir to remove lumps and mix well.
Add remaining dry ingredients and mix well, smoothing out evenly in pan.
Hollow out 3 holes in flour mixture.
Fill first hole with vanilla, second with vinegar and third with oil.
Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven.
While cake is cooling, make frosting.
In small sauce pan over medium low heat, add all ingredients, stirring to mix we
Add enough powdered sugar to make thick enough to spread but not too thick.
Pour over still warm cake to spread evenly."
Coconut Coffee Cake "Ingredients
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice

Preheat oven to 400 degrees (200 C.).

Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased
and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cin
namom butter or cream cheese whipped with honey and a tad of butter if you want.
Apple Walnut Cookies "Ingredients
1 tart apple
1/2 cup (125 ml) butter, softened
1/2 cup (125 ml) vegetable shortening
1 tsp (5 ml) baking soda
1/2 cup (125 ml) brown sugar, firmly packed
2 tbsp (30 ml) honey
2 large eggs (I use Jumbo eggs)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) to 5 tsp (25 ml) ground cinnamon, to taste
1/2 cup (125 ml) walnuts, chopped
2-1/2 cups (600 ml) all-purpose flour

Preheat oven to 375 degrees (200 C.).

Dice apple into small cubes and place on a baking tray.
Bake the fruit cubes for about 10 to 15 minutes, or until just soft.
Remove from oven and allow to cool completely.
In a large mixing bowl, beat together the butter, shortening, baking soda, brown
sugar, honey, eggs, vanilla extract and cinnamon.
Add the flour, apple bits and walnuts to the cookie dough and thoroughly combine
Drop cookies onto ungreased baking sheets by the heaping tspful.
Bake for 9 to 12 minutes.
Do not over bake, as they are best when a bit soft.
Let cool on the tray before storing.
As a different tone to the cookies, try omitting the cinammon and using apple pi
e spice!"
Walnut Cake With Lemon Glaze "Ingredients
1/2 cup (125 ml) butter, softened
3/4 cup (175 ml) sugar
2 eggs, lightly beaten
1/3 cup (80 ml) plain yogurt
1/3 cup (80 ml) buttermilk
2 cups (475 ml) unbleached white flour
1 tsp (5 ml). baking powder
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). cinnamon
1 tbsp (15 ml) lemon rind, grated
1 cup (225 ml) walnuts, toasted and finely chopped
3/4 cup (175 ml) water
1 cup (225 ml) sugar
1/2 tsp (2 ml). ground cinnamon
1/4 cup (60 ml) fresh lemon juice
1/4 tsp (1 ml). ground allspice
dash of ground cloves

Preheat the oven to 350 degrees (175 C.).

Cream together the butter and sugar until light and fluffy and then mix in the e
Blend the yogurt with the buttermilk.
Sift together the dry ingredients and add them alternately with the yogurt mixtu
re into the egg mixture.
Stir in the lemon rind and walnuts.
Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 m
inutes or until a toothpick inserted in the center comes out mostly clean.
The cake should still be moist.
Simmer together all the ingredients, covered, for about 15 minutes.
When the cake is done, remove it from the oven, turn the oven off, pour the glaz
e over the hot cake.
Return the cake with glaze to the oven for about 10 minutes."
Devil'S Food Surprise Cake "Ingredients
1 Devils Food Cake Mix (mixed according to directions only adding 1 egg more)
1 jar Maraschino cherries drained and chopped coarsely
1 8 oz (224 grm). pkg. of cream cheese
1/3 cup (80 ml) sugar
1 egg
1 tsp (5 ml). vanilla
1/2 pkg. of 12 oz (336 grm). bag miniature chocolate chips.
1 12 oz (336 grm). bag chocolate chips
3/4 cup (175 ml) sour cream
Mix cake according to directions only adding 1 additional egg.
Pour into two greased and floured cake pans.
Mix the cream cheese, egg, sugar, and vanilla together until smooth and then add
chips and cherries.
Drop in tspfuls across the cake batter distributing evenly--DO NOT ATTEMPT TO SM
Bake until set about 40 min or until cake tester comes out clean.
Cool and frost.
Melt chocolate chips in microwave just until melted according to package directi
Stir until smooth.
Add sour cream and mix well.
Mixture will have chemical reaction that will cause it to become a beautiful dar
k color and get very glossy.
Frost/ice rather quickly as this icing will set up but never loses the wonderful
smooth texture."
No-Bake Fruitcake "Serves/Makes:1 loaf
1 cup (225 ml) raisins
2 cups (475 ml) dates
2 cups (475 ml) candied fruit
4 cups (950 ml) nuts, chopped
3/4 cup (175 ml) evaporated milk
2 cups (475 ml) marshmallows
2 cups (475 ml) crushed graham crackers

In a bowl mix raisins, chopped dates, candied fruit and chopped nuts.
In a saucepan bring evaporated milk to a boil; add marshmallows.
Stir till thoroughly combined; set aside.
Crush graham crackers and stir into the fruit and nut mixture.
Add the marshmallow mixture.
Using wet hands, press the mixture into a 9"" loaf pan lined with waxed paper.
Press down well and refrigerate until set."
Chocolate Mocha Cake "Serves/Makes:Serves 10 or more
1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)

Preheat oven to 350 degrees (175 C.).

Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream an
d eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingred
ients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate ch
ips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minu
tes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powder
ed sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across
the top and falling to the sides.
Try this as a wonderful accompaniment to coffee after dinner with your special s
omeone or guests! My husband thinks this is as good as.. ah.. well, maybe not th
at good.. but a close second! This is the first time I have ever made this cake.
. and it is a completely spur of the moment recipe from today. I have to tell yo
u.. it is the best dang chocolate cake we have ever eaten. It is rich and so moi
st and decadently flavored with the boozey stuff and the mocha/coffee chocolate.
It is almost like eating a truffle! It is easily as decadent as eating a flourl
ess chocolate cake in my opinion.. only better flavor."
Peanut Butter Icing "Serves/Makes:Frosts a 2-layer cake

1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more

Combine all ingredients.

Beat together until creamy.
Add a little more milk as needed.
Italian Cream Cake "Ingredients
1/2 cup (125 ml) vegetable shortening (I use Crisco)
1 stick butter, unsalted and at room temperature
2 cups (475 ml) sugar
5 eggs, separated, (I use Jumbo)
1 tsp (5 ml) baking soda
2 cups (475 ml) flour
1/2 tsp (2 ml) salt
1 cup (225 ml) buttermilk
1 tsp (5 ml) pure vanilla extract
2 cups (475 ml) coconut, shredded
1 cup (225 ml) pecans, chopped (almonds are good also)
1 stick of butter, unsalted and at room temperature
8 oz (224 grm). cream cheese
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) milk (or coffee for awesome flavor)
1 lb (.5 kg). box powdered sugar
1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)
Preheat oven to 350 degrees (175 C.).
Butter and flour three 9"" cake pans.
Cream together shortening, butter, and sugar.
Add 5 egg yolks, one at a time, beating after each addition.
Add dry ingredients along with buttermilk and vanilla.
Stir in coconut and pecans (or almonds).
Beat the egg whites until they hold peaks.
Fold in stiffly beaten egg whites to the batter.
Pour equal amounts into the three prepared cake pans.
Bake for 30 minutes.
Remove when baked and let cool on waxed paper on racks.
Cream together butter and cream cheese.
Add vanilla and hot milk (or coffee).
Add powdered sugar until desired consistency for spreading.
Add pecans or almonds and blend well.
This cake can be greatly enchanced and made into something purely stellar in app
earance and taste using chocolate granache for the filling and then continue to
use this recipe's icing for the outside layer.
This is rich and truly Italian and acutally an easy cake to make. Enjoy it with
hot rich coffee."
Chocolatey Creamy Cheesecake "Ingredients
1 cup (225 ml) chocolate wafer crumbs
1/4 cup (60 ml) butter, melted (1/2 stick)
3 8 oz (224 grm). packages Philadelphia cream cheese
1-1/4 cups (300 ml) sugar
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) Dutch processed cocoa powder
1 8 oz (224 grm). container sour cream
1-1/2 tsp (7 ml) pure vanilla extract
3 eggs
whipped cream, garnish
fresh berries, optional
toasted nuts, optional
powdered sugar, optional

Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bo
ttom of a 9 inch springform pan.
Combine cream cheese, sugar and flour then beat well on medium speed.
Add in cocoa, sour cream and vanilla extract until well blended.
Add eggs one at a time, mix on a low speed until blended.
Pour the mixture into the springform pan with the crust.
Bake 10 minutes at 450 degrees (225 C.), then reduce the temperature to 250 degr
ees (125 C.) and continue to bake for another 40 minutes.
Remove and place on wire rack to cool slowly.
Refridgerate for several hours.
Serve with homemade thick and sweetened whipped cream.
Garnish with berries or toasted nuts and drizzle with chocolate sauce.
Dusting with powdered sugar and/or cocoa is a nice touch too."
Butter Creme Mints "Ingredients
4 T butter, softened
3 T sweetened condensed milk
4 cups (950 ml) Powdered Sugar
1/2 tsp (2 ml) spearmint flavoring
2 drops green food coloring or color of choice
granulated sugar
Rubber Candy Molds

Blend softened butter and condensed milk together.

Gradually add powdered sugar until mixture becomes stiff.
Add flavoring and coloring a little at a time to reach desired color and taste.
Roll into small balls.
Roll balls into granulated sugar.
Press ball into candy mold (rubber type).
Unmold at once.
Makes about 90 candies.
For use later: Quick freeze on a cookie sheet.
Place between layers of waxed paper in an airtight container.
Better when made ahead a week or two.
Real easy to do and real tasty too!"
White Chocolate Fudge "Ingredients
1-1/2 cups (350 ml) sugar
3/4 cup (175 ml) sour cream
1/2 cup (125 ml) margarine
12 oz (336 grm). white chocolate, coarsely chopped*
1 (7 oz (196 grm).) jar marshmallow cream*
3/4 cup (175 ml) chopped walnuts
3/4 cup (175 ml) dried apricots*

In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sou
r cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (1
00 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.
* I suppose you can substitute maraschino cherries for the dried apricots. Just
make sure to drain the cherries before adding them. Use only white chocolate squ
ares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove
the marshmallow cream from the jar, take off lid and seal and microwave on High
for 30 seconds."
Candy Apples "Ingredients
2 cups (475 ml) granulated sugar
1/2 cup (125 ml) Karo light corn syrup
3/4 cup (175 ml) water
red food coloring
12 red apples
12 wooden skewers or popsicle sticks
1/2 tsp (2 ml) cinnamon

Cook sugar corn syrup and water in a small saucepan, stirring until sugar is dis
Continue cooking, without stirring, to 300 degrees (150 C.) on a candy thermomet
er or until syrup is brittle when dropped in cold tap water.
Remove from heat and set at once over hot water.
Add coloring and cinnamon.
Mix well.
Insert sticks in blossom end of apples.
Plunge into hot syrup.
Remove quickly and twirl until the syrup is spread smoothly over apple.
Place on race until hardened.
These should be made the day they are to be used."
Fudge "Ingredients
4-1/2 cups (1050 ml) granulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
1 tsp (5 ml) vanilla
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped

Place sugar and evaporated milk in non-stick pan or pot.

Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY.
Remove from heat add the remaining ingredients as you stir vigorously.
Chill in a greased pan. Cut before completely firm.
My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The
key to making the fudge creamy and keeping it from becoming grainy, is boiling
it for the exact time mentioned while stirring constantly.
This is the same recipe they use at See's Candy Stores. It is creamy and delicio
Peanut Butter Fudge "Ingredients
2 granulated sugar
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter

Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 23
4 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (T
his is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Ch
ocolate Chips just before pouring into the buttered pan. This came from my siste
r, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey coco
a recipe book that she has used so much it is about to fall apart."
Homemade Caramel Corn "Ingredients
2 batches air-popped popcorn
1 Box Brown Sugar
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) light Karo Syrup
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking soda
Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum roaster p
Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup.
Remove from heat and add vanilla and baking soda.
Stir until well blended.
Pour over popcorn and mix until coated.
Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.
My family requests this recipe for every family gathering."
Marshmallow Fudge "Ingredients
2 cups (475 ml) miniature marshmallows
2/3 cup (150 ml) canned milk or cream
1/4 cup (60 ml) butter
1-1/2 cups (350 ml) sugar
1/4 tsp (1 ml) salt
6 oz (168 grm) chocolate chips
6 oz (168 grm) butterscotch chips
1 tsp (5 ml) vanilla
1 cup (225 ml) chopped nuts(optional)

In a heavey 3 to 4 quarts (3775 ml) saucepan melt marshmallows, butter, sugar, c

anned milk and salt bring to boil stirring constantly.
Remove from heat and stir in chocolate and butterscotch chips.
When melted, beat with a spoon until creamy then add vanilla and nuts.
Pour into a buttered pan and chill.
If it is too soft you can roll into balls & then roll in coconut.
This is a great recipe for the holidays. It's quick & very easy!"
Mexican Pecan Candy "Ingredients
1/2 lb (.2 kg).butter
1 cup (225 ml) white sugar
1 cup (225 ml) dark brown sugar plus 1 tbsp (15 ml) full
1 cup (225 ml) dark karo syrup
2 half pints cream
2 cups (475 ml) canned evaporated milk
1/4 tsp (1 ml) salt
1 tsp (5 ml) vanilla
4 cups (950 ml) chopped pecans (not to small)
1 package dipping chocolate melts

Bring the first 7 ingredients to a hard boil.

Boil for 40 minutes or until hard ball stage.
Pour in the vanilla and the pecans.
Mix well.
Pour into a square pan and let stand for 24 hours.
Cut into bite size squares.
Dip into melted chocolate melts.
We fix this candy at Christmas time. Everyone loves them. We can't ever make eno
Peanut Butter Candy "1 egg white
1/2 tsp (2 ml) grated orange rind
2 tsp (10 ml) lemon juice
Dash salt
2 cups (475 ml) sifted powdered sugar, firmly packed
2 tbsp (30 ml) powdered sugar
1/4 cup (60 ml) soft peanut butter

Beat egg white until stiff.

Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blen
Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixt
ure out onto this.
Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
Roll the sheet up like a jelly roll and wrap it in the waxed paper.
Lay the wrapped roll on a piece of cardboard to keep it straight and chill in th
e refrigerator for 1 hour, then transfer to a covered candy box.
When ready to serve, cut in slices 1/4 inch thick."
White Chocolate Covered Pretzels "White Chocolate (almond bark)

Melt white chocolate (almond bark) in the microwave.

Dip each pretzel into the melted white chocolate, leaving the ""handle"" (the pa
rt between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is ""set.""
I made these white chocolate covered pretzels this Christmas to add to ""goody b
ags"" for relatives. They are easy to make and are delicious.
Chocolate Covered Pretzels "1 lb (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels

In microwave safe bowl, melt all of the chocolate (stirring very often - every 2
0-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in cho
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tuppe
Cinnamon Sugar Nuts "1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/8 tsp (1 ml) salt
1 egg white
1 tbsp (15 ml) water
2 cups (475 ml) almonds and/or pecans

Preheat oven to 300 degrees (150 C.).

Combine in small bowl sugar, cinnamon, nutmeg and salt.
In separate medium bowl, combine egg white, water, and nuts.
Pour dry mix over the nut mixture.
Stir until nuts are evenly coated.
Spread nuts into one layer on a wax paper covered cookie sheet.
Bake for 30 minutes.
Serve while warm or cooled.
These are a family favorite when we go to stadium events, and now we enjoy them
at home too!
Fried Walnuts "1 cup (225 ml) water
3/4 cup (175 ml) sugar
1 lb (.5 kg). walnut halves
1 cup (225 ml) peanut oil

Combine water and sugar in saucepan.

Cook 5 minutes to make syrup.
Place walnuts in jar with cover; top with syrup.
Cool; cover; let stand overnight; drain.
Heat oil in uncovered wok at 325 degrees (175 C.).
Add nuts in batches; fry 1 to 2 minutes.
Remove from oil with strainer.
Drain on paper towels.
Serve immediately.
Honey Peanut Brittle "2 cups (475 ml) sugar
1 cup (225 ml) honey
1 tbsp (15 ml). butter
1 cup (225 ml) water
1/8 tsp (1 ml). salt
2 cups (475 ml) roasted peanuts

Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.
I like to give this away at Christmas time on candy dishes.
Potato Candy "1/4 cup (60 ml) leftover mashed potatoes
1 box powdered sugar
peanut butter

Mix mashed potatoes with powdered sugar, a little at a time, until it is the con
sistency of dough.
Roll out into a rectangle, sprinkling surface with powdered sugar so it doesn't
Spread rectangle with peanut butter.
Roll up like a jelly roll.
Refrigerate, slice and serve."
Rocky Road Candy "1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips
1/3 cup (80 ml) vegetable oil
1 bag (10 1/2 oz) miniature marshmallows
3/4 cup (175 ml) coarsely chopped pecans or walnuts

Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan.
Lightly butter foil, set aside.
In a large saucepan, combine the choc. chips and oil.
Heat over low heat until chips are melted and mixture is smooth, stirring consta
Remove from heat.
Stir in the marshamallows and nuts.
Spread the mixture evenly in the prepared pan.
Cover and refrigerate for four hours or until firm.
Grasp the foil and lift candy out of pan.
Cut into squares.
To store, cover tightly and refrigerate.
Coconut Candy Bar Cookies "Serves/Makes:12 large or 18 smaller bars
2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
1/2 cup (125 ml) water
Chocolate Dipping Sauces

Mix sugar, cream of tartar and water; put this mixture in a large saucepan and s
tir until it boils, continue to stir and only stop stirring and until it foms a
nice soft ball when dropped into icy water.
Take off the stove and beat until it whitens, then add the shredded coconut and
continue beating until it becomes thick.
Pour into a buttered pan and when it is cool, slice into bars.
Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for
the dark chocolate ones and we use White Chocolate Almond bark to dip for the wh
ite ones).
For pretty spring or Spring bars, use white almond bark to dip and have it tinte
d to your favorite pastel colors!
For Easter, tint the white almond bark, and while the bark is still warm, press
a colorful jelly bean of your choice onto the top and use some green tinted coco
nut as a decorative grass around the jelly bean (egg). A wonderful treat for you
r Easter Celebrations!
Peanut Clusters "1 bag milk chocolate chips
1 can salted peanuts

Melt choclate in microwave for 1-2 minutes.

Stir in peanuts.
Drop spoon size on wax paper.
This is better then store bought clusters. You can use any type on chips and nut
s. For chocolate buy good brand of milk chocolate.
Candied Walnuts "Serves/Makes:4 cups
4 cups (950 ml) walnuts
1/2 c sugar
water, boiling
oil for deep frying, heated to 350 degrees
Place walnuts in boiling water, bring to a boil once again and continue boiling
for one minute.
Transfer walnuts to a colander and rinse with hot water and drain well.
Put boiled/drained walnuts in large bowl and sprinkle with 1/2 cup (125 ml) suga
Stir for about five minutes or until the sugar is dissolved.
Heat oil in deep fryer to about 350 degrees (175 C.).
Add walnuts and fry for about 5 minutes or until lightly golden.
Remove and drain on brown paper (paper towels will stick) that has been placed o
ver several layers of newspaper.
LIGHTLY sprinkle walnuts with salt and let cool.
Keep in a covered (air tight) container.
These keep well but won't be around long enough for you to find out! I make thes
e at Christmas and give them as gifts--this past year I made 24 cups! I had bare
ly enough to go around! People feel slighted if they don't receive any. Enjoy!
Baby Ruth Candy Bar "Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the powdered sugar, in a smal
l saucepan over low heat. Stir often as the caramel slowly melts. When the mixtu
re is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of
powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, ""paint"" a coating of caramel onto one side of a cent
er roll. Quickly turn the center over, caramel-side-down, onto the peanuts and p
ress gently so that the peanuts stick to the surface of the candy. Paint more ca
ramel onto the other side of the roll and press it down onto the peanuts. The ca
ndy should have a solid layer of peanuts covering all sides. If needed, brush ad
ditional caramel onto the roll, then turn it onto the peanuts to coat the roll c
ompletely. Place the candy bar onto wax paper, and repeat with the remaining ing
redients. Place these bars into your refrigerator for an hour or two so that the
y firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an ad
ditional 30 seconds at 50% power. Repeat if necessary, stirring gently after eac
h 30 seconds. Don't over cook the chips or the chocolate will burn and seize up
on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar w
ith chocolate using two forks, one in each hand. When the candy is covered with
chocolate, balance the bar on both of the forks, one at each end of the candy ba
r, and tap the forks on the top edge of the bowl so that much of the chocolate d
rops off. Carefully place the candy bar onto wax paper and remove the two forks.
Repeat with the remaining ingredients, and then chill the candy bars until firm
Makes 8 candy bars.
Payday Candy Bar "Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered sugar, in a smal
l saucepan over low heat. Stir often as the caramel slowly melts. When the mixtu
re is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of
powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, ""paint"" a coating of caramel onto one side of a cent
er roll. Quickly turn the center over, caramel-side-down, onto the peanuts and p
ress gently so that the peanuts stick to the surface of the candy. Paint more ca
ramel onto the other side of the roll and press it down onto the peanuts. The ca
ndy should have a solid layer of peanuts covering all sides. If needed, brush ad
ditional caramel onto the roll, then turn it onto the peanuts to coat the roll c
ompletely. Place the candy bar onto wax paper, and repeat with the remaining ing
redients. Eat when completely cool. (www.topsecretrecipes.com)
Makes 8 candy bars.
Peanut Butter Cups "12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt

1. Cut the top half off of the muffin cups so that they are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Mi
crowave at 50% power for 2 minutes. Stir the chips gently, and let them sit for
a minute or so. If the chocolate needs more melting, microwave those chippies ag
ain at half power for 30 seconds. Stir gently. Continue the process, stirring ge
ntly as you go. But be very careful not to overcook the chocolate or it'll seize
up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffi
n cup. Draw the chocolate up the edges of the cup with the back of the spoon. Co
at the entire inside of the muffin cup with chocolate and place it into a muffin
tin. Repeat with the remaining muffin cups and then put the whole muffin tin in
the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bo
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut
butter into the microwave oven on full power for 1 minute. This will soften up t
he peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups
. Leave room at the top for an additional layer of chocolate, which we'll add la
ter. Pop the candy back in the refrigerator to harden the peanut butter. This sh
ould take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in t
he microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a laye
r of chocolate over the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups
before eating them. (http://www.topsecretrecipes.com)
Makes 12 candies.
Cat Litter Casserole "1 c Bisquick
1 c Shredded Cheddar cheese
1 lb Ground beef, turkey or pork

2 c Long grain rice

3 3/4 c Water
2 ts Salt
2 tb Butter or margarine

preheat the oven to 350F. Using

clean hans, mix together the dump ingredients in a large bowl. Mold
pieces of this mixture into various size/shape dumps.
Place so they don't touch each other in an un greased baking pan. Use
two if they don't all fit. With an adult's help, bake the dumps for
about 20 minutes or until they are all brown, firm and slightly
While the meat cooks, put all four litter ingredients into a large
saucepan. Then, with an adult's help, heat on high until the water
comes to a boil. Stir, turn heat to low and cover the pan. Simmer
without lifting the cover for fourteen minutes.
With an adult's help, remove the saucepan from the stove and
carefully (to avoid having your face melted away by the steam), lift
off the cover. Break apart, or ""fluff"" the rice with a fork and set
pan aside.
When dumps are done, carefully transfer them onto paper towels to
Spoon the rice and dumps into the now empty baking pan, leaving some
dumps partially uncovered, the way Kitty does when he/she is in a
hurry. Serves 8-10 litter box lovers. Use pooper scooper to serve.
Baked Chicken Delight "4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk

Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Saute
onions in butter until tender-do not let brown! Arrange onion over chicken. Spri
nkle rice evenly over top and add enough chicken broth to cover. Cover pan and b
ake at 350 degrees one and one-half hours. Add milk, full strength. Re-cover and
bake another 30 minutes. Do not stir.
Hope people enjoy this!"
Beef And Noodle Casserole "1 pkg (8oz) noodles, cooked & drained
1 1/2 pounds ground beef, lean
1 medium onion, chopped
1 jar (15oz) spaghetti sauce
1 can Cheddar cheese soup, (10 3/4 oz)
1 can tomato sauce, (8 oz)
1 can or jar sliced mushrooms, (4 oz)
1/4 teaspoon garlic powder
pepper, to taste
2 cups shredded Cheddar cheese

In a large skillet, brown ground beef with chopped onion; drain well. Stir in sp
aghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Si
mmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3
-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 deg
rees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, an
d bake just until cheese is melted.
Serves 8. In a large skillet, brown ground beef with chopped onion; drain well.
Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and
pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pou
r into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake
at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with
cheese, and bake just until cheese is melted.
Serves 8."
Chicken Asparagus Casserole "2 cans asparagus -- drained
2 to 4 chicken breasts -- cooked, chopped
2 cans cream of chicken soup -- (10 3/4 oz)
1 cup mayonnaise
1 tablespoon lemon juice
1 cup shredded Cheddar cheese
1 cup bread crumbs, or cracker crumbs

Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise
, and lemon juice; pour over chicken and asparagus. Top with cheese and bread cr
umbs. Bake at 350 degrees for 30 to 40 minutes.
Serves 6"
Chicken Breasts With Crab Dressing "8 chicken breast halves, skinned & bone
salt and pepper
1 cup packaged herb stuffing mix
1 egg, beaten
1 can cream of mushroom soup
1/4 cup chopped green pepper
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can crabmeat, (6oz) picked
1/4 cup salad oil
1/2 teaspoon onion powder
salt and pepper, to taste

8 chicken breast halves, skinned & boned

salt and pepper
1 cup packaged herb stuffing mix
1 egg, beaten
1 can cream of mushroom soup
1/4 cup chopped green pepper
1 tablespoon lemon juice
2 teaspoons worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can crabmeat, (6oz) picked
1/4 cup salad oil
1/2 teaspoon onion powder
salt and pepper, to taste
Chicken With Onions "2 frying chickens, quartered
flour, seasoned as desired
6 sweet onions, sliced
salt and pepper, to taste
3 to 4 cups chicken broth
1/4 to 1/2 cup butter
Toss chicken pieces with flour and arrange in a shallow baking dish. Cover the c
hicken with onion slices. Pour broth into pan, just until onions are covered. Do
t with butter and bake in a 350 degree oven for about 1 to 1 1/2 hours, turning
Serves 4."
"City ""Chicken""" "1 1/2 lb. beef or venison or veal
1 1/2 lb. pork
1 can cream of mushroom soup
1 soup can of milk
2 (4 oz.) cans mushrooms
2 eggs, beaten
Cornflakes crumbs
Salt to taste
Pepper to taste
Oil to brown meat
Wooden skewers

Slice meat into 1 inch squares 1/4 inch thick. Alternately place meat on wooden
skewers; (one pork, one veal etc.). Roll finished skewers first into eggs to whi
ch you have added salt and pepper; then into cornflake crumbs. Brown in skillet,
being sure coating is well done. Place in casserole. Mix milk, soup and mushroo
ms together in pan dripping heat through, pour over meat in casserole. Bake cove
red at 300 degrees for about 2 1/2 to 3 hours."
Cornmeal Shepherd'S Pie "1/2 c Green peppers; chopped finely
1/2 c Flour
3/4 c Yellow cornmeal;
1/4 c Onion, minced finely
2 c Ground round
5 tb Oil
1 c Tomato sauce
2 tb Tomato catsup;
2 ts Salt
Dash lemon pepper
1 ts Chili powder
Sugar sub equivalent to -1 tb sugar
2 ts Baking powder
1/2 ts Thyme;
1/4 c Egg (1 med)
1/2 c Skim milk

Preheat oven to 400 degrees F. Sauté pepper, onion, beef in 2 tablespoons of oil i
n skillet, until beef is well browned. Stir in tomato sauce, catsup, 1 ts salt,
lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, corn
meal, sweetener, baking powder, remaining salt and thyme together in a bowl; the
n add egg milk, and rest of oil. Stir until smooth. Top the first mixture with s
econd and bake, uncovered, or until the cornmeal is slightly brown and firm to t
ouch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving
plate with top side down.
Serves 8."
Crab Casserole "1 can crab meat, (8 ounce)
1 can cream of mushroom soup, (98% reduced fat)
1/2 cup prepared dressing/stuffing mix (such as Pepperidge Farms)
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup mayonnaise
Tabasco sauce, to taste
Cajun seasoning, to taste

Combine all ingredients. Pour into a lightly greased 1 to 1 1/2-quart casserole

dish. Bake at 350 degrees F. for 45 minutes to 1 hour, or until hot and bubbly.
Serves 4."
Crawfish Pie "1 med. to large onion
3 stalks of celery
6 to 8 toes [cloves] of garlic
1 can of cream of mushroom soup
1 can light or regular evaporated milk
1 pound of crawfish tails
5 tablespoons of cornstarch
pie crust for 2-crust pie

Preheat oven to 350°. Sauté onions, celery and garlic in butter or olive oil. Add mi
lk and soup; bring to medium boil. Add crawfish, bring to medium boil again then
add corn starch. Lower heat and cook for another 10 minutes or until thick. Gre
ase pie shell w/butter and place pie shell in bottom of pan then add thickened m
ixture. Put on top shell and bake at 350° for 20 minutes.
Escalloped Oysters "1/2 pound saltine crackers -- crushed,not rolled
1/4 pound butter
1 pint oysters -- drained
salt and pepper -- to taste
2 1/2 cups milk
1 cup heavy cream
2 slices bread
melted butter

Butter bottom and sides of an 8x12x2 1/2-inch baking dish. Add layer of crackers
, layer of oysters, lightly season and dot with butter. Repeat with crackers and
oysters. Add 1 cup milk, 1/2 cup cream, season and dot with butter. Add layer o
f remaining crackers, topped with 1 cup milk and 1/2 cup cream. Melt any remaini
ng butter in 1/2 cup milk and pour over mixture. Trim crusts from bread. Cut eac
h slice into quarters, then halve each quarter to get 8 triangles per slice. Dip
each triangle in melted butter and place 1 1/2 inch apart over top of casserole
, with point standing up. Sprinkle with paprika. Refrigerate overnight. Bake 40
to 50 minutes at 350 degrees."
Georgia Creamed Chicken "2 chickens, cut up, together weighing 5 pounds
6 cups chicken stock
1 cup sherry
2 tablespoons butter
2 tablespoons flour
1 1/4 cups light cream (half and half)
2 tablespoons chopped fresh parsley
1/8 teaspoon white pepper
1 teaspoon grated onion
1/2 pounds mushrooms, sliced, sautéed in 2 tablespoons butter
2 cups fresh bread crumbs
small bits of butter
1. Cook the chicken in stock until tender, about 40 minutes. Cool and remove mea
t from bones; cut into small pieces. Place the chicken in a bowl and cover with
sherry. Let marinate for 1 hour, turning chicken frequently. Drain off sherry.
2. Melt butter in a large skillet, add flour, and cook roux for 2 minutes over l
ow heat. Remove from heat and slowly add cream, stirring constantly. Add the par
sley, pepper, and grated onion. Cook, stirring until sauce thickens.
3. Prepare mushrooms and add salt to taste. Add the mushrooms and the chicken to
the sauce, and correct the seasoning. Let mixture cool, then chill it.
4. Pour chilled mixture into a large, buttered ovenproof casserole, sprinkle wit
h bread crumbs and dot with bits of butter.
5. Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot and
crumbs are browned. Serve with rice.
Serves 8.
Ham And Cheese Casserole "1/2 cup flour
1/4 teaspoon pepper
2 teaspoon salt
1/2 cup butter or margarine - 1 stick
3 cups milk
4 cups ham - chopped
5 cups potatoes - thinly sliced
3 cups cheese - cheddar, shredded
1 onion - chopped
1 green bell pepper - chopped

Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty eno
ugh, I do). Melt butter in saucepan. Add flour mixture. Cook over medium heat fo
r one minute, stirring constantly. Remove from heat. Stir in milk. Return to hea
t and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered cass
erole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after first 30
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and then
everything combined in that before putting it in casserole dishes.
Servings: 8
Herb Baked Pork Chops And Rice "4 thick center cut or butterflied pork chops
salt and pepper -- to taste
8 tablespoons uncooked rice -- (1/2 cup)
1 can beef consommé -- (10 1/2-ounce)
1/2 bell pepper -- sliced
1/2 tomato -- sliced
1/2 onion -- sliced

Sprinkle pork chops with marjoram, thyme, and salt and pepper to taste. Place ri
ce in a large casserole dish. Top with pork chops and cover with consommé. Layer v
egetables over pork and cover. Bake at 350 degrees for 1 hour.
Serves 4."
Jalapeno Pie "1 can green chilies, chopped
3-5 seedless jalapenos, chopped
1/2 lb. Monterey Jack cheese, grated
1/2 lb. cheddar cheese, grated
6 eggs, beaten

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread
cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over che
eses. Bake at 350 degrees for 30 minutes. Cut into small squares."
Macaroni & Cheese With Green Chiles "6 cups cooked macaroni
2 packages cheese sauce mix
1 can green chiles, whole or diced
1 medium onion, diced
3 cups shredded cheddar cheese
3/4 cups milk
1 cube butter

Put precooked macaroni in a casserole dish. In a medium sauce pan make cheese sa
uce according to package directions. Add 1 cup of cheese and diced green chiles.
In a small frying pan saute onion in butter until transparent. Add to cheese sa
uce. Add cheese sauce mix to macaroni and mix. Top with the whole green chiles (
unless using diced) Top with remaining cheese and bake at 350 degrees for 30 min
utes. May put under broiler to crisp cheese.
Sausage And Egg Casserole "6 slices bread -- cubed
1 pound sausage -- browned, drained
1 1/2 cups shredded cheese
8 each eggs -- beaten
1 teaspoon salt
pepper to taste

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly
with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients
in pan. May cover and chill overnight. (if left overnight, remove from refrigera
tor 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut
into squares to serve.
Serves: 10"
Shrimp And Crabmeat Au Gratin "1 medium onion, chopped
2 green onion, chopped
1 rib celery, chopped
1/2 cup butter
1/4 cup flour
1 cup half and half
1/4 cup dry white wine
1 tablespoon fresh parsley
1 egg, beaten
1 pound crabmeat
1 pound shrimp, cooked, peeled
2 tablespoons Romano cheese, grated
5 ounces cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 1/2 teaspoons lemon juice
bread crumbs

Saute onions and celery in butter until soft. Stir in flour and add half and hal
f slowly to make a smooth sauce. Remove from heat. Add white wine and stir to co
mbine. Add remaining ingredients except bread crumbs. Blend carefully and put in
a 1 1/2-quart casserole dish. Top with bread crumbs. Bake 20 minutes at 350 deg
rees. Yield: 6 to 8 servings."
Steak And Kidney Pie "Pastry for 1-crust pie
1 beef kidney
2 lbs. round steak, cubed
2 Tbs. fat
2 cups chopped onions
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
2 tsp. Worcestershire sauce
2 cups water
4 cups diced raw potatoes
6 Tbs. flour

Cover beef kidney with lightly salted water, cover and refrigerate overnight. Dr
ain; cut out tubes and white membrane with scissors. Dice meat.
Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. S
immer until meat is almost tender, about 1 hour.
Blend together flour and remaining 1/2 cup water; stir into meat mixture. Contin
ue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.
Roll out pastry slightly larger than top of casserole. Place over meat mixture a
nd trim to overhang 1"". Fold under and flute against inside edge of casserole.
Cut several steam vents in center.
Bake at 425 degrees until lightly browned, about 30 minutes.
Serves 8
NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, i
f availiable. You can skip the soaking.
Texas Bean Bake "1 can (16oz) pork and beans
1 can (16oz) red kidney beans
1 can (16oz) chick peas or pinto beans
8 slices bacon, cooked crisp -- crumbled
1 pound lean ground beef
1 chopped onion
1 tablespoon prepared mustard
1 1/2 cups ketchup
3/4 cup brown sugar
1/4 cup white sugar

Brown the ground beef with chopped onion. Combine all ingredients, except bacon,
in a large casserole dish. Top with the crumbled bacon. Bake at 350 degrees F f
or about 1 hour.
Serves 6"
Tuna Pie With Cheese Biscuit "1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 3/4 cups milk
1 can (7oz) tuna, drained
1 teaspoon chopped pimiento
1 can (4oz) mushrooms, sliced -- drained
2 hard-boiled egg -- diced
1 teaspoon minced onions
Cheese Biscuits
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup grated Cheddar cheese
3/4 cup milk

Melt butter in saucepan; add flour and salt, mixing well. Add milk slowly; bring
to boil. Boil 1 minute, stirring constantly. Add remaining ingredients; bring t
o a boil. Pour into a 2-quart casserole. Arrange cheese biscuits on top.
Cheese Biscuits:
Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese.
Add milk, stirring with a fork until all flour is moistened. Turn out onto a li
ghtly floured cloth-covered board and knead gently for 20 seconds. Roll to 1/2-i
nch thickness; cut with lightly floured 2-inch biscuit cutter. Place biscuits on
top of hot tuna mixture in casserole dish. Bake at 450 degrees for 20 to 25 min
Serves 6 to 8.
Turkey And Wild Rice Casserole "2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
bread crumbs

Prepare rice according to package directions. Saute onions in butter, remove fro
m heat and stir in flour. Drain mushrooms, save liquid. Combine that liquid with
cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook a
nd stir until thick. Add rice, mushrooms, turkey (chicken), toasted almonds, pim
iento, parsley, salt and pepper. Put in a 9 x 12 x 2 - inch casserole, top with
buttered breadcrumbs and bake 40 minutes at 350 degrees. This may be prepared th
e day before, or frozen.
Venison-Vegetable Bake "2 pounds smoked venison sausage
1 small onion, thinly sliced
1 can stewed tomatoes, (14 1/2 oz)
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes
4 medium carrots

Remove casing from sausage, and discard. Brown meat in a large, lightly greased
skillet over medium heat, stirring to crumble. Remove sausage, and drain well, r
eserving drippings in skillet. Saute onion in drippings; drain well, and discard
drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer unti
l thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Top with ca
rrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Serves 8.
Note: Thinly sliced Polish sausage may be substituted for venison sausages, if d
Vidalia Onion Chicken Breast Casserole "1 large chicken breast, split and boned
2 tablespoons Vegetable oil
2 medium-sized potatoes, peeled and sliced
2 medium-sized Vidalia sweet onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer
potatoes on bottom; follow with a layer of onions and top with a layer of mushr
oom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cove
r tightly and bake at 350° for 1 hour.
Yield: 2 servings"
Olive Garden Chicken Spiedies "Course : Copycat
Serves: 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
10 milliliters garlic -- minced
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts; boned -- skinned -- cut
-- 1x1"" squares
appetizer sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic -- minced
2 teaspoons dried tarragon
1/2 cup pineapple juice
3 large red bell peppers; 1/2x1"" -- 72 strips
2 large green bell peppers; 1/2x1"" -- 48 strips
1 large yellow onion; 1/2x1"" -- 96
24 8"" bamboo skewers--soaked in the
fridge overnight

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl an
d mix thoroughly until the sugar and salt are completely dissolved. Pound the ch
icken breast between sheets of waxed peper until an even thickness of 3/16"" ove
rall. Cut the chicken breast meat into 1"" squares and add to the marinade, cove
ring completely. Allow to marinate for 2 hours, refrigerated. Remove from the ma
rinade after 2 hours and drain. SPIEDIES-Assemble in the following order: red be
ll pepper, onion, chicken (folded into ""C"" shape on the skewer), green bell pe
pper, onion, chicken, alternately, finishing with a red pepper strip after the 4
th piece of chicken on each skewer. Spread the skewered items out on each skewer
, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook
approximately 1 minute per side, turning 4 times. Adjust the timing according t
o your equipment's heat output. Serve immediately, 4 per quest, with dipping sau
ce, about 1/4 c per serving. SAUCE-Mix all ingredients together just until blend
ed. Chill 1 to 2 hours to blend flavors. Serve cold.
Olive Garden Parmesan Crusted Chicken "Ease of Cooking: Medium Difficulty
Serving Size: 2
This does take a couple of extra steps, but it is worth it!
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2"") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Prepare pasta according to package directions. Wash and drain chicken strips. Mi
x breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dippi
ng. Dip chicken in breadcrumb mixture and then in milk and then back in breadcru
mbs. Place in fry pan that the oil has bee heated and fry at medium to medium lo
w temperature until golden. Remove and drain chicken. In a saucepan on medium he
at, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly
add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Imme
diately add half and half and sour cream stir. When mixture is smooth add grated
cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir li
ghtly and remove from heat.
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce o
ver pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprin
kle red crushed pepper and add grated Parmesan cheese if desired.
Cream Cheese And Fruit Squares "Serves/Makes:Makes 24 nice sized squares
1/2 lb (.2 kg). butter
2 cups (475 ml) flour
8 oz (224 grm). cream cheese
3/4 tsp (4 ml) salt
Raspberry Jam and Damson Plum Jam (use your favorite jam)

Cut the softened butter into small pieces and mix with the flour until well blen
Add the cream cheese and salt; mix thoroughly.
Refrigrate until dough is firm.
Roll out the dough and cut into 2 inch to 3 inch squares (depending on how big y
ou want them).
Place a tsp or so of the jam or marmalade in the center of each square.
Fold the corners to the center and press together.
Bake at 400 degrees (200 C.) until lightly browned.
My favorite fillings are Orange Marmalade, three fruit marmalade, or my very fav
orite of all when I have time to make it or find it in specialty gourmet shops i
s Peach Almond Perserves.
Peanut Butter Big Cookies "1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together i
n large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixt
ure to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and pr
ess to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be ca
reful not to overcook, or the cookies will not be chewy and you may negatively i
mpact the full enjoyment potential of the product. (http://www.topsecretrecipes.
Makes 14 to 16 cookies.
Nilla Wafers "1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon of water and continue m
ixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased co
okie sheet. Bake for 15-18 minutes or until cookies are light brown. (http://www
Makes 50-56 cookies.
Ginger Snaps "1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

1. Preheat oven to 350 degrees.

2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in
a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon,
and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Co
ntinue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere bet
ween the palms of your hands then press the dough onto the cookie. Flatten to ab
out 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are
crispy when cool. (http://www.topsecretrecipes.com)
Makes 120 (10 dozen) cookies.
Banana Snack Bars "2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer until they become
thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until the mixture forms
soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla but
ter nut flavoring to the mixture, beating after each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spra
y. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tabl
espoons of sugar into the pan, then tilt and shake the pan so that a light layer
of sugar coats the entire bottom of the pan, and about halfway up the sides. Po
ur out the excess sugar.
8. Pour the batter into the pan, and spread it evenly around the inside of the p
an. Sprinkle a light coating of sugar -- about two tablespoons -- over the entir
e top surface of the batter. Gently shake the pan from side-to-side to evenly di
stribute the sugar over the batter. Bake for 25-28 minutes or until the cake beg
ins to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack. When cake
has cooled, place it onto a sheet of wax paper on a cutting board and slice acro
ss the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice,
into thirds, creating a total of 21 snack bars. When the bars have completely c
ooled, store them in a resealable plastic bag or an airtight container.
*Puree whole bananas (approximately 3) in a food processor or blender until smoo
th and creamy.
Nutrition Facts
Serving size 1 bar
Servings 21
Total fat (per serving) 1.8g
Calories (per serving) 118
Vanilla Toffee Caramel Ice Cream Pie "1 quart vanilla ice cream
1 1/2 cups International Delight Vanilla Toffee Caramel creamer
3 SKOR bars
1 prepared chocolate or grahamn cracker pie shell
whipped cream (optional)

1. Let ice cream soften in a large bowl at room temperature.

2. Whisk in International Delight.
3. Mix in 2 1/2 crushed SKOR bars and stir.
4. Top with 1/2 crushed SKOR bar and freeze.
5. Garnish each slice with whipped cream.
Click on International Delight for more coffee related recipes!
Preparation Time: 15 min Serves: 12
Banana Pudding Dessert "1 large box Instant Vanilla Pudding
2 envelopes of Dream Whip whipped topping mix
Vanilla wafers
Sliced bananas

Add the dream whip to the pudding mix. Add milk according to what both call for.
Beat until it gets fluffy. The longer you beat this, the fluffier it will get,
so beat for awhile.
Layer a 9x13 pan with a layer of vanilla wafers, a layer of bananas, another lay
er of wafers, and another layer of bananas. Pour the pudding mixture of the laye
rs. Crush some vanilla wafers and sprinkle over the top to make a light crust to
pping. Refrigerate 15 minutes!! Serve
Black Forest Dessert "1 cup (225 ml) all-purpose flour
1/2 cup (125 ml) chopped pecans
1/2 cup (125 ml) (1 stick) of margarine or butter
1 8 oz (224 grm) package of cream cheese
1 cup (225 ml) confectionary sugar
1 cup (225 ml) Cool Whip
1 cup (225 ml) of peanut butter
1 small box of instant cocolate pudding
1 small box of instant vanilla pudding
2-1/2 cups (600 ml) of milk
Cool Whip ( as much as desired )
chopped pecans ( optional )
cherries (optional )

Preheat oven to 350 degrees (175 C.) and spray a 13 inch by 9 inch pan lightly w
ith Pam.
Mix flour, 1/2 cup (125 ml) chopped pecans, and the margarine by hand until well
Press the dough into the pan and bake for 20 minutes or until a light golden bro
wn. Let cool before adding any other layers.
Mix the cream cheese, confectionary sugar, and 1 cup (225 ml) of Cool Whip toget
her until well blended and smooth.
Spread on top of the cooled crust.
Spread the peanut butter on top of the first layer.
Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes
of pudding calls for) until thick.
Spread on top of the second layer.
Spread Cool Whip on top of the third layer (I usually use what remains of a medi
um container of Cool Whip ) as you desire.
If you desire, sprinkle more chopped nuts and cherries onto the top of the desse
Chill. If you want you can eat it right away, but after you cut your slices, pla
ce the remaining dessert in the refrigerator so that the Cool Whip won't melt.
A mouth watering dessert with a pecan crust.
Oatmeal Caramel Bars "32 caramel candies (the Kraft caramel squares are what
I use)
5 tbsp (70 ml) heavy cream
1 cup (225 ml) flour
1 cup (225 ml) quick oats
3/4 cup (175 ml) brown sugar
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (175 ml) butter, melted
12 ounces chocolate chips
1/2 cup (125 ml) chopped pecans

In the top of double boiler, melt caramels with the cream, keep warm, not hot, a
nd set aside.
Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mi
xture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan)
and bake 10 minutes at 350 degrees (175 C.).
Immediately when the crust comes out of the oven , sprinkle chocolate chips and
pecans over baked crumb mixture.
Next, pour caramel mixture over the top of the nuts and chocolate.
For the next layer, sprinkle with the remaining crumbs and bake for 20 more minu
tes at 350 degrees (175 C.).
Chill for at least 2 hours before cutting into squares."
Layered Fudge Bars "1 cup (225 ml) shortening (I use half butter flavored C
risco and half real unsalted butter)
2 cups (475 ml) brown sugar
2 eggs (I use Jumbo eggs, large or x-large are fine)
3 tsp (15 ml) vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml) baking soda
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
2 tbsp (30 ml) butter
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk

Cream the shortening (and butter if you use it) until fluffy; add sugar and beat
Add eggs and 1 tsp (5 ml) vanilla; beat well.
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
Press remaining dough into greased 9inch x 13 inch pan.
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; s
tir, but do not cook.
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate
Spread this mixture over the dough in the pan.
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350
degrees (175 C.) for 25 minutes or until golden brown.
Cool before cutting.. if you can wait!
This is especially delicious gently warmed in the mircowave and then put a scoop
of vanilla ice cream over it!
Strawberry Angelfood Dessert "-1/2 pt. fresh strawberries
1 angel food cake
1 large container Cool Whip
1 large box vanilla instant pudding mix, prepared according to pkg. directions w
ith 3 or 4 cups (950 ml) of milk.

Crumble angel food cake into medium sized pieces in bottom of large bowl (a clea
r glass bowl is better because you can see the layers).
Pour a layer of vanilla pudding, then arrange a layer of strawberries and a laye
r of Cool Whip.
Repeat layers with Cool Whip at top of bowl.
Fruit Cobbler "Serves/Makes:8 or more
2 cups (475 ml) fruit pie filling (any kind)
2 cups (475 ml) all-purpose flour
2 tsp (10 ml). baking powder
1-1/2 cups (350 ml) granulated sugar
2 sticks margarine, melted and slightly cooled
2 cups (475 ml) milk

Preheat oven to 350 degrees (175 C.).

