Monday, September 28, 2009

Grape Salad

This one is unique and you I haven’t seen this one at too many pot luck dinners. This can be made ahead of time, and served later. Best of all grapes are always in season, so you can make fresh tasting grape salad whenever you like.

2 lbs. Red Seedless Grapes
2 lbs. Green Seedless Grapes
8 oz Container Sour Cream
8 oz Cream Cheese
1 tsp Lemon Juice
1 1/2 cup Powder Sugar

Wash and completely dry Grapes. Mix with a mixer until completely mixed the rest of the ingredients. Combine everything in a large bowl and chill for 1 hour.

Saturday, September 26, 2009

Poulet de Crockpot dans l'orange (Crockpot Orange Chicken)

4 boneless skinless chicken breasts
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. ground cayenne pepper
1/2 tsp. paprika
1 c. chopped onions
1/2 c. chopped bell peppers
1/2 c. chopped celery
2 cloves garlic, minced
6 oz. orange juice
1 tsp. grated orange rind
2 T. honey
1 T. Worcestershire sauce
1/2 tsp. ground ginger

Rinse chicken and place on a plate. Combine salt, cayenne pepper, chili powder and paprika and sprinkle over chicken. Set aside. Place onion, celery and garlic in the bottom of a Crock Pot.

Next, place chicken on top of that the mix. Mix orange juice, rind, honey, Worcestershire sauce and ginger. Pour this mixture over chicken. Cook for 6-8 hours on low.

Cracker Salad

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1-1/2 c. mayonnaise
1 hard-boiled egg, finely chopped
Salt and Freshly ground black pepper

In a medium bowl, coarsely crush the crackers with your hands. Add remaining ingredietns; season wtih salt and pepper. Mix well and serve.

Mighty Mo Burger

When I was a young girl living in Greensboro, NC, there was a restaurant called "The Hot Shoppes" on Summit Avenue. I believe it's now the Greensboro location for "Libby Hill Seafood". The pic above is a much older pic but it looked just like that!
The Hot Shoppes also was the teen hangout for school, and we would drive in circles around meeting our friends. Really strange how we would circle the Hot Shoppes leave and circle the McDonalds across the street, leave drive down Summit for a block or so and circle the Summit Shopping Center and do it all over again. In my day it was called "Cruising Summit". That seems like only yesterday. So if my "Sons" are reading this post, that was what we did when I was a "Cool Teen".
The Hot Shoppes had this awesome burger, and by the way, the Hot Shoppes was owned by none other than the "MARRIOTT HOTEL" back then. It was similar to "Sonic" with the drive-in genre with the speakers. As I find other "Hot Shoppes Recipes" this list will grow...but for now I'm putting this recipe on my blog for my kids...they don't know "JACK" about burgers!

And now, the recipe ...


1/2 c. Hunt's Ketchup (no substitutes)
1/4 c. chili sauce
1-1/2 tsp. A-1 Sauce
1/2 tsp. Worcestershire sauce
2 drops Tabasco Sauce
1/2 c. finely chopped sweet pickle
1-1/4 c. mayonnaise

Combine ketchup, chili sauce, A-1 Sauce, Worcestershire sauce and Tabasco Sauce. Add pickle to sauce mixture. Combine the sauce-pickle mixture with mayonnaise, stirring until well-blended. Store in a tightly covered container in refrigerator until needed.


1 uncut sesame seed hamburger roll/bun
1 T. softened margarine
2 hamburger patties, each two ounces
Salt to taste
White pepper to taste
1 T. shredded lettuce
1 slice American cheese
4 tsp. Mighty Mo sauce
2 dill pickle chips

Cut hamburger roll crosswise into three equal slices. Spread bottom, top and one side of center cut of bun with margarine. Grill bun until lightly browned and heated throughout.

Shape hamburger into thin 4-inch diameter patties. Grill very lightly on both sides. Do no overcook. Grill second hamburger very lightly on one side, turn and top with American cheese and grill lightly. Do not overcook.

Spread two teaspoons of Mighty Mo sauce on bottom of roll. Top dressing with shredded lettuce, then hamburger. Top hamburger with middle layer of bun, grilled side up. Spread with remaining Mighty Mo sauce.

Top with cheeseburger. Place pickle chips on cheese. Cover with top of bun. Do not cut.

Friday, August 28, 2009

Greek Stew

* 6 pounds chuck roast, cut into large chunks
* 1/2 cup olive oil
* 1 teaspoon white sugar
* 6 pounds small white onions, cleaned and scored
* 1 (6 ounce) can tomato paste
* 1/2 cup red wine
* 1/2 cup red wine vinegar
* 6 cloves garlic
* 1 teaspoon whole pickling spices
* 1 bay leaf
* 1 cinnamon stick
* 1/2 teaspoon dried rosemary
* to taste, salt and pepper

In a large soup pot, Brown roast in EEVO. Remove roast after browned, and set aside. Mix sugar into the drippings, add onions, and caramelize. Remove onions from pan.

Return roast to the pot, and sprinkle the onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

Rice or Mashed Potatoes, Pita Bread or Loaf Crusty Bread, Salad and a glass of Ouzo if you really want to Efhadist

Serves 10 - 12

Homemade Apple Butter

Apple Butter is good on just about everything from a bagel to pancakes and espcially on toast! The store bought brand is alright but I prefer to make my own...first you gotta have Apples! Think it's best to mix them up, Granny Smith, Red Delicious, McIntosh...just fill the crockpot up because they will cook down

4 cup sugar (can be adjusted according to amt of apples used)
4 tsp cinnamon
1 tsp cloves
1 tsp salt

Method :

Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour.

Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.

Canning: Process jars in hot water bath
Pints -10 minutes
Quarts - 20 minutes

Tuesday, August 25, 2009

Pineapple Grilled Chicken

1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken breasts
1 large pineapple, cored and sliced 1-inch thick

Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken breasts; refrigerate several hours or overnight.

Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees. Place pineapple slices on grill during last 10 minutes of cooking time.

Squash Casserole

1 pound yellow crookneck squash, cooked and mashed
1/2 cup chopped onion
1 cup grated extra sharp cheese
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1 egg, beaten
1 stick butter, melted
1 sleeve Ritz crackers, crushed

Combine squash, onion, cheese, sugar, salt, pepper, mayonnaise and egg in a large mixing bowl. Stir to mix well. Pour into a greased 2 quart baking dish.

Combine melted butter and crushed Ritz crackers in a medium size mixing bowl. Stir with a fork to combine.

Sprinkle cracker mixture over casserole. Bake at 350 degrees for 35 to 40 minutes.

Ice Cream Sandwich Dessert

1 (16-ounce) can chocolate syrup
3/4 cup peanut butter
18 ice cream sandwiches
1 (12-ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Place chocolate syrup in a medium mixing bowl. Microwave on HIGH for 2 minutes. Add peanut butter and stir until smooth. Set aside to cool to room temperature.

Line the bottom of a 13x9-inch pan with ice cream sandwiches. Spread half the whipped topping over the ice cream sandwiches. Spoon half the chocolate mixture over the whipped topping. Sprinkle with half the peanuts. Repeat layers.

Freeze 1 hour or until firm. Cut into squares to serve. Yield: about 18 servings.

Good Old Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced, divided
12 slices bacon, cooked and crumbled, divided
1 1/2 cups (6-ounces) shredded Cheddar cheese, divided
1 (8-ounce) carton sour cream

Wash potatoes; pierce several times with a fork. Bake at 400 ° for 45 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.

Melt butter in a Dutch oven over low heat; add flour stirring until smooth. Cook one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.

Stir in potato, salt, pepper, 1cup cheese, 1/2 cup bacon, and 2 tablespoons green onions and sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups.

Aloha Chicken Wings!

3 pounds chicken drummettes (about 34)
1/2 teaspoon garlic powder
1/2 cup chicken broth
1/3 cup soy sauce
3 Tablespoons sugar
3 Tablespoons brown sugar
3 Tablespoons vinegar
1/4 teaspoon ground ginger

Place chicken in baking pan. Sprinkle with garlic powder.

Combine remaining ingredients in small bowl; stir until well blended.

Pour over chicken, cover, and refrigerate overnight or several hours.

Bake uncovered at 325° for 2 hours. Serve warm. Yield: 34 appetizer servings.

Chocolate Italian Cream Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon baking soda
2 cups sifted all-purpose flour
1/4 cup powdered cocoa
1 cup buttermilk
1 cup coconut
1 teaspoon vanilla extract
1/2 to 1 cup chopped pecans
Chocolate Cream Cheese Frosting

Grease and flour three 8-inch cake pans; set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks one at a time, beating well after each addition.

Sift baking soda, flour and cocoa. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Set aside.

Beat egg whites in a large mixing bowl at high speed until stiff peaks form. Fold into batter.

Pour batter into prepared pans. Bake at 325 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

When completely cooled, frost with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1-pound) package powdered sugar
1/4 cup powdered cocoa
1/2 to 1 cup chopped pecans
Pecan halves for garnish

Beat softened cream cheese and butter at medium speed with an electric mixer until smooth.

