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.