Lightly spray a 9 inch x 13 inch baking pan with non-stick oil.
Set aside for use later.
In a large mixing bowl, blend together flour, baking powder, and sugar until tho
roughly combined.
Mix in the melted margarine, and blend well.
Add the milk and stir until smooth.
The mixture will be very thin, but it will bake to a cake-like texture.
Pour the mixture into the prepared baking pan.
Evenly distribute the fruit over the top of the mixture, and bake until well bro
wned around the edges, about 30-45 minutes.
The finished cobbler should be golden brown on top.
Serve warm topped with ice cream.
This recipe can be prepared and baked ahead of service time, then warmed in the
microwave just prior to serving.
Chocolate Eclair "Makes 1 - 9x13 inch pan
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1 (16 ounce) container chocolate frosting

1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk u
ntil mixture is smooth, then gradually fold in whipped topping.
2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3
of pudding mixture over crackers. Cover pudding with another layer of graham cra
ckers. Continue layering until pudding mixture is gone. Cover last pudding layer
with another layer of graham crackers.
3 Remove lid and seal from frosting and microwave at 20 second intervals, stirri
ng between intervals, unil frosting is pourable (about 1 minute). Spread frostin
g evenly over top layer of graham crackers. Refrigerate 24 hours before serving.
Cinnamon Buns "Dough Ingredients:
1/4 cup (60 ml) butter, melted
1/4 cup (60 ml) water
1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
1 cup (225 ml) milk
1 egg, beaten
1 tbsp (15 ml) sugar
1/2 tsp (2 ml) salt
4 cups (950 ml) all-purpose flour (unbleached is best)
2-1/2 tsp (12.5 ml) yeast
1/2 cup (125 ml) butter, melted
1 cup (225 ml) brown sugar
2 tsp (10 ml) ground cinnamon
raisins (optional)
chopped nuts (optional)
4 oz (112 grm). cream cheese, softened
1/4 cup (60 ml) butter, softened
1-1/2 cups (350 ml) confectioners sugar
1/2 tsp (2 ml) vanilla
1-1/2 tsp (7 ml) milk
1/4 tsp (1 ml) vanilla extract
1/4 tsp (1 ml) almond extract

Place ingredients in your bread machine following its specifications for the dou
gh cycle.
When it is completed with the dough making option, remove from machine and roll
out to a 17 inch x 10 inch (approx.) rectangle.
Mix together brown sugar and cinnamon, set aside.
Spread melted butter over dough.
Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if yo
u want them, on top of the buttered dough.
Roll tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 3/4"" slices, (I use the dental floss trick and avoid th
e problems with knife slicing).
Place into greased cake pans. (I use just my rectangle turkey roaster!).
Let rise until doubled.
Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake
! Essential to keep them tender and perfectly textured.
Mix all the ingredients together. (I have also used rum and brandy for flavoring
s with great success).
Spread on very warm rolls.
They are best when eaten fresh, but you can freeze them. Thaw to room temperatur
e and then microwave them for about 15-20 seconds to warm them up. "
Granny'S Cheesecake "Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter
1 1/4 cups sugar
3 - 8 oz cream cheese - softened
1 cup sugar
2 tsp vanilla (I use mexican)
3 eggs
1 cup sour cream

Mix crust ingredients and press in spring form pan.

Beat cream cheese, sugar and vanilla until creamy

add 3 eggs one at a time, beating after each egg
blend in 1 cup sour cream.
Bake 50 min. in 350 oven. turn off oven and leave cheesecake in oven for 1 hour
to cool with door ajar.
Remove and cool completely for least 4 hours. Overnight is better to let the fl
avor develop. "
Cinnamon-Chocolate Brownies With Chocolate Ganache "Brownies
1/2 cup all purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
6 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream

For brownies: Position rack in center of oven and preheat to 350°F. Generously but
ter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in sma
ll bowl. Stir chocolate and butter in top of double boiler set over simmering wa
ter until melted and smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens a
nd falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanill
a. Stir in flour mixture in 2 additions, blending well after each. Gradually add
warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserte
d into center comes out with moist crumbs attached, about 35 minutes. Cool compl
etely in pan on rack. for ganache: Whisk all ingredients in small saucepan over
medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. (Can be
prepared 2 days ahead. Cover; chill. Serve at room temperature.)
Makes 16 "
Crockpot Meat & Cheese Dip "2 lbs (.9 kg). lean ground beef
1 lb (.5 kg). medium or hot pork sausage
1 box of Velveta Cheese
1 medium size jar of thick and chunky salsa, medium to mild
2 large bags White Corn Tortilla Chips

Cook meats until well done.

Drain fat.
Cut the Velveta Cheese into 1 inch cubes.
Place cheese cubes into crockpot.
Place meat on top of cheese.
Pour salsa over all.
Cook on low for approximately 1 to 1 1/2 hours.
Stir every 15 to 20 minutes until cheese is completely melted.
Serve with White Corn Tortilla Chips
This can be very mild by using mild pork sausage and mild salsa or anything in b
etween by using different combinations. I usually go with medium pork sausage an
d mild salsa so that anyone can eat it when I am doing it for a lot of people.
Hot Crabmeat Dip "2 8 oz (224 grm). packages of cream cheese
1 8 oz (224 grm). package of crab flakes
2 tbsp (30 ml). finely chopped onion
4 to 5 drops of hot pepper sauce
l tsp. Worcestershire sauce
1 tbsp (15 ml). horseradish
1/4 cup (60 ml) finely chopped walnuts

Stir the cream cheese until slightly softened

Blend in remaining ingredients except walnuts and paprika
Spread mixture in a 9 inch pie plate.
Top with walnuts and paprika.
Bake uncovered at 375 degrees (200 C.) for 25 minutes until lightly browned.
Serve with crackers.
Seven Seas Italian Fat-Free Dressing "Seven Seas dressings were first introdu
ced by Anderson Clayton Foods back in 1964, when the trend toward fat-free foods
was in its infancy. Kraft Foods later picked up the brand, and Seven Seas today
ranks number four in sales of salad dressings in the United States. Here's our
special technique to creating a delicious clone of Seven Seas spice-filled fat-f
ree Italian dressing straight out of the latest TSR low-fat cookbook, using a se
cret combination of water, cornstarch and gelatin where the fat used to be.
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian s
easoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then se
t pan over medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture begins to boil, cook
for 1 additional minute, stirring constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a c
overed container and refrigerate--preferably overnight--before serving.
Makes 1 1/2 cups.
Nutrition Facts
Serving size 2 tablespoons
Total servings 12
Fat (per serving) 0g
Calories (per serving) 10
Beer Margaritas "6 oz (168 grm). frozen limeade concentrate
6 oz (168 grm). beer (i.e. Coors, Bud, etc.)
6 oz (168 grm). tequila
lime juice
margarita (coarse ground) salt

Into a blender container put limeade concentrate, beer and tequila.

Fill to top with ice cubes.
Blend until slushy.
Rub rims of glasses with a cut fresh lime or dip in lime juice.
Dip rim in salt.
Fill glasses to below (not touching) salt rim.
Frozen Peach Margaritas "1 (6 oz) can frozen limeade
6 ounces tequila
6 ounced Triple Sec
6 tbsp (90 ml) lime juice
2 cups (475 ml) fresh peaches, peeled and sliced
4 cups (950 ml) ice cubes

Combine all ingredients except ice in blender.

Blend well.
Pour half of the mixture into a container.
Add 2 cups (475 ml) ice to mixture in the blender.
Blend well.
Pour the blended margarita into a container for the freezer.
Pour the remaining half of the mixture into blender.
Add 2 cups (475 ml) ice to blend.
Place in the freezer until ready to serve.
Margarita fans, you're going to love these! They are always a hit at summer part
ies. Make them ahead of time to keep in the freezer. Fresh peaches are a must. P
ut a supply of peaches in your freezer to enjoy throughout the year.
Holiday Wine Punch "1 bottle (1.5 Liters) white wine
1 bottle cranberry juice cocktail
1 can frozen pineapple juice concentrate
1 can frozen pink lemonade concentrate
Lemon-lime soda

Combine all except soda and chill.

To serve: Combine approximately 2-parts wine mixture to 1 part lemon-lime soda."
Mom'S Christmas Punch "2 large cans of white lemonade concentrate
1 large can of orange juice
3 cans of water (use from lemonade or orange juice)
1 quart (950 ml) of ginger ale
1 quart (950 ml) of whiskey
1 bottle of Maraschino Cherries
One frozen ice ring to place in punch bowl.

Mix lemonade concentrate, orange juice concentrate, water, ginger ale, and whisk
ey in a large punch bowl.
Add the bottle of Maraschino Cherries and the frozen ice ring.
This punch has been in tradition in our family for years. Everyone loves it!
New Years Cocktail "3 cups (700 ml) cranberry juice cocktail
1 cup (225 ml) peach schnapps
1 cup (225 ml) vodka

Combine and chill.

Serve over crushed ice.
Peach Fuzzies "3 ripe peaches
6 oz (168 grm). frozen pink lemonade concentrate
6 oz (168 grm). vodka

Rinse peaches but do not scrub off peach fuzz.

Seed peaches and place peach halves in blender.
Add pink lemonade concentrate and vodka.
Fill blender container to top with ice cubes.
Blend until slushy.
Pour into your favorite glasses and enjoy.
It used to be that we waited every year for the first ripe peaches to appear in
the market, squeezing every one until we had enough. Then it was time for the fi
rst peach fuzzy party of the season. Now there are peaches in the markets all ye
ar round in many areas so you could even enjoy these now.
Special Hot Chocolate "4 tsp (20 ml) Hot chocolate drink mix
2 tbsp (30 ml) Creme de Cacao
2 tbsp (30 ml) Rum
1 tbsp (15 ml) Kahlua

Put in cup
Fill with hot water
Top with lots of good whipped cream
Tequila Slush "7 cups (1650 ml) water
2 cups (475 ml) granulated sugar
1 12 oz (336 grm). can frozen limeade concentrate, undiluted
1-1/2 cups (350 ml) Tequila
1/4 cup (60 ml) Triple Sec
1 or sour mix soda

In a large pan bring water to a boil and then remove from heat.
Stir in the granulated sugar until dissolved.
Stir in both frozen concentrates until dissolved also.
Stir in the Tequilla and the Triple Sec.
Pour into a large container and freeze for at least 24 hours. If time permits, s
tirring ever so often.
Scoop out desired amount of frozen mixture and place into a glass.
Pour some 50/50 soda over it and stir until combined. More or less of both to su
it your own taste.
These are great during those hot summer days. Nice and refreshing! Goes great wi
th those Hot Mexican meals. Great for summer cookouts and parties.
Non-Alcoholic Margaritas "1 can lime Bacardi Frozen mixer (located with t
he frozen juice in the freezer section of your grocer)

I have not had them in ages but you just follow the directions on the can & repl
ace the alcohol with fruit juice, water or cool aid. You can also add fruit; pea
ches, strawberries, watermellon etc. It is fun to experiment!
My college roomies & I drank these all the time!!!! They are good even when you
are over 21!!!! :)
Pear Wine "4 lbs (1.8 kg) pears whole skins seeds still on
6 pints water
4 cups (950 ml) sugar
2 tbsp (30 ml) lemon juice
1 package bakers yeast

Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a ny
lon straining bag and extract the juice.
After the juice is extracted add to the water and add remaining ingredients.
Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at a
round 70 to 75 degrees (25 C.).
After it is done fermenting let it sit and settle.
At this point it can be put in the refegerator this will help it settle.
Once that it is clear it can be bottled and is ready for drinking.
Should have about 10 to 12% (alcohol content).
Keep for a long time also keep out of the sun light as it will make it bitter."
Southern Spiced Tea "4 cups (950 ml) boiling water
3 tbsp (45 ml) tea leaves
Juice of 1/2 lemon
1 cup (225 ml) sugar
Juice of 3 oranges
1 tsp (5 ml) whole cloves
4 cups (950 ml) cold water

Pour boiling water over the tea leaves.

Let stand for a few minutes, then strain.
Boil together sugar, whole cloves, and water until it becomes a thin syrup.
Strain this into the tea.
Add orange juice and lemon juice.
Serve with lemon slices.
This recipe came from ""Colonial Fireplace Cooking & Early American Recipes"" co
okbook by Margaret Taylor Chalmers.
Christmas Punch "2 cups (475 ml) boiling water
3/4 cup (175 ml) sugar
1/3 tsp (2 ml) ground cinnamon
1 (46oz) can pineapple juice, chilled
1 (32oz) bottle cranberry juice, chilled
1 (28oz) bottle ginger ale, chilled

Combine water, sugar and cinnamon in a saucepan; bring to a boil and stir until
sugar dissolves.
Combine sugar syrup, fruit juices and ginger ale.
Serve over ice.
Slushy Fruit Punch "3 oz (84 grm). strawberry powdered jell-o
3 cups (700 ml) sugar
4 cups (950 ml) boiling water
12 oz (336 grm). can frozen lemonade concentrate
46 oz (1288 grm). pineapple juice
2 quarts (1900 ml) ginger ale

Mix 3 oz (84 grm). powdered strawberry jell-o with the 3 cups (700 ml) sugar.
Add the 4 cups (950 ml) boiling water and mix this good.
Freeze this in small freezer containers.
When you need the punch mix 12 oz (336 grm). (not made up, just the frozen conce
ntrate) lemonade with the 46 oz (1288 grm). pineapple juice and the 2 quarts (19
00 ml) of ginger ale.
Mix this well and add your frozen containers of the strawberry mixture, this wil
l make it slushy.
A really nice fruit punch.
Creamed Salmon And Peas "Serves/Makes:4 or more servings

6 tbsp (90 ml) butter
5 tbsp (70 ml) flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) pepper
1 cup (225 ml) whole milk
1 cup (225 ml) of the liquid from the canned salmon and peas
1 pound can salmon
1 can (no. 2) peas (the normal size)
2 tbsp (30 ml) green pepper, finely chopped
1 tbsp (15 ml) onion, finely chopped
2 tbsp (30 ml) pimiento

Melt butter over medium heat.
Blend in flour, salt and pepper.
Add milk and liquid from salmon and peas; stir until thick.
Break salmon into large pieces.
Add Salmon and peas to the white sauce.
Sprinkle green pepper, onion, and pimiento over top; cover.
Reduce heat to simmer setting and cook for 20 minutes.
In my family, we served this over big thick slices of fresh homemade bread oven
toasted with sweet butter. Now, with diets and nutrition concerns, I serve it ov
er steamed rice. But, every now and then, I just HAVE to have that fresh bread a
nd butter! Note: You can substitute Albacore tuna or other flakey fish if you ha
ve leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, i
f you use frozen peas, use fish stock or chicken stock to make up the 1 cup of l
iquid for the missing canned pea liquid.
Catfish Stew "Serves/Makes:8

2 lbs (.9 kg) catfish fillet cut into nuggets
1/2 lb (.2 kg) sliced smoked sausage cajun spiced
1/4 lb (.1 kg) peeled raw shrimp
1-1/2 cups (350 ml) imitation crabmeat lump style
3 bell peppers chopped (red,yellow,green)
1 med tomato cut in wedges
1 cup (225 ml) whole frozen baby okra
32 oz (896 grm) beer
2 beef boullion cubes
2 chicken boullion cubes
2 tbsp (30 ml) Old Bay seasoning more to taste
1/2 tsp (2 ml) ground cumin
3 smashed garlic cloves
1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
1/2 tsp (2 ml) ground cayenne red pepper
1/4 cup (60 ml) uncooked rice
4 Tbs (60 ml) file powder (ground sasafrass leaves)
1/2 stick butter or margarine
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional

In large soup pot add beer, spices (except file powder), garlic, boullion cubes,
bell peppers, tomato.
Simmer covered 20 min till skins come off peppers and tomato.
Add water as necessary from here on out.
Add roux and thicken slightly.
Add sausage and rice.
Add catfish nuggets and okra.
Add shrimp and crab meat.
Stir gently and simmer with lid on till rice is done.
When rice is done stir in butter, sugar, sambal, and file.
Serve with wine and french bread.
Buttermilk Fried Carp Fillets "Buttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes

Remove the skin of the carp. Take out all the brownish-redish-colored part of th
e meat, the ""mud vein""; discard. Chunk up the rest of the carp fillets.
Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it
stand for half an hour, turning the fillets over once during that time.
Stir the salt into the biscuit mix.
Take fillets out of the buttermilk and pat them into the biscuit mix, covering b
oth sides.
Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cook
ed through and browned on both sides. Use tongs or slotted spoon to turn them. (
If oil is too hot, they will brown too quickly and not cook within.)
Drain on paper towels.
Serve with lemon wedges if available.
Carp Sandwich:
Skin the carp. Remove the redish-brown colored part of the meat: the ""mud vein.
"" Fillet the carp. Score the fillets by cutting about two-thirds into the meat
every 1/4 inch. Cut into sandwhich size pieces.
Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, o
r saltine cracker crumbs.
Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to med
ium high).
Use your favorite bread or hamburger buns, spread bread with tartar sauce or san
dwich spread.
Place browned and tender fish fillets between the slices. Add whatever garnishes
you d like -- lettuce, tomato...
Bass In Beer Sauce "4 tb Vegetable oil
1 large onion - diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Bass (6 pieces)

In a large skillet, saute diced onion in hot oil until it becomes translucent. A
dd flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown
sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thicken
s. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flak
es easily with a fork.
Bass (Oven Broiled) "4 lb Bass - whole
1 tb Salt
1 ts Pepper
6 slices Bacon
1 Onion - chopped
1 c Apple - diced
2 Lemon - thinly sliced
1 Green pepper - chopped
1 ts Garlic powder
1 ts Celery salt
1/4 c Butter
3/4 c Worcestershire sauce
2 tb Soy sauce

Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in
bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1
/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper
and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remainin
g 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Mel
t butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredient
s and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates
from bones. Bake at 375°F for approximately 1 hour.
Catfish Fillets (Baked) "1 1/2 lb Catfish fillets
2 Egg whites
1 tb Grated onion
1/4 ts Dry mustard
2 tb Butter or margarine
1 c Milk
1 tb Lemon juice
2 tb Sour cream
1 Clove garlic
1/4 ts White pepper
2 tb Flour
4 ts Prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with le
mon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cre
am, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture
on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or ske
wer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend
in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon whit
e pepper. Cook and stir over medium heat until mixture is bubbly and slightly th
ickened. Serve over fish.
Catfish (With Beer) "2 cup Self-rising flour
1 cup Beer
Garlic powder - to taste
Salt and pepper - to taste
4 3-5 oz. catfish fillets - cut
Vegetable oil; for frying

Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip
catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-
fryer or skillet until golden brown. Drain on absorbent towels. Serve hot.
Serve with your favorite sauce.
Catfish (Cajun) "4 catfish fillets
1/2 ts cayenne pepper
1 oz wheat flakes cereal
1/2 ts black pepper
1 tb paprika
1/2 ts white pepper
1/4 ts salt
1/2 ts thyme
1/4 ts onion powder
1 tb oil
1/4 ts garlic powder

Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all
the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip
the fillets into the seasoning, coating both sides. In a heavy cast iron fry pa
n heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a
plate lined with a paper towel, cover with another paper towel, and pat to remo
ve excess oil.
Catfish (Cajun Spicy Strawberry Sauce) "2 lbs Catfish Fillets
Black Pepper
2oz Hot Pepper Sauce
1 1/2 c Strawberry Preserves
1/2 c Red Wine Vinegar*
1 tb Soy Sauce
1/4 Seafood Cocktail Sauce
1 Clove Garlic, minced
2 ts Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries
Parsley Sprigs, optional

Place fillets in large shallow dish. Season fish with salt, black pepper and hot
pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserve
s, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over
low heat stirring occasionally, while preparing catfish. Blend cornmeal and flo
ur in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all
sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish a
nd saute' until browned on both sides. Drain well on paper towels; keep warm. Sp
oon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced s
trawberries and parsley, if desired.
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Panfish Chowder "6 slices of Bacon (cut into 1 inch)
2/3 cup chopped Onion
1/2 cup chopped Celery
3 medium size Potatoes -- peeled and cubed
2 cups Water
1/2 cup chopped Carrots
2 tablespoons minced parsley (Fresh)
1 tablespoon Lemon juice
1/2 teaspoon Dill weed
1/4 teaspoon Garlic salt
1/8 teaspoon Pepper
1 pound Panfish fillets cut into 1-inch chunks
1 cup Half-&-Half cream

In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside;
discard all but 2 tablespoons of drippings. Saute onion and celery in drippings
until tender. Add the next 8 ingredients.
Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer
for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat throu
Bbq Trout "2 Trout
Lemon juice

Brush trout with lemon juice inside and out to preserve freshness before refrige
ration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade
(recipe follows) over fish. Let stand for one hour. Place on grill and cook unt
il done, approx. 15 minutes. The drained marinade should be used for basting dur
ing cooking.
1/2 c Soy sauce
1/2 c Cooking sherry
1 tb Lemon juice
1 Clove crushed garlic
1/4 c Salad oil
Use hand mixer to blend all ingredients well.

Trout In Beer Sauce "4 tb Vegetable oil
1 large onion - diced
2 tb Flour
1 1/2 c Beer
2 tb Brown sugar
1/4 ts Pepper
2 ts Worcestershire sauce
3 lb Trout (6 pieces)
In a large skillet, saute diced onion in hot oil until it becomes translucent. A
dd flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown
sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thicken
s. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flak
es easily with a fork.
Lake Trout (Fried) "1 Lake trout
1 c Sour cream
1/2 ts Salt
1/2 ts Lemon juice
2 tb Butter
Cornmeal for dredging
1/4 ts Lemon pepper
Shortening for frying

Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt a
nd pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of
shortening to high heat, add fish, and fry for approximately 4 minutes; turn, an
d cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving pl
Pour off the fat from the pan and replace with butter, add the sour cream, and s
tir with a spoon to loosen any greables. Cook several minutes, but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
Bbq Salmon "7-10lb salmon
1/2 lb. butter
6 cloves garlic
herbs; rosemary, thyme, basil

Crush 6 gloves of garlic & chop up very fine. Mix the chopped garlic with the bu
tter at room temperature. Rub the butter/garlic all over the inside and outside
of the salmon. Cut very thin slices of lemon & place in the salmon. Dice mushroo
ms of your choice & place inside the salmon. Place some shrimp inside the salmon
. Finely chop the herbs and spread all over the salmon.
Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15
minutes for every pound.
Preparation Time: 1-2 hours Serves: 4
Beer Battered Walleye "6 Filets of Walleye or your favorite fish.
2 cups beer
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup vegetable oil
1 quartered lemon
Clean and pat dry fish filets
Mix beer, flour, salt, and pepper into a bowl making a nice thick batter.
Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle w
hen it hits the hot oil.
Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until
golden brown.
Squeeze lemon onto fish and ser"
Hush Puppy Batter "4 cups water-ground cornmeal
1 Tbls. salt
1 Tbls. sugar
2 Tbls. baking powder
1 cup minced onion
6 eggs

Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well
after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat (370 degre
es F) by tablespoonfulls and fry until browned.
Baked Eel "1 living eel (about 500g)
box of sweet wheat sauce
fermented soybeans
seafood sauce
dark soy
light soy
gourmet powder
sorghum wine
delicious soup
salad oil
ginger shreds

1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the
bones, chop the head open.
2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickl
e for half an hour. Bake it in an oven at 150C for 10 odd minutes.
3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5
minutes once more. Finally, coat oil on it.
Stuffed Trout "3-5 lbs. fresh trout
24 grapes seeded
1/2 pound mushrooms
2 cups seasoned bread crumbs
1 large onion, finely chopped
1/4 cup dry white wine
2 tablespoons fresh parsley
2 tablespoons lemon juice
salt and pepper to taste.

Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushro
oms, onion and parsley in large bowl. Moisten the mixture with the white wine. S
eason the trout with salt and pepper, and wipe cavity with lemon juice. Stuff ea
ch trout with mixture.
Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or ti
ll flakey.
Preparation Time: 30 min. Serves: 4
Baked Fish Fillets "Any Type Fish Fillets
1/2 cup milk
1/2 tsp. salt
1/4 cup parmesan cheese
3/4 cup seasoned bread crumbs
1/4 cup melted butter

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan chees
e and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with papri
Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.
Fisherman'S Stew "1 28 oz (784 grm). can whole tomatoes, plus juice (crus
h by hand)
1 8 oz (224 grm). can tomato sauce
1 medium onion, chopped
1 cup (225 ml) white wine
1/3 cup (80 ml) olive oil
3 cloves garlic, chopped
1/2 cup (125 ml) parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
1 tsp (5 ml) oregano
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) cayenne pepper
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams

Place all ingredients EXCEPT seafood in crockpot.

Cook 6-8 hours on low.
30 minutes before serving, add your seafood.
Turn heat to high at this time.
Stir occasionally and very gently.
Use your own personal preferences when it comes to the seafoods. You may add wat
er to this recipe to thin out but the thicker version is very good. Serve with s
ourdough bread and dunk away.
Savannah'S Hushpuppies "1-1/4 lbs (.6 kg). cornn meal (freshly milled is outsta
1/2 cup (125 ml) flour
1/4 cup (60 ml) sugar
1-1/4 tsp (6 ml) baking powder
1/4 tsp (1 ml) salt
1/4 cup (60 ml) finely chopped onion
1 egg, jumbo, barely beaten
1-1/2 cc. whole milk (the popular 2% is okay, whole is better)
cooking oil or fat to fry them in (I use Peanut Oil, it's your choice, some say
lard is the best.)

In a large deep mixing bowl mix all dry ingredients thoroughly.

Add onions and lightly toss into dry ingredients.
Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a soli
d mass).
Chill for at least 1/2 hour.
Scoop the dough into balls in tbsp amounts and drop from the spoon into moderate
ly hot cooking oil or fatabout 3 to 4 inches deep.
When the hushpuppies are nut brown, remove from hot oil or fat and drain.
Sea Bass With Gingered Vegetable Stir-Fry "Sauce
1 1/4 cups canned low-salt chicken broth

1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar

8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger

2 large carrots, cut into 2-inch-long matchstick-size strips

6 to 8 ounces fresh shittake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips

For Sauce:
Combine broth and cornstarch in small bowl and stir until cornstarch dissolves.
Add remaining ingredients and stir to blend.
For Fish:
Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil
over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sa
uce stand at room temperature. Cover fish and refrigerate.)
Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet ove
r high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic,
about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 mi
nutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes
. Add green onions and stir to coat. Stir sauce ingredients to blend and add to
skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
Transfer fish to plates. Spoon vegetables and sauce over and serve.
Serves 8.