Sift powdered sugar and cocoa. Gradually add to creamed mixture with vanilla extract, beating at low speed until light and fluffy. Stir in 1/2 to 1 cup chopped pecans.

Spread a thin layer of frosting on tops of completely cooled layers. Stack layers and frost sides of cake. Garnish with pecan halves.

The frosting may be barely enough to cover the large cake, so you may want to make 1 1/2 times the frosting recipe; however, it is extremely rich as is.
Melt margarine and milk in small saucepan. Combine powdered sugar and cocoa in a large bowl. Pour melted mixture over sugar mixture. Stir until smooth. Pour over hot cake immediately.

Southern Ambrosia

1/2 cup crushed pineapple, drained
3/4 cup miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped Georgia pecans
1 (11-oz.) can Mandarin oranges, drained
1 cup Maraschino cherries, halved and well-drained
1 cup sour cream

Combine all ingredients in a large bowl. Cover and refrigerate overnight for best flavor. Serve as a dessert or salad.

Holiday Muffins

Vegetable spray
2 ½ cups all-purpose flour
1 cup sugar
1/3 cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 egg white
3 eggs, beaten
½ cup sweet applesauce
½ cup vegetable oil
2 tablespoons sour cream
2 teaspoons vanilla-butternut flavoring
1 Granny Smith apple, peeled and finely chopped
1 cup baking raisins
1 cup walnuts, chopped

Preheat oven to 350 degrees F. Spray muffin tins with vegetable spray or use muffin tin liners, set aside. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt cinnamon, and nutmeg. Mix well and set aside. In a small bowl mix egg white, eggs, applesauce, vegetable oil, sour cream, and vanilla-butternut flavoring until well combined. Add egg mixture into dry ingredients and stir until moistened. Fold in apple, raisins, and walnuts. Fill muffin cups about ¾ full. Use any size muffin tins. Bake for 20-25 minutes or until muffins are done.

Makes 12 regular muffins

Chicken Stew

This is a tasty fat-free chicken stew that can warm you on a cold winters night...

1 frying chicken, cut up, skin and fat removed
1 (28-ounce) carton fat free chicken broth
2 cloves garlic, minced
1 bay leaf
1 cup chopped onions
5 carrots, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 (1-pound) package frozen green beans or peas
1 (12-ounce) bag egg-free noodles
6 cups water
Salt and pepper to taste

Place chicken, broth, garlic and bay leaf in large Dutch oven. Bring to a boil, reduce heat and simmer until chicken is fork tender, about 30 minutes. Remove chicken from broth; cool, remove from bone and cut into chunks. Set aside.

Return broth to heat; add onion, carrots, and celery. Return to a boil, reduce heat and simmer until vegetables are tender. Add green beans, noodles, chicken, and water; bring to a boil. Reduce heat and simmer 10 minutes or until noodles are cooked. Add salt and pepper to taste. Yield: 6-8 servings.

Old Timey Grandma Nuckle's Butter Cake

1 cup butter
2 cups sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy in large bowl of electric mixer. Add vanilla and eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Pour mixture into a greased and floured Tube or Bundt pan. Bake for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; turn out on wire rack to cool completely. Dust with ½ cup powdered sugar.

Moms Chocolate Pie

1 (9-inch) deep dish pie crust, baked
3 egg yolks, beaten
4 tablespoons flour
1 cup sugar
3 tablespoons cocoa
1 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup sugar

Combine egg yolks, 1 cup sugar, flour, cocoa, milk, and butter in a large saucepan. Mix well and cook over medium heat until thickened, stirring constantly. Stir in vanilla; pour into baked pie crust.

Preheat oven to 350 degrees.

Place egg whites in medium bowl of electric mixer. Beat until frothy. Add cream of tartar and vanilla. Gradually add sugar, beating until stiff peaks form. Spread over pie filling.

Bake for 15 minutes. Remove from oven and cool on wire rack. Yield: 1 (9-inch) pie.

Corn Salad

This is better if made the day before serving. It's one of my daughter-in-law, Kristen's favorite!

2 (11-ounce) cans extra sweet whole kernel corn, drained
1 cup chopped Vidalia onion
1 cup chopped green pepper
1 cup chopped red pepper
1/2 cup mayonnaise
Salt and pepper to taste
1 tomato, chopped
Combine all ingredients except tomato in large glass bowl. Stir to combine. Refrigerate overnight. At serving time, stir in tomato. Yield: 8-10 servings.

Apple Cake

2 cups chopped apples (medium tart)
1 teaspoon baking soda
1/4 teaspoon salt
Flour enough to make batter stiff enough to stay together when baked (about 1 cup)
1/2 cup sugar
1 egg
1 cup buttermilk
Ground cinnamon

Preheat oven to 400 degrees.

Combine apples, soda, salt, flour, sugar, egg and buttermilk in mixing bowl. Stir to combine. Pour into 2 greased and floured 8-inch pans. Bake for 10 minutes or until layers spring back when touched. Immediately turn out onto wire rack. Stack hot layers with butter, sprinkle with cinnamon and sugar. Serve hot.

Chocolate Sheet Cake

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 cup water
1 cup margarine or butter
2 tablespoons powdered cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 375 degrees.

Combine flour, sugar and salt in large mixing bowl. Set aside.

Combine water, butter and cocoa in medium saucepan. Bring mixture to a rolling boil, stirring often. Pour chocolate mixture over flour mixture and stir well. Let cool slightly.

Add eggs, one at a time mixing well after each addition. Stir in buttermilk, soda and vanilla. Mix well and pour into a greased 11x17-inch baking pan. Bake for 25 minutes.

Yield: 25 -30 servings.

While cake is baking, prepare icing. Pour icing over hot cake as soon as it comes from the oven.

Chocolate Icing

1/2 cup margarine or butter
6 tablespoons evaporated milk
1 (16-ounce) box powdered sugar, sifted
2 tablespoons powdered cocoa

Chicken Pie

2 cups diced, cooked chicken
1/2 cup diced onion
1 cup diced Granny Smith apple
1/2 cup golden raisins
1/2 cup celery
1(10 -ounce) can cream of chicken soup
1 soup can water
1/2 cup mayonnaise
1 cup fresh breadcrumbs
2 tablespoons margarine or butter
Salt and white pepper to taste

Preheat oven to 350 degrees.

Combine chicken, onion, apple, raisins and celery in a large bowl. Set aside.

Whisk together soup, water and mayonnaise. Pour over chicken mixture and mix well.

Pour mixture into a greased 9x12-inch baking dish. Toast breadcrumbs in butter until lightly browned. Sprinkle over casserole. Bake for 30 to 45 minutes or until mixture is bubbly around the edges and topping is browned. Yield: 4- 6 servings.

Onion Casserole

Some people like onions, some don't...but for those that don't...just remember Onions give many foods that special flavor that makes your mouth water. Below is a casserole using "Vidalia" onions.

1/2 cup melted butter or margarine, divided
1 cup crushed ritz crackers
4 cups sliced Vidalia onions
4 eggs, beaten
1 1/2 cups milk
3/4 cup grated sharp Cheddar cheese

Preheat oven to 350 degrees.

Combine ¼ cup melted butter with crushed crackers. Press into 9-inch pie pan or 9-inch baking dish.

Sauté onion in remaining butter. Spoon onions over cracker layer. Combine eggs and milk; pour over onions. Sprinkle with shredded cheese. Bake for 30 minutes. Yield: 4-6 servings.

Debs Dirty Rice

1 cup chopped onion
1 1/2 teaspoons butter
1 cup long grain Jasmine rice
2 cans beef consommé
1 (14-oz) can sliced mushrooms

Sauté chopped onion in butter until tender. Mix onions with consommé, rice, mushrooms, and in baking dish. Bake at 400° until rice has soaked up liquid, approximately 45 minutes to an hour. Yield: 6 servings.

Chili Cheese Corn

This can be made with fresh corn, in season, or frozen whole kernel corn in winter.

4 cups fresh corn kernels (if using frozen corn, thaw and drain)
1 cup grated cheddar cheese
1 (8-oz) package cream cheese, softened
1 (7-oz) can diced green chilies
2 teaspoons chili powder
2 teaspoons ground cumin

Preheat oven to 350 degrees. Butter a 1 ½ quart baking dish. Mix all ingredients in a large bowl until well combined. Pour into prepared dish and bake for 30 minutes or until mixture bubbles.

Southern Green Beans and Red Potatoes

2 strips bacon
1 pound fresh green beans, cut into bite-size pieces
1/2 pound small red potatoes, cut in half or quartered
1 1/2 cups chicken stock
Salt and pepper to taste
Hot pepper sauce to taste

Fry bacon until crisp reserving 2 tablespoons drippings, drain bacon on paper towels and set aside.

Place green beans and potatoes in a large Dutch oven; add bacon drippings and sauté lightly. Add chicken stock, bring to a boil, lower heat; cover and simmer until potatoes are fork tender. Add salt, pepper, reserved bacon, and hot sauce to taste.

Steak & Cheese Sandwiches

1 lb Deli Roast Beef
1-2 Cups Mozzarella, Provolone or Pepper Jack Cheese
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Dale’s Sauce (Super Walmart) or Soy, Worcestshire Sauce...
Hoagie Rolls

Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.

