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

Citrus Shrimp

Marinade Shrimp
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined

1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Wednesday, February 11, 2009

Chicken Apple Salad

1 1/2 c. cooked diced chicken or turkey
1 1/2 c. diced apples
1/3 c. chopped celery
1/4 c. raisins
1 tbsp. lemon juice
1/3 c. mayonnaise
Combine all ingredients and chill thoroughly. Serve on salad greens.