Chicken Jambalaya "Ingredients
1/4 cup (60 ml) butter or margarine
1 medium onion, chopped
1 rib celery, chopped
1 bell pepper, chopped
2 tomatoes, skinned, seeded and chopped
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 pound smoked sausage, sliced
1/4 tsp (1 ml). thyme
2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
salt and pepper to taste
Red Hot or Tabasco sauce to taste
2 cups (475 ml) chicken broth
1 cup (225 ml) uncooked rice

Melt butter or margarine in large saucepan.

Add onion, celery, bell pepper and tomato.
Saute for about 5 minutes, until vegetables are softened.
Add chicken breast and cook, stirring until all chicken is white in color.
Add smoked sausage, thyme, Tony C's, salt and pepper and hot sauce.
Stir to combine.
Add chicken broth and rice.
Stir to combine.
Cover saucepan with lid and bring jambalaya to a boil over high heat.
Once boiling, turn heat to low and let cook 20 minutes, covered.
Easy Chicken Salad "Serves/Makes:4 or more

3 cup(or more) left over chicken or turkey
1 whole red pepper
1 med. onion
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) pickle relish

Cut or shread chicken (or turkey) in large bowl.
Clean and dice red pepper and onion.
Grind red pepper and onion in a mini-chopper til real fine.
Add pickle relish, grind together for few seconds.
Add to chicken or turkey; mix well.
Add mayonnaise; mix well.
Serve on bread or buns.
30 Minute Turkey With Dressing "Serves/Makes:10

10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion n
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper

Clean and thaw turkey completely and trim away excess fat from neck area.
Sprinkle with salt and fresh ground pepper rub into skin and inside.
Cut leg quarters (drumstick and thigh in one piece)away from carcass.
Pry the back away from the carcass by pulling bottom end towards the neck.
Discard the back and the giblets or save for later use.
Place whole turkey breast breast up in roasting pan and arrange leg quarters aro
Brush or rub with some olive oil and let stand until ready to cook.
Add some water to bottom of pan.
Heat oven 500 degrees (250 C.) (Bake setting).
Bake turkey 30-35 minutes (check after 20 minutes).
For the Dressing:
Saute/fry the nuts and garlic in the olive oil until nice and brown.
Toss to combine with remaining ingredients.
Spoon into baking dish.
Bake with turkey uncovered last 5 min. of cooking.
The dressing which tastes like Pesto sauce is good with all types of meat. Size
and variety of turkey may cause cooking time to vary.
Chicken And Rice Wraps "Serves/Makes:8 wraps

4 boneless, skinless chicken breasts
3 cups (700 ml) of broccoli
1 package of shredded cheese (2 cups), any style of cheese will work
1 package of shredded chedder cheese (2 cups)
2 bags of rice (boil in a bag rice)
1 8 oz (224 grm). or larger of salsa
one package of flour tortillas,burrito size

Preheat oven to 350 degrees
Cut chicken into small pieces and cook in pan till done.
Boil rice while chicken is cooking.
Cook broccoli; chop.
Add together chicken, rice, broccoli, and 1 package of shredded cheese in large
bowl; mix well.
Lay out tortillas and put good size amount of mixture in; wrap up and place in a
9 inch x 13 inch pan.
Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on
top of salsa.
Bake in oven until cheese is melted.
Remove from oven and serve.
Try this recipe with leftover turkey!
Cola Chicken "Serves/Makes:4 servings

4 skinless,boneless,ready-to-cook chicken breasts
1 can cola (for low calorie use diet cola)
1 cup (225 ml) ketchup
1 tsp (5 ml) oregano
salt and pepper to taste
2 tsp (10 ml) crushed red peppers (optional)

Mix cola and ketchup in 12 inch. frying pan.
Add oregano and crushed peppers.
Add chicken breasts.
Simmer over low heat for one hour.
Salt and pepper to taste.
Sauce should be the same consistency as gravy. Serve over mashed potatoes.
Chicken And Sausage "Serves/Makes:4 Cajuns or 12 Regular Folks!

Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
5 cups (1175 ml) chicken broth

Chicken broth:
(1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes
to 2 cups (475 ml) of water.
Make broth in a smaller pot and bring to a boil.
Remove from heat and set aside.
2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml
) of Broth.
Cut everything up ahead of time.
Set stove to MED-HI.
In a 6 qt. pot, add the Olive Oil.
Add the Onions and stir.
Cook until the onions start to turn clear.
Add the garlic, salt, cayenne pepper and stir.
Add scallions, parsley, bell peppers and stir.
Add sausage, chicken, rice and broth.
Set stove to HI and bring to boil then turn down to simmer.
Cover pot and simmer for 20 minutes stirring occasionally.
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot S
auce to taste, if desired. Acquired from Justin Wilson's tv show.
Jack Daniels Chicken "4 chicken breasts (halved)
4 oz (112 grm). soy sauce
1/2 cup (125 ml) brown sugar
2 cloves garlic (minced)
1 tsp (5 ml) Ground Ginger
1/4 cup (60 ml) diced onion (or 2 Tbsp (30 ml) minced)
1/2 cup (125 ml) Jack Daniels
2 Tbsp (30 ml) Dry White Wine

Mix all ingredients except chicken to make marinade.

Marinate chicken breasts at least 4 hours.
Bake chicken 45 minutes at 350 degrees
Mix pan drippings with wine and pour over chicken before serving.
Good with garlic or cheddar mashed potatoes.
Honey-Mustard Baked Chicken Breasts "4-6 boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup (125 ml) honey
1/2 dijon mustard
1 tsp (5 ml). dried basil
1 tsp (5 ml). paprika
1/2 tsp (2 ml). dried parsley

Preheat your oven to 350 degrees (175 C.).

Lightly oil or spray a 13 x 9 baking pan/dish.
Season the chicken breasts with salt and pepper and place in pan/dish.
Mix together the remaining ingredients in a bowl.
Pour half of the honey-mustard mixture over the chicken and brush all over to co
ver the meat.
Cover with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, take out chicken and remove foil; turn over chicken.
Brush with leftover half of honey-mustard sauce, and bake for an additional 15 m
in., or until juices run clear.
Cool for a few minutes and serve.
Serve this chicken in honey-mustard-heaven sauce with some veggies and rice pila
f for a meal they won't resist!
Mexican Chicken Casserole "1 whole chicken (or 4-5 chicken breasts)
8 corn tortillas
2 cans Cream of Chicken or Mushroom Soup
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
2 cups (475 ml) cheddar cheese, grated
sour cream (optional)

Boil the chicken until completely done, let cool, remove from bone, and shred or
dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small
amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese
is melted and the soup bubbles around the edges.
You may want to vary the amount of Ro-tel you use, especially if you have childr
en - 2 cans may be too spicy. I usually serve with spanish rice and beans. We al
so top with sour cream (on the plate, not in the pan).
Popeye'S Fried Chicken "6 cups (1425 ml) vegetable oil
2/3 cup (150 ml) all-purpose flour
1 tbsp (15 ml) salt
2 tbsp (30 ml) white pepper
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) paprika
3 eggs
1 frying chicken, cut up

Heat oil over medium heat.

Combine flour, salt, peppers, and paprika.
Beat eggs in a separte bowl.
Dip chicken parts in eggs.
Coat with the flour mixture.
Drop each piece in hot oil.
Fry for 15 to 25 minutes, or until a dark golden brown.
Drain on paper towels.
Quick Turkey Breast "1 can of clear chicken broth
1 boneless turkey breast uncooked
salt & pepper
Turn oven on full blast.
Place turkey in roasting pan, add broth, salt & pepper.
Cover and place in oven and cook for 1/2 hour.
Turn oven off, but do not open the oven door.
Go to work.
When you come home your main dish is fully cooked, tender and delicious.
A easy and quick recipe that cooks in your oven all day, while you are at work.
Chicken And Dumplings "4 skinless, boneless chicken breasts, bite size pieces
4 tbsp (60 ml). butter
2 cans (10.75oz) condensed cream of chicken or mushroom soup
1 small onion, chopped
water or broth to cover
1 (8 count) roll/can of refridgerated biscuits

Place chicken, butter, soup, onion and enough water or broth to cover in slow co
Turn to high heat and cover and cook for about five ot six hours, or until chick
en is cooked but tender.
Thirty minutes before chicken is done, tear biscuits into large pieces and drop
into slow cooker.
Biscuits will turn into dumplings and are ready when done in the middle.
Serve when chicken and dumplings are cooked.
Season to taste and serve and enjoy!
Smoked Turkey "1 15 lb (6.8 kg) (or so) thawed whole turkey
2 cups (475 ml) non-iodized salt
6 cups (1425 ml) brown sugar
6 bay leaves
1 tbsp (15 ml) whole pepper corns
4 cups (950 ml) hardwood or fruitwood chips for smoking

Make Brine:
Mix salt, brown sugar and spices with 6 quarts (5675 ml) water. (Double, if nece
ssary, to cover)
Rinse whole turkey after removing giblets and cutting away excess fat.
Place turkey in clean plastic or glass continer with sufficient size to fill wit
h brine that covers entire turkey.
Pour brine over turkey to cover.
Turkey should remain in brine for 12-20 hours (keep refigerated).
In preparation for cooking, remove turkey from brine and rinse thoroughly to rem
ove surface saltiness.
Pat dry with paper towels then air dry for about 30 min to form shinny surface t
hat's dry to the touch.
Place on heavy duty aluminum foil or cooking pan suitable for outdoor grill.
Create loose tent of aluminum foil to cover.
Soak 4 cups (950 ml) wood chips (hickory, mesquite or fruit wood) in water.
Place about a cup of chips in small pan or on aluminum foil on top of charcoal o
r gas grill grate over low flame.
Cook for approximately 30 minutes per pound at 180 200 degrees (90 C.) F.
Use meat thermometer placed in thigh until 170 degrees (80 C.) F. is reached, te
st to ensure doneness.
Add additional wood chips as needed to smoke thoroughly.
I use my two burner gas grill to do this recipe. Usually one burner on low will
maintain temperature. Place chips over that burner. Charcoal grills can also be
used successfully. The aluminum foil tent helps retain mositure. It's a family t
radition to prepare Thanksgiving turkey with this technique and they've always b
een teriffic. I have begun using a meat thermometer to avoid undercooking. Enjoy
Very Hot Chicken Wings "40 chicken drummette or winglet pieces or 20 wings, tip
s cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder

Preheat oven to 400 degrees (200 C.).

Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
Line bottom of pan with foil.
Sprinkle wings generously with garlic powder and pepper.
Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to c
ook evenly.
Sprinkle with additional garlic powder and pepper once turning.
Remove from oven and place in a large bowl.
Combine sauce ingredients and pour over chicken, stirring to coat.
Return wings to oven.
1/2 Cook hour longer, turning once and pouring any remaining sauce carefully ove
Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around
Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fr
esh garlic crushed into it that has been refrigerated for the cooking period.
This recipe was created in response to a plea from my husband, who could never f
ind take-out hot wings that were hot enough for him. (I have made far hotter, wh
ich he loves, but I can't eat!)
This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry
hungry hubbie!)
Boneless Buffalo Wings "1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in
a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then in
to the breading blend; then repeat the process so that each piece of chicken is
5. When all chicken pieces have been breaded, arrange them on a plate and chill
for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry fo
r 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microw
ave sauce for 20-30 seconds or just until the margarine is melted, then stir to
combine. You can also use a small saucepan for this step. Just combine the hot s
auce and margarine in the saucepan over low heat and stir until margarine is mel
ted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a coup
le paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a
lid. Pour the sauce over the chicken in the container, cover, and then shake gen
tly until each piece of chicken is coated with sauce. Pour the chicken onto a pl
ate and serve the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Extra Tasty Crispy Chicken "1 whole frying chicken, cut up
6-8 cups vegetable oil
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a de
ep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chi
cken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times
as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, com
bine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that e
xcess liquid can drain off. Working with one piece at a time, first coat the chi
cken with the dry flour mixture, then the egg and milk mixture, and then back in
to the flour. Be sure that each piece is coated very generously. Stack the chick
en on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chick
en at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You shou
ld be sure to stir the chicken around halfway through the cooking time so that e
ach piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before ea
ting. (http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in man
y vegetables. It can be found in stores in the spice sections and as the brand n
ame Accent flavor enhancer. MSG is an important component of many KFC items.
Honey Bbq Wings "Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir unti
l ingredients are well-combined and bring to a boil. Then reduce heat and simmer
uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk
and egg mixture, and back into the flour. Arrange wings on a plate until each o
ne is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If yo
u have a small fryer, you may wish to fry 10 of the wings at a time. Drain on pa
per towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light co
ating of sauce. Serve immediately. (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).
Spicy Chicken Fillet Sandwich "6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.

3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika
and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Tr
im each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredg
e it in the diluted pepper sauce. Coat the chicken once again in the flour mixtu
re and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and cr
ispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hambu
rger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonna
ise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top
of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot. (http
Makes 4 sandwiches.
Baked Pineapple "Serves/Makes:4 or more
2 tbsp (30 ml) cornstarch
1/4 cup (60 ml) water
2 eggs, beaten
1 15 oz (420 grm). can crushed pineapple
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla (or rum)
1 or more tbsp butter
cinnamon to taste (optional)
slivered almonds (optional)

Combine cornstarch and water, mix or shake up.

Add to eggs and blend well.
Add pineapple, sugar and vanilla (or rum), mix well.
Pour into a lightly greased 1-1/2 quarts (1425 ml) casserole dish.
Dot with butter and sprinkle with slivered almonds and cinnamon.
Bake at 350 degrees (175 C.) for 1 hour.
This is so delicious with Spring Lamb or Easter Hams. Try it as a condiment or a
side dish.
Cheesey Pineapple Casserole "Serves/Makes:Serves 4 or more

1/2 cup (125 ml) sugar
3 tbsp (45 ml). self-rising flour
1 15 oz (420 grm). can pineapple tidbits, juice reserved
3 tbsp (45 ml). reserved pineapple juice
1 cup (225 ml) shredded cheddar cheddar (substitute baby swizz if desired)
1 cup (225 ml) Ritz brand crackers, crumbed into crumbs
1/4 cup (60 ml) butter, softened

Mix sugar, flour, pineapple and juice fairly well.

Pour into a greased 1-1/2 quarts (1425 ml) casserole dish.
Sprinkle the cheese on top.
Mix together the softened butter and the ritz crackers and crumble these buttere
d crumbs over the cheese.
Bake at 325 degrees (175 C.) for 25 minutes.
I have served this twice with a meal of roast pork as a savory side dish. Very s
imple and evryone seems to love the flavor and texture.

This recipe originally accompanied Roast Pork with Port Jus and Chipotle-Glazed
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
4 medium Red Delicious apples, peeled, cored, sliced
4 tablespoons vegetable oil
4 teaspoons minced canned chipotle chilies
Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss
1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil w
ith 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. A
dd coated apple slices. Cook until coating caramelizes and apple slices are heat
ed through, turning often, about 4 minutes. Transfer apple slices to prepared sh
eet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices,
cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet cle
an between each batch. Serve warm or at room temperature. .
Serves 6 as a side-dish.

Bon Appétit
April 1999
Table Mountain Inn, Golden CO

Lamb Curry "Serves/Makes:6 or more

1 tbsp (15 ml) ghee or oil
2 pounds lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
2 green chiles, chopped (size and type according to how hot you want the curry t
o be)
1 tbsp (15 ml) grated fresh ginger
1-1/2 tsp (7 ml) turmeric
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
1/2 tsp (2 ml) or more chili powder (to taste for heat)
1 tsp (5 ml) salt
1 can crushed tomatoes
1 cup (225 ml) coconut milk

Heat the ghee or oil in a large pan and brown the meat in small batches, remove
from pan and set aside.
Add and cook the onion, stirring until just soft.
Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder.
Stir until just heated through.
Return the meat to the pan and stir until well coated with the spices.
Stir in the salt and tomatoes.
Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender.
Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until
the sauce has thickened slightly.
Serve with steamed rice and a cool cucumber salad for a perfect meal!
Note: Use all your favorite condiments to top the curry, like chopped peanuts, s
hredded coconut, chopped green onions, raisins, or even plain yogurt!
(Curries can be very flavorful and mild or quite zippy and hot, hot, hot! Adjust
your heat with the use of chili powder and the type of chopped green chiles you
Potato Pancakes "Serves/Makes:4 entree-2x as many appetizers
4or more potatoes (2 cups (475 ml) grated)
1/2 onion, grated
2 eggs
1 tbsp (15 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley (optional)
1/4 tsp (1 ml) nutmeg (optional)

Mix all ingredients.

Heat frying pan (I use my iron one for this) with shortening.
It is nice to add a little bacon grease for flavor.
Drop large spoonfuls of potato mixture into the pan and brown the pancakes over
medium heat.
Turn to brown on the other side.
Drain well on paper towels.
Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very h
Freeze in container (foil pie pans are ideal) between layers of saran.
Defrost then reheat as above.
Directly copied from Pete Rozelle, NFL Commissioner, Page 116 ""Souper Bowl of R
ecipes, Favorite Recipes of Famous NFL Personalities"" by: Nan Perry, Betty Arns
parger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Libr
ary of Congress Catalog Number 80-82260
I make these often times for appetizers and top them with sausages and kraut or
sour cream and crumbled bacon.
Waffle House Waffles "1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
Olive Garden Pasta With Broccoli "Course : Copycat
Serves: 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 pound fresh pasta shells -- or
1 pound medium dry shells -- cookrf
1/4 cup olive oil
12 ounces broccoli florets -- steamrf
2 teaspoons garlic -- minced
1/4 cup green onions -- sliced thin
1 cup fresh mushrooms -- sliced
2 teaspoons fresh parsley -- chopped
parmesan -- grated
bechamel sauce
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes -- mashed

BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour an
d cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip
until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whip
ping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of flore
ts into 1/4"" pieces. Reserve. Heat a large saute pan over medium heat and add o
live oil. Add all the broccoli, garlic, green onions and mushrooms to the saute
pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn g
olden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serv
e over hot pasta with Parmesan.

Coconut Pie "Serves/Makes:1 9"" Pie
1 baked 9"" pie shell
2 cups (475 ml) milk
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring

Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (2
25 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mi
xture, and continue to cook until thick, take off the stove and add the butter a
nd coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie
shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.
Caramel-Pecan Pie "1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker's Caramel Topping
1-1/2 cups pecan halves

In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolve
d. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into
pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes
out clean.
Cool thoroughly on rack before serving. Cover; chill to store.
Microwave Pecan Pie "3 Tablespoons butter
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked

Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir
in remaining ingredients and mix well. Pour mixture into baked pastry pie shell.
Microwave for 20 minutes on 50% power, or until pie is almost set in center.
Grape Pie With Crumb Topping "Serves/Makes:Makes 6 to 8 servings.

2 lbs (.9 kg). Concord grapes (about 4 1/2 cups)
1 cup (225 ml) sugar
1/4 cup (60 ml) flour
2 tsp (10 ml) lemon juice
1/8 tsp (1 ml) salt
unbaked 9 inch pie shell
Oat Streusel:
1/2 cup (125 ml) quick-cooking oats
1/2 cup (125 ml) brown sugar (packed)
1/3 cup (80 ml) flour
1/4 cup (60 ml) butter or regular margarine

Wash and pick over grapes.

Slip skins from grapes by pinching end opposite stem end.
Reserve skins.
Place pulp in two-quart saucepan.
Cook over high heat until it comes to a boil.
Reduce heat to low and simmer five minutes, or until pulp is soft.
Put hot pulp through strainer or food mill to remove seeds.
Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bow
Mix well.
Pour grape mixture into unbaked pie shell.
Prepare oat streusel and sprinkle over grape mixture.
Oat Streusel: Combine oats, brown sugar and flour in bowl.
Cut in butter or regular margarine until crumbly, using a pastry blender.
Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly.
Cover loosely with foil after twenty minutes if top becomes too brown. Cool on r
Banana Cream Pie "2 cups sliced bananas, (2 medium)
1 chocolate pie crust, (6 ounce)
2 4-serving packages sugar free instant chocolate pudding mix
1 1/3 cups nonfat dry milk powder
2 1/3 cups water
1 teaspoon vanilla extract
1 teaspoon dry coffee crystals
1/2 cup Cool Whip Lite
1 tablespoon mini chocolate chips, (1/4 ounce)

Place bananas in pie crust. In large bowl combine 1 package dry

pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix
well using a wire whisk. Blend in vanilla extract. Pour mixture
evenly over bananas. Refrigerate while preparing topping. In same
bowl, combine remaining dry pudding mix, remaining 2/3 cup dry
milk, dry coffee crystals and remaining 1 cup water. Mix well
using a wire whisk. Blend in Cool Whip Lite. Evenly spread mocha
mixture over chocolate layer. Sprinkle mini chocolate chips evenly
over the top. Refrigerate at least one hour. Cut into 8 pieces.
Serves: 8
Apple Cobbler "6 large Granny Smith apples, peeled & sliced
2/3 cup sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon peel
1 tsp. lemon juice
1/2 tsp. nutmeg
pinch of salt
2 Tbs. tapioca flour
2/3 cup white sugar
1/2 cup brown sugar
1/2 cup and 2 Tbs. flour
2 tsp. cinnamon
2 sticks cold butter

Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice,

nutmeg, salt and tapioca in a large bowl. Spray a 9x13"" baking dish
with non-stick spray and fill with apple mixture.
Combine sugars, flour and cinnamon in food processor. Cut in butter
until mixture is crumbly.
Top cobbler with streusel mix. Bake at 350 degrees for 45 minutes.
Serve hot.
Apple Pie "5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten

Mix dry ingredients together. Cut shortening into dry ingredients

until mixture is the consistency of coarse meal. Combine vinegar
and egg and add enough water to make one cup liquid. Add liquid to
dry ingredients and mix until dough forms a ball. Avoid overmixing;
once it sticks together, that's enough. Divide dough and pat out
with hands into desired shape on floured sheet of wax paper (lots
of flour!). Put another floured sheet on top (more flour!) and
smooth with rolling pin. Transfer to pie dish using the wax paper.
Yields five or six 9-inch crusts. Store unused dough (in rolled-out
crusts or in balls) in freezer, tightly wrapped.

Pastry for 2 crusts

6 to 9 Granny Smith apples, peeled, cored, and cut into chunks
1 T cornstarch
1/2 t salt
3 T butter, melted
1 t ground cinnamon
3 T sugar
1/3 C light corn syrup
1/2 C light brown sugar
3 T light corn syrup
2 T flour
2 T butter, softened
Fill pastry-lined pie pan with apples. I highly recommend using a
9- or 10-inch cast iron skillet or chicken fryer -- these make a
great crust. Combine next 6 ingredients and pour over apples. Cover
with top crust; a lattice works best as it allows plenty of steam
to escape.
Bake at 425 F for 30-45 minutes. Combine remaining ingredients
and spread over crust. Return to oven for 10 minutes or until
topping is bubbly.
Orange Meringue Pie "3 eggs, divided
1/2 cup sugar
2 Tbls. flour
1 Tbls. melted butter
1 Tbls. grated orange rind
1 cup orange juice
1 9-inch pie shell
1/4 cup plus 2 Tbls. sugar

Beat yolks until thick. Add 1/2 cup sugar, flour, butter orange
rind and juice; mix well. Pour into pie shell. Bake at 450F for 10
minutes. Reduce to 350F and bake for 25 minutes more or until set.
Beat egg whites until foamy. Gradually add sugar, beating until
stiff peaks form. Spread meringue over hot filling, sealing to edge
of pastry. Brown meringue for 10 minutes in a 350F oven. Chill.
Peach Cobbler "Filling
29 oz can sliced peaches
2/3 to 1 cup sugar
2 Tbsp corn starch
2 Tbsp butter
1/2 Tbsp cinnamon
1 cup self-rising flour
1 Tbsp sugar
3 Tbsp shortening
1/2 cup milk

Heat oven to 400F. Drain fruit and reserve liquid. Mix sugar and
corn starch in saucepan. Stir in fruit juice gradually, bring to
boil. Boil 1 minute, stirring constantly. Add fruit, pour into
1 1/2 quart (or 9""x13"") baking dish. Dot with butter, sprinkle
with cinnamon.
Mix flour and sugar, cut in shortening. Add milk. Stir until
ingredients are blended. Spoon dough onto fruit. Bake 25-30
minutes. Serve warm.
Peanut Butter Cream Pie "2 cups crushed oreo cookies
1/4 cup butter melted
8 oz cream cheese, softened
1 1/3 cup powdered sugar
2/3 cup creamy peanut butter
1 cup heavy cream
1 cup heavy cream, whipped
1/2 cup salted peanuts, coarsely chopped

Combine cookie crumbs and butter. Press mixture into a 9"" pie pan.
Set in freezer while you prepare the filling. Combine cream cheese,
powdered sugar and peanut butter. Beat until smooth. Add the 1
cup cream and mix well. Gently old in the whipped cream. Turn
into the prepared pie crust. Sprinkle with chopped peanuts. Place
in the freezer for at least 2 hours. It can be made several days
in advance.
Makes 6 to 8 servings.
Blackberry Cream Pie "1 cup sugar
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen blackberries, thawed if frozen
1 unbaked 9-inch pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped toasted pecans
3 tablespoons softened butter
whipped cream
fresh whole berries (opt)

Preheat oven to 400 degrees. Mix together sugar, 1/3 cup flour,
eggs, sour cream and vanilla. Blend until smooth. Gently fold in
blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes
or until center is set. Combine remaining 1/3 cup flour, brown
sugar, pecans and softened butter. Mix together well. Sprinkle over
hot pie. Return pie to oven for 10 minutes or until golden brown.
Remove from oven and cool on wire rack. Garnish with whipped cream
and whole berries if desired.
Blueberry Cream Pie "1/2 cup cherries, pitted, quartered
1 tablespoon kirsch, optional
15 vanilla-cream sandwich cookies
3 tablespoons unsalted butter, melted
1 small package (3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon each: pure vanilla extract, minced lemon rind
1 cup whipping cream, whipped to soft peaks
1 cup each: blueberries, strawberries, for garnish

Combine cherries and kirsch in a small dish. Set aside while you
make the crust.
Heat oven to 350 degrees. Crush the cookies in a blender or food
processor. Add butter and mix well. Press into an 8-inch pie plate.
Bake until lightly colored, 8 minutes. Cool completely before
Beat cream cheese, sugar, vanilla and lemon rind until smooth.
Drain any liquid from cherries into mixture. Fold into whipped
cream. Sprinkle cherries over bottom of cooled crust. Top with
cream mixture; refrigerate at least 4 hours or overnight.
Up to several hours before serving, arrange berries on top for
garnish. Refrigerate until serving time.
Butterscotch Cream Pie "9 inch baked pie crust or 9 inch baked Graham cracker
crumb crust
3/4 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
4 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 cup heavy cream

Prepare crust and cool. In 2 quart sauce pan, mix sugar, flour and
salt. Stir in milk until smooth. Over medium heat, cook mixture,
stirring constantly, until mixture is thickened and begins to boil
(about 10 minutes). Boil 1 minute. Remove immediately from heat
and set aside. In cup with wire whisk, beat egg yolks with small
amount of hot milk . Slowly pour in egg mixture into saucepan,
stirring rapidly to prevent lumping. Over low heat, cook stirring
constantly until very thick (do not boil) and mixing mounds when
dropped from spoon. Remove from heat. Stir in butter and vanilla.
Pour into pie crust, Cover surface of mixture with plastic wrap to
prevent skin forming. Refrigerate until set, about 4 hours. Just
before serving in small bowl with mixer at medium speed, beat cream
until stiff peaks form. Discard plastic wrap . Spread cream on top
of pie.
NOTE: If weather is very hot and I have to travel with this. I add
Unflavored gelatin to the hot milk.