Rapture In Chocolate

This is really be careful!

1 (20-ounce) brownie mix, prepared as directed on package
2 (2-ounce) boxes chocolate mousse, prepared as directed on package
1 (8-ounce) carton frozen non-dairy whipped topping, thawed
8 toffee candy bars, chopped (Heath Bars, Skor, etc.)
2 cups Georgia pecans, chopped

Divide brownies in half. Crumble half in bottom of large glass bowl. Add half of each prepared chocolate mousse, whipped topping, chopped candy bars, and pecans. Repeat layers. Cover tightly and refrigerate overnight. Yield: 10-12 servings.

Orange Freeze

3/4 C orange juice
1 C orange sherbert
1 1/4" orange slice, twisted or maraschino cherry for garnish
You have to get some Soda glasses for these, actually any tall glass will do, but if you really want to experience the "Hot Shoppes Mood", go to the dollar store, Walmart, and get you some old-fashioned soda glasses!

1. Freeze 14-16 0z soda glasses in freezer.
2. Place OJ & sherbert in blender and mix until well blended. consistency of a milkshake.
3. Pour into a frosted glass. Do not overblend or the mixture may be to thin, if this happens just add some extra sherbert, a scoop at a time.

Variation: Not really a Hot Shoppes item but you can also Use lime juice and lime sherbert!!

Peanut Butter Sheet Cake

2/3 cup shortening
1 1/2 cups granulated sugar
3 eggs
1 cup creamy peanut butter
3/4 cup milk
1 tsp vanilla extract
2 tsp baking powder
1 3/4 cups all purpose flour

Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well. Add milk and vanilla extract alternately with the baking powder and flour.
Pour into sheet baking pan and bake at 350 deg for 25-30 minutes. Insert toothpick if it comes out clean, she's ready to frost.

Peanut Butter Frosting

1 - 16oz box (1lb) powdered sugar
1 - stick margarine, softened (1/2 cup)
1/2 cup creamy peanut butter
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)

Cream powdered sugar and margarine together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cake when completely cooled.

For an extra treat, you can also make cupcakes!

Sesame Chicken

1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons Chili Sauce or Catsup
1 - 2 tablespoon white distilled vinegar
Pinch of Black Pepper
diced green onion, optional
sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok, combine remaining ingredients and simmer over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds

Cheese Biscuits

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted

Preheat oven to 350 degrees F.

In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes

Monday, August 17, 2009

Iced Coffee

1 Cup ground coffee
32 ounce container (*1 Quart Mason Jar)
Large basket type coffee filters (about 2)
Gourmet Flavored Syrup (optional)

Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.

Regular Coffee: Use equal parts coffee concentrate and water in cup and heat. Saves time in the morning!

Iced Coffee: Pour four ounces of coffee concentrate into a large glass and add four ounces of milk. Fill with ice and Sugar. You can add your favorite coffee flavoring.

Friday, June 19, 2009

Damn Good Dessert

This is so good...will feed about 40, so it's great for those occasions when someone wants you to bring a's sweet but salty, you'll love it!


40 Saltine crackers
1 Cup salted butter (don’t substitute) -
1 Cup brown sugar
1 12 ounce pkg of chocolate chips
5-6 Heath bars

Preheat oven to 325 degrees

Step 1: line a large baking sheet with aluminum foil and cover with saltine crackers, careful not to let the overlap. If you don't have a large baking sheet, naturally you will use less crackers.

Step 2: Start the caramel prep by melting the butter and adding the brown sugar, letting it come to a boil, stirring constantly, until it bubbles, then turn it down to medium and let it simmer for a few seconds. The consistency should be thin and that is good.

Step 3. Pour the caramel mixture over the crackers trying to cover as evenly as possible.

Step 4. Place in the oven for anywhere from 5-10 minutes until the mixture begins to bubble.

5. Immediately while its hot, sprinkle the bag of chocolate chips over the hot caramel and watch it melt, should only take a few minutes for the morsels to completely melt.

Step 6. While you're waiting for the chocolate to melt, about 5 minutes...crack the heath bars into little pieces and using a spatula smooth out the chocolate and sprinkle the crushed heath bar mixture...voila, stick it in the freezer, for a few hours until it hardens.

Step 7. Remove from freezer when hardened and bust it up in pieces...bon appetit!


2 tablespoons EEVO
2 pounds ground beef
1 tsp salt
1/4 tsp pepper
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa
1/4 cup mild chili powder
2 tbsp chipotle chili powder
1 can (6 ounces) tomato paste
1 (28 ounce) can whole peeled tomatoes, chopped, plus puree
1 (14 ounce) can of red kidney beans, drained
1/2 bottle of beer
1 medium onion, finely chopped
1 green bell pepper, diced
Sour cream
Shredded cheese


Heat 2 tablespoons of oil in a large stock pot over medium-high heat. Crumble beef into the pot, stirring with a wooden spoon to break apart as much as possible. Add salt and pepper, and continue cooking until the beef is well browned.

Place the cooked beef, whole peeled tomatoes, beans and broth, tomato paste, spices, and chopped onion and pepper into a slow cooker, and cook on “High” for 5 hours, or simmer in a stock pot on very low heat for about 2 hours.

Make the chili a day ahead if possible, and reheat before serving. Top with sour cream, scallions, cheese, and serve.

Serves 6-8.

Saturday, May 9, 2009

Boar And Castle Sauce.....Remember this?

Bills Hot Dogs - Washington NC

Bill's Hot Dogs in Washington, NC is a stop every lover of the American frankfurter on a roll needs to make at least once in their life. Place sells only dogs, chips and soft drinks (they offer Coca-Cola in the small, old-time-style, curvy bottle). The dogs are bright red (from a dog maker in Clayton, NC, me thinx), deep fried, keep hot in oil on the steamer top. "All the way" means with chili sauce, onions and mustard. The chili sauce is unique and very spicy. Best I can tell, it is made from a base of cooked white (northern) beans that are pureed, and then seasoned with salt and lots of white pepper. The dogs costs less than a buck each. Place is open for breakfast, and I've been there at 9 am having to wait in line!

White Bean Bruschetta with a lemon zing (Low Cal)


1 (8-ounce) long loaf Italian bread
1 lemon
1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground pepper
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) chopped fresh parsley leaves
2 clove(s) garlic, each cut in half


1. Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
2. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
4. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.
5. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

Black Bean Burgers

I'm sick of hamburgers...grainy dead cow flesh, speckled with pure fat...don't know where the name came from anyway, duh...ham=pork, and I'll bet you the first hamburger was made out of sausage...blech! But on the otherhand, there is the joy of serving up the american favorite on a bun with lettuce, tomato, and all of the other goodies...well, black bean burgers work for me, see if they work for you!


1 can(s) (15 to 19 ounces) black beans, rinsed and drained
2 tablespoon(s) light mayonnaise
1/4 cup(s) packed fresh cilantro leaves, chopped
1 tablespoon(s) plain dried bread crumbs
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) hot pepper sauce
Nonstick cooking spray
1 cup(s) loosely packed sliced lettuce
4 (4-inch diameter) mini whole-wheat pitas, warmed
1/2 cup(s) mild salsa


1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth (some lumps of beans should remain). Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
2. Heat skillet over medium heat until hot. Add patties, sprayed side up, and cook until lightly browned, about 3 minutes. With pancake turner, turn patties over, and cook 3 minutes longer or until heated through.
3. Arrange lettuce on pitas; top with burgers then salsa.

Wednesday, May 6, 2009

RO'S Barbecue Slaw

Personally, I think this is probably one of the nastiest tasting recipes I have ever run across. At the same time, it is a staple here in the Gaston County area. They sell it in the Grocers, Convenience Stores.....People put it on everything edible. The most sickening combination is with BBQ. It just so happens that I ran across someone that had a close connection with the family at one time or another and let the secret out. After comparing the two, I'd say you can't tell the difference.

R.O.'s Barbecue Slaw

4 cups grated cabbage
1 tablespoon paprika
1/2 cup sweet mixed pickles
3/4 cup catsup
1/2 teaspoon brown sugar
2 oz. jar pimentos, drained
salt & pepper to taste
1/2 teaspoon red pepper
1/2 teaspoon chili powder
3/4 cup mayonnaise
1 tablespoon mustard

Mix all ingredients in blender or food processor and chill.

Another Version

R.O.'s Barbecue Slaw

4 cups grated cabbage
1 tablespoon paprika
1/2 cup Dukes Sandwich Relish
3/4 cup chili sauce
1/2 teaspoon brown sugar
2 oz. jar pimentos, drained
salt & pepper to taste
1/2 teaspoon red pepper
1/2 teaspoon chili powder
3/4 cup mayonnaise
1 tablespoon mustard

Mix all ingredients in blender or food processor and chill. I dare you to try this and compare!

Monday, April 20, 2009

Chocolate Mug Cake

This recipe is for all of you chocoholic crazies that get an itch for a piece of Chocolate Cake at the oddest hours. Not a chocoholic? Be creative...omit the cocoa, chocolate pieces...add butterscotch, caramel, coconut, peanut butter, try something else!