Pineapple Cream Pie "1 can (16 oz) crushed pineapple
2 tablespoons cornstarch
1/2 cup sugar
3 eggs, room temperature
2 envelopes (1/4 oz each) gelatin
1/4 cup fresh lime juice
2 tablespoons dark rum
2 cups heavy cream, whipped
Macadamia Crust

Drain pineapple; reserve liquid. Add water to pineapple liquid to

make 1 cup. In a heavy saucepan combine 1/2 cup of the pineapple
liquid, cornstarch and sugar. Separate eggs. Beat egg yolks into
the cornstarch mixture. Soften gelatin in the remaining 1/2 cup
pineapple liquid. Heat cornstarch and egg yolk mixture over very
low heat until it just starts to thicken. Stir in the gelatin and
blend until dissolved. Add lime juice, rum and drained pineapple.
Cool mixture. When pineapple mixture is cool, beat the egg whites
until they hold firm peaks. Fold whipped cream into pineapple
mixture; then fold in the egg whites. Pour mixture into the
Macadamia Nut Crust and chill for several hours. Garnish with
fresh sprigs of mint and thin slices of lime, if desired.

Macadamia Crust
1 cup graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1/3 cup chopped macadamia nuts
1/2 cup shredded coconut
Preheat oven to 375F. In food processor or by hand, combine graham
cracker crumbers, melted butter and sugar. Stir in macadamia nuts
and coconut. Press crumb mixture into a 9-inch pie plate. Bake
for 8 minutes. Chill until ready to use.

Chocolate Banana Coconut Cream Pie "1 deep dish pie crust
2 squares semi-sweet chocolate
1 Tbsp milk
1 Tbsp butter or margarine
2 bananas, sliced
1 1/2 cup cold milk
1 pkg (4 serving) vanilla flavor instant pudding & pie filling
1 1/2 cup shredded coconut
1 1/2 cup frozen whipped topping, thawed
Shredded coconut, toasted

Bake pie crust according to package directions. Cool. Microwave

chocolate, 1 Tbsp milk and butter in medium microwave safe bowl on
high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in pie crust. Arrange
banana slices over chocolate. Pour 1-1/2 cups milk into large
bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in
1-1/2 cups coconut. Spoon over banana slices in crust. Spread
whipped topping over pie. Sprinkle with toasted coconut. Refrigerate
4 hours or until set. Store in refrigerator. 8 servings.
Chocolate Cream Pie "1 cup sugar
1/4 cup cornstarch or 1/2 cup all purpose flour
3 cups milk
4 eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla
3 oz. unsweetened chocolate
Baked pastry shell
3 Egg-White Meringue

For filling, in a medium saucepan combine sugar and cornstarch or

flour. Gradually stir in milk and unsweetened chocolate. Cook
and stir over medium-high heat till mixture is thickened and bubbly.
Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks lightly with a fork. Gradually stir about 1 cup of
the hot filling into yolks. Return all to saucepan; bring to a
gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in margaring or butter and vanilla. Pour the hot filling into
Baked Pastry Shell. Add meringue on top. Be sure that the pie as
been in the refrigerator for at least 12 hours so it has time to
Chocolate Cream Meringue Pie "9 inch pie crust, baked
1 cup sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Combine sugar, flour, cocoa, and salt in medium saucepan; stir in

milk. Cook over medium heat, stirring constantly until mixture
boils; remove from heat. Stir half of the mixture into beaten egg
yolks; return mixture to saucepan. Continue cooking and stirring
over medium heat until mixture boils; boil and stir for 1 minute.
Remove from heat and stir in butter and vanilla. Cool for 10
minutes. Pour into pie shell. Heat oven to 350.
In small mixing bowl, beat egg whites and cream of tartar until
foamy. Gradually add sugar and beat until stiff peaks form. Spread
this on warm pie filling, carefully sealing to the edges of crust.
Bake 5 to 8 minutes or just until meringue is lightly browned.
Cool to room temperature; chill for several hours.
Coconut Cream Pie "1/2 cup sugar
5 tablespoon all-purpose flour
1/8 teaspoon salt
1/4 cup cold milk
1 1/2 cup scalded milk
3 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 9"" baked pie shell

Blend sugar, flour and salt with the cold milk. Add scalded milk,
gradually, stirring constantly. Cook on a low heat until thick.
Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.
Add vanilla extract and coconut. Cool then pour into previously
baked pie shell. Cover with meringue Makes one 9"" pie.
Meringue: Use 3 egg whites to cover a 9"" pie shell. Use 2 level
tablespoons granulated sugar for each egg. Beat egg whites until
stiff. (They should be glossy on top and when you invert the bowl,
they should remain in place.) Fold in the sugar, gradually. Cover
the pie with meringue.
Strawberry Pie "1 small package strawberry jello
1 small package vanilla pudding
2 cups water
2 packages Nutrasweet
2 cups strawberries
graham cracker crust
Cool Whip

Combine first 4 ingredients in a pan. Heat and stir until clear.

Remove from heat, add strawberries. Pour into crust. Refrigerate
until set, then top with Cool Whip.
Key Lime Pie "1 can sweetened condensed milk
1/2 cup fresh squeezed key lime juice (8 to 10 limes)
4 egg yolks

Whip egg yolks and blend with condensed milk. Add key lime juice,
mixing only until juice is mixed in. Do not overbeat.
Pour into a 9-inch baked pie shell or prepared graham cracker pie
crust. Chill until set (overnight is best). Top with whipped
cream if you like.
Lemon Meringue Pie "1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp. all purpose flour
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp. butter or margerine
1/2 tsp. grated lemon peel
1/3 cup lemon juice
1 9-inch pastry shell, cooked
Meringue (see below)

In saucepan, mix sugar, cornstarch, and flour. Gradually add hot

water, stirring constantly.
Cook and stir over high heat til mixture comes to boiling. Reduce
heat; cook and stir 2 minutes longer. Remove form heat.
Stir small amount of hot mixture into egg yolks, then return to
hot mixture. Bring back to boiling and cook 2 minutes, stirring
constantly. Add butter and lemon peel. Slowly add lemonb juice,
mixing well. Pour into pastry shell. Spread meringue over filling
and seal the edges. Bake at 350 F for 12 to 15 minutes. Cool
before cutting. (Before cutting, dip knife in water.)

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla and cream of tartar til soft peaks
form. Gradually add sugar, beating til stiff and glossy peaks have
formed and all sugar is dissolved.
Margaritta Pie "1/2 cup margarine
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream

Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold
in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refriger
ate or freeze leftovers( if there are any)!
Millionaire Pie "1 baked, 9 inch pie crust
20 oz (560 grm). can pineapple, drained
16 oz (448 grm). pkg frozen whipped topping, thawed
1/2 cup (125 ml) chopped Maraschino cherries, drained
1/4 cup (60 ml) lemon juice
14 oz (392 grm). can sweetened condensed milk
1 cup (225 ml) chopped nuts (walnuts or pecans)

Combine all ingredients, mix well.

Pour into baked pie shell.
Refrigerate for at least 60 minutes.
Coconut Pie "2 Cups (475 ml) Sprite or 7-Up
1/3 cup (80 ml) powdered milk
1-1/2 tsp (7 ml) vanilla
1/2 cup (125 ml) Bisquick
1/2 stick of butter
3/4 cup (175 ml) sugar
1 cup (225 ml) flaked coconut
4 eggs, (we use Jumbo ones)

Place all the ingredients in the blender and blend for 3 minutes.
Pour into a buttered pie pan and let it set for 5 minutes.
Bake at 350 degrees (175 C.) for 40 minutes.
This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe
for kids in the kitchen!
Diabetic Pumpkin-Maple Pie "Serves/Makes:8
1 recipe Lower-Fat Oil Pastry (Below)
1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
1 tbsp (15 ml) all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1-1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)

In a medium bowl stir together flour and salt.
Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms.
If necessary, add 1 to 2 tsp (10 ml) additional milk.
Shape the dough into a ball.
On a lightly floured surface, flatten pastry.
Roll into a 12-inch circle.
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pan, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp the edge as desired.
Do not prick pastry.
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pi
e spice; add egg product.
Beat lightly with a rotary beater or fork until just combined.
Gradually stir in evaporated milk and vanilla; mix well.
Place pastry-lined pie plate on oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree (200 C.) oven for 25 minutes.
Remove the foil.
Bake 20-25 minutes more or until a knife inserted near the center comes out clea
Cool on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1
mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily
values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron
Fresh Blueberry Pie "Serves/Makes:Serves 6-8
3 pints fresh blueberries
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
zest of one lemon, grated
1/2 cup (125 ml) milk
1 tsp (5 ml) vinegar
1/2 cup (125 ml) vegetable shortening
1/2 cup (125 ml) butter, softened
2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling
1 tbsp (15 ml) sugar
Place the blueberries in a large bowl.
Add the sugar and cornstarch and toss to coat evenly.
Add 4 tbsp (60 ml) water and the lemon zest and toss again.
Set aside.
Preheat the oven to 425 degrees (225 C.).
In a small bowl, combine the milk and vinegar, set aside.
In another bowl, cream together the shortening and butter.
Place the flour in a large bowl.
With dough blender or 2 knives, cut in the shortening mixture.
Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky
Liberally dusting your hands and the dough with flour, work the dough until you
can form a ball.
Divide the ball into 2 equal parts.
On a well-floured surface, roll out part in a circle for the bottom crust.
When the circle is about 1/8"" thick, press into a pie pan and trim, leaving an
edge sufficient for attaching the upper crust.
Fill the bottom crust with the blueberry mixture.
Roll out the top crust and place over the pie.
Trim the edge.
Trim with a fork and then join the crusts around the edge, pressing firmly.
Prick the top crust several times with the fork to allow steam to escape during
Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minu
Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minute
Cool in the pan on a wire rack.
Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.
Chocolate Boston Cream Pie "1 cup all-purpose flour
1 cup white sugar
1/3 cup HERSHEY'S ® Cocoa Powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1 1/2 cups light cream
1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY'S ® Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, m
ilk, egg and vanilla. Beat on low speed of mixer until all ingredients are moist
ened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocola
te Filling. Cut cake into two thin layers. Place one layer on serving plate; spr
ead filling over layer. Top with remaining layer.
4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzl
e down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.
8 servings.
5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gr
adually stir in light cream. Cook over medium heat, stirring constantly, until m
ixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove f
rom heat. Stir in butter and vanilla. Press plastic wrap directly onto surface.
Cool completely.
6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to
boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat
in powdered sugar and vanilla until smooth; cool slightly.
Lemon Orange Creamy Pie "Makes 1 - 9 inch pie
1 1/2 cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
1/2 teaspoon salt
1/4 cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
1/4 cup white sugar

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and sa
lt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constant
ly until it reaches a thick and creamy consistency; remove from heat.
3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour
into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites u
ntil foamy. Gradually add sugar, continuing to beat until whites form stiff peak
s. Spread meringue over pie, covering completely.
4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove f
rom oven; cover and chill for one hour.
Pineapple Delight "1 box of Jiffy brand golden yellow cake mix
1 egg
1/2 cup (125 ml) of water
1 8 oz (224 grm). package cream cheese, room temperature
1/2 cup (125 ml) milk
1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix
1-1/2 cups (350 ml) milk
1 20 oz (560 grm). can crushed pineapple, drained
1 9 oz (252 grm). carton cool whip
1/2 cup (125 ml) chopped nuts

Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan.
Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out
Take out of oven and and cool the cake.
Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml)
milk, and beat until smooth and thickened.
Blend cream cheese and pudding mixture together, and spoon over the cooled cake.
Taking the very well drained pineapple, spead it over the cream cheese mixture.
Top with the cool whip, then sprinkle with finely chopped nuts.
Chill in refrigerator for at least 6 hours or overnight (make a whole day earlie
r for the easiest cutting).
Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy ca
ke mix and substitute a graham cracker crust and make the pie as directed after
that. "
Sausage Jambalaya "1 onion, chopped
1 green bell peppers, chopped
3 cloves garlic, crushed
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)

Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minute
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minu
tes or until rice is tender.
Cracked Ribs And Black-Eyed Peas "Serves/Makes:4

5 lbs (2.3 kg). pork ribs
2 quarts (1900 ml) beer
2 cups (475 ml) cider vinegar
1 tbsp (15 ml) fresh ground black pepper
1 tbsp (15 ml) ground oregano
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) celery salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chili powder
3 tbsp (45 ml) garlic powder
3 tbsp (45 ml) paprika
Moppin Sauce:
2 tbsp (30 ml) butter
1 medium onion, diced
4 cloves garlic, finely chopped
1 tbsp (15 ml) dry mustard
4 tbsp (60 ml) brown sugar
1 tsp (5 ml) instant coffee
1 tsp (5 ml) hot pepper sauce
2 cups (475 ml) tomato sauce
1/2 cup (125 ml) cider vinegar
salt and pepper to taste
Black-eyed peas:
2 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 10 oz (280 grm). package frozen black-eyed peas
1 bay leaf
2 cups (475 ml) chicken stock

Pre-heat oven to 475 degrees (250 C.).
Place the ribs in a large pot and cover with the beer, vinegar and just enough w
ater to completly submerge the ribs.
As soon as the water begins to boil, remove the pot from the heat, cover and set
aside for 20 minutes.
The BBQ sauce:
In a medium saucepan, over medium heat, melt the butter and saute the onions and
garlic until soft and golden.
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one
minute, stirring constantly.
Stir in the hot sauce, tomato sauce and vinegar.
When the mixture come to a boil, reduce the heat and simmer 30 minutes.
Season with salt and pepper, to taste.
The Rub:
Mix the dry ingredients.
Remove the ribs from the pot and rub well with the dry rub mixture.
Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning
once halfway through.
Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2
tbsp (30 ml) and cover the ribs with hot sauce.
Wrap well in foil and bake until tender, about 45 minutes.
The Black-eyed peas:
In a medium saucepan, saute the garlic in the reserved rib drippings until light
ly golden.
Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
Reduce heat and cook until the beans are tender, about 10 minutes.
Sweet & Sour Pork "Serves/Makes:3-4

1 lb (.5 kg). boneless pork loin or tenderloin (cut in 1/2-inch cubes)
2 tbsp (30 ml) Taipan Oyster Sauce
3/4 cup (175 ml) water
1 cup (225 ml) tempura batter mix
4 tbsp (60 ml) vegetable oil
2 cloves garlic (crushed)
1 green or red pepper (cut into bite size pieces)
1 can (14 oz) pineapple chunks
1/4 cup (60 ml) Taipan Sweet & Sour Sauce

Marinate pork cubes in mixture of 2 tbsp (30 ml) Taipan Oyster Sauce, 1 tbsp (15
ml) water and pepper (to taste) for at least 30 minutes.
Pour water into a bowl, add tempura batter mix and mix with fork until lumpy.
Coat pork cubes in batter mixture.
Heat oil and garlic on high heat in skillet or wok until lightly browned. Add po
rk and stir fry 3-4 minutes or until cooked through (test by cutting a cube).
Add red or green pepper and stir fry approximately 1 minute.
Drain pineapple and add chunks with Taipan Sweet & Sour Sauce.
Stir until all ingredients are hot.
Serve on a bed of rice or noodles.
Beer Simmered Pork Chops "Serves/Makes:4

4 pork chops
1-1/2 cans mushroom soup
3 oz (84 grm). can of mushrooms
1/2 cup (125 ml) beer
2 Tbsp (30 ml). of pkg. dry onion soup mix

Brown chops.
Lower heat and add rest of ingredients.
Simmer covered about 50 minutes.
Boneless Pork Chops "Serves/Makes:4

4 boneless pork chops
1 chopped onion
2 sliced carrots
8 quartered red potatoes
1/2 lb (.2 kg). fresh green beans (may use canned,but add last 10 min.)
1 tsp (5 ml) oregano
1 can (8 oz (224 grm).) tomato sauce
1 can (8 oz (224 grm).) water (use tomato can)

In skillet brown pork chops and onion (spray with non-stick ).
Add rest of ingredients.
Add a little more water if needed to just cover everything.
Cover and simmer one hour or until done.
Very easy one dish meal
Cabbage And Pork Stir Fry "Serves/Makes:8 servings

6 pork chops
2 bell peppers
2 cans stewed tomatoes
1 Large can tomato juice
2 tbsp (30 ml) whorshire sauce
2 cups (475 ml) rice cooked

Place pork chops in wok or large skillet.
Add whorshire sauce to meat and brown.
Add sliced bell peppers to mixture and let simmer till steamed.
Add stewed tomatoes and continue to simmer.
Add cabbage sliced in strips.
Pour large can of tomato juice over mixture.
Allow mixture to stew down until cabbage is lightly crunchy.
Serve over cooked rice.
I cook my rice in the microwave:"
Country Style Ribs "Ingredients
pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
Equal parts of:
teriyaki sauce
pineapple juice
white wine
1 small can (depending on how many you are making) pineapple chunks
Season with:
1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you pref
1 slice fresh ginger, minced (1/16"" thick or so) (or 1/4 tsp (1 ml) ground if y
ou prefer)
sliced spring onions - optional
2 tbsp (30 ml) sesame seeds - optional
cooked noodles or rice

Trim excess fat from ribs if necessary
Mix all liquid ingredients (including pineapple chunks) and all seasonings.
Marinate ribs for at least 3 hours, all day is better, 24 hours is even better -
be sure to rotate ribs periodically or make sure they are all covered.
Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minut
es to make it suitable to use over noodles or rice.
You can either start these ribs out in the oven at 350 degrees (175 C.) for abou
t 15 minutes then finish on grill, or place on grill at med-low temperature unti
l fully cooked
You may thicken the marinade with some arrowroot or cornstarch and serve this (w
ith the pineapple chunks) over egg noodles or rice.
If marinade gets too salty when boiling you may add more pineapple juice and win
e and teriyaki if necessary.
When pouring in wine be sure and remove from stove first.
The pineapple juice is a natural tenderizer so the longer you marinate these the
more tender they will be. This marinade is also good for steaks and chicken win
gs. The wings I marinate for two days to really pack the flavor in.
Asian Pork Tenderloin "Serves/Makes:6
3 pounds boneless pork tenderloin
5 tbsp (70 ml) hoisin sauce
3 tbsp (45 ml) plum sauce
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) dry sherry
1 tbsp (15 ml) peanut oil
1 tsp (5 ml) Chinese chili sauce (optional)
1/2 tsp (2 ml) five-spice powder
1 tbsp (15 ml) finely minced garlic
1 tbsp (15 ml) minced fresh ginger

Trim fat from pork and remove membrane on tenderloins using sharp knife.
Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
Blend all ingredients for marinade (may be refigerated for later use) about 1-1/
4 cups (300 ml).
Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
Remove pork from marinade (reserve for basting) and arrange on single layer on r
ack over foil lined pan.
Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserv
ed marinade.
Cut in thin slices and serve hot or cold.
Especially good dipped in hot Chinese mustard and sesame seeds. "
Glazed Pork Chops With Apples "Serves/Makes:2-3

2 tsp (10 ml) vegetable oil
4 thin pork chops, 1/2 inch thick (about 1 lb (.5 kg).)
2 large Granny Smith apples
1 can (6 oz (168 grm).) frozen unsweetened apple juice concentrate
2 tsp (10 ml). Dijon-style mustard
1/4 tsp (1 ml). salt
1/8 tsp (1 ml). pepper

Heat oil in medium-size skillet over medium heat.
Add chops; cook, turning occasionally, until cooked through, 8 to 10 minutes.
Transfer to warm platter.
Pare, core, and cut apples crosswise into rings about 1/4 inch thick.
After chops are removed from skillet, add rings to skillet; cook 2 to 3 minutes
or until lightly browned.
Add apple juice concentrate.
Bring to boiling. Stir in mustard, salt, and pepper.
Return chops to skillet and spoon apple misture over top.
Delicious. The apple mixture doesn't over-power the chops, but compliments them
Hawaiian Ribs "Serves/Makes:4
3 4-1/2 oz (126 grm). jars strained babyfood peaches
1/3 cup (80 ml) catsup
1/3 cup (80 ml) vinegar
2 tbsp (30 ml) soy sauce
1/2 cup (125 ml) brown sugar
3 cloves garlic, minced
2 tsp (10 ml) ginger
1 tsp (5 ml) salt
4 lbs (1.8 kg). meaty spareribs

Combine all ingredients except ribs.
Pace ribs, meat side up, in foil-lined shallow pan.
Pake at 450 degrees (225 C.) for 30 to 45 minutes.
Spoon off fat; pour sauce over ribs.
Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occas
If spareribs appear too brown before done, place foil over top of meat.
Pigs Feet And Beans "Ingredients
2 cups (475 ml) pinto beans
2 fresh pigs feet cut in half
1 med. onion(chopped)
1 med. smoked ham hock
1/4 cup (60 ml) tomato sauce
2 tlb garlic powder
1/2 cup (125 ml) cilantro
salt and pepper to taste

In large pot(4 qt.) add ham hock and pigs feet and cover with water.
Bring to boil on high heat for 1/2 hour.
Rinse beans and add to pot.
Cover with water and cook on med high heat for 1 hour,add water as needed(do not
Add the salt,pepper,garlic and tomato and turn heat to low and simmer until bean
s are tender(about 3 hrs).
Check to make sure there is always water to cover (remove cover and check every
20 min.stir).
Add cilantro during last 15 mins. cooking time.
Serve over hot rice.
Roasted Pork "Serves/Makes:varies depending on pork

Pork shoulders or butts
Cloves of garlic
Black pepper to taste
1 tsp (5 ml) liquid smoke
sauces of choice

Determine how much meat you want to prepare and rinse thoroughly.
Take a sharp thin knife and make several pockets about an inch deep in each piec
e of meat.
Insert cloves of garlic in these pockets.
Rub the meat down with a tea of liquid smoke (available in most grocery stores w
ith condiments) and coarse black pepper.
Cover loosely with foil and cook at 325 degrees (175 C.) F. for 6 hours.
Serve with pineapple sauce, or mince and add barbeque sauce"
Corn Dogs "1 cup (225 ml) flour
1/2 cup (125 ml) yellow cornmeal
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
1-1/2 tsp (7 ml) baking powder
2/3 cup (150 ml) milk
1 large egg
1 tbsp (15 ml) melted margarine
8 hot dogs
8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)

In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
In a bowl, combine milk, egg and margarine.
Stir milk mixture into flour mixture until well blended.
Batter should be thick enough to coat hot dogs.
If batter is too thick, add milk; too thin, add flour.
Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
Insert a stick in the end of a hot dog; dip into batter to coat evenly.
Fry until golden brown and drain on paper towels.
Keep warm in a low oven until all the hot dogs are cooked."
Pig In A Garden "2 large potatoes, peeled and sliced
2 cups (475 ml) frozen peas & carrots
2 tbsp (30 ml). dry rice
1 can condenced tomato soup
1/4 cup (60 ml) chopped onion
Salt & pepper
1 pkg. smoked sausages (Smokies) or cut up Kielbassa

Lightly grease a casserole dish.

Put a layer of sliced potatoes, salt & pepper, chopped onion and
part of the soup, leaving enough to cover last layer.
Cover with peas and carrots and sprinkleon the rice.
Layer remaining potatoes and onions, salt only.
Top with remaining tomato soup.
Place sausages on top. Cover and bake at 350 degrees (175 C.) for 30 minutes.
Remove cover and bake until potatoes are tender.
This has been a favorite for my children when they were young. Now that they are
married they also serve this recipe to their young ones. It seems the little on
es have a hard time chewing other meats and any type of sausage makes sense. I p
articularly prefer the little smokies.
Florida Pork Chops "8 well-trimmed pork chops
Olive oil
2 tbsp (30 ml) butter or margarine
1-1/2 cups (350 ml) orange juice
1/2 cup (125 ml) dry white wine
2 - 4 tbsp (60 ml) brown sugar, depending on how sweet you like it
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) salt

Heat just enough oil to cover bottom of skillet.

Brown cops.
Drain well and place in shallow casserole dish.
Discard oil in skillet and melt butter.
Add flour and stir for a minute.
Gradually add orange juice and wine until well blended.
Add brown sugar, orange rind and salt. Taste for sweetness. Stir until smooth.
Pour sauce over chops and bake at 350 degreees for one hour.
This is equally as good using cut up chicken pieces!
Fresh Side Pork "fresh side pork (sliced about 1/4 inch thick)
vegetable oil

Salt and pepper both sides of pork slices.

Dredge in flour.
Fry in a small amount of oil until golden.
Freshside is basically uncured bacon. It is very delicious but not very lean. It
is also difficult to find in supermarkets. After the pork is fried, make a grav
y from the drippings and serve it over fresh hot biscuits for a real Oklahoma st
yle treat. I was raised eating this and it is comfort food. My mother learned to
stretch an egg by stirring it into the drippings before adding the flour and mi
lk for the gravy. We usually have it still, for special breakfasts, if we can fi
nd the side pork. The last place was an Asian market in Oakland, CA.

At the restaurant, this dish is served with cilantro mashed potatoes. The pork h
as to marinate overnight, so begin preparing the recipe a day ahead.
See how to prepare a jus in our streaming technique video.
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1 3-pound boneless center-cut pork rib roast
3 cups ruby Port
1/4 cup chopped shallots
1 3/4 cups beef stock or canned beef broth
1 3/4 cups chicken stock or canned low-salt chicken broth
1 fresh thyme sprig
3 tablespoons chilled unsalted butter, cut into small pieces
Chipotle-glazed Apples
Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture
over pork. Place in large glass baking dish. Cover and refrigerate overnight.
Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glas
s dish. Roast pork until thermometer inserted into center registers 155°F., about
1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes
Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heav
y medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thym
e. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to s
aucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan)
. Add butter; whisk until melted. Season with salt and pepper.
Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glaze
d Apples alongside, dividing equally. Spoon sauce over and around pork.
Serves 6.

Bon Appétit
April 1999
Table Mountain Inn, Golden CO
Old Fashioned Banana Pudding "6-8 bananas
box of vanilla wafers
2 cups (475 ml) of milk
3 egg yolks (save eggwhites for meringue)
1 cup (225 ml) sugar
1 tsp (5 ml). vanilla
5 tbsp (70 ml). flour
3 egg whites (from above)
1/4 cup (60 ml) sugar

Put milk,sugar,egg yolks,flour,and vanilla in pot.

Mix well,stir constantly over medium heat until desired thickness (don't get too
Slice bananas and layer with cookies in casserole dish.
Pour sauce over top,then mix together.
Using the 3 egg whites saved,make meringue and place on top.
Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browne
Beat egg whites until stiff.
Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.
Bread Pudding "Serves/Makes:One 3-qt casserole, 3"" deep
3 T butter (for casserole dish)
1 loaf white bread (fresh homemade is BEST!! and worth the effort)
1 banana
4 large eggs
3-1/2 cups (825 ml) milk
1/2 cup (125 ml) heavy, whipping-style cream
1-1/3 cups (325 ml) sugar
2 tbsp (30 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
1/2 c walnuts, FINELY chopped
1 stick BUTTER
1/2 cup (125 ml) sugar
2 tbsp (30 ml) cognac
1/4 cup (60 ml) water
1/4 tsp (1 ml) freshly grated nutmeg
1 egg
3/4 cup (175 ml) heavy, whipping-style cream

Butter casserole with 3 tbsp (45 ml) butter.

Cut bread into to 1/2"" cubes and place in buttered casserole.
In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon
Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then wi
th a spatula to make sure bread cubes are thoroughly wet.
Just prior to baking sprinkle walnuts over top and press into pudding well with
the spatula.
Bake at 375 degrees (200 C.) until top is puffed and lightly golden--about 1 hou
r (Pudding will puff up--may have cracks--and will decrease in size as it cools;
Drizzle Cognac Sauce (recipe below) over top and serve warm.
Cognac Sauce:
In large (2-qt capacity) bowl melt the butter.
Whisk in sugar, cognac, water and nutmeg.
Cook in microwave on medium high, stirring well after each minute, until the mix
ture is well blended and has come to a boil.
Whisk an egg until frothy; then vigorously whisk into the cognac mixture.
Return sauce to microwave and cook on high until thickened--stirring every 30 se
After sauce has cooled to room temperature, whisk in the heavy cream.
Store left over sauce and pudding in the refrigerator--warm in microwave with th
e sauce on the pudding to serve after it's cold.
I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. I
t goes over quite well--even people who tell me they don't like bread pudding en
d up asking for the recipe! (Unlike some dessert sauces that have liquor in them
--this one is mild and only serves to compliment to delicate flavor of the bread
Caesar Salad "1 head crisp romaine lettuce, washed, dried, torn
1 large clove garlic, crushed
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) anchovy essence
1 tbsp (15 ml) Worcestershire sauce
1 lemon, juice of
1 stalk celery, sliced (2 if small)
1/2 cup (125 ml) parmesan cheese, grated
salt and pepper
Add garlic to a large salad bowl.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
You can let this sit while you prepare the rest of your meal.
Just before serving, add lettuce, celery, and parmesan, and toss.
If you don't care for anchovies leave them out and add a little salt to taste. I
f you can't find anchovy essence, then use 1 t. anchovy paste or minced anchovie
s. If the lemon is very juicy you might want to only use 1/2. This recipe is gre
at with cooked chicken or shrimp added.
Papaya Delight Salad "2 ripe avocados
1 lemon or lime, juice only (optional)
2 ripe tomatoes
1-1/2 cups (350 ml) jicama, thinly sliced
2 ripe papaya
2 tbsp (30 ml) unsalted, roasted peanuts
4 cups (950 ml) mixed salad greens
2 tbsp (30 ml) slivered basil leaves
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) honey
1/2 tsp (2 ml) Chinese chili sauce

Seed, peel, and thinly slice avocado. If done ahead, squeeze a little lemon or l
ime juice over the avocado.
Thinly slice the tomatoes.
Peel and seed the papaya and slice thinly.
Place the peanuts in a food processor and chop.
Combine the dressing ingredients, and shake or stir well.
On each salad plate, fan sections of avocado, tomato, jicama, and papaya over be
d of greens.
Spoon dressing over the salad, sprinkle on the peanuts and serve at once.
Buttermilk Green Onion Salad Dressing "Serves/Makes:Makes about 1 Cup.
1/2 cup (125 ml) lowfat buttermilk
1 tbsp (15 ml) white wine vinegar
1/2 tsp (2 ml) sugar
2 tsp (10 ml) dijon mustard
sea salt and course ground pepper to taste
3 green onions, thinly sliced
1 garlic clove, minced

Mix all ingredients together and store in refrigerator.

I often times use a little more buttermilk and about a teaspoon of sugar, as we
like thinner and sweeter dressings. Excellent flavor, but make sure you use a go
od quality dijon mustard.
Dill Dressing "Serves/Makes:Makes 1-1/4 cups
2/3 cup (150 ml) water
1/4 cup (60 ml) white wine vinegar
3 tbsp (45 ml) powdered fruit pectin
1 tbsp (15 ml) snipped fresh dill
1 tsp (5 ml) sugar
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) dry mustard
1/4 tsp (1 ml) pepper

In a screw-top jar, combine all ingredients.

Cover; shake.
Chill up to 3 days.
Shake before serving.
If you are serving with Fish, instead of using plain water in this dressing, use
a strained court bouillion for a magnificient flavor. Especially nice with Salm
Ceasar Salad Dressing "Serves/Makes:4
1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and
reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste

In a blender, combine all ingredients except olive oil.

Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.
This is a theme and variation on the Fairmont Hotel ""Squire Room"" recipe. Ever
yone who has tried it has raved about it! Romaine must be well-chilled and dry.
All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the re
cipe calls for to reduce fat. Remainder of anchovies may be rough chopped or lef
t whole to serve at table. I always use shredded parmesean and homemade croutons
for this salad. Serve in well-chilled bowls or plates.
Thousand Island Dressing "1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place dressing in a covered container and refrigerate for several hours, stir
ring occasionally, so that the sugar dissolves and the flavors blend. (http://ww
Makes about 3/4 cup.
Ranch Salad Dressing "1 teaspoon Hidden Valley Ranch salad dressing mix (butt
ermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

. Combine all ingredients in a medium bowl. Mix well.

2. Cover bowl and chill dressing for at least 30 minutes before serving. (http:/
Makes 1 1/2 cups.
Smoked Turkey And Blue Cheese Salad "4 cups red leaf lettuce, torn into bite
-size pieces
6 ounces smoked turkey, sliced
1/2 Red Delicious apple, sliced
3 ounces blue cheese, crumbled
3 tablespoons pecan halves
Cider Vinaigrette (recipe included)

Cider Vinaigrette
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon minced onion
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Combine first 5 ingredients in large bowl. Add enough dressing to season to tast
e. Season generously with pepper. Toss well and serve.

Whisk all ingredients in small bowl to blend. Season to taste with salt.
Makes about 1/2 cup.
Serves 2. "
Anthony's Caesar Salad "
1 1/2 heads Romaine Lettuce, cleaned, rinsed and torn in pieces
3 Garlic Cloves
1/2 Tbsp. Dry Mustard
1 1/2 tsp. Worcestershire Sauce
juice of 1/2 Lemon
4 Anchovies
2 1/2 Tbsp. Red - Wine Vinegar
1 C. Extra Virgin Olive Oil
2/3 C. grated Romano cheese
1 C. Homemade Croutons
Freshly ground White Pepper to taste.
Dry and chill letter in refrigerator. In large wooden bowl, mash garlic with mus
tard, Worcestershire, lemon juice, anchovies, and vinegar until smooth. Pour in
oil while whisking and mix until smooth. Mix in cheese. Add lettuce croutons. To
ss well and serve on chilled salad plates. Offer freshly ground white pepper on

Steak Sauce "Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water in a food proce
ssor or blender. Blend on high speed for 1 minute or until the puree is smooth.
Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat
to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and t
hen refrigerate it in a covered container for at least 24 hours. (http://www.top
Makes 3 cups.
Crab Stuffed Chicken Breasts "Serves/Makes:6 Servings

3 large whole chicken breasts, halved, boned, and skinned
salt and pepper to taste
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) celery, chopped
3 tbsp (45 ml) butter
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
2 tbsp (30 ml) flour
1/2 tsp (2 ml) paprika
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce

Preheat oven to 375 degrees (200 C.).
Pound chicken breasts to flatten; sprinkle with salt and pepper.
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
Toss to blend.
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and s
ecure with toothpicks or string.
Combine flour and paprika and coat chicken.
Place chicken in a baking dish, drizzle with melted butter and bake uncovered fo
r 45 minutes.
Transfer to platter and keep warm.
Add remaining wine to Hollandaise Sauce and spoon over chicken.
Serving Suggestion: Use a platter with a foundation of colorful steamed rice wit
h red and green pepper pieces to lay the chicken on.
Baked Flounder "Serves/Makes:4 servings

1/4 cup (60 ml) fine dry bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1 lb (.5 kg) flounder or sole fillets
1/4 cup (60 ml) mayonnaise

In shallow dish, combine crumbs and cheese.
Brush all sides of fillets with mayonnaise.
Coat with crumb mixture.
Arrange in single layer in shallow baking pan.
Bake in 375 degrees (200 C.) for 20-25 minutes."
African Grilled Shrimp "Serves/Makes:4-6

1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) olive oil
3 cloves garlic, crushed
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
salt and pepper to taste
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1/2 cup (125 ml) butter
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
2 cups (475 ml) chicken broth
fresh cilantro, to garnish
lemon or lime juice, to garnish
Mix the marinade ingrediants together and pour over shrimp.
Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter i
s melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with
garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and tran
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of min
utes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon jui
Clam Fritters "Ingredients
1/2 cup (125 ml) flour
1/2 tsp (2 ml). baking powder
1 beaten egg
1 medium onion (chopped)
3/4 cup (175 ml) clams (chopped fine)
1/4 medium green pepper (chopped)(optional)
generous sprinkle of pepper
enough milk to make pancake batter consistancy (not too thick)

Combine all ingredients.
Drop by spoonfuls into a hot greased frying pan.
Cook like pancakes, until golden brown on each side.
This is a ""downeast"" recipe from coastal North Carolina.
Crab Cakes "Serves/Makes:4

3 tbsp (45 ml) diced red peppers
3 tbsp (45 ml) diced shallots
1 tbsp (15 ml) sherry
1 lb (.5 kg) Dungeness crab meat (break up larger pieces)
1 egg
1/4 cup (60 ml) cream
3 tbsp (45 ml) lemon juice
dash Tobasco
pinch celery salt
1/2 tsp (2 ml) paprika
pinch ground white pepper
pinch salt
3 tbsp (45 ml) chopped parsley
1/2 cup (125 ml) fine bread crumbs
Mix red pepper and shallots together.
Mix together all other ingredients, except crab and bread crumbs, thoroughly.
Add peppers and shallots to mix by hand.
Add crab and mix.
Form into patties (about 2 oz (56 grm) each).
Pat bread crumbs onto crab cakes.
Store between wax paper sheets until ready to cook.
Pan-saute in melted butter until brown on both sides.
Crab Gumbo "Serves/Makes:6 servings

1 lb (.5 kg) Maryland Crabmeat
1 medium onion,chopped
1 large stalk celery,chopped
1 clove garlic, finely chopped
1/4 cup (60 ml) margarine or butter
6 cups (1425 ml) canned whole tomatoes (3 1-lb cans or equivalent)
1 10 oz (280 grm). package frozen okra
1 bay leaf
2 tsp (10 ml) salt
1 tsp (5 ml) sugar
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) chili powder
1/4 tsp (1 ml) pepper
3 cups (700 ml) hot cooked rice

Remove all cartilage from crabmeat.
In a 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter unti
l tender.
Add tomatoes, okra and seasonings.
Cover and simmer 1 hour.
Add crabmeat and heat through.
Serve over hot cooked rice.
Crab Meat Imperial "Serves/Makes:6

1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
2 eggs, lightly beaten
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) o
f sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the p
ieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Recipe from The New York Times Heritage Cookbook.
Crab Salad "Serves/Makes:4

1 lb (.5 kg). crab meat, or a package of imitation crab meat
1 stalk of celery
salt pepper
squirt of lemon juice
mayonaise to desired consistency

Wash crab meat, and cut up into bite size pieces.
Dice celery add to crab meat.
Add parsley, salt and pepper to taste.
Squirt in lemon juice.
Add mayonaise a tbsp at a time.
Stir well and chill overnight.
Crab-Stuffed Flounder "Serves/Makes:6

1/4 cup (60 ml) chopped onion
1/4 cup (60 ml) margarine
3 oz (84 grm). mushroom (save liquid)
7-1/2 oz (210 grm). can crab meat, drained
1/2 cup (125 ml) saltine cracker crumbs
2 tbl parsley
1/2 tsp (2 ml) salt
8 Flounder Filets
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1/4 tsp (1 ml) salt
1 cup (225 ml) milk
1/3 cup (80 ml) dry wine (optional)
4 oz (112 grm). shredded swiss cheese
1/2 tsp (2 ml) paprika

In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt
and dash of pepper.
Spread mixture over fillets, roll and place seam down in baking dish.
In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
Add wine to saucepan.
Cook and stir until mixture bubbles and thickens.
Pour over filets.
Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika an
d bake ten minutes more.
This crab meat stuffing can be used for most dishes requiring a seafood stuffing
Crawfish And Shrimp Casserole "Serves/Makes:6 servings

1 cup (225 ml) Onions, chopped
1 clove Garlic, minced
1 pound Shrimp, shelled, deveined
1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size)
1 tbsp (15 ml) Parsley, chopped
1-1/2 tsp (7 ml) Salt
1/4 tsp (1 ml) Cayenne pepper
1/4 cup (60 ml) Milk
3/4 cup (175 ml) Green bell pepper, chopped
2 tbsp (30 ml) Butter or margarine
1 pound Crawfish tails
3 cups (700 ml) Rice, cooked
1-1/2 tbsp (20 ml) Lemon juice
1/4 tsp (1 ml) Black pepper
2 White bread slices

In large saucepan, cook onions, bell pepper and garlic in butter until crisp-ten
Add shrimp; cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread soaked in milk.
Mix well.
Spoon into buttered shallow 2-quart casserole.
Sprinkle with paprika
Bake in preheated 350 degree (175 C.) oven 30 minutes.
Crawfish Bisque "Ingredients
1-1/2 cups (350 ml) crawfish tails
1-1/2 pint cold water
1/4 cup (60 ml) cooking oil
1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) salt
1 small onion, chopped
1/4 tsp (1 ml) sugar
1 stick celery, chopped
1/4 tsp (1 ml) red pepper
1 clove garlic, mashed
1 tbsp (15 ml) green onion
1 bay leaf
1 tbsp (15 ml) chopped parsley
3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped

In a heavy bottomed pot, make a roux by adding flour to heated oil.
Over low heat, stir constantly until a deep golden brown.
Take pot away from heat for fear of burning; add onion, garlic and celery; cook
about 5 minutesor until tender, stir.
Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook o
ver high heat,stirring until sauce simmers then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large s
aucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour.
Season with salt and pepper again if needed.
Add crawfish tails,green onion and parsley.
Serve in soup plate over a scoop of cooked rice.
COOKING TIP:Crawfish bisque improves in flavor if made ahead of serving time, an
d chilled. However, do not add crawfish tails, parsley and green onions until re
ady to serve.
COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minut
es, they are somewhat like egg, shrimp, and oysters.
Crawfish Casserole "Ingredients
1 lb (.5 kg) crawfish tails (fresh or frozen)
1 can cream of mushroom soup
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
2 ribs celery (finely chopped)
1 can Rotel tomatoes (diced kind preferably)
2 tbs (30 ml). Parsley
stick margarine or butter
4 8 oz (224 grm). shredded Cheddar cheese
1 pkg. yellow rice (I prefer Mahatma)

In a medium-size bowl, mix the crawfish, soup and parsley. Let sit.
Prepare yellow rice according to the directions on the package.
While rice it is cooking chop the onion, bell pepper and celery according to you
r taste.
Melt the margarine or butter in a skillet.
Dump in the onion, bell pepper and celery into the skillet and saut until tender
Add the can of Rotel tomatoes to the seasoning and simmer for about 5-10 minutes
Once the rice is done, add the rice to the mixture in the skillet and stir toget
her well.
In a large casserole dish (9 x 13 at least), dump in the rice mixture and spread
out evenly.
Spoon the crawfish & soup mixture over the top of the rice until you have evenly
covered the rice.
Then, cover the top with the cheese.
The amount of cheese depends on your personal preference.
Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the cas
serole is bubbly.
This can be made with shrimp, but you need to use the small shrimp. If you like
milder seasoning, you can substitute regular canned tomatoes for the Rotel.
Deep Fried Oysters "Ingredients
12 large oysters
1 egg
2 tbsp (30 ml) water
seasoned bread crumbs

Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking
oil in a deep frying pan).
Drain oysters (shucked, in jars are fine).
Dry them between paper towells.
Beat together egg and water.
Dip oysters in egg mixture, then in bread crumbs.
Dip in egg a second time and again in bread crumbs.
Let dry for about 1/2 hour.
Fry in deep fryer for about 4 minutes.
If using frying pan, fry until first side is brown and then turn over to brown o
ther side.
Serve with tartar sauce or cocktail sauce.
Fisherman'S Stew "Serves/Makes:6

1 28 oz (784 grm). can whole tomatoes, plus juice (crush by hand)
1 8 oz (224 grm). can tomato sauce
1 medium onion, chopped
1 cup (225 ml) white wine
1/3 cup (80 ml) olive oil
3 cloves garlic, chopped
1/2 cup (125 ml) parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
salt and pepper to taste
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
1 tsp (5 ml) oregano
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) cayenne pepper
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams

Place all ingredients EXCEPT seafood in crockpot.
Cook 6-8 hours on low.
30 minutes before serving, add your seafood.
Turn heat to high at this time.
Stir occasionally and very gently.
Use your own personal preferences when it comes to the seafoods. You may add wat
er to this recipe to thin out but the thicker version is very good. Serve with s
ourdough bread and dunk away.
Golden Crab Cakes "Serves/Makes:6 crabcakes

2 tbsp (30 ml) mayonnaise
1/2 tsp (2 ml) curry powder
3 to 4 drops hot red pepper sauce
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) lemon juice
1/8 tsp (1 ml) ground cloves or allspice
1/8 tsp (1 ml) cayenne pepper
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dry mustard
salt and pepper
1 lb (.5 kg). fresh lump crabmeat
3 to 5 tbsp (70 ml). bread crumbs
corn or peanut oil
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalepeno pepper
1 cup (225 ml) cold butter, diced
1/2 cup (125 ml) fresh mushrooms, chopped
2 shallots, chopped
1 sprig fresh thyme
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) white wine vinegar
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) heavy cream
fresh lemon juice
salt and pepper

Combine egg, mayonnaise and seasoning.
Add crab and enough breadcrumbs to absorb excess moisture (not too much).
Stir carefully to blend; mixture should be firm yet moist,and should hold togeth
Form about 6 patties, depending on your size preferences, and set on wax paper f
or a few minutes to dry slightly.
Heat some oil in pan and pan-fry until golden on both sides (few minutes on each
side is good).
Serve with sauce.
Place seeded, deveined pepper sections under the broiler until charred black; di
scard skin.
Dice peppers small and set aside.
Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and t
hyme for about 2 min.
Add wine, vinegar and stock and cook until liquids reduce by half - about ten mi
Stir in cream and reduce by half - about five minutes.
Over low heat, whisk in remaining butter, gradually, piece by piece - creating a
n emulsion.
Strain, if desired, and season with lemon juice, salt and pepper.
And stir in the diced, roasted peppers and serve warm.
serve or if you prefer, you may puree sauce in blender.
Grilled Shrimp "Serves/Makes:4

2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
1/4 tsp (1 ml) paprika
2 cloves garlic, minced

Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and fi
Turn shrimp to baste and grill on both sides.
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a butt
ery rice pilaf and tossed green salad. Marinading shrimp has never been necessar
y if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oe
urve portions.
Cayenne Shrimp "Serves/Makes:4

1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes

Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitch
en towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover
with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove
from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour
sauce over top and serve.
Flounder And Sauce "Serves/Makes:8

2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. F
ind something in the frige.