4 tbsp Flour
4 tbsp Sugar
2 tbsp Cocoa
1 Egg(s)
3 tbsp Milk
3 tbsp Vegetable Oil
3 tbsp Chocolate Chips (optional)
a small splash of Vanilla
the biggest Mug you can find


1. Add all the dry ingredients to the mug,and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well.
4. Add the chocolate chips and vanilla extract. Mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 wats on high.
The cake will rise way over the top of the mug, but worry! It'll go back down in a little bit.
6. Allow it to cool a bit, and tip it out onto a plate if you want.

And why is this the most dangerous cake recipe in the world?
Because now we are only 5 minutes away from chocolate cake at any time of the
day or night!

Sweet Baked Potato Chips

Eat your heart out "Lay's"...this is a super replacement for all of you chip lovers that are watching your weight. Sweet Potatoes are high in fiber and good for you!

1 large sweet potatoes, peeled
Non-fat Olive Oil Cooking Spray
1/8 tsp Kosher salt, or to taste

Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. The thinner the better (it gives you more chips for the same amount of Weight Watchers Points!!!)
Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.

*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up

Spicy Whitey Stew

1 Pound Dried White Beans -- soaked
2 Teaspoons Salt
2 Teaspoons Paprika
2 Teaspoons Thyme
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Pepper
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
3 Medium Onions -- chopped
1 Large Bell Pepper -- chopped
2 Stalks Celery -- chopped
4 Cups Chicken Stock
2 Cans Tomatoes -- chopped
2 Teaspoons Garlic -- chopped
1 Cup Apple Juice

Combine spices in small bowl. Preheat large pot over high heat 4 minutes.
Add onions, pepper, celery and 2 tabs seasoning mix. Cook 5 minutes. Add half cup stock, cook until liquid evaporates. Add tomatoes and remaining seasoning mix. Cook 5 minutes.
Add drained beans, stock, garlic. Cook 12 minutes. Reduce heat to medium, cook 50 minutes. Stir in apple juice, cook until beans are tender, 50 more minutes.

Voodoo Gumbo

1 Medium Onion -- Chopped
1 Medium Bell Pepper -- Chopped
3 Stalks Celery -- Chopped
4 Tablespoons Olive Oil
1/2 Cup Flour
1 Pound Andouile Sausage -- Sliced
2 Tablespoons Cajun Seasoning
4 Cups Chicken Stock
2 Tablespoons Worcestershire Sauce
1 Can Tomatoes -- Chopped
2 Cans Kidney Beans -- Cooked
1 Pound Chicken Breast -- Cubed
2 Tablespoons Hot Sauce
1 Cup Sour Cream -- Optional
Rice -- Cooked

Saute flour in oil for 8 minutes or until the flour browns. Remove from pan and reserve. Add onions, celery and bell pepper to the same pot. Saute for 5 minutes. Add cajun seasoning and saute for 5 more minutes. Add stock, worcestershire, tomatoes, beans and reserved roux. Bring to a simmer for 5 minutes. Add chicken and simmer for 10 minutes. Add hot sauce, serve over rice, topped with sour cream.

Pickle Soup


5 Dried Mushroom
7 Cups Water
2 Medium Onion -- chopped
1 Clove Garlic -- chopped
1 Medium Carrot -- sliced
1 Bay Leaf
3 Medium Potatoes -- peeled and cubed
Salt And Pepper -- to taste
2 Medium Kosher Pickles -- diced
2 Tablespoons Parsley -- chopped

Directions soak mushrooms in water for 1 hour and drain. place in saucepan with water, onion, garlic, carrot and bay leaf. Bring to boil, then cover and cook over low heat for 1 hour. discard bay leaf. force through sieve. add potatoes, salt, pepper and pickles. cook over low heat for 15 minutes adding water if too thick. correct seasoning add parsley and serve.
Serves 4

Curried Chicken and Potatos


2 Tablespoons Butter
1 Pound Chicken -- chopped
1 Pound New Potatoes -- quartered
5 Medium Green Onions -- sliced
1/4 Teaspoon Pepper
1/4 Teaspoon Salt
1/2 Cup Ranch Salad Dressing
2 Tablespoons Milk
1 1/2 Teaspoons Curry Powder

Melt margarine in skillet cover and cook chicken, potatoes, & 1/2 the onions for 20 minutes. Sprinkle with salt & pepper. Meanwhile, mix dressing, onions, milk & curry powder thoroughly. Toss it in, cook until just heated through.
Serves 4

Cardamom Rice


1 1/2 Cups Rice
2 Teaspoons Cardamom
1 Teaspoon Cumin

Dissolve spices in the water that goes in with the rice, steam as usual.
Serves 5

Mediterranean Lentils


1 Pound Lentils
3 Tablespoons Peanut Oil
1 Teaspoon Ground Cumin
1 Teaspoon Fenugreek Seed
3 Medium Onion -- chopped
3 Cloves Garlic -- mashed
2 Medium Jalapeno -- chopped
1 Medium Bay Leaf
1 Clove
1 Pinch Ground Cardamom
1/4 Cup Cream
Salt And Pepper -- to taste

Directions cook lentils as directed. draining some broth if you like it thicker. saute remaining ingredients except cream until onion is browned. turn up heat and when mixture is very hot pour into lentils. Cook 10 minutes. add cream when lentil are hot but not boiling stir and serve over rice.

Shish Kebob's


2 Pounds Lamb -- or beef cubed
2 Tablespoons Butter
2 Medium Onion -- chopped
Salt And Pepper -- to taste
1/2 Teaspoon Paprika
1/2 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Cup Tomato Paste
1/2 Cup Water
2 Tablespoons Dry Red Wine

Directions brown lamb or beef in butter until browned. add onions and saute until golden. Add remaining ingredients, cover and simmer for 45 minutes. serve over rice.
Serves 4

Garlic Lover's Scallops Scampi


1 lb. Scallops, small
1 stick real Butter, more if desired
Fresh Garlic, to taste
1 cup Bread Crumbs
Lemon Wedges
4 serving dishes

In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. Top with bread-crumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.

Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.

Sunday, March 1, 2009

Just Like Dunkin's!

One 1/4-ounce package active dry yeast
2 tablespoons warm water (98 degrees)
3/4 cup warm milk (30 seconds in the microwave does the trick)
2 1/2 tablespoons margarine or butter
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2 3/4 cups all-purpose flour
3 cups vegetable oil
1/3 cup margarine or butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water

1 cup semisweet chocolate chips

1.In a medium bowl, dissolve the yeast in the warm water.
2.Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough
doubles in size, about 1 hour. You can tell that the dough has risen enough when you
poke it with your finger and the indentation stays.
6. Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: Empty a standard 15-ounce can of whatever you can find-vegetables, refried beans, even dog food. Be sure to wash out the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum.
8. When you've punched out all the dough (you should have about a dozen unholed
donuts), it's time for the holes. Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.

Denver Omelet

2 tablespoons butter
1 medium onion, chopped
1 green or red bell pepper, seeded and chopped
1 cup chopped cooked ham
8 eggs
1/4 cup milk
1 cup (4 ounces) grated cheddar cheese
Salt and freshly ground black pepper

Heat the oven to 400 degrees F. Grease a 10-inch round baking dish (or make the
entire recipe in a cast-iron skillet). Melt the butter in a skillet over medium-low heat. Add the onion and bell pepper and cook for about 5 minutes, stirring occasionally, until soft. Add the ham and cook for 2 minutes more. Remove from the, heat. Beat the eggs and milk in a large bowl. Stir in the cheese and add the sauteed
vegetables and ham. Season to taste with salt and pepper. Transfer the mixture to the prepared dish. If baking in a cast-iron skillet, pour egg mixture with cheese over the vegetables and ham. Bake for 20 minutes or until the top is puffy and brown. Cut into wedges and serve warm.

Biscuits with Chives

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon black pepper
1 teaspoon salt
1/2 pound butter, cubed and chilled (1 cup)
1/2 cup snipped chives
3/4 cup milk
1 cup grated sharp cheddar cheese

Preheat the oven to 450 degrees. Grease a baking sheet.

Sift together the flour, baking powder, pepper, and salt until thoroughly mixed. Place the flour mixture in the bowl of a food processor, add the butter, and process until completely combined.

Place the mixture in a bowl, add the chives, and stir to combine. Form a well in the center of the mixture and pour in the milk. Stir just until the mixture comes together into a sticky dough. It may be necessary to add 1 or 2 tablespoons of milk. The dough should come free from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Sprinkle the dough with flour and knead gently just until it stays together. Roll the dough with a floured rolling pin to a thickness of 1 inch. Use a large biscuit cutter dipped in flour to cut out the biscuits. Reform the scraps and repeat until all the dough is used.

Place the biscuits 1 inch apart on the baking sheet and sprinkle cheese on top of each one. Bake until lightly browned, 12 to 15 minutes. Leave the oven on for cooking the bacon and the eggs. The biscuits may be wrapped in a towel and kept warm, or warmed in a hot oven just before being served.

Cheddar Sauce

1 cup heavy cream
1 cup milk
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups grated sharp cheddar cheese

Place the cream, milk, cornstarch, nutmeg, pepper, and salt in a saucepan. Place the saucepan over medium heat and stir the mixture with a whisk. Continue stirring until the mixture thickens and begins to simmer. Add the cheese and stir until it is completely combined. Remove the sauce from the heat, cover it, and keep it warm until ready to serve.


12 slices thick-cut smoked bacon

Arrange the bacon slices in groups of 2 on a baking pan, folding each slice in half and allowing it to slightly overlap the adjacent slice.

Bake for 10 to 12 minutes, turning the pan several times, until the bacon is crisp and done to your preference. Place the bacon on paper towels, and keep it warm until ready to serve.

Scrambled Egg Stuffing
1/2 cup milk
12 eggs
2/3 cup snipped chives
1 teaspoon salt
Black pepper
3 tablespoons butter

1. Whisk the eggs and milk together completely. Whisk in 1/2 cup of the chives and the salt, and season with a little pepper.
2. Melt the butter in a large, ovenproof saute pan over medium heat. Pour in the egg mixture. Quickly stir with a wooden spoon until the eggs begin to clump into small curds. Stir a moment longer, then place the pan in the still hot oven.
3. Bake about 5 minutes until the eggs are just cooked. Remove the pan and cut the eggs into 6 wedges. Serve immediately.

Pull each biscuit apart into 2 equal pieces. Place the bottom piece on a warm plate. Place a scrambled egg wedge on the biscuit bottom. Ladle 1/4 cup of the sauce over each scrambled egg wedge. Add several slices of crisp bacon and cap with the biscuit top. Garnish with the remaining chives and a dash of chive oil.

Bavarian Breakfast

Bavarian Egg Dish

1/2 pound medium sliced ham, enough to cover bottom of dishes
1 can (4.5 ounces) sliced mushrooms (2 tablespoons for each dish)
1 package fresh or frozen broccoli or asparagus, cooked
6-16 eggs (or 2 eggs for each dish--egg beaters may be substituted)
1 1/2 - 2 cups baby Swiss cheese, grated (1/4 cup for each dish)
1 1/2 - 2 cups three-cheese combination, grated (1/4 cup for each dish)
6-8 tablespoons milk (1 tablespoon for each dish)
6-8 teaspoons parsley, shredded (1 teaspoon for each dish)
chopped onions, optional
6-8 individual 5-6 inch oval or round ovenware dishes

Spray bottoms and sides of ovenware dishes with nonstick cooking spray.
Layer bottoms of dishes with ham slices. Add sliced mushrooms. Thinly spread lightly pre-cooked broccoli or asparagus. Add onions, if desired. Add one or two eggs to each dish. Do not scramble the eggs. Cover with Baby Swiss cheese and three-cheese combination. Add milk and parsley.

Bake at 350 degrees F for 15-20 minutes until set. Serve in baking dishes. Serves 6-8

Baked Sausage & Apple Brunch

1 pound sausage links, cut in half (use turkey breakfast sausage if you find one you like)
6 tart apples, cored and sliced but not peeled
salt and freshly ground black pepper
1 tablespoon lemon juice
3 tablespoons brown sugar

Preheat oven to 350 degrees. Coat a 2-quart casserole with vegetable cooking spray.
In a skillet, brown the sausage; drain off grease. Toss apples and sausage pieces together and transfer to a casserole. Sprinkle with salt, pepper, lemon juice, and brown sugar. Cover and bake for 45 minutes. Remove from oven, uncover, and let stand 10 minutes before serving. Serves 6

Tortilla Tricks

With a pizza cutter, slice 2 medium flour tortillas into very thin matchstick pieces. Spread on a baking sheet and bake 5-6 minutes at 400 degrees. Stir. Return to oven 3-5 minutes more. Matchsticks should be crisp and golden brown. Cool. Makes 2 cups.

Tortilla Crispy:

With a pizza cutter, cut 3 corn or 2 medium flour tortillas into small rectangles. Heat canola oil in a small frying pan over medium heat. 1dd a small amount of tortilla rectangles to pan. They will cook quickly. Cool on a plate covered with a paper towel. Blot carefully to

remove excess oil. Makes 2 cups.

Tortilla Confetti:

Purchase flour tortillas of different colors at the deli section of a grocery store. With kitchen scissors or a pizza cutter, cut 2 medium tortillas into tiny squares. Use as they are, or follow Tortilla Matchsticks directions above for crispy tortilla confetti. Makes 2 cups.

Migas (Tortilla Crumbs):

Using the leftover tortilla crumbs at the bottom of a bag of tortilla chips, crush with a rolling pin or fork. Sprinkle over main dishes, salads, or soups as an easy last-minute garnish.

Taco Salad

Makes 6 servings

6 large flour tortillas
1 pound ground beef or turkey
1 tablespoon chili powder
1 teaspoon garlic salt
1 can (30 ounces) refried beans, heated
6 to 8 cups shredded lettuce
3 cups chopped tomatoes
3 cups grated cheddar cheese

1. Preheat oven to 375 degrees. Spray an empty 4- to 5-inch-diameter can or baking pan with nonstick cooking spray. Drape a tortilla over top.
2. Bake 8-10 minutes, or until light golden brown. Let cool 5 minutes before removing tortilla from can or pan.
3. While tortilla is baking, brown meat in spices.
4. Place tortilla bowls on plates. Spread beans evenly in bottom of each tortilla bowl. Spoon meat on top of beans: layer remaining ingredients over top of meat.

Salt Water Taffy

Makes about 1 dozen pieces

3/4 cup warm water
1 teaspoon salt
1 cup sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
2 tablespoons butter, plus more for hands
1 teaspoon flavored extract (see Note) such as peppermint or vanilla
powdered sugar for dusting

1. Combine the water and salt in a heavy saucepan. Stir in the sugar, cornstarch, and corn syrup and cook over medium heat, stirring constantly, until the mixture comes to a boil and the sugar dissolves, about 3 minutes. Stop stirring, and continue cooking for 10 to 15 minutes, until the mixture reaches 265 degrees F on a candy thermometer, or when a small amount forms a firm but not hard ball when dropped in a glass of cold water.

2. Stir in the butter and pour the hot syrup onto a greased cookie sheet. Sprinkle the extract over the poured candy syrup. With a spatula or candy scraper, begin working the hot syrup by scraping it toward the center of the cookie sheet, getting under it, lifting and turning the mixture until it is cool enough to handle.

3. Grease your hands with butter or vegetable oil and begin pulling it up with your fingers into a length no more than 18 to 20 inches. Keep folding it back on itself and pulling out again. The taffy will be very sticky at first, but as you work it for about 10 minutes it will become opaque and firm.

4. When ridges form as you pull, gather the taffy together, pullout several ropes about 12 to 14 inches long, and let them fall on a clean surface that is lightly dusted with powdered sugar. Cut the ropes into 2-inch pieces, and wrap each piece in a square of wax paper. Store in an airtight container for up to 3 weeks.

Note: You can flavor taffy with flavored extracts such as anise, lemon, orange, peppermint, and winter- green. Look for extracts in large supermarkets or purchase them online from baking supply companies.

Black Bean Burgers


1 1/2 cans black beans (16 ounces each can with one can halved or 24 ounces total), rinsed and drained
2 tablespoons chopped white onion
1/4 cup or 4 tablespoons diced red bell pepper
1/2 teaspoon cayenne pepper
about 1/2 of an egg
about 1/2 cup bread crumbs
1 tablespoon fresh cilantro or parsley, chopped
1 tablespoon olive oil or vegetable oil

4 gourmet wheat hamburger buns
low fat ranch dressing
shredded ice-berg lettuce
red onion

1. Mix one egg in a bowl. Use half of the mixture in the next step.
2. Combine black beans, onion, bell pepper, cayenne, egg, bread crumbs and cilantro or parsley in food processor and blend. If the mixture is not dry enough to shape, add more bread crumbs.
3. Form and shape into four patties. For best results make 24 hours ahead and refrigerate so patties will set well.
4. Heat 1 tablespoon olive oil in large frying pan over medium heat. Fry the patties 2 minutes each side.
5. Arrange sandwich with patty, low fat ranch dressing, red onion, pickles and one slice of tomato for each sandwich.

Note: Fresh not dried cilantro or parsley work best in this recipe.

Making Bread Crumbs Tip:
Cut fresh bread into cubes. Place them on a baking sheet and bake at 350 degrees F until crisp, about 15 to 20 minutes. Process the cubes in a blender or food processor until finely ground.

Sweet Jack Pork Loin

1/4 cup bourbon
2 tablespoons molasses
1 tablespoon crushed red pepper flakes
4 cloves garlic, crushed
2 bay leaves, crushed
10 sprigs fresh thyme, coarsely chopped
6 sprigs fresh sage, coarsely chopped
3/4 cup olive or peanut oil

1. Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally.
2. Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basting with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a grill, or be roasted in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees. Remove from heat and rest the tenderloin for 10 minutes before slicing. This can be made ahead and refrigerated; bring to room temperature before serving.