In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, unti
l arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.
I had a lunch with a sauce over the fish that was like this one. I went home and
made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.
Mediterranean Bbq Shrimp "Serves/Makes:4

2 lbs (.9 kg) large shrimp
1/4 cup (60 ml) fresh parsley
1 cup (225 ml) olive oil
1 tbsp (15 ml). oregano
4 tbsp (60 ml). lemon juice
couple drops of hot sauce to taste
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). salt
1 tsp (5 ml). pepper

Combine all ingredients in glass dish and marinate for two hours, at room temp.
Broil three to four inches from heat for three minutes on each side, or until do
Shrimp can be served with rice, green salad and garlic bread.
Try this - it's easy and yummy!
New Orleans Seafood Stew "Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour

Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a
boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish."
Oyster Pie "Serves/Makes:6 servings

Pie Pastry:
2 cups (475 ml) all-purpose flour
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper

Combine flour and salt in large bowl and shave fine slices of butter onto the fl
our and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until past
ry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 i
nch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking she
et. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or
dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking f
or 8-12 additional minutes uncovered, 'til golden brown, then cool.
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med hea
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.
Whisk in the oyster liquor and additional milk if necessary to make a thick but
pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400
degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Ma
nsion in Maryland where lavish banquets served the dish. Oyster pie is wonderful
-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe r
ecreated by William Taylor a Maryland caterer and historian.
Pinneapple Baked Salmon "Serves/Makes:4 people

2 lbs (.9 kg). fresh salmon filet
1/2 fresh pinnapple
1 small zuccini
1 red bell pepper
1 yellow bell pepper
1 lemon
4 tbls butter
2 tspn mild italian dressing
Pinch of salt & pepper

Cut salmon into four seperate filets.
Slice zuccini into 1/8 inch slices.
De-core peppers and slice longways.
Slice pinneapple into 1/2 inch pieces.
Place a salmon filet onto a 8 inch piece of foil.
Make two 2 inch cuts into the filet and insert butter and sprinkle with salt & p
1/2 Pour tspn dressing onto salmon.
Place sliced peppers and zucinni on top of salmon.
Line edges of salmon with 6-8 pieces of pinneapple.
Place 2 thin lemon slices on salmon filet.
Seal the filets and cook in a 350 degree (175 C.) oven for 20 minutes
Scallops and or shrimp can be added to this recipe.
Red Snapper Soup "Serves/Makes:6
1 lb (.5 kg). Fresh Red Snapper fillet
1/2 lb (.2 kg). catfish nuggets or fillet
7 cups (1650 ml) chicken stock
1 medium white onion quartered
1 stalk of celery whole
3 carrots peeled and split
1 small can favorite tomato paste
2 cloves garlic peeled
1 bay leaf
1/2 cup (125 ml) dry white wine
salt and black/red pepper to taste

Preheat oven to 325 degrees (175 C.).
Put catfish nugget, onion, celery, and carrots into casserole dish.
Using a spoon, dab a thick layer of tomato paste on everything in the dish.
Cover and bake 20 minutes until it starts to brown.
Remove from oven, and transfer contents to soup pot.
Cover with chicken stock.
Add garlic, and bay leaf.
Cover and bring to a boil, then reduce heat and simmer 15 minutes.
Discard all veggies and catfish for an elegant soup or leave it in for a stew.
Bring to a boil.
Add Red Snapper fillet (skin removed)and wine.
Simmer slowly for 10-15 minutes. DO NOT STIR.
Skim any white or gray foam as it arises.
Cover and keep warm.
Just prior to serving break the snapper into bite size pieces while in the pot.
Serve/garnish as desired.
Some people leave the skin on until it is time to serve then remove the skin in
one big piece before cutting the fish into bite size pieces.
Scallops With Kiwi Sauce "Serves/Makes:2 servings

1 tsp (5 ml). butter
10 oz (280 grm). scallops
1/4 tsp (1 ml). minced green onion
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml). grated lemon peel
2 tsp (10 ml). flour dissolved in 2 tsp (10 ml) water
1 kiwi, cut in half lengthwise, then sliced
1 tsp (5 ml). olive oil
1/2 tsp (2 ml). ginger
1/4 cup (60 ml) chicken broth
1 tbsp (15 ml). lime juice
dash pepper

In skillet combine butter and oil and heat over medium high heat until butter is
bubbly and hot.
Add scallops and saute, until lightly browned, about 3-4 minutes.
Remove scallops; set aside and keep warm.
In skillet combine ginger and onion and saute until softened, about 1 minute.
Add broth, wine, lime juice, lemon peel and pepper and stir to combine.
Reduce heat to low, cover and let simmer until sauce is smooth and thickened, 5
to 10 minutes.
Return scallops to skillet; add kiwi and cook until heated through, 2 to 3 minut
es longer.
Shark Steak "Serves/Makes:3

2 lbs (.9 kg). of blue shark
Salt and Pepper
Olive oil
1/2 cup (125 ml) of white wine
1/4 cup (60 ml) of balsmic vinegar
1/4 cup (60 ml) of fresh rasberries
1 Tsp (5 ml) sugar
2 Tbsp (30 ml) butter

Cut shark into three pieces.
Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
Wash shark, and pat dry.
Heat frying pan with a little olive oil.
Dredge shark into flour mixture and place into pan.
Cook for only about four minutes per side, then remove from pan, cover and set a
Heat butter in sauce pan.
Add 2 Tbsp (30 ml) of flour and brown.
In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan an
d slowly stir on low heat.
Lastly stir in rasberries.
Slowly stir on low heat until sauce thickens, remove from stove and serve.
Serve shark with a little sauce on top, very good!
I have made this recipe quite a few times, it is absolutely delicious! It also d
oes not have a fishy taste.
Shrimp Scampi "Serves/Makes:2
1 lb (.5 kg). shrimp peeled and cleaned
6 lg garlic cloves sliced
1/2 stick butter (less is ok if you're watching you diet)
4 tbsp (60 ml). olive oil
1/2 cup (125 ml) white wine
1 tsp (5 ml).garlic powder (I use a lot but to your taste)
1 tsp (5 ml). Italian herb seasoning
salt and pepper to taste
1 cup (225 ml) long grain rice uncooked

Cook rice according to package instructions.
Brown garlic in oil in large frying pan add the butter.
Add the shrimp and toss around the pan.
Add white wine and spices.
Turn heat to low. (shrimp cook really fast-don't overcook!!
Taste test; if you need more flavor sprinkle on more garlic powder.
Serve over rice with green salad and crusty loaf of Italian bread.
Steamed Blue Crabs "Serves/Makes:9 or more servings

1/2 c Old Bay Seasoning
3 c white vinegar
3 c beer(or water)
3 dozen live Maryland Blue Hardshell Crabs

Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a r
ack,and tight-fitting lid.
Bring to a FULL BOIL.
In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, jus
t enough to cover the shells abit.
Repeat with the remainder of crabs.
Steam, covered, until crabs turn a bright red color, about 40-45 minutes.
Serve hot or cold.
Note: Serve crabs immediately if to be eaten hot.
To serve cold. bring to room temperture and refrigerate until ready to use.
Goes well with:Corn on the Cob We Marylander's look forward to the Summertime fo
r the Crab Season to begin.It's the BEST EVER!!!!!!!
Yummie'S B-B-Q Shrimp "Serves/Makes:6 or more

5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about thr
ee minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!
Devine and delicious.
Shrimp Napoleon "3 slices green tomato, ½-inch thick
4 ounces medium shrimp, boiled & peeled
1 boiled head-on shrimp for presentation
2 ounces rémoulade (per serving)
1 teaspoon green onion, sliced
1 cup flour
2 eggs, beaten
¼ cup milk
1 cup bread crumbs
Oil for frying
You'll need this for the recipe above. Easily modified to match other seafood di
shes and especially good with deep-fried calamari. Use homemade mayonnaise for b
est results. Makes about 3 quarts, but can be halved or quartered.
¾ yellow onion, chopped
¼ bunch celery, diced
5/8 cup garlic, chopped
1/3 bunch green onions, chopped
1 5/8 quarts homemade mayonnaise
½ Creole mustard
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
3¼ tablespoons Worcestershire sauce
2 3/8 teaspoons Louisiana style hot sauce
¼ cup Old Bay seasoning
Rough-chop the vegetables and combine with all other ingredients. In blender or
food processor, puree until smooth. Chill to store, but allow to warm for 20 min
utes before serving.

Combine eggs and milk and briefly beat with whisk to blend. Place flour and brea
d crumbs in separate bowls. Dip each tomato slice in flour, then in the egg wash
, and finally coat with bread crumbs. Deep fry the tomato slices in 350ºF oil for
2 minutes. Allow tomatoes to drain on absorbent paper for 1 minute.
Place 1 tomato slice on base of plate and toss ½ of the shrimp with ½ of the rémoulade
sauce. Place mixture on top of tomato slice. Top mixture with another slice of
tomato and another layer of shrimp and sauce mixture. Top with the third tomato
and garnish with the head-on shrimp and green onions.
Steamed Clams "500g clams
100g chicken meat
black moss
gourmet powder
rice wine
water chestnut powder

1. Scald the clams in boiling water, then decorticate them.

2. Knife the chicken meat into mousse, mix it with salt, gourmet powder, rice wi
ne, and water chestnut powder. Then put the mixture together with the clam meat
in the clam shells.
3. Steam them in a food steamer for 5 minutes. Place them in a large bowl and pu
t chicken soup paste, shredded ham, and coriander on them.
Squid (Saute) "200g squid
mustard greens
straw mushroom shreds
chive shreds
leek sprouts
mashed garlic
gourmet powder
rice wine
water chestnut powder

1. Make cuts shaped like wheatear on the squid. Cut mustard greens into pieces.
2. Braise the mustard green pieces with little oil and salt to boiling. Take the
m out.
3. Boil the squid. Put half of it in the egg yolk, mix them up. Coat them with w
ater chestnut powder, fry them until they look golden. Take them out. Move the o
ther half of the squid in hot oil, then take it out.
4. Saute the mashed garlic, chive shreds, carrot, straw mushroom shreds, leek sp
routs with little oil, then put in the squid cooked in different ways. Add rice
wine, salt, gourmet powder, pepper, delicous soup, and water chestnut powder to
make paste. Stir-fry them rapidly. Pour in done oil, place them in a dish, and p
ut on the mustard green pieces.
Fried Fish Sandwiches "12 oz. fillet of Flounder
2 Buns such as Kaiser rolls
Coating Mix-
1/3 cup corn meal
2 Tbls. flour
1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika (optional)
1 tsp. baking powder

Marinate the flounder fillets in buttermilk for at least a half hour to remove t
he fishy taste and smell. This may sound crazy, but it is critical to the recipe
Dip the fish into the coating mix and cook in a frying pan with about 1/2 inch o
f vegetable oil at 400 degrees F. Cover with a paper towel to avoid splattering.
You may add lettuce, sliced onion, tartar sauce, mayo, or Dixieland Chow Chow (t
akes the place of salty pickle relish).
Seafood Boil "2 lbs. shell-on, headless shrimp
3 russet potatoes, unpared, cut into chunks
2 3oz. pkgs. crab and shrimp boil
1/4 cup salt
4 onions, quartered
3 ears corn, cut into thirds
1 link pork or Italian sausage, cut into 1 1/2 inch pieces

Bring a gallon of water with the crab boil and salt to a boil. Add the corn and
boil for 5 minutes. Add the potatoes and boil for 10 minutes. Add the onions and
sausage and boil for 5 minutes. Add the shrimp. After 5 minutes, drain and serv
e with crusty bread and a cold beverage.
Broiled Mackerel With Mustard Sauce "2 large or 4 small mackerel (3 lbs.)
1/4 cup melted butter or margarine
1/2 tsp. paprika
2 tsp. prepared mustard
Juice of 1/2 lemon
1/2 tsp. salt
1/8 tsp. white pepper

Wash the fish quickly in cold water and place on a greased broiler rack. Combine
the remaining ingredients and brush on fish. Broil under medium heat for 8-12 m
inutes, brushing with sauce several times during the broiling.
Snapper (Bob Style) "Fresh Snapper Fillets
1 can rotel
1/2 lb. Monterey Jack cheese, grated

Lay the fresh snapper fillets in a baking dish. Drain the rotel and pour over th
e snapper. Sprinkle the grated cheese over the top.
Bake at 375 degrees F. till the cheese starts to brown. Serve hot.
Deviled Crab Cakes "1 lb (.5 kg). back fin crab meat
1/2 cup (125 ml) cracker meal
1/4 cup (60 ml) finely chopped onion
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
2 eggs, slightly beaten
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper

Combine all ingredients; mix thoroughly.

Shape into patties.
Fry in hot deep fat until browned on both sides.
Do not overcook.
B-B-Q Shrimp "5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Remove shells and devein shrimp.

Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about thr
ee minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!
Devine and delicious.
Shrimps Beard "2 lbs (.9 kg). jumbo shrimp
3 cloves garlic, finely chopped (I triple this)
1/4 cup (60 ml) chopped parsley
1 tsp (5 ml). dried basil
1 tsp (5 ml). dry mustard
1 tsp (5 ml). salt
1/2 cup (125 ml) olive or peanut oil
Juice of 1 lemon

Split through shell of each shrimp with kitchen shears.

Remove black vein but leave shrimp shell intact.
Place in bowl or jar with mixture of remaining ingredients; marinate for several
hours or overnight (I have marinated for 2 days with excellent results).
Grill over charcoal or in a broiler for 4 to 5 minutes or until shells are sligh
tly browned and shrimp are just cooked through.
The longer these marinate the better they are. Don't grill too long or they will
be hard to peel.
Crab Bake Supreme "4 tbsp (60 ml) butter (unsalted best)
1 tsp (5 ml) onion, finely chopped
4 tbsp (60 ml) all purpose flour
2 cups (475 ml) whole milk
1/2 tsp (2 ml) celery salt
1 tsp (5 ml) Worcestershire sauce (I use 1/4 tsp)
dash of cayenne pepper (to taste, I use more)
salt and pepper to taste
1 egg yolk, beaten
2 tbsp (30 ml) sherry (use a good one for best results)
1 cup (225 ml) soft bread crumbs (I like day old sourdough best)
2 cups (475 ml) crab meat (canned is alright, but fresh crab is awesome)
1 tbsp (15 ml) parsley, minced

Heat oven to 400 degrees (200 C.).

Melt butter, add onion and cook over low heat until onion is lightly browned.
Add flour, blend together thoroughly.
Add milk and seasonings and cook until mixture has thickened, stirring occasiona
Add egg yolk, stir, and remove saucepan from heat.
Add sherry and most of the bread crumbs, reserving a small portion to sprinkle o
ver top of mixture.
Then add crab meat and parsley to the mixutre and gently blend.
Fill greased ramekins (individual casserole dishes).
Top with remaining bread crumbs.
Bake for 20 to 30 minutes until browned and bubbling.
Serve with a good stick of French Bread and a tossed green salad with a simple w
hite wine vinagrette.
A chilled glass of Chardonnay is spectacular with this dish!
Seafood Chowder La Mer "Serves/Makes:Serves 12
2 cups (475 ml) lobster meat
1 lb (.5 kg). monk fish fillets
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) butter
2 tbsp (30 ml) flour
4 cups (950 ml) potatoes, peeled and diced
1 cup (225 ml) of water
1 lb (.5 kg). scallops
4 cups (950 ml) sour cream
3 cups (700 ml) milk
pinch of white pepper
pinch of cayenne pepper (to taste)
1 lb (.5 kg). clams, steamed and shucked
If frozen, thaw lobster, reserving lobster liquor.
Remove any bits of shell or cartilage and cut into bite-size pieces.
Debone fish fillets and cut into small pieces, set aside.
In a heavy saucepan saut onions in butter until tender.
Stir in flour and cook 1 minute.
Add potatoes and enough water to cover, bring to a boil, cook until tender.
Add fish and scallops and simmer for 5 minutes, stirring once or twice.
Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
Heat gently and serve.
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour a
nd to fortify the water with even more flavor. I have used a combination of chic
ken stock and clam juice as a fortified ""water"" in this recipe with great resu
lts. This recipe is so hearty and satisfying in and of itself that a simple stic
k of french bread and fresh butter will cap off this recipe as a delectible meal
. Try adding light fruits for dessert to cleanse the palate and a glass of your
favorite crisp white wine.
Lobster Mornay "1 lobster tail (thawed in fridge)
White Mornay Sauce:
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) dry mustard
good pinch of ground nutmeg
salt and pepper
1 cup (225 ml) milk
1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste
1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your t
Cooked rice (to serve)
prepared salad

Remove lobster meat from shell.
Pull the meat away from any ""skin"" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap
directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from
opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I h
ope you enjoy this recipe.
Lobster - Natural "1 frozen lobster tail
Your favourite seafood sauce
Good appetite!

Defrost lobster tail in fridge.

In a large pot boil some unsalted water.
Drop whole lobster tail into water and boil for no longer than 15 minutes.
Remove from water and cool.
While your lobster is cooling place generous amounts of newspaper over table, pl
ace plenty of serviettes on to table, pour your favourite seafood sauce into a b
owl, and cut a lemon in half.
Once lobster has cooled put it onto a plate, sit down at the table, pull the lob
ster meat from the shell, dip meat into your favourite seafood sauce, drizzle ov
er a little lemon and pop into your mouth - yum!
You should receive an amazing taste sensation.
Carry on until lobster is gone, and don't share it with anyone else!
This really is the best way to eat lobster. If you can get hold of a whole, fres
h lobster then cook it the same way - but for around 20 minutes (no longer than
half an hour).
Red Lobster'S Clam Chowder "2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan
. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir
often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully
to be sure the chowder doesn't bubble over. Turn down the heat if the soup begi
ns to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.
Some brands of canned clams seem to be saltier than others. Depending on the sal
tiness of the clams you choose, you may want to add a bit more salt. Start with
an additional 1/4 teaspoon of salt if you find the soup on the bland side.
Bacon-Wrapped Stuffed Shrimp "Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese

1. Preheat oven to broil.

2. Make the seasoning blend by combining the ingredients in a small bowl. Set th
is aside.
3. Make the dipping sauce by combining the ranch dressing with cilantro in a med
ium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all t
he way to crispy. You want undercooked bacon that, when cool, will easily wrap a
round the shrimp. Cook the bacon about 3 minutes per side, and don't let it brow
n. When the bacon is done lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove
the dark vein from the back of the shrimp, and then cut down into the back of th
e shrimp, without cutting all the way through, so that the shrimp is nearly butt
erflied open. This will make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers an
d microwave for 60 to 90 seconds. Shrimp should be starting to firm up and chang
e color. Immediately pour the water out of the bowl, remove the jalapeno slices
and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper sl
ices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and removing the s
eeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one
slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (
about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon
around the shrimp, starting where the cheese is. Start wrapping with the thinne
st end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess
bacon and slide a skewer through the shrimp, starting with the end where the ch
eese is and piercing the cut end of the bacon on the other side. Repeat with the
remaining shrimp and slide them onto the skewer with the tails facing the same
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light c
oating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or
until the bacon begins to brown and the cheese begins to ooze. Serve over a bed
of rice if desired. Feed the left over bacon pieces to the dog while you scarf o
ut on the shrimp. (http://www.topsecretrecipes.com)
Serves 2 as an appetizer.
Sixteen Bean Soup "red kidney beans
black-eyed peas
garbanzo beans
green split peas
yellow split peas
baby limas
large navy beans
small navy beans
barley or rice
large white butterbeans
speckled limas
field peas
pinto beans
black beans
red beans
Wash 1 1/2 cups of bean mixture. Cover with water; add 1 tablespoon
salt and soak for 3 hours or overnight.
Put beans in 2 quarts water and add the following:
1 lb. ham pieces ( you could omit this)
1 clove garlic
1 can tomatoes
1 large onion, chopped
juice of 1 lemon
salt and pepper
1 pod green or red pepper
Cook all day at least 4 hours. May be kept in covered container in
refrigerator. Flavor improves with age.

Avocado Cucumber Soup "1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yoghurt
1/2 cup cold water
1/2 cup ice cubes

Garnish: 2 fresh coriander sprigs

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit,
and peel. Cut scallion into large pieces. In a blender pur0xe9e
all ingredients until smooth and season with salt and pepper.
Serve soup garnished with coriander.
Makes 2 servings.
Bacon Corn Chowder "12 large potatoes, skinned and diced
1 large onion, chopped
1 1/2 pounds bacon, chopped
1 can creamed corn (15 1/4 ounce)
2 cans evaporated milk (12 ounce)
pepper to taste

Fry bacon until very, very crisp. Drain off fat. While bacon is
cooking prepare potatoes & onion. Place potatoes & onion in large
sauce pan, add water to cover, lightly salt if desired. Cook for
10 minutes, or until done. Drain most of the water off then, with
a potato masher, mash until about half of the potato chunks are
left. Add creamed corn, bacon, and evaporated milk. Mix well.
Cook on low heat for another 30 minutes or so to blend flavors.
Add pepper, if desired.
Banana-Raspberry Bisque "Yield: 6 Cups
1 c fresh raspberries
4 1/2 c half-and-half, divided
1/2 c whipping cream
3 T powdered sugar
4 ripe bananas, peeled, sliced and frozen
Cinnamon Pound Cake Croutons

Combine raspberries, 1/2 cup half-and-half, whipping cream, and

powdered sugar in container of a blender; process until smooth,
stopping once to scrape down sides. Pour through a wire-mesh
strainer into a large bowl, discarding seeds. Cover and refrigerate.
Just before serving, combine half of bananas and 2 cups half-and-half
in container of blender; process until smooth. Pour banana mixture
into a large bowl; repeat procedure with remaining 2 bananas and
2 cups half-and-half.
Pour banana mixture into small bowls. Using a squirt bottle,
carefully drizzle raspberry mixture over banana mixture; drag a
wooden pick or knife through raspberry mixture to make desired
design (do not stir). Top with Cinnamon Pound Cake Croutons.

Cinnamon Pound Cake Croutons

4 (1/2-inch) slices commercial frozen pound cake, cut into 1/2-inch cubes
Butter flavour cooking spray
3 Tablespoons sugar
1/2 tsp. ground cinnamon
Coat pound cake cubes with cooking spray. Combine sugar and
cinnamon; sprinkle over cubes, tossing gently to coat. Place cubes
on a buttered baking sheet, and bake at 300-degrees for 15 minutes
or until lightly browned, stirring frequently. Cool. Store in an
airtight container. Yield: 2 cups
Beer Cheese Soup "2/3 c butter
1/4 c chopped green onion
2/3 c flour
1-3/4 c chicken broth
1-2/3 c evap milk
1-1/2 c (12 oz) beer
3/4 c (80z) Velveeta
1-1/2 t Worchestershire

melt butter in large saucepan on medium heat; add onion and cook til tender;
stir in flour; gradually stir in remaining ingredients; let simmer until well
Black Eyed Pea Soup "2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 qt chicken or turkey stock
2 lb black eyed peas
1 picnic ham w/bone, 3 to 4 lb
2 bay leaves
fresh oregano or basil to taste
fresh ground pepper to taste

Soak beans in cold water for 6-8 hours and drain.

Cut the ham into large chunks and combine all the
ingredients in a large pot. Top off with enough
water to barely cover the ingredients. Cover pot
and simmer for 2-3 hours, stirring occasionally.
Remove the lid and simmer for 1 hour.
Can be served right away, but if you let it sit in
the refrigerator over night then reheat it, the flavor
Serve with hot cornbread and a glass of your
favorite red wine. Enjoy!
Broccoli, Onion And Cheese Soup "5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice

In a large flameproof casserole, melt 2 tablespoons of the butter over

moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Oyster Chowder "1 stick sweet cream butter
3 bacon slices, chopped
6 ounces of oysters pureed in a blender
2 cups chopped leeks (white and pale green parts only)
2 tablespoons chopped fresh thyme
1 tablespoon all purpose flour
1 1/2 cups oyster liquor
1 1/2 cups light cream
2 quarts oysters, drained, juices reserved, oysters cut into 1/2-inch
10-ounce russet potato, peeled, cut into 1/2-inch pieces

Saute bacon in heavy large saucepan over medium-high heat until

crisp and brown, about 3 minutes. Transfer 1 tablespoon bacon to
small bowl; reserve for garnish. Add leeks and thyme to pan; saute
until leeks begin to soften, about 3 minutes. Whisk in flour.
Gradually whisk in, cream and reserved oyster juices. Add potato;
bring to boil. Reduce heat; cover and simmer until potato is tender,
about 10 minutes. Add oysters;and oyster puree',and butter, and
simmer, uncovered, until oysters are heated through and just firm,
about 3 minutes. Season with salt and pepper to taste. Ladle
chowder into bowls. Sprinkle with reserved bacon, some oyster
crackers, and serve.

Oyster Stew "2 cups peeled and diced potatoes
1/2 cup peeled and diced Vidalia or Spanish onion
1/2 cup sliced leeks
1/4 cup diced celery
1 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1 cup water
1 cup clam juice
Strained liquid from the oysters plus enough water to make 2 cups
1/2 cup vermouth or dry white wine
1 cup half-and-half
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pints small fresh oysters, drained and picked over, liquor reserved
chopped fresh scallions (green onions)

In a large soup pot over medium heat, add the potato, onion, leek,
celery, garlic, bay leaves, butter, water and clam juice. Cover
and gently simmer about 10 minutes. Add the second broth and wine;
continue simmering another 15 minutes until the potatoes are very
soft. Remove the bay leaves. Add the half-and-half, hot pepper
sauce and salt.
In a separate medium saucepan, heat the oysters just until edges
curl. Stir oysters plus any accumulated juices into stew. Sprinkle
with scallions and serve.

Clam Chowder "4 slices salt pork
1 cup onions, diced
1 cup potatoes, diced
1 cup carrots, diced
1 cup celery, diced
3 quarts water
1 can tomato soup
1 large can chopped tomatoes
4 dozen clams with juice
Salt and pepper
3 Tablespoons thyme (or enough to keep it floating)

Saute onions in salt pork slowly until clear, not brown. Add water and
vegetables and cook covered until vegetables are done. Add tomato
soup, can of chopped tomatoes and clams. Put plenty of thyme in it and
make sure there's always some floating.