Buffie Wings & Bleu Cheese Dip

Blue Cheese Dressing
2 tablespoons minced yellow onion
1 clove garlic, peeled and minced
1/4 cup minced parsley
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1/4 to 1/3 cup crumbled blue cheese
Salt to taste
Black pepper to taste
Ground hot red pepper (cayenne) to taste

Chicken Wings
20 to 25 chicken wings

Vegetable oil for deep frying
1/4 CUP (1/2 stick) butter or margarine
1/2 to 1 (2-ounce) bottle Louisiana hot sauce
12 to 18 celery sticks

1. DRESSING: Mix all ingredients in medium bowl, cover, and chill 1 hour or longer.
2. CHICKEN WINGS: Halve wings at "elbow" and discard tips. Do not dredge, crumb, or batter wings. Deep-fry in 2 1/2 to 3 inches 375 degrees F. vegetable oil in a saute pan or deep fat fryer until crisp and golden brown on all sides-8 to 10 minutes. Drain well on paper towels.
3. Melt butter in small saucepan and blend in 1/2 to 1 bottle hot sauce, depending on how "hot" you like things.
4. Place chicken wings in large bowl; pour hot butter sauce over wings and mix well.
5. Arrange wings on deep platter and serve warm with celery sticks and Blue Cheese Dressing for dipping. Don't forget to put out plenty of napkins-Buffalo Chicken Wings are deliciously messy!

Grilled Ribeye with Potatoes and Leeks

6 oz. slab bacon, finely diced
1 cup diced leeks, white parts only
1/2 cup finely diced shallots
3/4 cup olive oil
1/4 cup sherry wine vinegar
1 tbsp. Dijon mustard
2 lb. Yukon gold potatoes
Coarse salt and freshly ground pepper to taste
1/4 cup chopped flat-leaf parsley leaves
6 (1-inch-thick) rib-eye steaks, trimmed of excess fat

1. Place the bacon in a large saute pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning.

2. Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat.

3. Whisk together the oil, vinegar, and mustard.

4. Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well. Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note). Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm.

5. Preheat and oil the grill.

6. Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare.

7. Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.

Note: The warmer the potatoes, the more the vinaigrette they will absorb, so you must work quickly and carefully while they are still hot.

No Flip Omelet

Nonstick cooking spray
1 tablespoon butter
12 eggs
1/4 cup sour cream
1/2 cup cottage cheese
2 dashes of Mrs. Dash

any combination of the following:
1 cup cooked sausage
1 cup chopped ham or Canadian bacon
1/2 cup grated cheese (Swiss, cheddar, Monterey jack, or a combination)

Optional toppings:
cooked mushrooms
sliced tomatoes
red and green peppers (especially nice for Christmas)
1 medium mixing bowl
1 (12 inch) heavy skillet with lid
1 (14 inch) plate

1. Spray a 12 inch heavy skillet with nonstick cooking spray and melt butter on low heat.

2. Combine the other ingredients in a medium mixing bowl. Pour egg mixture into skillet and reduce heat to low. Cover with a lid; a glass lid is best so you can see when mixture is set. This skillet is larger than the burner, so you'll probably need to move the skillet to finish cooking. Cook slowly for about 30 minutes or until egg mixture is set.

3. When omelet is set, top with choice of meat toppings in an attractive pattern. Top with grated cheese. Return to heat until cheese is melted.

4. Carefully loosen omelet from the pan. Choose a large serving plate, one that is 2 inches larger than the skillet. Hold the skillet above the serving plate. Starting about 1 inch from the edge of the serving plate, start sliding the omelet onto the plate. If the omelet breaks apart, piece it back together, rearrange the toppings or add more cheese to cover patched spots and serve.

Beef Bourguignonne

Servings: 4 to 6
2 pounds lean stewing beef, cut into chunks
1/4 cup unsalted butter
3 yellow onions, finely chopped
2 tablespoons flour
1 cup red Burgundy wine
1 cup brown veal stock
1 shallot, chopped
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 /2 teaspoon chopped fresh parsley or 1/4 teaspoon dried parsley
1 bay leaf
Freshly ground black pepper
1. Pat the beef pieces dry and set aside in a bowl. Melt the butter in a large stockpot over medium heat. When the butter is hot, increase the heat to medium-high and add the meat and onions. Cook, turning the meat frequently, for 6 to 8 minutes, until the meat is well seared and browned on all sides. Transfer the meat to a bowl.
2. Decrease the heat to medium-low and sprinkle the flour over the onions in the pot. Stir well to coat the onions with the flour and meat drippings. Increase the heat to medium and add the wine, stock, shallot, thyme, parsley, bay leaf, and salt and pepper to taste. Stir well to incorporate all of the ingredients. Return the meat to the pot, cover, and simmer over very low heat for 3 hours, until the beef is tender and the sauce has thickened. Serve immediately.

Saturday, February 28, 2009

Stuffed Ham Rolls

This is an excellent breakfast for a crowd, especially served with a hash brown casserole

Serves: 12 people (2 ham rolls each)
2 cups sour cream
2 cups com bread stuffing
2 packages (10 ounces each) frozen, chopped spinach, thawed
24 slices thin deli sliced ham
cheese sauce (see recipe below)
shredded/grated Parmesan cheese

Cheese Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
1-2 cups grated Cheddar cheese

1 medium mixing bowl
1 medium saucepan (for cheese sauce)
1 large casserole dish (for baking ham rolls)
1 large serving dish

1. Cook spinach until thawed; drain.
2. Combine sour cream, stuffing and spinach; mix well. Spread a heaping tablespoon of spinach mixture on each ham slice.
3. Roll the ham slice and place seam side down in large casserole dish, leaving a
little space between every two rolls. You can use individual au gratin dishes, if you wish.
4. Cover the ham rolls with cheese sauce, being sure to cover all exposed ham to
avoid crisping the ham during baking.
5. Sprinkle with Parmesan cheese and paprika. Cover with aluminum foil.
6. Bake at 350 degrees F for 20 minutes covered, then an additional 10 minutes

Cheese Sauce:
Melt butter in saucepan. Add flour; blend well until smooth. Add milk 2 cups at a time and stir until thick. Add cheese and immediately remove from heat. Stir Until well blended and smooth.

Hawaiian Baked Potatoes

1 can (8 oz.) crushed pineapple
2 baking potatoes (baked)
1/2 cup cheese spread (heated)
2 Tbsp. chopped green pepper
2 Tbsp. chopped green onion

Drain pineapple; save juice for beverage. Split and open baked potatoes. Combine remaining ingredients in a small bowl. Spoon over potatoes.

Orange Chicken

This is a low fat, low cal recipe that is really good...

4 lbs of chicken (Thighs) or 4 breasts
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard

Place chicken, skin-side up, in a single layer in a shallow baking pan; sprinkle with salt and pepper.Bake in moderate oven (375°) 30 minutes.

Blend orange juice, honey, Worcestershire sauce and mustard in a cup. Brush part
over chicken.Continue baking, brushing again with remaining orange mixture, 20 minutes, or until chicken is tender and richly glazed.

Tartar Sauce

1/8 cup capers
1/8 cup chopped parsley
1/8 cup chopped cornichons or gherkins
1 1/2 cups mayonnaise
1/4 cup diced onions
1/8 cup lemon juice
1/8 teaspoon Dijon mustard
Dash of Tabasco or hot pepper sauce
Freshly ground black pepper

Place the capers, parsley, and cornichons in the container of a food processor and pulse until finely chopped. (Alternately, finely chop the ingredients by hand.) Place in a medium bowl and mix in the mayonnaise, onions, lemon juice, mustard, hot pepper sauce, salt, and pepper. Cover and refrigerate until ready to use.

Makes about 2 cups

Cornbread II

3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk

Preheat the oven to 375 degrees F.
2.In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
3.Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer.
4.Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes.

Cut into squares and serve hot.

Sloppy Sally's

1 tablespoon canola or other vegetable oil
1 small onion, cut into 1/2-inch dice
2 pounds lean ground beef
2 cups Heinz bottled chili sauce, or more as needed
1/2 teaspoon chili powder
1/2 teaspoon garlic powder or granulated garlic
1/8 teaspoon hot red pepper flakes
Coarse (kosher) salt, to taste
Red wine vinegar, to taste
8 to 10 hamburger buns, toasted

1.Heat the oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until softened and translucent, about 3 minutes.
2. Add the ground beef to the skillet, breaking it up well with a spoon, and cook until the meat has lost its raw color, about 10 minutes, stirring frequently to break up any clumps.
3. Pour off and discard any juices and fat that have accumulated in the skillet. Add 2 cups ketchup, the chili powder, garlic powder, pepper flakes, and salt and stir well to mix. Cook, uncovered, until the meat is cooked through and the flavors are blended, about 20 minutes, stirring frequently. The mixture should be loose, with enough sauce to bind the meat. If it gets too dry, add more ketchup or a bit of water and cover the skillet during the last 5 minutes of cooking. Stir in a splash of vinegar, then remove the skillet from the heat.
4. Taste and adjust the seasoning, then spoon onto hamburger buns and serve.

Lime Chicken

5 lb chicken breasts
4 T dried coriander
4 T California ground chili
4 T pasilla ground chili
4 T granulated garlic
4 T Greek oregano
1-2 limes

Wash chicken with lemon juice. Rinse, put in a brown-n-bag (follow bag directions).
Cover chicken with spices, then squeeze juice of 1-2 limes over chicken. Close bag,
bake for 1 hour 15 minutes at 350 degrees.

Hawaiian BBQ Sandwiches - Manapua

Pork Manapua Filling

3 lb Pork Shoulder
2 T Canola Oil
2 Onions - diced
2 Garlic Cloves - diced
1 T Spanish Paprika
1 T Oregano - chopped
2 Tomatoes - peeled, seeded & chopped
1 C Red Wine
2 C Rich Chicken Stock
1 T Salt
1 t Black Pepper
½ C Green Olives - coarsely chopped
2 T Parsley - coarsely chopped

Sear whole pork shoulder in cast iron pan and place in hotel pan or like it. Saute
onions and garlic and deglaze the pan with all other ingredients, except olives and
parsley for garnish. Pour over pork. Cover pan with foil and braise at 275 for 4 hours or until very tender. Remove pork and cool 1 hour. Strain pan juices and skim fat. Shred pork, add juices to moisten, add olives and parsley, adjust seasoning and let cool completely before filling Manapua's.

Manapua Dough:

6 T Butter
2 T Olive Oil
1 T Vinegar
1 C Water
1 t Salt
4 C Flour

Bring all ingredients except flour to a boil. Add wet ingredients to flour and mix to incorporate. Knead to a firm dough. Divide into 2 disks and refrigerate 2 hours.

Tropical Salsa

½ tomato, diced
1/3 C onion, diced
½ jalapeno, seeded and finely minced
½ C fresh pineapple, diced
½ C mango, diced
2 each of red and green bell peppers, diced
2 TBS cilantro, finely chopped
1/4 tsp ground cumin
½ lime, squeezed
Dash of cayenne
Salt to taste

Combine all ingredients in a bowl, except for the salt and cayenne. Add a dash of
cayenne and season with salt to taste. Serve with grilled shrimp.

Healing Cabbage Soup

This soup is good when you are suffering with a cold...

3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Fat Burning Cabbage Soup Diet

Rumor has it that this soup will melt away pounds and should only be followed for 7 days at a time, with at least two weeks in between.

It's packed with nutritious vegetables and fruit, and is extremely low in fat. Many people say it's the best rapid weight-loss program around.

However, you should only go on this diet for one week at a time, then resume your normal eating for at least two weeks. The cabbage soup diet is too low in complex carbohydrates, protein, vitamins and minerals to continue for longer than this.

Furthermore, this diet is only recommended for adults. The Cabbage Soup Diet is definitely not suitable for children and adolescents.

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a
large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover
vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.


Day One:

Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.

Day Three:

Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.

Day Four:
Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatos: Ten to twenty ounces of beef and up to six fresh tomtoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for the beef one one of the beef days (but not both).

Day Six:
Beef and Vegetables: Eat to your heart's content of beef and vegetables this day. You can even have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.

Friday, February 27, 2009

Carolina Basting Sauce

1 1/2 cups cider vinegar
10 tablespoons ketchup
1/2 teaspoon cayenne pepper, or to taste
1 pinch red pepper flakes
1 tablespoon white sugar
1/2 cup water
salt and black pepper to taste

In a small saucepan over medium heat, stir together the vinegar, ketchup,
cayenne pepper, red pepper flakes, sugar, and water. Simmer for 15 minutes,
or until all the sugar dissolves. Season to taste with salt and pepper.
Remove from heat, and let cool. Use to baste your favorite meat while

Cornbread With Chives

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 lg eggs
2/3 cup milk
2/3 cup buttermilk
3 tbsp unsalted butter, melted
3 tbsp chopped fresh chives

Heat oven to 425 degrees F. Grease a 9 inch square baking pan. Set aside. In a large
bowl combine cornmeal, flour, sugar, baking powder,baking soda, and salt. In another
bowl, whisk together eggs, milk, buttermilk, melted butter and chives. Stir in dry
ingredients just until mixed. Pour batter into the prepared pan and bake 20 to 25
minutes, until a toothpick inserted in the center comes out clean. Cool in pan. Makes 8 servings.

Creole Cole Slaw

2 quarts (about 2 lbs.) shredded cabbage
2 carrots, shredded
1/2 cup green pepper, chopped
1/2 red onion, thinly sliced
1/2 cup salad oil
1/4 cup white vinegar
1 tbsp sugar
2 tsp salt
1 tsp celery seed
1/4 tsp pepper

In a large bowl, put cabbage, carrots green pepper, and onion. Mix together the oil,
vinegar, sugar, salt, celery seed and pepper. Toss with dressing. Cover and
refrigerate for at least 3 hours. Stir well before serving, makes 8-10 servings.

Deb's Chili

1 lb. lean ground beef
1 clove garlic, minced (about 1 teaspoon)
1 large onion, finely chopped (about 1 cup)
1 medium green pepper, finely chopped (about 2/3 cup)
4 Tbsp. chili powder
1 Tbsp. cider vinegar
1/4 tsp. allspice
1/4 tsp. coriander
1 tsp. cumin
1/2 tsp. salt, or to taste
1/2 cup water
2 cups canned crushed tomatoes
1 (16 oz.) can red kidney beans, with liquid

Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat,
stirring frequently to break up meat. Cook until onion is soft and meat has lost it's pink color. Add remaining ingredients. Bring to a boil; cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

Variations: to make the chili hotter, add cayenne pepper or Tabasco sauce. For super chili, I let my chili simmer on low in the crock pot; chili often tastes even better the second day, after it's ingredients have had a chance to blend overnight.

Beanless chili: Follow the basic recipe. Omit the beans; use 2 lbs. of lean ground beef and 3/4 tsp. of salt.

White Chili

1 can white northern beans
1 small can chicken broth
1 clove garlic-minced
1/2 onion chopped
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp ground cumin
1 small can diced green chili peppers
2 cups chicken - cooked and diced (Optional)

combine all ingredients in crock pot or and cook slowly
till heated thoroughly.

Sprinkle with monterey jack cheese and serve with warm flour

Brunswick Stew

3 cups chicken broth
2 cups chopped cooked chicken
1 (24-ounce) container barbecued shredded pork
1 (16-ounce) package frozen vegetable gumbo mixture
1 (10-ounce) package frozen corn
1/2 (10-ounce) package frozen petite lima beans
1/2 cup ketchup

Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until
thoroughly heated.

Just a Chocolate Cake

This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.

3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tbsp pure vanilla extract

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
2. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
3. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
4. Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Spice Rub

1 tbsp dried parsley
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp dried paprika
1 tbsp garlic salt
1 tbsp onion salt
1 tbsp sugar
1 tsp freshly ground black pepper

Bitchin Brisket

Generally when you think of cooking a brisket, you boil it first in a pot of water...If you do that, it's fine but I always start roasting the brisket in a shallow pan with just enough water to cover about 1/3 of the meat. When the drippings begin simmering, baste the meat with the drippings several times during cooking. The brisket comes out very tender, but with a roasted flavor. "Always slice the meat on the diagonal - it's guaranteed to be tender and juicy."

Bitchin Brisket & Gravy

1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced

3 tablespoons fat skimmed from the drippings or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour

1. Preheat the oven to 350 degrees F. Rub the brisket with the salt and pepper and
place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.

2. Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket.

3. Transfer the brisket to a serving platter.

To make the gravy:
Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.

4. Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.

5. To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.

Baked Macaroni and Cheese

One thing I can remember about my Mom, she never took shortcuts when she cooked. As far back as I can remember as a child, my Mom never served "Kraft" quickie Macaroni or "Mac & Cheese" junk. When she made Macaroni and Cheese...SHE MADE MACARONI AND CHEESE. Actually, she never had Velveeta Cheese in her fridge...only the real deal!

Serves 4 to 6

1/4 pound rigatoni macaroni
2 tbsp unsalted butter, plus more for greasing pan
1 1/2 tbs all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground white pepper
1 1/2 cups milk
1/2 pound extra sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 tsp Worcestershire sauce


1. Cook the macaroni according to package directions. Drain.
2. Preheat the oven to 375 degrees.
3. In a 1-quart saucepan, melt the butter over low heat. With a wire whisk mix in the flour, salt, and pepper. Cook 1 to 2 minutes or until a smooth mixture forms. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat.
4. In a large mixing bowl, combine the cooked macaroni with the sauce, cheese, and
Worcestershire sauce. Pour into a buttered 8x8x2-inch pan and bake for 25 minutes,
or until the top browns.

Jack Daniels Dipping Sauce

1/3 cup diced red onions
½ tspn finely diced garlic
½ cup water
½ cup brown sugar
1/3 cup teriyaki sauce
¼ cup soy sauce
1/3 cup white grape juice
½ cup Jack Daniel's Black Label Bourbon
½ tspn Tabasco sauce

1. Blend all ingredients in medium sauce pan and bring to a boil.
2. Simmer for 35 - 45 minutes.
3. Remove from heat.
4. Sauce is great with chicken fingers or other fried foods.