NOTE: The clams should be steamed open and all the liquid should be added
to the soup.
Conch Chowder "Serves 25
2 pounds bacon, diced
3 stalks celery, chopped
8 large onions, chopped
6 large carrots, chopped
6 green bell peppers, chopped
2 heads garlic, minced
7 1/3 pounds chili sauce
14 ounces clam juice
3 1/4 cups water
1 3/4 pounds chopped clams
1 1/2 pounds tomato sauce
1 pound diced tomatoes
2 1/8 cups dry sherry
6 cups fish stock
1/4 cup Old Bay seasoning
2 tablespoons oregano
2 tablespoons basil
2 tablespoons parsley
3 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
2 bay leaves
1 1/2 teaspoons thyme
3 pounds conch meat, beaten, chopped
6 potatoes, diced

In a large stockpot sweat the bacon. Add celery, onion, carrot,

green pepper and onion and saute until onion is translucent. Add
remaining ingredients and bring to a boil. Reduce heat, cover,
and simmer 30 minutes, or until conch meat is tender.
Crab Chowder "2 tablespoons olive oil
1/4 cup chopped tasso - (about 2 oz)
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups peeled, 1/2"" diced sweet potatoes
1 cup light broth or water
1 cup heavy cream
2 cups milk
2 tablespoons flour
1 pound crabmeat
3 tablespoons chopped chives
freshly-ground black pepper

In a large soup pot over medium heat, heat the oil. Add the tasso
and cook, stirring for 1 minute. Add the shallots and cook for 3
minutes. Add the garlic, sweet potatoes, and water and bring to
a boil. Cover and cook for 15 minutes or until the potatoes are
tender. In a medium bowl, whisk together the cream, milk, and
flour. Add to the soup and cook until the mixture begins to thicken.
Add the crabmeat and the chives. Season with the salt and pepper
to taste. This recipe yields 4 entree portions, or 6 to 8 side
Sausage And Bean Chowder "1 pound pork sausage
16 oz can red kidney beans
16 oz can crushed tomatoes
2 cups water
1 medium onion, diced
2 medium potatoes, diced
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic salt
1/4 tsp thyme
1/4 cup chopped green pepper

Brown sausage in skillet, drain off fat. In Dutch oven, combine

kidney beans, water, tomatoes, onions, bay leaf, salt, garlic salt,
thyme and black pepper. Add sausage, potatoes, and green pepper
and simmer for one hour.
Serve over rice with some Cajun hot sauce!
Seafood Chowder "1/4 cup butter
3 potatoes, diced
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 clove garlic, minced
1/4 cup flour
6 cups chicken stock
1/2 lb. boneless skinless salmon, cubed
1/4 lb. scallops, sliced
1 lb. mussels, scrubbed
1/4 cup whipping cream
4 tsp each chopped dill and basil
1/4 tsp pepper

In large heavy saucepan, melt butter over medium heat. Cook

potatoes, celery, carrot, onion and garlic, stirring for 8 minutes
or until soft. Stir in flour. Gradually whisk in 5 cups of stock.
Bring to boil. Reduce heat and simmer, covered for 10 minutes or
until tender.
In separate saucepan bring remaining stock (1 cup) to boil. Reduce
heat to simmer and poach salmon for 1 minute. Remove with slotted
spoon and set aside. Poach scallops 1 minute and add to salmon.
Poach mussels, covered, for 3 minutes, discarding any that don't
Strain poaching liquid into vegetable mixture. Add cream, dill,
basil and pepper. Heat. Add reserved seafood. Heat until steaming.
Serves 6.
Shrimp Chowder "3 T Salad oil
2 cl Garlic; peeled, minced
1 lg Onion; peeled, chopped
2 lg Tomatoes; cut into eighths
2 sm Raw potato cubes
1/2 ts Ground chili pepper
1 1/2 ts Seasoned salt
2 ts Salt
1/4 ts Crushed red pepper
Few drops Tabasco
1 1/4 c Milk
3 md Flounder fillets
1/4 c Cream cheese ( 2 oz)
1/2 lb Raw shrimp; shelled and
12 oz Can whole-kernel corn
Few sprigs fresh mint

About 45 minutes before serving, in dutch oven heat salad oil; in

it saute garlic and onion until golden (about 10 minutes). Add
tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt,
red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally,
while bringing to a boil, then simmer, covered, 20 minutes.
Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet,
simmer flounder fillets 6 minutes, or until fork-tender but still
moist. Also, beat cream cheese with 1/4 cup milk until very smooth.
Now stir cream-cheese mixture, then shrimp and corn, into soup; cook
over medium heat 5 minutes. Next, drain flounder fillets, divide
each in half crosswise, then place a half in each of 6 soup plates.
Spoon hot soup over fillets, garnish with mint sprigs and serve at
Fish Chowder "1 lb fresh or frozen fish fillets
1/4 cup chopped bacon or salt pork
1/2 cup chopped onion
1 lb can tomatoes, chopped
1 cup chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup catsup
1 Tbsp Worcestershire sauce
2 Tbsp chopped parsley

Fry bacon or salt pork till crisp. Remove all but 2 tb. fat. Saute
onion till tender.
Add everything but fish. Cover and simmer for 45 minutes till
veggies are done. Add fish and simmer covered for 10 more minutes.
Turkey Chowder "3 bacon slices, diced
1 onion, finely chopped
2 tbsp all-purpose flour
1 1/2 cups turkey stock
2 cups mixed frozen vegetables
1/2 tsp basil, dried
1 1/2 cups milk or light cream
1 1/2 cups cooked turkey, shredded
black pepper, freshly ground
fresh parsley, chopped

bacon in 2 quart casserole dish; microwave on High for 3

minutes or until crisp. Remove bacon and crumble; set aside. Add
onion and potato to bacon drippings. Microwave covered at High for
5 to 6 minutes or until potatoes are just tender. Sprinkle flour
over and stir; add turkey stock, mixed vegetables and basil.
Microwave covered at High 9 - 12 minutes or until mixture comes to
a boil and thickens, stirring once. Add milk (you can use some milk
mixed with light cream as well) and turkey; microwave at High for
4 - 6 minutes or until piping hot. Adjust seasoning with salt and
pepper. Ladle into heated bowls and sprinkle with crumbled bacon
and chopped parsley. Serves 4. A hearty soup to serve on a cold
winter's day. Just add hot rolls or biscuits for a main course
meal. A way to use leftover turkey
"""Hearty"" Soup" "1/2 lb (.2 kg) ground beef (optional)
8oz. spaghetti (Thin)
32 oz (896 grm). tomato sauce
32 oz (896 grm). of Ragu Zesty Spaghetti Sauce
32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,gree
n beans) may use fresh
2 large onions(diced)
16 oz (448 grm). can pinto beans (optional) this makes the soup filling
1 tsp (5 ml) McCormick Season-All
1 tsp (5 ml) garlic powder
salt and ground black pepper (to taste)
4 cups (950 ml) water

Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions u
ntil fully cooked.
Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do
not over cook), rinse & drain.
Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans,
and drained spaghetti.
Let simmer for 30 to 45 mins.
Serve with buttery crackers, country corn bread or toasted bread.
This recipe was born during one of our ice storms and I had only gas top range w
orking and I had leftover spaghetti and meats balls needed to prepare something
that was hearty and filling for my family. Hope you enjoy the meal.You can freez
e the leftover and serve another day.
Santa Fe Soup (Taco Soup) "1 lb (.5 kg). ground meat
1 medium onion, chopped
1 pkg. taco seasoning mix
1 pkg. Ranch Dressing mix
1 can stewed tomatoes, undrained
1 can tomatoes and chiles (Rotel), undrained
1 can Ranch Style beans, undrained
1 can pinto beans, undrained (use ""hot"" beans if you dare)
1 can black beans, undrained
1 can hominy (white or yellow), undrained
1 can whole kernel corn , undrained

Saute ground meat and onion until beef is brown and onion is limp and transparen
Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining greas
Add all canned ingredient; do not drain any liquids!
Heat together until flavors are blended, the longer the better...but, as great a
s this soup smells, I'll bet you can't wait very long!
Mix a bowl of salad and bake a pan or cornbread while the soup is simmering, and
you'll have a complete meal. My family enjoys this soup as a satisfying winter
dish. In fact, we always have it after Christmas, sort of to clear the palate fr
om all the Christmas food!
Stuffed Green Pepper Soup "2 lbs (.9 kg). ground beef
1 28 oz (784 grm). can tomato sauce
1 28 oz (784 grm). can diced tomatoes in juice
2 cups (475 ml) cooked rice (1 cup (225 ml) dry)
2 cups (475 ml) chopped green pepper
2 beef bouillion cubes
1/4 c brown sugar
2 tsp (10 ml). salt
1 tsp (5 ml). pepper

Brown beef, drain.

Add remaining ingredients.
Bring to boil.
Reduce head, cover and simmer 30-40 minutes or until peppers are tender.
I've made this several times. Excellent
Creamy Vegetable Soup "1 qt. chicken broth
1/2 cup (125 ml) frozen peas
1/2 cup (125 ml) whole kernel sweet corn
1/2 cup (125 ml) canned green beans
1/2 cup (125 ml) carrots, peeled and grated
1/2 tsp (2 ml). garlic powder
1/2 tsp (2 ml). onion powder
1-1/2 cups (350 ml) heavy whipping cream

Fully cook all vegetables individually and then grind into small pieces.
Bring broth, seasonings and vegetables to a boil and then add the whipping cream
Add salt and pepper to taste.
Maple Syrup "4 cups (950 ml) white sugar
1/2 cup (125 ml) brown sugar
2 tbsp (30 ml). light corn syrup
2 cups (475 ml) water
1 tsp (5 ml). vanilla flavoring
1 tsp (5 ml). maple flavoring

In medium saucepan, stir together first four ingredients until dissolved.

Bring to boil.
Cover, gently boil for 10 minutes--do not stir!
Remove from heat, cool slightly.
Add vanilla and maple flavoring.
Serve warm or let cool before serving.
Store leftover syrup in fridge.
Scalloped Tomatoes "Serves/Makes:4

1/2 cup (125 ml) butter
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
1/2 tsp (2 ml). pepper
2 14 oz (392 grm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar

Preheat oven to 375 degrees (200 C.).

In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.
Zucchini Fritters "Serves/Makes:30 Fritters

2 cups (475 ml) zucchini, grated
1/4 cup (60 ml) onion, chopped
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). pepper
shortening for frying

Beat eggs.
Add zucchini, onion and cheese.
Mix well.
Add baking powder, flour, salt and pepper.
Mix and drop by large spoonfuls into hot skillet with shortening.
Brown on both sides.
Cucumber Salad "Serves/Makes:4-6 Servings

2 cucumbers, sliced thin
1 large red onion, sliced thin rings
4 tbsp (60 ml) sour cream
1 tbsp (15 ml) vinegar
1 tbsp (15 ml) water
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/8 tsp (1 ml) or less, just a pinch of powdered tarragon

Peel cucumber if you like, but slice in thin slices.
Peel the onion and slice into very thin rings (or half rings if too big an onion
Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and t
Pour over cucumbers and onions.
Chill and serve.
Note: Some people like a bit of sugar added for a sweetened version, which is fi
ne.. do it to taste, using a small amount at a time when you make the dressing.
Tennessee Cabbage "Serves/Makes:4-6 Servings

3 tbsp (45 ml) butter
5 cups (1175 ml) shredded cabbage
1/2 tsp (2 ml) pepper
1 tsp (5 ml) salt
1/2 cup (125 ml) of cream OR evaporated milk

Put the butter in a skillet and let it start to brown slightly.
Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.
Stir and cook for another 5 minutes.
Add the salt, pepper and cream (or evaporated milk).
Cover and simmer 4 more minutes.
It is very important not to overcook the cabbage.
Note: You can add a touch of nutmeg for a savoury flair. You can also use the sa
lt and pepper to taste. Also, I have used very successfully the substitution of
bacon fat for the butter. I have no idea if this really is indigenous to Tenness
ee or not, but the person who originally gave it to me is from the city of Pulas
ki, Tennessee.
Eggplant Stuffed With Shrimp "2 medium eggplant
1 lbs Shrimps, fresh, naked, chopped
1 cup onion, preferably white, naked, chopped
1 cup bell pepper, cleaned, chopped
1 cup celery, cleaned, chopped
2 Tbls. Bacon Grease
1/2 cup Shallots(green onions) chopped
Cavenders' Greek Seasonings or
Salt n' pepper. (Yuk!) to taste
2 cup Italian Bread Crumbs, (Seasoned)
2 eggs, opened, beaten

What you do :
Wash them eggplant real good, slice them lengthwise. Find you a pot, large, fill
with slightly salted water, enough to cover them eggplant well, put over them f
ire, boil until tender, drain and let them cool. Scoop them meat from them eggpl
ant, put into a metal bowl to help cool, drain well, and chop finely, put aside.
Get you them skillet, put them over them fire, medium, saute' them onion, green
onion, bell peppers, celery, in them bacon grease until softened, but still slig
htly firm.
Add them shrimps and cook until they pink.
Note* Ifn' you over cook them shrimps, they will be like rubber, understand, Sha
Now add them eggplant, mix 'em up well, trying not to make a paste of it, kinda
fold it in and simmer approximately 30 minutes. Now it is slightly watery, yes?,
for sure,now add them bread crumbs,1 cup,with them egg and mix 'em well. Simmer
about 5-10 minutes to marry them flavors, and Stuff them mixture back into them
eggplant shells.
Now Tell me, You no throwed them away, eh! if so gett 'em back, wash and use.
Now place them stuffed eggplant on a baking dish, sprinkle them tops with the
remaining bread crumbs, and bake in a preheated oven, at 350 degrees F. until th
e tops are
golden brown.
If you are a cheese person, like me, add a bit of your favorite, shredded too,is
so goooood, for sure!
Almond Green Beans With Cheese Sauce "2-3 lbs. fresh or frozen cut green bean
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning

Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a coli
nder and let cool slightly (for handling purposes). In medium sauce pan, heat li
quids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce t
he crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put
the green beans and almonds in the serving bowl, pour the bacon-cheese sauce ov
er the green beans, thinning with milk if needed before pouring. Mix well. Serve
with your other favorite dishes!
Preparation Time: 20-25 min Serves: 4+
Baked Buttercup Squash "1 buttercup squash
1 Tbls. brown sugar
1 tsp. butter

Cut squash in half, remove seeds. Place in baking dish skin side up in about 1 i
nch of water. Bake at 350 degrees for 40 min. or until tender. Remove from oven
and fill each cavity with brown sugar, butter, and salt and pepper to taste. Con
tinue to bake for 10 min.
VARIATION: Bake as directed, fill each cavity with brown sugar and seasoned saus
age. Return to oven, bake 20 min.
Preparation Time: 55 min. Serves: 2
Broccoli Corn "2 cans cream-style corn
2 10oz. pkg. frozen broccoli (cooked)
2 beaten eggs
1 cup cracker crumbs (24 crackers crushed)
1 small onion (diced)
1 tsp. salt
1/4 tsp. pepper
2 Tbls. margarine (melted)
1 Tbls. margarine (melted)
1/4 cup cracker crumbs

Mix the corn, broccoli, eggs, cracker crumbs, onion, salt, pepper, and margarine
together. Stir well. Put in an oven-safe casserole dish. Add Topping before bak
ing at 350 degrees for 35-40 minutes uncovered.
Mix the margarine and crumbs together and top the corn mixture with it.
Five Spice Eggplant Parmesan "2 med eggplants -- sliced 1/4""
1 tbsp salt
1 c Egg Beaters
--or 4 egg whites + 1 tbsp water
2 c bread crumbs -- fine
1 spritz vegetable cooking spray
1 qt tomato sauce
1 tbsp five spice powder
1 tsp garlic powder
2 tsps cocoa powder
2 tsps balsamic vinegar
1 oz Parmesan cheese -- freshly grated
--or 3 tbsp nonfat Parmesan
Five Spice Powder is found in the Oriental Food section of most
supermarkets. If it is not available, use the following mixture:
1-1/2 tsps cinnamon
1/2 tsp anise
1/2 tsp ground fennel
1/4 tsp ground cloves
1/4 tsp ground Szechuan pepper or white pepper

Peel eggplants if you wish, and slice crosswise 1/4"" thick. Sprinkle with
salt and cover with cold water for 15-20 minutes. Drain, rinse, and dry on
paper towels. Preheat oven to 350 degrees Fahrenheit.
Put Egg Beaters in shallow sauce bowl and cover dinner plate with bread
crumbs. Heat nonstick skillet over medium high burner and spritz with
vegetable spray. Dip eggplant slices into Egg Beaters and then into bread
crumbs to coat well and brown them in the skillet. Brown only one layer of
slices at a time, about 5 minutes on each side. Spritz the skillet again
before browning the next batch.
While the first slices are browning, pour the tomato sauce into a mixing
bowl and stir in the five spice powder, garlic powder, cocoa, and vinegar.
Pour one third of the sauce into a nonstick 9""x13"" pan. As the eggplant
slices are browned, add them to the pan, overlapping each about halfway.
When they cover the bottom of the pan, pour another third of the sauce over
them. Continue to brown the remaining slices and add them to the pan in a
second layer.
Sprinkle with Parmesan or nonfat Parmesan substitute and cover with
remaining tomato sauce. Bake at 350 for 30 minutes or until sauce is
bubbling and eggplant is tender.

Serving Ideas : Serve with tossed salad, robust red wine, crusty bread.
NOTES : The spices I characterize as ""warm spices"" make this recipe an
interesting variation on the standard eggplant Parmesan, but serve it as
you would serve the traditional dish. Sodium content seems alarmingly
high, but remember that the salt is used only to draw bitter juice from the
eggplant and is rinsed away before browning.
Baked Cucumbers "4 large cucumbers, peeled, and quartered lengthwise
2 Tbsp butter
1 tsp dill seed, crushed
1/4 tsp fresh pepper
1 tsp salt

Place 1 layer of cucumbers on a baking dish. Dab the cucumbers with

the butter. Add some water to barely cover the cucumbers. Mix all
seasonings into a small dish. Add 1/2 of the seasonings to the
first layer. Next, make a second layer--repeating w/ the butter
and seasonings. Bake uncovered in a 400F oven for 1 hour. During
the first 30 minutes, rotate the bottom layer to the top and put
the second layer to the bottom and finish off for the second 30
mins increment.
Baked Eggplant "1/2 stick unsalted butter, (1/4 cup)
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 eggplants, about 1 lb. each, cut in 1/2-in. cubes
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock, or canned broth
2 cup whipping cream
1 cup Parmesan, freshly grated (about 4 ounces)
8 slices mozzarella, 1/4-inch thick slices

Melt butter in heavy large Dutch oven over medium heat. Add onion
and bell peppers and saute until tender, about 10 minutes. Add
eggplants and bay leaf and saute until eggplant is almost tender,
about 10 minutes. Add wine and chicken stock and cook until liquid
evaporates, about 5 minutes. Add cream and cook until eggplant is
tender and mixture is thick, stirring frequently, about 25 minutes.
Mix in Parmesan. Season to taste with salt and pepper. Divide
mixture among 8 large ramekins. Top each with slice of mozzarella
Preheat oven to 350F. Bake eggplant until heated through, about 15
minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.
Crispy Baked Onion Rings "2 large sweet onions
7-ounce package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray

Cut each onion into 4 thick slices, separate into rings, reserving
small rings for other uses. Set aside.
Combine cereal and next 3 ingredients, divide in half, and set
Beat egg substitute at high speed with an electric mixer until soft
peaks form. Dip half of onion rings in egg substitute, dredge in
half of crumb mixture. Place in a single layer on baking sheets
coated with cooking spray. Repeat procedure with remaining onion
rings and crumb mixture. Bake at 375 degrees for 15 minutes or
until crisp, serve warm.
Yield: 4 servings (254 calories [2% from fat] per serving).
Baked Red Onions "6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar

In large saucepan, cover onions and lemon rind with water; bring
to boil and boil for 5 minutes. Drain; refresh under cold running
water and drain again. Discard rind. Peel onions and arrange in
13x9 inch casserole; pour olive oil over.
Bake, uncovered, in a 375 F oven, basting occasionally for 40
minutes. Add raisins, port, vinegar, sugar, and pepper to taste.
Bake for 30 minutes or until juices are syrupy. Makes 12 servings.
Barbecued Green Beans "6 slices bacon
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 Tblsp Worchestershire sauce
2 cans cut green beans, drained

Preheat oven to 350 degrees. Brown bacon and onion. Add everything,
except beans. Simmer for 2 minutes. Pour sauce over beans in a 1
1/2-quart casserole. Stir gently. Bake for 15 to 20 minutes.
Mustard Greens "2 1/2 lbs mustard greens, washed and chopped into 1-in. pieces
6 slices bacon, cut into 1-inch pieces
2/3 cup chopped onions (optional)
1 or 2 dashes cider or red wine vinegar

In a pot large enough to cook the greens, fry bacon. Add the greens
along with onions (optional) Cook, stirring with wooden spoon,
until greens are coated with fat. Cover the greens with water and
season with salt.
Bring to boil. Cover the pot, reduce heat, and simmer until tender.
Stir occasionally and add water if they threaten to scorch. When
done, increase heat to med-high, stir often. Boil off nearly all
the cooking liquid.
Add vinegar. Season with salt, pepper and sugar. Serve very hot.
Onion Pudding "8 tablespoons butter
6 cups onions, sliced in 1/2 inch circles
6 eggs
2 cups heavy cream
4 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
3 tablespoons flour

Preheat oven to 350 degrees

Melt butter in a skillet, add onions and cook over medium heat
until they caramelize and have reached a golden tone. Beat the
eggs and slowly add the cream, sugar, salt, baking powder and flour.
Mix well. Stir in the onion butter mixture. Pour into a buttered
9 by 13-inch
Pyrex dish. Bake for 45 minutes. Yield: 8 to 10 servings
Braised Cauliflower "Serves 4 to 6
2 tablespoons olive oil
2 pounds cauliflower, cut into florets
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch Italian parsley, leaves only, chopped
1/4 cup freshly squeezed lime juice

Heat the olive oil in a medium skillet over high heat. Briefly saute the
cauliflower with the salt and pepper just to coat with oil, then reduce the
heat to medium-low. Continue cooking, tossing frequently and adding a few
tablespoons of water at a time as necessary to avoid burning, until the
cauliflower starts to soften and brown evenly, about 35 minutes. Remove from
the heat, stir in the parsley and lime juice and serve.
Corn Fritters "1 1/2 cup sifted flour
1 1/2 ts baking powder
1 ts salt
16 oz can cream style corn
1 egg, slightly beaten
1 cup corn oil
1 powdered sugar

Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium
heat. Drop batter by tablespoonfuls into hot oil, one layer at a
time. Fry about 2 minutes on each side until golden brown. Drain
on absorbent paper, and dust with powdered sugar if desired. Makes
16 fritters.
Corn Pudding "12 large ear of corn -- fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

Shuck the corn and scrape 6 of the ears using a knife. Transfer
the whole kernels to a small saucepan. Add a cup of cream or a bit
more if necessary, to submerge them. Blend in the sugar and salt
to taste. Bring to a boil, reduce the heat and cook until the cream
is slightly thickened, about five minutes. Drain the corn, reserving
the cream and set both aside.
Using a four sided hand grater, scrape the kernels off the remaining
ears of corn into a large mixing bowl. Add the flour, whole egg
and egg yolk and whisk until foamy. Fold in the reserved corn
kernels. Blend in the reserved cream. Lightly butter an 8 x 8 inch
glass baking dish. Pour in the corn mixture. Cut the two tablespoons
of butter into small bits and dot the top of the pudding with it.
Place the pan on the center rack of the oven and bake 30 minutes,
or until just set. Transfer to a rack to cool slightly before
Eggplant Fritters "2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
Combine eggs, buttermilk, and dry ingredients, mixing well. Fold
eggplant cubes into batter. Drop by large spoonfuls into hot deep
oil in skillet. Fry until lightly browned on both sides. Drain
well on paper towels, serve immediately.
Fried Green Tomatoes "4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk

Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry untill edges begin to brown
slightly, turn over for 2 min., or untill golden -brown on both sides.
Great with buttermilk and cornbread."
Sweet And Sour Cabbage "1 1/2 pounds cabbage, shredded
1/3 cup vinegar
2/3 cup water
1/4 cup sugar
2 teaspoons salt
1 onion, chopped
1/4 cup bacon drippings

Combine all ingredients except drippings. Simmer for 10 minutes, stirring

frequently. Add drippings. Mix. Serves 6-8
Tomato Cakes "1 can (14-16 oz) chopped tomatoes
1 tube saltines (1/4 of a box), crushed
1/4 onion, chopped
Salt and pepper to taste
Lard or solid vegetable shortening

Drain about 1/2 the liquid off the tomatoes. Mix together tomatoes,
onion, and crushed saltines. Let sit for 15-30 minutes so the
tomato juice soaks into the saltines. Stir again to even distribute
ingredients, and melt lard or shortening in skillet (cast iron
works best) over medium-high heat. When lard is hot enough (test
by flicking a drop of water in from a safe distance; if it sizzles
the lard is hot), shape mixture into patties and fry. Brown
thoroughly on both sides. Serve as side dish or main course; goes
very well with homemade macaroni an d cheese.
Japanese Fried Rice "4 cups cooked converted or parboiled rice (1 cup uncook
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce

1. Cook rice following instructions on package (Bring 2 cups water to a boil, ad

d rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 min
utes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chu
nks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scram
bled egg and diced onion to the bowl. Carefully toss all of the ingredients toge
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredient
s into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6
-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com)
Serves 4.