Cheddar Biscuits

2 cups Bisquick
2/3 cup milk (Buttermilk optional)
½ cup shredded Cheddar cheese
½ cup butter or margarine, melted
¼ tsp garlic powder

Preparation & Cooking Instructions

1. Preheat oven to 450°F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by the spoonful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits before removing
from cookie sheet.


1 large green bell pepper, diced
1 large onion, diced
2 oz (½ stick) margarine
1 tspn garlic powder
1 lb assorted pasta (wheels, shells, spirals, ziti)
½ lb pepperoni sliced thin then cut in half
8 oz mozzarella cheese, shredded
½ lb hamburger, browned
½ lb Italian sausage, browned
1 x 16 oz jar Garden Veggie Spaghetti Sauce

1. Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Sauté for about 4 minutes.
2. Meanwhile, cook pasta according to box directions.
3. Heat sauce and combine with cooked hamburger and cooked sausage.
4. Use cooking spray to lightly grease a 13" x 11" casserole dish.
5. Place ½ of the cooked pasta in the dish, followed by ½ the vegetables,½ of the
pepperoni and ½ sauce.
6. Repeat another layer. Spread mozzarella cheese over top.
7. Bake at 350°F for about 45 minutes or until cheese is melted.

Deb's Schrooms!

1- can beef broth (10 1/2 oz)
½ cup diced onion
2- 8 oz cans or jars of small whole mushrooms (plus the juice of one)
1/3 cup burgundy wine

Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.

Shrimp On The Barbie

If you like Outback's version....check this out!

½ cup butter, melted
½ cup olive oil
½ cup minced fresh herbs (parsley, thyme, cilantro)
3 tbsp fresh lemon juice
4 cloves garlic, crushed
1 tbsp minced shallot
fresh ground pepper
1 ½ lbs medium to large shrimp (unpeeled)

For dipping sauce :
2 cups mayonnaise
2 cups sour cream
½ cup tomato chili sauce
½ tspn cayenne pepper

1. Combine all ingredients except the shrimp.
2. Add the shrimp and mix.
3. Marinate at room temperature for one hour, stirring occasionally.
4. Prepare barbecue with medium-hot coals.
5. Skewer the shrimp.
6. Grill until opaque (about 2 minutes per side).
7. For the sauce: Combine sauce ingredients and mix well. Chill.

The Real Deal Bleu Cheese Dressing

1 cup mayonnaise
2 tbsp buttermilk
1 tbsp crumbled bleu cheese
1/8 tsp coarse ground black pepper
1/8 tsp onion powder
1/8 tsp garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.

Another Version:

Bleu Cheese Dressing
2 shallots, very finely minced
2 tbsp Canola or EEVO
2 oz crumbled blue cheese
1½ cups buttermilk
½ tsp salt

Shrimp Scampi

3 tbsp butter, softened
1 tsp minced white onion
1 tsp minced garlic
1 tbsp Chablis wine
6 fresh medium shrimp, butterfly cut - with tails left on
1 tspn lemon juice
½ tsp minced fresh parsley
pinch salt
pinch ground black pepper
pinch crushed red pepper flakes
1 tbsp heavy cream
1 tbsp sliced canned black olives
5 slices Italian bread, toasted for garnish
1 diced roma tomato
Freshly grated parmesan cheese

Preparation and Cooking Instructions :

1.Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.
2. Heat a small skillet over medium heat. Add 3 tbsp butter to the pan.
3. When the butter has melted add the minced onion and garlic Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have sautéed for just a few seconds, add the wine to the pan.
4. Immediately add the shrimp to the pan.
5. After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.
6. After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate), and place one shrimp in the center of the plate (not on bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced roma tomato sprinkled over the top and freshly grated parmesan cheese.

Strawberry Fantasy

6 oz cream cheese (softened at room temperature)
½ cup powdered sugar
1 cup heavy cream
½ tsp vanilla extract
1/3 cup strawberry glaze
2 pints fresh strawberries
4 waffle bowls
1 can aerosol whipped cream

1. Place cream cheese in mixing bowl and mix on low speed until smooth.
2. Add powdered sugar, heavy cream and vanilla. Mix on low until combined.
3. Increase speed to medium and continue to whip until mixture is thick and has stiff peaks.
4. Keep filling covered and refrigerated until ready to use.
5. Remove stems from strawberries and rinse.
6. Save 4 well shaped strawberries for garnish. Slice remaining strawberries into halves or quarters depending on size.
7. Mix strawberries with glaze until coated. Do not refrigerate.
8. Place waffle bowl on a dessert plate. (A small dab of filling underneath will keep the bowl from sliding when served).
9. Fill waffle bowl with ½ cup cream cheese filling. Top with 1 cup of fresh strawberry mix.
10. Garnish with whipped cream and a whole strawberry. Serve immediately.

Cole Slaw 1

10 cups chopped shredded red and green cabbage
¼ cup grated carrot
2 cups Mayo or Miracle whip
½ cup sugar
2 tbsp prepared horseradish
1 tbsp dry mustard
1 tbsp white pepper
½ tsp salt
¼ tsp garlic powder
¼ tsp celery seeds

1. Toss the cabbage and carrot in a bowl. Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a separate container. Add to the cabbage mixture and mix well. Chill, covered, until serving time.

Debs Hot Wings


1 cup all-purpose flour
1 tsp salt
½ tsp cayenne pepper
½ tsp paprika
20 chicken wing segments
½ cup butter or margarine
½ cup Louisiana hot pepper sauce
¼ tspn black pepper
¼ tspn garlic powder

Preparation & Cooking Instructions

1. In a shallow dish, combine flour, salt, cayenne pepper, and paprika.
2. Coat chicken in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
3. In a 2-quart saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts; turn heat to low and keep warm on stove top.
4. Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil for 13 minutes.
5. Drain chicken on brown paper bags.
6. Immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
7. Repeat with remaining chicken.
8. Cooks notes : Adjusting the spiciness of the sauce: This recipe version produces a medium sauce. To change the amount of spiciness, adjust the butter-to-hot sauce ratio ~ for mild: Use ¾ cup butter and ¼ cup hot sauce. For hot: Use ¼ cup butter and ¾ cup hot sauce.

South Cackalacky Swamp Pie

20 oz graham cracker crumbs
6 oz chocolate fudge
½ gallon vanilla ice cream
12 oz sliced roasted almonds
12 oz shredded roasted coconut
5 oz whipped cream
8 oz butter or margarine

1. Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9" springform pan to form a crust.
2. Take 2 oz of fudge and spread on top of crumbs.
3. Place ¼ gallon of ice cream on top of fudge.
4. Next, spread 2 oz of fudge over ice cream then place 4 oz of coconut.
5. Place remaining ice cream on coconut and follow with 2 oz fudge, 4 oz almonds and 4 oz coconut as done before.
6. Top with whipped cream and remaining almonds and coconut.
7. Place in deep freezer for 3 to 4 hours.
8. For Roasted Coconut and Almonds : Place coconut on a metal sheet pan and put in oven at 350°F for approximately 3½ minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.

Peach Trifle

2 teaspoons of cornstarch
3 egg yolks
1/2 cup of sugar
1/2 teaspoon of vanilla extract
Few grains salt
Stale sponge cake
2 cups milk
2 cups sliced fresh peaches

Combine cornstarch, 1/4 cup sugar and salt. stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot milk mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla extract . Slice sponge cake thin. Add remaining 1/4 cup sugar to peaches. Arrange cake and peaches in alternate layers. Top with custard sauce. Chill. Makes 4 to 6 servings.

Carolina Pecan Pie

1/4 cup butter or margarine
3 eggs, well beaten
2/3 cup firmly packed brown sugar
1 cup pecan halves
Dash of salt
1 teaspoon vanilla extract
3/4 cup dark corn syrup
8 inch unbaked pie shell

Cream together butter or margarine, brown sugar and salt; stir in remaining ingredients. Pour into unbaked pie shell. Bake in very hot oven (450 degrees) for 10 minutes; then reduce heat to moderate (350 degrees) and bake 30 to 35 minutes longer, or until knife inserted comes out clean. Cool and serve with whipped cream, if desired. Makes 6 servings.

Apple Scallops

1 cup flour
1/4 cup finely chopped nutmeats
1/4 cup brown sugar, firmly packed
4 cups sliced apples
1/2 cup butter or margarine
Cinnamon and nutmeg

Mix flour and sugar, cut in butter with 2 knives or pastry blender. Add nutmeats. Place apples in greased baking dish; sprinkle with cinnamon and nutmeg; cover with flour mixture. Bake in moderately hot oven (375 degrees) for 45 minutes, or until apples are tender. Serve with cream. Makes 6 servings.

Friday, February 13, 2009

Grilled Pineapple


For the marinade
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Nutritional Analysis
(per serving)
Serving size: 1 wedge
Calories 79 Monounsaturated fat 1 g
Protein <1 g Cholesterol 0 mg
Carbohydrate 15 g Sodium 1 mg
Total fat 2 g Fiber 1 g
Saturated fat <1 g